Küppersbusch ID_704960 Recipe Book

Küppersbusch ID_704960 Recipe Book
REZEPTBUCH
RECIPE BOOK
EN
Lesen Sie unbedingt die Gebrauchsanleitung
und den Montageplan vor Aufstellung,
Installation sowie Inbetriebnahme.
Please read the users and installation
instructions carefully before installation
of the appliance and before starting to use it.
Service und Kundendienst
Telefon: 0209 – 401 631
Email: [email protected]
2
AUTOMATIC PROGRAMMES
WARNING! Refer to Safety
chapters.
Dishes with the function:
Weight Automatic
Automatic programmes
Whole Chicken
The automatic programmes give optimum
settings for each type of meat or other
recipes.
Whole Turkey
• Meat programmes with the function:
Weight Automatic (menu: Recipes) —
This function automatically calculates
the roasting time. To use it you need to
input food weight.
• Meat programmes with the function:
Food Sensor Automatic (menu:
Recipes) — This function automatically
calculates the roasting time. To use it
you need to input core temperature.
When the programme ends a signal
sounds.
• Recipe Automatic (menu: Recipes) —
This function uses predefined values
for a dish.
Whole Goose
Dishes with the function:
Weight Automatic
Roast Pork
Roast Veal
Braised meat
Roast Game
Roast Lamb
Whole Duck
Dishes with the function:
Food Sensor Automatic
Loin of Pork
Roast Beef
Scandinavian Beef
Loin of Game
Lamb Joint, medium
Boned Poultry
Whole Fish
Recipes
The dishes are divided into several
categories:
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Fish/Seafood
Poultry
Meat
Oven Dishes
Pizza/Quiche
Cake/Pastry
Bread/Rolls
FISH/SEAFOOD
Cod Fish
Ingredients:
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800 g dried cod
2 tablespoons olive oil
2 large onions
6 cloves of garlic, peeled
2 leeks
6 red peppers
1/2 tin chopped tomatoes (200 g)
• 200 ml white wine
• 200 ml court bouillon
• pepper, salt, thyme, oregano
Method:
Soak dried cod overnight. Drain the dried
cod the next day and place in a saucepan
with fresh water, place on a ring and bring
to the boil. Then take from the ring and
leave to cool.
3
Put olive oil in a pan and heat. Peel
onions and slice finely, crush the peel
garlic cloves and slice the leeks and wash.
Put together into the hot fat and sauté
briefly. Remove cores from the peppers
and cut into strips. Then put into the pan
with the chopped tomatoes.
Add white wine and court bouillon and
leave to simmer for a while. Season with
pepper, salt, thyme and oregano and
leave to simmer in the pan for another 15
minutes.
Take the cooled dried cod out of the
saucepan and pat dry with kitchen paper.
Remove the skin, bones and all fins. Flake
the fish and place in an ovenproof dish
mixed with the vegetables.
• Time in the appliance: 30 minutes
• Shelf position: 1
Fillet of Fish
Fish in Salt
Ingredients:
• a whole fish, approximately 1.5 - 2 kg
• 2 unwaxed lemons
• 1 head of fennel
• 4 sprigs of fresh thyme
• 3 kg rock salt
Method:
Clean fish and rub in the juice of two
unwaxed lemons.
Cut the fennel into thin slices and stuff
together with the sprigs of fresh thyme into
the fish.
Place half of the rock salt in a baking dish
and place the fish on top. Place the other
half of the rock salt on the fish and press
down firmly.
• Time in the appliance: 55 minutes
• Shelf position: 1
Ingredients:
Salmon fillet
• 600 - 700 g perch-pike, salmon, or sea
trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• parsley, chopped
• salt, pepper
• lemon
• butter
Method:
Ingredients:
Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab off
surplus juice with kitchen paper. Season
the fish fillets on both sides with salt and
pepper. Then place fish fillets in a buttered
ovenproof dish.
Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped
parsley. Spread the mixture immediately
on the fish fillets and place small knobs of
butter on the mixture.
• Time in the appliance: 35 minutes
• Shelf position: 3
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes (400 g)
• 4 salmon fillets
• juice of a lemon
• salt and pepper
• 75 ml vegetable stock
• 50 ml white wine
• 1 sprig of fresh rosemary
• 150 ml wine
• 1/2 bunch of fresh thyme
Method:
Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain
and cut into slices.
Wash spring onions and slice finely. Peel
garlic cloves and cut into pieces. Mix
onions and garlic with the chopped
tomatoes.
Sprinkle salmon fillets with the juice of a
lemon and leave to marinade. Then dry
and season with salt and pepper.
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Mix vegetables and potatoes and place in
a greased ovenproof dish, season and
place the salmon on top.
• 150 ml wine
• 500 ml tomato juice
Method:
Pour vegetable stock and white wine over,
distribute rosemary and thyme over the
top.
Rub squid intensively with salt and then
wash off under running water.
• Time in the appliance: 35 minutes
• Shelf position: 3
Stuffed Calamari
Ingredients:
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1 kg medium-sized squid, cleaned
1 large onion
2 tablespoons olive oil
90 g cooked long grain rice
4 tablespoons pinenuts
4 tablespoons currants (raisins)
2 tablespoons chopped parsley
salt, pepper
juice of a lemon
4 tablespoons olive oil
Peel onion, chop finely and sweat with two
tablespoons of olive oil until transparent.
Add long grain rice, pinenuts, currants and
chopped parsley to the onions and season
with salt, pepper and the juice of a lemon.
Stuff the squid loosely with the mixture,
sew up the opening.
Put four tablespoons of olive oil in a
roasting tin and sear the squid on the ring.
Add wine and tomato juice.
Cover the roasting tin with a lid and put it
in the appliance.
• Time in the appliance: 60 minutes
• Shelf position: 1
POULTRY
Chicken Legs
Ingredients:
• 4 Chicken legs, 250 g each
• 250 g crème fraîche
• 125 ml cream
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry
• 1/2 teaspoon pepper
• 250 g sliced tinned mushrooms
• 20 g corn starch
Method:
Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients
together and pour over the chicken legs.
