Tables, Tips and Recipes
User manual Fitted Fan/Steam
Cooking Oven
Contents
2
Thank you for choosing one of our high-quality products.
To ensure optimal and regular performance of your appliance please read this
instruction manual carefully. It will enable you to navigate all processes perfectly
and most efficiently. To refer to this manual any time you need to, we recommend
you to keep it in a safe plac e. An d p le as e pass it to any future owner of the appliance.
We wish you much joy with your new appliance.
Contents
Uses, tables and tips 2
Inner side of door 2
Cooking with steam 2
VIGOROUS STEAM 3
TRUE FAN and VIGOROUS STEAM in
succession 4
INTERVAL PLUS 5
INTERVAL STEAM 5
Baking 6
Roasting 10
SLOW COOK 13
Grilling 14
DEFROST 14
Meat programmes 15
RECIPE MENU 15
STEAM RECIPES 15
PRESERVING 18
BAKING RECIPES 19
ROASTING RECIPES 22
OTHER RECIPES 26
Subject to change without notice
Uses, tables and tips
WARNING!
Refer to "Safety information" chapter.
Information on acrylamides
According to the newest scientific knowledge, if you brown food (specially the one which
contains starch), acrylamides can pose a health risk. Thus, we recommend that you cook at
the lowest temperatures and do not brown food too much.
Inner side of door
On the inner side of the oven door you will find the numbers of the shelf levels.
The temperature and baking times in the tables are guidelines only. They depend on the
recipes, quality and quantity of the ingredients used.
Cooking with steam
Use only water as the liquid!
Cookware for steam cooking
• Use only heat and corrosion resistant cookware.
• Chrome steel food containers are correct too (see special accessories).
Uses, tables and tips
Oven levels
• There are the correct oven levels in the following tables. Count the oven levels from the
bottom to the top.
General notes
• When you cook longer than 30 minutes or when you cook large quantities of food, add
water if it is necessary.
• If you do not use the oven for a long time, thoroughly rinse out the water drawer,
connecting hoses and steam generator (see section "Cleaning and Care").
Note on the tables
• The tables give data for typical dishes.
• The temperature and time are for guidance only and depend on the composition, size ,
quantity of food and the cookware.
• Use almost the same recipe if you cannot find the settings for your recipe.
• Start the cooking with the cold oven if the data in the tables does not recommend
differently.
VIGOROUS STEAM
WARNING!
During VIGOROUS STEAM, do not under any circumstances open the oven door.
The VIGOROUS STEAM cooking method of preparation is suitable for all types of food, fresh
or frozen. It can be used for cooking, warming, defrosting, poaching or blanching vegetables,
meat, fish, pasta, rice, sweet corn, semolina and eggs.
Cooking of menus: You can prepare a complete menu in one go. To avoid over or under
cooked dishes choose those which require similar cooking times. Use the largest amount
of water specified for individual component from the menu (see cooking tables). Put the
dishes on the oven shelves in the suitable cookware. Adjust the gap between the dishes so
that the steam can get to every dish.
Sterilisation
• You can sterilise containers ( e.g. baby bottles) with the VIGOROUS STEAMfunction.
• Put the clean containers in the middle of the shelf on the 1st level. Make sure that the
opening faces down at a small angle.
• Fill the drawer with the maximum amount of water (650 ml) and set a time of 40 min.
at 96°C.
VIGOROUS STEAM table
Food Tempera-
Risotto 96 400 25 - 30 2
Rice (with liquid 1:1) 96 550 35 - 40 2
Cornmeal (polenta, with liquid 1:3)
Jacket potatoes, mediumsized
Boiled potatoes 96 550 30 - 40 2
ture °C
96 650 40 - 50 2
96 650 40 - 50 2
Water in the water
drawer in ml
Time 1) in min.
3
Shelf po-
sition
Uses, tables and tips
4
Food Tempera-
Ratatouille 96 400 25 - 30 2
Brussels sprouts 96 550 30 - 35 2
Cauliflower, whole 96 700 40 - 45 2
Sauerkraut 96 700 50 - 60 2
Tomatoes, whole 96 250 15 - 20 2
Beetroot, whole 96 550 60 - 70 2
Kohlrabi/celery /fennel, sliced 96 550 35 - 40 2
Courgettes, sliced 96 400 20 - 25 2
Carrots, sliced 96 550 30 - 35 2
Defrosting vegetables 96 550 30 - 35 2
Defrosting and cooking vegetables
Blanching vegetables 96 250 12 - 15 2
Blanching beans 96 250 20 - 22 2
Tender veal ham 1000 g 96 700 50 - 75 2
Smoked loin of pork
600-1000 g
Frankfurter / veal sausage 96 250 15 - 20 2
Warming meat loaf in 1 cm
slices
Trout, 170-300 g 96 400 15 - 25 2
Eggs, soft 96 200 8 - 12 2
Eggs, medium 96 200 10 - 15 2
Eggs, hard 96 200 15-20 2
1) The times are for guidance only.
ture °C
96 550 30 - 35 2
96 700 45 - 55 2
96 400 20 - 25 2
Water in the water
drawer in ml
Time 1) in min.
