Miele H 6000 BM Cookbook

Microwave combination oven

cookbook

Foreword

Dear Reader When families come together, it is often

around the dining table and so often when people enjoy each others' company, food is at the centre of the occasion.

We are privileged in being able to contribute to this by helping you enjoy your love of cooking. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele test kitchen.

This booklet draws together our experience, excitement and passion for experimenting in the imaginative yet easy-to-prepare recipes we have created for you to try. We wish you "bon appetit" and above all hours of successful cooking with your Miele oven.

If you have any questions or comments, please give us a call on the number at the back of this booklet.

Happy cooking from The Miele test kitchen

Contents

Foreword................................................................................................................. 3

Introduction .......................................................................................................... 10

Microwave function ............................................................................................. 12

Practical tips .......................................................................................................... 12

Accessories and care products available to order........................................... 14

Baking ................................................................................................................... 16

Tips on preparation and general information......................................................... 16

Apple pyramids...................................................................................................... 19

Apple tart ............................................................................................................... 20

Apple sponge......................................................................................................... 21

Apple pie................................................................................................................ 22

Apple streusel with hazelnut brittle........................................................................ 23

Apple cinnamon cake ............................................................................................ 24

Apricot streusel cake ............................................................................................. 25

Belgian sponge cake ............................................................................................. 26

Pear cake with almond topping ............................................................................. 27

Gateau.................................................................................................................... 28

I. Quark filling.................................................................................................... 30

II. Cappuccino filling ......................................................................................... 31

Butter cake............................................................................................................. 32

Cappuccino crumble slices.................................................................................... 33

Espresso slices ...................................................................................................... 34

Lemon drizzle loaf.................................................................................................. 35

Upside-down plum pudding .................................................................................. 36

Orange and yoghurt syrup cake ............................................................................ 38

Cheesecake ........................................................................................................... 39

Gugelhupf .............................................................................................................. 40

Cherry and almond cake........................................................................................ 41

Marble cake ........................................................................................................... 42

Fruit streusel cake.................................................................................................. 43

Orange slices ......................................................................................................... 44

Raisin and quark slices .......................................................................................... 45

Iced Chelsea slices ................................................................................................ 46

Sponge cake.......................................................................................................... 47

Chocolate and advocaat cake ............................................................................... 48

Chocolate cake...................................................................................................... 49

Streusel cake ......................................................................................................... 50

Lemon tart.............................................................................................................. 51

Chocolate cherry muffins....................................................................................... 52

Contents

Walnut muffins ....................................................................................................... 53

Butter biscuits........................................................................................................ 54

Gingerbread ........................................................................................................... 55

Almond macaroons................................................................................................ 56

Mango and coconut puffs...................................................................................... 57

Mocha macaroons ................................................................................................. 58

Choc rum raisin squares........................................................................................ 59

Vanilla biscuits ....................................................................................................... 60

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

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

Yoghurt and nut bread ........................................................................................... 63

White bread in tin................................................................................................... 64

Herb ciabatta ......................................................................................................... 65

Olive bread............................................................................................................. 66

Raisin loaf .............................................................................................................. 67

Bacon or herb baguettes ....................................................................................... 68

White bread............................................................................................................ 69

Ginger loaf.............................................................................................................. 70

Snacks and starters............................................................................................. 71

Palermo style pastry puffs ..................................................................................... 72

Salmon terrine........................................................................................................ 73

Marinated peppers................................................................................................. 74

Baked artichoke hearts.......................................................................................... 75

Soups and stews.................................................................................................. 76

Tips on preparation and general information......................................................... 76

Prawn curry soup................................................................................................... 78

Chicken risotto....................................................................................................... 79

Pumpkin soup........................................................................................................ 80

Cream of sweetcorn soup...................................................................................... 81

Minestrone ............................................................................................................. 82

Borscht................................................................................................................... 83

Tomato soup with basil cream............................................................................... 84

Viennese gardener's soup ..................................................................................... 85

Bakes..................................................................................................................... 86

Aubergine moussaka ............................................................................................. 87

Chicken and mushroom pie................................................................................... 88

Chicory gratin......................................................................................................... 90

Salmon lasagne ..................................................................................................... 91

Pasta bake ............................................................................................................. 92

