J21021.923 Vielseitig Backen Export en - V-ZUG

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Recipes to inspire and excite

Baking treats

Baki

ngtre

ats

V-ZUG LtdIndustriestrasse 66, CH-6301 [email protected], www.vzug.com

© V-ZUG Ltd, CH-6301 Zug, 2015

J210

2192

3-R0

2

Contents

Difficulty:

*easy

**m

oderate***

difficultD

uration:°

quick°°

medium

°°°long

3

Generalinform

ation6

Accessories

7

Using

theappliance

8

Ow

nrecipes

10

Notes

andabbreviations

12

Uses

andtips

14

Softroasting15

Aperitifnibbles,starters

Calabrian-style

peppers*

°°22

Porksatay

onlem

ongrassbrochettes

*°°

24

Grissini

**°°

26

Nutnibbles

*°

28

Aperitiftongues

**°°°

30

Piccantini*

°32

Main

courses

Zanderfilletsw

ithfresh

herbs**

°36

Fishfillets

ona

bedofcream

edpotatoes

*°°

38

Chicken

wings

with

raita*

°40

Mediterranean

chicken*

°42

Meatloaf

**°°°

44

Roastporkw

ithdried

fruit*

°°°46

Russianragout

*°°

48

Accom

paniments

Aubergine

gratin**

°52

Autum

nlasagne

**°°

54

Sweetpotatoes

with

anectarine

and mustard dip

*°°

56

Potatoand

leekgratin

**°°

58

Difficulty:

*easy

**m

oderate***

difficultD

uration:°

quick°°

medium

°°°long

4 Vegetables

Ratatouille**

°°62

Bakedvegetables

*°

64

Colourfulvegetable

tray bake with m

eatballs**

°°66

Sweetpeppers

stuffedw

ithbacon and bread

**°°

68

Gratinated

pumpkin

with

papaya*

°°70

Desserts

Steamed

dumplings

**°°°

74

Redw

inecake

**°°

76

Lime

macaroons

***°°°

78

Bananaand

walnutm

uffins*

°°80

Stuffedpeaches

**°

82

Quark

souffléw

ithfruit

**°°

84

Anim

albiscuits***

°°°86

Buttercake*

°88

Cerealbars

**°°

90

Bakesand

bread

Semolina

cakesoaked

insyrup «Revani»

*°°

94

Beerbreadin

acastiron

pot*

°°°96

Spiralbread**

°°°98

Pizza**

°°100

Plaitedbread

**°°°

102

Garlic

baguette*

°104

Brioches**

°°°106

Pizzatw

ist**

°°108

5

Cooking

andbaking

isnot

onlyeasy

–it's

alsogreatfun

Youcan

cookrecipes

foreveryday

enjoy-m

ent,conjure

upgourm

etm

enusfor

yourguests

orbake

sweet

smelling

cakesfor

specialoccasionsw

ithyourloved

ones.Yourhectic

diaryneed

nothinder

yourculinary

skills:this

state-of-the-arttechnology

allows

youto

safelyand

quicklycreate

exceptionalresults

almosteffortlessly

everysingle

time.If

needbe,

evenless

experiencedchefs

canturn

theirow

nkitchen

intoa

gourmetrestau-

rant,avillage

bakeryora

pizzeria.

Cooking

sensors

Thefully

automated

cookingsensors

provideyou

with

unprecedentedassistance

inallas-

pectsofthe

cookingprocess.The

applianceautom

aticallyprepares

yourow

nrecipes

atthe

pressof

abutton,

evenhelping

youto

createculinary

delightsw

orthyof

top-classchefs.M

eatisperfectly

tenderandready

toserve

exactlyw

henyou

want

it.C

ookingis

always

wonderfully

relaxed,leavingyou

freeto

delightin

thecom

pliments

fromyour

guests.

Pleasenote

Theoperating

instructionscontain

important

safetyprecautions.Please

read these careful-ly

beforeoperating

theappliance. You can

alsofind

detailedinform

ationon using the

appliance in the operating instructions.

General inform

ation

6

Wire

shelf

Bakingtray

TopClean

Roundbaking

trayw

ithTopC

lean

Porcelaindish

Porcelaindishes

areavailable

invarious G

astronorm (G

N) sizes: ⅓

, ½ or ⅔

GN

.

Accessories

7

Thefollow

ingsection

providesa

briefdescription

onhow

theappliance

isused.

Youcan

findm

oredetailed

information

inthe

operatinginstructions.

Unlocking

the«Baking

Treats»recipe book

Ifthe

«BakingTreats»

recipebook

hasnot

yetbeen

unlockedon

yourappliance,

youcan

unlockitw

iththe

password 6301.

Proceedas

follows:

■

Ifthe

applianceis

switched

off,first

pressthe

adjustingknob.

■Press

thetouch

button.■

Select.

■Select

.■

Toenterthe

password,select «Yes».

■

Enterthe

password

usingthe

on-screenkeypad

andconfirm

bypressing

.–

Therecipe

bookis

now unlocked.

Ifanincorrectpassw

ordis

entered,thepro-

ceduredescribed

abovecan be repeated.

Startinga

recipe

■

Ifthe

appliance is

switched

off, first

pressthe

adjustingknob.

■

Pressthe

touchbutton.

■

Select.

■Selectthe

desiredrecipe

bookor

.■

Tochoose

arecipe, select

.■

Choose

arecipe.

Therecipes

arenum

bered(e.g.Bi33)so

thatthey

canbe

retrievedquickly.

Thenum

bers can

befound

inthe

recipebook

inthe

top-left

cornerof

eachrecipe.

Recipescan

bechanged

and stored under «Ow

n recipes».

Using the appliance

8

Youcan

alsostore

recipesthat

youhave

createdyourselfunder«O

wn

recipes».

■

Iftheappliance

needsto

bepreheated,

startthe

recipebefore

puttingin

thefood.

■Put

inthe

foodand

startthe

recipeby

selectingorcontinue

byselecting

.■

When

theprogram

med

time

isup,

anacoustic

signalisem

itted.■

Takethe

foodoutofthe

cookingspace

when

ready.■

Leavethe

appliancedoor

inthe

at-restposition

sothatthe

cookingspace

cancooldow

n.

When

cookingrecipes

fromrecipe

books,adelayed

startisonly

possibleif

thecooking

spacedoes

notneedto

bepreheated

andthe

recipehas

nopauses or hold tim

es.

Cancelling

arecipe

■Select

.■

Tocancelthe

recipe,select «Yes».

– The recipe is cancelled.

–

The residual heat appears

inthe

display.

Pause/Hold

Inthe

courseofthe

recipe,itcanbe

neces-sary

toopen

theappliance

door,e.g.toturn

overthefood

ortospread

atopping

overit.In

suchan

instance,the

intermediate

step«Pause»

or«H

old»appears

as w

ell as

instructionson

whatto do next.

Tocontinue

therecipe,proceed

asfollow

s:

■O

penthe

appliance door.

■C

arryoutthe

action, e.g. turn over food.

■C

losethe

appliance door and select in

thedisplay.

–The

recipe will continue to run.

Forthe

intermediate

step«H

old»,the

heatingcontinues

torun

andthe

cookingspace

temperature rem

ains constant. For the interm

ediatestep

«Pause»,the

cookingspace

isnotheated

anym

oreand

thecook-

ingspace

temperature drops.

9

Up

to24

ofyourow

nfavourite

recipescan

bestored.

Arecipe

canconsist

ofseveral

stepsw

ithany

operatingm

odesincluding

professionalbaking,pausesand

holdtim

es,w

hichrun

automatically

oncestarted.Saved

recipescan

beretrieved

andstarted

bypressing

thetouch

buttonin

them

enu.

Creating

yourow

nrecipe

■If

theappliance

issw

itchedoff,

firstpress

theadjusting

knob.■

Pressthe

touchbutton.

■Select

.■

Select.

■To

createa

newrecipe,select

.–

Theselection

ofoperating

modes

appearsin

thedisplay.

■Selectthe

desiredoperating

mode.

■

Setthe

temperature

andany

otherrequired

values.–

Ifyouare

onlym

akingtem

peraturesettings,this

steptakes

aslong

asis

necessaryfor

thecooking

spaceto

reachthe

requiredtem

perature.Thisrepresents

thepreheating

process.

