Cooking inspirations.

A selection of inspiring recipes for the new iQ built-in oven

with fullSteam function, bakingSensor and roastingSensor Plus.

www.siemens-home.com/mysiemens
Inspiration for cooking

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Table of contents

Useful information about your iQ700 oven with fullSteam

function, roastingSensor Plus and bakingSensor .................... 5

Starters, soups and salads ........................................................ 14

Side dishes and vegetables, vegetarian dishes and bakes ...... 30

Fish ............................................................................................ 86

Poultry and meat..................................................................... 112

Desserts, soufflés and sweet dishes ....................................... 146

Cakes and small baked items.................................................. 160

Bread and bread rolls, pizza and savoury cakes.................... 198

Jams and preserves ................................................................. 218

Index of recipes ....................................................................... 224

3
4
 Useful information about your iQ700
oven with fullSteam function,
roastingSensor Plus and bakingSensor
nevo 07Qi ruoy tuoba noi tamrofni lufesU

5
 Information on your
appliance
fullSteam function 4D hot air
With the help of the fullSteam function, moisture is For the best baking results, regardless of the choice of
constantly and automatically added to your food in the rack level: 4D hot air.
form of water vapour when preparing it using a classic You have the utmost flexibility in choosing which rack
heating type. level you would like to use to prepare your food. The
Use the fullSteam function to prepare a wide range of innovative technology featured by the fan motor
dishes without using oil or fats. permits ideal heat distribution in the oven interior. This
By doing so, you can cook vegetables or potatoes in a means that your dish will always be cooked perfectly
way which is healthy and tasty without them losing and exactly how you want it, regardless of the rack
any flavour, colour or vitamins. level you choose.
You can also use our combi-steam ovens for the classic
steaming of vegetables and fish.
Top/ bottom heating
For traditional baking and roasting on one level.
Especially well-suited for cakes with a moist topping,
bakingSensor either in tins or on a baking tray.
The oven automatically recognises when the baking
process is complete.
Circulated air grilling
All you have to do when baking is prepare the dough For roasting poultry, whole fish and larger pieces of
and select the required dish. The innovative sensor meat.
automatically controls the baking process. The The grill element and the ventilator switch on and off
bakingSensor measures the moisture content of the alternately. The fan circulates the hot air around the
oven interior and thereby recognises when the dish is food.
cooked.
You can find the appropriate setting for all recipes in
the cookbook which are suited to the bakingSensor. If
you prefer to continue to set the heating type,
temperature and cooking time yourself, we have an
alternative setting for you as well.

roastingSensor Plus
Achieve the best roasting results: it's easier than ever
before with the roastingSensor Plus.
Thanks to three measuring points, the innovative meat
probe is able to precisely and reliably measure the
internal temperature of your food.
It is suitable for a wide range of dishes.
You can find the appropriate setting for all recipes in
the cookbook which are suitable for the roastingSensor
Plus. If you do not wish to use the meat probe, we have
also provided an alternative setting for you.

6
7
"CCSFWJBUJPOT
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 Abbreviations
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Sachet Weights, capacity measures

ml Millilitres
l Litres Baking powder 17 g 1 kg 1000 g 100 dg 2.22 lb
g Grams Vanilla essence 9g 1l 1000 ml 100 cl 10 dl
kg Kilograms Dry yeast 7g
cm Centimetres Cream stiffener 8g
mm Millimetres
Nutritional information
tbsp Tablespoon
kcal Kilocalories
tsp Teaspoon
F Fat
Generous pinch Generous pinch
carb Carbohydrates
lvl Level
P Protein
hpd Heaped
BU Bread units
frzn Frozen
e.g. For example
min. Minutes
hr. Hours
min. At least
approx. Approximately
pinch Pinch
Ø Diameter

Spoon measures Level tsp Level tbsp Heaped tsp Heaped tbsp

Baking powder 3g 6g 7g 13 g
Butter 3g 8g 10 g 18 g
Honey 6g 13 g 12 g 26 g
Jam 6g 18 g 14 g 26 g
Flour 3g 7g 5g 15 g
Oil 3g 12 g - -
Salt 5g 13 g 8g 24 g
Mustard 4g 12 g 11 g 26 g
Breadcrumbs 2g 8g 4g 14 g
Water/milk 5g 15 g - -
Cinnamon 2g 3g 4g 11 g
Sugar 3g 9g 6g 17 g

9
$PPLXBSF
erawkoC

Ovenproof dish, oval Bundt cake tin Springform cake tin,

square

Ovenproof dish, Cake tin Springform cake tin,

rectangular round

Roaster, glass, Cake mould, glass Tart dish

without lid

Roaster with lid Mini ring cake tin Mini tart dishes

Preserving jars Muffin tin

Meat tray Flan-base cake tin

Small moulds Pizza tray, round

11
4QFDJBM
BDDFTTPSJFT
 There is a comprehensive range of special accessories for your appliance. You
sei ros ec a laicepS

can find information on these in our brochures or online. Baking stone

For home-made bread, bread rolls and pizzas
Baking tray, non-stick
that require a crispy base.
For tray bakes and small baked products.
The pastries can be removed more easily from
the baking tray.
It is not necessary to grease or line with
Glass roaster (1.5 litres)
greaseproof paper.
For stews and bakes.
Universal pan, non-stick
For moist cakes, pastries, frozen meals and large
roasts.
It can be used to catch dripping fat when you
are grilling directly on the wire rack. Glass pan
Pastries and roasts can be removed more easily For bakes, vegetable dishes and baked items.
from the universal pan.
It is not necessary to grease or line with
greaseproof paper.

Wire insert Pizza tray

For meat, poultry and fish. For pizzas and large round cakes.
For inserting into the universal pan to catch
dripping fat and meat juices.

Grill tray Large perforated steamer

Use for grilling in place of the wire rack or as a For large quantities of vegetables or whole fish.
splatter guard. Only use in the universal pan. The steamer is used as a base when preserving
jams and chutneys.

Profi pan
Ideal for the preparation of large quantities.

Lid for the Profi pan

The lid turns the Profi pan into a Profi roaster.

13
14
Starters, soups and salads

15
16 Starters, soups and salads
 Baked figs with goat's
cheese and ham
MCRC0 90196 _BO_Gebackene_Feigen_m_Ziegenkaes _u_Schinken-019_F39MCRC0 9150 1_SE_Gebackene_Feigen_m_Ziegenkaes _u_Schinken-0 6MCRC0 90 547_NF_Gebackene_Feigen_m_Ziegenkaes _u_Schinken-0 8_RZ0StartersPrepar tionmethodsBakingRecipecategoriesStarters,Sal ds
[Index:] [Index:]

For 4 servings 1. Place all the ingredients for the marinade in a small 3. Place the figs into the small, unperforated steamer
Small unperforated steamer pot and bring to the boil. Leave to infuse for at least and cook as indicated.
3 hours. Then remove the spices.
4. When the cheese begins to melt, remove the figs
fSTaemlsaelpurnaptuerfo1r7a0te°dC1st7e0aAmderodnstehamwAirderadckst,elavme,lm24eDdihuomtCaoir king.Oven.EnumType.Ad edSteam.MediumDuration15-20minutes15

Marinade:
2. Cut a cross down to the middle of the figs and from the oven and wrap each one in a piece of ham.
100 ml ruby port wine
squeeze out any excess moisture. Generously drizzle Scatter with pine nuts and serve.
2 tbsp honey
marinade into the middle of each fig and insert a piece
6 tbsp balsamic vinegar
of goat's cheese.
2 bay leaves
1 cinnamon stick
1 star anise
2 cloves Setting procedure:
½ vanilla pod Small unperforated steamer on the wire rack, level 2
4D hot air
Figs: 170 °C
8 small figs Added steam, medium
200 g goat's cheese Cooking time: 15-20 minutes
75 g raw ham, e.g. Parma ham
2 tbsp pine nuts
Tip:
Per serving Serve the baked figs with a baguette.
279 kcal, 22 g carbs, 12 g fat,
12 g protein, 1,8 BU

Starters, soups and salads 17

18 Starters, soups and salads
 Fish terrine with spinach
and salmon
MCRC0 901956_BO_Fischter ine_m_Spinat_u_Lachs-0 4_F39MCRC0 914989_SE_Fischter ine_m_Spinat_u_Lachs-014MCRC0 90 541_NF_Fischter ine_m_Spinat_u_Lachs-010_RZ0FishFreshwaterfishSaltwaterfishVegetablesSpinachStartersPrepar tionmethodsSteamingRecipecategoriesStarters,Sal dsFish
[Index:]

For 8 servings 1. Rinse the pike-perch fillets briefly under cold water 4. Add the chives and chopped spinach to the fish
Terrine mould with lid and pat dry. Dice, season with lemon juice, salt and mixture and combine well. Fill half into a greased
pepper, and purée in a blender in batches with the terrine mould. Place the wrapped salmon strips on top
Fish terrine: cream and egg white. Refrigerate the fish mixture and press down gently so that they are surrounded by
500 g pike-perch fillets or other fish immediately. the fish mixture.
fillets
2. Wash the spinach, pour boiling water over it then 5. Spread the rest of the fish mixture over the top.
1 tbsp lemon juice
spread on kitchen paper and pat dry. Cover the dish with the lid and then cook the fish
Salt
terrine as indicated.
White pepper freshly ground 3. Rinse the salmon fillet briefly in cold water and pat
300 ml cream dry, halve lengthways and season. Wrap each strip of
fTaelrmseipneramtuoreld80w°iCth80liDduornatihoen4w5ir-e0ramckin,uletvesl435Steaming

1 egg white fish in spinach leaves. Finely chop the remaining

100 g fresh spinach leaves spinach.
180 g salmon fillet, from the thin tail
end or salmon trout fillet
1 bunch chives, finely chopped Setting procedure:
Terrine mould with lid on the wire rack, level 3
In addition: Steaming
Butter for greasing 80 °C
Cooking time: 45-50 minutes
Per serving
208 kcal, 2 g carbs, 14 g fat,
19 g protein, 0,1 BU

Starters, soups and salads 19

20 Starters, soups and salads
 Spicy poultry parcels
MCRC0 902 58_BO_Pikante_Gefluegelpaeck hen-010_F39MCRC0 918059_SE_Pikante_Gefluegelpaeck hen-0 9MCRC0 90 710_NF_Pikante_Gefluegelpaeck hen-016_RZ0StartersPoultryChickenPrepar tionmethodsSteamingRecipecategoriesStarters,Sal dsPoultry
[Index:] [Index:]

For 4 servings 1. Soak the rice paper sheets in between damp tea 4. Grease the perforated steam container with the
Large perforated steamer towels and halve or quarter them, depending on size. remaining sesame oil. Place the poultry parcels in the
Wash the spinach. cooking container with the seam face down and steam
Poultry parcels: as indicated.
2. Rinse the well-chilled chicken breast fillet briefly in
4 large or 8 small rice paper sheets,
cold water, pat dry and roughly dice. Purée to a coarse 5. Remove the poultry parcels and arrange on a plate.
fUTaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp6e-8rfomrainteudst6eamcontainer,level3Steaming

approx. 80 g
texture with 1 tsp sesame oil, the soy sauce and spices.
16 fresh spinach leaves
150 g chicken breast fillet 3. Place one spinach leaf on the centre of each rice
2 tsp sesame oil paper sheet. Place one teaspoon of the filling on each
1-2 tsp light soya sauce spinach leaf and wrap into small parcels. The parcels
Salt must be completely sealed, so that none of the filling
Black pepper, freshly ground escapes.
1 tsp fresh ginger, finely diced
1 garlic clove
1 dried chilli Setting procedure:
Universal pan, level 1,
Per serving Large perforated steamer, level 3
152 kcal, 18 g carbs, 3 g fat, Steaming
12 g protein, 1,5 BU 100 °C
Cooking time: 6-8 minutes

Tip:
Serve the poultry parcels with chopsticks. Serve with a
soy sauce dip seasoned with chilli sauce and a few
drops of lemon juice.

Starters, soups and salads 21

22 Starters, soups and salads
 Spicy coconut and
pumpkin soup
MCRC0 902 59_BO_Pikante_Kokosnus _Kuerbis up e-015_F39MCRC0 918060_SE_Pikante_Kokosnus _Kuerbis up e-025MCRC0 90 71 _NF_Pikante_Kokosnus _Kuerbis up e-014_RZ0SoupsStartersPrepar tionmethodsSteamingRecipecategoriesStarters,Sal ds
[Index:] [Index:]

For 4 servings 1. Quarter the pumpkin. Use a spoon to remove strings 2. Peel and dice the onion and garlic, peel and grate
Temperature10 °C10 Duration20-25minutes20

Large, shallow ovenproof dish and seeds from the inside of the pumpkin slices. Cut the ginger. Sweat in olive oil in a saucepan then
the pumpkin into strips then roughly dice it with the deglaze with the stock. Add the red curry paste.
Soup: skin. Trim and dice the soup vegetables. Distribute
3. Add the pumpkin mixture to the stock and purée
500 g Hokkaido pumpkin everything in the ovenproof dish and steam as
finely. Pour in the coconut milk and briefly heat the
1 bunch soup vegetables indicated.
mixture.
1 onion fOavlsenpro fdishonthewirerack,level3Steaming

1 garlic clove 4. Add salt to taste and serve with chopped herbs.
2-3 cm fresh ginger
1 tbsp olive oil
250 ml strong vegetable stock Setting procedure:
1-2 tsp red curry paste Ovenproof dish on the wire rack, level 3
400 ml coconut milk Steaming
Salt 100 °C
½ bunch flat-leaf parsley or coriander, Cooking time: 20-25 minutes
roughly chopped

Per serving Tip:

108 kcal, 12 g carbs, 5 g fat, 4 g protein, You can halve small pumpkins and then remove the
1,0 BU strings and seeds.

Starters, soups and salads 23

24 Starters, soups and salads
 Apulian rice salad
MCRC0 83792 _BO_Apulischer_Reis al t-010MCRC0 8379 5_SE_Apulischer_Reis al t-012MCRC0 90 526_NF_Apulischer_Reis al t-0 9_RZ0Sal dsPrepar tionmethodsSteamingRecipecategoriesStarters,Sal ds
[Index:] [Index:]

For 4 servings 1. Peel the carrots and cut up small. Prepare the leek 4. Leave the rice to rest for five minutes, then loosen
TfSaemlsaelpurnaptuerfo1r0ate°dC1st0eaDmuera,tiwonr1e5r-a2c0k,mleinveult3esS1te5aming

Small unperforated steamer and cut into fine slices. Mix the water, vinegar and with a fork.
sugar in a small unperforated steamer. Add the carrots
5. Chop the olives finely. Drain the tuna and break up.
Salad: and leek and cook as indicated.
2 carrots 6. Drain the vegetables, but do not discard the
2. In the meantime prepare the pepper and cut into
TfSaemlsaelpurnaptuerfo1r0ate°dC1st0eaDmuera,tiwonr7emracinku,tlevs7el3Steaming

1 small leek vegetable stock. Stir the lemon juice and salt into the
fine strips. Place the pre-cooked vegetables with the
50 ml water stock and mix in the olive oil.
vinegar broth in a dish. Add the strips of pepper and
4-5 tbsp white balsamic vinegar
peas and leave to cool. 7. Rinse the parsley and cut into fine strips. Mix
1 tsp sugar
everything with the capers and lemon sauce and leave
1 yellow pepper 3. Place the rice in the small unperforated steamer.
to infuse for an hour.
100 g frozen peas Add salted water or stock. Steam the rice as indicated
200 g parboiled long grain rice until cooked and the liquid has evaporated.
300 ml water or stock
Salt
40 g green and black olives, pitted Setting procedure:
1 tin of tuna in water, drained weight Small unperforated steamer on the wire rack, level 3
150 g Steaming
1 tbsp lemon juice 100 °C
2-3 tbsp olive oil Vegetables: 7 minutes
Parsley leaves Rice: 15-20 minutes
25 g capers, drained

Per serving Tip:

397 kcal, 54 g carbs, 13 g fat, Instead of tuna, you can add chopped egg, small
16 g protein, 4,4 BU prawns, mussels, sea food, finely chopped mortadella
or salami to the salad.

Starters, soups and salads 25

26 Starters, soups and salads
 Bean salad with tomato
sauce and sheep's cheese
MCRC0 901853_BO_Bohnensal t_m_roter_Tomatencreme_u_Schafskaes -015_F39MCIM0 907272_SE_Bohnensal t_m_roter_Tomatencreme_u_Schafskaes -0 2MCRC0 90 635_NF_Bohnensal t_m_roter_Tomatencreme_u_Schafskaes -017_RZ0Sal dsVegetablesBeansPrepar tionmethodsSteamingRecipecategoriesStarters,Sal ds
[Index:]

For 4 servings 1. Wash and de-string the beans. Distribute in the 4. Put the beans into a shallow dish or onto a plate and
Large perforated steamer perforated steamer and add the savoury. Steam the brush with the creamy tomato sauce while still warm.
beans as indicated. Leave to infuse for at least 10 minutes.
Beans:
2. Meanwhile, wash the fresh tomatoes and slice them 5. Cut the sheep's cheese into small cubes. Before
TfUaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp1e8r-f2o5ramteidnustesa1m8er,level3Steaming

700 g green bush beans

horizontally, remove the seeds and cut the tomatoes serving, mix half of the cheese into the salad and
3 stems savoury
into chunks. arrange the rest on top.
Tomato sauce: 3. Peel the garlic. Purée the tomato chunks, dried
150 g tomatoes tomatoes, garlic, vinegar and oil. Season with salt and
1-2 garlic cloves pepper to taste.
2 dried tomatoes
1-2 tbsp balsamic vinegar
2-3 tbsp olive oil Setting procedure:
Salt Universal pan, level 1,
Black pepper, freshly ground Large perforated steamer, level 3
Steaming
In addition:
100 °C
100 g sheep's cheese
Cooking time: 18-25 minutes
Per serving
199 kcal, 13 g carbs, 13 g fat, Tip:
8 g protein, 1,1 BU The tomato sauce also goes well with Mediterranean
vegetables or pasta salads. For a thinner sauce, stir in
more olive oil.

Starters, soups and salads 27

28 Starters, soups and salads
 Thai lentil salad
MCRC0 837953_BO_Thai-Linsensal t-012MCRC0 838024_SE_Thai-Linsensal t-15MCRC0 896914_NF_Thai-Linsensal t-020_RZ1Sal dsStartersVegetarianrecipesPrepar tionmethodsSteamingRecipecategoriesStarters,Sal dsVegetarianrecipes
[Index:]

For 4 servings 1. Peel the onion and garlic. Peel the ginger thinly and 4. In the meantime cut the pineapple into small pieces.
fSTaemlsaelpurnaptuerfo1r0ate°dC1st0eaDmueratoint1h2e-1w4iremrinacukt,els1v2el3Steaming

Small unperforated steamer chop everything finely. Halve the chilli pepper, core Trim the pepper, core and cut into fine strips. Rinse the
and cut up small. chives, shake dry and cut into little rolls.
Salad:
2. Add the oil to a frying pan. Sweat the onion, garlic, 5. Mix the lentils and chopped tomato and season with
1 red onion, approx. 60 g
ginger and chilli while stirring. Add the curry paste, salt. Add the pineapple, pepper and chives and serve
1 garlic clove
fish sauce, stock powder and water and briefly bring to the salad.
1 piece fresh ginger, approx. 2 cm
the boil.
1 small, red chilli
1 tbsp cooking oil 3. Add the rinsed lentils. Pour the mixture with the
1 tbsp red curry paste liquid into the unperforated steamer and steam as
1 tbsp fish sauce indicated.
1 tsp vegetable stock powder
250 ml water
200 g red lentils Setting procedure:
250 g pineapple pulp Small unperforated steamer on the wire rack, level 3
1 yellow pepper Steaming
½ bunch chives 100 °C
5 tbsp chopped tomato Cooking time: 12-14 minutes
Salt

Per serving
247 kcal, 36 g carbs, 5 g fat,
14 g protein, 3,0 BU

Starters, soups and salads 29

30
Side dishes and vegetables,
vegetarian dishes and bakes
31
32 Side dishes and vegetables, vegetarian dishes and bakes
 Asian leaf vegetables
with coriander purée
MCRC0 901806_BO_Asiatisches_Blat gemues _m_Korianderc eme-0 7_F39MCRC0 917247_SE_Asiatisches_Blat gemuesMCRC0 90 527_NF_Asiatisches_Blat gemues _m_Korianderc eme-0 9_RZ0VegetarianrecipesVegetablesPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Trim, wash and drain the pak choi. Distribute in the 4. Purée the cashew nuts with coriander, olive oil and
Large perforated steamer perforated steamer and cook as indicated. parmesan. Season with salt and pepper to taste.
2. Rinse the coriander, shake dry and remove the 5. Drain the prepared pak choi and arrange on a plate.
TfUaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp5e-8rfomrainteudst5eamcontainer,level3Steaming

Vegetables:
leaves. Drizzle with the coriander sauce and serve
8 small pak choi
immediately.
3. Toast the cashew nuts in a dry pan without fat until
Coriander sauce: fragrant. Remove from the pan and leave to cool.
1 bunch coriander
50 g cashews
100 ml olive oil Setting procedure:
60 g Parmesan, freshly grated Universal pan, level 1,
Salt Large perforated steamer, level 3
Black pepper, freshly ground Steaming
100 °C
Per serving
Cooking time: 5-8 minutes
374 kcal, 7 g carbs, 35 g fat,
10 g protein, 0,5 BU
Tip:
Leftover sauce goes well with shrimps or hot noodles.

Side dishes and vegetables, vegetarian dishes and bakes 33

34 Side dishes and vegetables, vegetarian dishes and bakes
 Black salsify in mustard
cream
MCRC0 902428_BO_Schwarzwurzeln_in_Senfsahne-013_F39MCRC0 9181 5_SE_Schwarzwurzeln_in_Senfsahne-0 8MCRC0 90 74 _NF_Schwarzwurzeln_in_Senfsahne-012_RZ0VegetablesVegetarianrecipesPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Mix the vinegar with 1 l water. 4. To make the sauce, peel the onion, dice finely and
fUTaenlmsiveprsaltupraen1,0lev°eCl10anDdulratgioenp1e0r-f1o5ramteidnusteas1m0er,level3Steaming

Large perforated steamer sweat in the butter until translucent. Add the mustard
2. Peel the black salsify under running water, wash
seeds, mustard and stock and leave to infuse for
once more and then immediately place into the
Vegetables: 5 minutes.
vinegar solution. Take the individual sticks out one at a
3 tbsp white wine vinegar
time and cut into pieces 3 cm long. Put them back in 5. Pour in the cream and season with salt, pepper and
1 kg black salsify
the vinegar water to stop them discolouring. freshly grated nutmeg. Thicken with sauce thickener.
Mustard cream sauce: 3. Place the black salsify into the perforated steamer 6. Add the black salsify to the sauce.
1 onion and steam as indicated.
30 g butter
2 tbsp mustard seeds
3 tbsp mustard Setting procedure:
125 ml vegetable stock Universal pan, level 1,
250 ml cream Large perforated steamer, level 3
Salt Steaming
White pepper freshly ground 100 °C
Nutmeg, freshly grated Cooking time: 10-15 minutes
1-2 tbsp light sauce thickener

Per serving Tip:

309 kcal, 17 g carbs, 24 g fat, Serve with boiled potatoes and grilled sausages.
8 g protein, 1,4 BU

Side dishes and vegetables, vegetarian dishes and bakes 35

36 Side dishes and vegetables, vegetarian dishes and bakes
 Medley of vegetables
with lemon and cream
cheese creme
MCRC0 837929_BO_Gemues variation_m_Zitronen_Frischkaes creme-014MCRC0 8380 1_SE_Gemues variation_m_Zitronen_Frischkaes creme-016MCRC0 897324_NF_Gemues variation_m_Zitronen_Frischkaes creme-010_RZ0VegetablesVegetarianrecipesPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Peel the carrots and kohlrabi. Cut the carrots 3. For the cream cheese creme, heat the butter in a pot
Large perforated steamer diagonally into thin slices and the kohlrabi into small and on a low heat gradually spoon in the cream
pieces. Wash the courgettes and romanesco. Halve the cheese. Pour over the vegetable stock. Grate the zest
Vegetables: courgettes lengthwise and cut diagonally into from the half lemon and squeeze out the juice. Season
200 g carrots medium-sized triangles. Divide the romanesco up into to taste with lemon juice and lemon zest. Season with
200 g kohlrabi florets. salt and pepper.
200 g courgettes
2. Distribute the vegetables in the perforated steamer 4. Before serving, rinse the sprig of basil, remove the
200 g romanesco
and steam as indicated. leaves, cut up and stir in.
Crema: TfUaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp7e-1rf0ormatinedutse 7amer,level3Steaming

5. Arrange the vegetables on plates or layer in glass

50 g butter dishes and serve with the creme.
250 g cream cheese
125 ml vegetable stock
½ organic lemon Setting procedure:
Salt Universal pan, level 1,
White pepper freshly ground Large perforated steamer, level 3
1 sprig basil Steaming
100 °C
Per serving
Cooking time: 7-10 minutes
228 kcal, 11 g carbs, 15 g fat,
12 g protein, 0,9 BU
Tip:
So all vegetables are done at the same time, cut up
the vegetables with the longest cooking time very
small – here the carrots and kohlrabi – and chop
the vegetables with a short cooking time – the
courgettes – into large pieces. Always insert the
universal pan under the perforated steamer. The
collected liquid makes a nice vegetable stock.
You can also use other vegetables and make the creme
with mascarpone instead of with cream cheese.

