Miele DGC 5070, DGC 5080 User Instruction

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User instructions

Steam combi oven DGC 5070 DGC 5080

en-GB

M.-Nr. 07 685 630

Contents

General notes .....................................................5

General ..........................................................5

Cooking containers...............................................5

Your own containers ..............................................5

Condensate tray .................................................6

Cooking with steam .................................................6

The advantages of cooking with steam ...............................6

Shelf level ......................................................6

Deep frozen food ................................................6

Temperature ....................................................7

Cooking duration (time) ...........................................7

Cooking with liquid ...............................................7

Your own recipes ................................................7

Steam cooking / Vegetables .........................................8

Steam cooking / Meat .............................................12

Steam cooking / Fish ..............................................14

Steam cooking / Universal .........................................17

Shellfish .........................................................17

Mussels .........................................................18

Rice ............................................................19

Pasta ...........................................................20

Dumplings .......................................................21

Grain ...........................................................22

Dried pulses......................................................23

Hen's eggs ......................................................24

Fruit ............................................................25

Menu cooking....................................................26

Defrosting .......................................................28

Reheating .......................................................31

Contents

Bottling .........................................................32

Extracting juice with steam.........................................34

Special programmes ..............................................35

Preparing yoghurt .................................................35

Proving dough ....................................................36

Melting gelatine ...................................................36

Melting chocolate .................................................37

Skinning vegetables and fruit ........................................38

Apple storage ....................................................39

Blanching........................................................39

Steaming onions ..................................................40

Bacon...........................................................40

Disinfecting containers .............................................41

Heating flannels ...................................................42

Decrystallising honey...............................................42

Making jam ......................................................43

Roasting ........................................................44

Food probe ......................................................44

General .........................................................45

Fan plus .........................................................45

Combination mode ................................................46

Baking ..........................................................49

General .........................................................49

Fan plus .........................................................50

Cake plus........................................................51

Automatic........................................................51

Combination mode ................................................52

Drying food......................................................55

Recipes for Automatic Baking ......................................56

Apple tart ........................................................56

Contents

Apple pie ........................................................57

Baguettes........................................................58

Farmhouse bread .................................................58

Butter cake.......................................................59

Croissants .......................................................60

Flat bread........................................................61

Plaited loaf .......................................................62

Multigrain rolls ....................................................63

Fruit streusel .....................................................64

Quiche ..........................................................65

Dark rye bread mix ................................................66

Raisin whirls ......................................................67

Plaited swiss loaf ..................................................68

Streusel cake .....................................................69

Flan ............................................................70

White bread ......................................................70

White rolls .......................................................71

Mixed grain bread .................................................71

Recipes for Automatic Roasting ....................................72

Fillet in puff pastry .................................................72

Gammon joint - with herbs and pesto ..................................73

Pork with crackling.................................................74

Rack of lamb .....................................................75

Fillet of beef .....................................................76

Braised beef .....................................................77

Sirloin joint - with sautéed potatoes and remoulade .......................78

General

Cooking containers

General notes

Please read through the operating instructions carefully to help you familiarise yourself with the appliance and also for information on how to use the different functions.

This section contains general information. You will find more detailed information about particular foods and how to cook them in the other sections.

This steam combi oven is supplied with stainless steel cooking containers. Other containers, in a variety of sizes, both perforated and solid, are available as optional extras (please refer to "Optional accessories" in the operating instructions). This enables you to choose the most suitable container for the food you are preparing.

It is best to use perforated containers for steam cooking. The steam can reach the food from all sides and the food is cooked evenly.

Your own containers

You can also use your own containers. However, please note the following:

–

The container must be suitable for using in an oven and must be steam resistant. Plastic containers can only be used for steam cooking if the manufacturer has stated that they are suitable for such use.

–

Containers made from silicone should only be used with the Fan plus function as they are not steam resistant.

–

Thick sided containers are not very suitable for using with steam. They do not conduct heat well and as a result cooking durations will be considerably longer than those given in the charts.

General notes

Place the cooking containers on the rack and not on the

–

oven floor.

Ensure that there is a gap of at least 3 cm between the

–

upper rim of the container and the top of the cooking compartment to allow sufficient steam into the container.

Condensate tray

Place the condensate tray on the lowest shelf level when using perforated containers or roasting on the rack. The tray will collect any drops of liquid and allow them to be removed easily.

The condensate tray can be used as cooking container. In this case always place it on the lowest shelf level.

Cooking with steam

The advantages of cooking with steam

Almost all vitamins and minerals are retained as the food is not immersed in water.

Cooking with steam also retains the true taste of the food better than conventional cooking. We therefore recommend seasoning the food after it has been cooked. Food retains its fresh, orginal colour.

Shelf level

Deep frozen food

You can select any shelf level. You can also cook on several levels at the same time. This will not alter the cooking duration.

Do not cook more than 2.0 kg of frozen food in the appliance at once. The greater the quantity of frozen food, the longer the heating up phase.

Temperature

A maximum temperature of 100 °C is reached when steam cooking is taking place. Most types of food will cook at this temperature. Some more delicate types of food, such as soft fruit, must be cooked at lower temperatures as otherwise they will burst. More information is given in the relevant section.

Cooking duration (time)

In general, the cooking durations for cooking with steam are the same as for cooking food in a saucepan. More information about any factors which may affect the cooking duration is given in the relevant sections.

The quantity of food does not affect the cooking duration. 1 kg of potatoes will take the same time to cook as 500 g.

The cooking durations given in the charts are guidelines only. We recommend selecting the shorter cooking duration quoted to start with. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more.

Cooking with liquid

When cooking with liquid only fill the cooking container to prevent the liquid spilling when the cooking container is removed from the oven.

General notes

/3full

Your own recipes

Food and recipes which are prepared in pot or a pan can also be cooked using steam. The cooking durations will be the same. Please note that food will not be browned when cooking with steam.

Steam cooking / Vegetables

Fresh vegetables

Prepare fresh vegetables in the usual way, i.e. wash, clean and cut up.

Deep frozen vegetables

Frozen vegetables do not need to be defrosted beforehand, unless the vegetables have been frozen together in a block.

Frozen and fresh vegetables which take the same length of time to cook can be cooked together.

If vegetables have frozen together in clumps, break these up before cooking with steam. Follow the manufacturer's instructions on the packaging regarding cooking duration.

Cooking containers

Food such as peas or asparagus spears, which have little or no space between them will take longer to cook because the steam has less space to work in. For an even result, it is best to use a shallow container for these types of foods, and only fill it 3-5 cm deep. When cooking large quantities divide the food between 2 or 3 flat cooking containers rather than using one deep one.

Different types of vegetables which take the same length of time to cook can be cooked together.

Use solid containers for vegetables which are cooked in liquid such as cabbage.

Shelf level

Duration

Steam cooking / Vegetables

When cooking vegetables with a distinctive colour (e.g. beetroot) in a perforated container at the same time as cooking other foods in other containers, place the condensate tray directly underneath the perforated container to catch any drips and so avoid any colour transfer.

As with conventional methods, when cooking vegetables with steam the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft / well done. Example: waxy potatoes, cut into quarters = approx. 18 minutes waxy potatoes, cut in half = approx. 22 minutes Brussels sprouts, large, al dente = approx. 12 minutes Brussels sprouts, small, soft = approx. 12 minutes

Steam cooking / Vegetables

Function (depending on model)

Steam Cooking / Vegetables Cook vegetables # Steam Cooking / Universal Cook universal !

Settings

Temperature in °C Duration in minutes

Artichokes 100 35 - 40

Beetroot, whole 100 40 - 50

Black salsify, whole 100 8 - 12

Broccoli florets 100 4 - 8

Carrots, sliced 100 6 - 10

Cauliflower florets 100 6 - 10

Cauliflower, whole 100 20 - 45

Celeriac, cut into batons 100 8 - 10

Celery stalks 100 7 - 10

Chicory 100 3 - 5

Chinese cabbage 100 4 - 6

Corn on the cob 100 10 - 25

Courgettes, sliced 100 2 - 4

Curly kale, chopped 100 20 - 30

Fennel, cut into strips 100 6 - 10

Fennel, halved 100 12 - 16

Green asparagus 100 7 - 12

Green beans 100 8 - 12

Kohlrabi, cut into batons 100 6 - 10

Steam cooking / Vegetables

Temperature in °C Duration in minutes

Leeks, halved lengthwise 100 8 - 12

Leeks, sliced 100 4 - 8

New potatoes 100 25 - 40

Peas 100 3 - 8

Peppers, cut into strips 100 2 - 6

Potatoes, peeled and halved 100 20 - 40

Pumpkin, diced 100 3 - 6

Red cabbage, chopped 100 20 - 30

Romanesco, florets 100 6 - 10

Romanesco, whole 100 15 - 30

Savoy cabbage, chopped 100 6 - 10

Spinach 100 2 - 4

Spring cabbage, chopped 100 8 - 10

Sprouts 100 12 - 16

Sugar snap peas 100 3 - 8

Swede, batons/diced 100 7 - 12

Swiss chard 100 2 - 6

White asparagus 100 10 - 16

White cabbage, chopped 100 15 - 20

The cooking durations given in the chart are guidelines for fresh vegetables. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more.

