Bauknecht BMTMS 9145 PT Owner's manual

KOCHBUCH

COOKBOOK

LIVRE DE RECETTES

KOOKBOEK

RICETTARIO

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pag 24 Timbale of fresh maccheroncini with vegetables and ricotta cheese

Millefeuille of vegetables with Taleggio cheese and basil pesto

pag 25 Duck breast with juniper and orange slices

Pork loin in milk with fennel seeds, spring onions and potatoes

pag 26 Lamb cutlets with Lardo di Colonnata and pistachios on potato discs

Veal, mushroom and Fontina cheese rollups

pag 28 Rabbit and red onion bites with pine nuts and raisins

Spicy poussin

pag 29 Chicken bites with courgettes, peppers and aubergines in balsamic vinegar

Lemon and rosemary chicken breast with white button mushrooms

pag 30 Pork ﬁ llet with speck and saffron-ﬂ avoured apples

Rabbit in porchetta

pag 32 Turbot with a potato crust

Red tuna medallions with courgettes, leeks and cherry tomatoes

pag 33 Sliced swordﬁ sh with aromatic breadcrumbs

Gilt-head bream in a salt crust

pag 34 Sea bass with olives, capers and fresh tomatoes

Butterﬂ ied trout with almonds and carrots ﬂ avoured with chives

pag 36 Ricotta and chocolate tart

Pear and hazelnut cake

pag 37 Pistachio and coffee cake

Almond cake

pag 38 Apple and amaretti tart with plum jam

Carrot cake with acacia honey

Contents

24

Timbale of fresh

maccheroncini with

vegetables and ricotta cheese

Ingredients (serves 8)

300 g fresh maccheroncini

pasta

1 litre white sauce

250 g fresh ricotta cheese

100 g frozen peas

150 g fresh carrots, ﬁ nely

diced

250 g frozen spinach

100 g Parmesan cheese,

grated

2 g garlic, chopped

30 g extra virgin oil

For the white sauce:

1 litre milk

50 g butter

50 g ﬂ our

10 g salt

PREPARATION

1. For the white sauce: melt the butter in the

microwave, add the ﬂ our and stir.

2. Add the salt to the milk and bring to the boil in the

microwave, then add the butter and ﬂ our.

3. Keep stirring until the sauce becomes thick and

smooth.

4. Cover all the vegetables and cook in the microwave,

then drain well.

5. Season with salt and pepper, add the ricotta, some

of the Parmesan and some of the white sauce. Let

everything cool, then add the fresh (uncooked)

maccheroncini and mix with the other ingredients.

6. Fill a tray, smoothing and patting down the surface,

spooning over the remaining white sauce, sprinkle

with Parmesan and place in the oven.

7. When cooked, leave to rest for 10 minutes and serve.

Conventional + Microwave

Preheating 200 °C

Level Temperature Micro power Time

1 200 °C 350 w 16-18 minutes

Millefeuille of vegetables

with Taleggio cheese

and basil pesto

Ingredients (serves 8)

300 g red peppers, cut

into thick strips

300 g yellow peppers, cut

into thick strips

250 g green courgettes,

cut into thin rounds

250 g carrots, cut into

matchsticks

300 g red tomatoes, cut

into rounds

50 g basil pesto

1 clove garlic

100 g leeks, cut into very

thin rounds

200 g Taleggio cheese,

diced

100 g Parmesan cheese,

grated

300 g black olives, cut

into rounds

100 g capers

20 g anchovy ﬁ llets in oil

50 g extra virgin olive oil

10 g table salt

1 pinch ground pepper

PREPARATION

1. Season all the vegetables with salt, pepper and olive

oil.

2. In a deep-sided dish, arrange the vegetables in

layers and dress with the pesto, Parmesan, Taleggio

and black olives.

3. Top the ﬁ nal layer with the anchovies, the capers

and the cheeses.