■To

confirmthe

settings,select.

–The

overviewof

theset

stepsis

displayed.■

Toadd

anew

step,select.

■Set

anoperating

mode,

pauseor

holdtim

eforstep

2.■

Setadditional steps in the same w

ay. Arecipe

canconsistofup

tonine

steps.■

Tosave

thesettings,select

.–

Theoverview

ofthe

setsteps

isdisplayed.

■To

savethe

recipe,select.

–The

overviewof

theavailable

storagespaces

isdisplayed.

■

Selectthe

desired(em

pty) storage

spaceand

confirm.

■Enter

therecipe

name

usingthe

on-screenkeypad and confirm

by press-ing

.–

Therecipe

isnow

saved.–

Youare

askedw

hetheryouw

ishto

startthe

recipe;if

youdo

notw

ishto

start the recipe, go to the main

menu

fortherecipes.

Ow

nrecipes

10

Cancelling

recipeentry/change

■Select

inthe

overviewof

theset

steps.■

Tocancelthe

recipeentry, select «Yes».

–

The menu for your ow

n recipes or, if a

recipefrom

arecipe

bookw

aschanged,

them

enufor

therecipe

bookappears

inthe

display.

Copying/changing

arecipe

Eachrecipe

–from

therecipe

bookas

well

asyour

own

recipes–

canbe

copiedand

changed.

■Selectthe

desiredrecipe

book or .

■Select

.■

Choose

arecipe.

–A

noverview

ofthe

stepsin

therecipe

isdisplayed.

■Ifyou

wish

tochange

therecipe:Either

choosethe

stepyou

wish

tochange,

adda

stepusing

ordelete

astep

using.

■If

youw

ishto

change or add astep,

make

thesettings

andconfirm

with

.–

An

overviewof

thesteps

inthe

recipeis

displayed.■

Tosave

therecipe,select

.■

Selectstorage

space,enter

therecipe

name

andconfirm

by pressing .

–The

amended

recipeis

nowsaved.

–A

storagespace

thatis

alreadybeing

usedcan

beoverw

ritten.–

Recipesthat have been am

ended from

recipebooks are not saved in

therecipe

book,but

under«O

wn

recipes».Theoriginalrecipe

remains

inthe

correspondingrecipe

book.

Deleting

yourow

nrecipe

Any

recipein

«Ow

nrecipes»

canbe

deleted.

■Select

inthe

own

recipesm

enu.■

Selecttherecipe

tobe

deleted.■

Todelete

therecipe,select«Yes».

–The

recipe is deleted.

11

Ingredients

Theingredients

listedin

therecipes

arebased

onfour

peopleunless

otherwise

stated.

Cooking

time

Thecooking

time

iscalculated

forthe

statedaccessory

andm

ayvary

dependingon

theaccessory

used.The

cookingtim

estated

isonly

intendedas

aguide:

dependingon

yourpreference,

youcan

make

foodsofter

ormore

aldente(firm

tothe

bite)bycooking

itfor

alonger

orshorter

periodof

time

respectively.

Therecipes

usethe

following

abbreviations:

ggram

kgkilogram

dldecilitre

llitre

tspteaspoon

tbsptablespoon

ktknife

tip

Notes

andabbreviations

12

Quantities

IngredientsLevel

teaspoonLevel

tablespoonH

eapedteaspoon

Heaped

tablespoon

Bakingpow

der3 g

6 g7 g

13 g

Butter3 g

8 g10 g

18 g

Honey

6 g13 g

12 g26 g

Jam6 g

18 g14 g

36 g

Flour3 g

7 g5 g

15 g

Oil

3 g12 g

––

Salt5 g

13 g8 g

24 g

Mustard

4 g12 g

11 g26 g

Water,m

ilk5 g

15 g–

–

Cinnam

on2 g

3 g4 g

11 g

Sugar3 g

9 g6 g

17 g

13

Savingenergy

when

preparinga

menu

Avariety

offoodcan

bebaked

atthesam

etim

eusing

hotair.

Forexam

ple,a

lasagneand

aflan

canbe

preparedtogether

atthesam

etem

peratureto

saveenergy.

Ifthecooking

times

differ,staggerwhen

youputthe

foodinto

thecooking space.

Baking

Whether

youare

making

pizza,bread,

biscuitsor

gratin,the

rightoperating

mode

helpsyou

toachieve

theperfect

bake.Refer

tothe

detailedinform

ationin

theEasy-

Cook.

Desiccating/D

rying

Hot

airallow

sfood

to be

dried and

preserved.Refer

tothe

detailedinform

ationin

theEasyC

ook.

Uses

and tips

14

How

softroastingfunctions

The«Soft

roasting»function

allows

high-qualitypieces

ofm

eatto

beprepared

gently.You

canselect

exactlyw

henthe

cookingprocess

iscom

plete,irrespectiveof

thew

eightand

thicknessof

them

eat.The

temperature

isautom

aticallyregulated.

Thecooking

time

canbe

setbetw

een2½

and4½

hoursfor

«Softroasting

seared»and

between

3½to

4½hours

for«Softroasting

with

grill».

Tipsfor

anoptim

alresult

■W

eightofmeat:500–2,000 g

■

Meat

foodprobe

temperature:

upto

90°C

■M

eatthickness:atleast4cm

■Q

uality:lean,high-qualitym

eat–

For«Soft

roastingw

ithgrill»,

marbled

cutsof

meat

weighing

between

1,000and

2,000g

canalso

beused.

«Softroasting seared»: Preparing the meat

■

Seasonorm

arinate the meat.

–

Remove any m

arinade made w

ith herbs,

mustard, etc. from

the meat

beforesearing.

Theseconstituents

easilyburn.

■Salt

them

eatim

mediately

beforesearing.

■Briefly

searthem

eatalloverfornolong-

erthan5

minutes.

■Then

placethe

meatin

aglass

orporce-lain

dish.■

Insertthe

foodprobe

intothe

meat

sothatthe

tipis

inthe

centreofthe

thickestpart.

–The

food probe must be inserted as

farinto

them

iddleof

them

eatas

possibleto

getacorrectreading

ofthe

foodprobe

temperature.

Thetem

peratureinside

them

eatis

crucialforoptimalresults

attheend

ofcooking.■

Putthe

wire

shelfat

level2and

placethe

dishon

it.■

Insertthe

foodprobe

pluginto

thesocket.

■Start

«Softroasting

seared»,see

selectingand

starting soft roasting.

Recomm

endation:

Ifyoudo

notwantto

searthem

eatuntilafter«Soft

roasting seared» is finished, lower the

recomm

endedfood

probetem

perature by around

3–4°C

.

Softroasting

15

«Softroasting

with

grill»:Preparing

them

eat

■Season

ormarinate

them

eat.

– Roll and tie up less com

pact cuts of m

eatsuch

asa

bonelessleg

oflam

bso

thattheroastbrow

nseven-

lyunderthe

grill.–

Remove

tracesof

marinades

made

with

herbs,m

ustard,etc.

fromthe

meat

priorto

«Softroasting

with

grill».Theseconstituents

easilyburn.

■

Putthe

meat

onthe

rotisseriespit

andinsert

thefood

probeinto

therotisserie

spitor

putthe

meat

intothe

roasting basketand

positionthe

foodprobe.

■

Putthe

bakingtray,

which

hasbeen

linedw

ithalum

iniumfoil,at level 1.

■

Placethe

rotisseriespitor

roastingbas-

ketinthe

frame

andpush

itrighttothe

backofthe

cookingspace at level 3.

■

Securethe

foodprobe

tothe

frame

andplug

intothe

socket.■

Startsoft

roasting,see

selectingand

startingsoftroasting.

16

Selectingand

startingsoftroasting

–The

longerthe

meatis

cooked,them

oretender

andsucculent

itbecom

es.This

isespecially

sofor

thickercutsofm

eat.–

Once

theprogram

me

hasstarted

itis

nolongerpossible

tochange

thetargettem

perature.■

Ifthe

applianceis

switched

off,first

pressthe

adjustingknob.

■Press

thetouch

button.■

Select.

■Selectthe

desiredpreparation m

ethod.

■Selectthe

desiredtype

ofmeat.

■Selectthe

desiredcut.

