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Table of Contents
Related Manuals for Miele H6461
Summary of Contents for Miele H6461
- Page 1 Baking – Roasting – Moisture plus...
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Page 2: Table Of Contents
Contents Settings ............6 Quantities and weights . - Page 3 Contents Herb bread ............45 Malted pumpkin seed rolls .
- Page 4 Contents "Verduras" sea bream ..........78 Viennese fillet of fish .
- Page 5 Contents Garlic soup ........... . . 112 Lasagne .
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Page 6: Settings
Settings H 6x0x Settings are for ovens with 3 shelf levels (appliance width approx. 60 cm). H 6x6x Settings are for ovens with 5 shelf levels (appliance width approx. 60 cm). H 6x9x Settings are for ovens with 3 shelf levels (appliance width approx. 90 cm). -
Page 7: Fan Grill
Settings c Automatic Symbols Your oven also has a number d Moisture plus used for of other functions which are cooking not used in the following U Fan plus functions in recipes. V Conventional heat this recipe O Intensive bake booklet Y Full grill \ Fan grill... - Page 8 Settings Automatic c Select this function to call up the Automatic programmes. Auto- matic programmes are available with and without the addition of moisture. The Automatic programmes will vary depending on model. All the recipes in this book can also be cooked without using an Auto- matic programme.
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Page 9: Quantities And Weights
Quantities and weights Abbreviations 1 teaspoon is approx. – tsp = teaspoon – 3 g baking powder – tbsp = tablespoon – 5 g salt / sugar / vanilla sugar – g = gram – 5 g flour – ml = millilitre –... -
Page 10: Baking
Baking Tips on preparation and general information Cakes and baked goods Types of flour Different types of flour contain varying Wholemeal flour amounts of whole grain. This flour consists of almost all of the The different types of flour are wheat germ. -
Page 11: Raising Agents
Baking Raising agents Dough and mixes Raising agents are used to make the Bread/rolls dough rise and help it keep light and Bread and rolls should be light and airy after kneading or mixing. have a good crust. The raising agents Yeast used to achieve this are yeast and sourdough. - Page 12 Baking You cannot use the normal skewer test There are numerous brands of bread to find out whether bread is completely mixes. The programmes have not been cooked, as freshly baked bread will written for any particular one. For this continue to stick until it has cooled right reason results may vary with levels of down.
- Page 13 Baking Freshly baked items made with yeast dough freeze well and can be stored for up to one month in the freezer. Frozen yeast baked items should be baked using the Moisture plus programme with an automatic burst of steam. Quark dough Quark dough is a very elastic, soft dough and is a good alternative to...
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Page 14: Bake-Off Products
Baking Bake-off products Bread rolls (frozen/part-baked, unchilled)/Salted pretzels (frozen) Ingredients Tips Frozen or unchilled part-baked rolls or Thanks to the PerfectClean finish, deep frozen salted pretzels baking and universal trays do not need to be greased or lined with baking Method for "rolls"... -
Page 15: Bread Rolls
Baking Bread rolls Croissants Ingredients Ingredients Bread rolls Croissants Method Method Prepare and roll out the dough Prepare and roll out the dough according to the packet instructions according to the packet instructions, and place on a baking tray. then place the croissants on a baking tray. -
Page 16: Apple Tart
Baking Apple tart Serves 12 Dough ingredients Recommended settings 220 g flour H 6x0x H 6x6x H 6x9x 100 g butter Oven function 60 g icing sugar Programme Cakes \ Apple tart A pinch of salt Shelf level See display 1 egg Programme approx. -
Page 17: Apple Sponge
Baking Apple sponge Serves 12 Dough ingredients Recommended settings 150 g butter H 6x0x H 6x6x H 6x9x 150 g sugar Oven function 2 tsp vanilla sugar Programme Cakes \ Apple \ Sponge 3 eggs Shelf level See display Juice of 1/2 a lemon Programme approx. -
Page 18: Apple Pie
Baking Apple pie Serves 12 Dough ingredients With the Automatic programme: 350 g plain flour glaze the top of the pie with the egg 1/2 tsp baking powder and milk mixture before it goes in the 200 g butter oven. 100 g sugar With all other programmes: 2 tsp vanilla sugar... -
Page 19: Apple Streusel With Hazelnut Brittle
Baking Apple streusel with hazelnut brittle Serves 12 Dough ingredients Recommended settings 200 g melted butter H 6x0x H 6x6x H 6x9x 350 g plain flour Oven function 1 tsp baking powder Programme Cakes \ Apple \ Streusel 150 g sugar Shelf level See display 2 tsp vanilla sugar... -
Page 20: Apricot Loaf
Baking Apricot loaf Ingredients Recommended settings 1 cube of fresh yeast (42 g) H 6x0x H 6x6x H 6x9x 200 ml lukewarm milk Oven function 500 g strong white flour Temperature 160–180 60 g sugar Pre-heat 2 tsp vanilla sugar Heating-up Rapid A pinch of salt... -
Page 21: Apricot Streusel Cake
Baking Apricot streusel cake Makes 20 slices (H 6x9x: 40 slices) Dough ingredients Recommended settings 240 (380) g Quark H 6x0x H 6x6x H 6x9x 6 (10) tbsp milk Oven function 8 (12) tbsp oil Programme Cakes \ Fruit streusel cake \ 1 (2) egg(s) Quark dough 110 (175) g sugar... -
Page 22: Biscuits
Baking Biscuits Makes approx. 80 Ingredients Recommended settings for 1 baking 250 g plain flour tray 1 level tsp baking powder H 6x0x H 6x6x H 6x9x 80 g sugar Oven function 2 tsp vanilla sugar Programme Cookies/muffins \ Biscuits \ 1 2 tbsp water baking tray 120 g butter... -
Page 23: Gateau
Baking Gateau Serves 16 Cake ingredients Recommended settings 4 egg whites H 6x0x H 6x6x H 6x9x 4 tbsp hot water Oven function 175 g sugar Programme Cakes \ Gateau \ 4 eggs 4 egg yolks Shelf level See display 200 g flour Programme approx. - Page 24 Baking I. Quark filling Tips For a fruity variation, add about 300 g Ingredients of bottled and drained sour cherries or 500 g quark mandarin orange segments to the 100 g sugar quark mixture. Approx. 100 ml milk 2 tsp vanilla sugar Juice of one lemon 12 leaves of white gelatine 500 ml whipping cream...