4. Next, cook until you are left with a gratin-style dish.

Turbo Grill + MW

Level Grill power Micro power Time

1 High 350w 12-15 minutes

25

Pork loin in milk with

fennel seeds, spring

onions and potatoes

Ingredients (serves 8)

1.2 kg pork loin

1 clove garlic

2 bay leaves

5 g fennel seeds

50 g smoked pancetta,

diced

200 g fresh spring onions

200 g potatoes, diced

10 g table salt

1 g ground pepper

20 g extra virgin olive oil

50 g white wine

PREPARATION

1. Season the pork loin with salt and pepper, then add

the fennel seeds and bay leaves.

2. Brush the loin with olive oil and place in a tray

lined with baking paper.

3. Add the spring onions, the potatoes and the diced

pancetta, then place in the oven.

4. Mix occasionally.

5. When the spring onions and pancetta start to turn

golden, pour over the wine and let it evaporate.

6. Add the milk and ﬁ nish cooking.

7. Slice, pour over the cooking juices and serve.

Conventional + Microwave

Preheating 200 °C

Duck breast with juniper

and orange slices

Ingredients (serves 8)

1.2 kg duck breast

1 clove garlic

2 bay leaves

10 g rosemary, chopped

10 g orange zest,

julienned

5 crushed juniper berries

4 oranges, sliced and all

zest and pith removed

10 g table salt

1 g ground pepper

20 g extra virgin olive oil

50 g white wine

PREPARATION

1. Season the duck breasts with the salt, pepper,

crushed juniper berries, orange zest, bay leaves,

garlic and chopped rosemary.

2. Brush with extra virgin olive oil.

3. Lay them in a tray, skin side up, and place in the

oven.

4. Halfway through cooking, pour over the white wine

before continuing.

5. When cooking is complete, garnish with the orange

segments (which should be completely free of pith)

and brush with the sauce.

6. If you like your meat more well done, i.e. less pink,

cook for an extra 2 - 3 minutes.

Conventional + Microwave

Preheating 200 °C

Level Temperature Micro power Time

1 160 °C 160 w 18-20 minutes

Level Temperature Micro power Time

2 180 °C 90 w 30-35 minutes

26

PREPARATION

1. Marinate the lamb cutlets in the salt, pepper, herbs

and chopped garlic for 20 minutes.

2. Slice the (unpeeled) potatoes into rounds, season

with salt, pepper and oil and cook, covered, on full

power in the microwave for 8 minutes. Leave to cool.

3. Place a generous pinch of chopped pistachio nuts

on top of each cutlet and wrap in the Lardo di

Colonnata.

4. Lay the potato slices on the bottom of a shallow,

wide dish and arrange the lamb cutlets on top, then

place in the oven.

5. Turn halfway through cooking, so that both sides are

browned evenly.

PREPARATION

1. Stretch out the meat escalopes and season with salt

and pepper.

2. Place the cooked ham slices, the Fontina slices and

the sage leaves carefully on top.

3. Roll the slices up, secure with twine and dust with

ﬂ our.

4. Place the uncooked mushrooms in a tray and season

with oil, garlic, salt, pepper and parsley.

5. Lay the rollups on top and begin cooking.

6. Pour over the white wine halfway through.

7. Serve drizzled with the cooking juices.

Lamb cutlets with Lardo

di Colonnata and pistachios

on potato discs

Ingredients (serves 8)

24 lamb cutlets

100 g pistachio nuts,

shelled and chopped

24 slices Lardo di

Colonnata (cured pork

fat)

1 clove garlic

5 g fresh rosemary,

chopped

2 bay leaves

1 g thyme

500 g red skinned

potatoes, sliced

20 g extra virgin olive oil

12 g table salt

1 pinch ground pepper

Grill + MW

Level Grill power Micro power Time

1 High 350 w 6-8 minutes

Veal, mushroom and

Fontina cheese rollups

Ingredients (serves 8)

800 g veal escalopes

1 clove garlic

2 bay leaves

150 g cooked ham, sliced

300 g white button

mushrooms, sliced

200 g Fontina cheese,

sliced

10 g parsley, chopped

16 sage leaves

10 g table salt

1 g ground pepper

20 g extra virgin olive oil

50 g white wine

30 g soft wheat ﬂ our

Conventional + Microwave

Preheating 200 °C

Level Temperature Micro power Time

2 180 °C 350 w 10-12 minutes

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28

PREPARATION

1. Marinate the rabbit with all the other ingredients in

the refrigerator for approx. 1 hour.

