R he Microbr - V-ZUG...Cooking and baking is simple and fun You can cook everyday dishes, conjure up magical gourmet ... guarantee of success you stay always relaxed whilst ... Follow

Recipes for the

Microbraun SL

V-ZUG AGIndustriestrasse 66, 6301 Zug

[email protected], www.vzug.ch

© V-ZUG AG, 6301 Zug, 2009

J730

.017

Reci

pes

for

the

Mic

robr

aun

SL

Delicious recipes

Delicious recipes

Contents

Theory 6 General Information 7 Notes and abbreviations 8 Operating modes 12 Accessories 13 Operating the appliance 14 Uses and tips

Aperitif Starters 24 Aperitif nibbles 26 Salmon curls 26 Ham palmiers 28 Stuffed rolls with ham 30 Stuffed rolls with quark 30 Stuffed rolls with salami 32 Cabbage salad with bacon and croutons 34 Leek, feta and raisin salad 34 Courgette, almond and ham salad 36 Zander and salmon terrine 38 Vegetable terrine Italia

Fish Poultry Meat 42 Fillet of cod à la provençale 44 Zug-style fillet of perch 46 Fillet of zander with fresh herbs 48 Veal parcels 50 Fillet of pork in puff pastry 52 Osso buco 54 Rabbit shanks with cognac and plums 56 Bernese platter 58 Minced meat and savoy rolls 60 Meat loaf

Accompaniments Gratins 64 Potato gratin with pumpkin seeds 66 Super-quick potatoes 68 Risotto variations 70 Pasta gratin 72 Aubergine gratin 74 Vegetable gratin

Vegetable 78 Vegetable patch 80 Stuffed kohlrabies 82 Zucchini boats 84 Savoury aubergines 86 Ratatouille

Desserts Pastries 90 Plums in red wine 92 Fruit compote 94 Stuffed peaches 96 Dumplings 98 Apple pastries 100 Crispy figs 102 Lemon muffins 104 Blueberry muffins 104 Chocolate and banana muffins 105 Apricot and marzipan muffins 105 Carrot muffins 106 Lemon cake 108 Chocolate and red wine cake 108 Tutti Frutti cake 110 Super-quick cake 112 Lucerne gingerbread 114 Quark torte

Bread Flans 118 Walnut focaccia 120 Italian ring loaf 122 Exotic bread 124 Bacon and onion rolls 126 Wholemeal bread rolls 128 Leek and cheese flan 130 Mushroom flan 130 Asparagus flan 131 Pumpkin flan 131 Chicory flan with Gorgonzola 132 Plaited bread 134 Fruit flan

6 7 Theory

Cooking and baking is simple and funYou can cook everyday dishes, conjure up magical gourmet menus for your guests or bake sweet smelling cakes for festive moments with your nearest and dearest. Perhaps you have a tight schedule; already have advanced cooking skills or have room for development. Thanks to modern technology, your oven guarantees you a successful result in every case - safely, quickly and with little effort. Enabling even inexperienced cooks to create a gourmet restaurant, a village bakery or a pizzeria in their own four walls.

PerfectSenseOver the entire cooking bandwidth the fully automatic PerfectSense offers you support you’ve never known before. At the press of a button the most demanding master chef delicacies and your individual recipes are prepared fully automatically. Meat is ready to serve, as tender as butter at precisely the desired time. Thanks to the unique guarantee of success you stay always relaxed whilst cooking and can enjoy the compliments of your guests.

Important noteThe operating instructions contain important safety inform-ation. Please read this carefully before you use the appliance. The operating instructions also contain detailed information for using the appliance.

General Information Notes and abbreviations

IngredientsThe recipes serve four, unless stated otherwise.

Cooking timeThe cooking times given are based on the stated accesso-ries. The cooking time may vary slightly depending on the type of cookware being used. The cooking times given serve as a guide. The duration can be shortened for firmer or lengthened for more well cooked food, according to individual preference.

g gram

kg kilogram

dl decilitre

l litre

tsp teaspoon

tbsp tablespoon

The following abbreviations are used in the recipes:

Ingredients Flat teaspoon

Flat tablespoon

Heaped teaspoon

Heaped tablespoon

Baking powder 3 g 6 g 7 g 13 g

Butter 3 g 8 g 10 g 18 g

Honey 6 g 13 g 12 g 26 g

Jam 6 g 18 g 14 g 36 g

Flour 3 g 7 g 5 g 15 g

Oil 3 g 12 g – –

Salt 5 g 13 g 8 g 24 g

Mustard 4 g 12 g 11 g 26 g

Water, milk 5 g 15 g – –

Cinnamon 2 g 3 g 4 g 11 g

Sugar 3 g 9 g 6 g 17 g

Quantities

8 9 Theory

Operating modes

Baking trays are not to be used either in the microwave mode or in the combi mode.All operating modes are described below. These can also be used in combination with the microwave. Follow the advice in «Tips on settings», in «Tips and tricks» and in «Combi mode».

Operating mode Temperature range Recommended Level

Top / bottom heat 30 to 280 °C 200 °C 2 (or 1)

Top / bottom heat humid 30 to 280 °C 200 °C 2 (or 1)

Bottom heat 30 to 250 °C 200 °C 2 (or 1)

Hot air 30 to 250 °C 180 °C 2 1 and 3 (or 1 and 2 and 3)

Use Heating method

For cakes, biscuits, bread and roasts. Use a dark enamelled tray or a black tray or tin for crispy results.

The cooking space is heated by the top and bottom heating elements.

1

2

3

4

For gratins, baked dishes, roasts, bread and yeast pastries.

The cooking space is heated by the top and bottom heating elements. The steam produced is largely retained in the cooking space ensuring the food retains its moisture.

1

2

3

4

For baking the bottom of cakes well and for preserving food. Use a dark enamelled tray or a black tray or tin for crispy results.

The cooking space is heated by the bottom element.

1

2

3

4

For cakes, biscuits, bread and roasts on two or three levels. Select a lower temperature (reduced by approxi-mately 20 °C) than for top / bottom heat.

A heating element behind the back wall of the cooking space heats up the air inside the cooking space and which is circulated evenly.

1

2

3

4

n Place tins, moulds, etc. on the wire shelf.n Always push the «sloped» side of the original

baking tray right to the back of the cooking

space.

10 11 Theory

Operating modes

Operating mode Temperature range Recommended Level

Hot air humid 30 to 250 °C 180 °C 2 1 and 3 (or 1 and 2 and 3)

PizzaPlus 30 to 250 °C 200 °C 2 (or 1)

Grill 30 to 280 °C 250 °C 3 or 4

Grill-forced convection 30 to 250 °C 200 °C 2 or 3

Microwave 50 to 700 W 700 W / 2 mins. 2

Use Heating method

For gratins, baked dishes, bread and yeast pastries on two or three levels.

A heating element behind the back wall of the cooking space heats up the air inside the cooking space and which is circulated evenly. The steam produced is largely retained in the cooking space ensuring the food retains its moisture.

1

2

3

4

For pizza, flans and quiches. Use a dark enamelled tray or a black tray or tin for crispy results.

The cooking space is heated by hot air and bottom heat. The base of the food will be baked particularly intensively.

1

2

3

4

Flat food for grilling (steaks, chops, chicken parts, fish, sausages, etc.). For gratinating and making toast. Place the food to be grilled directly on the wire shelf. Line the original baking tray with aluminium foil and then place it underneath the wire shelf.

The cooking space is heated by the grill element.

1

2

3

4

Bulky food for grilling (a chicken or roast in a porcelain or glass dish), gratinated and baked dishes.

The cooking space is heated by the grill element. The hot air fan is switched on.

1

2

3

4

Heating liquids. Reheating precooked dishes, frozen products and semi-prepared and ready meals.

Foods and liquids are heated by microwaves.

12 13 Theory

Accessories

Accessories

Wire shelf

Original glass tray

Original baking tray

Porcelain dish

The porcelain dish is supplied in Gastronorm (GN) sizes ⅓, ½ and ⅔.

Operating the appliance

Selecting a recipeBelow are brief operating instructions for quick reference. Additional and more detailed information is to be found in the operating instructions.

n Press the OK adjusting knob to activate the plain text display.

n Turn the OK adjusting knob until «Recipes» appears in the plain text display and then press to confirm.

n Turn the OK adjusting knob until the desired recipe appears in the plain text display and then press to confirm.

n If the appliance has to be preheated, start the recipe before introducing the food.

n Introduce the food and then press the OK adjusting knob to start or continue the recipe.

n An acoustic signal is emitted when the programme duration is up.

n Take the cooked food out of the cooking space.n Leave the appliance door open in the at-rest position

to enable the cooking space to cool down.

No delayed start is possible for recipes requiring the appliance to be preheated.

Saving energy – Menu preparationSeveral dishes can be baked together simultaneously with hot air. So for instance, to save energy a lasagne can be prepared together with a flan at the same temperature. Where food has different cooking times, place it staggered in the cooking space.

The recipes are numbered (e. g. R33) to enable speedy selection. The numbers of the recipes can be found in the recipe book in the top left-hand corner of the individual recipes. Recipes can be changed and saved under «Own recipes».You can also save recipes you have created yourself under «Own recipes».

14 15 Theory

Uses and tips

BakingPerfect baking results are ensured whether it is pizza, bread, pastry or gratin. Consult the detailed information in «Tips on settings».

Preserving Food can be prepared for preserving by heating in glass containers. The food is preserved by killing any micro- organisms and then hermetically sealing it in jars. See the «Tips on settings» section for details.

Soft roastingSoft roasting is a patented roasting method whereby seared meat is gently cooked at a relatively low temperature. The main advantage is that it is possible to select when the roast is to be ready, irrespective of the weight and thick- ness of the cut of meat. The cooking time can be set between 2.5 and 4.5 hours for soft roasting seared and between 3.5 and 4.5 hours for Soft roasting with grill.The temperature of the cooking space is regulated in relation to the core temperature of the meat, which is continuously monitored by the food probe. The temperature of the cooking space is automatically and optimally regulated so that the meat is ready by the set time. The temperature reading of the food probe plays an important role, which is why the food probe must be positioned carefully.Lean, quality cuts of meat are best for soft roasting seared. The meat should weigh between 500 g and 2000 g, and be no thinner than 4 cm. For Soft roasting with grill, marbled cuts of meat weighing between 1000 g and 2000 g can also be used.Remove any marinade made with herbs, mustard, etc from the meat before searing or Soft roasting with grill as it can easily burn and leave a bitter taste.

