Miele DGC 5080 XL Owner Manual

Automatic programmes

Steam combi oven

DGC 5080 XL

DGC 5085 XL en - GB

M.-Nr. 07 841 960

Contents

Using the Automatic programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Programme overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Pulses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Hen's eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Bread rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Cakes/biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Pizza & Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Special . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Fillet of beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Braised beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Roast beef with sautéed potatoes and homemade remoulade. . . . . . . . . . . . . . . 18

Gammon with herbs pesto. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Fillet of pork with shallots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Pork Wellington . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Roast pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Rack of lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Baguettes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Farmhouse bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Spelt bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

2

Contents

Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Plaited loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Rye bread mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Rye bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Plaited Swiss loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Wholemeal bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

White bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Mixed grain bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Croissants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Multigrain rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

White rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Cakes / biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Apple sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Swiss roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Butter cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Marble cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Fruit streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Raisin whirls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Sponge cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Swiss apple cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Choux buns/Éclairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Pizza variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

3

Using the Automatic programmes

Your appliance has a wide range of Automatic programmes to enable you to achieve excellent results with ease. Each programme contains information such as cooking function, temperature and duration. All you have to do is select the

Automatic programme and then the degree of doneness required.

The degree of doneness and browning level are shown by a seven segment bar. The factory default is a middle setting which is shown by a filled-out segment in the middle of the bar. To change the setting, move the filled-out segment to the left or right.

With some roasting programmes you can also select a gourmet level: this setting uses a long duration and a low temperature to cook the meat so that it is very tender and succulent. The lower the temperature, the longer the cooking duration. The default setting uses the shortest cooking duration, but you can increase this if you wish.

The weight entry in the Automatic programmes refers to the weight per piece. For example, you can cook just one piece of salmon weighing 250 g or 10 pieces of salmon weighing

250 g at the same time.

With some programmes, the display will indicate which shelf level to use and at what time the food needs to be placed in the oven. Follow these instructions, and confirm.

The oven interior should be at room temperature before starting an Automatic programme.

When placing food in an already hot steam combi oven, be very careful when opening the door. Hot steam can escape.

Step back from the steam combi oven and wait until the steam has dissipated.

When putting cooking containers into the oven or taking them out, take care not to spill the contents. Avoid contact with hot steam, and do not touch the hot oven interior walls. Danger of burning and scalding.

Please use the type of baking container quoted in the recipe for baking.

You can delay the start by selecting the "Start later" option.

4

Using the Automatic programmes

To finish an Automatic programme early you have to switch the appliance off.

If by the end of an Automatic programme the food is not cooked enough, select the "Continue cooking" or "Continue baking" function.

Automatic programmes can also be saved as "User programmes" and be saved into the Main menu.

^ Select "Automatic" in the menu.

^

Select the appropriate sub menu (e.g. Vegetables).

^ Then select the vegetable you want (e.g. cauliflower).

^ Select and confirm the settings required.

^

Select the cooking method and set the degree of doneness, if required.

Sabbath programme

This programme can be set to operate for 72 hours for the purposes of religious observance.

Conventional heat is pre-programmed and cannot be changed. If the Sabbath programme has been selected, the time of day does not show in the display. The interior lighting does not come on, even when the door is opened. The oven does not start to heat up until after the door has been opened and closed.

The Sabbath programme cannot be started if a short duration has been selected.

^ Select "Automatic / Special" in the menu.

^ Select "Sabbath programme".

^

Open the door.

^

Place the food in the oven.

^ Close the door.

The programme will start in 5 minutes. A Sabbath programme which has been started cannot be changed, nor can it be saved under User programmes. The programme can only be cancelled by switching the appliance off.

5

Programme overview

Vegetables

Blanch x

-

Artichoke hearts

Artichokes

Asparagus

Green asparagus

White asparagus

Aubergines

Baby turnip

Beans

Broad beans

French beans

Green beans

Runner beans

Yellow beans

Beetroot

Black salsify

Broccoli

Carrots

Baby carrots

Chantenay carrots

Main crop carrots

Cauliflower

Celery

Celeriac

Celery stalks

Chicory

Chinese cabbage

Corn on the cob

Courgettes

Fennel

Gherkins x

x x x x x x x x x x x x x x

Steam x x x x x

Drying

-

-

-

-

-

Bottling

-

-

-

-

-

Skinning

-

-

-

-

x x x x

-

-

-

-

-

-

-

-

-

x x x x x x x x

-

-

-

x

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

6


Vegetables

Hamburg parsley

Jerusalem artichokes

Kale

Kohlrabi

Leeks

Okra

Parsnips

Peas

Peppers

Plantain

Potatoes

New potatoes

Peeled potatoes

Pumpkin

Red cabbage

Romanesco

Savoy cabbage

Spinach

Spring cabbage

Sprouts

Sugar snap peas

Swede

Sweet potatoes

Swiss chard

Tomatoes

White cabbage

Blanch x x x x

x x x x x

-

x x x x x x x x x x x x x

x x x x x x x x x x x x

Steam x x x x x x x x x x

x

-

-

-

-

-

-

-

-

-

-

-

-

Drying

-

-

-

-

-

-

-

-

-

-

x

-

-

-

-

-

-

-

-

-

-

-

-

Skinning

-

-

x

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

-

Bottling

-

-

-

-

-

-

-

-

-

-

7

Atlantic cod

Baltic cod

Catfish

Char

Coral cod

Dried cod

Eel

Haddock

Halibut

John Dory

Monk fish

Nile perch

Pangasius

Perch

Pike

Pikeperch

Plaice

Pollock

Red Snapper

Rose fish

Salmon

Salmon trout

Sardines

Seabream

Shark


Fish

x x x x x x x x x x x x x x x


Sheatfish

Skate

Sole

Tilapia

Trout

Tuna fish

Turbot

Whitefish

Wolffish

Shellfish

Crevettes

King prawns

Large shrimps

Prawns

Small shrimps

Spider crab

Mussels

Barnacles

Bearded mussels

Cockles

Pilgrim scallops

Razor clams

Venus mussels x x x x x

Steam x x x x

Steam x x x x x x

Steam x x x x x x

8


Meat

Beef

Boiled topside

Braised beef

Fillet of beef

Piece*

Medaillons

Meat for soup

Back or top rib

Flank

Shin

Sirloin joint

Piece*

Lamb

Rack of lamb

Pork

Gammon joint

Piece*

Slice

Knuckle fresh

Salted

Pork chops

Pork escalopes

Pork fillet

Piece*

Pork in puff pastry

Medaillons

Pork shank

Pork with crackling*

Spare ribs

* Roast with Gourmet level x x

-

-

x x x x x x x

Steam x

Roast

no further selection (roast)

