Page 1 Baking – Roasting – Moisture plus...
Page 3: Foreword
Every day, knowledge, curiosity, routine and the If you have any questions or comments, please give us a call on the number at unexpected all converge in our Miele test kitchen. the back of this booklet. Happy cooking from...
Page 4: Table Of Contents
Contents Foreword......................... 3 Introduction ......................8 Using your oven ....................... 8 Settings for different sized ovens ................8 Oven function symbols in the recipes..............8 Temperatures ......................8 Durations........................8 Shelf level......................... 8 Pre-heating....................... 9 Heating-up phase ....................9 Crisp function......................10 Food probe/core temperature ................
Page 5 Contents Plaited loaf ......................46 Almond cake ......................48 Marble cake ......................49 Fruit streusel cake ....................50 Swiss apple cake ....................51 Pine nut and almond cake ..................52 Sachertorte ......................53 Sponge cake ......................54 Chocolate hazelnut cake..................55 Streusel cake ......................
Page 6 Contents Malted pumpkin seed rolls..................94 Quark rolls......................95 Ham and cheese rolls .................... 96 Sunday rolls ......................97 Fish ........................98 Tips on preparation ....................100 "Verduras" sea bream ..................102 Viennese fillet of fish .................... 104 Trout stuffed with mushrooms ................105 Stuffed salmon trout ....................
Page 7 Contents Herby chicken fillets..................... 143 Duck à l'orange ....................144 Turkey roulade with a spinach ricotta filling ............145 Stuffed goose....................... 146 Savoury dishes ....................148 Aubergine moussaka ................... 150 Chicory gratin....................... 151 Spring pie......................152 Cheese or vegetable flan with puff pastry ............153 Cheese or vegetable flan with shortcrust pastry ..........
Page 8: Introduction
Introduction Using your oven Oven function symbols in the recipes Please refer to the Operating and installation instructions for detailed –  Automatic programmes information. –  Moisture plus –  Fan plus Settings for different sized –  Conventional heat ovens –...
Page 9: Pre-Heating
Introduction Pre-heating Heating-up phase Most dishes can be placed in a cold When using temperatures above 100 °C oven. They will then make use of the with the Fan plus, Moisture plus and heat produced during the heating-up Conventional heat functions, you can phase.
Page 10: Crisp Function
Introduction Crisp function Automatic programmes  The Crisp function can be used with Select this function to call up the any oven function. It must, however, be Automatic programmes. Automatic selected each time you use that programmes are available with and function.
Page 11: Moisture Plus
Introduction Moisture plus  Time controlled bursts of steam If you want Time controlled steam Depending on the recipe you can release, you will need to specify the choose between time at which each burst of steam is – Automatic burst of steam released before the cooking programme –...
Page 12: Quantities And Weights
Quantities and weights Abbreviations – tsp = teaspoon – tbsp = tablespoon – g = gram – kg = kilogram – ml = millilitre 1 teaspoon is approx. – 3 g baking powder – 5 g salt / sugar / vanilla sugar –...
Page 13: Optional Accessories
Accessories and care products Miele and is therefore exclusive to available to order Miele. Its special finish means there is Miele offer a wide range of accessories no need to grease the container or line specially designed to guarantee perfect it with baking paper when cooking results in Miele appliances.
Page 14 Deep frozen / Ready-made products The Miele Gourmet perforated baking The Gourmet perforated baking tray tray is perfect for achieving a crisp can also be used for deep frozen and finish when baking food made with fresh ready-made products.
Page 15 The large Gourmet oven dish will easily accommodate a goose and the small dish, a duck. Miele oven dishes are very practical as they can be placed directly onto your oven runners, or onto FlexiClip runners.
Page 16: Flexiclip Telescopic Runners
Optional accessories FlexiClip telescopic runners Anti-splash insert HGBB 71 HFC 71 (HFC 72 PyroFit) You will find this insert indispensable These runners enable a shelf to be when grilling or roasting using the drawn out of the oven easily and safely universal tray.
Page 17 Original Miele care products Miele have developed and tested a variety of cleaning and care products, such as the Miele oven cleaner, to help you get the best out of your Miele appliances and to keep them in good condition for years to come.
Page 18: Baking
Baking...
Page 19 Baking Truly scrumptious Baking your own bread and rolls, whether savoury or sweet, is much easier and quicker than you might think. Not only does homemade baking taste better; it gives you the opportunity to allow your imagination free rein with the ingredients.
Page 20: Tips On Preparation
Baking Tips on preparation Raising agents Raising agents are used to make the Types of flour dough rise and help it keep light and Different types of flour contain varying airy after kneading or mixing. amounts of whole grain. Yeast The different types of flour are Yeast is available either in dried form or categorised by how finely they have...
Page 21 Baking – Dissolve the yeast in lukewarm liquid. Yeast dough Automatic programme Then add to the flour and other This Automatic programme with the ingredients and knead until you get a addition of moisture can be used to smooth dough. If dry yeast is used, prove dough.
Page 22 Baking Creamed mixture Bread/rolls – Creamed mixtures are generally very – Bread and rolls should be light and rich and are made with flour, fat, have a good crust. The raising sugar and eggs. Creamed mixtures agents used to achieve this are yeast can be made very light by separating and sourdough.
Page 23 Baking Bread mixes – Grease loaf tins before use. – Make up the dough according to the – With Automatic programmes the packet instructions. Use the amount dough goes into the oven without of liquid specified for oven baking. being proved first. The proving phase –...
Page 24: Bake-Off Products
Baking Bake-off products Ingredients Settings to use when the packet Frozen or unchilled part-baked rolls instructions state that the oven Deep frozen salted pretzels should be pre-heated Oven function: Moisture plus Accessories Temperature: see packet instructions Rolls: baking tray/perforated Gourmet for Fan heat baking tray Pre-heat: yes...
Page 25 Baking Bake-off products Ingredients Recommended settings Bread rolls (made from ready-made Oven function: Moisture plus dough) Temperature: see packet instructions for Fan heat Accessories Heating-up phase: rapid Baking tray/Gourmet perforated baking Shelf level: 2 [1] (1) tray Number/type of bursts of steam: 1 burst of steam/Time controlled Method Amount of water: see display...
Page 26 Baking Bake-off products Ingredients Recommended settings Croissants (made from ready-made Oven function: Automatic programmes dough) Programme: Rolls \ Croissants Shelf level: see display Accessories Amount of water: see display Baking tray/Gourmet perforated baking Duration: approx. 20 minutes tray Method Alternatively you can bake the croissants using the Moisture plus ...
Page 27: Apple Tart
Baking Apple tart Preparation time: 80–90 minutes Makes 12 slices Dough ingredients After cooking leave to cool then dust 220 g plain flour with icing sugar. 100 g butter Recommended settings 60 g icing sugar Oven function: Automatic programmes A pinch of salt Programme: Cakes \ Apple tart 1 egg Shelf level: see display...
Page 28: Apple Sponge
Baking Apple sponge Preparation time: 80–110 minutes Makes 12 slices Dough ingredients Recommended settings 150 g butter Oven function: Automatic programmes 150 g caster sugar Programme: Cakes \ Apple \ Sponge 2 tsp vanilla sugar Shelf level: see display 3 eggs Duration: approx.
Page 29: Apple Pie
Baking Apple pie Preparation time: 90–100 minutes Makes 12 slices Dough ingredients Dust the worktop with flour and roll out 350 g plain flour the remaining dough. Place it over the ¹/₂ tsp baking powder top of the apples and bake. 200 g butter With the Automatic programme: 100 g caster sugar...
Page 30: Apple Streusel With Hazelnut Brittle
Baking Apple streusel with hazelnut brittle Preparation time: 100–110 minutes Makes 12 slices Dough ingredients Recommended settings 200 g melted butter Oven function: Automatic programmes 350 g plain flour Programme: Cakes \ Apple \ Streusel 1 tsp baking powder Shelf level: see display 150 g caster sugar Duration: approx.
