PDF

Microwave combination oven
cookbook
Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Microwave function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Practical tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Accessories and care products available to order . . . . . . . . . . . . . . . . . . . . . . 12
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Tips on preparation and general information . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Amaretto almond gateau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Apple pyramids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Apple tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Apple sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Apple hazelnut streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Apple cinnamon cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Apricot streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Pear cake with almond topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Gateau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Yeast butter cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Butter biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Cappuccino crumble slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Espresso slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Lemon drizzle cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Plum upside down pudding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Gingerbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Gugelhupf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Plaited loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Yoghurt and nut bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Orange and yoghurt syrup cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
White bread in tin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Cherry and almond cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Quick herb ciabatta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Mango and coconut puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
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Marble cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Mocha macaroons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Fruit streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Olive bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Orange slices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Raisin and quark slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Iced Chelsea slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Raisin loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Sand cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Chocolate and advocaat cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Chocolate cherry muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Chocolate cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Bacon or herb baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Choc rum raisin squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Vanilla biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Walnut muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
White bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Lemon tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Snacks and starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Palermo style pastry puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Salmon terrine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Marinated capsicums . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Baked artichoke hearts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Soups and stews . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Prawn curry soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Chicken risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Pumpkin soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Cream of sweetcorn soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Minestrone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Borscht. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Tomato soup with basil cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Viennese gardener's soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
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Bakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Eggplant moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Chicken and mushroom pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Salmon lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Zucchini moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Vegetarian dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Broccoli and mushroom bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Mushroom lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Cheese dumplings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Spinach lasagne with fetta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Vegetable lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Tips on preparation and general information . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Fish curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Fish on a bed of vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Salmon on a bed of spring vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Fish casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Prawn kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Flounder fillet on a bed of spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Salmon in a horseradish crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
Pikeperch in a herb and cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
Meat and poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
Roast veal in a cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Veal knuckle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Leg of lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Saddle of lamb baked in a mustard and herb crust . . . . . . . . . . . . . . . . . . . . . . 109
Meat loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Braised beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Sirloin joint / Fillet of beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
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Roast pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113

Pork fillet in a Roquefort sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Pork fillet in puff pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
Duck with oranges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Spicy chicken breast with eggplant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
Chicken in a mustard cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Stuffed turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
Stuffed turkey breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Turkey drumsticks with chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Haunch of hare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Saddle of hare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Rabbit in a mustard sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
Saddle of venison . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Vegetables and side dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128

Stuffed eggplants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
Jacket potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
Cauliflower in a mustard sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
French beans tossed in tomatoes and breadcrumbs . . . . . . . . . . . . . . . . . . . . . 133
Chicory au gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
Gnocchi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Herby sptzle au gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
Cucumber salad with a variety of sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
Potato cheese gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
Kohlrabi and cress gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
Brussels sprouts au gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
Gourmet potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Spanish bean bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
Tomato risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144
Zucchini bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Sauces and chutneys . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146

Red capsicum and chilli sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
Mango chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147
Plum chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
Zucchini and orange chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
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Savoury snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150

Flat bread with yoghurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
Savoury cheese biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152
Ham and cheese muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
Pizza variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
Grilled baguette slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156
Pizza whirls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158
Spicy baked oven nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
Red berry compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161
Fruit crumble . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
Quark souffl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
Strawberry swirl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
Bread and butter pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165
Lemon mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166
Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167
Orange coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168
Iced mocha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169
Jams and preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170

Peach jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 171
Plum conserve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172
Sour cherry and vanilla conserve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 173
Contact details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
6
Dear Gourmet,
When families come together, it is often We have condensed our experience,
around the dining table and so often passion and pleasure of experimenting
when people enjoy each other's with food into this cookbook by creating
company, food is at the centre of the recipes that are as imaginative as they
occasion. are successful. We hope that you will
enjoy the results as much as you do the
We are privileged in being able to
cooking.
contribute to this by helping you enjoy
your love of cooking. Every day, Do you have any questions, feedback
knowledge, curiosity, routine and the or wishes?
unexpected all converge in our Miele
Happy cooking from
test kitchen.
Your Miele Test Kitchen
7
Introduction
Oven functions Cooking containers

A variety of oven functions are used in Depending on function, the cooking
the recipes. containers used must be microwave
Depending on model, your microwave safe and heat resistant. Please follow
combination oven has further Oven the instructions given in the operating
functions/Special applications, which and installation instructions about
are not used in the following recipes. suitable cooking containers.
For information on their use, please
refer to the Operating and installation Temperatures
instructions.
Temperatures are given in degrees
Celsius (C).
Automatic programmes As a general rule, select the lower
Depending on model, your microwave temperature given in the chart.
combination oven has a variety of Auto- You may need to increase or reduce
matic programmes. the temperature to suit the cooking
These are all listed under c Automatic container, quantity or desired level of
programmes. browning.
Even if the appropriate Automatic Eating food which has been cooked
programme is not available, you can correctly is important for preventing
still make all the recipes by using the food poisoning and other ailments.
alternative settings. Only bake cakes, pizza, chips etc. until
they are golden. Do not overcook them.
Food probe
A food probe is supplied with some
Durations
microwave combination ovens, Durations are quoted in minutes.
depending on model. It is best to use the shorter duration
Further details on its use can be found quoted to start with.
in the Operating and installation
instructions. Shelf level
If your oven does not have a food
probe, use the alternative settings. Shelf levels are numbered from the
lowest to the top shelf level:
1 = lowest shelf level
2 = middle shelf level
3 = top shelf level
8
Introduction
Pre-heating Quantities and weights

Most dishes can be placed in a cold Abbreviations
oven. They will then make use of the tsp. = teaspoon
heat produced during the heating-up tbsp. = tablespoon
phase. g = gram
If pre-heating is necessary, instructions ml = millilitre
to do so will be given in the settings
1 teaspoon is approx.
charts for the recipe.
3 g baking powder
The time required for pre-heating is not
5 g salt / sugar / vanilla sugar
included in the overall baking or
5 g plain flour
cooking duration.
5 ml liquid
Pre-heating is, however, included in the
programme durations for Automatic 1 tablespoon is approx.
programmes c programmes. 10 g flour / cornflour / breadcrumbs
15 g sugar
Heating-up phase/ 20 ml liquid
Rapid heat-up 10 g mustard
With some functions, if a temperature of 1 packet equals

over 100 C is set, all heating elements 8 g vanilla sugar
are switched on to bring the oven up to 8 g whipped cream stiffener
the desired temperature as rapidly as 16 g baking powder
possible. 7 g dried yeast
During the Heating-up phase, Rapid 37 g custard powder
heat-up appears in the display. 1 pinch equals
If a recipe requires for Rapid heat-up to the amount that can be pinched
be switched off, this will be mentioned between the thumb and forefinger.
in the settings for that recipe.
Depending on model, select the menu
option "Heating-up phase Normal" or
"Rapid heat-up Off".
9
Microwave function
Practical tips
Produce Quantity/Weight Power Duration Notes
level [min.]
[W]
Melting butter and 100 g 450 12 Do not cover
margarine
Melting chocolate 100 g 450 23 Do not cover, stir
halfway through
melting.
Dissolving 1 packet + 2 1/2 450 0:150:20 Do not cover, stir
gelatine tbsp. water halfway through
dissolving
Preparing flan 1 packet + 250 ml 450 45 Do not cover, stir
topping/jelly glaze liquid halfway through
heating
Proving yeast Made with 80 57 Cover and leave to
dough 100 g flour prove
Dough with 80 810 Cover and leave to
500 g flour prove
Blanching 100 g 850 12 Cover and heat with a
almonds little water
Popcorn 1 tbsp. (20 g) 850 57 Place popcorn in a 1
popcorn litre container, cover
and cook, sprinkle with
icing sugar or salt after
cooking
Microwave Approx. 100 g max. 4 Do not leave
popcorn unattended
Tempering citrus 150 g 150 12 Place on a plate, do not
fruits cover
Chocolate 20 g 600 0:150:20 Heat uncovered on a
marshmallow plate
Decrystallising 500 g 150 23 Heat uncovered in jar,
honey stir halfway through
heating
Steeping oil for 125ml 150 12 Heat uncovered on a
salad dressing gentle heat
The information given in this chart is intended only as a guide.
10
Microwave function
Produce Quantity/Weight Power Duration Notes

level [min.]
[W]
Bacon 100 g 850 23 Cover with kitchen paper
Marinating meat 1000 g 150 1520 Marinate in a covered
container, turning halfway
through
Softening ice 500 g 150 2 Place open ice cream
cream container in microwave
Soaking dried fruit 250 g 80 20 Add a little water, do not
cover
Porridge 250 ml milk + 850 + 23 + Heat the milk in a covered
4 tbsp. porridge 150 23 bowl, stir in the oats and
oats continue cooking
Skinning tomatoes Makes 3 450 78 Cut a cross shape into the
top of each tomato, cover,
and heat in a little water.
The skins will slip off
easily. Take care, as the
tomatoes may get very
hot.
Bread rolls Makes 2 Place on the rack. Do not
Defrost 150 12 cover, turn halfway
through defrosting.
Bake Grill 34
Setting
3
Preparing custard 150 g from 2 eggs, 450 34 Beat together the eggs,
royale 4 tbsp. cream, salt cream, salt and nutmeg,
and grated nutmeg cover and cook
Strawberry jam 300 g strawberries, 850 79 Mix the fruit and sugar in
300 g jam sugar a deep container, cover
and cook
11
Accessories and care products available to order
Pizza tray HBF 27-1
Original Miele accessories will help
you get the best out of your
appliance.
This circular pan is suitable for cooking
Miele accessories are designed in pizzas, flat cakes made with yeast or
form and function specifically for whisked mixtures, sweet and savoury
Miele appliances and are tested tarts, baked desserts, and can also be
intensively to Miele standards. used for frozen cakes.
All products can be ordered via the The surface has been treated with
internet at www.miele-shop.com PerfectClean, eliminating the need for
(depending on country) or from baking paper or greasing the tray in
Miele. most cases.
This surface is also very resistant to
cutting and scratching.
The round baking tray is placed on
either the rack or the glass tray.
Do not use it with microwave cooking
functions.
HUB oven dishes and HBD oven dish

lids
The Miele Gourmet dishes are suitable
for bakes, stews, gratins, pasta dishes,
soups and casseroles, as well as for
roasts and roulades. The larger dish
can take a whole goose, the smaller a
duck.
12
Accessories and care products available to order
The Gourmet dishes have a non-stick Original Miele care products
coating, reducing the amount of fat
Miele have developed and tested a
needed in cooking and making
variety of cleaning and care products,
cleaning quicker and easier.
such as the Original Miele oven
The oven dishes have depths of 22 cm cleaner, to help you get the best out of
or 35 cm. They have the same width your Miele appliances and to keep
and height. them pristine for years to come.
HUB 61-22/ HUB 61-35
Original Miele oven cleaner
HUB 62-22*
The Original Miele oven cleaner gives
best cleaning results and is suitable for
removing the most stubborn soiling.
The gel formula is even suitable for
* Suitable for induction cooktops vertical surfaces and dissolves
persistent and burnt-on residues. This
The dish is used on the rack on shelf oven cleaner is particularly suitable for
level 1. quick and easy cleaning of
Gourmet dish lids in high quality, PerfectClean surfaces.
temperature resistant stainless steel are
available for both dishes.
HBD 60-22 HBD 60-35
The oven dish HUB 61-35 cannot be

used in conjunction with its lid because
the total height of these two items
exceeds the height of the oven cavity.
Do not use the dish or the lid with
microwave cooking functions.
13
Baking
Tips on preparation and general information

When baking cakes, insert a skewer Sponge cake mixture should be baked
into the centre of the cake after the immediately. Bake flan cases a day
shorter baking time has elapsed to before filling to allow the sponge base
check whether the cake is baked. If the to settle more evenly. Swiss roll should
skewer comes out clean, the cake is be turned out immediately onto a damp
ready, but if crumbs or moist cake tea towel, or a tea towel sprinkled with
residues are clinging to the skewer, sugar, then rolled up with the help of
carry on baking it until it is done. the cloth.
Cakes baked in a tin should be left to If you are baking in combination mode
stand for approx. 10 minutes before (MW + Fan Plus), microwave power
turning out. must be selected at the start. Select a
Loosen the edges with a knife and turn microwave power level of 80 W or a
out the cake. If the cake is still sticking maximum of 150 W.
to the tin, place a damp cloth over the
A variety of different baking containers
tin and wait until the resulting steam
can be used in combination mode.
separates the cake from the tin.
Containers made of heat-resistant
If the cake mixture rises too much and glass, ceramic, plastic, silicone and
then collapses at the end of the metal are suitable. Metal containers can
cooking time, it was probably beaten occasionally cause sparking. In this
for too long or too much liquid was case, place the container in a different
added to it. position on the rack or on the glass
tray. If sparking continues, or if
Cake mixture ingredients, particularly
crackling noises can be heard, the
eggs and fats, should be kept at an
container is unsuitable.
even temperature of approx. 20 C
Chilled butter is better for working into a
smooth, non-sticking kneaded dough.
14
Baking
Amaretto almond gateau

Preparation time: 5565 minutes
Serves 12
Dough ingredients Recommended settings
4 egg yolks Oven function: Fan Plus
Zest of one lemon Temperature: 150170 C
Pulp of 1 vanilla pod Shelf level: 1
100 g icing sugar Duration: 3040 minutes
4 egg whites
Alternative settings
50 g plain flour
Oven function: Conventional Heat
1 1/2 tsp. baking powder
Temperature: 150170 C
100 g ground almonds, unblanched
Shelf level: 1
5 tbsp. amaretto
Duration: 3040 minutes
Ingredients for the topping
50 g icing sugar
1 tbsp. amaretto
To sprinkle on top:
40 g chopped almonds
Preparation
Beat together the egg yolk, vanilla pulp,
lemon zest and icing sugar until
creamy. Beat the egg whites until stiff
and then fold them in. Mix the baking
powder, flour and ground almonds
together and fold into the mixture.
Grease and flour a C 26 cm springform
tin and pour in the mixture. Bake until
golden.
After baking, drizzle with amaretto and
leave to cool.
To make the topping, mix the icing
sugar with amaretto and spread over
the cake.
Lightly dry roast the almonds in a pan
and sprinkle on top.
15
Baking
Apple pyramids
Makes 8
Ingredients Recommended settings
8 sheets puff pastry (approx. 300 g, Oven function: Conventional Heat
frozen) Temperature: 190210 C
12 sharp dessert apples, finely Shelf level: 2
chopped Duration: 2025 minutes + pre-heating
30 g marzipan, finely diced
30 g coarsely chopped hazelnuts
Oven function: Fan Plus
30 g raisins soaked in rum
2 tbsp. sugar and cinnamon mixed
Shelf level: 2
To glaze: Duration: 1825 minutes
1 egg white
Tip
1 egg yolk
Sharp apples provide a fruitier flavour
1/2 tbsp. milk
than sweet apples.
Preparation
Defrost and roll the pastry out on a
floured surface to 8 squares (approx.
15 x 15 cm.).
Spread the apple and marzipan over
the squares along with the hazelnuts
and the drained raisins. Sprinkle with
the sugar-cinnamon mixture.
Brush the edges of the pastry with egg
white and fold up the corners to make
pyramids, pinching the edges together
to form a seal.
Arrange the apple pyramids on the
glass tray rinsed in cold water and
brush with a mixture of milk and beaten
egg yolk. Bake until golden.
16
Baking
Apple tart
Serves 12
200 g plain flour Oven function: Fan Plus
100 g softened butter Temperature: 170190 C
60 g icing sugar Shelf level: 1
A pinch of salt Duration: 4050 minutes
1 egg
Topping ingredients Oven function: Conventional Heat
600 g apples, peeled and sliced Temperature: 170190 C
Shelf level: 1
Caramel ingredients
100 g sugar
20 ml apple juice Tip
Juice of 1/2 a lemon Instead of using caramel, this tart can
be topped with a mixture made from:
To dust:
150 g crme frache, 2 eggs, 2 tsp. of
Icing sugar
vanilla sugar and 1 tbsp. of icing sugar.
Mix well and pour over the apples.
Preparation
Increase the baking duration by about
Mix the flour, butter, icing sugar, salt 10 minutes.
and egg together and knead to a
smooth dough. Chill the dough for
about 30 minutes.
Dust the worktop with flour, roll the
dough out and place in a flan tin
(C 26 cm). Layer the apple slices over
the dough, overlapping them a little as
you go.
Heat the sugar in a pan on the cooktop
using a high setting and constantly stir
until you have a golden brown caramel.
Deglaze the pan with apple juice and
lemon juice then pour the caramel over
the apples and place the tart in the
pre-heated oven.
After cooking, leave to cool then dust
with icing sugar.
17
Baking
Apple sponge
Serves 12
Sponge mixture Recommended settings
150 g butter or margarine Oven function: Automatic programmes
150 g sugar Programme: Cakes \ Apple \ Sponge
8 g vanilla sugar Programme duration: approx.
3 eggs 60 minutes
Juice of 1/2 a lemon
150 g plain flour
1/2 tsp. baking powder
Topping ingredients Shelf level: 1
750 g sharp dessert or cooking apples Duration: 5565 minutes
For dusting or glazing Oven function: MW + Fan Plus
Icing sugar or apricot jam Power level/temperature: 80 W +
160 C
Preparation Shelf level: 1
Cream together the butter or margarine,
sugar and vanilla sugar. Beat in the Oven function: Conventional Heat
eggs one at a time. Temperature: 160180 C
Shelf level: 1
Sift the baking powder and flour
together and fold into the creamed
mixture together with the lemon juice. Tip
Spoon into a greased and floured As an alternative, the apples can be
springform cake tin (C 26 cm). chopped into small pieces and folded
into the cake mixture. This cake is also
Peel, quarter and core the apples.
delicious with 500 g morello cherries,
Score the top of each quarter and
blueberries or apricots.
gently press into the cake mixture with
the scored side up. Bake until golden.
Leave to cool to room temperature,
then dust with icing sugar or spread a
little apricot jam over the top.
18
Baking
Apple pie
Serves 12
Pastry ingredients Roll the remaining pastry out on a
300 g plain flour floured surface and place it over the
1/2 tsp. baking powder apples. Press the edges together, then
200 g butter or margarine, softened bake.
100 g sugar
With the Automatic programme:
8 g vanilla sugar
Glaze the top of the pie with the egg
1 egg, beaten
and milk mixture before it goes in the
Topping ingredients oven.
1000 g sharp dessert or cooking
With all other programmes:
apples
Glaze the top of the pie with the egg
50 g raisins
and milk mixture approx. 10 minutes
50 g sugar
before the end of the baking time.
1/2 tsp. cinnamon
1 1/2 tbsp. water Recommended settings
Oven function: Automatic programmes
To glaze:
Programme: Cakes \ Apple \ Pie
1 egg yolk beaten into a little milk
Programme duration: approx.
75 minutes
Preparation
Rub the butter into the dry ingredients,
Oven function: Intensive Bake
add the egg and mix to form a smooth
dough.
Shelf level: 1
Press approx. 2/3 of the dough evenly Duration: 6070 minutes
into the bottom of a greased and
floured springform tin (C 26 cm) to
make the base. Form a rim about 2 cm
Shelf level: 1
high around the edges of the tin and
Duration:
blind bake (not necessary with
Pre-baking: 2025 minutes +
Intensive bake and Automatic
pre-heating
programme)
Baking: 3035 minutes
Peel and core the apples, then either
dice or slice them. Steam them gently
in a saucepan together with the raisins,
sugar, cinnamon and 2 tablespoons of
water. Leave to cool and then place in
the (blind-baked) pastry case.
19
Baking
Apple hazelnut streusel

Serves 12
200 g melted butter Oven function: Automatic programmes
350 g plain flour Programme: Cakes \ Apple streusel
1 tsp. baking powder Programme duration: approx.
150 g sugar 63 minutes
8 g vanilla sugar
60 g hazelnut brittle
Topping ingredients Temperature: 160 C
1000 g sharp dessert or cooking Shelf level: 1
apples Duration: 6575 minutes
50 g sugar
Zest of one lemon
Juice of 1 lemon
Shelf level: 1
Preparation
Mix the flour, baking powder, sugar and
vanilla sugar together. Add the slightly
cooled butter. Rub together to make a
crumbly mixture.
Press about 2/3 of the streusel
(crumble) mixture into the base of a
springform tin (C 26 cm) and about
2 cm up the sides of the tin. Mix the
hazelnut brittle into the rest of the
streusel mix.
Peel, quarter, core and dice the apples.
Mix with the sugar, lemon zest and
lemon juice and arrange over the
streusel mixture. Sprinkle the
streusel-brittle mix over the top and
bake.
20
Baking
Apple cinnamon cake

Serves 16
225 g softened butter Oven function: Fan Plus
200 g sugar Temperature: 150170 C
4 eggs Shelf level: 1
450 g plain flour Duration: 5565 minutes
5 tsp. baking powder
1 tbsp. cinnamon
Oven function: MW + Fan Plus
600 g apples, peeled and finely sliced
Power level/temperature: 80 W +
150 g cranberries
160 C
For the cake tin Shelf level: 1
Butter Duration: 4555 minutes
Breadcrumbs
Preparation
Shelf level: 1
Beat the butter until creamy and add Duration: 5565 minutes
the sugar and eggs a little at a time.
Fold in the flour, cinnamon and baking
powder.
Then fold the apples and cranberries
into the mixture.
Pour the mixture into a ring tin
(C 26 cm) dusted with breadcrumbs
and bake until golden.
21
Baking
Apricot streusel cake

Serves 20
200 g quark Oven function: Fan Plus
3 tbsp. milk Temperature: 150170 C
4 tbsp. oil Shelf level: 2
1 egg Duration: 3040 minutes
100 g sugar
8 g vanilla sugar
A pinch of salt
400 g plain flour
Shelf level: 2
Topping ingredients
Tip
2 tins apricots (each approx. 800 g),
This cake can also be made with
drained
plums, morello cherries or
Streusel gooseberries.
200 g plain flour
125 g sugar
8 g vanilla sugar
125 g butter, diced and softened
1/2 tsp. cinnamon
Preparation
Mix together the quark, milk, oil, egg,
sugar, vanilla sugar and salt. Sift the
baking powder into the flour and stir
half into the mixture. Then knead in the
remainder.
Roll the dough out on the glass tray and
then place the apricots on top.
Combine the flour, sugar, vanilla sugar,
butter and cinnamon to produce a
coarse crumbly texture and scatter over
the apricots. Bake until golden.
22
Baking
Pear cake with almond topping