Bake

-

x x x x

x

-

-

-

x

-

-

-

-

-

-

-

-

-

x -

x x

x

-

-

-

-

x

-

-

-

x

-

-

-

-

-

-

-

-

-

9


Meat

Poultry

Boiling fowl

Chicken

Chicken escalope

Poularde

Whole

Breast meat

Turkey

Turkey breast

Turkey escalope

Turkey drumsticks

Veal

Fillet of veal

Medaillons

Braised veal

Veal escalope

Steam x x x x x x x x no further selection (roast) x -

Roast

-

-

-

-

-

-

-

10

Sausages

Frankfurters

Pork sausages

Veal sausages

Pulses

Beans

Black beans

Haricot beans

Kidney beans

Pinto beans

Chickpeas

Lentils

Beluga

Brown lentils

Red lentils

Peas

Green Peas

Yellow split peas

Steam x x x



Rice

Basmati rice

Brown rice

Parboiled rice

Round grain rice

Wild rice

Steam x x x x x

Grain

Amaranth

Bulgar

Green spelt

Millet

Oats

Polenta

Quinoa

Rye

Spelt

Wheat x x x x x

Steam x x x x x

11


Fruit

Apples

Apricots

Blackcurrants

Cherries

Cranberries

Gooseberries

Greengages

Mirabelle plums

Nectarines/peaches

Pears

Plums

Quinces

Rhubarb

Blanch x x

x x x x x x x x x x x x x x

Steam x x

x x x x x x x x

-

-

-

-

-

-

-

-

Drying Bottling Skinning x x -

-

-

x x

x x x x

-

-

-

-

x x

x x

-

-

-

-

x

Mushrooms

Chanterelle

Oyster mushrooms

Porcini

White mushrooms

Blanch x x x x

Steam x x x x

Drying x x x x

12

Hen's eggs

Small

Soft

Medium

Hard

Medium

Soft

Medium

Hard

Large

Soft mittel

Hard

Extra large

Soft

Medium

Hard x x x x x x x x x

Steam x x x

Pasta


Steam

Bread dumplings

Boil in the bag

Fresh

German potato noodles

Gnocchi, fresh

Knöpfli, fresh (German pasta)

Potato dumplings, 50:50

Boil in the bag

Deep frozen

Potato dumplings, raw ingredients

Boil in the bag

Deep frozen

Ravioli, fresh

Spätzle, fresh German

Pasta

Tagliatelle, fresh

Tortellini, fresh

Yeast dumplings

Deep frozen

Fresh x x x x x x x x x x x x x x x

13


Bread

Baguettes

Farmhouse bread

Flat bread

Mixed grain bread

Plaited loaf

Plaited swiss loaf

Rye bread

Rye mix bread

Spelt bread

White bread

Wholegrain bread x x x x

Bake x x x x x x x

Bread rolls

Croissants

Multigrain rolls

White rolls

Bake x x x

14

Cakes/biscuits

Apple pie

Apple tart

Butter cake

Choux buns

Drop cookies

Fruit streusel cake

Marble cake

Raisin whirls

Sponge cake

Streusel cake

Swiss apple cake

Swiss roll

Pizza & Quiche

Pizza

Yeast dough

Quiche

Bake x x x

x x

Bake x x x x x x

x


Bottling

x

-

x

-

-

-

-

x

-

15


Special

Apple storage

Decrystallise honey

Disinfect crockery

Dissolve gelatine

Dry citrus fruit

Drying herbs

Heat damp towels

Make yoghurt

Melt chocolate

Prove yeast dough

Render fat

Sabbath programme

Steam onions

16

Meat

Fillet of beef

Programme duration:

Approx. 170 - 320 minutes

Braised beef

Programme duration:

Approx 130 minutes

Serves 4

800 g fillet of beef, approx. 6 cm thick

Salt

Pepper

Method:

1. Trim the meat and place on the rack.

2. Place the rack and universal tray in the oven on the shelf level given in the display.

Start the programme.

3. Season with salt and pepper to taste before serving.

Setting:

Automatic / Meat / Beef / Fillet of beef /

Piece / Roast

Serves 4-6

800 g braising beef

Salt

Pepper

600 ml stock

500 g onions

1 tbsp cornflour

50 ml water

Red wine to taste

Method:

1. Season the meat with salt and pepper and place in a gourmet oven dish or the universal tray. Place this in the oven on shelf level 2. Start the programme.

2. Meanwhile, peel and quarter the onions.

Add the onions and the stock to the meat after the first 25 minutes of cooking time.

3. Once the meat is cooked, strain the juices from the meat into a saucepan.

4. Mix the cornflour with some water, add to the saucepan and thicken the juices to make a gravy. Season with salt, pepper and red wine.

Setting:

Automatic / Meat / Beef / Braised beef /

Roast

17

Meat

Roast beef with sautéed potatoes and homemade remoulade

Programme duration:


Serves 4 - 6

1 kg joint of beef

Salt

Pepper

Remoulade

1 carton of natural yoghurt

1-2 gherkins

2 shallots

5 tbsp mayonnaise

Parsley

Salt

Pepper

A pinch of sugar

Lemon juice

Chives

Sautéed potatoes

1 kg boiled potatoes

1 onion

100 g diced bacon

Clarified butter

Pepper

Salt

Method:

1. Trim the meat, season with salt and pepper and place on the rack. Place the rack and universal tray in the oven on the shelf level given in the display.


2. Meanwhile, finely chop the gherkins, schallots, parsley and chives.

3. Mix together all the ingredients for the remoulade and season with salt, pepper and sugar to taste.

4. Slice the cooked potaotes and the onion. Heat the clarified butter in a pan on the hob, add the potato slices, onion and bacon. Fry until crispy and season with salt and pepper.