2. Arrange the chunks in a shallow, wide dish lined with

baking paper, making sure they are well spaced.

3. Begin cooking.

4. Turn the chunks halfway through cooking, so that all

sides are browned evenly.

PREPARATION

1. Open up the poussins from the back and ﬂ atten

them with a meat pounder.

2. Season with all the other ingredients and leave

to marinate for 1 hour.

3. Lay them, opened from the back, in a tray.

4. Begin cooking.

5. After 20 minutes, add 1 glass of hot water.

6. When cooking is complete, serve brushed with

olive oil.

Rabbit and red onion

bites with pine nuts

and raisins

Ingredients (serves 8)

1.6 kg rabbit, cut into

bitesize chunks

250 g red onion, julienned

250 g pine nuts

40 g raisins

1 clove garlic

5 g fresh rosemary,

chopped

2 bay leaves

1 g lemon zest, chopped

80 g sun-dried tomatoes,

julienned

2 g capers

20 g extra virgin olive oil

12 g table salt

1 pinch ground pepper

Grill + MW

Level Grill power Micro power Time

2 Medium 160 w 15-16 minutes

Spicy poussin

Ingredients (serves 8)

2 poussins weighing 600 g

each (total weight 1.2 kg)

1 clove garlic

2 bay leaves

10 g rosemary, chopped

10 g table salt

1 g ground pepper

1 g chilli, chopped

50 g extra virgin olive oil

Forced Air + MW

Preheating 220 °C

Level Temperature Micro power Time

2 220 °C 350 w 25-30 minutes

29

PREPARATION

1. Mix all the ingredients and leave to marinate for 1

hour.

2. Place all the ingredients in a shallow, wide dish and

begin cooking.

3. Halfway through cooking, stir the ingredients well

using a spatula.

4. After cooking, spritz lightly with balsamic vinegar.

PREPARATION

1. Cut the chicken into thick slices and leave to

marinate in the rosemary, salt, oil, chopped garlic

and lemon juice.

2. Cook the button mushrooms with the oil, chopped

garlic and parsley on full power in the microwave

for 5 minutes and leave to cool.

3. Season with salt.

4. Spread the mushrooms over the bottom of a dish,

lay the chicken breast slices on top and begin

cooking.

Chicken bites with courgettes,

peppers and aubergines

in balsamic vinegar

Ingredients (serves 8)

1.2 kg chicken, deboned

and cut into bitesize

chunks

250 g red peppers, cut

into thin strips

250 g yellow peppers, cut

into thin strips

300 g green courgettes,

cut into thin strips

200 g aubergine, cut into

thin strips

1 clove garlic

2 bay leaves

10 g parsley, chopped

10 g table salt

1 g ground pepper

50 g extra virgin olive oil

20 g balsamic vinegar

Forced Air + MW

Preheating 220 °C

Level Temperature Micro power Time

2 220 °C 350 w 10-12 minutes

Lemon and rosemary

chicken breast with white

button mushrooms

Ingredients (serves 8)

4 chicken breasts

500 g fresh button

mushrooms

10 g fresh parsley,

chopped

1 clove garlic

3 g fresh rosemary,

chopped

30 g extra virgin olive oil

10 g table salt

1 pinch ground pepper

Juice of 1 lemon

Turbo Grill + MW

Level Grill power Micro power Time

3 Medium 90 w 10-12 minutes

30

PREPARATION

1. Season the rabbit with salt, pepper, garlic, rosemary

and ground fennel seeds and leave to marinate in

oil for 1 hour.

2. Mix the sausage meat with the parsley, egg and

Parmesan.

3. Cover the inside of the rabbit with the ham slices.

4. Spread the sausage ﬁ lling on top and roll the rabbit

tightly.

5. Tie with twine and brush with olive oil.

6. Remember to add the wine after cooking for 20

minutes, for extra ﬂ avour and to create a sauce.

PREPARATION

1. Cut the pork ﬁ llets into medallions and season with

salt and pepper.

2. One by one, wrap in the Speck ham and space evenly

in a dish; brush with melted butter.

3. Meanwhile, season the apple (cut into wedges) with

the saffron, salt and oil.

