User instructions Baking, Roasting, Grilling Defrosting, Cooking Automatic Programmes To avoid the risk of accidents or damage to the appliance it is essential to read these operating instructions before it is installed or used for the first time. G M.-Nr.
Contents Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Baking chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Using the roast probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Contents Meat / Veal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Pot roast veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Roast knuckle of veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Meat / Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Leg of lamb . .
Contents National dishes / French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Open apple tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 National dishes / Greek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Aubergine moussaka . . . . .
Baking We recommend the following settings for baking: 1 tray = 1st shelf level from the bottom – FAN PLUS 2 trays = 1st and 3rd shelf levels from the bottom – INTENSIVE BAKE – CONVENTIONAL Some models also have Automatic Programmes. See relevant section. Bakeware For the best baking results make sure that you chose bakeware in a material suitable for the oven function you choose. FAN PLUS, INTENSIVE BAKE Most types of heat-resistant tins or dishes are suitable.
Baking CONVENTIONAL Only use dark baking tins with a matt finish. Bright, shiny tins will give an uneven or pale result, and in some cases the cakes might not cook properly. Tips on baking Refer to the baking chart and the cookery book supplied with this oven for suggestions of temperatures, shelf levels and times. Place tins centrally on the rack on shelf level 1 or 2.
Baking Frozen food When baking frozen products such as cakes, pizza and baguettes, use the lowest temperature quoted on the manufacturer’s packaging. Place such items on baking paper directly on the rack or in the pizza pan (extra accessory). Placing them on the baking tray or in the grill pan can cause the metal to distort. This distortion would increase with subsequent use. Frozen food such as oven chips or potato croquettes can be cooked on a baking tray or in the grill pan.
Baking chart FAN PLUS Temp. in °C Recommended shelf level 6) Time in mins.
Baking chart CONVENTIONAL INTENSIVE BAKE Temp. in °C Recommended shelf level 6) Time in mins. Temp. in °C Recommended shelf level 6) Time in mins.
Roasting We recommend the following settings for roasting in the oven: – AUTO ROAST – CONVENTIONAL Some models also have Automatic Programmes. See relevant section. AUTO ROAST: When roasting on the rack or in an open tin make sure the roasting filter is fitted in front of the fan in the back of the oven before starting. Roasting containers Any heat-proof containers can be used: roasting pans with a lid, made from earthenware, cast iron, ovenproof china or glass, and roasting foil are all suitable.
Roasting Temperature Older recipes and cookery books Please refer to the Roasting chart for suggested temperatures. New guidelines (German standard DIN 44547 has been replaced by European standard EN 60350) have led to slight adjustments in oven temperature settings. Do not select a higher temperature than that advised. The meat will become brown, but will not be cooked properly. With Auto roast a temperature setting of 40°C less than that for Conventional is sufficient.
Roasting Calculating the roasting time Pot roasting The roasting time will depend on the type of meat, the size and thickness of the cut, and can be calculated as follows: Season the meat and place in the pot. Add some knobs of butter or margarine or a little oil or cooking fat. Add about 1 /8 litre of water when roasting a large, lean joint of meat (2 – 3 kg) or roasting poultry with a high fat content.
Using the roast probe Depending on model, your oven may be fitted with a roast probe which enables the roasting process to be monitored simply and reliably. The tip of the probe is pushed into the centre of the meat where it measures the core temperature continuously. When the pre-selected core temperature is reached, the oven heating is switched off automatically.
Using the roast probe ^ Place the food in the oven. Once the entry has been accepted – the oven will start heating up. – the core temperature rise can be followed in the display, Time remaining display, Energy-save function ^ Insert the plug of the roast probe into the socket until you feel it engage. ^ Close the door. ^ Select the required function. At first the recommended oven temperature (e.g. 160°C) will appear in the display.
Using the roast probe Shortly before the end of cooking duration, the oven heating switches off. The Energy-save function then comes into action. If the oven temperature is altered or the core temperature increased, the oven heating will switch on again. As soon as the core temperature selected has been reached Note The timer can also be used to delay the start of the programme. When finished, cover the meat with aluminium foil and allow to stand for approx. 10 minutes.
Roasting chart Food Recommended shelf level8) Roast beef (approx. 1 kg) Beef fillet, approx. 1 kg 4) Venison (approx. 1 kg) AUTO ROAST 1) CONVENTIONAL 1) Temp. in °C 2) Time in mins. Temp. in °C 2) Time in mins. Core temp. in °C 3) 190 - 210 100 - 120 220 - 240 100 - 120 70-75 6) 1 5) 190 - 210 45 - 55 220 - 240 45 - 55 45-70 7) 1 5) 180 - 200 90 - 120 220 - 240 90 - 120 65-75 1 Pork, joint (approx.