Page 31: Apricot Streusel Cake
Baking Apricot streusel cake Preparation time: 85–95 minutes Makes 20 (40) slices Dough ingredients Recommended settings 240 (380) g quark Oven function: Automatic programmes 6 (10) tbsp milk Programme: Cakes \ Fruit streusel cake 8 (12) tbsp oil \ Quark dough 1 (2) egg(s) Shelf level: see display 110 (175) g caster sugar...
Page 32: Belgian Sponge Cake
Baking Belgian sponge cake Preparation time: 65 minutes Makes 12 slices Ingredients Recommended settings 4 eggs Oven function: Automatic programmes 250 g caster sugar Programme: Cakes \ Belgian sponge 1 level tsp salt cake 250 g plain flour Shelf level: see display 3 level tsp baking powder Duration: approx.
Page 33: Gateau
Baking Gateau Preparation time: 70–80 minutes Makes 16 slices Basic mixture Alternative settings 4 egg whites Oven function: Conventional heat 4 tbsp hot water Temperature: 150–160 °C 175 g caster sugar Pre-heat: yes 4 egg yolks Heating-up phase: normal 200 g plain flour Shelf level: 2 [1] (1) 1 tsp baking powder Duration: 25–45 minutes...
Page 34: Quark Filling
Baking I. Quark filling Ingredients Method 500 g quark Mix the quark with the sugar, milk, 100 g caster sugar vanilla sugar and lemon juice. Soak the 100 ml milk gelatine in water then squeeze the 2 tsp vanilla sugar water out and microwave for 20 Juice of one lemon seconds using 450 W, or dissolve in a...
Page 35: Ii. Cappuccino Filling
Baking II. Cappuccino filling Ingredients Method 100 g dark chocolate Melt the chocolate and beat the cream 6 leaves of white gelatine until stiff. Soak the gelatine in cold 80 ml espresso water, then squeeze out the water and 500 ml double cream microwave for 20 seconds using 450 W, 4 tsp vanilla sugar or dissolve it in a pan on the hob over a...
Page 36: Butter Cake
Baking Butter cake Preparation time: 90–110 minutes Makes 20 (40) slices Dough ingredients Method 1 (1¹/₂) cubes of fresh yeast (42 g/63 g) Dissolve the yeast in lukewarm milk. 200 (320) ml lukewarm milk Then add to the flour, caster sugar, salt, 500 (800) g strong white flour butter and egg and knead until you get 50 (80) g caster sugar...
Page 37 Baking Recommended settings Oven function: Automatic programmes Programme: Cakes \ Butter cake Shelf level: see display Duration: approx. 32 [34] (22) minutes Alternative settings Oven function: Conventional heat Temperature: 180–190 [170–180] (160– 170) °C Heating-up phase: normal Shelf level: 2 [1] (2) Duration: 20–30 minutes Homemade vanilla sugar: cut a vanilla pod in half lengthways and cut each...
Page 38: Classic Rich Fruit Cake ( 15 Cm)
Baking Classic rich fruit cake ( 15 cm) Preparation time: 225 minutes Steep the fruit in brandy for 12 hours before starting. Ingredients To prepare the fruit 110 g sultanas Roughly chop the glacé cherries and 110 g raisins apricots and place in a large bowl with 85 g currants the candied peel and sultanas, raisins 50 g dried apricots...
Page 39 Baking Recommended settings Oven function: Automatic programmes Programme: Cakes \ Rich fruit cake \ 15 cm cake tin Shelf level: see display Duration: approx. 195 minutes Alternative settings Oven function: Conventional heat Heating-up phase: normal Shelf level: 1 Cooking stage 1 Temperature: 140 °C Duration: 45 minutes Cooking stage 2...
Page 40: Classic Rich Fruit Cake ( 20 Cm)
Baking Classic rich fruit cake ( 20 cm) Preparation time: 270 minutes Steep the fruit in brandy for 12 hours before starting. Ingredients Recommended settings 230 g sultanas Oven function: Automatic programmes 230 g raisins Programme: Cakes \ Rich fruit cake \ 20 170 g currants cm cake tin 100 g dried apricots...
Page 41: Classic Rich Fruit Cake ( 25 Cm)
Baking Classic rich fruit cake ( 25 cm) Preparation time: 375 minutes Steep the fruit in brandy for 12 hours before starting. Ingredients Recommended settings 360 g sultanas Oven function: Automatic programmes 360 g raisins Programme: Cakes \ Rich fruit cake \ 25 280 g currants cm cake tin 175 g dried apricots...
Page 42: Fruit Flan With Puff Pastry
Baking Fruit flan with puff pastry Preparation time: approx. 60 minutes Makes 8–10 slices Dough ingredients Recommended settings 230 g puff pastry Oven function: Automatic programmes Programme: Cakes \ Fruit flan \ Puff Topping ingredients pastry 30 g ground hazelnuts Shelf level: see display 500–600 g fruit (e.g.
Page 43: Fruit Flan With Shortcrust Pastry
Baking Fruit flan with shortcrust pastry Preparation time: approx. 70 minutes Makes 8–10 slices Dough ingredients Recommended settings 200 g plain flour Oven function: Automatic programmes 65 ml water Programme: Cakes \ Fruit flan \ Short 80 g butter crust pastry ¹/₄...
Page 44: Gugelhupf
Baking Gugelhupf Preparation time: 80–90 minutes Makes 16 slices Ingredients lemon zest, salt and flour and knead all 60 g butter the ingredients together until you get a 50 g caster sugar smooth dough. 1 egg Fold the stiffly beaten egg white into the ¹/₂...
Page 45: Plaited Walnut Loaf
Baking Plaited walnut loaf Preparation time: 100–110 minutes Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture plus 200 ml lukewarm milk Temperature: 150–160 °C 500 g strong white flour Heating-up phase: rapid 50 g caster sugar Shelf level: 2 [1] (1) 2 tsp vanilla sugar Number/type of bursts of steam:...
Page 46: Plaited Loaf
Baking Plaited loaf Preparation time: 140–150 minutes Makes 16 slices Ingredients Method for Automatic programme 1¹/₂ cubes of fresh yeast (appprox. Dissolve the yeast in lukewarm milk. 60 g) Then add to the flour, salt, caster 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...
Page 47 Baking Brush with the beaten egg yolk/milk Automatic programme settings mixture and sprinkle with the crystal Oven function: Automatic programmes sugar and almonds. Cover and place in Programme: Cakes \ Plaited loaf the oven to prove using Conventional Shelf level: see display heat at 35 °C for a further Duration: ca.
Page 48: Almond Cake
Baking Almond cake Preparation time: 65–75 minutes Makes 12 slices Ingredients Alternative settings 6 eggs Oven function: Fan plus 300 g caster sugar Temperature: 150–160 °C 200 g plain flour Pre-heat: yes, 10 minutes 300 g ground almonds Shelf level: 2 [1] (1) 150 g butter Duration: 45–55 minutes 200 ml milk...
Page 49: Marble Cake
Baking Marble cake Preparation time: 70–90 minutes Makes 18 slices Ingredients Recommended settings 250 g butter Oven function: Automatic programmes 200 g caster sugar Programme: Cakes \ Marble cake 2 tsp vanilla sugar Shelf level: see display 4 eggs Duration: ca. 55 [55] (75) minutes 4 tbsp rum Alternative settings 150 ml milk...
Page 50: Fruit Streusel Cake
Baking Fruit streusel cake Preparation time: 140–160 minutes Makes 20 (40) slices Dough ingredients another 30 minutes in the oven using 1 (2) cube(s) of fresh yeast (42 g/84 g) Conventional heat at 35 °C. Then bake 150 (250) ml lukewarm milk until golden.
Page 51: Swiss Apple Cake
Baking Swiss apple cake Preparation time: 110–130 minutes Makes 20 (40) slices Dough ingredients Recommended settings 250 (500) g plain flour Oven function: Automatic programmes 80 (160) ml water Programme: Cakes \ Swiss apple cake 100 (200) g margarine Shelf level: see display Duration: approx.
