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Programmed Recipes
«P1» to «P12»
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- Postpone start: A delayed cooking time can be set
(see «end» in the instructions)
- End cooking time early: Switch off oven
Settings, see «Ins tructions» page 2
Sterilising
Settings, see «Ins tructions» page 2
Drying
- Use drying sheets (optional extra). After the drying time switch off the oven, open and leave to cool down, preferably overnight.
Low temperature cooking «LO»
Settings, see «Ins tructions» page 2
- The specified times and temperatures are standard values.
Cooking time appears «Cooking time»
illuminates
Ingredients tomato sauce:
2 cans of peeled, chopped tomatoes 800 g
Onions finely chopped 100 g
Cloves of garlic, finely chopped 2 pcs.
Salt, pepper, oregano or pizza spices
Ingredients dough:
Water 250 g
1 egg 50 g
Yeast 20 g
Olive oil 30 g
Salt 10 g
Plain flour 500 g
Preparation dough:
Dissolve yeast in water and knead
into elastic dough with the remaining
ingredients. Leave the dough covered
for 30 min, beat 3 times during this
time
Pizza
P3
Preparation:
- Tomato sauce
- all ingredients room temperature
Preparation tomato sauce:
Mix onions, garlic, spices and tomatoes and reduce fluid until you have a
plump sauce. Leave to cool.
4 pce. round Ø 28 cm
Baking with preheating 250 °C:
Fan cooking 250 °C Level 3 20 min
Topping:
600 g pizza cheese (feta), roughly grated, per pizza 150 g
Extras 400 g:
ham, salami, mushrooms, bacon cubes, anchovies, per pizza 100g
Finishing:
Split the dough into 4 portions, form into round shape, add flour
and shape into 3-4 mm thick slices. Brush with cold tomato sauce,
leave approx. 1cm edge. Line with desired extra ingredients and
sprinkle cheese over.
Apple strudel
P1
Preparation
- 1 orig.
griddle
- 2 rolls of pastry formed
- all ingredients room temperature
- peel apples, remove core and cut into 12 pieces
Ingredients topping
Pastry (1.5 rolls) 480 g
Hazelnut grated 50 g
Apples 1000 g
Wrap the other half of the dough
in transparent film and freeze
Ingredients cast
2 eggs 100 g
Sugar 50 g
Salt 3 g
Cream 200 g
Preparation cast
Stir eggs, sugar and salt until
smooth and the sugar has dissolved,
then mix in the cream.
Finishing
Place dough on the greased tray, dab the base well,
distribute hazelnuts evenly and position cut apples. Place the cast over
the apples.
Baking without preheating
Fan cooking 190 °C Level 3 55 min
Farmhouse bread
P5
(1 slice 980 g)
Finishing:
First form the dough into a round shape, then lengthen, dip
the upper side into flour and set on a sheet. Leave the
bread in the closed oven (switched off) again. Before baking
cut the bread crosswise.
Ingredients dough
Semi-white flour 400 g
Rye flour 150 g
Salt 10 g
Yeast 20 g
Milk 200 g
Water 200 g
Baking without preheating
:
Fan cooking 200 °C Level 2 55 min
Preparation dough
Dissolve dough into fluid, add the remaining
ingredients and knead into elastic dough. Leave
the dough covered for 30-40 min, beat 2-3 times
during this time.
For farmhouse bread (dark) plain flour
can be replaced with Greyish-brown flour
Strudel with frozen fruit
P2
Preparation
- 1 orig. griddle
- 2 rolls of pastry formed
- all ingredients room temperature
Ingredients topping
Pastry (1.5 rolls) 480 g
Hazelnut grated 50 g
Frozen fruit 1000 g
Wrap the other half of the
dough in transparent film and freeze
Ingredients cast
4 eggs 200 g
Sugar 100 g
Salt 6 g
Cream 400 g
Preparation cast
Stir eggs, sugar and salt until
smooth and the sugar has dissolved,
then mix in the cream.
Finishing
Place dough on the greased tray, dab the base well,
distribute hazelnuts evenly and position frozen fruit. Place the cast over
the fruit.
Baking without preheating:
Fan cooking 200 °C Level 3 60 min
Quiche Lorraine
P4
Preparation
:
-
1 griddle round Ø'af 30 cm, grease well
-
all ingredients room temperature
Ingredients Topping and cast:
Diced bacon 200 g
Cheese mix roughly grated 150 g
Cream, sour cream 250 g
2 eggs 100 g
Seasoning (salt, pepper, nutmeg, s pices) 6 g
Ingredients dough
:
Plain flour 200 g
2 eggs 100 g
Butter (refrigerated)
in cubes 120 g
Salz 4 g
Finishing
:
Stir egg with cream well, add the remaining ingredients and mix well.
Pour cheese into form and bake.
Baking without preheating:
Fan cooking 190 °C Level 3 45 min
Preparation:
Mix flour, salt and butter until a crumbly mixture
forms, add the eggs and knead into a dough.
