Recipes for the Microbraun SL

Transcription

1 Recipes for the Recipes for the Microbraun SL Microbraun SL V-ZUG AG Industriestrasse 66, 60 Zug J70.07 V-ZUG AG, 60 Zug, 009

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3 Delicious recipes

4 Delicious recipes

5 Contents Theory 6 General Information 7 Notes and abbreviations 8 Operating modes Accessories Operating the appliance Uses and tips Aperitif Starters Aperitif nibbles 6 Salmon curls 6 Ham palmiers 8 Stuffed rolls with ham 0 Stuffed rolls with quark 0 Stuffed rolls with salami Cabbage salad with bacon and croutons Leek, feta and raisin salad Courgette, almond and ham salad 6 Zander and salmon terrine 8 Vegetable terrine Italia Fish Poultry Meat Fillet of cod à la provençale Zug-style fillet of perch 6 Fillet of zander with fresh herbs 8 Veal parcels 50 Fillet of pork in puff pastry 5 Osso buco 5 Rabbit shanks with cognac and plums 56 Bernese platter 58 Minced meat and savoy rolls 60 Meat loaf Accompaniments Gratins 6 Potato gratin with pumpkin seeds 66 Super-quick potatoes 68 Risotto variations 70 Pasta gratin 7 Aubergine gratin 7 Vegetable gratin Vegetable 78 Vegetable patch 80 Stuffed kohlrabies 8 Zucchini boats 8 Savoury aubergines 86 Ratatouille Desserts Pastries 90 Plums in red wine 9 Fruit compote 9 Stuffed peaches 96 Dumplings 98 Apple pastries 00 Crispy figs 0 Lemon muffins 0 Blueberry muffins 0 Chocolate and banana muffins 05 Apricot and marzipan muffins 05 Carrot muffins 06 Lemon cake 08 Chocolate and red wine cake 08 Tutti Frutti cake 0 Super-quick cake Lucerne gingerbread Quark torte Bread Flans 8 Walnut focaccia 0 Italian ring loaf Exotic bread Bacon and onion rolls 6 Wholemeal bread rolls 8 Leek and cheese flan 0 Mushroom flan 0 Asparagus flan Pumpkin flan Chicory flan with Gorgonzola Plaited bread Fruit flan

6 General Information Notes and abbreviations Cooking and baking is simple and fun You can cook everyday dishes, conjure up magical gourmet menus for your guests or bake sweet smelling cakes for festive moments with your nearest and dearest. Perhaps you have a tight schedule; already have advanced cooking skills or have room for development. Thanks to modern technology, your oven guarantees you a successful result in every case - safely, quickly and with little effort. Enabling even inexperienced cooks to create a gourmet restaurant, a village bakery or a pizzeria in their own four walls. Ingredients The recipes serve four, unless stated otherwise. Cooking time The cooking times given are based on the stated accessories. The cooking time may vary slightly depending on the type of cookware being used. The cooking times given serve as a guide. The duration can be shortened for firmer or lengthened for more well cooked food, according to individual preference. The following abbreviations are used in the recipes: g gram kg kilogram dl decilitre l litre tsp teaspoon tbsp tablespoon PerfectSense Over the entire cooking bandwidth the fully automatic PerfectSense offers you support you ve never known before. At the press of a button the most demanding master chef delicacies and your individual recipes are prepared fully automatically. Meat is ready to serve, as tender as butter at precisely the desired time. Thanks to the unique guarantee of success you stay always relaxed whilst cooking and can enjoy the compliments of your guests. Important note The operating instructions contain important safety information. Please read this carefully before you use the appliance. The operating instructions also contain detailed information for using the appliance. Quantities Ingredients Flat teaspoon Flat tablespoon Heaped teaspoon Baking powder g 6 g 7 g g Butter g 8 g 0 g 8 g Honey 6 g g g 6 g Jam 6 g 8 g g 6 g Flour g 7 g 5 g 5 g Heaped tablespoon Oil g g Salt 5 g g 8 g g Mustard g g g 6 g Water, milk 5 g 5 g Cinnamon g g g g Sugar g 9 g 6 g 7 g 6 7 Theory

7 Operating modes n Place tins, moulds, etc. on the wire shelf. n Always push the «sloped» side of the original baking tray right to the back of the cooking space. Baking trays are not to be used either in the microwave mode or in the combi mode. All operating modes are described below. These can also be used in combination with the microwave. Follow the advice in «Tips on settings», in «Tips and tricks» and in «Combi mode». Operating mode Temperature range Recommended Level Use Heating method Top / bottom heat 0 to 80 C 00 C (or ) For cakes, biscuits, bread and roasts. Use a dark enamelled tray or a black tray or tin for crispy results. The cooking space is heated by the top and bottom heating elements. Top / bottom heat humid 0 to 80 C 00 C (or ) For gratins, baked dishes, roasts, bread and yeast pastries. The cooking space is heated by the top and bottom heating elements. The steam produced is largely retained in the cooking space ensuring the food retains its moisture. Bottom heat 0 to 50 C 00 C (or ) For baking the bottom of cakes well and for preserving food. Use a dark enamelled tray or a black tray or tin for crispy results. The cooking space is heated by the bottom element. Hot air 0 to 50 C 80 C and (or and and ) For cakes, biscuits, bread and roasts on two or three levels. Select a lower temperature (reduced by approximately 0 C) than for top / bottom heat. A heating element behind the back wall of the cooking space heats up the air inside the cooking space and which is circulated evenly. 8 9 Theory

8 Operating modes Operating mode Temperature range Recommended Level Use Heating method Hot air humid 0 to 50 C 80 C and (or and and ) For gratins, baked dishes, bread and yeast pastries on two or three levels. A heating element behind the back wall of the cooking space heats up the air inside the cooking space and which is circulated evenly. The steam produced is largely retained in the cooking space ensuring the food retains its moisture. PizzaPlus 0 to 50 C 00 C (or ) For pizza, flans and quiches. Use a dark enamelled tray or a black tray or tin for crispy results. The cooking space is heated by hot air and bottom heat. The base of the food will be baked particularly intensively. Grill 0 to 80 C 50 C or Flat food for grilling (steaks, chops, chicken parts, fish, sausages, etc.). For gratinating and making toast. Place the food to be grilled directly on the wire shelf. Line the original baking tray with aluminium foil and then place it underneath the wire shelf. The cooking space is heated by the grill element. Grill-forced convection 0 to 50 C 00 C or Bulky food for grilling (a chicken or roast in a porcelain or glass dish), gratinated and baked dishes. The cooking space is heated by the grill element. The hot air fan is switched on. Microwave 50 to 700 W 700 W / mins. Heating liquids. Reheating precooked dishes, frozen products and semi-prepared and ready meals. Foods and liquids are heated by microwaves. 0 Theory

9 Accessories Operating the appliance Accessories Wire shelf Original glass tray Selecting a recipe Below are brief operating instructions for quick reference. Additional and more detailed information is to be found in the operating instructions. n Press the OK adjusting knob to activate the plain text display. n Turn the OK adjusting knob until «Recipes» appears in the plain text display and then press to confirm. n Turn the OK adjusting knob until the desired recipe appears in the plain text display and then press to confirm. Saving energy Menu preparation Several dishes can be baked together simultaneously with hot air. So for instance, to save energy a lasagne can be prepared together with a flan at the same temperature. Where food has different cooking times, place it staggered in the cooking space. Original baking tray Porcelain dish The recipes are numbered (e. g. R) to enable speedy selection. The numbers of the recipes can be found in the recipe book in the top left-hand corner of the individual recipes. Recipes can be changed and saved under «Own recipes». You can also save recipes you have created yourself under «Own recipes». The porcelain dish is supplied in Gastronorm (GN) sizes ⅓, ½ and ⅔. n If the appliance has to be preheated, start the recipe before introducing the food. n Introduce the food and then press the OK adjusting knob to start or continue the recipe. n An acoustic signal is emitted when the programme duration is up. n Take the cooked food out of the cooking space. n Leave the appliance door open in the at-rest position to enable the cooking space to cool down. No delayed start is possible for recipes requiring the appliance to be preheated. Theory

10 Uses and tips Uses and tips Baking Perfect baking results are ensured whether it is pizza, bread, pastry or gratin. Consult the detailed information in «Tips on settings». Preserving Food can be prepared for preserving by heating in glass containers. The food is preserved by killing any microorganisms and then hermetically sealing it in jars. See the «Tips on settings» section for details. Soft roasting Soft roasting is a patented roasting method whereby seared meat is gently cooked at a relatively low temperature. The main advantage is that it is possible to select when the roast is to be ready, irrespective of the weight and thickness of the cut of meat. The cooking time can be set between.5 and.5 hours for soft roasting seared and between.5 and.5 hours for Soft roasting with grill. The temperature of the cooking space is regulated in relation to the core temperature of the meat, which is continuously monitored by the food probe. The temperature of the cooking space is automatically and optimally regulated so that the meat is ready by the set time. The temperature reading of the food probe plays an important role, which is why the food probe must be positioned carefully. Lean, quality cuts of meat are best for soft roasting seared. The meat should weigh between 500 g and 000 g, and be no thinner than cm. For Soft roasting with grill, marbled cuts of meat weighing between 000 g and 000 g can also be used. Remove any marinade made with herbs, mustard, etc from the meat before searing or Soft roasting with grill as it can easily burn and leave a bitter taste. Preparations for Soft roasting seared Heat some fat in a pan. Sear the meat on all sides (for no more than 5 minutes). Next place the meat on the original baking tray or in a glass or porcelain dish. Insert the food probe into the meat so that the tip is in the centre of the thickest part. The food probe must as far as possible be completely covered by the meat in order to get a correct reading. Place the original baking tray or the wire shelf at level and cover with the mould. Plug the food probe into the socket. The suggested cooking time is.5 hours. This can be adjusted to between.5 to.5 hours. Preparations for Soft roasting with grill Marinate the meat and place it on the rotisserie spit according to the operating instructions. With the rotisserie spit frame, place at level and fasten the food probe to the frame and plug into the socket. To catch the meat juices place the original baking tray covered with aluminium foil at level. The suggested cooking time is hours. This can be adjusted to between.5 to.5 hours. Selecting and starting Soft roasting n Press the OK adjusting knob to activate the plain text display. n Turn the OK adjusting knob until Soft roasting appears in the plain text display. n Confirm by pressing the OK adjusting knob. n Turn the OK adjusting knob until the desired cut of meat appears in the plain text display; confirm by pressing. Cut of meat Fillet of veal Preparation method seared seared Degree of doneness rare medium Topside of veal thick end, loin of veal seared 67 Shoulder of veal Veal neck seared grill seared grill Rolled breast of veal grill 78 Fillet of beef Sirloin of beef, roast beef Chuck of beef seared seared seared seared seared grill rare medium rare medium Topside of beef seared 67 Shoulder of beef seared grill Middle loin of pork seared 67 Chump end of loin of pork seared 67 Neck of pork seared grill Pork shoulder grill 80 Leg of lamb seared seared grill rare medium Recommended value food probe temperature C Theory