• Time in the appliance: 55 minutes
• Shelf position: 1
Stuffed Chicken Breast
Served with spinach in saffron sauce
Ingredients:
Serves 6
• 400 g spinach leaves, blanched
• A pinch of salt
• 100 g double cream cheese with green
pepper
• Freshly milled black pepper
• 6 chicken breasts
• 2 tablespoons lemon juice
• 1 tablespoon mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1/2 teaspoon lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and
chop them coarsely with the rocking knife.
Then mix them with the double cream
cheese and add salt and pepper to
season. Slice a pocket along the chicken
breasts. Stuff this with the spinach mix
and seal the breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
5
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside
earlier. Place the breasts into the
perforated dish and steam with the steam
cooking function. Reduce the white wine
and the stock to about 100 ml in a pan.
Then add the saffron and the double
cream. Season the sauce with lemon
juice, adding salt and pepper if necessary.
Remove the cocktail sticks from the
chicken breasts. Slice the breasts. Pour
some sauce onto the plate and arrange
the chicken breasts on it.
• Time in the appliance: 35 minutes
• Shelf position: 3
Coq au Vin
Ingredients:
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1 chicken
salt
pepper
1 tablespoon flour
50 g clarified butter
500 ml white wine
500 ml chicken stock
4 tablespoons soya sauce
1/2 bunch of parsley
1 sprig of thyme
150 g bacon, diced
250 g chestnut mushrooms, cleaned
and quartered
• 12 shallots, peeled
• 2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt
and pepper and sprinkle with the flour.
Pour in the white wine, chicken stock and
soya sauce and bring to the boil.
Add parsley, thyme, diced bacon,
mushrooms, shallots and garlic.
Bring to the boil again, cover with a lid and
put in the appliance.
• Time in the appliance: 55 minutes
• Shelf position: 1
Roast Duck with Orange
Ingredients:
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1 duck (1.6 – 2.0 kg)
salt
pepper
3 oranges, peeled, de-seeded and cut
into cubes
• 1/2 teaspoon salt
• 2 oranges for juicing
• 150 ml sherry
Method:
Clean the duck, season with salt and
pepper and rub with orange peel.
Stuff the duck with cubes of orange
seasoned with salt and sew it up.
Place the duck in the roasting tin, breast
down.
Squeeze the juice from the oranges, mix
with the sherry and pour over the duck.
Put duck in the appliance. Turn after 30
minutes. A signal sounds.
• Time in the appliance: 90 minutes
• Shelf position: 1
Heat the clarified butter in a roasting tin on
the ring, brown the chicken on all sides.
MEAT
Beef Casserole
Ingredients:
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600 g beef
salt and pepper
flour
10 g butter
1 onion
• 330 ml dark beer
• 2 teaspoons brown sugar
• 2 teaspoons tomato paste
• 500 ml beef stock
Method:
Cut the beef into cubes, season with salt
and pepper and sprinkle with a little flour.
6
Heat butter in a pan and brown the pieces
of meat. Then place in a casserole dish.
Peel onion and chop finely, fry lightly in a
little butter, then put in the dish on top of
the meat.
Mix dark beer, brown sugar, tomato paste
and beef stock, put into the frying pan and
bring to the boil. Then pour over the meat
(meat should be covered).
Cover and put into the appliance.
• Time in the appliance: 120 minutes
• Shelf position: 3
Marinated Beef
To make the marinade:
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1 l water
500 ml wine vinegar
2 teaspoons salt
15 peppercorns
15 juniper berries
5 bay leaves
2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
• 1.5 kg joint of beef
Pour the marinade over the beef until it
is covered and leave to marinade for 5
days.
Ingredients for the roast:
• salt
• pepper
• soup vegetables from the marinade
Method:
Take the joint of beef out of the marinade
and dry. Season with salt and pepper and
brown on all sides in a roasting pan and
add some soup vegetables from the
marinade.
Pour some marinade into the roasting
pan. The bottom should be covered by 10
- 15 mm. Cover the roasting pan with a lid
and put it in the appliance.
• Time in the appliance: 150 minutes
• Shelf position: 1
Meat Loaf
Ingredients:
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2 dry bread rolls
1 onion
3 tablespoons chopped parsley
750 g mince (a mixture of beef and
pork)
• 2 eggs
• salt, pepper and paprika
• 100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely,
then sweat and add chopped parsley.
Mix together mince, eggs, the squeezed
out rolls and the onion. Season with salt,
pepper and paprika, place in a rectangular
baking tin and cover with rashers of
bacon. Add a little water and put in the
appliance.
• Time in the appliance: 70 minutes
• Shelf position: 1
Pork Knuckle
Ingredients:
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1 hind knuckle of pork 0.8 - 1.2 kg
2 tablespoons oil
1 teaspoon salt
1 teaspoon sweet-noble paprika
1/2 teaspoon basil
1 small tin sliced mushrooms (280 g)
soup vegetables (carrot, leek, celery,
parsley)
• water
Method:
Cut into the rind all around the pork
knuckle. Mix oil, salt, paprika and basil
together and spread over the pork
knuckle. Put the pork knuckle into a
roasting tin and spread the mushrooms
over it. Add soup vegetables and water.
The bottom should be covered to a depth
of 10 - 15 mm. Turn the roast after about
30 minutes.
• Time in the appliance: 160 minutes
• Shelf position: 1
7
Pork Shoulder
Ingredients:
• 1.5 kg shoulder of pork, skin on, from a
young pig
• salt
• pepper
• 2 tablespoons olive oil
• 150 g finely sliced celery
• 1 leek, sliced
• 1 small tin tomatoes, finely chopped
(400 g)
• 250 ml cream
• 2 cloves of garlic, peeled and crushed
• fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a
roasting pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream,
garlic cloves, rosemary and thyme, stir
and lay the pork shoulder on top. Put into
the appliance.