Shelf po-
sition
TRUE FAN and VIGOROUS STEAM in succession
You can cook meat, vegetables and accompaniments one after the other by combining
functions TRUE FANand VIGOROUS STEAM and together in case of function VIGOROUS
STEAM . All components are ready to serve at the same time.
• use TRUE FAN function to initial roast of the food;
• put prepared vegetables and accompaniments in oven-proof dishes and place in the
oven with the roast.
• start the VIGOROUS STEAM function and cook it all together until ready.
Cool down the oven to a temperature of around 80°C before you start the VIGOROUS
STEAMfunction. To cool the appliance down quicker, open the oven door to the first position
for approximately 15 minutes.
Uses, tables and tips
TRUE FAN and VIGOROUS STEAM in sucession table
Food TRUE FAN VIGOROUS STEAM Maximum
Roast beef 1 kg, Brussels
sprouts, polenta
Roast beef 1 kg, Brussels
sprouts, polenta
Roast veal 1 kg, rice, vegetables
Temperature°CMeat time in
minutes
180 60-70 40-50 1 and 3
180 60-70 30-40 1 and 3
180 50-60 30-40 1 and 3
water amount 650 ml
Meat and ac-
companiments
Time in mi-
nutes
The times in the table are guidelines only. They depend on the size and amount of the food.
The core temperature in meat before switching VIGOROUS STEAM should be 60-63 °C.
INTERVAL PLUS
The INTERVAL PLUS method of preparation is particularly suitable for foods with a high
moisture content and for defrosting and re-heating foods.
INTERVAL PLUS table
Food INTERVAL PLUS (maximum water amount 250 ml)
Temperature °C Time in minutes Level
Custard / flan in individual dishes
Baked eggs
Terrine
Thin fish fillet 85 15-25 2
Thick fish fillet/Small fish up to
350g
Whole fish up to 1000g 90 35-45 2
1) continue for a further half an hour with the door closed
1)
1)
1)
90 35-40 2
90 30-40 2
90 40-50 2
90 25-35 2
5
Shelf position
INTERVAL STEAM
This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces
of meat, for defrosting and heating already cooked, portioned food as well as for baking
bread, rolls, gratins and casseroles.
INTERVAL STEAM table
Food INTERVAL STEAM Amount of water to add will depend on the
Reheating complete meal 6 plates,
dia. 24 cm
Temperature °C Time in minutes Level
110 15-20 1, 3 and 5
length of the cooking time.
Uses, tables and tips
6
Food INTERVAL STEAM Amount of water to add will depend on the
Temperature °C Time in minutes Level
Roast pork 1000g 160-180 90-100 2
Roast beef 1000 g 160-180 120-150 2
Roast veal 1000g 180 80-90 2
Meat loaf, uncooked, 500g 180 30-40 2
Frankfurter / veal sausage 85 20-30 2
Smoked loin of pork 600-1000g
(soak for 2 hours)
Chicken 1000g 180-200 50-60 2
Duck 1500-2000g 180 70-90 2
Goose 3000g 170 130-170 1
Fish fillets 85-90 20-30 2
Potato gratin, Leek/potato gratin 160-170 50-60 2
Pasta bake 190 40-50 2
Lasagne 180 45-55 2
Misc. types of bread 500-1000g 180-190 50-60 2
Rolls 40-60g 180-210 25-35 3
Ready-to-bake rolls 30-40g 200 10-20 3
Ready-to-bake rolls 30-40g, frozen 200 15-25 3
Ready-to-bake baguettes 40-50g 200 10-20 3
Ready-to-bake baguettes 40-50g,
frozen
160-180 60-70 2
200 15-25 3
length of the cooking time.
Cut up a whole roast before warming.
The times in the table are guidelines only. They depend on the size and amount of the food.
Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt
your usual settings (temperature, cooking times) and shelf levels to the values in the
tables.
• With longer baking times, the oven can be switched off about 10 minutes before the
end of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When the
trays get cold again, the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
Uses, tables and tips
7
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one
level.
• Cakes and pastries at different heights do not always brown equally at first. If this occurs,
do not change the temperature setting. The differences equalize during the baking procedure.