Courgette moussaka.............................................................................................. 93

Contents

Vegetarian dishes................................................................................................. 94

Broccoli and mushroom bake................................................................................ 95

Mushroom lasagne ................................................................................................ 96

Cheese dumplings ................................................................................................. 97

Spinach lasagne with goats' cheese ..................................................................... 98

Vegetable lasagne.................................................................................................. 99

Fish...................................................................................................................... 101

Tips on preparation and general information....................................................... 101

Fish curry ............................................................................................................. 103

Fish on a bed of vegetables................................................................................. 104

Salmon on a bed of spring vegetables ................................................................ 105

Fish casserole ...................................................................................................... 106

Paella.................................................................................................................... 107

Prawn kebabs ...................................................................................................... 108

Fillet of plaice on a bed of spinach...................................................................... 109

Pollock in a horseradish crust.............................................................................. 110

Pikeperch in a herb and cream sauce ................................................................. 111

Meat and poultry ................................................................................................ 112

Meat: preparation tips and information................................................................ 113

Poultry: preparation tips and information............................................................. 114

Sirloin joint / Fillet of beef .................................................................................... 115

Braised beef......................................................................................................... 116

Hash..................................................................................................................... 117

Ham roast ............................................................................................................ 118

Pork fillet in a Roquefort sauce............................................................................ 119

Pork en croûte...................................................................................................... 120

Meat loaf .............................................................................................................. 121

Belgian meat loaf ................................................................................................. 122

Roast veal in a cream sauce................................................................................ 123

Veal knuckle......................................................................................................... 124

Leg of lamb .......................................................................................................... 125

Saddle of lamb baked in a mustard and herb crust ............................................ 126

Duck à l’orange.................................................................................................... 127

Chicken................................................................................................................ 128

Spicy chicken breast with aubergine................................................................... 129

Chicken in a mustard cream sauce ..................................................................... 131

Stuffed turkey....................................................................................................... 132

Stuffed turkey breast ........................................................................................... 133

Turkey drumsticks with chutney .......................................................................... 134

Haunch of hare..................................................................................................... 135

Saddle of hare...................................................................................................... 136

Contents

Rabbit in a mustard sauce................................................................................... 137

Saddle of roebuck or venison.............................................................................. 138

Vegetables and side dishes .............................................................................. 139

Tips on preparation and general information....................................................... 139

Stuffed aubergines............................................................................................... 141

Jacket potatoes ................................................................................................... 142

Cauliflower in a mustard sauce............................................................................ 143

French beans tossed in tomatoes and breadcrumbs .......................................... 144

Baked chicory ...................................................................................................... 145

Gnocchi................................................................................................................ 146

Spätzle au gratin .................................................................................................. 147

Cucumber salad with a choice of sauces............................................................ 148

Potato cheese bake ............................................................................................. 149

Kohlrabi and cress gratin ..................................................................................... 150

Brussels sprouts au gratin ................................................................................... 151

Gourmet potatoes................................................................................................ 152

Spanish bean bake .............................................................................................. 153

Tomato risotto...................................................................................................... 154

Courgette bake .................................................................................................... 155

Sauces and chutneys......................................................................................... 156

Red pepper and chilli sauce ................................................................................ 157

Mango chutney .................................................................................................... 158

Plum chutney ....................................................................................................... 159

Courgette and orange chutney ............................................................................ 160

Savoury dishes ................................................................................................... 161

Flat bread with yoghurt........................................................................................ 162

Savoury cheese biscuits ...................................................................................... 163

Ham and cheese muffins ..................................................................................... 164

Pizza variations .................................................................................................... 165

Grilled baguette slices ......................................................................................... 167

Pizza whirls .......................................................................................................... 169

Spicy baked oven nuts ........................................................................................ 170

Desserts.............................................................................................................. 171

Red berry compote.............................................................................................. 172

Fruit crumble........................................................................................................ 173

Quark soufflé........................................................................................................ 174

Strawberry swirl ................................................................................................... 175

Bread and butter pudding.................................................................................... 176

Lemon mousse .................................................................................................... 177

Contents

Drinks.................................................................................................................. 178

Orange coffee ...................................................................................................... 179

Iced mocha .......................................................................................................... 180

Jams and preserves........................................................................................... 181

Peach jam ............................................................................................................ 182

Plum compote...................................................................................................... 183

Sour cherry and vanilla conserve......................................................................... 184

Introduction

Functions

A variety of oven functions are used in the recipes. Depending on model, your microwave combination oven has further Functions/Special applications which are not used in the following recipes. For information on their use, please refer to the Operating and installation instructions.

