BAUKNECHT BLPM 8110/PT Cookbook

RecipesRecipes ReceptRecept OppskrifterOppskrifter OpskrifterOpskrifter ReseptitReseptit

ENGLISH PAG. 1

SVENSKA SIDA 33

NORSKORSK SIDE 65

DANSK SIDE 97

SUOMI SIVU 129

NO PRE-HEATING, NO WAITING…JUST COOKING PERFECTION

Today achieving superb cooking results couldn’t be simpler, thanks to your new Bauknecht multifunction oven which offers the ﬂ exibility of a variety of cooking methods to help you cook any dish to perfection.

This oven combines an advanced user interface and intelligent SENSOR technology with a powerful convection system, eliminating the need to pre-heat. All the recipes included in this cookbook do not need pre-heating and perfect results are always guaranteed.

This cookbook includes 30 recipes carefully selected for you. Once you have selected your preferred recipe through the display of your oven all you will have to do is put the dish in and start cooking. The oven will automatically set the ideal cooking process providing regular feedback from the display. If you wish, you can add your personal touch to all your dishes at the end of the cooking time.

IMPORTANT TIPS

For best results, do not vary the quantities or ingredients given in the recipes.

Before preparing meat, it is best to remove it from the refrigerator at least an hour prior to cooking. (The temperature of the meat should be around 10-12°C).

Some dishes must be turned or stirred half-way through cooking time: the oven will emit an acoustic signal to remind you. (Recipes indicate when food must be stirred or turned during cooking).

The initial cooking time displayed is merely for guidance: the oven adapts the cooking time remaining during actual cooking process.

Shortly before cooking time ﬁ nishes, the oven prompts you to check that the food is cooked to your satisfaction. For the same reason, at the end of cooking, extra cooking time can be added manually using the oven menu.

ACCESSORIES SUPPLIED

BAKING TRAY

WIRE SHELF

DRIP TRAY

The drip tray differs from the baking tray in depth, being the deeper of the two. Some recipes require the drip tray to be ﬁ lled with water and positioned below the grill to collect fat and oil produced while cooking roast and/or grilled meat.

CONTENTS

CASSEROLE

PIE

PIZZA

MEAT

POULTRY

FISH

LASAGNE ___________________ PAGE 5

ANNELLONI _________________ PAGE 6

C C

REPES GRATIN _______________ PAGE 7

AUBERGINE GRATIN ____________ PAGE 8

VEGETABLE PIE _______________ PAGE 9

UICHE LORRAINE _____________ PAGE 10

Q A

PPLE PIE ___________________ PAGE 11

IZZA _____________________ PAGE 12

P P

IZZA 2 PANS ________________ PAGE 12

PORK CHOPS _________________ PAGE 13 SKINNED ROAST PORK __________ PAGE 14

EG OF LAMB ________________ PAGE 15

L K

EBABS ____________________ PAGE 16

OAST CHICKEN ______________ PAGE 17

R C

HICKEN BREASTS _____________ PAGE 18

GRILLED TROUTS ______________ PAGE 19 SALMON WITH HERBS __________ PAGE 20 HAZELNUT CRUST FISH _________PAGE 21

VEGETABLES

DESSERT

OAST POTATOES _____________ PAGE 22 EGETABLE STRUDEL ___________PAGE 23

V P

OTATO GRATIN ______________PAGE 23 OMATO GRATIN ______________ PAGE 24

T V

EGETABLE GRATIN ____________ PAGE 25

TUFFED PEPPER ______________ PAGE 26

RUIT TART __________________ PAGE 27

STRUDEL ___________________ PAGE 28 CHOCOLATE PEAR CAKE ________PAGE 29

ARBLE CAKE _______________ PAGE 30

M C

HEESE CAKE ________________ PAGE 31

YOGHURT CAKE ______________ PAGE 32

LASAGNE

Serves 6/8

500 g of fresh pasta for lasagne 180 g of grated parmesan cheese 200 g of chopped cheese (either mozzarella, scamorza or provola)

For the meat sauce:

500 g of minced beef 800 g of tomatoes (canned or chopped) 1 stock cube 1 medium onion 30 g of butter 6-7 tablespoons of olive oil 1 glass of red wine celery, carrot salt

For 600 g of bechamel sauce:

(alternatively, you can use ready-made bechamel sauce) 50 g of butter 60 g of ﬂ our 1l of milk salt, nutmeg

Preparation: 2 hours Cooking time*: 45-60 min Recommended equipment: rectangular non-stick dish

Tips and variations:

• If you are making ﬁ sh or

vegetable lasagne, you can use vegetable stock instead of milk and olive oil instead of butter for the bechamel sauce.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

CASSEROLE

To make the meat sauce:

Chop the celery, carrot and onion and sweat them in the oil and butter. Add the meat and brown it. Add the wine and allow it to evaporate, then add the tomatoes, stock cube and salt. Cover and cook over a low heat for about an hour.