Serves 16
375 g plain flour Oven function: Intensive Bake
16 g vanilla sugar Shelf level: 2
200 g butter or margarine, softened Duration: 5060 minutes
1 egg
Topping ingredients Oven function: Fan Plus
3 tins of pears (each approx. 460 g) Temperature: 150170 C
Shelf level: 2
450 g crme frache
2 tbsp. cornflour Oven function: MW + Fan Plus
3 eggs Power level/temperature: 150 W +
50 g sugar 160 C
1 1/2 tsp. cinnamon Duration: 4555 minutes
30 g flaked almonds
Preparation
Combine the flour, sugar, vanilla sugar,
butter and egg and knead to a smooth
dough. Roll out onto the glass tray.
Drain the pears well. If using fresh
pears, stew them briefly. Cut into 1 cm
slices and arrange on top of the pastry
base.
Mix together the crme frache,
cornflour, eggs, sugar, vanilla sugar
and cinnamon.
Pour over the pears. Scatter with flaked
almonds and bake until golden.
23
Baking
Gateau
Serves 16
Basic mixture Recommended settings
4 egg whites Oven function: Automatic programmes
2 tbsp. hot water Programme: Cakes \ Gateau \ 4 eggs or
175 g sugar 56 eggs
4 egg yolks Programme duration:
200 g plain flour Approx. 29 minutes (Basic mixture)
2 tsp. baking powder Approx. 45 minutes (Luxury mixture)
Luxury mixture Alternative settings
6 egg whites Oven function: Conventional Heat
180 g sugar Rapid Heat-up: Off
8 g vanilla sugar Temperature: 170190 C
6 egg yolks Shelf level: 1
90 g plain flour Duration:
90 g cornflour 2025 minutes (Basic mixture) +
pre-heating
Preparation 3540 minutes (Luxury mixture) +
pre-heating
Beat the egg whites (with the hot water
if using the basic recipe) until stiff. Oven function: Fan Plus
Slowly add the sugar (and the vanilla Rapid Heat-up: Off
sugar if using the luxury recipe), Temperature: 160180 C
beating after each addition and then Shelf level: 1
fold in the beaten egg yolk. Duration:
2025 minutes (Basic mixture)
Sift together the baking powder or
3540 minutes (Luxury mixture)
cornflour (depending on recipe) with
the flour and gently fold into the egg Tip
white mixture. If making a sponge flan to fill with fruit,
halve the quantities given above for the
Lightly butter a springform tin (C
basic recipe and reduce the duration
26 cm) and line with baking paper.
by approx. 5 minutes. To make a
Pour the mixture into the tin, smooth the
chocolate sponge base, add 1-2
top and bake until golden.
teaspoons of cocoa powder to the flour
After baking, loosen around the edges mixture.
using a sharp knife. Turn the cake out
and remove the baking paper. Cut
horizontally through the cake twice to
make 3 layers. Fill with your choice of
prepared filling.
24
Baking
I. Quark and cream filling II. Cappuccino filling
Ingredients Ingredients
500 g quark 100 g dark chocolate
100 g sugar 6 leaves of white gelatine
100 ml milk 80 ml espresso
8 g vanilla sugar 500 ml cream
Juice of 1 lemon 16 g vanilla sugar
12 leaves of white gelatine 80 ml coffee liqueur
500 ml cream, semi-whipped 1 tbsp. cocoa powder
To dust: To dust:
Icing sugar Cocoa powder
Preparation Preparation
Mix together the quark, sugar, milk, Melt the chocolate and beat the cream
vanilla sugar and lemon juice. Soak the until semi-whipped. Soak the gelatine in
gelatine in cold water for about 10 cold water for about 10 minutes.
minutes. Squeeze the gelatine, then Squeeze the gelatine, then dissolve it
dissolve it for 20 seconds using 450 W for 20 seconds using microwave power
microwave power or in a pan on a very at 450 W or in a pan on a very low
low cooktop setting. cooktop setting. Leave to cool slightly.
Stir half the espresso and half the
Stir a little of the quark mixture into the
coffee liqueur into the gelatine and add
gelatine and when cool, add this
to the whipped cream. Put about 2
mixture to the remainder of the quark
tbsp. of the cream to one side. Divide
mixture. Stir several times as it thickens.
the rest of the cream in half and stir the
When visible traces are left in the
vanilla sugar into one half and the
mixture after running a fork through it,
melted chocolate and cocoa powder
fold in the semi-whipped cream.
into the other.
Place one layer of cake on a serving
Place one layer of cake on a serving
platter and spread half of the quark
platter and drizzle with a little coffee
mixture over it. Top it with another layer
liqueur and espresso. Spread the
of the cake. Add the other half of the
chocolate cream over this and top with
mixture, then top it with the final piece
another layer of the cake. Drizzle with
of the cake. Place in the refrigerator to
the remaining liqueur and espresso.
chill and then dust with icing sugar
Spread this with the vanilla-flavoured
before serving.
cream, then top it with the final piece of
Tip cake. Spread the cream you put to one
For a fruity variation, add about 300 g side over the top of the cake and dust
of bottled and drained morello cherries with a little cocoa powder before
or mandarin segments to the quark serving.
mixture.
25
Baking
Yeast butter cake

Serves 20
Cake mixture With the Automatic programme:
30 g fresh yeast Place the cake in the oven and start the
150200 ml lukewarm milk Automatic programme.
400 g plain flour
50 g sugar
Leave to prove for another 10 minutes
A pinch of salt
then bake until golden.
40 g softened butter
1 egg yolk
Recommended settings
Topping
Programme: Cakes \ Yeast butter cake \
150 g flaked almonds
Glass tray
100 g sugar
8 g vanilla sugar
28 minutes
Preparation Alternative settings
Place the flour, butter, crumbled yeast,
Rapid Heat-up: Off
sugar, salt and egg yolk in a mixing
bowl. Add enough milk to blend into a
Shelf level: 1
smooth, velvety dough.
Duration: 2025 minutes + pre-heating
Leave to prove for about 20 minutes at
room temperature. Punch down, then
Rapid Heat-up: Off
roll out on the greased glass tray and
leave to prove for another 20 minutes.
Shelf level: 2
When risen, make indentations in the
top with your fingers.
Tip
To make the topping, mix the butter
Homemade vanilla sugar:
with the vanilla sugar and half of the
Cut a vanilla pod in half lengthways and
sugar. Using two teaspoons, drop small
cut each half into 45 pieces. Place in a
balls of the mixture into the
lidded glass jar with 500 g of sugar and
indentations. Sprinkle the remaining
leave for 3 days to absorb the flavour.
sugar and flaked almonds over the top.
For an even more intense flavour,
scrape the pulp out of the vanilla pod
and add this to the sugar.
26
Baking
Butter biscuits
Makes 40
150 g softened butter Oven function: Conventional Heat
1/2 egg Temperature: 170190 C
Zest of one lemon Shelf level: 2
180 g plain flour Duration: 1018 minutes + pre-heating
To glaze: Alternative settings
Rest of the egg Oven function: Fan Plus
Rapid Heat-up: Off
Preparation Temperature: 150170 C
Shelf level: 2
Beat the butter and sugar until creamy.
Beat the egg and stir half into the
mixture, then add the flour and lemon
zest.
Spread the mixture over 2/3 of the glass
tray. Brush with the rest of the egg and
bake until golden.
Cut into diamond shapes, taking care
not to break the biscuits as they are
very crumbly.
27
Baking
Cappuccino crumble slices

Makes 16 slices
350 g melted butter Oven function: Automatic programmes
500 g plain flour Programme: Cakes \ Streusel cake \
250 g sugar With filling
A pinch of salt 50 minutes
Topping ingredients Oven function: Fan Plus
25 g melted butter Rapid Heat-up: Off
500 g quark Temperature: 150170 C
6 eggs, separated Shelf level: 2
150 g sugar Duration: 4555 minutes
8 g vanilla sugar
6 tsp. instant cappuccino powder
1 1/2 tbsp. almond liqueur
Rapid Heat-up: Off
1 tbsp. cornflour
Shelf level: 2
Preparation
Mix the flour, sugar, vanilla sugar,
baking powder and salt together. Add
the butter and rub together to make a
crumbly mixture.
Transfer about 2/3 of the mixture into
the greased glass tray and roll out to a
smooth dough using a rolling pin.
To make the filling, combine the butter,
quark, egg yolks, sugar, vanilla sugar,
cappuccino powder, liqueur and
cornflour. Beat the egg whites until stiff,
then fold into the quark mixture. Spread
over the pastry base.
Scatter the remaining third of the
crumble mixture over the quark mixture
and bake until golden.
28
Baking
Espresso slices
Serves 20
16 g vanilla sugar Temperature: 150170 C
100 ml espresso coffee or 2 tsp. instant
espresso powder
Rapid Heat-up: Off
100 g chocolate drops
100 g hazelnuts, ground
Shelf level: 2
Ingredients for the topping Duration: 2025 minutes + pre-heating
200 g icing sugar
2 tbsp. espresso
1 tbsp. coffee, mocha or whisky liqueur
Preparation
Beat the butter until creamy, gradually
adding the sugar, vanilla sugar and
eggs alternately. Sift the flour and
baking powder and fold into the
creamed mixture, followed by the
espresso or espresso powder and nuts.
Finally stir in the chocolate drops.
Spread the dough onto the greased
glass tray and bake until golden.
Mix together the icing sugar, espresso
and liqueur until smooth and spread
over the cake whilst still warm.
29
Baking
Flat bread
Ingredients Tips
1 cube of fresh yeast (42 g) For variety, add 50 g roasted onions,
200220 ml lukewarm water or or 2 tsp. of rosemary or a mixture of
buttermilk or 280 g natural yoghurt 40 g chopped black olives and
375 g plain flour 1 tbsp. chopped pine nuts or 1 tsp.
1/2 tsp. salt chopped herbes de Provence.
1 tbsp. oil
You can also sprinkle black sesame
To drizzle: seeds on the flat bread before
12 tbsp. oil baking it.
The flat bread is also ideal for filling.
Preparation
Cut it across the middle and spread
Dissolve the yeast in lukewarm water, both halves with cream cheese.
buttermilk or yoghurt. Then mix with the Arrange mixed lettuce, sliced
flour, salt and oil and knead for tomatoes, finely sliced onion rings
34 minutes until you get a smooth and cucumber on the lower half and
dough. replace the top. Serve with tzatziki
(500 g finely grated cucumber, 250 g
Set the dough aside in a warm place for
natural yoghurt, 250 g sour cream,
approx. 20 minutes, or until doubled in
1 crushed garlic clove, 1 tbsp. olive
size. Then punch down and roll out into a
oil, salt and pepper).
circle (C 30 cm). Place the bread on the
greased glass tray or on the pizza tray,
brush with oil and bake until golden.
Programme: Bread \ Flat bread \ Home
made
48 minutes
Shelf level: 1
Shelf level: 1
30
Baking
Lemon drizzle cake

Serves 10
225 g softened butter Oven function: Automatic programmes
225 g sugar Programme: Cakes \ Lemon drizzle loaf
4 eggs Programme duration: approx.
Grated zest of 2 lemons 35 minutes
225 g plain flour
Pre-heat
1 glass tray, 25 cm long Oven function: Fan Plus
Temperature: 160 C
Juice of 2 lemons Cooking stage 1:
90 g caster sugar Oven function: MW + Fan Plus
Preparation 160 C
Shelf level: 1
Grease a loaf tin and line with baking
paper.
Cooking stage 2:
Beat the butter and caster sugar until
creamy. Gradually beat in the eggs.
Sift together the flour and baking 160 C
powder and fold in together with the Shelf level: 1
lemon zest. Duration: 10 minutes
Pour the mixture into the cake tin,
flatten the mixture with the back of a
spoon and place in the pre-heated
oven on the glass tray and bake until
golden.
While the cake is baking, mix the lemon
juice and caster sugar together to form
a thick glaze.
When the cake is baked, prick the
warm cake all over with a skewer and
spoon over all of the drizzle. Leave in
the tin until completely cool, then
remove and serve cut into slices.
31
Baking
Plum upside down pudding

Serves 10
Topping ingredients Preparation
6 plums
Wash, stone and chop the plums.
2 pieces preserved stem ginger
2 tbsp. syrup from the preserved stem For the caramel sauce, place the brown
ginger sugar, butter and cream into a pan,
bring to the boil and simmer for 2 more
Caramel sauce ingredients
minutes. Pour into a bowl and leave to
150 g brown sugar
cool.
150 ml cream Chop the ginger into small pieces.
Dough ingredients Grease a microwave safe flan dish
175 g plain flour (C 25 cm) and line with baking paper.
2 tsp. baking powder Spread 4 tbsp. of the caramel sauce
150 g butter or margarine over the base and arrange the plums,
125 g brown sugar ginger and syrup evenly on top.
2 large eggs, beaten
For the cake, sift together the flour and
1 tbsp. milk
baking powder. Beat the sugar and
1/2 tbsp. ground ginger
butter until creamy and alternately stir
1/2 tsp. mixed spice
in the eggs, flour, milk and spices.
Spread the mixture over the plums,
flatten with the back of a spoon and
bake until golden.
Turn the cake out while still warm and
pour over the rest of the caramel sauce.
32
Baking
Programme: Cakes \ Plum upside down
cake
35 minutes
Pre-heat
Temperature: 170 C
Cooking stage 1:
170 C
Shelf level: 1
Cooking stage 2:
170 C
Shelf level: 1
Tip
To make your own mixed spice, mix
together the following ground spices:
4 tsp. coriander, 4 tsp. cinnamon, 1 tsp.
allspice, 4 tsp. nutmeg, 2 tsp. ginger,
1 tsp. cloves.
33
Baking
Gingerbread
Makes 50
1/2 tsp. baking powder Rapid Heat-up: Off
120 g sugar Shelf level: 2
8 g vanilla sugar Duration: 2530 minutes
Grated zest of 1 orange
1/2 tsp. grated ginger
Topping ingredients Rapid Heat-up: Off
75 g apricot conserve Temperature: 170190 C
75 g stem ginger, finely chopped Shelf level: 2
Preparation
Tip
Work together the flour, baking powder, For crumble slices, omit the apricot
butter, sugar, vanilla sugar, orange zest jam and ginger.
and ginger with dough hooks to form a
crumble mixture.
Knead half of the crumble mixture to a
smooth dough and roll out with a rolling
pin to about 2/3 of the glass tray to form
a base.
Brush the base with apricot jam, scatter
with the ginger and sprinkle the rest of
the crumble over the top. Bake until
golden.
Whilst still warm, cut into 2 x 4 cm
slices.
34
Baking
Gugelhupf
Serves 16
Ingredients After baking turn the cake out of the tin
60 g softened butter and dust with icing sugar.
50 g sugar
1 egg
1/2 cube of fresh yeast (21 g)
Programme: Cakes \ Gugelhupf
375 ml milk, lukewarm
Zest of half a lemon
60 minutes
A pinch of salt
500 g plain flour Alternative settings
50 g raisins Oven function: Fan Plus
Rapid Heat-up: Off
To dust:
Icing sugar
Shelf level: 2
Preparation
Beat the butter until creamy. Add the
Rapid Heat-up: Off
sugar and egg yolk and mix well. Stir
the crumbled yeast into lukewarm milk,
Shelf level: 2
add the lemon zest, salt and flour, and
mix all the ingredients to a smooth
dough.
Fold the stiffly beaten egg white into the
mixture, together with the raisins.
Grease and flour a ring tin (C24 cm)
and pour the mixture into it.
Place the tin in the oven and start the
Automatic programme
Cover the cake tin containing the
mixture and leave to prove at room
temperature for approx. 30 minutes or
in the oven using Conventional Heat at
35 C for approx. 15 minutes until the
dough has doubled in size. Then bake
until golden.
35
Baking
Plaited loaf
Makes 16 slices
Ingredients With the Automatic programme:
1 1/2 cube of fresh yeast (60 g) Place the plaited loaf in the oven and
200250 ml lukewarm milk bake.
750 g plain flour
A pinch of salt
Place the plaited loaf in the oven, cover
100 g sugar
and leave to prove at 35 C using
Conventional Heat for a further
2 eggs
1520 minutes, then bake until golden.
75 g raisins
Zest of one lemon Recommended settings
To glaze:
Programme: Cakes \ Plaited loaf
1 egg yolk
1 tbsp. milk
50 minutes
To sprinkle on top:
30 g course sugar
50 g sliced almonds
Rapid Heat-up: Off
Preparation
Shelf level: 2
Dissolve the yeast in lukewarm milk. Duration: 3545 minutes
Add to the flour, salt, sugar, butter and
eggs and knead for 34 minutes until
Rapid Heat-up: Off
you have a smooth dough. Then knead
in the raisins and lemon zest.
Shelf level: 1
Cover the dough and leave to prove at Duration: 3040 minutes
35 C using Conventional Heat for
Tip
2030 minutes, until the dough has
doubled in size. 10 g of dried yeast can be used instead
of fresh yeast.
Shape the dough into three 40 cm long
This recipe can also be used to make a
rolls. Then plait the three rolls and
wreath. For an Easter table display,
place on the greased glass tray.
plait or braid the loaf into a circle and
Beat the egg yolk and milk together arrange coloured hard-boiled eggs in
and brush the dough with the mixture. the centre.
Then sprinkle with the sugar and
almonds.
36
Baking
Yoghurt and nut bread

Serves 15
150 g wholemeal flour Temperature: 160180 C
1 tsp. salt Shelf level: 1
2 tsp. baking powder Duration: 5565 minutes
1 tsp. bicarbonate of soda
80 g chopped mixed nuts
80 g sunflower seeds
1/2 tbsp. oil
Shelf level: 1
1 tsp. concentrated apple pure
200 g natural yoghurt
300 ml milk Tip
Golden syrup can be used instead of
To sprinkle on top:
apple pure.
Sunflower seeds
Preparation
Combine together the flours, salt,
baking powder, bicarbonate of soda,
nuts and sunflower seeds.
Mix the oil, apple pure, yoghurt and
milk, knead together with the flour
mixture to form a smooth dough and
place in a greased loaf tin (30 cm long)
lined with baking paper.
Sprinkle with sunflower seeds and bake
until golden.
37
Baking
Orange and yoghurt syrup cake

Makes 1216 slices
Dough ingredients possible. Serve with whipped cream
250 g sugar and any remaining syrup.
4 eggs
Programme: Cakes \ Orange and
180 g fine semolina
yoghurt syrup cake
150 g plain flour
4 g bicarbonate of soda
3040 minutes
250 g Greek styled natural yoghurt
450 ml freshly squeezed orange juice
250 g sugar
150 C
Shelf level: 1
Preparation
Separate the eggs. Beat the butter,
sugar and orange zest until creamy,
then gradually add the egg yolks.
Combine the flour, baking powder,
semolina and bicarbonate of soda and
mix into the egg mixture. Then mix in
the yoghurt.
Beat the egg whites until stiff and
carefully fold into the mixture. Pour the
mixture into a springform tin (C 24 cm)
or a 6 cup ring container, and bake.
For the syrup, bring the orange juice
and sugar to the boil in a pan, then
simmer for approx. 5 minutes on a low
heat until the orange juice thickens
slightly.
Prick the cake several times with a
wooden skewer while still warm, pour
the syrup over the cake and allow to
soak in. Repeat several times, allowing
the cake to absorb as much as
38
Baking
White bread in tin

Serves 12
1000 g plain flour Oven function: Automatic programmes
1 cube of fresh yeast (42 g) Programme: Bread \ White bread in tin
2 tsp. salt Programme duration: approx.
4 tsp. sugar 60 minutes
40 g melted butter or margarine
600700 ml lukewarm milk
To glaze: Temperature: 160180 C
2 tbsp. milk Shelf level: 1
Preparation
Stir the yeast into a little lukewarm milk Temperature: 160180 C
until it has dissolved. Mix with the flour, Shelf level: 1
salt, sugar, melted butter/margarine Duration: 3545 minutes
and the rest of the milk and knead to a
smooth dough.
Transfer the dough into a large loaf tin
(15 cm wide). Make a 1/2 cm deep cut
down the centre of the loaf and brush
with milk.
Prove in the oven at 50 C on
Conventional Heat for approx.
30 minutes until the loaf has doubled in
size, then bake until golden.
39
Baking
Cheesecake
Serves 12
Base Recommended settings
200 g plain flour Oven function: Intensive Bake
1 tsp. baking powder Temperature: 160 C
100 g softened butter Duration: 7585 minutes
1 egg
Topping Oven function: Fan Plus
1000 g quark Rapid Heat-up: Off
2 packets Temperature: 150170 C
instant custard powder (75 g) Shelf level: 1
2 tbsp. oil Duration: 7585 minutes
200 g sugar
1 egg
Rapid Heat-up: Off
125 ml milk
250 ml cream
Shelf level: 1
Preparation
A C 28 cm springform tin is required for
Power level/Temperature: 150 W +
this cake as the topping will overflow if
160 C
a smaller tin is used.
Shelf level: 1
Mix together the flour, baking powder, Duration: 5565 minutes
sugar, butter and egg and knead to a
smooth dough. Press evenly into the
base of a greased springform tin and
create a high rim around the sides.
Mix together the quark, custard
powder, oil, sugar, egg and milk. Beat
the cream until almost stiff and fold into
the quark mixture.
Spread the mixture onto the base and
bake.
Allow the cake to cool in the tin for a
short while after baking.
40
Baking
Cherry and almond cake

