User instructions
Moisture plus
To avoid the risk of accidents or |
en - GB |
damage to the appliance it is |
|
essential to read these instructions |
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before it is installed and used for the |
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first time. |
M.-Nr. 07 795 090 |
Contents
Moisture plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Moisture plus function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Number of bursts of steam and when they are injected. . . . . . . . . . . . . . . . . . . 5 Using Moisture plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Automatic burst of steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Injecting bursts of steam manually . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Evaporate residual moisture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 The residual moisture evaporation process . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 To start the residual moisture evaporation process . . . . . . . . . . . . . . . . . . . . . 12 To cancel the residual moisture evaporation process . . . . . . . . . . . . . . . . . . . 12 Descaling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Bake-off products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Settings for all types of bake-off products:. . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Frozen rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Unchilled pre-baked rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Packet-mix rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Ready-to-bake croissants. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 White bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Herb bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Olive bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Sesame cheese rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Sourdough rye bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Rye bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Yeast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Multi-grain rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Italian mozzarella bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Sunday rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Buttermilk bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Chocolate breakfast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Onion flat bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Quark rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Raisin loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Malted pumpkin seed rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Yeast bread men . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Yeast pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Bacon or herb baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
2
Contents
Ham and cheese rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Apricot loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Almond butter cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Pine nut and almond cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Walnut plait . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Cinnamon and macadamia ring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Sea bream "verduras" . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Cabbage and salmon gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Stuffed salmon trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Pollock, Viennese style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Pasta, salmon and spinach bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Sea bream delicioso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Stuffed trout with mushrooms and parsley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Pikeperch with herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Sweet and sour chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Turkey roulade with a spinach ricotta filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Braised beef roulades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Braised topside of beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Glazed gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Pork fillet with Parma ham and red pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Roasted wild boar in a bread parcel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Chinese steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Spanish garlic rabbit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Lamb cutlets with a pistachio crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Potato dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Cheese soufflés . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Meatloaf en croute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Cheese pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Ham and rocket tortellini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Mushroom cannelloni. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Baked dumplings with plum compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Sweet cherry soufflés. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Descaling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 When to run the descaling programme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Descaling programme (overview) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Starting the descaling programme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
3
Moisture plus
The Moisture plus function uses a steam injection system.
Water is taken into the steam injection system via the tube underneath the control panel on the left. The water is then injected as bursts of steam into the oven compartment during the cooking process.
The steam inlets are located at the rear left corner of the roof of the oven.
Only use water with this function. Other liquids will damage the appliance.
Baking, roasting or cooking with Moisture plus uses just the right amount of steam and optimum air flow for very even cooking and baking results: delicious fresh crusty bread; rolls and croissants as good as the baker makes; tender, succulent meat with a well browned finish; perfectly finished oven bakes; delicious soufflés and much more.
Please refer to the selection of recipes further on in this booklet.
Moisture plus is not suitable for mixtures which already contain a lot of moisture, such as choux pastry and meringues, as the addition of steam does not allow them to dry out sufficiently.
The steam injection system should be rinsed through before you use the Moisture plus function for the first time. To do this, run the oven using "Moisture plus -
160 °C - Automatic burst of steam" for about 30 minutes.
4
Moisture plus
Moisture plus function
When using the Moisture plus function you will need to enter the temperature and the number of bursts of steam.
You can also enter the cooking duration.
Number of bursts of steam and when they are injected
The number of bursts of steam and when they are injected will depend on the type of food being cooked:
–Dough mixtures will rise better if steam is injected at the beginning of the programme.
–Bread and rolls also rise better if exposed to steam at the start. Injecting a burst of steam at the end of the programme will give the bread and rolls a glistening crust.
–When roasting meat with a high fat content injecting steam at the beginning of roasting will draw out the fat.
Please refer to the sample recipes further on in this booklet.
After selecting the Moisture plus function you need to set the number of bursts of steam. The options are:
–Automatic burst of steam (Aut§) This requires enough water for one burst of steam. The burst of steam will be injected into the oven automatically after the heating-up phase.
Steam is injected for about 8 minutes.
–1 burst of steam (i)
–2 bursts of steam (2)
–3 bursts of steam (3)
The quantity of water required will depend on the number of bursts of steam.