- Page 25 Baking II. Cappuccino filling Ingredients 100 g dark chocolate 6 leaves of white gelatine 80 ml Espresso 500 ml whipping cream 4 tsp vanilla sugar 80 ml coffee liqueur 1 tbsp cocoa powder For dusting Cocoa powder Method for the filling Melt the chocolate and beat the cream until stiff.
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Page 26: Butter Cake
Baking Butter cake Makes 20 slices (H 6x9x: 40 slices) Dough ingredients With the Automatic programme: 1 (2) cubes of fresh yeast (42 g or 84 g) place the cake in the oven and start the 200 (400) ml lukewarm milk Automatic programme. -
Page 27: Buttermilk Bread
Baking Buttermilk bread Ingredients Recommended settings 1/2 cube of fresh yeast (21 g) H 6x0x H 6x6x H 6x9x 300 ml lukewarm buttermilk Oven function 375 g plain flour Temperature 160–180 100 g rye flour Pre-heat 1 tbsp wheat bran Heating-up Rapid 1 tbsp linseed... -
Page 28: Classic Rich Fruit Cake
Baking Classic rich fruit cake Steep the fruit in water for at least 12 hours before starting. Ingredients Method Quantities quoted for different sized Roughly chop the glacé cherries and cake tins (C) apricots and place in a large bowl with 15 cm 20 cm 25 cm the candied peel and sultanas, raisins and currants. - Page 29 Baking Recommended settings Alternative settings Cake tin C 15 cm Cake tin H 6x0x H 6x6x H 6x9x H 6x0x H 6x6x H 6x9x C 15 cm Oven function Oven function Heating-up phase Normal Programme Cakes \ Rich fruit cake \ Shelf level 15 cm cake tin Cooking stage 1...
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Page 30: Flat Bread
Baking Flat bread Ingredients Method for Moisture plus 1 cube of fresh yeast (42 g) Dissolve the yeast in lukewarm water. 200 ml lukewarm water Then add to the flour, salt and oil and 375 g strong white flour knead for 3–4 minutes until you get a 1 tsp salt smooth dough. -
Page 31: Fruit Flan
Baking Fruit flan Makes 8–10 slices Dough ingredients Recommended settings 230 g puff pastry H 6x0x H 6x6x H 6x9x 30 g hazelnuts, ground Oven function 500–600 g fruit (e.g. apricots, plums, Programme Cakes \ Fruit flan pears, apples, cherries) Shelf level See display Ingredients for the topping... -
Page 32: Chocolate Breakfast Rolls
Baking Chocolate breakfast rolls Makes 8 Ingredients Recommended settings 1 cube of fresh yeast (42 g) H 6x0x H 6x6x H 6x9x 150 ml lukewarm milk Oven function 500 g strong white flour Temperature 150–160 A pinch of salt Heating-up Rapid 60 g sugar phase... -
Page 33: Gugelhupf
Baking Gugelhupf Serves 16 Ingredients Method for Fan plus 60 g butter Cream the butter and add the sugar 50 g sugar and egg yolk. Mix well. Dissolve the 1 egg yeast in lukewarm milk. Then add to the 1/2 cube of fresh yeast (21 g) lemon zest, salt and flour and knead all 375 ml lukewarm milk the ingredients together until you get a... -
Page 34: Yeast Dough
Baking Yeast dough This Automatic programme can be used to prove dough. You can choose between the following times: – Prove for 15 minutes – Prove for 30 minutes – Prove for 45 minutes Automatic programme settings H 6x0x H 6x6x H 6x9x Oven function Programme... -
Page 35: Yeast Pretzels
Baking Yeast pretzels Makes 8 Ingredients Recommended settings 1/2 cube of fresh yeast (21 g) H 6x0x H 6x6x H 6x9x 100 ml lukewarm milk Oven function 300 g strong white flour Temperature 160–180 1 tsp sugar Heating-up Rapid 1 tsp salt phase 30 g butter Shelf level... -
Page 36: Yeast Dough Men
Baking Yeast dough men Makes 4 Ingredients Recommended settings 1/2 cube of fresh yeast (21 g) H 6x0x H 6x6x H 6x9x 200 ml lukewarm milk Oven function 375 g strong white flour Temperature 160–180 50 g sugar Heating-up Rapid A pinch of salt phase 50 g softened butter... -
Page 37: Yeast Rolls
Baking Yeast rolls Makes 10 Ingredients Method for Moisture plus 1/2 cube of fresh yeast (21 g) Dissolve the yeast in lukewarm water. 250 ml lukewarm water Then add to the flour salt, sugar and 500 g strong white flour softened butter and knead for 1 1/2 tsp salt 3–4 minutes until you get a smooth... -
Page 38: Plaited Loaf
Baking Plaited loaf Makes 16 slices Ingredients Method for Automatic programme 1 1/2 cubes of fresh yeast (approx. Dissolve the yeast in lukewarm milk. 60 g) Then add to the flour, salt, sugar, 200–250 ml lukewarm milk softened butter and eggs and knead for 750 g strong white flour 3–4 minutes until you get a smooth A pinch of salt... - Page 39 Baking Method for Fan plus Tips 10 g of dried yeast can be used instead Dissolve the yeast in lukewarm milk. of fresh yeast. Then add to the flour, salt, sugar, This dough can also be made into a softened butter and eggs and knead for crown instead of a loaf.
