Tables, Tips and Recipes
Built-in oven
Contents
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
MEATPROBE Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Table SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Meat programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
RECIPE MENU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
BAKING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
LEMON SPONGE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
SWEDISH CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
SPONGE CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
CHEESE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
FRUIT CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
STREUSEL PLAIT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
YEAST PLAIT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
WHITE BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
ROASTING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
PIZZA (for one baking tray or 2 round tins) . . . . . . . . . . . . . . . . . . . . . . . 26
POTATO GRATIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
ONION TARTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
QUICHE LORRAINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
LASAGNE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
CANNELLONI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
MEAT CASSEROLE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
FISH STEAKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
OTHER RECIPES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
POWDER CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
FROZEN PIZZA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
PRESERVING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
DRYING HERBS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
2
Uses, Tables and Tips
Baking
Oven function: PROFI HOT AIR or CONVENTIONAL
Baking tins
• For CONVENTIONAL dark metal and non-stick tins are suitable.
• For PROFI HOT AIR bright metal tins are also suitable.
Oven levels
• Baking with CONVENTIONAL is possible on one oven level.
• With PROFI HOT AIR you can bake on up to 3 baking trays at the same
time:
1 baking tray:
e.g. oven level 3
1 cake tin:
e.g. oven level 1
2 baking trays:
z. g., oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
3
General Instructions
• Insert the tray with the bevel at the front.
• With CONVENTIONAL or PROFI HOT AIR you can also bake with two
tins next to one another on the oven shelf at the same time. This does
not significantly increase baking time.
3 When frozen foods are used the trays inserted may distort during cook-
ing. 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 tables give the required temperature settings, baking times and
oven shelf levels for a selection of typical dishes.
• Temperatures and baking times are for guidance only, as these will
depend on the consistency of pastry, dough or mixture, the amount
and the type of baking tin.
• We recommend using the lower temperature the first time and then
if necessary, for example, if a deeper browning is required, or baking
time is too long, selecting a higher temperature.
• If you cannot find the settings for a particular recipe, look for the
one that is most similar.
• If baking cakes on baking trays or in tins on more than one level, baking time may be extended by 10-15 minutes.
• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one
level.
• Cakes and pastries at different heights may brown at an uneven rate
at first. If this occurs, please do not change the temperature set-
ting. Different rates of browning even out as baking progresses.
2 With longer baking times, the oven can be switched off about
10 minutes before the end of baking time, to make use of the residual
heat.
Unless otherwise stated, the values given in the tables assume that
cooking is started with the oven cold.
4
Baking table
Baking on one oven level
Type of
baking
Oven function
Oven
Temperature°CTime
level
Hr: Mins.
Baking in tins
Ring cake or brioche PROFI HOT AIR 1 150-160 0:50-1:10
Madeira cake/fruit cakes PROFI HOT AIR 1 140-160 1:10-1:30
Sponge cake PROFI HOT AIR 1 140 0:25-0:40
Sponge cake CONVENTIONAL 2 160 0:25-0:40
Flan base - short pastry PROFI HOT AIR 3 170-180
Flan base - sponge mix-
PROFI HOT AIR 3 150-170 0:20-0:25
1)
0:10-0:25
ture
Apple pie CONVENTIONAL 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
PROFI HOT AIR 1 160 1:10-1:30
diagonally off set)
Apple pie (2tins Ø20cm,
CONVENTIONAL 1 180 1:10-1:30
diagonally off set)
Savoury flan (e. g, quiche
PROFI HOT AIR 1 160-180 0:30-1:10
lorraine)
Cheesecake CONVENTIONAL 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread
CONVENTIONAL 3 170-190 0:30-0:40
crown
1)
230
160-180
1)
1)
1)
0:40-1:00
0:25
0:30-1:00
0:15-0:30
0:10-0:20
Christmas stollen CONVENTIONAL 3 160-180
Bread (rye bread)
CONVENTIONAL 2
-first of all
-then
Cream puffs/eclairs CONVENTIONAL 3 160-170
Swiss roll CONVENTIONAL 3 180-200
Cake with crumble
PROFI HOT AIR 3 150-160 0:20-0:40
topping (dry)
Buttered almond cake/
CONVENTIONAL 3 190-210
1)
0:15-0:30
sugar cakes
Fruit flans
(made with yeast dough/
sponge mixture)
2)
PROFI HOT AIR 3 150 0:35-0:50
5
Type of
baking
Oven function
Oven
Temperature°CTime
level
Hr: Mins.