Ifthedesired

typeofm

eatorcutcannotbe

selected,select

the«Freely

selectm

eattype»

option.

■For

softroasting

with

grill:Select

thedesired

degreeofbrow

ning.–

Theoperating

mode

settingsare

displayed.–

Therecom

mended

valuesare

displayedabove

thefood

probetem

peratureand

duration;the

endtim

ecalculated

fromthese

valuesis

displayedabove End.

■

Adjust

therecom

mended

valuesas

required.■

Tostartsoftroasting, select

.–

Thefood

probem

ustbe

pluggedin.

–Softroasting

starts.

– The target food probe tem

perature set

andthe

currentfood

probetem

peratureare

displayed.

– The

cooking tim

e set

and the

remaining

cookingtim

eare

displayed.

Theappliance door m

ust be closed during operation.

17

Softroastingtable

Cutofm

eatPreparation

method

Levelofdoneness

Recomm

endedfood

probetem

perature°C

Filletofvealseared

seared

rare

medium

5862

Loinofvealthick

end, loin ofvealkidney

endseared

medium

63

Shoulderofvealseared

grill

medium

medium

7272

Neck

ofvealseared

grill

medium

medium

7878

Rolledbreastofveal

grillm

edium75

Filletofbeefseared

seared

rare

medium

5357

Beefsirloin,roastbeefseared

seared

rare

medium

5357

Topsideofbeef

searedm

edium63

Chuck

ofbeefseared

grill

medium

medium

6868

Shoulderofbeefseared

grill

medium

medium

7272

Loinofpork

thickend,loin

ofporkkidney

endseared

medium

65

Neck

ofporkseared

grill

medium

medium

8080

Shoulderofporkgrill

medium

78

Legoflam

bseared

seared

grill

rare

medium

medium

636765

18

19

Aperitifnibbles,

starters

Bi1

Calabrian-style

peppersA

ccessories:wire

shelf, baking trayPreparation:30

minutes

|C

ooking: 18 minutes

2red

peppers50

gfeta

50g

creamcheese,e.g.Philadelphia

1½tbsp

singlecream

Coarsely

groundpepper

1C

utthepeppers

inquarters,rem

ovethe

stalks,seedsand w

hite mem

branes. Lay the pep-pers

onthe

wire

shelf skin-side up.2

Putthew

ireshelfatthe topm

ost level in the cold cooking space. Put the lined baking tray one

levellower. G

rill the peppers until their skins blister and char. Take the peppers out of the

cookingspace

andrem

ovetheirskins.

3Forthe

filling,crushthe

fetaw

itha

fork,stirinthe

creamcheese

andsingle

cream,then

seasonw

ithpepperto

taste.4

Spreadthe

fetam

ixtureevenly

onthe

strips of pepper and then roll them up.

test

TipIfusing

courgettesinstead, cut the stalks off the top, cut the courgettes into about 2.5 cm

thick slices,hollow

themouta

little,grill,fillwith

thefeta

mixture

andgarnish w

ith diced peppers.

22


Cooking

steps

1.StepG

rill level 4, 18 minutes

23

Bi2

Porksatay

onlem

ongrassbrochettes

Accessories:w

ireshelf, baking tray

Preparation:40m

inutes|

Cooking: 18 m

inutes

Satay500

gm

incedpork,extra

lean3

clovesofgarlic,crushed

3shallots,finely

chopped2

tbspfish

sauce1

egg,whisked

2tbsp

cornflour2

tspred

currypaste

½tsp

pepper1

bunchofcoriander,leaves

pulledofffrom

stalksand

finelychopped

15stalks

oflemongrass,halved

lengthwise

3tbsp

oliveoil

11

Peanutsauce1

tspchilli,deseeded,finely chopped

1clove

ofgarlic,chopped1

tspoil

0.5dlhoisin

sauce2

tbsppeanutbutter

1tsp

tomato

purée1

tspsugar

0.75dlcoconutm

ilk

1Forthe

porksatay

brochettes,mix

all the ingredients together except for the lemongrass.

Kneadby

handuntilitform

sa

compactm

ass.2

Divide

them

incedm

eatmixture

into30

same-sized

portions and shape into sausages around

thelem

ongrassstalks.Press

veryfirm

ly so that the mixture sits com

pactly around the

stalks.Brushthe

minced

meat m

ixture with a little oil.

3Lay

thebrochettes

onthe

wire

shelfandput it at the topm

ost level in the cold cooking space.Putthe

linedbaking

tray one level lower to collect the m

eat juices. Grill the

brochettes(step

1).Afterstep

1,turnthe

brochettes and grill again (step 3). Serve hot orlukew

arm.

4Forthe

sauce,groundthe

chilli and garlic using a mortar and pestle, then m

ix together w

ithallthe

otheringredients.

24


Cooking

steps

1.StepG


2. Step

Turn

3. Step

Grill level 4, 9 m

inutes

25

Bi3

Grissini

Accessories:baking

trayPreparation:1

hour10m

inutes | Cooking: 20 m

inutes

Dough

250g

flour1

tspsalt

10g

yeast1

tbspolive

oil1.5

dlwater

11

Filling100

gG

orgonzola-mascarpone

1pear,coarsely grated

25g

pistachios,chopped

1M

ixthe

flour,saltandyeastin

abow

l,add the olive oil and water, then knead into a

smooth

dough.2

Placethe

doughin

abow

l, cover with a dam

p cloth and allow to proof at room

tempera-

ture(30–50

minutes)untildouble

involum

e.3

Forthefilling,m

ixallthe

ingredients together.4

On

afloured

work

surface,rolloutthedough

intoa

rectangular shape about 5 mm

thick. Spread

thefilling

onone

halfofthedough.Brush the edges w

ith water. Fold the dough

togetherandgently

rolloutagain with the rolling pin so that afterw

ards the breadsticks are

compact.

5C

utthedough

into1–1.5 cm

wide strips. Tw

ist the strips two to three tim

es, then place on the

linedtray.Putthe

trayinto

thepreheated

cookingspace. Bake until golden brow

n.

26


Cooking

steps

1.StepPreheat w

ith hot air 180 °C

2. Step

Introduce food

3. Step

Hot air 180 °C

, 20 minutes

27

Bi4

Nutnibbles

Accessories:baking

trayPreparation:15

minutes

|C

ooking: 25 minutes

½orange,zest

1tspsalt

2tbsp

oliveoil

3tspcurry

powder

1tspturm

eric1ktofcayenne

pepper100

galmonds,w

hole,blanched100

gcashew

nuts,whole

100ghazelnuts,w

hole

1M

ixallthe

ingredientstogetherexceptforthe

nuts. Add the nuts, m

ix together well so that

allthenuts

arecovered

with a fine layer of spice.

2Spread

thenuts

outevenlyon

alined baking tray.

3Putthe

trayinto

thepreheated cooking space. Roast.

28


Cooking

steps

1.StepPreheat w

ith hot air 150 °C

2. Step

Introduce food

3. Step

Hot air 150 °C

, 25 minutes

29

Bi5

Aperitif tongues

Accessories:baking

trayPreparation:45

minutes

|C

ooking: 10 minutes

Strudelpastry150

gflour

½tsp

salt1

egg3

tbspw

ater1

tbspoil

11

Topping50

gcrèm

efraîche

50g

bacon,finelychopped

50g

courgettes,cutin very fine stripsSaltPepper

1Forthe

strudelpastry,mix

alltheingredients together and knead into a sm

ooth dough. A

llowto

restforabout30 minutes in a bow

l that has been rinsed with hot w

ater.2

Cutthe

doughinto

twelve

pieces. On a lightly floured surface, roll out the dough into

long,thin,tongue-likeshapes.Place

onthe

linedbaking tray, brush w

ith crème fraîche

andscatterthe

restoftheingredients on top.

3Putthe

trayinto

thepreheated cooking space and bake the tongues. Serve lukew

arm or

cold.test

TipA

deliciousalternative:forthe

topping, use 1 apple (coarsely grated), 50 g bacon (finely chopped)and

50g

crème

fraîche instead.

