Automatic programmes Steam combi oven DGC 5080 XL DGC 5085 XL en - GB M.-Nr.
Contents Using the Automatic programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Programme overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Shellfish . . . . . . . . . .
Contents Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Plaited loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Rye bread mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Rye bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Using the Automatic programmes Your appliance has a wide range of Automatic programmes to enable you to achieve excellent results with ease. Each programme contains information such as cooking function, temperature and duration. All you have to do is select the Automatic programme and then the degree of doneness required. The degree of doneness and browning level are shown by a seven segment bar. The factory default is a middle setting which is shown by a filled-out segment in the middle of the bar.
Using the Automatic programmes To finish an Automatic programme early you have to switch the appliance off. If by the end of an Automatic programme the food is not cooked enough, select the "Continue cooking" or "Continue baking" function. Automatic programmes can also be saved as "User programmes" and be saved into the Main menu. ^ Select "Automatic" in the menu. ^ Select the appropriate sub menu (e.g. Vegetables). ^ Then select the vegetable you want (e.g. cauliflower).
Programme overview Vegetables Blanch Steam Drying Bottling Skinning Artichoke hearts x x - - - Artichokes - x - - - Asparagus Green asparagus White asparagus x x - - - Aubergines x x - - - Baby turnip x x - - - x x - x - Beetroot - x - - - Black salsify x x - - - Broccoli x x - - - x x - - - Cauliflower x x - - - Celery Celeriac Celery stalks x x - - - Chicory x x - - - Chinese cabbage x x - - - Corn on the cob x x -
Programme overview Vegetables Blanch Steam Drying Bottling Skinning Hamburg parsley x x - - - Jerusalem artichokes x x - - - Kale x x - - - Kohlrabi x x - - - Leeks x x - - - Okra x x - - - Parsnips x x - - - Peas x x - - - Peppers x x - - x Plantain - x - - - Potatoes New potatoes Peeled potatoes - x - - - Pumpkin x x - - - Red cabbage x x - - - Romanesco x x - - - Savoy cabbage x x - - - Spinach x x - - -
Programme overview Fish Steam Steam Sheatfish x Skate x Sole x Tilapia x Trout x Tuna fish x Turbot x Whitefish x Wolffish x Atlantic cod x Baltic cod x Catfish x Char x Coral cod x Dried cod x Eel x Haddock x Halibut x John Dory x Monk fish x Nile perch x Crevettes x Pangasius x King prawns x Perch x Large shrimps x Pike x Prawns x Pikeperch x Small shrimps x Plaice x Spider crab x Pollock x Red Snapper x Rose fish x Salmon x Barnacle
Programme overview Meat Beef Boiled topside Steam Roast Bake x - - Braised beef no further selection (roast) Fillet of beef - Piece* - x - Medaillons x - - Meat for soup - Back or top rib x - - Flank x - - Shin x - - Sirloin joint Piece* - x - - x - Piece* x x - Slice x - - Lamb Rack of lamb Pork Gammon joint Knuckle - fresh x - - Salted x - - Pork chops x - - Pork escalopes x - - Piece* - x - Pork in puff pastry - - x Medaillons x
Programme overview Meat Steam Roast x - x - Whole x - Breast meat x - Turkey breast x - Turkey escalope x - Turkey drumsticks x - x - Poultry Boiling fowl Chicken Chicken escalope Poularde Turkey Veal Fillet of veal Medaillons Braised veal no further selection (roast) Veal escalope x 10 -
Programme overview Sausages Rice Steam Steam Frankfurters x Basmati rice x Pork sausages x Brown rice x Veal sausages x Parboiled rice x Round grain rice x Wild rice x Pulses Steam Grain Beans Black beans x Haricot beans x Amaranth x Kidney beans x Bulgar x Pinto beans x Green spelt x Chickpeas x Millet x Oats x Lentils Steam Beluga x Polenta x Brown lentils x Quinoa x Red lentils x Rye x Spelt x Wheat x Peas Green Peas x Yellow split peas x 11
