User manual Tables, Tips and Recipes
Thank you for choosing one of our high-quality products.
To ensure optimal and regular performance of your appliance please read this
instruction manual carefully. It will enable you to navigate all processes perfectly
and most efficiently. To refer to this manual any time you need to, we recommend
you to keep it in a safe place. And please pass it to any future owner of the appliance.
We wish you much joy with your new appliance.
Contents
Uses, tables and tips 2
Inner side of door 2
Baking 2
Roasting 7
SLOW COOK 10
Grilling 10
DEFROST 11
Meat programmes 11
RECIPE MENU 12
BAKING RECIPES 12
ROASTING RECIPES 16
OTHER RECIPES 20
Subject to change without notice
Uses, tables and tips
WARNING!
Refer to "Safety information" chapter.
Information on acrylamides
According to the newest scientific knowledge, if you brown food (specially the one which
contains starch), acrylamides can pose a health risk. Thus, we recommend that you cook at
the lowest temperatures and do not brown food too much.
Inner side of door
On the inner side of the oven door you will find the numbers of the shelf levels.
The temperature and baking times in the tables are guidelines only. They depend on the
recipes, quality and quantity of the ingredients used.
Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt
your usual settings (temperature, cooking times) and shelf levels to the values in the
tables.
• With longer baking times, the oven can be switched off about 10 minutes before the
end of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When the
trays get cold again, the distortion will be gone.
2
Contents
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one
level.
• Cakes and pastries at different heights do not always brown equally at first. If this occurs,
do not change the temperature setting. The differences equalize during the baking pro-
cedure.
Baking on one oven level - Baking in tins
Type of baking Oven function Level Temperature (°C) Time (h:min)
Ring cake or brioche TRUE FAN 1 150 - 160 0:50 - 1:10
Madeira cake/Fruit
cakes
TRUE FAN 1 140 - 160 1:10 - 1:30
Sponge cake TRUE FAN 1 140 0:25 - 0:40
Sponge cake CONVENTIONAL 1 160 0:25 - 0:40
Flan base - short pastry
1)
TRUE FAN 3 170-180 0:10 - 0:25
Flan base - sponge mix-
ture
TRUE FAN 3 150 - 170 0:20 - 0:25
Apple pie CONVENTIONAL 1 170 - 190 0:50 - 1:00
Apple pie (2 tins, Ø 20
cm, diagonally off set)
TRUE FAN 1 160 1:10 - 1:30
Apple pie (2 tins, Ø 20
cm, diagonally off set)
CONVENTIONAL 1 180 1:10 - 1:30
Savoury flan (e.g. qui-
che lorraine)
TRUE FAN 1 160 - 180 0:30 - 1:10
Curd Cheese Cake CONVENTIONAL 1 170 - 190 1:00 - 1:30
1) Pre-heat oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking Oven function Level Temperature (°C) Time (h:min)
Plaited bread/bread
crown
CONVENTIONAL 3 170 - 190 0:30 - 0:40
Christmas stollen
1)
CONVENTIONAL 3 160 - 180 0:40 - 1:00
Bread ( rye bread) CONVENTIONAL 1
- first of all
1)
230 0:25
- then 160 - 180 0:30 - 1:00
Cream puffs/eclairs
1)
CONVENTIONAL 3 160 - 170 0:15 - 0:30
Swiss roll
1)
CONVENTIONAL 3 180 - 200 0:10 - 0:20
Uses, tables and tips
3
Type of baking Oven function Level Temperature (°C) Time (h:min)
Cake with crumble top-
ping (dry)
TRUE FAN 3 150 - 160 0:20 - 0:40
Buttered almond cake/
sugar cakes
1)
CONVENTIONAL 3 190 - 210 0:15 - 0:30
Fruit flans (made with
yeast dough / sponge
mixture)
2)
TRUE FAN 3 150 0:35 - 0:50
Fruit flans (made with
yeast dough / sponge
mixture)
2)
CONVENTIONAL 3 170 0:35 - 0:50
Fruit flans made with
short pastry
TRUE FAN 3 160 - 170 0:40 - 1:20
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, custard)
1)
CONVENTIONAL 3 160 - 180 0:40 - 1:20
Pizza (with a lot of top-
ping)
1)2)
TRUE FAN 1 180 - 200 0:30 - 1:00
