EN OVEN RECIPE BOOK
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AUTOMATIC PROGRAMMES
Programme number Programme name
1 VEGETABLES, TRADITIONAL
2 POTATO GRATIN
3 FARMER BREAD
4 ROLLS
5 FILLET OF FISH
6 POACHED FISH (TROUT)
7 PLUM DUMPLING
8 VEAL KNUCKLE
9 RICE
10 LASAGNE
11 DOUGH PROVING
12 BRAISED MEAT
13 ROAST PORK
14 ROAST VEAL
15 ROAST LAMB
16 ROAST GAME
17 CHICKEN, WHOLE
18 PIZZA
19 QUICHE LORRAINE
20 LEMON SPONGE CAKE
21 CHEESE CAKE
22 CANNELLONI
23 CONVENIENCE CAKE
24 CONVENIENCE PIZZA
25 CONVENIENCE POTATO TYPES
1 - VEGETABLES, TRADITIONAL
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.
2 - POTATO GRATIN
Ingredients:
• 1000 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
3 - FARMER BREAD
Ingredients:
• 500 g wheat flour
•250 g rye flour
• 15 g salt
• 1 small packet dried yeast (approximately 8 g)
•250 ml water
• 250 ml milk
• 15 g salt
Other:
• Baking tray which has been greased or
lined with baking parchment
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with a clove of garlic and then grease
the dish with a little 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.
Method:
• Place wheat flour, rye flour, salt and
dried yeast in a large bowl. Mix water,
milk and salt and add to the flour.
Knead all ingredients into a workable
dough. Leave the dough to rise until it
doubles in volume. Shape the dough
into a long loaf and place on the baking
tray which has been greased or covered
with baking parchment. Leave the loaf
to rise again by half its volume. Before
baking dust with a little flour.
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4 - ROLLS
Ingredients:
• 500 g flour, type 405
• 20 g cube of fresh yeast or 1 packet of
dried yeast (approximately 8 g)
•300 ml water
• 10 g salt
Method:
• Place flour and salt in a large bowl. Dissolve the yeast in the water and add to
5 - FILLET OF FISH
the flour. Knead all ingredients into a
workable dough. Leave the dough to
rise until it doubles in volume. Cut the
dough into pieces, form into rolls and
place on the greased baking tray or patisserie tray (special accessory). Leave
rolls to rise again for approx. 25 minutes. Before baking, cut a cross in the
rolls. Sprinkle with poppy, caraway or
sesame seeds, if desired.
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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
6 - POACHED 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
7 - PLUM DUMPLING
For the dough (the ingredients should
be at room temperature):
• 125 ml milk
• 20 g sugar
• 1 small packet dried yeast (approximately 8 g)
•300 g flour
• 30 g sugar
• 30 g butter
• 1 egg yolk
•1 whole egg
• 1 packet vanilla sugar (approximately 8
g)
• a little lemon zest
• plum jam
After cooking:
• 50 g butter
• 50 g ground poppy seeds
• icing sugar
Method:
• 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.
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.
Other:
• greased dish
Method:
• Put milk and sugar in a saucepan and
warm slightly on a cooking ring. Add
dried yeast and stir. Then leave to stand
for approx. 30 minutes. Put flour, sugar,
butter, egg yolk, egg, vanilla sugar and
a little lemon zest into a mixing bowl.
Add the milk and the yeast and knead
to a workable dough. Cover dough with
a cloth and leave to rise for another 45
minutes. Then cut the dough into
dumplings (about 80 g) using a spoon,
press flat with your hand and fill with 1
teaspoon of plum jam. Pull up the
edges of the dough and cover the jam
with dough and then shape into a ball.
Put the balls into a greased dish, cover
and leave to rise for another 45 minutes
and then put into the appliance.
8 - VEAL KNUCKLE
Ingredients:
• 1 hind knuckle of veal 1.5 - 2 kg
• 4 slices cooked ham
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon sweet-noble paprika
• 1 / 2 teaspoon basil
• 1 small tin sliced mushroom
• soup vegetables (carrot, leek, celery,
parsley)
•water
Method:
• Cut 8 slits lengthwise all around the
veal knuckle. Cut four slices of cooked
9 - RICE
Ingredients:
• 200 g long grain rice
• 50 g wild rice
• salt and pepper
• 2 teaspoons vegetable stock
•600 ml water
• 1 small red pepper
• 2 teaspoons brown sugar
• 2 teaspoons tomato paste
• 400 ml beef stock
Ingredients:
• 200 g long grain rice
• 50 g wild rice
• salt and pepper
• 2 teaspoons vegetable stock
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ham in half and place in the slits. Mix
oil, salt, paprika and basil together and
spread over the veal knuckle. Put the
veal knuckle into a roasting tin and
spread the mushrooms over it. Add
soup vegetables and water to the veal
knuckle; the bottom should be covered
to a depth of 10 - 15 mm.
•600 ml water
• 1 small red pepper
• 2 teaspoons brown sugar
• 2 teaspoons tomato paste
•400 ml beef stock
After cooking:
• 1 small tin sweetcorn (150 g)
• Drain sweetcorn and add to the cooked
rice.
Method:
• Put long grain rice, wild rice, salt, pepper, vegetable stock and water in a
bowl half an hour before cooking. Prepare pepper, cut into small dice and
add to the rice and then cook.
