The following symbols are used in this user manual:
Important information concerning your personal safety and information on how to
3General information and tips
avoid damaging the appliance.
2Environmental information
Uses, Tables and Tips
Cooking with steam
For steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUSor INTERVAL STEAM.
1Warning: During VIGOROUS STEAM, do not under any circumstances open the
oven door.
1Important: Only water can be used as the liquid.
Cookware for steam cooking
• Cookware made of an appropriate heat and corrosion resistant material is suitable for
steam cooking.
• Chrome steel food containers are also very suitable. (See special accessories).
Oven levels
• The appropriate oven level can be found in the following table. Oven levels are counted from the bottom to the top.
General instructions
• For cooking times longer than 30 minutes or when cooking larger quantities of food,
top up the water, if necessary.
• If the appliance is not used for prolonged periods, thoroughly rinse out the water
drawer, connecting hoses and steam generator (see chapter Care and Cleaning).
Notes on the tables
The following tables give the required temperature settings, cooking times and oven levels for a selection of typical dishes.
• Temperatures and cooking times are for guidance only, as these will depend on the
composition and size of the food to be cooked, the quantity and type of ovenware.
• If you cannot find the settings for a particular recipe, look for the one that is most
similar.
• Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
VIGOROUS STEAM
3Uses, Tables and Tips
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
Complete menus can be prepared in one go. Ideally dishes that require similar cooking
times should be chosen. This will prevent individual components being under or over
cooked. The amount of water to be used will depend on the largest amount of water
specified for the individual components chosen. For information, see Table.
The dishes should be positioned in suitable cooking containers on the oven shelves. The
gap between the oven shelves must be adjusted so that the steam can get to every dish.
Uses, Tables and Tips4
the ratio of 1 : 1.5 to 1 : 2, contrary to what is stated in the table.
Sterilising containers
The VIGOROUS STEAM function makes it possible to sterilise containers, e. g. babies’ bottles, using steam. To do this place the cleaned containers in the middle of the oven shelf
in the 1st shelf level with the opening facing downwards. Insert the containers into the
oven at a slight angle. Pour in the maximum amount of water (650 ml) and select a cook
time of 40 mins. at 96°C.
VIGOROUS STEAM table
VIGOROUS STEAM
Type of food
Water via water
drawer
ml
Tempe-
rature
°C
Oven level
Time in
mins.
Risotto40096225-30
Rice (with liquid 1:1)55096235-40
Cornmeal (polenta, with liquid 1:3)65096240-50
Jacket potatoes, medium-sized65096240-50
Boiled potatoes55096230-40
Ratatouille40096225-30
Brussels sprouts55096230-35
Cauliflower, whole70096240-45
Sauerkraut70096250-60
Tomatoes, whole25096215-20
Beetroot, whole55096260-70
Kohlrabi/celery /fennel,
sliced
55096235-40
Courgettes, sliced40096220-25
Carrots, sliced55096230-35
Defrosting vegetables55060230-35
Defrosting and cooking vegetables55096230-35
Blanching vegetables25096212-15
Blanching beans25096220-22
Tender veal ham 1000 g70096250-75
Smoked loin of pork 600-1000 g70096245-55
Frankfurter / veal sausage25090215-20
Warming meat loaf
in 1 cm slices
40096220-25
VIGOROUS STEAM
5Uses, Tables and Tips
Type of food
Trout, 170-300 g40085215-25
Eggs, soft2009628-12
Eggs, medium20096210-15
Eggs, hard20096215-20
The times given are for guidance only, they will vary depending upon size and number.
Water via water
drawer
ml
Tempe-
rature
°C
Oven level
Time in
mins.
TRUE FAN and VIGOROUS STEAM in succession
By combining TRUE FAN and VIGOROUS STEAM one after the other and in the case of
VIGOROUS STEAM together meat, vegetables and accompaniments can be cooked in
the oven so that they are ready to serve at the same time.
• Start roasting the food to be roasted using the oven functionTRUE FAN.
• 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.