30


Cooking

steps

1.StepPreheat w

ith top/bottom heat 220 °C

2. Step

Introduce food

3. Step

Top/bottom heat 220 °C

, 10 minutes

31

Bi6

PiccantiniA

ccessories:bakingtray

Preparation:20m

inutes|

Cooking: 10 m

inutes

Spread80

gonions,chopped

200g

soursinglecream

160g

ham80

gsalam

i80

ggrated

cheese1

egg20

gw

hiteflour

SaltPepperN

utmeg

50g

gratedcheese,forsprinkling

11

Slicesofbread

10slices

oftoastingbread,plaited

breador

otherbreadtypes

Chives

1Sauté

thechopped

onionsand allow

to cool. Cut the slices of ham

and salami into sm

all squares.M

ixallthe

ingredientsforthe

spread together except for the grated cheese.2

Cutthe

breadinto

slicesabout1–1.5

cmthick.Spread

each slice with a little of the ham

and

salamispread.Place

thepiccantini on the lined baking tray and scatter the grated

cheeseon

top.3

Putthetray

intothe

preheated cooking space. Bake.4

Garnish

thepiccantiniw

itha

sprinkling of chives before serving.test

TipPiccantiniare

anidealw

ayto

useup

leftoverbread.

32


Cooking

steps

1.StepPreheat w

ith hot air 230 °C

2. Step

Introduce food

3. Step

Hot air 230 °C

, 10 minutes

33

Main

courses

Bi7

Zanderfillets with fresh herbs

Accessories:porcelain

dish⅓

GN

,wire shelf

Preparation:20m

inutes|

Cooking: 15 m

inutes

4zanderfillets,each

160g

SaltPepperPaprika

powder

½bunch

ofparsley,finelychopped

½bunch

ofchervil,finelychopped

½bunch

ofbasil,finelychopped

1unw

axedlem

on,gratedzestand

juice30

gbutter,liquid

1.5dlw

hitew

ine

1Season

thezanderfillets

with

salt,pepper and paprika.2

Mix

alltheherbs

with

thelem

on juice and lemon zest.

3Spread

threequarters

oftheherb

mixture

onthe

fishfillets.Fold

thefillets

over.Putthefillets,the

wide

endfacing

up, into the greased porcelain dish and scatter over the rest ofthe

herbs.Pour on the liquid butter and the white w

ine.4

Putthedish

onthe

wire shelf in the cold cooking space. Bake.

36

Main

courses

Cooking

steps

1.StepTop/bottom

heat 220 °C, 15 m

inutes

37

Bi8

Fishfillets

ona

bedofcream

edpotatoes


dish½

GN

,wire shelf

Preparation:40m

inutes|

Cooking: 55 m

inutes

800g

potatoes,waxy

600g

fishfillets,e.g.cod,w

hitefish,sole

SaltPepper1½

tbsplem

onjuice

Sauce200

gcrèm

efraîche

2tbsp

full-fatquark1

dlcream0.5

dlbouillon0.5

dlwhite

wine

1tbsp

lemon

juice1

bunchofbasil,finely chopped

1½tsp

lemon

pepperSalt

1Peeland

dicethe

potatoes (about 1 × 1 cm in size). Put the potatoes into the porcelain

dish.2

Forthesauce,m

ixallthe ingredients together w

ell and pour over the potatoes. Put the dish

onthe

wire

shelf in the cold cooking space. Bake (step 1).3

Drizzle

thefillets

offishw

ith lemon juice, season and leave to m

arinate for about 30

minutes.

4Lay

thefish

ontop

ofthecream

edpotatoes

andcontinue baking (step 3).

38

Main

courses

Cooking

steps

1.StepH

ot air humid 200 °C

, 40 minutes

2. Step

Add ingredients

3. Step

Hot air hum

id 200 °C, 15 m

inutes

39

Bi9

Chicken

wings

with

raitaA

ccessories:wire

shelf, baking trayPreparation:2

hours|

Cooking: 35 m

inutes

Tandoorichickenw

ings4

tbsptandooripaste

12tbsp

naturalyogurt2

tbsplem

onjuice

12chicken

wings

11

Raita180

gnaturalyogurt

½cucum

ber,veryfinely

cut1

tbspsugar

1tbsp

lemon

juice1

peperoncino,deseeded,finely choppedSalt

1M

ixallthe

ingredientstogetherforthe

chickenw

ingm

arinade. Marinate the chicken

wings

generouslyin

itandleave to chill in the refrigerator for at least 2 hours.

2Spread

thechicken

wings

outonthe

wire

shelfandputit at the topm

ost level in the cooking

space.Putalined

trayone

level lower to collect the m

eat juices. Grill the

chickenw

ings(step

1).Afterstep

1,turnoverthe

chickenw

ingsand grill again (step 3).

3Forthe

raita,mix

alltheingredients

together well and chill.

test

TipServe

with

naanorrice.

Thetandooripaste

isavailable in retail stores and A

sian shops.

Theraita

canalso

bem

adew

ithgrated cucum

ber. Do not m

ix the grated cucumber im

medi-

atelyw

iththe

otheringredientsas it draw

s out water. Just before serving, drain off the w

ater and

mix

with

theotheringredients.

40

Main

courses

Cooking

steps

1.StepG


2. Step

Turn

3. Step

Grill level 2, 15 m

inutes

41

Bi10

Mediterranean

chickenA


Preparation:20m

inutes|

Cooking: 30 m

inutes

1chicken,score

theback

ofthechicken

800g

potatoes1

yellowpepper

2red

peppers4

courgettes2

onionsO

liveoil

2sprigs

ofrosemary

Seasoning

1To

preparethe

chicken,cut out the backbone, break the breastbone and press the chicken

down

flat.Marinate

wellin

theseasoning

and olive oil.2

Wash

andprepare

thepotatoes

andvegetables, then cut into pieces (potatoes about

1cm

andvegetables

about2cm

).Marinate

inthe

oil,rosemary

sprigs and seasoning.3

Placethe

vegetableson

thelined

tray.Laythe

chickenon

topofthe

vegetables. Put the tray

intothe

coldcooking

space.Bake.test

TipServe

with

adip

ofcrème

fraîche,herb and garlic.

42

Main

courses

Cooking

steps

1.StepH


, 30 minutes

43

Bi11

Meatloaf

Accessories:w

ireshelf, porcelain dish ⅓

GN

Preparation:30m

inutes|

Cooking: 1 hour

Meatloaf

600g

minced

beef100

gvealsausage

meat

1carrot,grated

4tbsp

durumw

heatsemolina

1tbsp

breadcrumbs

1egg,w

hisked1

onion,finelydiced

1clove

ofgarlic,crushed1

bunchofchives,finely

chopped1

bunchofparsley,leaves

pulledofffrom

stalksand

finelychopped

1tbsp

capersPepperThym

e,marjoram

,rosemary

11

Breadcrumb

coating6

tbspbreadcrum

bs2½

tbspoil

1M

ixthe

ingredientsforthe

meatloaftogether and season generously. Shape the m

ixture into

along

loaf,putitintothe

greased porcelain dish and smooth the top using a little

water.

2M

ixthe

breadcrumbs

andthe

oiltogether,spreadevenly

over the meat loaf and press

down

firmly.Putthe

dishon

to the wire shelf in the cold cooking space. Bake.

44

Main

courses

Cooking

steps

1.StepH


, 1 hour

45

Bi12

Roastporkw

ithdried

fruitA

ccessories:wire

shelf, casserole with lid

Preparation:1¼hours

|C

ooking: 1¾ hours

1tsp

saltPepper2

tbspcoarse-grain

mustard

1kg

roastpork1

dlwhite

wine

orapplejuice

0.5dlm

eatbouillon2

dlfullcream200

gdried

fruit,apricots,pears,plums

1M

ixthe

salt,pepperandm

ustard and marinate the m

eat in it. Allow

the marinade to

infusethe

meatforabout 1 hour.

2Putthe

meatin

thecasserole and sear on all sides. Q

uench with the w

ine, meat bouillon

andcream

,thenadd

thedried

fruit.Putthecasserole

with

lidon

tothe

wire

shelfinthe

coldcooking

space.Cook.

