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Miele H 6000 Recipe Book
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Miele H 6000 Recipe Book

Baking – roasting –moisture plus
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Baking – Roasting –
Moisture Plus

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Summary of Contents for Miele H 6000

  • Page 1 Baking – Roasting – Moisture Plus...

  • Page 3: Foreword

    Every day, knowledge, curiosity, routine and the please give us a call on the number at the back of this booklet. unexpected all converge in our Miele test kitchen. Happy cooking from Your Miele Test Kitchen...

  • Page 4: Table Of Contents

    Contents Foreword......................... 3 Introduction ......................8 Using your oven ....................... 8 Settings for different sized ovens ................8 Oven function symbols in the recipes..............8 Temperatures ......................8 Durations........................8 Shelf level......................... 8 Pre-heating....................... 9 Heating-up phase ....................9 Crisp function......................10 Food probe/Core temperature ................
  • Page 5 Contents Plaited loaf ......................46 Almond cake ......................48 Marble cake ......................49 Fruit streusel cake ....................50 Swiss apple cake ....................51 Pine nut bee-sting cake ..................52 Sachertorte ......................53 Sand cake ......................54 Chocolate hazelnut cake..................55 Streusel cake ......................
  • Page 6 Contents Malted pumpkin seed rolls..................94 Quark rolls......................95 Ham and cheese rolls .................... 96 Sunday rolls ......................97 Fish ........................98 Tips on preparation ....................100 "Verduras" bream / snapper ................102 Viennese fillet of fish .................... 104 Trout stuffed with mushrooms ................105 Stuffed ocean trout ....................
  • Page 7 Contents Herbed chicken fillets ..................143 Duck with oranges ....................144 Turkey roulade with spinach ricotta filling............145 Stuffed goose....................... 146 Savoury snacks ....................148 Eggplant moussaka ..................... 150 Chicory gratin....................... 151 Spring pie......................152 Savoury flan with puff pastry ................153 Cheese or vegetable flan with shortcrust pastry ..........

  • Page 8: Introduction

    Introduction Using your oven Oven function symbols in the recipes Please refer to the Operating and installation instructions for more –  Automatic programmes detailed information. –  Moisture Plus –  Fan Plus Settings for different sized –  Conventional Heat ovens –...

  • Page 9: Pre-Heating

    Introduction Pre-heating Heating-up phase Most dishes can be placed in a cold When using temperatures above 100 °C oven. They will then make use of the with the Fan Plus, Moisture Plus and heat produced during the heating-up Conventional Heat functions, you can phase.

  • Page 10: Crisp Function

    Introduction Crisp function Automatic programmes  The Crisp function can be used with Select this function to call up the any oven function, but it must be Automatic programmes. Automatic activated separately for each cooking programmes are available with and process.

  • Page 11: Moisture Plus

    Introduction Moisture Plus  Time controlled bursts of steam If you want Time controlled steam Depending on the recipe you can release, you will need to specify the choose between: time at which each burst of steam is – Automatic burst of steam released before the cooking programme –...

  • Page 12: Quantities And Weights

    Quantities and weights Abbreviations – tsp. = teaspoon – tbsp. = tablespoon – g = gram – kg = kilogram – ml = millilitre – Pinch 1 teaspoon is equal to approx. – 3 g baking powder – 5 g salt / sugar / vanilla sugar –...

  • Page 13: Optional Accessories

    Miele. Its available to order special finish means there is no need to Miele offer a wide range of accessories grease the container or line it with specially designed to guarantee perfect baking paper when cooking many types results in Miele appliances.
  • Page 14 Deep frozen / Ready-made products The Miele Gourmet perforated baking The Gourmet perforated baking tray tray is perfect for getting a crisp finish can also be used for deep frozen and when baking food made with fresh fresh ready-made products.
  • Page 15 The large Gourmet oven dish will easily accommodate a goose and the small dish, a duck. Miele oven dishes are very practical as they can be placed directly onto your oven runners, or onto FlexiClip runners.
  • Page 16 Optional accessories FlexiClip telescopic runners Grilling and roasting insert HFC 71 (HFC 72 PyroFit) HGBB 71 These runners enable a shelf to be You will find this insert indispensable drawn out of the oven easily and safely when grilling or roasting using the so that food can be placed in or on or universal tray.
  • Page 17 Original Miele care products Miele have developed and tested a variety of cleaning and care products, such as the Original Miele oven cleaner, to help you get the best out of your Miele appliances and to keep them pristine for years to come.

  • Page 18: Baking

    Baking...
  • Page 19 Baking Truly scrumptious Baking your own bread and rolls, whether savoury or sweet, is much easier and quicker than you might think. Not only does homemade baking taste better; it gives you the opportunity to allow your imagination free rein with the ingredients.

  • Page 20: Tips On Preparation

    Baking Tips on preparation Raising agents Raising agents are used to make the Types of flour dough rise and help it keep light and Different types of flour contain varying airy after kneading or mixing. amounts of whole grain. Yeast The different types of flour are Yeast is available either in dried form or categorised by how finely they have...
  • Page 21 Baking – Dissolve the yeast in lukewarm liquid. Yeast dough Automatic programme Then add to the flour and other This Automatic programme with the ingredients and knead until you get a addition of moisture can be used to smooth dough. If dry yeast is used, prove dough.
  • Page 22 Baking Creamed mixture Bread / Rolls – Creamed mixtures are generally very – Bread and rolls should be light and rich and are made with flour, fat, have a good crust. The raising sugar and eggs. Creamed mixtures agents used to achieve this are yeast can be made very light by separating and sourdough.
  • Page 23 Baking Bread mixes – Grease loaf tins before use. – Make up the dough according to the – With Automatic programmes the packet instructions. Use the amount dough goes into the oven without of liquid specified for oven baking. being proved first. The proving phase –...

  • Page 24: Baked Goods

    Baking Baked goods Ingredients Settings to use when pre-heating is Frozen or unrefrigerated pre-baked rolls required by packet instructions Deep frozen salted pretzels Oven function: Moisture Plus Temperature: See packet instructions Accessories for Fan Heat Rolls: Baking tray/Gourmet perforated Pre-heat: Yes baking tray Heating-up phase: Rapid Pretzels: Baking tray lined with baking...
  • Page 25 Baking Baked goods Ingredients Recommended settings Bread rolls (made from ready-made Oven function: Moisture Plus dough) Temperature: See packet instructions for Fan Heat Accessories Heating-up phase: Rapid Baking tray/Gourmet perforated baking Shelf level: 2 [1] (1) tray No./Type of bursts of steam: 1 burst of steam/Time-controlled Preparation Amount of water: See display...
  • Page 26 Baking Baked goods Ingredients Recommended settings Ready-to-bake croissants Oven function: Automatic programmes Programme: Bread rolls \ Croissants Accessories Shelf level: See display Baking tray/Gourmet perforated baking Amount of water: See display tray Programme duration: approx. 20 minutes Preparation Useful tip Prepare the rolls or croissants Alternatively, you can bake the according to the packet instructions,...

  • Page 27: Apple Tart

    Baking Apple tart Preparation time: 80–90 minutes Serves 12 Pastry ingredients After cooking, leave to cool then dust 220 g plain flour with icing sugar. 100 g butter Recommended settings 60 g icing sugar Oven function: Automatic programmes A pinch of salt Programme: Cakes \ Apple tart 1 egg Shelf level: See display...

  • Page 28: Apple Sponge

    Baking Apple sponge Preparation time: 80–110 minutes Serves 12 Pastry ingredients Recommended settings 150 g butter or margarine Oven function: Automatic programmes 150 g sugar Programme: Cakes \ Apple \ Sponge 8 g vanilla sugar Shelf level: See display 3 eggs Programme duration: approx.

  • Page 29: Apple Pie

    Baking Apple pie Preparation time: 90–100 minutes Serves 12 Pastry ingredients Roll the remaining pastry out on a 350 g plain flour floured surface and place it over the ¹/₂ tsp. baking powder apples. Press the edges together, then 200 g butter or margarine, softened bake.

  • Page 30: Apple Hazelnut Streusel

    Baking Apple hazelnut streusel Preparation time: 100–110 minutes Serves 12 Pastry ingredients Recommended settings 200 g melted butter Oven function: Automatic programmes 350 g plain flour Programme: Cakes \ Apple \ With 1 tsp. baking powder streusel topping 150 g sugar Shelf level: See display 8 g vanilla sugar Programme duration: approx.