• Time in the appliance: 130 minutes
• Shelf position: 1
Swedish Festive Roast
Ingredients:
• 200 g dried plums
• 150 ml white wine
• 1.5 kg loin of pork or saddle of veal
(without bones)
• 1 medium onion
• apple
• salt, pepper and paprika
Method:
Soften the plums in white wine for two
hours. Rinse the meat briefly with water,
then dry. Cut notches into the underside of
the meat and stick a plum into each notch,
pushing them as far as possible into the
meat. Season the meat and put into the
roasting tin with the side without the plums
facing uppermost. Peel the onions and
apple, cut into eighths and place around
the roast. Top the remains of the wine in
which the plums were soaked up to a
quarter of a liter with water and pour over
the roast. Suitable accompaniments are
croquettes, potato gratin, broccoli, or
similar.
• Time in the appliance: 60 minutes
• Shelf position: 1
Veal Knuckle
Ingredients:
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1 hind knuckle of veal 1.5 - 2 kg
4 slices cooked ham
2 tablespoons oil
1 teaspoon salt
1 teaspoon sweet-noble paprika
1/2 teaspoon basil
1 small tin sliced mushrooms (280 g)
soup vegetables (carrot, leek, celery,
parsley)
• water
Method:
Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt,
paprika and basil together and spread
over the veal knuckle. Put the veal
knuckle into a roasting tin and spread the
mushrooms over it. Add soup vegetables
and water to the veal knuckle. The bottom
should be covered to a depth of 10 - 15
mm. Turn the roast after about 30
minutes.
• Time in the appliance: 160 minutes
• Shelf position: 1
Ossobuco
Ingredients:
• 4 tablespoons butter for browning
• 4 slices of veal shank, about 3 - 4 cm
thick (cut across the bone)
• 4 medium-sized carrots, cut into small
dice
• 4 sticks celery, cut into small dice
• 1 kg ripe tomatoes, peeled, halved,
cores removed and cut into dice
• 1 bunch parsley, washed and roughly
chopped
• 4 tablespoons butter
• 2 tablespoons flour for coating
• 6 tablespoons olive oil
8
• 250 ml white wine
• 250 ml meat stock
• 3 medium-sized onions, peeled and
finely chopped
• 3 cloves of garlic, peeled and thinly
sliced
• 1/2 teaspoon each of thyme and
oregano
• 2 bay leaves
• 2 cloves
• salt, freshly ground black pepper
Method:
• 250 ml water
Method:
Melt 4 tablespoons butter in a roasting tin
and sweat the vegetables in it. Take
vegetables out of the roasting tin.
• Time in the appliance: 100 minutes
• Shelf position: 1
Wash veal shank slices, dry, season and
then coat in the flour. Knock off surplus
flour. Heat the olive oil and brown the
slices over a medium heat until golden
brown. Take meat out and pour the
surplus olive oil out of the roasting tin.
Deglaze the meat juices in the roasting tin
with 250 ml wine, put into a saucepan and
leave to simmer for a while. Add 250 ml
meat stock and add parsley, thyme,
oregano and diced tomato. Season with
salt and pepper. Then bring to the boil
again.
Put vegetables into the roasting tin, put
the meat on top and pour the sauce over
the top. Cover the roasting tin with a lid
and put it in the appliance.
• Time in the appliance: 120 minutes
• Shelf position: 1
Stuffed Veal Breast
Ingredients:
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1 bread roll
1 egg
200 g mince
salt, pepper
1 onion, chopped
parsley, chopped
1 kg breast of veal (with pocket cut into
it)
• soup vegetables (carrot, leek, celery,
parsley)
• 50 g bacon
Soak roll in water and then squeeze water
out. Then mix with egg, mince, salt,
pepper, chopped onion and parsley.
Season breast of veal (with pocket cut into
it) and stuff the meat stuffing into the
pocket. Then sew up the opening.
Place the breast of veal in a roasting tin,
add soup vegetables, bacon and water.
Turn the roast after about 30 minutes.
Leg of Lamb
Ingredients:
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2.7 kg leg of lamb
30 ml olive oil
salt
pepper
3 cloves of garlic
1 bunch of fresh rosemary (or 1
teaspoon of dried rosemary)
• water
Method:
Wash the leg of lamb and then pat dry,
rub in olive oil and make slashes in the
meat. Season with salt and pepper. Peel
the cloves of garlic and slice, push
together with the sprigs of rosemary into
the slashes in the meat.
Put the leg of lamb into a roaster and add
water. The bottom should be covered to a
depth of 10 - 15 mm. Turn the roast after
about 30 minutes.
• Time in the appliance: 165 minutes
• Shelf position: 1
Rabbit
Ingredients:
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2 saddles of hare
6 juniper berries (crushed)
salt and pepper
30 g melted butter
125 ml sour cream
soup vegetables (carrot, leek, celery,
parsley)
9
Method:
• Shelf position: 1
Rub saddles of hare with the crushed
juniper berries, salt and pepper and brush
with melted butter.
Wild Boar
Place saddles of hare in a roasting tin,
pour sour cream over and add soup
vegetables.
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• Time in the appliance: 35 minutes
• Shelf position: 1
Rabbit in mustard sauce
Ingredients:
• 2 rabbits, each 800 g
• salt and pepper
• 2 tablespoons olive oil
• 2 roughly chopped onions
• 50 g diced bacon
• 2 tablespoons flour
• 375 ml chicken stock
• 125 ml white wine
• 1 teaspoon fresh thyme
• 125 ml cream
• 2 tablespoons Dijon mustard
Method:
Cut rabbits into 8 similarly sized pieces,
season with salt and pepper and brown on
all sides in a roasting pan on the ring.
Remove rabbit pieces and brown the
onions and bacon. Sprinkle flour over and
stir. Stir in chicken stock, white wine and
thyme and bring to the boil.
Add cream and Dijon mustard, put meat
back in, cover with a lid and then put it in
the appliance.
• Time in the appliance: 90 minutes
To make the marinade:
1.5 l red wine
150 g celeriac
150 g carrots
2 onions
5 bay leaves
5 cloves
2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
• 1.5 kg wild boar joint (shoulder)
Pour the marinade over the meat until it
is covered and leave to marinade for 3
days.
Ingredients for the roast:
• salt
• pepper
• soup vegetables from the marinade
• 1 small tin of chanterelles
Method:
Take the wild boar joint out of the
marinade and dry. Season with salt and
pepper and brown on all sides in a
roasting pan on the ring. Add chanterelles
and some of the soup vegetables out of
the marinade.
