Baking treats (PDF / 5.8 MB)
Baking treats
J21021017-R02
Recipes to inspire and excite
V-ZUG Ltd
Industriestrasse 66, 6301 Zug
info@vzug.com, www.vzug.com
© V-ZUG Ltd, 6301 Zug, 2015
Baking treats
Contents
*** difficult
°°° long
6
** moderate
°° medium
7
* easy
° quick
General information
Difficulty:
Duration:
Accessories
8
10
Using the appliance
Own recipes
12
22
14
°°
24
26
28
30
32
34
36
38
Notes and abbreviations
*
°°
°°
°°
°°
°
°°°
°°°
°
42
44
46
48
50
52
54
56
58
60
62
Uses and tips
Aperitif nibbles, starters
Calabrian-style peppers
**
*
**
*
*
*
**
*
°
°°
°
°
°°°
°°°
°°
°°
°°
°°
°°°
15
Spinach roulade with Sbrinz
Pork satay on lemongrass brochettes
Grissini
Stuffed mushrooms with salad
Nut nibbles
Cheese and nut appetizers
Aperitif tongues
Piccantini
**
*
*
*
**
*
*
**
**
**
**
Soft roasting
Main courses
Zander fillets with fresh herbs
Fish fillets on a bed of creamed potatoes
Chicken wings with raita
Mediterranean chicken
Meat loaf
Roast pork with dried fruit
Russian ragout
Ham wrapped in bread dough
Braising steak with vegetables
Mexican tortilla baskets
Meat pie
3
°
°°
°
°°
°°
°°
°°
°°
84
86
88
90
92
94
66
68
70
72
74
76
78
80
*** difficult
°°° long
**
**
*
*
**
**
**
**
°°
°
°°
°°
°°
°°
98
100
102
104
106
108
110
112
114
116
** moderate
°° medium
Accompaniments
Aubergine gratin
Autumn lasagne
Polenta slices
Sweet potatoes with a nectarine and mustard dip
Potato and leek gratin
Lentil and Swiss chard gratin
Savoury bread pudding
Pasta nests
**
*
**
*
**
*
°°°
°°
°°°
°°
°
°°
°°°
°
°°
°°
* easy
° quick
Vegetables
Ratatouille
Baked vegetables
Colourful vegetable tray bake with meatballs
Baked fennel
Sweet peppers stuffed with bacon and bread
Gratinated pumpkin with papaya
**
**
***
*
**
**
***
*
**
***
Difficulty:
Duration:
Desserts
Steamed dumplings
Red wine cake
Lime macaroons
Banana and walnut muffins
Stuffed peaches
Quark soufflé with fruit
Animal biscuits
Butter cake
Cereal bars
Bread and apple pots
4
Difficulty:
Duration:
* easy
° quick
Bakes and bread
Beer bread in a cast iron pot
Spiral bread
Carrot flan
Pizza
Plaited bread
Garlic baguette
Brioches
Pizza twist
** moderate
°° medium
*** difficult
°°° long
*
**
*
**
**
*
**
**
°°°
°°°
°°
°°
°°°
°
°°°
°°
120
122
124
126
128
130
132
134
5
General information
Cooking and baking is not only easy – it's
also great fun
You can cook recipes for everyday
enjoyment, conjure up gourmet menus for
your guests or bake sweet smelling cakes for
special occasions with your loved ones. Your
hectic diary need not hinder your culinary
skills: this state-of-the-art technology allows
you to safely and quickly create exceptional
results almost effortlessly every single time. If
need be, even less experienced chefs can
turn their own kitchen into a gourmet
restaurant, a village bakery or a pizzeria.
Cooking sensors
The fully automated cooking sensors provide
you with unprecedented assistance in all
aspects of the cooking process. The appliance automatically prepares your own
recipes at the press of a button, even helping
you to create culinary delights worthy of topclass chefs. Meat is perfectly tender and
ready to serve exactly when you want it.
Cooking is always wonderfully relaxed,
leaving you free to delight in the compliments
from your guests.
6
Please note
The operating instructions contain important
safety precautions. Please read these carefully before operating the appliance. You can
also find detailed information on using the
appliance in the operating instructions.
Accessories
Wire shelf
Baking tray TopClean
Round baking tray with TopClean
Porcelain dish
Porcelain dishes are available in various Gastronorm (GN) sizes: ⅓, ½ or ⅔ GN.
7
Using the appliance
The following section provides a brief
description on how the appliance is used.
You can find more detailed information in the
operating instructions.
Unlocking the «Baking Treats» recipe book
If the «Baking Treats» recipe book has not
yet been unlocked on your appliance, you
can unlock it with the password 6301.
Proceed as follows:
■
■
■
■
■
■
If the appliance is switched off, first
press the adjusting knob.
Press the
touch button.
Select .
Select .
To enter the password, select «Yes».
Enter the password using the on-screen
keypad and confirm by pressing .
– The recipe book is now unlocked.
If an incorrect password is entered, the procedure described above can be repeated.
8
If the appliance is switched off, first
press the adjusting knob.
Press the
touch button.
Select .
Select the desired recipe book or .
To choose a recipe, select .
Choose a recipe.
Starting a recipe
■
■
■
■
■
■
The recipes are numbered (e.g. B33) so that
they can be retrieved quickly. The numbers
can be found in the recipe book in the topleft corner of each recipe. Recipes can be
changed and stored under «Own recipes».
You can also store recipes that you have
created yourself under «Own recipes».
■
■
■
■
■
If the appliance needs to be preheated,
start the recipe before putting in the
food.
Put in the food and start the recipe by
selecting or continue by selecting .
When the programmed time is up, an
acoustic signal is emitted.
Take the food out of the cooking space
when ready.
Leave the appliance door in the at-rest
position so that the cooking space can
cool down.
When cooking recipes from recipe books, a
delayed start is only possible if the cooking
space does not need to be preheated and
the recipe has no pauses or hold times.
Aborting the recipe
■
■
Select .
To abort the recipe, select «Yes».
– The recipe is aborted.
– The residual heat
appears in the
display.
Pause/Hold
In the course of the recipe, it can be necessary to open the appliance door, e.g. to turn
over the food or to spread a topping over it.
In such an instance, the intermediate step
«Pause» or «Hold» appears as well as
instructions on what to do next.
To continue the recipe, proceed as follows:
■
■
■
Open the appliance door.
Carry out the action, e.g. turn over food.
Close the appliance door and select
in the display.
– The recipe will continue to run.
For the intermediate step
«Hold», the
heating continues to run and the cooking
space temperature remains constant. For the
intermediate step
«Pause», the cooking
space is not heated any more and the cooking space temperature drops.
9
Own recipes
Up to 24 of your own favourite recipes can
be stored. A recipe can consist of several
steps with any operating modes including
professional baking, pauses and hold times,
which run automatically once started. Saved
recipes can be retrieved and started by
pressing the
touch button in the menu .
If the appliance is switched off, first
press the adjusting knob.
Press the
touch button.
Select .
Select .
To create a new recipe, select .
– The selection of operating modes
appears in the display.
Select the desired operating mode.
Set the temperature and any other
required values.
– If you are only making temperature
settings, this step takes as long as is
necessary for the cooking space to
reach the required temperature. This
represents the preheating process.
Creating your own recipe
■
■
■
■
■
■
■
10
■
■
■
■
■
■
■
■
To confirm the settings, select .
– The overview of the set steps is
displayed.
To add a new step, select .
Set an operating mode, pause or hold
time for step 2.
Set additional steps in the same way. A
recipe can consist of up to nine steps.
To save the settings, select .
– The overview of the set steps is
displayed.
To save the recipe, select .
– The overview of the available
storage spaces is displayed.
Select the desired (empty) storage
space and confirm.
Enter the recipe name using the onscreen keypad and confirm by
pressing .
– The recipe is now saved.
– You are asked whether you wish to
start the recipe; if you do not wish
to start the recipe, go to the main
menu for the recipes.
Cancelling recipe entry/change
■
■
Select
in the overview of the set
steps.
To cancel the recipe entry, select «Yes».
– The menu for your own recipes or, if
a recipe from a recipe book was
changed, the menu for the recipe
book appears in the display.
Copying/changing a recipe
Each recipe – from the recipe book as well
as your own recipes – can be copied and
changed.
■
■
■
■
■
Select the desired recipe book or .
Select .
Choose a recipe.
– An overview of the steps in the
recipe is displayed.
If you wish to change the recipe: Either
choose the step you wish to change,
add a step using
or delete a step
using .
If you wish to change or add a step,
make the settings and confirm with .
– An overview of the steps in the
recipe is displayed.
■
■
To save the recipe, select .
Select storage space, enter the recipe
name and confirm by pressing .
– The amended recipe is now saved.
– A storage space that is already
being used can be overwritten.
– Recipes that have been amended
from recipe books are not saved in
the recipe book, but under
«Own recipes». The original recipe
remains in the corresponding recipe
book.
Deleting your own recipe
Any recipe in «Own recipes» can be
deleted.
■
■
■
Select in the own recipes menu.
Select the recipe to be cleared.
To clear the recipe, select «Yes».
– The recipe is cleared.
