Aeg-Electrolux KE7404001M Recipe book

Aeg-Electrolux KE7404001M Recipe book
EN RECIPE BOOK - OVEN
USER MANUAL
2
FOR PERFECT RESULTS
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make life simpler – features you might not find on ordinary appliances. Please
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Contents
3
CONTENTS
4 Helpful hints and tips
The following symbols are used in this user
manual:
Important information concerning your
personal safety and information on how to
avoid damaging the appliance.
General information and tips
Environmental information
Subject to change without notice
4
Helpful hints and tips
HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information" chapter.
For build - under ovens:
Examples of cooking applications for hob
The data in the table is for guidance only.
Heat
setting
1
Use to:
Time
Hints
Keep cooked foods warm
as required
Cover
1-2
Hollandaise sauce, melt: butter, chocolate, gelatine
5-25
min
Mix occasionally
1-2
Solidify: fluffy omelettes, baked eggs
10-40
min
Cook with a lid on
2-3
Simmer rice and milkbased dishes, heat- 25-50
ing up ready-cooked meals
min
Add at least twice as much liquid as
rice, stir milk dishes part way
through
3-4
Steam vegetables, fish, meat
20-45
min
Add a few tablespoons of liquid
4-5
Steam potatoes
20-60
min
Use max. ¼ l water for 750 g of potatoes
4-5
Cook larger quantities of food, stews
and soups
60-150
min
Up to 3 l liquid plus ingredients
6-7
Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as required
Turn halfway through
7-8
Heavy fry, hash browns, loin steaks,
steaks
5-15
min
Turn halfway through
9
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Inner side of door
In some models on the inner side of the door you can find:
• the numbers of the shelf positions (selected models)
• information about the heating functions, recommended shelf positions and temperatures for typical dishes (selected models).
The temperature and baking times in the tables are guidelines only. They depend on the
recipes, quality and quantity of the ingredients used.
Helpful hints and tips
5
Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt your
usual settings (temperature, cooking times) and shelf positions to the values in the tables.
• With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When the
trays get cold again, the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one level.
• Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking
procedure.
Tips on baking
Baking results
Possible cause
Remedy
Wrong shelf position.
Place the cake lower.
The cake sinks (becomes soggy,
lumpy, streaky).
The oven temperature is too
high.
The next time you bake set a
slightly lower oven temperature.
The cake sinks (becomes soggy,
lumpy, streaky).
The baking time is too short.
Set a longer baking time. Baking times cannot be reduced
by setting higher temperatures.
The cake sinks (becomes soggy,
lumpy, streaky).
There is too much liquid in the
mixture.
Use less liquid. Pay attention to
mixing times, especially if you
use a mixing machine.
The cake is too dry.
The oven temperature is too
low.
The next time you bake set a
higher oven temperature.
The cake is too dry.
The baking time is too long.
The next time you bake set a
shorter baking time.
The cake browns unevenly.
The oven temperature is too
high and the baking time is too
short.
Set a lower oven temperature
and a longer baking time.
The cake browns unevenly.
The mixture is unevenly distributed.
Spread the mixture evenly on
the baking tray.
The cake is not browned
enough underneath.
6
Helpful hints and tips
Baking results
The cake is not ready in the
baking time given.
Possible cause
Remedy
The oven temperature is too
low.
The next time you bake set a
slightly higher oven temperature.
Baking on one level:
Baking in tins
Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Ring cake or brioche
True Fan Cooking
1
150 - 160
50 - 70
Madeira cake/
fruit cakes
True Fan Cooking
1
140 - 160
70 - 90
Sponge cake
True Fan Cooking
2
140 - 150
35 - 50
Sponge cake
Conventional
Cooking
2
160
35 - 50
Flan base - short
pastry
True Fan Cooking
2
170-180 1)
10 - 25
Flan base sponge mixture
True Fan Cooking
2
150 - 170
20 - 25
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set)
True Fan Cooking
2
160
60 - 90
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set)
Conventional
Cooking
1
180
70 - 90
Cheesecake
Conventional
Cooking
1
170 - 190
60 - 90
Oven function
Shelf position
Temperature °C
Time in min.
Plaited bread/
bread crown
Conventional
Cooking
3
170 - 190
30 - 40
Christmas stollen
Conventional
Cooking
2
160 - 180 1)
50 - 70
1) Pre-heat the oven
Cakes/pastries/breads on baking trays
Type of baking
Helpful hints and tips
Temperature °C
7
Type of baking
Oven function
Shelf position
Bread (rye
bread):
1. First part of
baking process.