Side dishes and vegetables, vegetarian dishes and bakes 37

38 Side dishes and vegetables, vegetarian dishes and bakes
 Pumpkin and chilli
vegetables with apples
MCRC0 902067_BO_Kuerbisgemues _vom_Blech-0 9_F39MCRC0 918014_SE_Kuerbisgemues _vom_Blech-012MCRC0 90 586_NF_Kuerbisgemues _vom_Blech-0 6_RZ0VegetablesVegetarianrecipesPrepar tionmethodsBakingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Peel the pumpkin and remove the core with the 4. Wash the apples, core them and cut them into
Universal pan seeds. Cut into wedges approx. 4 cm wide. quarters. Lay the apple wedges between or in the
pumpkin wedges.
2. Melt the butter, brush the universal pan with a thin
Pumpkin:
layer of it, and sprinkle with chilli salt and mixed 5. Wash the celery, cut it into cubes approx. 1 cm in
1 kg Muscat pumpkin
pepper. size and scatter over the pumpkin and apple wedges.
50 g butter
Season with chilli salt and mixed pepper once again
Chilli salt 3. Peel and quarter the garlic cloves and distribute in
and brush with the remaining butter. Add the water
Mixed pepper, freshly ground the universal pan. Arrange the pumpkin wedges on
and cook the pumpkin as indicated.
2 garlic cloves top.
3 medium-sized, sour apples
Universalpan,level2Top/bot omheating

Approx. 180 g celery

150 ml water Setting procedure: Alternative setting:
Universal pan, level 2 Universal pan, level 2
Per serving Top/bottom heating Top/bottom heating
234 kcal, 29 g carbs, 11 g fat, 180 °C 180 °C
4 g protein, 2,4 BU Added steam, medium Cooking time: 30-35 minutes
Cooking time: 30-35 minutes

Side dishes and vegetables, vegetarian dishes and bakes 39

40 Side dishes and vegetables, vegetarian dishes and bakes
 Lemon potatoes
with herbs and pointed
peppers
MCRC0 837954_BO_Zitronenkartof eln_m_Krauet rn_u_Paprika-013_F39MCRC0 838025_SE_Zitronenkartof eln_m_Krauet rn_u_Paprika-013MCRC0 903 69_NF_Zitronenkartof eln_m_Krauet rn_u_Paprika-01 _RZ1SidedishesPota oesVegetablesPota oesVegetarianrecipesPrepar tionmethodsBakingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Wash the potatoes well and clean with a brush. 5. Wash the pointed peppers, halve and de-seed. Cut
fUTaenlmsiveprsaltupraen14,9lDe0vh°eCol1t29a4i0DrAWhduoreatndioursnti6ea0gm4ADindhuoetdsa6it0re,aymou,mcaendpiulamcCeothkeinagc.Oesveonr.iEensuomnTaynpel.AvdelfrdoSmte1amto.M4ediumDuration60minutes60

Universal pan into large pieces 3x3 cm. Drizzle with 5 tbsp oil and
2. Rinse the herbs and shake dry. Wash the lemon in
season.
hot water and dry.
Potatoes:
6. After 40 minutes distribute the pieces of pepper
900 g small waxy potatoes 3. Add oil to the universal pan. Distribute the herbs
over the potatoes, mix slightly and cook until done.
½ bunch thyme evenly on it.
½ bunch rosemary
4. Halve the potatoes depending on size. Cut the
3 organic lemons
lemons into wedges. Distribute the potato and lemon
2 tbsp olive oil
in the universal pan. Drizzle with a little oil and add
Salt
salt. Bake as indicated.
Pepper:
800 g red pointed peppers
5 tbsp olive oil Setting procedure: Alternative setting:
Salt Universal pan, level 2 Universal pan
Black pepper, freshly ground 4D hot air 4D hot air
Nutmeg, freshly grated 190 °C 190 °C
Added steam, medium Cooking time: 60 minutes
In addition: Cooking time: 60 minutes When using 4D hot air you can place the accessories
3 tbsp olive oil for the baking tray on any level (1 to 4).

Per serving
501 kcal, 44 g carbs, 31 g fat,
7 g protein, 3,7 BU

Side dishes and vegetables, vegetarian dishes and bakes 41

42 Side dishes and vegetables, vegetarian dishes and bakes
 Spinach with raisins and
pine nuts
MCRC0 9024 2_BO_Spinat_m_Rosinen_u_Pinenkernen-0 8_F39MCRC0 918129_SE_Spinat_m_Rosinen_u_Pinenkernen-01 MCRC0 90 758_NF_Spinat_m_Rosinen_u_Pinenkernen-0 8_RZ0VegetablesSpinachVegetarianrecipesPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Marinate the raisins in wine for at least 2 hours. 4. Remove the spinach with tongs, gently squeeze out
Large perforated steamer excess water and place in a preheated dish. Mix in the
2. Trim, de-stalk and wash the spinach. Distribute in
drained raisins and the pine nuts.
the perforated steamer, season lightly with salt and
Spinach:
drizzle with olive oil. Steam as indicated. 5. Serve the spinach warm or cold.
40 g raisins
Dessert wine, e.g. Vin Santo 3. Toast the pine nuts in a dry pan without fat until
TfUaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp2e-5rfomrainteudst2eamer,level3Steaming

750 g spinach golden brown and fragrant. Remove from the frying
Salt pan.
1 tsp olive oil
2 tbsp pine nuts
Setting procedure:
Per serving Universal pan, level 1,
124 kcal, 10 g carbs, 4 g fat, 6 g protein, Large perforated steamer, level 3
0,8 BU Steaming
100 °C
Cooking time: 2-5 minutes

Tip:
This spinach goes very well with roast beef.

Side dishes and vegetables, vegetarian dishes and bakes 43

44 Side dishes and vegetables, vegetarian dishes and bakes
 Potato dumplings
MCRC0 902050_BO_Kartof elkoes e-0 6_F39MCRC0 9179 8_SE_Kartof elkoes e-0 8MCRC0 90 682_NF_Kartof elkoes e-0 4_RZ0SidedishesPota oesPrepar tionmethodsSteamingRecipecategoriesSidedishes,Bakes
[Index:]

For 12 pieces 1. Wash the potatoes and steam as indicated without 4. Grease the perforated steam container. Carefully
Large perforated steamer peeling. place the dumplings into the container and cook as
indicated until done.
2. Allow the steam to escape and peel the potatoes
TfUaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp3e5r-f4o0ramteidnustesa3m5er,level3Steaming

Dumplings:
while still hot. Push the potatoes through a potato 5. Melt the butter. Rinse the parsley, shake it dry and
fUTaenlmsiveprsaltupraen9,5le°vCe9l51Daunrdatliaorng2e0p-2e5rfomrainteudst2e0amer,level3Steaming

750 g floury potatoes

ricer. chop it roughly.
125 g flour
2 small eggs 3. Add flour, eggs, salt, and some freshly grated 6. Place the dumplings in a warmed dish. Pour over the
Salt nutmeg to the potatoes. Work the mixture into a butter and sprinkle with the chopped parsley.
Nutmeg, freshly grated smooth dough, first with a wooden spoon, then with
your hands. With damp hands, shape the mixture into
In addition: 12 balls.
1 tsp cooking oil for the steamer
40 g butter
½ bunch flat-leaf parsley Setting procedure:
Universal pan, level 1,
Per serving
Large perforated steamer, level 3
126 kcal, 18 g carbs, 4 g fat, 4 g protein,
Potatoes:
1,5 BU
Steaming, 100 °C
Cooking time: 35-40 minutes
Dumplings:
Steaming, 95 °C
Cooking time: 20-25 minutes

Side dishes and vegetables, vegetarian dishes and bakes 45

46 Side dishes and vegetables, vegetarian dishes and bakes
 Spinach serviette
dumplings
MCRC0 9024 3_BO_Spinat_Serviet enknoedel-014_F39MCRC0 918130_SE_Spinat_Serviet enknoedel-010MCRC0 90 759_NF_Spinat_Serviet enknoedel-014_RZ0SidedishesVegetarianrecipesVegetablesSpinachPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:] [Index:]

For 20 slices 1. Defrost the spinach. Finely dice the onions and 3. Cut a piece of greaseproof paper to fit the steamer
Perforated steamer sweat in the butter. Cut the bread rolls into cubes. and place the dumpling mixture on the paper so that it
fits diagonally on the sheet. Using the greaseproof
2. Mix the eggs together with the milk, spinach and
Dumplings: paper, form into a roll and place into the perforated
seasoning. Then stir in the onions and parsley, and
150 g frozen spinach leaves cooking container. The greaseproof paper should only
finally fold in the cubes of bread. Only stir for a short
150 g onions be underneath the dumpling roll, cut off any excess
time, in order to maintain the shape and light texture
100 g butter paper. Cook as indicated.
of the dumpling.
10-12 stale bread rolls
4. After cooking, leave the serviette dumpling to cool.
fUTaenlmsiveprsaltupraen9,5le°vCe9l51Daunrdatliaorng2e0p-2e5rfomrainteudst2e0amer,level3Steaming

5 eggs
Cut into slices and serve immediately, or fry briefly on
250 ml milk
both sides in a frying pan with butter.
Salt
Pepper, freshly ground
Nutmeg, freshly grated
1 bunch parsley, chopped Setting procedure:
Universal pan, level 1,
In addition: Large perforated steamer, level 3
Greaseproof paper Steaming
95 °C
Per slice Cooking time: 20-25 minutes
142 kcal, 15 g carbs, 7 g fat, 5 g protein,
1,3 BU

Side dishes and vegetables, vegetarian dishes and bakes 47

48 Side dishes and vegetables, vegetarian dishes and bakes
 Herb polenta
MCRC0 902064_BO_Kraeuterpolenta-03 _F39MCRC0 91801 _SE_Kraeuterpolenta-02 MCRC0 903276_NF_Kraeuterpolenta-038_RZ1SidedishesPolentaPrepar tionmethodsBakingRecipecategoriesSidedishes,Bakes
[Index:] [Index:]

For 4 servings 1. Use the oil to grease a heat-resistant ovenproof dish. 3. Mix the cream and Parmesan into the polenta and
fOTaevlmsenp roatufrdei1sh30on°Ct1h3e0wDAidureartdiocsnkt4,2elaD5m-vh3eAo0ldt2ma4eiDrndWuhstoesna2m5uirs,hnigh4CDohoktinagir.O,yvoeun.cEanupmlaTcyepth.AedacedSsteoarimes.HoinghaDnyuroaftiohne2l5e-v3e0lsmfrionmute1st2o54.

Medium ovenproof dish leave to rest in the oven for another 10 minutes.
2. Add vegetable stock and milk to the dish and stir in
the polenta. Add the chopped herbs and cook the
Polenta:
polenta as indicated.
250 ml vegetable stock
250 ml milk
150 g polenta
1 tsp herbs, chopped, e.g. thyme, sage Setting procedure: Alternative setting:
or rosemary Ovenproof dish on the wire rack, level 2 Ovenproof dish on the wire rack
100 ml cream 4D hot air 4D hot air
60 g Parmesan, freshly grated 130 °C 130 °C
Added steam, high Cooking time: 25-30 minutes
In addition: Cooking time: 25-30 minutes When using 4D hot air, you can place the accessories
1 tsp olive oil for the dish on any of the levels from 1 to 4.

Per serving
327 kcal, 32 g carbs, 17 g fat,
12 g protein, 2,7 BU

Side dishes and vegetables, vegetarian dishes and bakes 49

50 Side dishes and vegetables, vegetarian dishes and bakes
 Lemongrass risotto
MCRC0 902467_BO_Zitronengras_Risot o-020_F39MCRC0 918150_SE_Zitronengras_Risot o-0 9MCRC0 924083_NF_Zitronengras_Risot o-017SidedishesVegetarianrecipesPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:] [Index:]

For 4 servings 1. Peel and finely chop the shallot and garlic. 3. Stir once halfway through the cooking time.
fOTaevlmsenp roatufrdei1sh0on°Ct1h0ewDiureartiocnk,3l0e-v3e5l3mSitneuatmesin3g0

Large, shallow ovenproof dish

2. Fill the diced shallots, garlic, olive oil, risotto rice, 4. After cooking, stir in the butter and grated
lemongrass, white wine and the hot vegetable stock parmesan. Season with salt and pepper and serve
Risotto:
into the ovenproof dish. Mix together thoroughly and immediately.
1 shallot
cook as indicated.
1-2 garlic cloves
3 tbsp olive oil
250 g risotto rice
50 g lemongrass in pieces Setting procedure:
100 ml white wine Ovenproof dish on the wire rack, level 3
500-600 ml vegetable stock Steaming
20 g butter 100 °C
50 g Parmesan, freshly grated Cooking time: 30-35 minutes
Salt
White pepper freshly ground
Tip:
Per serving Instead of lemongrass, the risotto can be made with
434 kcal, 51 g carbs, 20 g fat, finely chopped vegetables (carrots, celery and leek),
10 g protein, 4,5 BU dried mushrooms, finely sliced radicchio or sundried
tomatoes.

Side dishes and vegetables, vegetarian dishes and bakes 51

52 Side dishes and vegetables, vegetarian dishes and bakes
 Parsley root mashed
potato
MCRC0 902 36_BO_Pet rsilenwurzel_Kartof elpuer e-0 8_F39MCRC0 91805 _SE_Pet rsilenwurzel_Kartof elpuer e-010MCRC0 90 607_NF_Pet rsilenwurzel_Kartof elpuer e-0 8_RZ0SidedishesPota oesVegetarianrecipesPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:] [Index:]

For 4 servings 1. Peel the potatoes, cut them into small chunks and 3. Then, while the potatoes and parsley root are still
fOTaevlmsenp roatufrdei1sh0on°Ct1h0ewDiureartiocnk,2l5e-v3e0l3mSitneuatmesin2g5

Large ovenproof dish distribute in a shallow dish. hot, press through a potato ricer into a bowl and stir
with the whisk until smooth. Season with salt and
2. Peel and finely dice the parsley roots and onion,
Purée: freshly grated nutmeg and serve.
then briefly sweat in hot butter. Add to the potatoes
750 g medium potatoes
and pour in the milk. Cook until soft as indicated.
120 g parsley roots
½ onion
3 tbsp butter
250 ml milk Setting procedure:
Salt Ovenproof dish on the wire rack, level 3
Nutmeg, freshly grated Steaming
100 °C
Per serving Cooking time: 25-30 minutes
258 kcal, 29 g carbs, 12 g fat,
8 g protein, 2,3 BU

Side dishes and vegetables, vegetarian dishes and bakes 53

54 Side dishes and vegetables, vegetarian dishes and bakes
 Gnocchi with sage butter
MCRC0 9019 5_BO_Gnoc hi_m_Salbeibut er-012_F39MCRC0 915 63_SE_Gnoc hi_m_Salbeibut er-01 MCRC0 897326_NF_Gnoc hi_m_Salbeibut er-013_RZ0SidedishesPota oesVegetarianrecipesPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Peel and quarter the potatoes, then steam in the 4. Allow the butter to froth in a deep pan and toss the
fUTaenlmsiveprsaltupraen1,0lev°eCl10anDdulratgioenp6e-8rfomrainteudst6eamer,level3Steaming

Large perforated steamer perforated steamer as indicated. sage leaves in the butter.
2. Push the potatoes through the ricer while they are 5. Briefly toss the well-drained gnocchi in the sage
TfUaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp2e0r-f2o5ramteidnustesa2m0er,level3Steaming

Gnocchi:
still hot. Mix with flour and add the eggs. Season with butter and serve sprinkled with parmesan.
800 g floury potatoes
salt, pepper and nutmeg and knead into a malleable
120 g flour
dough.
2 eggs
Salt 3. Shape into finger-width rolls and cut into pieces
White pepper freshly ground 3 cm long. Make grooves by pressing with the back of
Nutmeg, freshly grated a fork. Grease the perforated steamer with cooking oil.
Place the gnocchi close together in the cooking
Sage butter: container and cook as indicated.
50 g butter
12 sage leaves
Setting procedure:
In addition:
Universal pan, level 1,
1 tsp cooking oil for the steamer
Large perforated steamer, level 3
30 g Parmesan, freshly grated
Steaming
100 °C
Per serving
Boiled potatoes:
423 kcal, 54 g carbs, 17 g fat,
Cooking time: 20-25 minutes
13 g protein, 4,5 BU
Gnocchi:
Cooking time: 6-8 minutes

Tip:
Stuffed gnocchi: Use a tablespoon to cut the gnocchi
from the dough. Make a well in the centre and fill with
soft cheese with herbs. Seal with dough, reshape, and
steam.
Toss the drained gnocchi in frothed butter and add
tomato sauce.

Side dishes and vegetables, vegetarian dishes and bakes 55

56 Side dishes and vegetables, vegetarian dishes and bakes
 Autumnal mushroom flan
MCRC0 902026_BO_Herbstlicher_Pilzflan-017_F39MCRC0 917895_SE_Herbstlicher_Pilzflan-0 9MCRC0 903263_NF_Herbstlicher_Pilzflan-020_RZ1VegetablesMushro msVegetarianrecipesPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:] [Index:]

For 4 servings 1. Soak the dried mushrooms in plenty of water for 4. Grease 4 small moulds (150 ml each) and sprinkle
Small moulds in the large perforated about 20 minutes. Squeeze out the excess moisture with breadcrumbs. Fill with the mushroom mixture up
steamer and chop roughly. Chop the fresh mushrooms into to ½ cm under the rim and place the small moulds into
small cubes of roughly the same size. the perforated steamer. Cook as indicated until the
Flan: mixture is set.
2. Finely chop the shallot and sweat in hot butter over
5 g dried mushrooms, e.g. horns of
a medium heat until light gold in colour. Turn up the 5. Leave to stand for another 10 minutes before
fSTaemlsaelpmraotulrdes1i0nth°Ce1l0argDeupraetifonra1t5e-d18stmeaimnucteosn1t5ainer,level3Steaming

plenty or porcini mushrooms

heat, add all the mushrooms and fry well. If they serving. Loosen the flans from the sides of the mould
150 g chanterelles or chestnut
release water, allow this to evaporate completely. Then with a knife and carefully turn them out.
mushrooms
set aside to cool.
1 small shallot
1 tbsp butter 3. In a bowl, whisk together the milk, mascarpone and
100 ml milk eggs. Season with salt, pepper and nutmeg. Rinse the
100 g mascarpone marjoram, shake it dry, chop it finely and add to the
2 eggs cooled mushrooms.
Salt
Black pepper, freshly ground
1 pinch nutmeg, freshly ground Setting procedure:
2 sprigs marjoram Small moulds in the large perforated steamer, level 3
Steaming
In addition: 100 °C
Butter for greasing Cooking time: 15-18 minutes
Breadcrumbs for sprinkling

Per serving Tip:

167 kcal, 3 g carbs, 14 g fat, 8 g protein, Serve the puddings with fried mushrooms or a green
0,2 BU salad.

Side dishes and vegetables, vegetarian dishes and bakes 57

58 Side dishes and vegetables, vegetarian dishes and bakes
 Tomatoes stuffed
with lentils, bulgur wheat
and goat's cheese
MCRC0 904091_BO_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuelt-012_F39MCRC0 918152_SE_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuelt-0 4MCRC0 903 64_NF_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuelt-0 5_RZ1VegetablesTomatoesVegetarianrecipesPrepar tionmethodsAugratindishesRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Leave the lentils to soften in cold water for approx. 5. Wash the tomatoes. Cut off the tops of the tomatoes
Medium ovenproof dish 60 minutes. Then drain off the water. Put the bulgur and dice them. Carefully scoop out the flesh of the
wheat in a sieve and rinse briefly. tomatoes using a teaspoon. Season the inside of the
Filling: tomatoes and fill them with the mixture of lentils,
2. Peel and finely dice the shallot. Put the butter and
75 g green lentils bulgur wheat and cheese.
diced shallots in a saucepan and sweat them.
75 g bulgur wheat
6. Add the olive oil to the ovenproof dish. Add the
1 shallot 3. Add lentils and bulgur wheat, put the lid on and
diced tomatoes and the filled tomatoes to the dish and
20 g butter sweat them. Top up with the vegetable stock and cook.
cook as indicated.
300 ml vegetable stock Stir while cooking.
100 g goat's cheese or cream cheese
fOTaevlmsenp roatufrdei21sh60on°Ct21h6e0wDAidureartdiocsnkt,2ela5m-v3eA0ld2mT4eioDndpuhs/tboesat2m5oir,higehaCtiongking.Oven.EnumType.Ad edSteam.HighDuration25-30minutes25

4. Let the steam dissipate briefly from the lentils and

3 tbsp parsley, chopped
bulgur wheat and stir the goat's cheese into the
Sea salt
mixture. Add the parsley and season the filling
Pepper, freshly ground
generously with salt, pepper and sugar.
Sugar

Tomatoes: Setting procedure: Alternative setting:

8 tomatoes Ovenproof dish on the wire rack, level 2 Ovenproof dish on the wire rack, level 2
Sea salt 4D hot air Top/bottom heating
Pepper, freshly ground 160 °C 210 °C
Added steam, high Cooking time: 25-30 minutes
In addition:
Cooking time: 25-30 minutes
2 tbsp olive oil for the dish

Per serving
246 kcal, 30 g carbs, 8 g fat,
21 g protein, 2,5 BU

Side dishes and vegetables, vegetarian dishes and bakes 59

60 Side dishes and vegetables, vegetarian dishes and bakes
 Baked asparagus
with salsa
MCRC0 901967_BO_gebackener_Spargel-014_F39MCRC0 9150 2_SE_gebackener_Spargel-021MCRC0 903242_NF_gebackener_Spargel-017_RZ1VegetablesVegetarianrecipesPrepar tionmethodsBakingRecipecategoriesSidedishes,BakesVegetarianrecipes
[Index:] [Index:]

For 4 servings 1. For the salsa, wash the tomatoes and finely chop 3. Serve the asparagus on plates and add the cold salsa
fUTaenlmsiveprsaltupraen2,0lev°eCl20ToDApdu/broaetdiosnmt2ea5hm-e3aA0tdinmgeindustesa2m5,mediumCo king.Oven.EnumType.Ad edSteam.MediumDuration25-30minutes25

Universal pan them. Roughly chop the herbs. Peel the onions and cut to the warm asparagus. Drizzle with a little Crema di
into strips. Mix the tomatoes, herbs and onions with Balsamico to serve.
Salsa: the oil and season well.
400 g cherry tomatoes
2. Peel the lower third of the asparagus and cut into
1 tbsp fresh oregano
pieces 3-4 cm long. Add to the universal pan and
½ bunch fresh basil
drizzle with olive oil. Season with salt and sugar and
1 small, red onion
cook as indicated.
6-8 tbsp olive oil
Chilli flakes
Salt
Pepper, freshly ground Setting procedure: Alternative setting:
Sugar Universal pan, level 2 Universal pan, level 2
Top/bottom heating Top/bottom heating
Asparagus: 200 °C 200 °C
1.5 kg fresh green asparagus Added steam, medium Cooking time: 25-30 minutes
4 tbsp olive oil Cooking time: 25-30 minutes
Salt
Sugar

Serve with:
Crema di Balsamico

Per serving
379 kcal, 11 g carbs, 34 g fat,
8 g protein, 0,9 BU

Side dishes and vegetables, vegetarian dishes and bakes 61

62 Side dishes and vegetables, vegetarian dishes and bakes
 Vegetable bread muffins
MCRC0 90198 _BO_Gemues brot_Muf in-0 7_F39MCRC0 915 60_SE_Gemues brot_Muf ins-010MCRC0 90 670_NF_Gemues brot_Muf ins-015_RZ0SavourybakingVegetablesVegetarianrecipesPrepar tionmethodsBakingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 12 servings 1. Peel the garlic and chop it finely, then sweat it 4. Split the dough into 12 pieces and form into balls.
Muffin tin briefly in 2 tbsp olive oil with the finely chopped herbs. Place into a muffin tin which has been greased and
covered in flour or lined with paper moulds and leave
2. Trim, wash and, if necessary, peel the vegetables,
Mixture: to prove for another 20 minutes. Bake as indicated.
then grate them roughly.
2-3 garlic cloves fMTaelumsfepinrtainuoren1t8h0e°wCi1re80raDAcdukr4,aelDtdiovhsentl42a0m-i4DrWA5hdmoetindaursteinsa4gm0,DlohwCtoairk,ynogu.Ocvaenp.ElancuemthTeypaec.Aeds oerdiSetsoanma.LnoywDfuthraetlieovne4l0s-f4ro5m1intuoe4s. 0

2-3 tbsp fresh or frozen Mediterranean 3. Mix the flour and the yeast. Add the lukewarm water
herbs and sugar. Knead together with the Parmesan, the
6 tbsp olive oil mixed herbs, 4 tbsp olive oil and the grated
250 g root vegetables, e.g. celeriac, vegetables. Season to taste with salt, pepper and
carrots, parsley root freshly grated nutmeg. Leave to prove in a warm place
500 g wheat flour, type 550 whilst covered.
2 sachets dried yeast
Approx. 350 ml water, warm
1 tsp sugar Setting procedure: Alternative setting:
100 g Parmesan, freshly grated Muffin tin on the wire rack, level 2 Muffin tin on the wire rack
Salt 4D hot air 4D hot air
Black pepper, freshly ground 180 °C 180 °C
Nutmeg, freshly grated Added steam, low Baking time: 40-45 minutes
Baking time: 40-45 minutes When using 4D hot air, you can place the accessories
In addition: on any level from 1 to 4.
Butter for the muffin tray and
flour for dusting or paper moulds
Tip:
Per serving
You can also leave the dough to prove in the oven. To
252 kcal, 32 g carbs, 10 g fat,
do so, set the heating type "Dough proving" and the
8 g protein, 2,7 BU
temperature at 40 °C.

Side dishes and vegetables, vegetarian dishes and bakes 63

64 Side dishes and vegetables, vegetarian dishes and bakes
 Vegetable pilaf
MCRC0 901989_BO_Gemues pilaw-010_F39MCRC0 915 18_SE_Gemues pilaw-012MCRC0 897323_NF_Gemues pilaw-0 7_RZ0VegetarianrecipesVegetablesCar otsCourget esPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Soften the chickpeas in cold water overnight. Then 5. Meanwhile, wash the aubergine and courgette,
fUTaenlmsiveprsaltupraen1,0lev°eCl130SteDaumraitngon45- 0minutes45

Universal pan strain and leave to dry well. remove the stalks and dice. Trim the carrot and cut into
large cubes. Heat the cooking oil. On a high heat, first
2. Peel and finely chop the onion and garlic.
Rice mixture: brown the diced aubergine and then the courgettes
50 g chickpeas 3. Wash the rice under running cold water, leave to dry and carrots.
1 onion and fry until translucent in 1 tbsp cooking oil. Mix
6. Season the diced vegetables with herb-flavoured
2 garlic cloves together the chickpeas and the diced onion and garlic
salt and pepper and carefully mix into the rice. Cook as
350 g brown long grain rice and fry briefly, stirring continuously.
indicated.
1 tbsp cooking oil
4. Distribute the mixture in the universal pan, pour
1 l vegetable stock 7. Serve the vegetable pilaf sprinkled with parsley.
fUTaenlmsiveprsaltupraen1,0lev°eCl130SteDaumraitngonAp rox.5minutes5

over the vegetable stock and cook as indicated.