To make the bechamel sauce:

Melt the butter then add the ﬂ our, mixing thoroughly all the time to prevent any lumps forming. Add milk a little at a time and continue cooking, stirring until the sauce reaches the desired consistency. Once cooked, season with a little salt and grated nutmeg.

Butter the dish. Spread two tablespoons of meat sauce over the bottom of the dish, then arrange a layer of lasagne sheets, followed by meat sauce, bechamel sauce, chopped cheese and a sprinkling of grated parmesan cheese. Continue adding layers in this way until you have ﬁ nished nearly all the ingredients. Finally, cover generously with bechamel sauce, a good sprinkling of grated parmesan cheese and a few knobs of butter.

Select “CASSEROLE” from the “RECIPES” menu then the “LASAGNE” recipe and conﬁ rm.

Notes: __________________________________________

Preparation: 1 hour Cooking time*: 25-40 min Recommended equipment: Rectangular glass dish (35x 25 cm approx.)

Tips and variations:

• You can use the crêpes filling

(spinach and ricotta) for the cannelloni if you like.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

CASSEROLE

CANNELLONI

Serves 4

250 g of fresh pasta sheets for cannelloni or lasagne 60 g of parmigiano cheese ( 30 g for the ﬁ lling) a few knobs of butter

For the ﬁ lling: 70 g of leeks 30 g of celery 3 tablespoons of olive oil 350 g of minced beef (prime lean beef) 200 ml of stock 80 g of spinach 60 g of fresh tomato 1 egg 30 g of parmigiano cheese

For 300 g of bechamel sauce:

(alternatively, you can use shop-bought ready made bechamel sauce) 30 g of butter 30 g of ﬂ our

0.5 l of milk salt, nutmeg

Preparing the ﬁ lling:

Cut the celery and leek into julienne strips and sauté them in a casserole dish with the olive oil. Add the cubed meat then season with salt and pepper. Add the spinach and the chopped tomato. Cook until the cooking juices have evaporated. Add the stock and ﬁ nish cooking the meat. The ﬁ lling must be soft but not too runny. Blend the mixture, add the whole egg, the parmigiano cheese and the nutmeg. Mix well.

Notes:

__________________________________________

To make the bechamel sauce:

Melt the butter, pour in the ﬂ our, mixing thoroughly all the time to prevent any lumps forming. Add the milk a little at a time and continue cooking, stirring constantly until the sauce reaches the desired consistency. Once cooked, season with a little salt and grated nutmeg.

With the aid of a piping bag, ﬁ ll the pasta sheets and roll them up. Cut the cannelloni to the desired size. Butter the glass dish and spread a ladle of sauce over the bottom. Arrange the cannelloni in the dish and cover with the remaining sauce. Sprinkle with parmigiano cheese and dot with a few knobs of butter.

Select “CASSEROLE” from the “RECIPES” menu then the “CANNELLONI” recipe and conﬁ rm.

CREPES GRATIN

Serves 6

For the crêpes:

100 g of ﬂ our 250 ml of milk 3 whole eggs 1 tablespoon of olive oil salt, nutmeg

Filling:

400 g of ricotta cheese 200 g of spinach 40 g of parmesan cheese salt, pepper 1 egg nutmeg

Prepare the crêpe batter by mixing together all the ingredients, whisking together thoroughly. Leave to rest in the refrigerator for at least 15 minutes. Make the crêpes using a small, non-stick crêpe pan. Blanche the spinach. Cool it immediately afterwards in cold water and then squeeze out the excess water. Chop ﬁ nely and add to the ricotta along with the salt, pepper, nutmeg, eggs and parmesan cheese. Fill the crêpes and fold them over in the middle to close.

Bechamel sauce:

50 g of butter 60 g of ﬂ our 1l of milk salt, nutmeg 60 g of parmesan cheese

Preparation: 50 min Cooking time*: 35-45 min Recommended equipment: rectangular non-stick dish

Tips and variations:

• As an alternative, you can use

button mushrooms, sliced and sautéd.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

CASSEROLE

To make the bechamel sauce:

Melt the butter, pour in the ﬂ our, mixing thoroughly all the time to prevent any lumps forming. Add milk a little at a time and continue cooking, stirring constantly until the sauce reaches the desired consistency. Once cooked, season with a little salt and a pinch of grated nutmeg.

