BAUKNECHT BLVMS 8100 PT Cookbook

RecipesRecipes RezeptbuchRezeptbuch Livre de recettesLivre de recettes RicettarioRicettario

ENGLISH PAG. 1

DEUTSCHEUTSCH S. 27

FRANÇAIS PAG. 53

ITALIANO PAG. 79

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 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 23 recipes carefully selected for you. 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.

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

FISH CANNELLONI _____________ PAGE 4

ANNELLONI _________________ PAGE 5

C A

UBERGINE GRATIN ____________ PAGE 6

QUICHE LORRAINE _____________ PAGE 7

IZZA _____________________ PAGE 8

P P

IZZA 2 PANS ________________ PAGE 8

ORK CHOPS _________________ PAGE 9

P S

HANK OF PORK ______________ PAGE 10

SKINNED ROAST PORK __________ PAGE 11 LEG OF LAMB ________________ PAGE 12 KEBABS ____________________ PAGE 13

ROAST CHICKEN ______________ PAGE 14 CHICKEN BREASTS _____________ PAGE 15

GRILLED TROUTS ______________ PAGE 16

ISH IN CROUST _______________ PAGE 17

F S

ALMON WITH HERBS __________ PAGE 18

HAZELNUT CRUST FISH _________PAGE 19 MEDITERRANEAN GILTHEAD ______ PAGE 20

VEGETABLES

DESSERT

OAST POTATOES _____________ PAGE 21 EGETABLE STRUDEL ___________ PAGE 22

V V

EGETABLE GRATIN ____________ PAGE 23

TUFFED PEPPER ______________ PAGE 24

STRUDEL ___________________ PAGE 25 M

ARBLE CAKE _______________ PAGE 26

Preparation: 40 min Cooking time: 30-50 min Function: Convection Bake Preheating: NO Temperature (°C): 190 Shelf from bottom: 3 Recommended equipment: rectangular non-stick dish

Tips and variations:

• You can use the crêpe ﬁ lling

(spinach and ricotta) for the cannelloni if you like, but the cannelloni will have to be covered with bechamel sauce.

CASSEROLE

FISH CANNELLONI

Serves 4

60g of leeks 50 g of celery 400g of fresh cod 200g of cherry tomatoes 15g of basil 30g of parmesan cheese 70g of tomato sauce 160g of pasta sheets for lasagne/cannelloni olive oil salt, pepper

Cut the celery and leek into julienne strips and soften them in a pan with a little olive oil. Add the cod cut into ﬁ ne strips, season with salt and pepper and cook until the cooking juices have almost evaporated. Parboil the sheets of lasagne and spoon the ﬁ lling along the middle of each sheet. Roll up the sheets to form cannelloni. Blend the tomato sauce and spoon a little over the bottom of the oven proof dish together with a drizzle of olive oil. Arrange the cannelloni in the oven proof dish and cover with the remaining tomato sauce. Quarter the cherry tomatoes, chop the basil and arrange on top of the cannelloni. Sprinkle with grated parmesan and bake in the oven.

Notes:

__________________________________________

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.

Preparation: 1 hour Cooking time: 25-45 min Function: Convection Bake Preheating: NO Temperature (°C): 190 Shelf (from bottom): 3 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.

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 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.

Notes: __________________________________________

Preparation: 50 min Cooking time: 40-60 min Function: Convection Bake Preheating: NO Temperature (°C): 190 Shelf (from bottom): 3 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.

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:

__________________________________________

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.

Preparation: 30 min Cooking time: 40-60 min Function: Convection Bake Preheating: NO Temperature (°C): 210 Shelf (from bottom): 3 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

PIE

Notes: __________________________________________

Preparation: 2 hours Cooking time: 25-45 min Function: Forced Air Preheating: NO Temperature (°C): 230 Shelf (from bottom): 3 for one tray, 1-4 for two trays 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.

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.

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: 15-35 min Function: Grill Preheating: NO Temperature (°C): High Shelf (from bottom): 5 Recommended equipment: grill and drip tray supplied with oven

MEAT

Notes: __________________________________________

Preparation: 10 min Cooking time: 90-120 min Function: Convection Bake Preheating: NO Temperature (°C): 190 Shelf (from bottom): 3 Recommended equipment: drip tray

Tips and variations:

• Before cooking, the meat must be

brought up to room temperature.

• Before cooking, rub the meat all over

with salt and pepper.