3Before you can start the VIGOROUS STEAM function, the oven must have cooled to a
temperature of around 80°C. To cool the oven down more quickly, open the oven door
to the first position for approx. 15 mins.
TRUE FANand VIGOROUS STEAM in sucession table
TRUE FAN
Type of food
Roast beef 1 kg,
Brussels sprouts, polenta
Roast pork 1 kg,
potatoes, vegetables,
gravy
Roast veal 1 kg,
rice, vegetables
The times given are for guidance only, they will vary depending upon size and amount.
The core temperature in meat before switching to VIGOROUS STEAM should be 60-63 °C.
Temp.
in °C
18060-7040-50
18060-7030-40
18050-6030-40
Meat
Time in
mins.
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.
VIGOROUS STEAM
Max. water amount 650 ml
Meat and
accompaniments
Time in minutes
Oven
levels
1
3
1
3
1
3
Uses, Tables and Tips6
INTERVAL PLUS Cooking Table
INTERVAL PLUS
(Max. water amount 250ml)
1)
Temperature in
°C
9035-402
9030-402
9040-502
9025-352
9035-452
Type of food
Custard / flan in individual dishes
Baked eggs
Terrine
Thin fish fillet8515-252
Thick fish fillet
Small fish up to 350g
Whole fish
up to 1000g
1) continue for a further half an hour with the door closed
1)
1)
Time
in mins.
Oven
level
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
Cooking on more than one oven level
INTERVAL STEAM
Amount of water to be added will depend on the
Type of food
Reheating complete meal
6 plates, dia. 24 cm
Roast pork 1000g160-18090-1002
Roast beef 1000 g160-180120-1502
Roast veal 1000g18080-902
Meat loaf, uncooked, 500g18030-402
Frankfurter / veal sausage8520-302
Smoked loin of pork 600-1000g
(soak for 2 hours)
Chicken 1000g180-20050-602
Duck 1500-2000g)18070-902
Temperature in
160-18060-702
length of the cooking time
°C
11015-201, 3 und 5
Time
in mins.
Oven
levels
7Uses, Tables and Tips
Baking
Amount of water to be added will depend on the
Type of food
Goose 3000g170130-1701
Fish fillets85-9020-302
Potato gratin,
Leek/potato gratin
Pasta bake19040-502
Lasagne18045-552
Misc. types of bread
500-1000g
Rolls 40-60g180-21025-353
Ready-to-bake rolls 30-40 g20010-203
Ready-to-bake rolls 30-40g, frozen20015-253
Ready-to-bake baguettes 40-50 g20010 -203
Ready-to-bake baguettes 40-50 g,
frozen
Cut up a whole roast before warming.
The times given are for guidance only, they will vary depending upon size and amount.
Temperature in
160-17050-602
180-19050-602
Oven Function: TRUE FAN, MOIST FAN COOKING or CONVENTIONAL
Baking tins
• Dark metal and non-stick tins are suitable for CONVENTIONAL.
• Bright metal tins are also suitable for TRUE FAN and MOIST FAN COOKING.
Oven levels
• Baking with CONVENTIONAL is possible on one level.
• With TRUE FAN and MOIST FAN COOKING you can bake up to 3 baking trays at the
same time:
1 baking tray:
e.g. oven level 3
length of the cooking time
Time
°C
20015-253
in mins.
Oven
levels
INTERVAL STEAM
Uses, Tables and Tips8
1 cake tin:
e.g. oven level 1
2 baking trays:
e.g. oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
General instructions
• Insert the tray with the bevel at the front.
• You can also bake two cake tins next to each other on the oven shelf at the same
time. This only slightly increases the baking time.
3When frozen foods are used the trays inserted may distort during cooking. This is due to
the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again.
How to use the baking tables
The following tables give the required temperature settings, cooking times and oven levels for a selection of dishes.
• The temperatures and baking times are a guide as they depend on the ingredients in
the dough, the amount and the baking tin.
• For the first time we recommend setting a lower temperature and only if necessary,
for example if you want it to brown more or if the baking is taking too long, select a
higher temperature.