Serves 12
1 tsp. baking powder Rapid Heat-up: Off
To sprinkle on top:
40 g almond meal Alternative settings
Topping ingredients
Rapid Heat-up: Off
2 jars of morello cherries (each approx.
680 g)
Shelf level: 1
Ingredients for the topping Duration: 5565 minutes
1 egg
70 g sugar
8 g vanilla sugar
2 tbsp. cream
3 tbsp. cornflour
3 drops of almond essence
100 g flaked almonds
Preparation
Mix together the flour, baking powder,
sugar and butter and knead to a
smooth dough. Spread evenly over the
base of a greased springform tin
(C 26 cm) and create a 2 cm high rim
around the sides.
Prick all over with a fork and scatter
with almond meal. Drain the cherries
well and arrange over the pastry.
Combine all the ingredients for the
topping, pour over the cherries and
bake until golden.
41
Baking
Quick herb ciabatta

Serves 20
Dough ingredients Roll up the dough along the shorter
125 ml milk, lukewarm side. Transfer to the greased glass tray
125 ml water, lukewarm and leave to prove for approx.
1/2 cube of fresh yeast (21 g) 30 minutes. Bake until golden.
475 g plain flour
2 tsp. salt
1/2 tbsp. oil
Programme: Bread \ Baguettes \ Home
Filling made
1 onion, finely diced Programme duration: approx.
1 clove of garlic, finely diced 48 minutes
1/2 tbsp. oil
3 tbsp. parsley, chopped
3 tbsp. fresh dill, chopped
3 tbsp. chives, chopped
Shelf level: 1
3 tbsp. chopped basil
1 egg
1 tbsp. crme frache Oven function: Conventional Heat
Salt Temperature: 190210 C
Pepper Shelf level: 1
Preparation
Tip
Mix together the milk, water and For a plain ciabatta, simply omit the
crumbled yeast. Add to the flour, salt herb filling.
and oil and knead to a smooth, soft
dough. Leave to prove for approx.
30 minutes at room temperature.
For the filling, saut the onion and
garlic in the oil. Then add the herbs, oil,
crme frache, salt and pepper.
Punch down the dough, then roll it out
into a rectangle 30 x 40 cm. Spread the
herb mixture onto it, leaving a 2 cm
strip around the edge.
42
Baking
Mango and coconut puffs

Makes 16
Dough ingredients Prepare the gelatine according to the
250 ml water instructions on the packet and dissolve
50 g softened butter it in a little gently warmed coconut milk.
A pinch of salt Add the rest of the coconut milk, fold in
170 g plain flour the mango pure and refrigerate for a
4 eggs short while. Beat the cream with the
sugar and vanilla sugar until stiff. When
Filling
the refrigerated mixture begins to set,
1 ripe mango
fold in the cream and desiccated
150 ml coconut milk
coconut.
5 leaves of white gelatine
400 ml cream Spoon the mango cream mixture into
16 g vanilla sugar the bottom halves of the choux buns
40 g sugar and cover with the top halves
2 tbsp. dessicated coconut
Preparation
Rapid Heat-up: Off
Place the water, butter and salt in a pan Temperature: 150170 C
and bring to the boil. Add the flour and Shelf level: 1
mix to a smooth ball. As soon as the Duration: 2535 minutes
base of the pan turns white, transfer the
dough from the pan into a large bowl.
Beat the eggs into the mixture one at a
Rapid Heat-up: Off
time until shiny peaks begin to form.
Dust the glass tray with flour, then using Shelf level: 1
two teaspoons arrange approx. Duration: 2535 minutes + pre-heating
16 small portions of mixture on the
glass tray. Bake until golden.
Whilst still warm, cut the choux buns
horizontally across the middle with a
pair of scissors. Remove and discard
any of the centre that is still moist. Wait
until the buns have cooled down before
filling them.
To make the filling, peel the mango.
Remove the flesh from the stone in
sections, cut into cubes and pure.
43
Baking
Marble cake
Serves 18
200 g sugar Programme: Cakes \ Marble cake \
8 g vanilla sugar Ring cake tin
4 eggs, beaten Programme duration: approx.
2 tbsp. rum 65 minutes
150 ml milk
500 g plain flour
Rapid Heat-up: Off
3 tbsp. cocoa powder
Shelf level: 1
Preparation
Cream together the butter, sugar and
vanilla sugar. Gradually beat in the
Rapid Heat-up: Off
beaten eggs. Stir in the rum and 120 ml
of milk. Then sift the flour and baking
Shelf level: 1
powder and mix into the creamed
butter mix.
Stir the cocoa powder and remaining
milk into about 1/3 of the mixture.
Spoon half the remaining plain mixture
into a greased ring cake tin (C 26 cm).
Spread the cocoa mixture over the top,
and finally the rest of the plain mixture.
Swirl a fork through the mixture to give
a marbled effect, and bake.
44
Baking
Mocha macaroons
Makes 40
2 egg whites Oven function: Fan Plus
125 g sliced almonds Temperature: 130140 C
125 g grated dark chocolate Shelf levels: 1 and 3
1 tsp. espresso or instant coffee Duration: 2025 minutes
powder
Preparation
Rapid Heat-up: Off
Brown the almonds in a pan without fat Temperature: 130140 C
and leave to cool. Combine with the Shelf level: 2
grated chocolate and espresso Duration: 1520 minutes + pre-heating
powder.
Beat the eggs whites until very stiff,
gradually adding the sugar at the end.
Carefully fold in the almond mixture.
Using a teaspoon, spoon out small
balls onto glass trays covered with
baking paper
45
Baking
Fruit streusel cake

Serves 20
Base Preparation
375 g plain flour
Sift the flour into a large bowl and make
1 cube of fresh yeast (42 g)
a well in the centre. Crumble the yeast
125 ml milk, lukewarm
into the well together with a little sugar
40 g sugar
and some of the milk, and combine
75 g melted butter
these ingredients with some of the flour.
1 egg
Place in the oven at 50 C using
Topping Conventional Heat to prove for approx.
1000 g fruit (apples, peeled and sliced; 20 minutes.
plums and cherries stoned)
Add the rest of the ingredients for the
Streusel base to this mix, and knead to a smooth
200 g plain flour dough. Return to the oven at 50 C
125 g sugar using Conventional Heat to prove for
8 g vanilla sugar approx. 30 minutes. Punch down, then
1/2 tsp. cinnamon roll out onto the greased glass tray.
Arrange the prepared fruit evenly over
the base.
Rub the topping ingredients together
until you get a crumbly texture, and
scatter over the fruit. Place in the oven
at 50 C using Conventional Heat to
prove again for approx. 30 minutes,
and then bake until golden.
46
Baking
Programme: Cakes \ Streusel cake \
With filling
50 minutes
Function: Fan Plus
Shelf level: 2
Shelf level: 2
170 C
Shelf level: 2
Tip
For a plain streusel cake:
Make the cake without fruit.
Use the Automatic programme "Cakes \
Streusel cake \ Plain" or reduce the
cooking duration in the alternative
settings by 510 minutes.
47
Baking
Olive bread
450 g plain flour Oven function: Conventional Heat
21 g fresh yeast, crumbled Temperature: 170190 C
150 ml white wine Shelf level: 1
4 eggs Duration: 6575 minutes
50 g olive oil
100 g ham, finely diced
100 g grated pecorino cheese
1 tsp. dried marjoram
Shelf level: 1
1/21 tsp. salt
100 g chopped walnuts
100 g black olives, coarsely chopped
Preparation
Knead the flour, yeast, wine, eggs and
oil to a smooth dough. Leave to prove
at room temperature for approx.
60 minutes.
Mix the ham, cheese, marjoram and
salt and knead into the dough with the
walnuts. Finally, knead the chopped
olives into the dough.
Place the soft dough in a greased loaf
tin (approx. 30 cm long), cover and
place in the oven at 50 C on
60 minutes. Score the bread
lengthways and bake until golden.
48
Baking
Orange slices
Serves 12
Base Whip the cream until stiff. Mix the quark
50 g softened butter with the vanilla sugar, marmalade and
4 eggs liqueur. Prepare the gelatine according
2 tbsp. lukewarm water to the instructions on the packaging.
120 g sugar Stir the gelatine into the quark mixture
80 g plain flour and refrigerate. Fold in the cream as
50 g cornflour soon as this mixture starts to set.
A pinch of baking powder
Spread the mixture over half of the
sponge base and place the other half
Sugar for sprinkling
on top. Press the top down a little and
Filling refrigerate for approx. 2 hours.
200 ml cream
Peel the oranges, remove the pith and
250 g low-fat quark
halve and slice them. Beat the cream
3 g vanilla sugar
and vanilla sugar until very stiff.
8090 g orange marmalade
Carefully cut the cake into slices and
20 ml orange liqueur
decorate with cream and slices of
3 leaves of white gelatine
orange.
Garnish
2 oranges
100 ml cream
Rapid Heat-up: Off
3 g vanilla sugar
Shelf level: 2
Preparation
Melt the butter in a saucepan and leave
to cool. Separate the eggs, and beat
the egg yolks, sugar and water until
Rapid Heat-up: Off
fluffy. Then fold in the butter. Add the
flour, cornflour, baking powder and
Shelf level: 2
orange zest. Beat the egg whites until
stiff and then carefully fold into the
mixture. Spread the mixture over a
glass tray lined with baking paper and
bake until golden. Turn the sponge
base out onto a tea towel sprinkled with
sugar, peel off the baking paper, and
leave to cool. Then cut the sponge in
half.
49
Baking
Raisin and quark slices

Makes 20
Base Recommended settings
200 g sugar Programme: Cakes \ Streusel cake \
8 g vanilla sugar With filling
1 egg Programme duration: approx.
A pinch of salt 50 minutes
500 g plain flour
Topping Rapid Heat-up: Off
1000 g quark Temperature: 150170 C
40 g vanilla custard powder Shelf level: 1
1 egg Duration: 5060 minutes
200 g sugar
100 g raisins
Rapid Heat-up: Off
Preparation
Shelf level: 1
Cream together the butter, sugar, Duration: 5060 minutes
vanilla sugar, egg and salt. Sift together
the flour and baking powder, then fold
half of it into the creamed mixture. Then
mix in the rest of the flour to form a
crumbly mixture.
Press or roll half of the crumble mixture
into the base of the greased glass tray.
Mix together the quark, custard
powder, egg and sugar, fold in the
raisins and spread over the base.
Sprinkle the rest of the crumble mixture
on top, then bake until golden.
As an alternative, omit the raisins and
instead arrange stoned bottled cherries
or plums over the quark mixture, top
with crumble and bake until golden.
50
Baking
Iced Chelsea slices

Makes 16
Base Form a 2 cm rim along the edges of the
75 g quark dough and bake until golden.
50 ml milk
Whilst still hot, brush over the rum icing
40 ml oil
topping. Cut in half and then cut into
40 g sugar
8 lengths, making 16 slices in total.
8 g vanilla sugar
1 tsp. vanilla essence Recommended settings
A pinch of salt Oven function: Fan Plus
200 g plain flour Temperature: 150170 C
4 tsp. baking powder Shelf level: 2
Filling
100 g marzipan, finely diced Alternative settings
50 g softened butter Oven function: Conventional Heat
1 egg Temperature: 170190 C
125 g raisins Shelf level: 2
50 g chopped hazelnuts Duration: 2025 minutes + pre-heating
A pinch of cinnamon
1 tsp. rum essence
Topping
75 g icing sugar
1 tbsp. rum
Preparation
sugar, vanilla sugar, vanilla essence
and salt. Sift the baking powder into the
flour and stir half into the mixture. Then
knead in the remainder.
Roll out the dough on a floured surface
to a rectangle 1/2 cm thick (25 x 30 cm)
and place on the greased glass tray.
For the filling, mix together the
marzipan, margarine and egg
thoroughly. Add the raisins, hazelnuts,
cinnamon and rum essence. Spread
over the dough.
51
Baking
Raisin loaf
1 cube of fresh yeast (42 g) Oven function: Automatic programmes
150200 ml buttermilk, lukewarm Programme: Bread \ Sweet bread
500 g plain flour Programme duration: approx.
100 g sugar 75 minutes
A pinch of salt
20 g melted butter
125 g low-fat quark
250 g raisins
Shelf level: 1
To glaze: Duration: 4050 minutes
Water
Preparation
Shelf level: 1
Stir the yeast into the lukewarm Duration: 4050 minutes
buttermilk until it has dissolved. Mix
with the flour, salt, sugar, melted
butter/margarine and quark to form a
smooth dough.
Wash the raisins and drain well.
Carefully knead into the dough.
Place the dough in a greased tin
(30 cm long), brush the top with water
and then bake until golden.
Place the dough in a greased tin
(approx. 30 cm long), place in the oven
and allow to prove at 50 C using
30 minutes, until the dough has
doubled in size.
Brush the top with water and bake until
golden.
52
Baking
Sand cake
Serves 12
200 g butter or margarine, softened Oven function: Automatic programmes
200 g sugar Programme: Cakes \ Sand cake
4 eggs Programme duration: approx.
Zest of 1 lemon 85 minutes
Juice of 1 lemon
125 g cornflour
125 g plain flour
Shelf level: 1
To dust: Duration: 6580 minutes
Icing sugar
200 g icing sugar Shelf level: 1
20 ml lemon juice Duration: 6080 minutes
Useful tips
Preparation
Variation 1:
Cream together the butter and sugar. Top with orange icing made with
Add the eggs, lemon juice and lemon 20 ml orange juice and 200 g of icing
zest. sugar.
Sift together the flour with the cornflour Variation 2:
and baking powder and fold into the Once baked, prick the cake several
mixture. times with a wooden skewer and
Grease a loaf tin and line it with baking drizzle a little Grand Marnier or
paper. Add the mixture and make a Cointreau into the holes.
1 cm deep cut into the surface. Bake
until golden.
When ready, turn the cake out onto a
wire rack, and peel off the paper. Dust
with icing sugar or make lemon icing
with the icing sugar and lemon juice
and drizzle it over the cake.
53
Baking
Chocolate and advocaat cake

Serves 16
100 g plain chocolate, chopped Oven function: Fan Plus
250 g butter or margarine Temperature: 140160 C
4 eggs Duration: 5565 minutes
250 g plain flour
250 ml advocaat
Butter and dried breadcrumbs for the
Shelf level: 1
tin
To dust:
Icing sugar
Preparation
Beat the butter, sugar and eggs
together until foamy. Mix the flour and
the baking powder and stir into the egg
mixture along with the advocaat. Add
the chocolate.
Grease a ring shaped cake tin and dust
with breadcrumbs. Pour in the cake
mixture and bake.
Once the cake has cooled it can be
dusted with icing sugar.
54
Baking
Chocolate cherry muffins

Makes 12
100 g mocha or dark chocolate Oven function: Automatic programmes
100 g softened butter Programme: Cookies/Muffins \ Muffins \
3 eggs With fruit
80 g icing sugar Programme duration: approx.
10 g instant coffee powder 35 minutes
100 g plain flour
Filling Temperature: 150 W + 160 C
200 g cream cheese Shelf level: 2
70 g icing sugar Duration: 2530 minutes
1 egg
10 g plain flour
Rapid Heat-up: Off
200 g jar of morello cherries, drained
12 muffin cases (C approx. 7 cm)
Shelf level: 2
Preparation
Tips
Melt the chocolate (microwave setting
The mixture can be baked in a large
450 W, 23 minutes).
cake tin instead of muffin cases.
Beat the butter until creamy, stir in the
Double the quantity of fruit and
eggs and sugar alternately, a little at a
increase the baking duration to
time. Fold in the cooled, melted
approx. 50 minutes.
chocolate, the coffee powder, the flour
and the baking powder. Apricots can be used instead of
cherries.
Make the filling by mixing the cream
cheese, icing sugar, egg and flour.
Spoon half the chocolate mixture into
the muffin cases, then add half of the
sour cherries followed by the cream
cheese mixture. Then add the rest of
the chocolate mixture and the cherries
and bake.
Ice with chocolate icing or melted
chocolate if desired.
55
Baking
Chocolate cake
Serves 12
300 g dark chocolate Oven function: Fan Plus
150 g butter or margarine Temperature: 150170 C
100 g sugar Duration: 3040 minutes
100 g plain flour
Ingredients for the topping Oven function: Conventional Heat
100 g dark chocolate icing Temperature: 150170 C
Shelf level: 1
Preparation Duration: 3540 minutes + pre-heating
Melt the chocolate and butter in a
saucepan on the cooktop and allow to
cool.
Mix in the egg yolk, sugar and flour,
then fold in the stiffly beaten egg
whites.
Transfer the mixture into a greased
springform tin (C 26 cm) and bake.
When the cake has cooled, spread the
chocolate icing over it. This cake will be
moist due to the high chocolate
content.
56
Baking
Bacon or herb baguettes

Makes 2
Ingredients With the Automatic programme:
42 g fresh yeast or 7 g fast action dried Place the baguettes in the oven and
yeast bake until golden.
250 ml lukewarm water
250 g strong white flour
Place the dough in the oven at 50 C
250 g wholemeal flour
using Conventional Heat and leave to
1 tsp. sugar
prove for approx. 20 minutes, then
2 tsp. salt
bake until golden.
1/2 tsp. pepper
2 tbsp. oil Recommended settings
150 g finely diced grilled bacon or 1 Oven function: Automatic programmes
tbsp. each of chopped parsley, dill and Programme: Bread \ Baguettes \ Home
chives made
To glaze:
48 minutes
12 tbsp. milk
1 egg yolk Alternative settings
Shelf level: 1
Dissolve the yeast in lukewarm water.
Then add to the white flour, wholemeal
flour, sugar, salt, pepper and oil and Oven function: Conventional Heat
knead for 34 minutes until you get a Temperature: 170190 C
smooth dough. Then knead in the Shelf level: 1
bacon or herbs. Duration: 2025 minutes + pre-heating
Place the dough in the oven at 50 C Tip
using Conventional Heat and leave to 12 rolls can be made instead of the
prove for approx. 40 minutes, then baguettes. Cut a cross in the top of
knead again briefly. each, and brush with beaten egg yolk.
Bake until golden.
Punch down, then divide the dough in
half, and roll into two 35 cm long
loaves.
Beat together the milk and egg yolk
and brush over the two baguettes.
57
Baking
Streusel cake
Serves 16
2 tsp. baking powder Programme: Cakes \ Streusel cake \
125 g sugar Plain
200 g butter or margarine, softened 38 minutes
1 egg
1 tsp. rum essence
Filling Temperature: 150170 C
200 g apricot conserve Shelf level: 2
Streusel
1/2 tsp. cinnamon Duration: 3545 minutes
200 g melted butter
Preparation
For the dough, rub the butter or
margarine into the dry ingredients, add
the egg and rum essence and knead
lightly to make pastry.
Roll out the dough into the greased
glass tray and prick several times with
a fork.
Spread the apricot conserve over the
pastry.
For the streusel topping, mix together
the flour, sugar, vanilla sugar and
cinnamon. Add the slightly cooled
butter. Rub together to make a crumbly
mixture. Scatter the crumble over the
pastry base and bake until golden.
58
Baking
Choc rum raisin squares

Makes 90
4 egg yolks Oven function: Fan Plus
4 egg whites Duration: 2030 minutes
1 tsp. lemon essence
A pinch of salt
250 g plain flour
250 g chopped hazelnuts
Shelf level: 2
200 g raisins
40 ml rum
200 g grated dark chocolate
100 g dark chocolate icing
Preparation
Drizzle the rum over the raisins and
leave for approx. 30 minutes.
Cream the egg yolk, sugar and vanilla
sugar and then fold in the stiffly beaten
egg whites.
Stir in the lemon essence, salt, flour,
hazelnuts, raisins and grated
chocolate. Spread the mixture over the
base of the glass tray and bake until
golden. Brush with the chocolate icing
immediately after baking and cut into
3 x 3 cm squares.
59
Baking
Vanilla biscuits
Makes 90
Biscuit mixture Recommended settings
210 g softened butter Programme: Cookies/Muffins \ Vanilla
70 g sugar biscuits
100 g almond meal Programme duration: approx.
25 minutes
To dust:
70 g vanilla sugar Alternative settings
Shelf level: 2
Mix the flour, butter, almond meal and
sugar, and knead to a smooth dough.
Leave to cool for 30 minutes. Oven function: Conventional Heat
Break off pieces of dough, roll into balls
Shelf level: 2
and then make crescent shapes from
them.
Arrange on the greased glass tray and
bake until golden.
Dust with vanilla sugar whilst still warm.
60
Baking
Walnut muffins
Makes 12
100 g raisins Oven function: Automatic programmes
2 1/2 tbsp. rum Programme: Cookies/Muffins \ Muffins \
150 g butter or margarine Without fruit
150 g sugar Programme duration: approx.
8 g vanilla sugar 36 minutes
3 eggs
150 g plain flour
Rapid Heat-up: Off
125 g walnuts, roughly chopped
12 muffin cases (C 78 cm)
Shelf level: 2
Preparation
Drizzle the rum over the raisins and
Rapid Heat-up: Off
leave for approx. 30 minutes.
Beat the butter until creamy, then Shelf level: 2
gradually mix in the sugar, the vanilla Duration: 2530 minutes + pre-heating
sugar and the eggs. Sift the flour with
the baking powder and fold into the
mixture together with the walnuts.
Finally add the rum-soaked raisins.
Place the muffin cases in a muffin tin.
Using two spoons, divide the mixture
between the cases and bake until
golden.
61
Baking
White bread
1/2 cube of fresh yeast (21 g) Oven function: Automatic programmes
250 ml lukewarm water Programme: Bread \ White bread
500 g plain flour Programme duration: approx.
1 1/2 tsp. salt 60 minutes
1 1/2 tsp. sugar
Milk Shelf level: 1
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the dry
ingredients and butter and knead to a
smooth dough for 45 minutes.
Shape the dough into a ball and cover
the bowl with cling film. Leave to prove
for 15 minutes at room temperature.
Lightly knead the dough and shape into
a loaf approx. 25 cm long. Place on the
greased glass tray, then make a few
diagonal cuts about 1 cm deep in the
top using a sharp knife. Brush the top
with milk, then place in the oven imme-
diately to bake.
Lightly knead the dough and shape into
a loaf approx. 25 cm long. Place on the
greased glass tray, then make a few
diagonal cuts about 1 cm deep in the
top using a sharp knife.
Cover with a damp cloth and leave to
prove for a further 30 minutes. Then
brush the top with milk and bake until
golden.
62
Baking
Lemon tart
Serves 12
A pinch of salt Temperature: 150170 C
100 g softened butter Shelf level: 1
1 egg Pre-baking: 2025 minutes
Topping ingredients
150 g butter or margarine Alternative settings
100 g sugar Oven function: Intensive Bake
3 eggs Temperature: 160 C
100 g almond meal Shelf level: 1
Juice of 12 lemons Duration: 4050 minutes
2 lemons, peeled and sliced
Preparation
Shelf level: 1
Mix the flour, salt, butter and egg Pre-baking: 2025 minutes
together and knead to a smooth dough. Duration: 3040 minutes + pre-heating
Chill the dough for about 30 minutes.
Tip
Roll out onto a floured surface to the Candied lemon slices:
size of a pizza or pie dish (C 28 cm), Add 250 ml water, 200 g sugar, the
transfer into the dish and blind bake. juice of one lemon and two lemon
halves to a saucepan and simmer
To make the topping, first melt the
uncovered on a low heat for
butter. Beat the egg yolk with sugar
45 minutes. Cut a lemon into 12 thin
until creamy, then add the butter,
slices. Place in the lemon syrup and
almonds and lemon juice and mix
leave for approx. 30 minutes. Then take
together. Beat the egg whites until stiff
out the slices and leave to dry.
and fold into the mixture.
When treated in this way, the lemon
Peel 2 lemons, remove all pith and cut
slices stay soft and will not have a
into slices. Spread the lemon mixture
sugary coating. They will not keep for
over the pastry base. Arrange fresh or
long and are therefore unsuitable for
candied lemon slices on top and bake
decorations that are required to last.
until golden.
63
Snacks and starters
The recipes in this section are ideal for
a starter as as well as for a light meal.
A starter should always complement
the main meal to follow and should not
be too filling.
Make several of these small dishes for
a rich variety of flavours. There's bound
to be something delicious for everyone.
Starter and main course should always
complement each other, so don't team
a meaty starter with a meaty main
course, or a hearty soup with a lighter
one.
64
Snacks and starters
Palermo style pastry puffs