  • Page 31: Apricot Streusel Cake

    Baking Apricot streusel cake Preparation time: 85–95 minutes Makes 20 (40) slices Pastry ingredients Recommended settings 240 (380) g quark Oven function: Automatic programmes 3 (5) tbsp. milk Programme: Cakes \ Fruit streusel cake 4 (6) tbsp. oil \ Quark dough 1 (2) egg(s) Shelf level: See display 110 (175) g sugar...

  • Page 32: Belgian Sponge Cake

    Baking Belgian sponge cake Preparation time: 65 minutes Serves 12 Ingredients Recommended settings 4 eggs Oven function: Automatic programmes 250 g sugar Programme: Cakes \ Belgian sponge 1 level tsp. salt cake 250 g plain flour Shelf level: See display 3 level tsp.

  • Page 33: Gateau

    Baking Gateau Preparation time: 70–80 minutes Serves 16 Basic mixture Alternative settings 4 egg whites Oven function: Conventional Heat 2 tbsp. hot water Temperature: 150–160 °C 175 g sugar Pre-heat: Yes 4 egg yolks Heating-up phase: Normal 200 g plain flour Shelf level: 2 [1] (1) 1 tsp.

  • Page 34: Quark And Cream Filling

    Baking I. Quark and cream filling Ingredients Preparation 500 g quark Mix the quark with the sugar, milk, 100 g sugar vanilla sugar and lemon juice. Soak the 100 ml milk gelatine in water, then squeeze the 8 g vanilla sugar water out and microwave for Juice of 1 lemon 20 seconds using 450 W, or dissolve in...

  • Page 35: Ii. Cappuccino Filling

    Baking II. Cappuccino filling Ingredients Preparation 100 g dark chocolate Melt the chocolate and beat the cream 6 leaves of white gelatine until stiff. Soak the gelatine in cold 80 ml espresso water, then squeeze out the water and 500 ml cream microwave for 20 seconds using 450 W, 16 g vanilla sugar or dissolve it in a pan on the cooktop...

  • Page 36: Yeast Butter Cake

    Baking Yeast butter cake Preparation time: 90–110 minutes Makes 20 (40) slices Pastry ingredients Preparation 1 (1 ¹/₂) cubes of fresh yeast (42 g/63 g) Crumble the yeast into lukewarm milk 200 (320) ml lukewarm milk and stir until it dissolves. Add to the 500 (800) g plain flour flour, sugar, salt, butter and egg and 50 (80) g sugar...
  • Page 37 Baking Recommended settings Oven function: Automatic programmes Programme: Cakes \ Yeast butter cake Shelf level: See display Programme duration: approx. 32 [34] (22) minutes Alternative settings Oven function: Conventional Heat Temperature: 180–190 [170–180] (160– 170) °C Heating-up phase: Normal Shelf level: 2 [1] (2) Duration: 20–30 minutes Useful tip Homemade vanilla sugar: Cut a vanilla...

  • Page 38: Classic Rich Fruit Cake ( 15 Cm)

    Baking Classic rich fruit cake ( 15 cm) Preparation time: 225 minutes Steep the fruit in brandy for 12 hours before starting. Ingredients To prepare the fruit 110 g sultanas Roughly chop the glacé cherries and 110 g raisins apricots and place in a large bowl with 85 g currants the candied peel and sultanas, raisins 50 g dried apricots...
  • Page 39 Baking Recommended settings Oven function: Automatic programmes Programme: Cakes \ Rich fruit cake \ 15 cm springform tin Shelf level: See display Programme duration: approx. 195 minutes Alternative settings Oven function: Conventional Heat Heating-up phase: Normal Shelf level: 1 Cooking stage 1 Temperature: 140 °C Duration: 45 minutes Cooking stage 2...

  • Page 40: Classic Rich Fruit Cake ( 20 Cm)

    Baking Classic rich fruit cake ( 20 cm) Preparation time: 270 minutes Steep the fruit in brandy for 12 hours before starting. Ingredients Recommended settings 230 g sultanas Oven function: Automatic programmes 230 g raisins Programme: Cakes \ Rich fruit cake \ 20 170 g currants cm springform tin 100 g dried apricots...

  • Page 41: Classic Rich Fruit Cake ( 25 Cm)

    Baking Classic rich fruit cake ( 25 cm) Preparation time: 375 minutes Steep the fruit in brandy for 12 hours before starting. Ingredients Recommended settings 360 g sultanas Oven function: Automatic programmes 360 g raisins Programme: Cakes \ Rich fruit cake \ 25 280 g currants cm springform tin 175 g dried apricots...

  • Page 42: Swiss Fruit Flan

    Baking Swiss fruit flan Preparation time: 60 minutes 8–10 slices Pastry ingredients Recommended settings 230 g puff pastry Oven function: Automatic programmes Programme: Cakes \ Swiss fruit flan \ Topping ingredients Puff pastry 30 g hazelnuts, ground Shelf level: See display 500–600 g fruit (e.g.

  • Page 43: Fruit Flan With Short Crust Pastry

    Baking Fruit flan with short crust pastry Preparation time: 70 minutes 8–10 slices Pastry ingredients Recommended settings 200 g plain flour Oven function: Automatic programmes 65 ml water Programme: Cakes \ Swiss fruit flan \ 80 g butter, softened Short crust pastry ¹/₄...

  • Page 44: Gugelhupf

    Baking Gugelhupf Preparation time: 80–90 minutes Serves 16 Ingredients Preparation with Fan Plus 60 g butter Beat the butter until creamy. Add the 50 g sugar sugar and egg yolk and mix well. Stir 1 egg the crumbled yeast into lukewarm milk, ¹/₂...

  • Page 45: Plaited Walnut Brioche

    Baking Plaited walnut brioche Preparation time: 100–110 minutes Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture Plus 200 ml lukewarm milk Temperature: 150–160 °C 500 g plain flour Heating-up phase: Rapid 50 g sugar Shelf level: 2 [1] (1) 8 g vanilla sugar No./Type of bursts of steam: A pinch of salt...

  • Page 46: Plaited Loaf

    Baking Plaited loaf Preparation time: 140–150 minutes Makes 16 slices Ingredients Preparation with the Automatic 1 ¹/₂ cubes of fresh yeast (approx. 60 g) programme 200–250 ml lukewarm milk Crumble the yeast into lukewarm milk 750 g plain flour and stir until it dissolves. Then add to A pinch of salt the flour, salt, sugar, softened butter 100 g sugar...
  • Page 47 Baking Shape the dough into three 40 cm long Automatic programme settings rolls. Then plait the three rolls and place Oven function: Automatic programmes on a baking tray or Gourmet perforated Programme: Cakes \ Plaited loaf baking tray. Shelf level: See display Programme duration: 56 [54] Brush with the beaten egg yolk/milk (47) minutes...

  • Page 48: Almond Cake

    Baking Almond cake Preparation time: 65–75 minutes Serves 12 Ingredients Alternative settings 6 eggs Oven function: Fan Plus 300 g sugar Temperature: 150–160 °C 200 g plain flour Pre-heat: Yes, 10 minutes 300 g ground almonds Shelf level: 2 [1] (1) 150 g butter or margarine Duration: 45–55 minutes 200 ml milk...

  • Page 49: Marble Cake

    Baking Marble cake Preparation time: 70–90 minutes Serves 18 Ingredients Recommended settings 250 g butter Oven function: Automatic programmes 200 g sugar Programme: Cakes \ Marble cake 8 g vanilla sugar Shelf level: See display 4 eggs Programme duration: approx. 55 [55] 2 tbsp.

  • Page 50: Fruit Streusel Cake

    Baking Fruit streusel cake Preparation time: 140–160 minutes Makes 20 (40) slices Pastry ingredients fruit and prove for another 30 minutes 1 (2) cube(s) of fresh yeast (42 g/84 g) in the oven using Conventional Heat at 150 (250) ml lukewarm milk 35 °C.

  • Page 51: Swiss Apple Cake

    Baking Swiss apple cake Preparation time: 110–130 minutes Makes 20 (40) slices Pastry ingredients Recommended settings 250 (500) g plain flour Oven function: Automatic programmes 80 (160) ml water Programme: Cakes \ Swiss apple cake 100 (200) g margarine or softened Shelf level: See display butter Programme duration: approx.