• If you cannot find any specific settings for one of your own recipes, look for one that
is most similar.
• When baking cakes on baking trays or in tins on more than one level, baking time can
be extended by 10-15 minutes.
• Moist cakes and pastries (e.g. pizzas, fruit flans, etc.) are baked on one level.
• Differences in the height of the items can cause differences in the degree of browning
at the beginning of the baking process. Please do not change the temperature setting
if this occurs. Differences in the degree of browning even out during the baking proc-
ess.
9Uses, Tables and Tips
• Your new oven may bake or roast differently from your previous appliance. If this is
the case, adjust your normal settings (temperature, cooking times) and oven levels to
the recommendations in the tables below.
2With longer baking times, you can switch the oven off about 10 minutes before the end
of the cooking time in order to use the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
Baking table
Baking on one oven level
Type of
cake/pastry/biscuit/bread
Baking in tins
Ring cake or briocheTRUE FAN1150-16050-60
Sand cake/Rum and fruit
cake
Sponge cakeTRUE FAN114030-40
Sponge cakeCONVENTIONAL116030-40
Flan base - shortcrust pastryMOIST FAN
Flan base – sponge mixtureMOIST FAN
Covered apple tartCONVENTIONAL1170-19050-60
Apple pie (2Ø20cm tins,
diagonally off set)
Apple pie (2Ø20cm tins,
diagonally off set)
Spicy flan (e.g. Quiche Lorraine)
CheesecakeCONVENTIONAL1170-19080-90
Cakes/pastries/breads on baking trays
Plaited bun/ savarinMOIST FAN
Christmas breadCONVENTIONAL3160-180
Bread (rye bread)
- first
- then
Cream puffs/eclairsCONVENTIONAL3160-170
Swiss rollCONVENTIONAL3180-200
Streusel cake (dry)MOIST FAN
Oven function
TRUE FAN1140-16060-80
COOKING
COOKING
TRUE FAN116060-80
CONVENTIONAL118060-80
TRUE FAN1160-18045-55
COOKING
CONVENTIONAL1
COOKING
Oven
level
Temperature°CTime
1)
230
160-180
1)
1)
1)
1)
3170-180
3150-17025-30
3160-18045-55
3150-16020-30
Mins.
20-25
50-60
10
30-60
30-45
10-20
Uses, Tables and Tips10
cake/pastry/biscuit/bread
Type of
Oven function
Butter cake /sugar yeast cakeMOIST FAN
Oven
Temperature°CTime
level
3180-200
Mins.
1)
20-30
COOKING
Butter plaitTRUE FAN3170-180
Fruit flan
(made with yeast dough/
sponge mixture)
2)
Fruit flan
(made with yeast dough/
sponge mixture)
2)
Fruit flans made with short-
TRUE FAN315040-50
CONVENTIONAL317040-50
TRUE FAN3160-17050-70
1)
40-50
crust pastry
Flans with delicate toppings
CONVENTIONAL3160-180
1)
50-70
(e.g. quark, cream, almond
slice)
Pizza (with a lot of topping)
2)
TRUE FAN1180-200
Pizza (thin crust)TRUE FAN1200-220
1)
30-50
1)
15-25
Pitta breadTRUE FAN1200-22010-20
Savoury Swiss tartsTRUE FAN1180-20040-55
Fancy biscuits
Short pastry biscuitsTRUE FAN3150-16015-25
Piped biscuitsTRUE FAN314025-35
Piped biscuitsCONVENTIONAL3160
1)
20-30
Sponge biscuitsTRUE FAN3160-17015-25
Pastries made with egg
TRUE FAN380-10090-150
white, meringues
MacaroonsTRUE FAN3100-12060-90
Fancy biscuits with yeast
dough
Puff pastriesTRUE FAN3170-180
Bread rollsTRUE FAN3180
Bread rollsCONVENTIONAL3200
Small cakes (20 per tray)TRUE FAN3140
Small cakes (20 per tray)CONVENTIONAL3170
MOIST FAN
COOKING
3150-16020-40
1)
20-30
1)
1)
1)
1)
20-35
20-35
20-30
20-30
1) Pre-heat oven
2) Use a plate or a drip pan
Baking on more than one oven level
11Uses, Tables and Tips
Type of baking
TRUE FAN TRUE FAN
Shelf positions from bottom
2 levels3 levels
Temperature
in °C
Time
Hours:
Mins.
