EN TABLES, TIPS AND RECIPES RECIPE BOOK
1. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
The temperature and baking
times in the tables are
guidelines only. They depend
on the recipes and the quality
and quantity of the
ingredients used.
1.1 Inner side of the door
In some models, on the inner side of the
door you can find:
• The numbers of the shelf positions.
• Information about the heating
functions, recommended shelf
positions and temperatures for typical
dishes.
1.2 Grilling
Always grill with the maximum
temperature setting.
Set the shelf into the shelf position as
recommended in the grilling table.
Always set the pan to collect the fat into
the first shelf position.
Grill only flat pieces of meat or fish.
Always preheat the empty oven with the
grill functions for 5 minutes.
CAUTION
Always grill with the oven
door closed.
Grilling
Food Temperature
(°C)
Time (min) Shelf position
1st side 2nd side
Roast beef, me-
dium
210 - 230 30 - 40 30 - 40 1
Filet of beef,
medium
230 20 - 30 20 - 30 1
Back of pork 210 - 230 30 - 40 30 - 40 1
Back of veal 210 - 230 30 - 40 30 - 40 1
Back of lamb 210 - 230 25 - 35 20 - 35 1
Whole Fish, 500
- 1000 g
210 - 230 15 - 30 15 - 30 1
1.3 Microwave cooking table
Tips for the microwave
Result Remedy
You cannot find details for the
amount of food prepared.
Look for similar food. Increase or shorten the
length of the cooking times according to the fol-
lowing rule: double the amount = almost double
the time, half the amount = half the time.
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Result Remedy
The food has got too dry. Set shorter cooking time or select lower micro-
wave power.
The food is still not defrosted, hot or
cooked after the time has elapsed.
Set longer cooking time or select higher micro-
wave power. Please note that taller dishes need
longer.
After the cooking time has elapsed,
the food is overheated at the edge
but is still not ready in the middle.
Next time select a lower power and a longer
time. Stir liquids, e.g. soup, halfway through.
Defrosting meat
Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Whole cuts
of meat
200 500 10 - 12 10 - 15 Turn halfway
through.
Steak 200 200 3 - 5 5 - 10 Turn halfway
through, re-
move defros-
ted parts.
Mixed
minced meat
200 500 10 - 15 10 - 15 Turn halfway
through, re-
move defros-
ted parts.
Goulash 200 500 10 - 15 10 - 15 Turn halfway
through, re-
move defros-
ted parts.
Defrosting poultry
Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Chicken 200 1000 25 - 30 10 - 20 Turn halfway
through,
cover defros-
ted parts
with alumini-
um foil.
Chicken
breast
200 100 - 200 3 - 5 10 - 15 Turn halfway
through,
cover defros-
ted parts
with alumini-
um foil.
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3
Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Chicken
thighs
200 100 - 200 3 - 5 10 - 15 Turn halfway
through,
cover defros-
ted parts
with alumini-
um foil.
Duck 200 2000 45 - 60 20 - 30 Turn halfway
through,
cover defros-
ted parts
with alumini-
um foil.
Defrosting fish
Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Whole Fish 100 500 10 - 15 15 - 20 Turn halfway
through.
Fish fillets 100 500 10 - 12 15 - 20 Turn halfway
through.
Defrosting sausage
Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Sliced saus-
age
100 100 2 - 4 20 - 40 Turn halfway
through
Defrosting dairy products
Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Quark 100 250 10 - 15 25 - 30 Remove alu-
minium
parts, turn
halfway
through.
Butter 100 250 3 - 5 15 - 20 Remove alu-
minium
parts, turn
halfway
through.
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Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Cheese 100 250 3 - 5 30 - 60 Remove alu-
minium
parts, turn
halfway
through.
Cream 100 200 7 - 12 20 - 30 Remove alu-
minium top,
stir halfway
through.
Defrosting cakes / pastries
Food Power
(Watts)
Quantity Time (min) Standing
time (min)
Comments
Yeast dough 100 1 piece 2 - 3 15 - 20 Turn plate
halfway
through.
Cheesecake 100 1 piece 2 - 4 15 - 20 Turn plate
halfway
through.
Cake (ga-
teau)
100 1 piece 1 - 2 15 - 20 Turn plate
halfway
through.