11
Notes and abbreviations
Ingredients
The ingredients listed in the recipes are
based on four people unless otherwise
stated.
Cooking time
The cooking time is calculated for the stated
accessory and may vary depending on the
accessory used. The cooking time stated is
only intended as a guide: depending on
your preference, you can make food softer
or more al dente (firm to the bite) by cooking
it for a longer or shorter period of time
respectively.
tbsp
tsp
l
dl
kg
g
knife tip
tablespoon
teaspoon
litre
decilitre
kilogram
gram
The recipes use the following abbreviations:
kt
12
Water, milk
Mustard
Salt
Oil
Flour
Jam
Honey
Butter
Baking powder
2g
5g
4g
5g
3g
3g
6g
6g
3g
3g
Level
teaspoon
9g
3g
15 g
12 g
13 g
12 g
7g
18 g
13 g
8g
6g
Level
tablespoon
6g
4g
–
11 g
8g
–
5g
14 g
12 g
10 g
7g
Heaped
teaspoon
17 g
11 g
–
26 g
24 g
–
15 g
36 g
26 g
18 g
13 g
Heaped
tablespoon
Quantities
Cinnamon
3g
Ingredients
Sugar
13
Saving energy when preparing a menu
Hot air allows food to be dried and preserved. Refer to the detailed information in
the EasyCook.
Desiccating/Drying
Uses and tips
A variety of food can be baked at the same
time using hot air. For example, a lasagne
and a flan can be prepared together at the
same temperature to save energy.
If the cooking times differ, stagger when you
put the food into the cooking space.
Baking
Whether you are making pizza, bread, biscuits or gratin, the right operating mode
helps you to achieve the perfect bake. Refer
to the detailed information in the EasyCook.
14
Soft roasting
How soft roasting functions
The
«Soft roasting» function allows
high-quality pieces of meat to be prepared
gently. You can select exactly when the
cooking process is complete, irrespective of
the weight and thickness of the meat. The
temperature is automatically regulated.
The cooking time can be set between 2½
and 4½ hours for
«Soft roasting
seared» and between 3½ to 4½ hours for
«Soft roasting with grill».
Tips for an optimal result
■
■
■
■
Weight of meat: 500–2,000 g
Meat food probe temperature: up to
90 °C
Meat thickness: at least 4 cm
Quality: lean, high-quality meat
– For
«Soft roasting with grill»,
marbled cuts of meat weighing
between 1,000 and 2,000 g can
also be used.
«Soft roasting seared»: Preparing the meat
■
■
■
■
■
■
■
■
Season or marinate the meat.
– Remove any marinade made with
herbs, mustard, etc. from the meat
before searing. These constituents
easily burn.
Salt the meat immediately before
searing.
Briefly sear the meat all over for no
longer than 5 minutes.
Then place the meat in a glass or porcelain dish.
Insert the food probe into the meat so
that the tip is in the centre of the thickest
part.
– The food probe must be inserted as
far into the middle of the meat as
possible to get a correct reading of
the food probe temperature. The
temperature inside the meat is
crucial for optimal results at the end
of cooking.
Put the wire shelf at level 2 and place
the dish on it.
Insert the food probe plug into the
socket.
Start
«Soft roasting seared», see
selecting and starting soft roasting.
Recommendation:
If you do not want to sear the meat until after
«Soft roasting seared» is complete, lower the
recommended food probe temperature by
around 3–4 °C.
15
Season or marinate the meat.
– Roll and tie up less compact cuts of
meat such as a boneless leg of
lamb so that the roast browns evenly under the grill.
– Remove traces of marinades made
with herbs, mustard, etc. from the
meat prior to «Soft roasting with
grill». These constituents easily burn.
Put the meat on the rotisserie spit and
insert the food probe into the rotisserie
spit or put the meat into the roasting
basket and position the food probe.
Put the baking tray, which has been
lined with aluminium foil, at level 1.
Place the rotisserie spit or roasting basket in the frame and push it right to the
back of the cooking space at level 3.
Secure the food probe to the frame and
plug into the socket.
Start soft roasting, see selecting and
starting soft roasting.
«Soft roasting with grill»: Preparing the
meat
■
■
■
■
■
■
16
Selecting and starting soft roasting
■
■
■
■
■
– The longer the meat is cooked, the more
tender and succulent it becomes.
– This is especially so for thicker cuts
of meat.
– Once the programme has started it
is no longer possible to change the
target temperature.
If the appliance is switched off, first
press the adjusting knob.
Press the
touch button.
Select .
Select the desired preparation method.
Select the desired type of meat.
Select the desired cut.
■
If the desired type of meat or cut cannot be
selected, select the
«Freely select meat
type» option.
■
For soft roasting with grill: Select the
desired degree of browning.
– The operating mode settings are
displayed.
– The recommended values are
displayed above the food probe
temperature and duration; the end
time calculated from these values is
displayed above End.
■
■
Adjust the recommended values as
required.
To start soft roasting, select .
– The food probe must be plugged
in.
– Soft roasting starts.
– The target food probe temperature
set and the current food probe temperature are displayed.
– The cooking time set and the
remaining cooking time are
displayed.
The appliance door must be closed during
operation.
17
Chuck of beef
Topside of beef
Shoulder of veal
Loin of veal thick end, loin
of veal kidney end
Fillet of veal
Cut of meat
seared
grill
grill
seared
seared
grill
seared
grill
seared
seared
seared
seared
seared
seared
grill
grill
seared
grill
seared
seared
seared
seared
Preparation
method
medium
rare
medium
medium
medium
medium
medium
medium
medium
medium
medium
medium
rare
medium
rare
medium
medium
medium
medium
medium
medium
medium
rare
Level of
doneness
65
67
63
78
80
80
65
72
72
68
68
63
57
53
57
53
75
78
78
72
72
63
62
58
Recommended food
probe temperature °C
Soft roasting table
Loin of pork thick end, loin
of pork kidney end
seared
medium
Leg of lamb
Shoulder of pork
Shoulder of beef
Sirloin or rib of beef
Fillet of beef
Rolled breast of veal
Neck of veal
Neck of pork
grill
18
19
Aperitif nibbles,
starters
B1
Calabrian-style peppers
Accessories: wire shelf, baking tray
Preparation: 30 minutes | Cooking: 18 minutes
Cut the peppers in quarters, remove the stalks, seeds and white membranes. Lay the
peppers on the wire shelf skin-side up.
Put the wire shelf at the topmost level in the cold cooking space. Put the lined baking tray
one level lower. Grill the peppers until their skins blister and char. Take the peppers out of
the cooking space and remove their skins.
For the filling, crush the feta with a fork, stir in the cream cheese and single cream, then
season with pepper to taste.
Spread the feta mixture evenly on the strips of pepper and then roll them up.
2 red peppers
50 g feta
50 g cream cheese, e.g. Philadelphia
1½ tbsp single cream
Coarsely ground pepper
1
2
3
test
4
Tip
If using courgettes instead, cut the stalks off the top, cut the courgettes into about 2.5 cm thick
slices, hollow them out a little, grill, fill with the feta mixture and garnish with diced peppers.
22
Cooking steps
1. Step
Grill level 4, 18 minutes
Aperitif nibbles, starters
23
B2
Spinach roulade with Sbrinz
Filling
Accessories: baking tray
Preparation: 1½ hours | Cooking: 10 minutes
Spinach base
200 g ricotta
100 g grated Sbrinz
1 clove of garlic, crushed
1 dl stiffly whipped full cream
Salt
Pepper
Mix the spinach together with the egg yolks and season. Beat the egg whites until stiff,
then fold them into the spinach mixture.
Cover the baking tray with baking paper, put the mixture on to it and spread into a
rectangle about 1 cm thick. Put the tray into the preheated cooking space. Bake.
Use the baking paper to roll the spinach base up, then leave to cool.
For the filling, mix the ricotta, Sbrinz, garlic and whipped cream together. Season the
mixture well and spread on to the rolled-out, cooled spinach base. Roll the spinach base
up and cut into slices around 1.5 cm thick.
500 g spinach, blanched, finely chopped, water
squeezed out
4 egg yolks
Salt
Pepper
Nutmeg
4 egg whites
11
1
2
3
4
test
Tip
The fresh spinach can be replaced with around 300 g of frozen leaf spinach. Defrost the
spinach and squeeze all the water out of it.
24
Cooking steps
1. Step
2. Step
3. Step
Preheat with top/bottom heat 200 °C
Introduce food
Top/bottom heat 200 °C, 10 minutes
Aperitif nibbles, starters
25
B3
Pork satay on lemongrass brochettes
Peanut sauce
Accessories: wire shelf, baking tray
Preparation: 40 minutes | Cooking: 18 minutes
Satay
1 tsp chilli, deseeded, finely chopped
1 clove of garlic, chopped
1 tsp oil
0.5 dl hoisin sauce
2 tbsp peanut butter
1 tsp tomato purée
1 tsp sugar
0.75 dl coconut milk
For the pork satay brochettes, mix all the ingredients together except for the lemongrass.
Knead by hand until it forms a compact mass.