Grilling GRILL - full Grill with the oven door closed. If you grill with the door open the hot air will escape from the oven and not get cooled by the cooling fan. Control elements on the oven could get hot. Danger of burning! Grill settings Some models also have Automatic Programmes. See relevant section. Put the roasting filter in front of the fan in the back of the oven when grilling. GRILL - half For grilling large quantities of thin cuts and for browning food in large dishes.
Grilling Preparing food for grilling Grilling on the rack Clean, wipe dry and season with pepper and herbs. Do not season meat with salt before grilling as this draws the juices out. Add a little oil if necessary. Do not use other types of fat as they can get too dark, burn and cause smoke. Clean fish in the normal way. To enhance the taste, add a little salt or squeeze a little lemon juice over the fish. ^ Assemble the rack on the grill pan and use the anti-splash tray as illustrated.
Grilling Grilling with the rotisserie Depending on model, your appliance may be fitted with a rotisserie. The rotisserie is ideal for grilling thicker items such as stuffed meat, poultry and kebabs. ^ Fit the rotisserie supports into the grill pan as illustrated. ^ Insert the pointed end of the rotisserie (1.) into the motor slot at the back of the rotisserie set up and lay the other end onto the holder (2.) as illustrated. ^ Select the oven function you want and set a temperature.
Grilling Temperature Tips on grilling For thin cuts of meat (e. g. chops or steak) . . . . . . . . . 275°C It is best to grill food of a similar thickness at the same time so that the grilling time for each item does not vary too greatly. For grilling larger items, (e. g. rolled meat, poultry) . . . . . . 240°C See the grill chart for more information.
Grill chart Pre-heat the grill for at least 5 minutes with the door shut before grilling. Food to be grilled Recommended shelf level4) GRILL 1) FAN GRILL 1) Temp. in °C Total grilling time in mins. 2) Temp. in °C Total grilling time in mins.
Defrosting You can also use the oven for defrosting. To defrost select FAN PLUS with a maximum temperature of 50 °C. For defrosting meat and delicate foods, use the lowest possible temperature (25 °C). Please note: – Where possible remove the packaging and put the food to be defrosted on a baking tray or into a dish. – When defrosting poultry, put it on the rack over the grill pan to catch the defrosted liquid so that the meat is not lying in this liquid.
Cooking We recommend using the following oven settings: Gentle bake – FAN PLUS GENTLE BAKE is ideal for soufflés and gratins which require a crisp top. – CONVENTIONAL Use the first shelf level from the bottom. Cooking containers made of ovenproof glass, porcelain, china, and earthenware are all suitable. They should have heat-resistant handles and knobs. ^ Put the rack in at the shelf level 1 and place the dish on the rack. ^ Select the cooking function you want and set a temperature. FAN PLUS . . . .
Automatic programmes The H 4540 and H 4640 offer a wide range of automatic programmes which are simple to use and designed to help you achieve excellent results every time. Each programme contains information such as cooking function, temperature and duration. All you have to do is select the automatic programme and select the degree of doneness required.
Automatic programmes ^ Select the relevant sub-menu for the dish you want to cook (e.g. COOKIES/MUFFINS). ^ Then select what you want to bake (e.g. DROP COOKIES). ^ In the next step you will need to enter cooking information (e.g. with drop cookies you will need to state how many baking trays of cookies you are baking). ^ You will then be prompted to select the degree of doneness. ^ After double-checking your settings you can start the programme.
Automatic programmes Automatic programmes Baked goods Cakes – – – – – – – – – Cookies/muffins – – – – Meat Game 26 Apple (pie, tart, streusel) Gateau Butter cake Plaited loaf Marble cake Fruit streusel Sponge cake Streusel cake Raisin loaf Muffins Drop cookies Vanilla biscuits Choux buns Bread – Baguettes – Flat bread Pizza – Deep pan (yeast dough, quark dough) – Normal (yeast dough, quark dough) Veal – Veal roast – Veal shank Lamb – Leg of lamb – Rack of lamb Beef – Roast – Braised Pork
Automatic programmes Poultry Goose Chicken Turkey Fish Trout Carp Salmon trout Bakes/Gratin Potato gratin – raw – boiled Lasagne Frozen food Baguettes - topped Pizza – not pre-baked – pre-baked Croquettes National dishes Fish pie 400 g – Crisp topping – Creamy topping French – Apple tart – Ratatouille Greek – Moussaka – Olive bread / Spinach in puff pastry Austrian – Guglhupf – Chocolate sponge Swiss – Fillet in pastry – Swiss apple cake Spanish – Seabream – Rabbit The following exam
Automatic programmes Notes on using these programmes – When using the automatic programmes the recipes provided are designed as an orientation guide only. You can use them for other similar recipes, including those using different quantities. – Allow the oven to cool down to room temperature before you start an Automatic programme. – With meat dishes you enter a weight. If you want to roast more than one piece of meat at a time enter the weight of the larger joint.