Pour marinade into the roasting pan. The
bottom should be covered by 10 - 15 mm.
Cover the roasting pan with a lid and put it
in the appliance.
• Time in the appliance: 140 minutes
• Shelf position: 1
OVEN DISHES
Lasagne
Ingredients for the meat sauce:
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100 g streaky bacon
1 onion
1 carrot
100 g celery
2 tablespoons olive oil
400 g mince (a mixture of beef and
pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
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75 g butter
50 g flour
600 ml milk
salt, pepper and nutmeg
10
Put together with:
Ingredients for the Béchamel sauce:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g mild cheese, grated
Method:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
Using a sharp knife cut the bacon from the
rind and gristle and cut into fine dice. Peel
the onion and carrot, clean the celery, dice
all vegetables finely.
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g cheese, grated
• 40 g butter
Method:
Heat the oil in a casserole, sauté the
bacon and the diced vegetables while
stirring constantly.
Gradually add the mince, sauté while
stirring constantly to break up and deglaze
with 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: Melt the butter in a pan, add the
flour and cook until golden, stirring
constantly. 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 top of the dish.
• Time in the appliance: 55 minutes
• Shelf position: 1
Cannelloni
Place chopped onions and butter in a pan
and cook gently until transparent. Add
chopped leaf spinach and briefly cook
gently. Add crème fraîche, mix and then
leave to cool.
In the meantime prepare the Béchamel
sauce: Melt the butter in a pan, add the
flour and cook until golden, stirring
constantly. Gradually pour in the milk,
stirring constantly. Season the sauce with
salt, pepper and nutmeg and simmer
without a lid for about 10 minutes.
Add salmon, perch, shrimps, mussel meat,
salt and pepper to the cooled spinach and
mix.
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 Béchamel sauce sprinkled with
cheese. Place the rest of the butter in
small knobs on the top of the dish.
• Time in the appliance: 55 minutes
• Shelf position: 1
Ingredients for the filling:
Pasta Gratin
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Ingredients:
50 g onions, chopped
30 g butter
350 g leaf spinach, chopped
100 g crème fraîche
200 g fresh salmon, cubed
200 g Nile perch, cubed
150 g shrimps
150 g mussel meat
salt, pepper
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1 liter water
salt
250 g tagliatelle
250 g cooked ham
20 g butter
1 bunch of parsley
1 onion
11
• 100 g butter
• 1 egg
• 250 ml milk
• salt, pepper and nutmeg
• 50 g grated Parmesan
Method:
Bring water with a little salt to the boil. Put
the tagliatelle into the boiling salted water
and boil for about 12 minutes. Then drain.
Dice the ham.
Heat butter in a pan.
Chop parsley and peel the onion and chop
this as well. Sweat both in the frying pan.
Grease a baking dish with a little butter.
Mix tagliatelle, ham and sweated parsley
and onions and put into the dish.
Mix egg and milk and season with salt,
pepper and nutmeg and then pour onto
the pasta mixture. Then distribute the
Parmesan onto the dish.
• Time in the appliance: 45 minutes
• Shelf position: 1
Moussaka (for 10 persons)
Ingredients:
• 1 chopped onion
• olive oil
• 1.5 kg minced meat
• 1 tin chopped tomatoes (400 g)
• 50 g grated cheese
• 4 teaspoons breadcrumbs
• salt and pepper
• cinnamon
• 1 kg potatoes
• 1.5 kg aubergines
• butter for frying
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 150 g grated cheese
• 4 tablespoons breadcrumbs
• 50 g butter
Method:
Sweat chopped onion in a little olive oil,
then add the mince and cook stirring.
Add chopped tomatoes, grated Emmental
and breadcrumbs, stir well and bring to
the boil. Then season with salt, pepper
and cinnamon and remove from the
hotplate.
Peel the potatoes and cut into 1 cm thick
slices, wash the aubergines and cut into 1
cm thick slices.
Dry all slices with kitchen paper. Then
brown in a pan with lots of butter.
In the meantime prepare the Béchamel
sauce: melt the butter in a pan, add the
flour and cook until golden, stirring
constantly. Gradually pour in the milk,
stirring constantly. Season the sauce with
salt, pepper and nutmeg and simmer
without a lid for about 10 minutes.
Place the potato slices on the bottom of a
greased baking dish, sprinkle with a little
grated cheese. Place a layer of
aubergines on top of this. On top of that
put some of the mince mixture. On top of
that put some of the Béchamel sauce.
Then do another layer of potatoes,
followed by aubergines and then by mince
mixture. The last layer should be
Béchamel sauce. On the top distribute the
rest of the cheese and the breadcrumbs.
Melt the butter and pour over the top of
the moussaka.
• Time in the appliance: 60 minutes
• Shelf position: 1
Potato Gratin
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and
nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 200 ml milk
• 200 ml cream
• 4 tablespoons butter
Method:
12
Peel potatoes, slice thinly, dry and then
season.
Rub an ovenproof baking dish with a clove
of garlic and then grease a dish with a
little butter.
Spread half of the seasoned potato slices
in the dish and sprinkle some of the grated
cheese over them. Layer the rest of the
potato slices over this and spread the rest
of the grated cheese on top.
Crush the second clove of garlic and beat
it together with the milk and the cream.
Pour the mixture over the potatoes and
spread the rest of the butter in small
knobs on the gratin.
• 1 liter meat stock
• 200 ml crème fraîche
• 100 g grated cheese
Method:
Cut the cabbage into quarters and cut out
the stalk. Blanche in salted water
seasoned with marjoram.
Peel onion and chop finely, fry gently in a
little oil. Then add the minced meat and
the long grain rice, sauté and season with
salt, pepper and paprika. Add meat stock
and leave to simmer for 20 minutes with a
lid on the pan.
Place layers of the cabbage and the
mixture of rice and mince in a dish.
• Time in the appliance: 65 minutes
• Shelf position: 3
Put crème fraîche on top of the dish and
sprinkle cheese over the top.