Makes 10
1 pack ready-rolled puff pastry (450 g, Oven function: Conventional Heat
10 squares) Temperature: 190210 C
Shelf level: 2
Filling
250 g mozzarella
50 g sundried tomatoes in oil Alternative settings
1 x 185 g tin tuna Oven function: Fan Plus
10 green olives Temperature: 170190 C
1 tbsp. chopped basil Shelf level: 2
Salt Duration: 2030 minutes
Pepper, freshly ground
1 egg
Preparation
Lay the sheets of pastry out next to
each other to defrost.
Drain the mozzarella, tomatoes and
tuna. Chop into small cubes along with
the olives. Mix with the basil and
season with salt and pepper.
Separate the egg and brush the edges
of the pastry with the egg white. Spread
the filling evenly over the pastry
squares, fold in half and seal the edges
well.
Brush the pastry with beaten egg yolk,
place on a glass tray rinsed with cold
water, and bake until golden.
65
Snacks and starters
Salmon terrine
Serves 10
1 small onion, diced Oven function: Fan Plus
1 tbsp. butter Temperature: 130150 C
750 g fresh salmon or trout fillet, Shelf level: 1
unsmoked and diced Duration: 6070 minutes
90 g white bread, diced
1 egg
Salt
Pepper
Shelf level: 1
Nutmeg
350 ml cream
1 tbsp. fresh dill, chopped Tip
The terrine is equally delicious made
Preparation with smoked or unsmoked salmon or
trout.
Fry the onion in the butter, add the
chopped salmon and continue to fry
gently. Cool slightly, then add the
bread, egg, seasoning and cream.
Leave to stand for approx. 60 minutes.
Pure the mix in several batches in a
food processor. Stir in the dill. Place in
a greased glass dish (approx. 20 cm).
Tap the dish firmly on a soft surface
several times to ensure there are no
gaps in the mixture. Cover and cook.
Allow to cool and pour off any liquid
that appears. Turn out of the dish and
cut into slices. Serve hot or cold with
toast.
66
Snacks and starters
Marinated capsicums
Serves 4
3 yellow capsicums Oven function: Grill
3 red capsicums Temperature: Setting 3
3 orange capsicums Shelf level: 3
Grilling duration: 68 minutes+
Marinade
5 minutes pre-heating
3 tbsp. olive oil
2 tbsp. white wine Tip
2 tbsp. white wine vinegar As an alternative, use blanched sliced
1 clove of garlic, crushed zucchini and mushrooms. The
Salt vegetables should be "al dente".
Pepper
3 tbsp. mixed Italian herbs
Preparation
Mix together all the ingredients for the
marinade.
Quarter the capsicums and remove the
seeds and the pith. Place skin side up
in the glass tray and place in the oven.
Grill the capsicums until the skin
blisters and browns in places.
Remove from the oven, moisten a cloth
with cold water and cover the
capsicums for about 10 minutes. Then
remove the skins.
Transfer to a serving dish, pour over the
marinade and leave for several hours.
Serve with baguettes.
67
Snacks and starters
Baked artichoke hearts

Serves 3
810 tinned artichoke hearts Oven function: Grill
200 ml cream Temperature: Setting 3
100 g cream cheese with herbs Shelf level: 2
100 g grated Cheddar cheese Duration: 810 minutes+ 5 minutes
75 g ham, diced pre-heating
Nutmeg
Pepper
Preparation
Gently heat together the cream, cream
cheese and half the Cheddar, stirring
until smooth. Season with salt, pepper
and nutmeg to taste. Add the diced
ham.
Arrange the drained artichoke hearts in
the bottom of a suitable dish, pour over
the cheese sauce and scatter the rest
of the cheese over the top. Grill until
golden.
68
Soups and stews
Pureing is a delicious and low-calorie Stir soups and stews during cooking to
method of thickening vegetable soups. equalise temperature variations
Simply cook all ingredients as between the different ingredients.
described in the recipe and then pure
If dishes are being cooked on an Auto-
using a mixer or a hand blender. Larger
matic programme, this needs to be
vegetable chunks should be removed
considered during preparation. In
before pureing and then added again
general, all prepared ingredients are
afterwards. The result is a creamy soup
mixed together in the cooking container
without the addition of flour, fats or
at the beginning. Any exceptions to this
other binding agents.
(e.g. the addition of egg or cream) are
Soups which are thickened by the noted in the relevant recipe.
addition of egg yolk mixed with a little
When cooking with Automatic
hot liquid should not be heated further
programmes, only enter the weight of
after the egg yolk has been added,
the food. The weight of the cooking
otherwise it will curdle.
container does not count. Cooking
Dumplings are a tried and true means durations for Automatic programmes
of thickening soups: Knead together will vary to some extent from cooking
40 g butter with 40 g flour. Place the durations with manual power and
dumpling in 1000 ml cold liquid and duration input.
cook. The flour in the dumpling does
Generally speaking, place the cooking
not clump together in the cold liquid,
vessel containing the soup or stew on
cooks from the beginning and stirs well
the glass tray on shelf level 1.
with the soup after cooking to achieve
an even consistency.
If soups are being thickened by stirring
in rice or cornflour, the soup should be
stirred constantly during cooking to
prevent it from sticking to the bottom of
the saucepan during cooking.
Adding fresh herbs gives a delicious
aroma and increases the vitamin
content.
The cooking duration can be reduced
by adding warm liquid (not suitable for
beurre mani).
Apart from a few exceptions, soups and
stews should be cooked covered to
minimise the loss of moisture.
69
Soups and stews
Prawn curry soup

Serves 2
1/2 tbsp. oil Cooking stage 1:
1 clove of garlic, finely diced Oven function: Microwave
250 g prawns Power level: 850 W
2 tbsp. curry powder Shelf level: 1
1/2 tsp. coriander, ground Duration: 8 minutes
2 tbsp. lemon juice
Cooking stage 2:
50 g unsweetened creamed coconut or
Oven function: Microwave
100 ml coconut milk
Power level: 850 W
400 ml fish stock
Shelf level: 1
Salt
Duration: 5 minutes
Pepper
Chilli powder Cooking stage 3:
1 tsp. chillis, finely diced (optional) Oven function: Microwave
Power level: 450 W
Place the oil, garlic and prawns in a
suitable cooking container, cover and
cook at 850 W for approx. 8 minutes.
Add the curry powder, coriander,
lemon juice, creamed coconut or
coconut milk, stock, chilli powder to
taste, and seasoning. Cover and cook
at 850 W for approx. 5 minutes and
then at 450 W for approx. 10 minutes.
70
Soups and stews
Chicken risotto
Serves 4
600 g chicken or turkey fillet Oven function: Automatic programmes
2 carrots (100 g) Programme: Cook with microwave \
100 g leeks Casserole \ 1600 g
100 g mushrooms Programme duration: approx.
20 g softened butter 30 minutes
1 tbsp. curry powder
A few strands of saffron
Cooking stage 1:
Salt
Pepper
Power level: 850 W
150 g risotto rice (Vialone or Arborio)
Shelf level: 1
600 ml chicken stock
50 g flaked almonds
Cooking stage 2:
Preparation Oven function: Microwave
Power level: 450 W
Cut the chicken or turkey fillet into
Shelf level: 1
strips, thinly slice the carrots, leeks and
mushrooms and place in a bowl.
Add the butter, spices, rice and stock
and cook at 850 W for approx.
10 minutes, and then at 450 W for
approx. 10-15 minutes. Sprinkle over
the almonds and serve.
71
Soups and stews
Pumpkin soup
Serves 6
1 onion, diced Oven function: Automatic programmes
1/2 tbsp. oil Programme: Cook with microwave \
500 g pumpkin flesh, diced Soup \ 1100 g
125 ml milk Programme duration: approx.
375 vegetable or chicken stock 22 minutes
Salt
White pepper
Cooking stage 1:
1 tsp. sugar
Power level: 850 W
1 tbsp. crme frache
Shelf level: 1
3 tbsp. cream
Duration: 4 minutes
1 tbsp. pumpkin seeds, coarsely
chopped Cooking stage 2:
Preparation Power level: 850 W
Shelf level: 1
Place the onions and oil in a dish.
Duration: 6 minutes
Cover, and cook for 4 minutes at
850 W. Cooking stage 3:
Add the pumpkin, milk, stock and
Power level: 450 W
spices. Cover and cook for 6 minutes at
Shelf level: 1
850 W and then for a further 12 minutes
at 450 W.
Pure the soup and add the butter and
crme frache.
Serve the soup into 6 bowls. Garnish
each one with 1 tbsp. cream and
chopped pumpkin seeds.
72
Soups and stews
Cream of sweetcorn soup

Serves 4
1 tin sweetcorn (approx. 280 g) Cooking stage 1:
1 onion, diced Oven function: Microwave
20 g softened butter Power level: 850 W
20 g plain flour Shelf level: 1
500 ml vegetable stock Duration: 5 minutes
1 chilli
Cooking stage 2:
Chilli powder
Salt
Power level: 450 W
Pepper
Shelf level: 1
Sugar
Duration: 8 minutes
100 ml cream
100 g bacon, diced Cooking stage 3:
Shelf level: 1
Drain the sweetcorn. Place 3/4 of the
Duration: 3 minutes
corn in a bowl, and add the onion,
stock, chilli and spices. Mix together
the butter and flour and add to the
other ingredients. Cover and cook at
850 W for 5 minutes, and then at 450 W
for 8 minutes.
Pure the soup and add the cream.
Then add the rest of the sweetcorn.
Place some paper towelling on a plate,
distribute the diced bacon over the
paper towelling and cook uncovered at
850 W for 3 minutes.
Heat the soup through and scatter the
bacon over the top before serving.
73
Soups and stews
Minestrone
Serves 4
1000 ml beef or vegetable stock Oven function: Automatic programmes
50 g bacon, diced Programme: Cook with microwave \
1 onion, diced Soup \ 1800 g
100 g green beans (frozen) Programme duration: approx.
100 g peas (frozen) 32 minutes
100 g celery
100 g sliced carrots
Cooking stage 1:
150 g diced potatoes or 50 g thin
noodles
Power level: 850 W
2 tsp. Italian herbs (oregano, thyme,
Shelf level: 1
parsley)
12 tomatoes
100 g grated Parmesan cheese Cooking stage 2:
Salt to taste Oven function: Microwave
Power level: 450 W
Place the bacon, onions, beans, peas,
celery, carrots, potatoes or noodles and
the herbs in a dish together with the
stock, cover and cook for approx.
10 minutes at 850 W. Reduce the
power level to 450 W and continue
cooking for another 15 minutes. Stir
occasionally.
Skin or finely peel the tomatoes, dice
them and add to the soup.
Sprinkle the soup generously with
Parmesan, or serve the cheese
separately.
74
Soups and stews
Borscht
Serves 4
1 onion, diced Oven function: Automatic programmes
20 g softened butter Programme: Cook with microwave \
200 g finely diced beef Casserole \ 1200 g
250 ml beef stock Programme duration: approx.
200 g potatoes, diced 23 minutes
250 g white cabbage, shredded
200 g beetroot, grated
Cooking stage 1:
75 g leeks, finely sliced
1 tbsp. red wine vinegar
Power level: 850 W
Salt to taste
Shelf level: 1
150 g crme frache
Duration: 5 minutes
Cooking stage 2:
Preparation Oven function: Microwave
Power level: 850 W
Place the onions, butter, beef and stock
Shelf level: 1
in a dish. Cover, and cook for 5 minutes
Duration: 5 minutes
at 850 W.
Cooking stage 3:
Add the potatoes, cabbage, beetroot,
leeks, vinegar and salt.
Power level: 450 W
Cook for 5 minutes at 850 W and then
Shelf level: 1
for a further 20 minutes at 450 W.
Swirl in the crme frache, scatter with
parsley and serve.
75
Soups and stews
Tomato soup with basil cream

Serves 6
200 g carrots, peeled and quartered Oven function: Automatic programmes
1 onion, diced Programme: Cook with microwave \
10 g softened butter Soup \ 1700 g
1 can of tomatoes (850 g) Programme duration: approx.
Salt 31 minutes
Pepper
250 ml vegetable stock
Cooking stage 1:
1/2 tsp. sugar
Power level: 850 W
100 ml cream
Shelf level: 1
Duration: 8 minutes
Preparation
Cooking stage 2:
Place the carrot, onions and butter in a
dish. Cover, and cook for 8 minutes at
Power level: 450 W
850 W.
Shelf level: 1
Add tomatoes and their liquid, salt, Duration: 6 minutes
pepper, stock and sugar and cooked
covered at 450 W for 6 minutes. Pure
the soup. If it is too thick, add some
more water or stock.
Pure the cream and the basil and then
beat until it is thick but not too stiff. Pour
the soup into bowls and top with a
tablespoon of the cream mixture.
Decorate with fresh basil.
76
Soups and stews
Viennese gardener's soup

Serves 4
30 g softened butter Oven function: Automatic programmes
1 onion, diced Programme: Cook with microwave \
100 g leeks, sliced in rings Soup \ 1600 g
200 g potatoes in slices Programme duration: approx.
250 g mixed vegetables or approx. 29 minutes
80 g each of cauliflower, carrots and
broccoli
Cooking stage 1:
750 ml beef stock
Salt
Power level: 850 W
Pepper
Shelf level: 1
Nutmeg
250 ml cream
1 tsp. chopped basil Cooking stage 2:
1 tsp. chopped parsley Oven function: Microwave
Power level: 450 W
Place the butter, onions, leek, potatoes,
vegetables and spices in a dish
together with the stock, cover and cook
on the glass tray for approx. 10 minutes
at 850 W. Reduce the power level to
450 W and continue cooking for
another 15 minutes.
Put some of the vegetables to one side.
Pure the rest of the vegetables with
the liquid, then add the cream and the
herbs.
Return the vegetables to the soup and
serve.
77
Bakes
Bakes should be cooked uncovered for
a crispy golden topping.
Chop the ingredients, e.g. vegetables
into large, even pieces.
Let dishes relax for approx. 5 minutes
after cooking to allow the temperature
to even out.
For appliances with Automatic
programmes, only enter the weight of
the food. The weight of the cooking
container does not count.
Cooking durations for Automatic
programmes will vary to some extent
from cooking durations with manual
power and duration input.
78
Bakes
Eggplant moussaka
Serves 6
Ingredients Arrange half of the eggplants in the
1250 g eggplants bottom of an ovenproof dish (20 x 30
50 ml olive oil cm) and then add the meat mixture.
1 onion, diced Add the rest of the aubergines. Lightly
30 g softened butter whisk the eggs, then fold into the
750 g minced beef Bchamel sauce with about 2/3 of the
125 ml white wine cheese. Spread the sauce over the
1 tin of tomatoes (drained weight 480 g) eggplants, and sprinkle with the rest of
2 tbsp. parsley, chopped the cheese. Bake in the oven
Salt uncovered until golden.
Pepper
3 tbsp. breadcrumbs
2 eggs
500 ml Bchamel sauce
Shelf level: 1
2 Eigelb
For browning:
100 g grated Cheddar cheese
Oven function: Gentle Bake
Preparation
Shelf level: 1
Cut the eggplants into 1 cm thick Duration: 5060 minutes + pre-heating
slices, sprinkle with salt and leave for
20 minutes to draw out the liquid.
Saut the onion in the butter. Add the
mince and brown whilst stirring. Drain
the tomatoes, chop roughly and add to
the meat along with the parsley and the
wine. Season liberally with salt and
pepper, and simmer for about
15 minutes. Fold in the breadcrumbs.
Rinse the eggplants under cold water,
pat dry and fry in olive oil until golden.
79
Bakes
Chicken and mushroom pie

Serves 46
Ingredients Preparation
1 shallot
Peel and finely chop the shallots and
2 cloves of garlic
garlic cloves. Slice and wash the leek.
1 small leek
Clean the mushrooms and oyster
200 g mushrooms
mushrooms and chop into approx.
150 g oyster mushrooms
1 cm cubes. Rinse the chicken under
2 chicken breast fillets
running water and pat dry. Dice the
4 chicken drumsticks (skinned and
chicken into approx. 1 cm pieces, cut
boned)
the bacon into strips and finely chop
8 slices streaky bacon
the parsley.
1/2 tbsp. oil
1 1/2 tsp. coarse grained mustard Saut the shallots in the oil, then add
1 1/2 tsp. dried thyme the garlic, leek and bacon and cook
150 ml white wine until the bacon is golden. Add the
50 g softened butter mushrooms and continue cooking.
60 g plain flour Transfer to a dish, add the herbs and
250 ml cream mustard, season with salt and pepper
500 ml chicken stock and set to one side.
2 egg yolks
Pour the white wine into a saucepan
250 g puff pastry
and reduce over a low heat. Add the
Salt
butter and let it melt. Stir in the flour to
Pepper
make a smooth paste, add the cream
and stock and bring to the boil, stirring
constantly until the sauce is thick and
smooth. Pour the sauce into a bowl.
80
Bakes
Cut the pastry so that it covers a large, Recommended settings

tall, round, microwave safe dish. Oven function: Automatic programmes
Programme: Bakes/Gratins \ Chicken
Pre-heat the oven.
and mushroom pie
Mix the mushroom and shallot mixture Programme duration: approx.
with the sauce and season to taste. Stir 35 minutes
in the diced chicken and transfer into
the dish.
Pre-heat
Brush the edge of the dish with egg Oven function: Fan Plus
yolk and lay the pastry on it. Trim off Temperature: 200 C
any superfluous pastry and cut a small
Cooking stage 1:
cross in the pastry topping with a sharp
knife to allow steam to escape during
cooking. Brush with egg yolk and cook.
200 C
Shelf level: 1
81
Bakes
Salmon lasagne
Serves 4
400 g smoked salmon, thinly sliced Oven function: Automatic programmes
12 sheets of uncooked lasagne Programme: Bakes/Gratins \ Lasagne \
2 onions, finely diced Depth ...
20 g softened butter Programme duration: approx.
2 tbsp. flour 35 minutes
600 ml milk
300 ml cream
Salt
Pepper
160 C
Shelf level: 1
2 tbsp. lemon juice
2 kohlrabi, shredded
100 g grated Cheddar cheese Oven function: Gentle Bake
Lightly fry the onions in the butter. Add
the flour, mixing well. Keep stirring
whilst you add the milk and cream.
Season liberally with salt, pepper and
lemon juice. Simmer for 10 minutes,
then stir in the dill.
Peel the kohlrabi and shred thinly. Pour
boiling water over it and drain well.
Pour some sauce onto the base of an
ovenproof dish. Place four lasagne
sheets on the base of the dish and
evenly distribute the shredded kohlrabi
and salmon slices over the sheets.
Repeat the procedure with sauce,
lasagne sheets, kohlrabi and salmon.
Layer the rest of the lasagne sheets
and sauce, sprinkle with cheese and
bake uncovered.
82
Bakes
Pasta bake
Serves 6
300 g macaroni Oven function: Automatic programmes
30 g softened butter Programme: Bakes/Gratins \ Pasta
3 onions, finely diced bake \ Depth ...
2 red capsicums, diced Programme duration: approx.
200 g carrots, diced 35 minutes
600 g beef tomatoes, coarsely diced
300 g crme frache
150 ml milk
180 C
Garlic salt
Shelf level: 1
Pepper
200 g ham, diced
200 g fetta cheese with herbs, diced Oven function: Fan Plus
For browning:
Shelf level: 1
Preparation Oven function: Gentle Bake
Cook the macaroni in boiling salted
Shelf level: 1
water on the cooktop until al dente.
Drain well.
Fry the onions gently in the butter. Add
the capsicums and carrots, and fry
briefly with the onions, then pour over
the stock.
Mix together the crme frache, milk,
pepper and garlic salt. Stir into the
vegetables, and bring to the boil briefly.
Transfer the macaroni, tomatoes, ham
and fetta cheese into an ovenproof
dish, mix in the vegetable sauce,
sprinkle with Cheddar and bake until
golden.
83
Bakes
Zucchini moussaka
Serves 46
1 1/2 tbsp. olive oil
Peel the onions and garlic. Halve and
5 large zucchini
slice the onions and finely chop the
1 large onion
garlic. Slice the zucchini lengthways.
2 capsicums
Seed the capsicums and cut into thin
1 clove of garlic
strips.
1 tin whole tomatoes (400 g)
1 tbsp. tomato paste Heat the oil in a frying pan, fry the
35 g chopped mint zucchini slices in batches until golden
Salt and place to one side.
Pepper
Fry the onions, garlic and capsicums
150 g sliced Swiss cheese (e.g.
for 4 minutes in the same pan. Add the
Gruyre)
tomatoes, tomato paste and mint.
3 heaped tbsp. plain flour
Season with salt and pepper.
2 eggs Grease a gratin dish, arrange half of the
180 g cheese, grated zucchini in the bottom, then add half of
the tomato sauce, followed by the
cheese slices, cover with tomato sauce
and finally arrange the remaining
zucchini evenly on top.
Combine the flour, yoghurt, eggs and
grated cheese, pour over the moussaka
and cook.
84
Bakes
Programme: Bakes/Gratins \ Vegetable
moussaka
30 minutes
Oven function: MW + Fan Grill
180 C
Shelf level: 1
Tip
For an alternative the zucchini can be
replaced with egglant, pumpkin or
sweet potato.
85
Vegetarian dishes
Not eating meat in no way means you A nutritious meal consists of protein, fat,
have to forgo the pleasures of variety carbohydrates and sufficient vitamins
and great tasting food. Where meat and minerals. Protein, the body's fuel,
used to take centre stage, ingredients can easily be obtained from milk,
such as pulses and greens can play a cheese, quark and pulses.
major part in the culinary stage.
A vegetarian diet is not a recent
Whether its wheat or rye, oats or
concept of our times. The philosophers
barley, or even spelt grain, pulses offer
of ancient Greece spoke of the benefits
a wealth of benefits in terms of ballast
of a meat-free diet and the Vegetarian
and roughage, vitamins and minerals to
Society was founded in London in
keep your diet healthy and on track.
1811. Since then the term "vegetarian"
In this section you will find a wide has applied to anyone who does not
variety of dishes, from tasty snacks to consume meat or fish products.
substantial main courses.
86
Vegetarian dishes
Broccoli and mushroom bake