Vegetables:
1 aubergine
1 courgette Setting procedure:
1 large carrot Universal pan, level 3
4 tbsp cooking oil Steaming
Herb-flavoured salt 100 °C
Black pepper, freshly ground Rice mixture:
Cooking time: 45-50 minutes
In addition: Rice mixture with vegetables:
2 tbsp parsley, chopped Cooking time: approx. 5 minutes

Per serving
544 kcal, 75 g carbs, 22 g fat,
11 g protein, 6,2 BU

Side dishes and vegetables, vegetarian dishes and bakes 65

66 Side dishes and vegetables, vegetarian dishes and bakes
 Unpeeled boiled potatoes
with two dips
MCRC0 902 21_BO_Pelkartof eln_m_zwei rlei_Dips-01 _F39MCRC0 918054_SE_Pelkartof eln_m_zwei rlei_Dips-014MCRC0 903 07_NF_Pelkartof eln_m_zwei rlei_Dips-0 9_RZ1SidedishesPota oesPrepar tionmethodsSteamingRecipecategoriesSidedishes,Bakes
[Index:]

For 4 servings 1. Wash and scrub the potatoes and distribute in the 3. To make the avocado dip, halve the avocado and
Large perforated steamer perforated steamer. Steam as indicated. remove the stone. Purée the flesh with the lemon juice
and stir in the crème fraîche. Slice the chilli pepper
2. To make the bacon dip, cut the bacon widthways
TfUaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp3e5r-f4o5ramteidnustesa3m5er,level3Steaming

Potatoes: open lengthways and remove the seeds. Finely chop

into strips approx. 1 cm wide. Fry in a frying pan over a
1 kg medium, waxy potatoes, preferably the chilli pepper and coriander and fold into the dip.
medium heat until crispy, then drain on kitchen paper.
all of the same size Season with salt and pepper to taste.
Purée the blue cheese and stir in the crème fraîche.
Bacon dip: Cut the chives into rings and fold into the cheese 4. Serve the dips with the potatoes.
100 g bacon rashers mixture with the bacon strips.
150 g blue cheese
250 g crème fraîche
½ bunch chives Setting procedure:
Universal pan, level 1,
Avocado dip: Large perforated steamer, level 3
1 ripe avocado Steaming
2 tbsp lemon juice 100 °C
250 g crème fraîche Cooking time: 35-45 minutes
1 small red chilli
½ bunch coriander or dill
Salt
Pepper, freshly ground

Per serving
899 kcal, 51 g carbs, 69 g fat,
19 g protein, 4,2 BU

Side dishes and vegetables, vegetarian dishes and bakes 67

68 Side dishes and vegetables, vegetarian dishes and bakes
 Couscous
with vegetable sauce
MCRC0 901937_BO_Couscous_m_Gemues auce-012_F39MCRC0 914961_SE_Couscous_m_Gemues auce-016MCRC0 90 643_NF_Couscous_m_Gemues auce-02 _RZ0VegetablesBeansCar otsTomatoesPota oesVegetarianrecipesPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Make a cross incision in the tomatoes and steam in 5. Place the chickpeas in a sieve and rinse well.
Large perforated steamer and small the perforated steamer as indicated. 5 minutes before the end of the cooking time, add the
unperforated steamer tomato quarters and chickpeas to the vegetables.
2. Then peel, quarter and de-seed the tomatoes.
TfUaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp2e-3rfomrainteudst2eamer,level3Steaming

Season the vegetable sauce with salt, pepper, allspice,

Vegetable sauce: 3. Trim the potatoes, carrots, fennel, onion and garlic cardamom and chopped coriander.
200 g tomatoes and cut into large cubes. Wash the celery and cut into
6. Distribute the couscous in the small, unperforated
300 g potatoes slices. Trim the beans and snap in half.
steamer and pour in the hot stock. Mix in 2 tbsp
300 g carrots
4. Heat 2 tbsp olive oil in a large pot. Fry the onions, cooking oil and steam the couscous as indicated until
1 small fennel bulb
garlic, potatoes and fennel over a high heat and it is hot.
1 onion
season with salt and pepper. Add the carrots, celery,
1 garlic clove 7. Fluff the couscous with a fork and spread on a
fSTaemlsaelpurnaptuerfo1r0ate°dC1st0eaDmueratoint6h-e10wimrenraucteks,6level3Steaming

beans and tomato juice and cook on a low heat for

120 g celery platter. Pour over the vegetable sauce.
10-15 minutes.
150 g green beans
2 tbsp olive oil
Salt
Black pepper, freshly ground Setting procedure:
750 ml tomato juice Steaming, 100 °C
160 g chickpeas from a tin, drained Tomatoes:
weight Universal pan, level 1,
½ tsp ground allspice Large perforated steamer, level 3
½ tsp cardamom Cooking time: 2-3 minutes
½ bunch coriander or flat-leaf parsley Couscous:
Small unperforated steamer on the wire rack, level 3
Couscous: Cooking time: 6-10 minutes
250 g couscous
400 ml chicken stock
2 tbsp cooking oil

Per serving
593 kcal, 80 g carbs, 20 g fat,
22 g protein, 6,6 BU

Side dishes and vegetables, vegetarian dishes and bakes 69

70 Side dishes and vegetables, vegetarian dishes and bakes
 Vegetable curry with tofu
MCRC0 903976_BO_Gemues cur y_m_Tofu-025_F39MCRC0 917875_SE_Gemues cur y_m_Tofu-016MCRC0 89732 _NF_Gemues cur y_m_Tofu-010_RZ0VegetarianrecipesVegetablesRoc oliCar otsPrepar tionmethodsSteamingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Soak the sultanas in lukewarm water for 6. Drain the sultanas and leave to dry off. Trim the
Universal pan 15 minutes. vegetables. Dice the carrots and finely chop the chilli.
Separate the broccoli and cauliflower into small florets.
2. Drizzle the tofu with soy sauce, cover and allow to
Curry: Add the vegetables and tofu to the onion and spice
infuse for 10 minutes.
60 g sultanas mixture. Pour over the coconut milk and cook as
250 g tofu 3. Peel and finely chop the onion and garlic. Peel and indicated until the vegetables are firm to the bite.
Soy sauce finely grate the ginger.
7. Season the curry with the juice of the lemon and
fUTaenlmsiveprsaltupraen1,0lev°eCl130SteDaumraitngon15-20minutes15

1 onion
4. Dice the tofu and fry in a non-stick pan in 1 tbsp oil brown sugar. Toast the cashew nuts in a dry pan,
1 garlic clove
until crispy. Deglaze with soy sauce and place to one scatter over the vegetable curry and serve
1 piece fresh ginger, approx. 3 cm
side on a plate. immediately.
2 tbsp cooking oil
2 tsp curry powder 5. Heat the remaining cooking oil in the frying pan.
1 tsp cumin Add the onion, garlic and ginger and sweat for
1 tsp ground coriander 5 minutes over a medium heat. Add the spices and
1 tsp turmeric continue to sweat for 5 minutes, stirring continuously.
1 tsp salt Add the mixture to the universal pan.
250 g carrots
1 chilli
250 g broccoli Setting procedure:
250 g cauliflower Universal pan, level 3
400 ml coconut milk Steaming
1 lemon 100 °C
1 tsp brown sugar Cooking time: 15-20 minutes

In addition:
60 g cashews

Per serving
418 kcal, 39 g carbs, 19 g fat,
19 g protein, 3,2 BU

Side dishes and vegetables, vegetarian dishes and bakes 71

72 Side dishes and vegetables, vegetarian dishes and bakes
 Savoury filled yeast
dumplings with
chanterelles
MCRC0 902027_BO_Herzhaft_gefuelte_Dampfnudeln_m_Pfi eringen-01 _F39MCRC0 917897_SE_Herzhaft_gefuelte_Dampfnudeln_m_Pfi eringen-018MCRC0 90326 _NF_Herzhaft_gefuelte_Dampfnudeln_m_Pfi eringen-014_RZ1SavourybakingVegetablesMushro msPrepar tionmethodsSteamingRecipecategoriesSidedishes,Bakes
[Index:] [Index:]

For 4 servings 1. Sieve the flour, yeast, sugar and salt into a bowl. 4. Trim the chanterelles and cut the larger ones in half.
Small unperforated steamer Add the lukewarm milk to the flour. Add the egg and Peel and finely dice the shallot and garlic. Finely chop
the butter, knead vigorously and work into a smooth the parsley, placing a little to one side for the garnish.
Yeast dough: dough. If necessary, add a little more flour. Allow the Heat the cooking oil. Sweat the chanterelles, shallots,
250 g flour dough to prove in a warm place while covered until the and garlic until translucent. Add the parsley and
10 g yeast volume of dough has doubled. vegetable stock and leave to simmer over a medium
¼ tsp sugar heat for 10 minutes. Stir in the sour cream. Season
2. For the filling, chop the walnuts. Peel the shallots,
½ tsp salt with paprika, salt and pepper.
dice them finely and sweat them in the butter. Fry the
Approx. 80 ml milk, lukewarm
bacon cubes, walnuts and thyme too. Season with salt 5. Steam the yeast dumplings as indicated.
1 egg
and pepper.
50 g butter 6. Arrange on pre-warmed plates. Sprinkle with
fSTaemlsaelpurnaptuerfo1r0ate°dC1st0eaDmueratoint1h5e-2w0iremrinacukt,els1v5el3Steaming

3. Knead the dough once more and divide into chopped parsley and serve with the chanterelles.
Filling: 8 portions. Form into small circles. Distribute the
20 g walnuts bacon filling on top, seal the dough, and shape into
2 shallots small balls. With the seam edge facing downwards,
1 tbsp butter place the dumplings in the flour-coated, unperforated
20 g bacon, finely diced steamer and leave to prove again.
½ bunch thyme, leaves
Salt
Pepper, freshly ground Setting procedure:
Small unperforated steamer on the wire rack, level 3
Mushrooms:
Steaming
300 g chanterelles
100 °C
1 shallot
Cooking time: 15-20 minutes
1 garlic clove
1 bunch flat-leaf parsley
1 tbsp cooking oil Tip:
150 ml vegetable stock You can also leave the dough to prove in the oven. To
2-3 tbsp sour cream do so, set the heating type "Dough proving" and the
1 tsp sweet paprika temperature at 40 °C.

Per serving
527 kcal, 52 g carbs, 29 g fat,
16 g protein, 4,3 BU

Side dishes and vegetables, vegetarian dishes and bakes 73

74 Side dishes and vegetables, vegetarian dishes and bakes
 Pasta snails
MCRC0 902090_BO_Maultaschen_Schnecken-014_F39MCRC0 918037_SE_Maultaschen_Schnecken-01 MCRC0 90 697_NF_Maultaschen_Schnecken-0 4_RZ0VegetarianrecipesVegetablesSpinachPrepar tionmethodsBakingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Peel and dice the onions and garlic and sweat them 4. Place the rolls alongside each other into a greased
Medium ovenproof dish until translucent in 3 tbsp olive oil. Add the trimmed dish with the cut side facing upwards.
spinach and steam. Season to taste with salt and
5. Heat the stock and pour into the dish.
Filling: freshly grated nutmeg.
2 onions 6. Sprinkle the rolls with cheese and bake as indicated.
2. Stir in goat's cheese and egg with 3 tbsp olive oil.
2 garlic cloves
Season with plenty of pepper and a little salt.
TfOaevlmsenp roatufrdei1sh80on°Ct1h8e0wADidureartdiocsnkt4,3elaD0m-v3heA5oldt2ma4eiDrndWuhstoena3m0uirs,mnged4iDumhoCtaoikr,nygo.uOvcaen.pElnaucmetThyepa.cAdeseodrSietsaomn.aMneydoiufmthDeulreavteiolsnf3ro0m-351mtoin4u.tes30

6 tbsp olive oil

500 g fresh spinach leaves 3. Roll out the pasta dough onto a flour-covered tea
Salt towel so that it is 30x40 cm. Brush with the cream
Nutmeg, freshly grated cheese and distribute the spinach on top. Using the
300 g goat's cheese towel, roll the dough up from the long side and cut
1 egg into 8 equally sized pieces.
Pepper, freshly ground

Pasta: Setting procedure: Alternative setting:

300 g fresh pasta dough Ovenproof dish on the wire rack, level 2 Ovenproof dish on the wire rack
350 ml stock 4D hot air 4D hot air
180 °C 180 °C
For sprinkling: Added steam, medium Cooking time: 30-35 minutes
100 g grated cheese Cooking time: 30-35 minutes When using 4D hot air, you can place the accessories
on any level from 1 to 4.
In addition:
A little flour for the tea towel
Cooking oil for the dish

Per serving
700 kcal, 55 g carbs, 39 g fat,
32 g protein, 4,5 BU

Side dishes and vegetables, vegetarian dishes and bakes 75

76 Side dishes and vegetables, vegetarian dishes and bakes
 Spaghetti mushroom
nests
MCRC0 902437_BO_Spaghet i-Pilznester-34_F39MCRC0 918148_SE_Spaghet i-Pilznester-021MCRC0 90 752_NF_Spaghet i-Pilznester-0 9_RZ0SidedishesVegetarianrecipesVegetablesMushro msPrepar tionmethodsBakingRecipecategoriesVegetarianrecipesSidedishes,Bakes
[Index:]

For 4 servings 1. Cook the spaghetti until 'al dente', drain, and 5. Mix the eggs with salt, pepper, cream and nutmeg
12-cup muffin tin immediately stir in 2 tbsp olive oil. and mix into the cooled mushroom mixture. Then mix
with the spaghetti.
2. Let the porcini mushrooms soften in lukewarm
Spaghetti:
water. 6. Grease the muffin tin with a little butter. Use a meat
300 g spaghetti
fork to twist the spaghetti into small nests and place in
2 tbsp olive oil 3. Rinse the button mushrooms, trim them and finely
the muffin tin.
dice them. Peel and finely dice the shallot. Drain the
Mushroom mixture: porcini mushrooms and cut into small pieces. 7. Add the remaining mushroom mixture to the nests
5 g dried porcini mushrooms and distribute the remaining liquid evenly into the
4. Heat the butter in the frying pan. Add and sweat the
100 g fresh button mushrooms moulds. Bake as indicated.
shallot and crushed garlic. Add the button mushrooms
1 shallot
and porcini mushrooms to the frying pan and sweat. 8. After cooking, remove the mushroom nests from
fMTaelumsfepinrtainuoren1t4h0e°wCi1re40raDAcdukr4,aelDtdiovhsentl2a54m-i3DrWA0hdmoetindaursteinsa2gm54,DhigohtCaoir,kyinogu.cOavnep.laEcneumthTeyapce.AsdoeridSstoeanmn.HyigohfDthueraletivoenls25fr-o3m0 1itnou4te.s25

15 g butter
After cooking, allow to cool. the tin and serve sprinkled with parsley.
1 clove garlic
2 eggs
Salt
Pepper, freshly ground Setting procedure: Alternative setting:
50 ml cream Muffin tin on the wire rack, level 2 Muffin tin on the wire rack
Nutmeg, freshly grated 4D hot air 4D hot air
140 °C 140 °C
In addition: Added steam, high Cooking time: 25-30 minutes
2 tbsp parsley, chopped Cooking time: 25-30 minutes When using 4D hot air, you can place the accessories
Butter for greasing on any of the levels from 1 to 4.

Per serving
455 kcal, 54 g carbs, 20 g fat,
15 g protein, 4,5 BU

Side dishes and vegetables, vegetarian dishes and bakes 77

78 Side dishes and vegetables, vegetarian dishes and bakes
 Spinach strudel
MCRC0 9024 4_BO_Spinats rudel-023_F39MCRC0 918131_SE_Spinats rudel-01 MCRC0 90 760_NF_Spinats rudel-034_RZ0SavourybakingVegetarianrecipesVegetablesSpinachPrepar tionmethodsBakingRecipecategoriesVegetarianrecipesSidedishes,BakesBaking
[Index:]

For 4 servings 1. Knead together the flour, salt, butter, egg and water 4. Spread the filling evenly over the dough. Leave a
Baking tray to form a ball, brush with oil, wrap in cling film, and gap of approx. 2 cm free around the edge. Fold the
place in the refrigerator for 2 hours. side edges of the dough over the filling.
Strudel pastry:
2. For the filling, finely chop the onion and garlic and 5. Lift the tea towel and roll up the dough. Slide onto a
250 g flour
sweat them in cooking oil. Add the defrosted spinach sheet of greaseproof paper. Using the greaseproof
1 tsp salt
to a bowl. Finely chop the dried tomatoes. Add to the paper, place it onto the baking tray and, if necessary,
20 g butter, melted
spinach together with the onions, garlic and ricotta make into a U-shape. Brush with butter and cook
1 egg, whisked
and mix well. Add the remaining ingredients and stir to immediately as indicated.
4-8 tbsp water
form a consistent mixture.
A little cooking oil
fBTaelmkseinpgrta uyr,4elD1v7he0olt°2Ca41iDr7W0hDAoedtunraueitdsontg5ea40mD-6Ah0domteiandru,styeosa5um0c,amnepdlaiucemtChoeakcinegs.Oovreins.EonuamnTylpev.eAldfroemdS1teaom4.MediumDuration45- 5minutes45

3. Roll out the dough on a flour-covered tea towel and

Filling: then stretch it out. To do this, slide your hands under
1 onion the dough and stretch it out from the middle over the
1-2 garlic cloves back of your hands. Stretch out the dough to a
A little cooking oil rectangular shape.
300 g frozen spinach leaves
100 g dried tomatoes
200 g ricotta Setting procedure: Alternative setting:
2 eggs Baking tray, level 2 Baking tray
60 g pine nuts 4D hot air 4D hot air
A little orange peel or orange flavouring 170 °C 170 °C
15 leaves lemon balm Added steam, medium Cooking time: 50-60 minutes
2 tbsp Parmesan, grated Cooking time: 45-55 minutes When using 4D hot air, you can place the accessories
1 pinch nutmeg, freshly ground on any of the levels from 1 to 4.
Salt
Pepper, freshly ground

In addition:
Cling film
Greaseproof paper
Butter for brushing

Per serving
532 kcal, 53 g carbs, 23 g fat,
28 g protein, 4,4 BU

Side dishes and vegetables, vegetarian dishes and bakes 79

80 Side dishes and vegetables, vegetarian dishes and bakes
 Aubergine and tomato
lasagne
MCRC0 901807_BO_Auberginen_Tomaten_Las gne-010_F39MCRC0 914917_SE_Auberginen_Tomaten_Las gne-012MCRC0 90 528_NF_Auberginen_Tomaten_Las gne-01 _RZ0BakesVegetablesTomatoesVegetarianrecipesPrepar tionmethodsBakingRecipecategoriesSidedishes,BakesVegetarianrecipes
[Index:] [Index:]

For 4 servings 1. Wash the tomatoes and cut into chunks. Peel the 5. Do the same again with the other half.
fUSaenltsivenrgsSaeltpaing,l2eCvoel4kiGnrgil.O,lvaerng.eEnaruemaType.Level.Level02Duration5-7minutes5

Universal pan, large ovenproof dish onion and garlic and dice finely.
6. Rinse the basil and shake it dry. Cut the mozzarella
fUSaenltsivenrgsSaeltpaing,l2eCvoel4kiGnrgil.O,lvaerng.eEnaruemaType.Level.Level02Duration5-7minutes5

2. For the tomato sauce, heat up a little olive oil in a into thin slices.
Lasagne:
pot and sweat the diced onions in it. Add the garlic,
1 kg fresh tomatoes 7. Add a little sauce to an ovenproof dish. Add a layer
tomatoes, salt, sugar, pepper and a little water. Reduce
1 small onion of aubergine slices over the top and then sprinkle with
to a thick sauce at a low heat setting for approx.
1 garlic clove Parmesan and whole basil leaves. Then fill with
20 minutes.
4-6 tbsp olive oil alternate layers of tomato sauce, aubergines,
Salt 3. Wash the aubergines, cut them lengthwise into Parmesan and basil until all ingredients have been
Sugar slices 0.5 cm thick, season with salt and leave to stand used up. Finally, cover the lasagne with mozzarella and
Black pepper, freshly ground for approx. 20 minutes. Then pat dry with kitchen bake as indicated.
800 g aubergines towel. fOTaevlmsenp roatufrdei1sh80on°Ct1h8e0wDAidureartdiocsnkt4,3elaD0m-vh3eAo5ldt2ma4eiDrndWuhstoesna3m0uirs,mnged4iDumhoCtaoikr,nygo.uOvcaen.pElnaucmetThyepa.cAdeseodrSietsaomn.aMneydoiufmthDeulreavteiolsnf3ro0m-351mtoin4u.tes30

1 bunch basil
4. Add a little olive oil to the universal pan and place
125 g mozzarella
half of the aubergine slices in it. Brush the top side of
100 g Parmesan, freshly grated
the aubergines with a little olive oil and grill as
indicated.
Per serving
399 kcal, 13 g carbs, 30 g fat,
19 g protein, 1,1 BU Setting procedure: Alternative setting:
Aubergines: Aubergines:
Universal pan, level 4 Universal pan, level 4
Grill, large area, setting 2 Grill, large area, setting 2
Grilling time: 5-7 minutes per tray Grilling time: 5-7 minutes per tray
Lasagne: Lasagne:
Ovenproof dish on the wire rack, level 2 Ovenproof dish on the wire rack
4D hot air, 180 °C 4D hot air, 180 °C
Added steam, medium Cooking time: 30-35 minutes
Cooking time: 30-35 minutes When using 4D hot air, you can place the accessories
on any of the levels from 1 to 4.

Side dishes and vegetables, vegetarian dishes and bakes 81

82 Side dishes and vegetables, vegetarian dishes and bakes
 Lasagne tricolore
MCRC0 837941_BO_Las gne_tricol re-015MCRC0 838013_SE_Las gne_tricol re-020MCRC0 90 694_NF_Las gne_tricol re-01 _RZ0BakesBakesVegetablesSpinachTomatoesVegetarianrecipesPrepar tionmethodsBakingRecipecategoriesSidedishes,BakesVegetarianrecipes
[Index:]

For 4 servings 1. Peel the onion, dice finely and sweat in 20 g butter. 4. Grease the ovenproof dish.
Medium ovenproof dish Add the spinach and cook gently for
5. Add approx. one third of the sauce to the dish. Cover
approx. 10 minutes in a pot with the lid on. Season
with 3 sheets of lasagne and arrange half of the
Lasagne: with sea salt, pepper and nutmeg. Squeeze the
spinach leaves on top. Sprinkle a third of the grated
1 small onion spinach lightly to remove the excess liquid and place to
pecorino cheese over it. Layer half of the tomato slices
70 g butter one side.
in the dish and season with salt, pepper and basil.
600 g frozen spinach leaves
2. For the sauce, allow the remaining butter to foam
Sea salt 6. Put in another 3 sheets of lasagne and cover with a
up in a pot, add the flour and sweat briefly. Add the
Pepper, freshly ground third of the sauce. Arrange the other half of the
vegetable stock and cream both at once and bring to
Nutmeg, freshly ground spinach and the tomatoes on top and season. Sprinkle
the boil while stirring. Cook for 5 minutes and season
50 g flour with a third of the pecorino cheese.
to taste with salt, pepper and nutmeg.
500 ml vegetable stock, cold
7. For the final layer place 3 sheets of lasagne in the
100 ml cream 3. Put the tomatoes into boiling water briefly, remove
dish, add the remaining sauce and sprinkle with the
800 g ripe vine tomatoes the skins and cut into slices.
remaining cheese. Bake as indicated.
9 lasagne sheets, not pre-cooked
100 g Pecorino cheese, freshly grated
Ovenpro fdishonthewirerack,level2Top/bot omheating

Fresh basil
Setting procedure: Alternative setting:
In addition: Ovenproof dish on the wire rack, level 2 Ovenproof dish on the wire rack, level 2
Butter for greasing Top/bottom heating Top/bottom heating
200 °C 200 °C
Per serving Added steam, low Baking time: 35-40 minutes
567 kcal, 39 g carbs, 36 g fat, Baking time: 30-40 minutes
23 g protein, 3,2 BU

Side dishes and vegetables, vegetarian dishes and bakes 83

84 Side dishes and vegetables, vegetarian dishes and bakes
 Dauphinoise potatoes -
potato gratin
MCRC0 9019 4_BO_Gratin_dauphinois_Kartof elgratin-012_F39MCRC0 915 64_SE_Gratin_dauphinois_Kartof elgratin-0 7MCRC0 897327_NF_Gratin_dauphinois_Kartof elgratin-0 9_RZ0BakesGratinsVegetablesPota oesVegetarianrecipesPrepar tionmethodsBakingRecipecategoriesBakingSidedishes,BakesVegetarianrecipes
[Index:] [Index:]

For 4 servings 1. Peel the garlic cloves and halve them. Rub the dish 4. Season the cream with salt and nutmeg. Pour the
Large ovenproof dish with the garlic and then grease it. cream over the potatoes and add small flakes of butter.
Bake the gratin as indicated.
2. Wash, peel and slice the potatoes thinly and evenly
Gratin:
into slices of approx. 3 mm thickness.
fOTaevlmsenp roatufrdei1sh70on°Ct1h7e0wDAidureartdiocsnkt,6ela0m-v8eA0ld2mCeindrcustelast6em0d,amiregdriulmnCgo king.Oven.EnumType.Ad edSteam.MediumDuration60-70minutes60

1 kg predominantly waxy potatoes

Salt 3. Layer half of the potato slices into the dish, season
Pepper, freshly ground and sprinkle with approx. 50 g cheese. Layer the
Nutmeg, freshly grated second half into the dish, sprinkle with the remaining
100 g grated Emmental cheese and season again.
200 ml cream
30 g butter
Setting procedure: Alternative setting:
In addition: Ovenproof dish on the wire rack, level 2 Ovenproof dish on the wire rack, level 2
1 clove garlic Circulated air grilling Circulated air grilling
Butter for greasing 170 °C 170 °C
Added steam, medium Cooking time: 60-80 minutes
Per serving Cooking time: 60-70 minutes
485 kcal, 41 g carbs, 30 g fat,
13 g protein, 3,4 BU
Tip:
Layer the gratin no deeper than 2 cm in the dish.
If you are using larger quantities, use the universal
pan. For deep gratins, you should use top/bottom
heating instead of circulated air grilling.
Try varying the dish by adding layers of courgette or
apple slices in alternation with the potatoes.