The earliest point at which steam can be injected is after the heating-up phase has been completed.
One burst of steam takes approx. 5–8 minutes. You will see the duration counting down in the display.
Set the minute minder to remind you when to inject the bursts of steam.
It is quite normal for condensation to form on the inside of the door during steam injection. This will dissipate during the course of the cooking programme.
5
Moisture plus
Using Moisture plus
Place the food in the oven.
Fill a suitable container with the quantity of water specified. Automatic burst of steam/
1 burst fof steam: approx. 100 ml
2 bursts of steam:approx. 150 ml
3 bursts of steam:approx. 250 ml
Select the Moisture plus function.
"Aut§" will appear in the display and triangle will flash underneath the symbol.
Aut§
You call up the other bursts of steam options with the sensor (i, 2, 3).
E 0 and will appear after 3. This setting is used to start the descaling programme, see "Descaling ".
Confirm "Aut§", "i", "2" or "3" with the OK sensor.
The recommended temperature will appear in the display and triangle will start flashing underneath the symbol:
i60
Use the temperature selector to alter the temperature, if required.
Touch the OK sensor.
This confirms the temperature.
The prompt for the water intake process will appear:
U
Open the door.
Pull the water intake tube forwards (located below the control panel on the left).
6
Moisture plus
Hold the water container under the tube, as shown.
Touch the OK sensor.
The water intake process will begin.
The amount of water required will be drawn up into the oven. The quantity of water specified is higher than actually required, leaving a small amount in the container.
You can interrupt and then continue the water intake process at any time by touching the OK sensor.
After the water intake process has finished, remove the container and close the door.
You will hear the pump briefly as the remaining water in the water intake tube is drawn into the oven.
The appliance begins to heat up.
During the heating-up phase the display will show the temperature rising.
95
You can only inject the burst(s) of steam after the set temperature has been reached.
If you attempt to do this earlier a buzzer will sound, if it is switched on (see "Settings – P 2" in the Operating and installation instructions).
7
Moisture plus
Automatic burst of steam
Do not open the door while the steam is being injected. Escaping steam could cause scalding. Condensation on the sensors could make them react more slowly.
The steam will be injected automatically after the heating-up phase has been completed.
The following will appear in the display:
0:08 h
After the steam has been injected "0" will appear for a while:
0
The display will then change to show the temperature:
i60
The water will vaporise in the oven compartment.
You can follow the duration of the steam injection counting down in the display.
The last two minutes will be shown counting down in seconds.
Continue cooking until the end of the cooking duration.
8
Moisture plus
Injecting bursts of steam manually
Do not open the door while the steam is being injected. Escaping steam could cause scalding. Condensation on the sensors could make them react more slowly.
The options for the number of bursts of steam will appear in the display after the heating-up phase (e.g. 3).
3
You can now inject the bursts of steam.
Please refer to the sample recipes for information on when to inject the bursts of steam.
Set the minute minder as a reminder.
When it is time to inject the burst of steam touch the sensor.
The following will appear in the display:
0:05 h
You can follow the duration of the steam injection counting down in the display.
You can check the how many bursts of steam are left at any time by moving triangle underneath the symbol with the or sensor.
After the first burst of steam has been injected, the remaining bursts of steam will appear in the display:
2
When it is time to inject the burst of steam touch the sensor.
9
Moisture plus
The following will appear in the display:
0:05 h
You can follow the duration of the steam injection counting down in the display.
After the second burst of steam has been injected, the remaining burst of steam will appear in the display:
i
When it is time to inject the burst of steam touch the sensor.
The following will appear in the display:
0:08 h
You can follow the duration of the steam injection counting down in the display.
After the last burst of steam has been injected "0" will appear for a while:
0
The display will then change to show the temperature again:
i60
Continue cooking until the end of the cooking duration.
10
Moisture plus
Evaporate residual moisture
When a Moisture plus programme is completed without interruption, there will be no residual water left in the system as the water will evaporate when the bursts of steam are injected.
However, if a Moisture plus programme is interrupted manually or due to a power cut, water which has still to be evaporated will remain in the system.
To alert you to this residual water, the symbol will appear in the display when the function selector is at the "0" position:
i5:23
The next time the Moisture plus function is selected a time will appear and triangle will flash underneath the symbol:
0:28 h
The time shown in the display will depend on the amount of residual water in the system.