Franconian Dumpling Pan
• Time in the appliance: 60 minutes
• Shelf position: 3
Ingredients:
• Approximately 1000 g turkey strips
• 1 small tin mushrooms (small heads)
• 500 g chopped onions
• 1 kg dumpling dough
• 400 g grated cheese
• 250 ml cream
Method:
Season the turkey strips with salt, pepper,
paprika etc. Sauté the chopped onions.
Drain the mushrooms thoroughly. Then
mix together the meat, onions and
mushrooms and put into an oven dish. Mix
the dumpling dough and cheese together
and put them on top of the turkey mixture.
Then pour over the cream.
• Time in the appliance: 75 minutes
• Shelf position: 1
Cabbage Casserole
Ingredients:
•
•
•
•
•
•
•
1 cabbage (800 g)
marjoram
1 onion
oil for sautéing
400 g minced meat
250 g long grain rice
salt, pepper and paprika
Chicory Gratin
Ingredients:
•
•
•
•
•
8 medium-sized chicories
8 slices cooked ham
30 g butter
1.5 tablespoons flour
150 ml vegetable stock (from the
chicory)
• 5 tablespoons milk
• 100 g grated cheese
Method:
Halve the chicory and cut out the bitter
core. Then wash carefully and steam for
15 minutes in boiling water.
Take chicory halves out of the water,
refresh in cold water and put the halves
together again. Then wrap each one in a
slice of ham and place in a greased
baking dish.
Melt the butter and add flour. Sautée
briefly and then pour in vegetable stock
and milk and bring to the boil.
Stir 50 g cheese into the sauce and pour
over the chicory. Then sprinkle the rest of
the cheese over the dish.
• Time in the appliance: 35 minutes
13
• Shelf position: 3
Jansons Temptation
Ingredients:
• 8 - 10 potatoes
• 2 onions
• 125 g anchovy fillets
• 300 ml cream
• 2 tablespoons breadcrumbs
• pepper
• freshly chopped thyme
• 2 tablespoons butter
Method:
Wash potatoes, peel and cut into fine
strips. Peel onions and cut into strips.
onions in the dish. On top place half of the
anchovy fillets and cover with another
third of the onions and potatoes. Distribute
the rest of the anchovy fillets on top. On
top place the rest of the onions and
potatoes, with the top layer being
potatoes.
Sprinkle with pepper and sprinkle the
chopped thyme over the top.
Pour the brine from the anchovies over
the bake and add the cream. Sprinkle over
the breadcrumbs and place little knobs of
butter on the top.
• Time in the appliance: 60 minutes
• Shelf position: 3
Grease an ovenproof baking dish with
butter. Place a third of the potatoes and
PIZZA/QUICHE
Pizza
Ingredients for the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1/2 small tin tomatoes, chopped (200 g)
• 200 g cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
• oregano
Other:
• Baking tray, greased
Method:
Crumble yeast into a bowl and dissolve in
the water. Mix the salt into the flour and
add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is
produced. Then leave the dough to rise in
a warm place until it doubles in volume.
Roll out the dough and place on the
greased baking tray, prick the bottom with
a fork.
Place the ingredients for the topping on
the base in the order given.
• Time in the appliance: 25 minutes
• Shelf position: 1
Onion Tart
Ingredients for the dough:
• 300 g flour
• 20 g yeast
• 125 ml milk
• 1 egg
• 50 g butter
• 3 g salt
Ingredients for the topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a
well in the centre.
14
Cut up the yeast, put into the well, mix
with the milk and a little flour from around
the edge. Sprinkle with flour, leave to rise
in a warm place until the flour sprinkled on
the pre-dough is showing cracks.
Place the egg and butter 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.
In the meantime, peel and quarter the
onions and then slice thinly.
Dice the bacon and cook gently with the
onions without browning. 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 to rise
again.
Stir eggs, crème fraîche, milk, salt and
pepper together. Spread the cooled
onions and bacon on the dough base. Put
the mixture over all and smooth out.
• Time in the appliance: 45 minutes
• Shelf position: 1
Quiche Lorraine
Ingredients for the pastry:
• 200 g flour
• 2 eggs
• 100 g butter
• 1/2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• salt, pepper and nutmeg
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few hours.
Then roll out the pastry and place in the
greased 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.
• Time in the appliance: 45 minutes
• Shelf position: 2
Cheese Flan
Ingredients:
• 1.5 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 500 g grated cheese
• 200 ml cream
• 100 ml milk
• 4 eggs
• salt, pepper and nutmeg
Method:
Place pastry on a well greased baking
tray. Prick dough well all over with a fork.
Spread the cheese evenly on the pastry.
Mix cream, milk and eggs and season with
salt, pepper and nutmeg. Mix well again
and pour over the cheese.
• Time in the appliance: 40 minutes
• Shelf position: 1
Pierogi (30 small pieces)
Ingredients for the dough:
• 250 g spelt flour
• 250 g butter
• 250 g low fat quark
• salt
Ingredients for the filling:
• 1 small head of white cabbage (400 g)
• 50 g bacon
• 2 tablespoon clarified butter
• salt, pepper and nutmeg
• 3 tablespoons sour cream
• 2 eggs
Other:
• Baking tray with baking parchment
Method:
15
Knead spelt flour, butter, low fat quark and
a little salt into a dough and place in the
fridge.
Cut white cabbage into fine strips. Dice
bacon and fry in the clarified butter. Add
the cabbage and sauté until soft. Season
with salt, pepper and nutmeg and fold in
the sour cream.
Continue to braise until all liquid has
evaporated.
Hard boil eggs, cool and then dice, mix
into the cabbage and leave to cool.
Roll out the dough and cut out round
circles with an 8 cm diameter.
Put a little filling in the middle of each one
and fold over. Seal the edges by pressing
together with a fork.
Place the pierogi on a baking tray lined
with baking parchment and brush with egg
yolk.
• Time in the appliance: 20 minutes
• Shelf position: 3
Cheese Pastry
Ingredients:
• 400 g Feta cheese
• 2 eggs
• 3 tablespoons chopped flat leaf parsley
• black pepper
• 80 ml olive oil
• 375 g filo pastry
Method:
Mix together Feta, eggs, parsley and
pepper. Cover filo pastry with a damp
cloth, so that it does not dry out. Lay 4
sheets on top of one another, brushing
each lightly with oil.