Preparations for Soft roasting searedHeat some fat in a pan.Sear the meat on all sides (for no more than 5 minutes).Next place the meat on the original baking tray or in a glass or porcelain dish.Insert the food probe into the meat so that the tip is in the centre of the thickest part. The food probe must as far as possible be completely covered by the meat in order to get a correct reading.Place the original baking tray or the wire shelf at level 2 and cover with the mould.Plug the food probe into the socket.The suggested cooking time is 3.5 hours. This can be adjusted to between 2.5 to 4.5 hours.

Preparations for Soft roasting with grill Marinate the meat and place it on the rotisserie spit according to the operating instructions. With the rotisserie spit frame, place at level 3 and fasten the food probe to the frame and plug into the socket. To catch the meat juices place the original baking tray covered with aluminium foil at level 1. The suggested cooking time is 4 hours. This can be adjusted to between 3.5 to 4.5 hours.

Selecting and starting Soft roastingn Press the OK adjusting knob to activate the plain text

display.n Turn the OK adjusting knob until Soft roasting appears

in the plain text display.n Confirm by pressing the OK adjusting knob.n Turn the OK adjusting knob until the desired cut of meat

appears in the plain text display; confirm by pressing.

Uses and tips

Cut of meat Preparation method

Degree of doneness

Recommended value food probe temperature °C

Fillet of veal seared seared

raremedium

5862

Topside of veal thick end, loin of veal seared 67

Shoulder of veal seared grill

80 80

Veal neck seared grill

81 81

Rolled breast of veal grill 78

Fillet of beef seared seared

raremedium

5357

Sirloin of beef, roast beef seared seared

raremedium

5255

Chuck of beef seared grill

67 70

Topside of beef seared 67

Shoulder of beef seared grill

72 80

Middle loin of pork seared 67

Chump end of loin of pork seared 67

Neck of pork seared grill

85 85

Pork shoulder grill 80

Leg of lamb seared seared grill

raremedium

636765

16 17 Theory

Notes on the microwaveMicrowaves can be put to a variety of uses in the kitchen. They can defrost frozen food quickly, heat liquids such as milk or water in no time at all, and cook or warm up all kinds of food.

Definition of microwavesWaves that occur in the range between thermal radiation and ultra-short radio waves are called microwaves. These waves cause the water molecules within food to vibrate. The friction that this generates releases heat, which cooks the food or warms it up. Very dry foods, therefore, should be moistened with a little water, or water should be added to them during cooking. The food to be cooked should also be covered.

Penetration depth and special notes on the standing timeThe depth to which microwaves can penetrate an item of food is limited, so flat pieces of food are better suited to being defrosted in this manner. Thicker items would need a considerably longer cooking time than thinner ones, which is why a number of dishes must be left to stand for 3 to 10 minutes after defrosting in particular, but also after heating up or cooking. Although the microwave is switched off, during this time the residual heat is distributed through- out the food evenly and continues to cook it. Stirring heated liquids such as milk, tea, etc. with a spoon prevents a delay in boiling and removes the need for any standing time.

Using the different power ranges14 power levels, ranging from 50 to 700 W in intervals of 50 W, can be selected on the appliance. The optimum power range will vary, depending on the water content, width, height and quantity of the food in question. For example, food with a high water content can be prepared at high microwave power, whilst a lower power should be selected for more delicate foods such as sauces or dishes containing a lot of fat and sugar.

Suitable materialsn Microwaves can penetrate glass, ceramics, plastic and

paper.n They are reflected by metals such as iron, stainless steel or

aluminium.n This reflection can even cause sparks to occur if crockery

that has a golden trim is used. Such sparks can cause irreparable damage to the appliance.

n Small pieces of aluminium foil may only be used to shield exposed or sensitive parts of the food (such as a chicken’s wings). Small pieces of foil like this will not damage the appliance.

n Aluminium dishes in which ready meals are supplied are also suitable for use in the microwave.

Cooking fresh vegetablesn Put the prepared vegetables in a dish that is suitable

for use in the microwave, season, add a little liquid (5 to10 tbsp of water) and cover.

n Put the original glass baking tray at level 2. Place the covered dish in the centre.

n Select the appropriate programme.n Start programme.n As soon as «Fold in» appears on the plain text display,

stir the vegetables, close the appliance door and confirm that the programme can continue by pressing the OK adjusting knob.

n Do not take the vegetables out of the cooking space until «End» appears on the plain text display.

Uses and tips Uses and tips

Programme Quantity Step Microwave Duration

R46 Cauliflower 700 g 1 600 to 700 watts 5 to 10 mins.

2 Fold in

3 600 to 700 watts 5 to 10 mins.

4 Rest period 3 mins.

R47 Beans 600 g 1 500 to 600 watts 10 to 15 mins.

2 Fold in

3 500 to 600 watts 10 to 15 mins.


R48 Broccoli 750 g 1 500 to 600 watts 4 to 8 mins.

2 Fold in



R49 Carrots 750 g 1 600 to 700 watts 5 to 10 mins.

2 Fold in



R50 Whole potatoes 500 g 1 600 to 700 watts 8 to 12 mins.

2 Fold in



R51 Chopped potatoes 500 g 1 600 to 700 watts 4 to 8 mins.

2 Fold in



R52 Leek 750 g 1 500 to 600 watts 8 to 12 mins.

2 Fold in



R53 Green asparagus 500 g 1 500 to 600 watts 5 to 10 mins.

2 Fold in



R54 Tomatoes 4 pieces 1 500 to 600 watts 2 to 5 mins.

2 Fold in



18 19 Theory

Cooking frozen vegetablesThese programmes have been specially developed for standard portions of shop-bought, frozen vegetables. If you are freezing the vegetables yourself, keep to the quantities specified below when freezing the individual portions.

n Put the frozen vegetables in a dish that is suitable for use in the microwave. Add 5 to 10 tbsp of water and cover.

n Put the original glass baking tray at level 2. Place the covered dish in the centre.

n Select the appropriate programme.

n Start programme.n As soon as «Fold in» appears on the plain text display,

stir the vegetables, close the appliance door and confirm that the programme can continue by pressing the OK adjusting knob.

n Do not take the vegetables out of the cooking space until «End» appears on the plain text display.

* Individual portions of spinach, break the cubes up during step 2.



R55 Frozen beans 500 g 1 600 to 700 watts 5 to 10 mins.

2 Fold in



R56 Frozen broccoli 650 g 1 600 to 700 watts 5 to 10 mins.

2 Fold in



R57 Frozen peas 500 g 1 600 to 700 watts 5 to 10 mins.

2 Fold in



R58 Frozen mange-tout 500 g 1 600 to 700 watts 3 to 8 mins.

2 Fold in



R59 Frozen mixed vegetables 600 g 1 600 to 700 watts 3 to 8 mins.

2 Fold in



R60 Frozen spinach * 500 g 1 600 to 700 watts 7 to 12 mins.

2 Fold in



Microwave combi mode Microwave in combination with conventional modes is the quick way to cook, bake and roast. The result is con- siderable time-saving, enabling you to prepare a splendid potato gratin in just 20 minutes.

Notes on combi modeAll types of heating can be used in conjunction with the microwave, allowing you to reap the benefits of quick cooking times offered by the microwave, combined with a crispy, browned surface thanks to another type of heating.Combi mode is best suited to moist dishes, such as gratins. The usual cooking space temperature should be increased by around 20 to 30 °C and a maximum microwave power of 600 W should be used. For a potato gratin, for example, combi mode (top / bottom heat 220 °C with microwave 600 W) will reduce the cooking time by around one third as compared to conventional preparation at top / bottom heat 200 °C . For less moist dishes, the cooking space temperature used for conventional preparation should again be increased by around 10 to 20 °C , but this time a microwave power of just 100 to 200 W should be set. This results in a cooking time that is around 10 % shorter than the standard cooking time.Tried and tested recipes can be used, but please take the following information into account:

n In general, the cooking space temperature should be set around 20 to 30 °C higher than normal.

n Use in conjunction with the microwave set at 100 to 200 W.

n Bear in mind that the cooking time will be shorter than usual.

Notes on use for combi moden Only use suitable glass or ceramic crockery in combi

mode.n Only use the original glass baking tray or the wire shelf

as the support.n It may be necessary to cover the food.n Choose an appropriate level; see the tips on settings.n Preheat the cooking space and use a slightly higher

temperature setting than you would for conventional preparation.

n Once the food has been cooked, leave it to stand for between 3 and 10 minutes.

Warming upWith microwaves you can warm up prepared menus / con- venience products on a heat-resistant plate in 2 to 4 minutes.

Defrosting All deep frozen food can be gently defrosted with microwave 150 watts. Deep frozen vegetables can be prepared with microwave 500 to 700 watts, just like fresh vegetables.

Notes on defrostingIn general, you should not use the microwave at full power, as this will cause the food to defrost at different rates on the outside and the inside. You should, therefore, only set the microwave power to between 100 and 200 W. At this power level, the microwave works in intervals and the heat is able to penetrate the food on all sides, without cooking the outer parts.

General rulesn For ready meals, you should also take note of the manu-

facturer’s instructions.n Put the original glass baking tray at level 1 and put the

food on to it, in a suitable dish.n If you are defrosting meat or poultry, put it on an upturned

plate so that it will not end up sitting in its own juices.n Food should be covered for defrosting.

20 21 Theory


n Pastries will remain crispy if type of heating top / bottom heat 80 °C is selected for defrosting. Do not cover pastries.

n Stir or turn the food at least once so that it will defrost evenly.

n Once defrosted, leave the food to rest at room temperature for 10 to 20 minutes (standing time); larger pieces of food will require a longer rest period.

