AEG-Electrolux EOC5841AOX, EOC5851EAX, EOC5843AKY User Manual

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EN OVEN RECIPE BOOK

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AUTOMATIC PROGRAMMES

In the Assisted Cooking menu the dishes are divided into several categories:

•Pork/Veal

•Beef/Game/Lamb

•Poultry

•Fish

•Cake

•Pizza/Pie/Bread

• Casseroles/Gratins

•Convenience

AUTOMATIC PROGRAMMES

These 3 automatic programmes give optimum settings for each type of meat or other recipes:

• Meat programmes with Weight Automatic ( Assisted Cooking menu) — This function automatically calculates the roasting time. To use it you need to input food weight.

• Meat programmes with CT Sensor Automatic ( Assisted Cooking menu) — This function automatically calculates the roasting time. To use it you need to input core temperature. When the programme ends an acoustic signal sounds.

• Recipe Automatic ( Assisted Cooking menu) — This function uses predefined values for a dish. Prepare the dish according to recipe from this book.

Weight Automatic dishes

Roast Pork

Roast Veal

Braised Meat

Roast Game

Roast Lamb

Chicken, whole

Turkey, whole

Duck, whole

Goose, whole

CT Sensor Automatic dishes

Loin of Pork

Roast Beef

CT Sensor Automatic dishes

Scandinavian Beef

Loin of Game

Lamb Joint, medium

Boned Poultry

Whole Fish

PORK/VEAL

Roast Pork

Settings:

Automatic weight. 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 liquid; the bottom should be covered to a depth of 20 - 40 mm. Turn the roast after about 30 minutes.

– Shelf position: 1

Loin of Pork

Settings:

Automatic core temperature sensor, core temperature 75 °C.

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

Pork Knuckle

Ingredients:

• 1 hind knuckle of pork 0.8 - 1.2 kg

• 2 tablespoons oil

•1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1 / 2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery, parsley)

•water

Method:

Cut into the rind all around the pork knuckle. Mix oil, salt, paprika and basil together and spread over the pork knuckle. Put the pork knuckle into a roasting tin and spread the mushrooms over it. Add soup vegetables and water; the bottom should be covered to a depth of 10 - 15 mm. Turn the roast after about 30 minutes.

– Time in the appliance: 160 minutes –Shelf position: 1

Pork Shoulder

Ingredients:

• 1.5 kg shoulder of pork, skin on, from a young pig

•salt

• pepper

• 2 tablespoons olive oil

• 150 g finely sliced celery

• 1 leek, sliced

• 1 small tin tomatoes, finely chopped (400 g)

•250 ml cream

• 2 cloves of garlic, peeled and crushed

• fresh rosemary and thyme

Method:

With a sharp knife cut diamonds into the skin. Season with salt and pepper and brown on all sides with the olive oil in a roasting pan on the ring, then remove. Sweat celery and leek with a little oil in a roasting tin, then add tomatoes, cream, garlic cloves, rosemary and thyme, stir and lay the pork shoulder on top. Put into the appliance.

– Time in the appliance: 130 minutes –Shelf position: 1

Roast Veal

Settings:

Automatic weight. 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 liquid; the bottom should be covered to a depth of 10 - 20 mm. Cover with a lid.

–Shelf position: 1

ENGLISH 3

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 mushrooms (280 g)

• soup vegetables (carrot, leek, celery, parsley)

•water

Method:

Cut 8 slits lengthwise all around the veal knuckle. Cut four slices of cooked 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. Turn the roast after about 30 minutes.

– Time in the appliance: 160 minutes – Shelf position: 1

Ossobuco

Ingredients:

• 4 tablespoons butter for browning

• 4 slices of veal shank, about 3 - 4 cm thick (cut across the bone)

• 4 medium-sized carrots, cut into small dice

• 4 sticks celery, cut into small dice

• 1 kg ripe tomatoes, peeled, halved, cores removed and cut into dice

• 1 bunch parsley, washed and roughly chopped

• 4 tablespoons butter

• 2 tablespoons flour for coating

• 6 tablespoons olive oil

• 250 ml white wine

• 250 ml meat stock

• 3 medium-sized onions, peeled and finely chopped

• 3 cloves of garlic, peeled and thinly sliced

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• 1 / 2 teaspoon each of thyme and ore-

• 2 bay leaves

• 2 cloves

• salt, freshly ground black pepper

Method:

Melt 4 tablespoons butter in a roasting tin and sweat the vegetables in it. Take vegetables out of the roasting tin. Wash veal shank slices, dry, season and then coat in the flour. Knock off surplus flour. Heat the olive oil and brown the slices over a medium heat until golden brown. Take meat out and pour the surplus olive oil out of the roasting tin. Deglaze the meat juices in the roasting tin with 250 ml wine, put into a saucepan and leave to simmer for a while. Add 250 ml meat stock and add parsley, thyme, oregano and diced tomato. Season with salt and pepper. Then bring to the boil again. Put vegetables into the roasting tin, put the meat on top and pour the sauce over the top. Cover the roasting tin with a lid and put it in the appliance.

– Time in the appliance: 120 minutes –Shelf position: 1

Stuffed Veal Breast

Ingredients:

• 1 bread roll

•1 egg

•200 g mince

•salt, pepper

• 1 onion, chopped

• parsley, chopped

• 1 kg breast of veal (with pocket cut into

• soup vegetables (carrot, leek, celery,

• 50 g bacon

•250 ml water

Method:

Soak roll in water and then squeeze water out. Then mix with egg, mince, salt, pepper, chopped onion and parsley. Season breast of veal (with pocket cut into it) and stuff the meat stuffing into the pocket. Then sew up the opening. Place the breast of veal in a roasting tin, add soup vegetables, bacon and water. Turn the roast after about 30 minutes.

gano

it)

parsley)

– Time in the appliance: 100 minutes – Shelf position: 1

Meat Loaf

Ingredients:

• 2 dry bread rolls

• 1 onion

• 3 tablespoons chopped parsley

• 750 g mince (a mixture of beef and pork)

•2 eggs

• salt, pepper and paprika

• 100 g rashers of bacon

Method:

Soak dry rolls in water and then squeeze water out. Peel onion and chop finely, then sweat and add chopped parsley. Mix together mince, eggs, the squeezed out rolls and the onion. Season with salt, pepper and paprika, place in a rectangular baking tin and cover with rashers of bacon. Add a little water and put in the appliance.