2. Second part
of baking
process.
Conventional
Cooking
1
Cream puffs/
eclairs
Conventional
Cooking
3
190 - 210 1)
20 - 35
Swiss roll
Conventional
Cooking
3
180 - 200 1)
10 - 20
Cake with crumble topping (dry)
True Fan Cooking
3
150 - 160
20 - 40
Buttered almond
cake/sugar cakes
Conventional
Cooking
3
190 - 210 1)
20 - 30
Fruit flans (made
with yeast dough/
sponge mixture)
True Fan Cooking
3
150
35 - 55
Fruit flans (made
with yeast dough/
sponge mixture)
Conventional
Cooking
3
170
35 - 55
Fruit flans made
with short pastry
True Fan Cooking
3
160 - 170
40 - 80
Yeast cakes with
delicate toppings
(e. g, quark,
cream, custard)
Conventional
Cooking
3
160 - 180 1)
40 - 80
Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Short pastry biscuits
True Fan Cooking
3
150 - 160
10 - 20
Short bread / Pastry Stripes
True Fan Cooking
3
140
20 - 35
Short bread / Pastry Stripes
Conventional
Cooking
3
160 1)
20 - 30
Biscuits made
with sponge mixture
True Fan Cooking
3
150 - 160
15 - 20
1.
2.
2301)
160 - 180
Time in min.
1.
2.
20
30 - 60
2)
2)
1) Pre-heat the oven
2) Use deep pan
Biscuits
8
Helpful hints and tips
Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Pastries made
with egg white,
merungues
True Fan Cooking
3
80 - 100
120 - 150
Macaroons
True Fan Cooking
3
100 - 120
30 - 50
Biscuits made
with yeast dough
True Fan Cooking
3
150 - 160
20 - 40
Puff pastries
True Fan Cooking
3
170 - 1801)
20 - 30
10 - 25
Rolls
True Fan Cooking
3
1601)
Rolls
Conventional
Cooking
3
190 - 2101)
10 - 25
Small cakes /
Small cakes (20
per tray)
True Fan Cooking
3
1501)
20 - 35
Small cakes /
Small cakes (20
per tray)
Conventional
Cooking
3
1701)
20 - 30
Oven function
Shelf position
Temperature °C
Time in min.
Pasta bake
Conventional
Cooking
1
180 - 200
45 - 60
Lasagne
Conventional
Cooking
1
180 - 200
25 - 40
Vegetables au
gratin 1)
Turbo Grilling or
True Fan Cooking
1
160 - 170
15 - 30
Baguettes topped
with melted
cheese
Turbo Grilling or
True Fan Cooking
1
160 - 170
15 - 30
Sweet bakes
Conventional
Cooking
1
180 - 200
40 - 60
Fish bakes
Conventional
Cooking
1
180 - 200
30 - 60
Turbo Grilling or
True Fan Cooking
1
160 - 170
30 - 60
1) Pre-heat the oven
Bakes and gratins
Dish
Stuffed vegetables
1) Pre-heat the oven
Helpful hints and tips
9
Multileveled Baking
Cakes/pastries/breads on baking trays
True Fan Cooking
Type of baking
Shelf position
Temperature in
°C
Time in min.
2 levels
3 levels
Cream puffs/
Eclairs
1/4
-
160 - 180 1)
25 - 45
Dry streusel cake
1/4
-
150 - 160
30 - 45
Temperature in
°C
Time in min.
1) Pre-heat the oven
Biscuits/small cakes/small cakes/pastries/rolls
True Fan Cooking
Type of baking
Shelf position
2 levels
3 levels
Short pastry biscuits
1/4
1/3/5
150 - 160
20 - 40
Short bread/ Pastry Stripes
1/4
1/3/5
140
25 - 50
Biscuits made
with sponge mixture
1/4
-
160 - 170
25 - 40
Biscuits made
with egg white,
meringues
1/4
-
80 - 100
130 - 170
Macaroons
1/4
-
100 - 120
40 - 80
Biscuits made
with yeast dough
1/4
-
160 - 170
30 - 60
Puff pastries
1/4
-
170 - 180 1)
30 - 50
Rolls
1/4
-
180
30 - 55
Small cakes /
Small cakes (20
per tray)
1/4
-
1501)
25 - 40
1) Pre-heat the oven
Slow Cook
Use the function to prepare lean, tender pieces of meat and fish. Cook without a lid.