Baking on one oven level - Baking in tins
Type of baking Oven function Level Temperature (°C) Time (h:min)
Ring cake or brioche TRUE FAN 1 150 - 160 0:50 - 1:10
Madeira cake/Fruit
cakes
Sponge cake TRUE FAN 1 140 0:25 - 0:40
Sponge cake CONVENTIONAL 1 160 0:25 - 0:40
Flan base - short pastry
1)
TRUE FAN 1 140 - 160 1:10 - 1:30
TRUE FAN 3 170-180 0:10 - 0:25
Flan base - sponge mix-
TRUE FAN 3 150 - 170 0:20 - 0:25
ture
Apple pie CONVENTIONAL 1 170 - 190 0:50 - 1:00
Apple pie (2 tins, Ø 20
TRUE FAN 1 160 1:10 - 1:30
cm, diagonally off set)
Apple pie (2 tins, Ø 20
CONVENTIONAL 1 180 1:10 - 1:30
cm, diagonally off set)
Savoury flan (e.g. qui-
TRUE FAN 1 160 - 180 0:30 - 1:10
che lorraine)
Curd Cheese Cake CONVENTIONAL 1 170 - 190 1:00 - 1:30
1) Pre-heat oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking Oven function Level Temperature (°C) Time (h:min)
Plaited bread/bread
crown
Christmas stollen
1)
Bread ( rye bread) CONVENTIONAL 1
- first of all
1)
- then 160 - 180 0:30 - 1:00
Cream puffs/eclairs
Swiss roll
1)
Cake with crumble topping (dry)
Buttered almond cake/
sugar cakes
1)
CONVENTIONAL 3 170 - 190 0:30 - 0:40
CONVENTIONAL 3 160 - 180 0:40 - 1:00
230 0:25
1)
CONVENTIONAL 3 160 - 170 0:15 - 0:30
CONVENTIONAL 3 180 - 200 0:10 - 0:20
TRUE FAN 3 150 - 160 0:20 - 0:40
CONVENTIONAL 3 190 - 210 0:15 - 0:30
Uses, tables and tips
8
Type of baking Oven function Level Temperature (°C) Time (h:min)
Fruit flans (made with
TRUE FAN 3 150 0:35 - 0:50
yeast dough / sponge
2)
mixture)
Fruit flans (made with
CONVENTIONAL 3 170 0:35 - 0:50
yeast dough / sponge
2)
mixture)
Fruit flans made with
TRUE FAN 3 160 - 170 0:40 - 1:20
short pastry
Yeast cakes with deli-
CONVENTIONAL 3 160 - 180 0:40 - 1:20
cate toppings (e.g.
quark, cream, custard)
Pizza (with a lot of top-
1)2)
ping)
Pizza (thin crust)
1)
TRUE FAN 1 180 - 200 0:30 - 1:00
1)
TRUE FAN 1 200 - 220 0:10 - 0:25
Unleavened bread TRUE FAN 1 200 - 200 0:08 - 0:15
Tarts (CH) TRUE FAN 1 180 - 200 0:35 - 0:50
1) Pre-heat oven
2) Use the deep roasting pan
Baking on one oven level - Biscuits
Type of baking Oven function Level Temperature (°C) Time (h:min)
Short pastry biscuits TRUE FAN 3 150 - 160 0:06 - 0:20
Viennese whirls TRUE FAN 3 140 0:20 - 0:30
Viennese whirls
1)
Biscuits made with
sponge mixture
Pastries made with egg
white, meringues
Macaroons TRUE FAN 3 100 - 120 0:30 - 0:60
Biscuits made with
yeast dough
Puff pastries
Rolls
Rolls
1)
1)
1)
Small cakes (20 per
1)
tray)
Small cakes (20 per
1)
tray)
1) Pre-heat oven
CONVENTIONAL 3 160 0:20 - 0:30
TRUE FAN 3 150 - 160 0:15 - 0:20
TRUE FAN 3 80 - 100 2:00 - 2:30
TRUE FAN 3 150 - 160 0:20 - 0:40
TRUE FAN 3 170 - 180 0:20 - 0:30
TRUE FAN 3 160 0:20 - 0:35
CONVENTIONAL 3 180 0:20 - 0:35
TRUE FAN 3 140 0:20 - 0:30
CONVENTIONAL 3 170 0:20 - 0:30
Uses, tables and tips
Baking on more than one level - Cakes/pastries/breads on baking trays
1)
TRUE FAN
2 levels
1 / 4 --- 160 - 180 0:35 - 0:60
Type of baking
Cream puffs / Eclairs
Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60
1) Pre-heat oven
TRUE FAN
3 levels
Temperature (°C)
Time (h:min)
Baking on more than one level - Biscuits/small cakes/pastries/rolls
Type of baking
TRUE FAN
2 levels
Short pastry biscuits 1 / 3 1 / 3 /5 150 - 160 0:15 - 0:35
Viennese whirls 1 / 3 1 / 3 /5 140 0:20 - 0:60
Biscuits made with
1 / 3 --- 160 - 170 0:25 - 0:40
sponge mixture
Biscuits made with
1 / 3 --- 80 - 100 2:10 - 2:50
egg white, meringues
Macaroons 1 / 3 --- 100 - 120 0:40 - 1:20
Biscuits made with
1 / 3 --- 160 - 170 0:30 - 0:60
yeast dough
Puff pastries
1)
1 / 3 --- 170 - 180 0:30 - 0:50
Rolls 1 /4 --- 160 0:30 - 0:45
Small cakes (20 per
1)
tray)
1) Pre-heat oven
1 /4 --- 140 0:25 - 0:40
TRUE FAN
3 levels
Temperature (°C)
Time (h:min)
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned sufficiently
underneath
The cake sinks (becomes soggy, lumpy,
streaky)
The cake sinks (becomes soggy, lumpy,
streaky)
The cake sinks (becomes soggy, lumpy,
streaky)
Cake is too dry Oven temperature too low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Incorrect oven level Put the cake on a lower oven level
Oven temperature too high Use a lower setting
Baking time is too short Set a longer baking time
Do not set higher temperatures to decrease baking times
Too much liquid in the mixture
Use less liquid. Look at the mixing times,
specially when you use mixing machines
9
Uses, tables and tips
10
Baking results Possible cause Remedy
Cake does not brown
equally
Cake does not brown
equally
Cake does not cook in
the baking time set
Oven temperature too high
and baking time too short
Mixture is unevenly distributed
Temperature too low Use a slightly higher oven temperature
Set a lower oven temperature and a longer
baking time
Spread the mixture evenly on the baking
tray
setting
FAN BAKING table
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Type of baking Shelf level Temperature °C Time (in minutes)
Pizza (thin crust)
Pizza (with a lot of topping)
Tarts 1 180 - 200 45 - 60
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine 1 170 - 190 40 - 50
Curd Cheese Cake ,
round
Curd Cheese Cake on
tray
Apple cake, covered 1 150 - 170 50 - 70
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
Puff pastry flan
Flammekuchen (Pizzalike dish from Alsace)
Piroggen (Russian version of calzone)
1) Pre-heat the oven
1)
1)
1)
1)
1)
1 180 - 200 20 - 30
1 180 - 200 20 - 30
1 140 - 160 60 - 90
1 140 - 160 50 - 60
1 250 - 270 10 - 20
1 160 - 180 40 - 50
1 250 - 270 12 - 20
1 180 - 200 15 - 25
Roasting
General instructions:
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
Uses, tables and tips
11
• We recommend cooking meat and fish weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the deep roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.