Defrosting bread and pastriesn Put the frozen (but ready-baked) pastries on the original

glass baking tray; do not cover.n Put the original glass baking tray at level 2. Select the

appropriate programme.n Start programme.n Do not take the pastries out of the cooking space until

«End» appears on the plain text display.

Programme Quantity Step Operating mode Temperature Mikrowave Dauer

R61 Defrost bread 500 g 1 Top / bottom heat 80 °C 100 to 200 watts 7 to 12 mins.

2 Top / bottom heat 80 °C 2 mins.


R62 Defrost cake 400 g 1 Top / bottom heat 80 °C 100 to 200 watts 4 to 6 mins.



R63 Defrost croissants 8 pieces 1 Top / bottom heat 80 °C 100 to 200 watts 5 to 10 mins.



R64 Defrost ring cake 1000 g 1 Top / bottom heat 80 °C 100 to 200 watts 7 to 12 mins.



Defrosting meat and fishn Unpack the frozen food, put it in a container that

is suitable for use in the microwave and cover. If you are defrosting minced meat, put it on an upturned dessert plate so that the meat will not end up sitting in its own juices.

n Put the original glass baking tray at level 2, then place the covered container in the centre of the tray.


R65 Defrost fillet of fish 600 g 1 100 to 200 watts 7 to 12 mins.

2 Turn



R66 Defrost loose minced meat 500 g 1 100 to 200 watts 4 to 8 mins.

2 Turn



R67 Defrost escalope 450 g 1 100 to 200 watts 4 to 8 mins.

2 Turn



R68 Defrost whole chicken 1100 g 1 100 to 200 watts 20 to 25 mins.

2 Turn

3 100 to 200 watts 20 to 25 mins.


R69 Defrost joint of meat 1000 g 1 100 to 200 watts 20 to 25 mins.

2 Turn

3 100 to 200 watts 20 to 25 mins.


R70 Defrost geschnetzeltes-meat dish 500 g 1 100 to 200 watts 5 to 10 mins.

2 Turn



n Select the appropriate programme.n Start programme.n As soon as «Turn» appears on the plain text display, turn

the frozen food, close the appliance door and confirm that the programme can continue by pressing the adjusting knob.

n Do not take the meat or fish out of the cooking space until «End» appears on the plain text display.

Aperitif Starters

24 25 Aperitif Starters

Original glass baking tray

2 rolls of puff pastry

2 tbsp olive oilOregano, leaves pulled offThyme, leaves pulled off30 g grated Parmesan

Cover the original glass baking tray with baking parchment 1 and lay the puff pastry on to it. Brush with a little water, then lay the second sheet of pastry on top and press down lightly. Brush with olive oil. Spread the herbs and Parmesan onto the pastry and spread them out evenly. Use a pastry cutter to cut the puff pastry into strips or triangles.Start the recipe. Appliance preheats. Put the original 2 glass baking tray into the preheated cooking space at level 2. Press OK to continue. Combi mode, hot air 210 °C, microwave 150–250 watts, 5–10 minutes, followed by hot air 210 °C, 5–10 minutes.

Aperitif nibbles

Preparation: 15 minutes | Cooking: 15 minutes

R1 Variations of «Aperitif nibbles»

26 27 Aperitif StartersPreparation: 15 minutes | Cooking: 15 minutes

R1


1 roll of puff pastry

200 g smoked salmon, sliced1 bunch of dill, tips of leaves pulled off

Spread the salmon out on the puff pastry, 1 leaving a 2 cm gap along one of the longer edges, then sprinkle the dill over the top. Brush the uncovered edge of the pastry with a little water, then roll the pastry up from the other side and press the end down. Cut the roll into slices 2 cm thick and put the curls on to the original glass baking tray after covering it with baking parchment.Start the recipe. Appliance preheats. Put 2 the original glass baking tray into the preheated cooking space at level 2. Press OK to continue. Combi mode, hot air 210 °C, microwave 150–250 watts, 5–10 minutes, followed by hot air 210 °C, 5–10 minutes.

TipReplace the salmon with air-dried ham, boiled ham or bacon.



2 tbsp ricotta1 tbsp pesto1 tbsp grated cheese6 slices of ham

Mix the ricotta, pesto and grated cheese 1 together.Put the ham on to the pastry and spread 2 the ricotta mixture over the top. Roll the pastry up loosely from both long ends and cut into slices 1 cm thick. Cover the original glass baking tray with baking parchment and put the palmiers on it.Start the recipe. Appliance preheats. Put 3 the original glass baking tray into the preheated cooking space at level 2. Press OK to continue. Combi mode, hot air 210 °C, microwave 150–250 watts, 5–10 minutes, followed by hot air 210 °C, 5–10 minutes.

Salmon curls Ham palmiers

Variations of «Aperitif nibbles»



12–16 small ready to bake rolls

Filling½ egg120 g ham, finely diced2 tbsp grated cheese½ bunch of chives,

finely choppedPaprika powderSaltPepper

Mix all the filling ingredients together.1 Cut the ready to bake rolls open horizontally.2 Spread the stuffing on one half of the roll, then put 3 the other half on top.Cover the original glass baking tray with baking 4 parchment and put the rolls on it.Put the original glass baking tray into the cold cooking 5 space at level 2. Start the recipe. Combi mode, hot air 230 °C, microwave 250–350 watts, 5–10 minutes.

TipUse croissants instead of rolls and add 3–5 minutes o the cooking time.

Stuffed rolls with ham


R2 Variations of «Stuffed rolls»


R2



Filling75 g low-fat quark50 g grated cheese50 g mozzarella, roughly grated½ red pepper, stalk and seeds removed,

finely diced (brunoise)Basil leaves, shreddedOregano leaves, choppedSaltPepper

Mix all the filling ingredients together.1 Cut the ready to bake rolls open horizontally.2 Spread the stuffing on one half of the roll, 3 then put the other half on top.Cover the original glass baking tray with baking 4 parchment and put the rolls on it.Put the original glass baking tray into the 5 cold cooking space at level 2. Start the recipe. Combi mode, hot air 230 °C, microwave 250–350 watts, 5–10 minutes.

TipUse croissants instead of rolls and add 3–5 minutes to the cooking time.



Filling½ egg2 tbsp grated cheese½ bunch of chives, finely choppedPaprika powderBasil leaves, shredded100 g salami, finely chopped2 tbsp ricottaSaltPepper

Mix all the filling ingredients together.1 Cut the ready to bake rolls open horizontally.2 Spread the stuffing on one half of the roll, 3 then put the other half on top.Cover the original glass baking tray with baking 4 parchment and put the rolls on it.Put the original glass baking tray into the 5 cold cooking space at level 2. Start the recipe. Combi mode, hot air 230 °C, microwave 250–350 watts, 5–10 minutes.

TipUse croissants instead of rolls and add 3–5 minutes to the cooking time.

Stuffed rolls with quark

Stuffed rolls with salami

Variations of «Stuffed rolls»



800 g white cabbage, finely chopped

100 g bacon, in strips2 tbsp olive oil4 slices of white bread,

diced into cubes3 tbsp olive oil3 tbsp white Balsamic vinegarSaltPepper

Cover the original glass baking tray with baking parchment, 1 place the cabbage on it and season with a little salt and pepper. Add the bacon strips and drizzle with olive oil.Soak the cubes of white bread in a mixture of olive oil, salt 2 and pepper and put them on top of the cabbage too.Put the original glass baking tray into the cold cooking space 3 at level 2. Start the recipe. Combi mode, grill 230 °C, microwave 500–600 watts, 12–17 minutes.Allow the salad to cool for around 10 minutes. Season 4 with Balsamic vinegar, salt and pepper to taste, stir everything together and serve lukewarm.

TipReplace the croutons with diced peppers.

Cabbage salad with bacon and croutons


R3 Variations of «Lukewarm salad»


R3


800 g leeks, finely chopped3 tbsp raisins200 g feta, diced2 tbsp olive oil2 tbsp white Balsamic vinegarSaltPepper

Cover the original glass baking tray with 1 baking parchment, place the leeks and raisins on it and season with salt and pepper. Sprinkle with feta and olive oil.Put the original glass baking tray into the 2 cold cooking space at level 2. Start the recipe. Combi mode, grill 230 °C, microwave 500–600 watts, 12–17 minutes.Allow the salad to cool for around 10 minutes. 3 Season with Balsamic vinegar, salt and pepper to taste, stir everything together and serve lukewarm.


800 g courgettes, cut in half lengthways, then into slices around 4 mm thick

1 small packet of saffron powderSaltPepper100 g ham, cut into strips3 tbsp almond sliversSeveral saffron threads3 tbsp white wine vinegar2 tbsp sunflower oil

Cover the original glass baking tray with 1 baking parchment, place the courgettes on it and season with salt, pepper and saffron powder. Put the ham, almonds and saffron threads on top.Put the original glass baking tray into the 2 cold cooking space at level 2. Start the recipe. Combi mode, grill 230 °C, microwave 500–600 watts, 12–17 minutes.Allow the salad to cool for around 10 minutes. 3 Season with vinegar, oil, salt and pepper to taste, stir everything together and serve luke-warm.

Leek, feta and raisin salad

Courgette, almond and ham salad

Variations of «Lukewarm salad»


R4

Put the diced zander into the freezer for 30 minutes.1 Line the small glass dishes with cling film, leaving enough 2 spare to cover the moulds, once filled. Lay the basil leaves in the bottom of the small glass dishes.Puree the full cream with the frozen diced zander in a 3 blender or using a hand-held mixer, add the herbs and season with salt and pepper.Put half of the zander mixture into the dishes. Lay the 4 salmon in the centre. Spread the rest of the zander mixture on top. Cover the small glass dishes with cling film.Place the small glass dishes on to the original glass baking 5 tray and put at level 2 of the cold cooking space. Start the recipe. Microwave 600–700 watts, 2–3 minutes, followed by microwave 200–300 watts, 10–15 minutes.Remove the cling film from the top of the terrine. Allow 6 the terrine to stand for at least 20 minutes before turning it out.