– Time in the appliance: 70 minutes – Shelf position: 1

Swedish Festive Roast

Ingredients:

• 200 g dried plums

• 150 ml white wine

• 1.5 kg loin of pork or saddle of veal (without bones)

• 1 medium onion

• apple

• salt, pepper and paprika

Method:

Soften the plums in white wine for two hours. Rinse the meat briefly with water, then dry. Cut notches into the underside of the meat and stick a plum into each notch, pushing them as far as possible into the meat. Season the meat and put into the roasting tin with the side without the plums facing uppermost. Peel the onions and apple, cut into eighths and place around the roast. Top the remains of the wine in which the plums were soaked up to a quarter of a liter with water and pour over the roast. Suitable accompaniments are croquettes, potato gratin, broccoli, or similar.

– Time in the appliance: 60 minutes – Shelf position: 1

BEEF/GAME/LAMB

Roast Beef

Settings:

Automatic core temperature sensor. Core temperature for:

•Rare - 48 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

–Shelf position: 1

Scandinavian Beef

Settings:

Automatic core temperature sensor. Core temperature for:

•Rare - 50 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

–Shelf position: 1

Braised Meat

Do not use this program for roast beef and loin dishes.

Settings:

Automatic weight. 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 liquid; the bottom should be covered to a depth of 10 - 20 mm. Cover with a lid.

–Shelf position: 1

Marinated Beef

To make the marinade:

•1 l water

• 500 ml wine vinegar

• 2 teaspoons salt

ENGLISH 5

•15 peppercorns

• 15 juniper berries

• 5 bay leaves

• 2 bunches of soup vegetables (carrot, leek, celery, parsley)

Bring everything to the boil and then leave to cool.

• 1.5 kg joint of beef Pour the marinade over the beef until it is

covered and leave to marinade for 5 days.

Ingredients for the roast:

•salt

• pepper

• soup vegetables from the marinade

Method:

Take the joint of beef out of the marinade and dry. Season with salt and pepper and brown on all sides in a roasting pan and add some soup vegetables from the marinade. Pour some marinade into the roasting pan; the bottom should be covered by 10 - 15 mm. Cover the roasting pan with a lid and put it in the appliance.

– Time in the appliance: 150 minutes – Shelf position: 1

Loin of Game

Settings:

Automatic core temperature sensor. Core temperature 70 °C.

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

Roast Game

Settings:

Automatic weight. 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 liquid; the bottom should be covered to a depth of 10 - 20 mm. Cover with a lid.

– Shelf position: 1

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Rabbit

Ingredients:

• 2 saddles of hare

• 6 juniper berries (crushed)

• salt and pepper

• 30 g melted butter

• 125 ml sour cream

• soup vegetables (carrot, leek, celery,

Method:

Rub saddles of hare with the crushed juniper berries, salt and pepper and brush with melted butter. Place saddles of hare in a roasting tin, pour sour cream over and add soup vegetables.

– Time in the appliance: 35 minutes –Shelf position: 1

Mustard Rabbit

Ingredients:

• 2 rabbits, each 800 g

• salt and pepper

• 2 tablespoons olive oil

• 2 roughly chopped onions

• 50 g diced bacon

• 2 tablespoons flour

• 375 ml chicken stock

• 125 ml white wine

• 1 teaspoon fresh thyme

•125 ml cream

• 2 tablespoons Dijon mustard

Method:

Cut rabbits into 8 similarly sized pieces, season with salt and pepper and brown on all sides in a roasting pan on the ring. Remove rabbit pieces and brown the onions and bacon. Sprinkle flour over and stir. Stir in chicken stock, white wine and thyme and bring to the boil. Add cream and Dijon mustard, put meat back in, cover with a lid and then put it in the appliance.

– Time in the appliance: 90 minutes –Shelf position: 1

Wild Boar

To make the marinade:

• 1.5 l red wine

parsley)

• 150 g celeriac

• 150 g carrots

• 2 onions

• 5 bay leaves

• 5 cloves

• 2 bunches of soup vegetables (carrot, leek, celery, parsley)

Bring everything to the boil and then leave to cool.

• 1.5 kg wild boar joint (shoulder) Pour the marinade over the meat until it

is covered and leave to marinade for 3 days.

Ingredients for the roast:

•salt

• pepper

• soup vegetables from the marinade

• 1 small tin of chanterelles

Method:

Take the wild boar joint out of the marinade and dry. Season with salt and pepper and brown on all sides in a roasting pan on the ring. Add chanterelles and some of the soup vegetables out of the marinade. Pour marinade into the roasting pan; the bottom should be covered by 10 - 15 mm. Cover the roasting pan with a lid and put it in the appliance.

– Time in the appliance: 140 minutes – Shelf position: 1

Roast Lamb

Settings:

Automatic weight. 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 liquid; the bottom should be covered to a depth of 10 - 30 mm. Cover with a lid.

– Shelf position: 1

Lamb Joint, medium

Settings:

Automatic core temperature sensor. Core temperature 70 °C.

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

–Shelf position: 1

Leg of Lamb

Ingredients:

• 2.7 kg leg of lamb

• 30 ml olive oil

•salt

• pepper

• 3 cloves of garlic

• 1 bunch of fresh rosemary (or 1 teaspoon of dried rosemary)

• water

Method:

Wash the leg of lamb and then pat dry, rub in olive oil and make slashes in the meat. Season with salt and pepper. Peel the cloves of garlic and slice, push together with the sprigs of rosemary into the slashes in the meat. Put the leg of lamb into a roaster and add water; the bottom should be covered to a depth of 10 - 15 mm. Turn the roast after about 30 minutes.

