Miele H 5681 BP User Instruction

User instructions

Baking, Roasting, Grilling Defrosting, Cooking

Automatic Programmes

To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time.

en-GB

M.-Nr. 07 247 550

Contents

Automatic programmes.............................................6

Automatic programme overview .......................................6

To use an Automatic programme ......................................6

Notes on using these programmes .....................................7

Food probe .......................................................8

How the food probe works............................................8

Applications .......................................................9

Important notes about using the food probe ..............................9

To use the food probe ..............................................11

Using the residual heat, Energy save function .........................11

Baking tips ......................................................12

Bakeware ........................................................12

Baking parchment ..............................................12

Universal tray ..................................................12

Loaf tins ......................................................12

Notes about the charts .............................................13

Temperature, baking duration .....................................13

Shelf level .....................................................13

Frozen food ......................................................13

Baking chart .....................................................14

Fan plus .........................................................14

Conventional heat .................................................15

Intensive bake ....................................................16

Roasting tips ....................................................17

Browning......................................................18

Standing time ..................................................18

Roasting poultry ................................................18

Frozen meat ...................................................18

Roasting chart ...................................................19

Slow cooking ....................................................20

Using the Slow cooking programme ...................................20

Grilling tips ......................................................22

Grill chart .......................................................25

Defrosting .......................................................26

Cooking ready meals..............................................27

Contents

Bakes/gratin .....................................................28

Cheese soufflé (from France) ........................................28

Potato gratin in a mustard sauce......................................29

Potato cheese bake ................................................30

Garlic soup (from Spain - Sopa Castellana) .............................31

Lasagne .........................................................32

Pasta bake .......................................................33

Jansson's bake (from Sweden) .......................................34

Aubergine moussaka...............................................35

Spinach parcels (Spanakopita) .......................................36

Quiche Lorraine ...................................................37

Ratatouille .......................................................38

Bread mixtures...................................................39

Notes for baking bread using Automatic programmes .....................39

Dessert .........................................................40

Chocolate sponge puddings (from Austria) .............................40

Caramel pudding (from Norway) ......................................41

Flan (from Spain) / Crème caramel ....................................42

Chocolate dessert (from France)......................................43

Reheat / Fish.....................................................44

Reheat ..........................................................44

Fish ............................................................44

Notes for cooking fish using Automatic programmes ......................44

Fish ............................................................45

Hake in a herb sauce (from Spain - Merluza en salsa verde) ................45

Red mullet en Papillote .............................................46

Salt cod brandade .................................................47

Meat............................................................48

Notes for cooking meat using Automatic programmes .....................48

Meat loaf (from Sweden) ............................................49

Christmas ham (from Sweden) .......................................50

Fillet of pork en croûte ..............................................51

Baked goods ....................................................52

Biscuits .........................................................52

Chocolate cherry muffins............................................53

Walnut muffins ....................................................54

Contents

Drop cookies .....................................................55

Vanilla biscuits ....................................................56

Choux buns ......................................................57

Poultry..........................................................58

Notes for cooking poultry using Automatic programmes ...................58

Duck à l'orange ...................................................59

Cakes ..........................................................60

Open apple tart ...................................................60

Apple cake.......................................................61

Apple pie ........................................................62

Apple hazelnut streusel .............................................63

Gateau ..........................................................64

Butter cake.......................................................66

Guglhupf ........................................................67

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

Yeast dough......................................................69

Almond cake (from Spain - Tarta de Santiago) ...........................70

Marble cake ......................................................71

Fruit streusel .....................................................72

Swiss apple pie ...................................................73

Sponge cake .....................................................74

Streusel cake .....................................................75

Raisin loaf .......................................................76

Pizza ...........................................................77

Sabbath programme ..............................................79

Automatic programmes

Your oven has a wide range of Auto matic programmes to enable you to achieve excellent results with ease. Each programme contains information such as cooking function, temperature and duration.

All you have to do is select the Auto matic programme and then the degree of doneness required. For instance under Beef you can select "Roast" and then input whether you want it "well-done", "medium" or "rare", or under Baked goods you can select whether you want your cake to be have a "Normal" or "Darker" finish.

Automatic programme overview

ß Bakes/gratin ß Bread ß Bread mixtures ß Bread rolls ß Dessert ß Reheat ß Fish ß Meat ß Baked goods ß Poultry ß Frozen food ß Cakes ß Slow cooking ß Pizza ß Sabbath programme ß Game

To use an Automatic programme

Select "Automatic".

Select the relevant sub-menu for the

type of food you want to cook (e.g. Cakes).

A list of different cake options will appear in the display.

Select the relevant sub-menu for the

dish you want to cook (e.g. Apple tart).

Next you need to enter your specific

cooking requirements, following the instructions in the display.

The degree of doneness, browning level etc. are shown by a seven segment bar. The middle setting is displayed by a filled-out segment.

NH H H TTTTT H H HN

To change the setting, move the filled-out segment to the left or right.

You can also delay the start time.

Entries made are shown in the display.

To finish an Automatic programme early you have to switch the oven off.

If by the end of an Automatic programme the food is not cooked enough, select the "Continue cooking" or "Continue baking" function.

Sample recipes for different Automatic programmes are given at the end of this booklet.

Notes on using these programmes

When using the Automatic

–

programmes the recipes provided are designed as a guide only. You can use them for other similar recipes, including those using different quantities.

The oven interior should be at room

–

temperature before starting an Auto matic programme.

Some programmes require the

–

addition of liquid or vegetables during cooking. You will be prompted by a message in the display when this needs to be done (e.g. "Add stock at ...").

– With sensor controlled programmes it

is important that the door is kept shut for the entire cooking duration. Otherwise the sensor will take an incorrect reading and the cooking results will be affected. Please follow the relevant messages in the display.

Automatic programmes

Some programmes require a

–

pre-heating phase before food is placed in the oven. You will be prompted when to add the food by a message in the display.

For frozen food follow the instructions

–

in the display.

Automatic programmes can also be

–

saved as "User Programmes" and be

saved into the Main menu.

Food probe

Using the remote controlled food probe enables the roasting process to be monitored simply and reliably.

How the food probe works

This is inserted into the food. There is a temperature sensor in the metal tip of the food probe. The temperature sensor measures the core temperature of the food during cooking. The rise in the core temperature reflects the extent to which the food is cooked. You can programme the core temperature to be lower or higher, depending on whether you want your meat to be rare, medium or well done.

The core temperature can be set within a range of 30 to 99°C. Refer to the Roasting chart later in this booklet for the core temperature range applicable for different types of meat.

The rise in the core temperature can be followed in the display once this is more than 15°C.

The core temperature value is transmitted by radio signal from the food probe handle to the receiver in the middle of the top heating element.

Accurate transmission is only possible when the door is shut.

Opening the door during cooking, e.g. to baste meat, interrupts the radio signal. It will resume once the door has been closed. It will take a few seconds for the current core temperature to show in the display again.

If the food probe is not being used, it must not be left in the oven during a cooking programme. The temperature sensor will be destroyed at temperatures over 100°C. For this reason, the food probe should be replaced in its holder in the door when it is not being used. It will not be damaged when it is inserted into the food, as it is only possible to select core temperatures between 30°C and 99°C.

The cooking programme will stop automatically once the core temperature you have set for the food has been reached.

Food probe

Applications

Apart from Automatic programmes, the food probe can be used in the following functions:

ß Auto roast

ß Fan plus

ß Moisture plus

ß Conventional heat

ß Fan grill

ß Slow cooking

Important notes about using the food probe

To ensure optimum results,

please observe the following instructions.

Do not use deep, narrow, metal

–

cooking containers, as these will disturb the radio signal.

Do not place any metal items above

–

the food probe, such as lids, aluminium foil, racks or baking trays on a shelf level above the food with the food probe. Glass lids may be used.

– Do not use a standard food

thermometer made of metal at the same time as the food probe.

– Do not allow the handle of the food

probe to sit in any sauce or cooking liquid, or to rest on the food or on the edge of the cooking container.

Do not use the food probe to lift or carry the food. Danger of breaking.

Food probe

More notes:

The metal tip of the food probe must

–

be fully inserted into the centre of the food. The handle should be angled upwards towards the corners or the door of the oven. Make sure it is not horizontal.

– When cooking poultry, insert the

metal tip into the thickest part of the breast.

If the meat is very heavily marbled

–

with fat, select the highest core temperature given in the roasting chart.

When using roasting bags or

–

aluminium foil, insert the probe through the foil or bag into the centre of the meat.

If the meat is wrapped in aluminium

–

foil, insert the probe through the foil into the centre of the meat.

When cooking very flat food such as

–

fish, the food probe will need to be inserted almost horizontally. Place fish in an oven-proof glass or ceramic container, as the sides of a metal dish will disturb the radio signal.

If an error message comes up in the display to indicate that there is no contact between the transmitter and the receiver, reinsert the food probe into a different part of the food.

–

Do not let the metal tip touch any bones or insert it into a particularly fatty area of the meat. If fat or bone come into contact with the probe, this can lead to the oven being switched off too early.

Food probe

To use the food probe

Prepare the food in the usual way.

Remove the food probe from its holder

in the door.

Insert the metal tip fully into the food.

The handle should be angled upwards.

Place the food in the oven and close

the door.

Select the oven function or Automatic

programme.

Alter the recommended temperature

if necessary

^ Alter the recommended core

temperature of 60°C if required.

For Automatic programmes, the core temperature is pre-set.

You can also use Delay start to start the cooking programme at a later time. Select "Start time" in the menu. When calculating the approx. end time, bear in mind that the duration of a cooking programme is approx. the same, whether or not the food probe is being used.

When the core temperature selected has been reached,

the appliance switches off

–

automatically.

the message "Programme finished"

–

and the display.

the buzzer sounds.

–

If the food is not yet cooked sufficiently, insert the food probe into another place and repeat the programme.

Using the residual heat, Energy save function

The heating in the oven switches off shortly before the end of the cooking programme. The residual heat in the oven is sufficient to complete the cooking process.

Using the residual heat in the oven saves energy.

"Energy save phase" will appear in the display to show that the oven is in energy save mode. The current core temperature of the food will no longer be shown.

O symbol appear in the

The cooling fan continues to run, as does the hot air fan if a "fan" setting had been chosen.

Baking tips

Refer to the baking charts for suggestions of temperatures, shelf levels and cooking durations. These embrace a range of different baking tins, quantities and cooking traditions.

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.

Bakeware

Please take into account the material of your bakeware in your choice of oven function:

Fan plus U, Intensive bake \

Any heat-resistant material can be used.

Baking parchment

Because of their PerfectClean anti-stick surface the baking tray and the universal tray do not need to be greased or lined with baking parchment for baking.

Baked goods are easily removed when done.

Baking parchment is only necessary when baking:

Anything with a high salt content

–

(e. g. pretzels, bread sticks), because sodium can damage the PerfectClean surface.

– Meringues or biscuits with a high

egg-white content, because they are more likely to stick.

Universal tray

When baking cakes with fresh fruit toppings and deep sponge cakes

place the tin in the universal tray to catch any spillages and keep the oven cleaner.

Conventional heat V

Dark metal, enamel or aluminium baking tins with a matt finish, as well as heat-resistant glass and ceramic dishes can be used.

Bright, shiny metal tins result in uneven or poor browning and in some cases cakes might not cook properly.

Loaf tins

Place loaf tins with the longer side across the width of the oven for optimum heat distribution and even results.

Notes about the charts

The figures in square brackets relate to appliances with three shelf levels.

Temperature, baking duration

To achieve even results without over-browning the food,

always select the lowest

–

temperature given in the chart. Do not set a temperature higher than that recommended. Increasing the temperature may reduce the cooking time, but will lead to uneven browning, and unsatisfactory cooking results.