11 Uses and tips Uses and tips Notes on the microwave Microwaves can be put to a variety of uses in the kitchen. They can defrost frozen food quickly, heat liquids such as milk or water in no time at all, and cook or warm up all kinds of food. Definition of microwaves Waves that occur in the range between thermal radiation and ultra-short radio waves are called microwaves. These waves cause the water molecules within food to vibrate. The friction that this generates releases heat, which cooks the food or warms it up. Very dry foods, therefore, should be moistened with a little water, or water should be added to them during cooking. The food to be cooked should also be covered. Penetration depth and special notes on the standing time The depth to which microwaves can penetrate an item of food is limited, so flat pieces of food are better suited to being defrosted in this manner. Thicker items would need a considerably longer cooking time than thinner ones, which is why a number of dishes must be left to stand for to 0 minutes after defrosting in particular, but also after heating up or cooking. Although the microwave is switched off, during this time the residual heat is distributed throughout the food evenly and continues to cook it. Stirring heated liquids such as milk, tea, etc. with a spoon prevents a delay in boiling and removes the need for any standing time. Using the different power ranges power levels, ranging from 50 to 700 W in intervals of 50 W, can be selected on the appliance. The optimum power range will vary, depending on the water content, width, height and quantity of the food in question. For example, food with a high water content can be prepared at high microwave power, whilst a lower power should be selected for more delicate foods such as sauces or dishes containing a lot of fat and sugar. Suitable materials n Microwaves can penetrate glass, ceramics, plastic and paper. n They are reflected by metals such as iron, stainless steel or aluminium. n This reflection can even cause sparks to occur if crockery that has a golden trim is used. Such sparks can cause irreparable damage to the appliance. n Small pieces of aluminium foil may only be used to shield exposed or sensitive parts of the food (such as a chicken s wings). Small pieces of foil like this will not damage the appliance. n Aluminium dishes in which ready meals are supplied are also suitable for use in the microwave. Cooking fresh vegetables n Put the prepared vegetables in a dish that is suitable for use in the microwave, season, add a little liquid (5 to0 tbsp of water) and cover. n Put the original glass baking tray at level. Place the covered dish in the centre. n Select the appropriate programme. n Start programme. n As soon as «Fold in» appears on the plain text display, stir the vegetables, close the appliance door and confirm that the programme can continue by pressing the OK adjusting knob. n Do not take the vegetables out of the cooking space until «End» appears on the plain text display. Programme Quantity Step Microwave Duration R6 Cauliflower 700 g 600 to 700 watts 5 to 0 mins. Fold in 600 to 700 watts 5 to 0 mins. Rest period mins. R7 Beans 600 g 500 to 600 watts 0 to 5 mins. Fold in 500 to 600 watts 0 to 5 mins. Rest period mins. R8 Broccoli 750 g 500 to 600 watts to 8 mins. Fold in 500 to 600 watts to 8 mins. Rest period mins. R9 Carrots 750 g 600 to 700 watts 5 to 0 mins. Fold in 600 to 700 watts 5 to 0 mins. Rest period mins. R50 Whole potatoes 500 g 600 to 700 watts 8 to mins. Fold in 600 to 700 watts 8 to mins. Rest period mins. R5 Chopped potatoes 500 g 600 to 700 watts to 8 mins. Fold in 600 to 700 watts to 8 mins. Rest period mins. R5 Leek 750 g 500 to 600 watts 8 to mins. Fold in 500 to 600 watts 8 to mins. Rest period mins. R5 Green asparagus 500 g 500 to 600 watts 5 to 0 mins. Fold in 500 to 600 watts 5 to 0 mins. Rest period mins. R5 Tomatoes pieces 500 to 600 watts to 5 mins. Fold in 500 to 600 watts to 5 mins. Rest period mins. 6 7 Theory

12 Uses and tips Uses and tips Cooking frozen vegetables These programmes have been specially developed for standard portions of shop-bought, frozen vegetables. If you are freezing the vegetables yourself, keep to the quantities specified below when freezing the individual portions. n Put the frozen vegetables in a dish that is suitable for use in the microwave. Add 5 to 0 tbsp of water and cover. n Put the original glass baking tray at level. Place the covered dish in the centre. n Select the appropriate programme. n Start programme. n As soon as «Fold in» appears on the plain text display, stir the vegetables, close the appliance door and confirm that the programme can continue by pressing the OK adjusting knob. n Do not take the vegetables out of the cooking space until «End» appears on the plain text display. * Individual portions of spinach, break the cubes up during step. Programme Quantity Step Microwave Duration R55 Frozen beans 500 g 600 to 700 watts 5 to 0 mins. Fold in 500 to 600 watts 7 to mins. Rest period mins. R56 Frozen broccoli 650 g 600 to 700 watts 5 to 0 mins. Fold in 500 to 600 watts to 8 mins. Rest period mins. R57 Frozen peas 500 g 600 to 700 watts 5 to 0 mins. Fold in 500 to 600 watts to 8 mins. Rest period mins. R58 Frozen mange-tout 500 g 600 to 700 watts to 8 mins. Fold in 500 to 600 watts 5 to 0 mins. Rest period mins. R59 Frozen mixed vegetables 600 g 600 to 700 watts to 8 mins. Fold in 500 to 600 watts 5 to 0 mins. Rest period mins. R60 Frozen spinach * 500 g 600 to 700 watts 7 to mins. Fold in 500 to 600 watts 5 to 0 mins. Rest period mins. Microwave combi mode Microwave in combination with conventional modes is the quick way to cook, bake and roast. The result is considerable time-saving, enabling you to prepare a splendid potato gratin in just 0 minutes. Notes on combi mode All types of heating can be used in conjunction with the microwave, allowing you to reap the benefits of quick cooking times offered by the microwave, combined with a crispy, browned surface thanks to another type of heating. Combi mode is best suited to moist dishes, such as gratins. The usual cooking space temperature should be increased by around 0 to 0 C and a maximum microwave power of 600 W should be used. For a potato gratin, for example, combi mode (top / bottom heat 0 C with microwave 600 W) will reduce the cooking time by around one third as compared to conventional preparation at top / bottom heat 00 C. For less moist dishes, the cooking space temperature used for conventional preparation should again be increased by around 0 to 0 C, but this time a microwave power of just 00 to 00 W should be set. This results in a cooking time that is around 0 % shorter than the standard cooking time. Tried and tested recipes can be used, but please take the following information into account: n In general, the cooking space temperature should be set around 0 to 0 C higher than normal. n Use in conjunction with the microwave set at 00 to 00 W. n Bear in mind that the cooking time will be shorter than usual. Notes on use for combi mode n Only use suitable glass or ceramic crockery in combi mode. n Only use the original glass baking tray or the wire shelf as the support. n It may be necessary to cover the food. n Choose an appropriate level; see the tips on settings. n Preheat the cooking space and use a slightly higher temperature setting than you would for conventional preparation. n Once the food has been cooked, leave it to stand for between and 0 minutes. Warming up With microwaves you can warm up prepared menus / convenience products on a heat-resistant plate in to minutes. Defrosting All deep frozen food can be gently defrosted with microwave 50 watts. Deep frozen vegetables can be prepared with microwave 500 to 700 watts, just like fresh vegetables. Notes on defrosting In general, you should not use the microwave at full power, as this will cause the food to defrost at different rates on the outside and the inside. You should, therefore, only set the microwave power to between 00 and 00 W. At this power level, the microwave works in intervals and the heat is able to penetrate the food on all sides, without cooking the outer parts. General rules n For ready meals, you should also take note of the manufacturer s instructions. n Put the original glass baking tray at level and put the food on to it, in a suitable dish. n If you are defrosting meat or poultry, put it on an upturned plate so that it will not end up sitting in its own juices. n Food should be covered for defrosting. 8 9 Theory