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs1/4---160-180
1))
0:35-0:60
Dry streusel cake1/3---140-1600:30-0:60
Biscuits/small cakes/pastries/rolls
Short pastry biscuits1/31/3/5150-1600:15-0:35
Viennese whirls1/31/3/51400:20-0:60
Biscuits made with sponge
mixture
Biscuits made with egg
white, meringues
1/3---160-1700:25-0:40
1/3---80-1002:10-2:50
Macaroons1/3---100-1200:40-1:20
Biscuits made with yeast
dough
Puff pastries1/3---170-180
1/3---160-1700:30-0:60
1)
0:30-0:50
Rolls1/4---1600:30-0:55
Small cakes (20 per tray)1/4---140
1)
0:25-0:40
1) Pre-heat the oven
Tips on baking
Baking resultsPossible causeRemedy
The cake is not browned
Wrong oven levelPlace cake lower in the oven
enough at the bottom
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too highUse a slightly lower setting
Baking time too shortSet a longer baking time
Baking times cannot be reduced by setting higher temperatures
Too much liquid in the mixtureUse less liquid
Pay attention to mixing times,
especially if using mixing machines
Cake is too dryOven temperature too lowSet oven temperature higher
Baking time too longSet a shorter baking time
Uses, Tables and Tips12
Baking resultsPossible causeRemedy
Cake browns unevenlyOven temperature too high and
baking time too short
Set a lower oven temperature
and a longer baking time
Mixture is unevenly distributedSpread the mixture evenly on
the baking tray
Cake is not done within
the baking time given
Temperature too lowUse a slightly higher oven set-
ting
Table FAN BAKING
Type of bakingShelf position
Temperature
°C
Pizza (thin crust)1200 - 230
1)
Time
Mins.
15 - 20
Pizza (with a lot of topping)1180 - 20025 - 35
Tarts1180 - 20040 - 55
Spinach flan1160 -18045 - 60
Quiche Lorraine1170 - 19045 - 55
Quark flan, round1140 - 16080 - 90
Quark flan on tray1140 - 16050 - 60
Apple cake, covered1150 - 17050 - 60
Vegetable pie1160 - 18050 - 60
Unleavened bread1230
Puff pastry flan1160 - 180
Flammekuchen (Pizza-like dish
from Alsace)
Piroggen (Russian version of calzone)
1230
1180 - 200
1)
1)
1)
1)
10 - 20
45 - 55
15 - 25
15 - 25
1) Pre-heat the oven
Soufflés and au gratin dishes table
DishOven function
Noodle soufflé
MOIST FAN
COOKING
Oven
level
1170-19045-60
Lasagne CONVENTIONAL1180-20040-50
Gratinated
vegetables
1)
Cheesy baguette
1)
ROTITHERM117020-30
ROTITHERM1160-17020-30
Tempe-ra-
ture
°C
Time
Mins.
13Uses, Tables and Tips
DishOven function
Sweet soufflés
Fish soufflésCONVENTIONAL1180-20050-60
Stuffed vegetablesROTITHERM1160-17040-60
Potato au gratin
1) Pre-heat oven
Roasting
Oven function: CONVENTIONAL or ROTITHERM
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray or on the oven
shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these in a roasting tin with a lid. This
will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roast-
ing tin without the lid.
3Tips on using the roasting chart
The information given in the following table is for guidance only.
• 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 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.
With the oven function SLOW COOK, meat becomes beautifully tender and remains particularly succulent.
We recommend SLOW COOK for pieces of tender, lean meat and fish.
SLOW COOK is not suitable for pot roasts or fatty roast pork, for example.