Dry cake (e.
g. Pound
cake)
100 1 piece 2 - 4 15 - 20 Turn plate
halfway
through.
Fruit cake 100 1 piece 1 - 2 15 - 20 Turn plate
halfway
through.
Bread 100 1000 g 15 - 20 10 - 15 Turn halfway
through.
Sliced bread 100 500 g 8 - 12 10 - 15 Turn halfway
through.
Bread rolls 100 4 rolls 5 - 8 5 - 10 Turn halfway
through.
Defrosting fruit
Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Strawberries 100 300 8 - 12 10 - 15 Defrost cov-
ered, stir
halfway
through.
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5
Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Plums, cher-
ries, raspber-
ries, black-
currants,
apricots
100 250 8 - 10 10 - 15 Defrost cov-
ered, stir
halfway
through.
Cooking / melting
Food Power
(Watts)
Quantity (g) Time (min) Standing
time (min)
Comments
Chocolate /
Chocolate
coating
600 150 2 - 3 - Stir halfway
through.
Butter 200 100 2 - 4 - Stir halfway
through.
Defrosting heating
Food Power
(Watts)
Quantity Time (min) Standing
time (min)
Comments
Baby food in
jars
300 200 g 2 - 3 - Stir halfway
through,
check tem-
perature.
Baby milk
(bottle, 180
ml)
1000 200 g 0:20 - 0:40 - Put spoon
into bottle,
stir and
check tem-
perature.
Convenience
food
600 400 - 500 g 14 - 20 5 Remove any
aluminium
lids, turn
halfway
through.
Frozen ready
meals
400 400 - 500 g 4 - 6 5 Remove any
aluminium
lids, turn
halfway
through.
Milk 1000 1 cup ap-
prox. 200 ml
1:15 - 1:45 - Put spoon in
the contain-
er.
Water 1000 1 cup ap-
prox. 200 ml
1:30 - 2 - Put spoon in
the contain-
er.
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Food Power
(Watts)
Quantity Time (min) Standing
time (min)
Comments
Sauce 600 200 ml 1 - 2 - Stir halfway
through.
Soup 600 300 ml 2 - 4 - Stir halfway
through.
Cooking table
Food Power
(Watts)
Quantity Time (min) Standing
time (min)
Comments
Whole fish 500 500 g 8 - 10 - Cook cov-
ered, turn
container
several times
during cook-
ing.
Fish fillets 500 500 g 6 - 8 - Cook cov-
ered, turn
container
several times
during cook-
ing.
Vegetables,
short cook-
ing time,
fresh
1)
600 500 g 12 - 16 - Add approx.
50 ml water,
cook cov-
ered, stir
halfway
through.
Vegetables,
short cook-
ing time, fro-
zen
1)
600 500 g 14 - 18 - Add approx.
50 ml water,
cook cov-
ered, stir
halfway
through.
Vegetables,
long cooking
time, fresh
1)
600 500 g 14 - 20 - Add approx.
50 ml water,
cook cov-
ered, stir
halfway
through.
Vegetables,
long cooking
time, fro-
zen
1)
600 500 g 18 - 24 - Add approx.
50 ml water,
cook cov-
ered, stir
halfway
through.
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Food Power
(Watts)
Quantity Time (min) Standing
time (min)
Comments
Potatoes in
their jacket
1000 800 g + 600
ml
5 - 7 300 W / 15 -
20
Cook cov-
ered, stir
halfway
through.
Rice 1000 300 g + 600
ml
4 - 6 - Cook cov-
ered, stir
halfway
through.
Popcorn 1000 - 3 - 4 - Put the pop-
corn on a
plate on the
bottom level.
1)
Cook all vegetables with a cover on the container.
Combi-function table
For selected models only.
Preheat the Crostino plate: 4 minutes at
700 Watt.
Use the function: Grilling and microwave.
Food Ovenware Pow-
er
(Watt
s)
Tem-
pera-
ture
(°C)
Time
(min)
Shelf
posi-
tion
Comments
2 chicken
halves (2 x
600 g)
Glass dish with strain-
er
300 220 40 2 Turn after 20
min, standing
time 5 min.
au gratin po-
tatoes (1 kg)
Gratin dish 300 200 40 2 10 min stand-
ing time.