13 Uses and tips Uses and tips n Pastries will remain crispy if type of heating top / bottom heat 80 C is selected for defrosting. Do not cover pastries. n Stir or turn the food at least once so that it will defrost evenly. n Once defrosted, leave the food to rest at room temperature for 0 to 0 minutes (standing time); larger pieces of food will require a longer rest period. Defrosting bread and pastries n Put the frozen (but ready-baked) pastries on the original glass baking tray; do not cover. n Put the original glass baking tray at level. Select the appropriate programme. n Start programme. n Do not take the pastries out of the cooking space until «End» appears on the plain text display. Defrosting meat and fish n Unpack the frozen food, put it in a container that is suitable for use in the microwave and cover. If you are defrosting minced meat, put it on an upturned dessert plate so that the meat will not end up sitting in its own juices. n Put the original glass baking tray at level, then place the covered container in the centre of the tray. n Select the appropriate programme. n Start programme. n As soon as «Turn» appears on the plain text display, turn the frozen food, close the appliance door and confirm that the programme can continue by pressing the adjusting knob. n Do not take the meat or fish out of the cooking space until «End» appears on the plain text display. Programme Quantity Step Operating mode Temperature Mikrowave Dauer R6 Defrost bread 500 g Top / bottom heat 80 C 00 to 00 watts 7 to mins. Top / bottom heat 80 C mins. Rest period 5 mins. R6 Defrost cake 00 g Top / bottom heat 80 C 00 to 00 watts to 6 mins. Top / bottom heat 80 C mins. Rest period 5 mins. R6 Defrost croissants 8 pieces Top / bottom heat 80 C 00 to 00 watts 5 to 0 mins. Top / bottom heat 80 C mins. Rest period 5 mins. R6 Defrost ring cake 000 g Top / bottom heat 80 C 00 to 00 watts 7 to mins. Top / bottom heat 80 C mins. Rest period 5 mins. Programme Quantity Step Microwave Duration R65 Defrost fillet of fish 600 g 00 to 00 watts 7 to mins. Turn 00 to 00 watts to 8 mins. Rest period 0 mins. R66 Defrost loose minced meat 500 g 00 to 00 watts to 8 mins. Turn 00 to 00 watts to 5 mins. Rest period 0 mins. R67 Defrost escalope 50 g 00 to 00 watts to 8 mins. Turn 00 to 00 watts to 5 mins. Rest period 0 mins. R68 Defrost whole chicken 00 g 00 to 00 watts 0 to 5 mins. Turn 00 to 00 watts 0 to 5 mins. Rest period 0 mins. R69 Defrost joint of meat 000 g 00 to 00 watts 0 to 5 mins. Turn 00 to 00 watts 0 to 5 mins. Rest period 0 mins. R70 Defrost geschnetzeltes-meat dish 500 g 00 to 00 watts 5 to 0 mins. Turn 00 to 00 watts 5 to 0 mins. Rest period 0 mins. 0 Theory

14 Aperitif Starters

15 R Variations of «Aperitif nibbles» Aperitif nibbles Cover the original glass baking tray with baking parchment and lay the puff pastry on to it. Brush with a little water, then lay the second sheet of pastry on top and press down lightly. Brush with olive oil. Spread the herbs and Parmesan onto the pastry and spread them out evenly. Use a pastry cutter to cut the puff pastry into strips or triangles. Start the recipe. Appliance preheats. Put the original glass baking tray into the preheated cooking space at level. Press OK to continue. Combi mode, hot air 0 C, microwave watts, 5 0 minutes, followed by hot air 0 C, 5 0 minutes. rolls of puff pastry tbsp olive oil Oregano, leaves pulled off Thyme, leaves pulled off 0 g grated Parmesan Preparation: 5 minutes Cooking: 5 minutes 5 Aperitif Starters

16 R Variations of «Aperitif nibbles» Salmon curls Ham palmiers roll of puff pastry roll of puff pastry 00 g smoked salmon, sliced bunch of dill, tips of leaves pulled off Spread the salmon out on the puff pastry, leaving a cm gap along one of the longer edges, then sprinkle the dill over the top. Brush the uncovered edge of the pastry with a little water, then roll the pastry up from the other side and press the end down. Cut the roll into slices cm thick and put the curls on to the original glass baking tray after covering it with baking parchment. Start the recipe. Appliance preheats. Put the original glass baking tray into the preheated cooking space at level. Press OK to continue. Combi mode, hot air 0 C, microwave watts, 5 0 minutes, followed by hot air 0 C, 5 0 minutes. Tip Replace the salmon with air-dried ham, boiled ham or bacon. tbsp ricotta tbsp pesto tbsp grated cheese 6 slices of ham Mix the ricotta, pesto and grated cheese together. Put the ham on to the pastry and spread the ricotta mixture over the top. Roll the pastry up loosely from both long ends and cut into slices cm thick. Cover the original glass baking tray with baking parchment and put the palmiers on it. Start the recipe. Appliance preheats. Put the original glass baking tray into the preheated cooking space at level. Press OK to continue. Combi mode, hot air 0 C, microwave watts, 5 0 minutes, followed by hot air 0 C, 5 0 minutes. Preparation: 5 minutes Cooking: 5 minutes 6 7 Aperitif Starters

17 R Variations of «Stuffed rolls» Stuffed rolls with ham 5 Mix all the filling ingredients together. Cut the ready to bake rolls open horizontally. Spread the stuffing on one half of the roll, then put the other half on top. Cover the original glass baking tray with baking parchment and put the rolls on it. Put the original glass baking tray into the cold cooking space at level. Start the recipe. Combi mode, hot air 0 C, microwave watts, 5 0 minutes. Tip Use croissants instead of rolls and add 5 minutes o the cooking time. 6 small ready to bake rolls Filling ½ egg 0 g ham, finely diced tbsp grated cheese ½ bunch of chives, finely chopped Paprika powder Salt Pepper Preparation: 5 minutes Cooking: 9 minutes 8 9 Aperitif Starters

18 R Variations of «Stuffed rolls» Stuffed rolls with quark Stuffed rolls with salami 6 small ready to bake rolls Filling 75 g low-fat quark 50 g grated cheese 50 g mozzarella, roughly grated ½ red pepper, stalk and seeds removed, finely diced (brunoise) Basil leaves, shredded Oregano leaves, chopped Salt Pepper 6 small ready to bake rolls Filling ½ egg tbsp grated cheese ½ bunch of chives, finely chopped Paprika powder Basil leaves, shredded 00 g salami, finely chopped tbsp ricotta Salt Pepper 5 Mix all the filling ingredients together. Cut the ready to bake rolls open horizontally. Spread the stuffing on one half of the roll, then put the other half on top. Cover the original glass baking tray with baking parchment and put the rolls on it. Put the original glass baking tray into the cold cooking space at level. Start the recipe. Combi mode, hot air 0 C, microwave watts, 5 0 minutes. 5 Mix all the filling ingredients together. Cut the ready to bake rolls open horizontally. Spread the stuffing on one half of the roll, then put the other half on top. Cover the original glass baking tray with baking parchment and put the rolls on it. Put the original glass baking tray into the cold cooking space at level. Start the recipe. Combi mode, hot air 0 C, microwave watts, 5 0 minutes. Tip Use croissants instead of rolls and add 5 minutes to the cooking time. Tip Use croissants instead of rolls and add 5 minutes to the cooking time. Preparation: 5 minutes Cooking: 9 minutes 0 Aperitif Starters

19 R Variations of «Lukewarm salad» Cabbage salad with bacon and croutons Cover the original glass baking tray with baking parchment, place the cabbage on it and season with a little salt and pepper. Add the bacon strips and drizzle with olive oil. Soak the cubes of white bread in a mixture of olive oil, salt and pepper and put them on top of the cabbage too. Put the original glass baking tray into the cold cooking space at level. Start the recipe. Combi mode, grill 0 C, microwave watts, 7 minutes. Allow the salad to cool for around 0 minutes. Season with Balsamic vinegar, salt and pepper to taste, stir everything together and serve lukewarm. 800 g white cabbage, finely chopped 00 g bacon, in strips tbsp olive oil slices of white bread, diced into cubes tbsp olive oil tbsp white Balsamic vinegar Salt Pepper Tip Replace the croutons with diced peppers. Preparation: 5 minutes Cooking: 5 minutes Aperitif Starters

20 R Variations of «Lukewarm salad» Leek, feta and raisin salad Courgette, almond and ham salad 800 g leeks, finely chopped tbsp raisins 00 g feta, diced tbsp olive oil tbsp white Balsamic vinegar Salt Pepper Cover the original glass baking tray with baking parchment, place the leeks and raisins on it and season with salt and pepper. Sprinkle with feta and olive oil. Put the original glass baking tray into the cold cooking space at level. Start the recipe. Combi mode, grill 0 C, microwave watts, 7 minutes. Allow the salad to cool for around 0 minutes. Season with Balsamic vinegar, salt and pepper to taste, stir everything together and serve lukewarm. 800 g courgettes, cut in half lengthways, then into slices around mm thick small packet of saffron powder Salt Pepper 00 g ham, cut into strips tbsp almond slivers Several saffron threads tbsp white wine vinegar tbsp sunflower oil Cover the original glass baking tray with baking parchment, place the courgettes on it and season with salt, pepper and saffron powder. Put the ham, almonds and saffron threads on top. Put the original glass baking tray into the cold cooking space at level. Start the recipe. Combi mode, grill 0 C, microwave watts, 7 minutes. Allow the salad to cool for around 0 minutes. Season with vinegar, oil, salt and pepper to taste, stir everything together and serve lukewarm. Preparation: 5 minutes Cooking: 5 minutes 5 Aperitif Starters

21 R Zander and salmon terrine 5 6 Put the diced zander into the freezer for 0 minutes. Line the small glass dishes with cling film, leaving enough spare to cover the moulds, once filled. Lay the basil leaves in the bottom of the small glass dishes. Puree the full cream with the frozen diced zander in a blender or using a hand-held mixer, add the herbs and season with salt and pepper. Put half of the zander mixture into the dishes. Lay the salmon in the centre. Spread the rest of the zander mixture on top. Cover the small glass dishes with cling film. Place the small glass dishes on to the original glass baking tray and put at level of the cold cooking space. Start the recipe. Microwave watts, minutes, followed by microwave watts, 0 5 minutes. Remove the cling film from the top of the terrine. Allow the terrine to stand for at least 0 minutes before turning it out. small glass dishes, Ø 5 7 cm 00 g fresh fillet of zander, diced 6 basil leaves bunch of chives or dill, finely chopped ½ dl full cream Salt Pepper 00 g salmon fillet, cut into pieces Tips Replace the small glass dishes with a glass or silicone terrine mould suitable for use in the microwave; adjust the cooking time accordingly. The terrine can be eaten hot or cold. Preparation: 60 minutes Cooking: minutes 6 7 Aperitif Starters