Automatic programmes 

Depending on model, your microwave combination oven has a variety of Automatic programmes. They are all listed under Automatic programmes . Even if the appropriate Automatic programme is not available, you can still make all the recipes by using the alternative settings.

Food probe

A food probe is supplied with some microwave combination ovens depending on model. Further details on its use can be found in the Operating and installation instructions. If your oven does not have a food probe, use the alternative settings.

Dishes

Depending on function, the dishes used must be microwave safe and heat resistant. Please follow the guidance given in the Operating and installation instructions about suitable cooking containers.

Temperatures

Temperatures are given in degrees Celsius (°C). As a general rule, select the middle temperature given in the chart. You may need to increase or reduce the temperature to suit the cooking dish, quantity or desired level of browning. Eating food which has been cooked correctly is important for good health. Only bake cakes, pizza, chips etc. until they are golden. Do not overcook them.

Durations

Durations are quoted in minutes. It is best to use the shorter duration quoted to start with.

Shelf level

Shelf levels are numbered from the lowest to the top shelf level. 1 = lowest shelf level 2 = middle shelf level 3 = top shelf level

Introduction

Pre-heating

Most dishes can be placed in a cold oven. They will then make use of the heat produced during the heating-up phase. If pre-heating is necessary instructions to do so will be given in the settings charts for the recipe. The time required for pre-heating is not included in the overall baking or cooking duration. Preheating is however included in the programme durations for the Automatic programmes .

Heating-up phase/Rapid heatup

With some functions, if a temperature of over 100 °C is set, all heating elements are switched on to bring the oven up to the desired temperature as rapidly as possible. During the Heating-up phase, Rapid heat-up appears in the display. If a recipe requires for Rapid heat-up to be switched off, this will be mentioned in the settings for that recipe. Depending on model, select the "Heating-up phase – normal" or "Rapid heat-up – Off" option.

Quantities and weights

Abbreviations

– tsp = teaspoon – tbsp = tablespoon – g = gram – kg = kilogram – ml = millilitre

1 teaspoon is approx.

– 3 g baking powder – 5 g salt / sugar / vanilla sugar – 5 g flour – 5 ml liquid

1 tablespoon is approx.

– 10 g flour / cornflour / breadcrumbs – 15 g sugar – 10 ml liquid – 10 g mustard

1 packet equals

– 8 g / 2 tsp vanilla sugar – 16 g / 5 tsp baking powder – 7 g dried yeast – 37 g custard powder

1 pinch equals

– the amount that can be pinched

between the thumb and forefinger.

Microwave function

Practical tips

Food Quantity/Weight Power level:

[W]

Duration

[in minutes]

Notes

Melting butter/ margarine

100 g 450 1–2 Do not cover

Melt chocolate 100 g 450 2–3 Do not cover, stir halfway

through melting

Dissolving gelatine

1 packet

+5 tbsp water

450 15 - 20

seconds

Do not cover, stir halfway

through dissolving

Preparing flan topping/jelly glaze

1 packet

+ 250 ml liquid

450 4–5 Do not cover, stir halfway

through heating

Proving dough Starter dough

with 100 g flour

80 5–7 Cover and leave to prove

Dough with 500 g

flour

80 8–10 Cover and leave to prove

Blanching almonds

100 g 850 1–2 Cover and heat with a little

water

Popcorn 1 tbsp (20 g)

popcorn

850 5–7 Place popcorn in a 1 litre

container, cover and cook,

sprinkle with sugar or salt

after cooking

Microwave popcorn

Approx. 100 g



max. 4 Do not leave unattended

Tempering citrus fruits

150 g 150 1–2 Place on a plate, do not

cover

Chocolate coated marshmallows

20 g 600 15 - 20

seconds

Place on a plate, do not

cover.

Decrystallising honey

500 g 150 2–3 Heat uncovered in jar, stir

halfway through heating

Steeping oil for salad dressing

125 ml 150 1–2 Heat uncovered on a

gentle heat

The information given in this chart is intended only as a guide.