Spread some sauce over the bottom of a dish and arrange the crêpes on top. Cover generously with the bechamel sauce and sprinkle with grated parmesan. Bake in the oven until golden brown

Select “CASSEROLE” from the “RECIPES” menu then the “CREPES GRATIN” recipe and conﬁ rm.

Notes: __________________________________________

Preparation: 50 min Cooking time*: 40-50 min Recommended equipment: rectangular non-stick dish (approx. 35 cm x 25 cm)

Tips and variations:

• You can use, ready grilled,

frozen aubergines. If you are using fresh aubergines, you can dip them in ﬂ our and fry them instead of grilling them.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

CASSEROLE

AUBERGINE GRATIN

Serves 6/8

4-5 aubergines (approx. 1.5kg) 1 large onion 5-6 tablespoons of olive oil 800 g of chopped tomatoes 350 g approx. of mozzarella 100 g of grated parmesan cheese fresh basil

Cut the aubergines into approx. 1cm thick slices, salt them and let them rest on a tea towel for around an hour. Sear the aubergines under a hot grill. Sauté the onion in the oil, add the chopped tomatoes, season with salt and cook over a low heat for around 40 minutes. Dice the mozzarella. Spread two tablespoons of tomato sauce over the bottom of the dish, then arrange a layer of aubergines, followed by the sauce, some diced mozzarella and a sprinkling of grated parmesan cheese and a little fresh basil. Continue adding layers in this way until you have ﬁ nished nearly all the ingredients. Finally, cover the last layer with tomato sauce and a good sprinkling of grated parmesan cheese.

Notes:

__________________________________________

Select “CASSEROLE” from the “RECIPES” menu then the “AUBERGINE GRATIN” recipe and conﬁ rm.

VEGETABLE PIE

Serves 6/8

250 g of fresh puff pastry 450 g of mixed vegetables: artichokes, asparagus and mushrooms 150 g of roughly grated gruyère cheese 3 eggs 200 ml of single cream 100 ml of milk salt, pepper, paprika olive oil

Blanche the vegetables in boiling salted water for a few minutes, then drain. Sauté the chopped vegetables in a pan with a little oil. Line the pie dish with baking paper and then roll out the puff pastry to cover the bottom and edges. Spread the vegetables over the pastry base and sprinkle with the grated cheese. Beat the eggs in a bowl together with the cream and milk. Season with salt and paprika and pour the mixture evenly over the vegetables.

Preparation: 40 min Cooking time*: 50-60 min Recommended equipment: shallow metal pie dish (diameter approx. 28 cm)

Tips and variations:

• Fresh seasonal vegetables will give the best

results. If chopped very ﬁ ne, there is no need to blanche.

• The vegetable pie can be served with

steamed ﬁ sh ﬁ llet or as an hors d’oeuvres with a warm vegetable sauce (creamed leek, tomato or pumpkin).

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

PIE

Select “PIE” from the “RECIPES” menu then the “VEGETABLE PIE” recipe and conﬁ rm.

Notes: __________________________________________

Preparation: 30 min Cooking time*: 40-50 min Recommended equipment: shallow metal pie dish (diameter approx. 30 cm)

Tips and variations:

• You can also make the following

varieties of quiche:

- potato and bacon

- leek and ham

- ﬁ sh and artichoke

- spinach and salmon

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

PIE

QUICHE LORRAINE

Serves 6/8

250 g of fresh shortcrust pastry 150 g of bacon, diced 4 eggs 2 onions cut into julienned pieces 10 g of chopped parsley 200 ml of milk 200 ml of single cream 100 g of roughly grated gruyère cheese salt, pepper olive oil

Line the pie dish with baking paper and then roll out the shortcrust pastry to cover the bottom and edges. Spread the sautéd bacon over the bottom of the dish along with the julienned onion sweated in a little olive oil, then sprinkle the cheese on top. Beat the eggs in a bowl together with the milk and cream, seasoning with salt and pepper to taste. Pour the mixture evenly over the dish and garnish with chopped parsley.

Notes:

__________________________________________

Select “PIE” from the “RECIPES” menu then the “QUICHE LORRAINE” menu and conﬁ rm.