Steam cooking / Meat

Fresh meat

Prepare the meat in the usual way.

Deep frozen meat

Meat should be thoroughly defrosted beforehand (see "Defrosting").

Preparation

For meat which needs to be seared before being cooked, e.g. stewing steak, sear the meat in a pan on the hob. Then place it in the oven to cook it with steam.

Temperature

Sausages should be cooked with steam at a temperature of

90 °C. They will burst at higher temperatures.

Duration

The cooking duration depends on the thickness and consistency of the food and not the weight. The thicker the food, the longer the cooking duration. A 10 cm thick piece of meat weighing 500 g will take longer to cook thana5cm thick piece of meat weighing 500 g.

Useful tips

The cooking duration for sausages is between 2 and 10 minutes depending on thickness.

Use a perforated container to retain the flavours when cooking meat. Place a solid container underneath to catch the juices. You can use these to make a gravy or freeze them for later use.

Prime beef topside is particularly successful when cooked in stock or gravy at 90 °C.

Boiling fowl, beef flank, meat, ribs and meat bones can be used to make stock. Place the meat together with some mixed vegetables in a solid cooking container and add cold water. Cook at 100 °C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock.

Function (depending on model)

Steam cooking / Meat Cook meat % Steam Cooking / Universal Cook universal !

Settings

Steam cooking / Meat

Temperature

in °C

Beef stew 100 40 - 50

Boiling fowl 100 50 - 60

Chicken breast fillet 100 8 - 10

Flank 100 60 - 70

Gammon steaks 100 6 - 8

Knuckle 100 90 - 95

Lamb ragout 100 12 - 16

Poularde 100 50 - 60

Prime beef topside 90 120 - 180

Turkey escalopes 100 4 - 6

Turkey roulade 100 12 - 15

Veal cutlets 100 3 - 4

The cooking durations given in the charts are guidelines only. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more.

Duration

in minutes

Steam cooking / Fish

Fresh fish

Prepare fresh fish in the usual way, i.e. clean, gut and fillet.

Deep frozen fish

Defrost frozen fish (see "Defrosting").

Preparation

Add some lemon or lime juice to fish before cooking. The citric acid helps the flesh stay firm.

It is not necessary to season fish when cooking with steam as this method retains the minerals which give the fish its unique flavour.

Cooking containers

Use perforated containers to cook fish and grease them beforehand.

Shelf level

When cooking fish in a perforated container at the same time as cooking other types of food in other containers, place the condensate tray directly underneath the container with the fish to catch any liquid and so avoid any transfer of tastes to other food.

Temperature

85 °C

For gently cooking delicate types of fish, such as sole.

100 °C

For cooking firmer types of fish, e.g. cod and salmon. Also for cooking fish in sauce or stock.

Duration

Useful tips

Steam cooking / Fish

The cooking duration depends on the thickness and consistency of the food and not the weight. The thicker the food, the longer the cooking duration.A3cmthick piece of fish weighing 500 g will take longer to cook thana2cmthick piece of fish weighing 500 g.

The longer fish cooks, the firmer its flesh will become. Use the cooking durations given in the chart. If you find that the fish is not cooked sufficiently only cook it for a few minutes more.

When cooking fish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes.

Adding herbs and spices, such as dill, will help bring out the full flavour of the fish.

Cook large fish in the swimming position. To help maintain the structure of the fish, place a small cup or similar upside down in the cooking container, and arrange the fish bellyside down over the cup.

You can use any fish scraps, e.g. fish heads, bones, tails etc to make a fish stock. Place the fish scraps together with some mixed vegetables in a solid cooking container and add cold water. Cook at 100 °C for 60 to 90 minutes. The longer the cooking duration, the stronger the stock.

Blue fish is fish which is cooked in water and vinegar. It is important not to damage the skin of the fish. This method is suitable for cooking carp, trout, tench, eel and salmon.

Steam cooking / Fish

Function (depending on model)

Steam cooking / Fish Cook fish $ Steam Cooking / Universal Cook universal !

Settings

Temperature in °C Duration in minutes

Atlantic cod fillet 100 4 - 6

Carp, 1.5 kg 100 18 - 25

Coral cod, whole 85 15 - 20

Eel 100 5 - 7

Haddock fillet 100 6 - 8

Halibut fillet 85 3 - 5

Monk fish fillet 85 8 - 10

Nile perch fillet 100 4 - 8

Pangasius fillet 85 3 - 5

Perch fillet 85 6 - 8

Pikeperch fillet 85 5 - 7

Plaice fillet 85 5 - 7

Rose fish fillet 100 6 - 8

Salmon fillet 100 4 - 8

Salmon trout 100 13 - 15

Seabream fillet 85 3 - 5

Shark steak 90 5 - 7

Sole fillet 85 2 - 3

Trout, 250 g 90 10 - 12

Tuna fish steak 100 3 - 5

Turbot fillet 85 3 - 5

The cooking durations given in the chart are guidelines for fresh fish. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more.

Shellfish

Preparation

Defrost frozen shellfish before cooking with steam.

Peel, remove and discard the intestines, and then wash the shellfish.

Cooking containers

Use perforated containers to cook shellfish and grease them beforehand.

Duration

The longer shellfish are cooked, the tougher they become. Use the cooking durations given in the chart.

When cooking shellfish in sauce or stock, we recommend that you increase the cooking duration quoted by a few minutes.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Steam cooking / Universal

Temperature in °C Duration in minutes

Crevettes 90 3

King Prawns 90 4

Large shrimps 90 3

Lobster tails 95 10 - 15

Prawns 90 3

Small shrimps 90 3

Steam cooking / Universal

Mussels

Fresh mussels

Only cook mussels which are closed.

N.B. Do not eat mussels which have not opened after being cooked. Danger of food poisoning.

Steep fresh mussels in water for a few hours before cooking to rinse out any sand. Then scrub the mussels thoroughly to clean them.

Deep frozen mussels

Defrost frozen mussels before cooking.

Duration

The longer mussels are cooked, the tougher they become. Use the cooking durations given in the chart.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature

in °C

Barnacles 100 2

Bearded mussels 100 12

Cockles 100 2

Pilgrim scallops 90 5

Razor clams 100 2 - 4

Venus mussels 100 4

Duration

in minutes

Rice

Rice swells when cooked and needs to be cooked in liquid. The proportion of rice to liquid will vary depending on the type of rice.

The rice absorbs all the liquid and so none of the nutrients are lost.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Steam cooking / Universal

Ratio

Rice : Liquid

Temperature

in °C

Duration

in minutes

Basmati rice 1 : 1 100 15

Brown rice 1 : 1.5 100 35 - 40

Parboiled rice 1 : 1 100 20

Round grain rice 1 : 2 100 25

Wild rice 1 : 1 100 35 - 40

Steam cooking / Universal

Pasta

Dry pasta

Dry pasta swells when it is cooked and needs to be cooked in liquid. The liquid must cover the pasta. Using hot liquid gives better results.

Settings for dry pasta

Reduce the cooking time recommended by the manufacturer on the packaging by about during the heating up time.

Fresh pasta

Fresh pasta, such as you can buy from the supermarket chilled counter, does not need to absorb water. Cook fresh pasta in a perforated container.

Separate any pieces of pasta which have stuck together and spread them out in the cooking container.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings for fresh pasta

Gnocchi 100 2

Ravioli 100 2

Tortellini 100 2

as the pasta will start to swell

Temperature in °C Duration in minutes

Dumplings

Ready made boil-in-the-bag dumplings need to be well covered with water as otherwise they can fall apart. This is because even although they have been soaked in water beforehand they will not absorb enough moisture.

Cook fresh dumplings in a greased, perforated container.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Steam cooking / Universal

Temperature

in °C

Duration

in minutes

Boil-in-the-bag bread dumplings 100 15 - 18

Boil-in-the-bag potato dumplings 100 15 - 18

Yeast dumplings 100 12 - 15

Steam cooking / Universal

Grain

Grain swells during cooking and needs to be cooked in liquid. The proportion of grain to liquid will vary depending on the type of grain.