Setting:

Automatic / Meat / Beef / Sirloin joint /

Roast

18

Meat

Gammon with herbs pesto

Programme duration:

Approx 150 minutes

Fillet of pork with shallots

Programme duration:


Serves 4 - 6

1 kg boned gammon

50 g pine nuts

60 g sun-dried tomatoes

1 bunch of flat leaf parsley

1 bunch of basil

2 cloves of garlic

50 g grated Parmesan

100 ml olive oil

Salt

Pepper

Serves 4

3 x 300 g pork fillets

Salt

Pepper

Sauce

500 g shallots

1 tbsp sugar

2 tbsp butter

100 ml white wine

125 ml stock

Salt

Pepper

1 tbsp cornflour

Method:

1. Trim the meat, then wash it under running water and pat dry with kitchen paper. Place it on the rack. Then place the rack and universal tray in the oven on the shelf level given in the display.


2. In the meantime, dry fry the pine nuts in a pan on the hob. Roughly chop the sun-dried tomatoes, parsley and basil, then purée the pine nuts, tomatoes, parsley, basil, garlic, Parmesan, salt, pepper and olive oil to make a pesto.

Setting:

Automatic / Meat / Pork / Gammon joint / Piece / Roast

Method:

1. Trim the meat and season with salt and pepper.

2. Place the meat on the rack. Place the rack in the oven on the shelf level given in the display. Place the universal tray in the oven on shelf level 1.


3. Peel the shallots and halve or quarter them. Fry in the butter.

4. Sprinkle the sugar over the shallots and fry until they have caramelised.

Pour in the white wine and stock, cook until the shallots are soft , then thicken the sauce with the cornflour.

5. Slice the meat and serve with the sauce.

Setting:

Automatic / Meat / Pork / Pork fillet /

Piece

19

Meat

Pork Wellington

Programme duration:

Approx 40 minutes

Serves 4

1 x 400 g pork fillet

Salt

Pepper

1 tsp clarified butter

Pastry

375 g pack of puff pastry

4 slices of cooked ham

Filling

1 small carrot

1 small courgette

200 g good quality pork sausage meat

4 tbsp cream

60 g mature Cheddar, cubed

4 sage leaves

Salt

Pepper

To glaze

1 egg yolk

A pinch of salt

1 tbsp milk

Method:

1. Season the meat with salt and pepper and sear it on all sides in the clarified butter in a frying pan.

2. Peel and dice the the carrot. Dice the courgette. Place the carrot and courgette in separate perforated container and cook at 100 °C for 2 minutes. Leave to cool.

3. Mix the sausage meat with the vegetables and add the cream and the cheese.

4. Finely chop the sage leaves and add to the mixture. Season with salt and pepper.

5. Roll out the pastry on a floured surface. Arrange the ham slices on top and spread the minced pork and vegetable mixture over the ham. Place the pork fillet on top.

6. Roll up the pastry to make a parcel, turn it over so that the seam is underneath, and place it in the universal tray.

7. Mix the egg yolk with the milk and a pinch of salt. Brush over the pastry.


8. Place the tray in the oven at the end of the pre-heating phase.

Setting:

Automatic / Meat / Pork / Pork fillet /

Pork in puff pastry / Bake

20

Meat

Roast pork

Programme duration:


Rack of lamb

Programme duration:

Approx 40 minutes

Serves 4

750 g pork

Salt

Pepper

250 ml crème fraîche

Cornflour

Serves 4

1.5 kg rack of lamb (1.5 kg)

1-2 tbsp oil

Salt

Pepper

Method:

1. Score the meat with a sharp knife.

You may prefer to ask you butcher to do this.

2. Place the meat on the rack. Place the rack and universal tray in the oven on the shelf level given in the display.


3. Add a little water to the juices in the universal tray and then sieve the stock into a pan.

4. Heat it up on the hob and thicken as required with crème fraîche and cornflour. Season with salt and pepper.

Method:

1. Cut into the meat between the bones so that the bones protrude upwards.

Tie the rack into a crown with kitchen string.

2. Season the oil with the salt and pepper and use this to baste the lamb.

3. Place the meat on the rack. Place the rack on the universal tray and place in the oven on the shelf level given in the display.


Setting:

Automatic / Meat / Lamb / Rack of lamb / Roast

Setting:

Automatic / Meat / Pork / Pork with crackling / Roast

21

Bread

Baguettes

Programme duration:


Farmhouse bread

Programme duration:

Approx 50 minutes

Ingredients for 2 baguettes:

500 g strong white flour

40 g fresh yeast or 2 sachets of dried yeast

1 tsp sugar

2 tsp salt

2 – 3 tbsp oil

300 ml lukewarm milk or lukewarm water

Ingredients:


150 g rye flour

1 tsp salt

25 g fresh yeast or 1 sachet of dried yeast

300 ml lukewarm milk

Method:

1. Dissolve the yeast and sugar in the lukewarm milk and add this with the salt and oil to the flour.

2. Knead the dough for 3-4 minutes.

Place the dough in a bowl and prove uncovered in the oven for 20 minutes using the Combination mode / Fan plus setting at 30 °C,100% moisture.

3. On a floured surface, divide the dough in half and form into 2 baguettes. Place the baguettes in the universal tray. Score s-shapes into the top with a knife.

5. Place the universal tray in the oven on the shelf level given in the display.


Method:

1. Mix the flour and salt in a bowl.

Crumble the yeast into the milk and add to the flour. Knead for about 10 minutes to a smooth dough.

2. Cover with a damp cloth and leave to prove for approx. 1 hour.

3. Shape the dough into a loaf and dust with a little flour. Make cuts about 1 cm deep lengthwise and diagonally and leave to prove for a further 30 minutes.

4. Place the bread on the universal tray and place in the oven on the shelf level given in the display.


Setting:

Automatic / Bread / Farmhouse bread /

Bake

Setting:

Automatic / Bread / Baguettes / Bake

22

Bread

Spelt bread

Programme duration:

Approx 75 minutes

Flat bread

Programme duration: approx. 30 minutes

Ingredients:

500 g spelt flour


Approx. 260 ml lukewarm water

100 g grated carrots

3 tsp salt

100 g whole almonds

Method:

1. Place the flour in a bowl. Crumble in the yeast and add the salt and enough water to knead to a smooth dough.

2. Add the carrots and almonds. Knead for 3–4 minutes. Place in a bowl and prove uncovered in the oven for 20 minutes using Combination mode / Fan plus at 30°C, 100% moisture.