Divide the minced meat mixture into 30 same-sized portions and shape into sausages
around the lemongrass stalks. Press very firmly so that the mixture sits compactly around
the stalks. Brush the minced meat mixture with a little oil.
Lay the brochettes on the wire shelf and put it at the topmost level in the cold cooking
space. Put the lined baking tray one level lower to collect the meat juices. Grill the
brochettes (step 1). After step 1, turn the brochettes and grill again (step 3). Serve hot
or lukewarm.
For the sauce, ground the chilli and garlic using a mortar and pestle, then mix together
with all the other ingredients.
500 g minced pork, extra lean
3 cloves of garlic, crushed
3 shallots, finely chopped
2 tbsp fish sauce
1 egg, whisked
2 tbsp cornflour
2 tsp red curry paste
½ tsp pepper
1 bunch of coriander, leaves pulled off from
stalks and finely chopped
15 stalks of lemongrass, halved lengthwise
3 tbsp olive oil
11
1
2
3
4
26
Cooking steps
1. Step
2. Step
3. Step
Grill level 4, 9 minutes
Turn
Grill level 4, 9 minutes
Aperitif nibbles, starters
27
B4
Grissini
Filling
Accessories: baking tray
Preparation: 1 hour 10 minutes | Cooking: 20 minutes
Dough
100 g Gorgonzola-mascarpone
1 pear, coarsely grated
25 g pistachios, chopped
Mix the flour, salt and yeast in a bowl, add the olive oil and water, then knead into a
smooth dough.
Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature (30–50 minutes) until double in volume.
For the filling, mix all the ingredients together.
On a floured work surface, roll out the dough into a rectangular shape about 5 mm thick.
Spread the filling on one half of the dough. Brush the edges with water. Fold the dough
together and gently roll out again with the rolling pin so that afterwards the breadsticks
are compact.
Cut the dough into 1–1.5 cm wide strips. Twist the strips two to three times, then place on
the lined tray. Put the tray into the preheated cooking space. Bake until golden brown.
250 g flour
1 tsp salt
10 g yeast
1 tbsp olive oil
1.5 dl water
11
1
2
3
4
5
28
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air 180 °C
Introduce food
Hot air 180 °C, 20 minutes
Aperitif nibbles, starters
29
B5
Stuffed mushrooms with salad
Mushrooms
Salad
Accessories: wire shelf, porcelain dish ⅓ GN
Preparation: 25 minutes | Cooking: 20 minutes
4 Prince mushrooms, (agaricus augustus), each
about 75 g
100 g cream cheese
50 g Mostbröckli, air-dried beef, finely diced
30 g Parmesan, grated
1 tsp rosemary needles, chopped
Salt
Pepper
11
Remove the stalks from the mushrooms, slice finely, season with salt and sauté without oil
in a frying pan. Allow to cool.
Mix the cream cheese with the rest of the ingredients, add the sautéed mushroom stalks,
mix, season and stuff the mushroom caps.
Put the mushrooms in the greased porcelain dish. Put the dish on the wire shelf in the cold
cooking space. Bake.
Wash the lettuce and cut the leaves into mouth-sized pieces. Halve and deseed the
grapes. For the dressing, mix the rest of the ingredients together. Toss the lettuce in the
dressing and arrange on plates. Serve with the mushrooms.
½ green oak leaf lettuce
½ red oak leaf lettuce
100 g blue grapes
100 g white grapes
1 tsp honey mustard
1 tsp honey, runny
2 tbsp herb infused vinegar
4 tbsp olive oil
Salt
Pepper
1
2
3
4
30
Cooking steps
1. Step
Hot air humid 220 °C, 20 minutes
Aperitif nibbles, starters
31
B6
Nut nibbles
Accessories: baking tray
Preparation: 15 minutes | Cooking: 25 minutes
Mix all the ingredients together except for the nuts. Add the nuts, mix together well so that
all the nuts are covered with a fine layer of spice.
Spread the nuts out evenly on a lined baking tray.
Put the tray into the preheated cooking space. Roast.
½ orange, zest
1 tsp salt
2 tbsp olive oil
3 tsp curry powder
1 tsp turmeric
1 kt of cayenne pepper
100 g almonds, whole, blanched
100 g cashew nuts, whole
100 g hazelnuts, whole
1
2
3
32
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air 150 °C
Introduce food
Hot air 150 °C, 25 minutes
Aperitif nibbles, starters
33
B7
Cheese and nut appetizers
Accessories: baking tray
Preparation: 50 minutes | Cooking: 25 minutes
For the dough, mix all the ingredients together except for the walnut halves and knead
into a smooth dough.
Form walnut-sized balls from the dough. Place the walnut halves on top and press down
well.
Space well apart on a lined tray. Put the tray into the preheated cooking space. Bake.
Serve lukewarm or cold.
150 g butter, soft
½ tsp salt
1 egg white, beaten
100 g walnuts, chopped
150 g Sbrinz, grated
100 g flour
½ tsp baking powder
140 g streaky bacon, very finely cut
Pepper
Paprika
20 walnut halves
1
2
3
test
Tip
Replace the Sbrinz and bacon with 50 g Schabziger (also called sapsago).
34
Cooking steps
1. Step
2. Step
3. Step
Preheat with top/bottom heat 180 °C
Introduce food
Top/bottom heat 180 °C, 25 minutes
Aperitif nibbles, starters
35
B8
Aperitif tongues
Topping
Accessories: baking tray
Preparation: 45 minutes | Cooking: 10 minutes
Strudel pastry
50 g crème fraîche
50 g bacon, finely chopped
50 g courgettes, cut in very fine strips
Salt
Pepper
For the strudel pastry, mix all the ingredients together and knead into a smooth dough.
Allow to rest for about 30 minutes in a bowl that has been rinsed with hot water.
Cut the dough into twelve pieces. On a lightly floured surface, roll out the dough into
long, thin, tongue-like shapes. Place on the lined baking tray, brush with crème fraîche
and scatter the rest of the ingredients on top.
Put the tray into the preheated cooking space and bake the tongues. Serve lukewarm or
cold.
150 g flour
½ tsp salt
1 egg
3 tbsp water
1 tbsp oil
11
1
2
3
test
Tip
A delicious alternative: for the topping, use one apple (coarsely grated), 50 g bacon (finely
chopped) and 50 g crème fraîche instead.
36
Cooking steps
1. Step
2. Step
3. Step
Preheat with top/bottom heat 220 °C
Introduce food
Top/bottom heat 220 °C, 10 minutes
Aperitif nibbles, starters
37
B9
Piccantini
Slices of bread
Accessories: baking tray
Preparation: 20 minutes | Cooking: 10 minutes
Spread
10 slices of toasting bread, plaited bread or
other bread types
Chives
Sauté the chopped onions and allow to cool. Cut the slices of ham and salami into small
squares. Mix all the ingredients for the spread together except for the grated cheese.
Cut the bread into slices about 1–1.5 cm thick. Spread each slice with a little of the ham
and salami spread. Place the piccantini on the lined baking tray and scatter the grated
cheese on top.
Put the tray into the preheated cooking space. Bake.
Garnish the piccantini with a sprinkling of chives before serving.
80 g onions, chopped
200 g sour single cream
160 g ham
80 g salami
80 g grated cheese
1 egg
20 g white flour
Salt
Pepper
Nutmeg
50 g grated cheese, for sprinkling
11
1
2
test
3
4
Tip
Piccantini are an ideal way to use up leftover bread.
38
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air 230 °C
Introduce food
Hot air 230 °C, 10 minutes
Aperitif nibbles, starters
39
Main courses
B10
Zander fillets with fresh herbs
Accessories: porcelain dish ⅓ GN, wire shelf
Preparation: 20 minutes | Cooking: 15 minutes
Season the zander fillets with salt, pepper and paprika.
Mix all the herbs with the lemon juice and lemon zest.
Spread three quarters of the herb mixture on the fish fillets. Fold the fillets over. Put the
fillets, the wide end facing up, into the greased porcelain dish and scatter over the rest
of the herbs. Pour on the liquid butter and the white wine.
Put the dish on the wire shelf in the cold cooking space. Bake.
4 zander fillets, each 160 g
Salt
Pepper
Paprika powder
½ bunch of parsley, finely chopped
½ bunch of chervil, finely chopped
½ bunch of basil, finely chopped
1 unwaxed lemon, grated zest and juice
30 g butter, liquid
1.5 dl white wine
1
2
3
4
42
Cooking steps
1. Step
Top/bottom heat 220 °C, 15 minutes
Main courses
43
B11
Fish fillets on a bed of creamed potatoes
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 40 minutes | Cooking: 55 minutes
Sauce
200 g crème fraîche
2 tbsp full-fat quark
1 dl cream
0.5 dl bouillon
0.5 dl white wine
1 tbsp lemon juice
1 bunch of basil, finely chopped
1½ tsp lemon pepper
Salt
Peel and dice the potatoes (about 1 × 1 cm in size). Put the potatoes into the porcelain
dish.
For the sauce, mix all the ingredients together well and pour over the potatoes. Put the
dish on the wire shelf in the cold cooking space. Bake (step 1).
Drizzle the fillets of fish with lemon juice, season and leave to marinate for about
30 minutes.