Page 52: Pine Nut And Almond Cake
Baking Pine nut and almond cake Preparation time: 130–140 minutes Makes 20 (40) slices Dough ingredients Lightly knead the dough, then roll it out 30 (50) g yeast on the universal tray. Place in the oven 200 (320) ml lukewarm milk and select the Automatic programme 500 (800) g strong white flour Cakes \ Yeast dough \ Prove for 15...
Page 53: Sachertorte
Baking Sachertorte Preparation time: 70 minutes Sponge ingredients Line the springform cake tin with baking 130 g dark chocolate parchment. Add the sponge mixture 140 g butter and bake. 110 g icing sugar While the cake is cooling, heat the 2 tsp vanilla sugar apricot conserve and then strain it 6 egg yolks...
Page 54: Sponge Cake
Baking Sponge cake Preparation time: 85–95 minutes Makes 12 slices Ingredients Recommended settings 200 g butter Oven function: Automatic programmes 200 g caster sugar Programme: Cakes \ Sponge cake 4 eggs Shelf level: see display Juice and grated zest of 1 lemon Duration: approx.
Page 55: Chocolate Hazelnut Cake
Baking Chocolate hazelnut cake Preparation time: 70–85 minutes + chill for 12 hours before serving Ingredients Recommended settings 200 g butter Springform tin 250 g dark chocolate Oven function: Automatic programmes 250 g ground hazelnuts Programme: Cakes \ Chocolate 160 g caster sugar hazelnut cake \ One large 3 tbsp espresso Shelf level: see display...
Page 56: Streusel Cake
Baking Streusel cake Preparation time: 90–100 minutes Makes 20 (40) slices Dough ingredients Beat together the butter, sugar and egg 1 (1¹/₂) cubes of fresh yeast (42 g/63 g) until creamy, then stir in the quark, 250 (400) ml lukewarm milk cornflour and lemon juice.
Page 57: Viennese Apple Strudel
Baking Viennese apple strudel Preparation time: 70 minutes For 2 strudel Ingredients Now roll up the strudel, brush with 1 packet of ready-made filo pastry melted butter, place on a baking tray (4 sheets for 2 strudel) and bake until golden. 1500 g apples Recommended settings 100 g fine breadcrumbs...
Page 58: Cinnamon And Macadamia Ring
Baking Cinnamon and macadamia ring Preparation time: 115–125 minutes Serves 10 Dough ingredients Place the ring on a baking tray or 1 cube of fresh yeast (42 g) Gourmet perforated baking tray and 100 ml lukewarm milk place in the oven. Select the Automatic 500 g strong white flour programme Cakes \ Yeast dough \ 100 g caster sugar...
Page 59: Raisin Loaf
Baking Raisin loaf Preparation time: 90–100 minutes Makes 8 slices Dough ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Automatic programmes 125 ml lukewarm milk Programme: Cakes \ Raisin loaf 250 g strong white flour Shelf level: see display 10 g caster sugar Duration: approx.
Page 60: Biscuits
Baking Biscuits Preparation time: 130–140 minutes Makes approx. 80 Ingredients Recommended settings for 1 baking 250 g flour tray 1 level tsp baking powder Oven function: Automatic programmes 80 g caster sugar Programme: Cookies/ Muffins \ Biscuits \ 1 baking tray 2 tsp vanilla sugar 1 tsp rum essence Shelf level: see display...
Page 61: Linzer Augen Biscuits
Baking Linzer Augen biscuits Preparation time: approx. 20 minutes Makes 30 Ingredients Heat the red currant jelly slightly and 200 g butter spread on the biscuits without holes 300 g plain flour while they are still lukewarm. Place the 100 g icing sugar biscuits with the holes on top and dust 2 tsp vanilla sugar with icing sugar.
Page 62: Almond Macaroons
Baking Almond macaroons Preparation time: 35 minutes Makes 30–35 Ingredients Alternative settings 100 g bitter almonds Pre-heating: 200 g sweet almonds Oven function: Fan plus 600 g caster sugar Temperature (1 tray): 200 °C 3–4 medium egg whites Temperature (2 trays): 180 °C Salt Heating-up phase: rapid Cooking stage 1 (1 tray):...
Page 63: Drop Cookies
Baking Drop cookies Preparation time: 35–40 minutes Makes 50 Ingredients Recommended settings for 1 baking 160 g butter tray 50 g brown sugar Oven function: Automatic programmes 50 g icing sugar Programme: Cookies/ Muffins \ Drop cookies \ 1 baking tray 2 tsp vanilla sugar A pinch of salt Shelf level: see display...
Page 64: Vanilla Biscuits
Baking Vanilla biscuits Preparation time: 100–120 minutes Makes approx. 90 Dough ingredients Recommended settings for 1 baking 280 g plain flour tray 210 g butter Oven function: Automatic programmes 70 g caster sugar Programme: Cookies/ Muffins \ Vanilla biscuits \ 1 baking tray 100 g ground almonds Shelf level: see display For dredging...
Page 65: Chocolate Cherry Muffins
Baking Chocolate cherry muffins Preparation time: 80–90 minutes Makes 12 Dough ingredients Recommended settings 100 g mocha or dark chocolate Oven function: Automatic programmes 100 g butter Programme: Cookies/ Muffins \ Muffins 3 eggs \ With fruit 80 g icing sugar Shelf level: see display 10 g instant cappuccino powder Duration: approx.
Page 66: Walnut Muffins
Baking Walnut muffins Preparation time: 90–100 minutes Makes 12 Ingredients Recommended settings 100 g raisins Oven function: Automatic programmes 50 ml rum Programme: Cookies/ Muffins \ Muffins 150 g butter \ Without fruit 150 g caster sugar Shelf level: see display 2 tsp vanilla sugar Duration: approx.
Page 67: Choux Buns
Baking Choux buns Preparation time: 50–60 minutes Makes 8 Dough ingredients any of the centre that is still moist. Wait 200 ml water until the buns have cooled down before 40 g butter filling them. A pinch of salt Beat the cream and vanilla sugar until 130 g flour stiff peaks are formed.
Page 68: Apricot Loaf
Baking Apricot loaf Preparation time: 110–120 minutes Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture plus 200 ml lukewarm milk Temperature: 160–170 [160–170] (150– 500 g strong white flour 160) °C 60 g caster sugar Heating-up phase: rapid 2 tsp vanilla sugar Type of heating: Conventional heat...
Page 69: Buttermilk Bread
Baking Buttermilk bread Preparation time: 115–125 minutes Ingredients Setting ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture plus 300 ml lukewarm buttermilk Temperature: 160–170 [160–170] (150– 375 g strong white flour 160) °C 100 g rye flour Pre-heat: yes 1 tbsp wheat bran Heating-up phase: rapid 1 tbsp linseed...
Page 70: Flat Bread
Baking Flat bread Preparation time: 75–100 minutes Ingredients Method for Automatic programme 1 cube of fresh yeast (42 g) Dissolve the yeast in the lukewarm 200 ml lukewarm water water. Then add to the flour, salt and oil 375 g strong white flour and knead for 3–4 minutes to form a 1 tsp salt smooth dough.
Page 71 Baking Automatic programme settings Oven function: Automatic programmes Programme: Bread \ Flat bread Shelf level: see display Amount of water: see display Duration: approx. 59 [59] (52) minutes Moisture plus settings Oven function: Moisture plus Temperature: 200–210 °C Heating-up phase: rapid Type of heating: Conventional heat Shelf level: 2 [1] (1) Number/type of bursts of steam:...
Page 72: Italian Mozzarella Bread
Baking Italian Mozzarella bread Preparation time: 110–120 minutes Dough ingredients oven and select the Automatic 1 cube of fresh yeast (42 g) programme Cakes \ Yeast dough \ 200 ml lukewarm water Prove for 15 minutes. 500 g strong white flour Score the top of the loaf several times 1 tsp salt through to at least the second layer...
Page 73: Herb Bread
Baking Herb bread Preparation time: 105–115 minutes Ingredients in the oven and select the Automatic ¹/₂ cube of fresh yeast (21 g) programme Cakes \ Yeast dough \ 300 ml lukewarm milk Prove for 15 minutes. 500 g strong white flour Brush the top with milk and bake until 1 tsp salt golden.