Beef
Type of meat Quantity Oven function Shelf
level
Port roast 1 - 1,5 kg CONVENTION-AL1 200 - 250 2:00 - 2:30
Tempera-
ture °C
Time (h:min)
Roast beef or fillet for each cm
1)
- rare
- medium for each cm
- well done for each cm
1) preheat the oven
for each cm
of thickness
of thickness
of thickness
ROTITHERM 1 190 - 200 0:05 - 0:06
ROTITHERM 1 180 - 190 0:06 - 0:08
ROTITHERM 1 170 - 180 0:08 - 0:10
of thickness
Pork
Type of meat Quantity Oven function Shelf
level
Shoulder, neck, ham joint 1 - 1.5 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg ROTITHERM 1 170 - 180 1:00 - 1:30
Meat loaf 750 g - 1 kg ROTITHERM 1 160 - 170 0:45 - 1:00
Porknuckle (precooked) 750 g - 1 kg ROTITHERM 1 150 - 170 1:30 - 2:00
Tempera-
ture °C
Time (h:min)
Veal
Type of meat Quantity Oven function Shelf
level
Roast Veal 1 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Knuckle of veal 1,5 -2 kg ROTITHERM 1 160 - 180 2:00 - 2:30
Tempera-
ture °C
Time (h:min)
Lamb
Type of meat Quantity Oven function Shelf
level
Leg of lamb, roast lamb 1 - 1,5 kg ROTITHERM 1 150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1,5 kg ROTITHERM 1 160 - 180 1:00 - 1:30
Tempera-
ture °C
Time (h:min)
Uses, tables and tips
12
Game
Type of meat Quantity Oven function Shelf
Saddle of hare, leg of
1)
hare
Saddle of venison 1,5 - 2 kg CONVENTION-AL1 210 - 220 1:15 - 1:45
Haunch of venison 1,5 - 2 kg CONVENTION-AL1 200 - 210 1:30 - 2:15
1) preheat the oven
up to 1 kg CONVENTION-AL3 220 - 250 0:25 - 0:40
level
Tempera-
ture °C
Poultry
Type of meat Quantity Oven function Shelf
Poultry portions 200 - 250 g
each
Half chicken 400 - 500 g
each
chicken, poulard 1 - 1,5 kg ROTITHERM 1 190 - 210 0:45 - 1:15
Duck 1.5 - 2 kg ROTITHERM 1 180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg ROTITHERM 1 160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5 kg ROTITHERM 1 160 - 180 1:45 - 2:30
Turkey 4 - 6 kg ROTITHERM 1 140 - 160 2:30 - 4:00
ROTITHERM 1 200 - 220 0:35 - 0:50
ROTITHERM 1 190 - 210 0:35 - 0:50
level
Tempera-
ture °C
Fish ( steamed)
Type of meat Quantity Oven function Shelf
level
Whole fish 1 - 1,5 kg CONVENTION-AL1 210 - 220 0:45 - 1:15
Tempera-
ture °C
Time (h:min)
Time (h:min)
Time (h:min)
MEAT PROBE table
Beef
Food to be cooked Meat core temperature in °C
Rib steak or fillet steak rare 45 - 50
Rib steak or fillet steak medium 60 - 65
Rib steak or fillet steak well done 75 - 80
Pork
Food to be cooked Meat core temperature in °C
Shoulder of pork, ham joint, neck 80 - 82
Chop (saddle), smoked pork loin 75 - 80
Uses, tables and tips
Food to be cooked Meat core temperature in °C
Meat loaf 75 - 80
Veal
Food to be cooked Meat core temperature in °C
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food to be cooked Meat core temperature in °C
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb, leg of lamb 75 - 80
Game
Food to be cooked Meat core temperature in °C
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
13
SLOW COOK
SLOW COOK is correct for pieces of tender, lean meat and fish to make them succulent.