Programme overview Fruit Blanch Steam Drying Bottling Skinning Apples x x x x - Apricots x x - - x Blackcurrants - - - x - Cherries x x - x - Cranberries x x - x - Gooseberries x x - x - Greengages x x - x - Mirabelle plums x x - x - Nectarines/peaches x x - x x Pears x x x - - Plums x x x x - Quinces x x - x - Rhubarb x x - - - Mushrooms Blanch Steam Drying Chanterelle x x x Oyster mushrooms x x x Porcini x x x
Programme overview Hen's eggs Pasta Steam Small Steam Bread dumplings Soft x Medium x Hard x Medium Boil in the bag x Fresh x German potato noodles x Gnocchi, fresh x x Soft x Medium x Knöpfli, fresh (German pasta) Hard x Potato dumplings, 50:50 Large Soft x mittel x Hard x Boil in the bag x Deep frozen x Potato dumplings, raw ingredients Extra large Soft x Medium x Hard x Boil in the bag x Deep frozen x Ravioli, fresh x Spätzle, fresh German Pasta x Tagli
Programme overview Bread Bread rolls Bake Bake Baguettes x Croissants x Farmhouse bread x Multigrain rolls x Flat bread x White rolls x Mixed grain bread x Plaited loaf x Plaited swiss loaf x Rye bread x Rye mix bread x Spelt bread x White bread x Wholegrain bread x 14
Programme overview Cakes/biscuits Bake Bottling Apple pie x - Apple tart x x Butter cake x - Choux buns x - Drop cookies x - Fruit streusel cake x - Marble cake - x Raisin whirls x - Sponge cake - x Streusel cake x - Swiss apple cake x - Swiss roll x - Pizza & Quiche Bake Pizza Yeast dough Quiche x x 15
Programme overview Special Apple storage Decrystallise honey Disinfect crockery Dissolve gelatine Dry citrus fruit Drying herbs Heat damp towels Make yoghurt Melt chocolate Prove yeast dough Render fat Sabbath programme Steam onions 16
Meat Fillet of beef Braised beef Programme duration: Approx. 170 - 320 minutes Programme duration: Approx 130 minutes Serves 4 Serves 4-6 800 g fillet of beef, approx. 6 cm thick Salt Pepper 800 g braising beef Salt Pepper 600 ml stock 500 g onions 1 tbsp cornflour 50 ml water Red wine to taste Method: 1. Trim the meat and place on the rack. 2. Place the rack and universal tray in the oven on the shelf level given in the display. Start the programme. 3.
Meat Roast beef with sautéed potatoes and homemade remoulade 3. Mix together all the ingredients for the remoulade and season with salt, pepper and sugar to taste. Programme duration: Approx. 170 - 320 minutes 4. Slice the cooked potaotes and the onion. Heat the clarified butter in a pan on the hob, add the potato slices, onion and bacon. Fry until crispy and season with salt and pepper.
Meat Gammon with herbs pesto Fillet of pork with shallots Programme duration: Approx 150 minutes Programme duration: Approx. 95 - 215 minutes Serves 4 - 6 Serves 4 1 kg boned gammon 50 g pine nuts 60 g sun-dried tomatoes 1 bunch of flat leaf parsley 1 bunch of basil 2 cloves of garlic 50 g grated Parmesan 100 ml olive oil Salt Pepper 3 x 300 g pork fillets Salt Pepper Method: 1. Trim the meat, then wash it under running water and pat dry with kitchen paper. Place it on the rack.
Meat Pork Wellington Programme duration: Approx 40 minutes Serves 4 1 x 400 g pork fillet Salt Pepper 1 tsp clarified butter Pastry 375 g pack of puff pastry 4 slices of cooked ham Filling 1 small carrot 1 small courgette 200 g good quality pork sausage meat 4 tbsp cream 60 g mature Cheddar, cubed 4 sage leaves Salt Pepper To glaze 1 egg yolk A pinch of salt 1 tbsp milk Method: 1. Season the meat with salt and pepper and sear it on all sides in the clarified butter in a frying pan. 2.
Meat Roast pork Rack of lamb Programme duration: Approx. 220 - 440 minutes Programme duration: Approx 40 minutes Serves 4 Serves 4 750 g pork Salt Pepper 250 ml crème fraîche Cornflour 1.5 kg rack of lamb (1.5 kg) 1-2 tbsp oil Salt Pepper Method: Method: 1. Score the meat with a sharp knife. You may prefer to ask you butcher to do this. 2. Place the meat on the rack. Place the rack and universal tray in the oven on the shelf level given in the display. Start the programme. 3.