3. Knead the dough again, form into a loaf and place on the universal tray.

Make several diagonal cuts in the top.



Setting:

Automatic / Bread / Spelt bread / Bake

Bakeware: 28 cm quiche or flan dish

Ingredients:

Dough



A pinch of sugar

2 tsp salt

150 ml lukewarm water

3 tbs olive oil

Topping

2-3 tbs olive oil

Black sesame seeds

Method:

1. Sift the flour into a bowl and make a well in the centre and crumble the yeast into it. Sprinkle the sugar on top, add the lukewarm water.

Place the dough in a bowl and prove uncovered in the oven for 20 minutes using Combination mode / Fan plus at

30 °C, 100% moisture.

2. Add the salt and oil, mix everything together and knead for about 3-4 minutes to a smooth dough.

3. Shape the dough into a flat bread and place it on a greased baking tray dusted with flour. Brush with oil and sprinkle with the sesame seeds. Place in the oven on the shelf level given in the display. Start the programme.

Setting:

Automatic / Bread / Flat bread / Bake

23

Bread

Plaited loaf

Programme duration:

Approx 35 minutes

Rye bread mix

Programme duration:

Approx 55 minutes

Ingredients:

375 g flour



50 g sugar

60 g softened butter

A pinch of salt

1 egg

Grated zest of 1/2 a lemon

Bakeware: dark coloured bread tin 28 x 9 cm

Ingredients:

250 g rye flour


20 g fresh yeast or 1 sachet of dried yeast

1 packet of sourdough

2 tsp salt approx. 350 ml lukewarm water

Method:

1. Place the flour, crumbled yeast, sugar, butter, egg, salt and lukewarm milk in a mixing bowl. Mix the ingredients together to a smooth dough and then add the lemon zest.

2. Place uncovered in the oven to prove for 20 minutes using Combination mode / Fan plus at 30°C, 100% moisture. Cut the dough into 3 even sized pieces and form a 40 cm roll out of each piece.

3. Plait the three pieces of dough and place in the universal tray.

4. Place the tray in the oven on the shelf level given in the display. Start the programme.

Setting:

Automatic / Bread / Plaited loaf / Bake

Method:

1. Mix the rye flour, strong white flour and sourdough together.

2. Dissolve the yeast in 100 ml of warm water, add to the flour and leave to prove until bubbles start to form.

3. Add the salt and the rest of the water. Knead to a smooth dough for 3-4 minutes.

Place the dough in a bowl and prove uncovered in the oven for 20 minutes using Combination mode / Fan plus at

30 °C,100% moisture.

4. Knead the dough again and place in a greased bread tin which has been dusted with flour. Place in the oven on the shelf level given in the display. Start the programme.

Useful tip:

You can also add raisins, almonds or chopped hazelnuts to the dough.

24

Setting:

Automatic / Bread / Rye bread mix /

Bake

Rye bread

Programme duration:

Approx. 75 minutes

Ingredients:

600 g sourdough

450 g rye flour

2 tsp salt

150 ml lukewarm water (approx. 25°C)

Utensil:

1 rattan bread baking basket,

35 cm long

Method:

1. Place the flour in a bowl, add the rest of the ingredients and knead to a smooth dough. Transfer the dough to a floured rattan bread basket and place uncovered in the oven to prove for 60 minutes using Combination mode / Fan plus at 30°C, 100% moisture.

2. After proving, turn the dough out onto the universal tray.


Setting:

Automatic / Bread / Rye bread

Bread

25

Bread

Plaited Swiss loaf

Programme duration:

Approx 50 minutes

Wholemeal bread

Programme duration:

Approx 85 minutes

Ingredients:


75 g spelt flour

2 tsp salt



400 ml lukewarm full cream milk

Method:

1. Mix the flours and salt in a bowl.

Crumble the yeast into the milk and add to the flour together with the butter.

2. Mix these ingredients together and knead to a smooth dough. Cover with a damp cloth and leave to prove for approx. an hour.

3. Divide the dough into three pieces and form each into a roll. Plait them together and place in the universal tray.



Setting:

Automatic / Bread / Plaited swiss loaf /

Bake

Ingredients:

500 g wholemeal flour


1/2 tsp sugar

3–4 tsp salt

2 tbsp oil

Approx. 350ml lukewarm water

30 g linseeds

30 g sunflower seeds

Method:

1. Crumble the yeast and mix with the sugar and a little water.

2. Add the flour, salt, oil, linseeds, sunflower seeds and the remaining water. Knead for 3-4 minutes. Place the dough in a bowl and prove uncovered in the oven 20 minutes using

Combination mode / Fan plus at 30°C,

100% moisture.

3. Knead the dough again, form into a loaf an place on the universal tray.

Make several diagonal cuts in the top.



Setting:

Automatic / Bread / Wholegrain bread /

Bake

26

Bread

White bread

Programme duration:

Approx 85 minutes

Mixed grain bread

Programme duration:

Approx 85 minutes

Ingredients:



2 tsp sugar

3 tsp salt

30 g melted butter


Ingredients:

375 g strong brown bread flour

125 g rye flour


1/2 tsp sugar

2-3 tsp salt

1 tbs oil


Method:

1. Stir the yeast into the milk. Add the flour, salt, sugar and butter and mix together. Knead the mixture for about 7 minutes to a smooth dough.

2. Place the dough in a bowl and prove uncovered in the oven for 20 minutes using Combination mode / Fan plus at

30°C, 100% moisture.

3. Shape the dough into a loaf and make several diagonal cuts in the top.

Place the loaf in the universal tray.



Setting:

Automatic / Bread / White bread / Bake

Method:

1. Mix the crumbled yeast with the sugar and water. Stir in the flour, salt and oil. Mix well and knead for about 7 minutes.

2. Place the dough in a bowl and prove uncovered in the oven for 20 minutes using Combination mode / Fan plus at

30°C, 100% moisture.

3. Knead the dough again and shape into a loaf. Place on the universal tray and score the surface diagonally several times.