Baked goods / Cakes Apple tart Use one of the following functions: Serves 12 Automatic / Baked goods / Cakes / Apple tart Cake mix: 150 g butter or margarine 150 g sugar 2 tsp vanilla sugar 3 eggs Juice of half a lemon 150 g flour 1/2 tsp baking powder Filling: 750 g sharp dessert apples Icing sugar or apricot jam Method: 1. Cream together the butter or margarine, sugar, vanilla sugar and eggs.
Baked goods / Cakes Apple pie Serves 12 Pastry: 300 g flour 1/2 tsp baking powder 200 g butter or margarine 100 g sugar 2 tsp vanilla sugar 1 egg Filling: 1000 g cooking apples 50 g raisins 50 g sugar 1/2 tsp cinnamon To glaze: 1 egg yolk 2 tbsp milk Method: 1. Mix the flour, baking powder, butter or margarine, sugar, vanilla sugar and egg together and knead into a smooth dough. Use about 2/3 of it to make the base. Press it evenly into the bottom of a greased and floured springform cake tin (C 26 cm).
Baked goods / Cakes Apple hazelnut streusel Use one of the following functions: Serves 12 Automatic / Baked goods / Cakes / Apple streusel Base and topping: 200 g butter, melted 350 g flour 1 tsp baking powder 150 g sugar 2 tsp vanilla sugar 60 g hazelnut brittle Filling: 1000 g sharp dessert apples 50 g sugar Zest of one lemon Juice of one lemon or: Intensive bake Temperature: 160-180°C Shelf level: 1 Duration: 55-65 minutes or: Conventional Temperature: 180-200°C Shelf level: 1 Duration: 65-75 minute
Baked goods / Cakes Sponge gateau Use one of the following functions: Serves 16 Automatic / Baked goods / Cakes / Gateau Basic mixture: 4 egg whites 4 tbsp hot water 175 g caster sugar 4 egg yolks 200 g plain flour 2 tsp baking powder Luxury mixture: 6 egg whites 180 g caster sugar 2 tsp vanilla sugar 6 egg yolks 90 g plain flour 90 g corn flour Method: 1.
Baked goods / Cakes I. Quark and cream filling II. Cappuccino filling Ingredients: 500 g quark 100 g caster sugar approx.
Baked goods / Cakes Butter cake Use one of the following functions: Serves 20 Automatic / Baked goods / Cakes / Butter cake Cake mix: 400 g flour 40 g soft butter 150-200 ml lukewarm milk 30 g fresh yeast or 1 1/2 sachets of dried yeast 50 g sugar A pinch of salt 1 egg yolk Topping: 125 g soft butter 2 tsp vanilla sugar 100 g sugar 150 g flaked almonds or: Fan plus Temperature: 160-180°C Shelf level: 1 Duration: 25-30 minutes or: Conventional Temperature: 180-200°C Shelf level: 1 Duration: 15-22 minute
Baked goods / Cakes Plaited loaf Use one of the following functions: Serves 16 Automatic / Baked goods / Cakes / Plaited loaf 750 g flour 60 g fresh yeast or 3 sachets of dried yeast 200-250 ml lukewarm milk 100 g sugar 125 g soft margarine or butter A pinch of salt 2 eggs 75 g raisins Zest of one lemon To glaze: 1 egg yolk 30 g crystal sugar 50 g flaked almonds or: Fan plus Temperature: 150-170°C Shelf level: 1 Duration: 45-55 minutes or: Conventional Temperature: 180-200°C Shelf level: 1 Duration: 45
Baked goods / Cakes Marble cake Use one of the following functions: Serves 18 Automatic / Baked goods / Cakes / Marble cake 250 g butter or margarine 200 g sugar 2 tsp vanilla sugar 4 eggs 4 tbsp rum 500 g flour 3 tsp baking powder 3 tbsp cocoa powder 3 tbsp milk or: Fan plus Temperature: 150-170°C Shelf level: 1 Duration: 60-70 minutes or: Conventional Method: 1. Cream the butter or margarine, sugar, vanilla sugar and eggs together. Stir in the rum and then fold in the flour and baking powder. 2.
Baked goods / Cakes Fresh fruit cake Serves 20 Cake mix: 375 g flour 42 g fresh yeast or 2 sachets of dried yeast approx. 125 ml lukewarm milk 40 g sugar 75 g butter or margarine, melted 1 egg Fruit: approx. 1500 g sharp apples, plums or cherries Topping: 200 g flour 125 g sugar 2 tsp vanilla sugar 125 g butter or margarine 1/2 tsp cinnamon 4. Rub the topping ingredients by hand until you get a crumbly texture, and scatter over the fruit.