Cut into 4 strips, each about 7 cm long.
Place 2 heaped tablespoons of Feta
mixture on one corner of each strip and
fold this up diagonally into a triangle.
Place upside down on a baking tray and
brush with oil.
• Time in the appliance: 25 minutes
• Shelf position: 3
Goat's Cheese Flan
Ingredients for the pastry:
• 125 g flour
• 60 ml olive oil
• 1 pinch salt
• 3 - 4 tablespoons cold water
Ingredients for the topping:
• 1 tablespoon olive oil
• 2 onions
• salt and pepper
• 1 teaspoon chopped thyme
• 125 g ricotta
• 100 g goat’s cheese
• 2 tablespoons olives
• 1 egg
• 60 ml cream
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, olive oil and salt in a mixing
bowl and combine until the mixture
resembles breadcrumbs. Add the water
and knead to a dough. Put the pastry in
the fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom
with a fork.
Put 1 tablespoon of olive oil in a pan. Peel
onions, slice thinly and sweat in the oil for
about 30 minutes with the lid on the pan.
Season with salt and pepper and mix in
1/2 teaspoon of chopped parsley.
Let onions cool slightly, then spread on
the pastry.
Then spread the ricotta and goat's chees
on top and add the olives. Sprinkle 1/2
teaspoon of chopped thyme over the top.
To make the filling, mix the eggs and the
cream together. Pour the filling over the
tart.
• Time in the appliance: 45 minutes
• Shelf position: 1
16
CAKE/PASTRY
Almond Cake
Ingredients for the mixture:
•
•
•
•
•
•
•
5 eggs
200 g sugar
100 g marzipan
200 ml olive oil
450 g flour
1 tablespoon cinnamon
1 packet baking powder (approximately
15 g)
• 50 g chopped pistachios
• 125 g ground almonds
• 300 ml milk
Ingredients for the topping:
• 200 g apricot jam
• 5 tablespoons icing sugar
• 1 teaspoon cinnamon
• 2 tablespoons hot water
• flaked almonds
Other:
• 28 cm springform baking tin
Method:
Cream together eggs, sugar and marzipan
for 5 minutes, then slowly add the olive oil
to the egg mixture.
Sieve the flour, cinnamon and baking
powder together, then mix the chopped
pistachios and the ground almonds into
the flour. Then carefully fold into the egg
mixture together with the milk.
Put into the springform whose base has
been sprinkled with breadcrumbs.
• Time in the appliance: 70 minutes
• Shelf position: 2
After baking:
Heat up the apricot jam and then spread
on the cake using a brush. Then leave to
cool. Mix together icing sugar, cinnamon
and hot water and spread on the cake.
Then sprinkle flaked almonds immediately
onto the glazed surface of the cake.
Brownies
Ingredients:
•
•
•
•
250 g plain chocolate
250 g butter
375 g sugar
2 packet vanilla sugar (approximately
16 g)
• 1 pinch salt
• 5 tablespoons water
• 5 eggs
• 375 g walnuts
• 250 g flour
• 1 teaspoon baking powder
Method:
Break chocolate up into large pieces and
melt in a bain marie.
Cream together butter, sugar, vanilla
sugar, salt and water, add the eggs and
the melted chocolate.
Roughly chop the walnuts, mix with the
flour and baking powder and fold into the
chocolate mixture.
Line a deep baking tray with baking
parchment, put the mixture on top and
smooth.
• Time in the appliance: 50 minutes
• Shelf position: 3
After baking:
Leave to cool, remove baking parchment
and cut into squares.
Carrot Cake
Ingredients for the mixture:
• 150 ml sunflower oil
• 100 g brown sugar
• 2 eggs
• 75 g syrup
• 175 g flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 200 g finely grated carrots
• 75 g sultanas
• 25 g grated coconut
Ingredients for the topping:
• 50 g butter
• 150 g cream cheese
17
• 40 g sugar crystals
• ground hazelnuts
Other:
• Round springform baking tin with 22 cm
diameter, greased
Method:
Cream together sunflower oil, brown
sugar, eggs and syrup. Fold in the rest of
the ingredients for the mixture.
Put the mixture into the greased baking
tin.
• Time in the appliance: 55 minutes
• Shelf position: 3
After baking:
Mix butter, cream cheese and sugar
crystals (if necessary, add a little milk to
make it spreadable).
Spread over the cake once it has cooled
down and sprinkle ground hazelnuts over
the top.
Cheese Cake
Ingredients for the base:
• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 egg
• 70 g softened butter
Ingredients for the cheese cream:
•
•
•
•
•
•
•
•
•
3 egg whites
50 g raisins
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 (40 g or the corresponding
amount of powder for making pudding
of 500 ml milk)
Other:
• Black springform baking tin with 26 cm
diameter, greased
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 a hand-held
mixer until forming peaks. 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.
• Time in the appliance: 85 minutes
• Shelf position: 1
Cherry Pie
Ingredients:
• 500 g bread
• 750 ml milk
• 1 pinch salt
• 80 g sugar
• 4 eggs
• 2 jars of sour cherries
• 50 g butter
Other:
• Baking dish, greased
Method:
Cut bread in slices. Mix together milk, salt,
sugar and eggs and pour over the bread,
mix and leave to soak in well. Drain sour
cherries and add to the mixture. Put the
mixture into the greased baking dish.
Distribute knobs of butter over the
pudding.
• Time in the appliance: 40 minutes
• Shelf position: 2
18
Fruit Cake
Ingredients:
• 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 whole blanched almonds
Other:
• Black springform baking tin, 24 cm
diameter
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, vanilla sugar and salt
in a mixing bowl and cream together.
Then add the eggs one at a time and
cream the mixture again. Add the flour
mixed with the baking powder to the
creamed mixture and fold in.
Stir the fruit into 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
whole blanched almonds. Put the cake
into the appliance.
• Time in the appliance: 100 minutes
• Shelf position: 1
Fruit Tart
Ingredients for the pastry:
•
•
•
•
•
200 g flour
1 pinch salt
125 g butter
1 egg
50 g sugar
• 50 ml cold water
Ingredients for the filling:
• Fruit according to the season (400 g
apples, peaches, sour cherries, etc.)