1. Sear the meat in a pan in a very high heat.
2. Put the meat in a roasting dish or directly on the wire shelf. Put the grill / roasting pan
below the shelf to catch the fat.
10
Helpful hints and tips
Food to be
cooked
Weight (g)
Shelf position
Temperature °C
Time in min.
Roast beef
1000 - 1500
1
150
120 - 150
Fillet of beef
1000 - 1500
3
150
90 - 170
Roast veal
1000 - 1500
1
150
120 - 150
200 - 300
3
120
20 - 40
Steaks
Pizza Setting
Type of baking
Shelf position
Temperature °C
Time Min.
Pizza (thin crust)
2
200 - 230 1)2)
15 - 20
Pizza (with a lot of
topping)
2
180 - 200
20 - 30
Tarts
1
180 - 200
40 - 55
Spinach flan
1
160 - 180
45 - 60
Quiche Lorraine
1
170 - 190
45 - 55
Swiss Flan
1
170 - 190
45 - 55
Apple cake, covered
1
150 - 170
50 - 60
Vegetable pie
1
160 - 180
50 - 60
Unleavened bread
2
230 - 2501)
10 - 20
Puff pastry flan
2
160 - 180 1)
45 - 55
Flammekuchen (Pizzalike dish from Alsace)
2
230 - 2501)
12 - 20
Piroggen (Russian version of calzone)
2
180 - 200 1)
15 - 25
1) Pre-heat the oven
2) Use deep pan
Roasting
General instructions:
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
• We recommend cooking meat and fish weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the deep roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
Helpful hints and tips
11
• Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.
Roasting with Turbo Grilling
Beef
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
1-1.5 kg
Conventional
Cooking
1
230
120 - 150
Roast beef or fillet: rare
per cm. of
thickness
Turbo Grilling
1
190 - 200 1)
5-6
Roast beef or fillet: medium
per cm. of
thickness
Turbo Grilling
1
180 - 190 1)
6-8
Roast beef or fillet: well done
per cm. of
thickness
Turbo Grilling
1
170 - 180 1)
8 - 10
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Shoulder, neck,
ham joint
1-1.5 kg
Turbo Grilling
1
160 - 180
90 - 120
Chop, spare rib
1-1.5 kg
Turbo Grilling
1
170 - 180
60 - 90
Meat loaf
750 g-1 kg
Turbo Grilling
1
160 - 170
50 - 60
Porkknuckle (precooked)
750 g-1 kg
Turbo Grilling
1
150 - 170
90 - 120
Type of meat
Pot roast
1) Pre-heat the oven
Pork
Veal
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Roast veal
1 kg
Turbo Grilling
1
160 - 180
90 - 120
Knuckle of
veal
1.5-2 kg
Turbo Grilling
1
160 - 180
120 - 150
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Leg of lamb,
roast lamb
1-1.5 kg
Turbo Grilling
1
150 - 170
100 - 120
Saddle of
lamb
1-1.5 kg
Turbo Grilling
1
160 - 180
40 - 60
Lamb
12
Helpful hints and tips
Game
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Saddle of
hare, leg of
hare
up to 1 kg
Conventional
Cooking
1
230 1)
30 - 40
Saddle of venison
1.5-2 kg
Conventional
Cooking
1
210 - 220
35 - 40
Haunch of
venison
1.5-2 kg
Conventional
Cooking
1
180 - 200
60 - 90
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Poultry portions
200-250g
each
Turbo Grilling
1
200 - 220
30 - 50
Half chicken
400-500g
each
Turbo Grilling
1
190 - 210
35 - 50
Chicken, poulard
1-1.5 kg
Turbo Grilling
1
190 - 210
50 - 70
Duck
1.5-2 kg
Turbo Grilling
1
180 - 200
80 - 100
Goose
3.5-5 kg
Turbo Grilling
1
160 - 180
120 - 180
Turkey
2.5-3.5 kg
Turbo Grilling
1
160 - 180
120 - 150
Turkey
4-6 kg
Turbo Grilling
1
140 - 160
150 - 240
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Whole fish
1-1.5 kg
Conventional
Cooking
1
210 - 220
40 - 60
1) Pre-heat the oven
Poultry
Fish (steamed)
Grilling
Always grill with the maximum temperature setting.
CAUTION!
Always grill with the oven door closed.
Always pre-heat the empty oven with the grill functions for 5 minutes.
• Set the shelf in the shelf position as recommended in the grilling table.
• Always set the pan to collect the fat into the first shelf position.
• Grill only flat pieces of meat or fish.