– Check if the food is cooked at the

end of the shortest time quoted. To check if a cake is ready, insert a wooden skewer into the centre. It is ready if the skewer comes out clean, without dough or crumbs sticking to it.

Shelf level

The shelf levels are counted from the bottom of the oven upwards (1 = lowest, 5 = highest).

A maximum of two trays can be baked together in an oven with three shelf levels.

Baking tips

Number of trays

U 12

2 1 and 3 [1 and 2]

3 1,3and5*[–]

O 1 1 or 2

V 1 1 or 2

* When baking moist cakes, bread etc

do use more than two baking tins at the same time.

Frozen food

When baking frozen products such as cakes, pizza and baguettes, use the lowest temperature quoted on the manufacturer's packaging. Bake on a layer of baking parchment placed on the rack. Cooking large frozen items on the baking tray or the universal tray can cause the metal to distort. This distortion would increase with subsequent use.

Small items of frozen food such as oven chips or potato croquettes can be cooked on the universal tray. Place them on baking parchment and select the lowest temperature quoted on the manufacturer's packaging. Turn several times during cooking.

Shelf level(s)

Baking chart

Fan plus

Cakes/biscuits

Temperature

in °C

Recommended

shelf level

Creamed mixture

Sponge cake Ring cake Foam cake (tray) Marble, nut cake (tin) Fresh fruit cake with filling (tray) Fresh fruit cake (tray) Fresh fruit cake (tin) Flan base Small cakes4)(tray)

Sponge mix

Sponge cake (3 to 6 eggs) Sponge cake (2 eggs) Swiss roll

150 – 170 150 – 170 150 – 170 150 – 170 150 – 170 150 – 170 150 – 170 150 – 170 150 – 170

160 – 180 160 – 180 160 – 180

2 2 2 2 2 2 2 2

1, 3 [1, 2]

2 2 2

Rubbed in mixture

Tart/flan base Streusel cake Small cakes/biscuits

Cheese cake Apple pie Apricot tart with topping Swiss open fruit/savoury flan

150 – 170 150 – 170 150 – 170 150 – 170 150 – 170 150 – 170 190 – 210

Yeast mixtures and quark dough

To prove dough Guglhupf Streusel cake Fresh fruit cake (tray) White bread Wholegrain bread Pizza (tray)

Onion tart Apple turnvovers

30–50 150 – 170 150 – 170 160 – 180 160 – 180 170 – 190 170 – 190 170 – 190 150 – 170

Choux pastry4), Eclairs 160 – 180 1, 3 [1, 2] Puff pastry 170 – 190 1, 3 [1, 2] Meringues, Macaroons 120 – 140 1, 3 [1, 2]

2 2

1, 3 [1, 2]

2 2 2 2

Oven floor

2 [2]

2 2 2 2 2 2

1, 3 [1, 2]

1) The figures in square brackets relate to appliances with three shelf levels, if different.

2) Unless otherwise stated, the times given are for an oven which has not been pre-heated. With a pre-heated oven, shorten times by up to 10 minutes.

3) Pre-heat the oven.

4) Use a standard setting to pre-heat the oven. Do not use Rapid heat-up to pre-heat the oven.

5) Take baking trays out of the oven early if the food is sufficiently browned before the specified time has elapsed.

6) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.

Time

in min.

60–70 65–80 25–40 60–80 45–50 35–55 55–65 25–30 20–25

25–35 20–25 20–25

20–25 45–55 15–25 70–90 50–70 55–75 25–35

15–30 50–60 35–45 40–50 40–50 50–60 35–45 35–45 25–30

30–40 20–25 25–50

In general, if a range of temperatures/times is given, it is best to select a lower temperature and to check the food after the shortest time.

Baking chart

Conventional heat

Cakes/biscuits

Temperature

in °C

Recommended

shelf level

Creamed mixture

Sponge cake Ring cake Foam cake (tray)

Marble, nut cake (tin) Fresh fruit cake, with filling (tray) Fresh fruit cake (tray) Fresh fruit cake (tin) Flan base Small cakes/biscuits

Sponge mix

Sponge cake (3 to 6 eggs) Sponge cake (2 eggs) Swiss roll

3) 4)

150 – 170 170 – 190 170 – 190 150 – 170 170 – 190 170 – 190 160 – 180 170 – 190 170 – 190

170 – 190 170 – 190 180 – 200

2 2 2 2 2 2 2 2

3 [2]

3 [2] 3 [2] 3 [1]

Rubbed in mixture

Tart/flan base Streusel cake Small cakes/biscuits Cheesecake Apple pie

Apricot tart, with filling Swiss open fruit/savoury flan

3) 4)

Yeast mixtures and quark dough

To prove dough Guglhupf Streusel cake Fresh fruit cake (tray) White bread Wholegrain bread Pizza (tray) Onion tart Apple turnvovers

Choux pastry Puff pastry

3) 4)

, Eclairs 180 – 200 3 [2] 35 – 45

170 – 190 170 – 190 160 – 180 170 – 190 170 – 190 170 – 190 220 – 240

30–50 160 – 180 170 – 190 180 – 200 160 – 180 190 – 210 190 – 210 180 – 200 160 – 180

190 – 210 2 15 – 25

2 2

3 [2]

2 2 2

1 [2]

Oven floor

1[1or2]

[2]

1 [2]

2 2

Meringues3), Macaroons 120 – 140 2 25 – 50

1) The figures in square brackets relate to appliances with three shelf levels, if different.

2) Unless otherwise stated, the times given are for an oven which has not been pre-heated. With a pre-heated oven, shorten times by up to 10 minutes.

3) Pre-heat the oven.

4) Use a standard setting to pre-heat the oven. Do not use Rapid heat-up to pre-heat the oven.

5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.

6) Shelf level for yeast dough. For quark dough, use shelf level 3.

Time

in min.

60–70 65–80 25–40 60–80 45–50 35–55 55–65 20–25 15–25

20–35 15–20 12–16

15–20 45–55 15–25 70–90 45–65 55–75 25–35

15–30 50–60 35–45 40–50 50–60 50–60 30–40 25–35 25–30

In general, if a range of temperatures/times is given, it is best to select a lower temperature and to check the food after the shortest time.

Baking chart

Intensive bake

Particularly suitable for

dishes that require a moist topping and crisp base like pizza and quiche

–

lorraine.

cakes with a filling where the base has not been pre-baked, e.g. some

–

cheesecakes.

Cakes/biscuits Creamed mixture

Fresh fruit cake, with filling (tray) 150 – 170 2 [1] 30 – 35

Rubbed in mixture

Cheesecake Apple pie Apricot tart, with filling Swiss open fruit/savoury flan

Yeast mixtures and quark dough

Pizza (tray) Onion tart

1) The figures in square brackets relate to appliances with three shelf levels, if different.

2) Unless otherwise stated, the times given are for an oven which has not been pre-heated. With a pre-heated oven, shorten times by up to 10 minutes.

3) Use a standard setting to pre-heat the oven. Do not use Rapid heat-up to pre-heat the oven.

Temperature

in °C

150 – 170 150 – 170 150 – 170 190 – 210

170 – 190 170 – 190

Recommended

shelf level

2 2

2 [1]

1or2

2 2

Time

in min.

65–75 50–60 50–60 25–30

40–50 25–35

In general, if a range of temperatures/times is given, it is best to select a lower temperature and to check the food after the shortest time.

Subject Notes

Function

Auto roast [ Moisture plus d

Containers

Any heat-resistant containers

Shelf level

1or2

Pre-heating

not required

Temperature

Please refer to the Roasting chart.

Roasting times

Please refer to the Roasting chart.

You can also use Conventional heat V.

The Miele Gourmet oven dish, roasting pans with a lid, ovenproof china or glass, roasting bags, dishes made from earthenware or cast iron, the universal tray, the rack on top of the universal tray. If you have the anti-splash insert, use it in the universal tray.

We recommend roasting in a covered pot, as

this ensures that sufficient stock remains for making gravy.

–

and the oven stays cleaner, too.

–

On ovens with 3 shelf levels, use shelf level 1 or 2, depending on the height of the meat.

Place the roasting pan on the rack into a cold oven. Exception: roast beef / fillet.

– Do not select a higher temperature than that suggested.

The meat will become brown, but will not be cooked properly.

– With Auto roast [, set the temperature 20°C less than for

Conventional heat V .

–

For cuts which weigh 3 kg or more, set the temperature approx. 10 °C lower than that given in the Roasting chart. Roasting will take longer at the lower temperature, but will be more even.

–

For roasting directly on the rack, set the temperature about 20°C lower than for roasting in a covered pot.

To calculate the roasting time: The traditional British method is to allow 15 to 20 minutes per lb/450 grammes, according to type of meat, plus approx. 20 minutes, adjusting the length of time as roasting proceeds to obtain the required result.

Roasting tips

Useful tips

Browning

Browning only occurs towards the end of the roasting time. Remove the lid about halfway through the roasting time if a more intensive browning result is desired.

Standing time

At the end of the programme, take the roast out of the oven, wrap in aluminium foil and leave to stand for about 10 minutes. This helps retain juices when the meat is carved.

Roasting poultry

For a crisp finish, baste the poultry ten minutes before the end of cooking time with slightly salted water.

Frozen meat

Do not roast deep frozen meat. Meat should be thoroughly defrosted before roasting.

Roasting chart

For ovens with 5 shelf levels, use shelf level 2.

For ovens with 3 shelf levels, use shelf level 1 or 2, depending on the height of the meat.

Time

in min.

Core temp.

in °C

Auto roast [

Food

Topside of beef, approx. 1kg

Beef fillet or roast beef, approx. 1 kg

Venison, approx. 1 kg 180 – 200 90 – 120 190 – 210 90 – 120 80 – 90

Pork joint, approx. 1 kg 170 – 190 100 – 120 200 – 220 100 – 120 80 – 90

Pork joint with crackling, approx. 2 kg

Gammon joint, approx. 1 kg 170 – 190 60 – 70 200 – 220 60 – 70 75 – 85

Meat loaf, approx. 1 kg 160 – 180 70 – 80 190 – 210 70 – 80 75 – 80

Veal, approx. 1.5 kg 170 – 190 100 – 120 190 – 210 100 – 120 70 – 75

Leg of lamb, approx. 1.5 kg 170 – 190 90 – 120 200 – 220 90 – 120 80 – 85

Rack of lamb, approx.

1.5 kg

Poultry, 0.8–1kg 170–190 60–70 190–210 60–70 85–90

Poultry, approx. 2 kg 170 – 190 90 – 110 190 – 210 90 – 110 85 – 90

Poultry, stuffed, approx. 2kg

Poultry, approx. 4 kg 160 – 180 150 – 180 180 – 200 150 – 180 85 – 90

Fish, whole, approx. 1.5 kg 160 – 180 35 – 55 190 – 210 35 – 55 75 – 85

1) We recommend Auto roast [ or Moisture plus d for roasting. However, Conventional heat V can also be used.

2) When roasting with the food probe.

3) Temperature in a covered pot. If open roasting, set the temperatures 20°C lower.

4) Unless otherwise stated, the times given are calculated on the basis of an oven which has not been pre-heated.

5) Pre-heat the oven.

6) Rare: 60 – 65°C, medium: 70 – 75°C, well done: 80-85 °C

Moisture plus d

Temperature

in °C

170 – 190 100 – 120 190 – 210 100 – 120 80 – 90

190–210 45–55 200–220 45–55 60–85

150 – 170 160 – 180 180 – 200 120 – 150 80 – 90

170–190 50–60 190–210 50–60 70–75

170 – 190 110 – 130 190 – 210 110 – 130 85 – 90

Time

in min.

