Recipes

Vegetables

Preserve Temperature in °C Time until simmer-

ing in mins.

Continue to cook at

100°C in mins.

Carrots

160 - 170 50 -60 5 - 10

Cucumbers 160 - 170 50 - 60 ---

Mixed pickles 160 - 170 50 - 60 15

Kohlrabi, peas, asparagus 160 - 170 50 - 60 15 - 20

1) Leave standing in oven when switched off

BAKING RECIPES

LEMON SPONGE CAKE

Cookware:

Black square baking tin, 30 cm long. Margarine for greasing. Breadcrumbs for coating baking

tin.

For the mixture:

• 250 g butter

• 200 g sugar

• 1 packet vanilla sugar

•1 pinch salt

• 4 eggs

• 150 g flour

• 150 g cornflour

• 1 level teaspoon baking powder

• grated peel of 2 lemons

Glaze:

• 1/8 l lemon juice

• 100 g icing sugar

Method:

Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and beat. Then add

the eggs one at a time and beat the mixture again. Add the flour and cornflour mixed with

the baking powder to the foaming mixture and fold in. Put the mixture into the greased

and bread-crumbed baking tin, smooth and put in the oven. After baking, mix lemon juice

and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium

foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a

wooden chopstick and brush on the glaze. Then leave the cake to soak for a while.

SWEDISH CAKE

Cookware:

Round springform baking tin 28 cm, black plate, bottom lined with baking parchment.

For the mixture:

• 5 eggs

• 340 g sugar

• 100 g melted butter

• 360 g flour

Uses, tables and tips