TipsReplace the small glass dishes with a glass or silicone terrine mould suitable for use in the microwave; adjust the cooking time accordingly.The terrine can be eaten hot or cold.

Zander and salmon terrine

4 small glass dishes, Ø 5–7 cmOriginal glass baking tray

300 g fresh fillet of zander, diced

16 basil leaves1 bunch of chives or dill,

finely chopped1½ dl full creamSaltPepper100 g salmon fillet,

cut into 4 pieces



R5

Put the vegetables and 4 tbsp water into the original 1 glass baking tray, cover with cling film or a cover that is suitable for use in the microwave.Put the original glass baking tray into the cold cooking space 2 at level 2. Start the recipe. Microwave 600–700 watts, 10–12 minutes.Puree each vegetable separately, mixing 1 tbsp full cream, 3 1 egg, salt, pepper and nutmeg with each.Season the carrot mixture with freshly grated ginger. Press the 4 pea mixture through a sieve to remove the skins.Line the small glass dishes with cling film, leaving enough 5 spare to cover the moulds, once filled. Put the carrot, cauliflower and pea mixtures into the moulds, in that order. Cover the dishes with cling film.Place the small glass dishes on to the original glass baking 6 tray and put at level 2 of the cooking space. Press OK to continue. Microwave 600–700 watts, 2–3 minutes, followed by microwave 200–300 watts, 8–12 minutes.Remove the cling film from the top of the terrine. Allow the terrine 7 to stand for at least 20 minutes and then turn it out.

TipsReplace the small glass dishes with a glass or silicone terrine mould suitable for use in the microwave; adjust the cooking time accordingly.Eat the terrine hot or cold.

Vegetable terrine Italia

4 small glass dishes, Ø 5–7 cmOriginal glass baking tray

250 g frozen green peas200 g cauliflower,

small florets100 g carrots, peeled, diced3 tbsp full cream3 eggs, each at least 63 gSaltPepperNutmegGinger, freshly grated


FishPoultryMeat

42 43 Fish Poultry Meat

R6

Season the cod fillets with salt and pepper and drizzle with 1 lemon juice.Sweat the onion, garlic, butter and parsley. Add the bread-2 crumbs and the white wine, then season with herbes de Provence, salt and pepper.Put the fillets of fish into the greased porcelain dish and spread 3 the breadcrumb coating over them.Put the porcelain dish on to the original glass baking tray at 4 level 2 of the cold cooking space. Start the recipe. Grill 260 °C, 3 minutes, followed by combi mode, grill 260 °C, microwave 400–500 watts, 3–4 minutes, followed by combi mode, grill 260 °C, microwave 100–150 watts, 5–10 minutes.

Fillet of cod à la provençale

Porcelain dish, ½ GNOriginal glass baking tray

600 g cod filletsSaltPepperA little lemon juice1 small onion,

finely chopped2 cloves of garlic, crushed50 g butter, softened1 bunch of parsley,

leaves pulled off from stalks and chopped

40–50 g breadcrumbs1½ dl white wineHerbes de ProvenceSaltPepper



R7

Season the perch fillets with salt and pepper. Put the fillets 1 of fish into the greased porcelain dish.For the sauce, stir the flour together with a little white wine until 2 smooth, stir in the remaining wine and the thickened cream, add the herbs, season with salt and pepper, then spread over the fish. Cover the porcelain dish with microwave-proof cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray 3 at level 2 of the cold cooking space. Start the recipe. Combi mode, hot air 100 °C, microwave 250–350 watts, 14–18 minutes.Garnish the perch fillets with the dill and slices of lemon.4

Zug-style fillet of perch


600 g perch filletsSaltPepper

Sauce½ tbsp flour½ dl white wine180 g thickened cream

for making sauces1 tbsp fresh dill1 tbsp tarragon, choppedSaltPepper

GarnishDillSlices of lemon



R8

Season the fillets of zander with salt, pepper and paprika.1 Mix all the herbs together with the lemon juice and zest.2 Spread the zander fillets with three quarters of the herb mixture 3 and fold over. Lay the fillets in the greased porcelain dish, broad side up, and sprinkle the remaining herbs over the top. Pour the melted butter and white wine over the fish.Start the recipe. Appliance preheats. Put the porcelain 4 dish on to the original glass baking tray at level 3 of the preheated cooking space. Press OK to continue. Combi mode, grill 250 °C, microwave 300–400 watts, 7–10 minutes.

Fillet of zander with fresh herbs


4 fillets of zander, 160 g eachSaltPepperPaprika powder½ bunch of parsley,


½ bunch of chervil, finely chopped

½ bunch of basil, finely chopped

1 unwaxed lemon, zest and juice30 g butter, melted1½ dl white wine



R9

Season the meat with the salt, pepper, Italian herb mixture 1 and coriander. Lay several rosemary leaves and a thyme sprig on each piece of meat, then wrap it in bacon.Put the meat parcels in the greased porcelain dish, drizzle with 2 olive oil and sprinkle with paprika. Spread the shallots, garlic, tomatoes and olives around the meat and drizzle with wine.Put the porcelain dish on to the wire shelf at level 2 of the cold 3 cooking space. Start the recipe. Hot air humid 210–220 °C, 12–17 minutes, followed by grill-forced convection 220 °C, 10–15 minutes.

Veal parcels

Porcelain dish, ½ GNWire shelf

600 g veal rib roast, cut into 5 cm × 5 cm pieces, 3 cm thick

SaltPepperItalian herb mixtureGround corianderSeveral rosemary sprigsSeveral thyme sprigs16 slices of bacon or

bacon with herbs1 tbsp olive oilPaprika powder3 shallots, cut into rings1 clove of garlic,

finely diced250 g small, firm tomatoes,

stalks removed, quartered100 g pitted black olives6 tbsp white wine



R10

Sear the pork fillet in a frying pan with the oil, season it with 1 salt and pepper, then remove the fillet and leave it to cool.Pull the parsley and thyme leaves off the stalks, strip the rosemary 2 leaves and chop all the herbs up. Slice the dried tomatoes into strips.Lay the slices of bacon out on the work surface, overlapping 3 the slices, to get a rectangular shape in which you can wrap the fillet. Spread the herbs and tomatoes over the bacon and press down. Place the fillet on top and wrap it in the bacon. Place the fillet on the puff pastry, fold the shorter edges over the fillet (around 3 cm), then roll it up lengthways. Brush the edge of the pastry with water and press it down to seal.Cover the original glass baking tray with baking parch- 4 ment and lay the fillet on to it, with the pastry seam facing down. Decorate with any remaining pastry as you wish. Mix the egg yolk and milk together, then brush on to the pastry.Put the original glass baking tray at level 2 of the cold 5 cooking space. Start the recipe. Combi mode, top / bottom heat 220 °C, microwave 100–200 watts, 10–15 minutes, followed by top / bottom heat 200 °C, 5–10 minutes.

Fillet of pork in puff pastry



1 pork fillet, approx. 450 g150 g bacon, sliced2 tbsp oilSaltPepper

Filling1 bunch of flat-leaf parsley2 thyme sprigs2 rosemary sprigs100 g dried tomatoes in oil

For the egg glaze1 egg yolk1 tbsp milk



R11

Use scissors to make 3 cuts around the edge of each veal 1 shank (this prevents the shanks from rolling up). Season with salt and pepper. Put the shanks into the pan with the peanut oil and sear well on both sides. Put the shanks into the greased porcelain dish. Pour away the oil.Sweat the onions in the pan, add the plum tomatoes and simmer 2 until they are almost caramelised, then pour in the red wine and leave to reduce. Add the vegetable bouillon, chilli, bay leaf, clove and crushed pepper, bring to the boil and season with salt and pepper.Sprinkle the herbs over the veal shanks and pour the sauce on 3 top.Put the porcelain dish on to the original glass baking tray at level 4 2 of the cold cooking space. Start the recipe. Combi mode, top / bottom heat humid 150 °C, microwave 300–400 watts, 25–35 minutes, followed by top / bottom heat 150 °C, 7–10 minutes.Take the porcelain dish out of the cooking space. Remove 5 the veal shanks and keep them warm.Remove the bay leaf and clove from the sauce, then puree 6 the sauce in a blender or using a hand-held mixer. Pour the sauce into the pan, heat and add butter, flour and cream to give the sauce a thick, creamy texture.Arrange the veal shanks on plates and pour the sauce over 7 them.

Osso buco


4 veal shanks, around 350 g each

SaltPepper2–3 tbsp peanut oil250 g onions, finely chopped150 g tinned plum tomatoes,

strained1½ dl red wine1½ dl vegetable bouillon1 red chilli1 bay leaf1 clove5 black pepper corns, crushed3 sage leaves, shredded1 rosemary sprig,

leaves stripped offSeveral thyme leavesA little butter, flour and

full cream to thicken the sauce



R12

Soak the dried prunes in cognac for around 20 minutes. Put 1 the rest of the cognac to one side.Let the softened prunes drain, then wrap two prunes in each slice 2 of bacon.Roll the prune parcels up inside the rabbit shanks, tying the 3 shanks up with kitchen string. Season the rabbit shanks and put them in the greased porcelain dish. Put a knob of butter on each rabbit shank.Put the porcelain dish on to the original glass baking tray at 4 level 3 of the cold cooking space. Start the recipe. Grill 280 °C, 8 minutes.Add the onions, garlic and herbs to the vegetable bouillon 5 and mix in the remaining cognac. Pour the vegetable bouillon over the rabbit shanks.Put the porcelain dish on to the original glass baking tray at 6 level 2 of the warm cooking space. Press OK to continue. Combi mode, hot air 200 °C, microwave 100–200 watts, 20–25 minutes.To serve, remove the kitchen string, slice the meat parcels up 7 and arrange them on plates.

TipServe with pasta or mashed potato.