Pizza (thin crust)
1)
TRUE FAN 1 200 - 220 0:10 - 0:25
Unleavened bread TRUE FAN 1 200 - 200 0:08 - 0:15
Tarts (CH) TRUE FAN 1 180 - 200 0:35 - 0:50
1) Pre-heat oven
2) Use the deep roasting pan
Baking on one oven level - Biscuits
Type of baking Oven function Level Temperature (°C) Time (h:min)
Short pastry biscuits TRUE FAN 3 150 - 160 0:06 - 0:20
Viennese whirls TRUE FAN 3 140 0:20 - 0:30
Viennese whirls
1)
CONVENTIONAL 3 160 0:20 - 0:30
Biscuits made with
sponge mixture
TRUE FAN 3 150 - 160 0:15 - 0:20
Pastries made with egg
white, meringues
TRUE FAN 3 80 - 100 2:00 - 2:30
Macaroons TRUE FAN 3 100 - 120 0:30 - 0:60
Biscuits made with
yeast dough
TRUE FAN 3 150 - 160 0:20 - 0:40
Puff pastries
1)
TRUE FAN 3 170 - 180 0:20 - 0:30
Rolls
1)
TRUE FAN 3 160 0:20 - 0:35
Rolls
1)
CONVENTIONAL 3 180 0:20 - 0:35
4
Uses, tables and tips
Type of baking Oven function Level Temperature (°C) Time (h:min)
Small cakes (20 per
tray)
1)
TRUE FAN 3 140 0:20 - 0:30
Small cakes (20 per
tray)
1)
CONVENTIONAL 3 170 0:20 - 0:30
1) Pre-heat oven
Baking on more than one level - Cakes/pastries/breads on baking trays
Type of baking
TRUE FAN
2 levels
TRUE FAN
3 levels
Temperature (°C)
Time (h:min)
Cream puffs / Eclairs
1)
1 / 4 --- 160 - 180 0:35 - 0:60
Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60
1) Pre-heat oven
Baking on more than one level - Biscuits/small cakes/pastries/rolls
Type of baking
TRUE FAN
2 levels
TRUE FAN
3 levels
Temperature (°C)
Time (h:min)
Short pastry biscuits 1 / 3 1 / 3 /5 150 - 160 0:15 - 0:35
Viennese whirls 1 / 3 1 / 3 /5 140 0:20 - 0:60
Biscuits made with
sponge mixture
1 / 3 --- 160 - 170 0:25 - 0:40
Biscuits made with
egg white, meringues
1 / 3 --- 80 - 100 2:10 - 2:50
Macaroons 1 / 3 --- 100 - 120 0:40 - 1:20
Biscuits made with
yeast dough
1 / 3 --- 160 - 170 0:30 - 0:60
Puff pastries
1)
1 / 3 --- 170 - 180 0:30 - 0:50
Rolls 1 /4 --- 160 0:30 - 0:45
Small cakes (20 per
tray)
1)
1 /4 --- 140 0:25 - 0:40
1) Pre-heat oven
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned sufficiently
underneath
Incorrect oven level Put the cake on a lower oven level
The cake sinks (be-
comes soggy, lumpy,
streaky)
Oven temperature too high Use a lower setting
Uses, tables and tips
5
Baking results Possible cause Remedy
The cake sinks (be-
comes soggy, lumpy,
streaky)
Baking time is too short Set a longer baking time
Do not set higher temperatures to de-
crease baking times
The cake sinks (be-
comes soggy, lumpy,
streaky)
Too much liquid in the mix-
ture
Use less liquid. Look at the mixing times,
specially when you use mixing machines
Cake is too dry Oven temperature too low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Cake does not brown
equally
Oven temperature too high
and baking time too short
Set a lower oven temperature and a longer
baking time
Cake does not brown
equally
Mixture is unevenly distrib-
uted
Spread the mixture evenly on the baking
tray
Cake does not cook in
the baking time set
Temperature too low Use a slightly higher oven temperature
setting
FAN BAKING table
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Type of baking Shelf level Temperature °C Time (in minutes)
Pizza (thin crust)
1)
1 180 - 200 20 - 30
Pizza (with a lot of top-
ping)
1 180 - 200 20 - 30
Tarts 1 180 - 200 45 - 60
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine 1 170 - 190 40 - 50
Curd Cheese Cake ,
round
1 140 - 160 60 - 90
Curd Cheese Cake on
tray
1 140 - 160 50 - 60
Apple cake, covered 1 150 - 170 50 - 70
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
1)
1 250 - 270 10 - 20
Puff pastry flan
1)
1 160 - 180 40 - 50
Flammekuchen (Pizza-
like dish from Alsace)
1)
1 250 - 270 12 - 20
Piroggen (Russian ver-
sion of calzone)