SLOW COOK is not correct for pot roasts or fatty pork roasts.
The oven gets the pre set temperature and a signal operates. Then, the oven automatically
sets to a lower temperature to continue cooking.
Always cook without a lid in SLOW COOK .
1. Sear the meat in a pan in a very high heat.
2. Put the meat in a roasting dish or directly on the oven shelf. Put the tray below the
shelf to catch the fat.
3. Put the shelf in the oven. Select SLOW COOK . If it is necessary, set SLOW COOK TWO
and cook until done. See in the table.
SLOW COOK table
1)
Food
Roast beef 1000-1500 SLOW COOK TWO 1 90-110
Fillet of beef 1000-1500 SLOW COOK TWO 3 90-110
Roast veal 1000-1500 SLOW COOK TWO 1 100-120
Weight in grams Setting Shelf position Time in mi-
nutes
Uses, tables and tips
14
1)
Food
Steak 200 - 300 SLOW COOK ONE 3 20-30
1) Brown in a frying pan before cooking
Weight in grams Setting Shelf position Time in mi-
Grilling
Always use the grilling functions with maximum temperature setting
Always grill with the oven door closed
Always pre-heat the empty oven with the grill functions for 5 minutes.
• Set the shelf in the shelf level as recommended in the grilling table.
• Always set the pan to collect the fat into the first shelf level.
• Grill only flat pieces of meat or fish.
GRILLtable
Food to grill Shelf level Time
1st side 2nd side
Burgers 4 8 - 10 mins. 6 - 8 mins.
Pork fillet 4 10 - 12 mins. 6 - 10 mins.
Sausages 4 8 - 10 mins. 6 - 8 mins.
Filet steaks, veal steaks 4 6 - 7 mins 5 - 6 mins.
Filet of beef, roast beef
( approximately 1 kg)
1)
Toast
Toast with topping 3 6 - 8 mins. -------
1) Do not pre-heat
3 10 - 12 mins. 10 - 12 mins.
3 4 - 6 mins. 3 - 5 mins.
nutes
DEFROST
• Put the food out of the packaging and set it on a plate on the oven shelf.
• Do not cover with a plate or bowl. This can extend the time to defrost very much.
• Put the oven shelf in the first shelf level from the bottom.
DEFROST table
Dish Defrosting time (mins) Further defrosting
time (mins)
Chicken, 1000 g 100-140 20-30 Place the chicken on
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
Trout, 150g 25-35 10-15 -------
Comments
an upturned saucer
placed on a large plate
Turn halfway through
Uses, tables and tips
15
Dish Defrosting time (mins) Further defrosting
Strawberries, 300g 30-40 10-20 -------
Butter, 250g 30-40 10-15 -------
Cream, 2 x 200g 80-100 10-15 Cream can also be
Gateau, 1400g 60 60 -------
Meat programmes
Use a roasting pan or a roaster.
Meat programmes with weight input
Food Cookware Additional of fluid
POULTRY open -
PORK open 2-4 cm
BEEF cover 1-2 cm
VEAL cover 1-2 cm
GAME cover 1-2 cm
Meat programmes with meat probe
Food Cookware Additional of fluid
TOP SIDE BEEF open -
BEEF SCAN open -
PORK JOINT open -
VEAL open -
LAMB JOINT open -
GAME open -
BONED POULTRY open -
time (mins)
Comments
whipped when still
slightly frozen in pla-
ces
The display shows oven levels and weight for every meat programme.
RECIPE MENU
The display shows oven levels and pre-set cooking times for every automatic recipe.
STEAM RECIPES
REHEATING OF FOODS (4-6 people)
Cookware:
Any kind of cookware that is heat-resistant to at least 130°C can be used.
Uses, tables and tips
16
Method:
Put the food separately or together on the cookware. Put it in the oven. Do not cover. Use
6 plates (diameter 26 cm) maximum.
FRESH VEGETABLES
Cookware:
Any kind of cookware that is heat-resistant to at least 100°C can be used.
Ingredients:
• 400 g cauliflower
• 200 g carrots
• 200 g kohlrabi
• 200 g yellow and red peppers
Method:
Rinse cauliflower and divide into florets. Peel carrots and kohlrabi and cut into bite-sized
pieces. Wash the pepper and cut into strips. Place all vegetables into an open dish and cook
without adding water. It is possible to do without salt and other seasonings with this
method of cooking.
FISH (TROUT)
Ingredients:
• 4 trout of 250-300 g each
• lemon juice, pepper, salt
Method:
Wash the trout well inside and out, sprinkle with lemon juice, season and place in stainless
steel dishes with punched inserts, with 2 trout per dish. Serve with toasted flaked almonds.
Steamed trout variation:
Before the trout are placed in the stainless steel dishes with colander insert, pour hot water
and vinegar over them.
POTATO GRATIN
Ingredients:
• 1,000 g potatoes
• 1 teaspoon each of salt, pepper and nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 3 eggs
• 100 ml milk
• 250 ml cream
• 4 tablespoons butter
Method:
Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove
of garlic and then grease the dish with butter. Spread half of the seasoned potato slices in
the dish and sprinkle some of the grated cheese over them. Layer the rest of the potato
slices over this and spread the rest of the grated cheese on top. Crush the second clove of
garlic and beat it together with the eggs, the milk and the cream. Pour the mixture over
the potatoes and spread the rest of the butter in small knobs on the gratin.
