BAUKNECHT BLTC 8100 ES/L Cookbook

Recipes

no pre-heating, no waiting...	3

just cooking perfection

Today achieving superb cooking results couldn’t be simpler, thanks to your new Bauknecht multifunction oven which offers the flexibility 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.

4 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 finishes, 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
	5

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 filled with water and positioned below the grill to collect fat and oil produced while cooking roast and/or grilled meat.

contents	7

CASSEROLE

Lasagne	9
Cannelloni	11
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 fillets 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

C A S S E R O L E 9

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 ßour

1l of milk salt, nutmeg

TO MAKE THE MEAT SAUCE:

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

2.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:

1.Melt the butter then add the flour, mixing thoroughly all the time to prevent any lumps forming.

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

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

4.Butter the dish.

5.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.

6.Continue adding layers in this way until you have finished nearly all the ingredients.

7.Finally, cover generously with bechamel sauce, a good 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 fish or vegetable lasagne, you can use vegetable stock instead of milk and olive oil instead of butter for the bechamel sauce

NOTES

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

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

cannelloni

C A S S E R O L E 11

SERVES 4

250 g of fresh pasta sheets for cannelloni or lasagne

60 g of parmigiano cheese

(30 g for the Þlling)

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 ßour

0.5 l of milk salt, nutmeg

PREPARING THE FILLING:

1.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 finish cooking the meat. The filling 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:

1.Melt the butter, pour in the flour, 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.

2.With the aid of a piping bag, fill the pasta sheets and roll them up. Cut the cannelloni to the desired size.

3.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.

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

NOTES

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

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

crepes gratin
			C A S S E R O L E		13
SERVES 6	1.	Prepare the crêpe batter by mixing together all the
			PREPARATION
FOR THE CRæPES:		ingredients, whisking together thoroughly.	50 min
100 g of ßour	2.	Leave to rest in the refrigerator for at least 15 minutes.
			COOKING TIME*
250 ml of milk			35-45 min
3 whole eggs
	3.	Make the crêpes using a small, non-stick crêpe pan.
1 tablespoon of olive oil			RECOMMENDED EQUIPMENT
salt, nutmeg
	4.	Blanche the spinach. Cool it immediately afterwards in	rectangular non-stick dish
		cold water and then squeeze out the excess water.

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 ßour

1l of milk salt, nutmeg

60 g of parmesan cheese

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

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

TO MAKE THE BECHAMEL SAUCE:

1.Melt the butter, pour in the flour, 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.

2.Once cooked, season with a little salt and a pinch of grated nutmeg.

3.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

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 RECIPES)

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

aubergine gratin

C A S S E R O L E 15

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

1.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.

2.Sauté the onion in the oil, add the chopped tomatoes, season with salt and cook over a low heat for around 40 minutes.

3.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 finished nearly all the ingredients.

4.Finally, cover the last layer with tomato sauce and a good 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 flour and fry them instead of grilling them

NOTES

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

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

vegetable pie

P I E S

17

SERVES 6/8

250 g of fresh puff pastry

450 g of mixed vegetables: artichokes, asparagus and mushrooms

150 g of roughly grated gruy•re cheese

3 eggs

200 ml of single cream

100 ml of milk

salt, pepper, paprika olive oil

1.Blanche the vegetables in boiling salted water for a few minutes, then drain.

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

3.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.

4.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 fine, there is no need to blanche

The vegetable pie can be served with steamed fish fillet or as an hors d’oeuvres with a warm vegetable sauce (creamed leek, tomato or pumpkin)

NOTES

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

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

quiche lorraine

P I E S

19

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 gruy•re cheese

salt, pepper olive oil

1.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.

2.Beat the eggs in a bowl together with the milk and cream, seasoning with salt and pepper to taste.

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

fish and artichoke spinach and salmon

NOTES

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

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

apple pie

P I E S

21

SERVES 6/8

4 apples

250 g of plain ßour

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 ßour

50 g of sugar

40 ml of rum (optional)

1 tspn. of vanilla essence

10 g of plain ßour gelatin for desserts

TO MAKE THE BASE:

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

TO MAKE THE CUSTARD:

1.Heat the milk with the vanilla essence and then remove from the heat. In another bowl, beat the sugar, egg, flour and corn flour together. Add this mixture to the milk, stirring constantly on the heat to obtain a creamy custard. Once cooked, add rum to taste.

2.Line the pie dish with baking paper. Roll out the pastry to cover the bottom and edges.

3.Spread the custard prepared earlier over the pastry.

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

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

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

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

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