EN Recipe Book Microwave combi-oven
CONTENTS Automatic programmes Defrost Cooking/Melting Pork/Veal Beef/Game/Lamb Poultry 2 2 3 4 6 7 Fish Cake Pizza/Pie/Bread Casseroles/Gratins Desserts 9 10 17 20 25 Subject to change without notice. AUTOMATIC PROGRAMMES WARNING! Refer to Safety chapters. Dishes with the function: Weight Automatic Automatic programmes Roast Lamb The automatic programmes give optimum settings for each type of meat or other recipes.
Defrost Poultry Put the food to be defrosted on an upturned plate, and put the plate into a container to allow the melted water to run off without soiling the appliance. Check food regularly during defrosting and turn it several times. Cover exposed fatty areas like legs and wing tips with aluminium foil. • Time in the appliance: weight dependent • Shelf position: 1 After defrosting, allow the food to stand at room temperature for a period roughly equivalent to the defrosting time.
Rice Stir the chocolate several times as it melts. Put rice (parboiled) into a microwave-safe dish and add water to a ratio of 1:2 (=100 g rice and 200 ml water). Season to taste. Add flakes of butter, steamed onions or herbs. Cover the dish (lid or microwave cling film). • Time in the appliance: weight dependent • Shelf position: 1 Turn the rice several times during cooking.
over a medium heat until golden brown. Take meat out and pour the surplus olive oil out of the roasting tin. Deglaze the meat juices in the roasting tin with 250 ml wine, put into a saucepan and leave to simmer for a while. Add 250 ml meat stock and add parsley, thyme, oregano and diced tomato. Season with salt and pepper. Then bring to the boil again. Put vegetables into the roasting tin, put the meat on top and pour the sauce over the top. Cover the roasting tin with a lid and put it in the appliance.
BEEF/GAME/LAMB Braised meat Do not use this program for roast beef and loin dishes. Settings: Automatic weight. Setting range for the weight between 1000 and 3000 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 Roast Game Settings: Automatic weight. Setting range for the weight between 1000 and 3000 g. Method: Season meat to taste and place in an ovenproof dish.
• pepper • soup vegetables from the marinade • 1 small tin of chanterelles Method: 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.
• • • • • • • 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. Heat the clarified butter in a roasting tin on the ring, brown the chicken on all sides. Pour in the white wine, chicken stock and soya sauce and bring to the boil.
• 3 oranges, peeled, de-seeded and cut into cubes • 1/2 teaspoon salt • 2 oranges for juicing • 150 ml sherry Method: Clean the duck, season with salt and pepper and rub with orange peel. Stuff the duck with cubes of orange seasoned with salt and sew it up. Place the duck in the roasting tin, breast down. Squeeze the juice from the oranges, mix with the sherry and pour over the duck. Put duck in the appliance. Turn after 30 minutes. A signal sounds.
• 75 ml vegetable stock • 50 ml white wine • 1 sprig of fresh rosemary • 150 ml wine • 1/2 bunch of fresh thyme Method: a cylinder. Place in a buttered baking dish ensuring that the thin ends of the fillets are folded under. Drizzle the rolls with white wine. Wash potatoes, peel, quarter and boil in salted water for 25 minutes, then drain and cut into slices. • Time in the appliance: 17 minutes • Shelf position: 2 Wash spring onions and slice finely. Peel garlic cloves and cut into pieces.
Method: Place pastry on a well-greased baking tray and prick the bottom all over with a fork. Spread the hazelnuts evenly over the pastry. Peel apples, remove cores and cut into 12 slices. Spread slices evenly on the pastry. Mix eggs, cream, sugar and vanilla sugar together well and put over the apples.
• 650 g flour • 20 g yeast • 200 ml milk • 40 g sugar • 5 g salt • 5 egg yolks • 200 g softened butter Ingredients for the filling: • • • • • • • 250 g chopped walnuts • 20 g breadcrumbs • 1 teaspoon ground ginger • 50 ml milk • 60 g honey • 30 g melted butter • 20 ml rum Ingredients for the finish: • 50 g whole peeled almonds Method: • 1 egg yolk • a little milk • 50 g flaked almonds Method: Sieve the flour into a mixing bowl, make a well in the centre.
Roughly chop the walnuts, mix with the flour and baking powder and fold into the chocolate mixture. Line a deep baking tray with baking parchment, put the mixture on top and smooth. • Time in the appliance: 50 minutes • Shelf position: 3 After baking: Leave to cool, remove baking parchment and cut into squares.
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. Then place the dough in a greased ring-shaped cake tin and cover and leave to rise again for 45 minutes. • Time in the appliance: 35 minutes • Shelf position: 1 After baking: Bring water and sugar to the boil and leave to cool. Add plum brandy or orange liqueur to the sugar water and mix together.