Serves 3
300 g broccoli (fresh or frozen) Oven function: Fan Plus
300 g mushrooms (fresh or frozen) Temperature: 170190 C
400 g potatoes (peeled weight, finely Shelf level: 1
diced) Duration: 5565 minutes
125 g crme frache
100 ml cream
1 tbsp. cornflour
1 tsp. salt
180 C
1/2 tsp. black pepper
Shelf level: 1
Preparation
If using fresh broccoli, wash and chop
into florets; if using frozen, do not
defrost, just break into florets. Place in
a gratin dish. If using fresh mushrooms,
wash and slice; if using frozen, do not
defrost, just slice. Place in the gratin
dish and add the potatoes.
Mix the crme frache with the cream,
cornflour, salt, pepper and 1/3 of the
cheese.
Add to the potato and vegetables and
mix them together. Sprinkle with the
rest of the cheese and bake uncovered
until golden.
87
Vegetarian dishes
Mushroom lasagne
Serves 6
15 sheets of lasagne, not pre-cooked Oven function: Automatic programmes
400 g Gorgonzola, diced Programme: Bakes/Gratins \ Lasagne \
1500 g mushrooms, sliced Depth ...
3 tbsp. parsley, chopped Programme duration: approx.
150 g grated Parmesan or 250 g grated 35 minutes
Cheddar
Bchamel sauce Oven function: MW + Fan Plus
90 g softened butter Power level/temperature: 300 W +
90 g plain flour 180 C
1400 ml milk Shelf level: 1
Pepper
Oven function: Gentle Bake
Nutmeg
Shelf level: 1
Preparation
For the sauce, melt the butter on the
Tip
cooktop and stir in the flour. Add the
Rinse mushrooms briefly under running
milk, continuing to stir. Simmer for
water. Do not let them soak in water.
5 minutes and season with salt, pepper
and nutmeg. Stir in the Gorgonzola and
beat until smooth. Stir in the
mushrooms and parsley.
Pour 1/4 of the sauce into an ovenproof
dish. Place 5 lasagne sheets on top
and sprinkle over 1/3 of the cheese.
Repeat with another 1/4 of the sauce,
5 more lasagne sheets and 1/3 of the
cheese. Then add another 1/4 of the
sauce and the remaining lasagne
sheets.
Spread the rest of the sauce over the
top and scatter with the rest of the
cheese. Bake uncovered until golden.
88
Vegetarian dishes
Cheese dumplings
Serves 4
300 g white bread Cooking stage 1:
200 ml milk, lukewarm Oven function: Microwave
1 onion, diced Power level: 600 W
150 g Cheddar cheese, coarsley Duration: 6 minutes
grated
Cooking stage 2:
150 g Emmental cheese, coarsely
grated
Power level: 450 W
Shelf level: 1
25 g plain flour
Duration: 5 minutes
3 eggs
Salt
Pepper
Preparation
Dice the bread, place in a bowl, pour
over the milk and set to one side for 30
minutes.
Saut the onions in the butter until
golden. Add the onions, cheese,
parsley, flour, eggs and seasoning to
the bread and mix well.
Shape 810 dumplings from the
mixture. Place the dumplings side by
side in a microwave safe dish, cover
and cook for 6 minutes at 600 W, and
then for another 5 minutes at 450 W.
Pour some of the melted butter over the
dumplings if you wish. They are
delicious served with a tomato salad or
a tomato sauce.
89
Vegetarian dishes
Spinach lasagne with fetta

Serves 34
450 g frozen spinach leaves Oven function: Automatic programmes
9 sheets of lasagne, not pre-cooked Programme: Bakes/Gratins \ Lasagne \
150 g fetta cheese Depth ...
375 ml cream Programme duration: approx.
200 g sour cream 35 minutes
3 eggs
1 tsp. salt
1/2 tsp. pepper
180 C
1 tsp. sweet paprika
Shelf level: 1
Garlic powder (optional)
3 sliced tomatoes
25 g grated Gouda cheese Oven function: Gentle Bake
Defrost the spinach and press out the
water. Dice the fetta cheese. Beat
together the cream, sour cream and
eggs and season well with salt, pepper,
paprika and garlic powder (if desired).
Spoon 1/4 of the egg and cream
mixture onto the bottom of an ovenproof
dish. In layers, add 3 lasagne sheets,
half of the spinach, and 1/3 each of the
Cheddar cheese and fetta. Then pour
over another 1/4 of the egg and cream
mixture. Repeat this procedure and
then finally add the remaining lasagne
sheets, egg and cream mixture, fetta
and Cheddar, and bake uncovered.
After approx. 30 minutes place the
sliced tomatoes on top of the lasagne
and sprinkle with the remaining cheese.
Bake until golden.
90
Vegetarian dishes
Vegetable lasagne
Serves 6
Ingredients Bring to the boil and season with salt,
23 red capsicums pepper and nutmeg.
23 yellow capsicums
Spoon some of the sauce into the
1 zucchini
bottom of an ovenproof dish. In layers,
250 g ricotta cheese (or quark or cream
add lasagne sheets, some of the basil
cheese)
ricotta mixture, then half of the
100 g crme frache
vegetables and finally half of the sauce.
Repeat this. Finish with a layer of
35 g plain flour
lasagne and top with the ricotta
500 ml milk
mixture. Bake uncovered in the oven.
50 ml oil Recommended settings
25 g pine nuts Oven function: Automatic programmes
Salt Programme: Bakes/Gratins \ Lasagne \
Pepper Depth ...
Nutmeg Programme duration: approx.
12 sheets of lasagne 35 minutes
Preparation
Quarter the capsicums and remove the Power level/Temperature: 300 W +
seeds and pith. Place the capsicums 180 C
skin side up on the glass tray under the Shelf level: 1
pre-heated grill (Grill setting 3, Shelf Duration: 3545 minutes
level 3) for 68 minutes until the skin
blisters and turns dark brown. Remove
the glass tray from the oven, and cover
with a damp tea towel. Leave to sweat
for about 10 minutes and then peel the
skins off the capsicums.
Slice the zucchini.
Whizz the basil, oil, pine nuts and salt
into a paste in a blender or food
processor. Stir into the ricotta and
crme frache.
Heat the butter over the cooktop and
gradually add the flour and the milk,
stirring all the time to make the sauce.
91
Fish
Tips on preparation and general information

Fish is an excellent source of protein Cleaning
and is also rich in vitamins A, C and D, Whole fish: gut the fish and scrape off
as well as minerals such as iron, iodine, the scales if necessary. Rinse the fish
calcium and phosphorus. Its light under running water and pat dry with a
structure makes it easily digestible and paper towel.
therefore very suitable for a lighter diet.
Fish fillet: rinse the fish under running
A whole fish is cooked when the pupils water and pat dry with a paper towel.
of the eyes have turned white and when
Acidifying the fish
the backbone can be easily removed.
After cleaning the fish, drizzle it with
Fried, steamed or grilled fish is cooked
lemon juice or vinegar about
when it falls readily off the bones.
10 minutes before you do anything else
When cooking fish fillet in a thickened with it. Because fish has little
sauce, reduce the amount of liquid you connective tissue, it can fall apart
add as the fish will give off liquid during during cooking. Drizzling lemon juice or
cooking. vinegar over raw fish helps keep the
flesh firm. Acidifying the fish in this way
When cooking fish, ensure that a core
will not affect its taste in any way.
temperature of at least 70 C is
reached. Salting the fish
Season fish with salt, herbs or spices
Quantity per person
just before cooking. Do not leave fish to
Whole fish: 250300 g per person
stand for any length of time after salting
Fish fillet: 200250 g per person
it. Salt will draw out the moisture and
with it the valuable minerals, and make
the fish dry when it is cooked.
92
Fish
"Blue" fish
Certain types of fish such as trout,
tench, eel and carp can be served
"blue". The skin of these fish contains a
pigment which turns blue when it
comes into contact with acid such as
vinegar. Be careful not to damage the
slimy coating on the skin when cleaning
the fish, as this will prevent the fish
turning blue in the damaged places. Do
not scale the fish. Pour hot water with
vinegar in it over the fish and leave for
about 10 minutes. Then proceed with
the recipe, salting the fish only on the
inside.
93
Fish
Fish curry
Serves 4
400 g pineapple pieces (tinned) Oven function: Automatic programmes
1 red capsicum Programme: Cook with microwave \
1 banana, sliced Fish \ 1600 g
600 g firm white fish Programme duration: approx.
2 tbsp. lemon juice 35 minutes
125 ml white wine
Cooking stage 1:
125 ml pineapple juice
Salt
Power level: 850 W
Sugar
Shelf level: 1
Chilli powder
Duration: 5 minutes
2 tbsp. curry powder
2 tbsp. cornflour Cooking stage 2:
Shelf level: 1
Quarter the capsicums, remove the
seeds and pith, and cut into narrow
strips.
Cut the fish into pieces, and place in a
dish. Drizzle with lemon juice. Add the
pineapple pieces, red capsicum,
banana, butter, wine, juice, spices and
cornflour to the fish, and stir well.
Cover and cook for 5 minutes at 850 W
and then for a further 12 minutes at
450 W.
94
Fish
Fish on a bed of vegetables

Serves 4
300 g carrots, grated Cooking stage 1:
300 g kohlrabi, grated Oven function: Microwave
1/2 tbsp. oil Power level/Temperature: 850 W
Fresh parsley, chervil, dill and Shelf level: 2
marjoram Duration: 6 minutes
600 g filleted white fish, e.g. rosefish or
Cooking stage 2:
sea perch
Oven function: MW + Grill
1 tbsp. lemon juice
Power level/Temperature: 450 W + Grill
Salt
level 3
200 g cream cheese with chives
Shelf level: 2
125 ml milk
125 ml cream
Preparation
Place the carrots, kohlrabi, herbs and
oil in a microwave safe dish, cover and
cook for 6 minutes at 850 W.
Arrange half of the vegetables in a
suitable dish. Place the fish on top of
the vegetables, sprinkle with salt and
scatter the rest of the vegetables over
the top.
Blend together the cream cheese, milk,
and cream and pour over the
vegetables and fish. Cook uncovered.
95
Fish
Salmon on a bed of spring vegetables

Serves 4
4 salmon fillets (approx. 125 g each) Oven function: Conventional Heat
Salt Temperature: 180200C
Pepper, mixed, coarsely ground Shelf level: 2
Curry powder Duration: 2030 minutes + pre-heating
1 lemon
1 bunch of spring onions
1 bunch of carrots
Temperature: 160180C
250 g mushrooms
Shelf level: 2
150 g crme frache
80 g herb butter
Tip
Preparation Delicious served with sauted potatoes
and a dill and mustard sauce.
Wash the salmon and pat it dry. Season
the salmon with salt, pepper and curry
powder. Peel the lemon, removing all
the pith and cut into slices.
Wash the spring onions and slice
diagonally. Peel the carrots and
mushrooms and slice thinly.
Mix the vegetables together and fry
gently in a little herb butter, stir in the
crme frache and season with salt and
pepper.
Transfer the vegetables into an
ovenproof dish (approx. 20 x 30 cm)
and place the salmon fillets on top. Dot
with the remaining herb butter, place
the lemon slices on top and cook
uncovered.
96
Fish
Fish casserole
Serves 4
750 g filleted white fish, e.g. rosefish or Oven function: Automatic programmes
sea perch Programme: Fish \ Fish fillet
3 sliced tomatoes Programme duration: approx.
50 g ham, diced 35 minutes
12 apples, diced
1 pickled gherkin, diced
1 tsp. capers
180 C
Shelf level: 1
Preparation Oven function: Fan Plus
Arrange the sliced tomatoes in the base
Shelf level: 1
of an ovenproof dish (C 30 cm). Place
the fish fillets on top.
Mix together the ham, apples, gherkin
and capers, and spread over the fish.
Mix the parsley with the cheese, and
sprinkle over the top.
Dot with butter, and bake until golden.
97
Fish
Paella
Serves 8
3 tbsp. olive oil
300 g chicken breast fillet
Place all ingredients except the stock in
2 cloves of garlic, finely diced
the glass tray.
2 onions, finely diced
300 g long grain rice Start the Automatic programme.
200 g peas
Pour over 500 ml stock after 30 minutes
1 red capsicum
and then another 500 ml after 60
2 very ripe tomatoes or 2 tbsp. tomato
minutes (according to prompts in the
paste
display).
1000 ml stock
Salt With all other programmes:
Pepper Pour the oil in the glass tray. Heat for
1 tsp. sweet paprika approx. 10 minutes at 160 C on Fan
1/2 tsp. ground saffron Plus or at 180 C on Conventional Heat.
300 g octopus rings Add the diced chicken breasts, onions
200 g mussels (shelled) and garlic, and cook for approx.
300 g prawns 20 minutes, turning halfway through
cooking.
Stir in the rice, peas, capsicum strips,
sliced tomatoes or tomato paste and
half of the stock. Season with salt,
pepper and saffron, and cook
uncovered for 30 minutes, stirring
occasionally.
Add the rest of the stock, the octopus
rings, mussels and prawns. Stir
thoroughly, and cook uncovered for a
further 20 minutes. If wholegrain rice is
being used, the cooking time will need
to be extended by 2030 minutes.
98
Fish
Programme: Bakes/Gratins \ Paella \
Fresh
90 minutes
Shelf level: 1
Shelf level: 1
99
Fish
Prawn kebabs
Serves 4
1216 peeled prawns Oven function: Grill
1 tbsp. lemon juice Temperature: Setting 3
1216 button mushrooms Shelf level: 2 or 3
12 slices smoked ham Duration: 5 minutes each side +
75 g melted butter or herb butter 5 minutes pre-heating
4 long wooden skewers
Preparation
Drizzle the scampi with lemon juice.
Wipe the mushrooms if necessary. Roll
up the sliced smoked ham.
Arrange the scampi, mushrooms and
smoked ham rolls on the skewers.
Brush with melted butter. Place the
kebabs on the rack over the glass tray
and grill.
100
Fish
Flounder fillet on a bed of spinach

Serves 2
Ingredients flounder on top and pour the sauce
300 g flounder fillet over. Bake uncovered.
1 tbsp. lemon juice
1 onion, diced
Cooking stage 1:
300 g frozen spinach leaves
Power level: 600 W
Shelf level: 1
20 g plain flour
12 tbsp. white wine Cooking stage 2:
1 egg yolk Oven function: Microwave
100 ml cream Power level: 600 W
150 g grated Cheddar cheese Shelf level: 1
Pepper
Cooking stage 3:
Nutmeg
Oven function: MW + Grill
Power level/Temperature: 450 W + Grill
Preparation
setting 3
Drizzle the flounder fillets with lemon Shelf level: 2
juice and set to one side for 10 minutes. Duration: 1012 minutes
Pat dry and season with salt and
pepper.
Defrost the spinach at 600 W for
approx. 6 minutes, then drain
thoroughly, pressing to remove excess
liquid.
Saut the onions in the butter until
golden, add the spinach and cook for a
further 5 minutes, then set aside. In a
separate dish, melt the rest of the butter
and stir in the flour. Add the wine and
the stock, continuing to stir. Remove
from the heat and mix in the cheese
and the egg and cream. Season with
salt, pepper and grated nutmeg.
Spread the spinach over the bottom of
a suitable shallow dish. Arrange the
101
Fish
Salmon in a horseradish crust

Serves 4
400 g carrots Oven function: Fan Plus
Salt Shelf level: 1
Pepper Duration: 2030 minutes
4 salmon fillets (150 g each)
1 egg, separated
1 packet white sauce
4 tsp. horseradish
Shelf level: 1
Preparation
Cut the carrots into fine julienne strips
and fry gently in the butter for a few
minutes. Arrange in the bottom of a
suitable dish.
Season the fish with salt and pepper
and arrange on top of the carrots.
Make up the sauce following the
instructions on the packet and mix with
the egg yolk and horseradish. Fold in
the stiffly beaten egg whites.
Pour the sauce over the fish and bake
until golden.
102
Fish
Pikeperch in a herb and cream sauce

Serves 6
Ingredients Open the parcel after approx.
1 pikeperch (approx. 1500 g) 30 minutes, pour over the cream sauce
Juice of 1 lemon and continue cooking uncovered.
5 onions, sliced
Serve with boiled potatoes and a fresh
green salad with a yoghurt lemon
Salt
dressing.
Freshly ground black pepper
60 g softened butter Recommended settings
1 carrot, diced Oven function: Auto Roast
30 g anchovy paste Temperature: 160180 C
1/2 tbsp. lemon juice Shelf level: 1
2 tbsp. breadcrumbs Duration: 4050 minutes
250 g sour cream
2 egg yolks
Shelf level: 1
Extra strong aluminium foil
Preparation Core temperature when using the food
probe:
Sprinkle a little salt on the outside and
7075 C
inside of the skinned and cleaned fish.
Fry the onions in the butter until golden,
then season with salt and pepper.
Transfer the onions along with the
melted butter, the carrots and 2 tbsp.
parsley onto a large sheet of aluminium
foil, and place the fish on top.
Beat together the butter and anchovy
paste. Spread the paste over the top
side of the fish, drizzle with lemon juice
and sprinkle with breadcrumbs. Wrap
the fish loosely in the foil, folding the
edges to seal.
Place the parcel on the glass tray, and
cook. Stir the sour cream, egg yolks,
salt, the rest of the parsley and the dill
together.
103
Meat and poultry
Meat
Tips for using Automatic Tips for using the food probe
programmes
The food probe is supplied with some
Meat weighing less than 1000 g is not ovens depending on model.
suitable for cooking in an Automatic
If you are using the food probe, make
programme as it is likely to dry out.
sure that the metal tip is fully inserted
Meat can be cooked covered or into the thickest part of the meat.
uncovered in the glass oven dish or on
If you are cooking several pieces of
the glass tray. The Automatic
meat together, select pieces that are
programme you select will guide you.
similar in size. The food probe should
Some Automatic programmes require be inserted in the thickest piece.
the addition of extra liquid part way
When using the food probe you will be
through the cooking time, and
given an estimated cooking duration.
sometimes the lid needs to be
This will fluctuate during the course of
removed. This will be indicated in the
cooking.
display.
Remove any excess fat, membranes
and sinews before roasting. Season to
taste and dot with butter or, in the case
of game, bard with rashers of streaky
bacon. Game can be marinated
overnight, e.g. in buttermilk, to
tenderise it.
104
Meat and poultry
Poultry
Tips for using Automatic Tips for using the food probe
programmes
The food probe is supplied with some
Poultry weighing less than 800 g is not ovens depending on model.
suitable for cooking in an Automatic
With poultry, insert the food probe into
programme as it is likely to dry out.
the thickest part of the breast. Make
Rub poultry with oil and season to taste sure that the metal tip is fully inserted
before putting it in the oven. into the thickest part of the bird.
Always place poultry in the oven with If you are cooking several birds
the breast uppermost. Some Automatic together, select ones that are similar in
programmes require the addition of size. Insert the food probe into the
extra liquid part way through the largest bird.
cooking time and sometimes, if using a
When using the food probe you will be
lid, the lid needs to be removed. This
given an estimated cooking duration.
will be indicated in the display.
This will fluctuate during the course of
cooking.
105
Meat and poultry
Roast veal in a cream sauce