Roast pork
neck (1100
g)
Glass dish with strain-
er
300 200 70 1 Turn in be-
tween, 10
min standing
time.
Apple cake Crostino plate on bot-
tom glass with pastry.
Max. 5 min / preheat
1000 Watt, turn 1 x
400 220 25 - Turn in be-
tween.
Cheese
cake, frozen
(2 x 70 g)
Crostino plate on bot-
tom glass. Max. 4
min / preheat at 700
Watt, turn 1 x
200 230 25 - Turn in be-
tween.
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Food Ovenware Pow-
er
(Watt
s)
Tem-
pera-
ture
(°C)
Time
(min)
Shelf
posi-
tion
Comments
Ham and
cheese toast,
frozen (2 x
100 g)
Crostino plate on bot-
tom glass. Max. 4
min / preheat at 700
Watt, turn 1 x
200 230 20 - Turn after 15
min.
Hamburger
frozen (2 x
90 g)
Crostino plate on bot-
tom glass. Max. 4
min / preheat at 700
Watt, turn 1 x
300 230 20 - Turn after 12
min.
Pizza frozen
Ø 28 cm
(320 g)
Crostino plate on bot-
tom glass. Max. 4
min / preheat at 700
Watt, turn 1 x
200 230 15 - Turn in be-
tween.
2. AUTOMATIC PROGRAMMES
WARNING!
Refer to Safety chapters.
2.1 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.
2.2 Categories
In the Assisted Cooking menu the dishes
are divided into several categories:
• Defrost
• Cooking/Melting
• Poultry/Meat/Fish
• Pie/Casserole/Gratin
• Desserts
3. RECIPES
3.1 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.
• Time in the appliance: weight
dependent
• Shelf position: 1
After defrosting, allow the food to stand at
room temperature for a period roughly
equivalent to the defrosting time.
Defrost Poultry
Put the food to be defrosted on an
upturned plate, and put the plate into a
container to allow the melted water to run
off without soiling the appliance.
Check food regularly during defrosting and
turn it several times. Cover exposed fatty
ENGLISH
9
areas like legs and wing tips with
aluminium foil.
• Time in the appliance: weight
dependent
• Shelf position: 1
After defrosting, allow the food to stand at
room temperature for a period roughly
equivalent to the defrosting time.
Defrost meat
Put the frozen meat on an upturned plate,
and put the plate into a container to allow
the melted water to run off without soiling
the appliance.
Check food regularly during defrosting and
turn it several times. As the food defrosts,
carefully break up mince or pieces of meat
frozen into a block.
• Time in the appliance: weight
dependent
• Shelf position: 1
After defrosting, allow the food to stand at
room temperature for a period roughly
equivalent to the defrosting time.
Defrost Bread
Place the bread on kitchen towel on a
plate.
Turn the bread several times during
defrosting.
• Time in the appliance: weight
dependent
• Shelf position: 1
After defrosting, allow the food to stand at
room temperature for a period roughly
equivalent to the defrosting time.
3.2 Cooking/Melting
Fresh vegetables
Put chopped vegetables into a
microwave-proof dish and add
approximately 50 ml water. Cover the dish
(lid or microwave cling film).
Turn the vegetables several times during
cooking.
• Time in the appliance: weight
dependent
• Shelf position: 1
Tip: If the vegetables are very crunchy set
a lower weight. If the vegetables are too
soft set a higher weight.
Frozen vegetables
Put frozen vegetables into a microwave-
proof dish and add approximately 50 ml
water. Cover the dish (lid or microwave
cling film).
Turn the vegetables several times during
cooking.
• Time in the appliance: weight
dependent
• Shelf position: 1
Tip: If the vegetables are very crunchy set
a lower weight. If the vegetables are too
soft set a higher weight.
Braise onions
Cut onions into strips and put into a
microwave-safe dish with 1 tablespoon
butter or oil. Cover the dish (lid or
microwave cling film).
Turn the vegetables several times during
cooking.
• Time in the appliance: weight
dependent
• Shelf position: 1
Potatoes in their jacket
Put potatoes into a microwave-proof dish
and add approximately 100 ml water.
Cover the dish (lid or microwave cling film).
Turn the potatoes several times during
cooking.