Microwave function

Food Quantity/Weight Power level:

[W]

Duration

[in minutes]

Notes

Bacon 100 g 850 2–3 Place on kitchen paper, do

not cover

Marinating meat 1000 g 150 15–20 Marinate in a covered

container, turning halfway

through.

Softening ice cream

500 g 150 2 Place open container in

the appliance

Soaking dried fruit

250 g 80 20 Add a little water. Do not

cover.

Porridge 250 ml milk +

4 tbsp porridge

oats

850 +

150

2–3 +

2–3

Heat up in milk in a

covered bowl. Stir and

continue cooking.

Skinning tomatoes

Qty 3 450 7–8 Cut a cross into the top of

each tomato, cover, and heat in a little water. The

skins will slip off easily.

Take care, as the tomatoes

may get very hot.

Bread rolls Qty 2 Place on the rack. Do not

cover, turn halfway

through.

Defrosting 150 1–2

Baking Grill Level 3 3–4

Making eierstich 150 g from 2

eggs, 4 tbsp

cream, salt and

grated nutmeg

450 3–4 Beat together the eggs,

cream, salt and nutmeg.

Cover and cook.

Strawberry jam 300 g

strawberries

300 g jam sugar

850 7–9 Mix the fruit and sugar in a

deep container, cover and

cook

Accessories and care products available to order

Original Miele accessories will help you get the best out of your appliance. Miele accessories are designed specifically for Miele appliances and are tested intensively to Miele standards. All products can be ordered via the internet at www.miele-shop.com or from Miele.

Round baking tray HBF27-1

The round baking tray is suitable for cooking pizza, shallow cakes made with yeast or whisked mixtures, sweet and savoury tarts, baked desserts, flat bread, and can also be used for frozen cakes and pizzas.

The surface has been treated with PerfectClean, eliminating the need for baking parchment or greasing the tray with many recipes. This surface is also very resistant to cutting and scratching.

The round baking tray is placed on either the rack or the glass tray. Do not use it with microwave cooking functions.

HUB Gourmet oven dishes and HBD Gourmet oven dish lids

The Miele Gourmet oven dish is suitable for bakes, stews, gratins, pasta dishes, soups and casseroles, as well as for roasts and roulades. The larger dish can take a whole goose, the smaller a duck.

The Gourmet oven dish has a non-stick coating, reducing the amount of fat needed in cooking and making cleaning quicker and easier.

Accessories and care products available to order

Gourmet oven dishes are either 22 cm or 35 cm deep. The width and height are the same.

HUB 61-22 HUB 62-22*

HUB 61-35

* suitable for use on induction hobs

The dish is used on the rack on shelf level 1.

Gourmet oven dish lids in high quality, heat resistant stainless steel are available for both dishes.

HBD 60-22 HBD 60-35

Gourmet oven dish HBD 60-35 cannot be used in conjunction with its lid because the total height of these two items exceeds the height of the cavity.

Do not use the Gourmet oven dishes or lids with microwave cooking functions.

Original Miele care products

Miele have developed and tested a variety of cleaning and care products, such as the Miele oven cleaner, to help you get the best out of your Miele appliances and to keep them in good condition for years to come.

Miele oven cleaner

The Miele oven cleaner ensures optimum cleaning results and is suitable for removing the most stubborn soiling. The gel formula is even suitable for vertical surfaces and dissolves persistent and burnt-on residues. This oven cleaner is particularly suitable for quick and easy cleaning of PerfectClean surfaces.

Baking

Truly scrumptious

Home-made cakes and biscuits are as much a part of a sociable coffee morning or cosy afternoon tea as a beautifully laid table and sparkling conversation. If you want to spoil your guests with delicious home baking, your only problem will be to choose from among the wealth of different pastries, fillings and toppings. Should it be something fruity? Or creamy? Or crisp? Preferably a little bit of everything. And because sweet things are food for the soul, everyone will want another slice.

Tips on preparation and general information

When baking cakes, insert a skewer into the centre of the cake after the shorter cooking duration has elapsed to check whether the cake is baked. If the skewer comes out clean, the cake is ready, but if crumbs or moist cake residues cling to the skewer, carry on baking it until it is done.