– Time in the appliance: 165 minutes –Shelf position: 1

POULTRY

Chicken, whole

Settings:

Automatic weight. Setting range for the weight between 900 and 2100 g.

Method:

Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.

–Shelf position: 1

Turkey, whole

Settings:

Automatic weight. Setting range for the weight between 1700 and 4700 g.

Method:

Place turkey in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.

–Shelf position: 1

ENGLISH 7

Duck, whole

Settings:

Automatic weight. Setting range for the weight between 1500 and 3300 g.

Method:

Place duck in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.

– Shelf position: 1

Goose, whole

Settings:

Automatic weight. Setting range for the weight between 2300 and 4700 g.

Method:

Place goose in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.

– Shelf position: 1

Boned Poultry

Settings:

Automatic core temperature sensor, core temperature 75 °C.

Method:

Season turkey breast (boned) to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

Chicken Legs

Ingredients:

• 4 Chicken legs, 250 g each

• 250 g crème fraîche

•125 ml cream

•1 teaspoon salt

• 1 teaspoon paprika

• 1 teaspoon curry

• 1 / 2 teaspoon pepper

• 250 g sliced tinned mushrooms

• 20 g corn starch

Method:

Clean the chicken legs and place in a roaster. Mix the rest of the ingredients together and pour over the chicken legs.

– Time in the appliance: 55 minutes – Shelf position: 1

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Coq au Vin

Ingredients:

•1 chicken

•salt

• pepper

• 1 tablespoon flour

• 50 g clarified butter

• 500 ml white wine

• 500 ml chicken stock

• 4 tablespoons soya sauce

• 1 / 2 bunch of parsley

• 1 sprig of thyme

•150 g bacon, diced

• 250 g chestnut mushrooms, cleaned

• 12 shallots, peeled

• 2 cloves of garlic, peeled and crushed

Method:

Clean the chicken and season with salt and pepper and sprinkle with the flour. Heat the clarified butter in a roasting tin on the ring, brown the chicken on all sides. Pour in the white wine, chicken stock and soya sauce and bring to the boil. Add parsley, thyme, diced bacon, mushrooms, shallots and garlic. Bring to the boil again, cover with a lid and put it in the appliance.

– Time in the appliance: 55 minutes –Shelf position: 1

Roast Duck with Orange

Ingredients:

• 1 duck (1.6 – 2.0 kg)

•salt

• pepper

• 3 oranges, peeled, de-seeded and cut

• 1 / 2 teaspoon salt

• 2 oranges for juicing

•150 ml sherry

Method:

Clean the duck, season with salt and pepper and rub with orange peel. Stuff the duck with cubes of orange seasoned with salt and sew it up. Place the duck in the roasting tin, breast down.

and quartered

into cubes

Squeeze the juice from the oranges, mix with the sherry and pour over the duck. Put the duck in the appliance; turn after 30 minutes (a signal sounds).

– Time in the appliance: 90 minutes – Shelf position: 1

Stuffed Chicken

Ingredients:

• 1 chicken, 1.2 kg (with giblets)

• 1 tablespoon oil

•1 teaspoon salt

• 1 / 4 teaspoon paprika

• 50 g breadcrumbs

• 3 - 4 tablespoons milk

• 1 onion, chopped

• 1 bunch of parsley, chopped

• 20 g butter

•1 egg

• salt and pepper

Method:

Clean chicken and dry. Mix oil, salt and paprika and rub into the chicken. Stuffing: Mix together breadcrumbs and milk. Put chopped onion, parsley and butter into a pan and sweat. Finely chop heart, liver and stomach and add an egg. Then mix everything together and season with salt and pepper. Place chicken breast down in a roasting tin, put into the appliance; turn after 30 minutes. (A signal sounds.)

– Time in the appliance: 90 minutes – Shelf position: 1

FISH

Whole Fish

Settings:

Automatic core temperature sensor, core temperature 65 °C.

Method:

Season fish to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

Fillet of Fish

Ingredients:

• 600 - 700 g perch-pike, salmon, or sea trout fillet

• 150 g grated cheese

•250 ml cream

• 50 g breadcrumbs

• 1 teaspoon tarragon

• parsley, chopped

•salt, pepper

•lemon

• butter

Method:

Sprinkle fish fillets with lemon juice and leave to marinade for a while, then dab off surplus juice with kitchen paper. Season the fish fillets on both sides with salt and pepper. Then place fish fillets in a buttered ovenproof dish. Mix together the grated cheese, cream, breadcrumbs, tarragon and chopped parsley. Spread the mixture immediately on the fish fillets and place small knobs of butter on the mixture.

– Time in the appliance: 35 minutes –Shelf position: 2

Cod Fish

Ingredients:

• 800 g dried cod

• 2 tablespoons olive oil

• 2 large onions

• 6 cloves of garlic, peeled

•2 leeks

• 6 red peppers

• 1 / 2 tin chopped tomatoes (200 g)

• 200 ml white wine

• 200 ml court bouillon

• pepper, salt, thyme, oregano

Method:

Soak dried cod overnight. Drain the dried cod the next day and place in a saucepan with fresh water, place on a ring and bring to the boil. Then take from the ring and leave to cool. Put olive oil in a pan and heat. Peel onions and slice finely, crush the peel garlic cloves and slice the leeks and wash. Put together into the hot fat and sauté briefly. Remove

ENGLISH 9

cores from the peppers and cut into strips. Then put into the pan with the chopped tomatoes. Add white wine and court bouillon and leave to simmer for a while. Season with pepper, salt, thyme and oregano and leave to simmer in the pan for another 15 minutes. Take the cooled dried cod out of the saucepan and pat dry with kitchen paper. Remove the skin, bones and all fins. Flake the fish and place in an ovenproof dish mixed with the vegetables.