Page 74: Mixed Grain Bread
Baking Mixed grain bread Preparation time: 115–150 minutes Ingredients Place the dough in the oven and select ¹/₂ cube of fresh yeast (21 g) the Automatic programme Cakes \ 1 tbsp malt extract Yeast dough \ Prove for 45 minutes. 400 ml lukewarm water Lightly knead the dough, then place it 200 g rye flour...
Page 75: Olive Bread
Baking Olive bread Preparation time: 165–175 minutes Ingredients Then mix the ham, cheese, marjoram 450 g strong white flour and salt and knead into the dough with ¹/₂ cube of fresh yeast (21 g) the chopped walnuts. Finally knead in 150 ml white wine the coarsely chopped olives.
Page 76: Rye Bread
Baking Rye bread Preparation time: 105–120 minutes 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.
Page 77 Baking Bake in the pre-heated oven until Automatic programme settings golden. The oven temperature should Oven function: Automatic programmes be reduced after the first 15 minutes. Programme: Bread \ Rye bread Shelf level: see display Amount of water: see display Duration: approx.
Page 78: Raisin Loaf
Baking Raisin loaf Preparation time: 110–140 minutes Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Automatic programmes 240 ml lukewarm buttermilk Programme: Bread \ Sweet bread 500 g strong white flour Shelf level: see display 100 g caster sugar Duration: approx.
Page 79: Swiss Farmhouse Bread
Baking Swiss farmhouse bread Preparation time: 180 minutes Makes 1 loaf (approx. 750 g) Ingredients Recommended settings 500 g farmhouse bread mix Oven function: Automatic programmes (or 350 g strong white flour and150 g Programme: Bread \ Swiss farmhouse rye flour) bread 1–1¹/₂...
Page 80: Bacon Or Herb Baguettes
Baking Bacon or herb baguettes Preparation time: 105–130 minutes Makes 2 Ingredients Method for Moisture plus 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...
Page 81 Baking Moisture plus settings Oven function: Moisture plus Temperature: 190–200 °C Heating-up phase: rapid Shelf level: 2 [1] (1) Number/type of bursts of steam: 2 bursts of steam/Time controlled Amount of water: see display 1st burst of steam: release after 1 minute 2nd burst of steam: release after 15 minutes...
Page 82: Tiger Bread
Baking Tiger bread Preparation time: approx. 125 minutes Makes 1 loaf Dough ingredients Recommended settings 15 g yeast Oven function: Automatic programmes 300 ml lukewarm water Programme: Bread \ Tiger bread 500 g strong white flour Shelf level: see display 10 g salt Duration: approx.
Page 83: White Bread
Baking White bread Preparation time: 80–95 minutes Ingredients Shape the dough into a ball and place ¹/₂ cube of fresh yeast (21 g) in the oven. Select the Automatic 250 ml lukewarm water programme Cakes \ Yeast dough \ 500 g strong white flour Prove for 30 minutes.
Page 84: Plaited Swiss Loaf
Baking Plaited Swiss loaf Preparation time: 120 minutes Ingredients Recommended settings 1000 g strong white flour Oven function: Automatic programmes 1 cube of fresh yeast (42 g) Programme: Bread \ Plaited Swiss loaf 600 ml lukewarm milk Shelf level: see display 3 tsp salt Amount of water: see display 180 g butter...
Page 85: Ginger Loaf
Baking Ginger loaf Preparation time: 120 minutes Makes 1 loaf Ingredients Recommended settings 500 g strong white flour Oven function: Automatic programmes A pinch of salt Programme: Bread \ Ginger loaf 90 g butter Shelf level: see display 100 ml milk Duration: approx.
Page 86: Onion Flat Bread
Baking Onion flat bread Preparation time: 100–110 minutes Dough ingredients Arrange the onions on the flat bread, 1 cube of fresh yeast (42 g) scatter with the cheese and thyme, 200 ml lukewarm water drizzle with oil around the edges and 375 g strong white flour bake until golden.
Page 87: Chocolate Breakfast Rolls
Baking Chocolate breakfast rolls Preparation time: 100–110 minutes Makes 8 Dough ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture plus 150 ml lukewarm milk Temperature: 150–160 °C 500 g strong white flour Heating-up phase: rapid A pinch of salt Shelf level: 2 [1] (1) 60 g caster sugar...
Page 88: Yeast Pretzels
Baking Yeast pretzels Preparation time: 85–95 minutes Makes 8 Dough ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture plus 100 ml lukewarm milk Temperature: 160–170 °C 300 g strong white flour Heating-up phase: rapid 1 tsp caster sugar Shelf level: 2 [1] (1) 1 tsp salt Number/type of bursts of steam:...
Page 89: Yeast Rolls
Baking Yeast rolls Preparation time: 75–125 minutes Makes 10 Ingredients baking tray. Slash the tops, then select ¹/₂ cube of fresh yeast (21 g) the Automatic programme Cakes \ 270 ml lukewarm water Yeast dough \ Prove for 30 minutes. 500 g strong white flour Brush with water and bake until golden.
Page 90: Yeast Dough Men
Baking Yeast dough men Preparation time: 95–105 minutes Makes 4 Ingredients Whisk the egg, brush on the dough ¹/₂ cube of fresh yeast (21 g) men, decorate with raisins and almonds 200 ml lukewarm milk and bake until golden. 375 g strong white flour Recommended settings 50 g caster sugar Oven function: Moisture plus...
Page 91: Seeded Rolls
Baking Seeded rolls Preparation time: 120–130 minutes Makes 10 Ingredients oven. Select the Automatic programme 1 cube of fresh yeast (42 g) Cakes \ Yeast dough \ Prove for 45 1 tsp molasses minutes. Then bake until golden. 1 tbsp malt extract Recommended settings 300 ml lukewarm water Oven function: Moisture plus...
Page 92: Sesame Cheese Rolls
Baking Sesame cheese rolls Preparation time: 65–105 minutes Makes 10 Ingredients Method for Moisture plus 1 cube of fresh yeast (42 g) Dissolve the yeast in lukewarm milk. 150 ml lukewarm milk Then add to the flour, salt, sugar, butter, 500 g strong white flour Parmesan and eggs and knead for 3–4 1 heaped tsp salt...
Page 93 Baking Moisture plus settings Oven function: Moisture plus Temperature: 150–160 °C Heating-up phase: rapid Shelf level: 2 [1] (1) Number/type of bursts of steam: 2 bursts of steam/Time controlled Amount of water: see display 1st burst of steam: release after 1 minute 2nd burst of steam: release after 15 minutes...
Page 94: Malted Pumpkin Seed Rolls
Baking Malted pumpkin seed rolls Preparation time: 120–130 minutes Makes 8 Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture plus 1 tbsp malt extract Temperature: 190–200 °C 300 ml lukewarm water Heating-up phase: rapid 500 g wholemeal flour Shelf level: 2 [1] (1) 3 tsp salt Number/type of bursts of steam:...
Page 95: Quark Rolls
Baking Quark rolls Preparation time: 45–55 minutes Makes 10 Ingredients Recommended settings 250 g low fat quark Oven function: Moisture plus 2 eggs Pre-heat: yes 70 g caster sugar Temperature: 150–160 °C 2 tsp vanilla sugar Heating-up phase: rapid A pinch of salt Shelf level: 2 [1] (1) 500 g plain flour Number/type of bursts of steam:...
Page 96: Ham And Cheese Rolls
Baking Ham and cheese rolls Preparation time: 110–120 minutes Makes 8 Dough ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture plus 250 ml lukewarm water Temperature: 180–190 °C 500 g strong white flour Heating-up phase: rapid 30 g butter Shelf level: 2 [1] (1) ¹/₂...
Page 97: Sunday Rolls
Baking Sunday rolls Preparation time: 100–115 minutes Makes 8 Dough ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture plus 250 ml lukewarm milk Temperature: 150–160 °C 500 g strong white flour Heating-up phase: rapid 40 g caster sugar Shelf level: 2 [1] (1) A pinch of salt Number/type of bursts of steam:...
Page 98: Fish
Fish...