Side dishes and vegetables, vegetarian dishes and bakes 85

86
Fish

87
88 Fish
 Trout in white wine
MCRC0 901959_BO_Forele_in_Weis wein-012_F39MCRC0 9149 5_SE_Forele_in_Weis wein-015MCRC0 90 656_NF_Forele_in_Weis wein-017_RZ0FishFreshwaterfishPrepar tionmethodsSteamingRecipecategoriesFish
[Index:]

For 4 servings 1. Rinse the trout briefly in cold water, trim them and 5. To make the cream of horseradish, whip the cream
fUTaenlmsiveprsaltupraen9,0le°vCe9l03DSuteratmion1g5-20minutes15

Universal pan pat dry with kitchen towel. Drizzle with the juice of the until stiff. Peel the apple and horseradish, grate finely
lemon. Season with salt and pepper inside and out. and mix with orange juice. Fold into the cream and
Fish: season with salt, pepper and sugar.
2. Trim and finely chop the soup vegetables. Peel the
4 trout, 300 g each, gutted and ready to
onion, wash the lemon in hot water and dry off. Cut 6. Wash the lemon in hot water, dry and cut into slices.
cook
both into slices. Add the soup vegetables, onion and Cut off the cress leaves.
½ lemon
lemon to the universal pan with salt, juniper berries,
Salt 7. Carefully lift the trout out of the broth and arrange
sage, white wine and 125 ml water. Steam as
White pepper freshly ground on warmed plates. Pour a little of the broth over the
indicated.
top and garnish with the slices of lemon and cress.
Broth: TfUaenlmsiveprsaltupraen1,0lev°eCl130SteDaumraitngonAp rox.15minutes15

3. Then add the crushed peppercorns to the broth. Serve the cream of horseradish separately.
1 bunch soup vegetables
4. Slide the trout into the warm broth and steam as
1 onion
indicated.
1 organic lemon
1 tsp salt
5 juniper berries
A few sage leaves Setting procedure:
125 ml dry white wine Universal pan, level 3
5 white peppercorns Steaming
Broth:
Cream of horseradish: 100 °C
200 ml cream Cooking time: 15 minutes
1 sour apple Trout:
Approx. 2 cm fresh horseradish root 90 °C
2-3 tbsp orange juice Cooking time: 15-20 minutes
Salt
Black pepper, freshly ground
1 pinch sugar Tip:
The trout is cooked when the fins can be gently pulled
In addition: out.
1 organic lemon
1 box cress

Per serving
613 kcal, 12 g carbs, 32 g fat,
65 g protein, 1,0 BU

Fish 89
90 Fish
 Trout with herbs cooked
on the baking tray
MCRC0 837936_BO_Kraeuter_Forele_a_Blech-018_F39MCRC0 8380 8_SE_Kraeuter_Forele_a_Blech-016MCRC0 90 583_NF_Kraeuter_Forele_a_Blech-019_RZ0FishFreshwaterfishPrepar tionmethodsRoastingRecipecategoriesFish
[Index:] [Index:]

For 4 servings 1. Prepare the herbs, rinse and shake dry. Chop half of 4. Place the trout into the universal pan. Strew the
Universal pan the herbs finely and put to one side. chopped herbs on top, sprinkle with cocoa powder and
add knobs of butter. Cook as indicated.
2. Add olive oil to the universal pan to cover the
Fish:
bottom. Sprinkle chilli salt, lemon pepper and mixed
TfUtarenulmsiveprsaltupraen14,9lDe0vh°eCol1t29a4i0DrCWhoureatnieourmnswi4p0egt-hr4a5mtDuerhaoiCtnuahrtie,stm4yeo0umpceartnerpulaec70th°eC7a0c es oriesonanylevelfrom1to4.

50 g fresh rosemary
pepper over the top. Sprinkle all the herbs evenly on
50 g fresh lemon thyme
top.
50 g fresh tarragon
50 g fresh oregano 3. Rinse the trout briefly in cold water and pat dry with
5 tbsp olive oil kitchen towel. Wash the lemon in hot water, dry it off,
Chilli salt grate the zest and squeeze the lemon. Drizzle the trout
1 tbsp lemon pepper with lemon juice and season with sea salt both inside
3-4 tbsp mixed peppercorns and out. Place a sprig of parsley inside each trout and
4 fresh trout, approx. 300 g each, oven- add a little lemon zest.
ready
1 organic lemon
Sea salt Setting procedure: Alternative setting:
4 sprigs curly-leaf parsley With meat probe Universal pan
1 tsp cocoa powder Universal pan, level 2 4D hot air
30 g butter 4D hot air 190 °C
190 °C Roasting time: 40-45 minutes
Per serving Core temperature 70 °C When using 4D hot air, you can place the accessories
564 kcal, 5 g carbs, 32 g fat, on any level from 1 to 4.
63 g protein, 0,4 BU

Tip:
The lemon zest will give the fish a fresh flavour that
isn't sour.

Fish 91
92 Fish
 Sea bream in a herby salt
crust
MCRC0 901938_BO_Doraden_i Kraeuter_Salz_Krusie-034_F39MCRC0 908639_SE_Doraden_i Kraeuter_Salz_Krusie-021MCRC0 90 646_NF_Doraden_i Kraeuter_Salz_Krusie-01 _RZ0FishSaltwaterfishPrepar tionmethodsRoastingRecipecategoriesFish
[Index:]

For 4 servings 1. Remove the sea bream, rinse briefly under cold 4. Sprinkle a layer of the salt mixture appropriate to
Universal pan water and pat dry with kitchen towel. Drizzle the inside the size of the fish over the universal pan.
and outside with lemon juice.
5. Place the sea bream on top, add a sprig of rosemary
Fish:
2. Mix the sea salt well with the chilli salt. to each fish and cover the tops and sides with the
2 sea bream, approx. 400 g each
remaining salt. Moisten the surface with water, and
2-3 tbsp lemon juice 3. Rinse the herbs and shake dry. Pluck the leaves from
cook the fish as indicated.
the lemon thyme and add to the salt.
Crust: Universalpan,level2Top/bot omheating

2.5-3 kg coarse sea salt

50 g chilli salt Setting procedure:
30 g fresh lemon thyme Universal pan, level 2
2 sprigs rosemary Top/bottom heating
180 °C
Per serving
Cooking time: 40-50 minutes
158 kcal, 1 g carbs, 2 g fat, 35 g protein,
0 BU
Tip:
The sea bream is also called gilthead sea bream, and
belongs to the perch family.
This fish is excellent for frying and grilling.

Fish 93
94 Fish
 Pike-perch with bacon,
potatoes and lentils
MCRC0 90246 _BO_Zander_m_Speck_Kartof eln_u_Linsen-01 _F39MCRC0 918168_SE_Zander_m_Speck_Kartof eln_u_Linsen-014MCRC0 90 783_NF_Zander_m_Speck_Kartof eln_u_Linsen-025_RZ0FishFreshwaterfishPrepar tionmethodsRoastingRecipecategoriesFish
[Index:]

For 4 servings 1. Peel the onion, garlic and parsley roots and cut into 4. Peel and quarter the potatoes, mix with 2 tbsp oil
PfTarelmshepart ure20 °C20 Duration10true

Large ovenproof dish slices. Heat 1 tbsp cooking oil in a saucepan and sweat and add salt. Distribute the potatoes in the greased
the vegetables in it. ovenproof dish.
Lentils:
2. Add the washed lentils, Pernod, bay leaves and 5. Briefly sear the fish on one side. Add to the potatoes
2 onions
cloves. Pour in the stock and let it all simmer at a with the seared side underneath and cook as
1 clove garlic
medium heat for approx. 30 minutes. Then add the indicated.
300 g parsley root
vinegar.
1 tbsp olive oil 6. Finely chop the parsley leaves. Mix the remaining
fOTaevlmsenp roatufrdei2sh0on°Ct2h0ewDAidureartdiocsnkt4,2elaD5m-vh3eAo5ldt2maTeiorndWpus/thbeosnat2m5ous,imnhged4aiDtunmhgoCtaoikr,nygo.uOvcaen.pElnaucmetThyepa.cAdeseodrSietsaomn.aMneydoiufmthDeulreavteiolsnf2ro0m-301mtoin4u.tes20

200 g brown mountain lentils 3. In the meantime, briefly rinse the pike-perch on the lemon juice, parsley and small flakes of butter with the
3 tbsp Pernod or apple juice inside and outside under cold water, pat dry and make lentils. Season with salt and pepper to taste. Serve
2 bay leaves, 3 cloves several diagonal cuts into it on both sides. Drizzle the with the potatoes as an accompaniment to the fish.
750 ml vegetable stock juice of a lemon and 1 tbsp oil over it and add salt.
2 tbsp balsamic vinegar Wrap the fish in strips of bacon. Slide the sage leaves
in under the strips of bacon.
Fish:
1 oven-ready pike-perch, 1.1 kg
1 lemon Setting procedure: Alternative setting:
1 tbsp cooking oil Ovenproof dish on the wire rack, level 2 Ovenproof dish on the wire rack
Salt Top/bottom heating 4D hot air
100 g bacon, very thinly sliced 200 °C 200 °C
3 sprigs sage Added steam, medium Preheat
Cooking time: 20-30 minutes Cooking time: 25-35 minutes
Potatoes:
When using 4D hot air, you can place the accessories
500 g small potatoes
on any of the levels from 1 to 4.
2 tbsp cooking oil
Salt

In addition:
1 bunch parsley
1 lemon
20 g butter
Salt, Pepper, freshly ground
Cooking oil for the dish

Per serving
733 kcal, 55 g carbs, 25 g fat,
67 g protein, 4,5 BU

Fish 95
96 Fish
 Pike-perch fillet au gratin
with horseradish sauce
MCRC0 837930_BO_Gratinertes_Zanderfilet_auf_Me r et ichsauce-0 4MCRC0 8380 2_SE_Gratinertes_Zanderfilet_auf_Me r et ichsauce-012MCRC0 897328_NF_Gratinertes_Zanderfilet_auf_Me r et ichsauce-016_RZ0FishFreshwaterfishPrepar tionmethodsRoastingAugratindishesRecipecategoriesFish
[Index:] [Index:]

For 4 servings 1. Rinse the pike-perch fillet briefly in cold water and 3. Add the sauce to an ovenproof dish and place the
Large ovenproof dish pat dry with kitchen paper. Squeeze the lemon. Drizzle fillets in it with the side with the skin facing up. Mix
lemon juice over the fillets and season with salt and the breadcrumbs with the paprika, sprinkle over the
Fish: pepper. pike-perch and cook the fish as indicated.
4 pike-perch fillets, approx. 180 g each
2. For the sauce, heat the butter in a pot. Add the flour
fOTtareuvlmsenp roatufrdei1sh80on°Ct1h8e0wCDoiureartieocmnk,2pl5e-rv3ae0tlu2mrCeinrocutelast2e5mdpaeiragtruil eng65w°iCth65meatprobe

½ lemon
and sweat briefly. Deglaze with white wine and add
Sea salt
the fish stock. Simmer the sauce for 5 minutes. Add
Lemon pepper
cream and horseradish. Season well with salt and
Sauce: pepper.
15 g butter
15 g flour
Setting procedure: Alternative setting:
50 ml dry white wine
With meat probe Ovenproof dish on the wire rack, level 2
200 ml fish stock from a jar
Ovenproof dish on the wire rack, level 2 Circulated air grilling
200 ml cream
Circulated air grilling 180 °C
2-3 tbsp horseradish, freshly grated or
180 °C Cooking time: 25-30 minutes
1 tsp wasabi paste
Core temperature: 65 °C
Salt
Pepper, freshly ground

In addition:
1 tbsp breadcrumbs
1 tsp sweet paprika

Per serving
389 kcal, 9 g carbs, 21 g fat,
38 g protein, 0,8 BU

Fish 97
98 Fish
 Red mullet on a bed of
vegetables
MCRC0 904029_BO_Me res-Rotbarben_im_Gemues bet -010_F39MCRC0 91791 _SE_Me res-Rotbarben_im_Gemues bet -013MCRC0 903292_NF_Me res-Rotbarben_im_Gemues bet -0 9_RZ1FishSaltwaterfishPrepar tionmethodsBraisngRecipecategoriesFish
[Index:]

For 4 servings 1. Rinse the fish fillets quickly under cold water and pat 4. For every fish fillet, cut a piece of tin foil to
Universal pan dry with kitchen towel. Squeeze the lemon, season the 30x30 cm in size. Brush each one in the centre with
fish with salt and drizzle the lemon juice over it. olive oil, then distribute the vegetables on top
Fish: proportionately and place the fish on top with the skin
2. Peel the onions and garlic, then cut the onions into
4 red mullet fillets, 200 g each facing upwards. Place the sprigs of lemon thyme
cubes approx. 1 cm in size. Wash and trim the
1 lemon which were placed aside on top of the fish and drizzle
aubergine and courgette, then also cut into cubes
Sea salt with a little olive oil. First fold the tin foil over the fish,
approx. 1 cm in size. Rinse the fresh herbs and shake
and then roll the sides together.
Vegetables: them dry. Place a few sprigs of the lemon thyme to
2 red onions one side. Pluck the needles and leaves of the 5. Place the parcels into the universal pan and cook as
1 clove garlic remaining herbs and chop them finely. indicated.
200 g aubergines 3. Sweat the onions, garlic and herbs in olive oil.
fUTaenlmsiveprsaltupraen1,9le0v°eCl129T0oDpu/broationm20h-e2a5tinmginutes20

200 g courgettes Season with salt, pepper and sugar. Add the diced
2-3 sprigs rosemary vegetables and sweat for 3-4 minutes as well. Add the
½ bunch lemon thyme tomatoes and olives and simmer everything for
½ bunch basil approx. 10 minutes. Season to taste again.
3 tbsp olive oil
Salt
Pepper, freshly ground Setting procedure:
1 pinch sugar Universal pan, level 2
600 g chopped tomatoes Top/bottom heating
20 g pitted black olives 190 °C
Cooking time: 20-25 minutes
In addition:
Tin foil
Olive oil Tip:
In summer, the chopped tomatoes can be replaced by
Per serving fresh, halved cherry tomatoes.
334 kcal, 8 g carbs, 15 g fat,
41 g protein, 0,7 BU

Fish 99
100 Fish
 Salmon fillet with spinach
leaves and tomatoes
MCRC0 837937_BO_Lachsfilet_m_Blat spinat_u_Tomaten-028MCRC0 8380 9_SE_Lachsfilet_m_Blat spinat_u_Tomaten-010MCRC0 90327 _NF_Lachsfilet_m_Blat spinat_u_Tomaten-012_RZ1FishFreshwaterfishPrepar tionmethodsRoastingAugratindishesRecipecategoriesFish
[Index:]

For 4 servings 1. Peel the shallots, dice finely and sweat in the butter. 4. Rinse the salmon fillet briefly in cold water, pat dry
Large ovenproof dish Add the spinach and cook gently for with kitchen towel and cut into pieces 3 cm thick.
approx. 10 minutes in the pot with the lid on. Then
5. Toast the pine nuts in a frying pan without oil.
Spinach: season with sea salt.
2 shallots 6. Distribute the spinach leaves in the greased
2. Cut the Gorgonzola into pieces, mix with the
20 g butter ovenproof dish. Arrange the salmon on top and season
spinach leaves and season with pepper to taste.
500 g frozen spinach leaves with salt and pepper. Distribute the halved tomatoes
Sea salt 3. Wash the tomatoes, remove the stems and halve the over the salmon. Sprinkle the pine nuts and Parmesan
100 g Gorgonzola tomatoes. Heat the olive oil in a frying pan. Sauté the over the top and grill as indicated.
Pepper, freshly ground tomatoes in the oil and season with salt, pepper and TfOtareuvlmsenp roatufrdei1sh80on°Ct1h8e0wCDoiureartieocmnk,3pl0e-rv3ae5tlu2mrCeinrouctelast3e0mdpaeiragtruil eng65w°iCth65meatprobe

sugar.
Tomatoes:
500 g vine tomatoes
2 tbsp olive oil Setting procedure: Alternative setting:
Salt With meat probe Ovenproof dish on the wire rack, level 2
Pepper, freshly ground Ovenproof dish on the wire rack, level 2 Circulated air grilling
1 pinch sugar Circulated air grilling 180 °C
180 °C Grilling time: 30-35 minutes
Fish: Core temperature 65 °C
400 g salmon fillet, skinless

For sprinkling:
20 g pine nuts
3 tbsp Parmesan, freshly grated

In addition:
Butter for greasing

Per serving
428 kcal, 5 g carbs, 29 g fat,
35 g protein, 0,4 BU

Fish 101
102 Fish
 Asparagus and fish
parcels
MCRC0 902439_BO_Spargel-Fisch-Paeck hen-016_F39MCRC0 918125_SE_Spargel-Fisch-Paeck hen-015MCRC0 90 75 _NF_Spargel-Fisch-Paeck hen-0 7_RZ0FishSaltwaterfishPrepar tionmethodsRoastingRecipecategoriesFish
[Index:] [Index:]

For 6 servings 1. Peel the whole of the white asparagus, peel the 4. Rinse the fish quickly under cold water and pat dry
Universal pan lower third of the green asparagus and cut off the with kitchen towel. Season with salt and pepper and
ends. Cut the asparagus into chunks approx. 5 cm in drizzle with lemon juice.
Asparagus: size.
5. For every fish fillet, cut a piece of greaseproof paper
500 g white asparagus
2. Bring the water to the boil. Season to taste with salt, to 30x30 cm and place into a small bowl. Distribute
500 g green asparagus
sugar and lemon juice. Add the asparagus and part- the marinated asparagus, fish fillet and prawns evenly
Salt
cook for approx. 5 minutes. between the little bowls. Twist the greaseproof paper
Sugar
into a parcel and seal at the top with kitchen string.
2 tbsp lemon juice 3. Mix the herbs with vinegar, olive oil and mustard in
Cut off any loose edges at the top.
1 tbsp basil, chopped a large bowl. Add the asparagus, season with sea salt
1 tbsp chervil, chopped and pepper and leave to infuse for approx. 10 minutes. 6. Place the parcels into the universal pan and cook as
1 tbsp tarragon, chopped indicated.
1 tbsp tarragon vinegar Universalpan,level2Top/bot omheating

1 tbsp olive oil

1 tsp Dijon mustard
Sea salt Setting procedure:
White pepper freshly ground Universal pan, level 2
Top/bottom heating
Fish: 180 °C
6 fresh spined loach fillets, 100 g each Cooking time: 25-30 minutes
Salt
Pepper, freshly ground
2 tbsp lemon juice
100 g prawns, fresh or frozen

In addition:
Greaseproof paper
Kitchen string
Small bowls

Per serving
145 kcal, 3 g carbs, 3 g fat, 24 g protein,
0,3 BU

Fish 103
104 Fish
 Plaice rolls on a bed of
ratatouille
MCRC0 902426_BO_Scholenroelchen_auf_Rat ouile-014_F39MCRC0 9181 2_SE_Scholenroelchen_auf_Rat ouile-016MCRC0 90 740_NF_Scholenroelchen_auf_Rat ouile-010_RZ0FishSaltwaterfishPrepar tionmethodsRoastingRecipecategoriesFish
[Index:]

For 4 servings 1. Rinse the plaice fillets quickly under cold water and 4. Wash the tomatoes and dice them. Rinse the herbs,
Large ovenproof dish pat dry with kitchen towel. Drizzle with lemon juice shake them dry and chop them roughly.
and season with salt.
5. Heat up the olive oil. Sweat the spring onions,
Fish:
2. Wash the spring onions and celery, trim them and celery, herbs and diced onions. Add the remaining
8 plaice fillets, approx. 80 g each
cut them into fine rings. Peel and finely chop the vegetables and the passata. Season with salt, pepper
2 tbsp lemon juice
onions. and sugar. Add the bay leaf and simmer the ratatouille
Sea salt
uncovered for approx. 10 minutes. Then pour into an
3. Wash and trim the aubergine and courgette. Cut the
Ratatouille: ovenproof dish.
aubergine into cubes approx. 1 cm in size. Use a potato
120 g spring onions peeler to peel 8 very thin slices from the courgette and 6. Place a slice of courgette on each of the plaice
120 g celery place them to one side for the fish rolls. Also dice the fillets, roll up and secure with a cocktail stick. Place the
1 red onion remaining courgette. fish rolls onto the ratatouille and cook as indicated.
Approx. 300 g aubergines Ovenpro fdishonthewirerack,level2Top/bot omheating

Approx. 300 g courgettes

100 g fresh tomatoes
40 g fresh herbs, e.g. chervil, tarragon, Setting procedure: Alternative setting:
oregano, basil, thyme Ovenproof dish on the wire rack, level 2 Ovenproof dish on the wire rack, level 2
2 tbsp olive oil Top/bottom heating Top/bottom heating
500 g tomato passata 200 °C 200 °C
Sea salt Added steam, low Cooking time: 30-35 minutes
Black pepper, freshly ground Cooking time: 30-35 minutes
1 pinch sugar
1 bay leaf

In addition:
8 wooden skewers

Per serving
254 kcal, 10 g carbs, 10 g fat,
31 g protein, 0,8 BU

Fish 105
106 Fish
 Sole rolls with a basil and
salmon filling
MCRC0 90243 _BO_Se zungenroelchen_m_Basilkum_Lachs_Fuelung-010_F39MCRC0 91814 _SE_Se zungenroelchen_m_Basilkum_Lachs_Fuelung-013MCRC0 90 747_NF_Se zungenroelchen_m_Basilkum_Lachs_Fuelung-0 8_RZ0FishSaltwaterfishPrepar tionmethodsSteamingRecipecategoriesFish
[Index:]

For 4 servings 1. To make the filling, reduce the cream by half. Rinse 3. Grease the ovenproof dish and lightly salt it. Add the
Large ovenproof dish the basil briefly with cold water and shake dry. Pick the fish rolls and pour over the wine. Steam as indicated.
leaves and place a few of them to one side for the
4. Meanwhile, reduce the cream for the sauce by half.
fOTaevlmsenp roatufrdei8sh0o°Cn8t0hDeuwraiteorna1c2k,-1le4vmeli3nSuteasm12ing

Filling: garnish. Rinse the salmon fillet briefly in cold water

125 ml cream and pat dry with kitchen towel. Purée the basil leaves 5. After steaming, remove the fillets and add the fish
½ bunch basil with the salmon fillet and cream to as smooth a broth to the cream. Season to taste with butter, salt
150 g salmon fillet or salmon trout fillet consistency as possible. Season with salt and pepper and pepper. Arrange the sole rolls with the sauce and
Salt and chill. serve immediately.
White pepper freshly ground
2. Rinse the sole fillets briefly in cold water, trim them,
Fish: pat dry, spread them out and lightly salt them. Spread
8 sole fillets, approx. 600 g each fillet with the basil filling then roll them up. Fix in
Salt place with a wooden skewer.
100 ml dry white wine

For the sauce: Setting procedure:

150 ml cream Ovenproof dish on the wire rack, level 3
1 tsp butter Steaming
Salt 80 °C
Pepper, freshly ground Cooking time: 12-14 minutes

In addition:
Butter for greasing Tip:
Wooden skewers Serve with rice, boiled potatoes, fennel or salad.

Per serving
426 kcal, 3 g carbs, 28 g fat,
36 g protein, 0,2 BU

Fish 107
108 Fish
 Marinated prawns
on a bed of colourful
vegetables
MCRC0 902087_BO_Marinerte_Garnel n_auf_buntem_Gemues -021_F39MCRC0 918031_SE_Marinerte_Garnel n_auf_buntem_Gemues -013MCRC0 90 695_NF_Marinerte_Garnel n_auf_buntem_Gemues -0 7_RZ0FishSeafo dPrepar tionmethodsSteamingRecipecategoriesFish
[Index:] [Index:]

For 4 servings 1. Rinse the prawns briefly under cold water, trim them 4. Distribute prawns and vegetables in the universal
Universal pan and pat dry with kitchen towel. pan.
2. Trim the courgettes, carrots and pepper and cut into 5. Then steam as indicated.
Prawns:
thin strips. Chop the chilli very finely. De-seed the
400 g raw prawns, peeled 6. Meanwhile, cook the noodles al dente according to
fUTaenlmsiveprsaltupraen1,0lev°eCl130SteDaumraitngon8-10minutes8

tomatoes and dice finely.

2 large courgettes the packaging directions. Then drain and divide onto
150 g carrots 3. Peel and grate the ginger. Finely chop the garlic warmed plates or bowls. Arrange the prawn mixture
1 red pepper cloves. Wash the lime in hot water, dry it and grate the on top of the noodles. Garnish with coriander and
1 red chilli zest. Squeeze out the juice. Stir the oil, ginger, garlic, serve immediately.
2 tomatoes lime juice and zest, spices, coconut milk and soy sauce
1 piece fresh ginger, approx. 3 cm together. Season the marinade with salt and mix into
1-2 garlic cloves the prawns and vegetables. Cover and leave to
1 organic lime marinate in the refrigerator for one hour. Stir
2 tbsp olive oil frequently during this time.
1 level tsp turmeric
1 level tsp ground coriander
1 level tsp ground cumin Setting procedure:
75 ml coconut milk Universal pan, level 3
1-2 tbsp soy sauce Steaming
Salt 100 °C
250 g Chinese egg noodles Cooking time: 8-10 minutes
½ bunch fresh coriander

Per serving
453 kcal, 54 g carbs, 12 g fat,
32 g protein, 4,5 BU

Fish 109
110 Fish
 Filled savoy cabbage balls
MCRC0 901981_BO_Gefuelte_Wirsingbaelchen-0 7_F39MCRC0 915 13_SE_Gefuelte_Wirsingbaelchen-01 MCRC0 897321_NF_Gefuelte_Wirsingbaelchen-017_RZ0FishSaltwaterfishPrepar tionmethodsSteamingRecipecategoriesFish
[Index: ] [Index: ]

For 4 servings 1. Rinse the fish fillets quickly under cold water, trim 4. Purée the sea bass in the food processor to a fine
Large perforated steamer them and pat dry with kitchen towel. Also wash the consistency. Gradually stir in the cream. Whisk the egg
salmon briefly with cold water and pat dry. Cut into white until stiff and fold into the fish mixture with the
Savoy cabbage balls: small cubes, pour over the vermouth, mix well and diced salmon. Season with salt and pepper.
500 g sea bass fillet, sole fillet or lemon arrange on a plate. Put the diced salmon and fish fillet
5. Line a cup with a large savoy cabbage leaf or two
sole fillet into the freezer for 15 minutes and allow to freeze
small leaves. Add some of the fish mixture, fold the top
150 g salmon fillet slightly.
of the leaf over and press firmly. Turn the ball out into
2-3 tbsp vermouth
2. Trim the central vein of the cabbage leaves to flatten the lightly oiled, perforated steam container. Cook the
8 large, tender savoy cabbage leaves or
them. Blanch the leaves as indicated in the perforated savoy cabbage balls as indicated.
16 small, savoy cabbage leaves
steamer.
Salt 6. To make the sauce, combine the fish stock,
fUTaenlmsiveprsaltupraen1,0lev°eCl10anDdulratgioenp8e-1rf0ormatiendutse 8amer,level3Steaming

White pepper freshly ground 3. Spread out on a kitchen towel and leave to dry. vermouth, cream and saffron in a pot and reduce to a
TfUaenlmsiveprsaltupraen1,0lev°eCl10anDdurlatgioenp8emrfoinruateds8teamer,level3Steaming

400 ml cream, ice-cold thick consistency. Season with salt, pepper and a little
1 egg white coriander. Make a pool of sauce on each plate and
arrange the savoy cabbage balls on top.
Sauce:
250 ml fish stock from a jar
2 cl vermouth Setting procedure:
200 ml cream Universal pan, level 1,
1 generous pinch saffron powder Large perforated steamer, level 3
Salt Steaming
White pepper freshly ground 100 °C
Coriander Savoy cabbage:
Cooking time: 8 minutes
In addition:
Balls:
Cooking oil for greasing
Cooking time: 8-10 minutes
Per serving
666 kcal, 9 g carbs, 50 g fat, Tip:
41 g protein, 0,8 BU The balls will serve 8 as a starter.