– Time in the appliance: 30 minutes – Shelf position: 1

Fish in Salt

Ingredients:

• a whole fish, approximately 1.5 - 2 kg

• 2 unwaxed lemons

• 1 head of fennel

• 4 sprigs of fresh thyme

• 3 kg rock salt

Method:

Clean fish and rub in the juice of two unwaxed lemons. Cut the fennel into thin slices and stuff together with the sprigs of fresh thyme into the fish. Place half of the rock salt in a baking dish and place the fish on top. Place the other half of the rock salt on the fish and press down firmly.

– Time in the appliance: 55 minutes – Shelf position: 1

Stuffed Calamari

Ingredients:

• 1 kg medium-sized squid, cleaned

• 1 large onion

• 2 tablespoons olive oil

• 90 g cooked long grain rice

• 4 tablespoons pinenuts

• 4 tablespoons currants (raisins)

• 2 tablespoons chopped parsley

•salt, pepper

• juice of a lemon

• 4 tablespoons olive oil

•150 ml wine

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• 500 ml tomato juice

Method:

Rub squid intensively with salt and then wash off under running water. Peel onion, chop finely and sweat with two tablespoons of olive oil until transparent. Add long grain rice, pinenuts, currants and chopped parsley to the onions and season with salt, pepper and the juice of a lemon. Stuff the squid loosely with the mixture, sew up the opening. Put four tablespoons of olive oil in a roasting tin and sear the squid on the ring. Add wine and tomato juice. Cover the roasting tin with a lid and put it in the appliance.

– Time in the appliance: 60 minutes –Shelf position: 1

Steamed Fish

Ingredients:

• 400 g potatoes

• 2 bunches of spring onions

• 2 cloves of garlic

• 1 small tin chopped tomatoes (400 g)

• 4 salmon fillets

• juice of a lemon

• salt and pepper

• 75 ml vegetable stock

• 50 ml white wine

• 1 sprig of fresh rosemary

•150 ml wine

• 1 / 2 bunch of fresh thyme

Method:

Wash potatoes, peel, quarter and boil in salted water for 25 minutes, then drain and cut into slices. Wash spring onions and slice finely. Peel garlic cloves and cut into pieces. Mix onions and garlic with the chopped tomatoes. Sprinkle salmon fillets with the juice of a lemon and leave to marinade. Then dry and season with salt and pepper. Mix vegetables and potatoes and place in a greased ovenproof dish, season and place the salmon on top. Pour vegetable stock and white wine over, distribute rosemary and thyme over the top.

– Time in the appliance: 35 minutes –Shelf position: 2

Jansons Temptation

Ingredients:

•8 - 10 potatoes

• 2 onions

• 125 g anchovy fillets

•300 ml cream

• 2 tablespoons breadcrumbs

• pepper

•freshly chopped thyme

• 2 tablespoons butter

Method:

Wash potatoes, peel and cut into fine strips. Peel onions and cut into strips. Grease an ovenproof baking dish with butter. Place a third of the potatoes and onions in the dish. On top place half of the anchovy fillets and cover with another third of the onions and potatoes. Distribute the rest of the anchovy fillets on top. On top place the rest of the onions and potatoes, with the top layer being potatoes. Sprinkle with pepper and sprinkle the chopped thyme over the top. Pour the brine from the anchovies over the bake and add the cream. Sprinkle over the breadcrumbs and place little knobs of butter on the top.

– Time in the appliance: 60 minutes – Shelf position: 3

CAKE

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

• 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.

– Time in the appliance: 75 minutes –Shelf position: 1

Swedish Cake

Ingredients:

•5 eggs

• 340 g sugar

• 100 g melted butter

• 360 g flour

• 1 packet baking powder (approximately 15 g)

• 1 packet vanilla sugar (approximately 8 g)

•1 pinch salt

• 200 ml cold water

Other:

• 28 cm round springform baking tin, black, bottom lined with baking parchment

Method:

Place sugar, eggs, vanilla sugar and salt in a mixing bowl and cream together for 5 minutes. Then add the melted butter to the mixture and fold in. Add the flour with the baking powder mixed into it into the creamed mixture and stir in. Finally add the cold water and mix everything well. Put the mixture into the baking tin, smooth and put in the appliance.

– Time in the appliance: 55 minutes –Shelf position: 1

ENGLISH 11

Biscuit

Ingredients:

•4 eggs

• 2 tablespoons hot water

• 50 g sugar

• 1 packet vanilla sugar (approximately 8 g)

•1 pinch salt

• 100 g sugar

• 100 g flour

• 100 g cornflour

• 2 level teaspoons baking powder

Other:

• 28 cm round springform baking tin, black, bottom lined with baking parchment

Method:

Separate the eggs. Cream egg yolks with hot water, 50 g sugar, vanilla sugar and salt. Beat egg whites with 100 g sugar until forming peaks. Sieve together flour, cornflour and baking powder. Carefully mix egg whites and egg yolks together. Then carefully fold in flour mixture. Put the mixture into the baking tin, smooth and put in the appliance.

– Time in the appliance: 30 minutes – Shelf position: 3

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

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• 1 packet of custard powder, vanilla fla-

Other:

• Black springform baking tin with 26 cm

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 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.

– Time in the appliance: 85 minutes –Shelf position: 1

Fruit Cake

Ingredients:

• 200 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8

•1 pinch salt

•3 eggs

• 300 g flour

• 1 / 2 packet baking powder (approxi-

• 125 g currants

• 125 g raisins

• 60 g chopped almonds

• 60 g candied lemon peel or candied or-

• 60 g chopped candied cherries

• 70 g whole blanched almonds

Other:

• Black springform baking tin, 24 cm di-

• Margarine for greasing

vour (40 g or the corresponding amount of powder for making pudding of 500 ml milk)

diameter, greased

mately 8 g)

ange peel

ameter

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, vanilla sugar and salt in a mixing bowl and cream together. Then add the eggs one at a time and cream the mixture again. Add the flour mixed with the baking powder to the creamed mixture and fold in. Stir the fruit into 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 whole blanched almonds. Put the cake into the appliance.