Serves 6
1 kg veal Oven function: Automatic programmes
1 level tsp. salt Programme: Meat \ Veal \ Braised veal
1/2 tsp. white pepper Programme duration: approx.
2 level tsp. paprika 90 minutes
1 tsp. butter
2 onions
Oven function: Auto Roast
2 carrots
2 tomatoes
Shelf level: 1
2 veal bones
750 ml stock or meat juices
250 ml double cream Oven function: Conventional Heat
Cornflour Temperature: 160180 C
Shelf level: 1
Preparation Duration: 90120 minutes
Season the meat with salt, pepper and Core temperature when using the food
paprika, brush with butter and place in probe:
a roasting dish. Chop the peeled 7080 C
carrots, the onions and the tomatoes
and add to the meat together with the Tip
bones (these enhance the flavour). This recipe can also be used to make a
veal roulade. To do this, select the
Add approx. 1/4 litre of liquid after Automatic programme "Meat \ Veal \
about 30 minutes. Repeat this every Veal roulade".
30 minutes. Add the cream at the end.
Transfer the meat and vegetables to a
serving dish. Deglaze the roasting
juices with water and transfer to a
saucepan. Make a paste from the
cornflour and a little water and stir into
the sauce to thicken it.
Slice the meat and serve with the
sauce.
106
Meat and poultry
Veal knuckle
Serves 5
1 knuckle of veal (approx. 1500 g) Oven function: Automatic programmes
Salt Programme: Meat \ Veal \ Veal knuckle
Freshly ground black pepper Programme duration: approx.
40 g melted butter 70 minutes
2 carrots
100 g celery
1 onion
3 cloves
Shelf level: 1
250 ml hot water
Handful of parsley
1 tbsp. sour cream Oven function: Conventional Heat
Shelf level: 1
Wash the meat and pat it dry. Season Core temperature when using the food
with salt and pepper, and brush with probe:
melted butter. Place in a roasting dish 8085 C
or the glass tray. Roast for approx.
60 minutes.
Clean and chop the vegetables. Pierce
the onion with the cloves, and add to
the meat together with the chopped
vegetables, the water and the parsley,
and cook until done.
juices with water, transfer to a
saucepan, and add the sour cream.
Make a paste from the cornflour and a
little water and stir into the sauce to
thicken it.
107
Meat and poultry
Leg of lamb
Serves 6
Leg of lamb, approx. 2kg Oven function: Automatic programmes
Salt Programme: Meat \ Lamb \ Leg oflamb
Pepper Programme duration: approx.
3 tsp. herbes de Provence or mixed 80 minutes
herbs
2 cloves of garlic, crushed
30 g melted butter
100 ml red wine
Shelf level: 1
50 g sour cream
150 ml beef stock
Cornflour Oven function: Conventional Heat
Remove any outer membrane from the
meat, and rub with salt, pepper, herbes Core temperature when using the food
de Provence and crushed garlic. Brush probe:
with melted butter and place in a 8085 C (Pink: 7075 C)
roasting dish. Cover and roast for
approx. 30 minutes.
Add the red wine, stock and sour
cream and continue to roast without a
lid.
juices with water and transfer to a
saucepan. Make a paste from the
cornflour and a little water and stir into
the sauce to thicken it.
sauce.
108
Meat and poultry
Saddle of lamb baked in a mustard and herb crust

Serves 6
Ingredients After cooking, blend the juices from the
1200 g saddle of lamb (on the bone) meat together with the rest of the wine
Salt and some water and thicken with
Pepper cornflour.
Carve the herb crust lengthways and
125 ml red wine
carefully cut the meat from the bone
125 g crme frache
with a sharp knife.
For the herb crust
3 slices of white bread
Programme: Meat \ Lamb \ Saddle of
1 tsp. thyme, chopped
lamb
1 egg
2 tbsp. coarse grained mustard
45 minutes
Preparation Alternative settings
To make the herb crust, remove the
crusts from the bread, and make into
Shelf level: 1
fine breadcrumbs. Blend the
breadcrumbs well with the herbs,
mustard and egg. Oven function: Conventional Heat
Shelf level: 1
Spread the herb mixture over the meat.
Add the crme frache, half of the red
wine and all of the stock to the meat, Core temperature when using the food
and continue cooking without a lid. probe:
7080 C
Rub the saddle of lamb all over with salt
and pepper. Place in a roasting dish
with the meat side up and brush with
butter. Roast for approx. 15 minutes in
a pre-heated oven.
Then spread the herb crust over the
meat, add the crme frache, half of the
red wine and the stock and cook for
40 minutes.
109
Meat and poultry
Meat loaf
Serves 6
300 g minced beef Oven function: Automatic programmes
300 g good quality pork sausage meat Programme: Meat \ Meat loaf
1 bread roll Programme duration: approx.
2 eggs 45 minutes
2 tbsp. sweet paprika
1/2 tsp. hot paprika
Salt
Pepper
160 C
2 tbsp. oil
Shelf level: 1
50 g bacon, diced
1 red capsicum, finely diced Oven function: Fan Plus
1 tin mushrooms (drained weight 250 g) Temperature: 160180 C
125 g Gouda or Cheddar cheese Shelf level: 1
(diced) Duration: 5565 minutes
250 ml stock
Core temperature when using the food
probe:
Preparation
7585 C
Heat the oil in a frying pan and fry the
bacon, then add the onions and fry
gently. Add the diced capsicum and
drained mushrooms. When the mixture
has cooled a little, mix in the diced
cheese.
Soften the bread roll in cold water for
approx. 10 minutes. Squeeze it out, and
mix with the minced beef, sausage
meat, eggs, sweet paprika, sharp
paprika, salt and pepper.
Add the vegetable mixture to the meat.
Mix thoroughly, and form into an oval
shape. Transfer onto the greased glass
tray and cook uncovered.
After 20 minutes, pour the stock over
the loaf.
110
Meat and poultry
Braised beef
Serves 6
1000 g beef fillet Oven function: Automatic programmes
Salt Programme: Meat \ Beef \ Braised beef
Paprika 120 minutes
1 onion, diced
1 bay leaf
250 ml beef stock
Shelf level: 1
250 ml water
125 g crme frache
Cornflour Oven function: Conventional Heat
Preparation
Shelf level: 1
Season the meat with salt, pepper and Duration: 100120 minutes
paprika, brush with butter and place in
a roasting dish. Add the onions and Core temperature when using the food
bay leaf, cover and cook. probe:
8590 C
After 30 minutes, add some beef stock
and crme frache, and continue to
cook. After 80 minutes, remove the lid
and continue to cook uncovered until
done.
Deglaze the roasting juices with the rest
of the stock, crme frache and the
water and transfer to a saucepan. Make
the cornflour into a paste with a little
water and stir into the stock to thicken.
Carve the meat and serve with the
gravy.
111
Meat and poultry
Sirloin joint / Fillet of beef

Preparation time 5070 minutes
Serves 6
1 kg joint of beef fillet Oven function: Automatic programmes
Salt Programme: Meat \ Beef \ Fillet of beef
Pepper or Sirloin joint \ Roast or Low
1 tbsp. coarse grained mustard temperature cooking
75 g softened butter Programme duration:
Roasting: approx. 40 minutes (medium)
Preparation Low temperature cooking: approx.
100 minutes (medium)
Season the meat with salt and pepper
and spread the mustard over. Dot with Alternative settings
butter and place in a roasting dish or Oven function: Auto Roast
the glass tray. Pre-heat the oven and Temperature: 190210 C
open roast. Shelf level: 1
After roasting, wrap in foil and leave to
stand for about 10 minutes. Carve and Oven function: Conventional Heat
serve. Temperature: 200220 C
Shelf level: 1
probe:
Rare: 5560 C
Medium: 6570 C
Well done: 7075 C
112
Meat and poultry
Roast pork
Serves 6
1 kg joint of pork Oven function: Automatic programmes
Salt Programme: Meat \ Pork \ Ham roast
Paprika 100 minutes
1 tsp. mustard
100 ml double cream or crme frache
Cornflour
Shelf level: 1
Preparation
Season the meat with salt, pepper and
paprika, and spread over the mustard.
Shelf level: 1
Dot with butter, place in a roasting dish,
cover and cook for about 30 minutes.
Add the cream/crme frache or a little
probe:
water and continue to roast uncovered
8085 C
until done.
Transfer the meat to a serving dish.
Deglaze the roasting juices with water
and transfer to a saucepan. Make a
paste from the cornflour and a little
water and stir into the sauce to thicken
it.
sauce.
113
Meat and poultry
Pork fillet in a Roquefort sauce

Serves 2
500 g pork fillet Oven function: Automatic programmes
Salt Programme: Cook with microwave \
Pepper Meat \ 1000 g
2 tbsp. oil Programme duration: approx.
2 onions, finely diced 22 minutes
50 ml white wine
125 ml double cream
Cooking stage 1:
200 g Roquefort cheese
Roux made from 1 tbsp. margarine and
Power level: 850 W
1 tbsp. flour
Shelf level: 1
Duration: 5 minutes
Preparation Cooking stage 2:
Power level: 450 W
Mix together all the ingredients except
Shelf level: 1
the meat in a bowl.
Put the meat into the mixture and cook.
Cooking stage 3:
Slice the meat, pour over the sauce and Oven function: Microwave
sprinkle with chopped parsley. Power level: 450 W
Shelf level: 1
Duration: 5 minutes
Place the onions in a dish with the oil,
cover and cook for 5 minutes at 850 W.
Toss the pork in the onions. Add the
wine, cover and cook for 10 minutes at
450 W.
Crush the cheese a little, and mix with
the cream and roux until smooth. Add
to the meat, and mix with the wine.
Cook uncovered for 5 minutes at
450 W, stirring occasionally.
Slice the meat, pour over the sauce and
sprinkle with chopped parsley.
114
Meat and poultry
Pork fillet in puff pastry

Serves 4
Ingredients Cut each parcel in half or in slices, then
2 pork fillets (300 g each) serve.
Salt
Pepper
Paprika
Programme: Meat \ Pork \ Pork fillet in
pastry
75 g streaky bacon, diced
1 onion, diced
30 minutes
400 g sliced white mushrooms
4 roma tomatoes, peeled and chopped Alternative settings
1 tbsp. parsley, chopped Oven function: Fan Plus
450 g puff pastry Temperature: 180200 C
Shelf level: 1
To glaze:
1 egg yolk
2 tbsp. milk Core temperature when using the food
probe:
Preparation 70 C
Season the pork with salt, pepper and
paprika. Fry in the butter to seal, then
remove from the pan.
Saut the onions and bacon in the
same pan. Add the sliced mushrooms
and the chopped tomatoes. Simmer
and season with salt, pepper, parsley
and paprika.
Roll the pastry out on a floured surface,
and make 2 rectangles 30 cm x20 cm.
Place a fillet of pork in the middle of
each one. Spoon the mushroom mixture
onto the meat. Wrap the pastry around
the meat to make a parcel, pinching the
edges to seal it. Make leaf shapes out
of the scraps of pastry to decorate.
Place the parcels on a damp glass tray,
and glaze them with a mixture of egg
yolk and milk. Bake until golden.
115
Meat and poultry
Duck with oranges

Serves 4
1 duck (2 kg) Oven function: Automatic programmes
Salt Programme: Poultry \ Duck \
Pepper 1.5 kg - 2.5 kg
Thyme Programme duration: approx.
3 oranges, peeled and chopped 70 minutes
2 apples, peeled and diced
1 bay leaf
125 ml white wine
Power level/Temperature: 170190 C
Shelf level: 1
125 ml orange juice
Cornflour
To decorate:
1 orange, unpeeled and thinly sliced
190 C
Shelf level: 1
Preparation
Wash the duck, pat dry and season
with salt, pepper and thyme. Place the
oranges and apples inside the duck
Shelf level: 1
cavity together with the bay leaf.
Place breast side down in a roasting
pan, and roast uncovered. Turn halfway
probe:
through cooking, add a little wine and
7580 C
stock, and continue to roast.
Transfer the duck to a serving dish.
Deglaze the roasting juices with wine,
stock and orange juice, transfer to a
saucepan and thicken with cornflour.
Carve the duck into portions. Garnish
with slices of orange, and serve with
the sauce.
116
Meat and poultry
Chicken
Serves 2
Chicken, approx. 1 kg Oven function: Automatic programmes
Salt, paprika, curry powder Programme: Poultry \ Chicken \ Whole \
12 tbsp. oil 0.8 kg - 1.2 kg
100 ml double cream or crme frache Programme duration: approx.
Cornflour 50 minutes
Preparation
Mix the oil with the salt, pepper and Power level/Temperature: 300 W +
curry powder. Brush over the chicken. 180 C
Place breast side down in a roasting Shelf level: 1
pan and roast uncovered. After Duration: 3545 minutes
20 minutes, turn the meat, add some
Oven function: Fan Grill
cream or crme frache, and continue
to roast uncovered.
Shelf level: 1
Deglaze the juices from the meat with Duration: 6070 minutes
the rest of the cream/crme frache and
some water, transfer to a saucepan and
probe:
thicken with cornflour paste. Carve the
7580 C
chicken and serve with the sauce.
117
Meat and poultry
Spicy chicken breast with eggplant

Serves 6
1 onion
Peel the onions and garlic. Halve and
2 cloves of garlic
slice the onions and finely chop the
10 g fresh ginger
garlic. Finely grate the ginger, dice the
1 small eggplant
eggplant, stone and quarter the dates
8 fresh dates
and chop the parsley.
1 bunch of parsley
4 chicken breast fillets Halve the chicken fillets. Place in the
1 1/2 tbsp. olive oil oil, garlic, ginger, caraway, cumin and
1 1/4 tsp. caraway seeds paprika to marinate and leave in a cold
1 tsp. cumin place for at least 4 hours.
1 1/4 tsp. sweet paprika
Place the onions, eggplant and olive oil
1 1/2 tbsp. olive oil
in a suitable dish and cook uncovered
1 1/2 tbsp. honey
for 8 minutes.
1 1/2 tbsp. lemon juice
Salt Add the honey, dates and chicken, stir
Pepper well and continue to cook uncovered
125 ml yoghurt for a further 17-23 minutes.
To sprinkle on top: Before serving, add half of the lemon
2 1/2 tbsp. fresh parsley, chopped juice, season with salt and pepper and
leave to stand for 5 minutes.
Mix the yoghurt with the rest of the
lemon juice and pour over the chicken.
Garnish with parsley and serve with
couscous or rice.
118
Meat and poultry
Programme: Poultry \ Chicken \ Spiced
chicken and eggplant
28 minutes
Cooking stage 1:
Power level: 600 W
Shelf level: 1
Duration: 8 minutes
Cooking stage 2:
180 C
Shelf level: 1
119
Meat and poultry
Chicken in a mustard cream sauce

Preparation time 30 - 35 minutes
Serves 2
250 g crme frache Oven function: Automatic programmes
2 tbsp. coarse grained mustard Programme: Cook with microwave \
1 clove of garlic, crushed Poultry \ 800 g
Salt Programme duration: approx.
1/2 tsp. sage leaves, chopped 11 minutes
4 chicken breasts (each approx. 125 g)
Cooking stage 1:
Preparation
Mix together the crme frache, Power level: 850 W
mustard, garlic, salt and sage in a Shelf level: 1
bowl. Duration: 4 minutes
Coat the chicken with the sauce, and Cooking stage 2:
transfer to the glass tray. Cover and Oven function: Microwave
cook for 4 minutes at 850 W and then Power level: 450 W
for a further 12 minutes at 450 W. Shelf level: 1
Turn halfway through cooking, and
baste with the sauce.
120
Meat and poultry
Stuffed turkey
Serves 8
1 oven-ready turkey (approx. 3500 g) Oven function: Automatic programmes
Salt Programme: Poultry \ Turkey \ Whole,
Sour cream or crme frache stuffed
Cornflour Programme duration: approx.
160 minutes
Filling
30 ml oil Alternative settings
3 onions, finely diced Function: Auto Roast
125 g rice Temperature: 160180 C
150 g pistachio nuts Shelf level: 1
150 g raisins Duration: 150180 minutes
1 tbsp. Madeira
Sauce Temperature: 180200 C
125 ml double cream Shelf level: 1
125 ml stock Duration: 150180 minutes
3 tbsp. cornflour
probe:
Preparation
7580 C
Cook the rice. Whilst it is cooking, soak
Tip
the raisins in the Madeira. Gently fry the
An unstuffed turkey can be cooked on
diced onions in the oil. Add the rice,
the Automatic programme "Poultry \
nuts and raisins, and mix well.
Turkey \ Whole".
Stuff the prepared turkey with the
mixture. Rub the outside of the turkey
with salt, and place breast side down
on the glass tray.
Turn after one hour and baste with fat.
Continue to baste every 30 minutes with
the juices from the meat.
Make a gravy from the meat juices,
water, sour cream or crme frache and
some cornflour paste, and season to
taste.
121
Meat and poultry
Stuffed turkey breast

Serves 4
Ingredients Deglaze the roasting juices with cream
1000 g turkey breast and stock, transfer to a saucepan,
thicken with cornflour, and serve with
Filling
the sliced turkey.
100 g mascarpone cheese
3 tbsp. buckwheat Recommended settings
2 tbsp. crme frache Oven function: Automatic programmes
1 egg yolk Programme: Poultry \ Turkey \ Turkey
1 small onion, finely chopped breast
2 tbsp. parsley, chopped Programme duration: approx.
2 tbsp. fresh dill, chopped 60 minutes
Salt
White pepper
Paprika
1 tbsp. oil
Shelf level: 1
1 clove of garlic
Sauce
125 ml double cream
125 ml stock
Shelf level: 1
3 tbsp. cornflour
Preparation Core temperature when using the food
probe:
Cut a pocket into the side of the turkey
7580 C
breast.
To make the stuffing, mix the
mascarpone with the buckwheat,
crme frache, egg yolk, onion and
herbs. Season with salt and pepper.
Insert the mixture into the pocket.
Secure with cocktail sticks or kitchen
string.
Crush the garlic with a little salt, then
mix with pepper, paprika and oil to
make a paste. Brush the turkey
generously with the paste. Place in a
roasting pan, and roast uncovered,
turning occasionally.
122
Meat and poultry
Turkey drumsticks with chutney

Serves 23
1 turkey drumstick (approx. 1200 g) Oven function: Automatic programmes
Salt Programme: Poultry \ Turkey \ Turkey
Pepper drumsticks
30 g softened butter Programme duration: approx.
200 ml double cream 80 minutes
200 g apricot or mango chutney
250 ml water
1 tin of apricots or mango slices (280 g)
Shelf level: 1
Preparation
Season the turkey with salt and pepper,
and place in a roasting dish. Dot with
probe:
butter, and roast uncovered for
7580 C
60 minutes. Pour over the cream, and
roast for a further 15 minutes. Tip
A recipe for homemade apricot or
Add the chutney, and continue to roast
mango chutney can be found in
for a further 15 minutes. Remove the
"Sauces and chutneys".
turkey from the roasting pan.
Deglaze the roasting juices with water,
transfer to a saucepan and thicken with
some cornflour paste if required (the
sauce will already have been thickened
by the chutney).
Add the apricot halves or mango slices
to the sauce, heat it through and serve
with the sliced turkey.
123
Meat and poultry
Haunch of hare
Preparation time 7585 minutes (+ marinate for 12 hours)
Serves 2
2 haunches of hare (total weight Oven function: Automatic programmes
approx. 750 g) Programme: Game \ Haunch of hare
500 ml buttermilk Programme duration: approx.
Salt 55 minutes
Pepper
6 juniper berries
2 bay leaves
50 g streaky bacon, sliced
Shelf level: 1
50 ml red wine
100 ml double cream or sour cream
150 ml water Oven function: Conventional Heat
Shelf level: 2
Marinate the hare for about 12 hours in Core temperature when using the food
the buttermilk, turning frequently. probe:
7580 C
Peel off any outer membranes, then
season with salt and pepper, wrap in
the slices of bacon and place in a
roasting pan. Scatter over the juniper
berries and bay leaves. Cover and
roast for approx. 15 minutes in the
oven. Turn the meat and add some of
the red wine, water and cream.
Continue roasting without the lid, then
transfer to a serving dish.
Add the rest of the wine, cream and
water to the juices in the pan, transfer
to a saucepan and thicken with
cornflour paste. Serve with the meat.
124
Meat and poultry
Saddle of hare
Serves 4
1 saddle of hare (approx. 750 g) Oven function: Automatic programmes
Salt Programme: Game \ Saddle of hare
50 g streaky bacon, sliced 50 minutes
2 bay leaves
6 juniper berries
100 ml double cream
1 1/2 tbsp. red wine
Shelf level: 1
150400 ml beef stock
Cornflour
Shelf level: 2
Remove any outer membrane from the
hare and season with salt and pepper.
Wrap in slices of bacon, and place in a Core temperature when using the food
roasting dish. Scatter the berries and probe:
bay leaves over the top. Cover and 7278 C
roast for approx. 20 minutes.
Turn the meat over, add the cream and
finish roasting without the lid.
Transfer the meat to a warm serving
dish, and carve, removing the bones.
Deglaze the juices from the meat with
the red wine and water, transfer to a
saucepan and thicken with a little
cornflour.
125
Meat and poultry
Rabbit in a mustard sauce

