Microwave combi-oven Recipe Book
Automatic programmes Warning! Refer to Safety chapters. Automatic programmes The automatic programmes give optimum settings for each type of meat or other recipes. • Recipe Automatic (menu: Assisted Cooking) — This function uses predefined values for a dish. Prepare the dish according to recipe from this book.
Defrost Defrost Fish Place the frozen fish on an upturned plate, and put the plate inside a container to allow the melted water to run off without soiling the inside of the microwave. Check food regularly during defrosting and turn it several times. As the fish defrosts, carefully separate pieces of fish if frozen into a block.
Cooking/Melting Fresh vegetables Potatoes in their jacket Put chopped vegetables into a microwave-proof dish and add approximately 50 ml water. Cover the dish (lid or microwave cling film). Put potatoes into a microwave-proof dish and add approximately 100 ml water. Cover the dish (lid or microwave cling film). Turn the vegetables several times during cooking. Turn the potatoes several times during cooking.
Pork/Veal Roast Pork Settings: Automatic weight. Setting range for the weight between 1000 and 2000 g. Method: Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 20 - 40 mm. Turn the roast after about 30 minutes. • Shelf position: 1 Roast Veal Settings: Automatic weight. Setting range for the weight between 1000 and 2000 g. Method: Season meat to taste and place in an ovenproof dish.
• • • • 1/2 teaspoon basil 1 small tin sliced mushrooms (280 g) soup vegetables (carrot, leek, celery, parsley) water Method: Cut 8 slits lengthwise all around the veal knuckle. Cut four slices of cooked ham in half and place in the slits. Mix oil, salt, paprika and basil together and spread over the veal knuckle. Put the veal knuckle into a roasting tin and spread the mushrooms over it. Add soup vegetables and water to the veal knuckle. The bottom should be covered to a depth of 10 - 15 mm.
Beef/Game/Lamb Settings: Rub saddles of hare with the crushed juniper berries, salt and pepper and brush with melted butter. Automatic core temperature sensor. Core temperature for: Place saddles of hare in a roasting tin, pour sour cream over and add soup vegetables. • Rare - 48 °C • Medium - 65 °C • Well done - 70 °C • Time in the appliance: 35 minutes • Shelf position: 2 Braised meat Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
• • • • • • • 1.5 l red wine 150 g celeriac 150 g carrots 2 onions 5 bay leaves 5 cloves 2 bunches of soup vegetables (carrot, leek, celery, parsley) Bring everything to the boil and then leave to cool. • 1.5 kg wild boar joint (shoulder) Pour the marinade over the meat until it is covered and leave to marinade for 3 days. Ingredients for the roast: • • • • salt pepper soup vegetables from the marinade 1 small tin of chanterelles Method: Take the wild boar joint out of the marinade and dry.
Poultry Method: • • • • • • • Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder. Method: Chicken, whole Settings: Automatic weight. Setting range for the weight between 900 and 2100 g.
Mix the oil, soy sauce, mustard, garlic and herbs together. Cover the chicken wings with the marinade and leave to marinate for 2 – 3 hours. Then sprinkle with a little corn starch. • Time in the appliance: 25 minutes • Shelf position: 2 Place a microwave-safe dish on the base to collect drips. Turn after 10 minutes.
Automatic weight. Setting range for the weight between 2300 and 4700 g. Method: Place goose in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder. • Shelf position: 1 Turkey, whole Settings: Automatic weight. Setting range for the weight between 1700 and 4700 g. Method: Place turkey in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.
Fish Fish fillet in Cream Sauce Ingredients for 4 people: • • • • • • • 400 g fish fillet (brook trout or rainbow trout) 20 g cooking oil 250 g onions, cut into rings 6 tablespoon crème fraîche (sour cream) paprika powder, sweet lemon salt Method: Sweat the onions in a pan with the oil until transparent. Then put into a buttered baking dish. Clean the fish fillets, drizzle with lemon, salt and place in the dish on top of the onion rings.
• Time in the appliance: 17 minutes • Shelf position: 2 Fillet of Fish Ingredients: • 600 - 700 g perch-pike, salmon, or sea trout fillet • 150 g grated cheese • 250 ml cream • 50 g breadcrumbs • 1 teaspoon tarragon • parsley, chopped • salt, pepper • lemon • butter Method: Sprinkle fish fillets with lemon juice and leave to marinade for a while, then dab off surplus juice with kitchen paper. Season the fish fillets on both sides with salt and pepper. Then place fish fillets in a buttered ovenproof dish.
Cake Sweet Tart Ingredients: • 2 sheets original Swiss flaky pastry or puff pastry (rolled out in a square) • 50 g ground hazelnuts • 1.2 kg apples • 3 eggs • 300 ml cream • 70 g sugar Method: Place pastry on a well-greased baking tray and prick the bottom all over with a fork. Spread the hazelnuts evenly over the pastry. Peel apples, remove cores and cut into 12 slices. Spread slices evenly on the pastry. Mix eggs, cream, sugar and vanilla sugar together well and put over the apples.
• Round springform baking tin with 22 cm diameter, greased Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well and stir in with the milk and a little of the sugar and the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Cream together sunflower oil, brown sugar, eggs and syrup. Fold in the rest of the ingredients for the mixture.