4. Cook on full power in the microwave for 5 minutes

and leave to rest.

5. Cook the medallions, adding the apples and pouring

over the Vin Santo halfway through.

6. When cooking is complete, sprinkle with the

chopped thyme and serve.

Pork ﬁ llet with speck

and saffron-ﬂ avoured

apples

Ingredients (serves 8)

1.2 kg pork ﬁ llet

150 g Speck ham, sliced

2 g thyme, chopped

1 clove garlic

4 Granny Smith apples

2 sachets ground saffron

30 g extra virgin olive oil

30 g butter

10 g table salt

1 pinch ground pepper

30 g Vin Santo (dessert

wine

)

Forced Air + MW

Preheating 200 °C

Level Temperature Micro power Time

1 160 °C 90 w 18-20 minutes

Rabbit in porchetta

Ingredients (serves 8)

1.2 kg rabbit, bones

removed

100 g cooked ham, sliced

2 g fresh rosemary,

chopped

2 g fennel seeds, ground

250 g fresh pork sausage

2 cloves garlic

1 egg

2 g parsley, chopped

20 g Parmesan cheese,

grated

30 g extra virgin olive oil

10 g table salt

1 pinch ground pepper

150 g dry white wine

Forced Air + MW

Preheating 200 °C

Level Temperature Micro power Time

2 160 °C 160 w 25-30 minutes

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32

PREPARATION

1. Remove the ﬁ ns and gills from the turbot and gut it.

2. Season with salt, pepper, chopped bay leaf and dill.

3. Brush with extra virgin olive oil.

4. Line a tray with baking paper and lay the turbot on

top.

5. Wash the potatoes thoroughly, dry and slice into thin

rounds; do not soak.

6. Arrange the potato slices on top of the turbot as if

they were scales, season with salt, pepper and oil

then place in the oven.

7. Towards the end of the cooking process, pour over

the white wine (and a little water if necessary) to

make the sauce.

PREPARATION

1. Cut the courgettes lengthways and scoop out the

centre with a corer.

2. Slice into half-moon shapes.

3. Cut the leek into matchsticks and add to the

courgettes.

4. Season with salt, pepper, garlic and olive oil, cook

on full power in the microwave for 6 minutes and

leave to cool.

5. Season the tuna medallions with salt, pepper and

the ﬁ nely chopped herbs, then brush with oil.

6. Spread the courgettes and leeks over the bottom

of a tray lined with baking paper.

7. Add the quartered cherry tomatoes and mix well.

8. Lay the tuna medallions on top and place in the

oven for the speciﬁ ed amount of time.

9. If you prefer your tuna more rare, reduce the

cooking time by 2 minutes.

Turbot with a potato crust

Ingredients (serves 4)

1.2 kg turbot

500 g red skinned

potatoes

1 clove garlic

10 g parsley, chopped

1 bay leaf

10 g fresh dill

10 g salt

1 g pepper

30 g extra virgin oil

50 g white wine

Conventional + Microwave

Preheating 220 °C

Level Temperature Micro power Time

1 200 °C 350 w 18-20 minutes

Red tuna medallions with

courgettes, leeks

and cherry tomatoes

Ingredients (serves 8)

1.2 kg red tuna, cut into

medallions

500 g green courgettes,

cut into half-moon shapes

150 g leek, cut into

matchsticks

150 g cherry tomatoes,

quartered

1 clove garlic

10 g parsley, chopped

1 g marjoram

2 mint leaves

10 g salt

1 g pepper

30 g extra virgin oil

Conventional + Microwave

Preheating 200 °C

Level Temperature Micro power Time

2 180 °C 90 w 10-12 minutes

33

PREPARATION

1. Gut the bream and season with the chopped herbs,

orange zest and oil.

2. Line a shallow, wide dish with baking paper.

3. Stir the table salt into the eggs, beaten into stiff

peaks, until the mixture becomes ﬂ exible and easy

to handle.

4. Spread a layer on top of the baking paper, lie

the bream on top and cover completely with the

remaining salt, decorating by using a knife to

make slits in the crust.

5. Begin cooking.

PREPARATION

1. Season the swordﬁ sh slices with salt, pepper and the

chopped lemon zest.