Baked goods / Cakes Apricot streusel Use one of the following functions: Serves 20 Automatic / Baked goods / Cakes / Fruit streusel Base: 200 g quark 6 tbsp milk 8 tbsp oil 1 egg 100 g sugar 2 tsp vanilla sugar A pinch of salt 400 g flour 4 tsp baking powder Fruit filling: 2 tins apricots (approx. 800 g each) Streusel topping: 200 g flour 125 g sugar 2 tsp vanilla sugar 125 g butter, diced 1/2 tsp cinnamon Method: 1. Mix the quark with the milk, oil, egg, sugar, vanilla sugar and salt.
Baked goods / Cakes Madiera cake Use one of the following functions: Serves 12 Automatic / Baked goods / Cakes / Sponge cake 200 g butter 200 g sugar 4 eggs Juice and zest of one lemon 125 g corn flour 125 g flour 1 tsp baking powder Method: 1. Beat the butter, sugar and eggs together until creamy. Add the lemon juice and zest. 2. Sift together the flour with the corn flour and the baking powder, and fold into the mixture. 3.
Baked goods / Cakes Streusel cake Serves 16 Base: 450 g flour 30 g fresh yeast or 1 1/2 sachets of dried yeast 300 ml lukewarm milk 50 g butter, melted 50 g sugar 1 egg A pinch of salt Filling: 125 g soft butter 125 g sugar 1 egg 350 g quark 1 tbsp corn flour 3 tbsp lemon juice Streusel topping: 350 g plain flour 200 g sugar 1/2 tsp cinnamon 200 g butter, softened Method: 1. Sift the flour into a large bowl and make a well in the centre.
Baked goods / Cakes Raisin loaf Use one of the following functions: Serves 8 Automatic / Baked goods / Cakes / Raisin loaf Cake mix: 250 g flour 20 g fresh yeast or 1 sachet of dried yeast 10 g sugar 125 ml lukewarm milk 75 g raisins To glaze: 75 g butter 125 g brown sugar Method: or: Fan plus Temperature: 150-170°C Shelf level: 1 Duration: 35-40 minutes or: Conventional Temperature: 180-200°C Shelf level: 1 Duration: 25-35 minutes 1. Add the yeast to the milk and stir until dissolved.
Baked goods / Cakes Chocolate cherry muffins Use one of the following functions: Serves 12 Automatic / Baked goods / Cookies Muffins / Muffins / with fruit Cake mix: 100 g mocha or bitter chocolate 100 g butter 3 eggs 80 g icing sugar 10 g instant cappuccino powder 100 g flour 1 tsp baking powder Filling: 200 g Mascarpone cheese 70 g icing sugar 1 egg 10 g flour 200 g jar of cherries, drained 12 muffin cases (7 cm C) or: Fan plus Temperature: 150-170°C Shelf level: 1 Duration: 30-40 minutes or: Convent
Baked goods / Cakes Walnut muffins Use one of the following functions: Serves 9 Automatic / Baked goods / Cookies Muffins / Muffins / without fruit 100 g raisins 5 tbsp rum 150 g butter 150 g sugar 2 tsp vanilla sugar 3 eggs 150 g flour 1 tsp baking powder 125 g walnuts, roughly chopped 18 muffin cases (7-8 cm C) Method: 1. Drizzle the rum over the raisins and leave to soak for approx. 30 minutes.
Baked goods / Cakes Drop cookies Vanilla biscuits Makes 50 Makes 90 160 g butter 50 g brown sugar 50 g icing sugar 2 tsp vanilla sugar A pinch of salt 1 egg white 200 g flour 280 g flour 210 g butter 70 g sugar 100 g ground almonds Method: 1. Beat the butter until creamy, then beat in the brown sugar, icing sugar, vanilla sugar and salt until soft. Then fold in the egg white and flour. 2. Spoon the mixture into a forcing bag fitted with a size 9 or 11 rosette or zig-zag nozzle.
Baked goods / Cakes Choux buns Serves 12 250 ml water 50 g butter or margarine A pinch of salt 170 g flour 4-5 eggs 1 tsp baking powder Filling: 500 ml whipping or double cream 4 tsp vanilla sugar 1 x 300 g tin of mandarin oranges or 300 g fresh raspberries or strawberries Method: 1. Place the water, butter or margarine and salt in a pan and bring to the boil. Add the flour and mix until smooth. Transfer the dough from the pan into a large bowl. 5.
Baked goods / Bread Bacon or herb baguettes Use one of the following functions: Serves 20 Automatic / Baked goods / Bread / Baguette 250 g white flour 250 g whole-grain flour 1 sachet dried yeast 1 tsp sugar 2 tsp salt 1/2 tsp pepper 3 tbsp oil 250 ml lukewarm water 150 g finely diced grilled bacon, or 3 dsp each of chopped parsley, dill and chives To glaze: 2 -3 tbsp milk 1 egg yolk or: Fan plus Temperature: 170-190°C Shelf level: 1 Duration: 30-35 minutes or: Conventional Temperature: 170-190°C Shelf
Baked goods / Bread Flat bread Use one of the following functions: Serves 12 Automatic / Baked goods / Bread / Flat bread 375 g flour 42 g or fresh yeast or 2 sachets dried yeast 1/2 tsp salt 200-220 ml lukewarm water or butter milk or 280 g natural yoghurt 3 tbsp oil or: Fan plus Temperature: 170-190°C Shelf level: 1 Duration: 30-35 minutes or: To glaze: 2-3 tbsp oil Method: 1. Dissolve the yeast in the water, buttermilk or yoghurt.