22 R5 Vegetable terrine Italia Put the vegetables and tbsp water into the original glass baking tray, cover with cling film or a cover that is suitable for use in the microwave. Put the original glass baking tray into the cold cooking space at level. Start the recipe. Microwave watts, 0 minutes. Puree each vegetable separately, mixing tbsp full cream, egg, salt, pepper and nutmeg with each. Season the carrot mixture with freshly grated ginger. Press the pea mixture through a sieve to remove the skins. Line the small glass dishes with cling film, leaving enough spare to cover the moulds, once filled. Put the carrot, cauliflower and pea mixtures into the moulds, in that order. Cover the dishes with cling film. Place the small glass dishes on to the original glass baking tray and put at level of the cooking space. Press OK to continue. Microwave watts, minutes, followed by microwave watts, 8 minutes. Remove the cling film from the top of the terrine. Allow the terrine to stand for at least 0 minutes and then turn it out. small glass dishes, Ø 5 7 cm 50 g frozen green peas 00 g cauliflower, small florets 00 g carrots, peeled, diced tbsp full cream eggs, each at least 6 g Salt Pepper Nutmeg Ginger, freshly grated Tips Replace the small glass dishes with a glass or silicone terrine mould suitable for use in the microwave; adjust the cooking time accordingly. Eat the terrine hot or cold. Preparation: 0 minutes Cooking: minutes 8 9 Aperitif Starters

23 Fish Poultry Meat

24 R6 Fillet of cod à la provençale Porcelain dish, ½ GN Season the cod fillets with salt and pepper and drizzle with lemon juice. Sweat the onion, garlic, butter and parsley. Add the breadcrumbs and the white wine, then season with herbes de Provence, salt and pepper. Put the fillets of fish into the greased porcelain dish and spread the breadcrumb coating over them. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Grill 60 C, minutes, followed by combi mode, grill 60 C, microwave watts, minutes, followed by combi mode, grill 60 C, microwave watts, 5 0 minutes. 600 g cod fillets Salt Pepper A little lemon juice small onion, finely chopped cloves of garlic, crushed 50 g butter, softened bunch of parsley, leaves pulled off from stalks and chopped 0 50 g breadcrumbs ½ dl white wine Herbes de Provence Salt Pepper Preparation: 0 minutes Cooking: minutes Fish Poultry Meat

25 R7 Zug-style fillet of perch Season the perch fillets with salt and pepper. Put the fillets of fish into the greased porcelain dish. For the sauce, stir the flour together with a little white wine until smooth, stir in the remaining wine and the thickened cream, add the herbs, season with salt and pepper, then spread over the fish. Cover the porcelain dish with microwave-proof cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Combi mode, hot air 00 C, microwave watts, 8 minutes. Garnish the perch fillets with the dill and slices of lemon. Porcelain dish, ½ GN 600 g perch fillets Salt Pepper Sauce ½ tbsp flour ½ dl white wine 80 g thickened cream for making sauces tbsp fresh dill tbsp tarragon, chopped Salt Pepper Garnish Dill Slices of lemon Preparation: 0 minutes Cooking: 6 minutes 5 Fish Poultry Meat

26 R8 Fillet of zander with fresh herbs Porcelain dish, ½ GN Season the fillets of zander with salt, pepper and paprika. Mix all the herbs together with the lemon juice and zest. Spread the zander fillets with three quarters of the herb mixture and fold over. Lay the fillets in the greased porcelain dish, broad side up, and sprinkle the remaining herbs over the top. Pour the melted butter and white wine over the fish. Start the recipe. Appliance preheats. Put the porcelain dish on to the original glass baking tray at level of the preheated cooking space. Press OK to continue. Combi mode, grill 50 C, microwave watts, 7 0 minutes. fillets of zander, 60 g each Salt Pepper Paprika powder ½ bunch of parsley, leaves pulled off from stalks and chopped ½ bunch of chervil, finely chopped ½ bunch of basil, finely chopped unwaxed lemon, zest and juice 0 g butter, melted ½ dl white wine Preparation: 0 minutes Cooking: 8 minutes 6 7 Fish Poultry Meat

27 R9 Veal parcels Season the meat with the salt, pepper, Italian herb mixture and coriander. Lay several rosemary leaves and a thyme sprig on each piece of meat, then wrap it in bacon. Put the meat parcels in the greased porcelain dish, drizzle with olive oil and sprinkle with paprika. Spread the shallots, garlic, tomatoes and olives around the meat and drizzle with wine. Put the porcelain dish on to the wire shelf at level of the cold cooking space. Start the recipe. Hot air humid 0 0 C, 7 minutes, followed by grill-forced convection 0 C, 0 5 minutes. Porcelain dish, ½ GN Wire shelf 600 g veal rib roast, cut into 5 cm 5 cm pieces, cm thick Salt Pepper Italian herb mixture Ground coriander Several rosemary sprigs Several thyme sprigs 6 slices of bacon or bacon with herbs tbsp olive oil Paprika powder shallots, cut into rings clove of garlic, finely diced 50 g small, firm tomatoes, stalks removed, quartered 00 g pitted black olives 6 tbsp white wine Preparation: 0 minutes Cooking: 0 minutes 8 9 Fish Poultry Meat

28 R0 Fillet of pork in puff pastry 5 Sear the pork fillet in a frying pan with the oil, season it with salt and pepper, then remove the fillet and leave it to cool. Pull the parsley and thyme leaves off the stalks, strip the rosemary leaves and chop all the herbs up. Slice the dried tomatoes into strips. Lay the slices of bacon out on the work surface, overlapping the slices, to get a rectangular shape in which you can wrap the fillet. Spread the herbs and tomatoes over the bacon and press down. Place the fillet on top and wrap it in the bacon. Place the fillet on the puff pastry, fold the shorter edges over the fillet (around cm), then roll it up lengthways. Brush the edge of the pastry with water and press it down to seal. Cover the original glass baking tray with baking parchment and lay the fillet on to it, with the pastry seam facing down. Decorate with any remaining pastry as you wish. Mix the egg yolk and milk together, then brush on to the pastry. Put the original glass baking tray at level of the cold cooking space. Start the recipe. Combi mode, top / bottom heat 0 C, microwave watts, 0 5 minutes, followed by top / bottom heat 00 C, 5 0 minutes. roll of puff pastry pork fillet, approx. 50 g 50 g bacon, sliced tbsp oil Salt Pepper Filling bunch of flat-leaf parsley thyme sprigs rosemary sprigs 00 g dried tomatoes in oil For the egg glaze egg yolk tbsp milk Preparation: 0 minutes Cooking: 0 minutes 50 5 Fish Poultry Meat

29 R Osso buco Use scissors to make cuts around the edge of each veal shank (this prevents the shanks from rolling up). Season with salt and pepper. Put the shanks into the pan with the peanut oil and sear well on both sides. Put the shanks into the greased porcelain dish. Pour away the oil. Sweat the onions in the pan, add the plum tomatoes and simmer until they are almost caramelised, then pour in the red wine and leave to reduce. Add the vegetable bouillon, chilli, bay leaf, clove and crushed pepper, bring to the boil and season with salt and pepper. Sprinkle the herbs over the veal shanks and pour the sauce on top. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Combi mode, top / bottom heat humid 50 C, microwave watts, 5 5 minutes, followed by top / bottom heat 50 C, 7 0 minutes. Take the porcelain dish out of the cooking space. Remove the veal shanks and keep them warm. Remove the bay leaf and clove from the sauce, then puree the sauce in a blender or using a hand-held mixer. Pour the sauce into the pan, heat and add butter, flour and cream to give the sauce a thick, creamy texture. Arrange the veal shanks on plates and pour the sauce over them. Porcelain dish, ½ GN veal shanks, around 50 g each Salt Pepper tbsp peanut oil 50 g onions, finely chopped 50 g tinned plum tomatoes, strained ½ dl red wine ½ dl vegetable bouillon red chilli bay leaf clove 5 black pepper corns, crushed sage leaves, shredded rosemary sprig, leaves stripped off Several thyme leaves A little butter, flour and full cream to thicken the sauce Preparation: 50 minutes Cooking: 0 minutes 5 5 Fish Poultry Meat

30 R Rabbit shanks with cognac and plums Kitchen string Porcelain dish, ½ GN Soak the dried prunes in cognac for around 0 minutes. Put the rest of the cognac to one side. Let the softened prunes drain, then wrap two prunes in each slice of bacon. Roll the prune parcels up inside the rabbit shanks, tying the shanks up with kitchen string. Season the rabbit shanks and put them in the greased porcelain dish. Put a knob of butter on each rabbit shank. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Grill 80 C, 8 minutes. Add the onions, garlic and herbs to the vegetable bouillon and mix in the remaining cognac. Pour the vegetable bouillon over the rabbit shanks. Put the porcelain dish on to the original glass baking tray at level of the warm cooking space. Press OK to continue. Combi mode, hot air 00 C, microwave watts, 0 5 minutes. To serve, remove the kitchen string, slice the meat parcels up and arrange them on plates. 6 pitted dried prunes ¾ dl Cognac 8 slices of bacon rabbit shanks, boned Black pepper Salt Ground coriander Paprika powder 0 g butter onion, finely diced clove of garlic, finely diced Several thyme sprigs Basil, finely chopped dl vegetable bouillon Tip Serve with pasta or mashed potato. Preparation: 50 minutes Cooking: 0 minutes 5 55 Fish Poultry Meat