Setting:

Automatic / Bread / Mixed grain bread /

Bake

27

Rolls

Croissants

Programme duration:

Approx 30 minutes

Ingredients for 10 -12 croissants:


1 tsp salt

50 g sugar




150 g butter

6. Roll the cooled dough out thinly and cut in half to form 2 rectangles.

7. Cut out 10 triangles and roll the triangles up towards one point to form the croissants. Place the croissants on the universal tray.



Halve the ingredients if you only want to make one tray of croissants.

Method:

1. Sift the flour into a bowl and add the salt and sugar. Dissolve the yeast in the lukewarm milk and add to the bowl with the softened butter. Knead for 3-4 minutes to a smooth dough.

2. Place in a bowl and prove uncovered in the oven for 45 minutes using

Combination mode / Fan plus at 30°C,

100% moisture.

3. Cut the butter in half lengthwise so that you have two pieces and toss the butter in flour.

4. Roll the dough out to form a rectangle, place the butter diagonally next to each other on the dough. Roll the dough up from the corners over the butter and place in the refrigerator for

10 minutes to chill.

5. Roll the dough out into a rectangle and fold over from the short side three times. Place in the refrigerator for a further 10 minutes. Repeat the above procedure twice.

Setting:

Automatic / Bread rolls / Croissants /

Bake

28

Rolls

Multigrain rolls

Programme duration:

Approx 70 minutes

White rolls

Programme duration:

Approx 70 minutes

Ingredients for 8 - 10 rolls

Dough

250 g spelt grain flour

250 g strong wholemeal bread flour



2 tsp sea salt

100 g sunflower seeds

Topping

Poppy seeds

Sesame seeds

Sunflower seeds

Millet

Method:

1. Mix together the two types of flour.

Dissolve the yeast in lukewarm water and add to the flour. Knead the dough for 3-4 minutes.

Prove uncovered in the oven for 20 minutes using Combination mode / Fan plus at 30 °C,100% moisture.

2. Knead in the salt and sunflower seeds. Form rolls, and scatter the tops with seeds of your choice. Grease and flour the universal tray and then arrange the rolls in the tray.

3 Place the tray in the oven on the shelf level given in the display.


Ingredients for 8 - 10 rolls:


2 tsp salt

6 tbs oil


1 tsp sugar


Method:

1. Sift the flour into a bowl. Dissolve the yeast in the milk. Add this together with the sugar, salt and oil to the flour. Mix together and knead for about 7 minutes to a smooth dough.

2. Place the dough in a bowl and place uncovered in the oven to prove for 20 minutes using Combination mode / Fan plus at 30°C, 100% moisture.

3. Knead the dough. Form the dough into 8-10 rolls and place the rolls on the universal tray. Make a cut in the middle of each roll.



Setting:

Automatic / Bread rolls / White rolls /

Bake

Setting:

Automatic / Bread rolls / Multigrain rolls / Bake

29

Cakes / biscuits

Apple sponge

Programme duration

Baking approx. 50 minutes

Bottling approx. 45 minutes

5. Place in the oven on the shelf level given in the display. Start the programme.

5. After baking, allow to cool. Sprinkle with icing sugar and serve.

Ingredients:

Mixture

150 g butter

150 g sugar

2 tsp vanilla sugar

A pinch of salt

3 medium eggs

Grated zest of 1 lemon

150 g self-raising flour

1/2 tsp baking powder

Butter for greasing the cake tin

Breadcrumbs for scattering

Filling

500 g apples

Baking method:

Bakeware:

24 cm dark coloured springform cake tin

1. Stir together the butter, sugar, vanilla sugar, salt, lemon zest and eggs until light and fluffy.

2. Mix the flour with the baking powder and stir these into the mixture.

3. Grease a springform cake tin and sprinkle with breadcrumbs. Add the mixture.

4. Peel and core the apples and cut them into quarters. Score the top surface. Press the apples gently into the cake mix with the core side down.

Setting:

Automatic / Cakes/biscuits / Apple sponge / Bake

Bottling method:

5 x 1/4 litre jars

1. Mix together the butter, sugar, vanilla sugar, salt and lemon zest. Gradually add the eggs and stir until light and fluffy.

2. Mix the flour with the baking powder and stir these into the mixture.

3. Grease the inside of the jars with butter up to 1 cm below the rim. Spinkle the inside of the jars with breadcrumbs and fill to halfway with the mixture.

4. Peel, quarter, core and slice the apples. Press the apples gently into the mixture.

5. Place the rack in the oven on the shelf level given in the display and place the open jars on the rack. Start the programme.

6. Close the jars immediately after bottling with the rubber sealing ring, glass lid and spring clamp.

Setting:

Automatic / Cakes/biscuits / Apple sponge / Bottling

30


Apple pie

Programme duration:

Approx 55 minutes

Bakeware:

26 cm dark coloured springform cake tin

Ingredients:

Pastry

300 g plain flour

1/2 tsp baking powder

200 g butter

A pinch of salt

100 g sugar

2 tsp vanilla sugar

1 egg

Filling

1250 g cooking apples

50 g raisins

10 ml Calvados

50 g sugar

1/2 tsp cinnamon

Juice from half a lemon

To glaze

100 g icing sugar

Water

2. Peel and core the apples and cut into slices. Arrange the apple slices on the base and add the raisins, sugar,

Calvados, lemon juice and cinnamon.

3. Roll out the rest of the pastry. Place it over the apples and press at the edges.

4. Place the cake tin on the rack in the oven on the shelf level given in the display.


4. After baking, mix the icing sugar with the water and spread the glaze over the cooled pie.

Setting:

Automatic / Cakes/biscuits / Apple pie /

Bake

Method:

1. Mix together the flour, baking powder, butter, sugar, salt, vanilla sugar and egg and knead into a smooth dough. Place in the refrigerator to cool. Grease a springform cake tin and add 2/3 of the pastry to make the base. Make a rim of about 2 cm high around the edges of the tin. Prick all over with a fork.

31


Swiss roll

Programme duration:

Approx 20-25 minutes

Vanilla sponge mixture:

4 eggs

4 tbsp hot water

190 g sugar

3 tsp vanilla sugar

A pinch of salt


70 g cornflour

Icing sugar

Chocolate sponge mixture:

4 eggs

4 tbsp hot water

190 g sugar

3 tsp vanilla sugar

A pinch of salt


70 g cornflour

25 g cocoa powder

Icing sugar

Method:

1. Mix together the sugar, vanilla sugar and salt in a bowl. Sift together the flour and the cornflour (and, for the chocolate sponge, the cocoa powder) in another bowl.