Baked goods / Pizza Pizza One, 30 cm C pizza serves 2 One tray baked pizza serves 4 Quark and oil based pizza dough Sufficient for 1 x 30 cm C pizza: 60 g quark 2 tbsp milk 2 tbsp oil 1/2 tsp salt 1 egg yolk 125 g flour One and a half tsp baking powder Yeast based pizza dough Sufficient for 1 x 30 cm C pizza: 125 g flour 10 g yeast 1/4 tsp salt 1 tbsp oil 70-80 ml lukewarm water Use approx. 100 ml tomato passata per pizza. Double all quantities above for tray-baked pizza using the Miele baking tray.
Baked goods / Pizza Method: Use one of the following functions: 1. Quark and oil based pizza dough: Mix the quark, milk, oil, salt and egg yolk. Sieve together the flour and baking powder, and fold half into the quark mixture, then knead in the rest of the flour. Automatic / Baked goods / Pizza 2. Yeast based dough: Mix the flour yeast, salt, oil and water together and knead until you have a smooth dough. Leave it to rise at room temperature for approx. 20 minutes, then knead the dough again. 3.
Meat / Veal Pot roast veal Serves 6 1000 g veal joint (leg or prime cut) Salt and pepper 2 tsp paprika 30 g soft butter 2 onions, roughly diced 2 carrots, quartered or 30 g dried mushrooms, soaked 2 tomatoes, roughly chopped 250 ml double cream 250 ml water Corn flour Method: 1. Season the veal with salt, pepper and paprika. Brush over the butter and place in a roasting pan or in the grill pan. Add the onions, carrots or mushrooms and the tomatoes. Cover and cook for approx. 30 minutes. 2.
Meat / Veal Roast knuckle of veal Serves 5 1 joint of veal (shank, approx.
Meat / Lamb Leg of lamb Serves 6 1 leg of lamb (approx. 1500 g) Salt and pepper 3 tsp herbes de Provence 2 cloves of garlic 30 g melted butter 100 ml red wine 50 g sour cream 150 ml stock Corn flour Method: 1. Remove any outer membrane from the meat, and season with salt, pepper, herbs and crushed garlic. Brush with melted butter and place in a roasting pan. Cover and roast for approx. 30 minutes. 2. Add the red wine, stock and sour cream, and continue to roast without the lid on. 3.
Meat / Lamb Rack of lamb baked in a mustard and herb crust 5. Carve the herb crust lengthways, and carefully cut the meat from the bone with a sharp knife. Serves 6 1200 g rack of lamb, including bones Salt and pepper 20 g soft butter 125 ml red wine 125 g crème fraîche 180 ml stock For the herb crust: 3 slices of day-old bread 2 tbsp chopped parsley 1 tsp chopped thyme 1 egg 2 tbsp grainy mustard Method: 1. To make the herb crust, remove the crusts from the bread, and make into fine breadcrumbs.
Meat / Beef Roast beef Serves 6 1000 g joint of beef Salt and pepper 1 tbsp grainy mustard 75 g butter Use one of the following functions: Automatic / Meat / Beef / Roast With meat dishes you have to enter a weight. If you want to roast more than one piece of meat at a time enter the weight of the larger joint. Do not enter the total weight! Method: 1. Season the meat with salt and pepper and spread the mustard over. Dot with butter and place in a roasting pan. Pre-heat the oven and open roast until done.
Meat / Beef Braised beef Serves 6 1000 g beef (brisket or silverside) Salt, pepper and paprika 1 onion, diced 1 bay leaf 50 g soft margarine 250 ml beef stock 250 ml water 125 g crème fraîche Corn flour Method: 1. Season the meat with salt, pepper and paprika, brush with margarine and place in a roasting pan. Add the onion and bay leaf, cover and cook for about 30 minutes. 2. Add some stock and crème fraîche and continue to roast without the lid. 3. When ready, transfer the meat to a serving dish.
Meat / Pork Roast ham Use one of the following functions: Serves 6 Automatic / Meat / Pork / Roast ham or Prime cut 1000 g ham joint Salt, pepper and paprika 1 tsp mustard 30 g butter or margarine 100 ml double cream or crème fraîche 250-750 ml stock or water Corn flour With meat dishes you have to enter a weight. If you want to roast more than one piece of meat at a time enter the weight of the larger joint. Do not enter the total weight! Method: or: 1.