– Time in the appliance: 100 minutes – Shelf position: 1

Streusel Cake

Ingredients 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

Ingredients for the crumble:

• 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 well in the centre. Cut up the yeast, place it in the well, 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 pre-dough 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.

– Time in the appliance: 35 minutes –Shelf position: 3

Yeast Plait

Ingredients for the dough:

• 650 g flour

• 20 g yeast

• 200 ml milk

• 40 g sugar

• 5 g salt

•5 egg yolks

• 200 g softened butter

Ingredients for the filling:

• 250 g chopped walnuts

• 20 g breadcrumbs

• 1 teaspoon ground ginger

• 50 ml milk

• 60 g honey

• 30 g melted butter

•20 ml rum

Ingredients for the finish:

•1 egg yolk

• a little milk

• 50 g flaked almonds

Method:

Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well and stir in with the milk and a little of the sugar and the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough 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 up the pieces of dough. 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.

– Time in the appliance: 55 minutes

ENGLISH 13

– Shelf position: 3

Ring Cake

Ingredients for the base:

• 500 g flour

• 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast)

• 80 g icing sugar

• 150 g butter

•3 eggs

• 2 level teaspoons salt

• 150 ml milk

• 70 g raisins (soak in 20 ml of kirsch for 1 hour beforehand)

Ingredients for the finish:

• 50 g whole peeled almonds

Method:

Put flour, dried yeast, icing sugar, butter, eggs, salt and milk into a mixing bowl and knead to a smooth yeast dough. Cover the dough in the bowl and leave to rise for 1 hour. Knead the soaked raisins into the dough by hand. Place the almonds individually into each hollow in a greased and floured gugelhupf tin. Then shape the dough into a sausage shape, place in the gugelhupf tin. Cover and leave to rise again for 45 minutes.

– Time in the appliance: 60 minutes – Shelf position: 1

Savarin Cake

Ingredients for the dough:

• 350 g flour

• 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast)

• 75 g sugar

• 100 g butter

•5 egg yolks

• 1 / 2 teaspoon salt

• 1 packet vanilla sugar (approximately 8 g)

• 125 ml milk

After baking:

•375 ml water

• 200 g sugar

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• 100 ml plum brandy or 100 ml orange li-

Method:

Put flour, dried yeast, sugar, butter, egg yolks, salt, vanilla sugar and milk into a mixing bowl and knead to a smooth yeast dough. Cover the dough in the bowl and leave to rise for 1 hour. Then place the dough in a greased ring-shaped cake tin and cover and leave to rise again for 45 minutes.

– Time in the appliance: 35 minutes –Shelf position: 1

After baking:

Bring water and sugar to the boil and leave to cool. Add plum brandy or orange liqueur to the sugar water and mix together. When the cake has cooled, pierce it several times with a wooden skewer and then let the mixture soak into the cake evenly.

Brownies

Ingredients:

• 250 g plain chocolate

• 250 g butter

• 375 g sugar

• 2 packet vanilla sugar (approximately 16

•1 pinch salt

• 5 tablespoons water

•5 eggs

• 375 g walnuts

• 250 g flour

• 1 teaspoon baking powder

Method:

Break chocolate up into large pieces and melt in a bain marie. Cream together butter, sugar, vanilla sugar, salt and water, add the eggs and the melted chocolate. Roughly chop the walnuts, mix with the flour and baking powder and fold into the chocolate mixture. Line a deep baking tray with baking parchment, put the mixture on top and smooth.

– Time in the appliance: 50 minutes –Shelf position: 3

After baking:

Leave to cool, remove baking parchment and cut into squares.

queur

Muffins

Ingredients:

• 150 g butter

• 150 g sugar

• 1 packet vanilla sugar (approximately 8 g)

•1 pinch salt

• zest of one unwaxed lemon

•2 eggs

• 50 ml milk

• 25 g cornflour

• 225 g flour

• 10 g baking powder

• 1 jar of sour cherries (375 g)

• 225 g chocolate chips

Other:

• Paper cases, approximately 7 cm diameter

Method:

Cream together butter, sugar, vanilla sugar, salt and the zest of one unwaxed lemon. Add eggs and cream together again. Mix the cornflour, flour and baking powder and fold into the mixture with the milk. Drain sour cherries and fold into the mixture with the chocolate chips. Put the mixture into the paper cases, put cases onto a baking tray and put in the appliance. Use muffin tray if available.

– Time in the appliance: 40 minutes – Shelf position: 3

Sweet Tart

Ingredients:

• 2 sheets original Swiss flaky pastry or puff pastry (rolled out in a square)

• 50 g ground hazelnuts

• 1.2 kg apples

•3 eggs

•300 ml cream

• 70 g sugar

Method:

Place pastry on a well-greased baking tray and prick the bottom all over with a fork. Spread the hazelnuts evenly over the pastry. Peel apples, remove cores and cut into 12 slices. Spread slices evenly on the pastry. Mix eggs, cream, sugar and vanilla

sugar together well and put over the apples.

– Time in the appliance: 45 minutes –Shelf position: 2

Carrot Cake (version 1)

Ingredients for the mixture:

• 150 ml sunflower oil

• 100 g brown sugar

•2 eggs

• 75 g syrup

• 175 g flour

• 1 teaspoon cinnamon

• 1 / 2 teaspoon ground ginger

• 1 teaspoon baking powder

• 200 g finely grated carrots

• 75 g sultanas

• 25 g grated coconut

Ingredients for the topping:

• 50 g butter

• 150 g cream cheese

• 40 g sugar crystals

• ground hazelnuts

Other:

• Round springform baking tin with 22 cm diameter, greased

Method:

Cream together sunflower oil, brown sugar, eggs and syrup. Fold in the rest of the ingredients for the mixture. Put the mixture into the greased baking tin.