It is best to start the evaporation process straight away so that only fresh water can be used during the next cooking programme.
The residual moisture evaporation process
The oven will heat up and the residual water in the oven cavity will evaporate.
How long this takes will depend on the amount of water in the system.
Depending on the amount of water this can take up to approximately 30 minutes.
Do not open the door during the evaporation process. Escaping steam can cause scalding.
Steam will condense on the door and the oven cavity, and the moisture will then need to be wiped off after the oven has cooled down.
11
Moisture plus
To start the residual moisture evaporation process
Select the Moisture plus function.
A time, depending on the amount of water present, will appear and trianglewill flash underneath the symbol:
0:22 h
Touch the OK sensor.
The evaporation process will begin. The duration will count down in the display.
During the evaporation process, the duration may be adjusted by the system according to how much water is currently present.
The last two minutes will be shown counting down in seconds.
At the end of the evaporation process the following will appear in the display:
0
Touch the OK sensor.
"Aut§" will appear in the display.
Aut§
You can now use the Moisture plus function.
To cancel the residual moisture evaporation process
If possible do not not cancel the prompt to evaporate residual moisture, as this might cause the steam injection system to overflow when taking in more water.
Select the Moisture plus function.
A time, depending on the amount of water present, will appear and trianglewill flash underneath the symbol:
0:22 h
Touch the sensor.
12
Moisture plus
The time will be set to "0:00".
0:00 h
Touch the OK sensor.
"Aut§" will appear in the display.
Aut§
You can now use the Moisture plus function.
Descaling
The steam injection system should be descaled regularly. How often this needs to be done will depend on the water hardness level in your area.
After a certain number of Moisture plus programmes have been run, the next time the Moisture plus function is selected, a prompt to descale the oven will appear in the display:
I0
You will now only be able to cook using the Moisture plus function a further 10 times. After that you will need to carry out the descaling programme.
The prompt goes out after a few seconds. You can also delete it by touching the OK sensor.
You can continue to use all of the other oven functions as normal.
See "Descaling " for more information about the descaling programme.
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Recipes
Bake-off products
Settings for all types of bake-off products:
Function: |
Moisture plus |
Temperature: See manufacturer's recommendation for fan ovens
Shelf level: |
2 |
|
Baking |
Manufacturer's |
|
duration: |
recommendation plus |
|
|
approx. 5 minutes |
|
Bursts of |
– |
Cold oven: Automatic |
steam: |
– |
Pre-heated oven: |
|
||
|
|
1 burst of steam |
When to add |
– |
Cold oven: Automatic |
bursts of |
– |
Pre-heated oven: After |
|
||
steam: |
the food is placed in |
|
|
|
oven |
Frozen rolls
Ingredients:
Frozen rolls
For the steam: Approx. 100 ml of water
Method:
Place the frozen rolls on a baking tray.
Unchilled pre-baked rolls
Ingredients:
Unchilled pre-baked rolls
For the steam: Approx. 100 ml of water
Method:
Place the rolls on a baking tray.
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Recipes
Packet-mix rolls
Ingredients:
Packet-mix rolls
For the steam: Approx. 100 ml of water
Method:
1.Prepare and roll out the dough according to the instructions on the packet.
2.Place the rolls on a baking tray.
Ready-to-bake croissants
Ingredients:
Ready-to-bake croissants
For the steam: Approx. 100 ml water
Method:
1.Prepare and roll out the dough according to the instructions on the packet.
2.Arrange the croissants on a baking tray.
Tips
There is generally no need to use baking parchment or grease the tray if you are using the baking or universal tray with PerfectClean finish. However, when cooking very salty items, e.g. pretzels, or sponges, meringues and macaroons you should use baking parchment.
15
Recipes
White bread
Ingredients:
500 g strong white flour
20 g fresh yeast 1/2 tsp salt
1 tsp sugar
1 tbsp butter
300 ml lukewarm milk
To glaze:
Milk
For the steam: Approx. 100 ml of water
Method:
1.Put the flour in a bowl and crumble in the yeast. Add the salt, sugar, butter and milk. Knead for 3-4 minutes to a soft dough, then cover and place in the oven to prove for 20-30 minutes at
35°C on Conventional heat.