Rabbit shanks with cognac and plums

Kitchen stringPorcelain dish, ½ GNOriginal glass baking tray

16 pitted dried prunes¾ dl Cognac8 slices of bacon4 rabbit shanks, bonedBlack pepperSaltGround corianderPaprika powder20 g butter1 onion, finely diced1 clove of garlic, finely dicedSeveral thyme sprigsBasil, finely chopped2 dl vegetable bouillon



R13

Put the bacon, smoked pork loin and saucisson vaudoise in 1 the porcelain dish. Spread the sauerkraut over the meat and lay the potatoes on top. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray at 2 level 2 of the cold cooking space. Start the recipe. Microwave 500–600 watts, 25–30 minutes, followed by microwave 400–500 watts, 10–15 minutes.

TipYou could soak some dried beans and cook them on top of the sauerkraut.

Bernese platter

Porcelain dish, ⅔ GNOriginal glass baking tray

150 g smoked bacon250 g smoked pork loin200 g saucisson vaudoise, pierced½–1 kg cooked sauerkraut½–1 kg waxy potatoes,

peeled, chopped



R14

Blanch the cabbage leaves in plenty of boiling water for 1 2–3 minutes, drain and immerse in cold water. Cut out the tough central ribs.Combine the ingredients for the minced meat mixture to form 2 a compact mass.Use a fork to crush the feta, then mix in the single cream, olives 3 and basil.Put some of the minced meat mixture onto each cabbage 4 leaf and press it down flat, put the feta mixture on top, then roll up the cabbage leaves and place them in the porcelain dish. Pour the vegetable bouillon into the dish. Put a knob of butter on each roll.Put the porcelain dish on to the original glass baking tray 5 at level 2 of the cold cooking space. Start the recipe. Combi mode, hot air humid 200 °C, microwave 200–300 watts, 7–12 minutes, followed by combi mode, grill-forced convection 200 °C, microwave 400–500 watts, 10–20 minutes.

Minced meat and savoy rolls


1 Savoy cabbage2 dl vegetable bouillon20 g butter

Minced meat mixture400 g minced meat, half veal / half

beef2 small onions, finely diced1 clove of garlic, finely diced8 tbsp seasoned breadcrumbs2 eggs1 bunch of parsley,


1 bunch of chives, finely chopped

SaltPepper

Feta mixture200 g feta2 tbsp single cream10–12 pitted black olives, sliced1 bunch of basil,

finely chopped



R15

Mix the ingredients for the meat loaf together well, then 1 season well. Shape the mixture into a long loaf, put it into the greased porcelain dish and smooth it off using a little water.Mix the breadcrumbs and the oil together, spread evenly 2 over the meat loaf and press down.Put the porcelain dish on to the original glass baking 3 tray at level 2 of the cold cooking space. Start the recipe. Combi mode, top / bottom heat humid 180 °C, microwave 150–250 watts, 25–35 minutes, followed by top / bottom heat 200 °C, 7–10 minutes.

Meat loaf

Porcelain dish, ⅓ GNOriginal glass baking tray

Meat loaf600 g minced beef100 g minced veal1 carrot, grated4 tbsp durum wheat semolina1 tbsp breadcrumbs1 egg, beaten1 onion, finely diced1 clove of garlic, crushed1 bunch of chives,

finely chopped1 bunch of parsley,


1 tbsp capers2 tsp saltPepperThymeMarjoramRosemary

Breadcrumb coating6 tbsp breadcrumbs2–3 tbsp oil


AccompanimentsGratins

64 65 Accompaniments Gratins

R16

Remove the fibrous parts of the leek and cut it into slices 1 1 cm thick. Peel and thinly slice the potatoes.For the sauce, mix the egg, sour single cream and milk together, 2 stir in the cheese and season.Put the potatoes, leek and sauce into the greased porcelain 3 dish and mix them together. Sprinkle the pumpkin seeds over the top.Put the porcelain dish on to the original glass baking tray at 4 level 2 of the cold cooking space. Start the recipe. Combi mode, top / bottom heat 200 °C, microwave 400–500 watts, 25–30 minutes, allow to stand for 5 minutes.

TipReplace half of the potatoes with pumpkin.

Potato gratin with pumpkin seeds


1 kg waxy potatoes1 leek

Sauce1 egg180 g sour single cream1–1½ dl milk100 g grated cheeseSaltPepperNutmeg2 tbsp pumpkin seeds



R17

Mix the onions and potatoes together with the oil, then season. 1 Add the Parmesan and stir well.Cover the original glass baking tray with baking parchment 2 and spread the potatoes on it.Put the original glass baking tray into the cold cooking space 3 at level 2. Start the recipe. Grill 260 °C, 3 minutes, followed by combi mode, grill 260 °C, microwave 600–700 watts, 10–13 minutes. This may need to be adjusted depending on the type and size of the potatoes used.Garnish with basil prior to serving.4

Super-quick potatoes


1 medium onion, cut into thin rings

1 kg waxy potatoes, peeled, in 4 mm thick slices

2–3 tbsp oilSaltPepper5 tbsp grated ParmesanBasil, finely chopped



R18

Put the risotto rice, white wine, bouillon, lemongrass and 1 lemon thyme sprigs in the porcelain dish and mix together. 2 Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray 3 at level 2 of the cold cooking space. Start the recipe. Micro-wave 600–700 watts, 5–10 minutes, followed by microwave 200–300 watts, 5–10 minutes. Allow to stand inside the cooking space for 10 minutes for the rice to swell.Once the dish is cooked, take out the lemongrass and lemon 4 thyme. Add the chives, lemon juice, mascarpone, butter and Parmesan and stir.

TipsReplace the lemongrass, lemon juice and mascarpone with fromage frais, herbs and diced vegetables. Cook the diced vegetables together with the rice.

Risotto variations


200 g risotto rice, e. g. carnaroli1 dl dry white wine4½ dl bouillon2 sticks of lemongrass,

halved lengthways2–3 lemon thyme sprigs1 bunch of chives,

finely chopped1 lemon, juice1 tbsp mascarpone1 tbsp butter50 g grated Parmesan



R19

Put the pasta, onions, mushrooms, air-dried ham and parsley 1 into the greased porcelain dish and mix together.For the sauce, stir the vegetable bouillon and single cream 2 together and season. Pour the sauce over the pasta. Sprinkle with cheese.Start the recipe. Appliance preheats. Put the porcelain dish 3 on to the original glass baking tray at level 2 of the preheated cooking space. Press OK to continue. Combi mode, hot air humid 200 °C, microwave 150–250 watts, 25–30 minutes.

Pasta gratin


300–350 g uncooked pasta (shells or elbow macaroni)

2 onions, cut into rings250 g mushrooms, sliced100 g air-dried ham,

in strips1 bunch of flat-leaf parsley,


Sauce4½ dl vegetable bouillon2½ dl single creamSaltPepperNutmeg

150 g grated cheese



R20

Crush the plum tomatoes in a bowl with a fork. Mix the 1 tomatoes with the garlic, herbs and olive oil, then season with salt and pepper.Cut the stalk and remove leaves from the top of the aubergines, 2 then cut the vegetables into 1 cm thick slices.Spread a little tomato sauce over the bottom of the greased 3 porcelain dish. Lay half of the aubergine slices in the dish, then cover with the remaining tomato sauce. Lay the rest of the aubergine slices on top. Sprinkle with cheese.Put the porcelain dish on to the original glass baking tray 4 at level 2 of the cold cooking space. Start the recipe. Combi mode, hot air humid 190 °C, microwave 500–600 watts, 10–15 minutes, followed by grill-forced convection 210 °C, 7–10 minutes.

Aubergine gratin


2 aubergines400 g tinned plum tomatoes,

stalks removed1 clove of garlic, crushedOreganoThyme1 tbsp olive oilSaltPepper100 g grated cheese



R21

Peel the carrots and celeriac and cut them into sticks about 1 4 cm long and 5 mm thick. Remove fibrous parts of the leek, cut it in half lengthways and then into strips. Cut the stalks off the top of the courgettes, then cut the vegetables into sticks 4 cm long and 8 mm thick.For the sauce, beat the eggs, stir in the vegetable bouillon and 2 single cream, then season with salt, pepper and nutmeg.Put the vegetables in the greased porcelain dish, pour over 3 the sauce and sprinkle with the cheese. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray at 4 level 2 of the cold cooking space. Start the recipe. Microwave 600–700 watts, 5–10 minutes. After 5–10 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Remove the cover or cling film. Press OK to continue. Combi mode, grill-forced convection 220 °C, microwave 250–350 watts, 15–20 minutes.

Vegetable gratin


300 g carrots1 small celeriac1 large leek2 courgettes

Sauce2 eggs1 dl vegetable bouillon2 dl single creamPepperSaltNutmeg

100 g grated cheese


Vegetable

78 79 Vegetable

R22

Separate the cauliflower into small florets. Chop off the broc- 1 coli stalk, peel it and cut it into sticks about 1 cm thick. Separate the broccoli head into small florets. Peel the carrots and cut them into sticks about 5 cm long and 1 cm thick.Put the vegetables and the vegetable bouillon into the 2 original glass baking tray, cover with cling film or a cover that is suitable for use in the microwave.Put the original glass baking tray into the cold cooking 3 space at level 2. Start the recipe. Microwave 500–600 watts, 18–22 minutes.Season the vegetables with salt and pepper to taste, then 4 sprinkle on the herbs and a little olive oil.

Vegetable patch


1 small cauliflower1 small head of broccoli or

Romanesco broccoli2 carrots½ dl vegetable bouillonSaltPepper½ bunch of finely chopped

flat-leaf parsley or finely chopped basil leaves

Olive oil


80 81 Vegetable

R23

Mix the bulgur with the vegetable bouillon in the porcelain 1 dish. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray at 2 level 2 of the cold cooking space. Start the recipe. Microwave 600–700 watts, 5 minutes.Peel the kohlrabies, cut off the bottom root section and use 3 a melon ball scoop to hollow out the bulbs from the root end until the outside wall of the kohlrabies is around 8 mm thick. Put the hollowed-out kohlrabi flesh to one side. Peel the carrots and cut them into sticks about 3 cm long and 1 cm thick. Cut the stalks off the mange-tout and remove the stringy threads.Mix the bulgur with three quarters of the Gorgonzola, stuff 4 it into the kohlrabies and press down. Sprinkle the remaining Gorgonzola over the top.Pour the vegetable bouillon into the greased porcelain dish. 5 Put the stuffed kohlrabies into the porcelain dish. Spread the hollowed-out kohlrabi flesh, carrots and mange-tout around the kohlrabies. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray 6 at level 2 of the cooking space. Press OK to continue. Combi mode, hot air 80–100 °C, microwave 600–700 watts, 35–40 minutes.