46

Main

courses

Cooking

steps

1.StepTop/bottom

heat 150 °C, 1¾

hours

47

Bi13

Russianragout

Accessories:w

ireshelf, casserole w

ith lidPreparation:30

minutes

|C

ooking: 1¾ hours

600g

beefforragoutC

larifiedbutter

Salt,pepper,paprika2

beetroots,raw,peeled,diced

4cloves

ofgarlic,quartered1

sprigofsage

3.5dlbeefbouillon

3dlred

wine

Ground

cloves200

gcrèm

efraîche

1tsp

horseradish,freshlygrated

orfroma

tube

1Searthe

meatin

batches,takeoutand

season.Put the meat, beetroot, garlic, sage,

bouillonand

redw

inein

thecasserole and cover w

ith the lid. Put the casserole on to the

wire

shelfinthe

coldcooking

spaceand

braise the meat.

2M

ixthe

crème

fraîcheand

horseradish and spoon it over the ragout just before serving.

48

Main

courses

Cooking

steps

1.StepH


, 1¾ hours

49

Accom

paniments

Bi14

Aubergine

gratinA

ccessories:porcelaindish

½G

N,w

ire shelfPreparation:15

minutes

|C

ooking: 30 minutes

400g

plumtom

atoes,stalksrem

oved1

cloveofgarlic,crushed

Oregano

Thyme

1tbsp

oliveoil

SaltPepper2

aubergines100

ggrated

cheese

1C

rushthe

plumtom

atoesw

ith a fork. Stir in the garlic, herbs and olive oil and season with

saltandpepperto

taste.2

Topand

tailthecourgettes

and cut into 1 cm thick slices.

3Spread

alittle

tomato

saucein

thebottom

ofthegreased

porcelaindish. Lay half of the

slicesofaubergine

inthe

dish,thencoverw

iththe

remaining

tomato sauce. Lay the rest of

theaubergine

sliceson

top. Sprinkle with cheese. Put the dish on to the w

ire shelf in the cold

cookingspace.Bake.

52

Accom

paniments

Cooking

steps

1.StepH


, 30 minutes

53

Bi15

Autum

nlasagne


dish½

GN

,wire shelf

Preparation:40m

inutes|

Cooking: 40 m

inutes

Sauce2.5

dlsinglecream

1dlw

hitew

ine0.5

dlvegetablebouillon

2tsp

currypow

derSaltPepper11

Lasagne10

drysheets

oflasagne,notpre-cooked600

gfruity

pumpkin,peeled,deseeded,

cutinto2–3

mm

thinslices

200g

apples,peeled, quartered, cored, cutinto

2–4m

mthin slices

100g

walnuts,coarsely chopped

50g

gratedParm

esan200

gBrie,cutinto

slices

1Forthe

sauce,mix

thesingle cream

, white w

ine and vegetable bouillon together and season

with

thecurry

powder,saltand

pepper.2

Pouralittle

saucein

the bottom of the greased porcelain dish, then layer the ingredients

asfollow

s:alayeroflasagne sheets, a third of the pum

pkin slices and apple slices, the chopped

nutsand

Parmesan,a

quarter of the sauce. Repeat this twice, then pour over the

restofthesauce.Lay

theslices of Brie on top. Put the dish on the w

ire shelf in the cold cooking

space.Bake.test

TipC

ourgettescan

beused

inplace

ofpumpkin.

54

Accom

paniments

Cooking

steps

1.StepTop/bottom

heat humid 220 °C

, 40 minutes

55

Bi16

Sweetpotatoes

with

anectarine

andm

ustarddip

Accessories:baking

trayPreparation:40

minutes

|C

ooking: 35 minutes

Sweetpotatoes

800g

sweetpotatoes

3tbsp

rapeseedoil

SaltPepperPaprika11

Nectarine and m

ustard dip1

nectarine½

bunchofdill

100g

crème

fraîche1

tbspm

ustard1½

tbsplem

onjuice

Herb

salt

1Peelthe

sweetpotatoes and cut into about 2 cm

thick wedges. M

arinate in oil, salt, pepperand

paprikaand

placein

thelined

tray.Putthetray

intothe

coldcooking space.

Bake.2

Forthenectarine-m

ustarddip,pourhotw

ater over the nectarine, skin, stone and purée. Finely

chopthe

dillandstirallthe

ingredients together.

56

Accom

paniments

Cooking

steps

1.StepH

ot air 200 °C, 35 m

inutes

57

Bi17

Potatoand

leekgratin


dish½

GN

,wire shelf

Preparation:30m

inutes|

Cooking: 45 m

inutes

250g

paleleeks

1kg

mealy

potatoesSauce1

egg180

gsoursingle

cream1.5

dlmilk

100g

gratedcheese

SaltPepperN

utmeg

2tbsp

pumpkin

seeds

1C

uttheleeks

into1

cmthick

slices. Peel the potatoes and cut into thin slices.2

Forthesauce,m

ixthe

egg,sour single cream, m

ilk and cheese together and season.3

Putthepotato,leek

andsauce into the greased dish and m

ix together. Scatter over the pum

pkinseeds.Putthe

dishon

thew

ire shelf in the cold cooking space. Bake.test

TipSubstitute

halfthepotatoes

with pum

pkin.

58

Accom

paniments

Cooking

steps

1.StepTop/bottom

heat humid 220 °C

, 30 minutes

2. Step

Top/bottom heat hum

id 200 °C, 15 m

inutes

59

Vegetables

Bi18

RatatouilleA


½G

N,w

ire shelfPreparation:1½

hours|

Cooking: 40 m

inutes

250g

aubergines250

gcourgettes

250g

redpeppers

400g

plumtom

atoes,tinned,stalksrem

oved, plum

tomatoes

crushed100

gonions,finely

diced2

clovesofgarlic,sliced

SaltPepperThym

e½

redchillipepper,deseeded,cutinto

strips1

bayleaf

1clove

1sm

allsprigofrosem

ary3

sageleaves

3tbsp

oliveoil

1Top,tailand

dicethe

aubergines and courgettes. Cut the sw

eet peppers in half, remove

thestalks,seeds

andw

hitem

embranes, then cut into sm

all squares.2

Puttheplum

tomatoes

inthe

dish,thenspread

overthediced

aubergines and courgettes, and

lastlythe

squaresofsw

eetpepper. Scatter the onions and garlic on top and season w

ithsalt,pepperand

thyme.Scatter the chilli strips, bay leaf, clove, sage leaves and

strippedrosem

aryleaves

overthetop,then drizzle w

ith olive oil. For best results, layer the ingredients

inthis

order.3

Putthedish

onthe

wire shelf in the cold cooking space. C

ook.4

Takethe

dishoutofthe

cookingspace.Rem

ovethe

bayleafand

clove. Allow

to stand for5

minutes.Stirthrough

and serve.

62

Vegetables

Cooking

steps

1.StepH


, 40 minutes

63

Bi19

Bakedvegetables

Accessories:baking

trayPreparation:20

minutes

|C

ooking: 30 minutes

2fennelbulbs

2onions

2courgettes

1beetroot,raw

1sm

allstickofcelery

2carrots

6cham

pignonsO

liveoil

SaltPepper

1C

utthefenneland

onionsinto eighths lengthw

ise. Prepare the courgettes, beetroot, celery

andcarrots

andcutinto

largepieces.Prepare and quarter the cham

pignons.2

Marinate

thevegetables

(allbutthebeetroot)in

oil,saltand pepper and spread out on the

linedtray.M

arinatethe

beetrootseparately and put it also on the tray. Put the tray into

thecold

cookingspace. Bake.

64

Vegetables

Cooking

steps

1.StepH


, 30 minutes

65

Bi20

Colourfulvegetable

traybake

with

meatballs

Accessories:baking

trayPreparation:40

minutes

|C

ooking: 25 minutes

600g

courgettes,cutintopieces

2sw

eetpeppers,cutintopieces

1onion,coarsely

chopped1

bunchofm

ixedherbs,parsley,thym

e,basil, rosem

ary,finelychopped

3tbsp

oliveoil

SaltPepper200

gfeta

Meatballs

½slice

oftoastingbread

100g

minced

meat

1sm

allonion,finely chopped1

cloveofgarlic,finely

chopped1

eggyolk

Salt,pepper,meatseasoning

mix

1M

ixthe

courgette,sweetpepper, onion, herbs and olive oil together w

ell. Season with

saltandpepper.Spread

outona

linedtray.