APPLE PIE

Serves 6/8

4 apples 250 g of plain ﬂ our 50 g of butter 1 pinch of salt 80 ml of cold water 10 g of baking powder 100 g of sugar

To make the base:

Mix the ﬂ our sieved with the salt, add the softened butter, sugar, baking powder and next the water, then bring together into a ﬁ rm dough. Leave to rest in the refrigerator for 30 minutes.

To make the custard:

Heat the milk with the vanilla essence and then remove from the heat. In another bowl, beat the sugar, egg, ﬂ our and corn ﬂ our together. Add this mixture to the milk, stirring constantly on the heat to obtain a creamy custard. Once cooked, add rum to taste. Line the pie dish with baking paper. Roll out the pastry to cover the bottom and edges. Spread the custard prepared earlier over the pastry.

For the custard:

500 ml of milk 2 eggs 10g of corn ﬂ our 50 g of sugar 40 ml of rum (optional) 1 tspn. of vanilla essence 10 g of plain ﬂ our gelatin for desserts

Preparation: 50 min Cooking time*: 75-90 min Recommended equipment: shallow metal pie dish (diameter approx. 28 cm)

Tips and variations:

• Crumble some biscuits on top of

the pastry before pouring the custard on top: this will ensure the pastry stays crisp, not soggy.

• Before baking, give the apples

a light dusting of powdered cinnamon.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

PIE

Cut the apples into segments (about ½ cm thick). Arrange the slices of apple so that they are slightly overlapping, covering all the pastry.

Once cooked, let the cake cool and then glaze it with the gelatin for desserts.

Select “PIE” from the “RECIPES” menu, then the “APPLE PIE” recipe and conﬁ rm.

Notes: __________________________________________

Preparation: 2 hours Cooking time*: 25-35 min Recommended equipment: Drip tray or baking tray supplied with oven

Tips and variations:

• A variety of different kinds of ﬂ our

can be used for the pizza base, such as rye, buckwheat or wholemeal: for best results, use two parts with plain ﬂ our and one part with ﬂ our of your choice.

• Add the pizza topping of your choice

before baking in the oven.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

PIZZA

For 1 tray:

350 g of ﬂ our 200 ml of water 18 ml of olive oil 14 g of dry yeast 7 g of salt

3.5 g of sugar 250 g of tomato pulp 150 g of mozzarella olive oil, salt, oregano

For 2 trays:

Place on shelves 1 and 4

700 g of ﬂ our 400 ml of water 35 ml of olive oil 25 g of fresh yeast 13 g of salt 7 g of sugar 500 g of tomato pulp 300 g of mozzarella olive oil, salt, oregano

Dissolve the yeast in warm water (around 35°C) - Use the amount of water stated in the ingredients - Heap the ﬂ our in a mound on a board, make a well in the middle and mix in the salt, sugar and lastly the oil. Slowly add the water to the ﬂ our and begin bringing it together into a dough. Knead well until the dough is smooth and elastic. Place the dough in a large container, cover with a damp cloth and allow to rise in the oven using the “DOUGH PROVING” function for 45 minutes.

Notes:

__________________________________________

In the meantime, add the oil, oregano and salt to the tomato sauce. Once the dough has risen, roll it out to line the oiled drip tray.

Cover the pizza base with the tomato sauce and the chopped mozzarella.

Select “PIZZA” from the “RECIPES” menu then the “PIZZA” or “PIZZA 2 PANS” recipe and conﬁ rm.

PORK CHOPS

Ingredients for 2-6 portions

2/6 pork chops olive oil garlic sage some rosemary salt, pepper

Roughly chop the garlic, rosemary and sage and place them in a bowl with oil and salt. Leave the chops in this marinade for at least 30 minutes. Place the chops on the grill on the ﬁ fth shelf of the oven. Pour approx. 1l of water into the drip tray and place it on the second shelf.

Preparation: 10 min plus 30 min for marinading Cooking time*: 15-25 min Recommended equipment: grill and drip tray supplied with oven

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

MEAT

>The oven will signal when to turn the meat.<

Select “MEAT” from the “RECIPES” menu then the “PORK CHOPS” recipe and conﬁ rm.

The end of cooking time/start delay cannot be set for this recipe.

Notes: __________________________________________

SKINNED ROAST PORK

Preparation: 20 min Cooking time*: 110-130 min Recommended equipment: drip tray or baking tray supplied

Tips and variations:

• The roast can be served with the cooking

juices or with an apple or plum sauce.