  • Page 52: Pine Nut Bee-Sting Cake

    Baking Pine nut bee-sting cake Preparation time: 130–140 minutes Makes 20 (40) slices Pastry ingredients Lightly knead the dough, then roll it out 30 (50) g fresh yeast on the universal tray. Place in the oven 200 (320) ml lukewarm milk and select the Automatic programme 500 (800) g plain flour Cakes \ Yeast dough \ Prove for 15...

  • Page 53: Sachertorte

    Baking Sachertorte Preparation time: 70 minutes Sponge ingredients Line the springform cake tin with baking 130 g dark chocolate paper. Add the sponge mixture and 140 g butter bake. 110 g icing sugar While the cake is cooling, heat the 8 g vanilla sugar apricot conserve and then strain it 6 egg yolks...

  • Page 54: Sand Cake

    Baking Sand cake Preparation time: 85–95 minutes Serves 12 Ingredients Recommended settings 200 g butter or margarine, softened Oven function: Automatic programmes 200 g sugar Programme: Cakes \ Sand cake 4 eggs Shelf level: See display Juice and grated zest of 1 lemon Programme duration: approx.

  • Page 55: Chocolate Hazelnut Cake

    Baking Chocolate hazelnut cake Preparation time: 70–85 minutes + chill for 12 hours before serving Ingredients Recommended settings 200 g softened butter Springform tin 250 g dark chocolate Oven function: Automatic programmes 250 g ground hazelnuts Programme: Cakes \ Chocolate 160 g sugar hazelnut cake \ One large 3 tbsp.

  • Page 56: Streusel Cake

    Baking Streusel cake Preparation time: 90–100 minutes Makes 20 (40) slices Pastry ingredients Beat together the butter, sugar and egg 1 (1 ¹/₂) cubes of fresh yeast (42 g/63 g) until creamy, then stir in the quark, 250 (400) ml lukewarm milk cornflour and lemon juice.

  • Page 57: Viennese Apple Strudel

    Baking Viennese apple strudel Preparation time: 70 minutes For 2 strudels Ingredients Now roll up the strudel, brush with 1 packet of ready-made filo pastry melted butter, place on a baking tray (4 sheets for 2 strudels) and bake until golden. 1500 g sharp dessert or cooking apples Recommended settings 100 g fine breadcrumbs...

  • Page 58: Cinnamon And Macadamia Ring

    Baking Cinnamon and macadamia ring Preparation time: 115–125 minutes Serves 10 Pastry ingredients Place the ring on a baking tray or 1 cube of fresh yeast (42 g) Gourmet perforated baking tray and 100 ml lukewarm milk place in the oven. Select the Automatic 500 g plain flour programme Cakes \ Yeast dough \ 100 g sugar...

  • Page 59: Raisin Cake

    Baking Raisin cake Preparation time: 90–100 minutes Serves 8 Dough ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Automatic programmes 125 ml lukewarm milk Programme: Cakes \ Raisin cake 250 g plain flour Shelf level: See display 10 g sugar Programme duration: approx.

  • Page 60: Biscuits

    Baking Biscuits Preparation time: 130–140 minutes Makes approx. 80 Ingredients Recommended settings for 1 baking 250 g plain flour tray 1 level tsp. baking powder Oven function: Automatic programmes 80 g sugar Programme: Cookies/ Muffins \ Biscuits \ 1 baking tray 8 g vanilla sugar 1 tsp.

  • Page 61: Linzer Biscuits

    Baking Linzer biscuits Preparation time: approx. 20 minutes Makes 30 Ingredients Recommended settings 200 g butter or margarine, softened Oven function: Automatic programmes 300 g plain flour Programme: Cookies/Muffins \ Linzer 100 g icing sugar biscuits \ 1 baking tray or 2 baking trays 8 g vanilla sugar Shelf level: See display 2 egg yolks...

  • Page 62: Almond Macaroons

    Baking Almond macaroons Preparation time: 35 minutes Makes 30–35 Ingredients Alternative settings 100 g bitter almonds Pre-heating: 200 g sweet almonds Oven function: Fan Plus 600 g sugar Temperature (1 tray): 200 °C 3–4 medium egg whites Temperature (2 trays): 180 °C Salt Heating-up phase: Rapid Cooking stage 1 (1 tray):...

  • Page 63: Drop Cookies

    Baking Drop cookies Preparation time: 35–40 minutes Makes 50 Ingredients Recommended settings for 1 baking 160 g butter tray 50 g brown sugar Oven function: Automatic programmes 50 g icing sugar Programme: Cookies/ Muffins \ Drop cookies \ 1 baking tray 8 g vanilla sugar A pinch of salt Shelf level: See display...

  • Page 64: Vanilla Biscuits

    Baking Vanilla biscuits Preparation time: 100–120 minutes Makes 90 Pastry ingredients Recommended settings for 1 baking 280 g plain flour tray 210 g softened butter Oven function: Automatic programmes 70 g sugar Programme: Cookies/ Muffins \ Vanilla biscuits \ 1 baking tray 100 g almond meal Shelf level: See display To dust:...

  • Page 65: Chocolate Cherry Muffins

    Baking Chocolate cherry muffins Preparation time: 80–90 minutes Makes 12 Dough ingredients Recommended settings 100 g mocha or dark chocolate Oven function: Automatic programmes 100 g butter Programme: Cookies/ Muffins \ Muffins 3 eggs \ With fruit 80 g icing sugar Shelf level: See display 10 g instant coffee powder Programme duration: approx.

  • Page 66: Walnut Muffins

    Baking Walnut muffins Preparation time: 90–100 minutes Makes 12 Ingredients Recommended settings 100 g raisins Oven function: Automatic programmes 50 ml rum Programme: Cookies/ Muffins \ Muffins 150 g butter or margarine \ Without fruit 150 g sugar Shelf level: See display 8 g vanilla sugar Programme duration: approx.

  • Page 67: Choux Buns

    Baking Choux buns Preparation time: 50–60 minutes Makes 8 Pastry ingredients Whilst still warm, cut the choux buns 200 ml water horizontally across the middle with a 40 g butter pair of scissors. Remove and discard A pinch of salt any of the centre that is still moist.

  • Page 68: Apricot Loaf

    Baking Apricot loaf Preparation time: 110–120 minutes Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture Plus 200 ml lukewarm milk Temperature: 160–170 [160–170] (150– 500 g plain flour 160) °C 60 g sugar Heating-up phase: Rapid 8 g vanilla sugar Type of heating: Conventional Heat A pinch of salt...

  • Page 69: Buttermilk Bread

    Baking Buttermilk bread Preparation time: 115–125 minutes Ingredients Settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture Plus 300 ml buttermilk, lukewarm Temperature: 160–170 [160–170] (150– 375 g plain flour 160) °C 100 g rye flour Pre-heat: Yes 1 tbsp.

  • Page 70: Flat Bread

    Baking Flat bread Preparation time: 75–100 minutes Ingredients Preparation with the Automatic 1 cube of fresh yeast (42 g) programme 200 ml lukewarm water Dissolve the yeast in lukewarm water. 375 g plain flour Then add to the flour, salt and oil and 1 tsp.
  • Page 71 Baking Automatic programme settings Oven function: Automatic programmes Programme: Bread \ Flat bread Shelf level: See display Amount of water: See display Programme duration: approx. 59 [59] (52) minutes Moisture Plus settings Oven function: Moisture Plus Temperature: 200–210 °C Heating-up phase: Rapid Type of heating: Conventional Heat Shelf level: 2 [1] (1) No./Type of bursts of steam:...

  • Page 72: Italian Mozzarella Bread

    Baking Italian mozzarella bread Preparation time: 110–120 minutes Pastry ingredients perforated baking tray. Place in the 1 cube of fresh yeast (42 g) oven and select the Automatic 200 ml lukewarm water programme Cakes \ Yeast dough \ 500 g plain flour Prove for 15 minutes.

  • Page 73: Herb Bread

    Baking Herb bread Preparation time: 105–115 minutes Ingredients Place the dough in the greased loaf tin. ¹/₂ cube of fresh yeast (21 g) Slash the top of the dough in a criss- 300 ml milk, lukewarm cross pattern with a sharp knife. Place 500 g plain flour in the oven and select the Automatic 1 tsp.