The oven heats up to the selected or pre-set temperature. When this temperature is
reached, an acoustic signal sounds. After that the oven automatically switches to a lower temperature to continue cooking.
We recommend SLOW COOK ONE for smaller pieces of meat, e.g. steaks.
SLOW COOK TWO
is recommended for larger pieces of meat, e.g. fillet of beef.
3When using the SLOW COOK oven function, always cook dishes uncovered without a
cover.
1. Sear the meat to be roasted in a pan on each side over a very high heat for 1-2 mins.
2. Place meat in a roasting dish or directly on the over shelf with a with a tray underneath
to catch the fat.
3. Place in the oven. Select oven function SLOW COOK, if necessary, select SLOW COOK
TWO using the button and cook until done (see Table).
Table: SLOW COOK
Food to be cooked
Roast beef1000-1500SLOW COOK TWO190-110
Fillet of beef1000-1500SLOW COOK TWO390-110
Roast veal1000-1500SLOW COOK TWO1100-120
Steaks200 - 300SLOW COOK ONE320-30
Weight
g
SettingShelf position
Total time
mins.
Grill sizes
Oven function: SINGLE GRILL or DUAL GRILL with maximum temperature setting
1Important: Always grill with the oven door closed.
3The empty oven should always be pre-heated with the grill functions for 5 min-
utes.
• For grilling, place the shelf in the recommended shelf position.
• Always insert the tray for collecting the fat into the first shelf position from the
bottom.
• The grilling times are guidelines.
• Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
17Uses, Tables and Tips
Burgers48-10 mins.6-8 mins.
Pork fillet410-12 mins.6-10 mins.
Sausages48-10 mins.6-8 mins.
Fillet steaks, veal steaks46-7 mins.5-6 mins.
Fillet of beef, roast beef
(approx. 1 kg)
Toast
Toast with topping36-8 mins.---
1) Do not pre-heat
Defrosting
Oven function: DEFROST (no temperature setting)
• Unwrap the food and place it on a plate on the oven shelf.
• Do not cover with a plate or bowl, as these can substantially lengthen the defrosting
• For defrosting, place the shelf in the 1st oven level from the bottom.
Defrosting table
Chicken, 1000 g100-14020-30
Meat, 1000 g100-14020-30Turn halfway through
Meat, 500 g90-12020-30Turn halfway through
Trout, 150g25-3510-15---
Strawberries, 300g30-4010-20---
Butter, 250g30-4010-15---
Cream, 2 x 200g80-10010-15
Gateau, 1400g6060---
Food to be grilledOven level
1)
time.
Dish
Defrosting
time
mins.
time (mins.)
Grilling time
1st side2nd side
310-12 mins.10-12 mins.
34-6 mins.3-5 mins.
Further
defrosting
Comments
Place the chicken on an upturned saucer
placed on a large plate
Turn halfway through
Cream can also be whipped when still
slightly frozen in places
Meat programmes18
Meat programmes
Ovenware for roasting
• For roasting use a roasting pan or a roaster.
Cookware Addition of fluid
Meat programmes with weight input
POULTRYopen ---
PORKopen 2-4 cm
BEEFcovered1-2 cm
VEALcovered1-2 cm
GAMEcovered1-2 cm
Meat programmes with meat probe
TOP SIDE BEEFopen ---
BEEF SCANopen ---
PORK JOINTopen ---
VEALopen ---
LAMB JOINTopen ---
GAMEopen ---
BONED POULTRYopen ---
3Oven levels and weight are shown in the display for every meat programme.
RECIPE MENU
3Oven levels and the pre-set cooking time are shown in the display 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.
Method:
Arrange the foods individually or together on the plate or cookware. Place it in the oven
without a cover.
Max. 6 plates (ø 26 cm).
FRESH VEGETABLES (plate of vegetables)
Cookware:
Any kind of cookware that is heat-resistant to at least 100°C can be used.
19RECIPE MENU
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
For the mixture:
– 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
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.