Helpful hints and tips
13
Grilling
Food to be grilled
Shelf position
Temperature
Roast beef
2
Filet of beef
Back of pork
Time in min.
1st side
2nd side
210 - 230
30 - 40
30 - 40
3
230
20 - 30
20 - 30
2
210 - 230
30 - 40
30 - 40
Back of veal
2
210 - 230
30 - 40
30 - 40
Back of lamb
3
210 - 230
25 - 35
20 - 25
Whole Fish,
500-1000g
3/4
210 - 230
15 - 30
15 - 30
Fast Grilling
Food to be grilled
Time in min.
Shelf position
1st side
2nd side
Burgers
4
8 - 10
6-8
Pork fillet
4
10 - 12
6 - 10
Sausages
4
10 - 12
6-8
Fillet steaks, veal steaks
4
7 - 10
6-8
Toast 1)
5
1-3
1-3
Toast with topping
4
6-8
-
1) Pre-heat the oven
Grilling with turnspit - insert deep pan on level 1
Food to be roasted
Temperature °C
Time in min.
Chicken
220 - 240
70 - 90
Rolled joint for roasting
190 - 210
120 - 180
Duck
220 - 240
90 - 150
Pork knuckle
190 - 210
150 - 210
Defrosting
Remove the food packaging. Put the food on a plate.
Do not cover it with a bowl or a plate. This can extend the defrost time.
Use the first oven shelf position. The one on the bottom.
Dish
Defrosting time
in min.
Further defrosting
time in min.
Comment
Chicken, 1000 g
100 - 140
20 - 30
Place the chicken on an upturned saucer placed on a
large plate Turn halfway
through
Meat, 1000 g
100 - 140
20 - 30
Turn halfway through
14
Helpful hints and tips
Defrosting time
in min.
Further defrosting
time in min.
Meat, 500 g
90 - 120
20 - 30
Turn halfway through
Trout, 150 g
25 - 35
10 - 15
-
Strawberries, 300 g
30 - 40
10 - 20
-
Butter, 250 g
30 - 40
10 - 15
-
Cream, 2 x 200 g
80 - 100
10 - 15
Cream can also be whipped
when still slightly frozen in
places
Gateau, 1400 g
60
60
Dish
Comment
-
Convenience food
Frozen Foods
Convenience food
Shelf position
Temperature °C
Time Mins.
Pizza, frozen
2
200 - 220
15-25
Pizza American, frozen
2
190 - 210
20-25
Pizza, chilled
2
210-230
13-25
Pizza Snacks, frozen
2
180-200
15-30
French Fries, thin
3
200-220
20-30
French Fries, thick
3
200-220
25-35
Wedges/Croquettes
3
220-230
20-35
Hash Browns
3
210-230
20-30
Lasagne/Cannelloni,
fresh
2
170-190
35-45
Lasagne/Cannelloni,
frozen
2
160-180
40-60
Oven baked cheese
3
170-190
20-30
Chicken Wings
2
190-210
20-30
Frozen Ready Meals
Food to be
cooked
Oven functions
Shelf position
Temperature °C
Time
Frozen pizza
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
French fries1)
(300-600 g)
Conventional
Cooking or Turbo
Grilling
3
200-220
as per manufacturer’s instructions
Helpful hints and tips
Food to be
cooked
15
Oven functions
Shelf position
Temperature °C
Time
Baguettes
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
Fruit flans
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
1) Turn the french fries 2 or 3 times during cooking
Drying - True Fan Cooking
Cover the oven shelves with baking parchment.
For best results: deactivate the appliance after half the time required. Open the appliance
door and let the appliance cool down. After that finish the drying process.
Vegetables
Shelf position
1 level
2 levels
Temperature in
°C
Beans
3
1/4
60 - 70
6-8
Peppers
3
1/4
60 - 70
5-6
Vegetables for
sour
3
1/4
60 - 70
5-6
Mushrooms
3
1/4
50 - 60
6-8
Herbs
3
1/4
40 - 50
2-3
1 level
2 levels
Temperature in
°C
Time in hours
(Guideline)
Plums
3
1/4
60 - 70
8 - 10
Apricots
3
1/4
60 - 70
8 - 10
Apple slices
3
1/4
60 - 70
6-8
Pears
3
1/4
60 - 70
6-9
Food to be dried
Time in hours
(Guideline)
Fruit
Food to be dried
Shelf position
Preserving
Things to note:
• Use only preserve jars of the same dimensions available on the market.
• Do not use jars with twist-off and bayonet type lids, or metal tins.