  • Page 74: Mixed Grain Bread

    Baking Mixed grain bread Preparation time: 115–150 minutes Ingredients dough in the oven and select the ¹/₂ cube of fresh yeast (21 g) Automatic programme Cakes \ Yeast 1 tbsp. malt extract dough \ Prove for 45 minutes. 400 ml lukewarm water Lightly knead the dough, then place it 200 g rye flour in the greased loaf tin.

  • Page 75: Olive Bread

    Baking Olive bread Preparation time: 165–175 minutes Ingredients Mix the ham, cheese, marjoram and 450 g plain flour salt and knead into the dough with the ¹/₂ cube of fresh yeast (21 g) walnuts. Finally, knead the chopped 150 ml white wine olives into the dough.

  • Page 76: Rye Bread

    Baking Rye bread Preparation time: 105–120 minutes Ingredients Preparation with the Automatic 400 g rye flour programme 200 g plain flour Mix the plain flour, rye flour and salt 2 ¹/₂ tsp. salt together, and add the sourdough and 2 tsp. honey honey.
  • Page 77 Baking water. Place in the oven and select the Automatic programme settings Automatic programme Cakes \ Yeast Oven function: Automatic programmes dough \ Prove for 15 minutes. Programme: Bread \ Rye bread Shelf level: See display Bake in the pre-heated oven until Amount of water: See display golden.

  • Page 78: Raisin Loaf

    Baking Raisin loaf Preparation time: 110–140 minutes Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Automatic programmes 240 ml buttermilk, lukewarm Programme: Bread \ Sweet bread 500 g plain flour Shelf level: See display 100 g sugar Programme duration: approx.

  • Page 79: Swiss Farmer's Bread

    Baking Swiss farmer's bread Preparation time: 180 minutes Makes 1 loaf (approx. 750 g) Ingredients Recommended settings 500 g coarse rye bread mix Oven function: Automatic programmes (or 350 g plain flour and 150 g rye flour) Programme: Bread \ Swiss farmer's 1–1 ¹/₂...

  • Page 80: Bacon Or Herb Baguettes

    Baking Bacon or herb baguettes Preparation time: 105–130 minutes Makes 2 Ingredients Preparation for Moisture Plus 1 cube of fresh yeast (42 g) Crumble the yeast into lukewarm water 250 ml lukewarm water and stir until it dissolves. Then add to 250 g plain flour the white flour, wholemeal flour, sugar, 250 g wholemeal flour...
  • Page 81 Baking Moisture Plus settings Oven function: Moisture Plus Temperature: 190–200 °C Heating-up phase: Rapid Shelf level: 2 [1] (1) No./Type of bursts of steam: 2 bursts of steam/Time-controlled Amount of water: See display 1st burst of steam: Release after 1 minute 2nd burst of steam: Release after 15 minutes...

  • Page 82: Tiger Bread

    Baking Tiger bread Preparation time: 125 minutes Makes 1 loaf Dough ingredients Recommended settings 15 g fresh yeast Oven function: Automatic programmes 300 ml lukewarm water Programme: Bread \ Tiger bread 500 g plain flour Shelf level: See display 10 g salt Programme duration: approx.

  • Page 83: White Bread

    Baking White bread Preparation time: 80–95 minutes Ingredients Shape the dough into a ball and place ¹/₂ cube of fresh yeast (21 g) in the oven. Select the Automatic 250 ml lukewarm water programme Cakes \ Yeast dough \ 500 g plain flour Prove for 30 minutes.

  • Page 84: Plaited Swiss Loaf

    Baking Plaited Swiss loaf Preparation time: 120 minutes Ingredients Recommended settings 1000 g plain flour Oven function: Automatic programmes 1 cube of fresh yeast (42 g) Programme: Bread \ Plaited Swiss loaf 600 ml lukewarm milk Shelf level: See display 3 tsp.

  • Page 85: Ginger Loaf

    Baking Ginger loaf Preparation time: 120 minutes Makes 1 loaf Ingredients Recommended settings 500 g plain flour Oven function: Automatic programmes A pinch of salt Programme: Bread \ Sweet bread 90 g butter Shelf level: See display 100 ml milk Programme duration: approx.

  • Page 86: Onion Flat Bread

    Baking Onion flat bread Preparation time: 100–110 minutes Dough ingredients Scatter the onions, cheese and thyme 1 cube of fresh yeast (42 g) over the dough. Drizzle with oil and 200 ml lukewarm water bake until golden. 375 g plain flour Recommended settings 1 tsp.

  • Page 87: Chocolate Breakfast Rolls

    Baking Chocolate breakfast rolls Preparation time: 100–110 minutes Makes 8 Pastry ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture Plus 150 ml lukewarm milk Temperature: 150–160 °C 500 g plain flour Heating-up phase: Rapid A pinch of salt Shelf level: 2 [1] (1) 60 g sugar No./Type of bursts of steam:...

  • Page 88: Yeast Pretzels

    Baking Yeast pretzels Preparation time: 85–95 minutes Makes 8 Pastry ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture Plus 100 ml lukewarm milk Temperature: 160–170 °C 300 g plain flour Heating-up phase: Rapid 1 tsp. sugar Shelf level: 2 [1] (1) 1 tsp.

  • Page 89: Yeast Rolls

    Baking Yeast rolls Preparation time: 75–125 minutes Makes 10 Ingredients Lightly knead the dough, then shape ¹/₂ cube of fresh yeast (21 g) into 10 evenly sized balls and place on 270 ml lukewarm water a baking tray or Gourmet perforated 500 g plain flour baking tray.

  • Page 90: Yeast Dough Men

    Baking Yeast dough men Preparation time: 95–105 minutes Makes 4 Ingredients Whisk the egg, brush on dough men, ¹/₂ cube of fresh yeast (21 g) decorate with raisins and almonds and 200 ml lukewarm milk bake until golden. 375 g plain flour Recommended settings 50 g sugar Oven function: Moisture Plus...

  • Page 91: Seed Rolls

    Baking Seed rolls Preparation time: 120–130 minutes Makes 10 Ingredients oven. Select the Automatic programme 1 cube of fresh yeast (42 g) Cakes \ Yeast dough \ Prove for 45 1 tsp. sugar beet molasses minutes. Then bake until golden. 1 tbsp.

  • Page 92: Cheese And Sesame Rolls

    Baking Cheese and sesame rolls Preparation time: 65–105 minutes Makes 10 Ingredients Preparation for Moisture Plus 1 cube of fresh yeast (42 g) Crumble the yeast in lukewarm milk 150 ml lukewarm milk and stir until it dissolves. Then add to 500 g plain flour the flour, salt, sugar, butter, Parmesan 1 heaped tsp.
  • Page 93 Baking Moisture Plus settings Oven function: Moisture Plus Temperature: 150–160 °C Heating-up phase: Rapid Shelf level: 2 [1] (1) No./Type of bursts of steam: 2 bursts of steam/Time-controlled Amount of water: See display 1st burst of steam: Release after 1 minute 2nd burst of steam: Release after 15 minutes...

  • Page 94: Malted Pumpkin Seed Rolls

    Baking Malted pumpkin seed rolls Preparation time: 120–130 minutes Makes 8 Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture Plus 1 tbsp. malt extract Temperature: 190–200 °C 300 ml lukewarm water Heating-up phase: Rapid 500 g wholemeal flour Shelf level: 2 [1] (1) 3 tsp.

  • Page 95: Quark Rolls

    Baking Quark rolls Preparation time: 45–55 minutes Makes 10 Ingredients Recommended settings 250 g low-fat quark Oven function: Moisture Plus 2 eggs Pre-heat: Yes 70 g sugar Temperature: 150–160 °C 8 g vanilla sugar Heating-up phase: Rapid A pinch of salt Shelf level: 2 [1] (1) 500 g plain flour No./Type of bursts of steam:...

  • Page 96: Ham And Cheese Rolls

    Baking Ham and cheese rolls Preparation time: 110–120 minutes Makes 8 Pastry ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture Plus 250 ml lukewarm water Temperature: 180–190 °C 500 g plain flour Heating-up phase: Rapid 30 g butter, softened Shelf level: 2 [1] (1) ¹/₂...

  • Page 97: Sunday Rolls

    Baking Sunday rolls Preparation time: 100–115 minutes Makes 8 Pastry ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture Plus 250 ml lukewarm milk Temperature: 150–160 °C 500 g plain flour Heating-up phase: Rapid 40 g sugar Shelf level: 2 [1] (1) A pinch of salt No./Type of bursts of steam:...