2. Separate the eggs. Whisk the egg whites with hot water until stiff. Add the egg yolks to the whites a little at a time and beat with a hand whisk. Gradually drizzle the sugar mixture into the eggs, continuing to beat with a hand whisk.

3. Sift the flour mixture into the egg mixture and fold in using a balloon whisk.

4. Grease the universal try with butter and line with baking parchment. Pour the mixture into the tray and smooth the top with a palette knife.



6. Turn the sponge out onto a dampened tea-towel, with the baking parchment still attached. Roll the sponge up, including the baking parchment, and leave to cool.

7. Once cool, unroll and fill with the filling of your choice. Roll up again and dredge with icing sugar.

Setting:

Automatic / Cakes/biscuits / Swiss roll /

Bake

32


Advocaat filling

150 ml advocaat

3 leaves of white gelatine

500 ml double cream

Icing sugar

1. Soften the gelatine in cold water, then dissolve in a saucepan over a gentle heat. Stir in the advocaat and place in the refrigerator to set.

2. Beat the cream until still, then carefully fold in the liqueur mixture.

Place back in the refrigerator to cool.

3. Spread over the sponge, roll up and dredge with icing sugar just before serving.

Strawberries and cream filling

400 g fresh strawberries

500 ml double cream

4 tsp vanilla sugar

Icing sugar

1. Whip the cream until stiff.

2. Scatter the strawberries over the sponge. Spread the cream on top and roll up the sponge.

3. Dredge with icing sugar just before serving.

Mango and cream filling

Juice of 2 oranges

Zest of an unwaxed orange

Juice of 1 lemon

2 ripe mangoes

7 leaves of white gelatine

120 g sugar

500 ml double cream

1. Peel the mangoes, remove the stone and pureé the flesh together with the orange juice, sugar and grated orange zest.

2. Soften the gelatine in cold water, then dissolve in a saucepan over a gentle heat. Stir a little of the mango mixture into the gelatine, then fold this into the rest of the mango mixture.

Place in the refrigerator and leave to set until stirring with a spoon leaves traces in the mixture.

3. Beat the cream until stiff, then carefully fold in the mango mixture and place in the refrigerator to chill. Spread evenly over the sponge.

4. Roll up along the length of the sponge and dredge with icing sugar just before serving.

33


Butter cake

Programme duration:

Approx 25 minutes

Ingredients for 1 tray:

Mixture




50 g sugar

1 egg

A pinch of salt

2 tsp vanilla sugar


Filling

50 g butter

50 g sugar

Method:

1. Sift the flour into a bowl and add the yeast, sugar, butter, salt, vanilla sugar, egg and lukewarm milk. Mix all the ingredients together to a smooth dough. Place uncovered in the oven to prove for 20 minutes using Combination mode / Fan plus at 30°C, 100% moisture.

2. Roll the dough out onto the universal tray and leave to prove for a further 30 minutes.

3. Using a spoon, make small indentations in the dough. Dot the butter evenly into the indentations and sprinkle with sugar.



Setting:

Automatic / Cakes/biscuits / Butter cake

/ Bake

Tip:

You can also sprinkle the butter cake with flaked almonds before baking.

34


Marble cake

Programme duration:

Approx 40 minutes

8 x 1/4 litre jars

Ingredients:

250 g butter

200 g sugar

2 tsp vanilla sugar

4 medium eggs

375 g plain flour

125 g cornflour

3 tsp baking powder

125 ml milk

A pinch of salt

30 g cocoa powder

2–3 tbsp milk

50 g sugar

1 tbsp rum

Butter to grease the jars

Method:

1. Beat the butter, sugar, vanilla sugar and salt until creamy. Then add the eggs a little a time and continue beating until creamy.

2. Mix together the flour, cornflour and baking powder. Then stir in just enough milk until the mixture falls heavily from the spoon.

3. Grease the inside of the jars with butter up to 1 cm below the rim. The jars will only be filled halfway with mixture.

4. Divide 2/3 of the mixture between the jars and then mix the cocoa powder, milk, sugar and rum into the remaining

1/3.

5. Spoon the chocolate mixture on top of the vanilla and swirl with a fork to create a marble effect.

6. Place the rack in the oven on the shelf level given in the display. Place the jars on the rack.



Setting:

Automatic / Cakes/biscuits / Marble cake / Bottling

35


Fruit streusel cake

Programme duration:

Approx 50 minutes

Bakeware:

26 cm dark coloured springform cake tin

Ingredients:

Mixture

2 medium eggs

75 g butter

110 g sugar


50 g ground almonds

120 g sour cream

2 tsp vanilla sugar

A pinch of salt

Grated zest of a lemon

Streusel topping


50 g sugar

50 g ground almonds

50 g cold butter, diced

Filling

Approx. 750 g apricots

3. To make the streusel topping, sift the flour into a bowl and add the sugar and almonds. Add the diced butter. Rub the ingredients by hand until you have a coarse, crumbly texture. Scatter the streusel over the apricots.

4. Place in the oven on the shelf level given in the display.


Setting:

Automatic / Cakes/biscuits / Fruit streusel cake / Bake

Method:

1. Cream the butter, sugar, vanilla sugar and eggs together. Stir in the sour cream and then fold in the flour and the salt. Add the ground almonds and lemon zest to the mixture. Butter a springform cake tin and line it with baking parchment. Fill the tin with the cake mixture.

2. Wash and stone the apricots.

Quarter them and arrange them on top of the cake mixture.

36


Raisin whirls

Programme duration:

Approx 30 minutes

Ingredients for 20 whirls:

Dough




40 g sugar

1 egg

A pinch of salt

40 g melted butter

Filling

50 g soft butter

50 g sugar

200 g raisins

A pinch of salt

2 tbsp rum

1 tsp cinnamon

To glaze

200 g icing sugar

Water

Method:

1. Sift the flour into a bowl. Gently heat the milk and dissolve the yeast into it.

Add this mixture to the flour together with the sugar and mix well. Place in a bowl and prove in the oven for 20 minutes using Combination mode / Fan plus at 30°C, 100% moisture.