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Page 40: Plaited Walnut Loaf
Baking Plaited walnut loaf Ingredients Recommended settings 1 cube of fresh yeast (42 g) H 6x0x H 6x6x H 6x9x 150 ml lukewarm milk Oven function 500 g strong white flour Temperature 160–180 50 g sugar Heating-up Rapid 2 tsp vanilla sugar phase A pinch of salt Shelf level... -
Page 41: Italian Mozzarella Bread
Baking Italian mozzarella bread Dough ingredients Slash the top of the loaf through to at 1 cube of fresh yeast (42 g) least the second layer with a sharp 200 ml lukewarm water knife. Brush the dough with olive oil, 500 g strong white flour sprinkle with salt, rosemary and pepper 1 tsp salt... -
Page 42: Sesame Cheese Rolls
Baking Sesame cheese rolls Makes 10 Ingredients Method for Automatic programme 1 cube of fresh yeast (42 g) Dissolve the yeast in lukewarm milk. 150 ml lukewarm milk Then add to the flour, salt, sugar, 500 g strong white flour butter, parmesan and eggs and knead 1 heaped tsp salt for 3–4 minutes until you have a smooth... - Page 43 Baking Method for Moisture plus Dissolve the yeast in lukewarm milk. Then add to the flour, salt, sugar, butter, parmesan and eggs and knead for 3–4 minutes until you have a smooth dough. Place the dough in the oven and select the Automatic programme "Cakes \ Yeast dough \ Prove for 30 minutes".
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Page 44: Seeded Rolls
Baking Seeded rolls Makes 10 Ingredients Recommended settings 1 cube of fresh yeast (42 g) H 6x0x H 6x6x H 6x9x 1 tsp molasses Oven function 1 tbsp malt extract Temperature 190–210 300 ml lukewarm water Heating-up Rapid 150 g rye flour phase 450 g strong white flour Shelf level... -
Page 45: Herb Bread
Baking Herb bread Ingredients Method for Moisture plus 1/2 cube of fresh yeast (21 g) Dissolve the yeast in lukewarm milk. 300 ml lukewarm milk Then add to the flour, salt and herbs 500 g strong white flour and knead for 3–4 minutes until you 1 tsp salt have a smooth dough. -
Page 46: Malted Pumpkin Seed Rolls
Baking Malted pumpkin seed rolls Makes 8 Ingredients Recommended settings 1 cube of fresh yeast (42 g) H 6x0x H 6x6x H 6x9x 1 tbsp malt extract Oven function 300 ml lukewarm water Temperature 190–210 500 g strong wholemeal Heating-up Rapid 3 tsp salt phase... -
Page 47: Almond Cake
Baking Almond cake Serves 12 Ingredients Recommended settings 6 eggs H 6x0x H 6x6x H 6x9x 300 g sugar Oven function 200 g flour Programme Cakes \ Almond cake 300 g ground almonds Shelf level See display 150 g butter Programme approx. -
Page 48: Marble Cake
Baking Marble cake Serves 18 Ingredients Recommended settings 250 g butter H 6x0x H 6x6x H 6x9x 200 g sugar Oven function 2 tsp vanilla sugar Programme Cakes \ Marble cake 4 eggs Shelf level See display 150 ml milk Programme approx. -
Page 49: Mixed Grain Bread
Baking Mixed grain bread Ingredients Method for Moisture plus 1/2 cube of fresh yeast (21 g) Dissolve the yeast and malt extract in 1 tbsp malt extract lukewarm water. 400 ml lukewarm water Mix the rye flour, strong white flour and 200 g rye flour 400 g strong white flour salt and then add the sourdough. -
Page 50: Fruit Streusel Cake
Baking Fruit streusel cake Makes 20 slices (H 6x9x: 40 slices) Dough ingredients Recommended settings 1 (2) cubes of fresh yeast (42 g or 84 g) H 6x0x H 6x6x H 6x9x 150 (300) ml lukewarm milk Oven function 450 (900) g strong white flour Programme Cakes \ Fruit streusel cake \ 50 (100) g sugar... -
Page 51: Swiss Apple Cake
Baking Swiss apple cake Makes 20 slices (H 6x9x: 40 slices) Dough ingredients Recommended settings 250 (500) g flour H 6x0x H 6x6x H 6x9x 80 (160) ml water Oven function 100 (200) g margarine Programme Cakes \ Swiss apple cake Topping ingredients Shelf level See display... -
Page 52: Olive Bread
Baking Olive bread Ingredients Method for Moisture plus 450 g strong white flour Mix the flour, yeast, water, eggs and oil 1/2 cube of fresh yeast (21 g) and knead until you get a smooth 150 ml water dough. Place in the oven and select the 4 eggs Automatic programme "Cakes \ Yeast 50 g olive oil... -
Page 53: Pine Nut And Almond Cake
Baking Pine nut and almond cake Makes 20 slices (H 6x9x: 40 slices) Dough ingredients To make the topping heat the butter, 30 (50) g Yeast sugar, honey and cream in a pan on 200 (320) ml lukewarm milk the hob and bring to the boil. Add the 500 (800) g strong white flour chopped pine nuts and sliced almonds. -
Page 54: Quark Rolls
Baking Quark rolls Makes 10 Ingredients Recommended settings 250 g low fat quark H 6x0x H 6x6x H 6x9x 2 eggs Oven function 70 g sugar Temperature 150–170 2 tsp vanilla sugar Pre-heat A pinch of salt Heating-up Rapid 500 g plain flour phase 25 g baking powder (approx. -
Page 55: Rye Bread
Baking Rye bread Ingredients Method for Automatic programme 400 g rye flour Mix the strong white flour with the rye 200 g strong white flour flour and the salt. Then add the 2 1/2 tsp salt sourdough and the honey. 2 tsp honey 150 g liquid sourdough Dissolve the yeast in the lukewarm... - Page 56 Baking Method for Moisture plus Moisture plus settings H 6x0x H 6x6x H 6x9x Mix the strong white flour with the rye Oven function flour and the salt. Then add the Temperature 15 minutes: 220 sourdough and the honey. Then: 200 Dissolve the yeast in the lukewarm Pre-heat water and add it to the flour.