Game Haunch of hare Serves 2 2 haunches of hare (750 g) 500 ml buttermilk Salt and pepper 6 juniper berries 2 bay leaves 50 g streaky bacon in slices 50 ml red wine 100 ml double cream or sour cream 150 ml water Corn flour Method: Use one of the following functions: Automatic / Game / Haunch of hare or: Auto roast Temperature: 180-200°C Shelf level: 1 Duration: 50-60 minutes or: Conventional Temperature: 200-220°C Shelf level: 2 Duration: 50-60 minutes 1.
Game Saddle of hare Serves 2 1 saddle of hare (approx. 750 g) Salt and pepper 50 g streaky bacon 2 bay leaves 6 juniper berries 100 ml double cream 3 tbsp red wine 150-400 ml stock Corn flour Method: 1. Remove any outer membrane from the hare and season with salt and pepper. Wrap in slices of bacon, and place in a roasting pan. Scatter the berries and bay leaves over the top. Cover and roast for approx. 20 minutes. 2. Turn the meat over, add the cream and stock and finish roasting without the lid. 3.
Game Saddle of venison / roebuck Serves 6 2000 g saddle of venison or roebuck One and a half to two litres buttermilk 8 juniper berries 2 bay leaves 3 peppercorns Salt and pepper 30 g melted butter 100 g streaky bacon 125 ml red wine 500 ml water 125 g crème fraîche or sour cream Corn flour 6 pear halves 6 tsp cranberry sauce Method: 1. Remove any outer membranes from the meat and marinate for 24 hours in buttermilk, turning frequently.
Poultry Roast goose Use one of the following functions: Serves 6 Automatic / Poultry / Goose / Roasting pan 1 oven-ready goose (approx. 4000 g) Salt 250 ml double cream, sour cream or crème fraîche Corn flour N.B. Enter the weight of the goose before it is stuffed. or: Method: 1. Season the goose with salt. Put 100 ml water in the grill pan or in a roasting pan. Place the goose in, breast side down and roast in the oven without a lid. 2.
Poultry Roast chicken Use one of the following functions: Serves 2 Automatic programme / Poultry / Chicken / Roast pan, no lid 1 chicken (approx. 1000 g) Salt, paprika, curry powder 5 tbsp oil or 50 melted butter 100 ml double cream or crème fraîche Corn flour If roasting more than one chicken at a time, enter the weight of the largest bird. Do not enter the total weight! Method: 1. Mix the oil or margarine with the salt, pepper and curry powder. Brush over the chicken.
Poultry Stuffed roast turkey Serves 8 1 oven-ready turkey (approx. 3500 g) Salt 100 ml crème fraîche or sour cream Corn flour Stuffing: 30 ml oil 3 onions, diced 125 g rice 150 g pistachio nuts 150 g raisins 2 tbsp Madeira 4. When ready, place the bird on a serving dish, cover and leave to stand for a while. To make the gravy: blend the juices from the meat with water, and the rest of the cream or crème fraîche, and thicken slightly with corn flour paste. 5.
Fish Trout Serves 4 I. Blue trout 4 trout (each weighing 250 g, ready to cook) Salt approx. 500 ml water with a little vinegar added (made up from 450 ml water and 50 ml vinegar) 4 slices of lemon 100 g butter II. Trout with almonds 4 trout (each weighing 250 g, ready to cook) 2 tbsp lemon juice Salt 2 bunches of parsley 80 g butter 100 g flaked almonds III.
Fish Hungarian carp Serves 6 1 oven-ready carp (1500 g) Juice of one lemon Salt 150 g streaky bacon, diced 2 onions, diced 125 ml fish stock 250 g sour cream or crème fraîche 1 tbsp paprika Method: 1. Drizzle the carp with lemon juice, inside and out. Season with salt and pepper. 2. Sauté the onions and bacon and transfer to a suitable oven-proof dish. Place the fish on top, add the stock and cover. Bake in the oven for about 15 minutes. 3.
Fish Salmon trout Serves 10 Use one of the following functions: Automatic / Fish / Salmon trout 1 salmon trout (approx. 1200 g) or: Salt, white pepper Extra strong aluminium foil Fan plus Temperature: 160-180°C Shelf level: 1 Duration: 45-55 minutes Method: or: 1. Season the salmon trout with salt and pepper inside and out. Conventional Temperature: 170-190°C Shelf level: 1 Duration: 30-40 minutes + pre-heating 30 g butter 2. Place the fish onto a large piece of kitchen foil and dot with butter.
Bakes/Gratin Potato gratin with a mustard sauce Serves 4 800 g potatoes Salt and pepper 1 onion, finely diced 1 clove of garlic, finely diced 30 g butter 2 tbsp coarse grained mustard 250 ml vegetable stock A few strands of saffron 125 ml double cream 50 g grated Cheddar cheese Method: 1. Peel and slice the potatoes, and parboil in salted water for about 5 minutes. Drain and arrange in the bottom of an oven-proof dish. 2. Fry the onions and garlic gently in butter.