Leave cakes baked in tins for approx. 10 minutes before turning out. Run around the edge with a knife and tap the tin gently. If the cake is still sticking, place a damp cloth over the tin. The resulting steam will cause the cake to dislodge from the tin.

Baking

If the cake mixture rises too much and then collapses at the end of the cooking duration, it was probably beaten for too long or too much liquid was added to it.

Cake mixture ingredients, particularly eggs and fats, should be kept at an even temperature of approx. 20°C.

Chilled butter is best for pastry, achieving a smooth dough.

Sponge cake mixture should be baked immediately. For gateau bake a day in advance. It is then easier to divide the layers. Swiss roll should be turned out immediately onto a damp tea towel, or a tea towel sprinkled with sugar, then rolled up with the help of the cloth.

If you are baking in combination mode with MW + Fan plus, microwave power will not switch on until the heating-up phase has finished. Select a microwave power level of 80 W or a maximum of 150 W.

A variety of different baking containers can be used in combination mode. Containers made of heat resistant glass, ceramic, plastic, soft plastic and metal are suitable. Metal containers can occasionally cause sparking. In this case, place the container in a different position on the rack or on the glass tray. If sparking continues, or if crackling noises can be heard, the container is unsuitable.

Baking

Amaretto almond gateau

Preparation time: 55–65 minutes Serves 12

Dough ingredients

4 egg yolks Zest of one lemon Pulp of 1 vanilla pod 100 g icing sugar 4 egg whites 50 g plain flour 1 ¹/₂ tsp baking powder 100 g ground almonds, unblanched 10 tbsp Amaretto

Topping ingredients

50 g icing sugar 2 tbsp Amaretto

To sprinkle on top

40 g chopped almonds

Accessories

26 cm  springform cake tin

Method

Beat together the egg yolk, vanilla pulp, lemon zest and caster sugar until creamy. Fold in the stiffly beaten egg whites. Sift the baking powder with the flour, add the ground almonds and fold into the mixture.

Grease and flour a springform tin and pour in the mixture. Level the surface and bake until golden.

After baking, drizzle with Amaretto and leave to cool.

To make the topping, mix the icing sugar with Amaretto and drizzle over the cake.

Dry roast the chopped almonds lightly in a pan and sprinkle over the topping.

Recommended settings

Oven function: Fan plus Temperature: 150–170 °C Shelf level: 1 Duration: 30–40 minutes

Alternative settings

Oven function: Conventional heat Temperature: 150–170 °C Shelf level: 1 Duration: 30–40 minutes

Baking

Apple pyramids

Preparation time: 40–50 minutes Makes 8

Ingredients

300 g puff pastry 1 - 2 sharp dessert apples, finely chopped 30 g marzipan, finely diced 30 g coarsely chopped hazelnuts 30 g raisins soaked in rum 2 tbsp sugar and cinnamon mixed

For glazing

1 egg white 1 egg yolk 1 tbsp milk

Accessories

Glass tray

Method

Roll the pastry out on a floured surface and cut into 8 squares (each approx. 15 x 15 cm).

Spread the apple and marzipan over the squares along with the hazelnuts and the drained raisins. Sprinkle with the sugar-cinnamon mixture.

Brush the edges of the pastry with egg white and fold up the corners to make pyramids, pinching the edges together to form a seal.

Rinse the glass tray in cold water and then arrange the apple pyramids on the tray. Brush with milk and beaten egg yolk and bake until golden.

Recommended settings

Oven function: Conventional heat Temperature: 190–210 °C Shelf level: 2 Duration: 20–25 minutes + pre-heating

Alternative settings

Oven function: Fan plus Temperature: 170–190 °C Shelf level: 2 Duration: 18–25 minutes

Tip

Apple pyramids are best made with sharp apples.

Baking

Apple tart

Preparation time: 80–90 minutes Serves 12

Dough ingredients

200 g plain flour 100 g butter 60 g icing sugar A pinch of salt 1 egg

Topping ingredients

600 g apples, peeled and sliced

Caramel

100 g caster sugar 20 ml apple juice Juice of 1/2 a lemon

For dusting

Icing sugar

Accessories

Flan tin  26 cm

Method

Mix the flour, butter, icing sugar, salt and egg together and knead to a smooth dough. Chill the dough for about 30 minutes.