– Time in the appliance: 55 minutes –Shelf position: 3

After baking:

Mix butter, cream cheese and sugar crystals (if necessary, add a little milk to make it spreadable). Spread over the cake once it has cooled down and sprinkle ground hazelnuts over the top.

Carrot Cake (version 2 — Swiss recipe)

Ingredients for the mixture:

•4 egg white

•1 pinch salt

• 80 g icing sugar

• 120 g sugar

ENGLISH 15

• 200 g finly grated carrots

• 200 g finly ground almonds

• 1 lemon, juice and grated skin

• 1 tablespoon cherry liquer

• 1 / 2 teaspoon cinnamon

• 60 g flour

• 1 / 2 teaspoon baking powder

Ingredients for the topping:

• 150 g icing sugar

• 1 tablespoon cherry liquer

• 12 decorative marzipan carrots

• ground hazelnuts

Other:

• Springform cake tin with 26 cm diameter, greased and the bottom lined with baking parchment.

Method:

Beat egg whites with salt until forming peaks, add the icing sugar and beat to a fest white of egg. Mix the egg yolke and sugar to a cream and add the other ingredients. Add a quarter of the beaten white of egg with the egg yolk and then carefully mix the rest of the beaten white of egg with mixture. Pour the dough into the prepared baking tin and smooth.

– Time in the appliance: 55 minutes – Shelf position: 3

After baking:

Let the cake cool. We recommend the preparation work to be carried out one to two days in advance and to keep covered in the fridge. For the overglaze, mix the icing sugar with the cherry liquer. Add water if necessary. Cover the cake with the overglaze and decorate with the marzipan carrots.

Almond Cake

Ingredients for the mixture:

•5 eggs

• 200 g sugar

• 100 g marzipan

• 200 ml olive oil

• 450 g flour

• 1 tablespoon cinnamon

• 1 packet baking powder (approximately 15 g)

• 50 g chopped pistachios

• 125 g ground almonds

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• 300 ml milk

Ingredients for the topping:

• 200 g apricot jam

• 5 tablespoons icing sugar

• 1 teaspoon cinnamon

• 2 tablespoons hot water

•flaked almonds

Other:

• 28 cm springform baking tin

Method:

Cream together eggs, sugar and marzipan for 5 minutes, then slowly add the olive oil to the egg mixture. Sieve the flour, cinnamon and baking powder together, then mix the chopped pistachios and the ground almonds into the flour. Then carefully fold into the egg mixture together with the milk. Put into the springform whose base has been sprinkled with breadcrumbs.

– Time in the appliance: 70 minutes –Shelf position: 2

After baking:

Heat up the apricot jam and then spread on the cake using a brush; then leave to cool. Mix together icing sugar, cinnamon and hot water; then spread on the cake. Then sprinkle flaked almonds immediately onto the glazed surface of the cake.

Fruit Tart

Ingredients for the pastry:

• 200 g flour

•1 pinch salt

• 125 g butter

•1 egg

• 50 g sugar

•50 ml cold water

Ingredients for the filling:

• Fruit according to the season (400 g ap-

• 90 g ground almonds

•2 eggs

• 100 g sugar

• 90 g softened butter

Other:

• Quiche tin with 28 cm diameter, greased

Method:

Sieve flour into a mixing bowl, mix salt and butter cut into small pieces into the flour.

ples, peaches, sour cherries, etc.)

Then add egg, sugar and cold water and knead into a pastry. Cool the pastry for 2 hours in the fridge. Roll out the refrigerated pastry and place in the greased quiche tin and prick with a fork. Clean fruit, remove cores, stones or pips and place in small pieces or slices on the pastry. Place ground almonds, eggs, sugar and softened butter in a bowl and cream together. Then put on top of the fruit and smooth out.

– Time in the appliance: 50 minutes – Shelf position: 1

Grandmas RoastApple Cake

Ingredients:

• 250 g butter

• 250 g sugar

• 1 packet vanilla sugar (approximately 8 g)

•1 pinch salt

• 100 g marzipan

•5 eggs

• 500 g flour

• 1 packet baking powder (approximately 15 g)

• 1 sachet gingerbread spices (approximately 20 g)

• 50 g cocoa powder

•150 ml red wine

• 1.2 kg apples

Method:

Put butter, sugar, vanilla sugar and salt into a mixing bowl and beat until fluffy. Add marzipan cut into small pieces and beat until smooth. Add eggs one by one and beat until fluffy. Add flour, baking powder, gingerbread spices and cocoa powder to the mixture. Stir in red wine. Put the dough into a deep baking tray lined with baking parchment and smooth the surface. Peel and core apples and cut into 0.5 cm thick slices. Plum puree: Arrange the slices on top of the dough and fill the holes left by the cores with plum puree. Then put into the appliance.

– Time in the appliance: 50 minutes – Shelf position: 3 – After baking leave the cake to cool and

remove the baking parchment.

Glaze:

– 250 ml apple juice – 1 sachet clear cake glaze – After baking leave the cake to cool and

remove the baking parchment. Mix up the glaze using the apple juice and sachet of cake glaze and brush over the cake.

PIZZA/PIE/BREAD

Pizza

Ingredients for the dough:

• 14 g yeast

•200 ml water

• 300 g flour

• 3 g salt

• 1 tablespoon oil

Ingredients for the topping:

• 1 / 2 small tin tomatoes, chopped (200

• 200 g cheese, grated

• 100 g salami

• 100 g cooked ham

• 150 g mushrooms (tinned)

• 150 g Feta cheese

•oregano

Other:

• Baking tray, greased

Method:

Crumble yeast into a bowl and dissolve in the 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.