Fish 111
112
Poultry and meat

113
114 Poultry and meat
 Fruity turkey roulades
MCRC0 901961_BO_Fruchtige_Puten_Rouladen-012_F39MCRC0 908654_SE_Fruchtige_Puten_Rouladen-0 9MCRC0 90 657_NF_Fruchtige_Puten_Rouladen-024_RZ0PoultryTurkeyPrepar tionmethodsRoastingRecipecategoriesPoultry
[Index:] [Index:]

For 6 servings 1. Rinse the button mushrooms with cold water, pat 4. Distribute half of the diced onions placed to one
Universal pan them dry and trim them. Peel the onions and finely side with 2 tbsp oil in the universal pan and place the
dice both ingredients. Heat up 1 tbsp cooking oil with roulades on top.
Roulade: the butter in a frying pan, and fry the button
5. Roast the roulades as indicated.
250 g button mushrooms mushrooms with a third of the diced onions. Place the
3 onions remaining diced onions to one side. Leave the 6. In the meantime, melt 20 g butter for the sauce,
fUTtarenulmsiveprsaltupraen14,6lDe0vh°eCol1t26a4i0DrCWhoureatnieourmnswi3p5egt-hr4a0mtDuerhaoiCtnpuartieo,sbt3yeo5mupcearntpulraec85th°eC8a5c es oriesonanylevelfrom1to4.

4 tbsp rapeseed oil mushroom mixture to cool down. sweat the remaining diced onions and caramelise
20 g butter them with sugar. Deglaze with vegetable stock and
2. Rinse the turkey escalope briefly under cold water
6 thin turkey escalopes, approx. 120 g wine, and add the diced apricots to the stock. Season
and pat dry with kitchen towel. If necessary, flatten it
each with salt and pepper.
out a little more. To do so, place the escalope between
Salt
2 sheets of greaseproof paper and flatten using a meat 7. Deglaze the roulades with this sauce after
Black pepper, freshly ground
tenderiser or a heavy saucepan. Brush the escalopes 15 minutes of roasting and then roast until done.
1½ tsp ground paprika
with oil, season with salt and pepper and sprinkle with 8. Remove wooden skewers or kitchen string from the
12 thin slices bacon
paprika. roulades. Serve the turkey roulades with the fruity
Sauce: 3. Cut the bacon into small pieces, place onto the sauce.
20 g butter turkey escalope and distribute the mushroom mixture
1 tsp sugar on top. Roll the roulades up and seal each one using a
200 ml vegetable stock wooden skewer or kitchen string.
100 ml white wine
5 dried apricots
Salt Setting procedure: Alternative setting:
Pepper, freshly ground With meat probe Universal pan
Universal pan, level 2 4D hot air
In addition:
4D hot air 160 °C
Kitchen string or cocktail sticks
160 °C Cooking time: 35-40 minutes
Core temperature 85 °C When using 4D hot air, you can place the accessories
Per serving
on any of the levels from 1 to 4.
345 kcal, 5 g carbs, 18 g fat,
38 g protein, 0,4 BU

Poultry and meat 115

116 Poultry and meat
 Stuffed turkey breast
MCRC0 901979_BO_Gefuelte_Putenbrust-01 _F39MCRC0 915015_SE_Gefuelte_Putenbrust-012MCRC0 90 5 4_NF_Gefuelte_Putenbrust-020_RZ0PoultryTurkeyPrepar tionmethodsRoastingRecipecategoriesPoultry
[Index:] [Index:]

For 6 servings 1. Rinse the turkey breast briefly under cold water and 6. Season the meat on the inside and outside with sea
Medium roaster pat dry with kitchen towel. Create a small pocket from salt and pepper and fill with the spinach mixture. Seal
the thick side using a sharp knife. the opening with wooden skewers and tie up with
Turkey: kitchen string.
2. Cut the bread rolls into cubes approx. 1 cm in size.
1.2 kg turkey breast
7. Heat the clarified butter in a roaster and sear the
1 stale bread roll 3. Peel the shallot and garlic. Finely dice the shallot
turkey breast all over.
1 shallot and sweat in butter. Add the garlic clove and sweat as
1 garlic clove well. Add the spinach leaves, put on the lid and leave 8. Peel the shallots, cut them into quarters and briefly
20 g butter to cook for approx. 5 minutes. fry them too. Add the poultry stock and roast the
50 g fresh or frozen spinach leaves turkey breast as indicated. Turn once after approx.
4. Remove the garlic cloves. Season the spinach with
Sea salt 45 minutes.
sea salt, pepper and nutmeg. Add the blue cheese and
Pepper, freshly ground
mix everything together. 9. After the end of the roasting time, keep the turkey
fRTtareoulmsept rawtuirheo1liud7t0olin°dCto1hn7e0twhCDeoiurwartieocmnkr,7apcl5ekrvm,aeltiunv2reTtloC2psT7/rboe5pt/ebmotpeohrmatuhirenagt8in0g°Cw8i0thmeatprobe

Nutmeg, freshly grated

breast warm. Bring the meat juices to the boil, season
50 g blue cheese 5. Warm the milk, pour over the bread cubes and leave
to taste and thicken as required with cornflour.
50 ml milk to soak briefly. Then add the spinach and mix together
30 g clarified butter well.
2 shallots
100 ml poultry stock from a jar
Sugar Setting procedure: Alternative setting:
A little balsamic vinegar With meat probe Roaster with lid on the wire rack, level 2
Parsley according to taste Roaster without lid on the wire rack, level 2 Top/bottom heating
Top/bottom heating 170 °C
In addition: 170 °C Cooking time: 75 minutes
Wooden skewers Core temperature 80 °C
Kitchen string

Per serving
310 kcal, 5 g carbs, 8 g fat, 52 g protein,
0,4 BU

Poultry and meat 117

118 Poultry and meat
 Grilled chicken filled
with herbs
MCRC0 915623_BO_Grilhaehnchen_2-05 _F39MCRC0 8380 3_SE_Grilhaehnchen-0 9MCRC0 90 5 9_NF_Grilhaehnchen_2-012_RZ0PoultryChickenPrepar tionmethodsGril ngRecipecategoriesPoultry
[Index:]

For 4 servings 1. Rinse the chicken in cold water and pat dry with 3. Place the halves of the chicken on the wire rack with
Universal pan with wire rack kitchen paper. Cut into two halves of equal size and the seasoned side facing down.
remove the backbone.
4. Mix the oil with the spices and baste each half of the
Chicken:
2. Season the inside of each half of the chicken with chicken on the outside with the mixture.
2 chickens, 1.2 kg each
salt and pepper. Rinse the herbs, shake dry and
Pepper, freshly ground 5. Grill the chicken as indicated.
distribute in each half of the chicken. Drizzle lemon
Salt
juice over them.
TfUtarenulmsiveprsaltupraen2w0ith°Cw20ireCDroaucekt,ielomnv4ep5l2-raH0toumreaiCnrougtreislt4en5mgpweirtahumrea8t5h°Ce8rm5omet r

2 small bunches fresh herbs, e.g.

rosemary, sage, thyme, marjoram
2 tsp lemon juice Setting procedure: Alternative setting:
With meat probe Universal pan on the wire rack, level 2
For brushing:
Universal pan with wire rack, level 2 Circulated air grilling
2 tbsp cooking oil
Circulated air grilling 200 °C
Salt
200 °C Grilling time: 45-50 minutes
Pepper, freshly ground
Core temperature 85 °C
Paprika

Per serving
555 kcal, 1 g carbs, 32 g fat, Tip:
65 g protein, 0,1 BU If you halve the chicken before grilling, it won't need to
be turned.

Poultry and meat 119

120 Poultry and meat
 Marinated chicken
skewers
MCRC0 904025_BO_Marinerte_Haehnchenspies e-014_F39MCRC0 918032_SE_Marinerte_Haehnchenspies e-010MCRC0 90328 _NF_Marinerte_Haehnchenspies e-01 _RZ1PoultryChickenPrepar tionmethodsMarinatingSteamingRecipecategoriesPoultry
[Index:] [Index:]

For 4 servings 1. Briefly rinse the chicken breast fillet under cold 4. Remove the diced chicken from the marinade and
Universal pan water, remove the sinew and pat dry with kitchen wrap each cube individually in a basil leaf. Stick onto
towel. Cut into cubes of approx. 3 cm and place in a 4 large kebab skewers with the diced pepper,
Chicken: shallow dish. mushrooms and cherry tomatoes and place these into
350 g chicken breast fillet the universal pan. Steam as indicated.
2. Peel and finely dice the shallots. Stir the pumpkin
1 shallot
seed oil, balsamic vinegar, the juice of half an orange, 5. Meanwhile, heat the ingredients for the salad
fUTaenlmsiveprsaltupraen1,0lev°eCl130SteDaumraitngonAp rox.15minutes15

50 ml pumpkin seed oil or hazelnut oil

honey, a few basil leaves and the diced shallots into a dressing in a small pot, stirring continuously.
1 tbsp white balsamic vinegar
marinade. Season with salt and pepper and pour over
½ orange 6. Wash the rocket and shake dry. Arrange on a platter
the meat. Marinate the diced chicken for at least an
1 tbsp honey and place the skewers on top. Drizzle the warm salad
hour in the refrigerator, turning frequently.
½ bunch basil dressing over the skewers. Serve with freshly ground
Salt 3. Trim and halve the pepper, remove the seeds and black pepper.
Black pepper, freshly ground cut into cubes. Wipe the mushrooms and remove the
1 yellow pepper stems. Wash the cherry tomatoes.
12 button mushrooms
12 small cherry tomatoes
Setting procedure:
Salad dressing: Universal pan, level 3
2 tbsp pumpkin seed oil or hazelnut oil Steaming
2 tbsp white wine vinegar 100 °C
1 tsp mustard Cooking time: 15 minutes
1 tbsp honey
½ orange, squeezed
Salt
Black pepper, freshly ground

In addition:
1 bunch rocket
Kebab skewers

Per serving
318 kcal, 14 g carbs, 18 g fat,
23 g protein, 1,2 BU

Poultry and meat 121

122 Poultry and meat
 Crispy ducks with baked
apple stuffing
MCRC0 837935_BO_Knusprige_ente_m_Brat pfel-028_F39MCIM0 907287_SE_Knusprige_ente_m_Brat pfel-01 MCRC0 89691 _NF_Knusprige_Ente_m_Brat pfel017_RZ1PoultryDuckPrepar tionmethodsRoastingRecipecategoriesPoultry
[Index:] [Index:]

For 6 servings 1. Rinse the ducks briefly in cold water, clean well 6. After 70 minutes, continue roasting on the new
TfUaenlmsiveprsaltupraen1w70ith°Cw17ir0eDrauckt,iloenvAelp24roDx.h7o0tamirnutes70

Universal pan and wire rack inside and pat dry with kitchen towel. setting as indicated. 10 minutes before the end of the
cooking time, baste with the meat juices and roast
2. Rinse the marjoram, shake dry and remove the
Meat: until done.
leaves. Season the ducks inside and out with sea salt,
2 fresh ducks without giblets, approx.
pepper and marjoram. Apply orange marmalade 7. Remove the roasted ducks from the oven, place into
fCTaeirlmsceuplatreduarei1g7r0il°nCg170DAduraetdiosnt4ea0m-5A0dmeindustesa4m0,mediumCo king.Oven.EnumType.Ad edSteam.MediumDuration30-40minutes30

2.4 kg each
liberally to the inside of the ducks. a separate dish and keep warm.
Approx. 15 g fresh marjoram
Sea salt 3. Wash the apples and remove the core to create a 8. For the sauce, skim off the excess fat and put to one
Pepper, freshly ground good sized hole. Chop the raisins, dates and marzipan side. Add the duck stock to the universal pan. Use a
60 g orange marmalade and mix with the walnuts. Fill the apples with the brush to detach the solids in the juices adhering to the
raisin mixture. frying pan, add to a pot and heat on the hotplate.
Baked apple stuffing: Season the sauce with sea salt, pepper and orange
4. Fill each duck with 2 apples, seal the opening with
4 sour apples, e.g. Santana or Braeburn marmalade to taste. Mix the cornflour with cold water
wooden skewers and tie up in a criss-cross pattern with
20 g raisins and thicken the sauce with it.
kitchen string.
2 fresh dates, pitted
9. Divide the ducks into servings and serve with the
30 g marzipan 5. Place the ducks on the wire rack with the breast
sauce.
20 g chopped walnuts facing down and roast as indicated for 70 minutes.
Turn after 40 minutes of this time.
Sauce:
500 ml duck stock from a jar or poultry
stock Setting procedure: Alternative setting:
Sea salt Universal pan on the wire rack, level 2 Universal pan on the wire rack, level 2
Pepper, freshly ground 4D hot air 4D hot air
1 tbsp orange marmalade 170 °C 170 °C
1 tbsp cornflour Roasting time: 70 minutes Roasting time: 70 minutes
then then
In addition:
Circulated air grilling Circulated air grilling
Cocktail sticks
170 °C 170 °C
Kitchen string
Added steam, medium Roasting time: 40-50 minutes
Roasting time: 30-40 minutes
Per serving
1123 kcal, 31 g carbs, 77 g fat,
28 g protein, 2,6 BU

Poultry and meat 123

124 Poultry and meat
 Oriental-style duck breast
MCRC0 903954_BO_Entenbrust_asiatisch-010_F39MCRC0 914975_SE_Entenbrust_asiatisch-013MCRC0 90 538_NF_Entenbrust_asiatisch-0 6_RZ0PoultryDuckPrepar tionmethodsRoastingRecipecategoriesPoultry
[Index:]

For 4 servings 1. Rinse the duck breast fillets briefly under cold water 4. Stir in the bean sprouts. Season to taste with maple
Universal pan with wire rack and pat dry with kitchen towel. Score the fat with a syrup, salt, pepper and chilli powder.
criss-cross pattern using a sharp knife. Rub with salt
5. Cut the duck breast fillets into thin strips and
Duck: and pepper. Place the fillets onto the wire rack with the
arrange on top of the vegetables. Wash the coriander
2 duck breast fillets, 300 g each skin facing up and roast as indicated.
and pick off the leaves. Garnish the fillets with
Salt
2. Peel the carrots and cut into slices diagonally. Trim coriander leaves and cashews.
TfUtarenulmsiveprsaltupraen2w30ith°Cw23ir0eDCroaucekt,ielomnv2ep5l2-r3aC0tiurmceilCnaouterdsta2ei5mrgpreilantgurwei5thm°Ce5at hermomet r

Pepper, freshly ground

and wash the spring onions, then cut them into
Vegetables: quarters.
300 g carrots 3. Add the oil to a frying pan. Fry the carrots and
1 bunch spring onions spring onions in the oil. Pour in the chicken stock, soy
1 tbsp cooking oil sauce and sherry. Press the peeled ginger through a
150 ml chicken stock garlic press and add to the mixture. Reduce,
5 tbsp soy sauce uncovered, for about 5 minutes.
2 tbsp sherry
1 walnut-sized piece of fresh ginger
100 g bamboo shoots Setting procedure: Alternative setting:
150 g mung bean sprouts With meat probe Universal pan on the wire rack, level 2
2 tsp maple syrup Universal pan on the wire rack, level 2 Circulated air grilling
Chilli powder Circulated air grilling 230 °C
230 °C Grilling time: 25-30 minutes
In addition:
Core temperature 55 °C
¼ bunch fresh coriander
2 tbsp cashews, roasted

Per serving Tip:

524 kcal, 14 g carbs, 36 g fat, Dripping fat can cause smoke. To prevent this, pour
36 g protein, 1,1 BU 125 ml water into the universal pan.

Poultry and meat 125

126 Poultry and meat
 Topside of beef
with pearl onion sauce
MCRC0 904064_BO_Rinderschulter_m_Perlzwiebel-0 4_F39MCRC0 918084_SE_Rinderschulter_m_Perlzwiebel-0 4MCRC0 903 35_NF_Rinderschulter_m_Perlzwiebel-025_RZ1MeatBe fPrepar tionmethodsBraisngRecipecategoriesMeat
[Index:]

For 6 servings 1. Rinse the meat briefly in cold water and pat dry with 4. At the end of the cooking time, remove the meat
Large roaster with lid kitchen towel. Rub with salt and pepper and sprinkle from the roaster and keep it warm. Using a brush,
with flour. Heat clarified butter in a roaster and sear remove the meat juices from the edge, top up with
Meat: the meat all over until crispy. Remove from the roaster. approx. 500 ml water and bring to the boil.
2 kg topside of beef, trimmed and
2. Let the sugar caramelise in the frying fat and 5. Dissolve the cornflour in a little water, stir into the
skinned
deglaze by stirring thoroughly with tarragon vinegar. sauce and leave to simmer a while longer.
Salt
Peel the shallots. Add butter, shallots and the pearl
Black pepper, freshly ground 6. Pour the sauce through a fine sieve and season to
onions with the onion broth. Place the meat on top,
1 tbsp flour taste with salt, pepper and tarragon vinegar. Add the
put the lid on the roaster and roast as indicated.
50 g clarified butter pearl onions to the sauce and heat everything up once
3. After approx. 40 minutes, remove the pearl onions more. Serve the sauce together with the meat.
TfRaeolmsept rawtuirhe1lid90on°Ct1h9e0wDiureartiocnk,1l8e0v-e1l920Tompi/nbuoteos1m80heating

Sauce: and place them to one side. After this, pour the meat
50 g sugar juices over the meat several times and turn it regularly.
4 tbsp tarragon vinegar If required, top up with a little water.
200 g shallots
80 g butter
340 g pearl onions from a jar Setting procedure:
20 g cornflour Roaster with lid on the wire rack, level 2
Salt Top/bottom heating
Pepper, freshly ground 190 °C
Cooking time: 3 hr. - 3 hr. 10 min.
Per serving
787 kcal, 22 g carbs, 48 g fat,
67 g protein, 1,8 BU

Poultry and meat 127

128 Poultry and meat
 Ossobuco
MCRC0 904041_BO_Os obuco-0 9_F39MCRC0 918049_SE_Os obuco-020MCRC0 90 606_NF_Os obuco-013_RZ0MeatVealPrepar tionmethodsBraisngRecipecategoriesMeat
[Index:]

For 4 servings 1. Rinse the veal shank slices briefly under cold water, 4. Fry the onions, carrots and garlic in the frying fat.
Roaster with lid pat dry with kitchen towel, season and toss in flour. Add the cherry tomatoes, veal stock, red wine, herbs
and the grated zest of the organic lemon to the
2. Peel the onions, carrots and garlic cloves. Cut the
Meat: vegetables.
onions and carrots into pieces 1 cm thick. Finely chop
4 veal shank slices, approx. 4 cm thick
the garlic. Wash the organic lemon in hot water, dry it 5. Place the meat into the roaster, press into the sauce
Sea salt
and grate the zest. and braise as indicated.
Pepper, freshly ground
4 tbsp flour 3. Heat the clarified butter in the roaster. Sear the 6. Season the ossobuco once again before serving.
TfRaeolmsept rawtuirhe2lid10on°Ct2h1e0wDiureartiocnk,8l0e-v9e0l2mTionpu/tbeos8t0omheating

20 g clarified butter shank slices. Remove from the roaster and place to one
side.
Sauce:
2-3 small onions
2 carrots Setting procedure:
2-3 garlic cloves Roaster with lid on the wire rack, level 2
1 organic lemon Top/bottom heating
1 small tin peeled cherry tomatoes 210 °C
200 ml veal stock Cooking time: 1 hr. 20 min. - 1 hr. 30 min.
200 ml dry red wine
1 sprig thyme
1 sprig rosemary
2 bay leaves
2 tbsp parsley, chopped

Per serving
432 kcal, 20 g carbs, 16 g fat,
43 g protein, 1,6 BU

Poultry and meat 129

130 Poultry and meat
 Veal fillet in a lime and
lemon balm crust
MCRC0 83793 _BO_Kalbsfilet_im_Limet en_Verbene_Mantel-014_F39MCRC0 8380 5_SE_Kalbsfilet_im_Limet en_Verbene_Mantel-01 MCRC0 903271_NF_Kalbsfilet_im_Limet en_Verbene_Mantel-01 _RZ1MeatVealPrepar tionmethodsRoastingRecipecategoriesMeat
[Index:]

For 6 servings 1. Place a sheet of greaseproof paper onto the work 4. Chop the shallot finely for the sauce. Fry in the hot
fBTtareulmkseinpgrta uyr,el1v8e0l°2C1i8rc0uCDlaotreadtieaomnr3pg5eri-l4a0ntugmrewiCnotuhremst3e5matperoabtuer 65°C65

Baking tray surface. Wash the limes in hot water, dry them off and butter, then top up with the stock and wine. Add two
grate the zest onto the greaseproof paper. Rinse the sprigs of lemon balm and let the mixture reduce to
Meat: lemon balm, shake dry, then pluck and chop approx. approx. 3 tbsp.
2 organic limes 15 of the leaves finely. Place the rest to one side for
5. Strain through a sieve into a second saucepan. Bring
½ bunch lemon balm the sauce. Grind the Sichuan pepper using a mortar.
to the boil with the cream and leave to simmer for
1 tsp Sichuan pepper Scatter the chopped leaves onto the greaseproof paper
approx. 15 minutes until the sauce becomes light and
Approx. 900 g veal fillet with the Sichuan pepper.
creamy. Season to taste with a little grated lime zest,
Black pepper, freshly ground
2. Rinse the veal fillet briefly in cold water and pat dry 1-2 tsp lime juice, herb-flavoured salt and a little black
1 tbsp clarified butter
with kitchen towel. Remove any fat, skin and sinew pepper. Finely chop approx. 10 lemon balm leaves and
Sauce: and season with pepper. Sear on all sides for approx. add to the sauce.
1 shallot 4 minutes in the hot clarified butter.
6. Season the fillet with herb-flavoured salt and cut
1 tbsp butter 3. Remove the meat from the frying pan and place on into slices. Garnish with a few lemon balm leaves and
100 ml poultry stock the prepared greaseproof paper. Roll up the fillet serve with the hot sauce.
50 ml dry white wine tightly, pressing the sides together when doing so, and
400 ml cream leave rolled up in the greaseproof paper for approx.
1 organic lime 25 minutes. Then unpack, place the meat onto the
Herb-flavoured salt baking tray and roast as indicated.
Black pepper, freshly ground

In addition:
Setting procedure: Alternative setting:
Greaseproof paper
With meat probe Baking tray, level 2
Baking tray, level 2 Circulated air grilling
Per serving
Circulated air grilling 180 °C
596 kcal, 5 g carbs, 38 g fat,
180 °C Roasting time: 35-40 minutes
52 g protein, 0,4 BU
Core temperature 65 °C

Poultry and meat 131

132 Poultry and meat
 Tender saddle of veal
wrapped in savoy cabbage
MCRC0 837934_BO_Kalbsruecken_im_Wirsingmantel-018MCRC0 8380 6_SE_Kalbsruecken_im_Wirsingmantel-01 MCRC0 90 679_NF_Kalbsruecken_im_Wirsingmantel-013_RZ0MeatVealPrepar tionmethodsRoastingRecipecategoriesMeat
[Index: ] [Index: ]

For 4 servings 1. Carefully wash the caul fat in lukewarm water and 4. Cut into the the stalks of savoy cabbage leaves
Medium roaster soak. slightly and spread them out on the work surface over
an area the same size as the saddle of veal so they
2. Bring the salted water and baking powder to the
Meat: overlap. Place the meat on top and enclose with the
boil. Quickly blanche the savoy cabbage leaves and
1 pig's caul, pre-order from butcher remaining leaves.
allow them to drain.
Salt
5. Wash the caul fat again and spread out on the work
1 tsp baking powder 3. Rinse the meat briefly in cold water and pat dry with
surface. Put the saddle of veal on it and truss up. Trim
8-10 savoy cabbage leaves kitchen towel. Heat the clarified butter in the roaster
the excess fat with a pair of kitchen scissors.
1 kg boneless saddle of veal, whole, and sear the meat all over. Add the sprigs of rosemary
with skin removed and trimmed and the peeled clove of garlic. Take out the meat, 6. Place the saddle of veal in the roaster and cook as
30 g clarified butter season with salt and pepper and wrap in the Parma indicated.
2 sprigs rosemary ham. fRTtareoulmsept rawtuirheo1u9t0li°dCo1n90thCDeourwatireomnr5apc0ek-r5,alteuvmreilCn2ourtei sct5ue0mlatpedratiurgeri6l5n°gCw65ithmeatprobe

1 garlic clove
Pepper, freshly ground
100 g Parma ham Setting procedure: Alternative setting:
With meat probe Roaster without lid on the wire rack, level 2
Per serving Roaster on the wire rack, level 2 Circulated air grilling
694 kcal, 3 g carbs, 49 g fat, Circulated air grilling 190 °C
61 g protein, 0,2 BU 190 °C Roasting time: 50-55 minutes
Core temperature 65 °C

Poultry and meat 133

134 Poultry and meat
 Joint of pork
with a honey-thyme crust
MCRC0 837951_BO_Schweinebraten_m_Zitronen-Honig_Kruste-014_F39MCRC0 83802 _SE_Schweinebraten_m_Zitronen-Honig_Kruste-026MCRC0 903 46_NF_Schweinebraten_m_Zitronen-Honig_Kruste-013_RZ1MeatPorkPrepar tionmethodsRoastingRecipecategoriesMeat
[Index:]

For 6 servings 1. Rinse the meat briefly in cold water and pat dry with 4. Arrange the vegetables – apart from the leek and
Universal pan kitchen towel. Season with salt and pepper. Place in celery – around the meat, deglaze with balsamic
the universal pan with the rind facing down. Peel the vinegar and add water. Rinse the thyme and shake dry.
Meat: garlic cloves. Add the water and cloves of garlic to the Add to the vegetables with the allspice berries and
2.2 kg pork shoulder joint, with rind, meat and cook as indicated. cook for another 60 minutes or so.
have the butcher score the rind
2. Peel the shallots, celeriac, carrots and parsnips. Top 5. Add the leek and celery, as well as a bit more water
TfUtarenulmsiveprsaltupraen2,0lev°eCl20ToCDpu/breoatieomnAphepraotuixnr.eg1C6wo0irtehmienmuaptespr1a6otu0bre 85°C85

Sea salt
and tail and then cut into pieces approx. 3 cm long. if necessary. Cook for another 40 minutes.
Black pepper, freshly ground
Wash the celery and leek, cut into pieces approx. 3 cm
3 garlic cloves 6. In the meantime squeeze the lemon and mix the
long and put to one side.
100 ml water juice with honey and 1 tsp thyme.
3. After cooking for approx. 40 minutes, carefully
7. Baste the meat with the lemon-honey mixture and
Vegetables: detach the meat from the universal pan using a
roast until done.
250 g shallots spatula and turn.
200 g celeriac
300 g carrots
200 g parsnips Setting procedure: Alternative setting:
200 g celery With meat probe Universal pan, level 2
250 g leeks Universal pan, level 2 Top/bottom heating
50 ml balsamic vinegar Top/bottom heating 200 °C
250 ml water 200 °C Cooking time: approx. 2 hours 40 minutes
Approx. 30 g fresh thyme Core temperature 85 °C
10 allspice berries

For brushing:
1 lemon
3 tbsp honey
Fresh sprigs of thyme

Per serving
967 kcal, 24 g carbs, 68 g fat,
66 g protein, 2,0 BU

Poultry and meat 135

136 Poultry and meat
 Roast pork
Cantonese style
MCRC0 90406 _BO_Roast_Pork_Cantones _Style-021_F39MCRC0 918087_SE_Roast_Pork_Cantones _Style-01 MCRC0 90 716_NF_Roast_Pork_Cantones _Style-0 8_RZ0MeatPorkPrepar tionmethodsRoastingRecipecategoriesMeat
[Index:] [Index:]

For 4 servings 1. Rinse the meat briefly in cold water, pat dry with 3. Place the meat into a roaster and roast uncovered as
Medium glass roaster kitchen towel and cut in half lengthwise. indicated.
2. Trim and wash the spring onions and cut them into 4. After 20 minutes' roasting time, brush the meat
fRTtareoulmsept rawtuirheo2u0tli°dCo2n0thCDeourwatireomnr4apc5ek-r4,al0DteuvmhreoilCnt2ua4rtieDWsth4eo5mtnpaeuirsawntuigrhe4mD80ehao°tCp8ar0io,byeoucanplacetheac es oriesonanyofthelevelsfrom1to4.