Dust the worktop with flour, roll the dough out and place in the flan tin. Layer the apple slices over the dough, overlapping them a little as you go.

Heat the caster sugar in a pan on the hob using a high setting and constantly stir until you have a golden brown caramel. Deglaze the pan with apple juice and lemon juice then pour the caramel over the apples and place the tart in the pre-heated oven.

After cooking leave to cool then dust with icing sugar.

Recommended settings

Oven function: Fan plus Temperature: 170–190 °C Shelf level: 1 Duration: 40–50 minutes

Alternative settings

Oven function: Conventional heat Temperature: 170–190 °C Shelf level: 1 Duration: 40–50 minutes

Tip

Instead of using caramel this tart can be topped with a mixture made from: 150 g crème fraîche, 2 eggs, 2 tsp of vanilla sugar and 1 tbsp of icing sugar. Mix well and pour over the apples. Increase the baking duration by about 10 minutes.

Baking

Apple sponge

Preparation time: 90–100 minutes Serves 12

Dough ingredients

150 g butter 150 g caster sugar 2 tsp vanilla sugar 3 eggs Juice of 1/2 a lemon 150 g plain flour 1/2 tsp baking powder

Topping ingredients

750 g sharp dessert or cooking apples

For dusting or glazing

Icing sugar or apricot jam

Accessories

26 cm  springform cake tin

Method

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

Sift the baking powder and flour together and beat into the creamed mixture together with the lemon juice. Spoon into a greased springform cake tin.

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

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

Recommended settings

Oven function: Automatic programmes Programme: Cakes \ Apple sponge Duration: approx. 60 minutes

Alternative settings

Oven function: Fan plus Temperature: 150–170 °C Shelf level: 1 Duration: 55–65 minutes

Oven function: MW + Fan plus Power level/temperature: 80 W + 160 °C Shelf level: 1 Duration: 45–55 minutes

Oven function: Conventional heat Temperature: 160–180 °C Shelf level: 1 Duration: 55–65 minutes

Tip

As an alternative, the apples can be chopped into small pieces and folded into the cake mixture. This cake is also delicious with 500 g sour cherries, blueberries or apricots.

Baking

Apple pie

Preparation time: 90–100 minutes Serves 12

Dough ingredients

300 g plain flour 1/2 tsp baking powder 200 g butter 100 g caster sugar 2 tsp vanilla sugar 1 egg

Topping ingredients

1000 g sharp dessert or cooking apples 50 g raisins 50 g sugar 1/2 tsp cinnamon 3 tbsp water

For glazing

1 egg yolk beaten into a little milk

Accessories

26 cm  springform cake tin

Method

Mix together the flour, baking powder, butter, caster sugar and vanilla sugar, and knead to a smooth dough.

Press about 2/3 of the dough evenly into the base of a greased springform tin and about 2 cm up the sides of the tin and blind bake if using Conventional heat (not necessary with Intensive bake or the Automatic programme).

Peel, quarter, core and coarsely dice the apples. Place in a saucepan together with the raisins, sugar, cinnamon and water and gently heat for 1 minute. Scatter evenly over the pie base.

Dust the worktop with flour and roll out the remaining dough. Place it over the top of the apples and bake.

With the Automatic programme: glaze the top of the pie with the egg and milk mixture before it goes in the oven.

With all other functions: Glaze the top of the pie with the egg and milk mixture approx. 10 minutes before the end of baking.

Recommended settings

Oven function: Automatic programmes Programme: Cakes \ Apple pie Duration: approx. 75 minutes

Alternative settings

Oven function: Intensive bake Temperature: 150–170 °C Shelf level: 1 Duration: 60–70 minutes

Oven function: Conventional heat Temperature: 170–190 °C Shelf level: 1 Duration: Pre-bake duration: 20–25 minutes + pre-heating Baking duration: 30–35 minutes

Baking

Apple streusel with hazelnut brittle

Preparation time: 100–110 minutes Serves 12

Dough ingredients

200 g melted butter 350 g plain flour 1 tsp baking powder 150 g caster sugar 2 tsp vanilla sugar 60 g hazelnut brittle

Topping ingredients

1000 g sharp apples (e.g. Granny Smiths) 50 g sugar Zest of one lemon Juice of one lemon

Accessories

26 cm  springform cake tin

Method

Mix the flour, baking powder, caster sugar and vanilla sugar. Add the slightly cooled melted butter and knead to a coarse crumbly texture.