• Accompany preferably with some roast

potatoes

• The roast can also be served cold, thinly

sliced and dressed with olive oil and a balsamic vinegar glaze

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

MEAT

Serves 4/6

1.5/1.8 Kg pork shoulder with fat Rosemary Sage Garlic Thyme Salt and pepper Extra virgin olive oil

Make some deep cuts in the fat. Season with salt and pepper, rubbing it in well to ensure the seasoning gets into the meat. Roughly chop the herbs and stuff them into the cuts in the fat. Brush with olive oil and roast in the oven. Once cooked, let the meat rest in the oven for 20 min. approx.

Notes:

__________________________________________

Select “MEAT” from the “RECIPES” menu, then the “SKINNED ROAST PORK” recipe and conﬁ rm.

LEG OF LAMB

Serves 4/6

1 leg of lamb, approx. 2 kg 2 cloves of garlic salt, pepper

Prepare the leg of lamb, trimming off excess fat. Chop the garlic into pieces, then rub the lamb with the garlic. Season to taste with salt and pepper. Place the meat directly on the drip tray lined with a sheet of greaseproof paper. Place the drip tray on the third shelf.

Preparation: 20 min Cooking time*: 60-70 min Recommended equipment: drip tray or baking tray supplied

Tips and variations:

• After cooking, leave the meat to rest for

at least ten minutes, covered with a sheet of tin foil, so that the juices inside the meat settle evenly.

•

The leg of lamb can be boned by

removing the initial part of the bone.

• Once cooked, the lamb can be brushed

with mustard and left to rest in the oven, which will still be hot after switch off.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

MEAT

Select “MEAT” from the “RECIPES” menu then the “LEG OF LAMB” recipe and conﬁ rm.

Notes: __________________________________________

Preparation: 10 min plus 30 minutes for marinading Cooking time*: 15-25 min Recommended equipment: grill and drip tray supplied with oven

Tips and variations:

• In alternative to the meat, you

can use ﬁ sh, cut into cubes of the same size: prawns,

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

sh, salmon, angler ﬁ sh.

cuttleﬁ

MEAT

KEBABS

Serves 4/8

4/8 meat kebabs (It is best to avoid adding sausages since they have different cooking times to other types of meat). garlic sage some rosemary olive oil salt, pepper

Roughly chop the garlic, rosemary and sage and place them in a bowl with oil and salt. Leave the kebabs in this marinade for at least 30 minutes. Place the kebabs on the grill on the ﬁ fth shelf of the oven. Pour approx. 1l of water into the drip tray and place it on the second shelf.

Notes:

__________________________________________

>The oven will signal when to turn the meat.<

Select “MEAT” from the “RECIPES” menu then the “KEBABS” recipe and conﬁ rm.

The end of cooking time/start delay cannot be set for this recipe.

ROAST CHICKEN

Serves 4/6

1 chicken weighing 1/1.5kg garlic olive oil some rosemary sage salt, pepper

Wash and dry the chicken. Stuff it with a mixture of chopped aromatic herbs, garlic, salt and pepper. Lightly oil the skin and season with salt. Place the chicken on the grill on the third shelf. Pour approx. 0,5l of water into the drip tray and place it on the ﬁ rst shelf.

Preparation: 10 min Cooking time*: 50-70 min Recommended equipment: grill or drip tray supplied with oven

Tips and variations:

• Before cooking, ﬂ avour the chicken

by stufﬁ

ng it with herbs, a few cloves of garlic and the rind of an orange or lemon.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

POULTRY

Select “POULTRY” from the “RECIPES” menu then the “ROAST CHICKEN” recipe and conﬁ rm.

Notes: __________________________________________

Preparation: 10 min plus 30 minutes for marinading Cooking time*: 15-20 min Recommended equipment: grill or drip tray supplied with oven

Tips and variations:

• The chicken breast can also be served

cold, cut into cubes or strips and accompanied with a tasty salad of rocket or mixed leaves with a tangy dressing of balsamic vinegar or citrus juice.

• As an alternative, you can use turkey

breast of the same size.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

POULTRY

CHICKEN BREASTS

Serves 4/8

4/8 slices of chicken breast (no less than 1 cm thick) olive oil garlic salt, pepper sage, rosemary

Chop the garlic, rosemary and sage and place them in a bowl with oil and salt. Leave the chicken slices in this marinade for at least 30 minutes. Place the chicken breasts on the grill on the ﬁ fth shelf of the oven. Pour approx. 1l of water into the drip tray and place it on the second shelf.