2Forthe

meatballs,cutthe

crusts off the bread and then cut it finely. Mix w

ith the remaining

ingredientsand

kneadinto

asm

oothdough.U

singyourfingers, m

ake small balls about

1cm

indiam

eter.3

Scatterthem

eatballsand

fetaoverthe

vegetables.Putthe tray into the cold cooking space.Bake.

test

TipG

oesw

ellwith

tzatziki and baked potatoes.

Servew

ithgrilled

lamb

chopsin

placeofm

eatballs.

66

Vegetables

Cooking

steps

1.StepTop/bottom

heat 200 °C, 25 m

inutes

67

Bi21

Sweetpeppersstuffed

with

baconand

breadA


½G

N,w


minutes

|C

ooking: 30 minutes

4sw

eetpeppers

Filling1

breadroll,finely

diced150

gdiced

bacon½

bunchofchives,finely

chopped½

bunchofparsley,leaves

pulledofffrom

stalks,finely

chopped½

bunchofbasil,finely

chopped150

gcrèm

efraîche

1sm

allonion,finelydiced

1clove

ofgarlic,crushed1

tbspolive

oilSaltPepper1 1

Sauce0.5

dlwhite

wine

1dlvegetable

bouillon

1H

alvethe

sweetpeppers lengthw

ise, then remove the seeds and w

hite mem

branes.2

Mix

theingredients

forthefilling

together and season with salt and pepper to taste.

3Stuffthe

sweetpeppers

with

thebacon and bread m

ixture. Pour the white w

ine and vegetable

bouilloninto

theporcelain

dish.Placethe

peppersin

thedish.Putthe

dishon

thew

ireshelfin

thecold

cookingspace.Bake.

68

Vegetables

Cooking

steps

1.StepH

ot air 180 °C, 30 m

inutes

69

Bi22

Gratinated

pumpkin

with

papayaA


½G

N,w


minutes

|C

ooking: 25 minutes

700g

pumpkin,e.g.butternut

2onions,cutinto

strips1

tbspolive

oil½

tspm

ace2

tspsalt

Pepper1

dlwhite

wine

2dlsingle

creamform

akingsauces

2papaya,diced

150g

Cheddar,coarsely

grated

1Peelthe

pumpkin,rem

ovethe

seeds and scoop out the soft flesh. Dice the pum

pkin.2

Sautéthe

onionand

pumpkin

inthe oil, season, deglaze w

ith white w

ine and leave to

cookuntilreduced by half. A

dd the cream and then put everything together in the

greasedporcelain

dish.3

Peelthepapaya,cutinto

halflengthwise, rem

ove the seeds, dice and mix into the

pumpkin.

4Sprinkle

overtheC

heddar.Putthedish

onthe

wire

shelfinthe

coldcooking

space.Bake.

70

Vegetables

Cooking

steps

1.StepH

ot air 220 °C, 25 m

inutes

71

Desserts

Bi23

Steamed

dumplings


dish½

GN

,wire shelf

Preparation:2hours

|C

ooking: 30 minutes

Dough

500g

white

flour30

gsugar

1yeastcube

2.5dllukew

armm

ilk50

gliquid

butter1

tspsalt

11

Sauce2

dlmilk

3tbsp

sugar30

gbutter

1M

ixthe

flour,sugarandyeast together, add the lukew

arm m

ilk, butter and salt, then knead

toa

smooth

dough. Place the dough in a bowl, cover w

ith a damp cloth and

allowto

proofatroomtem

perature for 1–1½ hours until double in volum

e.2

Divide

thedough

intoeightsam

e-sized portions, shape into balls and place in the greased

porcelaindish.A

llowto

proofforanother10 minutes.

3Forthe

sauce,heatthem

ilk, sugar and butter, pour half the mixture betw

een the balls. Putthe

dishon

thew

ireshelfin

thepreheated

cookingspace.Bake (step 3).

4A

ftercompleting

step3,pourthe

restofthesauce

between

theballs

andfinish

baking (step

5).

74

Desserts

Cooking

steps

1.StepPreheat w

ith top/bottom heat hum

id 180 °C

2. Step

Introduce food

3. Step

Top/bottom heat hum

id 180 °C, 15 m

inutes

4. Step

Add topping

5. Step

Top/bottom heat hum

id 180 °C, 15 m

inutes

75

Bi24

Redw

ine cakeA

ccessories:caketin

about 28 cm, w


minutes

|C

ooking: 1 hour

200g

softbutter200

gsugar

1pinch

ofsalt3

eggs1

dlredw

ine200

gw

hiteflour

2tsp

bakingpow

der1

pinchofground

cinnamon

½tsp

cocoapow

der60

gchocolate

sprinkles80

gchocolate

cubes

1Beatthe

butter,sugarandsaltuntilpale and fluffy, then add the eggs and beat until the

mixture

hasa

creamy

consistency. Mix in the other ingredients.

2Turn

them

ixtureinto

theprepared tin. Put the cake tin on the w

ire shelf in the preheated cooking

space.Bake.

76

Desserts

Cooking

steps

1.StepPreheat w

ith hot air 160 °C

2. Step

Introduce food

3. Step

Hot air 160 °C

, 1 hour

77

Bi25

Lime

macaroons

Accessories:2

bakingtrays

Preparation:2hours

|C

ooking: 22 minutes

Macaroon

halves3

eggw

hites1

pinchofsalt

30g

granulatedsugar

Foodcolouring

200g

icingsugar

110g

blanchedalm

onds,ground1

lime,zestand

juice11

Lime

buttercream2

eggw

hites100

gsugar

170g

verysoftbutter

1lim

e,juice

1Beatthe

eggw

hitestogetherw

ith the salt until stiff. Add the granulated sugar and food

colouring.2

Sifttheicing

sugarintoa

bowland

add the almonds. M

ix well so that there are no lum

ps. C

arefullyfold

theicing

sugarand almond m

ixture together with the lim

e juice and zest, spoon

byspoon,into

thestiff egg w

hites.3

Spoonthe

mixture

intoa

pipingbag

andpipe

about40sm

allmounds

(eachabout3

cmin

diameter)on

thetw

olined

trays.Putthetrays

intothe

preheated cooking space. Bake.4

Forthebuttercream

,beattheegg

whites

and sugar over a warm

bain-marie for about

4m

inutesand

afterwards

withoutthe

bain-marie for a further 5 m

inutes until the sugar dissolves.C

ontinuebeating

theegg

white

mixture – if possible using a stand m

ixer – and gradually

addthe

softbutterandlim

e juice.5

Turnoverhalfthe

macaroons w

hen cool. Using a piping bag, pipe a little filling on top of

eachone,then

placea

second macaroon on top and gently press together.

78

Desserts

Cooking

steps

1.StepPreheat w

ith hot air 140 °C

2. Step

Introduce food

3. Step

Hot air 140 °C

, 22 minutes

79

Bi26

Bananaand

walnutm

uffinsA

ccessories:bakingtray,12

muffin

cupsPreparation:30

minutes

|C

ooking: 25 minutes

Muffins

1m

ediumbanana,chopped

1lem

on,gratedzestand

juice100

gw

alnuts,finelychopped

250g

flour2½

tspbaking

powder

½tsp

bicarbonateofsoda

1pinch

ofsalt0.8

dloil170

gbrow

nsugar

1egg

2.5dlbutterm

ilk1

vanillapod,scraped

11

Icing100

gicing

sugar2

tbsplem

onjuice

30g

walnuts,coarsely chopped

3tbsp

brown

sugar

1Forthe

dough,puréethe

bananaw

iththe

lemon

juice.Add

therestofthe

ingredients and m

ixto

forma

smooth

dough.2

Putthem

uffincups

on to the baking tray. Put the dough into the muffin cups. Put the tray

intothe

preheatedcooking space. Bake.

3Forthe

icing,mix

theicing

sugar with the lem

on juice until smooth and then drizzle over

thecooled

muffins. G

arnish with chopped w

alnuts and brown sugar.

80

Desserts

Cooking

steps

1.StepPreheat w


2. Step

Introduce food

3. Step


, 25 minutes

81

Bi27

Stuffedpeaches


dish⅓

GN

,wire shelf

Preparation:30m

inutes|

Cooking: 25 m

inutes

2ripe

peaches1

eggw

hite1

pinchofsalt

50g

sugar50

gground

almonds

2tbsp

flakedalm

onds

1Skin

thepeaches

byscalding

inboiling

water, then plunging in cold w

ater and peeling. H

alveand

stonethe

peaches.2

Placethe

peachhalves

inthe porcelain dish cut-side up.