Serves 46
1300 g rabbit (saddle or haunch) Oven function: Automatic programmes
Salt Programme: Game \ Rabbit pieces
Freshly ground black pepper Programme duration: approx.
3 tbsp. Dijon mustard 35 minutes
100 g bacon, diced
1 tbsp. flour
Shelf level: 1
250 ml white wine
1 tsp. dried thyme, ground
2 tbsp. crme frache
Preparation
Season the rabbit with salt and pepper,
and spread over 2 tbsp. mustard.
Fry the bacon in the butter in a roasting
pan, then add the rabbit and continue
to fry, turning the meat until it is nicely
browned. Sprinkle in the flour. Add the
onions, thyme and wine, stirring to
blend the ingredients. Transfer to a
suitable roasting pan and roast
uncovered in the oven.
Transfer the meat to a serving dish.
Add the rest of the mustard, the crme
frache and, if required, some water to
the juices in the pan, transfer to a
saucepan and thicken with cornflour.
Place the roast on a serving platter, and
leave to stand whilst you make the
gravy. Add water to the juices from the
meat and thicken with cornflour.
126
Meat and poultry
Saddle of venison
Preparation time 110120 minutes (+ marinate for 24 hours)
Serves 6
Ingredients Blend the juices from the meat with the
2000 g saddle of venison rest of the red wine, crme frache and
1 1/22 litres of buttermilk water, transfer to a saucepan, and
8 juniper berries thicken with some cornflour paste.
2 bay leaves Carve the meat, and place on a serving
3 peppercorns, crushed dish. Pour the sauce over.
Salt
Warm the pears, and arrange around
Pepper
the carved meat with the rounded side
30 g melted butter
downwards. Fill with a spoonful of
100 g streaky bacon, sliced
cranberry sauce and serve.
125 ml red wine
500 ml water Recommended settings
Sour cream or crme frache Oven function: Automatic programmes
Cornflour Programme: Game \ Roebuck saddle or
6 pear halves Saddle of venison
6 tsp. cranberry sauce Programme duration: approx.
50 minutes
Preparation
Trim the meat of any outer membranes Oven function: Auto Roast
and marinate for 24 hours in buttermilk, Temperature: 170190 C
turning frequently. Rinse the meat in Shelf level: 1
cold water and pat dry. Season with Duration: 4070 minutes
salt and pepper, brush with melted
butter and wrap in the slices of bacon.
Place in a roasting pan, and scatter the Shelf level: 1
crushed peppercorns, juniper berries Duration: 4070 minutes
and bay leaves over the top. Cover and
roast in the oven for 15 minutes. Add
probe:
some of the red wine, the water and
7078 C
crme frache and continue to roast
without a lid.
127
Vegetables and side dishes
The microwave is perfect for cooking Vitamins from the groups A, D, E and K
fresh and frozen vegetables. are fat soluble. This means that for
Vegetables retain their fresh example, carrots, which are very rich in
appearance and natural colour. They vitamin A, must be served with a little
retain their unique taste with minimal fat (e.g. oil or butter) so that the vitamin
loss of vitamins. A can be processed by the body.
Amount per person: approx. 200 g Potatoes, pasta, rice are all side dishes
cleaned vegetables. As a side dish which can accompany a main dish.
approx. 150 g peeled potatoes, approx. Potatoes are available in a wide range
4050 g dried rice, approx. 5060 g of waxy, semi waxy and floury varieties.
dried noodles. The waxy ones are used for salads,
boiling and roasting.
Vegetables are rich in vitamins and
minerals for a healthy diet. They are Semi waxy varieties lend themselves to
also a valuable source of dietary fibre bakes and gratins. Floury potatoes are
from carbohydrates. The most nutritious starchier than other types and are
part is often directly under the skin, especially good for dumplings, soups,
therefore vegetables should be peeled pures and for grating.
as thinly as possible, if at all. To avoid
Rice swells to three times its size when
unnecessary loss of nutrients, wash
cooked. Brown rice and wholegrain
vegetables before chopping them;
pasta require about 510 minutes
cutting vegetables increases their
longer to cook than dishes made from
surface area, with a consequent greater
white rice or white flour.
loss of nutrients and breakdown of
fibre.
Vegetables should not be immersed in
water as vitamins B and C are water
soluble and are dispersed when
soaked.
128
Cooking vegetables with microwave
power
Place cleaned, prepared vegetables in
a dish. Add 1 1/22 tbsp. water and a
little salt according to freshness and
moisture content. Fresh vegetables
contain more moisture; for vegetables
which have been stored for a while,
add a little more water to balance out
the lower moisture content. Cover
vegetables and bring to the boil at
850 W, then reduce to 450 W and
continue cooking. Allow the vegetables
to stand for approx. 2 minutes after
cooking to allow the temperature to
equalise.
Cooking durations for different types of
vegetables can be found in the cooking
charts in the Operating and installation
instructions.
The cooking durations given are for
fresh vegetables. When cooking the
same quantities of frozen vegetables,
the time required to bring them to the
boil should be increased by approx.
3 minutes. All values are for guidance
purposes and can be affected by initial
temperature and condition (freshness,
size).
129
Stuffed eggplants
Serves 4
34 eggplants Oven function: Fan Plus
Oil Temperature: 170190 C
Shelf level: 1
Filling
20 g butter or oil Alternative settings
300 g minced beef Oven function: MW + Fan Plus
250 g white mushrooms, sliced Power level/Temperature: 300 W +
200 g tomato pure 180 C
50 ml cream Shelf level: 1
Pepper
Preparation
Cut the eggplants lengthways into 1 cm
slices, sprinkle with salt and set aside
for 10 minutes. Pat dry with kitchen
paper and fry briefly in the hot oil.
Arrange the slices in a suitable dish.
Fry the onions in oil and add the meat,
turning until it is browned. Add the
mushrooms and stir in the tomato
paste, cream and seasoning.
Spread the mixture over the eggplant
slices. Sprinkle with grated cheese and
bake until golden.
130
Jacket potatoes
Serves 4
4 baking potatoes (each approx. 190 g) Oven function: Automatic programmes
1/2 tbsp. oil Programme: Side dishes \ Potatoes \
Salt Jacket potatoes
30 minutes
Preparation
Mix the salt and pepper with the oil, rub Pre-heat
into the potatoes and prick them Oven function: Fan Plus
several times with a fork. Temperature: 200 C
Place the potatoes on the glass tray in Cooking stage 1:
the pre-heated oven and bake. Oven function: MW + Fan Plus
Slice the potatoes lengthways and
200 C
serve with butter.
Shelf level: 1
131
Cauliflower in a mustard sauce

Serves 4
1 cauliflower Cooking stage 1:
250 ml beef stock Oven function: Microwave
100 ml cream Power level: 850 W
3 tbsp. coarse grained or mild mustard
Cooking stage 2:
Salt
Pepper
Power level: 450 W
A little sugar
Shelf level: 1
Preparation
Cooking stage 3:
Cut the cauliflower into florets, place in
a bowel with 2 tbsp. water, cover and
Power level: 850 W
cook for 6 minutes at 850 W, and then
Shelf level: 1
for a further 10 minutes at 450 W. After
Duration: 5 minutes
cooking, pour out the water.
Mix flour and butter together to make a
smooth dumpling. Place in a dish with
stock, cream, mustard and seasoning,
cover and cook for 5 minutes at 850 W.
Stir well.
Pour the sauce over the cauliflower or
serve separately in a jug.
132
French beans tossed in tomatoes and breadcrumbs

Serves 6
500 g green beans (frozen) Cooking stage 1:
3 tomatoes, diced Oven function: Microwave
12 tbsp. oil Power level: 850 W
50 g breadcrumbs Shelf level: 1
Cooking stage 2:
1 tsp. dried thyme, ground
Power level: 450 W
Preparation
Shelf level: 1
Place the beans in a dish with 2 tbsp. Duration: 8 minutes
water and a little salt, cover and cook
Cooking stage 3:
for 5 minutes at 850 W, and then for a
Oven function: Grill
further 8 minutes at 450 W. Make sure
Temperature: Level 3
the beans are not cooked until they are
Shelf level: 2
too soft, drain them and place in an
Duration: 1015 minutes + 5 minutes
ovenproof dish.
pre-heating
Combine the diced tomatoes with oil,
breadcrumbs and seasoning. Add to
the beans and bake until golden.
133
Chicory au gratin
Serves 4
8 small heads of chicory Oven function: Conventional Heat
Salt Temperature: 190210 C
8 slices of ham Shelf level: 1
8 slices of cheese Duration: 2030 minutes + pre-heating
50 ml cream
Salt
50 g breadcrumbs
Shelf level: 1
1 tbsp. butter
Preparation
Wash the chicory, remove the stalks
and blanch for approx. 5 minutes in
boiling salted water. Cut the slices of
ham and cheese in half. Cut the chicory
in half and wrap each half in a piece of
ham followed by a piece of cheese and
place in an ovenproof dish.
Season the cream with salt and pepper,
pour over the chicory and bake.
Fry the breadcrumbs in butter until
golden, scatter over the chicory and
serve.
134
Gnocchi
Serves 4
250 ml milk Cooking stage 1:
250 ml water Oven function: Microwave
1/2 tsp. salt Power level: 850 W
250 g semolina Shelf level: 1
2 egg yolks Duration: 6 minutes
Cooking stage 2:
100 g Emmental or Cheddar cheese,
grated
Power level: 150 W
Shelf level: 1
Preparation
Mix together the milk, salt and semolina
Cooking stage 3:
in a bowl. Cover and allow to swell for
6 minutes at 850 W, and then for a
Temperature: Level 3
further 10 minutes at 150 W.
Shelf level: 1
Fold in the egg yolks. Use two spoons Duration: 10 minutes+ 5 minutes
which have been place in hot water to pre-heating
break off gnocchi from the dough.
Place the gnocchi close to one another
in a greased ovenproof dish.
Sprinkle with the grated cheese, dot
with butter and grill for approx.
10 minutes until golden.
135
Herby sptzle au gratin

Serves 4-5
200 ml water Temperature: 190210 C
Salt Duration: 1520 minutes + pre-heating
3 tbsp. chopped mixed herbs (e.g.
parsley, chives, chervil)
3 onions
1 tbsp. oil
Shelf level: 1
200 g cheese, grated
Preparation
Stir together the flour, eggs, water, salt
and herbs to form a light dough. Press
the dough through a sptzle maker or a
large holed sieve or ricer.
Place the sptzle in salted boiling
water. Allow the sptzle to cook for
35 minutes depending on size, then
drain well.
Peel, slice and fry the onions in oil.
Arrange the sptzle, onions and cheese
in layers in a greased gratin dish,
finishing with cheese as the top layer.
Bake until golden.
136
Cucumber salad with a variety of sauces

Serves 4
2 cucumbers (300 g each) Cucumbers:
Dill sauce
Power level: 850 W
100 g crme frache
Shelf level: 1
2 tsp. fresh dill, chopped
Duration: 5 minutes
Salt
Tarragon sauce:
Tarragon sauce
100 g crme frache
Power level: 850 W
200 ml cream
Shelf level: 1
Duration: 5 minutes
2 tsp. tarragon, chopped
Salt
Pepper
Preparation
Peel the cucumbers, if desired. Halve
lengthways and scoop out the seeds
with a teaspoon. Cut the cucumbers in
1/2 cm slices, place in a bowl, cover
and cook for 5 minutes at 850 W.
To make the dill sauce, mix together the
crme frache, dill and salt and pour
over the cooked cucumber.
To make the tarragon sauce, mix
together the crme frache, cream,
vegetable stock, tarragon, salt and
pepper. Cook uncovered for 5 minutes
at 850 W, and then pour over the
cooked cucumber.
137
Potato cheese gratin

Serves 4
500 g peeled, floury potatoes Oven function: Automatic programmes
250 ml cream Programme: Bakes/Gratins \ Potato
125 g crme frache gratin \ Depth ...
150 g grated Cheddar cheese Programme duration: approx.
1 clove of garlic 44 minutes
Salt
Nutmeg
180 C
Preparation
Shelf level: 1
Slice the potatoes thinly and mix with Duration: 3545 minutes
2/3 of the cheese.
Place in a greased ovenproof dish Temperature: 180200 C
(approx. C 24 cm) which has been Shelf level: 1
rubbed with a garlic clove. Duration: 4555 minutes
Blend together the cream, crme Tip
frache, salt, pepper and nutmeg and For a low-calorie variation, arrange
pour evenly over the potatoes. Scatter 750 g sliced potatoes in an ovenproof
the rest of the cheese over the top and dish. Season with salt and pepper, and
bake uncovered in the oven until pour over 250 ml of vegetable stock.
golden. Bake as above. About 10 minutes
before the end of baking, scatter
3 tbsp. grated Parmesan over the top.
138
Kohlrabi and cress gratin

Serves 4
800 g kohlrabi Oven function: Fan Plus
Butter for greasing Temperature: 170190 C
2 shallots, diced Shelf level: 1
100 g bacon Duration: 4050 minutes
1 tbsp. oil
150 g crme frache
Shelf level: 1
1 pinch of ground nutmeg
80 g cheese, grated
1 tub cress Tip
This gratin is an ideal accompaniment
Preparation to schnitzels, sausages or potatoes.
Peel the kohlrabi, cut into slices approx.
1 cm thick and arrange in a fan shape
in the base of a greased gratin dish.
Dice the bacon and fry with the
shallots. Add the stock, flavour with
crme frache and season with pepper
and nutmeg.
Pour the sauce over the kohlrabi,
scatter with cheese and bake until
golden.
Scatter with cress and serve.
139
Brussels sprouts au gratin

Serves 4
750 g Brussels sprouts, cleaned Cooking stage 1:
250 g tomatoes, diced Oven function: Microwave
250 ml vegetable stock Power level: 850 W
150 g cream cheese with herbs Shelf level: 1
Pepper
Cooking stage 2:
Nutmeg
Power level: 450 W
Shelf level: 1
Preparation
Duration: 9 minutes
Place the Brussels sprouts in a bowl
Cooking stage 3:
with 3 tbsp. water and a little salt, cover
and cook for 3 minutes at 850 W. Then
cook for a further 9 minutes at 450 W or
Shelf level: 1
until al dente, and drain well.
Mix the Brussels sprouts and tomatoes
in a shallow gratin dish.
Bring the stock to the boil and stir in the
cream cheese until it has melted.
Season with nutmeg and pepper and
pour over the sprouts. Sprinkle
Cheddar over the top and bake
uncovered until golden.
140
Gourmet potatoes
Serves 8
Ingredients Tip
1200 g waxy potatoes, peeled Cook the potatoes with only oil, salt and
1 tsp. dried rosemary, ground pepper and serve with mushroom
2 tsp. dried thyme, ground pesto. For the pesto steep 50 g dried
1 tsp. sage, ground porcini mushrooms in 150 ml water for
6 cloves of garlic (optional) 15 minutes, drain and pure with 150
Salt olive oil, 1 tbsp. pumpkin seed oil, 2
Pepper tbsp. chopped parsley, 75 g Pecorino
3 tbsp. olive oil or Parmesan cheese, and 1 tsp. salt.
Preparation
Peel and quarter the potatoes and
arrange in the bottom of the glass tray.
Mix the herbs, spices and garlic (if
desired) and bake uncovered until
golden, turning occasionally.
Shelf level: 1
180 C
Shelf level: 1
141
Spanish bean bake

Serves 4
400 g green beans
Wash and clean the green beans, and
Salt
place in a bowl with 100 ml water and
2 small cans large white beans (310 g)
salt. Cover and cook for 8 minutes at
1 can kidney beans (400 g)
850 W. Drain the green beans, white
2 onions, coarsely diced
beans and kidney beans.
2 cloves of garlic, crushed
300 g cherry tomatoes Peel the onions and garlic. Roughly
10 green olives chop the onions and crush the garlic.
1 can tomatoes (400 g) Wash the cherry tomatoes and drain
2 tbsp. olive oil the olives. Mix the tinned tomatoes with
Coarsely ground black pepper the oil, salt, pepper, sugar and herbs,
Sugar stir into the vegetables and put
1 tbsp. mixed chopped herbs (e.g. everything in an ovenproof dish
thyme, oregano, rosemary) (approx. 20 x 30 cm).
100 g grated Manchego cheese
Sprinkle with grated cheese and bake.
142
Cooking stage 1:
Power level: 850 W
Shelf level: 1
Duration: 8 minutes
Cooking stage 2:
Temperature: 160 C
Shelf level: 1
Cooking stage 1:
Power level: 850 W
Shelf level: 1
Duration: 8 minutes
Cooking stage 2:
Temperature: 180 C
Shelf level: 1
143
Tomato risotto
Serves 46
1 red onion Oven function: Automatic programmes
125 g chorizo (Spanish salami) Programme: Side dishes \ Rice \ Risotto
1 zucchini Programme duration: approx.
1 1/2 tbsp. olive oil 30 minutes
1 can chopped tomatoes (400 g)
Cooking stage 1:
200 g arborio rice
Power level: 850 W
50 g grated Parmesan cheese
Shelf level: 1
Duration: 3 minutes
2 tbsp. chives, chopped
60 g goat's cheese Cooking stage 2:
50 g basil leaves Oven function: Microwave
100 g kalamata olives, (black) pitted Power level: 850 W
Olive oil Shelf level: 1
Duration: 8 minutes
Preparation
Cooking stage 3:
Peel and finely dice the onions, finely Oven function: Microwave
dice the chorizo. Place the onions, Power level: 850 W
chorizo and olive oil in a microwave Shelf level: 1
safe dish and cook. Duration: 810 minutes
Add the tomatoes, stock and rice,
cover and continue cooking.
Add the zucchini, stir well and continue
cooking. Allow the risotto to stand for
2 minutes after cooking, then add the
butter and Parmesan.
Before serving, stir in the parsley, olives
and chives and garnish with goats'
cheese and basil.
144
Zucchini bake
Serves 4
2 zucchini Oven function: Fan Plus
1 onion, finely diced Temperature: 170190 C
1 tsp. oregano or marjoram, finely Duration: 2530 minutes
chopped
1 slice of white bread, finely diced
200 g feta cheese
1 tbsp. sour cream
180 C
Salt
Shelf level: 1
Preparation
Halve the zucchini lengthways and
scoop out the centres with a teaspoon.
Chop the flesh roughly. Saut the onion
gently in the butter and add the flesh of
the zucchini and the herbs.
Crumble the goats' cheese and blend
with the sour cream. Stir into the onion
mixture with the bread cubes and
season with salt and pepper.
Arrange the zucchini halves in a
suitable microwave safe dish, spoon in
the filling and bake uncovered.
145
Sauces and chutneys
Red capsicum and chilli sauce

Serves 4
2 red capsicums Cooking stage 1:
1 small red chilli Oven function: Microwave
200 g cherry tomatoes Power level: 850 W
2 onions Shelf level: 1
2 cloves of garlic Duration: 8 minutes
1 tbsp. oil
Cooking stage 2:
1 tsp. sugar
200 ml tomato juice
Power level: 850 W
Salt
Shelf level: 1
Duration: 6 minutes
Paprika
Preparation
Wash, halve and seed the capsicums
and chilli. Cut the capsicums into
pieces and finely chop the chilli.
Peel the onions and garlic. Roughly
chop the onions and crush the garlic.
Put in a bowl with oil and brown sugar,
cover and sweat for 8 minutes at
850 W.
Pour in the tomato juice and cook for a
further 6 minutes at 850 W.
Season the sauce with salt, pepper and
paprika.
The sauce is delicious served with
pasta or small roast potatoes.
146
Sauces and chutneys
Mango chutney
Makes 2 jars, each approx. 400 ml
4 firm, unripe mangoes (approx. 1.5 kg) Cooking stage 1:
1 piece fresh ginger (approx. 40 g) Oven function: Microwave
4 small red chillies Power level: 850 W
3 limes Shelf level: 1
100 ml apple vinegar Duration: 8 minutes
150 g cane sugar
Cooking stage 2:
Preparation
Power level: 450 W
Peel the mangos and remove the stone. Shelf level: 1
Chop 750 g fruit flesh into 1/2 cm Duration: 30 minutes
cubes.
Cooking stage 3:
Peel the ginger and cut into narrow Oven function: Microwave
strips. Halve and seed the chillies, rinse Power level: 450 W
carefully and cut into very fine strips. Shelf level: 1
Squeeze the limes, and mix 75 ml of the
juice with the vinegar. Tip
This chutney can also be made with
Place the mango and sugar in a dish.
apricots or with a mixture of mango and
Cover, and cook for 8 minutes at
apricots.
850 W.
Add the ginger and chillies and cook
Add the vinegar and lime mixture and
cook again for 10 minutes at 450 W. If
the mixture is still too runny, cook
uncovered for a further 58 minutes.
Transfer into jars while still warm and
when cooled, store in the refrigerator.
147
Sauces and chutneys
Plum chutney
750 g plums, stones removed Cooking stage 1:
50 ml water Oven function: Microwave
200 g brown sugar Power level: 850 W
1/2 tsp. grated ginger Shelf level: 1
1/2 tsp. mace Duration: 10 minutes
1 piece diced candied ginger
Cooking stage 2:
50 g raisins
1 tbsp. vinegar essence
Power level: 450 W
Shelf level: 1
Preparation
Cut the plums into pieces, place in a
Cooking stage 3:
dish with water, sugar, spices, candied
ginger and raisins, cover and cook for
Power level: 450 W
10 minutes at 850 W. Then cook for a
Shelf level: 1
further 3040 minutes at 450 W until the
mixture becomes sticky.
Tip
Add the vinegar, cover and cook gently
A spicy accompaniment for stir fries,
grilled beef, pork or for chicken.
Chutney should taste very spicy when
hot, as the taste becomes milder as it
cools down.
148
Sauces and chutneys
Zucchini and orange chutney

1 zucchini Cooking stage 1:
1 onion Oven function: Microwave
2 cloves of garlic Power level: 850 W
1 apple Shelf level: 1
1 orange Duration: 5 minutes
100 ml herb vinegar
Cooking stage 2:
200 g rock sugar
1 tsp. salt
Power level: 600 W
1 tsp. mustard seeds
Shelf level: 1
1 pinch of ground cinnamon
1/2 tsp. curry powder
1/2 tsp. pink peppercorns Tip
Delicious with grilled meat and stir fries.
Preparation
Wash the zucchini. Peel the onion and
garlic. Crush the garlic. Peel the apple
and orange and dice, along with the
zucchini and onion.
Add the vinegar and rock sugar to a
glass bowl and heat for 5 minutes at
850 W. Then add vegetables, fruit and
seasoning and cook covered for
10 minutes at 600 W.
Transfer the chutney into sterilised jars
and seal.
149
Savoury snacks
Some of the recipes in this section are
complete courses and others are tasty
bites to accompany a glass of wine or
beer.
Spicy treats can be conjured up with
just a few ingredients from the
cupboard.
Many can be prepared in advance and
do not require last-minute attention just
as the first guests arrive.
And why wait until you have visitors?
You can indulge yourself anytime with
these easy recipes.
150
Savoury snacks
Flat bread with yoghurt

Serves 8
1/2 cube of fresh yeast (21 g) Oven function: Conventional Heat
200 ml milk, lukewarm Temperature: 190210 C
1 egg Shelf level: 2
100 g natural yoghurt Duration: 1214 minutes + pre-heating
1 tbsp. oil
2 tsp. sugar
450 g plain flour
Shelf level: 2
1 tsp. salt
Preparation
Dissolve the yeast in the milk and mix
together with the egg, yoghurt, oil,
sugar, baking powder, flour and salt.
Cover and prove in a warm place for
60 minutes.
Divide the dough into 8 pieces and roll
them out thinly. Place on the glass tray
lined with baking paper and bake until
golden.
151
Savoury snacks
Savoury cheese biscuits