Page 99 Fish Fishing for compliments Fish is an excellent alternative to meat. Salt water fish is rich in iodine, vitamins and valuable proteins, as well as omega-3 fatty acids. These are good for your physical health and improve your concentration, memory and your general state of mind.
Page 100: Tips On Preparation
Fish Tips on preparation Cleaning fish Whole fish: gut the fish and scrape off Quantity per person the scales if necessary. Rinse the fish – Whole fish: 250–300 g per person under running water and pat dry with – Fish fillet: 200–250 g per person paper kitchen towel.
Page 101 Fish Cooking Notes on using Automatic programmes and the food probe (if – Whole fish are ready when the available) eyeballs are white and the dorsal fin – When cooking fish with a food probe, is easily pulled out. – Roasted, steamed or grilled fish is ensure that it reaches a core cooked when the flesh comes away temperature of at least 70 °C.
Page 102: Verduras" Sea Bream
Fish "Verduras" sea bream Preparation time: 65–75 minutes Serves 4 Ingredients Method 4 prepared sea bream (approx. 400 g Parboil the potatoes, in their skins for each) about 10 minutes. 800 g small potatoes 2 red peppers Halve, trim and chop up the peppers. 2 green courgettes Slice the courgettes and cut the 2 yellow courgettes...
Page 103 Fish Recommended settings Oven function: Moisture plus Temperature: 160–170 °C Heating-up phase: rapid Shelf level: 2 [2] (1) Number/type of bursts of steam: 2 bursts of steam/Time controlled Amount of water: see display 1st burst of steam: release after 5 minutes 2nd burst of steam: release after 15 minutes...
Page 104: Viennese Fillet Of Fish
Fish Viennese fillet of fish Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 600 g pollock fillet (3 fillets, 200 g each) Oven function: Moisture plus Juice of one lemon Temperature: 160–170 °C 125 g crème fraîche Heating-up phase: rapid 50 g pickled gherkins Shelf level: 2 [1] (1) 10 g capers...
Page 105: Trout Stuffed With Mushrooms
Fish Trout stuffed with mushrooms Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 4 trout, oven-ready (250 g each) Oven function: Moisture plus 2 tbsp lemon juice Temperature: 160–170 °C Salt Heating-up phase: rapid Pepper Shelf level: 2 [2] (1) ¹/₂...
Page 106: Stuffed Salmon Trout
Fish Stuffed salmon trout Preparation time: 65–75 minutes Serves 4 Ingredients Recommended settings 2 salmon trout (600–700 g each) Oven function: Moisture plus Juice of one lemon Temperature: 160–170 °C Salt Heating-up phase: rapid 2 shallots Shelf level: 2 [1] (1) 2 cloves of garlic Number/type of bursts of steam: 50 g small capers...
Page 107: Red Mullet En Papillote
Fish Red mullet en Papillote Preparation time: 90–100 minutes Serves 6 Ingredients Alternative settings 6 small red mullet (150 to 200 g each) Oven function: Fan plus 5 slices of white bread Temperature: 190–200 °C 250 ml milk Heating-up phase: rapid 2 tbsp chopped parsley Shelf level: 2 [2] (1) 4 tbsp anchovy butter...
Page 108: Pollock Delicioso
Fish Pollock delicioso Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 750 g pollock, filleted and skinned Oven function: Moisture plus 3 onions Temperature: 160–170 °C 40 g butter Heating-up phase: rapid 500 g tomatoes Shelf level: 2 [1] (1) Juice of ¹/₂...
Page 109: Hake In A Herb Sauce
Fish Hake in a herb sauce Preparation time: 50–60 minutes Serves 4 Ingredients Recommended settings 4 hake steaks (250 g each) Oven function: Automatic programmes 250 g venus mussels Programme: Fish \ Hake in a herb 2 cloves of garlic sauce 4 tbsp olive oil Shelf level: see display...
Page 110: Salt Cod Brandade
Fish Salt cod brandade Preparation time 40–50 minutes + marinate for 24 hours Serves 6 Ingredients Recommended settings 1000 g dried cod Oven function: Automatic programmes 250 ml milk Programme: Fish \ Salt cod brandade 600-700 ml olive oil Shelf level: see display Salt Duration: approx.
Page 111: Salmon And Spinach Pasta Bake
Fish Salmon and spinach pasta bake Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 450 g fresh or frozen spinach Oven function: Moisture plus 1 clove of garlic Temperature: 160–170 °C Salt Heating-up phase: rapid Nutmeg Shelf level: 2 [1] (1) 500 g green tagliatelli Number/type of bursts of steam: 400 g salmon fillet...
Page 112: Savoy Cabbage And Salmon Gratin
Fish Savoy cabbage and salmon gratin Preparation time: 75–85 minutes Serves 4 Ingredients Recommended settings 600 g salmon filet Oven function: Moisture plus 1 small savoy cabbage (approx. 600 g) Temperature: 160–170 °C 20 g softened butter Heating-up phase: rapid 500 g potatoes Shelf level: 2 [1] (1) Pepper...
Page 113: Pikeperch With Herbs
Fish Pikeperch with herbs Preparation time: 50–60 minutes Serves 4 Ingredients Recommended settings 800 g pikeperch fillets Oven function: Moisture plus Juice of one lemon Temperature: 160–170 °C 1 bunch of parsley Heating-up phase: rapid 1 bunch of chives Shelf level: 2 [1] (1) 1 bunch of dill Number/type of bursts of steam: 1 bunch of lemon balm mint...
Page 114: Meat And Poultry
Meat and poultry...
Page 115 Meat and poultry Let's have meat! Meat and poultry are healthy components to anyone’s diet, as well as adding a wealth of variety. They can be prepared in a range of different ways, and by using diverse seasonings and serving them with interesting sauces and side dishes, they can constantly be presented in new guises, uniting cultures –...
Page 116: Tips On Preparation
The food probe should – The Miele Gourmet oven dishes are inserted in the largest piece. ideal for Automatic programmes, as – When using the food probe you will there is plenty of space to add liquid.
Page 117: Poultry
Automatic programme as it is likely the thickest part of the bird, and that to dry out. the handle is angled upwards as far – The Miele Gourmet oven dishes are as possible. ideal for Automatic programmes, as – If you are cooking several birds there is plenty of space to add liquid.
Page 118: Beef Wellington (Australia)
Meat and poultry Beef Wellington (Australia) Preparation time: 120 minutes Serves 6–8 Ingredients Stir the breadcrumbs and thyme into 850 g fillet of beef the mushrooms and then roughly blitz in a food processor. Salt, freshly ground Roll out the puff pastry so that it will Pepper, freshly ground completely encase the meat with 60 g butter...
Page 119 Meat and poultry Alternative settings Oven function: Moisture plus Temperature: 15 minutes: 200 °C, then: 180 °C Pre-heat: yes Food probe: yes Core temperature: 55–75 °C Heating-up phase: rapid Shelf level: 2 [1] (1) Number/type of bursts of steam: 2 bursts of steam/Manual Amount of water: see display 1st burst of steam: after placing food in oven...
Page 120: Beef Wellington (Great Britain)
Meat and poultry Beef Wellington (Great Britain) Preparation time: 120 minutes Serves 6–8 Ingredients reduced and the mixture is dry. Allow to 1000 g fillet of beef cool, then remove the sprig of thyme, Freshly ground black pepper stir in the liver paté and the chopped 1 tbsp oil parsley.
Page 121 Meat and poultry When ready to bake the Beef Wellington, pre-heat the oven then insert the food probe into the centre of the meat, place in the oven and bake. At the end of cooking, allow the meat to stand for 15 minutes before carving and serving it.
Page 122: Braised Beef Roulades
Meat and poultry Braised beef roulades Preparation time: 155–165 minutes Serves 4 Ingredients tomato purée and cook with the 4 thin slices of beef e.g. topside (160– vegetables. Deglaze with a third of the 200 g each) red wine. When the wine is almost fully Salt reduced add the next third and so on Pepper...