• Use the first shelf from the bottom for this function.
• Put no more than six one-litre preserve jars on the baking tray.
• Fill the jars up to the same level and close with a clamp.
• The jars cannot touch each other.
16
Helpful hints and tips
• Put approximately 1/2 litre of water into the baking tray to give sufficient moisture in
the oven.
• When the liquid in the jars starts to simmer (after approx. 35-60 minutes with one-litre
jars), stop the oven or decrease the temperature to 100°C (see the table).
Soft fruit
Preserve
Temperature in °C
Cooking time until
simmering in min.
Continue to cook at
100°C in mis.
Strawberries, blueberries, raspberries, ripe
gooseberries
160 - 170
35 - 45
-
Temperature in °C
Cooking time until
simmering in min.
Continue to cook at
100°C in min.
160 - 170
35 - 45
10 - 15
Temperature in °C
Cooking time until
simmering in min.
Continue to cook at
100°C in min.
Carrots 1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
-
Mixed pickels
160 - 170
50 - 60
5 - 10
Kohlrabi, peas, asparagus
160 - 170
50 - 60
15 - 20
Stone fruit
Preserve
Pears, guinces, plums
Vegetables
Preserve
1) Leave standing in oven when switched off
Core temperature sensor table
Beef
Food
Food Core Temperature °C
Rib steak or fillet steak: rare
45 - 50
Rib steak or fillet steak: medium
60 - 65
Rib steak or fillet steak: well done
70 - 75
Pork
Food
Food Core Temperature °C
Shoulder of pork, ham joint, neck
80 - 82
Chop (saddle), smoked pork loin
75 - 80
Meat loaf
75 - 80
Veal
Food
Roast veal
Food Core Temperature °C
75 - 80
Helpful hints and tips
Food
Food Core Temperature °C
Knuckle of veal
85 - 90
Mutton / lamb
Food
Food Core Temperature °C
Leg of mutton
80 - 85
Saddle of mutton
80 - 85
Roast lamb, leg of lamb
70 - 75
Game
Food
Food Core Temperature °C
Saddle of hare
70 - 75
Leg of hare
70 - 75
Whole hare
70 - 75
Saddle of venison
70 - 75
Leg of venison
70 - 75
Fish
Food
Food Core Temperature °C
Salmon
65 - 70
Trouts
65 - 70
RECIPE MENU
The display shows shelf position and pre-set cooking times for every automatic recipe.
Automatic programmes
Programme number
Programme name
1
ROAST BEEF
2
ROAST PORK
3
ROAST VEAL
4
ROAST LAMB
5
ROAST GAME
6
CHICKEN, WHOLE
7
WHOLE FISH <1KG
8
PIZZA
9
QUICHE LORRAINE
10
LEMON SPONGE CAKE
11
CHEESE CAKE
17
18
Helpful hints and tips
Programme number
Programme name
12
ROLLS
13
FARMER BREAD
14
DOUGH PROVING
15
POTATO GRATIN
16
LASAGNE
17
CANNELLONI
18
CONVENIENCE CAKE
19
CONVENIENCE PIZZA
20
CONVENIENCE POTATO TYPES
1 - ROAST BEEF
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1,000
and 3,000 g.
Method:
• Season meat to taste and place in an ovenproof dish. Add water or another liquid; the
bottom should be covered to a depth of 10- 20 mm. Cover with a lid.
Do not use this program for top side beef and loin dishes.
– Oven level: 1
2 - ROAST PORK
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1,000
and 3,000 g.
Method:
• Season meat to taste and place in an ovenproof dish. Add water or another liquid; the
bottom should be covered to a depth of 20- 40 mm.
– Oven level: 1
3 - ROAST VEAL
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1,000
and 3,000 g.
Method:
• Season meat to taste and place in an ovenproof dish. Add water or another liquid; the
bottom should be covered to a depth of 10- 20 mm. Cover with a lid.
– Oven level: 1
Helpful hints and tips
19
4 - ROAST LAMB
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1,000
and 3,000 g.
Method:
• Season meat to taste and place in an ovenproof dish. Add water or another liquid; the
bottom should be covered to a depth of 10-30 mm. Cover with a lid.
– Oven level: 1
5 - ROAST GAME
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1,000
and 3,000 g.
Method:
• Season meat to taste and place in an ovenproof dish. Add water or another liquid; the
bottom should be covered to a depth of 10- 20 mm. Cover with a lid.