Stuffed kohlrabies

Porcelain dish, ⅔ GNOriginal glass baking tray

100 g bulgur1½ dl vegetable bouillon4 large kohlrabies3 carrots200 g mange-tout150 g Gorgonzola, finely diced1 dl vegetable bouillon


82 83 Vegetable

R24

Halve the courgettes lengthways and hollow them out.1 Cut the courgette flesh up into small pieces. Peel the carrots and 2 kohlrabi, then chop into small cubes. Finely dice the onion. Sweat the vegetables and onion in the olive oil.Beat the egg, mix in the ricotta, cream, herbs and vegetables, 3 then season with salt and pepper to taste.Pour the vegetable bouillon into the greased porcelain dish. 4 Put the courgette halves into the dish and fill them with the vegetable mixture. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray at level 5 2 of the cold cooking space. Start the recipe. Microwave 600–700 watts, 12–18 minutes. After 12–18 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Remove the cover. Press OK to continue. Combi mode, grill-forced convection 230 °C, microwave 250–350 watts, 10–15 minutes.

Zucchini boats


4 courgettes2 small carrots1 small kohlrabi1 small onion1 tbsp olive oil1 egg250 g ricotta1 tbsp creamParsley, leaves pulled off

from stalks and finely choppedChives, finely choppedSaltPepper1 dl vegetable bouillon


84 85 Vegetable

R25

Chop the dried tomatoes finely, mix with the pesto and garlic, 1 then season with salt and pepper.Cut the stalks and leaves off the top of the aubergines. Cut 2 the vegetables lengthways into slices 3–5 mm thick.Lay the aubergine slices in the greased original glass baking 3 tray, fanning them out. Spread the tomato and pesto mixture over the top and add the basil and the vegetable bouillon. Sprinkle the Parmesan and feta over the top. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the original glass baking tray at level 2 of the cold cook- 4 ing space. Start the recipe. Microwave 500–600 watts, 10–15 minutes. After 10–15 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Remove the cover or cling film. Press OK to continue. Combi mode, hot air 200 °C, microwave 200–300 watts, 5–10 minutes.

TipInstead of aubergines, you could use courgettes, pumpkins or cooked fennel.

Savoury aubergines


400 g dried tomatoes in oil, drained2½ tbsp pesto from a jar3 cloves of garlic, finely dicedSaltPepper800 g aubergines1 bunch of basil, finely chopped1 dl vegetable bouillon80 g grated Parmesan100 g feta, crumbled


86 87 Vegetable

R26

Cut the stalks and leaves off the top of the aubergines and 1 courgettes, then cut the vegetables into small cubes. Cut the peppers in half, remove the stalks, seeds and white mem-branes, then cut into small squares.Put the plum tomatoes in the dish then spread the aubergine, 2 then the courgettes and then the peppers over the top, scatter with the onions and garlic, then season with salt, pepper and thyme. Scatter the chilli, bay leaf, clove, sage leaves and stripped rosemary leaves over the top, then drizzle with the olive oil. To achieve the best result, you must observe this order when layering the ingredients. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray at 3 level 2 of the cold cooking space. Start the recipe. Micro- wave 600–700 watts, 10–15 minutes. After 10–15 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Remove the cover. Press OK to continue. Combi mode, hot air 220 °C, microwave 400–500 watts, 10–15 minutes.Take the porcelain dish out of the cooking space. Take out 4 the bay leaf and the clove. Allow to rest for 5 minutes. Stir well and serve.

Ratatouille


250 g aubergines250 g courgettes250 g red peppers400 g tinned plum tomatoes,

destalked and crushed100 g onions, finely diced2 cloves of garlic, slicedSaltPepperThyme½ red chilli,

de-seeded, cut into strips1 bay leaf1 clove3 sage leaves1 rosemary sprig1½ dl olive oil


Desserts Pastries

90 91 Desserts Pastries

R27

Cut the plums in half and remove the stones.1 Mix the red wine and sugar together in the porcelain dish, 2 then add the scraped-out vanilla seeds and the vanilla pod. Put the plums in the porcelain dish. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray 3 at level 2 of the cold cooking space. Start the recipe. Micro-wave 500–600 watts, 5–10 minutes.

TipsServing suggestion: garnish the cooled plums with whipped cream and toasted flaked almonds. The plums also go well with dumplings.If frozen plums are used, 5–10 minutes must be added to the cooking time.

Plums in red wine


750 g plums2 dl robust red wine50 g sugar1 vanilla pod, cut open



R28

Peel the apples and pears, cut them into eight pieces and 1 de-seed them. Cut the plums into halves and remove the stones, cut the halves in quarters. Put the prepared fruits into the porcelain dish, then drizzle with Cointreau. Cover the porcelain dish with cling film or a cover that is suitable for use in the microwave.Put the porcelain dish on to the original glass baking tray 2 at level 2 of the cold cooking space. Start the recipe. Micro-wave 500–600 watts, 5–10 minutes.Scoop out the pomegranate seeds and sprinkle them over 3 the top.

TipsSweeten the compote with sugar to taste.Replace the pomegranate seeds with redcurrants.

Fruit compote


2 apples2 pears3 plums3 tbsp Cointreau½ pomegranate



R29

Peel the peaches, either by immersing them briefly in boiling 1 water and then in cold water or by using a potato peeler. Cut the peaches in half and remove the stone.Put the peach halves in the porcelain dish, with the cut edges 2 facing up.Beat the egg white with the salt until it is very stiff, add the 3 sugar and stir in the grated almonds. Spread the almond mixture onto the peach halves and sprinkle with the flaked almonds.Put the porcelain dish on to the original glass baking tray at level 4 2 of the cold cooking space. Start the recipe. Combi mode, hot air 230 °C, microwave 150–200 watts, 10–15 minutes.

Stuffed peaches


2 ripe peaches1 egg white1 pinch of salt50 g sugar50 g grated almonds2 tbsp flaked almonds



R30

Mix the flour, sugar and yeast together in a bowl, add 1 the lukewarm milk, butter and salt, then knead to a smooth dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume (1–1½ hours).Divide the dough into 8 equal portions, shape them into 2 balls and put them in the greased porcelain dish. Leave to rise for another 5–10 minutes.For the glaze, heat the milk, sugar and butter together, then 3 pour half of the liquid around the dough balls.Start the recipe. Appliance preheats. Put the porcelain dish 4 on to the original glass baking tray at level 2 of the preheated cooking space. Press OK to continue. Combi mode, hot air humid 200 °C, microwave 50–150 watts, 10–15 minutes. After 10–15 minutes, a single acoustic signal is emitted and the cooking process is interrupted. Pour the remaining glaze around the dumplings. Press OK to continue. Hot air humid 180 °C, 10–15 minutes.

Dumplings


Dough500 g white flour30 g sugar1 yeast cube, crumbled2½ dl lukewarm milk50 g melted butter1 tsp salt

Glaze2 dl milk3 tbsp sugar30 g butter

Preparation: 2 hours | Cooking: 24 minutes


R31

Cut the sheet of puff pastry into 8 equal rectangles. Brush 1 4 of the rectangles with a little water and place another rectangle on top of each one. Cover the original glass baking tray with baking parchment and place the pastry rectangles on it.Peel, quarter and de-seed the apples, then cut the quarters 2 into slices. Arrange the slices of apple on the top of the puff pastry in an overlapping fashion leaving a 1 cm border from the edge.Brush the puff pastry with the egg yolk.3 Start the recipe. Appliance preheats. Put the original glass 4 baking tray at level 2 of the preheated cooking space. Press OK to continue. Combi mode, hot air humid 200 °C, microwave 150–250 watts, 7–12 minutes, followed by hot air 200 °C, 3–5 minutes.

TipsThe advantage to using ripe apples is that they become soft after only a short baking time. You can also use other fruit.After baking, dust the apple pastries with cinnamon or icing sugar or brush with apricot jam.

Apple pastries


1 roll of puff pastry2 ripe apples1 egg yolk



2 3 3


4 sheets of filo or strudel pastry2 tbsp melted butter4 fresh figs50 g sugar½ dl water1 tsp lemon juice2 tbsp liqueur (such as Cointreau

or Amaretto)

Use a toothpick to prick the figs all over.1 Bring the sugar, water, lemon juice and liqueur to the boil, 2 put the figs into the syrup and simmer on a low heat for around 15 minutes. Remove the figs from the syrup and leave them to cool.Fold the sheets of pastry over once and brush with melted 3 butter. Wrap the figs up in the pastry like sweets, cover the tray with baking parchment and place the pastry parcels on it. Brush the fig «sweets» with the remaining butter.Start the recipe. Appliance preheats. Put the original baking 4 tray into the preheated cooking space at level 2. Press OK to continue. Top / bottom heat 190–200 °C, 8–12 minutes.

TipReplace the lemon juice with orange juice and the Amaretto with crème de cassis.

Crispy figs


R32


Original baking tray12 Muffin cases, Ø approx. 6 cm

100 g soft butter175 g sugar1 packet of vanilla sugar2 eggs1 unwaxed lemon, a little zest250 g white flour2 tsp baking powder1 pinch of salt180 g yoghurt

Beat the butter, sugar and vanilla sugar until pale and fluffy, 1 then add the eggs and lemon zest and continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder and salt together and incorporate into the butter mixture. Stir in the yoghurt.Put the mixture into the muffin cases, filling them only around 2 half full, as the mixture will rise.Start the recipe. Appliance preheats. Put the original baking 3 tray with the muffins on it into the preheated cooking space at level 2. Press OK to continue. Hot air 160–170 °C, 35–40 minutes.