Page 123 Meat and poultry Recommended settings Oven function: Moisture plus Temperature: 140 °C Heating-up phase: rapid Shelf level: 2 [2] (1) Number/type of bursts of steam: 3 bursts of steam/Manual Amount of water: see display 1st burst of steam: 60 minutes after the start of the programme 2nd burst of steam: after another 20 minutes...
Page 124: Hash
Meat and poultry Hash Preparation time: 250 minutes Serves 6–8 Ingredients Season with salt and pepper after 500 g onions cooking. 30 g butter Recommended settings 30 g oil Oven function: Automatic programmes 1200 g diced beef Programme: Meat \ Beef \ Hash Pepper Shelf level: see display Salt...
Page 125: Yorkshire Pudding
Meat and poultry Yorkshire Pudding Preparation time: 30 minutes Makes 12 Ingredients Alternative settings 190 g flour Oven function: Fan plus 3 g salt Temperature: 210 °C 3 eggs Pre-heat: yes 225 ml milk Heating-up phase: rapid Oil for baking Shelf level: 2 [1] (1) Duration 1: 20–25 [15–20] (20–...
Page 126: Braised Silverside Of Veal
Meat and poultry Braised silverside of veal Preparation time: 120–130 minutes Serves 8 Ingredients Recommended settings 1500 g silverside of veal Oven function: Moisture plus 2 carrots Temperature: 1 thin leek 20 minutes: 210–220 °C, then 140– 150 g celery 150 °C 1 onion Heating-up phase: rapid...
Page 127: Osso Buco
Meat and poultry Osso buco Preparation time: 130 minutes Serves 6 Ingredients Season the meat with salt and pepper, 2 tbsp oil toss in flour and fry both sides in butter 1 chopped tomato for about 3–4 minutes. 1 onion, finely chopped Place the meat in the Gourmet oven 4 cloves of garlic, finely chopped dish together with the white wine, beef...
Page 128: Pork Fillet With Parma Ham And Red Pesto
Meat and poultry Pork fillet with Parma ham and red pesto Preparation time: 65–75 minutes Serves 6 Ingredients Recommended settings 4 pork tenderloin (300 g each) Oven function: Moisture plus Salt Temperature: Pepper 15 minutes: 170–180 °C, then: 140 °C 20 basil leaves Heating-up phase: rapid 250 g red pesto...
Page 129: Fillet Of Pork En Croûte
Meat and poultry Fillet of pork en croûte Preparation time: 80–90 minutes Serves 4 Ingredients parcel, pinching the edges to seal it. 2 pork tenderloin (300 g each) Make leaf shapes out of the scraps of Salt pastry to decorate. Pepper Place the parcels on the universal tray, Paprika...
Page 130: Pork Casserole With Apples
Meat and poultry Pork casserole with apples Preparation time: 60–70 minutes Serves 6–8 Ingredients Recommended settings 1200 g pork fillet Oven function: Automatic programmes 4 apples Programme: Meat \ Pork \ Pork 400 ml double cream casserole 150 g tomato sauce Shelf level: see display 4 tbsp curry powder Duration: approx.
Page 131: Chinese Steak
Meat and poultry Chinese steak Preparation time: 60 minutes, plus: marinate for 3–4 hours Serves 6 Ingredients Recommended settings 1500 g pork blade roast Oven function: Moisture plus 3–4 cloves of garlic Temperature: 180–190 °C 2 walnut sized pieces of fresh ginger Pre-heat: yes 3 tsp salt Heating-up phase: rapid...
Page 132: Glazed Gammon
Meat and poultry Glazed gammon Preparation time: 85–105 minutes Serves 6 Ingredients Recommended settings 1000 g gammon joint Oven function: Moisture plus 20 g softened butter Temperature: 150–160 °C 40 g brown sugar Core temperature: 70 °C 2 carrots Heating-up phase: rapid 1 thin leek Shelf level: 2 [1] (1) 150 g celery...
Page 133: Pork Belly With Crackling And A Honey Sauce
Meat and poultry Pork belly with crackling and a honey sauce Preparation time: 210 minutes Serves 6–8 Ingredients Recommended settings Pork belly (1500–2000 g) Oven function: Automatic programmes Salt Programme: Meat \ Pork \ Pork belly 250 g runny honey Shelf level: see display 2 tbsp sweet soy sauce Duration: approx.
Page 134: Christmas Ham
Meat and poultry Christmas ham Preparation time: 320–330 minutes, plus: soak for 4–6 hours Serves 10–15 Ingredients Recommended settings 3000–4000 g cured ham with rind Oven function: Automatic programmes 2 egg yolks Programme: Meat \ Pork \ Christmas 2 tbsp cornflour 2 tbsp hot mustard Shelf level: see display 2 tbsp mild mustard...
Page 135: Belgian Meat Loaf
Meat and poultry Belgian meat loaf Preparation time: 75 minutes Serves 10 Ingredients Recommended settings 1 kg minced beef Oven function: Automatic programmes 3 eggs Programme: Meat \ Pork \ Belgian meat 200 g breadcrumbs loaf 1 tsp paprika powder Shelf level: see display Salt Duration: approx.
Page 136: Meat Loaf
Meat and poultry Meat loaf Preparation time: 95–100 minutes Serves 4 Ingredients Recommended settings 500 g minced meat Oven function: Automatic programmes 70 g breadcrumbs Programme: Meat \ Pork \ Meat loaf 200 ml milk Food probe: yes 1 egg Add liquid: see display 1 small onion, diced Shelf level: see display...
Page 137: Lamb Cutlets With A Pistachio Crust
Meat and poultry Lamb cutlets with a pistachio crust Preparation time: 40–45 minutes Serves 4 Ingredients Recommended settings 2 racks of lamb (approx. 400 g each) Oven function: Moisture plus 50 g pistachio nuts, finely chopped Temperature: 200–210 °C 50 g butter Pre-heat: yes 30 g breadcrumbs Core temperature: 50 °C...
Page 138: Rack Of Lamb With Vegetables
Meat and poultry Rack of lamb with vegetables Preparation time: 60 minutes Serves 4 Ingredients Mix the oil into the vegetables and 2 racks of lamb (approx. 8 cutlets on place on a baking tray. Season with each) salt. Place the baking tray of vegetables 2 tsp rosemary in the oven underneath the meat.
Page 139 Meat and poultry Recommended settings Oven function: Automatic programmes Programme: Meat \ Lamb \ Rack of lamb with vegetables Shelf level: see display Duration: approx. 34 [34] (44) minutes Alternative settings Cooking stage 1: Rack of lamb with vegetables Oven function: Moisture plus Temperature: 190 °C Heating-up phase: rapid Shelf level:...
Page 140: Spanish Garlic Rabbit
Meat and poultry Spanish garlic rabbit Preparation time: 130 minutes Serves 4 Ingredients Method 1 rabbit Cut the rabbit into 6 pieces and season Salt with salt and pepper. Dice the celery Pepper onions and tomatoes (1 cm pieces). 4 celery sticks 2 onions Place the meat in the Gourmet oven 2 tomatoes...
Page 141 Meat and poultry Automatic programme settings Oven function: Automatic programmes Programme: Game \ Rabbit Shelf level: see display Duration: approx. 77 [77] (130) minutes Moisture plus settings Oven function: Moisture plus Temperature: 140–150 °C Heating-up phase: rapid Shelf level: 2 [2] (1) Number/type of bursts of steam: 2 bursts of steam/Time controlled Amount of water: see display...
Page 142: Sweet And Sour Chicken
Meat and poultry Sweet and sour chicken Preparation time: 65–75 minutes Serves 6 Ingredients Recommended settings 800 g chicken breast Oven function: Moisture plus 400 g plums, stoned Temperature: 150–160 °C 40 g fresh ginger Heating-up phase: rapid 1 small bunch of spring onions Shelf level: 2 [2] (1) Salt Number/type of bursts of steam:...