Fruit flans
(made with yeast dough/
sponge mixture)
2)
Fruit flans made with
CONVENTIONAL 3 170 0:35-0:50
PROFI HOT AIR 3 160-170 0:40-1:20
short pastry
Yeast cakes with delicate
CONVENTIONAL 3 160-180
1)
0:40-1:20
toppings (e. g, quark,
cream, custard)
Pizza (with a lot of top-
2)
ping)
PROFI HOT AIR 1 180-200
Pizza (thin crust) PROFI HOT AIR 1 200-220
1)
1)
0:30-1:00
0:10-0:25
Unleavened bread PROFI HOT AIR 1 200-220 0:08-0:15
Tarts (CH) PROFI HOT AIR 1 180-200 0:35-0:50
Biscuits
Short pastry biscuits PROFI HOT AIR 3 150-160 0:06-0:20
Viennese whirls PROFI HOT AIR 3 140 0:20-0:30
Viennese whirls CONVENTIONAL 3 160
Biscuits made with
PROFI HOT AIR 3 150-160 0:15-0:20
1)
0:20-0:30
sponge mixture
Pastries made with egg
PROFI HOT AIR 3 80-100 2:00-2:30
white, meringues
Macaroons PROFI HOT AIR 3 100-120 0:30-0:60
Biscuits made with yeast
PROFI HOT AIR 3 150-160 0:20-0:40
dough
Puff pastries PROFI HOT AIR 3 170-180
Rolls PROFI HOT AIR 3 160
Rolls CONVENTIONAL 3 180
Small cakes (20per tray) PROFI HOT AIR 3 140
Small cakes (20per tray) CONVENTIONAL 3 170
1)
0:20-0:30
1)
0:20-0:35
1)
0:20-0:35
1)
0:20-0:30
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
6
Baking on more than one oven level
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
Dry streusel cake 1/3 --- 140-160 0:30-0:60
Biscuits/small cakes/pastries/rolls
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
sponge mixture
Biscuits made with egg
white, meringues
Macaroons 1/3 --- 100-120 0:40-1:20
Biscuits made with yeast
dough
Puff pastries 1/3 --- 170-1801)0:30-0:50
Rolls 1/4 --- 160 0:30-0:55
Small cakes (20per tray) 1/4 --- 140
1) Pre-heat the oven
Type of baking
PROFI HOT
AIR
Shelf positions from bottom
2 levels 3 levels
PROFI HOT
AIR
Tempera-
ture in °C
1))
1/3 --- 160-170 0:25-0:40
1/3 --- 80-100 2:10-2:50
1/3 --- 160-170 0:30-0:60
1)
Time
Hours:
Mins.
0:35-0:60
0:25-0:40
7
Tips on Baking
Baking results Possible cause Remedy
The cake is not
browned enough underneath
The cake sinks (becomes soggy, lumpy,
streaky)
Cake is too dry Oven temperature too low Set oven temperature higher.
Cake browns unevenly Oven temperature too high
Cake does not cook in
the baking time given
Wrong oven level Place cake lower
Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be reduced by setting higher
temperatures
Too much liquid in the mixture
Baking time too long Set a shorter baking time
and baking time too short
Mixture is unevenly distribut-edSpread the mixture evenly
Grease filter is inserted Take out the grease filter
Temperature too low Use a slightly higher oven
Grease filter is inserted Take out the grease filter
Use less liquid.
Pay attention to mixing
times, especially if using
mixing machines
Set a lower oven temperature and a longer baking
time
on the baking tray
setting
8
Table AL GUSTO HOT AIR
Type of baking Shelf position
Pizza (thin crust) 1 180 - 200
Pizza (with a lot of topping) 1 180 - 200 20 - 30
Tarts 1 180 - 200 45 - 60
Spinach flan 1 160 -180 45 - 60
Quiche Lorraine 1 170 - 190 40 - 50
Quark flan, round 1 140 - 160 60 - 90
Quark flan on tray 1 140 - 160 50 - 60
Apple cake, covered 1 150 - 170 50 - 70
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread 1 250 - 270
Puff pastry flan 1 160 - 180
Flammekuchen (Pizza-like dish
from Alsace)
Piroggen (Russian version of
calzone)
1) Pre-heat the oven
Table for Bakes and Gratins
Temperature
°C
1 250 - 270
1 180 - 200
Time
Hr: Mins.
