Oven Recipe Book
Automatic programmes Warning! Refer to Safety chapters. Automatic programmes The automatic programmes give optimum settings for each type of meat or other recipes. • Meat programmes with the function: Weight Automatic (menu: Recipes) — This function automatically calculates the roasting time. To use it you need to input food weight. • Meat programmes with the function: Food Sensor Automatic (menu: Recipes) — This function automatically calculates the roasting time.
Pork/Veal Roast Pork Settings: Automatic weight. Setting range for the weight between 1000 and 2000 g. Method: Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 20 - 40 mm. Turn the roast after about 30 minutes. • Shelf position: 1 Loin of Pork Settings: Automatic core temperature sensor, core temperature 75 °C. Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
Automatic weight. Setting range for the weight between 1000 and 2000 g. Method: Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10 - 20 mm. Cover with a lid. • Shelf position: 1 Veal Knuckle Ingredients: • • • • • • • • • 1 hind knuckle of veal 1.
Soak roll in water and then squeeze water out. Then mix with egg, mince, salt, pepper, chopped onion and parsley. Season breast of veal (with pocket cut into it) and stuff the meat stuffing into the pocket. Then sew up the opening. Place the breast of veal in a roasting tin, add soup vegetables, bacon and water. Turn the roast after about 30 minutes. • Time in the appliance: 100 minutes • Shelf position: 1 Meat Loaf Ingredients: • • • • • • • Soften the plums in white wine for two hours.
Beef/Game/Lamb Roast Beef Settings: Automatic core temperature sensor. Core temperature for: • Rare - 48 °C • Medium - 65 °C • Well done - 70 °C Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. • Shelf position: 1 Scandinavian Beef Settings: Automatic core temperature sensor. Core temperature for: • Rare - 50 °C • Medium - 65 °C • Well done - 70 °C Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
Loin of Game Settings: Automatic core temperature sensor. Core temperature 70 °C. Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
Take the wild boar joint out of the marinade and dry. Season with salt and pepper and brown on all sides in a roasting pan on the ring. Add chanterelles and some of the soup vegetables out of the marinade. Pour marinade into the roasting pan. The bottom should be covered by 10 - 15 mm. Cover the roasting pan with a lid and put it in the appliance.
Poultry Whole Chicken Settings: Automatic weight. Setting range for the weight between 900 and 2100 g. Method: Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder. Automatic weight. Setting range for the weight between 2300 and 4700 g. Method: Place goose in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.
Coq au Vin Ingredients: • • • • • • • • • • • • 1 chicken salt pepper 1 tablespoon flour 50 g clarified butter 500 ml white wine 500 ml chicken stock 4 tablespoons soya sauce 1/2 bunch of parsley 1 sprig of thyme 150 g bacon, diced 250 g chestnut mushrooms, cleaned and quartered • 12 shallots, peeled • 2 cloves of garlic, peeled and crushed Method: Clean the chicken and season with salt and pepper and sprinkle with the flour.
Fish Whole Fish Cod Fish Settings: Ingredients: Automatic core temperature sensor, core temperature 65 °C. • • • • • • • • • • Method: Season fish to taste, insert the core temperature sensor and place in an ovenproof dish.
• • • • • a whole fish, approximately 1.5 - 2 kg 2 unwaxed lemons 1 head of fennel 4 sprigs of fresh thyme 3 kg rock salt • Time in the appliance: 60 minutes • Shelf position: 1 Steamed Fish Method: Ingredients: Clean fish and rub in the juice of two unwaxed lemons. • • • • • • • • • • • • Cut the fennel into thin slices and stuff together with the sprigs of fresh thyme into the fish. Place half of the rock salt in a baking dish and place the fish on top.
Method: Wash potatoes, peel and cut into fine strips. Peel onions and cut into strips. Grease an ovenproof baking dish with butter. Place a third of the potatoes and onions in the dish. On top place half of the anchovy fillets and cover with another third of the onions and potatoes. Distribute the rest of the anchovy fillets on top. On top place the rest of the onions and potatoes, with the top layer being potatoes. Sprinkle with pepper and sprinkle the chopped thyme over the top.
Cake Lemon Sponge Cake Ingredients for the mixture: • • • • • • • • • 250 g butter 200 g sugar 1 packet vanilla sugar (approximately 8 g) 1 pinch salt 4 eggs 150 g flour 150 g cornflour 1 level teaspoon baking powder grated peel of 2 lemons Ingredients for the glaze: • 125 ml lemon juice • 100 g icing sugar Other: • Square baking tin, 30 cm long • Margarine for greasing • Breadcrumbs for coating baking tin Method: Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and cream toge
• 100 g flour • 100 g cornflour • 2 level teaspoons baking powder Other: • 28 cm round springform baking tin, black, bottom lined with baking parchment Method: Separate the eggs. Cream egg yolks with hot water, 50 g sugar, vanilla sugar and salt. Beat egg whites with 100 g sugar until forming peaks. Sieve together flour, cornflour and baking powder. Carefully mix egg whites and egg yolks together. Then carefully fold in flour mixture. Put the mixture into the baking tin, smooth and put in the appliance.
the centre. Decorate the edge and the centre of the cake with the whole blanched almonds. Put the cake into the appliance.