• Time in the appliance: weight
dependent
• Shelf position: 1
Rice
Put rice (parboiled) into a microwave-safe
dish and add water to a ratio of 1:2 (=100
g rice and 200 ml water). Season to taste.
Add flakes of butter, steamed onions or
herbs. Cover the dish (lid or microwave
cling film).
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Turn the rice several times during cooking.
• Time in the appliance: weight
dependent
• Shelf position: 1
Melting chocolate
Cut the chocolate into pieces and place in
a dish. Cover the dish (lid or microwave
cling film).
Stir the chocolate several times as it melts.
• Time in the appliance: weight
dependent
• Shelf position: 1
Melting Butter
Cut the butter into pieces and place in a
dish. Cover the dish (lid or microwave
cling film).
Stir the butter several times as it melts.
• Time in the appliance: weight
dependent
• Shelf position: 1
3.3 Poultry/Meat/Fish
Chicken Wings
Ingredients:
• 1 kg chicken wings
Marinade:
• 2 tablespoon oil
• 2 tablespoon soy sauce
• 1 tablespoon mustard
• 1 clove of garlic, crushed
• rosemary
• thyme
• freshly ground black pepper
• corn starch
Method:
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.
Chicken, 2 half
Ingredients:
• 1 kg whole chicken, halved
• salt
• pepper
• herbs to taste
• oil for basting
• Time in the appliance: 30 minutes
• Shelf position: 2
Place a microwave-safe dish on the base
to collect drips.
Turn after 15 minutes.
Meat loaf with herbes
Ingredients for 4 servings:
• slices of bread cut into small pieces
and softened with a little hot water
• 1 onion, finely chopped and sweated in
a little butter
• 1 clove of garlic, crushed
• 250 g minced beef
• 250 g minced pork
• 100 g roast veal
• 1 egg
• 1 teaspoon salt
• pepper
• paprika
• 1 tablespoon chopped parsley
• 1 teaspoon finely chopped rosemary
• 1 teaspoon thyme leaves
• 4 slices of bacon, for covering
Method:
Mix all the ingredients well, shape into a
meatloaf and place in a microwave-safe,
fireproof dish. Cover with slices of bacon.
• Time in the appliance: 40 minutes
• Shelf position: 2
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
ENGLISH
11
• 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. Mix crème fraîche with
paprika, to taste, and pour this sauce over
the fish fillets. Salt lightly.
• Time in the appliance: 12 minutes
• Shelf position: 1
Turn the dish after half the cooking time
has elapsed.
Lemon sole rolls
Ingredients:
• 4 sole fillets
• juice of half a lemon
• salt, freshly ground black pepper
• 100 g leaf spinach, frozen, thawed
• 1 clove of garlic
• 2 tablespoon white wine
• 50 ml cream
• 1 egg yolk
Method:
Drizzle the fish fillets with lemon juice and
season with salt and pepper. Squeeze out
the spinach and season with garlic. Cover
the sole fillets with the spinach and roll into
a cylinder. Place in a buttered baking dish
ensuring that the thin ends of the fillets are
folded under. Drizzle the rolls with white
wine.
Whisk the cream and egg yolk together
and salt lightly. Spoon over the fish rolls.
• Time in the appliance: 17 minutes
• Shelf position: 2
3.4 Pie/Casserole/Gratin
Potato Gratin
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and
nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 200 ml milk
• 200 ml cream
• 4 tablespoons butter
Method:
Peel potatoes, slice thinly, dry and then
season.
Rub an ovenproof baking dish with a clove
of garlic and then grease the dish with a
little butter.
Spread half of the seasoned potato slices
in the dish and sprinkle some of the grated
cheese over them. Layer the rest of the
potato slices over this and spread the rest
of the grated cheese on top.
Crush the second clove of garlic and beat
it together with the milk and the cream.
Pour the mixture over the potatoes and
spread the rest of the butter in small
knobs on the gratin.
• Time in the appliance: 45 minutes
• Shelf position: 1
Chicory Gratin
Ingredients:
• 8 medium-sized chicories
• 8 slices cooked ham
• 30 g butter
• 1.5 tablespoons flour
• 150 ml vegetable stock (from the
chicory)
• 5 tablespoons milk
• 100 g grated cheese
Method:
Halve the chicory and cut out the bitter
core. Then wash carefully and steam for
15 minutes in boiling water.