Lay the fish on top of the creamed potatoes and continue baking (step 3).
800 g potatoes, waxy
600 g fish fillets, e.g. cod, white fish, sole
Salt
Pepper
1½ tbsp lemon juice
1
2
3
4
44
Cooking steps
1. Step
2. Step
3. Step
Hot air humid 200 °C, 40 minutes
Add ingredients
Hot air humid 200 °C, 15 minutes
Main courses
45
B12
Chicken wings with raita
Tandoori chicken wings
Raita
Accessories: wire shelf, baking tray
Preparation: 2 hours | Cooking: 35 minutes
4 tbsp tandoori paste
12 tbsp natural yogurt
2 tbsp lemon juice
12 chicken wings
Mix all the ingredients together for the chicken wing marinade. Marinate the chicken
wings generously in it and leave to chill in the refrigerator for at least 2 hours.
Spread the chicken wings out on the wire shelf and put it at the topmost level in the
cooking space. Put a lined tray one level lower to collect the meat juices. Grill the
chicken wings (step 1). After step 1, turn over the chicken wings and grill again (step 3).
For the raita, mix all the ingredients together well and chill.
180 g natural yogurt
½ cucumber, very finely cut
1 tbsp sugar
1 tbsp lemon juice
1 peperoncino, deseeded, finely chopped
Salt
11
1
2
test
3
Tip
Serve with naan or rice.
The tandoori paste is available in retail stores and Asian shops.
The raita can also be made with grated cucumber. Do not mix the grated cucumber immediately with the other ingredients as it draws out water. Just before serving, drain off the water
and mix with the other ingredients.
46
Cooking steps
1. Step
2. Step
3. Step
Grill level 2, 20 minutes
Turn
Grill level 2, 15 minutes
Main courses
47
B13
Mediterranean chicken
Accessories: baking tray
Preparation: 20 minutes | Cooking: 30 minutes
To prepare the chicken, cut out the backbone, break the breastbone and press the
chicken down flat. Marinate well in the seasoning and olive oil.
Wash and prepare the potatoes and vegetables, then cut into pieces (potatoes about
1 cm and vegetables about 2 cm). Marinate in the oil, rosemary sprigs and seasoning.
Place the vegetables on the lined tray. Lay the chicken on top of the vegetables. Put the
tray into the cold cooking space. Bake.
1 chicken, score the back of the chicken
800 g potatoes
1 yellow pepper
2 red peppers
4 courgettes
2 onions
Olive oil
2 sprigs of rosemary
Seasoning
1
2
3
test
Tip
Serve with a dip of crème fraîche, herb and garlic.
48
Cooking steps
1. Step
Hot air humid 200 °C, 30 minutes
Main courses
49
B14
Meat loaf
Breadcrumb coating
Accessories: wire shelf, porcelain dish ⅓ GN
Preparation: 30 minutes | Cooking: 1 hour
Meat loaf
6 tbsp breadcrumbs
2½ tbsp oil
Mix the ingredients for the meat loaf together and season generously. Shape the mixture
into a long loaf, put it into the greased porcelain dish and smooth the top using a little
water.
Mix the breadcrumbs and the oil together, spread evenly over the meat loaf and press
down firmly. Put the dish on to the wire shelf in the cold cooking space. Bake.
600 g minced beef
100 g veal sausage meat
1 carrot, grated
4 tbsp durum wheat semolina
1 tbsp breadcrumbs
1 egg, whisked
1 onion, finely diced
1 clove of garlic, crushed
1 bunch of chives, finely chopped
1 bunch of parsley, leaves pulled off from stalks
and finely chopped
1 tbsp capers
Pepper
Thyme, marjoram, rosemary
11
1
2
50
Cooking steps
1. Step
Hot air humid 220 °C, 1 hour
Main courses
51
B15
Roast pork with dried fruit
Accessories: wire shelf, casserole with lid
Preparation: 1¼ hours | Cooking: 1¾ hours
Mix the salt, pepper and mustard and marinate the meat in it. Allow the marinade to
infuse the meat for about 1 hour.
Put the meat in the casserole and sear on all sides. Quench with the wine, meat bouillon
and cream, then add the dried fruit. Put the casserole with lid on to the wire shelf in the
cold cooking space. Cook.
1 tsp salt
Pepper
2 tbsp coarse-grain mustard
1 kg roast pork
1 dl white wine or apple juice
0.5 dl meat bouillon
2 dl full cream
200 g dried fruit, apricots, pears, plums
1
2
52
Cooking steps
1. Step
Top/bottom heat 150 °C, 1¾ hours
Main courses
53
B16
Russian ragout
Accessories: wire shelf, casserole with lid
Preparation: 30 minutes | Cooking: 1¾ hours
Sear the meat in batches, take out and season. Put the meat, beetroot, garlic, sage,
bouillon and red wine in the casserole and cover with the lid. Put the casserole on to
the wire shelf in the cold cooking space and braise the meat.
Mix the crème fraîche and horseradish and spoon it over the ragout just before serving.
600 g beef for ragout
Clarified butter
Salt, pepper, paprika
2 beetroots, raw, peeled, diced
4 cloves of garlic, quartered
1 sprig of sage
3.5 dl beef bouillon
3 dl red wine
Ground cloves
200 g crème fraîche
1 tsp horseradish, freshly grated or from a tube
1
2
54
Cooking steps
1. Step
Hot air humid 200 °C, 1¾ hours
Main courses
55
B17
Ham wrapped in bread dough
Accessories: baking tray
Preparation: 2 hours | Cooking: 1 hour
Mix the flour, water, yeast, butter and salt and knead into a smooth dough. Place the
dough in a bowl, cover with a damp cloth and allow to proof at room temperature for
1 hour until double in volume.
Put a piece of dough (about 100 g) for the eyes, snout, ears and curly tail to one side.
Roll out the rest of the dough to the size of the ham, then wrap it around the ham. Place
the wrapped ham on the lined tray. Leave a small hole at the back to allow steam to
escape.
Thinly roll out the rest of the dough, then form the curly tail and, using a cutter, cut out the
snout, eyes and ears. Dust the wrapped ham with flour, brush the snout, eyes and ears
with water and stick to the body.
Put the tray into the cold cooking space. Bake.
400 g dark wheat flour
2.5 dl water
¼ yeast cube
25 g butter
1 tsp salt
800 g cooked, smoked rolled ham, joint
1
2
3
test
4
Tip
Serve with homemade potato salad.
56
Cooking steps
1. Step
Hot air 180 °C, 1 hour
Main courses
57
B18
Braising steak with vegetables
Accessories: cast iron pot with lid, baking tray
Preparation: 40 minutes | Cooking: 2 hours
Mix the mustard with the salt, pepper and paprika, then brush the slices of braising steak
with it. Wrap a rasher of bacon around each slice of braising steak.
Sear the braising steak briefly in oil.
Layer the braising steak, courgettes, onions, champignons and apple in the cast iron pot.
Dissolve the cube of vegetable bouillon in water, mix with the plum tomatoes, then spread
over the top. Sprinkle over the rosemary and cover the cast iron pot with the lid. Put the
pot into the cold cooking space. Braise.
After braising, stir the mustard into the sauce and season to taste.
8 slices of braising steak
3 tbsp mustard, for brushing the meat
Salt
Pepper
Paprika
8 rashers of streaky bacon
1 tbsp oil
3 small courgettes, cut into at least 1 cm thick slices
2 onions, halved, in rings
200 g champignons, sliced
1 apple, cut into wedges
1 cube of vegetable bouillon
1 dl water
400 g plum tomatoes
1 sprig of rosemary
2 tsp coarse-grain mustard
1
2
3
test
4
Tip
Serve with potato wedges. Spread the wedges over the baking tray and put into the cooking
space for the last 30 minutes.
58
Cooking steps
1. Step
Top/bottom heat 160 °C, 2 hours
Main courses
59
B19
Mexican tortilla baskets
Filling
Accessories: 8 dessert bowls, baking tray
Preparation: 25 minutes | Cooking: 10 minutes
Tortilla baskets
11
8 mini flour tortillas, soft
2 tbsp water
Brush both sides of the tortillas with water, place in the dessert dishes and shape into
baskets. Put the dessert dishes with the tortillas on to the tray. Put the tray into the cold
cooking space. Bake.
For the filling, heat the rapeseed oil in a pan and sear the minced meat well. Add the
onion and garlic and sauté briefly. Add the sweet peppers and peperoncino and stir-fry.
Add the chilli powder, paprika powder and tomato purée. Allow to simmer on a low heat
for about 5 minutes. Add the sweetcorn at the end.
Arrange the tortilla baskets on a plate and fill with the minced meat mixture.
2 tbsp rapeseed oil
400 g minced beef
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 red pepper, cut into strips
1 green pepper, cut into strips
1 peperoncino, deseeded and cut into rings
1 tbsp chilli powder
2 tbsp paprika powder
3 tbsp tomato purée
3 tbsp sweetcorn
Salt, pepper
1
2
test
3
Tip
Serve with salad and crème fraîche.