Bakes/Gratin Potato cheese bake Use one of the following functions: Serves 4 Automatic / Bakes/Gratin / Potato gratin / Potatoes, raw 500 g peeled, floury potatoes 250 ml double cream 125 g crème fraîche 150 g grated Gouda or Cheddar cheese 1 clove of garlic Salt, black pepper, nutmeg Method: 1. Grease an oven-proof dish (approx. C 20 cm) and rub with the garlic clove. 2. Slice the potatoes thinly, mix with 2/3 of the cheese and place in the oven-proof dish. 3.
Bakes/Gratin Swiss style potato gratin Use one of the following functions: Serves 4 Automatic / Bakes/Gratin / Potato gratin / Potatoes, raw 200 g shallots or onions, diced 20 g butter 750 g potatoes 100 g grated Gruyère cheese 100 ml white wine 150 g water Salt and pepper 150 ml cream Method: 1. Fry the onions gently in butter. Peel and slice the potatoes. 2. Grease an oven-proof dish. Arrange the potatoes, onions and cheese in layers in the dish.
Bakes/Gratin Salmon lasagne Serves 4 400 g lightly smoked or fresh salmon, thinly sliced Approx.
Bakes/Gratin Porcini lasagne Serves 4 6 sheets of lasagne, not pre-cooked 400 g fresh or 40 g dried porcini mushrooms 1 tbsp oil 50 g spring onions, finely diced 4 tomatoes, diced 1-2 tbsp fresh basil, finely chopped Salt and pepper Béchamel sauce: 30 g butter 30 g flour 500 ml milk 100 ml white wine Salt, pepper, grated nutmeg To sprinkle on top: 40 g grated Parmesan cheese Method: 1. Wash and slice the fresh mushrooms. If using dried mushrooms, soak in warm water for about 10 minutes, then drain well. 2.
Bakes/Gratin Vegetable lasagne Serves 6 2-3 red peppers 2-3 yellow peppers 1 courgette 250 g Ricotta cheese 100 g crème fraîche 35 g margarine 35 g flour 500 ml milk 3 tbsp chopped basil 50 ml oil 25 g pine nuts Salt, pepper, grated nutmeg 12 lasagne sheets, pre-cooked Method: 1. Quarter the peppers and remove the seeds and pith. Place the peppers skin side up on the grill pan under the pre-heated gril (250°C, 4th shelf from bottom) for 6-8 minutes until the skin blisters and blackens.
Bakes/Gratin Asparagus lasagne Serves 6 1000 g asparagus tips 9 lasagne sheets, not pre-cooked 50 g flour 50 g butter 250 ml vegetable stock 250 ml water from the blanching process 100 g goats cheese 2 tbsp lemon juice Salt, white pepper 50 g grated Parmesan cheese, or 150 g grated Cheddar cheese Method: 3. Place 3 sheets of lasagne in the bottom of an oven-proof dish. Spread about 1/3 of the sauce over the lasagne, then arrange half of the asparagus on top. Scatter over half of the cheese.
Bakes/Gratin Mushroom lasagne Serves 6 Use one of the following functions: Automatic / Bakes/Gratin / Lasagne 15 lasagne sheets, not pre-cooked 400 g diced Gorgonzola cheese 1500 g sliced mushrooms 3 tbsp chopped parsley 150 g grated Parmesan cheese, or 250 g grated Cheddar cheese or: Béchamel sauce: 90 g margarine 90 g flour 1400 ml milk Salt, pepper, nutmeg or: Fan plus Temperature: 170-190°C Shelf level: 1 Duration: 40-50 minutes Gentle bake Temperature: 170-190°C Shelf level: 1 Duration: 40-50 mi
Frozen food Baguettes, topped Automatic / Frozen food / Baguettes, topped Follow the instructions in the display. Pizza Automatic / Frozen food / Pizza Select "pre-baked" or "not pre-baked". Follow the instructions in the display. Croquettes Automatic / Frozen food / Croquettes Follow the instructions in the display. Fish with topping Automatic / Frozen food / Fish pie 400 g Select "Crispy topping" or "Creamy topping" Follow the instructions in the display.
National dishes / French Open apple tart Use one of the following functions: Serves 12 Automatic / National dishes / French / Apple tart Base: 200 g flour 100 g butter 60 g icing sugar A pinch of salt 1 egg Filling: 600 g apples Juice of half a lemon 15 g butter 100 g sugar 20 ml apple juice Icing sugar for dredging Method: 1. Mix together the flour, butter, icing sugar, salt and egg and knead into a smooth dough. Place the dough in the refrigerator for 30 minutes to cool. 2.