2.Form the dough into a 20 cm long loaf and place on a baking tray. Make several 1 cm deep diagonal slashes in the surface of the loaf with the tip of a knife, then return to the oven to prove for a further 15-20 minutes on Conventional heat.
3.Brush the loaf with milk and bake until golden.
Settings:
Function: Moisture plus Temperature: 180–200 °C Shelf level: 2
Baking duration: 25–35 minutes Bursts of steam: Automatic
Tips
Try kneading raisins into the dough for a delicious raisin bread.
16
Recipes
Flat bread
Ingredients:
40 g fresh yeast
200 ml lukewarm water
375 g strong white flour
1 tsp salt
2 tbsp oil
To drizzle: 3 tbsp oil
For the steam: Approx. 100 ml of water
Method:
1.Put the flour, salt and oil in a bowl. Dissolve the yeast in the water and add to the flour. Knead to a smooth dough. Then cover and place in the oven to prove for 20-30 minutes at 35 °C on Conventional heat.
2.Roll out to a flat loaf (diameter approx. 25 cm), place on a baking tray and prove for a further 10 minutes at room temperature. Drizzle the flat bread with oil and bake until golden.
Settings:
Function: Moisture plus Temperature: 170–190 °C Shelf level: 2
Baking duration: 35–45 minutes Bursts of steam: Automatic
Tips
This bread can be varied in many ways by kneading one of the following into the finished dough: 50 g caramelised onions, or 2 tsp chopped rosemary, or a mixture of 40 g chopped black olives and 1 tbsp chopped pine nuts, or 1 tsp chopped herbes de Provence. Try sprinkling with sesame seeds before baking.
17
Recipes
Herb bread
Ingredients:
500 g strong white bread flour
20 g fresh yeast
1 tsp salt
1 tbsp each chopped parsley, dill and chives
300 ml lukewarm milk
To glaze:
Milk
For the steam: Approx. 150 ml of water
Method:
1.Put the flour in a bowl and crumble in the yeast. Add the salt, milk and herbs. Knead for 3-4 minutes to a soft dough.
Then cover and place in the oven to prove for 30-40 minutes at 35 °C on Conventional heat.
2.Put the dough into a greased loaf tin (approx. 30 x 13 cm). Score a crisscross pattern into the top with a knife, then return to the oven to prove for a further 15-20 minutes at 35 °C on Conventional heat.
3.Brush the loaf with milk and bake until golden.
Settings:
Function: Moisture plus Temperature: 150–170 °C Shelf level: 2
Baking duration: 50–60 minutes Bursts of steam: 2
Add the steam: After 7 minutes
After a further 10 minutes
18
Recipes
Olive bread
Ingredients:
450 g strong white bread flour
1 1/2 packets dried yeast
150 ml white wine
4 eggs
50 ml olive oil
100 g ham, finely chopped
100 g pecorino cheese, grated
1 tsp dried marjoram 1/2-1 tsp salt
100 g chopped walnuts
100 g black olives, coarsely chopped
For the steam: Approx. 150 ml water
Method:
1.Knead together the flour, yeast, wine, eggs and oil to form a smooth dough. Then cover and place in the oven to prove for 50-60 minutes at 35 °C on Conventional heat.
2.Mix together the ham, cheese, marjoram and salt and knead into the dough along with the walnuts. Finally, knead in the olives.
3.Place the very soft dough in a loaf tin (approx. 30 x 13 cm) and , then place in the oven to prove for 50-60 minutes at 35 °C on Conventional heat. Using the tip of a sharp knife, cut a slash along the length of the loaf. Then bake until golden.
Settings:
Function: Moisture plus Temperature: 160–180 °C Shelf level: 2
Baking duration: 65–75 minutes Bursts of steam: 2
Add the steam: After 8 minutes
After a further 10 minutes
19
Recipes
Sesame cheese rolls
Makes 10 rolls
Ingredients:
500 g strong white bread flour
40 g grated Parmesan cheese
1 heaped tsp salt A pinch of sugar 2 eggs
75 g melted butter
40 g fresh yeast
150 ml lukewarm milk
6 tbsp sesame seeds
To glaze: 1 egg
To decorate:
120 g Cheddar, grated
For the steam: Approx. 100 ml of water
Method:
1.Put the flour, Parmesan, salt, sugar, eggs and butter in a bowl. Dissolve the crumbled yeast in the milk and add to the flour. Knead for about 3-4 minutes to form a smooth dough. Then cover and place in the oven to prove for 20-
30minutes at 35 °C on Conventional heat.