TipWith paper muffin cases, use three cases, one inside the other, for each muffin for greater atability.

Lemon muffins


R33 Variations of «Muffins»


R33


100 g soft butter175 g sugar1 packet of vanilla sugar2 eggs250 g white flour2 tsp baking powder1 pinch of salt1½ dl milk200 g frozen blueberries or bilberries

Beat the butter, sugar and vanilla sugar until 1 pale and fluffy, then add the eggs and continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder and salt together and incorporate into the butter mixture. Stir in the milk and blueberries.Put the mixture into the muffin cases, filling them 2 only around half full, as the mixture will rise.Start the recipe. Appliance preheats. Put the 3 original baking tray with the muffins on it into the preheated cooking space at level 2. Press OK to continue. Hot air 160–170 °C, 35–40 minutes.


100 g soft butter175 g sugar1 packet of vanilla sugar½ tsp ground cinnamon2 eggs250 g white flour2 tsp baking powder1 pinch of salt2 ripe bananas50 g mini chocolate cubes50 g nuts, chopped

Beat the butter, sugar, vanilla sugar and cinna- 1 mon until pale and fluffy, then add the eggs and continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder and salt together and incorporate into the butter mixture. Chop and puree the bananas, then stir them into the mixture, together with the mini chocolate cubes and nuts.Put the mixture into the muffin cases, filling 2 them only around half full, as the mixture will rise.Start the recipe. Appliance preheats. Put 3 the original baking tray with the muffins on it into the preheated cooking space at level 2. Press OK to continue. Hot air 160–170 °C, 35–40 minutes.

Blueberry muffins Chocolate and banana muffins

Variations of «Muffins»


100 g soft butter175 g sugar1 packet of vanilla sugar2 eggs250 g white flour2 tsp baking powder1 pinch of salt30 g chocolate powder1½ dl milk12 frozen apricot halves80 g marzipan

Beat the butter, sugar and vanilla sugar until 1 pale and fluffy, then add the eggs then continue to beat until the mixture has a creamy consistency. Mix the flour, baking powder, salt and chocolate powder together and incorporate into the butter mixture. Stir the milk in.Put the mixture into the muffin cases, filling them 2 only around half full, as the mixture will rise. Put the apricot halves on to the mixture, skin side down, and place a small ball of marzipan into the hollow of each apricot.Start the recipe. Appliance preheats. Put the 3 original baking tray with the muffins on it into the preheated cooking space at level 2. Press OK to continue. Hot air 160–170 °C, 35–40 minutes.


100 g soft butter175 g sugar1 packet of vanilla sugar2 eggs250 g grated almonds150 g white flour2 tsp baking powder1 pinch of salt100 g carrots, finely grated100 g yoghurt12 marzipan carrots

Beat the butter, sugar and vanilla sugar until 1 pale and fluffy, then add the eggs and continue to beat until mixture has a creamy consistency. Mix the grated almonds, flour, baking powder and salt together and incorporate into the butter mixture. Stir the yoghurt and carrots in.Put the mixture into the muffin cases, filling 2 them only around half full, as the mixture will rise. Put a marzipan carrot on top of each muffin.Start the recipe. Appliance preheats. Put the 3 original baking tray with the muffins on it into the preheated cooking space at level 2. Press OK to continue. Hot air 160–170 °C, 35–40 minutes.

Apricot and marzipan muffins

Carrot muffins



Cake mould, 25–28 cmWire shelf

200 g soft butter200 g sugar1 pinch of salt4 eggs1 unwaxed lemon, zest200 g white flour2 tsp baking powder

Line the cake mould with baking parchment or grease it 1 with butter.Beat the butter, sugar and salt until pale and fluffy, then add 2 the eggs and lemon zest and continue to beat until the mixture has a creamy consistency. Mix the flour and baking powder and incorporate into the mixture.Put the mixture into the lined or buttered mould.3 Start the recipe. Appliance preheats. Put the cake mould on to 4 the wire shelf at level 2 of the preheated cooking space. Press OK to continue. Hot air 160–170 °C, 55–65 minutes.

TipAfter baking, for a stronger lemon taste pierce the cake several times with a skewer, then drizzle sweetened lemon juice over il and allow to soak.

Lemon cake


R34 Variations of «Cake»

108 109 Desserts PastriesPreparation: 20 minutes | Cooking: 60 minutes

R34


200 g soft butter200 g sugar1 pinch of salt3 eggs1 dl red wine200 g white flour2 tsp baking powder1 pinch of cinnamon½ tsp cocoa powder60 g chocolate sprinkles80 g mini chocolate cubes

Line the cake mould with baking parchment or 1 grease it with butter.Beat the butter, sugar and salt until pale and 2 fluffy, then add the eggs and continue to beat until the mixture has a creamy consistency. Stir in the red wine. Fold in the flour, baking powder, cinnamon, cocoa powder, chocolate sprinkles and mini chocolate cubes.Put the mixture into the lined or buttered mould.3 Start the recipe. Appliance preheats. Put 4 the cake mould on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. Hot air 160–170 °C, 55–65 minutes.


200 g soft butter180 g cane sugar1 pinch of salt4 eggs1 unwaxed orange, zest and juice200 g white flour2 tsp baking powder50 g dried cranberries100 g dried apricots, in strips100 g almond slivers

Line the cake mould with baking parchment 1 or grease it with butter.Beat the butter, cane sugar and salt until pale and 2 fluffy, then add the eggs and continue to beat until the mixture has a creamy consistency. Stir the orange zest and juice into the mixture. Mix the flour and baking powder, then fold into the mixture. Stir the dried fruit and almond slivers into the mixture.Put the mixture into the lined or buttered mould.3 Start the recipe. Appliance preheats. Put 4 the cake mould on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. Hot air 160–170 °C, 55–65 minutes.

Chocolate and red wine cake

Tutti Frutti cake

Variations of «Cake»


R35

Put the Zwieback into a plastic bag and crush with a rolling 1 pin.Beat the butter, sugar and eggs until light and fluffy, then 2 stir in the remaining ingredients.Put the mixture into the greased glass dish and smooth it out.3 Put the glass dish on to the original glass baking tray at 4 level 2 of the cold cooking space. Start the recipe. Micro- wave 600–700 watts, 5–10 minutes.

TipCover the cake with a chocolate glaze.

Super-quick cake

Original glass baking trayGlass dish

100 g Zwieback (french toast)100 g soft butter100 g sugar3 eggs½ tbsp vanilla sugar100 g dark chocolate,

broken into small pieces or grated

1 pinch of salt100 g grated hazelnuts2 tsp baking powder



R36

Grease the bottom and side of the spring form tin with 1 butter.Beat the cream until stiff, add the yoghurt and beat briefly, 2 then stir in the sugar, gingerbread spices, pear concentrate, baking soda and salt. Stir in the flour 1 spoonful at a time, either by hand or using a mixer. Put the mixture into the tin and smooth it out.Start the recipe. Appliance preheats. Put the spring form tin 3 on to the original glass baking tray at level 2 of the preheated cooking space. Press OK to continue. Combi mode, top / bottom heat 170 °C, microwave 50–150 watts, 60–65 minutes.

TipFor a glossy cake, after baking brush the top of it sparingliy with pear concentrate.

Lucerne gingerbread

Spring form tin, Ø 26 cmOriginal glass baking tray

4½ dl full cream280 g yoghurt300 g sugar5 tbsp gingerbread spices5 tbsp pear concentrate1½ tsp baking soda1 pinch of salt500 g white flour



R37

Put the Petit Beurre biscuits in a plastic bag and crush with a 1 rolling pin.Grease the side and base of the spring form tin with butter. 2 Spread the Petit Beurre biscuits evenly on the base of the tin and cover with the raspberries.Beat the butter and sugar until pale and fluffy, then incorpor- 3 ate the lemon zest, egg yolks, low-fat quark, Maizena (cornflour) and Kirsch and beat until the mixture has a creamy consistency. Beat the egg whites until they are stiff, then fold them into the mixture. Put the quark mixture into the spring form tin and smooth it out.Start the recipe. Appliance preheats. Put the spring form 4 tin on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. Top / bottom heat 150–160 °C, 45–55 minutes.Leave the quark torte in the cooking space, with the appli- 5 ance door open, for 10 minutes; it is very sensitive to movement and draughts.

TipReplace the raspberries with redcurrants, brambles or pitted cherries. Frozen fruit is less suitable because it makes the base soft.

Quark torte

Spring form tin, Ø 26 cmWire shelf

150 g Petit Beurre biscuits250 g fresh raspberries125 g soft butter100 g sugar½ unwaxed lemon, zest3 egg yolks500 g low-fat quark45 g Maizena (cornflour)1 tbsp Kirsch3 egg whites


BreadFlans

118 119 Bread Flans

R38

Mix the flour and yeast together in a bowl, add the yoghurt, 1 lukewarm water and salt, then knead to a smooth dough. Next, knead the walnuts into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume (1–1½ hours).On a floured work surface, roll the dough out into a rectangle 2 about 2 cm thick. Cover the tray with baking parchment and put the dough on it. Use a sharp knife to make a crosswise cut, about 5 mm deep, in the surface of the dough. Cover the dough with a damp cloth and leave to rise again for 5–10 minutes.Start the recipe. Appliance preheats. Put the original 3 baking tray into the preheated cooking space at level 2. Press OK to continue. Top / bottom heat humid 200–210 °C, 22–27 minutes.

Walnut focaccia


500 g semi-white flour1 packet of dried yeast180 g yoghurt1½ dl lukewarm water1 tsp salt100 g walnuts, roughly chopped


120 121 Bread Flans

Mix the flour and yeast together in a bowl, add the luke- 1 warm water and salt, then knead to a smooth dough. Put the dough into a bowl, cover with a damp cloth, leave at room temperature until it has doubled in volume (1–1½ hours).Mix the olives, tomatoes and oregano together.2 On a floured work surface, roll the dough out into a rectangle 3 about 40 cm × 30 cm. Put the mozzarella sticks along the long side of the piece of dough. Spread the tomato and olive mixture over the remainder of the dough, leaving a 2 cm gap along the opposite edge to the mozzarella sticks. Start at the end where the mozzarella is and roll up the dough. Shape the roll of dough into a ring. Cover the tray with baking parchment and put the ring on it. Use a pair of scissors to cut crosses into the dough, around 3 cm apart from one another. Cover the ring with a damp cloth and leave to rise again for 5–10 minutes.Start the recipe. Appliance preheats. Put the original 4 baking tray into the preheated cooking space at level 2. Press OK to continue. Top / bottom heat humid 200–210 °C, 30–35 minutes.