Notes:

__________________________________________

>The oven will signal when to turn the chicken.<

Select “POULTRY” from the “RECIPES” menu then the “CHICKEN BREASTS” recipe and conﬁ rm.

The end of cooking time/start delay cannot be set for this recipe.

GRILLED TROUTS

Serves 4

4 trout weighing 230/250 g each Rosemary Sage Garlic Thyme Salt and pepper Extra virgin olive oil

Gut, scale, wash and dry the trout. Season with salt and pepper both inside and out. Stuff the herbs inside the bellies. Lay the trout on the drip tray lined with baking paper. Drizzle with extra virgin olive oil.

Select “FISH” from the “RECIPES” menu then the “GRILLED TROUTS” recipe and conﬁ rm.

Preparation: 20 min Cooking time*: 20-30 min Recommended equipment: drip tray or baking tray supplied

Tips and variations:

• Serve the trout with mayonnaise or a

mayonnaise-based sauce like tartare or chive sauce

• Mixed grilled vegetables make an

excellent side dish

• The trout can be flavoured according

to your personal preference with citrus fruits (lemon, orange, lime)

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

FISH

Notes: __________________________________________

SALMON WITH HERBS

Preparation: 20 min Cooking time*: 15-25 min Recommended equipment: shallow non-stick dish (approx. 26 cm long)

Tips and variations:

• Serve the salmon with steamed

potatoes to enhance the ﬂ avour of the ﬁ sh.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

FISH

Serves 4

600/700 g of salmon ﬁ llet 10 g of olive oil 100 g of white or sliced bread 1 heaped teaspoon of dried thyme – or a few sprigs of fresh thyme (10 g) 1 heaped teaspoon of dried basil – or, even better, a few leaves of fresh basil (15 g) 1 clove of garlic salt

Cut the ﬁ llet into 4/5 parts. Grease the oven dish with half the olive oil. Rub salt and pepper all over the salmon and place it in the dish. Chop the bread, basil, thyme and garlic together and spread this crumb mixture generously over the salmon.

Notes:

__________________________________________

Select “FISH” from the “RECIPES” menu then the “SALMON WITH HERBS” recipe and conﬁ rm.

HAZELNUT CRUST FISH

Serves 4

600 g of white ﬁ sh ﬁ llets (cod, hake, sea bass) 100 g of white bread 80 g of hazelnuts or almonds 5 g of fresh basil 5 g of parsley dill garlic salt, pepper extra virgin olive oil

Brieﬂ y blitz the white bread and hazelnuts separately in a food processor. Chop the basil, parsley, dill and garlic with a knife. Combine the ingredients, add three tablespoons of olive oil and season with salt and pepper. Mix together well with the aid of a spatula. Dip the ﬁ sh ﬁ llets in the hazelnut crumb coating, pressing lightly down with your hands to ensure the crumbs coat the ﬁ llets well. Lay the ﬁ sh ﬁ llets on the drip tray lined with baking paper. Drizzle with extra virgin olive oil and cook using the dedicated function.

Preparation: 30 min Cooking time*: 15-30 min Recommended equipment: drip tray or baking tray supplied

Tips and variations:

• For the crust, you can use almonds

instead of hazelnuts if you prefer

• the ﬁ sh ﬁ llets in crust can be served

with steamed potatoes and fresh chopped tomatoes with fresh basil

• also excellent served with aromatic

seasonal salad leaves

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

FISH

Select “FISH” from the “RECIPES” menu then the “HAZELNUT CRUST FISH” recipe and conﬁ rm.

Notes: __________________________________________

Preparation: 20 min Cooking time*: 30-40 min Recommended equipment: drip tray or baking tray supplied with oven

Tips and variations:

• If you like, you can use new

potatoes and cook them in their jackets.

• Flavour the potatoes before

cooking with a few cloves of garlic and some shallots.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

VEGETABLES

ROAST POTATOES

Serves 4/6

1.5 kg of potatoes some rosemary olive oil salt

Peel, wash and cut the potatoes into small pieces and place them in the drip tray lined with greaseproof paper. Sprinkle with salt and rosemary. Drizzle with plenty of oil and stir.

>The oven will signal when to stir the potatoes.<

Notes:

__________________________________________

Select “VEGETABLES” from the “RECIPES” menu then the “ROAST POTATOES” recipe and conﬁ rm.

The end of cooking time/start delay cannot be set for this recipe.