Conventional V

Temperature

in °C

In general, if a range of temperatures and times is given, it is best to select a temperature in the middle and to check the food after the shortest time.

Slow cooking

This Automatic programme incorporates a cooking function, temperature and core temperature and is ideal for cooking beef, pork, veal or lamb when a tender result is required.

Meat cooked at a low temperature over a long period will be tender and succulent.

First the meat needs to be seared all over at a high temperature on the hob in order to seal it. The cooking process is then continued in the oven on the Slow cooking programme. The meat juices inside the joint start to circulate evenly throughout the meat to reach the outer layers.

This gives very tender and succulent results.

Using the Slow cooking programme

Select Slow cooking from the main

menu or from the list of Automatic programmes.

Follow the messages given in the

display until the programme starts.

Place the universal tray with the rack on top in the oven for the pre-heating phase.

Whilst the oven is pre-heating, sear

the meat thoroughly on the hob.

^ Then place the meat on the rack and

insert the food probe into a fleshy part of the meat.

Refer to the section "Food probe".

^ Place the rack together with the

universal tray on the shelf level specified.

The top heating element/grill

element is hot. Danger of burning.

At the end of the programme the message "Programme finished" will appear in the display and the buzzer will sound.

If the meat is not cooked to your satisfaction, you can extend the cooking programme.

Tips

Use lean meat which has been correctly hung and trimmed. Bones should be removed before cooking.

For searing use a suitable cooking oil that can withstand high temperatures.

Do not cover meat during cooking.

Cooking takes between 2-4 hours depending on the size and amount of meat and on the degree of doneness and browning required.

Meat can be carved straight from the oven. It does not need to rest.

Useful tips

Because it has been cooked using low temperatures,

– meat can be kept warm quite safely

in the oven until it is served. This will not affect results in any way.

Slow cooking

– the meat is an ideal temperature to

eat straight away. Serve on pre-heated plates with very hot sauce or gravy to prevent it cooling down too quickly.

Grilling tips

Grill with the oven door closed.

If you grill with the door open, hot air will escape from the oven instead of being cooled by the cooling fan. The controls will get hot. Danger of burning.

Functions Notes

Grill Y: For grilling thin cuts in large quantities and for browning large

baked dishes. The whole grill element will get hot and glow red.

Economy grill Z: For grilling thin cuts in small quantities and for browning

small baked dishes. The inner part of the grill heating element will get hot and

glow red.

Fan grill \: For grilling thicker items, e.g. rolled meat, poultry pieces.

Subject Notes

Containers

Rack on top of universal tray. If you have the anti-slash insert, use it in the universal tray.

Recommended shelf level, from the bottom

Please refer to the Grill chart.

Pre-heating

is necessary

Temperature

Please refer to the Grill chart.

Grilling duration

Please refer to the Grill chart.

Do not use the baking tray.

Ovens with 5 shelf levels:

For thin cuts use shelf level 4 or 5

–

For thicker cuts use shelf level 3 or 4

–

Ovens with 3 shelf levels:

For thin cuts use shelf level 2 or 3

–

For thicker cuts use shelf level 1 or 2

–

Pre-heat the grill for approx. 5 minutes with the door shut before grilling.

– For thin cuts of meat (e. g. chops or steak): 275°C – For grilling thicker items, (e. g. rolled meat, poultry)

240°C

– Do not select a higher temperature than that

suggested. The meat will brown on the outside, but will not be properly cooked through.

– Flat pieces of fish and meat usually take6–8

minutes per side. Thicker pieces take a little longer.

–

With rolled meat, allow approx. 10 minutes per cm diameter.

–

Most items should be turned half way through cooking.

Grilling tips

Preparing food for grilling

Rinse briefly under running cold water, pat dry and season with pepper and herbs. Do not season meat with salt before grilling as this draws the juices out.

Add a little oil if necessary. Do not use other types of fat as they can burn and cause smoke.

Clean fish in the normal way. To enhance the flavour, add a little salt and squeeze a little lemon juice over the fish.

Grilling

Useful tips

It is best to grill food of a similar thickness at the same time so that the grilling time for each item does not vary too greatly.

To grill thicker pieces of food more gradually after an initial high temperature, continue grilling at a lower temperature setting or use a lower shelf runner to allow the food to cook through to the centre.

One way of finding out how far through a piece of meat has been cooked is to press down on it with a spoon.

– If there is very little resistance to the

pressure of the spoon, it will still be red on the inside ("rare").

– If there is some resistance the inside

will be pink ("medium").

– If there is great resistance, it is

throughly cooked through ("well done").

Place the rack or the anti-splash insert (if you have one) on top of the universal pan as illustrated.

Place the food on the rack.

Select the required function and set the temperature.

Pre-heat the grill for approx. 5 minutes with the door shut.

Place the food under the grill and shut the door.

Turn food half way through cooking.

Grill chart

Pre-heat the grill for approx. 5 minutes with the door shut.

The figures in square brackets relate to appliances with three shelf levels.

Food to be grilled Full grill Y /Economy

Recommended

shelf level

Thin cuts

Fillet steak 4 [2] 275 10 – 16 220 20 – 25

Kebabs 4 [2 or 3] 240 25 – 30 220 16 – 20

Chicken kebabs 4 [2 or 3] 240 20 – 25 200 23 – 27

Escaplopes 4 or 5 [2 or 3]

Liver 4 or 5 [2 or 3]

Burgers 4 or 5 [2 or 3]

Sausages 4 or 5 [2 or 3]

Fish fillet 4 or 5 [2 or 3]

Trout 4 or 5 [2 or 3]

Toast 4 or 5 [2 or 3]

Croque monsieur 4 or 5 [2 or 3]

Tomatoes 4 [2 or 3] 275 6 – 8 220 8 – 10

Peaches 4 [2 or 3] 275 6 – 8 220 15 – 20

Thicker cuts

Chicken (approx. 1 kg)

Rolled pork, C 7 cm, (approx. 1 kg)

Pork shank (approx. 1 kg)

Roast beef, fillet of beef, approx. 1 kg

1) Turn half way through the grilling time.

2) Select the appropriate shelf level for the thickness of the food.

3 [1] 240 50 – 60 190 60 – 65

2 [1] 240 75 – 85 200 100 – 110

2 [1] 240 100 – 120 200 95 – 100

2 [1] – – 250 25 – 35

Tempe-

grill Z

Total

rature

in °C

275 12 – 18 220 23 – 27

275 8 – 12 220 12 – 15

275 14 – 20 220 18 – 22

275 10 – 15 220 9 – 13

275 12 – 16 220 13 – 18

275 16 – 20 220 20 – 25

275 2 – 4 220 3 – 6

275 7 – 9 220 5 – 8

grilling time

in min.

Fan grill \

Tempe-

rature

in °C

Total

grilling

time

in min.

Defrost

The Defrost P function uses the fan to circulate the air in the oven.

You can set a temperature between 25 and 50°C.

Please note:

Where possible remove the

–

packaging and put the food to be defrosted on the universal tray or into a suitable dish.

When defrosting poultry, put it on the

–

rack over the universal tray to catch the defrosted liquid so that the meat is not lying in this liquid.

It is particularly important to

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

– Fish does not need to be fully

defrosted before cooking. Defrost so that the surface is sufficiently soft to take herbs and seasoning.

Defrosting times

The time needed for defrosting depends on the type and weight of the food, and at what temperature it was deep frozen. The following chart is for guidance only. It is important to check that food is thoroughly defrosted.

Chicken, 800 g.........90–120min.

Meat, 500 g.............60-90min.

Meat, 1000 g...........90-120min.

Sausages, 500 g ........30–50min.

Fish, 1000 g ............60–90min.

Strawberries, 300 g ......30–40min.

Sponge cake, 500 g......20–30min.

Bread, 500 g ...........30–40min.

Cooking ready meals

We recommend using Fan plus U.

Select the required function and set the temperature.

Pre-heat the oven.

Place the food in the oven once it has heated up.

Cook frozen pies and pizza on baking paper on the rack rather than on the baking tray or the universal tray. Cooking large frozen items on the baking tray or the universal tray can cause the metal to distort. This distortion will increase with each subsequent use. Frozen food such as oven chips or croquette potatoes can, however, be cooked on the baking tray or the universal tray.

Examples of ready meals

Food Temperature

Potato, pasta or vegetable bake

Lasagne, cannelloni 190 2 35 – 40 Remove the lid

Filled baguette, panini 200 2 12 – 15 Place on baking paper,

Pre-cooked pizza 200 2 12 – 20 Place on baking paper,

Pre-cooked mini pizza 220 2 8 – 10 Place on baking paper,

Potato pancakes, Rösti, croquettes

in °C *

250 2 20 – 25 Place in a suitable dish

220 2 12 – 20 Place on baking paper,

Shelf level from

the bottom*

Time

in min.*

Notes

directly on the rack

* Observe recommended temperatures, cooking times and position in the oven

given on the manufacturer's packaging.

Bakes/gratin

Cheese soufflé (from France)

Serves 4

(for 1 large soufflé dish C 20 cm or 8-10 ramekins C 8-12 cm)

80 g butter 80 g plain flour 750 ml milk 200 g Gruyère cheese 6 eggs Salt and pepper

Method:

1. Prepare a Béchamel sauce using the butter, flour and 500 ml milk as follows. Melt the butter in a pan, and stir in the flour. Over a low heat, add the milk little by little, stirring all the time.

2. Bring the rest of the milk to the boil in a separate pan, and then add to the Béchamel sauce, stirring for a few minutes until the sauce is smooth.

Use one of the following functions:

Automatic / Bakes/gratin / Cheese

soufflé

Duration: – large soufflé dish:

approx. 54 minutes

– ramekins: approx. 30 minutes

or:

Fan plus

Temperature: 170-190°C Shelf level: 1 Duration: 15-25 minutes + pre-heating

or:

Conventional heat

Temperature: 180-200°C Shelf level: 1 Duration: 15-20 minutes + pre-heating

3. Stir in the grated Gruyère cheese.

4. Separate the eggs. Beat the egg yolks into the cooled sauce. Beat the egg whites until stiff, and fold them gently into the sauce.

5. Grease the soufflé dish or the ramekins, and fill with the mixture. Place on the universal tray, and fill the universal tray with water.

Bakes/gratin

Potato gratin in a mustard sauce

Serves 4

800 g potatoes Salt and pepper 1 onion, finely diced 1 clove of garlic, finely diced 30 g butter 2 tbsp coarse grained mustard 250 ml vegetable stock A few strands of saffron 125 ml double cream 100 g grated Cheddar cheese

Method:

1. Peel and slice the potatoes, and parboil in salted water for about 5 minutes. Drain and arrange in the bottom of an oven-proof dish.

2. Fry the onions and garlic gently in butter. Add the mustard, stock, saffron and cream, and bring to the boil. Season with salt and pepper.

Use one of the following functions:

Automatic / Bakes/gratin / Potato gratin /

Cooked potatoes

Duration: approx. 68 minutes

or:

Fan plus

Temperature: 170-190°C Shelf level:2 Duration: 60-70 minutes

or:

Conventional heat

Temperature: 180-200°C Shelf level: 2 Duration: 60-70 minutes

3. Pour the sauce over the potatoes, and sprinkle over the grated cheese. Bake in the oven uncovered.

Bakes/gratin

Potato cheese bake

Serves 4

500 g peeled, floury potatoes 250 ml double cream 125 g crème fraîche 150 g grated Cheddar cheese 1 clove of garlic Salt, black pepper, nutmeg

Method:

1. Slice the potatoes thinly and mix with 2/3 of the cheese.

2. Grease an oven-proof dish (approx. (C 20 cm) and rub with the garlic clove.

3. Blend together the cream, crème fraîche, salt, pepper and nutmeg and pour evenly over the potatoes. Scatter the rest of the cheese over the top and bake uncovered in the oven until golden.