31 R Bernese platter Put the bacon, smoked pork loin and saucisson vaudoise in the porcelain dish. Spread the sauerkraut over the meat and lay the potatoes on top. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 5 0 minutes, followed by microwave watts, 0 5 minutes. Porcelain dish, ⅔ GN 50 g smoked bacon 50 g smoked pork loin 00 g saucisson vaudoise, pierced ½ kg cooked sauerkraut ½ kg waxy potatoes, peeled, chopped Tip You could soak some dried beans and cook them on top of the sauerkraut. Preparation: 5 minutes Cooking: 5 minutes Fish Poultry Meat

32 R Minced meat and savoy rolls Porcelain dish, ½ GN 5 Blanch the cabbage leaves in plenty of boiling water for minutes, drain and immerse in cold water. Cut out the tough central ribs. Combine the ingredients for the minced meat mixture to form a compact mass. Use a fork to crush the feta, then mix in the single cream, olives and basil. Put some of the minced meat mixture onto each cabbage leaf and press it down flat, put the feta mixture on top, then roll up the cabbage leaves and place them in the porcelain dish. Pour the vegetable bouillon into the dish. Put a knob of butter on each roll. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Combi mode, hot air humid 00 C, microwave watts, 7 minutes, followed by combi mode, grill-forced convection 00 C, microwave watts, 0 0 minutes. Savoy cabbage dl vegetable bouillon 0 g butter Minced meat mixture 00 g minced meat, half veal / half beef small onions, finely diced clove of garlic, finely diced 8 tbsp seasoned breadcrumbs eggs bunch of parsley, leaves pulled off from stalks and chopped bunch of chives, finely chopped Salt Pepper Feta mixture 00 g feta tbsp single cream 0 pitted black olives, sliced bunch of basil, finely chopped Preparation: 0 minutes Cooking: 5 minutes Fish Poultry Meat

33 R5 Meat loaf Mix the ingredients for the meat loaf together well, then season well. Shape the mixture into a long loaf, put it into the greased porcelain dish and smooth it off using a little water. Mix the breadcrumbs and the oil together, spread evenly over the meat loaf and press down. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Combi mode, top / bottom heat humid 80 C, microwave watts, 5 5 minutes, followed by top / bottom heat 00 C, 7 0 minutes. Porcelain dish, ⅓ GN Meat loaf 600 g minced beef 00 g minced veal carrot, grated tbsp durum wheat semolina tbsp breadcrumbs egg, beaten onion, finely diced clove of garlic, crushed bunch of chives, finely chopped bunch of parsley, leaves pulled off from stalks and chopped tbsp capers tsp salt Pepper Thyme Marjoram Rosemary Breadcrumb coating 6 tbsp breadcrumbs tbsp oil Preparation: 0 minutes Cooking: 0 minutes 60 6 Fish Poultry Meat

34 Accompaniments Gratins

35 R6 Potato gratin with pumpkin seeds Remove the fibrous parts of the leek and cut it into slices cm thick. Peel and thinly slice the potatoes. For the sauce, mix the egg, sour single cream and milk together, stir in the cheese and season. Put the potatoes, leek and sauce into the greased porcelain dish and mix them together. Sprinkle the pumpkin seeds over the top. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Combi mode, top / bottom heat 00 C, microwave watts, 5 0 minutes, allow to stand for 5 minutes. Tip Replace half of the potatoes with pumpkin. Porcelain dish, ½ GN kg waxy potatoes leek Sauce egg 80 g sour single cream ½ dl milk 00 g grated cheese Salt Pepper Nutmeg tbsp pumpkin seeds Preparation: 0 minutes Cooking: 0 minutes 6 65 Accompaniments Gratins

36 R7 Super-quick potatoes Mix the onions and potatoes together with the oil, then season. Add the Parmesan and stir well. Cover the original glass baking tray with baking parchment and spread the potatoes on it. Put the original glass baking tray into the cold cooking space at level. Start the recipe. Grill 60 C, minutes, followed by combi mode, grill 60 C, microwave watts, 0 minutes. This may need to be adjusted depending on the type and size of the potatoes used. Garnish with basil prior to serving. medium onion, cut into thin rings kg waxy potatoes, peeled, in mm thick slices tbsp oil Salt Pepper 5 tbsp grated Parmesan Basil, finely chopped Preparation: 0 minutes Cooking: minutes Accompaniments Gratins

37 R8 Risotto variations Put the risotto rice, white wine, bouillon, lemongrass and lemon thyme sprigs in the porcelain dish and mix together. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 5 0 minutes, followed by microwave watts, 5 0 minutes. Allow to stand inside the cooking space for 0 minutes for the rice to swell. Once the dish is cooked, take out the lemongrass and lemon thyme. Add the chives, lemon juice, mascarpone, butter and Parmesan and stir. Porcelain dish, ⅓ GN 00 g risotto rice, e. g. carnaroli dl dry white wine ½ dl bouillon sticks of lemongrass, halved lengthways lemon thyme sprigs bunch of chives, finely chopped lemon, juice tbsp mascarpone tbsp butter 50 g grated Parmesan Tips Replace the lemongrass, lemon juice and mascarpone with fromage frais, herbs and diced vegetables. Cook the diced vegetables together with the rice. Preparation: 5 minutes Cooking: minutes Accompaniments Gratins

38 R9 Pasta gratin Put the pasta, onions, mushrooms, air-dried ham and parsley into the greased porcelain dish and mix together. For the sauce, stir the vegetable bouillon and single cream together and season. Pour the sauce over the pasta. Sprinkle with cheese. Start the recipe. Appliance preheats. Put the porcelain dish on to the original glass baking tray at level of the preheated cooking space. Press OK to continue. Combi mode, hot air humid 00 C, microwave watts, 5 0 minutes. Porcelain dish, ½ GN g uncooked pasta (shells or elbow macaroni) onions, cut into rings 50 g mushrooms, sliced 00 g air-dried ham, in strips bunch of flat-leaf parsley, leaves pulled off from stalks and chopped Sauce ½ dl vegetable bouillon ½ dl single cream Salt Pepper Nutmeg 50 g grated cheese Preparation: 0 minutes Cooking: 5 minutes 70 7 Accompaniments Gratins

39 R0 Aubergine gratin Crush the plum tomatoes in a bowl with a fork. Mix the tomatoes with the garlic, herbs and olive oil, then season with salt and pepper. Cut the stalk and remove leaves from the top of the aubergines, then cut the vegetables into cm thick slices. Spread a little tomato sauce over the bottom of the greased porcelain dish. Lay half of the aubergine slices in the dish, then cover with the remaining tomato sauce. Lay the rest of the aubergine slices on top. Sprinkle with cheese. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Combi mode, hot air humid 90 C, microwave watts, 0 5 minutes, followed by grill-forced convection 0 C, 7 0 minutes. Porcelain dish, ⅓ GN aubergines 00 g tinned plum tomatoes, stalks removed clove of garlic, crushed Oregano Thyme tbsp olive oil Salt Pepper 00 g grated cheese Preparation: 5 minutes Cooking: 7 minutes 7 7 Accompaniments Gratins

40 R Vegetable gratin Peel the carrots and celeriac and cut them into sticks about cm long and 5 mm thick. Remove fibrous parts of the leek, cut it in half lengthways and then into strips. Cut the stalks off the top of the courgettes, then cut the vegetables into sticks cm long and 8 mm thick. For the sauce, beat the eggs, stir in the vegetable bouillon and single cream, then season with salt, pepper and nutmeg. Put the vegetables in the greased porcelain dish, pour over the sauce and sprinkle with the cheese. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 5 0 minutes. After 5 0 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Remove the cover or cling film. Press OK to continue. Combi mode, grill-forced convection 0 C, microwave watts, 5 0 minutes. Porcelain dish, ½ GN 00 g carrots small celeriac large leek courgettes Sauce eggs dl vegetable bouillon dl single cream Pepper Salt Nutmeg 00 g grated cheese Preparation: 0 minutes Cooking: 8 minutes 7 75 Accompaniments Gratins

41 Vegetable

42 R Vegetable patch Separate the cauliflower into small florets. Chop off the broccoli stalk, peel it and cut it into sticks about cm thick. Separate the broccoli head into small florets. Peel the carrots and cut them into sticks about 5 cm long and cm thick. Put the vegetables and the vegetable bouillon into the original glass baking tray, cover with cling film or a cover that is suitable for use in the microwave. Put the original glass baking tray into the cold cooking space at level. Start the recipe. Microwave watts, 8 minutes. Season the vegetables with salt and pepper to taste, then sprinkle on the herbs and a little olive oil. small cauliflower small head of broccoli or Romanesco broccoli carrots ½ dl vegetable bouillon Salt Pepper ½ bunch of finely chopped flat-leaf parsley or finely chopped basil leaves Olive oil Preparation: 5 minutes Cooking: 0 minutes Vegetable

43 R Stuffed kohlrabies 5 6 Mix the bulgur with the vegetable bouillon in the porcelain dish. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 5 minutes. Peel the kohlrabies, cut off the bottom root section and use a melon ball scoop to hollow out the bulbs from the root end until the outside wall of the kohlrabies is around 8 mm thick. Put the hollowed-out kohlrabi flesh to one side. Peel the carrots and cut them into sticks about cm long and cm thick. Cut the stalks off the mange-tout and remove the stringy threads. Mix the bulgur with three quarters of the Gorgonzola, stuff it into the kohlrabies and press down. Sprinkle the remaining Gorgonzola over the top. Pour the vegetable bouillon into the greased porcelain dish. Put the stuffed kohlrabies into the porcelain dish. Spread the hollowed-out kohlrabi flesh, carrots and mange-tout around the kohlrabies. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cooking space. Press OK to continue. Combi mode, hot air C, microwave watts, 5 0 minutes. Porcelain dish, ⅔ GN 00 g bulgur ½ dl vegetable bouillon large kohlrabies carrots 00 g mange-tout 50 g Gorgonzola, finely diced dl vegetable bouillon Preparation: 0 minutes Cooking: 5 minutes 80 8 Vegetable