1)
1 180 - 200 15 - 25
1) Pre-heat the oven
6
Uses, tables and tips
Table for Bakes and Gratin
Dish Oven function Shelf
level
Temperature
°C
Time Hr : Min
Pasta bake CONVENTIONAL 1 180-200 0:45-1:00
Lasagne CONVENTIONAL 1 180-200 0:25-0:40
Vegetables au gratin
1)
ROTITHERM 1 160-170 0:15-0:30
Baguettes topped with
melted cheese
1)
ROTITHERM 1 160-170 0:15-0:30
Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60
Fish bakes CONVENTIONAL 1 180-200 0:30-1:00
Stuffed vegetables ROTITHERM 1 160-170 0:30-1:00
1) preheat the oven
Roasting
General instructions:
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
• We recommend cooking meat and fish weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the deep roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.
Beef
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Port roast 1 - 1,5 kg CONVENTION-
AL
1 200 - 250 2:00 - 2:30
Roast beef or fillet for each cm
of thickness
- rare
1)
for each cm
of thickness
ROTITHERM 1 190 - 200 0:05 - 0:06
- medium for each cm
of thickness
ROTITHERM 1 180 - 190 0:06 - 0:08
Uses, tables and tips
7
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
- well done for each cm
of thickness
ROTITHERM 1 170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Shoulder, neck, ham joint 1 - 1.5 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg ROTITHERM 1 170 - 180 1:00 - 1:30
Meat loaf 750 g - 1 kg ROTITHERM 1 160 - 170 0:45 - 1:00
Porknuckle (precooked) 750 g - 1 kg ROTITHERM 1 150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Roast Veal 1 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Knuckle of veal 1,5 -2 kg ROTITHERM 1 160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Leg of lamb, roast lamb 1 - 1,5 kg ROTITHERM 1 150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1,5 kg ROTITHERM 1 160 - 180 1:00 - 1:30
Game
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Saddle of hare, leg of
hare
1)
up to 1 kg CONVENTION-
AL
3 220 - 250 0:25 - 0:40
Saddle of venison 1,5 - 2 kg CONVENTION-
AL
1 210 - 220 1:15 - 1:45
Haunch of venison 1,5 - 2 kg CONVENTION-
AL
1 200 - 210 1:30 - 2:15
1) preheat the oven
Poultry
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Poultry portions 200 - 250 g
each
ROTITHERM 1 200 - 220 0:35 - 0:50
Half chicken 400 - 500 g
each
ROTITHERM 1 190 - 210 0:35 - 0:50
8
Uses, tables and tips
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
chicken, poulard 1 - 1,5 kg ROTITHERM 1 190 - 210 0:45 - 1:15
Duck 1.5 - 2 kg ROTITHERM 1 180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg ROTITHERM 1 160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5 kg ROTITHERM 1 160 - 180 1:45 - 2:30
Turkey 4 - 6 kg ROTITHERM 1 140 - 160 2:30 - 4:00
Fish ( steamed)
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Whole fish 1 - 1,5 kg CONVENTION-
AL
1 210 - 220 0:45 - 1:15
MEAT PROBE table
Beef
Food to be cooked Meat core temperature in °C
Rib steak or fillet steak rare 45 - 50
Rib steak or fillet steak medium 60 - 65
Rib steak or fillet steak well done 75 - 80
Pork
Food to be cooked Meat core temperature in °C
Shoulder of pork, ham joint, neck 80 - 82
Chop (saddle), smoked pork loin 75 - 80
Meat loaf 75 - 80
Veal
Food to be cooked Meat core temperature in °C
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food to be cooked Meat core temperature in °C
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb, leg of lamb 75 - 80
Game
Food to be cooked Meat core temperature in °C
Saddle of hare 70 - 75
Uses, tables and tips
9
Food to be cooked Meat core temperature in °C
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
SLOW COOK
SLOW COOK is correct for pieces of tender, lean meat and fish to make them succulent.