2.Divide the dough into 10 evenly sized rolls and place them on a baking tray lined with baking parchment. Place in the oven to prove for 10-15 minutes at 35 °C on Conventional heat.
3. Dip the undersides of the rolls in sesame seeds. Brush the tops of the rolls with beaten egg and sprinkle generously with the Cheddar. Bake till golden.
Settings:
Function: Moisture plus Temperature: 150–170 °C Shelf level: 2
Baking duration: 30–40 minutes Bursts of steam: Automatic
Tip
Sprinkle sesame seeds on top along with the cheese.
20
Recipes
Sourdough rye bread
Ingredients:
400 g rye flour
200 g strong white bread flour
2 1/2 tsp salt
2 tsp honey
150 g sourdough
40 g fresh yeast
400 ml lukewarm water
5 tbsp linseed
4 tbsp sunflower seeds
To glaze:
Water
For the steam: Approx. 150 ml of water
Method:
1.Mix the flours and salt together. Stir in the honey and the sourdough.
2.Dissolve the yeast in the lukewarm water and add to the flour/sourdough mixture. For best results, mix in a food processor for approx. 4 minutes. Then cover and place in the oven to prove for 30-45 minutes at 35 °C on Conventional heat.
3.Knead in the linseed and sunflower seeds. Place the dough in a greased loaf tin (approx. 30 x 13 cm). Flatten the surface, brush with water and place in the oven to prove for 20–30 minutes at
35°C on Conventional heat.
4.Bake in a pre-heated oven until golden. Reduce the oven temperature after 15 minutes.
Settings:
Function: Moisture plus Temperature:
200 °C
180 °C Shelf level: 2
Baking duration: 60–70 minutes + preheating
Bursts of steam: 2 Add the steam:
When the bread is put in the oven After a further 10 minutes
21
Recipes
Rye bread
Ingredients:
80 g fresh yeast
600 ml lukewarm water
500 g strong white bread flour
500 g rye flour
3 tsp salt
1 tsp sugar or honey
150 g sourdough
To glaze:
Water
For the steam: Approx. 150 ml of water
Method:
1.Mix the flours and salt together.
2.Dissolve the yeast and sugar or honey in the lukewarm water and knead into the flour together with the sourdough. For best results, mix in a food processor for approx. 4-5 minutes. Then cover and place in the oven to prove for 50-60 minutes at 35 °C on Conventional heat.
3.Form the dough into two oval shaped loaves, approx. 20-30 cm long and place on a floured baking tray. Place in the oven to prove for 40-50 minutes at
35°C on Conventional heat.
4.Score the top of the loaves with a sharp knife. Brush with water, and bake in a pre-heated oven until golden. Reduce the oven temperature to 180 °C after 15 minutes.
Settings:
Function: Moisture plus Temperature:
200 °C
180 °C Shelf level: 2
Baking duration: 60–70 minutes + preheating
Bursts of steam: 2 Add the steam:
When the bread is put in the oven After a further 10 minutes
22
Recipes
Yeast rolls
Makes 10 rolls
Ingredients:
20 g fresh yeast
250 ml lukewarm water
500 g strong white bread flour
1 1/2 tsp salt
1 tsp sugar
1 tbsp soft butter
For the steam: Approx. 100 ml of water
Method:
1.Dissolve the yeast in the water. Then add to the flour together with the salt, sugar and butter. Knead to a soft dough. Then cover and place in the oven to prove for 35-45 minutes at
35°C on Conventional heat.
2.Form the dough into 10 evenly sized rolls, place on a baking tray and make a cut in the top of each. Cover and place in the oven to prove for 25-35 minutes at 35 °C on Conventional heat. Brush with water, and bake in a preheated oven until golden.
Settings:
Function: Moisture plus Temperature: 190–210 °C Shelf level: 2
Baking duration: 20-30 minutes + preheating
Bursts of steam: 1 Add the steam:
When the rolls are put in the oven
Tip
Try making sweet rolls by using 300 ml of milk instead of the water and adding 100 g raisins and 2 tbsp sugar.
23
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