Press about 2/3 of the streusel (crumble) mixture into the base of a springform tin and about 2 cm up the sides of the tin. Mix the hazelnut brittle into the rest of the streusel mix.

Peel, quarter, core and dice the apples. Mix with the sugar, lemon zest and lemon juice and arrange over the streusel mixture. Sprinkle the streuselbrittle mix over the top and bake.

Recommended settings

Oven function: Automatic programmes Programme: Cakes \ Apple streusel Duration: approx. 63 minutes

Alternative settings

Oven function: Fan plus Temperature: 160 °C Shelf level: 1 Duration: 65–75 minutes

Oven function: Conventional heat Temperature: 160–180 °C Shelf level: 1 Duration: 55–65 minutes

Baking

Apple cinnamon cake

Preparation time: 90–100 minutes Serves 16

Ingredients

225 g softened butter 200 g caster sugar 4 eggs 450 g plain flour 5 tsp baking powder 1 tbsp cinnamon 600 g apples, peeled and finely sliced 150 g cranberries

For the cake tin

Butter Breadcrumbs

Accessories

Ring tin  26 cm

Method

Beat the butter until creamy and add the sugar and eggs a little at a time. Sift the flour, cinnamon and baking powder together and beat into the mixture.

Then fold the apples and cranberries into the mixture.

Spoon the mixture into a greased and floured ring tin and bake until golden.

Recommended settings

Oven function: Fan plus Temperature: 150–170 °C Shelf level: 1 Duration: 55–65 minutes

Alternative settings

Oven function: MW + Fan plus Power level/temperature: 80 W + 160 °C Shelf level: 1 Duration: 45–55 minutes

Oven function: Conventional heat Temperature: 160–180 °C Shelf level: 1 Duration: 55–65 minutes

Baking

Apricot streusel cake

Preparation time: 55–65 minutes Serves 16

Dough ingredients

200 g quark 6 tbsp milk 8 tbsp oil 1 egg 100 g caster sugar 2 tsp vanilla sugar A pinch of salt 400 g plain flour 6 tsp baking powder

Topping ingredients

2 tins apricots (each approx. 800 g), drained

Streusel ingredients

200 g plain flour 125 g caster sugar 2 tsp vanilla sugar 125 g butter, diced 1/2 tsp cinnamon

Accessories

Glass tray

Method

Mix together the quark, milk, oil, egg, caster sugar, vanilla sugar and salt. Sift the baking powder into the flour and stir half into the mixture. Then knead in the remainder.

Roll the mixture out on the glass tray and then place the apricots on top.

Knead the flour, caster sugar, vanilla sugar, butter and cinnamon to a coarse crumbly texture and scatter over the apricots. Bake until golden.

Recommended settings

Oven function: Fan plus Temperature: 150–170 °C Shelf level: 2 Duration: 30–40 minutes

Alternative settings

Oven function: Conventional heat Temperature: 180–200 °C Shelf level: 2 Duration: 35–45 minutes

Tip

This cake can also be made with plums, sour cherries or gooseberries.

Baking

Belgian sponge cake

Preparation time: 75 minutes Serves 12

Ingredients

4 eggs 250 g caster sugar 1 level tsp salt 250 g plain flour 3 level tsp baking powder 250 g butter

Optional

100 g chocolate drops 100 g finely chopped dried fruit 100 g chopped nuts 1 tsp vanilla essence 1 tsp ground cinnamon

Accessories

26 cm Ø springform cake tin

Method

Separate the eggs. Beat the sugar, salt and egg yolks until creamy.

Beat the egg whites until stiff. Carefully fold half of the beaten egg whites into the sugar and egg yolk mixture. Then sift the flour and baking powder and fold into the remaining beaten egg white.

Fold in additional chocolate, cinnamon, vanilla, dried fruit or nuts if desired. Then pour into the greased springform tin and bake in a pre-heated oven until golden.