• 250 g sugar • 1 packet vanilla sugar (approximately 8 g) • 1 pinch salt • 100 g marzipan • 5 eggs • 500 g flour • 1 packet baking powder (approximately 15 g) • 1 sachet gingerbread spices (approximately 20 g) • 50 g cocoa powder • 150 ml red wine • 1.2 kg apples Method: 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.
• 70 g softened butter Ingredients for the cheese cream: • • • • • • • • • 3 egg whites 50 g raisins 2 tablespoons rum 750 g low fat quark 3 egg yolks 200 g sugar juice of one lemon 200 g crème fraîche 1 packet of custard powder, vanilla flavour (40 g or the corresponding amount of powder for making pudding of 500 ml milk) Other: • Black springform baking tin with 26 cm diameter, greased Method: Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer.
• 90 g softened butter Other: • Quiche tin with 28 cm diameter, greased Method: Sieve flour into a mixing bowl, mix salt and butter cut into small pieces into the flour. Then add egg, sugar and cold water and knead into a pastry. Cool the pastry for 2 hours in the fridge. Roll out the refrigerated pastry and place in the greased quiche tin and prick with a fork. Clean fruit, remove cores, stones or pips and place in small pieces or slices on the pastry.
• 1 teaspoon salt • 1/2 teaspoon ground pepper Method: • Black baking tin, greased, diameter 28 cm Method: Sieve the flour into a mixing bowl, make a well in the centre. 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. Cut up the yeast, put into the well, mix with the milk and a little flour from around the edge.
Mix together Feta, eggs, parsley and pepper. Cover filo pastry with a damp cloth, so that it does not dry out. Lay 4 sheets on top of one another, brushing each lightly with oil. Cut into 4 strips, each about 7 cm long. Place 2 heaped tablespoons of Feta mixture on one corner of each strip and fold this up diagonally into a triangle. Place upside down on a baking tray and brush with oil.
Other: • Baking tray which has been greased or lined with baking parchment Method: Place wheat flour, rye flour, salt and dried yeast in a large bowl. Mix water, milk and salt and add to the flour. Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in volume. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment. Leave the loaf to rise again by half its volume. Before baking dust with a little flour.
• Time in the appliance: 15 minutes • Shelf position: 1 Stuffed tomatoes Ingredients for 2 people: • 4 large tomatoes, each approximately 300 g • 1 small courgette, approximately 80 g • 60 g mushrooms • 1 shallot • 2 tablespoons oil • 100 g cooked rice • 50 ml vegetable bouillon • 75 g mozzarella • 1 tablespoon chopped parsley • salt • freshly ground black pepper Method: Cut a lid off each of the tomatoes. Using a teaspoon scoop out the inside to leave an edge of approximately 1 cm.
Scatter the chives over the dish before serving. • Time in the appliance: 30 minutes • Shelf position: 1 Leek casserole Ingredients for 2 – 3 people: • 500 g leeks • 250 g quark (half fat) • 50 ml crème fraîche • 1 egg • 50 g cheese, grated, e.g. Parmesan • 1 clove of garlic • salt • freshly ground black pepper • 2 – 3 slices ham • 1 heaped tablespoon breadcrumbs • flakes of butter Method: Cut the leeks into 1 cm thick rings and cook in boiling salted water for 5 minutes.
Crush the second clove of garlic and beat it together with the milk and the cream. Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin. • Time in the appliance: 45 minutes • Shelf position: 1 Vegetable spaetzle Ingredients for 2 people: • 250 g fresh spaetzle • 2 medium sticks celery, approximately 100 g • 1 large carrot, approximately 150 g • 1 tablespoon butter • 50 ml bouillon • 100 g plain cream cheese or cream cheese with herbs (e.g.
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). 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. Cover and put into the appliance. Grease a large rectangular ovenproof dish with 1 tablespoon of butter.
boil. Then season with salt, pepper and cinnamon and remove from the hotplate. Peel the potatoes and cut into 1 cm thick slices, wash the aubergines and cut into 1 cm thick slices. Dry all slices with kitchen paper. Then brown in a pan with lots of butter. 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.
• Time in the appliance: 6 minutes • Shelf position: 1 After baking: Heat up the apricot jam and then spread on the cake using a brush; then leave to cool. Mix together icing sugar, cinnamon and hot water; then spread on the cake. Then sprinkle flaked almonds immediately onto the glazed surface of the cake.
Küppersbusch Hausgeräte GmbH Postfach 10 01 32, D-45801 Gelsenkirchen, Küppersbuschstr. 16, D-45883 Gelsenkirchen Telefon: (02 09) 4 01-0, Telefax: (02 09) 4 01-3 03 www.kueppersbusch.
