BAUKNECHT BLTC 8100 ES/L Cookbook

Recipes

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

GRILL

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 Lasagne 9 Cannelloni Crêpes gratin 13 Aubergine gratin 15 PIES Vegetable pie 17 Quiche lorraine 19 Apple pie 21 PIZZA Crispy pizza 23 Pizza 2 pans 23 MEAT Pork chops 25 Roast pork with crackling 27 Lamb leg 29 Kebabs 31 POULTRY Roast chicken 33 Chicken breasts 35 FISH Grilled trouts 37 Salmon with herbs 39 Fish ﬁ llets in hazelnut crust 41 VEGETABLES Roast potatoes 43 Vegetarian strudel 45 Potato gratin 47 Tomato gratin 49 Vegetable gratin 51 Stuffed pepper 53 DESSERT Fruit tart 55 Strudel 57 Pear and chocolate cake 59 Marble cake 61 Cheese cake 63 Yoghurt cake 65

lasagne

CASSEROLE

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

TO MAKE THE MEAT SAUCE:

Chop the celery, carrot and onion and sweat them in the 1. oil and butter.

Add the meat and brown it. Add the wine and allow it to 2. 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 1. the time to prevent any lumps forming.

Add milk a little at a time and continue cooking, stirring 2. until the sauce reaches the desired consistency.

Once cooked, season with a little salt and grated 3. nutmeg.

Butter the dish. 4.

Spread two tablespoons of meat sauce over the bottom of 5. 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 6. nearly all the ingredients.

Finally, cover generously with bechamel sauce, a good 7. sprinkling of grated parmesan cheese and a few knobs of butter.

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

NOTES

the selected function (Auto Sensor

Select “CASSEROLE” from the “RECIPES” menu then the “LASAGNE” recipe

*Optimal cooking times will

automatically be determined by

RECIPES)

cannelloni

CASSEROLE

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 FILLING:

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 FILLING:

Cut the celery and leek into julienne strips and sauté 1. 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.

TO MAKE THE BECHAMEL SAUCE:

Melt the butter, pour in the ﬂ our, mixing thoroughly all 1. 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 2. them up. Cut the cannelloni to the desired size.

Butter the glass dish and spread a ladle of sauce over 3. 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.

PREPARATION

1 hour

COOKING TIME*

25-35 min

RECOMMENDED EQUIPMENT

Rectangular glass dish (35x 25

cm approx.)

TIPS AND VARIATIONS

You can use the crêpes ﬁ lling

(spinach and ricotta) for the

cannelloni if you like

NOTES

automatically be determined by

the selected function (Auto Sensor

Select “CASSEROLE” from the “RECIPES” menu then the “CANNELLONI” recipe

*Optimal cooking times will

RECIPES)

crepes gratin

CASSEROLE

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

BECHAMEL SAUCE:

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

Prepare the crêpe batter by mixing together all the 1. ingredients, whisking together thoroughly.

Leave to rest in the refrigerator for at least 15 minutes.2.

Make the crêpes using a small, non-stick crêpe pan.3.

Blanche the spinach. Cool it immediately afterwards in 4. cold water and then squeeze out the excess water.

Chop ﬁ nely and add to the ricotta along with the salt, 5. pepper, nutmeg, eggs and parmesan cheese.

Fill the crêpes and fold them over in the middle to close.6.

TO MAKE THE BECHAMEL SAUCE:

Melt the butter, pour in the ﬂ our, mixing thoroughly all 1. 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 2. grated nutmeg.

Spread some sauce over the bottom of a dish and arrange 3. the crêpes on top. Cover generously with the bechamel sauce and sprinkle with grated parmesan. Bake in the oven until golden brown

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

NOTES

*Optimal cooking times will

automatically be determined by

the selected function (Auto Sensor

Select “CASSEROLE” from the “RECIPES” menu then the “CREPES AU GRATIN” recipe

RECIPES)

aubergine gratin

CASSEROLE

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 1. 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, 2. season with salt and cook over a low heat for around 40 minutes.

Dice the mozzarella. Spread two tablespoons of tomato 3. 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 4. sprinkling of grated parmesan cheese.

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

NOTES

*Optimal cooking times will

automatically be determined by

the selected function (Auto Sensor

Select “CASSEROLE” from the “RECIPES” menu then the “AUBERGINE GRATIN” recipe

RECIPES)

vegetable pie

PIES

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 1. minutes, then drain.

Sauté the chopped vegetables in a pan with a little oil.2.

Line the pie dish with baking paper and then roll out 3. 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 4. 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)

NOTES

Select “PIES” from the “RECIPES” menu then the “VEGETABLE PIE” recipe

*Optimal cooking times will

automatically be determined by

the selected function (Auto Sensor

RECIPES)

quiche lorraine

PIES

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 1. 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 2. cream, seasoning with salt and pepper to taste.

Pour the mixture evenly over the dish and garnish with 3. chopped parsley.

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

NOTES

the selected function (Auto Sensor

Select “PIES” from the “RECIPES” menu then the “QUICHE LORRAINE” recipe

*Optimal cooking times will

automatically be determined by

RECIPES)

apple pie

PIES

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

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

TO MAKE THE BASE:

Mix the ﬂ our sieved with the salt, add the softened 1. 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 1. 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 2. cover the bottom and edges.

Spread the custard prepared earlier over the pastry.3.

Cut the apples into segments (about ½ cm thick).4.

Arrange the slices of apple so that they are slightly 5. overlapping, covering all the pastry.

Once cooked, let the cake cool and then glaze it with the 6. 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

NOTES

Select “PIES” from the “RECIPES” menu then the “APPLE PIE” recipe

*Optimal cooking times will

automatically be determined by

the selected function (Auto Sensor

RECIPES)

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