  • Page 98: Fish

    Fish...
  • Page 99 Fish Fishing for compliments Meals with fish are healthy and are an excellent alternative to meat. Salt water fish is rich in iodine, vitamins and valuable proteins, as well as omega-3 fatty acids. These are good for your physical health and improve your concentration, memory and your general state of mind.

  • Page 100: Tips On Preparation

    Fish Tips on preparation Cleaning Whole fish: gut the fish and scrape off Quantity per person the scales if necessary. Rinse the fish – Whole fish: 250–300 g per person under running water and pat dry with a – Fish fillet: 200–250 g per person paper towel.
  • Page 101 Fish Cooking Notes on using Automatic programmes and the food probe (if – Whole fish are ready when the available) eyeballs are white and the dorsal fin – When cooking fish with a food probe, is easily pulled out. – Roasted, steamed or grilled fish is ensure that it reaches a core cooked when the flesh comes away temperature of at least 70 °C.

  • Page 102: Verduras" Bream / Snapper

    Fish "Verduras" bream / snapper Preparation time: 65–75 minutes Serves 4 Ingredients Preparation 4 prepared breams / snappers (approx. Pre-cook the unpeeled potatoes for 400 g each) approx. 10 minutes. 800 g small potatoes 2 red capsicums Wash, halve and deseed the capsicums 2 green zucchini and cut into large pieces.
  • Page 103 Fish Recommended settings Oven function: Moisture Plus Temperature: 160–170 °C Heating-up phase: Rapid Shelf level: 2 [2] (1) No./Type of bursts of steam: 2 bursts of steam/Time-controlled Amount of water: See display 1st burst of steam: Release after 5 minutes 2nd burst of steam: Release after 15 minutes Duration: 30–40 minutes...

  • Page 104: Viennese Fillet Of Fish

    Fish Viennese fillet of fish Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 3 salmon or ocean trout fillets Oven function: Moisture Plus Juice of 1 lemon Temperature: 160–170 °C 125 g crème fraîche Heating-up phase: Rapid 50 g pickled gherkins Shelf level: 2 [1] (1) 10 g capers No./Type of bursts of steam:...

  • Page 105: Trout Stuffed With Mushrooms

    Fish Trout stuffed with mushrooms Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 4 trout (250 g each) Oven function: Moisture Plus 1 tbsp. lemon juice Temperature: 160–170 °C Salt Heating-up phase: Rapid Pepper Shelf level: 2 [2] (1) ¹/₂...

  • Page 106: Stuffed Ocean Trout

    Fish Stuffed ocean trout Preparation time: 65–75 minutes Serves 4 Ingredients Recommended settings 2 ocean trouts (600–700 g each) Oven function: Moisture Plus Juice of 1 lemon Temperature: 160–170 °C Salt Heating-up phase: Rapid 2 shallots Shelf level: 2 [1] (1) 2 cloves of garlic No./Type of bursts of steam: 50 g small capers...

  • Page 107: Red Mullet Parcels

    Fish Red mullet parcels Preparation time: 90–100 minutes Serves 6 Ingredients Recommended settings 6 small red mullets (150 to 200 g each) Oven function: Automatic programmes 5 slices of white bread Programme: Fish \ Red mullet parcels \ 250 ml milk 4-6 fish 2 tbsp.

  • Page 108: Sea Bream Delicioso

    Fish Sea bream delicioso Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 750 g sea bream Oven function: Moisture Plus 3 onions Temperature: 160–170 °C 40 g butter Heating-up phase: Rapid 500 g tomatoes Shelf level: 2 [1] (1) Juice of ¹/₂...

  • Page 109: Hake In A Herb Sauce

    Fish Hake in a herb sauce Preparation time: 50–60 minutes Serves 4 Ingredients Recommended settings 4 hake steaks (250 g each) Oven function: Automatic programmes 250 g Vongole Programme: Fish \ Hake in a herb 2 cloves of garlic sauce 2 tbsp.

  • Page 110: Salt Cod Brandade

    Fish Salt cod brandade Preparation time: 40–50 minutes + marinate for 24 hours Serves 6 Ingredients Recommended settings 1000 g dried cod Oven function: Automatic programmes 250 ml milk Programme: Fish \ Salt cod brandade 600–700 ml olive oil Shelf level: See display Salt Programme duration: approx.

  • Page 111: Salmon And Spinach Pasta Bake

    Fish Salmon and spinach pasta bake Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 450 g spinach leaves (fresh or frozen) Oven function: Moisture Plus 1 clove of garlic Temperature: 160–170 °C Salt Heating-up phase: Rapid Nutmeg Shelf level: 2 [1] (1) 500 g tagliatelle No./Type of bursts of steam: 400 g salmon fillet...

  • Page 112: Savoy Cabbage And Salmon Gratin

    Fish Savoy cabbage and salmon gratin Preparation time: 75–85 minutes Serves 4 Ingredients Recommended settings 600 g salmon fillet Oven function: Moisture Plus 1 small savoy cabbage (approx. 600 g) Temperature: 160–170 °C 20 g softened butter Heating-up phase: Rapid 500 g potatoes Shelf level: 2 [1] (1) Pepper...

  • Page 113: Pikeperch With Herbs

    Fish Pikeperch with herbs Preparation time: 50–60 minutes Serves 4 Ingredients Recommended settings 800 g pikeperch fillets Oven function: Moisture Plus Juice of 1 lemon Temperature: 160–170 °C 1 bunch of parsley Heating-up phase: Rapid 1 bunch of chives Shelf level: 2 [1] (1) 1 bunch of dill No./Type of bursts of steam: 1 bunch of lemon balm mint...

  • Page 114: Meat And Poultry

    Meat and poultry...
  • Page 115 Meat and poultry Let's have meat! Meat and poultry are healthy components to anyone’s diet, as well as adding a wealth of variety. They can be prepared in a range of different ways, and by using diverse seasonings and serving them with interesting sauces and side dishes, they can constantly be presented in new guises, uniting cultures –...

  • Page 116: Tips On Preparation

    Automatic programme as it is likely bone. to dry out. – If you are cooking several pieces of – The Miele Gourmet oven dishes are meat together, select pieces that are ideal for Automatic programmes, as similar in size. The food probe should there is plenty of space to add liquid.

  • Page 117: Poultry

    – The Miele Gourmet oven dishes are as possible. Make sure the tip of the ideal for Automatic programmes, as food probe is not touching any bone.

  • Page 118: Beef Wellington (Australia)

    Meat and poultry Beef Wellington (Australia) Preparation time: 120 minutes Serves 6–8 Ingredients Stir the breadcrumbs and thyme into 850 g fillet of beef the mushrooms and then roughly blitz in a food processor. Salt, freshly ground Roll out the puff pastry so that it will Pepper, freshly ground completely encase the meat with 60 g butter...
  • Page 119 Meat and poultry Alternative settings Oven function: Moisture Plus Temperature: 15 minutes: 200 °C, then: 180 °C Pre-heat: Yes Food probe: Yes Core temperature: 55–75 °C Heating-up phase: Rapid Shelf level: 2 [1] (1) No./Type of bursts of steam: 2 bursts of steam/Manual Amount of water: See display 1st burst of steam: Immediately after placing food in the oven...

  • Page 120: Beef Wellington (Great Britain)

    Meat and poultry Beef Wellington (Great Britain) Preparation time: 120 minutes Serves 6–8 Ingredients reduced and the mixture is dry. Allow to 1000 g fillet of beef cool, then remove the sprig of thyme, Freshly ground black pepper stir in the liver paté and the chopped 15 ml oil parsley.
  • Page 121 Meat and poultry When ready to bake the Beef Wellington, pre-heat the oven then, insert the food probe into the centre of the meat, place in the oven and bake. At the end of cooking, allow the meat to stand for 15 minutes before carving and serving it.

  • Page 122: Braised Beef Roulades

    Meat and poultry Braised beef roulades Preparation time: 155–165 minutes Serves 4 Ingredients vegetables. Deglaze with a third of the 4 thin slices of beef (160–200 g each) red wine. When the wine is almost fully Salt reduced, add the next third and so on Pepper until the wine is totally reduced.
  • Page 123 Meat and poultry Recommended settings Oven function: Moisture Plus Temperature: 140 °C Heating-up phase: Rapid Shelf level: 2 [2] (1) No./Type of bursts of steam: 3 bursts of steam/Manual Amount of water: See display 1st burst of steam: 60 minutes after the start of the programme 2nd burst of steam: After another 20 minutes...