3Beatthe

eggw

hitestogetherw

ith the salt until stiff. Gradually add the sugar and continue

beating.Foldin

theground

almonds. Spread the alm

ond mixture over the peach halves

andsprinkle

with

flakedalm

onds. Put the dish on the wire shelf in the cold cooking space.

Bake.

82

Desserts

Cooking

steps

1.StepTop/bottom

heat 200 °C, 25 m

inutes

83

Bi28

Quark

souffléw

ithfruit

Accessories:soufflé

dishØ

25cm

,wire

shelfPreparation:25

minutes

|C

ooking: 45 minutes

250g

fruit500

gfull-fatquark

3egg

yolks50

gsugar,depending

ontype

offruit1

sachetofvanillasugar

6tbsp

cornflour1

unwaxed

lemon,grated

zest1

tbspw

heatsemolina

3egg

whites

1pinch

ofsalt1

tbspbutter

1D

ependingon

thetype

andsize

offruitbeingused,peeland

chopup

thefruit.

2M

ixthe

full-fatquark,eggyolks,sugar, vanilla sugar, cornflour, lem

on zest and wheat

semolina

untilsmooth.Beat the egg w

hites together with the salt until stiff and fold into the

quarkm

ixture.Mix

inthe

fruit.3

Turnthe

mixture

intoa

buttered dish. Put the dish on the wire shelf in the preheated cook-

ingspace.Bake.

84

Desserts

Cooking

steps

1.StepPreheat w

ith hot air humid 160 °C

2. Step

Introduce food

3. Step

Hot air hum

id 160 °C, 45 m

inutes

85

Bi29

Anim

albiscuitsA

ccessories:2baking

traysPreparation:50

minutes

|C

ooking: 15 minutes

Biscuits100

gbutter,soft

90g

sugar½


1egg

175g

flour1

tspbaking

powder

80g

cornflakes60

gchocolate

cubes1 1

Decoration

Smarties

Chocolate,m

eltedIcing,differentcolours

1Forthe

biscuits,beatthebutter, sugar, vanilla sugar and egg until fluffy. M

ix the flour and baking

powderand

stirintothe

mixture.G

entlym

ixin

thecornflakes and chocolate

cubes.2

Make

smallballs

fromthe

dough and press flat, creating biscuits with a diam

eter of about 6

cm.Place

thebiscuits on the tw

o lined trays and put them into the preheated cooking

space.Bake.3

Afterbaking,allow

tocooland then decorate them

as you like with anim

al faces (see photograph).

86

Desserts

Cooking

steps

1.StepPreheat w

ith hot air 175 °C

2. Step

Introduce food

3. Step

Hot air 175 °C

, 15 minutes

87

Bi30

ButtercakeA


Preparation:15m

inutes|

Cooking: 20 m

inutes

Dough

4dlfullcream

400g

sugar1


4eggs

550g

flour1

sachetofbakingpow

der11

Topping125

gbutter

350g

sugar1


4tbsp

milk

200g

almonds,flaked

1Forthe

dough,mix

alltheingredients together and spread out on a lined tray. Put the

trayinto

thepreheated

cooking space. Bake (step 3).2

Forthetopping,gently

meltthe

butter,sugar, vanilla sugar and milk and m

ix with the

almonds.Spread

overthehalf-baked cake and finish baking (step 5).

88

Desserts

Cooking

steps

1.StepPreheat w


2. Step

Introduce food

3. Step


, 10 minutes

4. Step

Add ingredients

5. Step


, 10 minutes

89

Bi31

Cerealbars

Accessories:baking

trayPreparation:40

minutes

|C

ooking: 25 minutes

Bars300

grolled

oats100

gsunflow

erseeds100

ghazelnuts,coarsely

chopped75

gsesam

eseeds

75g

linseed150

gapricots,dried

70g

cranberries,dried70

gfigs,dried

70g

pineapple,dried70

gm

ango,dried200

gcane

sugar175

gbutter

85g

honey

1Spread

theoats,seeds

andnuts

outevenlyoverthe

linedbaking tray. Put the baking

trayinto

thepreheated

cooking space. Roast (step 3). Allow

to cool completely.

2C

utthedried

fruitintosm

allpieces(about½

cmsquares) and m

ix with the roasted

ingredients.Bringthe

canesugarand

the butter to the boil, remove from

the heat and stirin

thehoney.C

ontinueto

stiruntil the cane sugar dissolves. Pour this mixture over the

otheringredientsand

imm

ediately stir in with a w

ooden spoon.3

Spreadthe

mixture

outevenlyon

abaking tray that is lined w

ith baking paper and cover w

itha

secondpiece

ofbakingpaper.Firm

lypress

flat with a second tray to create a

smooth,even

surface(about 7 m

m thick). Rem

ove the top sheet of baking paper. Put the tray

intothe

cookingspace

while still w

arm. Bake (step 6).

4A

fterbaking,firmly

pressthe

mixture

down

flatagain (as described above) and allow to

cooltoroom

temperature. Leave to stand in the refrigerator for 2–3 hours before cutting

up.Turnoutofthe tray for cutting up. U

sing a knife, cut up into equal-sized bars.test

TipThe

seeds,nutsand

driedfruit can be substituted like for like according to preference.

90

Desserts

Cooking

steps

1.StepPreheat w

ith hot air 200 °C

2. Step

Introduce food

3. Step

Hot air 200 °C

, 10 minutes

4. Step

Prepare

5. Step

Introduce food

6. Step

Hot air 200 °C

, 15 minutes

91

Bakesand

bread

Bi32

Semolina cake soaked in syrup «Revani»

Accessories:round

bakingtray

with

TopClean

Ø29

cm,w

ireshelf

Preparation:20m

inutes|

Cooking: 30 m

inutes

Syrup5

dlwater

175g

sugar1

tbsplem

onjuice

11

Cake

mixture

3eggs

200g

sugar2

dlsunfloweroil

200g

naturalyoghurt1

lemon,grated zest

1pinch

ofsalt150

gflour

150g

semolina

½tbsp

vanillasugar

1tbsp

bakingpow

derD

esiccatedcoconut,forgarnishing

1Bring

thew

ater,sugarandlem

onjuice

tothe

boil.Simm

erforabout15m

inutes.Allow

to cooldow

n.2

Beatthesugarand

eggsuntilfluffy.Stir in the oil, yoghurt, lem

on zest and salt. Fold in the flour,sem

olina,vanillasugarand

baking powder. Pour the m

ixture into the greased tray.3

Placethe

bakingtray

onthe

wire

shelfandputitinto the preheated cooking space and

bake.4

Takeoutthe

cakeand cut into diam

onds while still hot. Soak w

ith the cold syrup. Allow

to cool.

5Sprinkle

thedesiccated

coconutoverthediam

onds.

94

Bakesand

bread

Cooking

steps

1.StepPreheat w


2. Step

Introduce food

3. Step

Hot air hum

id 180 °C, 30 m

inutes

95

Bi33

Beerbreadin

acastiron

potA

ccessories:castironpot,w

ireshelf

Preparation:13hours

|C

ooking: 50 minutes

200g

white

flour230

gdark

wheatflour

1tbsp

salt1

tbspm

altextract,inpow

derorliquidform

1dlbeer

2.5dlw

ater5

gyeast

1M

ixallthe

ingredientstogetherto

forma

thickdough.This takes about 2 m

inutes as the dough

ism

orem

oist than traditional bread dough.2

Coverthe

bowlw

ithcling

filmand

weigh dow

n with a plate. A

llow to proof overnight at

about18°C

.Thenextday

takethe

doughoutof the bow

l. Using a little flour, flatten and

foldthe

doughseveral tim

es. Leave to rest under a dry, floured tea towel for 15 m

inutes.3

Shapethe

doughinto

aball,w

rap the dough loosely in a tea towel and allow

to proof foranother2

hours.Place the empty cast iron pot on the w

ire shelf in the cold cooking space

andpreheatthe

appliance(step 1).