Meat:
pieces approx. 2 cm long. Cut the ginger into small with honey and turn it. In the remaining roasting time,
750 g pork shoulder, an oblong, narrow
cubes. Mix the spices and the sauce in a bowl. Add the turn once more and brush with honey again.
joint
spring onions and ginger. Leave the meat in the
Marinade: refrigerator to marinate in the sauce for at least 1 hour
30 g spring onions while covered over.
20 g fresh ginger, peeled
1 tsp powdered five spice
1 tsp salt Setting procedure: Alternative setting:
1 tbsp sugar With meat probe Roaster without lid on the wire rack
100 ml Chinese char siu sauce or hoi sin Roaster without lid on the wire rack, level 2 4D hot air
sauce 4D hot air 200 °C
200 °C Cooking time: 45-50 minutes
For brushing: Core temperature 80 °C When using 4D hot air, you can place the accessories
2 tbsp honey on any of the levels from 1 to 4.

Per serving
468 kcal, 20 g carbs, 26 g fat,
39 g protein, 1,7 BU

Poultry and meat 137

138 Poultry and meat
 Pork loin with apricot
sauce
MCRC0 837952_BO_Schweineruecken_m_Aprikosensauce-010_F39MCRC0 838023_SE_Schweineruecken_m_Aprikosensauce-010MCRC0 903 53_NF_Schweineruecken_m_Aprikosensauce-0 7_RZ1MeatPorkPrepar tionmethodsRoastingRecipecategoriesMeat
[Index:]

For 4 servings 1. For the sauce, peel the shallots and cut into pieces. 5. Add the white wine and place the meat back into
Medium roaster Wash the apricots, halve and pit. the roaster. Roast as indicated in the roaster without a
lid.
2. Rinse the pork loin briefly in cold water and pat dry
Meat:
with kitchen towel. Season with sea salt and pepper. 6. After roasting for around 45 minutes, add the rest of
TfRtareoulmsept rawtuirheo1u9t0li°dCo1n90thCDeourwatireomnr6apc0ek-r6,a5lteuvmreilCn2ourteisct6ue0mlatpedratiurgeri7l5n°gCw75ithmeat hermomet r

1.2 kg boneless pork loin, whole

the shallots and apricots as well as the veal stock.
Sea salt 3. Heat the clarified butter in the roaster and sear the
Pepper, freshly ground meat all over. Deglaze with white wine vinegar and 7. Then roast the pork until done. Remove the sprigs of
2 tbsp clarified butter take out the the meat. thyme and season the sauce to taste.
2 tbsp white wine vinegar
4. Sweat half of the shallots and apricots in the frying 8. Wash the spring onions, cut the green part into
fat and add the sprigs of thyme. small rings and sprinkle over the meat before serving.
Apricot sauce:
500 g shallots
750 g fresh apricots
5 sprigs thyme Setting procedure: Alternative setting:
100 ml white wine With meat probe Roaster without lid on the wire rack, level 2
100 ml veal stock Roaster without lid on the wire rack, level 2 Circulated air grilling
Circulated air grilling 190 °C
In addition: 190 °C Cooking time: 60-65 minutes
2 spring onions Core temperature 75 °C

Per serving
401 kcal, 13 g carbs, 17 g fat,
46 g protein, 1,1 BU

Poultry and meat 139

140 Poultry and meat
 Racks of lamb in a
lavender and honey
marinade
MCRC0 902076_BO_Lam racksin_in_Lavendel_Honig_Marinade-019_F39MCRC0 918023_SE_Lam racksin_in_Lavendel_Honig_Marinade-013MCRC0 90 590_NF_Lam racksin_in_Lavendel_Honig_Marinade-0 7_RZ0MeatLambPrepar tionmethodsMarinatingRoastingRecipecategoriesMeat
[Index:]

For 4 servings 1. Rinse the lamb racks briefly under cold water and 3. For the lemon and thyme butter, wash the lemon
TfUtarenulmsiveprsaltupraen1w80ith°Cw18ir0eCDroaucekt,ielomnv2ep5l2-r3aC0tiurmceilCnaouterdsta2ei5mrgpreilantgurwei5th7m°Ce5a7tprobe

Universal pan with wire rack pat dry with kitchen towel. Rinse the thyme, shake it under hot water and dry it off. Cut into quarters
dry and strip the leaves. Mix with the lavender. Peel lengthwise and then into slices 1 cm wide.
Meat: the garlic and cut into thin slices. Squeeze half the
4. Caramelise the sugar in a pot. Reduce the heat. Add
600-700 g lamb racks with ribs lemon and stir the juice together with honey, herbs,
the sliced lemon, lemon juice, 50 ml water, thyme
2 fresh sprigs thyme garlic, salt and a generous pinch of pepper. Brush the
leaves and butter, and simmer for approx. 3 minutes.
1½ tsp lavender racks with this mixture leave to marinate in the
2 garlic cloves refrigerator for an hour. 5. Serve the lemon and thyme butter with the lamb
½ lemon racks.
2. Place the meat onto the wire rack and roast as
3 tbsp lavender honey
indicated.
Salt
Black pepper, freshly ground

Lemon and thyme butter: Setting procedure: Alternative setting:

1 organic lemon With meat probe Universal pan on the wire rack, level 2
40 g sugar Universal pan on the wire rack, level 2 Circulated air grilling
40 ml lemon juice Circulated air grilling 180 °C
2-3 tbsp fresh thyme leaves 180 °C Cooking time: 25-30 minutes
70 g butter Core temperature 57 °C

Per serving
452 kcal, 25 g carbs, 31 g fat,
219 g protein, 2 BU

Poultry and meat 141

142 Poultry and meat
 Lamb haunch stuffed
with chilli pear
MCRC0 901978_BO_Gefuelte_Lam huefte-017_F39MCRC0 915013_SE_Gefuelte_Lam huefte-021MCRC0 90 6 3_NF_Gefuelte_Lam huefte-014_RZ0MeatLambPrepar tionmethodsRoastingRecipecategoriesMeat
[Index:]

For 4 servings 1. Peel the garlic. Rinse the parsley and shake it dry. 5. Peel the onions and cut into wedges. Heat the olive
Medium roaster Finely chop the garlic and parsley. oil in a frying pan, briefly sear the meat on all sides
and place into a roaster. Briefly fry the onions in the
2. Peel, halve and core the pears and chop them finely.
Filling: frying pan and caramelise with the sugar. Deglaze with
Wash, halve and core the chilli, and chop it finely.
1-2 garlic cloves wine and lamb stock.
½ bunch flat-leaf parsley 3. Heat the oil in a frying pan. Briefly sweat the garlic,
6. Pour the juices over the meat and roast the lamb
2 pears, e.g. Williams or Abate, parsley, pears and chilli. Add the pine nuts. Fill into a
haunch as indicated.
approx. 180 g each bowl and allow to cool. Mix the Pecorino cheese in.
1 fresh chilli 7. Serve the cooked lamb haunch together with the
fRTtareoulmsept rawtuirheo1u8t0li°dCo1n80thCDeourwatireomnr2apc5ek-r3,al0teuvmreilCn2ourteisct2ue5mlatpedratiurgeri6l5n°gCw65ithmeat hermomet r

4. Rinse the meat briefly under cold water, pat dry with
2 tbsp olive oil roasting juices.
kitchen towel and cut off a little of the thick fat layer if
1-2 tbsp pine nuts
necessary. Cut a small pouch into each one and season
60 g Pecorino cheese, freshly grated
with salt and pepper. Fill with 1-2 tbsp of the pear
filling and seal the pouch with cocktail sticks.
Meat:
4 lamb haunches approx. 220 g each,
order in advance from a butcher
Salt Setting procedure: Alternative setting:
Pepper, freshly ground With meat probe Roaster without lid on the wire rack, level 2
3 red onions Roaster without lid on the wire rack, level 2 Circulated air grilling
2 tbsp olive oil Circulated air grilling 180 °C
20 g sugar 180 °C Roasting time: 25-30 minutes
100 ml white wine Core temperature 65 °C
200 ml lamb stock from a jar

In addition:
Cocktail sticks

Per serving
757 kcal, 14 g carbs, 57 g fat,
45 g protein, 1,1 BU

Poultry and meat 143

144 Poultry and meat
 Venison loin steaks au
gratin
MCRC0 9020 9_BO_Gratinerte_Hirschrueckensteaks-020_F39MCRC0 915 65_SE_Gratinerte_Hirschrueckensteaks-015MCRC0 90 674_NF_Gratinerte_Hirschrueckensteaks-013_RZ0MeatGamePrepar tionmethodsRoastingAugratindishesRecipecategoriesMeat
[Index:] [Index:]

For 4 serving 1. For the topping, remove the crust of the bread and 5. Infuse the juices with game stock, season them and
Large roaster without lid cut into small cubes. Toast in a coated frying pan and pass through a fine sieve into a saucepan. Thicken as
place to one side. required and season to taste again.
Meat:
2. Trim the root vegetables and cut into thin slices 6. For the topping, wash the apple and pear and grate
1 small carrot
using a peeler. Peel the shallot and cut into thin strips. finely, including the skin. Mix with crème fraîche, add
40 g celeriac
the toasted bread cubes and season with salt and
1 shallot 3. Rinse the steaks briefly under cold water and pat dry
pepper.
4 venison loin steaks, approx. 180 g with kitchen towel. Heat the oil in a frying pan and
each, with skin and sinew removed sear the steaks on both sides. Add the root vegetables 7. Return the steaks to the roaster and spread the
2 tbsp sunflower oil and fry with the steaks. Season the steaks with salt topping over them. Mix the breadcrumbs and
Salt and pepper, add to the roaster with the seared root hazelnuts, sprinkle over the steaks and cook as
Pepper, freshly ground vegetables and roast as indicated. indicated on level 3.
200 ml game stock or veal stock from a
4. Remove the cooked steaks from the roaster and 8. Serve the venison loin steaks together with the
TfRtareoulmsept rawtuirheo1u6t0li°dCo1n60thDCeourwatireomnrAapcekr,aloteuxvr.e2lC5oTrmepitn/ebumotepso2rm5atuhreat6in0g°Cw6i0thmeat hermomet r SfUaenltsceoinvgeSr dt irnogas3tCeor knithge.Owveirn.rEancukm,lTeyvpel3.LGerviel,.Llaervgel0a3reDauration10-12minutes10

jar
keep warm. sauce.
Topping:
1 slice bread
1 sour apple, e.g. Braeburn or Topaz Setting procedure: Alternative setting:
1 pear, e.g. Williams or Forelle With meat probe Roaster without lid on the wire rack, level 2
2 tbsp crème fraîche Roaster without lid on the wire rack, level 2 Top/bottom heating
Salt Top/bottom heating 160 °C
Pepper, freshly ground 160 °C Cooking time: 25 minutes
1 tbsp breadcrumbs Core temperature 60 °C Gratins:
1 tbsp ground hazelnuts Gratins: Roaster without lid on the wire rack, level 3
Roaster without lid on the wire rack, level 3 Grill, large area
Per serving Grill, large area Setting 3
397 kcal, 22 g carbs, 16 g fat, Setting 3 Cooking time: 10-12 minutes
41 g protein, 1,9 BU Cooking time: 10-12 minutes

Poultry and meat 145

146
Desserts, soufflés and sweet dishes

147
148 Desserts, soufflés and sweet dishes
 Bilberry soufflé
MCRC0 902021_BO_Heidelbe r_Souf le-010_F39MCRC0 917893_SE_Heidelbe r_Souf le-054MCRC0 896909_NF_Heidelbe r_Souf le-0 9_RZ1Swe tdes ertsDes ertsPrepar tionmethodsBakingRecipecategoriesDes erts,Swe tdes erts
[Index:]

For 6 servings 1. Preheat the oven. 4. Share the soufflé mixture between the dishes,
Soufflé dishes sprinkle with a thick layer of icing sugar and bake as
2. Grease the soufflé dishes and sprinkle with sugar.
TfParelmshepart ure20 °C20 Duration10true

indicated.
Soufflé: 3. Separate the eggs. Whisk the egg yolk with quark fSTaeolmusefpléradtisuhre2s0on°tCh2e0wiDreuratciko,nlAepvelro2xT.o1p4/bmotinoumtehs1e4ating

3 eggs and flour until smooth and add the lemon juice. Whisk
250 g low-fat quark the egg white with salt until stiff and gradually add the
50 g flour sugar. Fold the whipped egg white into the quark
1 tsp lemon juice mixture and carefully mix in the bilberries.
1 pinch salt
50 g sugar
100 g fresh bilberries, or frozen as an Setting procedure:
alternative Soufflé dishes on the wire rack, level 2
25 g icing sugar Top/bottom heating
200 °C
In addition: Preheat
Butter for greasing Baking time: approx. 14 minutes
Sugar for sprinkling

Per serving Tip:

176 kcal, 23 g carbs, 5 g fat, When baking a soufflé, never open the appliance door
10 g protein, 1,9 BU before it is done. If you do so, the soufflés will
collapse. Serve the soufflés straight after baking them.

Desserts, soufflés and sweet dishes 149

150 Desserts, soufflés and sweet dishes
 Chocolate tart
with honey apricots
and lavender
MCRC0 902425_BO_Schokoladentarte_m_Honigaprikosen_u_Lavendel-021_F39MCRC0 91913 _SE_Schokoladentarte_m_Honigaprikosen_u_Lavendel-0 6MCRC0 90 739_NF_Schokoladentarte_m_Honigaprikosen_u_Lavendel-013_RZ0Des ertsSwe tdes ertsSwe tbakingCakesPrepar tionmethodsBakingRecipecategoriesDes erts,Swe tdes ertsBaking
[Index:]

For approx. 10 servings 1. Break the chocolate into small pieces, put in a bowl 5. Sieve the flour, mix with ground pine nuts and
PfTarelmshepart ure250°C250Duration10true

Springform cake tin, diameter 24 cm with the butter and melt with the butter in the water allspice. Carefully fold into the frothy mixture using a
bath. whisk. Pour the mixture into the springform cake tin
Mixture: and bake as indicated.
2. Line the base and edges of the dish with
160 g dark chocolate, 70 % cocoa
greaseproof paper. 6. Wash and halve the apricots, then cut them into
fSTaeplmrsienpgfroatmurec2ak5e0t°iCn2o5n0tDAhduerawtdioresntArapcmkr,Aoldexv.e1ld02smTtoeinapum/bt,oelst1ow0mCohekaitng.Oven.EnumType.Ad edSteam.LowDurationAp rox.10minutes10

125 g butter
wedges approx. 1 cm wide. Heat the honey in a frying
140 g sugar 3. Stir together the eggs and sugar until light and
pan. Add the apricot wedges, apricot and lemon juice
3 eggs fluffy. Slowly add the cooled chocolate mixture and stir
and leave to infuse for approx. 5 minutes.
50 g flour in.
70 g pine nuts, ground 7. To serve, cut the chocolate tart into slices and
4. Preheat the oven.
1 level tsp ground allspice garnish with the apricot wedges and the lavender.

Apricots:
200 g fresh apricots Setting procedure: Alternative setting:
20 g blossom honey Springform cake tin on the wire rack, level 2 Springform cake tin on the wire rack, level 2
75 ml apricot juice Top/bottom heating Top/bottom heating
1 tsp lemon juice 250 °C 250 °C
Preheat Preheat
In addition:
Added steam, low Baking time: approx. 10 minutes
Greaseproof paper
Baking time: approx. 10 minutes
1 tbsp lavender

Per serving
272 kcal, 26 g carbs, 17 g fat,
4 g protein, 2,1 BU

Desserts, soufflés and sweet dishes 151

152 Desserts, soufflés and sweet dishes
 Mini chocolate and
espresso cakes
MCRC0 904073_BO_Schokoladen_Espres o_Kuechlein-030_F39MCRC0 9181 1_SE_Schokoladen_Espres o_Kuechlein-025MCRC0 90 735_NF_Schokoladen_Espres o_Kuechlein-014_RZ0Swe tdes ertsDes ertsPrepar tionmethodsBakingRecipecategoriesDes erts,Swe tdes erts
[Index:]

For 6 servings 1. Break the cooking chocolate into small chunks and 4. Grease 6 small moulds, dust with flour and fill with
Small moulds place into a bowl. Add the butter and espresso powder, the chocolate mixture. Bake the mini cakes as
melt in the water bath and leave to cool a little. indicated.
Chocolate mixture:
2. Preheat the oven. 5. Turn the mini cakes out onto plates and leave to rest
fSTaemlsaelpmraotulrdes1o9n0t°hCe19w0irDeuractiko4nD9-h1o0tmairnWuhtens9using4Dhotair,youcanplacetheac es oriesonanyofthelevelsfrom1to4.

90 g dark cooking chocolate

briefly. The cakes should almost still be liquid on the
80 g butter 3. Meanwhile, use the hand mixer to beat the eggs,
TfParelmshepart ure190°C190Duration10true

inside.
1 tsp instant espresso powder egg yolk, and sugar into a creamy mass. Stir in the
2 eggs melted cooking chocolate and the flour.
2 egg yolks
80 g sugar
80 g flour Setting procedure:
Small moulds on the wire rack
In addition: 4D hot air
Butter for greasing 190 °C
Flour for dusting Preheat
Baking time: 9-10 minutes
Per serving
When using 4D hot air, you can place the accessories on
306 kcal, 35 g carbs, 16 g fat,
any of the levels from 1 to 4.
6 g protein, 2,9 BU

Tip:
You can freeze the mixture in the moulds; then the
baking time will be 15-17 minutes in a preheated
oven. However, the baking time depends on the
thickness of the moulds. If you are unsure, cut into one
of the mini cakes, check and taste.

Desserts, soufflés and sweet dishes 153

154 Desserts, soufflés and sweet dishes
 Dumplings with
caramelised pineapple
MCRC0 902456_BO_Topfenknoedel_m_kar meliserten_Ananas-010_F39MCRC0 918153_SE_Topfenknoedel_m_kar meliserten_Ananas-01 MCRC0 90 7 0_NF_Topfenknoedel_m_kar meliserten_Ananas-010_RZ0Swe tdes ertsDes ertsPrepar tionmethodsSteamingRecipecategoriesDes erts,Swe tdes erts
[Index:]

For 4 servings 1. Cut the crusts off the white bread, cut into small 5. Form into small dumplings approx. 60 g in size.
Small unperforated steamer cubes and fry in a dry pan with no fat. Allow to cool. Lightly grease the small, unperforated steamer and
steam the dumplings as indicated.
2. Using a hand whisk, whisk together the butter and
Dumplings:
icing sugar until light and fluffy. Add the eggs one by 6. Peel the pineapple, cut into quarters and remove the
fSTaemlsaelpurnaptuerfo9r5at°eCd95stDeuarmteiorn10t-h1e5wmirneuratecsk1,0level3Steaming

170 g white bread

one and continue to whisk. stalk. Cut into flat pieces. Heat the butter and sugar in
30 g butter
a frying pan. Allow the sugar to caramelise slightly.
30 g icing sugar 3. Wash the half lemon in hot water and grate the zest.
Place the pineapple in the frying pan and fry over a
2 eggs Slice the vanilla pod open lengthwise and scrape out
high heat. Add orange liqueur and honey to taste.
½ organic lemon the pulp. Mix the white bread cubes and egg mixture
Finish with raspberries and serve with the dumplings.
1 vanilla pod with the vanilla pulp and the lemon peel.
250 g quark
4. Squeeze out the quark in a cloth and stir into the
mixture. Cover and leave in a cool place for
Caramelised pineapple:
30 minutes.
600 g pineapple
1 tbsp butter
2 tbsp sugar
2 cl orange liqueur, e.g. Cointreau Setting procedure:
1 tbsp honey Small unperforated steamer on the wire rack, level 3
100 g raspberries Steaming
95 °C
In addition: Cooking time: 10-15 minutes
Butter for greasing

Per serving
478 kcal, 64 g carbs, 15 g fat,
17 g protein, 5,3 BU

Desserts, soufflés and sweet dishes 155

156 Desserts, soufflés and sweet dishes
 Spanish crème caramel
and pear compote
MCRC0 904083_BO_Spanischer_Flan_und_Birnenkompot -014_F39MCRC0 918123_SE_Spanischer_Flan_und_Birnenkompot -01 MCRC0 903 58_NF_Spanischer_Flan_und_Birnenkompot -01 _RZ1Des ertsPrepar tionmethodsSteamingRecipecategoriesDes erts,Swe tdes erts
[Index:] [Index:]

For 6 servings 1. Heat 80 g sugar in a non-coated, heavy-bottomed 4. Wash the organic lemon with hot water and dry it.
Small moulds and medium shallow saucepan over a medium heat until the sugar around Peel, halve and core the pears. Cut into wedges,
dish the edge starts to melt. Using a wooden spoon, distribute in a shallow dish and drizzle with the juice of
carefully stir from the outside in so that the sugar half a lemon. Add the wine, sugar and a little lemon
Crème caramel: liquefies and caramelises. Distribute the caramel zest and place into the oven above the crème caramel.
100 g sugar between 6 small moulds. Turn the moulds back and Steam the crème caramel and the pears together as
250 ml cream forth to ensure they are evenly coated with the indicated.
200 ml milk caramel.
5. Lift the fruit out of the liquid. Boil down the liquid
fLTaelrmsgep reatfuorea9te5d°Cs9te5aDmueratwionth20sm-2a5lminoutldes,2l0evel1andbakingdishonthewirerack,level3Steaming

1 vanilla pod
2. Slowly bring the cream and milk to the boil. Cut the until it forms a syrup, pour it over the fruit and chill the
4 egg yolks
vanilla pod in half lengthways, scrape out the pulp and compote.
1 organic orange
add, together with the pod. Leave to infuse for
50 ml cream sherry 6. Ideally, allow the crème caramel to cool overnight.
5 minutes. Mix the egg yolk and remaining sugar in a
Place the moulds briefly in hot water and turn the
Compote: bowl. Bring the cream mixture to the boil again and,
crème caramel out onto plates. Toast the pine nuts in a
½ organic lemon while still boiling hot, gradually stir into the egg yolk
frying pan without oil until golden brown and serve
800 g fully ripe pears mixture.
with the crème caramel.
500 ml white wine 3. Wash the orange in hot water, dry it, and grate the
100 g sugar zest. Add the sherry and orange peel and pour into the
moulds through a fine sieve. Place the small moulds
In addition: into the perforated steamer and cover with cling film.
Cling film
30 g pine nuts
Setting procedure:
Per serving
Small moulds in the large perforated steamer, level 1,
504 kcal, 54 g carbs, 22 g fat,
Shallow baking dish on the wire rack, level 3
7 g protein, 4,5 BU
Steaming
95 °C
Cooking time: 20-25 minutes

Desserts, soufflés and sweet dishes 157

158 Desserts, soufflés and sweet dishes
 Rhubarb and apple
compote
MCRC0 904060_BO_Rhabarber_Apfel_Kompot -012_F39MCRC0 91807 _SE_Rhabarber_Apfel_Kompot -0 6MCRC0 903 26_NF_Rhabarber_Apfel_Kompot -021_RZ1Swe tdes ertsDes ertsPrepar tionmethodsSteamingRecipecategoriesDes erts,Swe tdes erts
[Index:] [Index:]

For 4 servings 1. Wash and peel the rhubarb and trim both ends. 4. Once some juice has formed, steam the rhubarb and
Shallow, medium baking dish Divide thick stalks lengthways, then cut into pieces. apple mixture as indicated.
2. Place the rhubarb into a baking dish, sprinkle with
fBTaelmkseinpgrdaitsuhreo1n0the°Cw10ireDrauck,tiloenv1el03-1S5temainutges10

Compote:
sugar and shake thoroughly.
800 g rhubarb
150 g sugar 3. Wash and peel the apples. Quarter the apples, core
2 small apples, 100 g each them and cut into slices only shortly before
1 cinnamon stick preparation. Add to the rhubarb along with the
cinnamon stick.
Per serving
208 kcal, 47 g carbs, 0 g fat, 1 g protein,
3,9 BU Setting procedure:
Ovenproof dish on the wire rack, level 2
Steaming
100 °C
Cooking time: 10-15 minutes

Tip:
Instead of the cinnamon stick, add a piece of sliced
vanilla pod to the rhubarb. To sweeten the dish and as
an alternative to the apples, try a sliced banana or
300 g strawberries.