SLOW COOK is not correct for pot roasts or fatty pork roasts.
The oven gets the pre set temperature and a signal operates. Then, the oven automatically
sets to a lower temperature to continue cooking.
Always cook without a lid in SLOW COOK .
1. Sear the meat in a pan in a very high heat.
2. Put the meat in a roasting dish or directly on the oven shelf. Put the tray below the
shelf to catch the fat.
3. Put the shelf in the oven. Select SLOW COOK . If it is necessary, set SLOW COOK TWO
and cook until done. See in the table.
SLOW COOK table
Food
1)
Weight in grams Setting Shelf position Time in mi-
nutes
Roast beef 1000-1500 SLOW COOK TWO 1 90-110
Fillet of beef 1000-1500 SLOW COOK TWO 3 90-110
Roast veal 1000-1500 SLOW COOK TWO 1 100-120
Steak 200 - 300 SLOW COOK ONE 3 20-30
1) Brown in a frying pan before cooking
Grilling
Always use the grilling functions with maximum temperature setting
Always grill with the oven door closed
Always pre-heat the empty oven with the grill functions for 5 minutes.
• Set the shelf in the shelf level as recommended in the grilling table.
• Always set the pan to collect the fat into the first shelf level.
• Grill only flat pieces of meat or fish.
GRILL table
Food to grill Shelf level Time
1st side 2nd side
Burgers 4 8 - 10 mins. 6 - 8 mins.
10
Uses, tables and tips
Food to grill Shelf level Time
1st side 2nd side
Pork fillet 4 10 - 12 mins. 6 - 10 mins.
Sausages 4 8 - 10 mins. 6 - 8 mins.
Filet steaks, veal steaks 4 6 - 7 mins 5 - 6 mins.
Filet of beef, roast beef
( approximately 1 kg)
3 10 - 12 mins. 10 - 12 mins.
Toast
1)
3 4 - 6 mins. 3 - 5 mins.
Toast with topping 3 6 - 8 mins. -------
1) Do not pre-heat
DEFROST
• Put the food out of the packaging and set it on a plate on the oven shelf.
• Do not cover with a plate or bowl. This can extend the time to defrost very much.
• Put the oven shelf in the first shelf level from the bottom.
DEFROST table
Dish Defrosting time (mins) Further defrosting
time (mins)
Comments
Chicken, 1000 g 100-140 20-30 Place the chicken on
an upturned saucer
placed on a large plate
Turn halfway through
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
Trout, 150g 25-35 10-15 -------
Strawberries, 300g 30-40 10-20 -------
Butter, 250g 30-40 10-15 -------
Cream, 2 x 200g 80-100 10-15 Cream can also be
whipped when still
slightly frozen in pla-
ces
Gateau, 1400g 60 60 -------
Meat programmes
Use a roasting pan or a roaster.
Meat programmes with weight input
Food Cookware Additional of fluid
POULTRY open -
PORK open 2-4 cm
BEEF cover 1-2 cm
Uses, tables and tips
11
Food Cookware Additional of fluid
VEAL cover 1-2 cm
GAME cover 1-2 cm
Meat programmes with meat probe
Food Cookware Additional of fluid
TOP SIDE BEEF open -
BEEF SCAN open -
PORK JOINT open -
VEAL open -
LAMB JOINT open -
GAME open -
BONED POULTRY open -
The display shows oven levels and weight for every meat programme.
RECIPE MENU
The display shows oven levels and pre-set cooking times for every automatic recipe.
BAKING RECIPES
LEMON SPONGE CAKE
Cookware:
Black square baking tin, 30 cm long. Margarine for greasing. Breadcrumbs for coating baking
tin.