Ring Cake Ingredients for the base: • 500 g flour • 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast) • 80 g icing sugar • 150 g butter • 3 eggs • 2 level teaspoons salt • 150 ml milk • 70 g raisins (soak in 20 ml of kirsch for 1 hour beforehand) Ingredients for the finish: Method: Put flour, dried yeast, sugar, butter, egg yolks, salt, vanilla sugar and milk into a mixing bowl and knead to a smooth yeast dough. Cover the dough in the bowl and leave to rise for 1 hour.
After baking: Leave to cool, remove baking parchment and cut into squares. Muffins Ingredients: • • • • • • • • • • • • 150 g butter 150 g sugar 1 packet vanilla sugar (approximately 8 g) 1 pinch salt zest of one unwaxed lemon 2 eggs 50 ml milk 25 g cornflour 225 g flour 10 g baking powder 1 jar of sour cherries (375 g) 225 g chocolate chips Other: • Paper cases, approximately 7 cm diameter Method: Cream together butter, sugar, vanilla sugar, salt and the zest of one unwaxed lemon.
Almond Cake Ingredients for the mixture: • • • • • • • • • • 5 eggs 200 g sugar 100 g marzipan 200 ml olive oil 450 g flour 1 tablespoon cinnamon 1 packet baking powder (approximately 15 g) 50 g chopped pistachios 125 g ground almonds 300 ml milk Ingredients for the topping: • • • • • 200 g apricot jam 5 tablespoons icing sugar 1 teaspoon cinnamon 2 tablespoons hot water flaked almonds Other: • 28 cm springform baking tin Method: Cream together eggs, sugar and marzipan for 5 minutes, then slowly add
Put butter, sugar, vanilla sugar and salt into a mixing bowl and beat until fluffy. Add marzipan cut into small pieces and beat until smooth. Add eggs one by one and beat until fluffy. Add flour, baking powder, gingerbread spices and cocoa powder to the mixture. Stir in red wine. Put the dough into a deep baking tray lined with baking parchment and smooth the surface. Peel and core apples and cut into 0.5 cm thick slices.
Pizza/Pie/Bread Pizza Ingredients for the dough: • • • • • 14 g yeast 200 ml water 300 g flour 3 g salt 1 tablespoon oil • • • • • • • 1/2 small tin tomatoes, chopped (200 g) 200 g cheese, grated 100 g salami 100 g cooked ham 150 g mushrooms (tinned) 150 g Feta cheese oregano Ingredients for the topping: Other: • Baking tray, greased Method: Crumble yeast into a bowl and dissolve in the water. Mix the salt into the flour and add it with the oil to the bowl.
• Shelf position: 1 Quiche Lorraine Ingredients for the pastry: • • • • • • 200 g flour 2 eggs 100 g butter 1/2 teaspoon salt a little pepper 1 pinch nutmeg • • • • • 150 g grated cheese 200 g cooked ham or lean bacon 2 eggs 250 g sour cream salt, pepper and nutmeg Ingredients for the topping: Other: • Black baking tin, greased, diameter 28 cm Method: Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few hours.
Spread the cheese evenly on the pastry. Mix cream, milk and eggs and season with salt, pepper and nutmeg. Mix well again and pour over the cheese. more milk may be required to achieve a workable dough. • Time in the appliance: 40 minutes • Shelf position: 1 Cut the dough into two, make into two long loaves and place on the baking tray which has been greased or covered with baking parchment.
Pierogi (30 small pieces) • 1 egg • 100 g softened butter Ingredients for the dough: Ingredients for the finish: • • • • 250 g spelt flour 250 g butter 250 g low fat quark salt • 1 egg yolk • a little milk • • • • • • 1 small head of white cabbage (400 g) 50 g bacon 2 tablespoon clarified butter salt, pepper and nutmeg 3 tablespoons sour cream 2 eggs Ingredients for the filling: Other: • Baking tray with baking parchment Method: Knead spelt flour, butter, low fat quark and a little salt into a
Casseroles/Gratins Lasagne Ingredients for the meat sauce: in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. • • • • • • • • • 100 g streaky bacon 1 onion 1 carrot 100 g celery 2 tablespoons olive oil 400 g mince (a mixture of beef and pork) 100 ml meat stock 1 small tin tomatoes, chopped (about 400 g) oregano, thyme, salt and pepper Grease a large rectangular ovenproof dish with 1 tablespoon of butter.
spinach and briefly cook gently. Add crème fraîche, mix and then leave to cool. • Time in the appliance: 65 minutes • Shelf position: 3 In the meantime prepare the Béchamel sauce: Melt the butter in a pan, add the flour and cook until golden, stirring constantly. Gradually pour in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes.
Place the potato slices on the bottom of a greased baking dish, sprinkle with a little grated cheese. Place a layer of aubergines on top of this. On top of that put some of the mince mixture. On top of that put some of the Béchamel sauce. Then do another layer of potatoes, followed by aubergines and then by mince mixture. The last layer should be Béchamel sauce. On the top distribute the rest of the cheese and the breadcrumbs. Melt the butter and pour over the top of the moussaka.
Heat butter in a pan and brown the pieces of meat. Then place in a casserole dish. Peel onion and chop finely, fry lightly in a little butter, then put in the dish on top of the meat. Mix dark beer, brown sugar, tomato paste and beef stock, put into the frying pan and bring to the boil. Then pour over the meat (meat should be covered). Cover and put into the appliance.
Convenience The appliance has a set of automatic functions for the following dishes. The temperature and time are predefined.
Oven Recipe Book
Oven Recipe Book 31
867343650-A-302017 ( Subject to change without notice.