Bread Baguettes Farmhouse bread Programme duration: Approx. 80 - 90 minutes Programme duration: Approx 50 minutes Ingredients for 2 baguettes: Ingredients: 500 g strong white flour 40 g fresh yeast or 2 sachets of dried yeast 1 tsp sugar 2 tsp salt 2 – 3 tbsp oil 300 ml lukewarm milk or lukewarm water 350 g strong white flour 150 g rye flour 1 tsp salt 25 g fresh yeast or 1 sachet of dried yeast 300 ml lukewarm milk Method: 1.
Bread Spelt bread Flat bread Programme duration: Approx 75 minutes Programme duration: approx. 30 minutes Ingredients: Bakeware: 28 cm quiche or flan dish 500 g spelt flour 40 g fresh yeast or 2 sachets of dried yeast Approx. 260 ml lukewarm water 100 g grated carrots 3 tsp salt 100 g whole almonds Method: 1. Place the flour in a bowl. Crumble in the yeast and add the salt and enough water to knead to a smooth dough. 2. Add the carrots and almonds. Knead for 3–4 minutes.
Bread Plaited loaf Rye bread mix Programme duration: Approx 35 minutes Programme duration: Approx 55 minutes Ingredients: Bakeware: dark coloured bread tin 28 x 9 cm 375 g flour 40 g fresh yeast or 2 sachets of dried yeast 125 ml lukewarm milk 50 g sugar 60 g softened butter A pinch of salt 1 egg Grated zest of 1/2 a lemon Ingredients: 250 g rye flour 150 g strong white flour 20 g fresh yeast or 1 sachet of dried yeast 1 packet of sourdough 2 tsp salt approx. 350 ml lukewarm water Method: 1.
Bread Rye bread Programme duration: Approx. 75 minutes Ingredients: 600 g sourdough 450 g rye flour 2 tsp salt 150 ml lukewarm water (approx. 25°C) Utensil: 1 rattan bread baking basket, 35 cm long Method: 1. Place the flour in a bowl, add the rest of the ingredients and knead to a smooth dough. Transfer the dough to a floured rattan bread basket and place uncovered in the oven to prove for 60 minutes using Combination mode / Fan plus at 30°C, 100% moisture. 2.
Bread Plaited Swiss loaf Wholemeal bread Programme duration: Approx 50 minutes Programme duration: Approx 85 minutes Ingredients: Ingredients: 675 g strong white flour 75 g spelt flour 2 tsp salt 40 g fresh yeast or 2 sachets of dried yeast 120 g softened butter 400 ml lukewarm full cream milk 500 g wholemeal flour 40 g fresh yeast or 2 sachets of dried yeast 1/2 tsp sugar 3–4 tsp salt 2 tbsp oil Approx. 350ml lukewarm water 30 g linseeds 30 g sunflower seeds Method: 1.
Bread White bread Mixed grain bread Programme duration: Approx 85 minutes Programme duration: Approx 85 minutes Ingredients: Ingredients: 600 g strong white flour 40 g fresh yeast or 2 sachets of dried yeast 2 tsp sugar 3 tsp salt 30 g melted butter 320 ml lukewarm milk 375 g strong brown bread flour 125 g rye flour 40 g fresh yeast or 2 sachets of dried yeast 1/2 tsp sugar 2-3 tsp salt 1 tbs oil 300 ml lukewarm water Method: 1. Stir the yeast into the milk.
Rolls Croissants Programme duration: Approx 30 minutes Ingredients for 10 -12 croissants: 500 g strong white flour 1 tsp salt 50 g sugar 50 g softened butter 40 g fresh yeast or 2 sachets of dried yeast 300 ml lukewarm milk 150 g butter 6. Roll the cooled dough out thinly and cut in half to form 2 rectangles. 7. Cut out 10 triangles and roll the triangles up towards one point to form the croissants. Place the croissants on the universal tray. 8.
Rolls Multigrain rolls White rolls Programme duration: Approx 70 minutes Programme duration: Approx 70 minutes Ingredients for 8 - 10 rolls Ingredients for 8 - 10 rolls: Dough 250 g spelt grain flour 250 g strong wholemeal bread flour 40 g fresh yeast or 2 sachets of dried yeast 300 ml lukewarm water 2 tsp sea salt 100 g sunflower seeds 500 g strong white flour 2 tsp salt 6 tbs oil 40 g fresh yeast or 2 sachets of dried yeast 1 tsp sugar 280 ml lukewarm milk Topping Poppy seeds Sesame seeds Sunflowe
Cakes / biscuits Apple sponge Programme duration Baking approx. 50 minutes Bottling approx. 45 minutes 5. Place in the oven on the shelf level given in the display. Start the programme. 5. After baking, allow to cool. Sprinkle with icing sugar and serve.