Grain can be cooked whole or cracked.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Ratio

Grain : Liquid

Temperature

in °C

Duration

in minutes

Amaranth 1 : 2 100 40

Bulgur 1 : 1 100 10

Green spelt,

1 : 1 100 10

cracked

Green spelt, whole 1 : 1 100 16 - 18

Millet, whole 1 : 1 100 30 - 35

Oats, cracked 1 : 1 100 10

Oats, whole 1 : 1 100 16 - 18

Polenta 1 : 3 100 10

Quinoa 1 : 2 100 10

Rye, cracked 1 : 1 100 10

Rye, whole 1 : 1 100 30 - 35

Wheat, cracked 1 : 1 100 10

Wheat, whole 1 : 1 100 20 - 25

Dried pulses

Pulses swell during cooking and need to be cooked in liquid. The ratio of pulses to liquid should be 1:3.

Soak pulses for at least 10 hours in cold water before cooking. Soaking makes the pulses more digestible and shortens the cooking duration required. Exception: Lentils do not need to be soaked before cooking.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Beans

Black beans 100 60 120

Borlotti beans 100 55 110

Haricot beans 100 25 - 30 60

Steam cooking / Universal

Temperature Duration in minutes

in °C Pre-soaked Not pre-soaked

Kidney beans 100 55 110

Pinto beans 100 60 120

Lentils

Brown lentils 100 - 15 - 20

Red lentils 100 - 8

Peas

Green peas 100 20 - 25 40 - 80

Yellow split peas 100 20 - 40 40 - 80

Steam cooking / Universal

Hen's eggs

Use a perforated container to prepare boiled eggs in the steam oven.

The eggs do not need to be pierced before cooking as they are gradually warmed during the heating up phase and so do not burst when they are cooked with steam.

Plunge the eggs into cold water after cooking to stop them from continuing to cook.

When using a solid container for preparing egg dishes, remember to grease it first.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Eggs medium size, soft boiled

Eggs medium size, medium boiled

Eggs medium size, hard boiled

Temperature

in °C

100 4 - 5

100 5 - 7

100 8 - 10

Duration

in minutes

Fruit

Cook delicate types of fruit, the skin of which burst easily (e.g. apricots) at 90 °C only.

Cook fruit in a solid container so that none of the juice is lost. If you wish to cook fruit in a perforated container, place a solid container directly underneath it to collect the juice.

Useful tip

You can use the juice which has collected in the solid container to make a glaze for a fruit flan.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Apple pieces 100 3 - 5

Apricot halves 90 2 - 4

Cherries 90 2 - 4

Steam cooking / Universal

Temperature in °C Duration in minutes

Gooseberries 90 2 - 4

Pear chunks 100 3 - 5

Plums 100 2 - 4

Rhubarb 100 2 - 3

Sour cherries 90 2 - 4

Menu cooking

Shelf level

Temperature

You can use the steam oven to cook a whole meal containing types of food which have different cooking durations, e.g. fish fillet with rice and broccoli. The food which has the longest cooking duration is placed in the steam oven first and then each subsequent dish is placed in the oven at the appropriate time so that the whole meal is ready at the same time.

When cooking fish or food with a distinctive colour (e.g. beetroot) in a perforated container, place the condensate tray directly underneath the container to avoid any transfer of flavour or colour to other food.

Whole meals should be cooked at a temperature of 100 °C as this is the temperature required to cook the majority of foods. Do not cook a whole meal at the lowest temperature when different temperatures are required for different types of food, e.g. 85 °C for seabream and 100 °C for potatoes.

If the recommended cooking temperature for the food is 85 °C for example, try cooking it at 100 °C and testing the result. Some delicate types of fish with a soft structure, e.g. sole and plaice will become very firm when cooked at 100 °C.

Duration

If you are increasing the recommended temperature, shorten the cooking duration by approx.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 100 °C Duration: will depend on the type of food

/3.

Example

Menu cooking

Rice 20 minutes Fish fillet 6 minutes Broccoli 4 minutes

20 minutes - 6 minutes = 14 minutes

(1st cooking duration: rice)

6 minutes - 4 minutes = 2 minutes

(2nd cooking duration: fish fillet)

Remaining time = 4 minutes

(3rd cooking duration: broccoli)

Duration 20 min - rice

6 min - fish fillet

4 min -

broccoli

Setting 14 min 2 min 4 min

^ Place the rice in the oven first.

^ Set the first cooking duration: 14 minutes.

^ After 14 minutes, place the fish in the oven.

^ Set the second cooking duration: 2 minutes.

After 2 minutes, place the broccoli in the oven.

Set the third cooking duration: 4 minutes.

Defrosting

It is much quicker to defrost items in the steam oven than at room temperature.

Temperature

60 °C is the best temperature for defrosting. Exceptions: 50 °C for minced meat and game, 100 °C for bread and cakes.

Before and after defrosting

Remove all packaging before defrosting. Exceptions: Leave bread, biscuits and cakes in their packaging as otherwise they will absorb moisture and become soft.

Allow defrosted food to stand at room temperature after removing it from the oven. The standing time is necessary to allow the even distribution of heat.

Cooking container / rack

Use the rack with the condensate tray underneath it when defrosting food which will drip, such as poultry. This way food will not be lying in defrosted liquid.

It is particulary important to observe food hygiene rules when defrosting poultry. Do not use the liquid from defrosted poultry. Pour it away and wash the tray, the sink and your hands. Danger of salmonella poisoning.

Useful tips

Food which does not drip can be placed on the rack, in a cooking container or in a dish.

Fish does not need to be fully defrosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2 - 5 minutes should be enough.

When defrosting food which has frozen together, e.g. berries, chops, fish fillets etc. separate it about half-way through the defrosting time.

Do not refreeze food once it has thawed.

Defrost frozen pre-cooked meals according to the manufacturer's instructions.

Function

Defrost P

Settings

Defrosting

Food to be defrosted

Baked goods

Creamed mixture cakes / biscuits

Puff pastries / Yeast buns

Bread / rolls

Bread rolls 100 6 - 7 1 - 2

Rye bread, sliced 250 100 15 15

White bread, sliced

Wholegrain bread, sliced

Dairy products

Cheese slices 125 60 15 10

Cream 250 60 20 - 25 10 - 15

Quark 250 60 20 - 25 10 - 15

Soft cheese 100 60 15 10 - 15

Fish

Lobster 300 60 25 - 30 10 - 15

Small shrimps 300 60 4 - 6 5

Trout 500 60 15 - 18 10 - 15

Fruit

Apple pieces 250 60 20 - 25 10 - 15

Apple sauce 250 60 20 - 25 10 - 15

Apricots 500 60 25 - 28 15 - 20

Weight

in g

400 60 15 10 - 15

150 100 10 - 15 10 - 15

250 100 15 - 20 10 - 15

Temperature

in °C

60 10-12 10-15

Defrosting duration

in minutes

Standing time

in minutes

Defrosting

Food to be defrosted Weight

in g

Fruit

Cherries 150 60 15 10 - 15

Gooseberries 250 60 20 - 22 10 - 15

Peaches 500 60 25 - 28 15 - 20

Plums 250 60 20 - 25 10 - 15

Raspberries/ Blackcurrants

Strawberries 300 60 8 - 10 10 - 12

Meat

Cutlets / chops / sausages

Goulash 1000 60 50 - 60 10 - 15

Goulash 500 60 30 - 40 10 - 15

Liver 250 60 20 - 25 10 - 15

Meat slices - 60 8 - 10 15 - 20

Minced meat 250 50 15 - 20 10 - 15

Minced meat 500 50 20 - 30 10 - 15

Roebuck saddle 1000 50 40 - 50 10 - 15

Saddle of hare 500 50 30 - 40 10 - 15

Poultry

Chicken 1000 60 40 15 - 20

Chicken escalopes 500 60 25 - 30 10 - 15

Chicken thighs 150 60 20 - 25 10 - 15

Turkey drumsticks 500 60 40 - 45 10 - 15

Vegetables

Frozen in a block 300 60 20 - 25 10 - 15

300 60 8 10 - 12

800 60 25 - 35 15 - 20

Temperature

in °C

Defrosting

duration

in minutes

Standing

time

in minutes

Suitable containers

Duration

Moisture content

Reheating

The steam oven is very effective at reheating food gently, without drying it out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process.

You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes).

Small quantities can be reheated on a plate, larger quantities should be placed in a cooking container.

10 - 15 minutes are usually sufficient to reheat one plated meal. Several plates will take a little longer. If you are reheating several plated meals one after the other, the reheating time can be reduced by around 10 minutes for the second and subsequent plates, as the oven is still hot.

The more moist the food, the less moisture needs to be added.

Useful tips

Function

Food does not need to be covered before it is reheated.

Do not reheat large items, such as a whole joint of roast meat. Divide it into portions and reheat these as plated meals. Compact items, such as stuffed peppers or roulades, should be cut in half.

Please note that breaded items, such as schnitzel, will not retain their crispness when they are reheated.

Reheat (

Bottling

Glass jars

Fruit

Only use unblemished, fresh produce which is in good condition for bottling.

Use clean glass jars and accessories and check them for any defects. Glass jars with twist off lids or glass lids with a rubber seal are suitable.