Recommended settings

Oven function: Automatic programmes Programme: Cakes \ Cup measured cakes Shelf level: see display Duration: approx. 60 minutes

Alternative settings

Pre-heat: yes Oven function: Fan plus Temperature: 190 °C

Cooking stage 1 Oven function: Fan plus Temperature: 150 °C Duration: 57–63 minutes Shelf level: 2

Tip

For a stronger taste substitute 200 g sugar with 50 g honey.

Baking

Pear cake with almond topping

Preparation time: 90–100 minutes Serves 16

Dough ingredients

375 g plain flour 100 g caster sugar 4 tsp vanilla sugar 200 g butter 1 egg

Topping ingredients

3 tins of pears (each approx. 460 g)

Filling ingredients

450 g crème fraîche 2 tbsp cornflour 3 eggs 50 g sugar 4 tsp vanilla sugar 1 1/2 tsp cinnamon 30 g flaked almonds

Accessories

Glass tray

Method

Combine the flour, caster sugar, vanilla sugar, butter and egg and knead to a smooth dough. Roll out onto the glass tray.

Drain the pears well. If using fresh pears, stew them briefly. Cut into 1 cm thick slices and arrange evenly on top of the dough base.

Mix together with the crème fraîche, cornflour, eggs, sugar, vanilla sugar and cinnamon and pour over the pears.

Scatter with flaked almonds and bake until golden.

Recommended settings

Oven function: Intensive bake Temperature: 170 °C Shelf level: 2 Duration: 50–60 minutes

Alternative settings

Oven function: Fan plus Temperature: 150–170 °C Shelf level: 2 Duration: 55–65 minutes

Oven function: MW + Fan plus Power level/temperature: 150 W + 160° C Shelf level: 2 Duration: 45–55 minutes

Baking

Gateau

Preparation time: 70–80 minutes Serves 16

Basic mixture

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

Luxury mixture

6 egg whites 180 g caster sugar 2 tsp vanilla sugar 6 egg yolks 90 g plain flour 90 g cornflour

Accessories

26 cm  springform cake tin

Method

Beat the egg whites with the hot water until stiff. Slowly add the caster sugar, beating after each addition and then fold in the beaten egg yolk.

Sift together the baking powder and flour (or cornflour without baking powder) and gently fold into the egg white mixture.

Lightly grease a springform tin and line with baking parchment. Pour the mixture into the tin, level the surface and bake until golden.

After baking, loosen around the edges using a sharp knife. Turn the cake out and remove the baking parchment. Cut horizontally through the cake twice to make 3 layers. Fill with your choice of pre-prepared filling.

Baking

Recommended settings

Oven function: Automatic programmes Programme: Cakes \ Gateau \ 4 eggs or 5-6 eggs Duration: – Basic mixture: approx. 29 minutes – Luxury mixture: approx. 45 minutes

Alternative settings

Oven function: Conventional heat Rapid heat-up: off Temperature: 170–190 °C Shelf level: 1 Duration: – Basic mixture: 20–25 minutes + preheating – Luxury mixture: 35–40 minutes + preheating

Oven function: Fan plus Rapid heat-up: off Temperature: 160–180 °C Shelf level: 1 Duration: – Basic mixture: 30–35 minutes – Luxury mixture: 40–50 minutes

Tip

If you want to make a cake with a fresh fruit topping use half of the ingredients for the basic gateau recipe above. Using the same temperature the cooking duration will be about 5 minutes shorter. For a chocolate gateau add 1-2 tsp of cocoa powder to the flour mixture.

Baking

I. Quark filling

Ingredients

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

For dusting

Icing sugar

Method for the filling

Mix the quark with the caster sugar, milk, vanilla sugar and lemon juice. Soak the gelatine in cold water then squeeze the water out and microwave for 20 seconds using 450 W, or dissolve in a pan on the hob over a low heat. Stir a little of the quark mixture into the gelatine.

Then stir this mixture into the quark mixture and place in the fridge to chill. Stir from time to time. As soon as you can draw a fork through the mixture and leave a trail fold in the stiffly whipped cream.

Place the first layer of the gateau on a cake platter and cover with half of the quark mixture. Place the second layer of the gateau on top and cover with the rest of the quark mixture. Leave to chill and dust with icing sugar before serving.

Tip

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

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Miele H 6000 BM Cookbook

Specifications and Main Features

Frequently Asked Questions

User Manual