For the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8 g)
•1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Glaze:
• 1/8 l lemon juice
• 100 g icing sugar
Method:
Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and beat. Then add
the eggs one at a time and beat the mixture again. Add the flour and cornflour mixed with
the baking powder to the foaming mixture and fold in. Put the mixture into the greased
and bread-crumbed baking tin, smooth and put in the oven. After baking, mix lemon juice
12
Uses, tables and tips
and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium
foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a
wooden chopstick and brush on the glaze. Then leave the cake to soak for a while.
SWEDISH CAKE
Cookware:
Round springform baking tin 28 cm, black plate, bottom lined with baking parchment.
For the mixture:
• 5 eggs
• 340 g sugar
• 100 g melted butter
• 360 g flour
• 1 packet baking powder (approximately 15 g)
• 1 packet vanilla sugar (approximately 8 g)
•1 pinch salt
• 200 ml cold water
Method:
Place sugar, eggs, vanilla sugar and salt in a mixing bowl and beat for 5 minutes until foamy.
Then add the melted butter to the mixture and fold in. Add the flour with the baking powder
mixed into it into the foaming mixture and stir in. Finally add the cold water and mix
everything well. Put the mixture into the baking tin, smooth it down and put in the oven.
SPONGE CAKE
Cookware:
Black ring cake tin. Margarine for greasing. Breadcrumbs for coating baking tin.
For the mixture:
• 200 g butter
• 100 g sugar
• 100 g icing sugar
• 1 packet vanilla sugar (approximately 8 g)
•1 pinch salt
• 4 eggs
• 400 g flour
• 1 packet baking powder (approximately 15 g)
•1/8 l milk
• 50 g cocoa
• Juice of half a lemon
Method:
Place butter, sugar, lemon juice, vanilla sugar and salt in a mixing bowl and beat together.
Then add the eggs one at a time and beat the mixture again. Add the flour with the baking
powder mixed into it and the milk to the foaming mixture and fold in. Put half of the
mixture into the greased and breadcrumbed baking tin. Mix the other half of the mixture
with the cocoa and put it onto the yellow mixture. Use a fork to mix the dark mixture in
circles under the yellow mixture and then smooth out. Then place in the oven.
CHEESE CAKE
Cookware:
Uses, tables and tips
13
Black springform baking tin with 26 cm diameter, greased.
For the base:
• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar (approximately 8 g)
•1 egg
• 70 g softened butter
For the cheese cream:
• 3 egg whites
•50 g rasins
• 2 tablespoons rum
• 750 g low fat quark
• 3 egg yolks
• 200 g sugar
• Juice of one lemon
• 200 g crème fraîche
• 1 packet of custard powder, vanilla flavour (approximately 40 g)
Method:
Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer.
Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform
tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about
3 cm high with the rest of the mixture. Beat the egg whites with the hand-held mixer until
stiff. Wash the raisins, let them drain well, sprinkle with the rum and leave to soak. Put low
fat quark, egg yolks, sugar, lemon juice, crème fraîche and the custard powder in a mixing
bowl and mix together well. To finish carefully fold the beaten egg whites and the raisins
into the quark mixture. Put the mixture into the springform tin and place in the oven.
FRUIT CAKE
Cookware:
Black springform baking tin, 24cm diameter. Margarine for greasing. Breadcrumbs for
coating baking tin.
For the mixture:
• 200 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8 g)
•1 pinch salt
• 3 eggs
• 300 g flour
• 1/2 packet baking powder (approximately 8 g)
• 125 g currants
• 125 g raisins
• 60 g chopped almonds
• 60 g candied lemon peel or candied orange peel
• 60 g chopped candied cherries
• 70 g blanched almonds
Method:
14
Uses, tables and tips
Place butter, sugar, vanilla sugar and salt in a mixing bowl and beat together. Then add the
eggs one at a time and beat the mixture again. Add the flour mixed with the baking powder
to the foaming mixture and fold in. Fold in the fruit to the mixture as well. Place the mixture
in the prepared tin and pull the mixture up a little higher at the edge than in the centre.
Decorate the edge and the centre of the cake with the balnched almonds. Put the cake in
the oven.
STREUSEL PLAIT
Cookware:
Black springform baking tin, 24cm diameter. Margarine for greasing. Breadcrumbs for
coating baking tin.