2. Prepare the aromatic bread mixture by combining

the breadcrumbs, oil and ﬁ nely chopped herbs.

3. Coat the slices in the breadcrumbs.

4. Place in a wide pyrex dish, on a sheet of baking

paper.

5. Begin cooking.

Sliced swordﬁ sh with

aromatic breadcrumbs

Ingredients (serves 8)

1.6 kg swordﬁ sh, cut into

8 slices weighing 200 g

each

500 g Italian milk bread,

broken into crumbs

5 g fresh rosemary,

chopped

2 bay leaves

5 g fresh chives

2 fresh basil leaves

1 g lemon zest

20 g extra virgin olive oil

12 g table salt

1 pinch ground pepper

Grill + MW

Level Grill power Micro power Time

3 Medium 90 w 10-12 minutes

Gilt-head bream

in a salt crust

Ingredients (serves 8)

3 gilt-head bream

weighing 600 g each

6 egg whites, beaten

10 g fresh parsley,

chopped

1 clove garlic

3 g fresh rosemary,

chopped

30 g extra virgin olive oil

2 kg table salt

1 pinch ground pepper

5 g orange zest, chopped

Forced Air + MW

Preheating 200 °C

Level Temperature Micro power Time

2 200 °C 350 w 10-12 minutes

34

PREPARATION

1. Gut the sea bass and season with salt, pepper and the

chopped parsley.

2. Line a shallow, wide dish with baking paper.

3. Add the diced tomatoes, oil, chopped garlic, capers

and black olives.

4. Season with salt and pepper.

5. Lay the sea bass on top, brush with oil and begin

cooking.

PREPARATION

1. Gut the trout and remove the bone connecting the

ﬁ llets to the head and tail.

2. Season with salt, pepper and the chopped parsley.

3. Cook the carrots, seasoned with the chives, on full

power in the microwave for 6 minutes.

4. Line a shallow, wide dish with baking paper, place

the carrots and almonds on top and dot with some

of the butter.

5. Melt the remaining butter in the microwave and

brush over the trout ﬁ llets.

6. Lay the trout on their stomachs, with the ﬁ llets

opened out fully, and begin cooking.

Sea bass with olives,

capers and fresh tomatoes

Ingredients (serves 8)

3 sea bass weighing 600

g each

100 g whole black olives

10 g fresh parsley,

chopped

1 clove garlic

5 g capers

300 g fresh tomatoes,

diced

30 g extra virgin olive oil

10 g table salt

1 pinch ground pepper

Forced Air + MW

Preheating 200 °C

Level Temperature Micro power Time

2 180 °C 160 w 15-18 minutes

Butterﬂ ied trout with

almonds and carrots

ﬂ avoured with chives

Ingredients (serves 8)

Trout to serve 8

50 g almonds, cut into

rounds

100 g butter

10 g fresh parsley,

chopped

1 clove garlic

400 g carrots, cut into

rounds

10 g fresh chives

10 g table salt

1 pinch ground pepper

Turbo Grill + MW

Level Grill power Micro power Time

2 High 160 w 13 minutes

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36

PREPARATION

For the shortcrust pastry:

1. Mix the ﬂ our with all the other ingredients and

leave to rest.

2. Roll out the pastry and use it to line a shallow tart

mould.

3. Beat the egg yolks with the sugar and stir in the

ricotta, making sure the mixture is completely

smooth.

4. Add the unsweetened cocoa powder, cinnamon and

candied fruit and mix well.

5. Fill the tart mould, smooth the surface of the ﬁ lling,

decorate with the whole almonds and place in the

oven.

PREPARATION

1. Beat the butter and sugar together, then gradually

add the eggs.

2. Sift in the ﬂ our and baking powder.

3. Flavour by mixing in the lemon zest and salt; add

the ground hazelnuts and candied fruit.

4. Fill the cake mould and ﬁ nally add the diced pears;

smooth over and pat down.

5. Place in the ove

n.