  • Page 124: Hash

    Meat and poultry Hash Preparation time: 250 minutes Serves 6–8 Ingredients Recommended settings 500 g onions Oven function: Automatic programmes 30 g butter Programme: Meat \ Beef \ Hash 30 g oil Shelf level: See display 1200 g diced beef Programme duration: approx.

  • Page 125: Yorkshire Pudding

    Meat and poultry Yorkshire pudding Preparation time: 30 minutes Makes 12 Ingredients Alternative settings 190 g plain flour Oven function: Fan Plus 3 g salt Temperature: 210 °C 3 eggs Pre-heat: Yes 225 ml milk Heating-up phase: Rapid Oil for baking Shelf level: 2 [1] (1) Duration: 20–25 [15–20] (20–...

  • Page 126: Braised Topside Of Beef

    Meat and poultry Braised topside of beef Preparation time: 120–130 minutes Serves 8 Ingredients At the end of cooking, sieve the 1500 g beef topside cooking juices, then add the stock and 2 carrots crème fraîche to make a sauce. If 1 thin leek necessary, thicken with a little cornflour 150 g celery...

  • Page 127: Osso Buco

    Meat and poultry Osso buco Preparation time: 130 minutes Serves 6 Ingredients Season the meat with salt and pepper, 1 tbsp. oil toss in flour and fry both sides in butter 1 chopped tomato for about 3–4 minutes. 1 onion, finely chopped Place the meat in the Gourmet oven 4 cloves of garlic, finely chopped dish together with the white wine, beef...

  • Page 128: Pork Fillet With Parma Ham And Red Pesto

    Meat and poultry Pork fillet with Parma ham and red pesto Preparation time: 65–75 minutes Serves 6 Ingredients Recommended settings 4 pork fillets (300 g each) Oven function: Moisture Plus Salt Temperature: Pepper 15 minutes: 170–180 °C, then: 140 °C 20 basil leaves Heating-up phase: Rapid 250 g red pesto...

  • Page 129: Fillet Of Pork In Puff Pastry

    Meat and poultry Fillet of pork in puff pastry Preparation time: 80–90 minutes Serves 4 Ingredients pinching the edges to seal it. Make leaf 2 pork fillets (300 g each) shapes out of the scraps of pastry to Salt decorate. Pepper Place the parcels on the universal tray, Paprika...

  • Page 130: Pork Casserole With Apples

    Meat and poultry Pork casserole with apples Preparation time: 60–70 minutes Serves 6–8 Ingredients Recommended settings 1200 g pork fillet Oven function: Automatic programmes 4 apples Programme: Meat \ Pork \ Pork 400 ml cream casserole 150 g tomato sauce Shelf level: See display 4 tbsp.

  • Page 131: Chinese Pork

    Meat and poultry Chinese pork Preparation time: 60 minutes, plus: marinade for 3–4 hours Serves 6 Ingredients Recommended settings 1500 g pork necks Oven function: Moisture Plus 3–4 cloves of garlic Temperature: 180–190 °C 2 small pieces of ginger Pre-heat: Yes 3 tsp.

  • Page 132: Glazed Gammon

    Meat and poultry Glazed gammon Preparation time: 85–105 minutes Serves 6 Ingredients Recommended settings 1000 g gammon joint Oven function: Moisture Plus 20 g softened butter Temperature: 150–160 °C 40 g brown sugar Core temperature: 70 °C 2 carrots Heating-up phase: Rapid 1 thin leek Shelf level: 2 [1] (1) 150 g celery...

  • Page 133: Pork Belly With Crackling And A Honey Sauce

    Meat and poultry Pork belly with crackling and a honey sauce Preparation time: 210 minutes Serves 6–8 Ingredients Recommended settings Pork belly (1500–2000 g) Oven function: Automatic programmes Salt Programme: Meat \ Pork \ Pork belly 250 g runny honey Shelf level: See display 1 tbsp.

  • Page 134: Christmas Ham

    Meat and poultry Christmas ham Preparation time: 320–330 minutes, plus: soak for 4–6 hours Serves 10-15 Ingredients Recommended settings 3000–4000 g cured ham with rind Oven function: Automatic programmes 2 egg yolks Programme: Meat \ Pork \ Christmas 2 tbsp. corn flour 2 tbsp.

  • Page 135: Belgian Meat Loaf

    Meat and poultry Belgian meat loaf Preparation time: 75 minutes Serves 10 Ingredients Recommended settings 1 kg minced beef Oven function: Automatic programmes 3 eggs Programme: Meat \ Pork \ Belgian meat 200 g breadcrumbs loaf 5 g paprika Shelf level: See display Salt Programme duration: approx.

  • Page 136: Meat Loaf

    Meat and poultry Meat loaf Preparation time: 95–100 minutes Serves 4 Ingredients Recommended settings 500 g minced beef Oven function: Automatic programmes 70 g breadcrumbs Programme: Meat \ Pork \ Meat loaf 200 ml milk Food probe: Yes 1 egg Add liquid: See display 1 small onion, finely chopped Shelf level: See display...

  • Page 137: Lamb Racks With Pistachio Crust

    Meat and poultry Lamb racks with pistachio crust Preparation time: 40–45 minutes Serves 4 Ingredients Recommended settings 2 lamb racks (each 400 g) Oven function: Moisture Plus 50 g pistachio nuts, finely chopped Temperature: 200–210 °C 50 g butter Pre-heat: Yes 30 g breadcrumbs Core temperature: 50 °C ¹/₂...

  • Page 138: Rack Of Lamb With Vegetables

    Meat and poultry Rack of lamb with vegetables Preparation time: 60 minutes Serves 4 Ingredients Mix the oil into the vegetables and 2 racks of lamb (approx. 8 cutlets on place on a baking tray. Season with each) salt. Place the baking tray of vegetables 2 tsp.
  • Page 139 Meat and poultry Recommended settings Oven function: Automatic programmes Programme: Meat \ Lamb \ Rack of lamb with vegetables Shelf level: See display Programme duration: approx. 34 [34] (44) minutes Alternative settings Cooking stage 1: Rack of lamb with vegetables Oven function: Moisture Plus Temperature: 190 °C Heating-up phase: Rapid...

  • Page 140: Garlic Rabbit

    Meat and poultry Garlic rabbit Preparation time: 130 minutes Serves 4 Ingredients Preparation 1 rabbit Cut the rabbit into 6 pieces and season Salt with salt and pepper. Dice the celery, Pepper onions and tomatoes (1 cm pieces). 4 celery sticks 2 onions Place the meat in a pan and sear in 2 tomatoes...
  • Page 141 Meat and poultry Automatic programme settings Oven function: Automatic programmes Programme: Game \ Rabbit Shelf level: See display Programme duration: approx. 77 [77] (130) minutes Moisture Plus settings Oven function: Moisture Plus Temperature: 140–150 °C Heating-up phase: Rapid Shelf level: 2 [2] (1) No./Type of bursts of steam: 2 bursts of steam/Time-controlled Amount of water: See display...

  • Page 142: Sweet And Sour Chicken

    Meat and poultry Sweet and sour chicken Preparation time: 65–75 minutes Serves 6 Ingredients Recommended settings 800 g chicken breast fillets Oven function: Moisture Plus 400 g plums, stones removed Temperature: 150–160 °C 40 g fresh ginger Heating-up phase: Rapid 1 small bunch of spring onions Shelf level: 2 [2] (1) Salt...

  • Page 143: Herbed Chicken Fillets

    Meat and poultry Herbed chicken fillets Preparation time: 55–65 minutes Serves 4 Ingredients Alternative settings 800 g chicken breast fillets Oven function: Moisture Plus 500 g herbed crème fraîche Temperature: 160–170 °C ¹/₂ tsp. Sambal Oelek Pre-heat: Yes 2 tsp. soy sauce Heating-up phase: Rapid 1 tbsp.

  • Page 144: Duck With Oranges

    Meat and poultry Duck with oranges Preparation time: 100–120 minutes Serves 4 Ingredients Recommended settings 1 duck (1200–1600 g) Oven function: Automatic programmes 4 oranges Programme: Poultry \ Duck with 1 tbsp. oil oranges 1 lemon Food probe: Yes 3 cubes of sugar Shelf level: See display 1 tbsp.