Take chicory halves out of the water,
refresh in cold water and put the halves
together again. Then wrap each one in a
slice of ham and place in a greased
baking dish.
Melt the butter and add flour. Sautée
briefly and then pour in vegetable stock
and milk and bring to the boil.
Stir 50 g cheese into the sauce and pour
over the chicory. Then sprinkle the rest of
the cheese over the dish.
• Time in the appliance: 19 minutes
• Shelf position: 1
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Stuffed canneloni
As a starter for 4 people
As a main course for 2 people
Ingredients:
• 1 onion, finely chopped
• 1 teaspoon margarine
• 1 clove of garlic
• 1 packet of frozen leaf spinach (300 g)
• 100 g grated cheese
• 1 tin tomatoes (400 g)
• 10 cannelloni tubes (uncooked)
• instant stock mix
• salt
• white pepper
• oregano
• paprika
• nutmeg
Method:
Sauté the onions in margarine in a pan.
Add the frozen spinach and stir
occasionally as the 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.
Position the stuffed cannelloni on the
tomato base and sprinkle with the
remaining cheese.
• Time in the appliance: 30 minutes
• Shelf position: 1
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.
Mix the seasoned mushroom stalks with
the beef tomato, parsley and basil, bread,
gorgonzola and cream, then season with
salt and pepper. Stuff the mushroom caps
and place in a buttered baking dish.
• Time in the appliance: 15 minutes
• Shelf position: 1
Stuffed tomatoes
Ingredients for 2 people:
• 4 large tomatoes, each approximately
300 g
• 1 small courgette, approximately 80 g
• 60 g mushrooms
• 1 shallot
• 2 tablespoons oil
• 100 g cooked rice
• 50 ml vegetable bouillon
• 75 g mozzarella
• 1 tablespoon chopped parsley
• salt
• freshly ground black pepper
Method:
Cut a lid off each of the tomatoes. Using a
teaspoon scoop out the inside to leave an
edge of approximately 1 cm. Chop the
tomato flesh finely. Prepare the courgette
and cut it into cubes. Cut the mushrooms
into slices. Peel and finely chop the
shallots.
Heat the oil in a pan. Sauté the shallots.
Add the courgette and mushrooms and
sauté briefly. Add the rice, chopped
tomato and bouillon and cook for 5
minutes. Cut the mozzarella into small
dice. Add the mozzarella and parsley to
the rice and season with salt and pepper.
Stuff the tomatoes with the rice and put
on the tomato lids. Place the tomatoes in
a buttered baking dish.
• Time in the appliance: 15 minutes
• Shelf position: 1
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13
Turn the dish after half the cooking time
has elapsed.
Vegetable spaetzle
Ingredients for 2 people:
• 250 g fresh spaetzle
• 2 medium sticks celery, approximately
100 g
• 1 large carrot, approximately 150 g
• 1 tablespoon butter
• 50 ml bouillon
• 100 g plain cream cheese or cream
cheese with herbs (e.g. Cantadou)
• salt
• freshly ground black pepper
• 1/2 bunch chives
• 30 g grated cheese, e.g. Sbrinz or
Parmesan
• 100 ml single cream
Method:
Put the spaetzle into a buttered baking
dish.
Prepare and dice the celery and carrot.
Sauté briefly in butter in the frying pan.
Add the bouillon, cover and cook the
vegetables for 5 minutes. Remove the pan
from the heat. Stir in the cream cheese.
Season the vegetables with salt and
pepper.
Pour the vegetable sauce over the
spaetzle. Using scissors chop the chives
over the dish. Sprinkle with the grated
cheese and drizzle with cream.
• Time in the appliance: 12 minutes
• Shelf position: 2
Potato courgette gratin
Ingredients for 2 people:
• 250 g potatoes
• 200 g courgettes
• salt
• freshly ground white pepper
• 130 g mixed grated cheese (e.g. pizza
mix)
• 1 small tin anchovies, 60 g
• 1 clove of garlic, crushed
• 1 shallot, finely chopped
• 150 ml full cream
• fresh herbs (e.g. basil, marjoram,
oregano, thyme) or seasoning mix
• a little olive oil
Method:
Peel potatoes and slice thinly.