VEGETABLE

POTATO

TRUDEL

Preparation: 40 min Cooking time*: 30-40 min Recommended equipment: drip tray and baking tray supplied

Serves 8

500 g of puff pastry 1 egg 150 g of cheese (toma or emmenthal) 15 g of basil 1 aubergine 2 courgettes 1 red pepper 1 yellow pepper 1 leek 2 vine tomatoes

NOTE: if you have to combine two sheets of pastry to reach the suggested weight, overlap them a little to create a single rectangular sheet of pastry.

Cut the vegetables into julienne strips and cook them in the pan for a few minutes with a little olive oil, trying to keep them crunchy. Let the vegetables cool. Add the cheese chopped into ﬁ ne strips, the strips of tomato, the basil and then season with salt and pepper. Roll out the puff pastry and spread the vegetable ﬁ lling out in the centre. Brush the edges of the pastry lightly with beaten egg and fold them over to seal the strudel. Brush the strudel with beaten egg and bake on the drip tray lined with greaseproof paper.

GRATIN

Preparation: 30 min Cooking time*: 55-65 min Recommended equipment: non-stick dish (approx. 28cm long)

Serves 4/6

1Kg of potatoes 150 g of grated gruyère cheese 200 ml of milk 250 ml of cream 40 g of butter 1 clove of garlic 15g of shallots salt, pepper, nutmeg

VEGETABLES

Peel and ﬁ nely slice the potatoes. Place a knob of butter in a casserole dish and sauté the chopped garlic and shallots, then add the milk and cream. Arrange the potatoes in the buttered pyrex dish. Pour the milk and cream mixture over the potatoes and season with salt, pepper and nutmeg. Sprinkle the grated cheese over the potatoes. Lastly, dot with butter.

Select “VEGETABLES” from the “RECIPES” menu then the “POTATO GRATIN” recipe and conﬁ rm.

Select “VEGETABLES” from the “RECIPES” menu the “VEGETABLE STRUDEL” recipe and conﬁ rm.

Tips and variations:

• Serve the strudel accompanied with a light

sauce of fresh tomatoes ﬂ avoured with basil.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

Notes: _____________________________________

Tips and variations:

• Before cooking, add 150g of porcini mushrooms

(sliced thinly and cooked with olive oil, parsley and garlic) or a tablespoon of dried porcini mushrooms (soaked and then chopped).

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

Notes: _____________________________________

Preparation: 30 min Cooking time*: 30-40 min Recommended equipment: non-stick dish (approx. 26 cm long)

Tips and variations:

• If you like, add a few mint

leaves to the herby bread for extra ﬂ avour.

•

Stuffed tomatoes can be

served cold as a summer hors d’oeuvres.

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VEGETABLES

TOMATO GRATIN

Serves 4/6

4/8 vine tomatoes 130 g of sliced bread (cut off crusts) 15 g of basil 10 g of parsley ½ clove of garlic 2 tablespoons of olive oil salt, pepper

Cut the tomatoes in half and scoop out the seeds. Salt the tomatoes and then turn them upside down on a tea towel to drain. Prepare the herby bread mix by blitzing the sliced bread, basil, parsley, garlic, olive oil, salt and pepper together in a food processor. Stuff the tomatoes with the bread mixture and arrange them in the dish. Drizzle with olive oil and bake in the oven.

Notes:

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Select “VEGETABLES” from the “RECIPES” menu then the “TOMATO GRATIN” recipe and conﬁ rm.

VEGETABLE GRATIN

Serves 4/6

750 g of vegetables (for example, broccoli, Brussels sprouts, leeks, cauliﬂ ower, fennel) 40 g of grated gruyère type cheese 1 tablespoon of breadcrumbs a little butter (to taste)

For the bechamel sauce:

25 g of butter 30 g of ﬂ our 500 ml of milk salt, nutmeg

Wash and cut the vegetables. Blanche the vegetables for a few minutes in boiling, salted water, then drain and dry them. Butter the dish and add the vegetables to it. Cover with the bechamel sauce. Mix the breadcrumbs and cheese together and sprinkle over the bechamel sauce. Dot with butter.

Preparation: 40 min Cooking time*: 10-15 min Recommended equipment: shallow pyrex dish (approx. 26 cm long)

Tips and variations:

• Use smoked Ceder in place of

gruyère.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

VEGETABLES

To make the bechamel sauce:

Select “VEGETABLES” from the “RECIPES” menu then the “VEGETABLE GRATIN” recipe and conﬁ rm.