The cooking juices can be ﬁ ltered and

•

seasoned, and ﬂ rosemary, for serving with the meat.

avoured if you like with

MEAT

SHANK OF PORK

Serves 4/6

2/4 pork shanks (approx. 500g each) 600 ml of white wine 4/5 tablespoons of olive oil salt, pepper

Season the shanks of pork with salt and pepper and place them on the drip tray. Splash with white wine and drizzle with oil.

Notes:

__________________________________________

SKINNED ROAST PORK

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.

Preparation: 20 min Cooking time: 110-140 min Function: Maxicooking Preheating: NO Temperature (°C): 170 Shelf (from bottom): 2 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

MEAT

Notes: __________________________________________

Preparation: 20 min Cooking time: 60-80 min Function: Convection Bake Preheating: NO Temperature (°C): 215 Shelf (from bottom): 3 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 of

MEAT

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.

Notes:

__________________________________________

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.

Preparation: 10 min plus 30 minutes for marinading Cooking time: 15-35 min Function: Grill Preheating: NO Temperature (°C): High Shelf (from bottom): 5 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, cuttleﬁ sh, salmon, angler ﬁ sh.

MEAT

Notes: __________________________________________

Preparation: 10 min Cooking time: 50-80 min Function: Turbogrill Preheating: NO Temperature (°C): Mid Shelf (from bottom): 3 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.

POULTRY

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.

Notes:

__________________________________________

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.

Preparation: 10 min plus 30 minutes for marinading Cooking time: 15-30 min Function: Grill Preheating: NO Temperature (°C): High Shelf (from bottom): 5 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.

POULTRY

Notes: __________________________________________

Preparation: 20 min Cooking time: 20-40 min Function: Grill Preheating: NO Temperature (°C): Mid Shelf (from bottom): 5 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)

FISH

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.

Notes:

__________________________________________

FISH IN CROUST

Serves 4

4 sea bass or cod weighing 300g each 500g of table salt 500 g of plain ﬂ our 300g of water pink pepper fresh thyme fennel seeds parsley 1 clove of garlic some rosemary marjoram 1 egg

Preparing the salt crust:

Mix the ﬂ our, salt, water and all the ﬁ nely chopped herbs to obtain a uniform dough.

Scale, gut and wash the ﬁ sh, dry it well and ﬁ llet it. Roll out a base of salt pastry, place the ﬁ sh ﬁ llets on top, brush the edges of the pastry with beaten egg and cover with another layer of pastry ½ cm thick, trying to follow the shape of the ﬁ sh. Brush with beaten egg and bake in the oven.

Preparation: 20 min Cooking time: 40-60 min Function: Convection bake Preheating: NO Temperature (°C): 200 Shelf (from bottom): 3 Recommended equipment: shallow oven proof dish (approx. 26 cm long)

Tips and variations:

• You can sprinkle some chopped herbs

over the ﬁ sh ﬁ llets.

• Serve the ﬁ sh ﬁ llets accompanied by a

creamy ﬁ sh sauce ﬂ avoured with fennel seeds.

• The ﬁ llets can also be served with

steamed potatoes.

FISH

Notes: __________________________________________

Preparation: 20 min Cooking time: 15-35 min Function: Turbogrill Preheating: NO Temperature (°C): Low Shelf (from bottom): 3 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.

FISH

SALMON WITH HERBS

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:

__________________________________________

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: 25-40 min Function: Turbogrill Preheating: NO Temperature (°C): Low Shelf (from bottom): 3 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

FISH

Notes: __________________________________________

MEDITERRANEAN GILTHEAD

Preparation: 30 min Cooking time: 30-50 min Function: Convection Bake Preheating: NO Temperature (°C): 190 Shelf (from bottom): 3 Recommended equipment: shallow oven proof dish (approx. 26 cm long)

Tips and variations:

• In alternative to the cod, you can

use any other ﬁ sh of the same size (sea bass, plaice, gilt-head)

FISH

Serves 3/6

3-6 cods weighing 350/400g each 150g of cherry tomatoes 130g of taggiasche olives 25g of fresh basil 2 cloves of garlic 100 ml of white wine salt, pepper

Clean and scale the ﬁ sh. Fillet the cod, removing the bones. Grease a oven proof dish with the olive oil, season the ﬁ llets with salt and pepper and place them in the dish. Quarter the cherry tomatoes and arrange them on top of the ﬁ sh. Chop the olives, basil and garlic all together and sprinkle over the ﬁ sh. Season lightly with salt. Splash the white wine on top and ﬁ nish off with a drizzle of olive oil. Bake in the oven.

Notes:

__________________________________________

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.