  • Page 145: Turkey Roulade With Spinach Ricotta Filling

    Meat and poultry Turkey roulade with spinach ricotta filling Preparation time: 120–130 minutes Serves 6 Ingredients Take the roulades out of the sauce and 1000 g turkey breast remove the twine. Thicken the sauce, if 1 shallot necessary, using a little cornflour mixed 225 g frozen spinach, defrosted with water.

  • Page 146: Stuffed Goose

    Meat and poultry Stuffed goose Preparation time: 200 minutes Serves 6 Ingredients Turn the goose halfway through 1 goose (approx. 3.5–4 kg) cooking and pour the fat from the oven 2 tsp. ground caraway dish into a pan. 1 tbsp. marjoram After cooking, remove the goose and Salt allow to rest briefly.
  • Page 147 Meat and poultry Recommended settings Oven function: Automatic programmes Programme: Poultry \ Stuffed goose Shelf level: See display Amount of water: See display Programme duration: 200 minutes Alternative settings Pre-heating: Oven function: Fan Plus Temperature: 220 °C Heating-up phase: Rapid Cooking stage 1: Oven function: Moisture Plus Number/Type of bursts of steam:...

  • Page 148: Savoury Snacks

    Savoury snacks...
  • Page 149 Savoury snacks Pizzas, tarts and bakes are great favourites for all occasions - as a satisfying family dinner, as part of a buffet or as a snack when watching TV. Whether it is a combination of mild flavoured pastry and a hearty filling, or the imaginative twist on traditional dishes, these savoury recipes will whet your appetite and inspire you to try...

  • Page 150: Eggplant Moussaka

    Savoury snacks Eggplant moussaka Preparation time: 95–105 minutes Serves 6 Ingredients Arrange half of the eggplants in the 1250 g eggplants bottom of the ovenproof dish and then 50 ml olive oil add the meat mixture. Add the rest of 1 onion, diced the eggplants.

  • Page 151: Chicory Gratin

    Savoury snacks Chicory gratin Preparation time: 50–60 minutes Serves 10 Ingredients For the cheese sauce, melt the butter in 8 chicory a pan. Stir in the flour and brown gently. 8 slices of cooked ham (3–4 mm thick) Now add the milk, stirring vigorously, 50 g butter bring to the boil and add half of the 1 tsp.

  • Page 152: Spring Pie

    Savoury snacks Spring pie Preparation time: 100–110 minutes Serves 4 Ingredients Cut 3 diamonds (3 x 3 cm) out of the 300 g puff pastry lid. Use the offcuts of pastry to 1 red capsicum decorate the lid. 1 yellow capsicum Whisk the egg yolk with some water, 3 spring onions brush over the pastry and bake.

  • Page 153: Savoury Flan With Puff Pastry

    Savoury snacks Savoury flan with puff pastry Preparation time: 60 minutes Serves 8–10 Ingredients Mix the eggs and the cream together, 230 g puff pastry then season to taste with salt, pepper and nutmeg. Pour over the vegetable or Vegetable filling cheese topping, then place on the rack 500–600 g vegetables (e.g.

  • Page 154: Cheese Or Vegetable Flan With Shortcrust Pastry

    Savoury snacks Cheese or vegetable flan with shortcrust pastry Preparation time: 70 minutes Serves 8–10 Shortcrust pastry Method for the vegetable filling: 200 g plain flour Wash, trim and finely dice the Approx. 65 ml water vegetables. Sauté in butter, then leave 80 g butter, softened to cool.
  • Page 155 Savoury snacks Recommended settings Oven function: Automatic programmes Programme: Pizza & Quiche \ Swiss style quiche \ Short crust pastry Shelf level: See display Programme duration: 55 minutes Alternative settings Pre-heating: Oven function: Conventional Heat Temperature: 230 °C Pre-heat: Yes Heating-up phase: Rapid Shelf level: 1 [1] (1) Cooking stage 1:...

  • Page 156: Swedish Potato Gratin

    Savoury snacks Swedish potato gratin Preparation time: 90–100 minutes Serves 4 Ingredients Alternative settings 800–850 g peeled potatoes Oven function: Fan Plus 1 onion, finely sliced Temperature: 170–180 [170–180] (160– 1 tbsp. butter 170) °C 125 g anchovy fillets Heating-up phase: Normal 200 ml cream Shelf level: 2 [2] (1) 2 tbsp.

  • Page 157: Cheese Soufflé

    Savoury snacks Cheese soufflé Preparation time: 60–80 minutes Serves 4 Ingredients Recommended settings 40 g butter Soufflé dish 40 g plain flour Oven function: Automatic programmes 375 ml milk Programme: Bakes/Gratins \ Cheese 100 g Gruyère cheese soufflé \ 1 large dish 3 eggs Shelf level: See display Salt...

  • Page 158: Potato Gratin In A Mustard Sauce

    Savoury snacks Potato gratin in a mustard sauce Preparation time: 100–110 minutes Serves 4 Ingredients Recommended settings 800 g potatoes Oven function: Automatic programmes 1 onion, finely diced Programme: Bakes/Gratins \ Potato 1 clove of garlic, finely diced gratin \ Cooked potatoes 30 g butter Shelf level: See display 2 tbsp.

  • Page 159: Potato Cheese Gratin

    Savoury snacks Potato cheese gratin Preparation time: 85–95 minutes Serves 4 Ingredients Alternative settings 500 g peeled, floury potatoes Oven function: Conventional Heat 250 ml cream Temperature:170–180 [170–180] (160– 125 g crème fraîche 170) °C 150 g grated Cheddar cheese Heating-up phase: Normal 1 clove of garlic Shelf level: 1...

  • Page 160: Garlic Soup

    Slice the bread, and toast lightly on both sides. Arrange the slices of toast in the base of an ovenproof dish or the Miele Gourmet oven dish. Add the tomato paste, the bay leaves and paprika to the garlic cloves, and gradually stir in the stock until smooth.

  • Page 161: Pasta Bake

    Savoury snacks Pasta bake Preparation time: 80–90 minutes Serves 4 Ingredients Recommended settings 150 g penne pasta Oven function: Automatic programmes 15 g butter Programme: Bakes/Gratins \ Pasta 2 onions, finely diced bake 1 red capsicum, diced Shelf level: See display 100 g carrots, diced Programme duration: approx.

  • Page 162: Lasagne

    Savoury snacks Lasagne Preparation time: 120–130 minutes Ingredients Season with salt, pepper and herbs. 10–12 sheets of lasagne, not pre- Chop the tomatoes coarsely, and stir cooked into the meat together with the tomato purée and the stock. Simmer for Ingredients for the meat sauce approx.
  • Page 163 Savoury snacks Alternative settings Oven function: Conventional Heat [Conventional Heat] (Fan Plus) Temperature: 170–180 [170–180] (160– 170) °C Heating-up phase: Rapid [Rapid] (Normal) Shelf level: 1 Duration: 65–75 [65–75] (40– 50) minutes...

  • Page 164: Potato Dumplings

    Savoury snacks Potato dumplings Preparation time: 125–135 minutes Serves 4 Ingredients Place the dumplings in the greased 125 g potatoes ovenproof dish with the seam ¹/₂ cube of fresh yeast (21 g) underneath. Place in the oven and 80 ml milk, lukewarm select the Automatic programme Cakes ¹/₂...

  • Page 165: Mushroom Cannelloni

    Savoury snacks Mushroom cannelloni Preparation time: 75–85 minutes Serves 4 Ingredients Mix the sour cream into the stock and 16 cannelloni pour over the cannelloni. Sprinkle with cheese and bake until golden. Filling ingredients 1 onion Recommended settings 150 g cooked ham Oven function: Moisture Plus 350 g mushrooms Temperature: 170–180 °C...

  • Page 166: Pizza Variations

    Savoury snacks Pizza variations Preparation time: 70–100 minutes Makes 1 tray (quantities in brackets are 1 tray using a 90 cm oven) Ingredients for basic yeast dough Leek and Gorgonzola topping 30 (60) g fresh yeast 800 (1300) g leeks, sliced into rings 170–180 (340–360) ml lukewarm water 1 (1 ¹/₂) tbsp.
  • Page 167 Savoury snacks Method for quark dough: Mix the quark Alternative settings Yeast dough with the milk, oil, salt and egg yolk. Sieve the baking powder into the flour Oven function: Moisture Plus and add half to the mixture, stir well, Temperature: 180–190 °C then knead in the rest.