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Page 57: Buttermilk Loaf
Baking Buttermilk loaf Ingredients Recommended settings 1 cube of fresh yeast (42 g) H 6x0x H 6x6x H 6x9x 240 ml lukewarm buttermilk Oven function 500 g strong white flour Programme Bread \ Sweet bread 100 g sugar Shelf level See display A pinch of salt Programme... -
Page 58: Sponge Cake
Baking Sponge cake Serves 12 Ingredients Recommended settings 200 g butter H 6x0x H 6x6x H 6x9x 200 g sugar Oven function 4 eggs Programme Cakes \ Sponge cake Juice and grated zest of 1 lemon Shelf level See display 125 g cornflour Programme approx. -
Page 59: Ham And Cheese Rolls
Baking Ham and cheese rolls Makes 8 Ingredients Recommended settings 1/2 cube of fresh yeast (21 g) H 6x0x H 6x6x H 6x9x 250 ml lukewarm water Oven function 500 g strong white flour Temperature 180–200 30 g butter Heating-up Rapid 1/2 tsp salt phase... -
Page 60: Chocolate Cherry Muffins
Baking Chocolate cherry muffins Makes 12 Dough ingredients Recommended settings 100 g Mocha or dark chocolate H 6x0x H 6x6x H 6x9x 100 g butter Oven function 3 eggs Programme Cookies/Muffins \ Muffins \ 80 g icing sugar With fruit 10 g instant cappuccino powder Shelf level See display... -
Page 61: Chocolate Hazelnut Cake
Baking Chocolate hazelnut cake This cake is best chilled for 12 hours before serving Ingredients Recommended settings for 250 g ground hazelnuts springform tin 200 g butter H 6x0x H 6x6x H 6x9x 250 g dark chocolate Oven function 190 g sugar Programme Cakes \ Chocolate hazelnut 3 tbsp Espresso... -
Page 62: Sunday Rolls
Baking Sunday rolls Makes 8 Ingredients Recommended settings 1/2 cube of fresh yeast (21 g) H 6x0x H 6x6x H 6x9x 250 ml lukewarm milk Oven function 500 g strong white flour Temperature 150–170 40 g sugar Heating-up Rapid A pinch of salt phase 60 g softened butter Shelf level... -
Page 63: Swiss Farmhouse Bread
Baking Swiss farmhouse bread Makes 1 loaf, approx. 750 g Ingredients Recommended settings 350 g strong white flour H 6x0x H 6x6x H 6x9x 150 g rye flour Oven function 1–1 1/2 tsp salt Programme Bread \ Swiss farmhouse 25 g fresh yeast bread 300 ml lukewarm milk Shelf level... -
Page 64: Bacon Or Herb Baguettes
Baking Herb baguettes Makes 2 Ingredients Method for Automatic programme 1 cube of fresh yeast (42 g) Dissolve the yeast in lukewarm water. 250 ml lukewarm water Then add to the white flour, wholemeal 250 g strong white flour flour, sugar, salt, pepper and oil and 250 g strong wholemeal flour knead for 3–4 minutes until you get a 1 tsp sugar... - Page 65 Baking Method for Moisture plus Dissolve the yeast in lukewarm water. Then add to the white flour, wholemeal flour, sugar, salt, pepper and oil and knead for 3–4 minutes until you get a smooth dough. Place the dough in the oven and select the Automatic programme "Cakes \ Yeast dough \ Prove for 45 minutes".
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Page 66: Drop Cookies
Baking Drop cookies Makes 50 Ingredients Recommended settings for 1 baking 160 g butter tray 50 g brown sugar H 6x0x H 6x6x H 6x9x 50 g icing sugar Oven function 2 tsp vanilla sugar Programme Cookies/Muffins \ Drop A pinch of salt cookies \ 1 baking tray 1 egg white Shelf level... -
Page 67: Streusel Cake
Baking Streusel cake Makes 20 slices (H 6x9x: 40 slices) Dough ingredients Mix together the flour, sugar and 1 (1 1/2) cubes of fresh yeast (42 g or cinnamon for the streusel topping. Add 63 g) the slightly cooled butter to the dry 250 (500) ml lukewarm milk ingredients. -
Page 68: Vanilla Biscuits
Baking Vanilla biscuits Makes approx. 90 Dough ingredients Recommended settings for 1 baking 280 g plain flour tray 210 g butter H 6x0x H 6x6x H 6x9x 70 g sugar Oven function 100 g ground almonds Programme Cookies/Muffins \ Vanilla For dredging biscuits \ 1 baking tray Approx. -
Page 69: Walnut Muffins
Baking Walnut muffins Makes 12 Ingredients Recommended settings 100 g raisins H 6x0x H 6x6x H 6x9x 50 ml water Oven function 150 g butter Programme Cookies/Muffins \ Muffins \ 150 g sugar Without fruit 2 tsp vanilla sugar Shelf level See display 3 eggs Programme... -
Page 70: White Bread
Baking White bread Ingredients Method for Moisture plus 1/2 cube of fresh yeast (21 g) Dissolve the yeast in lukewarm water. 250 ml lukewarm water Then add to the flour, salt, sugar and 500 g strong white flour butter and knead for 4–5 minutes until 1 1/2 tsp salt you get a smooth dough. -
Page 71: Choux Buns
Baking Choux buns Makes 8 Dough ingredients Recommended settings 200 ml water H 6x0x H 6x6x H 6x9x 40 g butter Oven function A pinch of salt Programme Cookies/Muffins \ Choux buns 130 g plain flour \ 1 baking tray 3 eggs Shelf level See display... -
Page 72: Cinnamon And Macadamia Ring
Baking Cinnamon and macadamia ring Dough ingredients Mix the cinnamon with the sugar, 1 cube of fresh yeast (42 g) chopped nuts and the egg yolks. Brush 100 ml lukewarm milk with the milk, sprinkle with the nut 500 g strong white flour mixture and prove for another 100 g sugar 15-20 minutes using Conventional heat... -
Page 73: Plaited Swiss Loaf
Baking Plaited Swiss loaf Ingredients Recommended settings 1000 g strong white flour H 6x0x H 6x6x H 6x9x 1 cube of fresh yeast (42 g) Oven function 600 ml lukewarm milk Programme Bread \ Plaited loaf 3 tsp salt Shelf level See display 180 g butter Number/type of... -