1)
1)
1)
1)
1)
20 - 30
10 - 20
40 - 50
12 - 20
15 - 25
Pasta bake CONVENTIONAL 1 180-200 0:45-1:00
Lasagne CONVENTIONAL 1 180-200 0:25-0:40
Vegetables au gratin
Baguettes topped with
melted cheese
Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60
Fish bakes CONVENTIONAL 1 180-200 0:30-1:00
Stuffed vegetables ROTITHERM 1 160-170 0:30-1:00
1) Pre-heat the oven
Dish Oven function
1)
1)
ROTITHERM 1 160-170 0:15-0:30
ROTITHERM 1 160-170 0:15-0:30
Shelf
position
Tempera-
ture
°C
Time
Hours
mins.
9
Roasting
Oven function: CONVENTIONAL or ROTITHERM
Insert the grease filter when roasting!
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 roasting tin without the lid.
3 Tips 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.
10
Roasting table
Type of meat Quantity Ovenfunction
Beef
Pot roast 1-1.5 kg
Roast beef or fillet
- rare
- medium
- well done
Pork
Shoulder, neck, ham
joint
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
Porkknuckle (precooked)
Veal
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
Lamb
Leg of lamb, roast
lamb
Saddle of lamb 1-1.5 kg ROTITHERM 1 160-180 1:00-1:30
Game
Saddle of hare, leg
of hare
Saddle of venison 1.5-2 kg
Haunch of venison 1.5-2 kg
per cm.
of thickness
per cm.
of thickness
per cm.
of thickness
1-1.5 kg ROTITHERM 1 160-180 1:30-2:00
750 g-1 kg ROTITHERM 1 150-170 1:30-2:00
1-1.5 kg ROTITHERM 1 150-170 1:15-2:00
up to 1 kg
CONVENTION-
AL
ROTITHERM 1
ROTITHERM 1 180-190 0:06-0:08
ROTITHERM 1 170-180 0:08-0:10
CONVENTION-
AL
CONVENTION-
AL
CONVENTION-
AL
Shelf
position
Temper-
ature
°C
1 200-250 2:00-2:30
190-
200
3
1 210-220 1:15-1:45
1 200-210 1:30-2:15
220-
250
1)
1)
Time
Hours
mins.
per cm. of
thickness
0:05-0:06
0:25-0:40
11
Poultry
Poultry portions
Half chicken
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
Fish (steamed)
Whole fish 1-1.5 kg
1) Pre-heat the oven
Type of meat Quantity Ovenfunction
200-250g
each
400-500g
each
ROTITHERM 3 200-220 0:35-0:50
ROTITHERM 3 190-210 0:35-0:50
2.5-3.5 kg ROTITHERM 1 160-180 1:45-2:30
4-6 kg ROTITHERM 1 140-160 2:30-4:00
CONVENTION-
AL
Shelf
position
Temper-
ature
°C
Time
Hours
mins.
2 / 3 210-220 0:45-1:15
12
MEATPROBE Table
Beef
Rib steak or fillet steak rare
medium
well done
Pork
Shoulder of pork, ham joint, neck 80 - 82 °C
Chop (saddle), smoked pork loin 75 - 80 °C
Meat loaf 75 - 80 °C
Veal
Roast veal 75 - 80 °C
Knuckle of veal 85 - 90 °C
Mutton / lamb
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 75 - 80 °C
Game
Saddle of hare 70 - 75 °C
Leg of hare 70 - 75 °C
Whole hare 70 - 75 °C
Saddle of venison 70 - 75 °C
Leg of venison 70 - 75 °C
Food to be Cooked Meat Core Temperature
45 - 50 °C
60 - 65 °C
75 - 80 °C
13
SLOW COOK
Oven function: SLOW COOK.
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 exam-
ple.
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.
1 Important: Insert the grease filter when roasting.
3 When using the SLOW COOK oven function, always cook dishes uncov-
ered 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).