44 R Zucchini boats 5 Halve the courgettes lengthways and hollow them out. Cut the courgette flesh up into small pieces. Peel the carrots and kohlrabi, then chop into small cubes. Finely dice the onion. Sweat the vegetables and onion in the olive oil. Beat the egg, mix in the ricotta, cream, herbs and vegetables, then season with salt and pepper to taste. Pour the vegetable bouillon into the greased porcelain dish. Put the courgette halves into the dish and fill them with the vegetable mixture. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 8 minutes. After 8 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Remove the cover. Press OK to continue. Combi mode, grill-forced convection 0 C, microwave watts, 0 5 minutes. Porcelain dish, ½ GN courgettes small carrots small kohlrabi small onion tbsp olive oil egg 50 g ricotta tbsp cream Parsley, leaves pulled off from stalks and finely chopped Chives, finely chopped Salt Pepper dl vegetable bouillon Preparation: 0 minutes Cooking: 0 minutes 8 8 Vegetable

45 R5 Savoury aubergines Chop the dried tomatoes finely, mix with the pesto and garlic, then season with salt and pepper. Cut the stalks and leaves off the top of the aubergines. Cut the vegetables lengthways into slices 5 mm thick. Lay the aubergine slices in the greased original glass baking tray, fanning them out. Spread the tomato and pesto mixture over the top and add the basil and the vegetable bouillon. Sprinkle the Parmesan and feta over the top. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 0 5 minutes. After 0 5 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Remove the cover or cling film. Press OK to continue. Combi mode, hot air 00 C, microwave watts, 5 0 minutes. 00 g dried tomatoes in oil, drained ½ tbsp pesto from a jar cloves of garlic, finely diced Salt Pepper 800 g aubergines bunch of basil, finely chopped dl vegetable bouillon 80 g grated Parmesan 00 g feta, crumbled Tip Instead of aubergines, you could use courgettes, pumpkins or cooked fennel. Preparation: 0 minutes Cooking: 0 minutes 8 85 Vegetable

46 R6 Ratatouille Cut the stalks and leaves off the top of the aubergines and courgettes, then cut the vegetables into small cubes. Cut the peppers in half, remove the stalks, seeds and white membranes, then cut into small squares. Put the plum tomatoes in the dish then spread the aubergine, then the courgettes and then the peppers over the top, scatter with the onions and garlic, then season with salt, pepper and thyme. Scatter the chilli, bay leaf, clove, sage leaves and stripped rosemary leaves over the top, then drizzle with the olive oil. To achieve the best result, you must observe this order when layering the ingredients. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 0 5 minutes. After 0 5 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Remove the cover. Press OK to continue. Combi mode, hot air 0 C, microwave watts, 0 5 minutes. Take the porcelain dish out of the cooking space. Take out the bay leaf and the clove. Allow to rest for 5 minutes. Stir well and serve. Porcelain dish, ½ GN 50 g aubergines 50 g courgettes 50 g red peppers 00 g tinned plum tomatoes, destalked and crushed 00 g onions, finely diced cloves of garlic, sliced Salt Pepper Thyme ½ red chilli, de-seeded, cut into strips bay leaf clove sage leaves rosemary sprig ½ dl olive oil Preparation: 0 minutes Cooking: 7 minutes Vegetable

47 Desserts Pastries

48 R7 Plums in red wine Cut the plums in half and remove the stones. Mix the red wine and sugar together in the porcelain dish, then add the scraped-out vanilla seeds and the vanilla pod. Put the plums in the porcelain dish. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 5 0 minutes. Porcelain dish, ½ GN 750 g plums dl robust red wine 50 g sugar vanilla pod, cut open Tips Serving suggestion: garnish the cooled plums with whipped cream and toasted flaked almonds. The plums also go well with dumplings. If frozen plums are used, 5 0 minutes must be added to the cooking time. Preparation: 0 minutes Cooking: 8 minutes 90 9 Desserts Pastries

49 R8 Fruit compote Peel the apples and pears, cut them into eight pieces and de-seed them. Cut the plums into halves and remove the stones, cut the halves in quarters. Put the prepared fruits into the porcelain dish, then drizzle with Cointreau. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 5 0 minutes. Scoop out the pomegranate seeds and sprinkle them over the top. Porcelain dish, ⅓ GN apples pears plums tbsp Cointreau ½ pomegranate Tips Sweeten the compote with sugar to taste. Replace the pomegranate seeds with redcurrants. Preparation: 5 minutes Cooking: 8 minutes 9 9 Desserts Pastries

50 R9 Stuffed peaches Peel the peaches, either by immersing them briefly in boiling water and then in cold water or by using a potato peeler. Cut the peaches in half and remove the stone. Put the peach halves in the porcelain dish, with the cut edges facing up. Beat the egg white with the salt until it is very stiff, add the sugar and stir in the grated almonds. Spread the almond mixture onto the peach halves and sprinkle with the flaked almonds. Put the porcelain dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Combi mode, hot air 0 C, microwave watts, 0 5 minutes. Porcelain dish, ⅓ GN ripe peaches egg white pinch of salt 50 g sugar 50 g grated almonds tbsp flaked almonds Preparation: 0 minutes Cooking: minutes 9 95 Desserts Pastries

51 R0 Dumplings Mix the flour, sugar and yeast together in a bowl, add the lukewarm milk, butter and salt, then knead to a smooth dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume ( ½ hours). Divide the dough into 8 equal portions, shape them into balls and put them in the greased porcelain dish. Leave to rise for another 5 0 minutes. For the glaze, heat the milk, sugar and butter together, then pour half of the liquid around the dough balls. Start the recipe. Appliance preheats. Put the porcelain dish on to the original glass baking tray at level of the preheated cooking space. Press OK to continue. Combi mode, hot air humid 00 C, microwave watts, 0 5 minutes. After 0 5 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Pour the remaining glaze around the dumplings. Press OK to continue. Hot air humid 80 C, 0 5 minutes. Porcelain dish, ½ GN Dough 500 g white flour 0 g sugar yeast cube, crumbled ½ dl lukewarm milk 50 g melted butter tsp salt Glaze dl milk tbsp sugar 0 g butter Preparation: hours Cooking: minutes Desserts Pastries

52 R Apple pastries Cut the sheet of puff pastry into 8 equal rectangles. Brush of the rectangles with a little water and place another rectangle on top of each one. Cover the original glass baking tray with baking parchment and place the pastry rectangles on it. Peel, quarter and de-seed the apples, then cut the quarters into slices. Arrange the slices of apple on the top of the puff pastry in an overlapping fashion leaving a cm border from the edge. Brush the puff pastry with the egg yolk. Start the recipe. Appliance preheats. Put the original glass baking tray at level of the preheated cooking space. Press OK to continue. Combi mode, hot air humid 00 C, microwave watts, 7 minutes, followed by hot air 00 C, 5 minutes. roll of puff pastry ripe apples egg yolk Tips The advantage to using ripe apples is that they become soft after only a short baking time. You can also use other fruit. After baking, dust the apple pastries with cinnamon or icing sugar or brush with apricot jam. Preparation: 0 minutes Cooking: minutes Desserts Pastries

53 R Crispy figs Use a toothpick to prick the figs all over. Bring the sugar, water, lemon juice and liqueur to the boil, put the figs into the syrup and simmer on a low heat for around 5 minutes. Remove the figs from the syrup and leave them to cool. Fold the sheets of pastry over once and brush with melted butter. Wrap the figs up in the pastry like sweets, cover the tray with baking parchment and place the pastry parcels on it. Brush the fig «sweets» with the remaining butter. Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level. Press OK to continue. Top / bottom heat C, 8 minutes. Original baking tray sheets of filo or strudel pastry tbsp melted butter fresh figs 50 g sugar ½ dl water tsp lemon juice tbsp liqueur (such as Cointreau or Amaretto) Tip Replace the lemon juice with orange juice and the Amaretto with crème de cassis. Preparation: 50 minutes Cooking: 0 minutes 00 0 Desserts Pastries

54 R Variations of «Muffins» Lemon muffins Beat the butter, sugar and vanilla sugar until pale and fluffy, then add the eggs and lemon zest and continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder and salt together and incorporate into the butter mixture. Stir in the yoghurt. Put the mixture into the muffin cases, filling them only around half full, as the mixture will rise. Start the recipe. Appliance preheats. Put the original baking tray with the muffins on it into the preheated cooking space at level. Press OK to continue. Hot air C, 5 0 minutes. Original baking tray Muffin cases, Ø approx. 6 cm 00 g soft butter 75 g sugar packet of vanilla sugar eggs unwaxed lemon, a little zest 50 g white flour tsp baking powder pinch of salt 80 g yoghurt Tip With paper muffin cases, use three cases, one inside the other, for each muffin for greater atability. Preparation: 5 minutes Cooking: 0 minutes 0 0 Desserts Pastries