National dishes / French Ratatouille Use one of the following functions: Serves 6 - 8 Automatic / National dishes / French / Ratatouille 5 tbsp oil 2 onions, diced 1 clove of garlic, finely diced 2 red, 2 green and 2 yellow peppers 6 tomatoes 750 g courgettes Salt and pepper 1 tsp dried rosemary 1 tsp dried basil Method: 1. Halve the peppers and remove the seeds and pith. Cut into large chunks. Quarter the tomatoes. Slice the courgettes into 1 cm pieces. 2. Sauté the onions and garlic in the oil.
National dishes / Greek Aubergine moussaka Serves 6 1250 g aubergines 50 ml olive oil 1 onion, diced 30 g butter 750 g minced beef 125 ml white wine 1 tin tomatoes (drained weight 480 g) 2 tbsp chopped parsley Salt and pepper 3 tbsp bread crumbs 2 egg whites 500 ml Béchamel sauce, ready-made 2 egg yolks 100 g grated Cheddar cheese Method: 1. Cut the aubergines into 1 cm thick slices, sprinkle with salt and leave for 20 minutes to draw out the liquid. 2. Sauté the onion in the butter.
National dishes / Greek Spinach in filo pastry (SPANAKOPITA) 5. Use a knife to divide the dish into about 30 portions.
National dishes / Greek Olive bread Use one of the following functions: Serves 12 Automatic / National dishes / Greek / Olive bread 450 g flour 2 sachets dried yeast 150 ml white wine 50 ml olive oil 100 g ham, finely diced 100 g pecorino cheese, grated 4 eggs 1 tsp dried marjoram 1/2-1 tsp salt 100 g chopped walnuts 100 g black olives, roughly chopped Method: or: Fan plus Temperature: 160-180°C Shelf level: 1 Duration: 65-75 minutes or: Conventional Temperature: 170-190°C Shelf level: 1 Duration: 65-7
National dishes / Austrian Guglhupf Serves 16 60 g butter 50 g sugar 1 egg Zest of half a lemon A pinch of salt 500 g flour 20 g of fresh yeast or 1 sachet dried yeast 375 ml milk 50 g raisins Icing sugar for dredging Method: 1. Beat the butter until creamy. Add the sugar and egg yolk and mix well. Mix the lemon zest, salt, flour, yeast and milk, and mix all the ingredients to a smooth dough. 2. Fold the stiffly beaten egg white into the mixture, together with the raisins.
National dishes / Austrian Chocolate sponge puddings Use one of the following functions: Serves 7 Automatic / National dishes / Austrian / Choc sponge 70 g butter 70 g sugar 4 egg yolks 70 g dark chocolate, melted 70 g ground almonds 20 g breadcrumbs 4 egg whites 7 individual pudding tins (each C 6 cm) 500 ml home-made vanilla custard 200 ml stiffly whipped cream Chocolate sauce Icing sugar or: Fan plus Temperature: 140-160°C Shelf level: 1 Duration: 35-40 minutes or: Conventional Temperature: 150-170°
National dishes / Swiss Fillet of pork en croûte Use one of the following functions: Serves 4 Automatic / National dishes / Swiss / Fillet en croûte 2 pork fillets (each 300 g) Salt, pepper and paprika 50 g butter 75 g streaky bacon, diced 1 onion, diced 400 g mushrooms, sliced 4 tomatoes (tinned) 1 tbsp parsely, chopped Approx. 450 g puff pastry To glaze: 1 egg yolk 4 tbsp milk Method: 1. Season the pork with salt, pepper and paprika. Fry in the butter to seal, then remove from the pan. 2.
National dishes / Swiss Swiss apple cake Serves 12 Pastry: 125 g flour 1 sachet dried yeast 15 g sugar A pinch of salt 1 tbsp oil 70-80 ml lukewarm water Filling: 2 apples 100 g cranberries 2 eggs 125 g crème fraîche 50 g sugar 1 packet instant custard powder 1 tbsp flaked almonds Method: 1. Mix together the flour, yeast, sugar, salt, oil and water and knead to a smooth dough. Leave to rise at room temperature for approx. 20 minutes.
National dishes / Spanish Seabream baked in salt Use one of the following functions: Serves 2 Automatic / National dishes / Spanish / Seabream 1 seabream (800 g) 3000 g coarse salt Approx. 200 ml water 2 tbsp oil Sauce: Juice of one lemon 2 cloves of garlic 6 tbsp olive oil Method: 1. Dampen the salt with a little water. Spread about 2/3 of the salt onto a baking tray. 2. Brush the fish with oil and place it on the salt.
National dishes / Spanish Rabbit in a mustard sauce Use one of the following functions: Serves 4 - 6 Automatic / National dishes / Spanish / Rabbit 1300 g rabbit (saddle or haunch) Salt and freshly ground black pepper 3 tbsp Dijon mustard 100 g bacon, diced 30 g butter 1 tbsp flour 2 onions, diced 250 ml white wine 1 tsp dried thyme 3 tbsp crème fraîche Method: 1. Season the rabbit with salt and pepper, and spread over 2 tbsp mustard.
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