Cakes / biscuits Apple pie Programme duration: Approx 55 minutes Bakeware: 26 cm dark coloured springform cake tin Ingredients: Pastry 300 g plain flour 1/2 tsp baking powder 200 g butter A pinch of salt 100 g sugar 2 tsp vanilla sugar 1 egg Filling 1250 g cooking apples 50 g raisins 10 ml Calvados 50 g sugar 1/2 tsp cinnamon Juice from half a lemon 2. Peel and core the apples and cut into slices. Arrange the apple slices on the base and add the raisins, sugar, Calvados, lemon juice and cinnamon. 3.
Cakes / biscuits Swiss roll Method: Programme duration: Approx 20-25 minutes 1. Mix together the sugar, vanilla sugar and salt in a bowl. Sift together the flour and the cornflour (and, for the chocolate sponge, the cocoa powder) in another bowl.
Cakes / biscuits Advocaat filling Mango and cream filling 150 ml advocaat 3 leaves of white gelatine 500 ml double cream Icing sugar Juice of 2 oranges Zest of an unwaxed orange Juice of 1 lemon 2 ripe mangoes 7 leaves of white gelatine 120 g sugar 500 ml double cream 1. Soften the gelatine in cold water, then dissolve in a saucepan over a gentle heat. Stir in the advocaat and place in the refrigerator to set. 2. Beat the cream until still, then carefully fold in the liqueur mixture.
Cakes / biscuits Butter cake Setting: Programme duration: Approx 25 minutes Automatic / Cakes/biscuits / Butter cake / Bake Ingredients for 1 tray: Tip: Mixture 375 g strong white flour 40 g fresh yeast or 2 sachets of dried yeast 125 ml lukewarm milk 50 g sugar 1 egg A pinch of salt 2 tsp vanilla sugar 50 g softened butter You can also sprinkle the butter cake with flaked almonds before baking. Filling 50 g butter 50 g sugar Method: 1.
Cakes / biscuits Marble cake Programme duration: Approx 40 minutes 8 x 1/4 litre jars Ingredients: 250 g butter 200 g sugar 2 tsp vanilla sugar 4 medium eggs 375 g plain flour 125 g cornflour 3 tsp baking powder 125 ml milk A pinch of salt 30 g cocoa powder 2–3 tbsp milk 50 g sugar 1 tbsp rum 5. Spoon the chocolate mixture on top of the vanilla and swirl with a fork to create a marble effect. 6. Place the rack in the oven on the shelf level given in the display. Place the jars on the rack.
Cakes / biscuits Fruit streusel cake Programme duration: Approx 50 minutes Bakeware: 26 cm dark coloured springform cake tin Ingredients: Mixture 2 medium eggs 75 g butter 110 g sugar 130 g self-raising flour 50 g ground almonds 120 g sour cream 2 tsp vanilla sugar A pinch of salt Grated zest of a lemon Streusel topping 50 g strong white flour 50 g sugar 50 g ground almonds 50 g cold butter, diced Filling Approx. 750 g apricots Method: 1. Cream the butter, sugar, vanilla sugar and eggs together.
Cakes / biscuits Raisin whirls Programme duration: Approx 30 minutes Ingredients for 20 whirls: Dough 500 g strong white flour 40 g fresh yeast or 2 sachets of dried yeast 200 ml lukewarm milk 40 g sugar 1 egg A pinch of salt 40 g melted butter 4. Roll the dough out into a rectangle and spread with butter. Mix the sugar and cinnamon, add the soaked raisins and spread evenly over the dough. 5. Roll up the dough and cut into 1.5 cm slices. Arrange the slices in the universal tray. 6.
Cakes / biscuits Cookies Sponge cake Programme duration: Approx 25 minutes Programme duration: Approx 45 minutes Ingredients: 200 g soft butter 100 g caster sugar 1 medium egg 50 ml milk 200 g plain flour 100 g cornflour A pinch of salt Method: 1. Beat together the butter, sugar, salt, egg and milk until creamy. Fold in the flour and the cornflour and chill for 30 minutes. 2. Spoon the mixture into a piping bag fitted with a no.