Leave the dough to stand and cool, then shape
evenly, add to prepared form and pierce well.
Preparation
- Baking dish: orig. griddle with baking paper
- all ingredients room temperature
(1slice 885 g)
Finishing:
Split the dough into 2 large identical sized pieces, form
these into approx. 40 cm long strips Put these sections
onto the sheet, leave for 20 min. and brush with egg.
Ingredients dough
Plain flour 500 g
Sugar 5 g
Salt 10 g
Yeast 20 g
Butter 50 g
1 egg 50 g
Milk 250 g
Baking without preheating
:
Fan cooking 190 °C Level 2 40 min
Preparation dough
Dissolve dough into fluid, add the remaining
ingredients and knead into elastic dough. Leave
the dough covered for 30 min, beat 3 times
during this time.
Braided bread
P6
Preparation:
- Cake form 32x11x8 cm high
-
all ingredients room temperature
-
Chop roughly
Ingredients quantity
:
Plain flour 100 g
Corn flour 100 g
Salt 1 g
Hazelnut ground 100 g
Sugar 200 g
Margarine oder Butter 200 g
5 eggs 250 g
Flour 50 g
Sieve baking powder 4 g
dark chocolate
200 g
Baking without preheating:
Fan cooking 170 °C Level 2 65 min
Preparation:
Mix flour, salt, hazelnut, sugar, butter until you get a
crumbly mixture. Add eggs and stir. Finally mix in flour
and chocolate
.
Chocolate hazelnut cakes
P7
Preparation:
-
all ingredients room temperature
Work
Shape the Milano biscuits 5 mm thick, shape and put
on sheet, brush twice with egg. Before baking leave
the egg to dry on the biscuits. This adds sheen.
Ingredients quantity
:
Plain flour 500 g
Butter 250 g
Sugar 250 g
Salt 3 g
Lemon seeds
1
2 eggs 100 g
Baking before preheating
Fan cooking 140 °C Level 3 25 min
Preparation
:
Stir butter, sugar, salt and lemon, stir
egg through until the mixture forms
Finally add flour and quickly knead
into a dough. Leave dough in fridge.
Milano
P8
Preparation
Grease Pyrex form 30 x 21 cm with butter.
for 4-5 persons
Ingredients
Potatoes 1000 g
Milk 200 g
Cream 200 g
Grated cheese
60 g
Salt, freshly-ground pepper, nutmeg,
seasoning, garlic powder
Preparation
Peel the potatoes, cut into 3mm thick slices and layer in a dish
Season with salt, pepper, nutmeg, spices, garlic powder. Mix milk
and cream and pour over the potatoes. Finally sprinkle the grated
cheese over.
Bake without preheating
Fan cooking 190 °C Level 2 65 min
Potatoes au gratin
P9
Preparation
Wash pork and dry with kitchen towel.
Mix the spices with groundnut oil and
brush evenly over the meat. Place in
roasting tin and then start roasting.
Turn the meat half way through the
roasting time.
Baking tin
Pyrex ceramic dish or cast iron roasting tin
Ingredients
Roast pork (neck) 1000 g
Groundnut oil
2 tbsp
Salt, pepper, Paprika, a little mustard
Baking with preheating
190 °C
Fan cooking 190 °C Level 2 100 min
Turn after 30 min.
Roast pork
Preparation
Take meat out of fridge 1 hour in advance.
for 4-6 persons
P11
Roast chicken
Preparation
Take chicken out of fridge 1 hour in advance.
Preparation
Clean chicken inside and
outside, wash and dry with
kitchen towel. Mix the spices
with groundnut oil and brush
evenly over the chicken
.
for 2 persons
Baking with preheating
210 °C
Fan cooking 210 °C Level 2 60 min
Baking tin
Pyrex dish with insert filter on grill
or
ceramic or roasting tin on roasting grill
.
Ingredients
1 chicken 1000-12000 g
Groundnut oil
2 tbsp
Salt, pepper, paprika,
Garlic powder, a little mustard
P10
Turn after 20 min.
Preparation
Wash beef steak, dry with kitchen
towel and season. Heat oil in frying
pan. Sear the beef steak well on all
sides (10 min). Cook with low
temperature automatic
(120 - 80 °C).
Baking tin
Pyrex ceramic dish or cast iron roasting tin without lid
.
Ingredients
Beef steak
1000 g
Groundnut oil
2 tbsp
Salt, pepper, Paprika, spices
Baking with preheating
120 °C / 10 min
Low temperature
80 °C Level 2 140 min
Internal temperature 60 °C (rose)
Roast beef
Preparation
Take meat out of fridge 1 hour in advance
.
for 4-6 persons
P12
If lumps appear, prick these at once.
Bake every 2 pizzas one after the other
- Use only commercially available preserve jars of the same size
- Jars with twist-off or bayonet type lids and metal tins are not suitable
- Do not pre-heat oven
- Glasses must not touch each other
- Only use fresh fruit which is not overly ripe
- Oven door remains closed
