Recipe Book

dough. Leave the dough to rise until it
doubles in volume.
Cut the dough into pieces, form into rolls
and place on the greased baking tray or
patisserie tray (special accessory). Leave
rolls to rise again for approximately 25
minutes.
Before baking, cut a cross in the rolls.
Sprinkle with poppy, caraway or sesame
seeds, if desired.
Fish
Ingredients:
• 600 - 700 g perch-pike, salmon, or sea
trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• parsley, chopped
• salt, pepper
• lemon
• butter
Method:
Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab off
surplus juice with kitchen paper. Season
the fish fillets on both sides with salt and
pepper. Then place fish fillets in a buttered
ovenproof dish.
Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped
parsley. Spread the mixture immediately on
the fish fillets and place small knobs of
butter on the mixture.
• Time in the appliance: 35 minutes
• Shelf position: 2
Poached Fish (Trout)
Ingredients:
• 4 trout of 250 - 300 g each
• lemon juice, pepper, salt
Method:
Wash the trout well inside and out, sprinkle
with lemon juice, season and place in
stainless steel dishes with punched inserts,
with 2 trout per dish. Serve with toasted
flaked almonds. Steamed trout variation:
Before the trout are placed in the stainless
steel dishes with colander insert, pour hot
water and vinegar over them.
• Time in the appliance: 30 minutes
Plum Dumpling
Ingredients:
For the dough (the ingredients should
be at room temperature):
• 125 ml milk
• 20 g sugar
• 1 small packet dried yeast
(approximately 8 g)
• 300 g flour
• 30 g sugar
• 30 g butter
• 1 egg yolk
• 1 whole egg
• 1 packet vanilla sugar (approximately 8
g)
• a little lemon zest
• plum jam
After cooking:
• 50 g butter
• 50 g ground poppy seeds
• icing sugar
Other:
• greased dish
Method:
Put milk and sugar in a saucepan and
warm slightly on a cooking ring. Add dried
yeast and stir. Then leave to stand for
approx. 30 minutes. Put flour, sugar, butter,
egg yolk, egg, vanilla sugar and a little
lemon zest into a mixing bowl. Add the milk
and the yeast and knead to a workable
dough. Cover dough with a cloth and leave
to rise for another 45 minutes. Then cut the
dough into dumplings (about 80 g) using a
spoon, press flat with your hand and fill with
1 teaspoon of plum jam. Pull up the edges
of the dough and cover the jam with dough
and then shape into a ball. Put the balls into
a greased dish, cover and leave to rise for
another 45 minutes and then put into the
appliance.
• Time in the appliance: 35 minutes
Progress 3