  • Page 168: Quiche Lorraine

    Savoury snacks Quiche Lorraine Preparation time: 85–95 minutes Serves 4 Ingredients Alternative settings 300 g puff pastry or short crust pastry Oven function: Conventional Heat (ready made) Temperature:170–180 [170–180] (190– 400 g diced bacon 200) °C 10 g butter Pre-heat: Yes 4 eggs Heating-up phase: Normal 300 g crème fraîche...

  • Page 169: Cheese Pie

    Savoury snacks Cheese pie Preparation time: 120–130 minutes Serves 8 Pastry ingredients Roll the dough out onto a floured 1 cube of fresh yeast (42 g) surface into a square 150 ml lukewarm milk (approx. 40 cm x 40 cm). Drape over 150 g rye flour the greased square oven dish with the 200 g plain flour...

  • Page 170: Ratatouille

    Savoury snacks Ratatouille Preparation time: 50–95 minutes Serves 6–8 Ingredients Alternative settings 2 ¹/₂ tbsp. oil Oven function: Fan Plus 2 onions, finely diced Temperature: 170–180 °C 1 clove of garlic, finely diced Heating-up phase: Normal 2 red, 2 green and 2 yellow peppers Shelf level: 2 [2] (1) 6 tomatoes, skinned Duration: 30–40 minutes...

  • Page 171: Swiss Potato Gratin

    Savoury snacks Swiss potato gratin Preparation time: 70 minutes Serves 4–6 Ingredients Recommended settings 1000 g firm potatoes Oven function: Automatic programmes Butter for greasing the tin Programme: Bakes/Gratins \ Swiss 400 ml cream potato gratin Salt Shelf level: See display Pepper Programme duration: approx.

  • Page 172: Shepherd's Pie

    Savoury snacks Shepherd's pie Preparation time: 100 minutes Serves 6–8 Ingredients Add the stock and Worcestershire 25 g butter sauce and simmer for 45–50 minutes. 2 onions Season with salt and pepper. Whilst the 2 carrots meat is simmering, peel, cube and cook 2 sticks of celery the potatoes and then mash together 1 kg minced lamb...

  • Page 173: Spinach In Puff Pastry

    Savoury snacks Spinach in puff pastry Preparation time: 100–110 minutes Makes approx. 20 slices Ingredients Place the rest of the pastry over the 1200 g spinach (fresh or frozen) spinach mixture, and brush with 50 ml 5 onions oil. 100 g leeks If making with filo / Yufka pastry: Brush 2 eggs the base of the universal tray with oil.

  • Page 174: Tortellini, Ham And Rocket Bake

    Savoury snacks Tortellini, ham and rocket bake Preparation time: 60–70 minutes Serves 6 Ingredients Recommended settings 125 g rocket Oven function: Moisture Plus 100 g prosciutto Temperature: 170–180 °C 300 ml cream Heating-up phase: Rapid 400 g sour cream Shelf level: 2 [1] (1) Salt No./Type of bursts of steam: Pepper...

  • Page 175: Tuna Terrine

    Savoury snacks Tuna terrine Preparation time: 90–100 minutes Serves 8–12 Ingredients Recommended settings 1 large tin of tuna (500 g) Oven function: Automatic programmes 2 large onions Programme: Bakes/Gratins \ Tuna pie 40 g olive oil Shelf level: See display 1 tbsp.

  • Page 176: Desserts

    Desserts...
  • Page 177 Desserts No one can resist a delicious dessert. An ice cream, soufflé or fruity confection is the perfect end to a meal, yet requires relatively little effort to make. Indeed, the most successful desserts are often those that need the least preparation.

  • Page 178: Pavlova

    Desserts Pavlova Preparation time: 130 minutes Serves 6–8 Ingredients Recommended settings 5 egg whites One large meringue 275 g sugar Oven function: Automatic programmes 1 tsp. vanilla essence Programme: Desserts \ Pavlova \ One 1 tsp. white vinegar large 600 ml cream Shelf level: See display 1 tbsp.
  • Page 179 Desserts Several small meringues Oven function: Fan Plus Temperature: 110 °C Heating-up phase: Normal Crisp function: On Shelf level (1 tray): 2 [1] (1) Shelf level (2 trays): 1 + 3 [2 + 4) (–) Duration: 45 minutes Continued cooking duration with the oven switched off and the door open: 20 minutes...

  • Page 180: Caramel Pudding

    Desserts Caramel pudding Preparation time: 160–170 minutes Serves 8 Pudding ingredients Preparation 1 vanilla pod Split the vanilla pod and scrape out the 600 ml milk seeds with a knife. Add the seeds and 300 ml cream pod to the milk, cream and sugar and 85 g sugar bring to the boil in a pan on the 6 eggs...
  • Page 181 Desserts Recommended settings Oven function: Automatic programmes Programme: Desserts \ Caramel pudding Shelf level: See display Programme duration: approx. 133 [118] (65) minutes Alternative settings Oven function: Conventional Heat [Conventional Heat] (Fan Plus) Temperature: 120–130 [120–130] (110– 120) °C Pre-heat: Yes Heating-up phase: Normal Shelf level: 1 Duration: 120–130 [105–115] (90–...

  • Page 182: Flan

    Desserts Flan Preparation time: 60–80 minutes Serves 6–8 Ingredients Recommended settings 80–100 g caramel syrup (ready made) Large dish 500 ml milk Oven function: Automatic programmes 4 eggs Programme: Desserts \ Flan \ 1 large 2 egg yolks dish 80 g sugar Shelf level: See display Grated zest of ¹/₂...
  • Page 183 Desserts Useful tip This sweet dessert is very popular in Spain and Portugal and is very similar to the Crème caramel we are familiar with from France. To make your own caramel syrup: place 80 g sugar and 30 ml water in a pan. Cook over a high heat on the cooktop, stirring all the time until caramelised and golden (do not allow to get too...

  • Page 184: Lemon Meringue Pie

    Desserts Lemon Meringue Pie Preparation time: 80 minutes 8–10 slices Pastry ingredients stir into the custard. Bring back to 275 g plain flour simmering point, then take off the heat 150 g butter or margarine and leave to cool. 25 g sugar Roll the pastry out and use to line the 2 egg yolks fluted flan dish.

  • Page 185: Dumplings With Plum Compote

    Desserts Dumplings with plum compote Preparation time: 105–115 minutes Serves 6 Ingredients Recommended settings 500 g plain flour Oven function: Moisture Plus 1 cube of fresh yeast (42 g) Temperature: 150–170 °C 50 g sugar Heating-up phase: Rapid 250 ml lukewarm milk Shelf level: 2 [1] (1) 1 tsp.

  • Page 186: Chocolate Dessert

    Desserts Chocolate dessert Preparation time: 55–60 minutes Serves 6–8 Ingredients Alternative settings 200 g dark chocolate Oven function: Fan Plus 200 g butter or margarine Temperature: 170–180 °C 200 g sugar Pre-heat: Yes 3 egg yolks Heating-up phase: Rapid 3 egg whites Shelf level: 2 [2] (1) Duration: 15–20 minutes Accessories...

  • Page 187: Mini Chocolate Sponges

    Desserts Mini chocolate sponges Preparation time: 65–90 minutes Serves 7 Ingredients 2 litres) of warm water into the universal 70 g butter tray to make a water bath and bake the 70 g sugar puddings. 4 egg yolks Whip the cream and then fold into the 70 g dark chocolate vanilla custard.

  • Page 188: Sweet Cherry Soufflés

    Desserts Sweet cherry soufflés Preparation time: 40–50 minutes Serves 8 Ingredients Recommended settings Butter Oven function: Moisture Plus 50 g ground nuts Temperature: 170–180 °C 200 g morello cherries Heating-up phase: Rapid 2 egg yolks Shelf level: 2 [1] (1) 80 g icing sugar No./Type of bursts of steam: Pulp of 1 vanilla pod...
  • Page 191 Miele Australia Pty. Ltd. ACN 005 635 398 ABN 96 005 635 398 Miele Center and Head Office Melbourne: 1 Gilbert Park Drive Knoxfield, VIC 3180 Miele Center and Office Melbourne: 206-210 Coventry Street South Melbourne, VIC 3205 Miele Center and Office Sydney:...
  • Page 192 H 6000 Recipe book M.-Nr. 09 608 521 / 00 en - AU...

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