2. Add the egg, sugar and butter to the dough. Mix everything together and prove for a further 30 minutes.

3. In the meantime, soak the raisins in the rum.

4. Roll the dough out into a rectangle and spread with butter. Mix the sugar and cinnamon, add the soaked raisins and spread evenly over the dough.

5. Roll up the dough and cut into 1.5

cm slices. Arrange the slices in the universal tray.



7. Mix the icing sugar with some water.

After baking, spread the glaze on the whirls while they are still hot.

Setting:

Automatic / Cakes/biscuits / Raisin whirls / Bake

Note

Halve the ingredients if you only want to make one tray of whirls.

37


Cookies

Programme duration:

Approx 25 minutes

Sponge cake

Programme duration:

Approx 45 minutes

5 x 250 ml preserving jars

Ingredients:

200 g soft butter

100 g caster sugar

1 medium egg

50 ml milk

200 g plain flour

100 g cornflour

A pinch of salt

Method:

1. Beat together the butter, sugar, salt, egg and milk until creamy. Fold in the flour and the cornflour and chill for 30 minutes.

2. Spoon the mixture into a piping bag fitted with a no. 11 star nozzle and pipe cookies directly on to the universal tray in circles, crescents or squiggles.

3. Start the programme and place the tray in the oven at the end of the pre-heating phase.

Setting:

Automatic / Cakes/biscuits / Drop cookies / Bake

Ingredients:

200 g butter

200 g sugar

A pinch of salt

4 medium eggs

Juice and zest of one lemon

200 g cornflour


1 tsp baking powder

Butter for greasing the jars

Breadcrumbs for scattering

Method:

1. Cream together the butter, sugar and eggs. Add the lemon juice and zest.

2. Sift the cornflour, flour and baking powder together and fold into the mixture.

3. Grease the inside of the jars with butter up to 1 cm below the rim.

Sprinkle the inside with breadcrumbs.

4. Fill the jars halfway with the mixture.

Place the rack in the oven on the shelf level given in the display. Place the jars on the rack.



Setting:

Automatic / Cakes/biscuits / Sponge cake / Bottling

38


Streusel cake

Programme duration:

Approx 40 minutes


Ingredients for 1 tray:

Cake mixture



200 ml warm milk

60 g sugar

1 egg yolk

A pinch of salt

3 tsp vanilla sugar


Streusel topping

145 g melted butter

220 g plain flour

120 g sugar

A pinch of cinnamon

70 g ground almonds

A pinch of salt

Method:

1. Place the flour, crumbled yeast, sugar, salt, butter and egg in a mixing bowl. Add the milk, mix the ingredients together and knead to a smooth dough.

Place in a bowl and prove in the oven for 20 minutes using Combination mode

/ Fan plus at 30°C, 100% moisture.

2. Roll the dough out onto the universal tray.

3. Mix together the ingredients for the streusel topping with the exception of the melted butter which should be added drop by drop. Rub the mixture by hand until you have a crumbly texture. Scatter over the dough and leave to prove for a further 30 minutes.

Setting:

Automatic / Cakes/biscuits / Streusel cake / Bake

39


Swiss apple cake

Programme duration:

Approx 40 minutes

Ingredients for 1 flan dish:

Base

150 g plain flour

1/4 tsp salt

50 - 75 g butter

40 ml water

Ground nuts or breadcrumbs

Filling

500 g apples or pears

Topping

200 ml double cream

2 medium eggs

50 g sugar

Method:

1. Mix together the ingredients for the base and knead to a smooth, elastic dough. Place in the refrigerator to rest.

2. Roll out the pastry thinly and line the flan dish. Prick the pastry with a fork and sprinkle the breadcrumbs or ground nuts on top.

3. Peel and core the fruit and cut into slices. Arrange the fruit slices on the pastry.

4. Mix together the cream, eggs and sugar, pour over the fruit.


Setting:

Automatic / Cakes/biscuits / Swiss apple cake / Bake

40


Choux buns/Éclairs

Programme duration:

Approx 50 minutes

Makes 12

250 ml water

50 g butter

A pinch of salt

170 g flour

1 tsp baking powder

4–5 medium eggs

Roquefort crème

125 g butter

100 g Roquefort

125 ml double cream

Chopped parsley

Caraway and poppy seeds

1. Beat the butter until creamy.

Crumble the Roquefort with a fork and mix with the butter.

2. Whip the cream until stiff, then stir into the butter/cheese mixture.

3. Fill the buns with the mixture, retaining a little to spread over the lids.

Sprinkle the lids with parsley, caraway or poppy seeds.

Method:

1. Place the water, butter and salt in a pan, and bring to the boil, stirring all the time.

2. Add the flour to the boiling water and mix until a smooth ball forms.

3. Transfer the mixture to a bowl and mix in the eggs one at a time until the dough stands in satiny peaks. Finally, mix in the baking powder.

4. Fill a large piping bag fitted with a no. 11 star nozzle with the mixture and pipe rosetts for choux buns or strips for

éclairs onto the baking tray.


6. Whilst still warm, cut the buns or

éclairs in half horizontally with a pair of scissors and allow to cool. Remove and discard any of the centre that is still moist.

Mardarin cream

250 ml double cream

3 tsp vanilla sugar

A small tin of mandarin oranges

Icing sugar

1. Whip the cream with the vanilla sugar until stiff. Drain the fruit and scatter some inside each bun/éclair. Fill a piping bag fitted with a no. 12 star nozzle with the cream and pipe onto the fruit.

2. Place the lid on top and dredge with icing sugar.

Setting:

Automatic / Cakes/biscuits / Choux buns

41


Coffee cream

750 ml double cream

100 g sugar

2 tsp instant coffee, dissolved in a little water

Icing sugar

1. Whip the cream with the dissolved coffee until stiff and spoon into a piping bag.

2. Pipe the coffee cream into the open

éclairs, replace the lid and serve dredged with icing sugar.

Bailey's cream

750 ml double cream

50 ml Bailey's

1. Whip the cream stiffly. Fold in the

Baileys, then continue to whip until stiff.