Use one of the following functions:

Automatic / Bakes/gratin / Potato gratin

/ Cooked potatoes

Duration: approx. 55 minutes

or:

Fan plus

Temperature: 160-180 °C Shelf level: 2 Duration: 50-60 minutes

or:

Conventional heat

Temperature: 180-200°C Shelf level: 2 Duration: 50-60 minutes

Tip

For a low-calorie variation, arrange 750 g sliced potatoes in an oven-proof dish. Season with salt and pepper, and pour over 250 ml of vegetable stock. Bake as above. About 10 minutes before the end of baking, scatter 3 tbsp grated Parmesan over the top.

Bakes/gratin

Garlic soup (from Spain - Sopa Castellana)

Serves 4 -6

250 g of baguette bread 4-6 cloves of garlic 2 bay leaves 1 chorizo (Spanish garlic and pepper sausage)) 1 chilli pepper 2 tbsp tomato purée 1 tsp paprika 4 tbsp olive oil 4 eggs Salt 2 litres stock

Method:

1. Fry the garlic cloves gently in olive oil in a pan on the hob. Slice the bread, and toast lightly on both sides. Arrange the slices of toast in the base of an oven-proof dish or a Miele Gourmet oven dish.

Use one of the following functions:

Automatic / Bakes/gratin / Garlic soup

Duration: approx. 53 minutes

Fan plus

Temperature: 160ºC Shelf level: 2 Duration: 55-60 minutes

Conventional heat

Temperature: 170ºC Shelf level: 2 Duration: 60-70 minutes

2. Add the tomato purée, the bay leaves and paprika to the garlic cloves, and gradually stir in the stock until smooth. Pour over the bread.

3. Add the sliced chorizo and chilli pepper, and place the dish in the oven.

4. A few minutes before the end of the programme, break the eggs into the soup to poach.

Bakes/gratin

Lasagne

Serves 4

10-12 sheets of lasagne, not pre-cooked

Meat sauce: 50 g smoked streaky bacon, finely diced 3 onions (150 g) 375 g minced beef Salt and freshly ground black pepper

1 tsp thyme 1 tsp oregano 1 tsp basil 1 tin (500 g) tomatoes, skinned 2 tbsp tomato purée 125 ml stock

Mushroom sauce: 20 g butter 150 g mushrooms, sliced 2 tbsp (40 g) plain flour 250 ml double cream 250 ml milk Salt and ground nutmeg 2 tbsp chopped parsley 200 g grated Cheddar cheese

Method:

1. Gently fry the bacon with 2/3 of the onion. Add the minced beef, and fry until brown all over, turning frequently. Season with salt, pepper and herbs. Chop the tomatoes coarsely, and stir into the meat together with the tomato purée and the stock. Simmer for approx. 5 minutes.

2. To make the mushroom sauce, melt the butter in a pan on the hob, and fry the rest of the onions until golden. Add the sliced mushrooms. Sprinkle in the flour a little at a time, stirring constantly. Stir in the cream and milk gradually to make a smooth sauce, season, and cook for approx. 5 minutes, continuing to stir. Add the parsely.

3. Grease an oven-proof dish, and assemble the lasagne in layers as follows: 1/3 of the meat sauce, 1/2 of the lasagne sheets, 1/3 of the meat sauce, 1/2 of the mushroom sauce, the rest of the lasagne sheets, the rest of the meat sauce and finally the rest of the mushroom sauce.

4. Sprinkle with grated cheese, then bake uncovered in the oven.

Use one of the following functions:

Automatic / Bakes/gratin / Lasagne

Duration: approx. 70 minutes

Fan plus

Temperature: 170-190 °C Shelf level: 2 Duration: 50-60 minutes

Conventional heat

Temperature: 180-200°C Shelf level: 1 Duration: 50-60 minutes

Bakes/gratin

Pasta bake

Serves 4

150 g macaroni 15 g butter 2 onions, finely diced 1 red pepper, diced 100 g carrots, sliced 300 g beef tomatoes, coarsely diced 100 ml vegetable stock 150 g crème fraîche 75 ml milk Pepper and garlic salt 100 g ham, diced 100 g goat's cheese with herbs, diced 100 g grated Cheddar cheese

Method:

1. Cook the pasta in boiling salted water on the hob until al dente. Drain well.

2. Fry the onions gently in the butter. Add the peppers and carrots, and fry briefly with the onions, then pour the stock over. Mix together the crème fraîche, milk, pepper and garlic salt. Stir into the vegetables, and bring to the boil briefly.

Use one of the following functions:

Automatic / Bakes/gratin / Pasta bake

Duration: approx. 55 minutes

Fan plus

Temperature: 170-190°C Shelf level:2 Duration: 50-55 minutes

Conventional heat

Temperature: 180-200°C Shelf level: 2 Duration: 50-55 minutes

3. Transfer the macaroni, tomatoes, ham and goat's cheese into a baking dish, mix in the vegetable sauce, sprinkle with Cheddar and bake until golden.

Bakes/gratin

Jansson's bake (from Sweden)

Serves 4

800-850 g peeled potatoes 1 onion, finely sliced 1 tbsp butter 125 g anchovy fillets 200 ml double cream 2 tbsp breadcrumbs

Method:

1. Cut the potatoes into fine matchsticks, or grate very coarsely using a large-holed grater. Grease an oven-proof dish.

2. Layer the potatoes, anchovies and sliced onions in the dish, starting and finishing with a layer of potatoes. Pour the cream over, and sprinkle with bread crumbs.

3. Place in the oven to bake.

4. Cover with aluminium foil after 30 minutes to prevent the top from getting too brown.

Use one of the following functions:

Automatic / Bakes/gratin / Janssons

bake

Duration: approx. 67 minutes

Fan plus

Temperature: 170-190°C Shelf level: 2 Duration: 55-65 minutes

Conventional heat

Temperature: 180-200°C Shelf level: 2 Duration: 55-65 minutes

Bakes/gratin

Aubergine moussaka

Serves 6

1250 g aubergines 50 ml olive oil 1 onion, diced 30 g butter 750 g minced beef 125 ml white wine 1x 800 g tin of tomatoes (drained weight 480 g) 2 tbsp parsley, chopped Salt and pepper 3 tbsp breadcrumbs 500 ml Béchamel sauce, ready-made 2 eggs, beaten 100 g grated Cheddar cheese

Method:

1. Cut the aubergines into 1 cm thick slices, sprinkle with salt and leave for 20 minutes to draw out the liquid.

2. Sauté the onion in the butter. Add the mince and brown whilst stirring. Drain the tomatoes, chop roughly and add to the meat along with the parsley and the wine. Season liberally with salt and pepper, and simmer for about 15 minutes. Fold in the breadcrumbs.

4. Arrange half of the aubergines in the bottom of an oven-proof dish (32 x 22 cm) and then add the meat mixture. Add the rest of the aubergines. Mix the eggs and about 2/3 of the cheese into the Béchamel sauce. Spread the sauce over the aubergines, and sprinkle with the rest of the cheese. Bake in the oven uncovered until golden.

Use one of the following functions:

Automatic / Bakes/gratin / Moussaka

Duration: approx. 46 minutes

or:

Fan plus

Temperature: 170-190 °C Shelf level: 2 Duration: 45-55 minutes

or:

Conventional heat

Temperature: 180-200°C Shelf level: 2 Duration: 45-55 minutes

3. Rinse the aubergines under cold water, pat dry and fry in olive oil until golden.

Bakes/gratin

Spinach parcels (Spanakopita)

Makes 30

1200 g fresh spinach 5 onions 100 g leeks 2 eggs 200 g goat's cheese 100 ml vegetable oil for the filling 50 g finely chopped dill Salt and pepper 450 g frozen puff or filo pastry (approx. 12 sheets) 50-200 ml vegetable oil for glazing

Method:

1. Defrost the pastry according to the manufacturer's instructions on the packaging.

2. Blanch the spinach in boiling water for 1 minute. Drain well. Once cooled, press gently to squeeze out the moisture, and then chop it up roughly.

3. Cut the leaks and onions into rings and mix with the spinach. Add the eggs, crumbled cheese, dill, salt, pepper and 100 ml vegetable oil to the spinach and mix thoroughly.

4a. If making with puff pastry: Brush the base of the universal tray with oil and line with half the puff pastry. Spread the spinach mixture evenly over the pastry. Place the rest of the pastry over the spinach mixture, and brush with 50 ml oil.

4b. If making with Filo pastry: Brush the base of the universal tray with oil. Brush half of the sheets of filo with oil, and layer these on the tray. Spread the spinach mixture evenly over the top layer of pastry. Then brush the remaining sheets with oil, and layer these on top of the spinach (200 ml oil is required for coating all of the pastry).

5. After baking, cut into approx. 30 pieces.

Use one of the following functions:

Automatic / Bakes/gratin / Spinach in

puff pastry

Duration: approx. 62 minutes

or:

Fan plus

Temperature: 170 °C Shelf level: 2 Duration: approx. 60-70 minutes

or:

Conventional heat

Temperature: 170-190°C Shelf level: 1 Duration: 65-75 minutes

Bakes/gratin

Quiche Lorraine

Serves 4

250 g short-crust pastry 400 g diced bacon, unsmoked 4 eggs 300 ml crème fraîche Salt, pepper, nutmeg

Method:

1. Lightly fry the bacon in butter.

2. Roll out the pastry into a pie dish. Scatter the diced bacon over the pastry.

3. Beat the eggs, and add the crème fraîche. Season with salt, pepper and nutmeg. Pour the mixture over the bacon, and place in the oven.

Use one of the following functions:

Automatic / Bakes/gratin / Quiche

Lorraine

Duration: approx. 62 minutes

or:

Fan plus

Temperature: 170-190 °C Shelf level: 2 Duration: 40-45 min

or:

Intensive bake

Temperature: 170-190 °C Shelf level: 1 Duration: 40-45 minutes

Tip

Tuna or salmon can be used instead of diced bacon.

Bakes/gratin

Ratatouille

Serves 6-8

5 tbsp oil 2 onions, finely diced 1 clove of garlic, finely diced 2 red, 2 green and 2 yellow peppers 6 tomatoes 750 g courgettes Salt and pepper 1 tsp dried rosemary 1 tsp dried basil

Method:

1. Halve the peppers and remove the seeds and pith. Cut into large chunks. Quarter the tomatoes. Slice the courgettes into 1 cm pieces.

2. Sauté the onions and garlic in the oil. Add the vegetables and continue to sauté for a few minutes. Season liberally with salt, pepper and herbs, and transfer into an oven-proof dish.

Use one of the following functions:

Automatic / Bakes/gratin / Ratatouille

Duration: approx. 40 minutes

or:

Fan plus

Temperature: 170-190°C Shelf level: 2 Duration: 40-50 minutes

or:

Conventional heat

Temperature: 180-200 °C Shelf level: 2 Duration: 40-50 minutes

3. Cover and bake in the oven.

Bread mixtures

Choice of Automatic programmes:

Farmhouse bread

–

Multigrain bread

–

Wholegrain bread

–

White bread in tin

–

Notes for baking bread using Automatic programmes

Prepare the dough according to

–

packet instructions for oven baking.

Bake all bread mixtures in a loaf tin

–

(25 x 10 cm).

For the perfect crust, cuta1cm

–

incision with a wet knife along the length of the dough after the final proving.

The Automatic / Cakes / Yeast dough

–

programme can be used to prove the dough in the oven.

With some Automatic / Bread programmes, the oven needs to pre-heated. Remove dough that is proving from the oven before pre-heating, then place it back in the oven once you are ready to bake.