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10 - LASAGNE
Ingredients for the meat sauce:
• 100 g streaky bacon
• 1 onion
• 1 carrot
•100 g celery
• 2 tablespoons olive oil
• 400 g mince (a mixture of beef and
pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g Emmental cheese, grated
Method:
• Using a sharp knife cut the bacon 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
bacon and the diced vegetables while
stirring constantly to break up and deglaze with 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: Melt the butter in a
pan, add the flour and cook until golden, stirring constantly. Gradually pour in
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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
11 - DOUGH PROVING
You can use this automatic function with
any recipe for yeast dough you like. It
gives you a good atmosphere for rising.
Pot the dough into a dish that is big
enough for the dough. Insert a wire shelf
12 - BRAISED MEAT
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 g.
Method:
• Season meat to taste and place in an
ovenproof dish. Add water or another
13 - ROAST PORK
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 g.
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
top of the dish.
on shelf position one and put the dish in.
Close the door and set the function
dough proving. Set the necessary time.
liquid; the bottom should be covered
to a depth of 10 - 20 mm. Cover with a
lid.
Do not use this program for top
side beef and loin dishes.
Method:
• Season meat to taste and place in an
ovenproof dish. Add water or another
liquid; the bottom should be covered
to a depth of 20 - 40 mm.
14 - ROAST VEAL
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 g.
Method:
• Season meat to taste and place in an
ovenproof dish. Add water or another
15 - ROAST LAMB
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 g.
liquid; the bottom should be covered
to a depth of 10 - 20 mm. Cover with a
lid.
Method:
• Season meat to taste and place in an
ovenproof dish. Add water or another
liquid; the bottom should be covered
to a depth of 10 - 30 mm. Cover with a
lid.
16 - ROAST GAME
Settings:
• Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 g.
Method:
• Season meat to taste and place in an
ovenproof dish. Add water or another
17 - CHICKEN, WHOLE
Settings:
• Automatic programmes with weight input. Setting range for the weight between 900 and 2100 g.
18 - PIZZA
Ingredients for the dough:
• 14 g yeast
• 200 ml tepid water
•300 g flour
•3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1 / 2 small tin tomatoes, chopped
• 200 g Emmental cheese, grated
•100 g salami
•100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
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liquid; the bottom should be covered
to a depth of 10 - 20 mm. Cover with a
lid.
Method:
• Place chicken in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. The display shows a reminder.
•oregano
Method:
• Crumble yeast into a bowl and dissolve
in the tepid water. Mix the salt into the
flour and add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is
produced. Then leave the dough to rise
in a warm place until it doubles in volume. Roll out the dough and place on
the greased baking tray, prick the bottom with a fork. Place the ingredients
for the topping on the base in the order
given.
• Use baking tray, greased.
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19 - QUICHE LORRAINE
Ingredients for the pastry:
•200 g flour
• 2 eggs
•100 g butter
• 1 / 2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
•150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• salt, pepper and nutmeg
Method:
• Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few
hours. Then roll out the pastry and
place in the greased 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.
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• Black baking tin, greased, diameter 28
cm
20 - LEMON SPONGE CAKE
Ingredients for the mixture:
•250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
•1 pinch salt
• 4 eggs
•150 g flour
•150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
21 - CHEESE CAKE
Ingredients for the base:
•150 g flour
• 70 g sugar
• 1 packet vanilla sugar (approximately 8
g)
•1 egg
• 70 g softened butter
Ingredients for the cheese cream:
• 3 egg whites
• 50 g raisins
• 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 (40 g or the corresponding amount
of powder for making pudding of 500
ml milk)
• Breadcrumbs for coating baking tin
Method:
• Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and
cream together. Then add the eggs
one at a time and cream together
again. Add the flour and cornflour
mixed with the baking powder to the
creamed mixture and fold in. Put the
mixture into the greased and breadcrumbed baking tin, smooth out and
put in the appliance. 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 for a while
to soak up the glaze.
Other:
• Black springform baking tin with 26 cm
diameter, greased
Method:
• Sieve flour into a bowl. Add the rest of
the ingredients and mix with a handheld 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 a hand-held
mixer until forming peaks. 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.
22 - CANNELLONI
Ingredients for the filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 200 g fresh salmon, cubed
• 200 g Nile perch, cubed
•150 g shrimps
• 150 g mussel meat
• salt, pepper
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
23 - CONVENIENCE CAKE
The instructions regarding time and temperature are on the packaging. Follow the
manufacture´s instructions.
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Method:
• Place chopped onions and butter in a
pan and cook gently until transparent.
Add chopped leaf spinach and briefly
cook gently. Add crème fraîche, mix
and then leave to cool. In the meantime
prepare the Béchamel sauce: Melt the
butter in a pan, add the flour and cook
until golden, stirring constantly. Gradually pour in the milk, stirring constantly.
Season the sauce with salt, pepper and
nutmeg and simmer without a lid for
about 10 minutes. Add salmon, perch,
shrimps, mussel meat, salt and pepper
to the cooled spinach and mix. 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 top of the dish.
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24 - CONVENIENCE PIZZA
The instructions regarding time and temperature are on the packaging. Follow the
manufacture´s instructions.
25 - CONVENIENCE POTATO TYPES
The instructions regarding time and temperature are on the packaging. Follow the
manufacture´s instructions.
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