14
Table SLOW COOK
Food to be cooked
Roast beef 1000-1500
Fillet of beef 1000-1500
Roast veal 1000-1500
Steaks 200 - 300
(Brown in a frying pan before cooking)
Weight
g
Setting
SLOW COOK
TWO
SLOW COOK
TWO
SLOW COOK
TWO
SLOW COOK
ONE
Shelf
position
2 90-110
2 90-110
2 100-120
2 20-30
Total time
mins.
Grill Sizes
Oven function: SINGLE GRILL or DUAL GRILL with maximum temperature setting
1 Important: Always grill with the oven door closed.
3 The empty oven should always be pre-heated with the grill functions
for 5 minutes.
• For grilling, use both the oven shelf and the roasting tray together.
• The grilling times are guidelines.
• Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
Food to be grilled Oven level Grilling time
1. Side 2. 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
(approx. 1 kg)
1)
Toast
Toast with topping 3 6-8 mins. ---
1) Use the grill without the roasting tray
3 10-12 mins. 10-12 mins.
3 2-3 mins. 2-3 mins.
15
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 time.
• For defrosting, place the shelf in the 1st oven level from the bot-
tom.
Defrosting table
Defrosting
Dish
Chicken, 1000 g 100-140 20-30
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 ---
Strawberries,
300g
Butter, 250g 30-40 10-15 ---
Cream, 2 x 200g 80-100 10-15
Gateau, 1400g 60 60 ---
time
mins.
30-40 10-20 ---
Further
defrosting
time (mins.)
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
16
Meat programmes
Insert the grease filter when roasting!
Ovenware for roasting
• For roasting use a roasting pan or a roaster.
Cookware
Meat programmes with weight input
POULTRY open ---
PORK open 2-4 cm
BEEF covered 1-2 cm
VEAL covered 1-2 cm
GAME covered 1-2 cm
Meat programmes with meat probe
TOP SIDE BEEF open ---
BEEF SCAN open ---
PORK JOINT open ---
VEAL open ---
LAMB JOINT open ---
GAME open ---
BONED POULTRY open ---
Addition of
fluid
3 Oven levels and weight are shown in the display for every meat pro-
gramme.
17
RECIPE MENU
Oven levels and the pre-set cooking time are shown in the display for
3
every automatic recipe.
BAKING RECIPES
LEMON SPONGE CAKE
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
Black square baking tin, 30 cm long
Margarine for greasing
Breadcrumbs for coating baking tin
18
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.
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 ov-
en.
19
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
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.
20
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 rai-
sins, 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.
21
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.
22
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
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.
23
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
– 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.
24
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.
25
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.
26
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.
27
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
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.
28
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 to-
gether. Then add the cheese. Pour the filling over the bacon.
29
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.
30
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
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 but-
ter 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.
31
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
32
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
POWDER CAKE
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.
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 bot-
tom.
• 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).
33
Preserves Table
The times and temperatures for making preserves are for guidance only.
Preserve
Soft fruit
Strawberries, blueberries,
raspberries, ripe gooseberries
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
1)
Carrots
Mushrooms
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
Beans 160-170 50-60 ---
1) Leave standing in oven when switched off
1)
Temperature
in°C
160-170 35-45 ---
160-170 50-60 5-10
160-170 40-60 10-15
Cooking time un-
til simmering
in mins.
Continue to
cook at 100°C
in mins.
34
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 dry-
ing 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
Beans 60-70 3 2 / 4 6-8
Peppers (slices) 60-70 3 2 / 4 5-6
Vegetables for soup 60-70 3 2 / 4 5-6
Mushrooms 50-60 3 2 / 4 6-8
Herbs 40-50 3 2 / 4 2-3
Fruit
Plums 60-70 3 2 / 4 8-10
Apricots 60-70 3 2 / 4 8-10
Apple slices 60-70 3 2 / 4 6-8
Pears 60-70 3 2 / 4 6-9
Temperature
in °C
Oven level
1 level 2 levels
Time in hours
(guideline)
35
From the Electrolux Group. The world´s No.1 choice.
The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor
use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines,
vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more
than 150 countries around the world.
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Postfach 1036
D-90327 Nürnberg
http://www.aeg-electrolux.de
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Subject to change without notice
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