55 R Variations of «Muffins» Blueberry muffins Chocolate and banana muffins Apricot and marzipan muffins Carrot muffins Original baking tray Muffin cases, Ø approx. 6 cm Original baking tray Muffin cases, Ø approx. 6 cm Original baking tray Muffin cases, Ø approx. 6 cm Original baking tray Muffin cases, Ø approx. 6 cm 00 g soft butter 75 g sugar packet of vanilla sugar eggs 50 g white flour tsp baking powder pinch of salt ½ dl milk 00 g frozen blueberries or bilberries Beat the butter, sugar and vanilla sugar until pale and fluffy, then add the eggs and continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder and salt together and incorporate into the butter mixture. Stir in the milk and blueberries. Put the mixture into the muffin cases, filling them only around half full, as the mixture will rise. Start the recipe. Appliance preheats. Put the original baking tray with the muffins on it into the preheated cooking space at level. Press OK to continue. Hot air C, 5 0 minutes. 00 g soft butter 75 g sugar packet of vanilla sugar ½ tsp ground cinnamon eggs 50 g white flour tsp baking powder pinch of salt ripe bananas 50 g mini chocolate cubes 50 g nuts, chopped Beat the butter, sugar, vanilla sugar and cinnamon until pale and fluffy, then add the eggs and continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder and salt together and incorporate into the butter mixture. Chop and puree the bananas, then stir them into the mixture, together with the mini chocolate cubes and nuts. Put the mixture into the muffin cases, filling them only around half full, as the mixture will rise. Start the recipe. Appliance preheats. Put the original baking tray with the muffins on it into the preheated cooking space at level. Press OK to continue. Hot air C, 5 0 minutes. 00 g soft butter 75 g sugar packet of vanilla sugar eggs 50 g white flour tsp baking powder pinch of salt 0 g chocolate powder ½ dl milk frozen apricot halves 80 g marzipan Beat the butter, sugar and vanilla sugar until pale and fluffy, then add the eggs then continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder, salt and chocolate powder together and incorporate into the butter mixture. Stir the milk in. Put the mixture into the muffin cases, filling them only around half full, as the mixture will rise. Put the apricot halves on to the mixture, skin side down, and place a small ball of marzipan into the hollow of each apricot. Start the recipe. Appliance preheats. Put the original baking tray with the muffins on it into the preheated cooking space at level. Press OK to continue. Hot air C, 5 0 minutes. 00 g soft butter 75 g sugar packet of vanilla sugar eggs 50 g grated almonds 50 g white flour tsp baking powder pinch of salt 00 g carrots, finely grated 00 g yoghurt marzipan carrots Beat the butter, sugar and vanilla sugar until pale and fluffy, then add the eggs and continue to beat until mixture has a creamy consistency. Mix the grated almonds, flour, baking powder and salt together and incorporate into the butter mixture. Stir the yoghurt and carrots in. Put the mixture into the muffin cases, filling them only around half full, as the mixture will rise. Put a marzipan carrot on top of each muffin. Start the recipe. Appliance preheats. Put the original baking tray with the muffins on it into the preheated cooking space at level. Press OK to continue. Hot air C, 5 0 minutes. Preparation: 5 minutes Cooking: 0 minutes 0 05 Desserts Pastries

56 R Variations of «Cake» Lemon cake Line the cake mould with baking parchment or grease it with butter. Beat the butter, sugar and salt until pale and fluffy, then add the eggs and lemon zest and continue to beat until the mixture has a creamy consistency. Mix the flour and baking powder and incorporate into the mixture. Put the mixture into the lined or buttered mould. Start the recipe. Appliance preheats. Put the cake mould on to the wire shelf at level of the preheated cooking space. Press OK to continue. Hot air C, minutes. Cake mould, 5 8 cm Wire shelf 00 g soft butter 00 g sugar pinch of salt eggs unwaxed lemon, zest 00 g white flour tsp baking powder Tip After baking, for a stronger lemon taste pierce the cake several times with a skewer, then drizzle sweetened lemon juice over il and allow to soak. Preparation: 0 minutes Cooking: 60 minutes Desserts Pastries

57 R Variations of «Cake» Chocolate and red wine cake Tutti Frutti cake Cake mould, 5 8 cm Wire shelf Cake mould, 5 8 cm Wire shelf 00 g soft butter 00 g sugar pinch of salt eggs dl red wine 00 g white flour tsp baking powder pinch of cinnamon ½ tsp cocoa powder 60 g chocolate sprinkles 80 g mini chocolate cubes Line the cake mould with baking parchment or grease it with butter. Beat the butter, sugar and salt until pale and fluffy, then add the eggs and continue to beat until the mixture has a creamy consistency. Stir in the red wine. Fold in the flour, baking powder, cinnamon, cocoa powder, chocolate sprinkles and mini chocolate cubes. Put the mixture into the lined or buttered mould. Start the recipe. Appliance preheats. Put the cake mould on to the wire shelf at level of the preheated cooking space. Press OK to continue. Hot air C, minutes. 00 g soft butter 80 g cane sugar pinch of salt eggs unwaxed orange, zest and juice 00 g white flour tsp baking powder 50 g dried cranberries 00 g dried apricots, in strips 00 g almond slivers Line the cake mould with baking parchment or grease it with butter. Beat the butter, cane sugar and salt until pale and fluffy, then add the eggs and continue to beat until the mixture has a creamy consistency. Stir the orange zest and juice into the mixture. Mix the flour and baking powder, then fold into the mixture. Stir the dried fruit and almond slivers into the mixture. Put the mixture into the lined or buttered mould. Start the recipe. Appliance preheats. Put the cake mould on to the wire shelf at level of the preheated cooking space. Press OK to continue. Hot air C, minutes. Preparation: 0 minutes Cooking: 60 minutes Desserts Pastries

58 R5 Super-quick cake Glass dish Put the Zwieback into a plastic bag and crush with a rolling pin. Beat the butter, sugar and eggs until light and fluffy, then stir in the remaining ingredients. Put the mixture into the greased glass dish and smooth it out. Put the glass dish on to the original glass baking tray at level of the cold cooking space. Start the recipe. Microwave watts, 5 0 minutes. Tip Cover the cake with a chocolate glaze. 00 g Zwieback (french toast) 00 g soft butter 00 g sugar eggs ½ tbsp vanilla sugar 00 g dark chocolate, broken into small pieces or grated pinch of salt 00 g grated hazelnuts tsp baking powder Preparation: 0 minutes Cooking: 8 minutes 0 Desserts Pastries

59 R6 Lucerne gingerbread Grease the bottom and side of the spring form tin with butter. Beat the cream until stiff, add the yoghurt and beat briefly, then stir in the sugar, gingerbread spices, pear concentrate, baking soda and salt. Stir in the flour spoonful at a time, either by hand or using a mixer. Put the mixture into the tin and smooth it out. Start the recipe. Appliance preheats. Put the spring form tin on to the original glass baking tray at level of the preheated cooking space. Press OK to continue. Combi mode, top / bottom heat 70 C, microwave watts, minutes. Spring form tin, Ø 6 cm ½ dl full cream 80 g yoghurt 00 g sugar 5 tbsp gingerbread spices 5 tbsp pear concentrate ½ tsp baking soda pinch of salt 500 g white flour Tip For a glossy cake, after baking brush the top of it sparingliy with pear concentrate. Preparation: 0 minutes Cooking: 65 minutes Desserts Pastries

60 R7 Quark torte 5 Put the Petit Beurre biscuits in a plastic bag and crush with a rolling pin. Grease the side and base of the spring form tin with butter. Spread the Petit Beurre biscuits evenly on the base of the tin and cover with the raspberries. Beat the butter and sugar until pale and fluffy, then incorporate the lemon zest, egg yolks, low-fat quark, Maizena (cornflour) and Kirsch and beat until the mixture has a creamy consistency. Beat the egg whites until they are stiff, then fold them into the mixture. Put the quark mixture into the spring form tin and smooth it out. Start the recipe. Appliance preheats. Put the spring form tin on to the wire shelf at level of the preheated cooking space. Press OK to continue. Top / bottom heat C, 5 55 minutes. Leave the quark torte in the cooking space, with the appliance door open, for 0 minutes; it is very sensitive to movement and draughts. Spring form tin, Ø 6 cm Wire shelf 50 g Petit Beurre biscuits 50 g fresh raspberries 5 g soft butter 00 g sugar ½ unwaxed lemon, zest egg yolks 500 g low-fat quark 5 g Maizena (cornflour) tbsp Kirsch egg whites Tip Replace the raspberries with redcurrants, brambles or pitted cherries. Frozen fruit is less suitable because it makes the base soft. Preparation: 0 minutes Cooking: 50 minutes 5 Desserts Pastries

61 Bread Flans

62 R8 Walnut focaccia Mix the flour and yeast together in a bowl, add the yoghurt, lukewarm water and salt, then knead to a smooth dough. Next, knead the walnuts into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume ( ½ hours). On a floured work surface, roll the dough out into a rectangle about cm thick. Cover the tray with baking parchment and put the dough on it. Use a sharp knife to make a crosswise cut, about 5 mm deep, in the surface of the dough. Cover the dough with a damp cloth and leave to rise again for 5 0 minutes. Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level. Press OK to continue. Top / bottom heat humid 00 0 C, 7 minutes. Original baking tray 500 g semi-white flour packet of dried yeast 80 g yoghurt ½ dl lukewarm water tsp salt 00 g walnuts, roughly chopped Preparation: hours Cooking: 5 minutes 8 9 Bread Flans

63 R9 Italian ring loaf Mix the flour and yeast together in a bowl, add the lukewarm water and salt, then knead to a smooth dough. Put the dough into a bowl, cover with a damp cloth, leave at room temperature until it has doubled in volume ( ½ hours). Mix the olives, tomatoes and oregano together. On a floured work surface, roll the dough out into a rectangle about 0 cm 0 cm. Put the mozzarella sticks along the long side of the piece of dough. Spread the tomato and olive mixture over the remainder of the dough, leaving a cm gap along the opposite edge to the mozzarella sticks. Start at the end where the mozzarella is and roll up the dough. Shape the roll of dough into a ring. Cover the tray with baking parchment and put the ring on it. Use a pair of scissors to cut crosses into the dough, around cm apart from one another. Cover the ring with a damp cloth and leave to rise again for 5 0 minutes. Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level. Press OK to continue. Top / bottom heat humid 00 0 C, 0 5 minutes. Original baking tray 750 g dark wheat flour or farmhouse flour yeast cube, crumbled ¾ dl lukewarm water tbsp salt 00 g pitted black olives, drained, diced 00 g dried tomatoes in oil, drained, diced tbsp chopped oregano leaves or tbsp dried oregano mozzarella sticks, 0 g each Tip Parmesan or Sbrinz cheese can be used instead of mozzarella. Preparation: hours Cooking: 0 minutes 0 Bread Flans