Dessert

Chocolate sponge puddings (from Austria)

Serves 7

70 g butter 70 g sugar 4 egg yolks 70 g dark chocolate, melted 70 g ground almonds 20 g breadcrumbs 4 egg whites 7 ramekins (each C 6 cm) 500 ml homemade custard 200 ml stiffly whipped cream Chocolate sauce Icing sugar

Method:

1. Beat the butter, sugar and egg yolk together until creamy. Fold in the cooled, melted chocolate, almonds and breadcrumbs. Then carefully fold in the stiffly beaten egg whites.

Use one of the following functions:

Automatic / Dessert / Chocolate

sponge

Duration: approx. 52 minutes

or:

Fan plus

Temperature: 140-160 °C Shelf level: 2 Duration: 40-50 minutes

or:

Conventional heat

Temperature: 150-170 °C Shelf level: 1 Duration: 35-40 minutes + pre-heating

2. Divide the mixture between the greased ramekins. Stand in the universal tray, filled with about 750 ml water and bake uncovered.

3. Mix the cream with the vanilla custard and spoon a pool of this onto each dessert plate. Drizzle squirls of chocolate sauce onto each one, using a cocktail stick to create a marbled effect.

4. Turn the puddings out and arrange one in the middle of each pool of sauce. Dust with icing sugar and serve warm.

Dessert

Caramel pudding (from Norway)

Serves 8

100 g sugar to make the caramel 600 ml milk 300 ml double cream 85 g sugar 6 eggs 1 vanilla pod

Method

1.Place 100 g sugar in a pan, and stir over a low heat until caramelised and golden. Do not allow it to burn or get too dark. Transfer into a loaf tin (approx. 30 x 12 cm).

2. Cut the vanilla pod along its length and scrape out the pulp with a knife. Bring the milk, cream, sugar and vanilla pod and pulp to the boil. Let it cool down, and remove the pod.

3. Start the Automatic programme or pre-heat the oven.

Use one of the following functions:

Automatic / Dessert / Caramel pudding

Duration: approx. 130 minutes

or:

Fan plus

Temperature: 110-130°C + pre-heating Shelf level: 2 Duration: 125-135 minutes

or:

Conventional heat

Temperature: 120-140ºC + pre-heating Shelf level: 1 Duration: 125-135 minutes

4. Lightly beat the eggs. Gradually add the cooled milk mixture, and then pass through a sieve into the loaf tin.

5. Place the tin on a universal tray, fill the tray with water and place in the oven.

Serve with whipped cream and caramel sauce. Garnish with seasonal berries or fruit.

Dessert

Flan (from Spain) / Crème caramel

Serves 6-8

500 ml milk 4 eggs 2 egg yolks 80 g sugar Grated zest of 1 lemon

1 large pudding basin (C approx. 20 cm) or 8 ramekins (C 7-8 cm)

Caramel

Use either a ready-made caramel

–

sauce, or:

– Make your own! To do this:

Place 80 g sugar and 30 ml water in a pan. Stir over a low heat on the hob until caramelised and golden (do not allow to get too dark, as the flavour will be bitter). Pour into the pudding basin/ramekins.

Method:

Use one of the following functions:

Automatic / Dessert / Flan

Duration: – large pudding basin:

approx. 46 minutes

– ramekins: approx. 33 minutes

or:

Fan plus

Temperature: 160ºC Shelf level: 1 The cooking duration will depend on whether you are using a large basin or ramekins: 25-40 minutes + pre-heating

or:

Conventional heat

Temperature: 180ºC Shelf level: 2 The cooking duration will depend on whether you are using a large basin or ramekins: 25-40 minutes + pre-heating

1. Coat the sides and base of the pudding basin/ramekins with caramel.

2. Heat the milk and lemon zest together. Beat together the eggs, egg yolks and sugar in a bowl. Strain the milk, and stir into the egg mixture.

3. Pour the mixture into the pudding basin/ramekins, and place in a bain marie (universal tray containing water). Transfer into a pre-heated oven.

Dessert

Chocolate dessert (from France)

Serves 4

200 g dark chocolate 200 g butter 200 g sugar 3 egg yolks 3 egg whites

6-8 ramekins

Method:

1. Melt together the chocolate and butter in a pan over a low heat. Leave to cool slightly, and then beat in the sugar and egg yolks.

2. Beat the egg whites until stiff, and fold them gently into the chocolate mixture.

3. Spoon the mixture into the dishes, and place in the oven.

Use one of the following functions:

Automatic / Dessert / Chocolate dessert

Duration: approx. 24 minutes

or:

Fan plus

Temperature: 170-190°C Shelf level: 2 Duration: 15-20 minutes + pre-heating

Reheat / Fish

Reheat

This Automatic programme is for reheating plated meals.

Follow the instructions in the display.

Fish

Notes for cooking fish using Automatic programmes

Season the fish to your taste and dot

–

with butter before putting it in the oven.

If using the food probe, make sure

–

that the metal tip is inserted into the thickest part of the fish. As the food probe can only be inserted almost horizontally into flat-shaped foods such as fish, it is best to use the rack over the universal tray or a suitable glass or ceramic cooking container. The sides of a metal container would disturb the radio signal to the food probe.

– When using the food probe, you will

be given an approximate cooking duration, which will be adjusted more accurately as the programme proceeds.

Fish

Hake in a herb sauce (from Spain - Merluza en salsa verde)

Serves 4

4 hake steaks (250 g each) 250 g clams (or venus mussels) 2 cloves of garlic 250 ml fish stock 1 tsp plain flour 25 g parsley 4 tbsp olive oil Salt

Method:

1. Chop the garlic cloves finely, and sauté in the olive oil in a pan on the hob.

2. Place the fish in the universal tray. Brush the oil and garlic and clams or venus mussels over the fish, and season with a little salt. Dust with flour, then pour the fish stock over and scatter with chopped parsley.

Use one of the following functions:

Automatic / Fish / Hake in a herb sauce

Duration: approx. 33 minutes

or:

Fan plus

Temperature: 170-180 ºC Shelf level: 2 Duration: 25-30 minutes + pre-heating

or:

Conventional heat

Temperature: 180-200ºC Shelf level: 2 Duration: 25-30 minutes + pre-heating

Fish

Red mullet en Papillote

Serves 6

6 small mullets, filleted (total weight 150 to 200 g) 5 slices of white bread 4 tbsp anchovy butter 250 ml milk Salt and pepper 2 tbsp chopped parsley 3 tbsp olive oil

Method:

1. Wash the mullet.

2. To make the stuffing, soak the white bread in milk. Press the bread with a fork to ensure that it is completely drenched, and mix in the parsley and 4 tbsps anchovy butter.

3. Season the fish with salt and pepper, and fill with the stuffing. Drizzle with olive oil, cover and refrigerate for one hour.

Use one of the following functions:

Automatic / Fish / Red mullet en Papillote

Duration: approx. 21 minutes

or:

Fan plus

Temperature 190-210 °C Shelf level: 2 Duration: 15-20 minutes

4. Brush a large sheet of grease-proof paper with olive oil, place the mullet in the middle, and wrap the paper over like a parcel. Place the parcel on the universal tray, and put in the oven.

Fish

Salt cod brandade

Serves 6

1 kg dried cod 250 ml milk 600-700 ml olive oil Salt and pepper

Method:

1. Soak the dried cod in fresh water for 24 hours, changing the water frequently. Cut into large chunks, and simmer in a pan of boiling water for 8 minutes. Remove the fish, drain and leave to cool. Skin and fillet the fish.

2. Heat 200 ml olive oil in a flat, heavy-bottomed dish. Add the fish and cook over a low heat, stirring with a wooden spoon.

3. When the oil and the fish are thoroughly mixed, remove from the heat, and slowly add 400-500 ml olive oil and 250 ml boiling milk alternately. Season with salt and pepper. The mixture should be nice and soft.

Use one of the following functions:

Automatic / Fish / Salt cod brandade

Duration: approx. 9 minutes

or:

Full grill

Temperature: 210-230°C Shelf level: 3 or 4 Duration: 8-10 minutes

4. Transfer the mixture (brandade) into an oven-proof dish, and place in the oven.

Meat

Notes for cooking meat using Automatic programmes

Meat weighing less than 1000 g is

–

not suitable for cooking in an Auto matic programme as it is likely to dry out.

The Miele Gourmet dishes are ideal

–

for cooking meat with the Automatic programmes, as there is plenty of space to add liquid. When using ovenproof glass, ceramic or stainless steel roasting dishes, it might be necessary to reduce the quantity of liquid being added.

– With the exception of roast beef,

meat can be cooked covered or uncovered. The programme you select will guide you.

– Some programmes require the

addition of extra liquid part way through the cooking time, and sometimes the lid needs to be removed. This will be indicated in the display.

If you are using the food probe,

–

make sure that the metal tip is inserted into the thickest part of the

meat and that the handle is angled upwards as much as possible.

If you are cooking several pieces of

–

meat together, select pieces that are similar in size. The food probe should inserted in the largest piece.

When using the food probe, you will

–

be given an approximate cooking duration, which will be adjusted more accurately as the programme proceeds.

–

Trim the meat before cooking. Season according to taste, dot with butter or (in the case of game) bard with rashers of bacon. To tenderise game, marinate in butter milk for several hours or overnight before cooking.

Meat

Meat loaf (from Sweden)

Serves 4-6

50 g breadcrumbs 200 ml milk 500 g minced beef 1 egg 1 small onion, finely chopped 1 tbsp Dijon mustard 1 stock cube, crumbled 1 tsp salt A pinch of ground pepper 140 g bacon rashers 500 ml stock

Method:

1. Mix together the breadcrumbs and the milk, and leave to soak for a few minutes.

2. Add the rest of the ingredients (except for the bacon rashers), mix thoroughly and form into a loaf.

3. Wrap the bacon rashers around the loaf, and transfer into a greased, ovenproof dish. Pour 100 ml stock into the dish.

Use one of the following functions:

Automatic / Meat / Pork / Meat loaf

Duration: approx. 83 minutes

or:

Fan plus

Temperature: 160-180ºC Shelf level: 2 Duration: 80-90 minutes

or:

Conventional heat

Temperature: 170-190ºC Shelf level: 2 Duration: 80-90 minutes

4. Halfway through the cooking time, pour the rest of the stock over the loaf.

Meat

Christmas ham (from Sweden)

Serves 10-15

3-4 kg cured ham with rind 2 egg yolks 2 tbsp corn flour 2 tbsp hot mustard 2 tbsp mild mustard 1 tbsp breadcrumbs

Method:

1. Soak the ham in water for 4-6 hours to release the salt.

2. Cut a cross through the rind with a sharp knife. Wrap the ham in aluminium foil and place on the universal tray or in a roasting dish. Insert the food probe through the foil and into the meat.

3. Cook at one of the settings given.

4. Remove the ham from the oven, and leave to cool a little. Remove the aluminium foil and cut away the upper part of the rind.

Use one of the following functions:

Automatic / Meat / Pork / Christmas ham

Duration: approx. 300 minutes

or:

Fan plus

Temperature: 160-170ºC Core temperature: 85°C Shelf level: 2 Duration: Approx. 300 minutes

or:

Conventional heat

Temperature: 170-180ºC Core temperature: 85°C Shelf level: 2 Duration: Approx. 300 minutes + pre-heating

4. Mix together the egg yolk, corn flour and mustard, and spread over the ham. Sprinkle the breadcrumbs over, and roast in the mustard crust for a further 12-15 minutes at 225°C until the crust is golden.