– Oven level: 1
6 - CHICKEN, WHOLE
Settings:
• Automatic programmes with weight input. Setting range for the weight between 900
and 2100 g.
Method:
• Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the
roast. A reminder is displayed.
– Oven level: 1
7 - WHOLE FISH <1KG
Settings:
• Automatic programmes with core temperature sensor. Core temperature 70 °C.
Method:
• Season fish to taste, insert meat probe and place in an ovenproof dish.
– Oven level: 1
8 - PIZZA
Ingredients for the dough:
• 14 g yeast
• 200 ml tepid water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
20
Helpful hints and tips
Ingredients for the topping:
• 1/2 small tin tomatoes, chopped
• 200 g Emmental cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
• oregano
Method:
• Crumble yeast into a bowl and dissolve in the tepid 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.
• Use baking tray, greased.
– Time in the oven: 25 minutes
– Oven level: 1
9 - QUICHE LORRAINE
Ingredients for the pastry:
• 200 g flour
• 2 eggs
• 100 g butter
• ½ 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
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.
• Black baking tin, greased, diameter 28 cm
– Time in the oven: 40 minutes
– Oven level: 1
Helpful hints and tips
21
10 - 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 together. Then add the eggs one at a time and cream together again. 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 oven.
After baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot
run out. Pierce the cake with a wooden chopstick and brush on the glaze. Then leave the
cake for a while to soak up the glaze.
– Time in the oven: 75 minutes
– Oven level: 1
11 - 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
22
Helpful hints and tips
•
•
•
•
•
•
•
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 oven: 85 minutes
– Oven level: 1
12 - ROLLS
Ingredients:
• 500 g flour, type 405
• 20 g cube of fresh yeast or 1 packet of dried yeast (approximately 8 g)
• 300 ml water
• 10 g salt
Method:
• Place flour and salt in a large bowl. Dissolve the yeast in the water and add to the flour.
Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in
volume. Cut the dough into pieces, form into rolls and place on the greased baking tray
or patisserie tray (special accessory). Leave rolls to rise again for approx. 25 minutes. Before baking, cut a cross in the rolls. Sprinkle with poppy, caraway or sesame seeds, if desired.
13 - FARMER BREAD
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast (approximately 8 g)
Helpful hints and tips
23
• 250 ml water
• 250 ml milk
• 15 g salt
Other:
• Baking tray which has been greased or lined with baking parchment
Method:
• Place wheat flour, rye flour, salt and dried yeast in a large bowl. 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. 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 oven: 60 minutes
– Oven level: 2
14 - DOUGH PROVING
You can use this automatic function with any recipe for yeast dough you like. It gives you a
good atmosphere for rising.
Put the dough into a dish that is big enough for rising and cover it with a wet towel or
plastic foil. Insert a wire shelf on level one and put the dish in. Close the door and set the
function dough proving. Set the necessary time.
15 - POTATO GRATIN
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 3 eggs
• 100 ml milk
• 250 ml cream
• 4 tablespoons butter
Method:
• Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a
clove of garlic and then grease the dish with 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 eggs, the milk and the cream. Pour
the mixture over the potatoes and spread the rest of the butter in small knobs on the
gratin.
– Time in the oven: 60 minutes
– Oven level: 2
16 - LASAGNE
24
Helpful hints and tips
Ingredients for the meat sauce:
• 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:
• 75 g butter
• 50 g flour
• 500 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g Emmental cheese, grated
Method:
• 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. Heat the oil in a casserole, sauté the bacon and the diced vegetables 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 oven: 55 minutes
– Oven level: 1
17 - CANNELLONI
Ingredients for the filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
Helpful hints and tips
25
• 100 g crème fraîche
• 200 g fresh salmon, cubed
• 200 g Nile perch, cubed
• 150 g shrimps
• 150 g mussel meat
• salt, pepper
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Method:
• 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 oven: 55 minutes
– Oven level: 1
18 - CONVENIENCE CAKE
The instructions regarding time and temperature are on the packaging. Follow the manufacture´s instructions.
19 - CONVENIENCE PIZZA
The instructions regarding time and temperature are on the packaging. Follow the manufacture´s instructions.
20 - CONVENIENCE POTATO TYPES
The instructions regarding time and temperature are on the packaging. Follow the manufacture´s instructions.
26
Information on acrylamides
Important! According to the newest scientific knowledge, if you brown food (specially the
one which contains starch), acrylamides can pose a health risk. Thus, we recommend that
you cook at the lowest temperatures and do not brown food too much.
27
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892947672-A-372011
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