Page 143: Herby Chicken Fillets
Meat and poultry Herby chicken fillets Preparation time: 55–65 minutes Serves 4 Ingredients Alternative settings 800 g chicken breast Oven function: Moisture plus 500 g crème fraîche with herbs Temperature: 160–170 °C ¹/₂ tsp Sambal Oelek Pre-heat: yes 2 tsp soy sauce Heating-up phase: rapid 1 tbsp mixed herbs or parsley Shelf level: 2 [2] (1)
Page 144: Duck À L'orange
Meat and poultry Duck à l'orange Preparation time: 100–120 minutes Serves 4 Ingredients Alternative settings 1 duck (1200–1600 g weight) Oven function: Fan plus 4 oranges Temperature: 2 tbsp oil 20 minutes: 220 °C, then: 160 °C 1 lemon [20 minutes: 220 °C, then: 160 °C] 3 cubes of sugar (150–160 °C) 2 tbsp vinegar...
Page 145: Turkey Roulade With A Spinach Ricotta Filling
Meat and poultry Turkey roulade with a spinach ricotta filling Preparation time: 120–130 minutes 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 frozen spinach, defrosted with water.
Page 146: Stuffed Goose
Meat and poultry Stuffed goose Preparation time: 200 minutes Serves 6 Ingredients Turn the goose halfway through 1 goose (approx. 3.5–4 kg) cooking and pour the fat from the oven 2 tsp ground caraway dish into a pan. 1 tbsp marjoram After cooking, remove the goose and Salt allow to rest briefly.
Page 147 Meat and poultry Recommended settings Oven function: Automatic programmes Programme: Poultry \ Stuffed goose Shelf level: see display Amount of water: see display Duration: 200 minutes Alternative settings Pre-heating: Oven function: Fan plus Temperature: 220 °C Heating-up phase: rapid Cooking stage 1 Oven function: Moisture plus Number/type of bursts of steam: 3 bursts of steam/Manual...
Page 148: Savoury Dishes
Savoury dishes...
Page 149 Savoury dishes Bakes, tarts and pies are great favourites for all occasions - as a satisfying family supper, as part of a buffet or as a snack when watching TV. Whether it is a combination of mild flavoured pastry and a hearty filling, or the imaginative twist on traditional dishes, these savoury recipes will whet your appetite and inspire you to try...
Page 150: Aubergine Moussaka
Savoury dishes Aubergine moussaka Preparation time: 95–105 minutes Serves 6 Ingredients Arrange half of the aubergines in the 1250 g aubergines bottom of the ovenproof dish and then 50 ml olive oil add the meat mixture. Add the rest of 1 onion, diced the aubergines.
Page 151: Chicory Gratin
Savoury dishes Chicory gratin Preparation time: 50–60 minutes Serves 10 Ingredients For the cheese sauce, melt the butter in 8 heads of chicory a pan. Stir in the flour and brown gently. 8 slices of cooked ham (3 - 4 mm thick) Now add the milk, stirring vigorously, 50 g butter bring to the boil and add half of the...
Page 152: Spring Pie
Savoury dishes Spring pie Preparation time: 100–110 minutes Serves 4 Ingredients Cut 3 diamonds, approx. 3 cm x 3 cm 300 g puff pastry in size out of the lid and use them to 1 red pepper decorate the top of the pie. 1 yellow pepper Whisk the egg yolk with some water, 3 spring onions...
Page 153: Cheese Or Vegetable Flan With Puff Pastry
Savoury dishes Cheese or vegetable flan with puff pastry Preparation time: 60 minutes Serves 8–10 Ingredients Start the Automatic programme or pre- 230 g puff pastry heat the oven. Mix the eggs and the cream together, Vegetable flan filling then season to taste with salt, pepper 500–600 g vegetables (e.g.
Page 154: Cheese Or Vegetable Flan With Shortcrust Pastry
Savoury dishes Cheese or vegetable flan with shortcrust pastry Preparation time: 70 minutes Serves 8–10 Shortcrust pastry Method for the vegetable filling: wash, 200 g plain flour trim and finely dice the vegetables. Approx. 65 ml of water Sauté in butter then leave to cool. 80 g butter Arrange over the pastry and scatter ¹/₄...
Page 155 Savoury dishes Recommended settings Oven function: Automatic programmes Programme: Pizza, Quiche & Co. \ Savoury flan \ Short crust pastry Shelf level: see display Duration: 55 minutes Alternative settings Pre-heating: Oven function: Conventional heat Temperature: 230 °C Pre-heat: yes Heating-up phase: rapid Shelf level: 1 [1] (1) Cooking stage 1 Oven function: Conventional heat...
Page 156: Jansson's Bake
Savoury dishes Jansson's bake Preparation time: 90–100 minutes Serves 4 Ingredients Alternative settings 800-850 g peeled potatoes Oven function: Fan plus 1 onion, finely sliced Temperature: 170–180 [170–180] (160– 1 tbsp butter 170) °C 125 g anchovy fillets Heating-up phase: normal 200 ml double cream Shelf level: 2 [2] (1) 2 tbsp breadcrumbs...
Page 157: Cheese Soufflés
Savoury dishes Cheese soufflés Preparation time: 60–80 minutes Serves 4 Ingredients Recommended settings 40 g butter Soufflé dish 40 g plain flour Oven function: Automatic programmes 375 ml milk Programme: Bakes & gratins \ Cheese 100 g Gruyère cheese soufflé \ 1 large tin 3 eggs Shelf level: see display Salt...
Page 158: Potato Gratin In A Mustard Sauce
Savoury dishes Potato gratin in a mustard sauce Preparation time: 100–110 minutes Serves 4 Ingredients Alternative settings 800 g potatoes Oven function: Conventional heat 1 onion, finely diced Temperature:180–190 [180–190] (160– 1 clove of garlic, finely diced 170) °C 30 g butter Heating-up phase: normal 2 tbsp coarse grained mustard Shelf level: 2 [2] (1)
Page 159: Potato Cheese Bake
Savoury dishes Potato cheese bake Preparation time: 85–95 minutes Serves 4 Ingredients Alternative settings 500 g peeled, floury potatoes Oven function: Conventional heat 250 ml double cream Temperature:170–180 [170–180] (160– 125 g crème fraîche 170) °C 150 g grated Cheddar cheese Heating-up phase: normal 1 clove of garlic Shelf level: 1...
Page 160: Garlic Soup
Slice the bread, and toast lightly on both sides. Arrange the slices of toast in the base of an ovenproof dish or the Miele Gourmet oven dish. oven dish. Add the tomato purée, the bay leaves and paprika to the garlic cloves, and gradually stir in the stock until smooth.
Page 161: Pasta Bake
Savoury dishes Pasta bake Preparation time: 80–90 minutes Serves 4 Ingredients Recommended settings 150 g penne pasta Oven function: Automatic programmes 15 g butter Programme: Bakes & gratins \ Pasta 2 onions, diced bake 1 red pepper, diced Shelf level: see display 100 g carrots, sliced Duration: approx.
Page 162: Lasagne
Savoury dishes Lasagne Preparation time: 120–130 minutes Ingredients Season with salt, pepper and herbs. 10-12 sheets of lasagne, not pre- Chop the tomatoes coarsely, and stir cooked into the meat together with the tomato purée and the stock. Simmer for Ingredients for the meat sauce approx.
Page 163 Savoury dishes Alternative settings Oven function: Conventional heat [Conventional heat] (Fan plus) Temperature: 170–180 [170–180] (160– 170) °C Heating-up phase: rapid [rapid] (normal) Shelf level: 1 Duration: 65–75 [65–75] (40– 50) minutes...
Page 164: Potato Dumplings
Savoury dishes Potato dumplings Preparation time: 125–135 minutes Serves 4 Ingredients Brush the dumplings with milk and 125 g potatoes bake until golden. ¹/₂ cube of fresh yeast (21 g) Recommended settings 80 ml lukewarm milk Oven function: Moisture plus ¹/₂...
Page 165: Mushroom Cannelloni
Savoury dishes Mushroom cannelloni Preparation time: 75–85 minutes Serves 4 Ingredients Mix the soured cream into the stock 16 cannelloni and pour over the cannelloni. Sprinkle with cheese and bake until golden. Filling 1 onion Recommended settings 150 g cooked ham Oven function: Moisture plus 350 g mushrooms Temperature: 170–180 °C...