60
Cooking steps
1. Step
Hot air 180 °C, 10 minutes
Main courses
61
B20
Meat pie
Pastry
Filling
Accessories: spring form tin Ø 26 cm, wire shelf
Preparation: 1¼ hours | Cooking: 40 minutes
350 g flour
1¼ tsp salt
6 tbsp cold water
2 eggs
2 tbsp oil
11
For the pastry, mix all the ingredients together and knead until smooth.
For the filling, gently heat the oil in a fry pan, add the onion and sweet peppers and briefly sauté. Mix the vegetables, garlic and sultanas into the minced meat. Season the filling.
Line a greased spring form tin with two thirds of the pastry. Prick the base several times
with a fork. Spread the filling over the base. Fold the edges of the pastry over the filling.
From the rest of the pastry, put a little to the side for decorating the pie and on a floured
work surface roll out the remaining pastry into a round the size of the spring form tin.
Brush the edges of the pastry with egg white and lay the lid over the filling. Press the
edges together firmly to seal. Pierce the lid several times with a fork. Decorate the pie
with the pastry that is left. Mix the egg yolk and oil and brush the pie with it. Put the
spring form tin on to the wire shelf in the cold cooking space. Bake.
3 tbsp oil
2 onions, chopped
1 red pepper, finely diced
1 green pepper, finely diced
2 cloves of garlic, crushed
100 g sultanas
500 g mixed minced meat
1½ tsp salt
½ tsp seasoning
Pepper
½ tsp curry powder
1 egg white
1 egg yolk
A little oil
1
2
3
test
Tip
This is delicious served with a tomato sauce and salad.
62
Cooking steps
1. Step
Top/bottom heat 200 °C, 40 minutes
Main courses
63
Accompaniments
B21
Aubergine gratin
Accessories: porcelain dish ½ GN
Preparation: 15 minutes | Cooking: 30 minutes
Crush the plum tomatoes with a fork. Stir in the garlic, herbs and olive oil and season with
salt and pepper to taste.
Top and tail the courgettes and cut into 1 cm thick slices.
Spread a little tomato sauce in the bottom of the greased porcelain dish. Lay half of the
slices of aubergine in the dish, then cover with the remaining tomato sauce. Lay the rest of
the aubergine slices on top. Sprinkle with cheese. Put the dish on to the wire shelf in the
cold cooking space. Bake.
400 g plum tomatoes, stalks removed
1 clove of garlic, crushed
Oregano
Thyme
1 tbsp olive oil
Salt
Pepper
2 aubergines
100 g grated cheese
1
2
3
66
Cooking steps
1. Step
Hot air humid 200 °C, 30 minutes
Accompaniments
67
B22
Autumn lasagne
Sauce
Lasagne
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 40 minutes | Cooking: 40 minutes
2.5 dl single cream
1 dl white wine
0.5 dl vegetable bouillon
2 tsp curry powder
Salt
Pepper
11
For the sauce, mix the single cream, white wine and vegetable bouillon together and
season with the curry powder, salt and pepper.
Pour a little sauce in the bottom of the greased porcelain dish, then layer the ingredients
as follows: a layer of lasagne sheets, a third of the pumpkin slices and apple slices, the
chopped nuts and Parmesan, a quarter of the sauce. Repeat this twice, then pour over the
rest of the sauce. Lay the slices of Brie on top. Put the dish on the wire shelf in the cold
cooking space. Bake.
10 dry sheets of lasagne, not pre-cooked
600 g fruity pumpkin, peeled, deseeded,
cut into 2–3 mm thin slices
200 g apples, peeled, quartered, cored,
cut into 2–4 mm thin slices
100 g walnuts, coarsely chopped
50 g grated Parmesan
200 g Brie, cut into slices
1
2
test
Tip
Courgettes can be used in place of pumpkin.
68
Cooking steps
1. Step
Top/bottom heat humid 220 °C, 40 minutes
Accompaniments
69
B23
Polenta slices
Accessories: baking tray
Preparation: 30 minutes | Cooking: 20 minutes
For the polenta, bring the milk, bouillon, salt, garlic and butter to the boil. Add the maize
semolina, stirring continuously, and cook until the mixture becomes thick.
Spread the polenta out (about 7 mm deep) on the lined tray. Mix the crème fraîche and
the egg together, season and spread on the polenta. Lay the strips of bacon evenly on
top. Put the tray into the cold cooking space. Bake.
4 dl milk
4 dl bouillon
1½ tsp salt
1 clove of garlic, crushed
50 g butter
200 g maize semolina, fine
200 g crème fraîche
1 egg
Pepper
Salt
Paprika
100 g streaky bacon, finely chopped
1
2
70
Cooking steps
1. Step
2. Step
Top/bottom heat 200 °C, 15 minutes
Grill level 4, 5 minutes
Accompaniments
71
B24
Sweet potatoes with a nectarine and
mustard dip
Nectarine and mustard dip
Accessories: baking tray
Preparation: 40 minutes | Cooking: 35 minutes
Sweet potatoes
1 nectarine
½ bunch of dill
100 g crème fraîche
1 tbsp mustard
1½ tbsp lemon juice
Herb salt
Peel the sweet potatoes and cut into about 2 cm thick wedges. Marinate in oil, salt,
pepper and paprika and place in the lined tray. Put the tray into the cold cooking space.
Bake.
For the nectarine-mustard dip, pour hot water over the nectarine, skin, stone and purée.
Finely chop the dill and stir all the ingredients together.
800 g sweet potatoes
3 tbsp rapeseed oil
Salt
Pepper
Paprika
11
1
2
72
Cooking steps
1. Step
Hot air 200 °C, 35 minutes
Accompaniments
73
B25
Potato and leek gratin
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 30 minutes | Cooking: 45 minutes
Sauce
1 egg
180 g sour single cream
1.5 dl milk
100 g grated cheese
Salt
Pepper
Nutmeg
2 tbsp pumpkin seeds
Cut the leeks into 1 cm thick slices. Peel the potatoes and cut into thin slices.
For the sauce, mix the egg, sour single cream, milk and cheese together and season.
Put the potato, leek and sauce into the greased dish and mix together. Scatter over the
pumpkin seeds. Put the dish on the wire shelf in the cold cooking space. Bake.
250 g pale leeks
1 kg mealy potatoes
1
2
3
test
Tip
Substitute half the potatoes with pumpkin.
74
Cooking steps
1. Step
2. Step
Top/bottom heat humid 220 °C, 30 minutes
Top/bottom heat humid 200 °C, 15 minutes
Accompaniments
75
B26
Lentil and Swiss chard gratin
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 30 minutes | Cooking: 50 minutes
Sauce
2 dl milk
3 dl thickened cream for making sauces
1 clove of garlic, crushed
1 tsp salt
1 tbsp curry powder
Pepper
150 g Emmental/Gruyère, grated
Blanch the Swiss chard in boiling water for 1–3 minutes, pour the water off, plunge into
cold water and drain.
Mix the Swiss chard, lentils and onion, season and put in the greased porcelain dish.
For the sauce, stir the milk, cream, garlic and seasoning together, then pour over the
lentils. Sprinkle with the grated cheese.
Put the dish on the wire shelf in the cold cooking space. Bake.
500 g Swiss chard, leaves and stalks cut into
2 cm wide strips
150 g red lentils
1 onion, chopped
1
2
3
4
76
Cooking steps
1. Step
Hot air humid 180 °C, 50 minutes
Accompaniments
77
B27
Savoury bread pudding
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 1¼ hours | Cooking: 35 minutes
Sauce
0.5 dl cream
100 g tomato purée
3 dl milk
3 eggs
Italian herb mix
Garlic powder
Pepper
Salt
Cut the bread rolls and tomatoes into ½ cm thick slices. Lay half of the slices of bread roll
in the greased porcelain dish and scatter over the diced ham, well-seasoned slices of
tomato, half the raclette cubes and basil. Cover with the remaining slices of bread roll
and drizzle with olive oil.
For the sauce, mix all the ingredients together, season to taste, pour into the dish and
scatter over the remaining raclette cubes.
Put the dish on the wire shelf in the cold cooking space. Bake.
5 bread rolls, stale
150 g tomatoes
75 g diced ham
90 g raclette cubes
5 g basil
40 g olive oil
1
2
test
3
Tip
Replace the ham with diced bacon and add finely chopped strips of chilli to the sauce.
78
Cooking steps
1. Step
Hot air 180 °C, 35 minutes
Accompaniments
79
B28
Pasta nests
Accessories: baking tray
Preparation: 40 minutes | Cooking: 25 minutes
Cook the pasta in plenty of water and then rinse under cold water. Salt the water well as
some of the flavour is lost through rinsing under cold water.
Mix all the ingredients together and season well.
Make medium-sized nests (about Ø 7 cm) with the pasta and place on a lined tray.
Sprinkle over a little Parmesan. Put the tray into the cold cooking space. Bake.