For the dough:
• 375 g flour
• 20 g yeast
• 150 ml tepid milk
• 60 g sugar
•1 pinch salt
• 2 egg yolks
• 75 g softened butter
Crumble mixture:
• 200 g sugar
• 200 g butter
• 1 teaspoon cinnamon
• 350 g flour
• 50 g chopped nuts
• 30 g melted butter
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow, stir in with the milk and some of the flour from around the edge, sprinkle
with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing
cracks. Put the sugar, egg yolks, butter and salt on the edge of the flour. Knead all ingredients
into a workable yeast dough. Leave the dough to rise in a warm place until it is about double
the size. Then roll out the dough and place on a greased baking tray and leave to rise again.
Place sugar, butter and cinnamon in a mixing bowl and mix together. Add the flour and
the nuts and knead together so that you make a crumble mixture. Spread the butter on the
risen dough and spread the crumble mixture on it evenly.
YEAST PLAIT
For the dough:
• 500 g flour
• 20 g yeast
• 200 ml lukewarm milk
• 40 g sugar
•1 pinch salt
• 5 egg yolks
• 200 g softened butter
For the filling:
Uses, tables and tips
15
• 180 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
• 50 ml milk
• 60 g honey
• 30 g melted butter
•20 ml rum
• 1 egg yolk
• alittle milk
• 50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow with the milk and a little of the sugar and stir in the flour from around the
edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the
mixture is showing cracks. Put the rest of the sugar on the edge of the flour. Knead all
ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it
is about double the size. For the filling, mix all ingredients together. Divide the dough into
three equal parts and roll out into long rectangles. Spread a third of the filling onto each
rectangle and then roll the pieces of dough together. Make a plait out of the three pieces
of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle
with flaked almonds.
WHITE BREAD
Black square baking tin, 30 cm long. Margarine for greasing. Breadcrumbs for coating baking
tin.
For the dough:
• 1,000 g flour
• 1 cube of fresh yeast or 2 packets of dry yeast
• 650 ml milk
•15 g salt
Method:
Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour.
Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little
more milk may be required to achieve a workable dough. Leave the dough to rise until it
doubles in volume. Cut the dough into two, make into two long loaves and place on the
baking tray which has been greased or covered with baking parchment. Leave the loaves
to rise again by half their volume. Before baking, dust them with flour and with a sharp
knife cut 3-4 diagonal lines, at least 1 cm deep.
ROASTING RECIPES
PIZZA
Cookware:
For one baking tray or 2 round tins.
For the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
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Uses, tables and tips
•3 g salt
• 1 tablespoon oil
Topping:
• 1 small tin tomatoes, chopped
• 200 g Emmental cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
•Oregano
Method:
Crumble yeast in a bowl and dissolve in the tepid water. Add the flour with the salt mixed
in and the oil. Knead the ingredients until a workable dough that does not stick to the bowl
is produced. Then cover the dough and leave to rise in a warm place until it doubles in
volume. Roll out the dough and place on a greased baking tray. Then prick the dough with
a fork. Place the ingredients for the topping on the base in the order given.
POTATO GRATIN
For the mixture:
• 1,000 g potatoes
• 1 teaspoon each of salt, pepper and nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 3 eggs
• 100 ml milk
• 250 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 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 eggs, the milk and the cream. Pour the mixture over
the potatoes and spread the rest of the butter in small knobs on the gratin.
ONION TARTE
For the dough:
• 300 g flour
• 20 g yeast
• 125 ml tepid milk
•1 egg
• 50 g butter
Topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
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• 125 ml milk
• 1 teaspoon salt
• ½ teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow, stir in with the milk and some of the flour from around the edge, sprinkle
with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing
cracks. Place the egg on the edge of the flour. Knead all ingredients into a workable dough.
Leave the dough to rise in a warm place until it is about double the size. In the meantime,
peel and quarter the onions and then slice thinly. Dice the bacon and cook gently on a
cooking ring with the onions until the later are transparent and then leave to cool. Roll out
the dough and place on a greased baking tray, prick the bottom with a fork and press the
edges up. Leave here to rise again. Stir the eggs, crème fraîche, milk, salt and pepper to-
gether. Add the cooled onions and bacon to the mixture. Mix everything together and put
on the dough base. Smooth out. Put the onion flan in the oven.