Place the almonds individually into each hollow in a greased and floured gugelhupf tin. Then shape the dough into a sausage shape, place in the gugelhupf tin. Cover and leave to rise again for 45 minutes.
Carefully mix egg whites and egg yolks together. Then carefully fold in flour mixture. Put the mixture into the baking tin, smooth and put in the appliance.
• 200 ml cold water Other: • 28 cm round springform baking tin, black, bottom lined with baking parchment Method: Place sugar, eggs, vanilla sugar and salt in a mixing bowl and cream together for 5 minutes. Then add the melted butter to the mixture and fold in. Add the flour with the baking powder mixed into it into the creamed mixture and stir in. • Time in the appliance: 40 minutes • Shelf position: 3 • After baking leave the cake to cool and remove the baking parchment.
After baking: Heat up the apricot jam and then spread on the cake using a brush. Then leave to cool. Mix together icing sugar, cinnamon and hot water and spread on the cake. Then sprinkle flaked almonds immediately onto the glazed surface of the cake. Apple Strudel, frozen The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions.
Fruit Tart Ingredients for the pastry: • • • • • • 200 g flour 1 pinch salt 125 g butter 1 egg 50 g sugar 50 ml cold water Ingredients for the filling: • Fruit according to the season (400 g apples, peaches, sour cherries, etc.) • 90 g ground almonds • 2 eggs • 100 g sugar • 90 g softened butter Other: • Quiche tin with 28 cm diameter, greased Method: Sieve flour into a mixing bowl, mix salt and butter cut into small pieces into the flour. Then add egg, sugar and cold water and knead into a pastry.
Pizza/Pie/Bread Pizza Pizza, chilled Ingredients for the dough: The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions.
Cut up the yeast, put into the well, mix with the milk and a little flour from around the edge. Sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Place the egg and butter on the edge of the flour. Knead all ingredients into a workable yeast dough. Then roll out the pastry and place in the greased black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry.
Place 2 heaped tablespoons of Feta mixture on one corner of each strip and fold this up diagonally into a triangle. White Bread Place upside down on a baking tray and brush with oil.
Place wheat flour, rye flour, salt and dried yeast in a large bowl. Mix water, milk and salt and add to the flour. Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in volume. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment. Then cover and leave to rise for another half an hour. Coat the surface of the plait with a mixture of egg yolk and milk and then put in the oven.
Casseroles/Gratins Stuffed mushrooms Ingredients for 3 people: • • • • • • • • • • • 6 large mushrooms 1 tablespoon butter salt pepper lemon juice 1 small beef tomato, chopped, about 150 g 1/2 bunch parsley, chopped several basil leaves, chopped 1 slice of white bread, torn into pieces 75 g Gorgonzola, cubed 3 tablespoons cream Method: Clean the mushrooms. Then twist out the stalks and cut into small dice. Season with salt and pepper and drizzle over the lemon juice.
Wash the courgettes and dry them carefully with kitchen towel. Cut into thin slices. Lightly grease a baking dish with olive oil. Mix the potato and courgette slices together, and season with salt and pepper. Mix in 100 g cheese, the garlic and shallots and layer in the baking dish with the anchovies. Mix the cream with the remaining cheese. Add the finely chopped herbs or seasoning mix. Mix carefully and spoon over the dish.
spinach melts. Continue cooking for approximately 5 minutes, season with 50 g grated cheese, white pepper, instant stock mix, crushed garlic clove and nutmeg. Bring to the boil and cook for 3 - 4 minutes. Fill the cannelloni with the mixture. • • • • • • To make the tomato base, pour the contents of the tin into a long baking dish, crush the tomatoes using a fork, and season with salt, white pepper, oregano and paprika.
Heat butter in a pan. Chop parsley and peel the onion and chop this as well. Sweat both in the frying pan. Grease a baking dish with a little butter. Mix tagliatelle, ham and sweated parsley and onions and put into the dish. Mix egg and milk and season with salt, pepper and nutmeg and then pour onto the pasta mixture. Then distribute the Parmesan onto the dish.
Lasagne/Cannelloni, frozen The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions. Moussaka (for 10 persons) Ingredients: with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Place the potato slices on the bottom of a greased baking dish, sprinkle with a little grated cheese. Place a layer of aubergines on top of this. On top of that put some of the mince mixture. On top of that put some of the Béchamel sauce.
Hash Browns The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions. Wedges/Croquettes The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions.
Desserts • 1 tablespoon Vin Santo (Italian dessert wine) or Grand Marnier • flakes of butter • 100 ml crème fraîche • 1 tablespoon sugar (2) Apricot cream Ingredients for 2 people: • • • • • • 250 g apricots 100 ml white wine 2 – 3 tablespoons sugar 150 g mascarpone or quark (cream cheese) 250 ml cream 2 tablespoons apricot liqueur or cherry brandy Method: Drain the peaches well and place in a well buttered baking dish. Break up the amaretti biscuits and mix with the sugar (1) and cocoa powder.
867343784-A-322017 ( Subject to change without notice.