Meat

Fillet of pork en croûte

Serves 4

2 pork fillets (each 300 g) Salt, pepper and paprika 50 g butter 75 g streaky bacon, diced 1 onion, diced 400 g sliced white mushrooms 4 tomatoes (tinned) 1 tbsp parsley, chopped Approx. 450 g puff pastry

To glaze: 1 egg, beaten 4 tbsp milk

Method:

1. Season the pork with salt, pepper and paprika. Fry in the butter to seal, then remove from the pan.

2. Sauté the onions and bacon in the same pan. Add the sliced mushrooms and the chopped, drained tomatoes. Simmer and season with salt, pepper, parsley and paprika.

Use one of the following functions:

Automatic / Meat / Pork / Fillet en croûte

Duration: approx. 50 minutes

or:

Fan plus

Temperature: 180-200°C Shelf level: 1 Duration: 40-45 minutes + pre-heating

or:

Conventional heat

Temperature: 200-220°C Shelf level: 2 Duration: 40-45 minutes + pre-heating

When using a food probe, set the core temperature to 70°C.

3. Roll the pastry out on a floured surface, and make 2 rectangles 30 cm x 20 cm. Place a piece of pork in the middle of each one. Spoon the mushroom mixture onto the meat. Wrap the pastry around the meat to make a parcel, pinching the edges to seal it. Make leaf shapes out of the scraps of pastry to decorate.

4. Place the parcels on a damp baking tray, and glaze them with a mixture of egg yolk and milk. Bake until golden.

5. To serve, cut fillet in half or in slices.

Baked goods

Biscuits

Ingredients:

250 g plain flour 1 level tsp baking powder 80 g sugar 2 tsp vanilla sugar 1 1/2 tbsp rum 2 tbsp water 120 g butter

Method:

1. Sift together the flour, baking powder, sugar and vanilla sugar. Add the rest of the ingredients and knead to a smooth dough. Leave in a cool place for at least 1 hour.

2. Roll out the dough to a thickness of approx. 3 mm, and make biscuits using a cookie cutter. Place on a baking tray and bake.

Use one of the following functions:

Automatic / Baked goods / Biscuits

Duration: approx. 22 minutes

or:

Fan plus

Temperature: 140-160 °C Shelf level: 1 and 3 Duration: 25-35 min

Baked goods

Chocolate cherry muffins

Makes approx. 12

Mixture: 100 g mocha or bitter chocolate 100 g butter 3 eggs 80 g icing sugar 10 g instant cappuccino powder 100 g plain flour 1 tsp baking powder

Filling: 200 g cream cheese, e.g. mascarpone 70 g icing sugar 1 egg 10 g plain flour 200 g jar of cherries, drained 12 muffin cases (7 cm C )

Method:

1. Melt the chocolate in the microwave for 3 minutes at 450 watts.

2. Beat the butter until creamy, stir in the eggs and sugar alternately, a little at a time. Fold in the cooled, melted chocolate, the cappuccino powder, the flour and the baking powder.

Use one of the following functions:

Automatic / Baked goods / Muffins

Duration: approx. 57 minutes

or:

Fan plus

Temperature: 150-170 °C Shelf level: 2 Duration: 40-50 minutes

or:

Conventional heat

Temperature: 160-180°C Shelf level: 2. 2 Duration: 40-50 minutes + pre-heating

Tip

The mixture can be baked in a large cake tin instead of muffin cases. Double the quantity of fruit and increase the baking time to approx. 50 minutes. Apricots can be used instead of cherries.

3. Blend together the mascarpone, icing sugar, egg and flour for the filling. Drain the cherries.

4. Spoon half the chocolate mixture into the bottom of the muffin cases, followed by half of the cherries and all of the mascarpone mixture. Then add the rest of the chocolate mixture and the cherries. Bake, then decorate with plain or milk chocolate cake covering if you wish.

Baked goods

Walnut muffins

Makes approx. 12

100 g raisins 5 tbsp rum 150 g butter 150 g sugar 2 tsp vanilla sugar 3 eggs 150 g plain flour 1 tsp baking powder 125 g walnuts, roughly chopped 12 muffin cases (7-8 cm C) or a muffin tin

Method:

1. Drizzle the rum over the raisins and leave to soak for approx. 30 minutes.

2. Beat the butter until creamy, mix in the sugar, the vanilla sugar and then the eggs. Sift the flour with the baking powder and fold into the mixture together with the walnuts. Stir in the rum-soaked raisins.

Use one of the following functions:

Automatic / Baked goods / Muffins

Duration: approx. 57 minutes

or:

Fan plus

Temperature: 150-170 °C Shelf level: 2 Duration: 30-40 minutes

or:

Conventional heat

Temperature: 160-180 °C Shelf level: 2 Duration: 25-30 minutes + pre-heating

3. Spoon the mixture into the muffin cases or the tin using 2 tablespoons. If using paper cases, place on the universal tray. Bake.

Baked goods

Drop cookies

Makes approx. 50

160 g butter 50 g brown sugar 50 g icing sugar 2 tsp vanilla sugar A pinch of salt 1 egg white 200 g plain flour

Method:

1. Beat the butter until creamy, then beat in the brown sugar, icing sugar, vanilla sugar and salt until soft. Then fold in the egg white and flour.

2. Spoon the mixture into a forcing bag fitted with a size 9 or 11 rosette or zig-zag nozzle. Pipe onto a baking tray and bake until golden.

Use one of the following functions:

Automatic / Baked goods / Drop cookies

Duration: approx. 24 minutes

or:

Fan plus

Temperature: 150-170 °C Shelf level: 1 and 3 Duration: 20-25 minutes

or:

Conventional heat

Temperature: 160-180°C Shelf level: 2. 2 Duration: 12-15 minutes + pre-heating

Baked goods

Vanilla biscuits

Makes approx. 90

Mixture: 280 g plain flour 210 g butter 70 g sugar 100 g ground almonds

For dredging: Approx. 70 g vanilla sugar

Method:

1. Mix the flour, butter, almonds and sugar, and knead to a smooth dough. Leave to cool for 30 minutes.

2. Break off pieces of dough, roll them out and then make crescent shapes from them.

3. Place on a prepared baking tray and bake until golden.

4. Dredge with vanilla sugar whilst still warm.

Use one of the following functions:

Automatic / Baked goods / Vanilla

biscuits

Duration: approx. 22 minutes

or:

Fan plus

Temperature: 140-160 °C Shelf level: 1 and 3 Duration: 20-30 minutes

or:

Conventional heat

Temperature: 170-190°C Shelf level: 2 Duration: 12-15 minutes

Baked goods

Choux buns

Makes approx. 12

250 ml water 50 g butter or margarine A pinch of salt 170 g plain flour 4-5 eggs 1 tsp baking powder

Filling: 500 ml double cream A little caster sugar 4 tsp vanilla sugar 1 x 300 g tin of mandarin oranges or 300 g fresh raspberries or strawberries

Method:

1. Place the water, butter or margarine and salt in a pan and bring to the boil. Add the flour and mix to a smooth ball. As soon as the base of the pan turns white, transfer the dough from the pan into a large bowl.

5. Beat the cream and vanilla essence with the caster sugar until stiff peaks are formed. Stir in the drained mandarins, raspberries or strawberries and then fill the puffs.

Use one of the following functions:

Automatic / Baked goods / Choux buns

Duration: approx. 37 minutes

or:

Fan plus

Temperature: 160-180°C Shelf level: 1 and 3 Duration: 35-45 minutes

or:

Conventional heat

Temperature: 180-200°C Shelf level: 2 Duration: 35-45 minutes

2. Mix in the eggs one at a time, until the dough stands up in satiny peaks. Finally, fold in the baking powder.

3. Flour a baking tray. Using two teaspoons or a forcing bag, arrange mandarin-sized dollops of the mixture on the baking tray and bake straight away until golden.

4. Whilst still warm, cut the puffs horizontally across the middle with a pair of scissors. Remove and discard any of the centre that is still moist. Wait until the puffs have cooled down before filling them.

Tip

Creamy custard also makes a delicious filling.

Make up 250 ml custard, using a packet of custard powder and 30 g of sugar. Cool, stirring occasionally to prevent a skin forming.

Whip 500 ml cream with 2 tsp vanilla sugar and 2 tbsp caster sugar. Beat the custard until creamy, then fold in the whipped cream. Fold in 500 g quartered strawberries, and spoon into the choux buns.

Poultry

Notes for cooking poultry using Automatic programmes

Poultry weighing less than 900 g is

–

not suitable for cooking on the Auto matic programme as it is likely to dry out.

The Miele Gourmet dishes are ideal

–

for cooking poultry on the Automatic programmes, as there is plenty of space to add liquid. When using ovenproof glass, ceramic or stainless steel roasting dishes, it might be necessary to reduce the quantity of liquid being added.

– Season the poultry to your taste and

brush with oil before putting it in the oven.

– Always place poultry in the oven with

the breast uppermost. Some programmes require the addition of extra liquid part way through the cooking time, and sometimes the lid needs to be removed. This will be indicated in the display.

Insert the food probe into the area

–

between the thigh and the breast, and on larger birds into the breast.

Make sure that the metal tip is inserted as deeply as possible into the thickest part of the bird, and that the handle is angled upwards.

If you are cooking several birds

–

together, select ones that are similar in size. Insert the food probe into the largest bird.

When using the food probe, you will

–

be given an approximate cooking duration, which will be adjusted more accurately as the programme proceeds.

Poultry

Duck à l'orange

Serves approx. 4

1 duck (1.2 - 1.6 kg weight) 4 oranges 2 tbsp oil 1 lemon 3 cubes of sugar 2 tbsp vinegar Salt and pepper

Method:

1. Slice three of the oranges finely, and arrange in the bottom of a roasting pan. Brush the duck with oil, and place on top of the orange slices.

2. Dissolve the sugar cubes in the vinegar in a pan over a low heat. As soon as the sugar has dissolved, stir in the juice of one lemon and the juice of one orange.

3. Pour the sauce over the duck, and place in the oven.

Use one of the following functions:

Automatic / Poultry / Duck à l'orange

Duration: approx. 85 minutes

or:

Auto roast

Temperature: 160ºC Shelf level: 2 Duration: 90-100 minutes

or:

Fan plus

Temperature: 170-180ºC Shelf level: 2. 2 Duration: 90-100 minutes

Cakes

Open apple tart

Serves approx. 12

Pastry base: 220 g plain flour 100 g butter 60 g icing sugar A pinch of salt 1 egg

Topping: 600 g sharp dessert or cooking apples Juice of half a lemon 100 g sugar 20 ml apple juice

To dust: Icing sugar

Method:

1. Mix together the flour, butter, icing sugar, salt and egg and knead into a smooth dough. Place the dough in the refrigerator for 30 minutes to cool.

2. Roll the dough out onto a floured surface and use it to line the base of a C 26 cm flan or pie dish. Peel, core and cut the apples into thick slices. Arrange in the pastry case.

3. Caramelise the sugar in a pan on the hob, stirring all the time. Add apple juice and stir to make a syrup. Pour over the apples and bake for a further 10 minutes.

Use one of the following functions:

Automatic / Cakes / Apple tart

If using the Automatic programme, you will need to add the caramel at the very beginning.

Duration: approx. 35 minutes

or:

Intensive bake

Temperature: 170-190°C Shelf level: 1 Duration: 40-45 minutes

or:

Conventional heat

Temperature: 180-200°C Shelf level: 1 Duration: 40-50 minutes

Tip

As a variation, this tart can be baked using a filling made of 150 g crème fraîche, 2 eggs, 1 tbsp icing sugar and 2 tsp of vanilla sugar instead of the caramel. Pour this mixture over the apples at the end of the first 30 minutes of baking, and then continue baking. This recipe will take about 10 minutes longer than the recipe above.