QUICHE LORRAINE
For the pastry:
• 300 g flour
• 2 eggs
• 150 g butter
• ½ teaspoon salt
• A little pepper
• 1 pinch nutmeg
Topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• Salt, pepper and nutmeg
Method:
Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Leave the
pastry in a cool place for a few hours. Then roll out the pastry and place in a greased (28
cm) black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry. To make
the filling, mix the eggs, the sour cream and the seasoning together. Then add the cheese.
Pour the filling over the bacon.
LASAGNE
Meat sauce:
• 100 g marbled belly pork
• 1 onion and 1 carrot
• 100 g celery
• 2 tablespoons olive oil
• 400 g mince
• 100 ml meat stock
• 1 small tin tomatoes, chopped (approx. 400 g)
• Oregano, thyme, salt and pepper
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• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Béchamel sauce:
• 75g butter
• 50g flour
• 500 ml milk
• Salt, pepper and nutmeg
Method:
Using a sharp knife cut the pork from the rind and gristle and cut into fine dice. Peel the
onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole,
sauté the pork and the diced vegetables while stirring. Gradually add the mince, sauté and
stir to break up and add the meat stock. Season the meat sauce with tomato purée, the
herbs, salt and pepper and simmer with the lid on over a low heat for about 30 minutes.
In the meantime prepare the Béchamel sauce. To do this, melt the butter in a pan, add the
flour and stir until golden. Gradually pour in the milk, stirring constantly. Season the sauce
with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a
large rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of
pasta sheets, meat sauce, Béchamel sauce and mixed cheese in the dish. The last layer should
be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small
knobs on the lasagne.
CANNELLONI
Filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 150 g fresh salmon, cubed
• 150 g Nile perch, cubed
• 100 g shrimps
• 100 g mussel meat
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Béchamel sauce:
• 75g butter
• 50 g tablespoon flour
• 500 ml milk
• Salt, pepper and nutmeg
1 packet cannelloni
Method:
Place onions and butter in a pan and cook gently until transparent. Add spinach and cook
gently as well. Add the crème fraîche, mix and then leave to cool. Add salmon, perch, shrimps
and mussel meat to the spinach and mix. In the meantime prepare the Béchamel sauce. To
do this, melt the butter in a pan, add the flour and stir until golden. Gradually pour in the
milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer with-
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19
out a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon
of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place
Béchamel sauce between each row of cannelloni. The last layer should be a layer of Bé-
chamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the bake.
MEAT CASSEROLE
Ingredients:
• 1.5 kg pork escalope
• 750 g seasoned mince
• 750 g onions
• 500 g grated Emmental cheese
• 200 ml crème fraîche
• 400 ml yoghurt
Method:
Lightly season the escalopes with salt and pepper and place in the roasting pan. Spread the
seasoned mince over them. Peel the onions, slice in thin rings. Then spread these on top
and sprinkle the grated cheese over the top. Mix crème fraîche and yoghurt together and
pour over.
OTHER RECIPES
CAKE MIX
For baking ready-made cakes and cake mixes. Follow the manufacturer’s instructions on
how to prepare. Use oven temperature for Hot Air. If using this special additional function,
the recommended pre-heating can be omitted.
FROZEN PIZZA
For baking ready-made meals such as pizza, lasagne, gratins and chips from the deep freeze.
Follow the manufacturer’s instructions on how to prepare. Use the oven temperature for
Hot Air. If using this special additional function, the recommended pre-heating can be
omitted.
PRESERVING
• Only use usual preserving jars of the same dimension.
• Do not use jars with twist-off or bayonet type lids and metal tins.
• Use the first shelf level from the bottom.
• Use the baking tray. You can put six 1-litre jars maximum on it.
• Fill all the jars to the same level and close them correctly
• Put the jars on the shelf, make sure that they do not touch each other.
• Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture
in the oven.
• When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with
1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).
Soft fruit
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook at
100°C in mins.
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160 - 170 35 - 45 ---
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Uses, tables and tips
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