250 g pasta, ribbon pasta or spaghetti
2 carrots, cut into long, very fine strips
2 courgettes, cut into long, very fine strips
100 g air-dried ham, cut into fine strips
1 tbsp sunflower oil
Salt
Pepper
Paprika
4 tbsp Parmesan, grated
1
2
3
80
Cooking steps
1. Step
Hot air 180 °C, 25 minutes
Accompaniments
81
Vegetables
B29
Ratatouille
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 1½ hours | Cooking: 40 minutes
Top, tail and dice the aubergines and courgettes. Cut the sweet peppers in half, remove
the stalks, seeds and white membranes, then cut into small squares.
Put the plum tomatoes in the dish, then spread over the diced aubergines and courgettes,
and lastly the squares of sweet pepper. Scatter the onions and garlic on top and season
with salt, pepper and thyme. Scatter the chilli strips, bay leaf, clove, sage leaves and
stripped rosemary leaves over the top, then drizzle with olive oil. For best results, layer the
ingredients in this order.
Put the dish on the wire shelf in the cold cooking space. Cook.
Take the dish out of the cooking space. Remove the bay leaf and clove. Allow to stand
for 5 minutes. Stir through and serve.
250 g aubergines
250 g courgettes
250 g red peppers
400 g plum tomatoes, tinned, stalks removed,
plum tomatoes crushed
100 g onions, finely diced
2 cloves of garlic, sliced
Salt
Pepper
Thyme
½ red chilli pepper, deseeded, cut into strips
1 bay leaf
1 clove
1 small sprig of rosemary
3 sage leaves
3 tbsp olive oil
1
2
3
4
84
Cooking steps
1. Step
Hot air humid 160 °C, 40 minutes
Vegetables
85
B30
Baked vegetables
Accessories: baking tray
Preparation: 20 minutes | Cooking: 30 minutes
Cut the fennel and onions into eighths lengthwise. Prepare the courgettes, beetroot,
celery and carrots and cut into large pieces. Prepare and quarter the champignons.
Marinate the vegetables (all but the beetroot) in oil, salt and pepper and spread out on
the lined tray. Marinate the beetroot separately and put it also on the tray. Put the tray
into the cold cooking space. Bake.
2 fennel bulbs
2 onions
2 courgettes
1 beetroot, raw
1 small stick of celery
2 carrots
6 champignons
Olive oil
Salt
Pepper
1
2
86
Cooking steps
1. Step
Hot air humid 220 °C, 30 minutes
Vegetables
87
B31
Colourful vegetable tray bake with
meatballs
Accessories: baking tray
Preparation: 40 minutes | Cooking: 25 minutes
Meatballs
½ slice of toasting bread
100 g minced meat
1 small onion, finely chopped
1 clove of garlic, finely chopped
1 egg yolk
Salt, pepper, meat seasoning mix
Mix the courgette, sweet pepper, onion, herbs and olive oil together well. Season with
salt and pepper. Spread out on a lined tray.
For the meatballs, cut the crusts off the bread and then cut it finely. Mix with the remaining
ingredients and knead into a smooth dough. Using your fingers, make small balls about
1 cm in diameter.
Scatter the meatballs and feta over the vegetables. Put the tray into the cold cooking
space. Bake.
600 g courgettes, cut into pieces
2 sweet peppers, cut into pieces
1 onion, coarsely chopped
1 bunch of mixed herbs, parsley, thyme, basil,
rosemary, finely chopped
3 tbsp olive oil
Salt
Pepper
200 g feta
1
2
3
test
Tip
Goes well with tzatziki and baked potatoes.
Serve with grilled lamb chops in place of meat balls.
88
Cooking steps
1. Step
Top/bottom heat 200 °C, 25 minutes
Vegetables
89
B32
Baked fennel
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 35 minutes | Cooking: 15 minutes
Trim and halve the fennel. Steam the fennel or, alternatively, cook in a little boiling water
until soft. Then put it in the greased porcelain dish.
Crush the feta with a fork, mix with the crème fraîche and season with salt, pepper and
oregano. Spread the feta mixture over the fennel halves and scatter the chopped sweet
pepper on top. Put the dish on the wire shelf in the preheated cooking space. Bake.
4 fennel bulbs, medium-sized
100 g feta
2 tbsp crème fraîche
Salt
Pepper
Oregano
1 red pepper, very finely chopped
1
2
90
Cooking steps
1. Step
2. Step
3. Step
Preheat with top/bottom heat 220 °C
Introduce food
Top/bottom heat 220 °C, 15 minutes
Vegetables
91
B33
Sweet peppers stuffed with bacon and bread
4 sweet peppers
0.5 dl white wine
1 dl vegetable bouillon
Sauce
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 25 minutes | Cooking: 30 minutes
Filling
11
Halve the sweet peppers lengthwise, then remove the seeds and white membranes.
Mix the ingredients for the filling together and season with salt and pepper to taste.
Stuff the sweet peppers with the bacon and bread mixture. Pour the white wine and
vegetable bouillon into the porcelain dish. Place the peppers in the dish. Put the dish
on the wire shelf in the cold cooking space. Bake.
1 bread roll, finely diced
150 g diced bacon
½ bunch of chives, finely chopped
½ bunch of parsley, leaves pulled off from stalks,
finely chopped
½ bunch of basil, finely chopped
150 g crème fraîche
1 small onion, finely diced
1 clove of garlic, crushed
1 tbsp olive oil
Salt
Pepper
1
2
3
92
Cooking steps
1. Step
Hot air 180 °C, 30 minutes
Vegetables
93
B34
Gratinated pumpkin with papaya
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 25 minutes | Cooking: 25 minutes
Peel the pumpkin, remove the seeds and scoop out the soft flesh. Dice the pumpkin.
Sauté the onion and pumpkin in the oil, season, deglaze with white wine and leave to
cook until reduced by half. Add the cream and then put everything together in the
greased porcelain dish.
Peel the papaya, cut into half lengthwise, remove the seeds, dice and mix into the
pumpkin.
Sprinkle over the Cheddar. Put the dish on the wire shelf in the cold cooking space. Bake.
700 g pumpkin, e.g. butternut
2 onions, cut into strips
1 tbsp olive oil
½ tsp mace
2 tsp salt
Pepper
1 dl white wine
2 dl single cream for making sauces
2 papaya, diced
150 g Cheddar, coarsely grated
1
2
3
4
94
Cooking steps
1. Step
Hot air 220 °C, 25 minutes
Vegetables
95
Desserts
B35
Steamed dumplings
Sauce
Accessories: porcelain dish ½ GN, wire shelf
Preparation: 2 hours | Cooking: 30 minutes
Dough
2 dl milk
3 tbsp sugar
30 g butter
11
Mix the flour, sugar and yeast together, add the lukewarm milk, butter and salt, then
knead to a smooth dough. Place the dough in a bowl, cover with a damp cloth and
allow to proof at room temperature for 1–1½ hours until double in volume.
Divide the dough into eight same-sized portions, shape into balls and place in the
greased porcelain dish. Allow to proof for another 10 minutes.
For the sauce, heat the milk, sugar and butter, pour half the mixture between the balls. Put
the dish on the wire shelf in the preheated cooking space. Bake (step 3).
After completing step 3, pour the rest of the sauce between the balls and finish baking
(step 5).
500 g white flour
30 g sugar
1 yeast cube
2.5 dl lukewarm milk
50 g liquid butter
1 tsp salt
1
2
3
4
98
Cooking steps
1. Step
2. Step
3. Step
4. Step
5. Step
Preheat with top/bottom heat humid 180 °C
Introduce food
Top/bottom heat humid 180 °C, 15 minutes
Add sauce
Top/bottom heat humid 180 °C, 15 minutes
Desserts
99
B36
Red wine cake
Accessories: cake tin about 28 cm, wire shelf
Preparation: 20 minutes | Cooking: 1 hour
Beat the butter, sugar and salt until pale and fluffy, then add the eggs and beat until the
mixture has a creamy consistency. Mix in the other ingredients.
Turn the mixture into the prepared tin. Put the cake tin on the wire shelf in the preheated
cooking space. Bake.
200 g soft butter
200 g sugar
1 pinch of salt
3 eggs
1 dl red wine
200 g white flour
2 tsp baking powder
1 pinch of ground cinnamon
½ tsp cocoa powder
60 g chocolate sprinkles
80 g chocolate cubes
1
2
100
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air 160 °C
Introduce food
Hot air 160 °C, 1 hour
Desserts
101
B37
Lime macaroons
Lime buttercream
Accessories: 2 baking trays
Preparation: 2 hours | Cooking: 22 minutes
Macaroon halves
2 egg whites
100 g sugar
170 g very soft butter
1 lime, juice
11
Beat the egg whites together with the salt until stiff. Add the granulated sugar and food
colouring.
Sift the icing sugar into a bowl and add the almonds. Mix well so that there are no lumps.
Carefully fold the icing sugar and almond mixture together with the lime juice and zest,
spoon by spoon, into the stiff egg whites.
Spoon the mixture into a piping bag and pipe about 40 small mounds (each about 3 cm
in diameter) on the two lined trays. Put the trays into the preheated cooking space. Bake.
For the buttercream, beat the egg whites and sugar over a warm bain-marie for about
4 minutes and afterwards without the bain-marie for a further 5 minutes until the sugar
dissolves. Continue beating the egg white mixture – if possible using a stand mixer – and
gradually add the soft butter and lime juice.