Make sure that all the glass jars are the same size so that bottling is carried out evenly.

After you have filled the jars with the bottled produce, clean the glass rims with a clean cloth and hot water and then seal the jars.

Sort fruit carefully, rinse it briefly but thoroughly and allow it to drain. Take great care when cleaning soft fruit as it is very delicate and squashes easily. Remove any peel, stalks, cores or stones. Cut up large fruit. For example, cut apples into slices. If you are bottling fruit with stones (e.g. plums, apricots) without removing the stones, pierce the fruit several times with a fork or wooden screwer as otherwise it will burst.

Vegetables

Fill volume

Rinse, clean and cut up vegetables. Green vegetables should be blanched before bottling to help them retain their colour (see "Blanching").

Fill the glass jars with produce up to a maximum of 3 cm below the rim. Do not pack it down as this will damage the cell walls of the produce. Tap the jar gently onto a cloth to help distribute the contents evenly.

Fill the jars with liquid. The produce must be completely covered. Use a sugar solution for fruit and a salt or vinegar solution for vegetables.

Useful tips

Make use of residual heat by leaving the jars in the oven for 30 minutes after it has switched off.

Then cover the jars with a cloth and allow to cool for approx. 24 hours.

Procedure

Place the rack on the lowest shelf level.

Place the jars on the rack (all the same size). Ensure that

they do not touch one another.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Bottling

Produce Temperature

in °C

Fruit

Apple sauce 90 65

Apples 90 50

Fruit with stones 85 55

Gooseberries 80 55

Red / Blackcurrants

Vegetables

Beans 100 120

Gherkins 90 55

* The times quoted are for 1.0 litre jars. If using 0.5 litre jars

reduce the duration by about 15 minutes. If using 0.25 litre jars reduce the duration by about 20 minutes.

80 50

Duration

in minutes*

Extracting juice with steam

You can use the steam oven to extract juices from fruit, such as soft berries and cherries.

It is best to use overripe fruit, as the riper the fruit the greater the quantity of juice produced. Very ripe fruit will also produce a more intense flavour.

Preparation

Sort and clean the fruit. Cut out any blemishes.

Remove the stalks from grapes and morello cherries as these are bitter. The stalks do not need to be removed from strawberries, raspberries etc.

Useful tips

Try experimenting with mild and tart flavours, for example, mix apples with elderberries.

Adding sugar will increase the quantity of juice produced and improve the flavour. Sprinkle the fruit with sugar and leave to absorb for a few hours before juicing. For sweet fruit add 100 - 150 g sugar, and for more tart fruit 150 - 200 g sugar per kilo of fruit.

If you wish to bottle the juice rather than consume it straight away, pour it whilst hot into hot, sterilised bottles up to the rim, and then seal immediately with sterilised rubber tops.

Procedure

Put the prepared fruit (cleaned, washed, chopped etc.) into a perforated cooking container.

Place a solid container or the condensate tray underneath to catch the juice.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 100 °C Duration: 40 - 70 minutes

Preparing yoghurt

To make yoghurt, you will either need fresh live yoghurt or yoghurt culture, obtainable from health food shops.

You can use either unchilled long-life milk or fresh milk. The yoghurt and milk should have the same percentage fat. If using fresh milk it should first be heated up to 90 °C (do not boil it) and then left to cool to 40 °C.

Useful tips

How well home prepared yoghurt sets will depend on the consistency of the yoghurt used to prepare it.

Fresh milk will give a better set than long-life milk. The yoghurt will not achieve its maximum set until it has been thoroughly chilled.

If yoghurt culture is being used, the yoghurt can be made from a mixture of milk and cream. Mix 750 ml milk with 250 ml cream.

You can buy yoghurt jars from specialist cook shops.

Procedure

Special programmes

^ Mix 100 g yoghurt with 1 litre milk, or make according to

the instructions on the packaging for the yoghurt culture.

Pour the mixture into portion sized glass jars or special yoghurt jars. Seal the jars.

Place the sealed jars in a cooking container or on the rack on the lowest shelf level in the appliance. Ensure that they do not touch one another.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 40 °C Duration: 5:00 hours

Special programmes

Proving dough

Procedure

Prepare the dough according to the recipe.

Place in a covered bowl on the rack.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 40 °C Duration: according to the recipe

Melting gelatine

Procedure

^ Gelatine leaves: Completely cover the gelatine leaves with

cold water and leave to soak for 5 minutes. Remove the gelatine leaves from the bowl and squeeze them out. Empty the bowl. Place the squeezed gelatine leaves back in the bowl.

^ Gelatine powder: Place the gelatine powder in a bowl and

add water according to the instructions on the packaging.

Cover the bowl and place on the rack.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 90 °C Duration: 1 minute

Melting chocolate

You can use the steam oven for melting any type of chocolate.

Procedure

Break chocolate up into small pieces.

Place large quantities in a solid container and small

quantites in a cup or a dish.

Cover the container or the dish with temperature (up to

100 °C) and steam resistant clingfilm or a lid.

Stir large quantities once during cooking.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 90 °C Duration: 10 minutes

Special programmes

Skinning vegetables and fruit

Procedure

Cut a cross in the top of tomatoes, nectarines etc. This will

allow the skin to be removed more easily.

Place the vegetables or fruit in a perforated container if you

are using steam, and on the universal tray if you are grilling.

To blanch almonds, it is important to plunge them cold

water as soon as they are taken out of the oven as otherwise the skin cannot be removed.

Function (depending on model)

Steam Cooking / Universal Cook universal ! Grill Y / Z

Settings

Produce Steam Cooking / Universal

Cook universal !

Temperature in °C Duration in minutes

Almonds 100 1

Apricots 100 1

Nectarines 100 1

Peaches 100 1

Peppers 100 4

Tomatoes 100 2

Grill Y / Z

Peppers, halved

Tomatoes 225 7

225 10

Apple storage

You can treat homegrown apples in the steam oven to increase the length of time you can store them for. Once treated, the apples will keep for 5 to 6 months when stored in a dry, cool and well-ventilated place. This method is only suitable for apples and not for other types of fruit.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 50 °C Duration: 5 minutes

Blanching

Blanch fruit and vegetables before freezing them. Blanching helps maintain the quality of the produce when it is frozen.

Special programmes

Blanching vegetables also helps them retain their original colour.

Procedure

Put the prepared vegetables/fruit (cleaned, washed, chopped etc.) into a perforated cooking container.

Once blanched, plunge the vegetables/fruit into ice cold water to cool them down quickly. Drain them well.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 100 °C Duration: 1 -2 minutes

Special programmes

Steaming onions

Steaming means cooking the onions in their own juices, with the addition of a little fat if necessary.

Procedure

Cut the onions up into small pieces and place them in a

solid cooking container with a little butter.

Cover the container or the dish with temperature (up to

100 °C) and steam resistant clingfilm or a lid.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 100 °C Duration: 4 minutes

Bacon

The bacon does not brown.

Procedure

Place the bacon (diced or rashers) in a solid cooking container.

Cover the container with temperature (up to 100 °C) and steam resistant clingfilm or a lid.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 100 °C Duration: 4 minutes

Disinfecting containers

The steam oven will disinfect baby bottles and other containers so that at the end of the programme they are as germ free as they would have been had they been boiled. Check beforehand that all parts, teats etc. are declared by the manufacturer to be heat resistant to 100 °C and also that they can withstand steam.

All parts of the bottles must be completely dry before they are reassembled to keep them germ free.

Procedure

Place the rack on the lowest shelf level.

Dismantle, clean and thoroughly rinse baby bottles.

Place the individual parts on the rack, ensuring that they do not touch one another (on their sides or with the opening facing downwards) to allow steam to reach them from all sides.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Special programmes

Settings

Temperature: 100 °C Duration: 15 minutes

Special programmes

Heating flannels

Procedure

Moisten flannels and them roll them up.

Place them beside one another in a perforated cooking

container.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 70 °C Duration: 2 minutes

Decrystallising honey

Procedure

^ Loosen the lid and place the jar of honey in a perforated

cooking container or on the rack.

^ Stir the honey once during the cooking procedure.

Function (depending on model)

Steam Cooking / Universal Cook universal !

Settings

Temperature: 60 °C Duration: 90 minutes (depending on the size of jar or the amount of honey in the jar)

Making jam

Glass jars

Preparation

Special programmes

Only use unblemished, fresh produce which is in good condition for making jam.

Only use clean, washed, unchipped jars that are in good condition, with a twist-off lid with a volume of up to 250 ml.

Once it has been filled with jam, wipe the rim of the jar with a clean cloth and hot water.

Sort fruit carefully, rinse it briefly but thoroughly and allow it to drain. Be very careful when washing berries as these are delicate and are easily damaged. Remove stalks, pips or stones

Purée the fruit to help the jam to set.