64 R0 Exotic bread Mix the flour and yeast together in a bowl, add the coconut milk, mango and salt, then knead to a smooth dough. Next, knead the cashew nuts into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume ( ½ hours). Divide the dough into two equal portions and, on a lightly floured work surface, shape into two rolls 5 cm long. Twist both lengths of dough together. Cover the tray with baking parchment and put the dough on it. Cover the dough with a damp cloth and leave to rise again for 5 0 minutes. Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level. Press OK to continue. Top / bottom heat humid 00 0 C, 0 5 minutes. Original baking tray 500 g white flour or wheat and spelt flour packet of dried yeast ½ dl coconut milk 50 g dried mango, roughly diced tsp salt 50 g cashew nuts, roughly chopped Preparation: hours Cooking: 0 minutes Bread Flans

65 R Bacon and onion rolls Fry the onions, along with the bacon, until transparent, then allow to cool. Mix the flour and yeast together in a bowl, add the lukewarm water and salt, then knead to a smooth dough. Next knead the onion and bacon mixture into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume ( ½ hours). Divide the dough into 8 equal portions and, with lightly floured hands, shape them into balls. Cover the original glass baking tray with baking parchment. Place one ball in the centre of the tray and arrange the remaining balls in two rings around it. Cover the dough rolls with a damp cloth and leave it to rise again for 5 0 minutes. Start the recipe. Appliance preheats. Put the original glass baking tray into the preheated cooking space at level. Press OK to continue. Top / bottom heat 0 C, 5 minutes, followed by combi mode, top / bottom heat 0 C, microwave watts, 5 0 minutes, followed by hot air 0 C, 7 minutes. onions, finely diced 00 g bacon, in strips 750 g farmhouse flour packets of dried yeast ½ dl lukewarm water ½ tsp salt Preparation: hours Cooking: 0 minutes 5 Bread Flans

66 R Wholemeal bread rolls Mix the flour, sugar and yeast together in a bowl, add the lukewarm milk, butter and salt, then knead to a smooth dough. Next knead the raisins and hazelnuts into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume ( ½ hours). Divide the dough into equal portions and, with lightly floured hands, shape them into balls. Cover the tray with baking parchment. Put the dough balls on the tray and cut a cross, around cm deep, into each one. Cover the rolls with a damp cloth and leave to rise again for 5 0 minutes. Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level. Press OK to continue. Hot air C, 7 minutes. Original baking tray 500 g wholemeal flour tbsp sugar ½ yeast cube, crumbled dl lukewarm milk 50 g soft butter tbsp of salt 50 g raisins 50 g hazelnuts, roughly chopped Preparation: hours Cooking: 5 minutes 6 7 Bread Flans

67 R Variations of «Savoury cake» Leek and cheese flan Round baking tray, Ø cm Wire shelf 5 Remove the tough ends of the leeks, cut it into rings 5 mm thick. Also cut the onions into rings. Sweat the leeks and onions in the oil, add the ham and stir briefly, season, then leave to cool. For the topping, beat the eggs, add the single cream, garlic, Gruyere and thyme, then season with salt, pepper and nutmeg to taste. Cover the round baking tray with baking parchment and put the pastry on it. Prick it several times with a fork. Put the onion and leek mixture on to the pastry and pour the topping over it. Start the recipe. Appliance preheats. Put the baking tray on to the wire shelf at level of the preheated cooking space. Press OK to continue. PizzaPlus C, 0 5 minutes. Tip Using pizza dough instead of short crust pastry. Reduces the baking time by around 5 0 minutes. short crust pastry, rolled out into a circle, g g leeks onions tbsp oil 00 g ham, in strips Topping eggs ½ dl single cream cloves of garlic, crushed 00 g grated Gruyere bunch of thyme, leaves pulled off Salt Pepper Nutmeg Preparation: 0 minutes Cooking: 5 minutes 8 9 Bread Flans

68 R Variations of Savoury cake Mushroom flan Asparagus flan Pumpkin flan Chicory flan with Gorgonzola Round baking tray, Ø cm Wire shelf Round baking tray, Ø cm Wire shelf Round baking tray, Ø cm Wire shelf Round baking tray, Ø cm Wire shelf short crust pastry, rolled out into a circle, g short crust pastry, rolled out into a circle, g short crust pastry, rolled out into a circle, g short crust pastry, rolled out into a circle, g 500 g mushrooms carrots 0 g Roquefort, crumbled egg dl full cream bunch of thyme, leaves pulled off Salt Pepper Nutmeg Slice the mushrooms. Peel the carrots and grate roughly. For the topping, mix the egg, full cream and thyme together, then season with salt, pepper and nutmeg to taste. Cover the round baking tray with baking parchment and put the pastry on it. Prick it several times with a fork. Put the mushrooms, carrots and Roquefort on to the pastry, pour the topping over it. Start the recipe. Appliance preheats. Put the baking tray on to the wire shelf at level of the preheated cooking space. Press OK to continue. PizzaPlus C, 0 5 minutes. 500 g green asparagus 00 g air-dried ham, in strips eggs ½ dl single cream 00 g grated Gruyere Salt Pepper Nutmeg Peel the bottom third of the asparagus and cut the ends off. Cut the asparagus into pieces about cm long. For the topping, mix the eggs, single cream and Gruyere together, then season with salt, pepper and nutmeg to taste. Cover the round baking tray with baking parchment and put the pastry on it. Prick it several times with a fork. Put the asparagus and ham on to the pastry and pour the topping over it. Start the recipe. Appliance preheats. Put the baking tray on to the wire shelf at level of the preheated cooking space. Press OK to continue. PizzaPlus C, 0 5 minutes. 500 g pumpkin, peeled and diced tbsp pumpkin seeds eggs ½ dl single cream 00 g grated Gruyere Salt Pepper Nutmeg For the topping, mix the eggs, single cream and Gruyere together, then season with salt, pepper and nutmeg to taste. Cover the round baking tray with baking parchment and put the pastry on it. Prick it several times with a fork. Put the pumpkin on to the pastry and pour the topping over it. Sprinkle the pumpkin seeds over the top. Start the recipe. Appliance preheats. Put the baking tray on to the wire shelf at level of the preheated cooking space. Press OK to continue. PizzaPlus C, 0 5 minutes. white chicories 50 g cherry tomatoes 50 g Gorgonzola, crumbled egg, dl full cream ½ bunch of flat leaf parsley, leaves pulled off from stalks and finely chopped Salt, pepper Remove the outer leaves of the chicories and cut the vegetables lengthways into four or eight equal pieces. Cut the cherry tomatoes in half. For the topping, mix the egg, full cream and parsley together, then season with salt and pepper to taste. Cover the round baking tray with baking parchment and put the pastry on it. Prick it several times with a fork. Arrange the chicories on the pastry, in a shape resembling the spokes of a bicycle wheel, place the cherry tomatoes and Gorgonzola between the chicory pieces, then pour the topping over. Start the recipe. Appliance preheats. Put the baking tray on to the wire shelf at level of the preheated cooking space. Press OK to continue. PizzaPlus C, 0 5 minutes. Preparation: 0 minutes Cooking: 5 minutes 0 Bread Flans

69 R Plaited bread Mix the flour, sugar and yeast together in a bowl, add the lukewarm milk, butter, honey, egg and salt, then knead to a smooth dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume ( hours). Divide the dough into equal portions and roll them out into strips of equal length, both a little thicker in the middle than at the ends. Lay the strips of dough across one another and weave into a plait. Cover the tray with baking parchment and put the plaited dough on to it. Beat the egg yolk and milk together, then brush on to the plaited dough. Leave to rise for 0 minutes. Start the recipe. Appliance preheats. Put the tray into the preheated cooking space at level. Press OK to continue. Hot air humid C, 0 5 minutes. Original baking tray 500 g white flour tsp sugar ½ yeast cube, crumbled ½ dl lukewarm milk 75 g soft butter tsp honey egg tsp salt For the egg wash egg yolk tbsp milk Tip If kneading the dough by hand, use a little more flour to stop the dough sticking to your hands. Preparation: ½ hours Cooking: 0 minutes Bread Flans

70 R5 Fruit flan Cover the baking tray with baking parchment and place the pastry on it, then prick the pastry several times with a fork. Sprinkle the hazelnuts over the pastry base. Mix all the topping ingredients together well. If prefered peel the apples if you like, then quarter and de-seed them, cut the quarters into slices and lay them on the pastry base in a circular shape. Pour the topping over the top. Start the recipe. Appliance preheats. Put the round baking tray on to the wire shelf at level of the preheated cooking space. Press OK to continue. PizzaPlus C, 5 50 minutes. Leave the fruit flan on the wire shelf to cool. Round baking tray, Ø cm Wire shelf short crust pastry, rolled out into a circle, g 0 g greated hazelnuts 700 g apple slices Topping eggs ½ dl single cream 0 g sugar Tip Replace the apples with pears, plums, apricots or cherries. If using a rectangular original baking tray, increase the quantity of the ingredients by about half again. Put the original baking tray at level. Preparation: 0 minutes Cooking: 5 minutes 5 Bread Flans