Notes: __________________________________________

Preparation: 30 min Cooking time*: 50-60 min Recommended equipment: rectangular non-stick oven dish

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

VEGETABLES

STUFFED PEPPER

Serves 8

4 medium sized peppers 150 g of sausage meat 150 g of minced beef 150 g of cooked ham, chopped 200 g stale or sliced bread 50 g of Ceder cheese, roughly chopped milk as required 2 cloves of garlic sage, rosemary, basil olive oil

Cut the peppers in half. Remove the seeds and the ribs. Soak the bread in the milk and then squeeze it dry. Mix together the meat, cooked ham, bread, cheese and chopped herbs to taste. Stuff the peppers with this mixture and place them in the dish. Drizzle with olive oil.

Notes:

__________________________________________

Select “VEGETABLES” from the “RECIPES” menu then the “STUFFED PEPPER” recipe and conﬁ rm.

FRUIT TART

Serves 6/8

For the shortcrust pastry:

300 g of plain ﬂ our 1 whole egg 2 egg yolks 180 g of butter 150 g of sugar grated rind of one lemon 1 pinch of salt 1 tspn. of vanilla essence

To make the base:

Cream the softened butter and sugar together. Add the eggs, salt, lemon rind and ﬂ our and knead together brieﬂ y. Place this pastry mixture in the refrigerator for about 30 minutes. Butter the dish and dust it with ﬂ our. Roll out the pastry and use it to line the bottom and sides of the dish. Prick the pastry with a fork and bake in the oven.

For the confectioner’s custard:

500 ml of milk 3 egg yolks 1 whole egg 125 g of sugar 50 g of ﬂ our ½ tspn. of vanilla essence rind of half a lemon seasonal fruit gelatin for desserts (to taste)

Preparation: 40 min Cooking time*: 30-40 min Recommended equipment: Shallow pie dish (diameter 28 cm - 30 cm)

Tips and variations:

• If you like, you can add a layer of sponge

cake between the confectioner’s custard and the fresh fruit.

•

For a jam tart, before cooking spread the

jam of your choice (strawberry, apricot, ﬁ g, peach) over the pastry base and decorate with the remaining pastry.

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

DESSERT

Once cooked, remove the pastry case from the oven and allow it to cool before ﬁ lling it.

To make the confectioner’s custard:

Bring the milk with the lemon rind to the boil. Mix the sugar, ﬂ our, eggs and vanilla essence together in a bowl. Slowly add the milk to the mixture. Bring back to boil and then switch off immediately. Remove from the heat and allow to cool, stirring from time to time.

Slice the fruit.

When the confectioner’s custard has cooled, spread it over the bottom of the tart, decorate with the fruit and glaze with the gelatin for desserts.

Select “DESSERT” from the “RECIPES” menu then the “FRUIT TART” recipe and conﬁ rm.

Notes: __________________________________________

Preparation: 40 min Cooking time*: 40-60 min Recommended equipment: baking tray supplied with oven

Tips and variations:

• You can use different varieties of apple,

but remember to adapt the amount of sugar depending on the sweetness of the apples used.

• You can use puff pastry made with

wholemeal ﬂ our.

•

Honey can be used instead of some of the

sugar.

• A variation on the classic recipe is pear

strudel made with fresh pear, sugar and

akes of chocolate.

ﬂ

*Optimal cooking times will automatically be determined by the selected function (Auto Sensor RECIPES)

DESSERT

STRUDEL

Serves 8/10

500 g of puff pastry (fresh or frozen), or 2 x 250 g packs of puff pastry (fresh) ready rolled 400 g of apples 50 g of raisins 50 g of ﬂ aked or chopped almonds (or pine nuts) 40 g of biscuit crumbs 60 g of sugar grated peel of an orange 100 g of apricot jam cinnamon 1 whole egg milk

NOTE: if you have to combine two sheets of pastry to reach the suggested weight, overlap them a little to create a single rectangular sheet of pastry.

Soak the raisins in a little rum.

Peel and ﬁ nely slice the apples. Drain and dry the raisins and place them in a bowl along with the apples, almonds, orange peel, biscuit crumbs, sugar, cinnamon and jam and mix all the ingredients together thoroughly.

Roll the pastry out on a ﬂ oured work surface to obtain a rectangle the same size as the baking tray.

Line the baking tray with greaseproof paper and then add the pastry. Place the ﬁ lling in a line along the middle of the pastry.

Wet the edges with a little milk and fold them over to seal the strudel. Lastly, brush the pastry with beaten egg.

Select “DESSERTS” from the “RECIPES” menu, then the “STRUDEL” recipe and conﬁ rm.

Notes:

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