Turn over half the macaroons when cool. Using a piping bag, pipe a little filling on top of
each one, then place a second macaroon on top and gently press together.
3 egg whites
1 pinch of salt
30 g granulated sugar
Food colouring
200 g icing sugar
110 g blanched almonds, ground
1 lime, zest and juice
1
2
3
4
5
102
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air 140 °C
Introduce food
Hot air 140 °C, 22 minutes
Desserts
103
B38
Banana and walnut muffins
Icing
Accessories: baking tray, 12 muffin cups
Preparation: 30 minutes | Cooking: 25 minutes
Muffins
100 g icing sugar
2 tbsp lemon juice
30 g walnuts, coarsely chopped
3 tbsp brown sugar
11
For the dough, purée the banana with the lemon juice. Add the rest of the ingredients and
mix to form a smooth dough.
Put the muffin cups on to the baking tray. Put the dough into the muffin cups. Put the tray
into the preheated cooking space. Bake.
For the icing, mix the icing sugar with the lemon juice until smooth and then drizzle over
the cooled muffins. Garnish with chopped walnuts and brown sugar.
1 medium banana, chopped
1 lemon, grated zest and juice
100 g walnuts, finely chopped
250 g flour
2½ tsp baking powder
½ tsp bicarbonate of soda
1 pinch of salt
0.8 dl oil
170 g brown sugar
1 egg
2.5 dl buttermilk
1 vanilla pod, scraped
1
2
3
104
Cooking steps
1. Step
2. Step
3. Step
Preheat with top/bottom heat 180 °C
Introduce food
Top/bottom heat 180 °C, 25 minutes
Desserts
105
B39
Stuffed peaches
Accessories: porcelain dish ⅓ GN, wire shelf
Preparation: 30 minutes | Cooking: 25 minutes
Skin the peaches by scalding in boiling water, then plunging in cold water and peeling.
Halve and stone the peaches.
Place the peach halves in the porcelain dish cut-side up.
Beat the egg whites together with the salt until stiff. Gradually add the sugar and continue
beating. Fold in the ground almonds. Spread the almond mixture over the peach halves
and sprinkle with flaked almonds. Put the dish on the wire shelf in the cold cooking space.
Bake.
2 ripe peaches
1 egg white
1 pinch of salt
50 g sugar
50 g ground almonds
2 tbsp flaked almonds
1
2
3
106
Cooking steps
1. Step
Top/bottom heat 200 °C, 25 minutes
Desserts
107
B40
Quark soufflé with fruit
Accessories: soufflé dish Ø 25 cm, wire shelf
Preparation: 25 minutes | Cooking: 45 minutes
Depending on the type and size of fruit being used, peel and chop up the fruit.
Mix the full-fat quark, egg yolks, sugar, vanilla sugar, cornflour, lemon zest and wheat
semolina until smooth. Beat the egg whites together with the salt until stiff and fold into the
quark mixture. Mix in the fruit.
Turn the mixture into a buttered dish. Put the dish on the wire shelf in the preheated cooking space. Bake.
250 g fruit
500 g full-fat quark
3 egg yolks
50 g sugar, depending on type of fruit
1 sachet of vanilla sugar
6 tbsp cornflour
1 untreated lemon, grated zest
1 tbsp wheat semolina
3 egg whites
1 pinch of salt
1 tbsp butter
1
2
3
108
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air humid 160 °C
Introduce food
Hot air humid 160 °C, 45 minutes
Desserts
109
B41
Animal biscuits
Decoration
Accessories: 2 baking trays
Preparation: 50 minutes | Cooking: 15 minutes
Biscuits
Smarties
Chocolate, melted
Icing, different colours
11
For the biscuits, beat the butter, sugar, vanilla sugar and egg until fluffy. Mix the flour and
baking powder and stir into the mixture. Gently mix in the cornflakes and chocolate
cubes.
Make small balls from the dough and press flat, creating biscuits with a diameter of about
6 cm. Place the biscuits on the two lined trays and put them into the preheated cooking
space. Bake.
After baking, allow to cool and then decorate them as you like with animal faces (see
image).
100 g butter, soft
90 g sugar
½ sachet of vanilla sugar
1 egg
175 g flour
1 tsp baking powder
80 g cornflakes
60 g chocolate cubes
1
2
3
110
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air 175 °C
Introduce food
Hot air 175 °C, 15 minutes
Desserts
111
B42
Butter cake
Topping
Accessories: baking tray
Preparation: 15 minutes | Cooking: 20 minutes
Dough
125 g butter
350 g sugar
1 sachet of vanilla sugar
4 tbsp milk
200 g almonds, flaked
For the dough, mix all the ingredients together and spread out on a lined tray. Put the
tray into the preheated cooking space. Bake (step 3).
For the topping, gently melt the butter, sugar, vanilla sugar and milk and mix with the
almonds. Spread over the half-baked cake and finish baking (step 5).
4 dl full cream
400 g sugar
1 sachet of vanilla sugar
4 eggs
550 g flour
1 sachet of baking powder
11
1
2
112
Cooking steps
1. Step
2. Step
3. Step
4. Step
5. Step
Proheat with top/bottom heat 180 °C
Introduce food
Top/bottom heat 180 °C, 10 minutes
Add ingredients
Top/bottom heat 180 °C, 10 minutes
Desserts
113
B43
Cereal bars
Accessories: baking tray
Preparation: 40 minutes | Cooking: 25 minutes
Bars
Spread the oats, seeds and nuts out evenly over the lined baking tray. Put the baking tray
into the preheated cooking space. Roast (step 3). Allow to cool completely.
Cut the dried fruit into small pieces (about ½ cm squares) and mix with the roasted
ingredients. Bring the cane sugar and the butter to the boil, remove from the heat and stir
in the honey. Continue to stir until the cane sugar dissolves. Pour this mixture over the other
ingredients and immediately stir in with a wooden spoon.
Spread the mixture out evenly on a baking tray that is lined with baking paper and cover
with a second piece of baking paper. Firmly press flat with a second tray to create a
smooth, even surface (about 7 mm thick). Remove the top sheet of baking paper. Put the
tray into the cooking space while still warm. Bake (step 6).
After baking, firmly press the mixture down flat again (as described above) and allow to
cool to room temperature. Leave to stand in the refrigerator for 2–3 hours before cutting
up. Turn out of the tray for cutting up. Using a knife, cut up into equal-sized bars.
300 g rolled oats
100 g sunflower seeds
100 g hazelnuts, coarsely chopped
75 g sesame seeds
75 g linseed
150 g apricots, dried
70 g cranberries, dried
70 g figs, dried
70 g pineapple, dried
70 g mango, dried
200 g cane sugar
175 g butter
85 g honey
1
2
3
4
test
Tip
The seeds, nuts and dried fruit can be substituted like for like according to preference.
114
Cooking steps
1. Step
2. Step
3. Step
4. Step
5. Step
6. Step
Preheat with hot air 200 °C
Introduce food
Hot air 200 °C, 10 minutes
Prepare
Introduce food
Hot air 200 °C, 15 minutes
Desserts
115
B44
Bread and apple pots
Flan
2 dl milk
1 vanilla pod
10 g cornflour
1 egg
40 g sugar
2 dl cream
Vanilla sauce
Accessories: 6 flan dishes Ø 8 cm, wire shelf, round cutter Ø 8 cm
Preparation: 45 minutes | Cooking: 25 minutes
6 slices of toasting bread
40 g butter
65 g sugar
250 g apples
½ lemon zest, grated
1 kt of cinnamon
11
Sauce
For the flans, cut the bases from the six slices of toasting bread, fry in a little butter and
place in the dishes, which have been greased with butter and dusted with sugar.
Cut the rest of the bread and the peeled apples into 1 cm thick cubes. Melt the butter
and caramelize the bread and apple cubes with the lemon zest, cinnamon and sugar.
For the sauce, bring the scraped vanilla pod, vanilla seeds, milk and cream to the boil.
Mix the eggs and sugar together and gradually add the warm vanilla milk to the egg
mixture, stirring constantly.
Divide the apple and bread mixture and the sauce equally between the dishes.
Put the dishes on the wire shelf in the preheated cooking space. Bake.
For the vanilla sauce, bring the scraped vanilla pod and vanilla seeds to the boil together
with the milk. Mix the cornflour, egg and sugar together and add the warm vanilla milk to
the egg mixture, stirring constantly. Bring all the ingredients to the boil, stirring constantly,
and add the cream.
2 dl milk
0.5 dl cream
1 vanilla pod
2 eggs
30 g sugar
11
1
2
3
4
5
6
test
Tip
Serve the dessert warm. A scoop of vanilla ice cream or fruit compote can be used instead of
vanilla sauce.
116
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air 160 °C
Introduce food
Hot air 160 °C, 25 minutes
Desserts
117
Bakes and bread
B45
Beer bread in a cast iron pot
Accessories: cast iron pot, wire shelf
Preparation: 13 hours | Cooking: 50 minutes
Mix all the ingredients together to form a thick dough. This takes about 2 minutes as the
dough is more moist than traditional bread dough.