• 90 g ground almonds
• 2 eggs
• 100 g sugar
• 90 g softened butter
Other:
• Quiche tin with 28 cm diameter,
greased
Method:
Sieve flour into a mixing bowl, mix salt and
butter cut into small pieces into the flour.
Then add egg, sugar and cold water and
knead into a pastry.
Cool the pastry for 2 hours in the fridge.
Roll out the refrigerated pastry and place
in the greased quiche tin and prick with a
fork. Clean fruit, remove cores, stones or
pips and place in small pieces or slices on
the pastry. Place ground almonds, eggs,
sugar and softened butter in a bowl and
cream together. Then put on top of the
fruit and smooth out.
• Time in the appliance: 50 minutes
• Shelf position: 1
Grandmas RoastApple Cake
Ingredients:
• 250 g butter
• 250 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 100 g marzipan
• 5 eggs
• 500 g flour
• 1 packet baking powder (approximately
15 g)
• 1 sachet gingerbread spices
(approximately 20 g)
• 50 g cocoa powder
• 150 ml red wine
• 1.2 kg apples
Method:
Put butter, sugar, vanilla sugar and salt
into a mixing bowl and beat until fluffy.
19
Add marzipan cut into small pieces and
beat until smooth. Add eggs one by one
and beat until fluffy. Add flour, baking
powder, gingerbread spices and cocoa
powder to the mixture. Stir in red wine. Put
the dough into a deep baking tray lined
with baking parchment and smooth the
surface. Peel and core apples and cut into
0.5 cm thick slices. Plum puree: Arrange
the slices on top of the dough and fill the
holes left by the cores with plum puree.
Then put into the appliance.
together. Then add the eggs one at a time
and cream together again.
• Time in the appliance: 50 minutes
• Shelf position: 3
• After baking leave the cake to cool and
remove the baking parchment.
Glaze:
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 for a while to soak up the
glaze.
• 250 ml apple juice
• 1 sachet clear cake glaze
• After baking leave the cake to cool and
remove the baking parchment.
Mix up the glaze using the apple juice and
sachet of cake glaze and brush over the
cake.
Lemon Sponge Cake
Ingredients 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
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and cream
Add the flour and cornflour mixed with the
baking powder to the creamed mixture
and fold in.
Put the mixture into the greased and
breadcrumbed baking tin, smooth out and
put in the appliance.
After baking, mix lemon juice and icing
sugar. Turn the cake out onto a piece of
aluminium foil.
• Time in the appliance: 75 minutes
• Shelf position: 1
Muffins
Ingredients:
• 150 g butter
• 150 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• zest of one unwaxed lemon
• 2 eggs
• 50 ml milk
• 25 g cornflour
• 225 g flour
• 10 g baking powder
• 1 jar of sour cherries (375 g)
• 225 g chocolate chips
Other:
• Paper cases, approximately 7 cm
diameter
Method:
Cream together butter, sugar, vanilla
sugar, salt and the zest of one unwaxed
lemon. Add eggs and cream together
again.
Mix the cornflour, flour and baking powder
and fold into the mixture with the milk.
Drain sour cherries and fold into the
mixture with the chocolate chips.
20
Put the mixture into the paper cases, put
cases onto a baking tray and put in the
appliance. Use muffin tray if available.
• Time in the appliance: 40 minutes
• Shelf position: 3
Ring Cake
Ingredients for the base:
• 500 g flour
• 1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
• 80 g icing sugar
• 150 g butter
• 3 eggs
• 2 level teaspoons salt
• 150 ml milk
• 70 g raisins (soak in 20 ml of kirsch for
1 hour beforehand)
Ingredients for the finish:
• 50 g whole peeled almonds
Method:
Put flour, dried yeast, icing sugar, butter,
eggs, salt and milk into a mixing bowl and
knead to a smooth yeast dough. Cover the
dough in the bowl and leave to rise for 1
hour.
• 1 packet vanilla sugar (approximately 8
g)
• 125 ml milk
After baking:
• 375 ml water
• 200 g sugar
• 100 ml plum brandy or 100 ml orange
liqueur
Method:
Put flour, dried yeast, sugar, butter, egg
yolks, salt, vanilla sugar and milk into a
mixing bowl and knead to a smooth yeast
dough. Cover the dough in the bowl and
leave to rise for 1 hour. Then place the
dough in a greased ring-shaped cake tin
and cover and leave to rise again for 45
minutes.
• Time in the appliance: 35 minutes
• Shelf position: 1
After baking:
Bring water and sugar to the boil and
leave to cool.
Add plum brandy or orange liqueur to the
sugar water and mix together.
Knead the soaked raisins into the dough
by hand.
When the cake has cooled, pierce it
several times with a wooden skewer and
then let the mixture soak into the cake
evenly.
Place the almonds individually into each
hollow in a greased and floured gugelhupf
tin.
Ingredients:
Then shape the dough into a sausage
shape, place in the gugelhupf tin. Cover
and leave to rise again for 45 minutes.
• Time in the appliance: 60 minutes
• Shelf position: 1
Savarin Cake
Ingredients for the dough:
• 350 g flour
• 1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
• 75 g sugar
• 100 g butter
• 5 egg yolks
• 1/2 teaspoon salt
Sponge Cake
•
•
•
•
4 eggs
2 tablespoons hot water
50 g sugar
1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 100 g sugar
• 100 g flour
• 100 g cornflour
• 2 level teaspoons baking powder
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking
parchment
Method:
21
Separate the eggs. Cream egg yolks with
hot water, 50 g sugar, vanilla sugar and
salt. Beat egg whites with 100 g sugar
until forming peaks.
Sieve together flour, cornflour and baking
powder.
Carefully mix egg whites and egg yolks
together. Then carefully fold in flour
mixture. Put the mixture into the baking
tin, smooth and put in the appliance.
• Time in the appliance: 30 minutes
• Shelf position: 3
Streusel Cake
Ingredients 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
Ingredients for the crumble:
• 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
well in the centre. Cut up the yeast, place
it in the well, 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 pre-dough
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.