Desserts, soufflés and sweet dishes 159

160
Cakes and small baked items

161
162 Cakes and small baked items
 German-style butter cake -
basic recipe for yeast
dough
MCRC0 837924_BO_But erkuchen-014_F39MCRC0 8379 6_SE_But erkuchen-013MCRC0 90 531_NF_But erkuchen-013_RZ0Swe tbakingCakesPrepar tionmethodsBakingRecipecategoriesBaking
[Index:] [Index:]

For approx. 16 servings 1. To make the yeast dough, mix the flour and yeast in 3. For the topping, mix the butter with the syrup.
Universal pan a bowl. Add all other ingredients and knead the dough Distribute the butter mixture over the rolled-out dough
well for around 10 minutes with the dough hook of in servings using a small spoon. Sprinkle half of the
Yeast dough: the hand mixer or the food processor. Allow the dough sugar and then the almonds with the remaining sugar
375 g flour to prove in a warm place until the volume has doubled. over the cake.
1 sachet dried yeast
2. Grease the baking tray and roll the dough out onto 4. Then bake the cake as indicated.
75 g sugar
it. Prick several times with a fork, cover and allow to
1 pinch salt
fUTBaenlmksivenpgrstarlupyra,enl1,v7le0v°3eClT13o7Dp0/ibsChoetskoimnpgehrtaimtoein2g0m-2o5dme:icnauktes2o0ntraysBakingwiththebakingSensor

prove again.
150 ml milk, lukewarm
75 g butter, soft
1 egg Setting procedure: Alternative setting:
Baking with the bakingSensor Baking tray, level 3
Topping:
Universal pan, level 3 Top/bottom heating
100 g butter
Select dishes 170 °C
4 tbsp elderberry syrup or lime syrup
Category: cake, bread Baking time: 20-25 minutes
100 g sugar
Food: cake
100 g chopped almonds or flaked
Dish: cakes on trays
almonds

In addition:
Butter for greasing the baking tray Tip:
You can also leave the dough to prove in the oven. To
Per serving do so, set the heating type "Dough proving" and the
271 kcal, 30 g carbs, 14 g fat, temperature at 40 °C.
5 g protein, 2,5 BU

Cakes and small baked items 163

164 Cakes and small baked items
 Plaited raisin loaf
MCRC0 902384_BO_Rosinenzopf-31_F39MCRC0 918091_SE_Rosinenzopf-010MCRC0 903 38_NF_Rosinenzopf-027_RZ1SavourybakingBreadPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For approx. 20 slices 1. To make the yeast dough, mix the flour and yeast 3. Line the baking tray with greaseproof paper. Place
Baking tray in a bowl. Add all other ingredients and knead the the plait on top and leave to prove again for
dough well. Leave to prove in a warm place for 20 minutes. The plait should have risen well and its
Yeast dough: 20-30 minutes. volume should have increased by about half again.
500 g flour
2. Knead the dough thoroughly once again and split 4. Whisk the egg yolk with milk. Use this to brush the
1½ sachets dried yeast
into 3 equally sized pieces. Shape each piece into a roll plait and then bake it as indicated.
100 g sugar
and make a loose plait with the 3 rolls.
1 sachet vanilla sugar
fBTaelmkseinpgrta uyr,el1v9e0l°3CDT1oi9sph0/beDsoutrapotemiranht2ieo5an-t3im5gomdien:uctaeks25ontraysBakingwiththebakingSensor

1 pinch salt
100 g butter Setting procedure: Alternative setting:
2 eggs Baking with the bakingSensor Baking tray, level 3
Approx. 125 ml milk, lukewarm Baking tray, level 3 Top/bottom heating
100 g raisins Select dishes 190 °C
Category: cake, bread Baking time: 25-35 minutes
For brushing:
Food: cake
1 egg yolk
Dish: cakes on trays
2 tbsp milk

In addition:
Greaseproof paper Tip:
You can also leave the dough to prove in the oven. To
Per slice do so, set the heating type "Dough proving" and the
182 kcal, 28 g carbs, 6 g fat, 4 g protein, temperature at 40 °C.
2,3 BU To ensure the plait turns a lovely golden colour on the
outside, brush it with the egg yolk and milk mixture.
Instead of raisins, you can also add chocolate chips to
the dough.

Cakes and small baked items 165

166 Cakes and small baked items
 Gooseberry cake with
almond topping - basic
recipe for sponge mixture
MCRC0 904089_BO_Stachelbe rkuchen_m_Mandelhaube-028_F39MCRC0 91813 _SE_Stachelbe rkuchen_m_Mandelhaube-016MCRC0 903 61_NF_Stachelbe rkuchen_m_Mandelhaube-018_RZ1Swe tbakingCakesPrepar tionmethodsBakingRecipecategoriesBaking
[Index: ] [Index: ]

To make approx. 12 servings 1. Beat the butter and sugar until light and fluffy. 4. Sprinkle the almonds and sugar over the top and
Springform cake tin, diameter 26 cm Gradually stir in the eggs. then bake the cake as indicated.
2. Mix the flour with the baking powder and fold into 5. Dust the cooked, warm cake with icing sugar.
fSTaeplmrsienpgfroatmurec1ak7e0t°iCn1o7n0tDhuerawtioren5ra0c-k6,0lemveinlu2tDTeoisp5h/0besotpoemrahtieoantimgode:cakesintinsBakingwiththebakingSensor

Mixture:
the frothy mixture.
200 g butter, soft
200 g sugar 3. Pour the mixture into a greased springform cake tin.
4 eggs Briefly rinse the gooseberries, pat them dry and scatter
200 g flour them over the mixture.
1 tsp baking powder

Topping: Setting procedure: Alternative setting:

400 g gooseberries Baking with the bakingSensor Springform cake tin on the wire rack, level 2
50 g flaked almonds Springform cake tin on the wire rack, level 2 Top/bottom heating
30 g sugar Select dishes 170 °C
Category: cake, bread Baking time: 50-60 minutes
In addition:
Food: cake
Butter for greasing
Dish: cakes in tins
Icing sugar for dusting

Per serving
336 kcal, 36 g carbs, 19 g fat, Tip:
6 g protein, 3,0 BU Rhubarb, redcurrants, apples or apricots are all
delicious alternatives to gooseberries.

Cakes and small baked items 167

168 Cakes and small baked items
 Apple cake with
caramelised walnuts
MCRC0 90179 _BO_Apfelkuchen_m_kar meliserten_Walnues en-075_F39MCRC0 914910_SE_Apfelkuchen_m_kar meliserten_Walnues en-0 4MCRC0 90 624_NF_Apfelkuchen_m_kar meliserten_Walnues en-0 9_RZ0Swe tbakingCakesPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For approx. 12 servings 1. Wash the orange in hot water and dry it. Peel off a 4. Wash, peel and core the apples, then cut them into
Springform cake tin, diameter 28 cm thin layer of the peel using a zester or a potato peeler cubes approx. 2 cm in size.
and cut into wafer-thin strips. Do not peel the pith off
5. Whisk the butter and sugar until light and fluffy. Stir
Caramel: as well.
the eggs in individually and add the orange
1 organic orange
2. Chop the walnuts roughly and toast them in a marmalade. Mix the flour with the baking powder,
300 g walnuts
coated frying pan without oil. Toast the strips of sieve, and stir into the frothy mixture. Add the apples
30 g sugar
orange briefly as well with them. Sprinkle the sugar to the mixture, fold in and distribute the mixture over
Sponge mixture: over the top and let the ingredients caramelise. the walnuts.
4 sour apples, approx. 800 g 3. Line the base of the springform cake tin with 6. Bake the cake as indicated.
200 g butter greaseproof paper and grease the edge of the tin. fSTaeplmrsienpgfroatmurec1ak8e0t°iCn1o8n0tDhuerawtioren5ra0c-k5,lemveinlu2tDTeoisp5h/0besotpoemrahtieoantimgode:cakesintinsBakingwiththebakingSensor

200 g sugar Distribute the caramelised walnuts in it.

4 eggs
40 g orange marmalade
200 g flour Setting procedure: Alternative setting:
1 level tsp baking powder Baking with the bakingSensor Springform cake tin on the wire rack, level 2
Springform cake tin on the wire rack, level 2 Top/bottom heating
In addition: Select dishes 180 °C
Greaseproof paper Category: cake, bread Baking time: 50-55 minutes
Butter for the edge of the tin Food: cake
Dish: cakes in tins
Per serving
516 kcal, 43 g carbs, 35 g fat,
9 g protein, 3,6 BU

Cakes and small baked items 169

170 Cakes and small baked items
 Damson cake with walnut
crumble
MCRC0 904103_BO_Zwetschgenkuchen_m_Walnus _Sr eusel-017_F39MCRC0 838026_SE_Zwetschgenkuchen_m_Walnus _Streusel-021MCRC0 903 72_NF_Zwetschgenkuchen_m_Walnus _Sr eusel-0 7_RZ1Swe tbakingCakesPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For around 20 pieces 1. Wash, halve and de-stone the damsons. 4. Mix flour, salt and baking powder, sieve and stir in
Universal pan briefly.
2. Mix flour, sugar, butter, salt and cinnamon together
to create the crumble. Finally, mix in the chopped 5. Grease the universal pan with butter and evenly
Topping:
walnuts. distribute the mixture on top.
Approx. 1.5 kgfresh damsons
3. For the sponge mixture, mix together butter and 6. Add the damsons and the crumble. Then bake as
Crumble: sugar until light and fluffy. Gradually add the eggs. indicated.
250 g flour Slowly stir the quark into the frothy mixture. TfUaenlmsiveprsaltupraen1,8le0v°eCl138DT0oisphu/bersoatiopnem5ra0ht-ie6oa0ntimgionduet:csa5k0esontraysBakingwiththebakingSensor

150 g sugar
180 g butter, cold
1 pinch salt Setting procedure: Alternative setting:
1 tsp cinnamon Baking with the bakingSensor Universal pan, level 3
50 g walnuts, roughly chopped Universal pan, level 3 Top/bottom heating
Select dishes 180 °C
Sponge mixture: Category: cake, bread Baking time: 50-60 minutes
200 g butter, soft Food: cake
250 g sugar Dish: cakes on trays
5 eggs
100 g quark
350 g flour
1 pinch salt
1 sachet baking powder

In addition:
Butter for greasing the baking tray

Per piece
424 kcal, 49 g carbs, 22 g fat,
6 g protein

Cakes and small baked items 171

172 Cakes and small baked items
 Linzertorte
MCRC0 902082_BO_Linzer_Torte-0 7_F39MCRC0 918028_SE_Linzer_Torte-0 5MCRC0 90 593_NF_Linzer_Torte-0 8_RZ0Swe tbakingGateauxPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

To make approx. 12 servings 1. For the shortcrust pastry, mix all the dry ingredients 4. Spread the jam or fruit jelly evenly over the pastry
Springform cake tin, diameter 26 cm in a bowl. Add the egg, cut the cold butter into small base.
chunks and distribute on top. With the dough hook of
5. Roll out the remaining pastry, cut into strips and use
Shortcrust pastry: a hand mixer or food processor, knead slowly at first,
to create a lattice effect on the cake. Bake as indicated.
200 g flour and then on a faster speed setting until it forms a ball.
1 level tsp baking powder Wrap in cling film and chill.
fSTaeplmrsienpgfroatmurec1ak9e0t°iCn1o9n0tDhuerawtioren2ra5c-k3,5lemveinlu2tDTeoisp2h/5besotpoemrahtieoantimgode:cakesintinsBakingwiththebakingSensor

1 pinch salt
2. Grease the dish.
125 g ground hazelnuts or almonds
125 g sugar 3. Roll out two thirds of the pastry on a lightly flour-
1 sachet vanilla sugar covered work surface, place into the dish and pull up
1 generous pinch ground cloves to make a slight edge. Prick the pastry base several
1 level tsp cinnamon times with a fork.
1 egg
125 g butter, cold
Setting procedure: Alternative setting:
Filling: Baking with the bakingSensor Springform cake tin on the wire rack, level 2
250 g jam or fruit jelly, e.g. raspberry or Springform cake tin on the wire rack, level 2 Top/bottom heating
redcurrant Select dishes 190 °C
Category: cake, bread Baking time: 25-35 minutes
In addition: Food: cake
Butter for greasing Dish: cakes in tins

Per serving
316 kcal, 39 g carbs, 16 g fat,
4 g protein, 3,3 BU Tip:
Linzertorte can be made in advance. It should be left
to stand for at least two days before being served. It
tastes at its best after this time.
At Christmas time, you can cut out stars, Christmas
trees or moons and use them to decorate the cake.

Cakes and small baked items 173

174 Cakes and small baked items
 Vanilla cheesecake
MCRC0 837949_BO_Quarktorte_mit_Vanile-027_F39MCRC0 838020_SE_Quarktorte_mit_Vanile-02 MCRC0 903 24_NF_Quarktorte_mit_Vanile-020_RZ1Swe tbakingGateauxPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

To make approx. 12 servings 1. Only grease the base of the springform cake tin. 4. Line the base of the tin with two thirds of the pastry.
Springform cake tin, diameter 26 cm Shape the rest into a roll and press around the edge of
2. For the shortcrust pastry, mix all the dry ingredients
the tin, about 2-3 cm deep. Prick the pastry base
in a bowl. Cut the cold butter into small chunks and
Shortcrust pastry: several times with a fork, and leave the pastry to chill
distribute on top. Using the dough hook of a hand
200 g flour for approx. 40 minutes.
mixer or food processor, knead slowly until a fine,
1 pinch salt
crumbly mixture is produced. 5. Wash the lemon with hot water, dry it and grate the
75 g sugar
zest. Slice the vanilla pod open lengthways and scrape
1 tsp baking powder 3. Slice the vanilla pod open lengthways and scrape
out the vanilla pulp. Mix the lemon zest, vanilla pulp
75 g butter out the vanilla pulp. Beat the egg with a fork, add to
and all other ingredients for the quark mixture. Add to
1 vanilla pod the crumble mixture with the vanilla pulp and quickly
the tin and bake as indicated.
1 egg beat into a smooth mixture.
Springformcaketinonthewirerack,level2Dishesoperationmode:cakesintinsBakingwiththebakingSensor

Quark mixture:
1 organic lemon Setting procedure: Alternative setting:
1 vanilla pod Baking with the bakingSensor Springform cake tin on the wire rack, level 2
3 eggs Springform cake tin on the wire rack, level 2 Top/bottom heating
100 g sugar Select dishes 180 °C
500 g sour cream Category: cake, bread Baking time: 60-80 minutes
250 g quark Food: cake
½ sachet custard powder Dish: cakes in tins
100 ml cream

In addition:
Butter for greasing

Per serving
324 kcal, 31 g carbs, 19 g fat,
8 g protein, 2,6 BU

Cakes and small baked items 175

176 Cakes and small baked items
 Fruity raspberry gateau -
basic recipe for sponge
mixture
MCRC0 901960_BO_Fruchtige_Himbe rtorte-0 7_F39MCRC0 9149 6_SE_Fruchtige_Himbe rtorte-0 9MCRC0 90 54 _NF_Fruchtige_Himbe rtorte-0 8_RZ0Swe tbakingCakesPrepar tionmethodsBakingRecipecategoriesBaking
[Index:] [Index:] [Index:]

For 12 servings 1. Cover the base of the springform cake tin with 5. Cut the cake into two layers and place the bottom
Springform cake tin, diameter 28 cm greaseproof paper. Leave a third of the raspberries to half onto a serving tray. Place a tall cake ring around
defrost with 50 g sugar. the base of the gateau. Spread half of the raspberry
Sponge mixture: cream mixture over it and place the top half onto it.
2. Separate the eggs. Whisk the egg white until stiff
TfParelmshepart ure170°C170Co kingtime10true

3 eggs Spread the remaining raspberry cream mixture on top.

with 3 tbsp hot water. Add the sugar gradually.
3 tbsp water, hot
Continue to whisk the mixture until it is creamy and 6. Distribute the remaining frozen raspberries evenly
150 g sugar
glossy. Beat the egg yolk with a fork and fold into the on top of the cake. Prepare the glaze according to the
150 g flour
egg white mixture. Mix the flour and baking powder, instructions on the packaging, leave it to cool briefly
1 tsp baking powder
sieve onto the mixture and stir in briefly. Pour the and pour over the raspberries.
Topping: mixture into the baking dish and bake as indicated.
7. Leave the gateau to cool down for at least 3-4 hours
900 g frozen raspberries 3. Turn the cooked cake onto a wire rack and carefully
TfSaeplmrsienpgfroatmurec1ak7e0t°iCn1o7n0tChoewkinrgertaimcke4,3lD5ev-h4eo0lt2maDirnsWhuetsno3pu5esirnagtio4nDmhotdaei:rc,aykoeuscina tipnlsaBcektinhgeawcithesthoeribaskoingaSneyosfrthelevelsfrom1to4.

before cutting to serve.

100 g sugar remove the greaseproof paper. Leave the cake to cool
200 ml cream down completely.
4 sheets gelatine
4. For the topping, purée the defrosted, sugared
200 g yoghurt, 3.5 %
raspberries through a sieve. Whip the cream until stiff.
½ vanilla pod
Soak the gelatine, squeeze it out and dissolve. Mix the
3 sachets red glaze
yoghurt with the remaining sugar and the pulp of half
In addition: a vanilla pod. Quickly mix the dissolved gelatine in.
Greaseproof paper Add the raspberry mixture and fold in the cream.

Per serving
240 kcal, 36 g carbs, 8 g fat, 5 g protein, Setting procedure: Alternative setting:
3,0 BU Baking with the bakingSensor Springform cake tin on the wire rack
Springform cake tin on the wire rack, level 2 4D hot air
Select dishes 170 °C
Category: cake, bread Preheat
Food: cake Baking time: 35-40 minutes
Dish: cakes in tins When using 4D hot air, you can place the accessories
on any of the levels from 1 to 4.

Cakes and small baked items 177

178 Cakes and small baked items
 Black Forest gateau
MCRC0 904074_BO_Schwarzwaelderkirschtorte-028_F39MCRC0 9181 4_SE_Schwarzwaelderkirschtorte-013MCRC0 90 743_NF_Schwarzwaelderkirschtorte-010_RZ0Swe tbakingGateauxPrepar tionmethodsBakingRecipecategoriesBaking
[Index:] [Index:]

For 16 servings 1. Line the base of the tin with greaseproof paper. 5. Soak the gelatine in cold water and dissolve over a
Springform cake tin, diameter 28 cm low heat. Whip the cream with the sugar until stiff and
2. Beat the eggs with water and sugar until white and
TfParelmshepart ure160°C160Duration10true

carefully stir in the gelatine.

fluffy. Mix the flour, cocoa and baking powder
Sponge mixture:
together and stir into the mixture. Pour the mixture 6. Brush the first layer of sponge with half the cherry
5 eggs
into the baking dish and bake as indicated. mixture and spread half the cream on top of this. Place
5 tbsp water, lukewarm
the second layer of sponge on top and repeat the
240 g sugar 3. Drain the sour cherries and catch the juice. Mix the
TfSaeplmrsienpgfroatmurec1ak6e0t°iCn1o6n0tDhuerawtioren3ra5c-k4,5lDemvheionltu2aDeirsW3h5esnopuesirnagtio4nDmhotdaei:rc,aykoeuscina tipnlsaBcektinhgeawcithesthoeribaskoingaSneyosfrthelevelsfrom1to4.

topping. Place the top sponge layer on top.

200 g flour cherry juice into the glaze. Add approx. two thirds of
40 g cocoa the cherries to the glaze and leave to cool. Place the 7. Prepare the cream for decorating as described above
1 level tsp baking powder rest to one side for the decoration. and spread over the gateau. Distribute the remaining
cherries on top of the cream and decorate the gateau
4. Slice the cooled sponge into three layers. Set the top
Filling: with chocolate shavings.
piece aside and sprinkle the remaining sponge layers
2 jars sour cherries, drained weight per
with Kirsch.
jar 370 g
3 sachets red glaze
Kirsch
4 sheets white gelatine Setting procedure: Alternative setting:
400 ml cream Baking with the bakingSensor Springform cake tin on the wire rack
2 tbsp sugar Springform cake tin on the wire rack, level 2 4D hot air
Select dishes 160 °C
Decoration: Category: cake, bread Preheat
4 sheets white gelatine Food: cake Baking time: 35-45 minutes
400 ml cream Dish: cakes in tins When using 4D hot air, you can place the accessories
2 tbsp sugar on any of the levels from 1 to 4.
Grated chocolate

In addition:
Greaseproof paper

Per serving
329 kcal, 45 g carbs, 12 g fat,
7 g protein, 3,8 BU

Cakes and small baked items 179

180 Cakes and small baked items
 Nutty Swiss roll with
nougat filling
MCRC0 902154_BO_Nus _Biskuitrole_m_Nougatfuelung-015_F39MCRC0 918040_SE_Nus _Biskuitrole_m_Nougatfuelung-0 4MCRC0 90 701_NF_Nus _Biskuitrole_m_Nougatfuelung-01 _RZ0Swe tbakingCakesPrepar tionmethodsBakingRecipecategoriesBaking
[Index:] [Index:]

For approx. 8 slices 1. Line the baking tray with greaseproof paper. 6. Melt the nut nougat in the water bath or in the
Baking tray microwave and then stir until smooth with 100 ml
2. Beat the eggs until light and fluffy. Gradually add
TfParelmshepart ure180°C180Duration10true

cream.
the sugar and salt.
Sponge mixture:
7. Whip the remainder of the cream until semi-stiff.
6 eggs 3. Mix the flour and baking powder and fold into the
Add the cream stiffener and the nougat mixture and
125 g sugar egg mixture using a whisk. Also fold in the walnuts.
whip until very stiff.
1 pinch salt
4. Pour the mixture onto the baking tray, spread evenly
50 g flour 8. Roll the cooled sponge roll out of the tea towel. Coat
and bake as indicated.
½ tsp baking powder with the nougat and cream mixture and then roll up
125 g walnuts, roughly chopped 5. Immediately after baking, turn the sponge base out again.
TfBaelmkseinpgrta uyr,4elD1v8he0olt°3CaD1ir8sWh0eDsunoraputesiornagt3io40nD-3mh5omtdiaen:ruc,tayekos3u0coantpralycseBathkienagcweitshotrhiesboankiangySelnvseolrf om1to4.

onto a tea towel sprinkled with sugar. Brush the

9. Sprinkle with icing sugar before serving.
Filling: greaseproof paper with a little water and peel it off
100 g nut nougat carefully, but quickly. Carefully roll up the sponge base
500 ml cream using the tea towel and let it cool off.
2 sachets cream stiffener

In addition: Setting procedure: Alternative setting:

Greaseproof paper Baking with the bakingSensor Baking tray
Icing sugar for dusting Baking tray, level 3 4D hot air
Sugar for the tea towel Select dishes 180 °C
Category: cake, bread Preheat
Per slice
Food: cake Baking time: 30-35 minutes
532 kcal, 34 g carbs, 39 g fat,
Dish: cakes on trays When using 4D hot air, you can place the accessories
11 g protein, 2,9 BU
on any of the levels from 1 to 4.

Cakes and small baked items 181

182 Cakes and small baked items
 Choux pastry gateau with
strawberry filling - basic
recipe for choux pastry
MCRC0 90185 _BO_Brandteigtorte_m_Erdbe rfülung-019_F39MCRC0 914939_SE_Brandteigtorte_m_Erdbe rfuelung-028MCRC0 9032 1_NF_Brandteigtorte_m_Erdbe rfuelung-019_RZ1Swe tbakingGateauxPrepar tionmethodsBakingRecipecategoriesBaking
[Index:] [Index:]

To make approx. 12 servings 1. Lay a springform cake tin with a diameter of 26 cm 5. Use the mixture to bake 3 bases. To do so, spread a
Baking trays and universal pan onto the greaseproof paper and cut out 3 greaseproof third of the mixture quantity onto each of the pre-
paper bases. Grease the centre of the baking trays and prepared trays and bake as indicated.
Choux pastry: the universal pan and line each with a greaseproof
6. Wash the strawberries, let them drip dry and cut
fBTaelmkseinpgrta uyrse,1l9v0e°lC1a9n0dD5u,rautniove2r0sa-3l0pamni,leuvtesl2304Dhotair

150 ml water paper base.

them into small chunks. Soak the gelatine in cold
30 g butter
2. Bring the water, butter and salt to the boil in a water.
1 pinch salt
saucepan. Pour the sifted flour into the saucepan in
100 g flour 7. Mix the quark and yoghurt with the sieved icing
one go with the cornflour. Switch off the hotplate. Stir
25 g cornflour sugar and elderberry syrup. Prepare the gelatine as
well with a wooden spoon or the dough hook of a
4 eggs described on the packaging, stir into the quark mixture
hand mixer. Return to the still warm hotplate to
½ level tsp baking powder and chill until the cream starts to set. Whip the cream
'reduce' the liquid. Beat the mixture until it comes
until it is stiff. Fold the strawberries and the whipped
Filling: away from the sides and forms a soft ball, and until a
cream into the quark mixture.
500 g strawberries white coating becomes visible on the base of the
saucepan. 8. Place one choux pastry base onto a serving tray.
8 sheets white gelatine
Distribute half of the quark filling onto it. Place the
100 g quark, 20 % fat 3. Place the ball in a deep mixing bowl. Mix the eggs in
second base on top and distribute the remaining quark
300 g yoghurt one by one at the highest setting. Let the mixture cool
filling on top. Place the final base on top and press in
100 g icing sugar down.
place. Leave the gateau in the refrigerator for at least
50 ml elderberry syrup
4. Mix the baking powder into the cold mixture. 2 hours.
200 ml cream
9. Dust with icing sugar before serving.
In addition:
Greaseproof paper
Butter for the baking trays Setting procedure:
Icing sugar for dusting Baking trays, level 1 and 5,
Universal pan, level 3
Per serving
4D hot air
224 kcal, 24 g carbs, 11 g fat,
190 °C
7 g protein, 2,0 BU
Baking time: 20-30 minutes

Cakes and small baked items 183

184 Cakes and small baked items
 Turkish basbousa
MCRC0 904092_BO_Tuerkisches_Revani-12_F39MCRC0 918156_SE_Tuerkischesrevani-021MCRC0 90 7 3_NF_Tuerkischesrevani-016_RZ0Swe tbakingCakesPrepar tionmethodsBakingRecipecategoriesBaking
[Index:] [Index:]

For approx. 32 servings 1. For the syrup, add the water and sugar to a 4. Grease the ovenproof dish, fill it with the mixture,
Large ovenproof dish saucepan and bring to the boil. Let the mixture boil smooth the surface and bake as indicated.
down over moderate heat for approx. 20 minutes until
5. Remove the mint from the syrup. Soak the hot
fOTaevlmsenp roatufrdei1sh80on°Ct1h8e0wDAidureartdiocsnkt,3ela0m-v3eA5ld2mTeiondpus/tbeosat3m0o,lohweCatoinkging.Oven.EnumType.Ad edSteam.LowDuration30-35minutes30

Syrup: syrup-like.
basbousa with the syrup and sprinkle the grated lemon
600 ml water
2. Wash the lemon in hot water, dry it, grate the zest zest on top.
600 g sugar
and place to one side. Rinse the mint and shake dry.
1 organic lemon 6. Let the basbousa cool down and cut into slices.
Add 1 tbsp of the lemon juice and the mint to the
½ bunch fresh mint, according to taste
syrup, stir and leave to cool down.
Mixture: 3. For the cake mixture, beat the eggs and sugar
4 eggs together until light and fluffy, and until the sugar has
170 g sugar dissolved. Add the remaining ingredients and stir until
50 ml sunflower oil it becomes a smooth mixture.
100 g durum wheat semolina
200 g yoghurt
250 g flour Setting procedure: Alternative setting:
2 sachets baking powder Ovenproof dish on the wire rack, level 2 Ovenproof dish on the wire rack, level 2
Top/bottom heating Top/bottom heating
In addition:
180 °C 180 °C
Butter for greasing
Added steam, low Baking time: 30-35 minutes
Baking time: 30-35 minutes
Per serving
165 kcal, 33 g carbs, 3 g fat, 2 g protein,
2,7 BU

Cakes and small baked items 185

186 Cakes and small baked items
 Baklava
MCRC0 901830_BO_Baklava-013_F39MCRC0 914923_SE_Baklava-0 7MCRC0 90 530_NF_Baklava-0 8_RZ0Swe tbakingSmal bakeditemsPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For 60 servings 1. Let the frozen filo pastry defrost as per the 7. Preheat the oven.
Universal pan instructions on the packaging.
8. Cut the baklava into strips approx. 3x5 cm long
PfTarelmshepart ure170°C170Duration10true

2. Heat the butter in a saucepan; skim the light- using a sharp knife, sprinkle with water and bake as
Mixture:
coloured foam little by little. indicated.
10-12 sheets filo pastry
350 g butter 3. Chop the almonds, walnuts and pistachios very 9. For the syrup, add the sugar, honey and water to a
fUTaenlmsiveprsaltupraen1,7le0v°eCl137T0oDApdu/broaetdiosnmt3ea5hm-e4aA0tdinmgeindustesa3m5,lowCo king.Oven.EnumType.Ad edSteam.LowDuration35-40minutes35

finely. Mix the almonds, walnuts and half of the deep saucepan and heat up while stirring. Let the
Nut mixture: pistachios with the seasonings. syrup simmer for approx. 20 minutes. Skim the light-
150 g almonds coloured foam in the process. Pour the syrup evenly
4. Cut the pastry sheets to the size of the universal pan
150 g walnuts over the hot baklava and sprinkle with the remaining
and cover with a damp cloth. Keep four pastry sheets
150 g pistachios pistachios.
for the final layer of pastry. Any remaining pastry will
½ tsp ground cinnamon
also be used for the layers. 10. Leave the baklava to stand for at least an hour until
1 generous pinch ground cloves
the syrup has soaked in. The baklava can be kept for
5. Grease the universal pan. Place a sheet of pastry
Syrup: several days unrefrigerated.
into the universal pan and coat it with the melted
675 g sugar butter. Repeat this process three times. Sprinkle the
175 g honey fourth layer with approx. 80 g of the nut mixture.
500 ml water
6. Place a sheet of pastry onto the nut mixture, brush
In addition: with butter, place the next sheet of pastry on top,
Butter for the universal pan brush it with butter as well and then sprinkle the nut
mixture on top. Repeat the process approx. four times.
Per serving Use any remaining pastry for this too. Finally, also
171 kcal, 19 g carbs, 10 g fat, brush the pastry sheets placed to one side with butter
2 g protein, 1,5 BU and add them to the top.