– Time in the oven: 25 minutes –Shelf position: 1

Onion Tart

Ingredients for the dough:

• 300 g flour

• 20 g yeast

ENGLISH 17

• 125 ml milk

•1 egg

• 50 g butter

• 3 g salt

Ingredients for the topping:

• 750 g onions

•250 g bacon

•3 eggs

• 250 g crème fraîche

• 125 ml milk

•1 teaspoon salt

• 1 / 2 teaspoon ground pepper

Method:

Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, put into the well, mix with the milk and a little flour from around the edge. Sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Place the egg and butter 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. In the meantime, peel and quarter the onions and then slice thinly. Dice the bacon and cook gently with the onions without browning. 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 to rise again. Stir eggs, crème fraîche, milk, salt and pepper together. Spread the cooled onions and bacon on the dough base. Put the mixture over all and smooth out.

– Time in the oven: 45 minutes – Shelf position: 1

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

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•2 eggs

•250 g sour cream

• salt, pepper and nutmeg

Other:

• Black baking tin, greased, diameter 28

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. Pour the filling over the bacon.

– Time in the oven: 40 minutes –Shelf position: 1

Goatscheese Flan

Ingredients for the pastry:

• 125 g flour

• 60 ml olive oil

•1 pinch salt

• 3 - 4 tablespoons cold water

Ingredients for the topping:

• 1 tablespoon olive oil

• 2 onions

• salt and pepper

• 1 teaspoon chopped thyme

•125 g ricotta

• 100 g goat’s cheese

• 2 tablespoons olives

•1 egg

•60 ml cream

Other:

• Black baking tin, greased, diameter 28

Method:

Place flour, olive oil and salt in a mixing bowl and combine until the mixture resembles breadcrumbs. Add the water and knead to a dough. 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. Put 1 tablespoon of olive oil in a pan. Peel onions, slice thinly and sweat in the oil for

about 30 minutes with the lid on the pan. Season with salt and pepper and mix in 1 / 2 teaspoon of chopped parsley. Let onions cool slightly, then spread on the pastry. Then spread the ricotta and goat's chees on top and add the olives. Sprinkle 1 / 2 teaspoon of chopped thyme over the top. To make the filling, mix the eggs and the cream together. Pour the filling over the tart.

– Time in the oven: 45 minutes – Shelf position: 1

Cheese Flan

Ingredients:

• 1.5 sheets original Swiss flaky pastry or puff pastry (rolled out in a square)

• 500 g grated cheese

•200 ml cream

• 100 ml milk

•4 eggs

• salt, pepper and nutmeg

Method:

Place pastry on a well greased baking tray. Prick dough well all over with a fork. Spread the cheese evenly on the pastry. Mix cream, milk and eggs and season with salt, pepper and nutmeg. Mix well again and pour over the cheese.

– Time in the oven: 40 minutes – Shelf position: 2

Cheese Pastry

Ingredients:

• 400 g Feta cheese

•2 eggs

• 3 tablespoons chopped flat leaf parsley

• black pepper

• 80 ml olive oil

• 375 g filo pastry

Method:

Mix together Feta, eggs, parsley and pepper. Cover filo pastry with a damp cloth, so that it does not dry out. Lay 4 sheets on top of one another, brushing each lightly with oil. Cut into 4 strips, each about 7 cm long.

Place 2 heaped tablespoons of Feta mixture on one corner of each strip and fold this up diagonally into a triangle. Place upside down on a baking tray and brush with oil.

– Time in the oven: 25 minutes –Shelf position: 3

White Bread

Ingredients:

• 1000 g flour

• 40 g fresh yeast or 2 packets dry yeast (20 g)

• 650 ml milk

• 15 g salt

Other:

• Baking tray which has been greased or lined with baking parchment

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 baking 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.

– Time in the oven: 55 minutes –Shelf position: 2 – For steam ovens: add 200 ml of water

into the water drawer

Farmer Bread

Ingredients:

• 500 g wheat flour

• 250 g rye flour

• 15 g salt

• 1 small packet dried yeast

•250 ml water

• 250 ml milk

Other:

ENGLISH 19

• Baking tray which has been greased or lined with baking parchment

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.

– Time in the oven: 60 minutes – Shelf position: 2 – For steam ovens: add 300 ml of water

into the water drawer

Pierogi (30 small pieces)

Ingredients for the dough:

• 250 g spelt flour

• 250 g butter

• 250 g low fat quark

•salt

Ingredients for the filling:

• 1 small head of white cabbage (400 g)

• 50 g bacon

• 2 tablespoon clarified butter

• salt, pepper and nutmeg

• 3 tablespoons sour cream

•2 eggs

Other:

• Baking tray with baking parchment

Method:

Knead spelt flour, butter, low fat quark and a little salt into a dough and place in the fridge. Cut white cabbage into fine strips. Dice bacon and fry in the clarified butter. Add the cabbage and sauté until soft. Season with salt, pepper and nutmeg and fold in the sour cream. Continue to braise until all liquid has evaporated. Hard boil eggs, cool and then dice, mix into the cabbage and leave to cool. Roll out the dough and cut out round circles with an 8 cm diameter. Put a little filling in the middle of each one and fold over. Seal the edges by pressing together with a fork.

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Place Pierogi on a baking tray lined with baking parchment and brush with egg yolk.

– Time in the oven: 20 minutes –Shelf position: 3

Rich Yeast Plait

Ingredients for the dough:

• 750 g flour

• 30 g yeast

• 400 ml milk

• 10 g sugar

• 15 g salt

•1 egg

• 100 g softened butter

Ingredients for the finish:

•1 egg yolk

• a little milk

Method:

Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well, stir in with the milk and some of the sugar 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 pre-dough is showing cracks. Put the rest of the sugar, salt, egg and butter 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 weigh out into three equally sized pieces of dough and shape each one into a rope. Plait the three ropes together. Then cover and leave to rise for another half an hour. Coat the surface of the plait with a mixture of egg yolk and milk and then put in the oven.

– Time in the oven: 50 minutes –Shelf position: 3

CASSEROLES/GRATINS

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

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g mild 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. Gradually add the mince, sauté 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 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 top of the dish.

– Time in the appliance: 55 minutes – Shelf position: 1

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

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

• 150 g cheese, grated

• 40 g butter

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.