Page 74: Raisin Loaf
Baking Raisin loaf Serves 8 Dough ingredients Recommended settings 1/2 cube of fresh yeast (21 g) H 6x0x H 6x6x H 6x9x 125 ml lukewarm milk Oven function 250 g strong white flour Programme Cakes \ Raisin loaf 10 g sugar Shelf level See display 75 g melted butter... -
Page 75: Onion Flat Bread
Baking Onion flat bread Dough ingredients Recommended settings 1 cube of fresh yeast (42 g) H 6x0x H 6x6x H 6x9x 200 ml lukewarm water Oven function 375 g strong white flour Temperature 160–180 1 tsp salt Heating-up Rapid 2 tbsp oil phase Topping ingredients Shelf level... -
Page 76: Fish
Fish Tips on preparation and general information Fish is an excellent alternative to meat. Cleaning fish Salt water fish is rich in iodine, vitamins Whole fish: gut the fish and scrape off and valuable proteins, as well as the scales if necessary. Rinse the fish omega-3 fatty acids. -
Page 77: Cooking
Fish Cooking Notes on using Automatic programmes and the food probe *) Whole fish are ready when the eyeballs are white and the dorsal fin is easily When cooking fish with a food probe, pulled out. ensure that it reaches a core temperature of at least 70 °C. -
Page 78: Verduras" Sea Bream
Fish "Verduras" sea bream Serves 4 Ingredients Season the oil with salt and pepper and 4 prepared sea bream (approx. 400 g drizzle over the fish, potatoes and each) vegetables then cook in the oven. 800 g small potatoes Recommended settings 2 red peppers H 6x0x H 6x6x... -
Page 79: Viennese Fillet Of Fish
Fish Viennese fillet of fish Serves 4 Ingredients Recommended settings 3 salmon trout fillets, 200 g each H 6x0x H 6x6x H 6x9x Juice of one lemon Oven function 125 g crème fraîche Temperature 160–180 50 g pickled gherkins Heating-up Rapid 10 g capers phase... -
Page 80: Trout Stuffed With Mushrooms
Fish Trout stuffed with mushrooms Serves 4 Ingredients Recommended settings 4 trout (250 g each) H 6x0x H 6x6x H 6x9x 2 tbsp lemon juice Oven function Salt Temperature 160–180 Pepper Heating-up Rapid 1/2 onion phase 1 clove of garlic Shelf level 200 g fresh mushrooms Number/type of... -
Page 81: Stuffed Salmon Trout
Fish Stuffed salmon trout Serves 4 Ingredients Recommended settings 2 salmon trout (600–700 g each) H 6x0x H 6x6x H 6x9x Juice of one lemon Oven function Salt Temperature 160–180 2 shallots Heating-up Rapid 2 cloves of garlic phase 50 g small capers Shelf level 1 egg yolk Number/type of... -
Page 82: Red Mullet En Papillote
Fish Red mullet en Papillote Serves 6 Ingredients Recommended settings 6 small red mullet (150 to 200 g each) H 6x0x H 6x6x H 6x9x 5 slices of white bread Oven function 250 ml milk Programme Fish \ Red mullet en papillote \ 2 tbsp parsley, chopped 4–6 fish 4 tbsp anchovy butter... -
Page 83: Pollock Delicioso
Fish Pollock delicioso Serves 4 Ingredients Recommended settings 750 g pollock, filleted and skinned H 6x0x H 6x6x H 6x9x 3 onions Oven function 40 g butter Temperature 160–180 500 g tomatoes Heating-up Rapid Juice of 1/2 a lemon phase Salt Shelf level Pepper... -
Page 84: Hake In A Herb Sauce
Fish Hake in a herb sauce Serves 4 Ingredients Recommended settings 4 hake steaks (250 g each) H 6x0x H 6x6x H 6x9x 250 g venus mussels Oven function 2 cloves of garlic Programme Fish \ Hake in a herb sauce 4 tbsp olive oil Shelf level See display... -
Page 85: Salt Cod Brandade
Fish Salt cod brandade Serves 6 Ingredients Recommended settings 1000 g dried cod H 6x0x H 6x6x H 6x9x 250 ml milk Oven function 600-700 ml olive oil Programme Fish \ Salt cod brandade Salt Shelf level See display Pepper Programme approx. -
Page 86: Savoy Cabbage And Salmon Gratin
Fish Savoy cabbage and salmon gratin Serves 4 Ingredients Recommended settings 600 g salmon filet H 6x0x H 6x6x H 6x9x 1 small savoy cabbage (approx. 600 g) Oven function 20 g softened butter Temperature 160–180 500 g potatoes Heating-up Rapid Pepper phase... -
Page 87: Pikeperch With Herbs
Fish Pikeperch with herbs Serves 4 Ingredients Recommended settings 800 g pikeperch fillets H 6x0x H 6x6x H 6x9x Juice of one lemon Oven function 1 bunch of parsley Temperature 160–180 1 bunch of chives Heating-up Rapid 1 bunch of dill phase 1 bunch of lemon balm mint Shelf level... -
Page 88: Meat And Poultry
The Miele Gourmet oven dishes are If you are cooking several pieces of ideal for Automatic programmes, as there is plenty of space to add liquid. -
Page 89: Poultry
The Miele Gourmet oven dishes are angled upwards. ideal for Automatic programmes, as there is plenty of space to add liquid. -
Page 90: Beef Wellington (Australian)
Meat and poultry Beef Wellington (Australian) Serves 6–8 Ingredients Method 1000 g fillet of beef Peel and finely dice the shallots and garlic. Clean and slice the mushrooms, Salt, freshly ground and finely chop the thyme. Pepper, freshly ground 60 g butter Roll the fillet of beef and secure with kitchen twine making sure the diameter 2 shallots... - Page 91 Meat and poultry Recommended settings H 6x0x H 6x6x H 6x9x Oven function Programme Meat \ Beef \ Beef Wellington Food probe Shelf level See display Number/type of Automatic bursts of steam Amount of water See display Programme approx. 60 duration Alternative settings H 6x0x...