Add the correct quantity of preserving sugar to the fruit purée (see manufacturer's instructions), and mix thoroughly. If sweet fruits/berries are used, we recommend adding some citric acid to help the jam to set.

Procedure

Function

Settings

^ Fill the jars to just below the rim with fruit.

Place the open jars in a perforated container or on the rack.

Tighten the lids securely once cooking has finished.

Combination mode G

Temperature: 150 °C Moisture level: 20 % Duration: 30 minutes

Roasting

Food probe

Settings

The tip of the probe is pushed into the centre of the meat where it measures the core temperature continuously.

The core temperature set will depend on the how well you want the meat cooked (i.e. rare or well done) and also the type of meat.

The cooking duration will depend on the temperature in the oven compartment and the thickness of the meat. The higher the temperature and the thinner the meat, the quicker the set core temperature will be reached.

The cooking process is completed when the core temperature of the meat reaches the value set for the food probe. Exception: The combination mode will involve another cooking step, e.g. browning the meat.

Type of meat Core temperature °C

Fillet of beef / Roast beef

rare medium well done

60-65 70-75 80-85

Game 80 - 90

Gammon 75 - 85

Leg of lamb 70 - 90

Pork fillet / chop 80

Pork roast 80

Saddle of roebuck / hare 65 - 75

Topside 80 - 90

Veal roast 75 - 80

General

Fan plus

Roasting

Please ensure that both grease filters are inserted in the oven.

Frozen meat must be defrosted before cooking it. Never cook from frozen.

In general, it is best to place the meat directly on the rack and place the condensate tray underneath. This will ensure that the meat cooks evenly on all sides and the meat juices which collect in the condensate tray can be used to make a gravy or a sauce.

Allow a standing time of approx. 10 minutes after the end of cooking so that the meat juices are evenly distributed.

You do not need to preheat the oven for roasting. The prepared meat is placed in a cold oven.

We recommend only using fan plus in combination with the steam function: this prevents lean meat from drying out; fat splashes will be minimal and so keep the oven compartment cleaner.

Roasting

Combination mode

The cooking durations for combination mode are longer than durations in a conventional oven as combination mode cooking is carried out at lower temperatures. The lower the temperature in the cooking compartment compared to the core temperature, the longer the cooking process and therefore the more tender the result.

Excellent results are achieved with lean meat by first browning the meat at a high temperature with very little moisture (cooking stage 1) and then cooking the meat using the food probe (cooking stage 2). You should set the temperature for cooking stage 2 approx. 30 °C higher than that set for the food probe.

When roasting fatty meat with crackling, we recommend carrying out cooking stage 1 with 100 % moisture and a low temperature to render the fat. Cooking stage 2 is then carried out with medium moisture and a high temperature. In cooking stage 3, the meat is cooked using the food probe. In this stage, the temperature of the oven should be approx. 30 °C higher than that set for the food probe.

For braised meats, cooking stage 1 should be carried out at a high temperature with very little moisture and cooking stage 2 should then be carried out using the food probe with high moisture to complete the cooking process. You should set the temperature for cooking stage 2 approx. 30 °C higher than that set for the food probe.

Roasting

Cooking charts

Combi mode G (roasting)

Type of meat Stage Temperature

in °C

Beef

Beef joint 1

Braised 1

Fillet 1 210 - 225 20 - 45 - 70

Game

Roebuch haunch* 1

Venison* 1

Wild boar joint 1

Lamb

Leg* 1

Rack 1

Pork

Braised 1

Fillet 1 200 - 225 20 - 70 - 80

Shank 1 190 - 210 30 110 - 120 -

With crackling 1

2 3

* The lower the temperature in the second cooking stage, the more tender the

meat. This means that the cooking process can take several hours.

200 - 225

145

200 - 225

145

220 - 230

100

220 - 230

100

200 - 220

150

200 - 225

100

225 100

180 - 210

150

205

180

Moisture

in %

20 20

20 50

30 50

30 95

30 50

50 30

30 30

30 50

100

Duration

in minutes

35-40

30-35

35-40

30-40

30-35

35-40

20-35

40-70

120

Core temp.

in °C

65-80

80-90

80-85

45-70

80-90

Roasting

Combi mode G (roasting)

Type of meat Stage Temperature

in °C

Poultry

Chicken drumsticks 1

Chicken (whole)

Duck (whole up to 3 kg)

Goose thighs 1

Goose (whole up to 4 kg)

Turkey breast* 1

Turkey drumsticks 1

Turkey (whole up to 4 kg)

1 2

1 2 3

2 3

1 2

200

200 - 225

200

200 - 225

100 130 180

100

130 - 150

200 - 225

100

200 - 225

100

120

190 - 210

Moisture

in %

95 30

95 30 30

95 30

30 30

Duration

in minutes

10-15

40 10

30 60-90 10-20

30 30-40 10-15

120 - 150

30-40

180

15-25

Core

temperature

85-90

Veal

Braised 1

Fillet 1

* The lower the temperature in the second cooking stage, the more tender the

meat. This means that the cooking process can take several hours.

200 - 225

145

200 - 225

100

20 50

20 20

30-35

20-25

75-80

50-85

General

Baking

Handling and preparing food correctly is essential for maintaining good health. Only bake cakes, pizza, chips etc until they are golden brown. Do not overcook them.

Remove the grease filter from the back wall. Otherwise results can be uneven. (Exception: flans with a deep, fresh fruit filling, e.g. plums or damsons, pizza with lots of topping).

We recommend using the Fan plus function for pizza and cakes with moist toppings.

Bake cakes in rectangular tins with the longer side across the width of the oven for optimum heat distribution and even results.

Dark-coloured tins are best for baking. These conduct the heat more swiftly to the mixture. Shiny metal tins reflect heat so cakes take longer to cook and do not brown evenly.

Bake on a maximum of two shelf levels at the same time.

If you are baking on two shelf levels at the same time, use the second and fourth shelf levels up from the bottom. If using the condensate tray as a second baking tray, the most even results will be achieved by placing the condensate tray on the second level up from the bottom and the baking tray on the fourth level.

Grease and flour the baking tray when baking bread and rolls.

Baking

Fan plus

Baking chart

When baking cakes with a moist topping only bake on one level.

When baking cakes with a deep fresh fruit filling, e.g. plum or damson, use the condensate tray. As it has higher sides than the baking tray fruit juice is less likely to spill over and the oven will stay cleaner.

When baking deep frozen products such as chips, croquettes, cakes, pizza and baguettes, use the lowest temperature quoted on the manufacturer's packaging.

When using Fan plus, reduce the temperatures given for Conventional heat by about 20 °C.

Fan plus U

Type of mixture Temperature

in °C

Mixtures with egg whites

Meringues 90 - 100 140 - 160

Quark dough 150 - 170 30 - 40

Whisked mixture

Deep sponge base 170 - 190 30 - 40

Sponge roll 160 - 170 20 - 25

Yeast dough

Pizza Deep filled fresh fruit cake/ onion flan

200 - 220 25- 30

Duration in

minutes

Cake plus

Baking chart

Baking

This function is particularly suitable for

creamed mixture; the mixture rises evenly and is very light.

–

choux pastry (e.g. eclairs); the mixture rises well and so

–

dries inside.

Use dark coloured tins for baking.

Cake plus ¡

Automatic

Type of mixture Temperature

in °C

Choux pastry 140 - 160 50 - 60

Creamed mixture 150 - 170 50 - 60

Do not use dishes or containers made of silicone as these are not steam resistant.

Please refer to the cook book for information on suitable baking containers.

Duration

in minutes

Baking

Combination mode

Do not use dishes or containers made of silicone as these are not steam resistant.

The gleaming finish on bread, rolls and puff pastry is achieved by cooking it with steam (maximum moisture, low temperature) in cooking stage 1. Browning takes place with high moisture and high temperature. The baking will become dryer with low moisture and high temperature.

Bake parbaked rolls with 90 % moisture at the temperature given by the manufacturer on the packaging.

Baking chart

Baking

Combi mode G (baking)

Type of mixture Stage Temperature

in °C

Bakes 1 160 - 180 95 45 - 55

Puff pastry 1

2 3

Short pastry

Flan / tart base 1 160 - 190 95 20 - 25

Fruit pie 1

2 3

Yeast dough

Baguettes 1

2 3 4 5

Bread rolls 1

2 3 4 5

100 170 - 190 170 - 190 170 - 190

180 - 230 150 - 170 150 - 160

50 210 210

145 - 185

50 210 210

145 - 180

Moisture

in %

100

90 75 20

30 30 20

100 100

80 20 20

100 100

70 20 20

Duration

in minutes

5 6

6 5

2 6 6

Croissants 1

2 3 4

Dark rye bread mix 1

2 3 4

When baking bread, use a maximum of 750 g flour.