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.
• Time in the appliance: 30 minutes
• Shelf position: 1
Cheese gratin
Ingredients for 3 people:
• 8 slices of white bread
• 100 ml white wine
• 1 onion, sliced into thin rings
• 100 g grated cheese (Gruyere or Alpine
cheese)
• 400 ml milk
• 3 eggs
• salt
• freshly ground black pepper
• nutmeg, freshly grated
• 100 g diced bacon, smoked
• 40 g flakes of butter
• 1 bunch of chives
Method:
Cut the bread diagonally in both directions
to create 32 triangles. Place alternate
layers of bread and onion rings in a flat
baking dish. Drizzle with white wine.
Whisk the cheese with the milk and eggs.
Season to taste and pour over the bread.
Spread the bacon evenly over the dish
then sprinkle flakes of butter over the top.
Scatter the chives over the dish before
serving.
• Time in the appliance: 30 minutes
• Shelf position: 1
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Lasagne with ham
Ingredients for 2 - 3 people:
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 300 g peeled, diced tomatoes (tinned
tomatoes)
• 300 g mushrooms, cut into slices
• 1 teaspoon dried herbs, e.g. oregano
or thyme
• salt
• freshly ground black pepper
• 200 g cooked ham, cut into strips
• 300 g fresh or precooked lasagne
sheets
• 250 ml crème fraîche
• 50 g grated Parmesan
• butter for the dish
Method:
Heat the olive oil in a pan. Sauté the
mushrooms and onion. Add the diced
tomatoes, season with the herbs and
cook for approximately 5 minutes. Season
the sauce to taste with salt and pepper.
Butter a baking dish. Cover the base with
a layer of lasagne sheets. Create
alternating layers of tomato sauce, strips
of ham, crème fraîche, Parmesan and
lasagne sheets. Finish with Parmesan.
• Time in the appliance: 22 minutes
• Shelf position: 1
Leek casserole
Ingredients for 2 – 3 people:
• 500 g leeks
• 250 g quark (half fat)
• 50 ml crème fraîche
• 1 egg
• 50 g cheese, grated, e.g. Parmesan
• 1 clove of garlic
• salt
• freshly ground black pepper
• 2 – 3 slices ham
• 1 heaped tablespoon breadcrumbs
• flakes of butter
Method:
Cut the leeks into 1 cm thick rings and
cook in boiling salted water for 5 minutes.
Pour off the water and drain well. Cut the
ham into strips.
Stir the quark, crème fraîche, eggs and 2/
3 of the cheese together. Crush the garlic
into the mixture and stir it in. Finally add
the leeks and ham. Season with salt and
pepper. Put into a buttered baking dish
immediately.
Mix the remaining cheese and
breadcrumbs together and sprinkle over
the dish. Sprinkle generously with flakes of
butter.
• Time in the appliance: 20 minutes
• Shelf position: 1
3.5 Desserts
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:
Mix the apricots with the white wine and
sugar in a bowl and select the Apricot
Cream programme. Leave to cool.
Beat the apricot compote to blend it
thoroughly or puree using a hand blender.
Stir the mascarpone or quark into the
puree one spoonful at a time.
Beat the cream until still and carefully stir
into the apricot cream. Add apricot liqueur
or cherry brandy to give the apricot crème
a gentle scent.
Put the crème in a cool place.
• Time in the appliance: 6 minutes
• Shelf position: 1
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; then spread on the cake.
Then sprinkle flaked almonds immediately
onto the glazed surface of the cake.
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Amaretto-peaches
Ingredients for 2 people:
• 4 tinned peach halves
• 50 g amaretti
• 1 heaped tablespoon sugar (1)
• 1 tablespoon cocoa powder
• 1 tablespoon Vin Santo (Italian dessert
wine) or Grand Marnier
• flakes of butter
• 100 ml crème fraîche
• 1 tablespoon sugar (2)
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. Add Vin Santo to
form a thick paste. Shape into 4 balls and
put into the peach halves.
Serve the warm peaches with crème
fraîche sweetened with sugar (2).
• Time in the appliance: 4 minutes
• Shelf position: 1
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