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Page 92: Duck À L'orange
Then deglaze the pan with the orange and lemon juice. Pour the sauce over the duck and place in the oven. If you use a Miele gourmet oven dish add an extra 200 ml of water to the dish. -
Page 93: Braised Beef Roulades
Meat and poultry Braised beef roulades Serves 4 Ingredients roulades back into the oven dish, cover 4 thin beef steaks (approx. 160–200 g) and cook in the oven for 60 minutes. Salt Remove the lid after 60 minutes in the Pepper oven and release the first burst of 4 tsp medium strong mustard... -
Page 94: Braised Silverside Of Veal
Meat and poultry Braised silverside of veal Serves 8 Ingredients Recommended settings 1500 g silverside of veal H 6x0x H 6x6x H 6x9x 2 carrots Oven function 1 thin leek Temperature 130–150 150 g celery Core 1 onion temperature 1 clove of garlic Heating-up Rapid 2 sprigs of thyme... -
Page 95: Sweet And Sour Chicken
Meat and poultry Sweet and sour chicken Serves 4 Ingredients Recommended settings 800 g chicken breast H 6x0x H 6x6x H 6x9x 400 g plums, stoned Oven function 40 g fresh ginger Temperature 150–170 1 small bunch of spring onions Heating-up Rapid Salt... -
Page 96: Herby Chicken Fillets
Meat and poultry Herby chicken fillets Serves 4 Ingredients Recommended settings 800 g chicken breast H 6x0x H 6x6x H 6x9x 500 g crème fraîche with herbs Oven function – 1/2 tsp Sambal Oelek Programme Poultry \ Chicken – 2 tsp soy sauce breast 1 tbsp mixed herbs or parsley Shelf level... -
Page 97: Glazed Gammon
Meat and poultry Glazed gammon Serves 6 Ingredients Recommended settings 1000 g gammon joint H 6x0x H 6x6x H 6x9x 20 g softened butter Oven function 40 g brown sugar Temperature 150–170 2 carrots Core 1 thin leek temperature 150 g celery Heating-up Rapid 1 onion... -
Page 98: Spanish Garlic Rabbit
Meat and poultry Spanish garlic rabbit Serves 4 Ingredients With Moisture plus: continue cooking on 1 rabbit the hob for about 5 minutes. Deglaze Salt with the water and add the chicken Pepper stock, thyme, bay leaves and sliced 4 celery sticks olives. -
Page 99: Lamb Cutlets With A Pistachio Crust
Meat and poultry Lamb cutlets with a pistachio crust Serves 4 Ingredients Recommended settings 2 racks of lamb (approx. 400 g each) H 6x0x H 6x6x H 6x9x 50 g pistachio nuts, finely chopped Oven function 50 g butter Temperature 200–220 30 g breadcrumbs Pre-heat... -
Page 100: Rack Of Lamb With Vegetables
Meat and poultry Rack of lamb with vegetables Serves 4 Ingredients Once the meat is cooked, wrap it in 2 tsp rosemary aluminium foil and leave it to rest for 2 cloves of garlic, crushed 10 minutes. Then carve and serve with 30 g oil the vegetables. -
Page 101: Osso Buco
Meat and poultry Osso buco Serves 6 Ingredients Method for Automatic programme 2 tbsp oil Pre-heat an oven dish for 10 minutes. 1 chopped tomato Place the oil in a gourmet oven dish, 1 small onion, finely chopped 4 cloves of garlic, finely chopped add the vegetables and tomato paste 80 g diced carrots and place in the oven. - Page 102 Meat and poultry Method for Fan plus Pre-heat an oven dish for 10 minutes. Place the oil in a gourmet oven dish, add the vegetables and tomato paste and place in the oven. Cook gently for 10 minutes. Season the meat with salt and pepper, toss in flour and fry both sides in butter for about 3-4 minutes.