100

160 - 180

150 150

50 210 210

145 - 185

100

90 75 30

100

80 20 20

17-22

3 3

2 6 6

Baking

Combi mode G (baking)

Type of mixture Stage Temperature

in °C

Yeast dough

Flat bread 1

2 3 4

Mixed grain bread 1

2 3 4 5

Plaited loaf 1

2 3

Sponge cake with fruit 1

White bread 1

2 3 4 5

40 50

210

165 - 185

50 210 210

145 - 180

100

140 - 170

150

160 - 190

160

50 210 210

145 - 180

Moisture

in %

100 100

20 20

100 100

80 20 20

100

90 30

100 100

80 20 20

Duration

in minutes

2 6

2 6 6

17-21

20-23

2 6 6

Wholegrain rolls 1

2 3

When baking bread, use a maximum of 750 g flour.

100

190 - 210

160

100

90 30

19-22

Procedure

Useful tip

Settings

Drying food

Only use the Fan plus function to dry food so that moisture can be dissipated.

Cut the produce into similar sized pieces.

Divide the pieces out evenly on the rack or in a solid

container.

Insert the condensate tray at the lowest level.

Bananas and pineapple are not suitable for drying.

Fan plus U

Produce Temperature

in °C

Apple rings 50 - 70 5 - 8

Apricots, halved, stones removed

Citrus fruit, sliced 70 - 80 8 - 9

Damsons, stones removed

Herbs 40 - 60 1.5 - 2.5

Mushrooms 50 - 70 3 - 4

Pear slices 70 - 80 7 - 8

Tomatoes, quartered 60 - 70 7 - 9

60-70 10-12

Duration

in hours

Recipes for Automatic Baking

Apple tart

Baking duration approx. 50 minutes

Bakeware: 24 cm dark coloured springform cake tin

Ingredients:

Cake mix 150 g butter 150 g sugar 2 tsp vanilla sugar A pinch of salt 3 eggs Grated zest of a lemon 150 g plain flour 1/2 tsp baking powder a little butter Breadcrumbs

Filling 500 g apples Icing sugar

Setting:

Automatic / Bake / Apple ... / Tart

Method:

1. Stir together the butter, sugar, vanilla sugar, salt, lemon zest and eggs until light and fluffy.

2. Mix the flour with the baking powder and stir these into the mixture.

3. Grease a springform cake tin and sprinkle with breadcrumbs. Add the mixture.

4. Peel and core the apples and cut them into quarters. Score the top surface. Press the apples gently into the cake mix with the core side down and bake.

5. After baking, allow to cool. Sprinkle with icing sugar and serve.

Recipes for Automatic Baking

Apple pie

Baking duration approx. 55 minutes

Bakeware: 26 cm dark coloured springform cake tin

Ingredients:

Pastry 300 g plain flour 1/2 tsp baking powder 200 g butter A pinch of salt 100 g sugar 2 tsp vanilla sugar 1 egg

Filling 1250 g apples 50 g raisins 10 ml Calvados 50 g sugar 1/2 tsp cinnamon

Glazing 100 g powder sugar Water

3. Roll out the rest of the pastry. Place it over the apples, press the edges and then bake.

4. After baking, mix the icing sugar with the water and spread the glaze over the cooled pie.

Setting:

Automatic / Bake / Apple ... / Pie

Method:

1. Mix together the flour, baking powder, butter, sugar, salt, vanilla sugar and egg and knead into a smooth dough. Place in the refrigerator to cool. Grease a springform cake tin and add 2/3 of the dough to make the base. Make a rim of about 2 cm high around the edges of the tin. Prick it with a fork several times.

2. Peel and core the apples and cut into slices. Arrange the apple slices on the base and add the raisins, sugar, Calvados, lemon juice and cinnamon.

Recipes for Automatic Baking

Baguettes

Baking duration approx. 85 minutes

Ingredients for 2 baguettes:

500 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 1 tsp sugar 2 tsp salt 2 – 3 tbsp oil 300 ml lukewarm milk or lukewarm water

Method:

1. Dissolve the yeast and sugar in the lukewarm milk or water and add this with the salt and oil to the flour.

2. Knead the dough for 3-4 minutes. Place uncovered in the oven for 20 minutes on the Combination mode / Baking setting at 30 °C,100% moisture.

3. Knead the dough briefly, then form a ball, pressing it down at the sides to make a mound shape. Leave to rest for approx. 1 minute.

Farmhouse bread

Baking duration approx. 50 minutes

Ingredients:

350 g strong white flour 150 g rye flour 1 tsp salt 25 g fresh crumbled yeast or 1 sachet of dried yeast 300 ml lukewarm milk

Method:

1. Mix the flour and salt in a bowl. Dissolve the yeast in the milk and add to the flour. Knead for about 10 minutes to a smooth dough.

2. Cover with a damp cloth and leave to prove for approx. 1 hour.

3. Shape the dough into a loaf and dust with a little flour. Make cuts about 1 cm deep lengthwise and diagonally and leave to prove for a further 30 minutes.

4. Grease the tray with butter, place the bread on it and bake.

4. Divide the dough in half and form into 2 baguettes. Place onto a greased baking tray that has been dusted with flour.

5. Score each baguette several times diagonally with a knife and then bake.

Setting:

Automatic / Bake / Baguettes

Setting:

Automatic / Bake / Farmhouse bread

Recipes for Automatic Baking

Butter cake

Baking duration approx. 20 minutes

Ingredients for 1 tray:

Cake mixture 375 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 125 ml lukewarm milk 50 g sugar 1 egg A pinch of salt 2 tsp vanilla sugar 50 g softened butter

Filling 100 g butter 100 g sugar

Method:

1. Sift the flour into a bowl and add the yeast, sugar, butter, salt, vanilla sugar, egg and lukewarm milk. Mix all the ingredients together to a smooth dough. Cover and leave to prove for about 30 minutes in a warm place or in the oven at 30°C.

Setting:

Automatic / Bake / Butter cake

Note:

You can also sprinkle the butter cake with flaked almonds before baking.

2. Grease a baking tray and dust it with flour. Roll the dough out on onto the baking tray and leave to prove for a further 30 minutes.

3. Using a spoon, make small indentations in the dough. Dot the butter evenly into the indentations and sprinkle with sugar.

Recipes for Automatic Baking

Croissants

Baking duration approx. 25 minutes

Ingredients for 10 -12 croissants:

500 g strong white flour 1 tsp salt 50 g sugar 50 g softened butter 40 g fresh crumbled yeast or 2 sachets of dried yeast 300 ml lukewarm milk 150 g butter

Method:

1. Sift the flour into a bowl and add the salt and sugar. Dissolve the yeast in the lukewarm milk and add to the bowl with the softened butter. Knead for 3-4 minutes to a smooth dough.

2. Roll the dough out to form a rectangle 60 x 40 cm. Spread a third of the butter over the dough, leaving a 2 cm border free of butter around the edge.

7. Place on a greased baking tray which has been dusted with flour, cover and leave to prove in a warm place or in the oven at 30°C until the croissants have doubled in size. Then bake.

Setting:

Automatic / Bake / Croissants

3. Fold the longer sides in towards the middle, and then fold the shorter sides in towards the middle in the same way. Place in the refrigerator for 15 minutes.

4. Work on the dough twice more as described above.

5. Roll the cooled dough out thinly and cut in half to form 2 rectangles.

6. Cut 12, 20 cm triangles out of the two rectangles. Roll the triangles up towards one point to form the croissants.

Recipes for Automatic Baking

Flat bread

Baking duration approx. 55 minutes

Bakeware: 28 cm quiche or flan dish

Ingredients:

Dough 300 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast A pinch of sugar 2 tsp salt 150 ml lukewarm water 3 tbs olive oil

Topping 2-3 tbs olive oil black sesame seeds

Method:

1. Sift the flour into a bowl and make a well in the centre. Dissolve the yeast in the lukewarm water and sprinkle in the sugar. Pour into the well in the flour, then mix and knead to a smooth dough Place uncovered in the oven for 20 minutes to prove using Combination mode / Baking, at 30 °C, 100% moisture.

Setting:

Automatic / Bake / Flat bread

2. Add the salt and oil, mix everything together and knead for about 3-4 minutes to a smooth dough.

3. Shape the dough into a flat bread and place it in a greased baking tray that you have dusted with flour. Brush with oil, sprinkle with the sesame seeds and then bake.

Recipes for Automatic Baking

Plaited loaf

Baking duration approx. 35 minutes

Ingredients:

375 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 125 ml lukewarm milk 50 g sugar 60 g softened butter A pinch of salt 1 egg Grated zest of 1/2 a lemon

Method:

1. Place the flour, yeast, sugar, butter, egg, salt and lukewarm milk in a mixing bowl. Mix the ingredients together to a smooth dough and then add the lemon zest.

2. Cover and leave to prove for about 30 minutes in a warm place or in the oven at 30°C until it has doubled in size. Cut the dough into 3 even sized pieces and form a 40 cm roll out of each piece.