Cakes

Apple cake

Serves approx. 12

Pastry base: 150 g butter or margarine 150 g sugar 2 tsp vanilla sugar 3 eggs Juice of half a lemon 150 g plain flour 1/2 tsp baking powder

Topping: 650 g sharp dessert or cooking apples Icing sugar or apricot jam

Method:

1. Cream together the butter or margarine, sugar and vanilla sugar, then mix in the eggs one at a time.

2. Sift the baking powder and flour together and fold into the creamed mixture together with the lemon juice. Spoon into a greased and floured springform cake tin (C 26 cm).

Use one of the following functions:

Automatic / Cakes / Apple... / Latticed

pie crust

Duration: approx. 83 minutes

or:

Fan plus

Temperature: 150-170 °C Shelf level: 2 Duration: 55-65 minutes

or:

Conventional heat

Temperature: 160-180°C Shelf level: 2 Duration: 55-65 minutes

3. Peel, quarter and core the apples. Make several cuts into the top of each quarter and gently press into the cake mixture. Bake until golden.

4. Leave to cool to room temperature, then dust with icing sugar or spread a little apricot jam over the top.

Cakes

Apple pie

Serves approx. 12

Pastry: 350 g plain flour 1/2 tsp baking powder 200 g butter or margarine 100 g sugar 2 tsp vanilla sugar 1 egg

Filling: 1000 g sharp dessert or cooking apples 50 g raisins 50 g sugar 1/2 tsp cinnamon

To glaze: 1 egg, beaten 2 tbsp milk

Method:

1. Mix the flour, baking powder, butter or margarine, sugar, vanilla sugar and egg together and knead to a smooth dough. Press approx. 2/3 of the pastry into the bottom of a greased and floured springform cake tin (C 26 cm) to make the base. Form a rim about 2 cm high around the edges of the tin. Bake blind. (This is not necessary with Intensive bake or the Automatic programme).

3. Roll the remaining pastry out on a floured surface and place it over the apples. Press the edges together, then bake. About 10 minutes before the end, brush the surface with a mixture of milk and egg.

When using the Automatic programme, you will need to glaze the pie before it goes in the oven. Do not open the door during baking.

Use one of the following functions:

Automatic / Cakes / Apple... / Pie

Duration: approx. 78 minutes

or:

Fan plus

Temperature: 150-170°C Shelf level: 2 Duration: Pre-baking: 20-25 minutes Baking: 30-35 minutes

or:

Conventional heat

Temperature: 170-190 °C Shelf level: 1 Duration: Pre-baking: 15-20 minutes + pre-heating Baking: 30-35 minutes

2. Peel and core the apples, then either dice or slice them. Steam them gently in a saucepan together with the raisins, sugar, cinnamon and 3 tablespoons of water. Leave to cool and then place in the (blind-baked) pastry case.

or:

Intensive bake

Temperature: 150-170°C Shelf level: 2 Duration: 50-60 minutes

Cakes

Apple hazelnut streusel

Serves approx. 12

Base/Streusel topping: 200 g melted butter 350 g plain flour 1 tsp baking powder 150 g sugar 2 tsp vanilla sugar 60 g hazelnut brittle

Filling: 800 g sharp dessert/cooking apples 50 g sugar

Method:

1. Mix the flour, baking powder, sugar and vanilla sugar together. Add the slightly cooled butter Rub together to make a crumbly mixture.

2. Press about 2/3 of the mixture into the base of a C 26 cm springform cake tin. Make a rim about 2 cm high around the edges of the tin. Mix the remaining streusel mixture with the broken up hazelnut brittle.

Use one of the following functions:

Automatic / Cakes / Apple... / Streusel

topping

Duration: approx. 77 minutes

or:

Intensive bake

Temperature: 160-180°C Shelf level: 2 Duration: 65-75 minutes

or:

Conventional heat

Temperature: 180-200 °C Shelf level: 2 Duration: 70-80 minutes

3. Peel, quarter, core and dice the apples. Mix with the sugar, and arrange over the base. Sprinkle the streusel-brittle mix over the top and bake.

Cakes

Gateau

Serves approx. 16

Basic mixture: 4 egg whites 4 tbsp hot water 175 g sugar 4 egg yolks 200 g plain flour 2 tsp baking powder

Method:

1. Beat the egg whites (with the hot water if using the basic recipe) until stiff, Slowly add the sugar (and the vanilla sugar if using the luxury recipe), beating after each addition and then fold in the beaten egg yolk.

2. Sift the baking powder or cornflour into the flour and fold into the egg white mixture.

3. Lightly butter a springform tin (C 26 cm), and line with baking paper. Pour the mixture into the tin, and bake until golden.

Use one of the following functions:

Automatic / Cakes / Gateau

Duration: approx. 57 minutes

or:

Fan plus

Temperature: 150-170 °C Shelf level: 2 Duration: 35-40 minutes

or:

Conventional heat

Temperature: 170-190°C Shelf level: 3 Duration: 20-25 minutes+ pre-heating

Tip

If making a sponge flan to fill with fruit, halve the quantities given above and reduce the time by approx. 5 minutes. To make a chocolate sponge base, add 1-2 teaspoons of cocoa powder to the flour mixture.

4. After baking, loosen the edge of the cake from the tin and leave to cool. Turn out, remove the baking parchment and then cut the cake horizontally into 2 or 3 rounds and fill as desired.

Cakes

I. Quark and cream filling

Ingredients:

500 g quark 100 g sugar Approx. 100 ml milk 2 tsp vanilla sugar Juice of one lemon 12 leaves of white gelatine 500 ml cream

To dust: Icing sugar

Method:

Mix together the quark, sugar, milk, vanilla sugar and lemon juice. Soak the gelatine in cold water for about 10 minutes, squeeze the gelatine, then dissolve it for 20 seconds on 450 W in the microwave oven, or in a pan on a low hob setting. Stir a little of the quark mixture into the gelatine and when cool, add this mixture to the remainder of the quark mixture. Stir several times as it thickens. When visible traces are left in the mixture when you run a fork through it, you can fold the stiffly whipped cream into it. Place one round of cake on a serving platter and spread some of the quark mixture over it. Top with another layer of the cake. Add some more of the mixture, then top it with the final piece of cake. Place in the refrigerator to chill and then dust with icing sugar before serving.

Tip

For a fruity variation, add about 300 g of bottled and drained sour cherries or mandarin orange segments to the quark mixture.

II. Cappuccino filling

Ingredients:

100 g dark chocolate 6 leaves of white gelatine 80 ml espresso 500 ml double cream 4 tsp vanilla sugar 80 ml coffee liqueur 1 tbsp cocoa powder

To dust: Cocoa powder

Method:

Melt the chocolate. Beat the cream until stiff. Soak the gelatine in cold water for about 10 minutes, then squeeze the gelatine and dissolve it for 20 seconds on 450 W in the microwave oven, or in a pan on a low hob setting. Leave to cool. Then stir half the espresso and half the coffee liqueur into the gelatine and add to the remaining whipped cream. Place about 3 tablespoonfuls of the cream in a separate bowl for topping the gateau later. Divide the rest of the cream in half and place in separate bowls. Add the vanilla essence to one half, and the melted chocolate and cocoa powder to the other.

Place one round on a serving platter and drizzle with a little coffee liqueur and espresso. Spread the chocolate cream over this and top with another layer of the cake. Drizzle with the remaining liqueur and espresso. Spread this with the vanilla-flavoured cream, then top it with the final piece of cake, Spread the rest of the cream over the top and dust with a little cocoa powder before serving.

Cakes

Butter cake

Serves approx. 20

Mixture: 480 g strong white flour 50 g soft butter 180-220 ml lukewarm milk 40 g fresh yeast or2x7gsachets of fast action dried yeast 60 g sugar A pinch of salt 1 egg yolk

Topping: 150 g soft butter 4 tsp vanilla sugar 100 g sugar 150 g flaked almonds

Method:

1. Place the flour, butter, yeast, sugar, salt and egg yolk in a mixing bowl. Add enough milk to blend into a smooth, velvety dough.

2. Leave to prove for about 20 minutes at room temperature. Punch down, then roll out on a baking tray and leave to rise for another 20 minutes. When risen make indentations in the top with your fingers.

Use one of the following functions:

Automatic / Cakes / Butter cake

Duration: approx. 39 minutes

or:

Fan plus

Temperature: 160-180°C Shelf level: 2 Duration: 25-30 minutes

or:

Conventional heat

Temperature: 180-200°C Shelf level: 2 Duration: 15-22 minutes + pre-heating

Tip

To make your own vanilla sugar: Split a vanilla pod lengthwise and then cut each half into quarters. Place in a sealed jar with 500 g of caster sugar and leave for 3-4 days before using to allow the flavours to blend. The pulp can be scraped out of the pods for an even more intense flavour.

3. To make the topping, mix the butter with the vanilla sugar and half of the sugar. Using two teaspoons, drop small balls of the mixture into the indentations. Sprinkle the remaining sugar and flaked almonds over the top.

4. Leave to rise for another 10 minutes before baking until golden.

Cakes

Guglhupf

(A typical Austrian/South German cake)

Serves approx. 16

60 g butter 50 g sugar 1 egg Zest of 1/2 half a lemon A pinch of salt 500 g strong white flour 20 g fresh yeast or1x7gsachet of fast action dried yeast 375 ml milk 50 g raisins

To dust: Icing sugar

Method:

1. Beat the butter until creamy. Add the sugar and egg yolk and mix well. Mix the lemon zest, salt, flour, yeast and milk, and mix all the ingredients to a smooth dough.

3. Leave to prove at room temperature for 30 minutes, or in the oven set at 50°C for about 15 minutes. The dough should double in size. Bake until golden.

4. When cool, dust with the icing sugar.

Use one of the following functions:

Automatic / Cakes / Guglhupf

Duration: approx. 45 minutes

or:

Fan plus

Temperature: 150-170°C Shelf level: 2 Duration: 50-60 minutes

or:

Conventional heat

Temperature: 160-180°C Shelf level: 2 Duration: 50-60 minutes

2. Fold the stiffly beaten egg white into the mixture, together with the raisins. Grease and flour a ring tin (C 24 cm) and pour the mixture into it.

Cakes

Plaited loaf

Serves approx. 16

750 g strong white flour 60 g fresh yeast or3x7gsachets of fast action dried yeast 200-250 ml lukewarm milk 100 g sugar 125 g soft margarine or butter A pinch of salt 2 eggs 75 g raisins Zest of one lemon

To glaze: 1 egg yolk beaten with 2 tbsp milk 30 g crystal sugar 50 g flaked almonds

Method:

1. Place the flour, crumbled yeast, sugar, butter or margarine and eggs in a mixing bowl. Add the milk and knead to a smooth, elastic dough. Then mix in the raisins and lemon zest.

2. Leave to prove at room temperature for 30 minutes, or in the oven set at 50°C for about 20 minutes. The dough should double in size.

Use one of the following functions:

Automatic / Cakes / Plaited loaf

Duration: approx. 68 minutes

or:

Fan plus

Temperature: 150-170°C Shelf level: 2 Duration: 45-55 minutes

or:

Conventional heat

Temperature: 180-200°C Shelf level: 2 Duration: 45-55 minutes

Tip

This recipe can also be used to make a wreath. For an Easter table display, plait or braid the loaf into a circle and arrange coloured hard-boiled eggs in the centre.

3. Form three 40 cm long rolls out of the dough. Plait the three rolls and place on a baking tray.

4. Brush with the beaten egg yolk/milk mixture and sprinkle with the crystal sugar and almonds. Leave to prove for another 30 minutes, then bake until golden.

Yeast dough

This Automatic programme can be used to prove dough.