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Page 103: Turkey Roulade With A Spinach Ricotta Filling
Meat and poultry Turkey roulade with a spinach ricotta filling Serves 6 Ingredients Take the roulades out of the sauce and 1000 g turkey breast remove the string. If necessary, thicken 1 shallot the sauce with a little cornflour mixed 225 g spinach, defrosted with water. -
Page 104: Yorkshire Pudding
Meat and poultry Yorkshire Pudding Makes 12 Ingredients Recommended settings 190 g flour H 6x0x H 6x6x H 6x9x 3/4 tsp salt Oven function 3 eggs Programme Meat \ Beef \ Yorkshire 225 ml milk Pudding Vegetable oil for baking Shelf level See display Programme... -
Page 105: Savoury Snacks
Savoury snacks Aubergine moussaka Serves 6 Ingredients Arrange half of the aubergines in the 1250 g aubergines bottom of an oven-proof dish 50 ml olive oil (32 x 22 cm) and then add the meat mixture. Add the rest of the aubergines. 1 onion, diced 30 g butter Lightly whisk the eggs, then fold into... -
Page 106: Spring Pie
Savoury snacks Spring pie Serves 4 Ingredients Whisk the egg yolk with some water, 300 g puff pastry brush over the pastry and bake. 1 red pepper Recommended settings 1 yellow pepper H 6x0x H 6x6x H 6x9x 3 spring onions Oven function 1000 g minced beef Temperature... -
Page 107: Jansson's Bake
Savoury snacks Jansson's bake Serves 4 Ingredients Recommended settings 800-850 g peeled potatoes H 6x0x H 6x6x H 6x9x 1 onion, finely sliced Oven function 1 tbsp butter Programme Bakes & gratins \ Janssons 125 g anchovy fillets bake 200 ml double cream Shelf level See display 2 tbsp breadcrumbs... -
Page 108: Cheese Or Vegetable Flan
Savoury snacks Cheese or vegetable flan Makes 8–10 slices Ingredients Recommended settings 230 g puff pastry H 6x0x H 6x6x H 6x9x Ingredients for the vegetable filling Oven function 500–600 g vegetables (e.g. leeks, Programme Pizza, Quiche & Co. \ Quiche carrots, broccoli, spinach) Shelf level See display... -
Page 109: Cheese Soufflé
Savoury snacks Cheese soufflé Serves 4 Ingredients Recommended settings for soufflé 40 g butter dish 40 g flour H 6x0x H 6x6x H 6x9x 375 ml milk Oven function 100 g Gruyère cheese Programme Bakes & gratins \ Cheese 3 eggs soufflé... -
Page 110: Potato Gratin In A Mustard Sauce
Savoury snacks Potato gratin in a mustard sauce Serves 4 Ingredients Recommended settings 800 g potatoes H 6x0x H 6x6x H 6x9x 1 onion, finely diced Oven function 1 clove of garlic, finely diced Programme Bakes & gratins / Potato gratin 30 g butter / Cooked potatoes 2 tbsp coarse grained mustard... -
Page 111: Potato Cheese Bake
Savoury snacks Potato cheese bake Serves 4 Ingredients Recommended settings 500 g peeled, floury potatoes H 6x0x H 6x6x H 6x9x 250 ml double cream Oven function 125 g crème fraîche Programme Bakes & gratins \ Potato gratin 150 g grated Cheddar cheese \ Raw potatoes 1 clove of garlic Shelf level... -
Page 112: Garlic Soup
Slice the bread, and toast lightly on both sides. Arrange the slices of toast in the base of an oven-proof dish or a Miele Gourmet oven dish. Add the tomato purée, the bay leaves and paprika to the garlic cloves, and gradually stir in the stock until smooth. -
Page 113: Lasagne
Savoury snacks Lasagne Serves 4 Ingredients Method 10-12 sheets of lasagne, not Gently fry the bacon with 2/3 of the pre-cooked onion. Add the minced beef, and fry Ingredients for the meat sauce until brown all over, turning frequently. 50 g smoked streaky bacon, finely Season with salt, pepper and herbs. - Page 114 Savoury snacks Recommended settings H 6x0x H 6x6x H 6x9x Oven function Programme Bakes & gratins \ Lasagne \ 8–19 sheets Shelf level See display Programme approx. 68 approx. duration Alternative settings H 6x0x H 6x6x H 6x9x Oven function Temperature 170–190 160–180...
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Page 115: Salmon And Spinach Pasta Bake
Savoury snacks Salmon and spinach pasta bake Ingredients Recommended settings 450 g fresh or frozen spinach, defrosted H 6x0x H 6x6x H 6x9x 1 clove of garlic Oven function Salt Temperature 160–180 Nutmeg Heating-up Rapid 500 g green tagliatelli phase 400 g salmon fillet Shelf level 1-2 tbsp lemon juice... -
Page 116: Pasta Bake
Savoury snacks Pasta bake Serves 4 Ingredients Recommended settings 150 g macaroni H 6x0x H 6x6x H 6x9x 15 g butter Oven function 2 onions, finely diced Programme Bakes & gratins \ Pasta bake 1 red pepper, diced Shelf level See display 100 g carrots, sliced Programme... -
Page 117: Potato Dumplings
Savoury snacks Potato dumplings Serves 4 Ingredients Recommended settings 125 g potatoes H 6x0x H 6x6x H 6x9x 1/2 cube of fresh yeast (21 g) Oven function 80 ml milk, lukewarm Temperature 150–170 1/2 tsp salt Heating-up Rapid 250 g strong white flour phase 20 g softened butter Shelf level... -
Page 118: Mushroom Cannelloni
Savoury snacks Mushroom cannelloni Serves 4 Ingredients Recommended settings 16 cannelloni H 6x0x H 6x6x H 6x9x Filling ingredients Oven function 1 onion Temperature 170–190 150 g of cooked ham Heating-up Rapid 350 g mushrooms phase 2 tbsp oil Shelf level 75 g goat's cheese Number/type of 2/time controlled... -
Page 119: Pizza Variations
Savoury snacks Pizza variations Makes 1 tray (quantities in brackets are for H 6x9x ovens) Ingredients for a basic yeast dough Margherita topping 30 (60) g fresh yeast (dried 15 (30) g) 600 (1200) g sliced tomatoes 170–180 (340–360) ml water, lukewarm 300 (600) g sliced Mozzarella cheese 320 (640) g strong white flour Olive oil... - Page 120 Savoury snacks Method Recommended settings for yeast dough Method for the yeast dough H 6x0x H 6x6x H 6x9x Dissolve the yeast in lukewarm water. Oven function Then add to the flour, salt and oil and Programme Pizza, Quiche & Co. \ Fresh knead until you get a smooth dough.
- Page 121 Savoury snacks Alternative settings for yeast dough H 6x0x H 6x6x H 6x9x Oven function Temperature 170–190°C 200–220 Heating-up phase Rapid Normal Type of heating Intensive bake – Shelf level Number/type of 2/time controlled – bursts of steam Amount of water See display –...