4W

iththe

aidofthe

teatow

el,place the dough in the hot pot and put the lid on. Bake the bread

(step3).Rem

ovethe

lid and continue to bake (step 5). After baking, im

mediately

turnthe

breadoutofthe

pot to cool.test

TipM

altextractisavailable

fromReform

haus.

96

Bakesand

bread

Cooking

steps

1.StepPreheat w


2. Step

Introduce food

3. Step


, 30 minutes

4. Step

Remove lid

5. Step


, 20 minutes

97

Bi34

SpiralbreadA


Preparation:2hours

|C

ooking: 30 minutes

500g

wheatand

speltflour½

yeastcube4

dlcoconutmilk

50g

driedm

angoes,coarselydiced

1tsp

salt50

gcashew

nuts,coarselychopped

1M

ixthe

flourandyeasttogether,add the coconut m

ilk, mangoes and salt, then knead

intoa

smooth

dough.Kneadin

thecashew

nuts at the end. Place the dough in a bowl,

coverwith

adam

pcloth

andallow

to proof at room tem

perature for 1–1½ hours until

doublein

volume.

2D

ividethe

doughinto

two

equal parts and roll out two strands about 30 cm

long on a

lightlyfloured

work

surface.Twist the tw

o strands together to make a cord. Put the

breadon

thelined

tray,coveroverwith

adam

p cloth and allow to proof for another

5–10m

inutes.Put the tray into the preheated cooking space and bake the bread.

98

Bakesand

bread

Cooking

steps

1.StepPreheat w


2. Step

Introduce food

3. Step


, 30 minutes

99

Bi35

PizzaA


Preparation:2hours

|C

ooking: 25 minutes

Dough

350g

white

flour½

yeastcube,crumbled

2.25dllukew

armw

ater1

tbspolive

oil1

tspsalt

11

Topping200

gplum

tomatoes,tinned, stalks rem

oved2

slicesofcooked

ham,cutinto strips

5black

olives,pitted,halved4

largecham

pignons,cutintoslices

Oregano

Pepper150

gm

ozzarella,cutinto thin slices

1Forthe

dough,mix


ooth dough. Place the dough

ina

bowl,coverw

ith a damp cloth and allow

to proof at room tem

perature for 1–1½

hoursuntildouble in volum

e.2

Rollthedough

outand put it on the lined baking tray.3

Crush

theplum

tomatoes

with a fork and drain in a sieve. Spread the crushed tom

ato, ham

,olivesand

champignons

evenlyoverthe

doughbase, season w

ith oregano and pepper,then

laythe

mozzarella

sliceson

top.Putthetray

into the preheated cooking space

andbake

thepizza.

100

Bakesand

bread

Cooking

steps

1.StepPreheat w

ith PizzaPlus 200 °C

2. Step

Introduce food

3. Step

PizzaPlus 200 °C, 25 m

inutes

101

Bi36

Plaitedbread

Accessories:baking

trayPreparation:2½

hours|

Cooking: 30 m

inutes

500g

white

flour1

tspsugar

½yeastcube,crum

bled2.5

dllukewarm

milk

75g

softbutter1

tsphoney

1egg

2tsp

salt

Eggw

ash1

eggyolk

1tbsp

milk

1M

ixallthe

ingredientstogetherand

knead into a smooth dough. Place the dough in a

bowl,coverw

itha

damp

cloth and allow to proof at room

temperature for 1–2 hours

untildoublein

volume.

2D

ividethe

doughinto

two

equal parts, roll out two strands that are the sam

e length and a

littlefatterin

them

iddle.Place the two strands crossw

ise one over the other and form

aplait.Place

theplaited

loaf on the lined tray. Mix the egg yolk and m

ilk and brush the plaited

loafwith

it.Allow

toproof for 30 m

inutes.3

Putthetray

intothe

preheated cooking space and bake the plaited loaf.test

TipIfkneading

byhand

addm

oreflourso

thatthedough

doesnotstick

toyourhands.

102

Bakesand

bread

Cooking

steps

1.StepPreheat w


2. Step

Introduce food

3. Step

Hot air hum

id 180 °C, 30 m

inutes

103

Bi37

Garlic

baguetteA


Preparation:15m

inutes|

Cooking: 15 m

inutes

1baguette

Parmesan

butter50

gbutter

25g

Parmesan

3cloves

ofgarlic,crushed1

bunchofparsley,leaves pulled off from

stalks and

finely chopped1

tbspred

pesto6

driedtom

atoes,finelychopped

1tsp

chillipasteSaltPepper

1M

ixallthe

ingredientsforthe

Parmesan butter together, then season w

ith salt and pepper to

taste.2

Make

deepcuts

intothe

baguette,butdonotcutallthe

way

through.Placethe

baguette on

thelined

trayand

generouslystuffthe

Parmesan

butter into the cuts. Put the tray into the cold

cookingspace.Bake.

test

TipG

arlicbread

goesreally

wellw

ith grilled food.

104

Bakesand

bread

Cooking

steps

1.StepTop/bottom

heat 200 °C, 15 m

inutes

105

Bi38

BriochesA

ccessories:20brioche tins Ø

6 cm, baking tray

Preparation:15hours

|C

ooking: 10 minutes

Dough

500g

white

flour1

yeastcube50

gsugar

12g

salt0.5

dlmilk,cold

200g

eggs200

gbutter,cold,cutinto

cubes11

Eggw

ash2

eggs1

pinchofsalt

2pinches

ofsugarPearlsugar,forsprinkling,also

called hail or nib sugar

1M

ixthe

flour,yeast,sugar,salt,milk

and eggs for 2 minutes. A

dd the cold butter cubes to

thedough

andknead

atalow

speedforanother 7 m

inutes. Finish off kneading the dough

atahigh

speed(forabout9

minutes) until the dough pulls aw

ay from the side of

thebow

l.Placethe

dough in a bowl, cover w

ith a damp cloth and allow

to proof at room

temperature

for1houruntildouble

involum

e.2

Divide

thedough

into20

same-sized

pieces. Shape the pieces of dough into balls and putin

thebrioche

tins.Placethe brioche tins on the baking tray, loosely cover w

ith cling film

andthen

putinthe

refrigerator overnight (for a maxim

um of 15 hours).

3Forthe

eggw

ash,vigorously whisk the eggs w

ith the salt and sugar, then pass through a sieve.Take

thebrioches out of the refrigerator and brush w

ith the egg wash. A

llow the

briochesto

proofatroomtem

peraturefor45

minutes

andthen

brusha

secondtim

e.Use

scissorsto

cutacross

intothe

top of each brioche or, alternatively, sprinkle with pearl

sugar.4

Putthebaking

trayinto

thepreheated

cooking space. Bake.test

TipThe

briochescan

bem

ade in one day. When the brioches are in the brioche tins, cover over

with

adam

pcloth

andallow

toproof for 60 m

inutes.

106

Bakesand

bread

Cooking

steps

1.StepPreheat w

ith hot air 195 °C

2. Step

Introduce food

3. Step

Hot air 195 °C

, 10 minutes

107

Bi39

Pizzatw

istA


Preparation:30m

inutes|

Cooking: 35 m

inutes

Dough

500g

white

flour7

gdry

yeast4

tbspolive

oil2.5

dlwater,lukew

arm2

tspsalt

11

Filling200

gtom

atosauce

150g

mozzarella

200g

tuna,well drained

3onions,halved,in

rings1

bunchofparsley,leaves pulled off from

stalks and

finely chopped

1Forthe

dough,mix


ooth dough.2

Placethe

doughin

abow

l, cover with a dam

p cloth and allow to proof at room

tempera-

ture(30–40

minutes)untildouble

involum

e.3

On

afloured

work

surface,halve the dough and roll out each piece into a rectangle (about50

×18

cm).

4Spread

theingredients

forthefilling

evenlyoverboth

rectangles, leaving about a 7 cm

borderfreedow

nthe

length of each piece of dough. Brush the border with w

ater, then tightly

rollupthe

doughfrom

the other side. Press the brushed side firmly dow

n. Form both

rollsin

thesam

ew

ay,thentw

ist together. Put the tray into the preheated cooking space. Bake.

108

Bakesand

bread

Cooking

steps

1.StepPreheat w


2. Step

Introduce food

3. Step


, 35 minutes

109

110

111

112

113

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