Page 166: Pizza Variations
Savoury dishes Pizza variations Preparation time: 70–100 minutes Makes 1 tray (quantities in brackets are 1 tray using a 90 cm oven) Ingredients for basic yeast dough Leek and Gorgonzola topping 30 (60) g yeast 800 (1300) g sliced leeks sautéed in 170–180 (340–360) ml lukewarm water 2 (3) tbsp walnut oil 320 (640) g strong white flour...
Page 167 Savoury dishes Knead the dough again briefly and roll Alternative settings Yeast dough out on a baking tray. Oven function: Moisture plus Spread some passata over the pizza, Temperature: 180–190 °C and season with salt, pepper and Heating-up phase: rapid oregano.
Page 168: Quiche Lorraine
Savoury dishes Quiche Lorraine Preparation time: 85–95 minutes Serves 4 Ingredients Alternative settings 300 g puff pastry or shortcrust pastry Oven function: Conventional heat (ready made) Temperature:170–180 [170–180] (190– 400 g bacon lardons 200) °C 10 g butter Pre-heat: yes 4 eggs Heating-up phase: normal 300 g crème fraîche...
Page 169: Cheese Pie
Savoury dishes Cheese pie Preparation time: 120–130 minutes Serves 8 Dough ingredients the greased square oven dish with the 1 cube of fresh yeast (42 g) corners offset. Place the filling on the 150 ml lukewarm milk dough and fold the edges up over the 150 g rye flour filling, pressing them together to seal.
Page 170: Ratatouille
Savoury dishes Ratatouille Preparation time: 50–95 minutes Serves 6–8 Ingredients Alternative settings 5 tbsp oil Oven function: Fan plus 2 onions, diced Temperature: 170–180 °C 1 clove of garlic, finely diced Heating-up phase: normal 2 red, 2 green and 2 yellow peppers Shelf level: 2 [2] (1) 6 tomatoes Duration: 30–40 minutes...
Page 171: Swiss Potato Gratin
Savoury dishes Swiss potato gratin Preparation time: 70 minutes Serves 4–6 Ingredients Recommended settings 1000 g firm potatoes Oven function: Automatic programmes Butter for greasing the tin Programme: Bakes & gratins \ Swiss 400 ml double cream potato gratin Salt Shelf level: see display Pepper Duration: approx.
Page 172: Shepherd's Pie
Savoury dishes Shepherd's Pie Preparation time: 100 minutes 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 1 kg minced lamb...
Page 173: Spinach In Puff Pastry
Savoury dishes Spinach in puff pastry Preparation time: 100–110 minutes Makes approx. 20 slices Ingredients Place the rest of the pastry over the 1200 g spinach (fresh or frozen) spinach mixture, and brush with 50 ml 5 onions oil. 100 g leeks If making with filo / Yufka pastry: Brush 2 eggs the base of the universal tray with oil.
Page 174: Tortellini, Ham And Rocket Bake
Savoury dishes Tortellini, ham and rocket bake Preparation time: 60–70 minutes Serves 6 Ingredients Recommended settings 125 g rocket Oven function: Moisture plus 100 g air-dried ham Temperature: 170–180 °C 300 ml double cream Heating-up phase: rapid 400 g soured cream Shelf level: 2 [1] (1) Salt Number/type of bursts of steam:...
Page 175: Tuna Terrine
Savoury dishes Tuna terrine Preparation time: 90–100 minutes Serves 8–12 Ingredients Recommended settings 1 large tin of tuna (500 g) Oven function: Automatic programmes 2 large onions Programme: Bakes & gratins \ Tuna pie 4 tbsp olive oil Shelf level: see display 1 tbsp sweet paprika Duration: approx.
Page 176: Desserts
Desserts...
Page 177 Desserts No-one can resist a delicious dessert. An ice cream, soufflé or fruity confection is the perfect end of a meal, yet requires relatively little effort to make. Indeed, the most successful desserts are often those that need the least preparation.
Page 178: Pavlova
Desserts Pavlova Preparation time: 130 minutes Serves 6–8 Ingredients Recommended settings 5 egg whites One large meringue 275 g caster sugar Oven function: Automatic programmes 1 tsp vanilla essence Programme: Dessert \ Pavlova \ One 1 tbsp white vinegar large 600 ml double cream Shelf level: see display 1 tbsp icing sugar...
Page 179: Caramel Pudding
Desserts Caramel pudding Preparation time: 160–170 minutes Serves 8 Pudding ingredients cm oven: approx. 2 litres) into the 1 vanilla pod universal tray to make a bain marie and 600 ml milk cook the pudding in the bain marie. 300 ml double cream When done, turn the pudding out and 85 g caster sugar serve with whipped cream.
Page 180: Creme Caramel
Desserts Creme caramel Preparation time: 60–80 minutes Serves 6–8 Ingredients Recommended settings 80–100 g caramel syrup (ready made) Large dish 500 ml milk Oven function: Automatic programmes 4 eggs Programme: Dessert \ Creme caramel \ 2 egg yolks 1 large tin 80 g caster sugar Shelf level: see display Grated zest of ¹/₂...
Page 181 Desserts 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. Cook over a high heat on the hob stirring all the time until caramelised and golden (do not allow to get too...
Page 182: Lemon Meringue Pie
Desserts Lemon Meringue Pie Preparation time: 80 minutes Makes 8–10 slices Dough ingredients stir into the custard. Bring back to 275 g flour simmering point, then take off the heat 150 g butter and leave to cool. 25 g caster sugar Roll the pastry out and use to line the 2 egg yolks fluted flan dish.
Page 183: Dumplings With Plum Compote
Desserts Dumplings with plum compote Preparation time: 105–115 minutes Serves 6 Ingredients Recommended settings 500 g strong white flour Oven function: Moisture plus 1 cube of fresh yeast (42 g) Temperature: 150–170 °C 50 g caster sugar Heating-up phase: rapid 250 ml lukewarm milk Shelf level: 2 [1] (1) 1 tsp ground cinnamon...
Page 184: Chocolate Dessert
Desserts Chocolate dessert Preparation time: 55–60 minutes Serves 6–8 Ingredients Alternative settings 200 g dark chocolate Oven function: Fan plus 200 g butter Temperature: 170–180 °C 200 g caster sugar Pre-heat: yes 3 egg yolks Heating-up phase: rapid 3 egg whites Shelf level: 2 [2] (1) Duration: 15–20 minutes Accessories...
Page 185: Chocolate Sponge Puds
Desserts Chocolate sponge puds Preparation time: 65–90 minutes Serves 7 Ingredients Whip the cream and then fold into the 70 g butter vanilla custard. 70 g caster sugar Pour a little custard onto individual 4 egg yolks serving plates. Use a knife to loosen 70 g dark chocolate around the edges of the ramekins and 70 g ground almonds...
Page 186: Sweet Cherry Soufflé
Desserts Sweet cherry soufflé Preparation time: 40–50 minutes Serves 8 Ingredients Dust with icing sugar before serving. Butter Recommended settings 50 g ground nuts Oven function: Moisture plus 200 g sour cherries Temperature: 170–180 °C 2 egg yolks Heating-up phase: rapid 80 g icing sugar Shelf level: 2 [1] (1) Pulp of 1 vanilla pod...
Page 187 Citywest Business Campus, Dublin 24 Dubai Tel: (01) 461 07 10, Fax: (01) 461 07 97 Tel: +971-4-341 84 44 E-Mail: info@miele.ie, Internet: www.miele.ie Fax: +971-4-341 88 52 Manufacturer: Miele & Cie. KG E-Mail: info@miele.ae Internet: www.miele.ae Carl-Miele-Straße 29, 33332 Gütersloh, Germany...
Page 188 Recipe booklet H 6000 M.-Nr. 09 610 301 / 00 en - GB...

Miele H 6000 Recipe Booklet

Foreword

Introduction

Quantities and Weights

Optional Accessories

Baking

Fish

Meat and Poultry

Savoury Dishes

Desserts

Quick Links

Related Manuals for Miele H 6000

Summary of Contents for Miele H 6000