Cover the bowl with cling film and weigh down with a plate. Allow to proof overnight at
about 18 °C. The next day take the dough out of the bowl. Using a little flour, flatten and
fold the dough several times. Leave to rest under a dry, floured tea towel for 15 minutes.
Shape the dough into a ball, wrap the dough loosely in a tea towel and allow to proof
for another 2 hours. Place the empty cast iron pot on the wire shelf in the cold cooking
space and preheat the appliance (step 1).
With the aid of the tea towel, place the dough in the hot pot and put the lid on. Bake the
bread (step 3). Remove the lid and continue to bake (step 5). After baking, immediately
turn the bread out of the pot to cool.
200 g white flour
230 g dark wheat flour
1 tbsp salt
1 tbsp malt extract, in powder or liquid form
1 dl beer
2.5 dl water
5 g yeast
1
2
3
4
test
Tip
Malt extract is available from Reformhaus.
120
Cooking steps
1. Step
2. Step
3. Step
4. Step
5. Step
Preheat with top/bottom heat 230 °C
Introduce food
Top/bottom heat 230 °C, 30 minutes
Remove lid
Top/bottom heat 210 °C, 20 minutes
Bakes and bread
121
B46
Spiral bread
Accessories: baking tray
Preparation: 2 hours | Cooking: 30 minutes
Mix the flour and yeast together, add the coconut milk, mangoes and salt, then knead
into a smooth dough. Knead in the cashew nuts at the end. Place the dough in a bowl,
cover with a damp cloth and allow to proof at room temperature for 1–1½ hours until
double in volume.
Divide the dough into two equal parts and roll out two strands about 30 cm long on a
lightly floured work surface. Twist the two strands together to make a cord. Put the bread
on the lined tray, cover over with a damp cloth and allow to proof for another
5–10 minutes. Put the tray into the preheated cooking space and bake the bread.
500 g wheat and spelt flour
½ yeast cube
4 dl coconut milk
50 g dried mangoes, coarsely diced
1 tsp salt
50 g cashew nuts, coarsely chopped
1
2
122
Cooking steps
1. Step
2. Step
3. Step
Preheat with top/bottom heat 210 °C
Introduce food
Top/bottom heat 210 °C, 30 minutes
Bakes and bread
123
B47
Carrot flan
Sauce
Accessories: round TopClean baking tray Ø 29 cm, wire shelf
Preparation: 30 minutes | Cooking: 35 minutes
Base
2 eggs
1 tbsp quark
3 dl cream
Salt
Pepper
11
Line the baking tray with the pastry. Prick several times with a fork.
Mix the grated carrots, raisins and cinnamon together and spread evenly in the bottom of
the baking tray. For the sauce, mix the eggs, quark and cream together, then season.
Pour over the sauce. Put the tray into the preheated cooking space. Bake.
1 roll of puff pastry, rolled out into a round about
Ø 35 cm
400 g carrots, grated
2½ tbsp raisins
1 tsp cinnamon
1
2
124
Cooking steps
1. Step
2. Step
3. Step
Preheat with top/bottom heat 200 °C
Introduce food
Top/bottom heat 200 °C, 35 minutes
Bakes and bread
125
B48
Pizza
Topping
Accessories: baking tray
Preparation: 2 hours | Cooking: 25 minutes
Dough
11
350 g white flour
½ yeast cube, crumbled
2.25 dl lukewarm water
1 tbsp olive oil
1 tsp salt
For the dough, mix all the ingredients together and knead into a smooth dough. Place the
dough in a bowl, cover with a damp cloth and allow to proof at room temperature for
1–1½ hours until double in volume.
Roll the dough out and put it on the lined baking tray.
Crush the plum tomatoes with a fork and drain in a sieve. Spread the crushed tomato,
ham, olives and champignons evenly over the dough base, season with oregano and
pepper, then lay the mozzarella slices on top. Put the tray into the preheated cooking
space and bake the pizza.
200 g plum tomatoes, tinned, stalks removed
2 slices of cooked ham, cut into strips
5 black olives, pitted, halved
4 large champignons, cut into slices
Oregano
Pepper
150 g mozzarella, cut into thin slices
1
2
3
126
Cooking steps
1. Step
2. Step
3. Step
Preheat with PizzaPlus 200 °C
Introduce food
PizzaPlus 200 °C, 25 minutes
Bakes and bread
127
B49
Plaited bread
Accessories: baking tray
Preparation: 2½ hours | Cooking: 30 minutes
Egg wash
1 egg yolk
1 tbsp milk
Mix all the ingredients together and knead into a smooth dough. Place the dough in a
bowl, cover with a damp cloth and allow to proof at room temperature for 1–2 hours
until double in volume.
Divide the dough into two equal parts, roll out two strands that are the same length and a
little fatter in the middle. Place the two strands crosswise one over the other and form a
plait. Place the plaited loaf on the lined tray. Mix the egg yolk and milk and brush the
plaited loaf with it. Allow to proof for 30 minutes.
Put the tray into the preheated cooking space and bake the plaited loaf.
500 g white flour
1 tsp sugar
½ yeast cube, crumbled
2.5 dl lukewarm milk
75 g soft butter
1 tsp honey
1 egg
2 tsp salt
1
2
test
3
Tip
If kneading by hand add more flour so that the dough does not stick to your hands.
128
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air humid 180 °C
Introduce food
Hot air humid 180 °C, 30 minutes
Bakes and bread
129
B50
Garlic baguette
Accessories: baking tray
Preparation: 15 minutes | Cooking: 15 minutes
Parmesan butter
50 g butter
25 g Parmesan
3 cloves of garlic, crushed
1 bunch of parsley, leaves pulled off from stalks
and finely chopped
1 tbsp red pesto
6 dried tomatoes, finely chopped
1 tsp chilli paste
Salt
Pepper
Mix all the ingredients for the Parmesan butter together, then season with salt and pepper
to taste.
Make deep cuts into the baguette, but do not cut all the way through. Place the baguette
on the lined tray and generously stuff the Parmesan butter into the cuts. Put the tray into the
cold cooking space. Bake.
1 baguette
1
2
test
Tip
Garlic bread goes really well with grilled food.
130
Cooking steps
1. Step
Top/bottom heat 200 °C, 15 minutes
Bakes and bread
131
B51
Brioches
Egg wash
Accessories: 20 brioche tins Ø 6 cm, baking tray
Preparation: 15 hours | Cooking: 10 minutes
Dough
2 eggs
1 pinch of salt
2 pinches of sugar
Pearl sugar, for sprinkling, also called hail or nib
sugar
Mix the flour, yeast, sugar, salt, milk and eggs for 2 minutes. Add the cold butter cubes to
the dough and knead at a low speed for another 7 minutes. Finish off kneading the
dough at a high speed (for about 9 minutes) until the dough pulls away from the side of
the bowl. Place the dough in a bowl, cover with a damp cloth and allow to proof at
room temperature for 1 hour until double in volume.
Divide the dough into 20 same-sized pieces. Shape the pieces of dough into balls and
put in the brioche tins. Place the brioche tins on the baking tray, loosely cover with cling
film and then put in the refrigerator overnight (for a maximum of 15 hours).
For the egg wash, vigorously whisk the eggs with the salt and sugar, then pass through a
sieve. Take the brioches out of the refrigerator and brush with the egg wash. Allow the
brioches to proof at room temperature for 45 minutes and then brush a second time. Use
scissors to cut a cross into the top of each brioche or, alternatively, sprinkle with pearl
sugar.
Put the baking tray into the preheated cooking space. Bake.
500 g white flour
1 yeast cube
50 g sugar
12 g salt
0.5 dl milk, cold
200 g eggs
200 g butter, cold, cut into cubes
11
1
2
3
test
4
Tip
The brioches can be made in one day. When the brioches are in the brioche tins, cover over
with a damp cloth and allow to proof for 60 minutes.
132
Cooking steps
1. Step
2. Step
3. Step
Preheat with hot air 195 °C
Introduce food
Hot air 195 °C, 10 minutes
Bakes and bread
133
B52
Pizza twist
Filling
Accessories: baking tray
Preparation: 30 minutes | Cooking: 35 minutes
Dough
200 g tomato sauce
150 g mozzarella
200 g tuna, well drained
3 onions, halved, in rings
1 bunch of parsley, leaves pulled off from stalks
and finely chopped
For the dough, mix all the ingredients together and knead into a smooth dough.
Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature (30–40 minutes) until double in volume.
On a floured work surface, halve the dough and roll out each piece into a rectangle
(about 50 × 18 cm).
Spread the ingredients for the filling evenly over both rectangles, leaving about a 7 cm
border free down the length of each piece of dough. Brush the border with water, then
tightly roll up the dough from the other side. Press the brushed side firmly down. Form both
rolls in the same way, then twist together. Put the tray into the preheated cooking space.
Bake.
500 g white flour
7 g dry yeast
4 tbsp olive oil
2.5 dl water, lukewarm
2 tsp salt
11
1
2
3
4
134
Cooking steps
1. Step
2. Step
3. Step
Preheat with top/bottom heat 200 °C
Introduce food
Top/bottom heat 200 °C, 35 minutes
Bakes and bread
135
136
137
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