Uses, tables and tips
FARMER BREAD
17
Ingredients:
• 400 g Semi-white flour
• 150 g Rye flour
•10 g Salt
• 20 g Yeast
• 200 g Milk
• 200 g Water
You can use wheat flour for dark coarse rye bread in place of the semi-white flour.
Method:
Dissolve the yeast in the liquid, add the rest of the ingredients and knead to an elastic
dough. Leave the dough to rise covered for 30-40 minutes, knock back 2 or 3 times during
this period.
Preparation
Divide the dough into 2, make them into rounds and leave them to rise covered for about
20 minutes. Before baking them, dust the loaves lightly with flour and cut a 3mm deep
cross with a sharp knife.
WHITE BREAD
Ingredients:
• 1000 g flour
• 1 cube of fresh yeast or 2 packets of dried yeast
• 600 ml milk
•15 g salt
Method:
Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour.
Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little
more milk may be required to achieve a workable dough. Leave the dough to rise until it
doubles in volume. Cut the dough into two, make into two long loaves and place on the
baking tray which has been greased or covered with naking parchment. Leave the loaves
to rise again by half their volume. Before baking, dust them with flour and with a sharp
knife cut 3-4 diagonal lines, at least 1 cm deep.
YEAST PLAIT
For the dough:
• 500 g flour
• 20 g yeast
• 200 ml lukewarm milk
• 40 g sugar
•salt
• 5 egg yolks
• 200 g softened butter
For the filling:
• 180 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
Uses, tables and tips
18
• 50 ml milk
• 60 g honey
• 30 g melted butter
•20 ml rum
For the coating:
• 1 egg yolk
• A little milk
• 50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow with the milk and a little of the sugar and stir in the flour from around the
edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the
mixture is showing cracks. Put the rest of the sugar on the edge of the flour. Knead all
ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it
is about double the size. For the filling, mix all ingredients together. Divide the dough into
three equal parts and roll out into long rectangles. Spread a third of the filling onto each
rectangle and then roll the pieces of dough together. Make a plait out of the three pieces
of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle
with flaked almonds.
PRESERVING
• Only use usual preserving jars of the same dimension.
• Do not use jars with twist-off or bayonet type lids and metal tins.
• Use the first shelf level from the bottom.
• Use the baking tray. You can put six 1-litre jars maximum on it.
• Fill all the jars to the same level and close them correctly.
• Put the jars on the shelf, make sure that they do not touch each other.
• Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture
in the oven.
• When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with
1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).
PRESERVING table
Soft fruit
Preserve Temperature in °C Time until simmer-
Strawberries, blueberries, raspberries, ripe gooseberries
Unripe gooseberries 160 - 170 35 - 45 10 - 15
Stone fruit
Preserve Temperature in °C Time until simmer-
Pears, quinces, plums 160 - 170 35 - 45 10 - 15
ing in mins.
160 - 170 35 - 45 ---
ing in mins.
Continue to cook at
100°C in mins.
Continue to cook at
100°C in mins.
Uses, tables and tips
Vegetables
Preserve Temperature in °C Time until simmer-
1)
Carrots
Cucumbers 160 - 170 50 - 60 ---
Mixed pickles 160 - 170 50 - 60 15
Kohlrabi, peas, asparagus 160 - 170 50 - 60 15 - 20
1) Leave standing in oven when switched off
160 - 170 50 -60 5 - 10
ing in mins.
Continue to cook at
BAKING RECIPES
LEMON SPONGE CAKE
Cookware:
Black square baking tin, 30 cm long. Margarine for greasing. Breadcrumbs for coating baking
tin.
For the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar
•1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Glaze:
• 1/8 l lemon juice
• 100 g icing sugar
Method:
Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and beat. Then add
the eggs one at a time and beat the mixture again. Add the flour and cornflour mixed with
the baking powder to the foaming mixture and fold in. Put the mixture into the greased
and bread-crumbed baking tin, smooth and put in the oven. After baking, mix lemon juice
and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium
foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a
wooden chopstick and brush on the glaze. Then leave the cake to soak for a while.
19
100°C in mins.
SWEDISH CAKE
Cookware:
Round springform baking tin 28 cm, black plate, bottom lined with baking parchment.
For the mixture:
• 5 eggs
• 340 g sugar
• 100 g melted butter
• 360 g flour
Uses, tables and tips
20
• 1 packet baking powder
• 1 packet vanilla sugar
•1 pinch salt
• 200 ml cold water
Method:
Place sugar, eggs, vanilla sugar and salt in a mixing bowl and beat for 5 minutes until foamy.
Then add the melted butter to the mixture and fold in. Add the flour with the baking powder
mixed into it into the foaming mixture and stir in. Finally add the cold water and mix
everything well. Put the mixture into the baking tin, smooth it down and put in the oven.
SPONGE CAKE
Cookware:
Black ring cake tin. Margarine for greasing. Breadcrumbs for coating baking tin.