Ricotta and chocolate tart

Ingredients (makes 1 cake)

125 g egg yolks

200 g caster sugar

75 g candied fruit

250 g fresh ricotta cheese

75 g unsweetened cocoa

powder

1 pinch ground cinnamon

100 g blanched almonds

300 g shortcrust pastry

For the shortcrust pastry

250 g ﬂ our

150 g butter

100 g caster sugar

2 egg yolks

1 pinch salt

Convection Bake + MW

Preheating 220 °C

Level Temperature Micro power Time

1 180 °C 90 w 20-25 minutes

Pear and hazelnut cake

Ingredients (makes 1 cake)

400 g butter

180 g whole eggs

180 g sugar

150 g soft wheat ﬂ our

50 g ground hazelnuts

150 g pears, diced

30 g candied fruit

5 g baking powder with

added vanilla

1 g salt

1 g lemon zest, chopped

Convection Bake + MW

Preheating 220 °C

Level Temperature Micro power Time

1 180 °C 90 w 18-20 minutes

37

PREPARATION

1. Beat the butter and sugar together, then gradually

add the eggs.

2. Sift in the wheat ﬂ our, ground almonds and baking

powder.

3. Butter and ﬂ our the cake mould and ﬁ ll, smoothing

the surface well.

4. Sprinkle the ﬂ aked almonds over the surface and

place in the oven.

5. Once cooking is complete, melt the apricot jam on

full power in the microwave and brush over the

entire surface of the cake.

Almond cake

Ingredients (makes 1 cake)

390 g whole eggs

450 g caster sugar

125 g soft wheat ﬂ our

350 g ground almonds

100 g ﬂ aked almonds

150 g apricot jam

10 g baking powder

Convection Bake + MW

Preheating 220 °C

Level Temperature Micro power Time

1 160 °C 90 w 20-22 minutes

PREPARATION

1. Beat the butter and sugar together, then gradually

add the eggs.

2. Sift in the ﬂ our and baking powder.

3. Divide the mixture in half; add the ground pistachio

nuts to one half and the instant coffee to the other.

4. Fill the cake mould with alternating layers of the two

mixtures.

5. When full, smooth the surface and place in the oven.

Pistachio and coffee cake

Ingredients (makes 1 cake)

400 g butter

180 g whole eggs

180 g sugar

150 g soft wheat ﬂ our

150 g pistachio nuts,

ground

25 g instant coffee

5 g baking powder with

added vanilla

1 g salt

Convection Bake + MW

Preheating 220 °C

Level Temperature Micro power Time

1 180 °C 90 w 20-22 minutes

38

PREPARATION

1. Beat the egg with the sugar and honey.

2. Gently fold in the sifted ﬂ our and corn starch.

3. Add the grated carrots after squeezing in a cloth.

4. Add the baking powder, salt and crushed toasted

pine nuts, followed by the yogurt.

5. Place in the oven and cook for the speciﬁ ed amount

of time.

Carrot cake with acacia

honey

Ingredients (makes 1 cake)

150 g carrots, grated

180 g whole eggs

120 g sugar

60 g acacia honey

200 g soft wheat ﬂ our

50 g pine nuts, toasted

and crushed

50 g corn starch

50 g butter, melted

125 g low fat yogurt

10 g baking powder with

added vanilla

1 g salt

Convection Bake + MW

Preheating 220 °C

Level Temperature Micro power Time

1 160 °C 90 w 25-28 minutes

PREPARATION

For the shortcrust pastry:

1. Mix the ﬂ our with all the other ingredients and leave

to rest.

2. Roll out the pastry and use it to line a shallow tart

mould, spread the plum jam over it and sprinkle

with the crushed amaretti biscuits: peel and core the

apples, divide them lengthways and cut into slices 4

mm thick. Arrange in concentric circles inside the tart

case.

3. Dust with the icing sugar and cook in the oven.

Apple and amaretti

tart with plum jam

Ingredients (serves 8)

For the shortcrust pastry:

250 g ﬂ our

150 g butter

100 g caster sugar

2 egg yolks

1 pinch salt

6 apples

50 g amaretti biscuits,

crushed

150 g plum jam

30 g icing sugar

Convection Bake + MW

Preheating 220 °C

Level Temperature Micro power Time

1 180 °C 90 w 20-25 minutes

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Bauknecht BMTMS 9145 PT Owner's manual

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