RECIPE MENU20
FARMER BREAD
Ingredients for the dough:
Semi-white flour 400 g
Rye flour 150 g
Salt 10 g
Yeast 20 g
Milk 200 g
Water 200 g
For dark coarse rye bread the semi-white flour can be replaced by wheat flour.
Method for the dough:
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
For the dough:
– 1,000 g flour
– 1 cube of fresh yeast or 2 packets of dry yeast
– 650 ml milk
– 15 g salt
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
21RECIPE MENU
– 200 g softened butter
For the filling:
– 180 g chopped walnuts
– 20 g breadcrumbs
– 1 teaspoon ground ginger
– 50 ml milk
– 60 g honey
– 30 g melted butter
– 20 ml rum
– 1 egg yolk
– A little milk
– 50 g flaked almonds
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
• When making preserves, only use commercially available preserve jars of the same
size.
• Jars with twist-off or bayonet type lids and metal tins are not suitable.
• When making preserves, use the first shelf position from the bottom.
• Use the baking tray for making preserves. There is enough room on this for up to six
1-litre preserving jars.
• The jars should all be filled to the same level and clamped shut.
• Place the jars on the baking tray in such a way that they are not touching each other.
• Pour approx. 1/2 litre of water into the baking tray, so that there is sufficient moisture
in the oven.
• As soon as the liquid in the first jars begins to simmer (with 1--litrejars after
about 35-60 minutes), switch off the oven or reduce the temperature to 100°C (see
table).
RECIPE MENU22
Preserves Table
The times and temperatures for making preserves are for guidance only.
– 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
Preserve
Temperature
in°C
160-17035-45---
160-17050-605-10
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
Black square baking tin, 30 cm long
Margarine for greasing
Breadcrumbs for coating baking tin
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.
23RECIPE MENU
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.
SWEDISH CAKE
For the mixture:
– 5 eggs
– 340 g sugar
– 100 g melted butter
– 360 g flour
– 1 packet baking powder
– 1 packet vanilla sugar
– 1 pinch salt
– 200 ml cold water
Round springform baking tin 28 cm,
Black plate, bottom lined with baking parchment
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
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
Black ring cake tin
Margarine for greasing
Breadcrumbs for coating baking tin
RECIPE MENU24
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
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
– 3 egg yolks
– 200 g sugar
– Juice of one lemon
– 200 g crème fraîche
– 1 packet of custard powder, vanilla flavour
Black springform baking tin with 26 cm diameter, greased
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.
25RECIPE MENU
FRUIT CAKE
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
Black springform baking tin, 24cm diameter
Margarine for greasing
Breadcrumbs for coating baking tin
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
For the dough:
– 375 g flour
– 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
RECIPE MENU26
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 (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 tomates, chopped
– 200 g Emmental cheese, grated
– 100 g salami
– 100 g cooked ham
– 150 g mushrooms (tinned)
– 150 g Feta cheese
– Oregano
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 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
27RECIPE MENU
Topping:
– 750 g onions
– 250 g bacon
– 3 eggs
– 250 g crème fraîche
– 125 ml milk
– 1 teaspoon salt
– ½ teaspoon ground pepper
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
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.
RECIPE MENU28
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
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
– 100 g shrimps
– 100 g mussel meat
– 50 g Parmesan cheese, grated
– 150 g Emmental cheese, grated
29RECIPE MENU
Béchamel sauce:
– 75 g butter
– 50 g tablespoon flour
– 500 ml milk
– 100 g smoked salmon
– Salt, pepper and nutmeg
1 packet cannelloni
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
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
RECIPE MENU30
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.
Food to be dried
Vegetables
Beans60-7031 / 46-8
Peppers (slices)60-7031 / 45-6
Vegetables for soup60-7031 / 45-6
Mushrooms50-6031 / 46-8
Herbs5031 / 42-3
Fruit
Plums60-70 31 / 48-10
Apricots60-7031 / 48-10
Apple slices60-7031 / 46-8
Pears60-7031 / 46-9
Temperature in
°C
Oven level
1 level2 levels
Time in hours
(guideline)
www.electrolux.com
892 939 228-A-211209-01Subject to change without notice
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