For the mixture:
• 200 g butter
• 100 g sugar
• 100 g icing sugar
• 1 packet vanilla sugar
•1 pinch salt
• 4 eggs
• 400 g flour
• 1 packet baking powder
•1/8 l milk
• 50 g cocoa
• Juice of half a lemon
Method:
Place butter, sugar, lemon juice, vanilla sugar and salt in a mixing bowl and beat together.
Then add the eggs one at a time and beat the mixture again. Add the flour with the baking
powder mixed into it and the milk to the foaming mixture and fold in. Put half of the
mixture into the greased and breadcrumbed baking tin. Mix the other half of the mixture
with the cocoa and put it onto the yellow mixture. Use a fork to mix the dark mixture in
circles under the yellow mixture and then smooth out. Then place in the oven.
CHEESE CAKE
Cookware:
Black springform baking tin with 26 cm diameter, greased.
For the base:
• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar
•1 egg
• 70 g softened butter
For the cheese cream:
• 3 egg whites
•50 g rasins
• 2 tablespoons rum
• 750 g low fat quark
Uses, tables and tips
21
• 3 egg yolks
• 200 g sugar
• Juice of one lemon
• 200 g crème fraîche
• 1 packet of custard powder, vanilla flavour
Method:
Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer.
Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform
tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about
3 cm high with the rest of the mixture. Beat the egg whites with the hand-held mixer until
stiff. Wash the raisins, let them drain well, sprinkle with the rum and leave to soak. Put low
fat quark, egg yolks, sugar, lemon juice, crème fraîche and the custard powder in a mixing
bowl and mix together well. To finish carefully fold the beaten egg whites and the raisins
into the quark mixture. Put the mixture into the springform tin and place in the oven.
FRUIT CAKE
Cookware:
Black springform baking tin, 24cm diameter. Margarine for greasing. Breadcrumbs for
coating baking tin.
For the mixture:
• 200 g butter
• 200 g sugar
• 1 packet vanilla sugar
•1 pinch salt
• 3 eggs
• 300 g flour
• 1/2 packet baking powder
• 125 g currants
• 125 g raisins
• 60 g chopped almonds
• 60 g candied lemon peel or candied orange peel
• 60 g chopped candied cherries
• 70 g blanched almonds
Method:
Place butter, sugar, vanilla sugar and salt in a mixing bowl and beat together. Then add the
eggs one at a time and beat the mixture again. Add the flour mixed with the baking powder
to the foaming mixture and fold in. Fold in the fruit to the mixture as well. Place the mixture
in the prepared tin and pull the mixture up a little higher at the edge than in the centre.
Decorate the edge and the centre of the cake with the balnched almonds. Put the cake in
the oven.
STREUSEL PLAIT
Cookware:
Black springform baking tin, 24cm diameter. Margarine for greasing. Breadcrumbs for
coating baking tin.
For the dough:
• 375 g flour
Uses, tables and tips
22
• 20 g yeast
• 150 ml tepid milk
• 60 g sugar
•1 pinch salt
• 2 egg yolks
• 75 g softened butter
Crumble mixture:
• 200 g sugar
• 200 g butter
• 1 teaspoon cinnamon
• 350 g flour
• 50 g chopped nuts
• 30 g melted butter
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow, stir in with the milk and some of the flour from around the edge, sprinkle
with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing
cracks. Put the sugar, egg yolks, butter and salt on the edge of the flour. Knead all ingredients
into a workable yeast dough. Leave the dough to rise in a warm place until it is about double
the size. Then roll out the dough and place on a greased baking tray and leave to rise again.
Place sugar, butter and cinnamon in a mixing bowl and mix together. Add the flour and
the nuts and knead together so that you make a crumble mixture. Spread the butter on the
risen dough and spread the crumble mixture on it evenly.
ROASTING RECIPES
PIZZA
Cookware:
For one baking tray or 2 round tins.
For the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
•3 g salt
• 1 tablespoon oil
Topping:
• 1 small tin tomatoes, chopped
• 200 g Emmental cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
•Oregano
Method:
Crumble yeast in a bowl and dissolve in the tepid water. Add the flour with the salt mixed
in and the oil. Knead the ingredients until a workable dough that does not stick to the bowl
is produced. Then cover the dough and leave to rise in a warm place until it doubles in
Uses, tables and tips
23
volume. Roll out the dough and place on a greased baking tray. Then prick the dough with
a fork. Place the ingredients for the topping on the base in the order given.
ONION TARTE
For the dough:
• 300 g flour
• 20 g yeast
• 125 ml tepid milk
•1 egg
• 50 g butter
Topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• ½ teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow, stir in with the milk and some of the flour from around the edge, sprinkle
with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing
cracks. Place the egg on the edge of the flour. Knead all ingredients into a workable dough.
Leave the dough to rise in a warm place until it is about double the size. In the meantime,
peel and quarter the onions and then slice thinly. Dice the bacon and cook gently on a
cooking ring with the onions until the later are transparent and then leave to cool. Roll out
the dough and place on a greased baking tray, prick the bottom with a fork and press the
edges up. Leave here to rise again. Stir the eggs, crème fraîche, milk, salt and pepper together. Add the cooled onioins and bacon to the mixture. Mix everything together and put
on the dough base. Smooth out. Put the onion flan in the oven.