TipParmesan or Sbrinz cheese can be used instead of mozzarella.

Italian ring loaf


750 g dark wheat flour or farmhouse flour

1 yeast cube, crumbled4¾ dl lukewarm water1 tbsp salt100 g pitted black olives,

drained, diced100 g dried tomatoes in oil,

drained, diced2 tbsp chopped oregano leaves or

1 tbsp dried oregano3 mozzarella sticks, 30 g each


R39

122 123 Bread Flans

R40

Mix the flour and yeast together in a bowl, add the coco- 1 nut milk, mango and salt, then knead to a smooth dough. Next, knead the cashew nuts into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume (1–1½ hours).Divide the dough into two equal portions and, on a lightly 2 floured work surface, shape into two rolls 25 cm long. Twist both lengths of dough together. Cover the tray with baking parchment and put the dough on it. Cover the dough with a damp cloth and leave to rise again for 5–10 minutes.Start the recipe. Appliance preheats. Put the original baking 3 tray into the preheated cooking space at level 2. Press OK to continue. Top / bottom heat humid 200–210 °C, 30–35 minutes.

Exotic bread


500 g white flour or wheat and spelt flour

1 packet of dried yeast3½–4 dl coconut milk50 g dried mango, roughly diced1 tsp salt50 g cashew nuts,

roughly chopped


124 125 Bread Flans

R41

Fry the onions, along with the bacon, until transparent, then 1 allow to cool.Mix the flour and yeast together in a bowl, add the luke- 2 warm water and salt, then knead to a smooth dough. Next knead the onion and bacon mixture into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume (1–1½ hours).Divide the dough into 18 equal portions and, with lightly 3 floured hands, shape them into balls. Cover the original glass baking tray with baking parchment. Place one ball in the centre of the tray and arrange the remaining balls in two rings around it. Cover the dough rolls with a damp cloth and leave it to rise again for 5–10 minutes.Start the recipe. Appliance preheats. Put the original 4 glass baking tray into the preheated cooking space at level 2. Press OK to continue. Top / bottom heat 220 °C, 5 minutes, followed by combi mode, top / bottom heat 220 °C, microwave 100–150 watts, 5–10 minutes, followed by hot air 220 °C, 3–7 minutes.

Bacon and onion rolls


3 onions, finely diced100 g bacon, in strips750 g farmhouse flour2 packets of dried yeast4½ dl lukewarm water1½ tsp salt


126 127 Bread Flans

R42

Mix the flour, sugar and yeast together in a bowl, add 1 the lukewarm milk, butter and salt, then knead to a smooth dough. Next knead the raisins and hazelnuts into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume (1–1½ hours).Divide the dough into 12 equal portions and, with lightly 2 floured hands, shape them into balls. Cover the tray with baking parchment. Put the dough balls on the tray and cut a cross, around 1 cm deep, into each one. Cover the rolls with a damp cloth and leave to rise again for 5–10 minutes.Start the recipe. Appliance preheats. Put the original baking 3 tray into the preheated cooking space at level 2. Press OK to continue. Hot air 165–175 °C, 22–27 minutes.

Wholemeal bread rolls


500 g wholemeal flour4 tbsp sugar½ yeast cube, crumbled3 dl lukewarm milk50 g soft butter1 tbsp of salt50 g raisins50 g hazelnuts, roughly chopped


128 129 Bread Flans

Round baking tray, Ø 31 cmWire shelf

1 short crust pastry, rolled out into a circle, 400–500 g

200–300 g leeks2 onions2 tbsp oil100 g ham, in strips

Topping2 eggs2½ dl single cream1–2 cloves of garlic, crushed100 g grated Gruyere1 bunch of thyme,

leaves pulled offSaltPepperNutmeg

Remove the tough ends of the leeks, cut it into rings 5 mm thick. 1 Also cut the onions into rings.Sweat the leeks and onions in the oil, add the ham and stir 2 briefly, season, then leave to cool.For the topping, beat the eggs, add the single cream, garlic, 3 Gruyere and thyme, then season with salt, pepper and nutmeg to taste.Cover the round baking tray with baking parchment and put 4 the pastry on it. Prick it several times with a fork. Put the onion and leek mixture on to the pastry and pour the topping over it.Start the recipe. Appliance preheats. Put the baking 5 tray on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. PizzaPlus 185–195 °C, 40–45 minutes.

TipUsing pizza dough instead of short crust pastry. Reduces the baking time by around 5–10 minutes.

Leek and cheese flan


R43 Variations of «Savoury cake»

130 131 Bread Flans

R43



500 g mushrooms1–2 carrots120 g Roquefort, crumbled

1 egg1 dl full cream1 bunch of thyme, leaves pulled offSaltPepperNutmeg

Slice the mushrooms. Peel the carrots and grate 1 roughly.For the topping, mix the egg, full cream and 2 thyme together, then season with salt, pepper and nutmeg to taste.Cover the round baking tray with baking parch- 3 ment and put the pastry on it. Prick it several times with a fork. Put the mushrooms, carrots and Roquefort on to the pastry, pour the topping over it.Start the recipe. Appliance preheats. Put 4 the baking tray on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. PizzaPlus 185–195 °C, 40–45 minutes.



500 g green asparagus100 g air-dried ham, in strips

2 eggs2½ dl single cream100 g grated GruyereSaltPepperNutmeg

Peel the bottom third of the asparagus and cut 1 the ends off. Cut the asparagus into pieces about 3 cm long.For the topping, mix the eggs, single cream and 2 Gruyere together, then season with salt, pepper and nutmeg to taste.Cover the round baking tray with baking parch-3 ment and put the pastry on it. Prick it several times with a fork. Put the asparagus and ham on to the pastry and pour the topping over it.Start the recipe. Appliance preheats. Put 4 the baking tray on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. PizzaPlus 185–195 °C, 40–45 minutes.

Mushroom flan Asparagus flan

Variations of Savoury cake



500 g pumpkin, peeled and diced2–3 tbsp pumpkin seeds

2 eggs2½ dl single cream100 g grated GruyereSaltPepperNutmeg

For the topping, mix the eggs, single cream and 1 Gruyere together, then season with salt, pepper and nutmeg to taste.Cover the round baking tray with baking parch-2 ment and put the pastry on it. Prick it several times with a fork. Put the pumpkin on to the pastry and pour the topping over it. Sprinkle the pumpkin seeds over the top.Start the recipe. Appliance preheats. Put 3 the baking tray on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. PizzaPlus 185–195 °C, 40–45 minutes.



2–3 white chicories50 g cherry tomatoes150 g Gorgonzola, crumbled

1 egg, 1 dl full cream½ bunch of flat leaf parsley, leaves pulled off

from stalks and finely choppedSalt, pepper

Remove the outer leaves of the chicories and cut 1 the vegetables lengthways into four or eight equal pieces. Cut the cherry tomatoes in half.For the topping, mix the egg, full cream and parsley 2 together, then season with salt and pepper to taste.Cover the round baking tray with baking parchment 3 and put the pastry on it. Prick it several times with a fork. Arrange the chicories on the pastry, in a shape resembling the spokes of a bicycle wheel, place the cherry tomatoes and Gorgonzola between the chicory pieces, then pour the topping over.Start the recipe. Appliance preheats. Put 4 the baking tray on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. PizzaPlus 185–195 °C, 40–45 minutes.

Pumpkin flan Chicory flan with Gorgonzola


132 133 Bread Flans

R44

Mix the flour, sugar and yeast together in a bowl, add the 1 lukewarm milk, butter, honey, egg and salt, then knead to a smooth dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume (1–2 hours).Divide the dough into 2 equal portions and roll them out 2 into 2 strips of equal length, both a little thicker in the middle than at the ends. Lay the 2 strips of dough across one another and weave into a plait. Cover the tray with baking parchment and put the plaited dough on to it. Beat the egg yolk and milk together, then brush on to the plaited dough. Leave to rise for 30 minutes.Start the recipe. Appliance preheats. Put the tray into 3 the preheated cooking space at level 2. Press OK to continue. Hot air humid 170–180 °C, 30–35 minutes.

TipIf kneading the dough by hand, use a little more flour to stop the dough sticking to your hands.

Plaited bread


500 g white flour1 tsp sugar½ yeast cube, crumbled2½ dl lukewarm milk75 g soft butter1 tsp honey1 egg2 tsp salt

For the egg wash1 egg yolk1 tbsp milk

Preparation: 2½ hours | Cooking: 30 minutes

134 135 Bread Flans

R45

Cover the baking tray with baking parchment and place 1 the pastry on it, then prick the pastry several times with a fork. Sprinkle the hazelnuts over the pastry base.Mix all the topping ingredients together well.2 If prefered peel the apples if you like, then quarter and de-seed 3 them, cut the quarters into slices and lay them on the pastry base in a circular shape. Pour the topping over the top.Start the recipe. Appliance preheats. Put the round baking 4 tray on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. PizzaPlus 180–190 °C, 45–50 minutes. Leave the fruit flan on the wire shelf to cool.

TipReplace the apples with pears, plums, apricots or cherries. If using a rectangular original baking tray, increase the quantity of the ingredients by about half again. Put the original baking tray at level 2.

Fruit flan



40 g greated hazelnuts700 g apple slices

Topping2 eggs2½ dl single cream40 g sugar


Own recipes Own recipes

Documents

R he Microbr - V-ZUG...Cooking and baking is simple and fun You can cook everyday dishes, conjure up magical gourmet ... guarantee of success you stay always relaxed whilst ... Follow