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Page 122: Quiche Lorraine
Savoury snacks Quiche Lorraine Serves 4 Ingredients Recommended settings 300 g puff pastry or shortcrust dough H 6x0x H 6x6x (ready made) Oven function 400 g diced bacon Programme Bakes & gratins \ Quiche 10 g butter Lorraine 4 eggs Shelf level See display 300 g crème fraîche... -
Page 123: Cheese Pie
Savoury snacks Cheese pie Serves 8 Dough ingredients Place the filling on the dough and fold 1 cube of fresh yeast (42 g) the edges up over the filling, pressing 150 ml lukewarm milk them together to seal. 150 g rye flour Cut 5 diamonds (approx. -
Page 124: Ratatouille
Savoury snacks Ratatouille Serves 6–8 Ingredients Recommended settings 5 tbsp oil H 6x0x H 6x6x H 6x9x 2 onions, finely diced Oven function 1 clove of garlic, finely diced Programme Bakes & gratins \ Ratatouille 2 red, 2 green and 2 yellow peppers Shelf level See display 6 tomatoes... -
Page 125: Swiss Potato Gratin
Savoury snacks Swiss potato gratin Serves 4–6 Ingredients Recommended settings Butter H 6x0x H 6x6x H 6x9x 1000 g firm potatoes Oven function 400 ml cream Programme Bakes & gratins \ Swiss potato Salt gratin Pepper Shelf level See display Nutmeg Programme approx. -
Page 126: Shepherd's Pie
Savoury snacks Shepherd's Pie Serves 6-8 Ingredients Add the stock and Worcestershire 25 g butter sauce and simmer for 45–50 minutes. 2 onions Season with salt and pepper. Whilst the 2 carrots meat is simmering peel, cube and cook 2 sticks of celery the potatoes and then mash together 1000 g minced lamb with the butter and milk. -
Page 127: Spinach In Puff Pastry
Savoury snacks Spinach in puff pastry Serves 20 Ingredients oil, and layer these on the tray. Spread 1200 g spinach (fresh or frozen) the spinach mixture evenly over the top 5 onions layer of pastry. Then brush the 100 g leeks remaining sheets with oil, and layer 2 eggs these on top of the spinach (200 ml oil... -
Page 128: Tortellini, Ham And Rocket Bake
Savoury snacks Tortellini, ham and rocket bake Serves 6 Ingredients Recommended settings 125 g rocket H 6x0x H 6x6x H 6x9x 100 g air-dried ham Oven function 300 ml cream Temperature 170–190 400 g sour cream Heating-up Rapid Salt phase Pepper Shelf level 800 g fresh Tortellini... -
Page 129: Tuna Terrine
Savoury snacks Tuna terrine Serves 8-12 Ingredients Recommended settings 1 large tin of tuna (500 g) H 6x0x H 6x6x H 6x9x 2 large onions Oven function 4 tbsp olive oil Programme Bakes & gratins \ Tuna terrine 1 tbsp paprika Shelf level See display 600 g puff pastry... -
Page 130: Desserts
Desserts Meringue Serves 6-8 Ingredients Recommended settings for a large 5 egg whites meringue 275 g sugar H 6x0x H 6x6x H 6x9x 1 tsp vanilla essence Oven function 1 tbsp white vinegar Programme Dessert \ Pavlova \ One large 600 ml double cream Shelf level See display... -
Page 131: Creme Caramel
Desserts Creme caramel Serves 6-8 Ingredients Recommended settings for one large 80–100 g Caramel syrup (ready made) 500 ml milk H 6x0x H 6x6x H 6x9x 4 eggs Oven function 2 egg yolks Programme Dessert \ Creme caramel \1 80 g sugar large Grated zest of 1/2 lemon Shelf level... - Page 132 Desserts Tips This sweet dessert is very popular in Spain and Portugal and is very similar to the Crème caramel we are familiar with from France. To make your own caramel syrup: Place 80 g sugar and 30 ml water in a pan.
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Page 133: Caramel Pudding
Desserts Caramel pudding Serves 8 Pudding ingredients Recommended settings 1 vanilla pod H 6x0x H 6x6x H 6x9x 600 ml milk Oven function 300 ml double cream Programme Dessert \ Caramel pudding 85 g sugar Shelf level See display 6 eggs Programme approx. -
Page 134: Lemon Meringue Pie
Desserts Lemon Meringue Pie Makes 8–10 slices Dough ingredients Pour the lemon custard into the pastry 275 g plain flour case and spread it out evenly. 150 g butter Whisk the egg whites in a large clean 25 g caster sugar bowl until they form stiff peaks then 2 egg yolks whisk in the sugar a spoonful at a time,... -
Page 135: Dumplings With Plum Compote
Desserts Dumplings with plum compote Serves 6 Ingredients Recommended settings 500 g strong white flour H 6x0x H 6x6x H 6x9x 1 cube of fresh yeast (42 g) Oven function 50 g sugar Temperature 150–170 250 ml lukewarm milk Heating-up Rapid 1 tsp ground cinnamon phase... -
Page 136: Chocolate Dessert
Desserts Chocolate dessert Serves 6 Ingredients Recommended settings 200 g dark chocolate H 6x0x H 6x6x H 6x9x 200 g butter Oven function 200 g sugar Programme Dessert \ Chocolate dessert 3 egg yolks Shelf level See display 3 egg whites Programme approx. -
Page 137: Chocolate Sponge Puds
Desserts Chocolate sponge puds Serves 7 Ingredients Pour a little custard onto individual 70 g butter serving plates. Use a knife to loosen 70 g sugar around the edges of the ramekins and 4 egg yolks then carefully turn the puddings out on 70 g dark chocolate top of the custard. -
Page 138: Sweet Cherry Soufflé
Desserts Sweet cherry soufflé Serves 8 Ingredients Recommended settings Butter H 6x0x H 6x6x H 6x9x 50 g ground nuts Oven function 200 g sour cherries Temperature 170–190 2 egg yolks Heating-up Rapid 80 g icing sugar phase Pulp of 1 vanilla pod Shelf level 250 g quark Number/type of... - Page 139 Tel. +966 11 2013501, Fax. +966 11 2013502 Dubai Taif Hadiya Street Tel. +966 12 7327001, Fax. +966 12 7369596 Khobar Al Zahran Road Tel. +966 13 8646150, Fax. +966 13 8646190 Manufacturer: Miele & Cie. KG, Carl-Miele-Straße 29, 33332 Gütersloh, Germany...
- Page 140 Recipe booklet H6461/H6860/H6890 M.-Nr. 09 781 34 / 01 en-SA...