Makes 100
125 g grated Gouda or Cheddar Temperature: 170190 C
cheese Shelf level: 2 and 3
2 egg yolks Duration: 1217 minutes + pre-heating
To glaze: Oven function: Conventional Heat
Egg white Temperature: 190210 C
Shelf level: 2
To sprinkle on top:
Caraway
Grated cheese Tip
Poppy seeds Variations: Cheese whirls
Sesame seeds To make these, roll the dough out and
Paprika cut into approx. 10 cm strips. Sprinkle
the strips with caraway or chopped
Preparation almonds and cheese or chopped
almonds, cheese and oregano or
Knead together the flour, cheese, egg
chopped almonds, finely diced cheese
yolk and butter to make a smooth
and ham, or chopped pistachios and
dough.
grated cheese. Roll up the strips tightly
Put the dough in the refrigerator and with the filling, chill in the freezer and
leave for 60 minutes. Then dust the cut into approx. 1 cm slices. Place the
bench with flour and roll the dough out. slices on the glass tray lined with
It should be 3 mm thick. baking paper and bake as described.
Using different shaped cutters, cut
biscuits out and place on the glass tray
lined with baking paper.
Brush with egg white and scatter
caraway, poppy seeds, sesame seeds
or paprika over, or sprinkle with grated
cheese. Bake until golden.
152
Savoury snacks
Ham and cheese muffins

Serves 8
2 eggs Rapid Heat-up: Off
1 tsp. sweet paprika Temperature: 150170 C
150 g natural yoghurt Shelf level: 1
60 g ham, diced
2 tbsp. chopped chives
75 g grated Gouda cheese
8 muffins cases (each C 7 cm)
Preparation
Beat the butter until creamy. Gradually
stir in the eggs, paprika and yoghurt
and mix well.
Sift together the flour and baking
powder and fold into the mixture. Then
add the ham, chives and cheese.
Arrange a double layer of muffin cases
on a baking tray, divide the mixture
between the cases and bake until
golden.
153
Savoury snacks
Pizza variations
For 1 x 30 cm C pizza
Dough ingredients Ingredients "Salmon"
125 g plain flour 200 g salmon, chopped
10 g fresh yeast 23 slices smoked salmon, cut into
1/4 tsp. salt strips
1/2 tbsp. oil 3 hard-boiled eggs, quartered
7080 ml lukewarm water 1/2 tsp. oregano
Ingredients "Margherita pizza"
250 g sliced tomatoes Ingredients "Leek and Gorgonzola
150 g Mozzarella cheese, sliced pizza"
Olive oil 400 g leeks, sliced into rings
Oregano 1 tbsp. walnut oil for gently frying the
leeks
Ingredients "Onion pizza"
Salt
300 g finely sliced onions
Pepper
Salt
100 ml white wine, added to the fried
Rosemary
leeks
2 tbsp. olive oil
150 g Gorgonzola cheese, diced
Ingredients "Vegetarian pizza"
Ingredients "Ricotta and basil pizza"
150 g broccoli florets, pre-cooked
30 g ricotta cheese or quark mixed with
150 g sliced white mushrooms
50 ml double cream
50 g sliced leeks, pre-cooked
2 eggs
150 g Mozzarella cheese, diced or
1/2 tbsp. walnut oil
sliced
Salt
Ingredients "Capsicum" Pepper
One half each of a red, yellow and 1 tbsp. chopped basil, stirred into the
green capsicum, washed and cut into cream/egg mixture which is then
strips spread over the pizza base
2 sliced tomatoes 2 tomatoes, diced and scattered over
100 g Emmental cheese, coarsely the cream/egg mixture
grated 100 g Gorgonzola cheese, diced and
scattered over the cream/egg mixture
154
Savoury snacks
Preparation Recommended settings

Pizza dough: Mix the flour, yeast, salt,
Programme: Pizza, Quiche & Co. \
oil and water together and knead until
Fresh \ Glass tray or Pizza tray \
you have a smooth dough. Leave to
Medium topping or Thick topping
prove at room temperature for approx.
20 minutes. Programme duration:
Glass tray:
Punch down briefly, then roll out on a
Medium topping: approx. 52 minutes
floured surface to make a circular
Thick topping: approx. 62 minutes
shape approx. C 30 cm. Transfer to the
greased glass tray or round pizza tray. Pizza tray
Medkum topping: approx. 42 minutes
Spread some tomato passata over the
Thick topping: approx. 55 minutes
pizza, and season with salt, pepper
and oregano. Alternative settings
Arrange the topping of your choice on
the pizza and bake immediately.
Shelf level: 2
To make a calzone, roll the pizza base Duration: 3035 minutes + pre-heating
out on a floured surface to make a
C 30 cm circle. Spread the filling of
your choice over one half of the base.
Shelf level: 1
Fold the other half of the circle over to
create a semi-circle. Press the edges
together firmly. Place the calzone on Tip
the greased glass tray or round pizza Double the quantities if you want to
tray, brush the surface with milk and make enough dough to cover the entire
bake until golden. glass tray and then bake using Fan
Plus or Conventional Heat
for 3040 minutes.
155
Savoury snacks
Grilled baguette slices

Serves 68
Pesto Preparation
8 baguette slices
Pesto
8 tsp. basil pesto
Spread 1 tsp. over each baguette slice
8 slices Mozzarella cheese
and top with Mozzarella. Place the
Tomato baguettes on the rack and bake.
6 baguette slices
Tomato
50 g sundried tomatoes in oil
Dice the tomatoes and, using a fork,
100 g diced goats' cheese
mix with ricotta or butter, basil, salt and
50 g Ricotta cheese or butter
pepper. Pre-toast the baguette slices
1 tsp. chopped basil
on one side under the pre-heated grill
Salt
for approx. 1 minute. Spoon the tomato
mixture onto the baguette slices and
Bruschetta bake.
6 baguette slices
Bruschetta
1 clove of garlic, finely diced
Mix the garlic with the olive oil and
2 tbsp. olive oil
spread over the slices of bread.
3 tomatoes, diced
Pre-heat the grill, then place the bread
1 diced gherkin
on the rack and grill until golden. Mix
Salt
the diced tomatoes and gherkin and
Pepper
season well with salt and pepper.
Chopped basil
Spread over the toasted bread, scatter
Vegetable crostini with fresh basil and serve immediately.
12 baguette slices
Vegetable crostini
Saut the vegetables in the butter and
150 g zucchini, finely diced
season well with salt, pepper and
120 g capsicum, finely diced
herbs. Cool the mixture, then stir in the
150 g tomatoes, diced
Mozzarella. Arrange the sliced bread
1 clove of garlic, diced
on the glass tray and spread the
1 tbsp. fresh mixed herbs (e.g. parsley,
vegetable and cheese mixture over.
basil, thyme)
Bake until golden.
Salt
Pepper
200 g mozzarella, diced
156
Savoury snacks
For pesto, tomato and bruschetta:
Temperature: Setting 3
Shelf level: 3
For vegetable crostini:
Shelf level: 1
For vegetable crostini:
Shelf level: 1
157
Savoury snacks
Pizza whirls
Makes 16 slices
Dough ingredients Roll the rectangle up with the filling,
120 g quark then cut each roll into 8 slices. Arrange
2 tbsp. oil the slices on the glass tray lined with
2 tbsp. milk baking paper.
1 tsp. salt
Spread the second rectangle with the
1 egg
rest of the filling, roll up and slice as
250 g plain flour
before. Brush the whirls with egg yolk,
scatter with cheese and bake until
Filling golden.
200 g salami, diced
3 tomatoes, diced
1 onion, diced
50 g quark
Shelf levels: 1 and 3
75 g grated Gouda cheese
Salt
Pepper Alternative settings
Oregano Oven function: Conventional Heat
To glaze:
Shelf level: 2
1 egg yolk
To sprinkle on top:
100 g coarsely grated Cheddar cheese
Preparation
and salt. Sift the baking powder into the
flour and stir half into the mixture. Then
knead in the remainder. Divide the
dough in half.
Roll the two halves of dough out on a
floured surface to make rectangles
measuring approx. 40 x 25 cm. Spread
half of the filling onto one rectangle.
158
Savoury snacks
Spicy baked oven nuts

Serves 8
400 g mixed whole nuts (e.g. almonds, Oven function: Conventional Heat
hazelnuts, macadamia nuts, cashew Temperature: 210230 C
nuts) Shelf level: 2
11 1/2 tsp. chilli flakes Duration: 1012 minutes + pre-heating
1 1/2 tsp. coarse sea salt
1 tbsp. olive oil
Preparation
Shelf level: 2
Spread the nuts out on a glass dish. Stir Duration: 1012 minutes + pre-heating
together the chilli flakes, salt and oil
and mix with the nuts. Roast until
golden.
Stir several times during cooking.
159
Desserts
A luxury pudding is the crowning glory Tips on preparation
of a delicious meal, and a fine main
Stir sweet dishes with custard powder,
course should always be followed by
cornflour, semolina, sago or rice often
an exotic dessert.
during cooking to prevent a starch layer
The dessert should always be a and lumps from forming.
contrast in terms of colour and texture
Always use a tall dish when making
to the rest of the meal, so that if you are
desserts, so that the milk cannot not
serving a creamy-coloured soup or
boil over so easily.
white sauce, for example, then vanilla
ice cream should be avoided. Similarly, Rice and sago require time to swell,
a tomato sauce is best not followed with which cannot be reduced by using the
strawberries. microwave.
Always dissolve gelatine and chocolate
on a reduced power setting (450 W).
The calorie count of some cream
desserts can can be reduced by
substituting cream with stiffly beaten
egg white.
160
Desserts
Red berry compote

Serves 4
400 g mixed berries (e.g. strawberries, Cooking stage 1:
raspberries), fresh or frozen Oven function: Microwave
50 ml strawberry syrup Power level: 850 W
12 tbsp. cornflour Shelf level: 1
1 tbsp. cold water Duration: 5 minutes
2 cl crme de cassis
Cooking stage 2:
Preparation
Power level: 850 W
Add the berries, 100 ml water and Shelf level: 1
strawberry syrup to a glass bowl, cover Duration: 2 minutes
and cook for 5 minutes at 850 W.
Mix cornflour with 1 tbsp. water and
crme de cassis until smooth, add to
the berries and cook for a further
2 minutes.
Delicious with vanilla ice cream or
homemade custard.
161
Desserts
Fruit crumble
Serves 68
750800 g sharp dessert or cooking Oven function: Automatic programmes
apples Programme: Desserts \ Fruit crumble
65 g caster sugar Programme duration: approx.
200 g fresh blueberries 20 minutes
75 g plain flour
90 g brown sugar
Cooking stage 1:
2 tsp. ground cinnamon
Power level: 850 W
50 g rolled oats
Shelf level: 1
50 g pecan kernels, chopped
Preparation Cooking stage 2:
Oven function: MW + Fan Grill
Peel, quarter and slice the apples or
prepare alternative fruit. Place in a
180 C
greased microwave/ovenproof flan dish
Shelf level: 1
(C approx. 27 cm). Sprinkle over the
caster sugar. Place dish in the oven on
the glass tray and cook for 10 minutes Tip
at 850 W. Apples can be substituted with pears,
apricots, peaches or similar firm fruits.
Meanwhile, combine flour, brown sugar
Blueberries can be substituted with
and cinnamon in a mixing bowl to
raspberries, blackberries, strawberries,
prepare crumble topping. Rub in butter,
or bananas.
and then stir in rolled oats and pecans.
Sprinkle the blueberries and then the
crumble topping over the fruit and
continue cooking.
Stand for 10 minutes before serving
crumble with cream or yoghurt.
162
Desserts
Quark souffl
Serves 4
500 g quark Oven function: Microwave
100 g sugar Power level: 850 W
8 g vanilla sugar Duration: 1012 minutes
2 packets of custard powder or 125 g
Tip
semolina
You can also stir in 500 g pitted
Juice of 1/2 a lemon
cherries or chopped apricots or
peaches.
125 g raisins
2 tbsp. breadcrumbs
Preparation
Mix the quark with the sugar, vanilla
sugar, eggs, custard powder or
semolina, lemon juice and baking
powder. Stir in the currants and pour
into a greased souffl dish.
Scatter with breadcrumbs, dot with
butter and cook uncovered.
163
Desserts
Strawberry swirl
Serves 6
300 g strawberries Dissolving gelatine:
50 g sugar Oven function: Microwave
3 leaves of red gelatine Power level: 450 Watt
3 leaves of white gelatine Shelf level: 1
200 g sour cream Duration: 15 seconds
8 g vanilla sugar
50 g sugar
250 ml cream
Preparation
Soak the red and white gelatine leaves
separately in cold water for 10 minutes.
Pure the strawberries with the sugar.
Squeeze out the red gelatine and
dissolve for 15 seconds at 450 W. Stir
some of the fruit pure into the gelatine,
add this mixture to the remaining fruit
pure and stir together.
Stir together the sour cream, yoghurt,
vanilla sugar and sugar. Squeeze out
the white gelatine leaves and dissolve
for 15 seconds at 450 W. Stir some of
the sour cream mixture into the
gelatine, then fold this into the rest of
the sour cream mixture. Chill until the
mixture begins to stiffen.
Whip the cream into stiff peaks and fold
into the sour cream mixture. Spoon into
serving dishes and swirl some
strawberry pure into each one. Chill
before serving.
164
Desserts
Bread and butter pudding

Serves 10
Ingredients Pour the warm egg and milk mixture
14 slices white bread evenly over the bread and allow to soak
80 g softened butter, unsalted for 20 minutes. Then scatter with a little
8 egg yolks sugar and place in the pre-heated
150 g sugar oven.
1 vanilla pod
Recommended settings:
300 ml milk
300 ml cream
Programme: Desserts \ Bread and
100 g raisins
butter pudding
To sprinkle on top: Programme duration: approx.
Sugar 35 minutes
Alternative settings:
Preparation
Pre-heat
Grease a rectangular gratin dish with a Oven function: Fan Plus
little butter. Temperature: 190 C
Cut the crusts off the bread, spread the Cooking stage 1:
rest of the butter on the bread slices Oven function: MW + Fan Plus
and halve diagonally. Power level/Temperature: 80 W +
190 C
Mix the egg yolk and sugar together in
Shelf level: 1
a bowl.
Halve the vanilla pod lengthways and
heat up in a pan with the milk and
cream. Remove the vanilla pod and
slowly add the milk to the egg and
sugar mixture, stirring constantly
Arrange half of the bread in the dish,
scatter the raisins over it and top with
the remainder of the bread.
165
Desserts
Lemon mousse
Serves 4
250 g natural yoghurt Dissolving gelatine:
50 g crme frache Oven function: Microwave
Juice of 2 lemons Power level: 450 Watt
90 g sugar Duration: 15 seconds
4 leaves of gelatine
Defrosting fruit:
250 ml cream
500 g mixed berries, frozen
Power level: 150 Watt
50 g sugar
Shelf level: 1
Preparation
Tip
Soak the gelatine for 10 minutes in cold
To get more juice from your lemons, roll
water, squeeze out and dissolve for 15
the uncut lemons firmly with the palm of
seconds at 450 W.
your hand on the worktop or a firm
Combine the yoghurt, crme frache, surface before squeezing.
lemon juice, vanilla sugar and sugar.
Add the gelatine to approx. 1 tbsp. of
the yoghurt mixture and then fold into
the rest of the yoghurt mixture. Chill.
When the mixture begins to stiffen, fold
in the cream and then whisk until stiff.
Sprinkle the frozen fruits with sugar and
defrost for 10 minutes at 150 W, then
distribute over 4 plates. Dollop cream
onto the fruits. Decorate with lemon
balm or lemon spirals and serve.
166
Drinks
Do not heat liquids for much longer When heating drinks, you can also
than the times given. If necessary, enter select a higher microwave power
a further cooking time when the setting of 1000 W, depending on the
cooking duration has elapsed. type of drink. Heating times are
reduced for smaller quantities.
Do not heat high-percentage alcohol
undiluted as this can ignite.
When heating liquids, milk, sauces etc.,
using microwave power, the boiling
point of the liquid may be reached
without the production of typical
bubbles. The liquid does not boil evenly
throughout. This so-called 'boiling
delay' can cause a sudden build-up of
bubbles when the container is removed
from the microwave oven or shaken,
which can lead to the liquid boiling over
suddenly and explosively.
To avoid this, place the boiling rod

supplied into the cooking container.
The boiling rod ensures that the liquid
heats up evenly with bubbles forming at
the right time.
167
Drinks
Orange coffee
Serves 4
375 ml strong coffee Oven function: Microwave
4 tsp. sugar Power level: 850 W
80 ml orange liqueur Shelf level: 1
125 ml cream Duration: 4 minutes
8 g vanilla sugar
Preparation
Combine the coffee, sugar and orange
liqueur. Pour into four cups and heat
uncovered for 4 minutes at 850 W.
Beat the cream with the vanilla sugar
until stiff. Spoon onto the hot coffee and
serve immediately.
168
Drinks
Iced mocha
Serves 2
250 ml freshly made coffee Oven function: Microwave
20 g dark chocolate Power level: 450 W
1 pinch of cinnamon Shelf level: 1
1 pinch of cardamon Duration: 4 minutes
1 tsp. sugar
Tip
1 tbsp. rum
Cardamon is a member of the ginger
250 g vanilla or stracciatella ice cream
family. The white or green pods contain
seeds which are rich in aromatic oils.
Preparation
These can be used whole in some
Combine coffee, chocolate, cinnamon, dishes, or can be dried and ground into
cardamon, sugar and rum in a a powder.
container, mix and heat for 4 minutes at
450 W, or until the chocolate has
melted. Leave to cool.
Pour the mixture into two glasses. Add
one scoop of ice cream in each glass.
Decorate with cream and grated
chocolate.
169
Jams and preserves
Only use ripe, blemish-free fruit to make When using jars with screw-top lids,
jam. Weigh all of the ingredients pour the jam into the jars while hot. Im-
carefully. mediately seal with the lids and stand
upside down on the lids for approx.
Do not change the quantity given for
5 minutes before turning right way up
the sugar.
again.
Special sugars or agents are available
If you are freezing fruit in the summer, it
for low-sugar preserves. Their shelf life
is a good idea to freeze it in suitable
is rather shorter than jams made with
quantities for making jam later in the
normal preserving sugars.
year.
To test the setting point of jam, place a
few drops on a saucer and tip the
saucer a little. If the jam is very runny, it
needs to be cooked for longer. If it runs
for 23 cm before solidifying, it is ready.
Use a large, high-sided container to
make jam and only fill it one third full.
The contents will bubble up during
cooking and can easily boil over.
170
Jams and preserves
Peach jam
500 g peach flesh Oven function: Microwave
500 g jam setting sugar Power level: 850 W
1 sachet citric acid Shelf level: 1
1 1/2 tbsp. apricot liqueur or Campari Duration: 1215 minutes
Preparation
Cut the peach flesh into chunks.
Put the peach chunks in a glass bowl
with the jam sugar and citric acid,
pure coarsely, cover and cook.
Stir frequently.
Add the apricot liqueur or Campari.
Pour the hot jam into ready-prepared
screw-top jars and seal immediately.
Stand the jars upside down on their lids
for approx. 5 minutes, then turn them
the right way up again.
171
Jams and preserves
Plum conserve
2500 g ripe plums Oven function: Fan Plus
125 g sugar Boiling temperature: 190210 C
Cooking temperature: 140160 C
Stone the plums, chop them up roughly
and place them in an oven dish or in Tip
the glass tray. Sprinkle with sugar, Plum conserve can also be frozen in
allow to soak for approx. 3 hours, then suitable containers. Colour and flavour
cook uncovered. are both well retained at low
temperatures.
Stir frequently during cooking. The
plum compote should only boil very
gently.
Do not allow it to become too stiff, as it
continues to thicken as it cools.
When cooked, transfer it into
ready-prepared jars.
172
Jams and preserves
Sour cherry and vanilla conserve

Makes 1 400 ml jar
300 g morello cherries, frozen Oven function: Microwave
150 g jam setting sugar Power level: 850 W
1 vanilla pod Shelf level: 1
1 tbsp. cherry brandy (optional) Duration: 810 minutes
Preparation
Place the cherries, jam sugar and
vanilla pod in a suitable container, mix,
cover and cook.
Stir frequently.
Stir in the cherry brandy if desired.
Pour the hot jam into ready-prepared
screw-top jars and seal immediately.
Stand the jars upside down on their lids
for approx. 5 minutes, then turn them
the right way up again.
173
174
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175
Cookbook H6000BM
M.-Nr. 09 786 240 / 00 en - AU, NZ

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Microwave combination oven

Accessories and care products available to order . . . . . . . . . . . . . . . . . . . . . . 12

Snacks and starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Soups and stews . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Meat and poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104

Roast pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113

Vegetables and side dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128

Sauces and chutneys . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146

Savoury snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150

Jams and preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170

Contact details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175

Oven functions Cooking containers

Pre-heating Quantities and weights

With some functions, if a temperature of 1 packet equals

The information given in this chart is intended only as a guide.

Produce Quantity/Weight Power Duration Notes

HUB oven dishes and HBD oven dish

The oven dish HUB 61-35 cannot be

Tips on preparation and general information

Amaretto almond gateau

Apple hazelnut streusel

Apple cinnamon cake

Apricot streusel cake

Pear cake with almond topping

Yeast butter cake

Cappuccino crumble slices

Lemon drizzle cake

Plum upside down pudding

Yoghurt and nut bread

Orange and yoghurt syrup cake

White bread in tin

Cherry and almond cake

Quick herb ciabatta

Mango and coconut puffs

Fruit streusel cake

Raisin and quark slices

Iced Chelsea slices

Chocolate and advocaat cake

Chocolate cherry muffins

Bacon or herb baguettes

Choc rum raisin squares

Palermo style pastry puffs

Baked artichoke hearts

Prawn curry soup

Cream of sweetcorn soup

Tomato soup with basil cream

Viennese gardener's soup

Chicken and mushroom pie

Cut the pastry so that it covers a large, Recommended settings

Broccoli and mushroom bake

Spinach lasagne with fetta

Tips on preparation and general information

Fish on a bed of vegetables

Salmon on a bed of spring vegetables

Flounder fillet on a bed of spinach

Salmon in a horseradish crust

Pikeperch in a herb and cream sauce

Roast veal in a cream sauce

Saddle of lamb baked in a mustard and herb crust

Sirloin joint / Fillet of beef

Pork fillet in a Roquefort sauce

Pork fillet in puff pastry

Duck with oranges