• Time in the appliance: 35 minutes
• Shelf position: 3
Swedish Cake
Ingredients:
•
•
•
•
•
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
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking
parchment
Method:
Place sugar, eggs, vanilla sugar and salt
in a mixing bowl and cream together for 5
minutes. Then add the melted butter to the
mixture and fold in.
Add the flour with the baking powder
mixed into it into the creamed mixture and
stir in.
Finally add the cold water and mix
everything well. Put the mixture into the
baking tin, smooth and put in the
appliance.
• Time in the appliance: 55 minutes
• Shelf position: 1
Sweet Tart
Ingredients:
• 2 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 50 g ground hazelnuts
• 1.2 kg apples
• 3 eggs
• 300 ml cream
22
• 70 g sugar
Method:
Place pastry on a well-greased baking tray
and prick the bottom all over with a fork.
Spread the hazelnuts evenly over the
pastry. Peel apples, remove cores and cut
into 12 slices. Spread slices evenly on the
pastry. Mix eggs, cream, sugar and vanilla
sugar together well and put over the
apples.
• Time in the appliance: 45 minutes
• Shelf position: 1
Swiss Carrot Cake
Ingredients for the mixture:
• 4 egg white
• 1 pinch salt
• 80 g icing sugar
• 120 g sugar
• 200 g finly grated carrots
• 200 g finly ground almonds
• 1 lemon, juice and grated skin
• 1 tablespoon cherry liquer
• 1/2 teaspoon cinnamon
• 60 g flour
• 1/2 teaspoon baking powder
Ingredients for the topping:
• 150 g icing sugar
• 1 tablespoon cherry liquer
• 12 decorative marzipan carrots
• ground hazelnuts
Other:
• Springform cake tin with 26 cm
diameter, greased and the bottom lined
with baking parchment.
Method:
Beat egg whites with salt until forming
peaks, add the icing sugar and beat to a
fest white of egg. Mix the egg yolke and
sugar to a cream and add the other
ingredients. Add a quarter of the beaten
white of egg with the egg yolk and then
carefully mix the rest of the beaten white
of egg with mixture. Pour the dough into
the prepared baking tin and smooth.
• Time in the appliance: 55 minutes
• Shelf position: 3
After baking:
Let the cake cool. We recommend the
preparation work to be carried out one to
two days in advance and to keep covered
in the fridge. For the overglaze, mix the
icing sugar with the cherry liquer. Add
water if necessary. Cover the cake with
the overglaze and decorate with the
marzipan carrots.
BREAD/ROLLS
Rolls, sweet
Ingredients:
• 420 g flour
• 60 g butter
• 50 g sugar
• a pinch of vanilla sugar
• grated lemon peel
• a pinch of salt
• 200 ml lukewarm milk
• 30 g yeast
• 2 egg yolks
• 100 g raisins
Method:
Sieve the flour into a mixing bowl, press a
hollow into the centre. Reduce the yeast
and insert it into the hollow with milk and
some sugar. Mix in some of the flour from
the edge. Dust it with flour and leave it to
stand in a warm place until the dusted
flour starts to crack on the starter dough.
Add the remaining sugar, salt, vanilla
sugar, lemon peel, egg and butter to the
edge of the flour. Knead all of the
ingredients into a supple leavened dough.
Leave the dough to stand in a warm place
until it has more or less doubled in size.
Then insert the washed raisins into the
dough and form 12 uniformly-sized rolls.
Place them on a baking tray lined with
baking paper and leave covered again for
half an hour.
• Time in the appliance: 20 minutes
23
• Shelf position: 3
Farmer Bread
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
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.
• Time in the appliance: 55 minutes
• Shelf position: 2
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Yeast Plait
Mix water, milk and salt and add to the
flour. Knead all ingredients into a workable
dough. Leave the dough to rise until it
doubles in volume.
• 650 g flour
• 20 g yeast
• 200 ml milk
• 40 g sugar
• 5 g salt
• 5 egg yolks
• 200 g softened butter
Ingredients for the filling:
Shape the dough into a long loaf and
place on the baking tray which has been
greased or covered with baking
parchment.
Leave the loaf to rise again by half its
volume. Before baking dust with a little
flour.
• Time in the appliance: 60 minutes
• Shelf position: 2
White Bread
Ingredients:
• 1000 g flour
• 40 g fresh yeast or 20 g dried yeast
• 650 ml milk
• 15 g salt
Other:
• Baking tray which has been greased or
lined with baking parchment
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.
Ingredients for the dough:
• 250 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
• 50 ml milk
• 60 g honey
• 30 g melted butter
• 20 ml rum
Ingredients for the finish:
• 1 egg yolk
• a little milk
• 50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place
it in the well and stir in with the milk and a
little of the sugar and the flour from around
the edge, sprinkle with flour, leave to rise
in a warm place until the flour sprinkled on
the pre-dough 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
24
rise in a warm place until it is about double
the size.
• Time in the oven: 50 minutes
• Shelf position: 3
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 up the pieces of dough.
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.
• Time in the appliance: 55 minutes
• Shelf position: 3
Rich Yeast Plait
Ingredients for the dough:
• 750 g flour
• 30 g yeast
• 400 ml milk
• 10 g sugar
• 15 g salt
• 1 egg
• 100 g softened butter
Ingredients for the finish:
• 1 egg yolk
• a little milk
Method:
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place
it in the well, stir in with the milk and some
of the sugar 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 pre-dough is showing
cracks.
Put the rest of the sugar, salt, egg and
butter 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 weigh out into three equally sized
pieces of dough and shape each one into
a rope. Plait the three ropes together.
Then cover and leave to rise for another
half an hour. Coat the surface of the plait
with a mixture of egg yolk and milk and
then put in the oven.
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K01-180100/01
867316140-B-302018
Küppersbusch Hausgeräte GmbH
Postfach 10 01 32, D-45801 Gelsenkirchen,
Küppersbuschstraße 16, D-45883 Gelsenkirchen
Telefon: (0209) 401-0, Telefax: (0209) 401-303
www.kueppersbusch.de
Teka Austria GmbH
Eitnergasse 13, A-1230 Wien
Telefon: (01) 86680-15, Telefax: (01) 86680-50
www.kueppersbusch.at
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