3. Plait the three pieces of dough, place on a baking tray which has been dusted with flour and then bake.

Setting:

Automatic / Bake / Plaited loaf

Note:

You can also add raisins, almonds or chopped hazelnuts to the dough.

Recipes for Automatic Baking

Multigrain rolls

Baking duration approx. 70 minutes

Ingredients for8-10rolls

Dough 250 g spelt grain flour 250 g strong wholemeal bread flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 300 ml lukewarm water 2 tsp sea salt 100 g sunflower seeds

Topping Poppy seeds Sesame seeds Sunflower seeds Millet

Method:

1. Mix together the different types of flour. Dissolve the yeast in lukewarm water and stir into the flour. Knead the dough for 3-4 minutes. Place uncovered in the oven for 20 minutes on the Combination mode / Baking setting at 30 °C,100% moisture.

Setting:

Automatic / Bake / Multigrain rolls

2. Knead in the salt and sunflower seeds. Form a ball, pressing it down at the sides to make a mound shape Leave to rest for approx. 1 minute.

3. Form rolls, and scatter the tops with seeds of your choice. Place on a greased baking tray that has been dusted with flour, and bake.

Recipes for Automatic Baking

Fruit streusel

Baking duration approx. 50 - 60 minutes

Bakeware: 26 cm dark coloured springform cake tin

Ingredients:

Cake mixture 130 g self raising flour 110 g sugar 2 tsp vanilla sugar 2 medium eggs 75 g butter 50 g ground almonds 120 g sour cream A pinch of salt Grated zest of a lemon

Streusel topping 50 g plain flour 50 g sugar 50 g ground almonds 50 g cold butter

3. To make the streusel topping, sift the flour into a bowl and add the sugar and almonds. Cut the butter up into small cubes and add to the bowl. Rub the ingredients by hand until you have a coarse, crumbly texture. Scatter the streusel over the apricots and then bake.

Setting:

Automatic / Bake / Fruit streusel

Filling Approx. 750 g apricots

Method:

1. Cream the butter, sugar, vanilla sugar and eggs together. Stir in the sour cream and then fold in the flour, the baking powder and the salt. Add the ground almonds and lemon zest to the mixture. Butter a springform cake tin and line it with baking paper. Fill the tin with the cake mixture.

2. Wash the apricots and remove the stone. Cut them up and arrange them on top of the cake mixture.

Recipes for Automatic Baking

Quiche

Baking duration approx. 40 minutes

Ingredients for 1 flan or pizza dish:

Pastry base 125 g plain flour 40 ml water 50 g butter

Filling 25 g streaky bacon, finely diced 75 g bacon, finely diced 100 g cooked ham, finely diced 1 small clove of garlic 25 g butter 100 g grated Gouda or mature cheddar cheese 100 g grated Emmental cheese 125 ml double cream 2 medium eggs Nutmeg 2 tsp chopped parsley A pinch of salt

Setting:

Automatic / Bake / Quiche

Method:

1. Mix together the ingredients for the base and knead to a smooth, elastic dough. Place in the refrigerator to rest.

2. To make the topping, heat the butter in a pan, add the bacon and the ham and fry gently. Add the finely chopped garlic.

3. Mix the cream, eggs, nutmeg and parsley together.

4. Roll out the dough and line the flan dish. Make a rim around the edges.

5. Arrange the bacon and ham evenly on the dough and sprinkle with cheese. Pour in the liquid and then bake.

Recipes for Automatic Baking

Dark rye bread mix

Baking duration approx. 55 minutes

Bakeware: 28x9cmdark coloured baking tin

Ingredients:

250 g rye flour 150 g strong white bread flour 20 g fresh crumbled yeast or 1 sachet of dried yeast 1 packet of sourdough mix (for 75g sourdough) 2 tsp salt Approx. 350 ml lukewarm water

Method:

1. Sift the rye flour with the strong white bread flour and the sourdough mix.

2. Dissolve the yeast in 100 ml of the water, add to the flour mix and leave until it forms bubbles.

3. Add the salt and the rest of the lukewarm water. Knead for 3-4 minutes until you have a smooth dough. Place in the oven and leave to prove for 20 minutes using Combi mode / baking set at 30°C, 100% moisture.

4. Punch the dough down, place in a greased and floured baking tin and bake.

Setting:

Automatic / Bake / Dark rye bread

Recipes for Automatic Baking

Raisin whirls

Baking duration approx. 30 minutes

Ingredients for 8 -10 whirls:

Dough 500 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 200 ml lukewarm milk 40 g sugar 1 egg A pinch of salt 40 g melted butter

Filling 50 g soft butter 50 g sugar 200 g raisins A pinch of salt 2 tsp rum 1 tsp cinnamon

Glazing 100 g icing sugar Water

4. Roll the dough out into a rectangle and spread with butter. Mix the sugar and cinnamon, add the soaked raisins and spread evenly over the dough.

5. Roll up the dough and cut into 1.5 cm slices. Arrange the slices on a greased baking tray which has been dusted with flour and bake.

6. Mix the icing sugar with some water. After baking, spread the glaze on the whirls while they are still hot.

Setting:

Automatic / Bake / Raisin whirls

Method:

1. Sift the flour into a bowl. Gently heat the milk and dissolve the yeast in it. Pour this mixture into the flour and add the sugar. Cover and leave to prove for about 30 minutes in a warm place or in the oven at 30°C.

2. Add the egg, sugar and butter to the dough. Mix everything together and leave to prove for a further 30 minutes.

3. In the meantime, soak the raisins in the rum.

Recipes for Automatic Baking

Plaited swiss loaf

Baking duration approx. 50 minutes

Ingredients:

675 g strong white flour 75 g spelt flour 2 tsp salt 40 g fresh crumbled yeast or 2 sachets of dried yeast 120 g softened butter 400 ml lukewarm full cream milk

Method:

1. Mix the flours and salt in a bowl. Dissolve the yeast in the milk and add to the flour. Add the butter.

2. Mix these ingredients together and knead to a smooth dough. Cover with a damp cloth and leave to prove for approx. an hour.

3. Divide the dough into three pieces and form each into a roll. Plait the three rolls, place on a greased baking tray and then bake.

Setting:

Automatic / Bake / Plaited swiss loaf

Recipes for Automatic Baking

Streusel cake

Baking duration approx. 25 minutes

Ingredients for 1 tray:

Cake mixture 375 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 125 ml warm milk 50 g sugar 1 egg A pinch of salt 2 tsp vanilla sugar 50 g softened butter

Streusel topping 125 g melted butter 200 g plain flour 100 g sugar A pinch of cinnamon 50 g ground almonds A pinch of salt

For spreading 30 g softened butter

texture. Scatter over the dough and leave to prove for a further 30 minutes, then bake.

Setting:

Automatic / Bake / Streusel cake

Method:

1. Place the flour, yeast, sugar, salt, butter and egg in a mixing bowl. Add the milk, mix the ingredients together and knead to a smooth dough. Cover and leave to prove for about 30 minutes in a warm place or in the oven at 30°C

2. Grease a baking tray and dust with flour. Roll the dough out on to the tray and then spread with butter.

3. Mix together the ingredients for the streusel topping with the exception of the melted butter which should be added drop by drop. Rub the mixture by hand until you have a crumbly

Recipes for Automatic Baking

Flan

Baking duration approx. 40 minutes

Ingredients for 1 flan dish:

Base 150 g plain flour 1/4 tsp salt 50 - 75 g butter 40 ml water

Ground nuts or breadcrumbs

Filling 500 g cooking apples or pears

Topping 200 ml double cream 2 medium eggs 50 g sugar

Method:

1. Mix together the ingredients for the base and knead to a smooth, elastic dough. Place in the refrigerator to rest.

2. Roll out the pastry and line the flan dish. Prick the pastry with a fork and sprinkle the breadcrumbs or ground nuts on top.

3. Peel and core the fruit and cut into slices. Arrange the fruit slices on the pastry.

4. Beat together the cream, eggs and sugar, pour over the fruit and then bake.

White bread

Baking duration approx. 85 minutes

Ingredients:

600 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 2 tsp sugar 3 tsp salt 30 g melted butter Approx. 320 ml lukewarm milk or water

Method:

1. Stir the yeast into the milk or water. Add the flour salt, sugar and butter and mix together. Knead the mixture for about 3-4 minutes to a smooth dough.

2. Leave to prove uncovered in the oven for 20 minutes on Combination mode / Baking, at 30°C, 100% moisture.

3. Form a ball, pressing it down at the sides to make a mound shape. Leave to rest for approx. 1 minute.

4. Shape the dough into a loaf and score it diagonally several times with a knife. Place the loaf on a greased, floured baking tray and bake.