QUICHE LORRAINE
For the pastry:
• 300 g flour
• 2 eggs
• 150 g butter
• ½ teaspoon salt
• A little pepper
• 1 pinch nutmeg
Topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• Salt, pepper and nutmeg
Method:
Uses, tables and tips
24
Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Leave the
pastry in a cool place for a few hours. Then roll out the pastry and place in a greased (28
cm) black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry. To make
the filling, mix the eggs, the sour cream and the seasoning together. Then add the cheese.
Pour the filling over the bacon.
LASAGNE
Meat sauce:
• 100 g marbled belly pork
• 1 onion and 1 carrot
• 100 g celery
• 2 tablespoons olive oil
• 400 g mince
• 100 ml meat stock
• 1 small tin tomatoes, chopped (approx. 400 g)
• Oregano, thyme, salt and pepper
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Béchamel sauce:
• 75g butter
• 50g flour
• 500 ml milk
• Salt, pepper and nutmeg
Method:
Using a sharp knife cut the pork from the rind and gristle and cut into fine dice. Peel the
onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole,
sauté the pork and the diced vegetables while stirring. Gradually add the mince, sauté and
stir to break up and add the meat stock. Season the meat sauce with tomato purée, the
herbs, salt and pepper and simmer with the lid on over a low heat for about 30 minutes.
In the meantime prepare the Béchamel sauce. To do this, melt the butter in a pan, add the
flour and stir until golden. Gradually pour in the milk, stirring constantly. Season the sauce
with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a
large rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of
pasta sheets, meat sauce, Béchamel sauce and mixed cheese in the dish. The last layer should
be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small
knobs on the lasagne.
CANNELLONI
Filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 150 g fresh salmon, cubed
• 150 g Nile perch, cubed
Uses, tables and tips
25
• 100 g shrimps
• 100 g mussel meat
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Béchamel sauce:
• 75g butter
• 50 g tablespoon flour
• 500 ml milk
• Salt, pepper and nutmeg
1 packet cannelloni
Method:
Place onions and butter in a pan and cook gently until transparent. Add spinach and cook
gently as well. Add the crème fraîche, mix and then leave to cool. Add salmon, perch, shrimps
and mussel meat to the spinach and mix. In the meantime prepare the Béchamel sauce. To
do this, melt the butter in a pan, add the flour and stir until golden. Gradually pour in the
milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon
of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place
Béchamel sauce between each row of cannelloni. The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the bake.
MEAT CASSEROLE
Ingredients:
• 1.5 kg pork escalope
• 750 g seasoned mince
• 750 g onions
• 500 g grated Emmental cheese
• 200 ml crème fraîche
• 400 ml yoghurt
Method:
Lightly season the escalopes with salt and pepper and place in the roasting pan. Spread the
seasoned mince over them. Peel the onions, slice in thin rings. Then spread these on top
and sprinkle the grated cheese over the top. Mix crème fraîche and yoghurt together and
pour over.
FISH STEAKS
Ingredients:
• 600-700 g perch-pike, salmon, or sea trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• Chopped parsley
• Salt, pepper
• Lemon
• Ovenproof dish
Method:
26
Sprinkle the fish fillet with lemon juice and leave it to marinate for a while. Then dab off
surplus juice using kitchen paper. Then season the fish fillets on both sides with salt and
pepper. Then place fish fillets in the buttered ovenproof dish. Mix together grated cheese,
chopped parsely, tarragon, breadcrumbs and cream. Spread the mixture immediately on
the fish fillets and place small knobs of butter on the mixture.
OTHER RECIPES
CAKE MIX
For baking ready-made cakes and cake mixes. Follow the manufacturer’s instructions on
how to prepare. Use oven temperature for Hot Air. If using this special additional function,
the recommended pre-heating can be omitted.
FROZEN PIZZA
For baking ready-made meals such as pizza, lasagne, gratins and chips from the deep freeze.
Follow the manufacturer’s instructions on how to prepare. Use the oven temperature for
Hot Air. If using this special additional function, the recommended pre-heating can be
omitted.
DRYING HERBS
• Use with oven shelves covered with greaseproof paper or baking parchment.
• You will get a better result if you turn the oven off after half the drying time, open the
door and preferably leave the oven to cool down overnight.
• After this finish drying the food to be dried.
Vegetables
Food to be dried Temperature in °C 1 oven level 2 oven levels Time in hours
Beans 60-70 3 1 / 4 6-8
Peppers (slices) 60-70 3 1 / 4 5-6
Vegetables for
soup
Mushrooms 50-60 3 1 / 4 6-8
Herbs 50 3 1 / 4 2-3
Fruits
Food to be dried Temperature in °C 1 oven level 2 oven levels Time in hours
Plums 60-70 3 1 / 4 8-10
Apricots 60-70 3 1 / 4 8-10
Apple slices 60-70 3 1 / 4 6-8
Pears Mushrooms 60-70 3 1 / 4 6-9
60-70 3 1 / 4 5-6
(guideline)
(guideline)
27
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