Preparation: 20 min Cooking time: 30-50 min Function: Turbogrill Preheating: NO Temperature (°C): High Shelf (from bottom): 3 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.

VEGETABLES

Notes: _____________________________________

Preparation: 40 min Cooking time: 30-50 min Function: Convection Bake Preheating: NO Temperature (°C): 200 Shelf (from bottom): 3 Recommended equipment: drip tray and baking tray supplied

Tips and variations:

• Serve the strudel accompanied with a

light sauce of fresh tomatoes ﬂ avoured with basil.

VEGETABLES

VEGETABLE STRUDEL

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.

Notes:

__________________________________________

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: 10-25 min Function: Grill Preheating: NO Temperature (°C): High Shelf (from bottom): 3 Recommended equipment: shallow pyrex dish (approx. 26 cm long)

Tips and variations:

• Use smoked Ceder in place of

gruyère.

VEGETABLES

To make the bechamel sauce:

Notes: __________________________________________

Preparation: 30 min Cooking time: 50-70 min Function: Convection Bake Preheating: NO Temperature (°C): 200 Shelf (from bottom): 2 Recommended equipment: rectangular non-stick oven dish

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:

__________________________________________

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.

Preparation: 40 min Cooking time: 30-50 min Function: Convection Bake Preheating: NO Temperature (°C): 205 Shelf (from bottom): 3 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 ﬂ akes of chocolate.

DESSERT

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.

Notes: __________________________________________

Preparation: 30 min Cooking time: 45-65 min Function: Convection Bake Preheating: NO Temperature (°C): 170 Shelf (from bottom): 3 Recommended equipment: metal ring cake mould (diameter 26 cm, height 8/10 cm approx.); Alternatively, a loaf tin (30 cm x 10 cm)

Tips and variations:

• Serve the cake accompanied by

coffee ﬂ avoured

DESSERT

MARBLE CAKE

Serves 6/8

250 g of plain ﬂ our 150 g of butter 180 g of sugar 1 tspn. of vanilla essence 200 ml of milk 3 eggs 8 g (1 ½ teaspoon) of baking powder 30g of chocolate powder

custard.

Beat the sugar and vanilla essence with the eggs (which should be of room temperature) to obtain a creamy mixture. Add the softened butter. Sieve the ﬂ our and add the yeast. Add the ﬂ our and milk a little at a time, stirring all the while to obtain a thick mixture. Butter the ring cake mould, dust it with ﬂ our and pour in half of the mixture. Take the remaining mixture and stir in the sieved chocolate powder. Next pour the second half of the mixture into the tin and try to create a two-colour spiral, swirling the mixture with a fork.

Notes:

__________________________________________

KEIN VORHEIZEN UND KEINE WARTEZEIT MEHR, NUR NOCH PERFEKTE KULINARISCHE GENÜSSE

Perfekte Kochergebnisse zu erzielen war noch nie so leicht wie heute, dank des neuen Multifunktionsofens von Bauknecht. Er bietet die Flexibilität verschiedener Garmethoden zur meisterhaften Zubereitung sämtlicher Gerichte.

In diesem Ofen vereinen sich eine hochentwickelte Benutzeroberﬂ äche und einem leistungsfähigen konventionellen System: Ein Vorheizen des Gerätes ist damit überﬂ üssig. Sämtliche Rezepte aus dieser Sammlung lassen sich ohne Vorheizen zubereiten, perfekte Ergebnisse sind garantiert.

Diese Rezeptsammlung umfasst 23 sorgfältig für Sie ausgesuchte Rezepte. Sämtliche Gerichte lassen sich nach Ende der Garzeit beliebig mit einer persönlichen Note verfeinern.

WICHTIGE TIPPS

Für optimale Ergebnisse empfehlen wir, die in den Rezepten angegebenen Mengen und Zutaten nicht zu verändern.

Fleisch sollten Sie mindestens eine Stunde vor Beginn der Zubereitung aus dem Kühlschrank nehmen, es sollte eine Temperatur von etwa 10-12 °C haben.

Einige Gerichte müssen nach der Hälfte der Garzeit gewendet oder umgerührt werden.

MITGELIEFERTES ZUBEHÖR

BACKBLECH

WIRE SHELF

FETTPFANNE

Die Fettpfanne hat einen höheren Rand als das Backblech. Bei einigen Rezepten sollten Sie die Fettpfanne unter den Rost schieben und mit Wasser füllen, um während des Garens von Fleisch austretendes Fett und Öl aufzufangen.

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