You can choose between the following times:

15 minutes

–

30 minutes

–

45 minutes

–

Setting:

Automatic / Cakes / Yeast dough

Cakes

Almond cake (from Spain Tarta de Santiago)

Serves approx. 12

200 g plain flour 6 eggs 200 ml milk 150 g butter 300 g ground almonds 300 g sugar Zest of 1 lemon 3 tbsp water Icing sugar for dusting

Method:

1. Beat together the eggs and sugar until frothy. Mix in the flour, milk, melted butter, lemon zest, ground almonds and 3 tbsp water.

2. Grease a springform tin (C 26 cm) and line with baking paper. Pour in the mixture, and place in the oven to bake.

3. Remove the cake from the tin, cool and dust with icing sugar.

Use one of the following functions:

Automatic / Cakes / Almond cake

Duration: approx. 54 minutes

or:

Fan plus

Temperature: 160-170ºC Shelf level: 2. 2 Duration: 50-60 minutes

Cakes

Marble cake

Serves approx. 18

250 g butter or margarine 200 g sugar 2 tsp vanilla sugar 4 eggs 4 tbsp rum 500 g plain flour 3 tsp baking powder 3 tbsp cocoa powder 3 tbsp milk

Method:

1. Cream together the butter or margarine, sugar, vanilla sugar and eggs. Stir in the rum and then fold in the flour and baking powder.

2. Stir the cocoa power and milk into about 1/3 of the mixture.

3. Spoon about 1/2 of the remaining plain mixture into a greased and floured baking tin (C 26 cm). Spread the cocoa-flavoured mixture over the top, and finally the rest of the plain mixture.

Use one of the following functions:

Automatic / Cakes / Marble cake

Duration: approx. 70 minutes

or:

Fan plus

Temperature: 150-170°C Shelf level: 2 Duration: 60-70 minutes

or:

Conventional heat

Temperature: 150-170°C Shelf level: 2 Duration: 60-70 minutes

4. Swirl a fork through the mixture to give a marbled effect, and bake.

Cakes

Fruit streusel

Serves approx. 20

Pastry base: 450 g strong white flour 40 g fresh yeast or2x7gsachets of fast action dried yeast Approx. 150 ml lukewarm milk 50 g sugar 90 g butter or margarine, melted 1 egg

Filling: Approx. 1000 g sharp apples, plums or cherries

Topping: 240 g plain flour 150 g sugar 4 tsp vanilla sugar 130 g butter or margarine 1 tbsp cinnamon

Method:

1. Sift the flour into a large bowl and make a well in the centre. Put the yeast into the well together with a little sugar and some of the milk, and combine these ingredients with some of the flour. Place in the oven at 50°C for 20 minutes to rise.

4. Rub the topping ingredients together until you get a crumbly texture, and scatter over the fruit. Place in the oven at 50°C for 30 minutes to rise again, and then bake until golden.

Use one of the following functions:

Automatic / Cakes / Fruit streusel

Duration: approx. 64 minutes

or:

Fan plus

Temperature: 160-180°C Shelf level: 2 Duration: 50-60 minutes

or:

Conventional heat

Temperature: 180-200 °C Shelf level: 3 Duration: 40-50 minutes

2. Add the rest of the ingredients for the base to this mix, and knead to a smooth dough. Return to the oven for a further 20 minutes at 50°C to rise. Punch down, then roll out into the universal tray.

3. Arrange the prepared fruit (apples peeled and cut into 1/2 cm slices; cherries stoned; plums stoned and halved) evenly over the base.

Cakes

Swiss apple pie

Serves approx. 20

Pastry base: 250 g plain flour 80 ml water 100 g magarine

900 g fruit (berries, peaches, cherries, apples etc.)

Topping: 175 ml double cream 4 dessertspoons of sugar 2 eggs

Method:

1. Briskly mix the flour, margarine and water to a smooth dough, and leave in a cool place for a while.

2. Mix together all of the ingredients for the topping. Drain the fruit if necessary.

3. Roll out the pastry thinly, and place on the baking tray. Roll over the edges to form a lip.

Use one of the following functions:

Automatic / Cakes / Swiss apple cake

Duration: approx. 43 minutes

or:

Intensive bake

Temperature: 190-200ºC Shelf level: 2 Duration 30-40 minutes

or:

Conventional heat

Temperature: 200-210ºC Shelf level: 1 Duration 40-50 minutes + pre-heating

4. Start the Automatic programme.

5. Arrange the fruit on the pastry, then spread the topping over and place in the pre-heated oven.

Cakes

Sponge cake

Serves approx. 12

200 g butter 200 g sugar 4 eggs Juice and zest of one lemon 125 g corn flour 125 g self-raising flour 1 tsp baking powder

Method:

1. Cream together the butter and sugar. Add the eggs, lemon juice and zest.

2. Sift together the flour with the corn flour and the baking powder, and fold into the mixture.

3. Transfer the mixture into a loaf tin lined with baking parchment, and make a slight dip down the centre with a knife. Then bake until golden.

4. When ready, turn the cake out onto a wire rack, and peel off the paper. Dust with icing sugar or cover with lemon icing.

Use one of the following functions:

Automatic / Cakes / Sponge cake

Duration: approx. 69 minutes

or:

Fan plus

Temperature: 140-160°C Shelf level: 2 Duration: 60-70 minutes

or:

Conventional heat

Temperature: 160-180 °C Shelf level: 2 Duration: 60-70 minutes

Tip

Orange juice may be used instead of lemon juice. For a special occasion, pierce the top of the cake several times with a fork and drizzle Gran Marnier or Cointreau over, and use chocolate icing instead of lemon icing.

Cakes

Streusel cake

Serves approx. 20

Base: 500 g strong white flour 40 g fresh yeast or2x7gsachets of fast action dried yeast 250 ml lukewarm milk 50 g melted butter 50 g sugar 1 egg A pinch of salt

Filling: 125 g soft butter 125 g sugar 1 egg 350 g quark 1 tbsp corn flour 3 tbsp lemon juice

Streusel topping: 350 g plain flour 200 g sugar 1/2 tsp ground cinnamon 200 g butter, melted

3. To make the filling, beat together the sugar and egg until creamy, then stir in the quark, corn flour and lemon juice. Spread this mixture over the base.

4. Mix together the flour, sugar and cinnamon for the streusel topping. Add the slightly cooled butter to the dry ingredients. Rub together to make a crumbly mixture, and scatter over the quark mixture.

5. Leave to rise for another 15 minutes before baking until golden.

Use one of the following functions:

Automatic / Cakes / Streusel cake

Duration: approx. 67 minutes

or:

Fan plus

Temperature: 150-170 °C Shelf level: 2 Duration: 55-60 minutes

Method:

1. To make the base, sift the flour into a large bowl and make a well in the centre. Crumble the yeast into the well, and mix with a little milk and some of the flour. Leave for 15 minutes to rise.

2. Add the rest of the ingredients, and knead to a smooth dough. Leave in a warm place for about 15 minutes to rise, then roll out onto the universal tray.

or:

Conventional heat

Temperature: 160-180 °C Shelf level: 3 Duration: 45-55 minutes + pre-heating

Cakes

Raisin loaf

Serves approx. 8

Mixture: 250 g strong white flour 20 g fresh yeast or1x7gsachet of fast action dried yeast 10 g sugar 125 ml lukewarm milk 100 g raisins 75 g butter

Topping: 75 g butter 125 g brown sugar

Method:

1. Add the yeast to the milk and stir until dissolved. Add the flour and sugar and knead to a smooth dough. Leave for 15 minutes at room temperature to rise. Punch down and then roll out into the bottom of greased and floured springform cake tin (C 26 cm). Make a small rim around the edges of the tin. Place in the oven at 50°C for about 15 minutes to rise.

Use one of the following functions:

Automatic / Cakes / Raisin cake

Duration: approx. 45 minutes

or:

Fan plus

Temperature: 150-170°C Shelf level: 2 Duration: 35-40 minutes

or:

Conventional heat

Temperature: 180-200 °C Shelf level: 2 Duration: 25-35 minutes

2. Heat the butter and mix in the sugar. When the dough has risen make indentations in the top with your fingers. Brush the surface of the dough with the butter and sugar mixture and bake im mediately until golden.

Pizza variations

Ingredients for 1 tray:

Basic pizza dough

320 g strong white flour 30 g fresh yeast or2x7gsachets of fast action dried yeast 1 tsp salt 30 g oil 170-180 ml lukewarm water

Basic quark dough:

180 g quark 60 ml milk 60 g oil 1 tsp salt 3 egg yolks 375 g plain flour 3 tsp baking powder

Approx. 300 g tomato passata per pizza

Pizza

Rainbow pizza:

–

One red, yellow and green pepper, washed and cut into strips 5 tomatoes, sliced 250 g Emmental cheese, coarsely grated

Salmon:

–

400 g smoked salmon, chopped 5-6 slices of smoked salmon, cut into strips 6 hard boiled eggs, quartered 1 tsp oregano 250 g grated Cheddar cheese

Leek and Gorgonzola:

–

800 g leeks, sliced into rings 2 tbsp walnut oil for gently frying the leeks Salt and pepper 200 ml white wine, added to the fried leeks 300 g Gorgonzola cheese, diced

Topping:

– Margherita:

600 g sliced tomatoes 300 g mozzarella cheese, sliced Olive oil Oregano

–

Onion pizza:

650 g finely sliced onions Salt, fresh rosemary 4 tbsp olive oil

–

Vegetable:

300 g broccoli florets, cooked 300 g sliced white mushrooms 120 g leeks, sliced in rings and cooked 300 g mozzarella cheese, diced or sliced

– Ricotta and basil:

60 g ricotta cheese or quark mixed with 100 ml double cream 4 eggs 2 tbsp walnut oil Salt and pepper 2 tbsp chopped basil, stirred into the cream/egg mixture which is then spread over the pizza base 4 tomatoes, diced and scattered over the cream/egg mixture 200 g Gorgonzola, diced and scattered over the cream/egg mixture

Pizza

Method:

1a. To prepare the yeast dough: Mix the flour, yeast, salt, oil and water together and knead until you have a smooth dough. Leave to rise at room temperature for approx. 20 minutes.

1b. To prepare the quark dough: Mix together the quark, milk, oil, salt and egg yolk. Sift together the flour and baking powder, and fold half into the quark mixture, then knead in the rest of the flour to a smooth dough.

2. Roll out onto a baking tray.

3. Spread some tomato passata over the pizza, and season with salt, pepper and oregano.

4. Arrange the topping of your choice on the pizza and bake immediately.

Use one of the following functions:

Automatic / Fresh pizza

Duration: – yeast dough: approx. 30 minutes – quark dough: approx. 50 minutes

or:

Fan plus

Temperature: 180-200 °C Shelf level: 2 Duration: 35-45 minutes

or:

Conventional heat

Temperature: 200-220 °C Shelf level: 2 Duration: 30-40 minutes + pre-heating

or:

Intensive bake

Temperature: 170-190 °C Shelf level: 2 Duration: 35-45 minutes

Sabbath programme

This programme can be set to operate for 72 hours for the purposes of religious observance.

The oven does not start to heat up until after the door has been opened and closed. The time of day does not show in the display during this period. The interior lighting does not come on, even when the door is opened.

Conventional heat is pre-programmed.

To use the Sabbath programme

Select Automatic in the menu.

Select the Sabbath programme.

The Sabbath programme cannot be started if the minute minder is being used.

Follow the instructions in the display.

Open the door.

Place the food in the oven.

Close the door.

The programme will start in 5 minutes.

A Sabbath programme that has been started cannot be changed, nor can it be saved under User programmes.

The programme can only be cancelled by switching the appliance off.

Alteration rights reserved / 22 / 2709

(User instructions for ovens H 5081, H 5681, H 5688)

M.-Nr. 07 247 550 / 01

Miele H 5681 BP User Instruction

Specifications and Main Features

Frequently Asked Questions

User Manual