2. Spoon into the éclairs/buns. Replace the lids.

Cherry cream

500 g bottled or tinned black cherries

50 g sugar

20 g cornflour

500 ml double cream

25 g icing sugar

3 tsp vanilla sugar

Icing sugar

1. Drain the cherries and retain the juice.

2. Measure approx. 125 ml of the juice into a small pan (adding water, if necessary) add the sugar and bring to the boil.

3. Stir in the cornflour, bring to the boil again, then stir in the cherries. Remove from the heat and set to one side to cool.

4. Whip the cream for half a minute, then sift in the icing sugar and vanilla sugar. Continue to whip until stiff.

5. Fill the buns/éclairs with the cold cherries and spoon some of the whipped cream on top. Place a lid on top of each and served dredge in icing sugar.

42

Pizza

Pizza variations

Pizza base:


40 g fresh yeast


1 tsp sugar

1 tsp salt

2 tbsp oil

Thyme and oregano

Method:

1. Dissolve the yeast with 1 tsp sugar in the lukewarm water. Mix the flour, salt, oil and herbs together and add the yeast. Knead until you have a smooth dough and place in the steam combi oven to prove on Combination mode

Fan plus at 30°C, 100% moisture for 20 minutes.

2. Roll the dough out onto the universal tray and leave for a further 15 minutes to prove. Then top with one of the following.

Variation 1: Margherita pizza

Programme duration:

Approx. 35 minutes

Ingredients:

1 large onion, chopped

1 clove of garlic, chopped

1 tbsp olive oil

600 g tinned chopped tomatoes

2 tbsp tomato purée

1 txp sugar

Oregano

1 bay leef

Salt

Pepper

150 g mozzarella cheese

200 g grated Cheddar

Method:

1. Gently fry the onion and garlic on the hob until translucent. Stir in the tomatoes, tomato purée, sugar, oregano and bay leaf; season with salt and pepper.

2. Slowly bring the sauce to the boil and simmer for a few minutes whilst continuing to stir. Remove the bay leaf, season to taste, then leave to cool before spreading over the pizza base.

3. Scatter the cheese over the top.


Setting:

Automatic / Pizza & Quiche / Pizza

43

Pizza

Variation 2: Tuna pizza

Programme duration:

Approx. 35 minutes

Ingredients:

800 g passata

2 onions

2 tins tuna fish (in brine)

200g grated Cheddar

Oregano

Method:

1. Spread the passata over the pizza base. Slice the onions into fine rings and arrange on the pizza. Drain the tuna and scatter over the passata.

Sprinkle with cheese and oregano.


Setting:


Variation 3: Mexican pizza

Programme duration:

Approx. 35 minutes

Ingredients:

800 g passata

Chilli powder

Salt and pepper

1 clove of garlic, crushed

2 onions, finely diced

1 green pepper, finely diced

400 g minced beef

1 tin kidney beans

1 tin sweet corn


Oil for frying

Method:

1. Gently fry the onion and garlic on the hob until translucent. Add the minced beef and fry briefly.

2. Thoroughly drain the kidney beans and sweet corn.

3. Stir the passata into the minced beef and season with chilli powder, salt and pepper to taste. Spread the mixture over the pizza base. Scatter the sweet corn, kidney beans and peppers over the top. Sprinkle with the cheese.


Setting:


44

Variation 4: Vegetarian pizza

Programme duration:

Approx 35 minutes

Ingredients:

2 red onions

1 red pepper

1 yellow pepper

1 aubergine

800 g tinned chopped tomatoes

Salt

Pepper

Paprika

150 g feta or goat's cheese


Method:

1. Dice the onions, cut the peppers into narrow strips and slice the aubergine.

2. Season the tomatoes with salt, pepper and paprika to taste and spread over the pizza base. Scatter the vegetables over the top.

3. Dice the feta or goat's chees and scatter over the pizza. Sprinkle with grated Cheddar.


Setting:


Pizza

45

Pizza

Quiche

Programme duration:

Approx 40 minutes

Ingredients for 1 flan or pizza dish:

Base

125 g plain flour

40 ml water

50 g butter

Filling

5. Arrange the bacon and ham evenly on the base and sprinkle with cheese.

Pour in the liquid.


Setting:

Automatic / Pizza & Quiche / Pizza /

Bake

25 g streaky bacon, finely diced

75 g bacon, finely diced

100 g cooked ham, finely diced

1 small clove of garlic

25 g butter

100 g grated Cheddar cheese

100 g grated Emmental cheese

125 ml double cream

2 medium eggs

Nutmeg

2 tsp chopped parsley

A pinch of salt

Method:

1. Mix together the ingredients for the base and knead to a smooth, elastic dough. Place in the refrigerator to rest.

2. To make the filling, heat the butter in a pan, add the bacon and the ham and fry gently. Add the finely chopped garlic.

3. Mix the cream, eggs, nutmeg and parsley together.

4. Roll out the pastry and use it to line a flan dish. Make a rim around the edges.

Tip:

Bake immediately as the filling will soak through the base.

46

47

Alteration rights reserved / 1610 M.-Nr. 07 841 960 / 02

Miele DGC 5080 XL Owner Manual

Automatic programmes

Steam combi oven

DGC 5080 XL

DGC 5085 XL en - GB

Vegetables

Vegetables

Fish

Shellfish

Mussels

Meat

Meat

Sausages

Pulses

Rice

Grain

Fruit

Mushrooms

Hen's eggs

Pasta

Bread

Bread rolls

Cakes/biscuits

Pizza & Quiche

Special

Fillet of beef

Braised beef

Roast beef with sautéed potatoes and homemade remoulade

Gammon with herbs pesto

Fillet of pork with shallots

Pork Wellington

Roast pork

Rack of lamb

Baguettes

Farmhouse bread

Spelt bread

Flat bread

Plaited loaf

Rye bread mix

Rye bread

Plaited Swiss loaf

Wholemeal bread

White bread

Mixed grain bread

Croissants

Multigrain rolls

White rolls

Apple sponge

Apple pie

Swiss roll

Butter cake

Marble cake

Fruit streusel cake

Raisin whirls

Cookies

Sponge cake

Streusel cake

Swiss apple cake

Choux buns/Éclairs

Pizza variations

Variation 1: Margherita pizza

Variation 2: Tuna pizza

Variation 3: Mexican pizza

Variation 4: Vegetarian pizza

Quiche

Key Features

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