– Time in the appliance: 55 minutes –Shelf position: 1

Potato Gratin

Ingredients:

• 1000 g potatoes

• 1 teaspoon each of salt, pepper and nutmeg

• 2 cloves of garlic

• 200 g grated cheese

ENGLISH 21

• 200 ml milk

•200 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 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 milk and the cream. Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin.

– Time in the appliance: 65 minutes – Shelf position: 2

Moussaka (for 10 persons)

Ingredients:

• 1 chopped onion

• olive oil

• 1.5 kg minced meat

• 1 tin chopped tomatoes (400 g)

• 50 g grated cheese

• 4 teaspoons breadcrumbs

• salt and pepper

• cinnamon

• 1 kg potatoes

• 1.5 kg aubergines

• butter for frying

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 150 g grated cheese

• 4 tablespoons breadcrumbs

• 50 g butter

Method:

Sweat chopped onion in a little olive oil, then add the mince and cook stirring. Add chopped tomatoes, grated Emmental and breadcrumbs, stir well and bring to the boil. Then season with salt, pepper and cinnamon and remove from the hotplate.

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Peel the potatoes and cut into 1 cm thick slices, wash the aubergines and cut into 1 cm thick slices. Dry all slices with kitchen paper. Then brown in a pan with lots of butter. 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. Place the potato slices on the bottom of a greased baking dish, sprinkle with a little grated cheese. Place a layer of aubergines on top of this. On top of that put some of the mince mixture. On top of that put some of the Béchamel sauce. Then do another layer of potatoes, followed by aubergines and then by mince mixture. The last layer should be Béchamel sauce. On the top distribute the rest of the cheese and the breadcrumbs. Melt the butter and pour over the top of the moussaka.

– Time in the appliance: 60 minutes –Shelf position: 1

Pasta Gratin

Ingredients:

• 1 liter water

•salt

• 250 g tagliatelle

• 250 g cooked ham

• 20 g butter

• 1 bunch of parsley

• 1 onion

• 100 g butter

•1 egg

• 250 ml milk

• salt, pepper and nutmeg

• 50 g grated Parmesan

Method:

Bring water with a little salt to the boil. Put the tagliatelle into the boiling salted water and boil for about 12 minutes. Then drain. Dice the ham. Heat butter in a pan. Chop parsley and peel the onion and chop this as well. Sweat both in the frying pan. Grease a baking dish with a little butter. Mix tagliatelle, ham and sweated parsley and onions and put into the dish.

Mix egg and milk and season with salt, pepper and nutmeg and then pour onto the pasta mixture. Then distribute the Parmesan onto the dish.

– Time in the appliance: 45 minutes – Shelf position: 1

Chicory Gratin

Ingredients:

• 8 medium-sized chicories

• 8 slices cooked ham

• 30 g butter

• 1.5 tablespoons flour

• 150 ml vegetable stock (from the chicory)

• 5 tablespoons milk

• 100 g grated cheese

Method:

Halve the chicory and cut out the bitter core. Then wash carefully and steam for 15 minutes in boiling water. Take chicory halves out of the water, refresh in cold water and put the halves together again. Then wrap each one in a slice of ham and place in a greased baking dish. Melt the butter and add flour. Sautée briefly and then pour in vegetable stock and milk and bring to the boil. Stir 50 g cheese into the sauce and pour over the chicory. Then sprinkle the rest of the cheese over the dish.

– Time in the appliance: 35 minutes – Shelf position: 3

Beef Casserole

Ingredients:

•600 g beef

• salt and pepper

•flour

• 10 g butter

• 1 onion

• 330 ml dark beer

• 2 teaspoons brown sugar

• 2 teaspoons tomato paste

• 500 ml beef stock

Method:

Cut the beef into cubes, season with salt and pepper and sprinkle with a little flour.

Heat butter in a pan and brown the pieces of meat. Then place in a casserole dish. Peel onion and chop finely, fry lightly in a little butter, then put in the dish on top of the meat. Mix dark beer, brown sugar, tomato paste and beef stock, put into the frying pan and bring to the boil. Then pour over the meat (meat should be covered). Cover and put into the appliance.

– Time in the appliance: 120 minutes –Shelf position: 3

Cabbage Casserole

Ingredients:

• 1 cabbage (800 g)

•marjoram

• 1 onion

• oil for sautéing

• 400 g minced meat

• 250 g long grain rice

• salt, pepper and paprika

• 1 liter meat stock

• 200 ml crème fraîche

• 100 g grated cheese

Method:

Cut the cabbage into quarters and cut out the stalk. Blanche in salted water seasoned with marjoram. Peel onion and chop finely, fry gently in a little oil. Then add the minced meat and the long grain rice, sauté and season with salt, pepper and paprika. Add meat stock and leave to simmer for 20 minutes with a lid on the pan.

Dish Shelf position

Pizza, frozen 3

Pizza American, frozen 1

Pizza, chilled 3

Pizza Snacks, frozen 1

French Fries 3

Wedges/Croquettes 3

Hash Browns 3

Bread/Rolls 3

Bread/Rolls, frozen 3

Apple Strudel, frozen 3

ENGLISH 23

Place layers of the cabbage and the rice / mince mixture in a dish. Put crème fraîche on top of the dish and sprinkle cheese over the top.

– Time in the appliance: 60 minutes – Shelf position: 2

Frankonian Dumpling Pan

Ingredients:

• Approximately 1000 g turkey strips

• 1 small tin mushrooms (small heads)

• 500 g chopped onions

• 1 kg dumpling dough

• 400 g grated cheese

•250 ml cream

Method:

Season the turkey strips with salt, pepper, paprika etc. Sauté the chopped onions. Drain the mushrooms thoroughly. Then mix together the meat, onions and mushrooms and put into an oven dish. Mix the dumpling dough and cheese together and put them on top of the turkey mixture. Then pour over the cream.

– Time in the appliance: 75 minutes – Shelf position: 1

CONVENIENCE

The appliance has a set of automatic functions for the following dishes. The temperature and time are predefined.