Setting:

Automatic / Bake / White bread

Setting:

Automatic / Bake / Flan

Recipes for Automatic Baking

White rolls

Baking duration approx. 65 minutes

Ingredients for8-10rolls:

500 g strong white flour 2 tsp salt 6 tbs cooking oil 40 g fresh crumbled yeast or 2 sachets of dried yeast 1 tsp sugar 250 ml lukewarm milk

Method:

1. Sift the flour into a bowl. Dissolve the yeast in the milk. Add this together with the sugar, salt and cooking oil to the flour. Mix together and knead for about 3-4 minutes to a smooth dough

2. Place in the oven uncovered to prove for 30 minutes on Combination mode / Baking, at 30°C, 100% moisture.

3. Punch the dough down, then form into 8 to 10 rolls. Make a small cut in the middle of each roll and place them on two greased, floured baking trays, then bake.

Setting:

Automatic / Bake / White rolls

Mixed grain bread

Baking duration approx. 85 minutes

Ingredients:

375 g strong white flour 125 g rye flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 1/2 tsp sugar 2-3 tsp salt 1 tbs oil 300 ml lukewarm water

Method:

1. Mix the yeast with the sugar and water. Add the flour, salt and oil. Mix well and knead for about 3-4 minutes.

2. Leave to prove uncovered in the oven for 20 minutes on Combination mode / Baking, at 30°C, 100% moisture.

3. Form a ball, pressing it down at the sides to make a mound shape Leave to rest for approx. 1 minute.

4. Shape the dough into a loaf and score it diagonally several times with a knife. Place the loaf on a greased, floured baking tray and bake.

Setting:

Automatic / Bake / White bread mix

Recipes for Automatic Roasting

Fillet in puff pastry

Cooking duration approx. 40 minutes

Serves 4

1 x 400 g piece of pork fillet Salt Pepper 1 tsp clarified butter

375 g pack of puff pastry

4 slices of cooked ham

Filling 1 small carrot 1 small zucchini 200 g good quality pork sausage meat 2 tbsp double cream 60 g Cheddar cheese, cubed 4 sage leaves Salt Pepper

Glazing 1 egg yolk A pinch of salt 1 tbsp milk

4. Finely chop the sage leaves and add to the mixture. Season with salt and pepper.

5. Roll out the pastry on a floured surface. Arrange the ham slices on top and spread the sausage meat mixture over the ham. Place the pork fillet on top.

6. Roll up the pastry to make a parcel, turn it over so that the seam is underneath, and place it on a greased baking tray.

7. Mix the egg yolk with the milk and add a pinch of salt. Brush over the pastry parcel and then bake.

Setting:

Automatic / Roast / Fillet in puff pastry

Method:

1. Season the meat with salt and pepper, place it in a pan with the clarified butter and sear it on all sides.

2. Peel and dice the carrot. Dice the zucchini. Place the carrot and zucchini pieces in perforated containers and cook at 100 °C for 2 minutes. Leave to cool.

3. Mix the sausage meat with the vegetables and add the cream and the Cheddar cheese.

Recipes for Automatic Roasting

Gammon joint with herbs and pesto

Cooking duration approx. 150 minutes

Serves4–6

1 kg boned gammon 50 g pine nuts 60 g sun-dried tomatoes 1 bunch flat leaf parsley 1 bunch basil 2 cloves of garlic 50 g grated Parmesan 100 ml olive oil Salt Pepper

Method:

1. Trim the meat, then rinse it under running water and pat it dry with kitchen paper. Place the condensate tray on the lowest shelf level. Place the gammon on the wire rack and place the rack on the second lowest level and start the cooking process.

Setting:

Automatic / Roast / Gammon joint

2. In the meantime, dry fry the pinenuts in a pan on the hob. Roughly chop the sun-dried tomatoes, parsley and basil. Purée the pinenuts, tomatoes, parsley, basil, garlic, parmesan, salt, pepper and olive oil to make a pesto.

3. Once cooked, carve the gammon and serve with the pesto and a crusty white loaf of bread or baguette.

Recipes for Automatic Roasting

Pork with crackling

Cooking duration approx. 180 - 210 minutes, depending on height

Serves 4

750 g pork with crackling Salt Pepper Thyme 1 carrot 1 stick of celery 1/2 leek 2 tsp chopped parsley 500 ml stock 250 g crème fraîche Cornflour

Method:

1. Peel and dice the carrot. Wash and slice the celery and leek. Place the vegetables and chopped parsley in the condensate tray with the stock.

2. Score the meat with a sharp knife. You may prefer to ask your butcher to do this. Season with salt, pepper and thyme and place it on the wire rack.

Setting:

Automatic / Roast / Pork with crackling

3. Place the condensate tray on the lowest shelf level and the rack on the second lowest level and start the cooking process.

4. After roasting, sieve the stock in the condensate tray into a pan.

5. If necessary, skim any grease from the stock. Stir in the crème fraîche . Season with salt and pepper.

Recipes for Automatic Roasting

Rack of lamb

Cooking duration approx. 40 minutes

Serves 4

1.5 kg rack of lamb 1-2 tbsp oil Salt Pepper

Method:

1. Cut into the meat at the bones so that the bones protrude upwards. Tie the rack into a crown with kitchen string.

2. Season the oil with the salt and pepper and use this to baste the lamb.

3. Place the meat on the rack. Place the condensate tray on the lowest shelf level and the rack on the second lowest level and start the cooking process.

Setting:

Automatic / Roast / Rack of lamb

Useful tip:

Ask your butcher to prepare the lamb for you.

Recipes for Automatic Roasting

Fillet of beef

Cooking duration approx. 30 - 60 minutes

Serves 4

800 g beef fillet 200 g streaky bacon 2-3 tbsp coarse grained mustard Salt Pepper A handful of flat leaf parsley A handful of chopped chives

Kitchen string

Method:

1. Trim the meat. Chop the herbs and mix with the mustard, salt and pepper. Spread over the meat.

2. Arrange the bacon in an overlapping pattern and place the meat on top. Wrap the meat with the bacon and secure with kitchen string.

3. Place the meat on the wire rack. Place the condensate tray on the lowest shelf level and the rack on shelf level 2.

Setting:

Automatic / Roast / Fillet of beef

Side dish

Plum sauce

Serves 4

30 – 50 g brown sugar 60 ml balsamic vinegar 150 ml dry red wine 2 cloves 2 cinnamon sticks 500 g plums with the stones removed 1-2 tbsp plum compote Salt Sugar Kitchen string A piece of muslin

Method:

1. Caramelise the sugar in a pan until light brown, then add in the vinegar and red wine. Stir until dissolved.

2. Place the cloves and cinnamon in the muslin, and tie it with string to form a bag. Place the bag in the pan and reduce the liquid until it has the consistency of syrup.

3. Quarter the plums and add to the liquid. Cook for 5 minutes then remove the spice bag.

4. Add the plum compote and season with salt and sugar to taste.

Useful tip:

Use cornflour to thicken the sauce if it is too thin.

Recipes for Automatic Roasting

Braised beef

Cooking duration approx. 260 minutes

Serves 4 -6

1 kg beef (brisket or silverside) 250 ml red wine 250 ml stock Salt Pepper

1 onion 1 carrot 1 stick of celery 1/2 leek 2 tsp chopped parsley

250 g crème fraîche Cornflour

Method:

1. Roughly chop the onion. Wash, peel and dice the carrot, celery and leek. Place the vegetables and parsley in a dish with the beef. Pour over the red wine and stock and marinate for 24 hours.

Setting:

Automatic / Roast / Braised beef

2. Remove the beef from the marinade and pat dry with kitchen paper.

3. Place the vegetables and the liquid in the condensate tray. Place the beef on the wire rack and roast.

4. After cooking, sieve the vegetables and stock from the condensate tray into a pan. Add the crème fraîche and if necessary, thicken with some cornflour. Season the sauce with salt and pepper to taste.

Recipes for Automatic Roasting

Sirloin joint

- with sautéed potatoes and remoulade

Cooking duration approx. 40 - 120 minutes, depending on height

Serves 4 -6

1 kg sirloin of beef Salt Pepper

Remoulade 1 tub of natural yoghurt 1-2 gherkins 2 shallots 5 tbsp mayonnaise Parsley Salt Pepper A pinch of sugar Lemon juice Chives

Sautéed potatoes 1 kg boiled potatoes 1 onion 100 g chopped bacon Clarified butter Pepper

3. Mix together all the ingredients for the remoulade and season with salt, pepper and sugar to taste.

4. Slice the boiled potatoes and the onion. Heat the clarified butter in a pan on the hob, add the potatoes, bacon and onions. Fry until crispy and season with salt and pepper.

Setting:

Automatic / Roast / Sirloin joint

Salt

Method:

1. Trim the beef. Season with salt and pepper and place on the wire rack. Place the condensate tray on the lowest shelf level and the rack on shelf level 2.

2. In the meantime, finely dice the gherkins and shallots, chives and parsley.

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