Cakes / biscuits Streusel cake Programme duration: Approx 40 minutes Ingredients for 1 tray: Cake mixture 480 g strong white flour 40 g fresh yeast or 2 sachets of dried yeast 200 ml warm milk 60 g sugar 1 egg yolk A pinch of salt 3 tsp vanilla sugar 50 g softened butter 4. Place the tray in the oven on the shelf level given in the display. Start the programme.
Cakes / biscuits Swiss apple cake Setting: Programme duration: Approx 40 minutes Automatic / Cakes/biscuits / Swiss apple cake / Bake Ingredients for 1 flan dish: Base 150 g plain flour 1/4 tsp salt 50 - 75 g butter 40 ml water Ground nuts or breadcrumbs Filling 500 g apples or pears Topping 200 ml double cream 2 medium eggs 50 g sugar Method: 1. Mix together the ingredients for the base and knead to a smooth, elastic dough. Place in the refrigerator to rest. 2.
Cakes / biscuits Choux buns/Éclairs Roquefort crème Programme duration: Approx 50 minutes 125 g butter 100 g Roquefort 125 ml double cream Chopped parsley Caraway and poppy seeds Makes 12 250 ml water 50 g butter A pinch of salt 170 g flour 1 tsp baking powder 4–5 medium eggs Method: 1. Place the water, butter and salt in a pan, and bring to the boil, stirring all the time. 2. Add the flour to the boiling water and mix until a smooth ball forms. 3.
Cakes / biscuits Coffee cream Bailey's cream 750 ml double cream 100 g sugar 2 tsp instant coffee, dissolved in a little water Icing sugar 750 ml double cream 50 ml Bailey's 1. Whip the cream with the dissolved coffee until stiff and spoon into a piping bag. 2. Pipe the coffee cream into the open éclairs, replace the lid and serve dredged with icing sugar. 1. Whip the cream stiffly. Fold in the Baileys, then continue to whip until stiff. 2. Spoon into the éclairs/buns. Replace the lids.
Pizza Pizza variations Variation 1: Margherita pizza Pizza base: Programme duration: Approx. 35 minutes 400 g strong white flour 40 g fresh yeast 220 ml lukewarm water 1 tsp sugar 1 tsp salt 2 tbsp oil Thyme and oregano Method: 1. Dissolve the yeast with 1 tsp sugar in the lukewarm water. Mix the flour, salt, oil and herbs together and add the yeast. Knead until you have a smooth dough and place in the steam combi oven to prove on Combination mode Fan plus at 30°C, 100% moisture for 20 minutes. 2.
Pizza Variation 2: Tuna pizza Variation 3: Mexican pizza Programme duration: Approx. 35 minutes Programme duration: Approx. 35 minutes Ingredients: Ingredients: 800 g passata 2 onions 2 tins tuna fish (in brine) 200g grated Cheddar Oregano 800 g passata Chilli powder Salt and pepper 1 clove of garlic, crushed 2 onions, finely diced 1 green pepper, finely diced 400 g minced beef 1 tin kidney beans 1 tin sweet corn 200 g grated Cheddar Method: 1. Spread the passata over the pizza base.
Pizza Variation 4: Vegetarian pizza Programme duration: Approx 35 minutes Ingredients: 2 red onions 1 red pepper 1 yellow pepper 1 aubergine 800 g tinned chopped tomatoes Salt Pepper Paprika 150 g feta or goat's cheese 200 g grated Cheddar Method: 1. Dice the onions, cut the peppers into narrow strips and slice the aubergine. 2. Season the tomatoes with salt, pepper and paprika to taste and spread over the pizza base. Scatter the vegetables over the top. 3.
Pizza Quiche Programme duration: Approx 40 minutes Ingredients for 1 flan or pizza dish: Base 125 g plain flour 40 ml water 50 g butter Filling 25 g streaky bacon, finely diced 75 g bacon, finely diced 100 g cooked ham, finely diced 1 small clove of garlic 25 g butter 100 g grated Cheddar cheese 100 g grated Emmental cheese 125 ml double cream 2 medium eggs Nutmeg 2 tsp chopped parsley A pinch of salt Method: 1. Mix together the ingredients for the base and knead to a smooth, elastic dough.
Alteration rights reserved / 1610 M.-Nr.