Setting procedure: Alternative setting:

Universal pan, level 3 Universal pan, level 3
Top/bottom heating Top/bottom heating
170 °C 170 °C
Preheat Preheat
Added steam, low Baking time: 35-40 minutes
Baking time: 35-40 minutes

Cakes and small baked items 187

188 Cakes and small baked items
 Puff pastry slices with
mascarpone cream and
rhubarb
MCRC0 901847_BO_Blaet erteigschnit en_m_Mascarpone_u_Rhabarberfuelung-012_F39MCIM0 907259_SE_Blaet erteigschnit en_m_Mascarpone_u_Rhabarberfuelung-015MCRC0 897313_NF_Blaet erteigschnit en_m_Mascarpone_u_Rhabarberfuelung-0 6_RZ0Swe tbakingSmal bakeditemsPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For 15 servings 1. Leave the puff pastry slices to defrost. 5. Wash and peel the rhubarb and cut it into very small
Temperature2 0°C2 0DurationAp rox.12minutes12

Baking tray cubes. Mix with 20 g icing sugar and leave to infuse for
2. Heat the water, sprinkle in the sugar and boil down
approx. 10 minutes. Bring to the boil briefly in a
until it thickens. Brush one puff pastry slice with a thin
Puff pastry: saucepan and then leave to cool down.
coating of water and place the second slice on top. Roll
2 slices puff pastry
out on a lightly flour-covered work surface to a size of 6. Mix mascarpone, yoghurt and 20 g icing sugar
50 ml water
approx. 30x30 cm and cut into 15 equally sized together.
15 g sugar
rectangular pieces.
7. Soak the gelatine in cold water for 5 minutes,
Filling: 3. Preheat the oven. squeeze out excess liquid and then dissolve over low
100 g rhubarb heat in a pot. Quickly mix it into the mascarpone
4. Line the baking tray with greaseproof paper, place
TfParelmshepart ure2 0°C2 0Duration10true

40 g icing sugar mixture. Add the rhubarb and mix together

the slices of puff pastry on top, brush with the sugar
100 g mascarpone thoroughly. Place the mixture into the refrigerator for a
solution and bake as indicated.
100 g yoghurt short while.
3 sheets gelatine
fBalkseingtray,level2Top/bot omheating

8. Cut the puff pastry slices in half lengthways, fill with

In addition: the mascarpone mixture and sprinkle with icing sugar
Icing sugar for sprinkling before serving.

Per serving
85 kcal, 8 g carbs, 5 g fat, 1 g protein, Setting procedure:
0,6 BU Baking tray, level 2
Top/bottom heating
220 °C
Preheat
Baking time: approx. 12 minutes

Tip:
Instead of rhubarb, you can also use peach wedges or
apricot chunks.

Cakes and small baked items 189

190 Cakes and small baked items
 Mini rum cakes
MCRC0 902394_BO_Rumtoertchen-014_F39MCRC0 918098_SE_Rumtoertchen-013MCRC0 90 723_NF_Rumtoertchen-0 9_RZ0Swe tbakingBiscuitsPrepar tionmethodsBakingRecipecategoriesBaking
[Index: ]

For approx. 100 servings 1. For the shortcrust pastry, mix all dry ingredients 2. Line the baking trays with greaseproof paper. Roll
Baking trays and universal pan together in a mixing bowl. Add the egg, cut the cold out the pastry thinly, cut out biscuit rounds and
butter into small chunks and distribute on top. Using distribute on the baking trays. Bake as indicated.
Shortcrust pastry: the dough hook of a hand mixer or food processor,
3. Brush each biscuit round with marmalade and place
fBTaelmkseinpgrta uyrse,1l4v0e°lC1a4n0dD5u,rautniove1r5sa-3l0pamni,leuvtesl1354Dhotair

300 g flour knead slowly at first, and then faster at a higher speed
a second round on top.
2 level tsp baking powder setting. Form into a ball and press flat. Wrap in foil and
100 g sugar chill for approx. 1 hour. 4. Mix together the icing sugar, rum and water and use
1 sachet vanilla sugar to brush the top of the biscuits. Decorate with sugar
1 egg pearls as desired.
150 g butter

Filling: Setting procedure:

Approx. 300 g marmalade Baking trays, level 1 and 5,
Universal pan, level 3
Glaze:
4D hot air
150 g icing sugar
140 °C
Rum
Baking time: 15-30 minutes
2 tbsp water, hot
Colourful sugar pearls, as desired
Tip:
In addition: Cut the greaseproof paper to the size of the tray.
Greaseproof paper Excess paper affects how the rum tartlets brown.
Per serving
33 kcal, 5 g carbs, 1 g fat, 0 g protein,
0,4 BU

Cakes and small baked items 191

192 Cakes and small baked items
 Yeast swirls
MCRC0 9039 4_BO_Hef schnecken-0 8_F39MCRC0 917891_SE_Hef schnecken-0 4MCRC0 903258_NF_Hef schnecken-019_RZ1Swe tbakingSmal bakeditemsPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For 12 pieces 1. To make the yeast dough, mix the flour and yeast in 5. Roll the pastry out on the flour-covered work
Baking tray a bowl. Add all other ingredients and knead the dough surface so that it is approx. 1.5 cm thick. Spread the
well. Cover and leave to prove for 30 minutes in a marzipan mixture onto the pastry. Distribute the fruit
Yeast dough: warm place. over the top. Starting at the long side, roll up the
500 g flour pastry. Cut into slices approx. 3 cm thick, place onto
2. Line the baking tray with greaseproof paper.
2 sachets dried yeast the baking tray and bake as indicated.
60 g sugar 3. Mix the marzipan and cream until you have a
6. Heat up the apricot jam and stir together with the
fBTaelmkseinpgrta uyr,el1v9e0l°3CDT1oi9sph0/beDsoutrapotemiranht2ieo0an-t3im0gomdien:uyteas2t0-risenpastriesBakingwiththebakingSensor

100 g butter, melted spreadable mixture.

orange liqueur. Brush the warm yeast swirls with the
Approx. 250 ml milk, lukewarm
4. Cut the figs and apricots into small cubes approx. jam.
5 mm in size. Finely dice the ginger and mix with the
Filling:
dried fruits.
200 g marzipan
Approx. 50 ml cream
100 g dried figs
100 g dried apricots Setting procedure: Alternative setting:
2 pieces candied ginger Baking with the bakingSensor Baking tray, level 3
Baking tray, level 3 Top/bottom heating
Coating: Select dishes 190 °C
60 g apricot jam Category: cake, bread Baking time: 20-30 minutes
1 tbsp orange liqueur Food: small baked items
Dish: yeast-risen pastries
In addition:
Greaseproof paper

Per serving Tip:

406 kcal, 57 g carbs, 15 g fat, You can also leave the dough to prove in the oven. To
9 g protein, 4,7 BU do so, set the heating type "Dough proving" and the
temperature at 40 °C.

Cakes and small baked items 193

194 Cakes and small baked items
 Chocolate muffins
with cherries and chilli
MCRC0 839016_BO_Schokoladenmuf ins_m_Kirschen_u_Chil-020MCRC0 83901 _SE_Schokoladenmuf ins_m_Kirschen_u_Chil-0 7MCRC0 90 738_NF_Schokoladenmuf ins_m_Kirschen_u_Chil-010_RZ0Swe tbakingSmal bakeditemsPrepar tionmethodsBakingRecipecategoriesBaking
[Index: ]

For 12 pieces 1. Wash the cherries, pit and allow to drain. 5. Mix the flour with salt and baking powder and fold
12-cup muffin tin into the frothy mixture. Add chilli powder to taste,
2. Grease the muffin tin or fill with paper moulds.
taking care not to use too much.
Mixture: 3. Add the butter and broken-up chocolate to a dish
6. Fill half of the mixture into the moulds, insert a
12 fresh cherries, alternatively cherries and melt in a water bath.
cherry into each one and add the rest of the mixture.
from a jar
4. Stir together the eggs and sugar until light and Bake the muffins as indicated.
125 g butter
fluffy. Slowly stir the melted butter/chocolate into the
75 g dark chocolate
fMTaelumsfepinrtainuoren1t9h0e°wCi1re90raDcukr,alteiovenl230DT-3oisp0h/mbesointupotemrsah2tie0oantimgode:muf insBakingwiththebakingSensor

mixture.
3 eggs
175 g sugar
150 g flour Setting procedure: Alternative setting:
1 pinch salt Baking with the bakingSensor Muffin tin on the wire rack, level 3
1 tsp baking powder Muffin tin on the wire rack, level 3 Top/bottom heating
Chilli powder according to taste Select dishes 190 °C
Category: cake, bread Baking time: 20-30 minutes
In addition: Food: small baked items
Butter for the muffin tin or paper Dish: muffins
moulds

Per serving
240 kcal, 27 g carbs, 13 g fat,
4 g protein, 2,3 BU

Cakes and small baked items 195

196 Cakes and small baked items
 Coriander and orange
brioches
MCRC0 904014_BO_Koriander_Orangen_Brioches-0 5_F39MCRC0 9180 9_SE_Koriander_Orangen_Brioches-0 7MCRC0 903275_NF_Koriander_Orangen_Brioches-016_RZ1Swe tbakingSmal bakeditemsPrepar tionmethodsBakingRecipecategoriesBaking
[Index:] [Index:]

For 12 servings 1. Wash the orange in hot water, dry it, and grate the 3. Grease the muffin tin with butter. Cut off one
Muffin tin zest. Roughly crush the coriander seeds in the mortar. quarter of the dough. From the large piece of dough,
roll out 12 equally sized balls. From the rest of the
2. Mix the flour, yeast and salt in a bowl. Add all the
Mixture: dough, make 12 droplet-shaped balls. Place the larger
other ingredients and knead into a smooth dough.
1 organic orange balls into the muffin tray. Make a small indent in each
Allow the dough to prove in a warm place until the
1 tsp coriander seeds dough ball and place a small ball in the well. Brush
volume has roughly doubled.
500 g flour with melted butter and leave to prove again in a warm
1 sachet dried yeast place.
1 pinch salt
4. Then bake as indicated until golden brown.
125 ml milk, lukewarm
90 g sugar
Muf intinonthewirerack,level3Dishesoperationmode:yeast-risenpastriesBakingwiththebakingSensor

2 eggs, whisked
90 g butter Setting procedure: Alternative setting:
Baking with the bakingSensor Muffin tin on the wire rack
In addition: Muffin tin on the wire rack, level 3 4D hot air
Butter for greasing Select dishes 170 °C
Butter, melted, for brushing Category: cake, bread Baking time: 25-30 minutes
Food: small baked items When using 4D hot air, you can place the accessories
Per serving
Dish: yeast-risen pastries on any level from 1 to 4
315 kcal, 4 g carbs, 15 g fat,
38 g protein, 0,3 BU

Tip:
Measure out all the ingredients in advance to allow
them to warm to room temperature.
You can also leave the dough to prove in the oven. To
do so, set the heating type "Dough proving" and the
temperature at 40 °C.

Cakes and small baked items 197

198
Bread and bread rolls,
pizza and savoury cakes
199
200 Bread and bread rolls, pizza and savoury cakes
 Savoury rye sourdough
bread
MCRC0 902465_BO_Wuerziges_Rog en_Sauerteigbrot-014_F39MCRC0 91816 _SE_Wuerziges_Rog en_Sauerteigbrot-018MCRC0 90 781_NF_Wuerziges_Rog en_Sauerteigbrot-012_RZ0SavourybakingBreadPrepar tionmethodsBakingRecipecategoriesBaking
[Index:] [Index:]

For 1 loaf, approx. 30 slices 1. For the sourdough proliferation, add the sourdough 3. Knead the salt into the raised dough, form a loaf
Universal pan to a bowl on the day before with the rye flour and the and place into the lightly dusted universal pan. Leave
lukewarm water and stir. Leave to stand for 24 hours in to prove for approx. 30 minutes again.
Sourdough proliferation: a warm place.
4. Bake the bread as indicated.
50 g sourdough, from the bakery or
2. On the next day, remove 50 g of the sourdough
ready-made sourdough 5. Leave the baked bread to cool down on a wire rack.
fUTaenlmsiveprsaltupraen124,98lDe0vh°eCol12t98a4i0DrAWhduoreatndioursnti615ea0gm-64A50Dindmhuoetindsua1tie5r,sa6ymo0u,hciagnhpCloackeinthge.Oavcens.EnoruimesToynpea.nAydlevdeSltferoam.1Hitgoh4D.uration15minutes15

mixture and store it for making bread at a later stage.

375 g rye flour, type 1150
Add the remaining sourdough mixture to a mixing
375 ml water, lukewarm
bowl. Knead the rye flour, wheat flour, bread spice,
Bread dough: yeast and honey with the water. Knead until you have
350 g rye flour type 1150 a smooth dough. Leave the dough to prove while
300 g wheat flour, type 405 or type 550 covered in a warm place for 40 minutes.
2 tsp bread spice, crushed
20 g dried yeast
1 tbsp honey Setting procedure: Alternative setting:
250 ml water, lukewarm Universal pan, level 2 Universal pan
20 g salt 4D hot air 4D hot air
220 °C 210 °C
Per slice Added steam, high Baking time: 15 minutes
122 kcal, 26 g carbs, 1 g fat, 3 g protein, Baking time: 15 minutes then
2,2 BU then 190 °C
4D hot air Baking time: 60-65 minutes
180 °C When using 4D hot air, you can place the accessories
Baking time: 50-60 minutes on any level from 1 to 4.

Tip:
You can keep sourdough in the refrigerator for up to 2
weeks in a sealed jar.
You can also leave the dough to prove in the oven. To
do so, set the heating type "Dough proving" and the
temperature at 40 °C.
Nut bread variant: after the first proving process,
knead 250 g halved walnuts or whole hazelnuts into
the dough with the salt.

Bread and bread rolls, pizza and savoury cakes 201

202 Bread and bread rolls, pizza and savoury cakes
 Flatbread
MCRC0 837926_BO_Fladenbrot-015_F39MCRC0 8379 8_SE_Fladenbrot-0 3MCRC0 90 542_NF_Fladenbrot-0 8_RZ0SavourybakingBreadPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For 1 flatbread, approx. 8 servings 1. Mix the flour and yeast in a bowl. Add all 3. Use your knuckle to make small indentations in the
Universal pan other ingredients and knead to produce a soft dough. bread and drizzle on the olive oil. Sprinkle with
Leave dough to prove in a warm place for around rosemary, pine nuts and sea salt to taste. Bake as
Yeast dough: 15-20 minutes. indicated.
500 g flour
2. Spread the dough on the greased tray to create a flat
fUTaenlmsiveprsaltupraen2,73le0v°eCl237T0oCApd/boketidnogsmteiamheaA2td0in-g3e0dmstienaumte,sh2i0ghCo king.Oven.EnumType.Ad edSteam.HighCo kingtime20-30minutes20

2 sachets dried yeast

piece around 1.5 cm thick, prick with a fork and allow
1 tsp salt
to prove again for another 15 minutes.
350 ml water, lukewarm

Topping:
Setting procedure: Alternative setting:
3 tbsp olive oil
Universal pan, level 3 Universal pan, level 3
1 tbsp fresh rosemary
Top/bottom heating Top/bottom heating
2 tbsp pine nuts
230 °C 250 °C
Sea salt
Added steam, high Baking time: 20-30 minutes
In addition: Baking time: 20-30 minutes
Cooking oil for the baking tray

Per serving Tip:

281 kcal, 46 g carbs, 7 g fat, 8 g protein, Other tasty flavours: try kneading 3 tbsp Parmesan
3,8 BU into the dough or adding finely chopped, dried
tomatoes.
You can also leave the dough to prove in the oven. To
do so, set the heating type "Dough proving" and the
temperature at 40 °C.

Bread and bread rolls, pizza and savoury cakes 203

204 Bread and bread rolls, pizza and savoury cakes
 Multigrain rolls
MCRC0 904031_BO_Mehrkornbroetchen-01 _F39MCRC0 917913_SE_Mehrkornbroetchen-0 8MCRC0 90 60 _NF_Mehrkornbroetchen-0 9_RZ0SavourybakingBreadrolsPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For 12 bread rolls 1. For the leaven, stir together the sourdough powder, 4. Mix the oat flakes, linseeds and other seeds.
Baking tray 350 ml water, rye flour and cracked rye grain and leave Moisten the bread rolls and press them carefully into
to prove in a warm place for 60 minutes. the mixture.
Mixture:
2. Gradually add the rest of the ingredients to the 5. Grease the baking tray and distribute the bread rolls
Sourdough powder for 500 g flour
leaven and work for approximately 7 minutes to a on it. Leave to prove for another 60 minutes.
500 ml water
smooth dough using the dough hook attachment of a 10 minutes before the end, score the bread in a
50 g rye flour, type 997
food processor. pattern of your choosing.
40 g cracked rye grain
450 g plain flour, type 550 3. Knead the dough once more and form it into bread 6. Bake the bread rolls as indicated and leave to cool
1½ tsp salt rolls weighing 70-100 g each on a flour-covered work on a wire rack.
1½ sachets dried yeast surface. fBTaelmkseinpgrta uyr,4elD1v8he0olt°3Ca41iDr8W0hDAoedtunraueitdsontg1ea45mD-2Ah5domteiandru,styeosa1um5c,ahnigphlaCcoetkhienga.cOvesno.ErineusmonTyapney.AledveldfrSotmeam1.tHoi4g.hDuration15-25minutes15

1 tbsp honey

For rolling: Setting procedure: Alternative setting:

40 g oat flakes Baking tray, level 3 Baking tray
25 g linseeds 4D hot air 4D hot air
25 g pumpkin seeds 180 °C 180 °C
50 g sunflower seeds Added steam, high Baking time: 15-25 minutes
Baking time: 15-25 minutes When using 4D hot air, you can place the accessories
In addition: on any level from 1 to 4.
Butter for greasing the baking tray

Per serving
216 kcal, 36 g carbs, 4 g fat, 8 g protein, Tip:
3,0 BU You can also leave the dough to prove in the oven. To
do so, set the heating type "Dough proving" and the
temperature at 40 °C.

Bread and bread rolls, pizza and savoury cakes 205

206 Bread and bread rolls, pizza and savoury cakes
 Scones
MCRC0 904081_BO_Scones-016_F39MCRC0 918143_SE_Scones-01 MCRC0 90 746_NF_Scones-0 9_RZ0SavourybakingBreadrolsPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For 16 pieces 1. Sift the flour and baking powder into a bowl. Add 3. Grease the baking tray.
Baking tray the salt. Add the small flakes of butter and rub
4. On a lightly flour-covered work surface, roll out the
PfTarelmshepart ure210°C210Duration10true

together with the flour mixture until it resembles

pastry to a thickness of about 1 cm. Cut out circles
Mixture: breadcrumbs.
5 cm in diameter and place on the baking tray.
450 g flour
2. Add the sugar and milk. Stir in with a spoon and
15 g baking powder 5. Whisk the egg yolk and milk together and brush the
then knead carefully.
1 pinch salt top of the pastry with the mixture. Bake as indicated.
110 g butter Bakingtray,level3Dishesoperationmode:muf insBakingwiththebakingSensor

20 g sugar
230 ml milk
Setting procedure: Alternative setting:
For brushing: Baking with the bakingSensor Baking tray, level 2
1 egg yolk Baking tray, level 3 Top/bottom heating
2 tbsp milk Select dishes Preheat
Category: cake, bread 210 °C
In addition: Food: small baked items Baking time: 15-25 minutes
Butter for greasing the baking tray Dish: muffins

Per serving
174 kcal, 23 g carbs, 8 g fat, 4 g protein,
Tip:
1,9 BU
The scones stay light and fluffy if you only knead the
dough for a short time.
Cheese scones: knead 150 g grated cheese into the
mixture.
Sweet variant: knead 75 g finely chopped dried fruit,
e.g. prunes, into the mixture.

Bread and bread rolls, pizza and savoury cakes 207

208 Bread and bread rolls, pizza and savoury cakes
 Savoury muffins with blue
cheese
MCRC0 904047_BO_Pikante_Muf ins_m_Blauschim elkaes -014_F39MCRC0 918061_SE_Pikante_Muf ins_m_Blauschim elkaes -0 6MCRC0 90 609_NF_Pikante_Muf ins_m_Blauschim elkaes -010_RZ0SavourybakingBreadrolsPrepar tionmethodsBakingRecipecategoriesBaking
[Index:] [Index:]

For 12 servings 1. Melt the butter in a small saucepan and leave to cool 4. Place the paper moulds into the muffin recesses and
Muffin tin down. Peel and finely dice the onion. Heat the cooking then pour in the mixture. Bake the muffins as
oil in a frying pan and sweat the diced onion until it is indicated.
Mixture: soft. Allow to cool.
5. Leave the cooked muffins to cool down for
fMTaelumsfepinrtainuoren1t9h0e°wCi1re90raDcukr,alteiovenl230DT-2oisp5h/mbesointupotemrsah2tie0oantimgode:muf insBakingwiththebakingSensor

130 g butter
2. Mix the flour and baking powder and sieve into a 10 minutes on a wire rack, and only remove them from
1 red onion, approx. 40 g
bowl. Add the melted butter, eggs and milk and briefly the paper moulds once they are cool.
1 tbsp cooking oil
stir into a smooth mixture using a hand mixer.
400 g flour
2 tsp baking powder 3. Cut the cheese into small cubes. Mix the cheese and
3 eggs onions into the mixture using a spatula. Season with
Approx. 225 ml milk salt and pepper.
150 g blue cheese, e.g. Stilton
Salt
Black pepper, freshly ground Setting procedure: Alternative setting:
Baking with the bakingSensor Muffin tin on the wire rack, level 3
In addition: Muffin tin on the wire rack, level 3 Top/bottom heating
paper moulds Select dishes 190 °C
Category: cake, bread Baking time: 20-25 minutes
Per serving
Food: small baked items
284 kcal, 26 g carbs, 16 g fat,
Dish: muffins
9 g protein, 2,2 BU

Tip:
The muffins are delicious hot and cold. Serve them
with a seasonal salad.

Bread and bread rolls, pizza and savoury cakes 209

210 Bread and bread rolls, pizza and savoury cakes
 Pizza Margherita
MCRC0 837948_BO_Piz a_Margherita-0 8_F39MCRC0 838019_SE_Piz a_Margherita-0 9MCRC0 903 15_NF_Piz a_Margherita-015_RZ1SavourybakingPiz aVegetarianrecipesPrepar tionmethodsBakingRecipecategoriesBakingVegetarianrecipes
[Index:]

For 2 servings 1. To make the yeast dough, mix the flour and yeast in 4. Season the passata with sea salt, pepper and sugar.
Pizza tray, diameter 30 cm a bowl. Add all other ingredients and knead the dough Add half of the basil, mixing well.
well. Allow dough to prove in a warm place for
5. Spread the tomato topping on the dough. Arrange
Yeast dough: 30 minutes.
the cherry tomatoes on the pizza. Distribute the
150 g flour
2. In the meantime, wash the cherry tomatoes and mozzarella evenly over the cherry tomatoes. Sprinkle
½ sachet dried yeast
halve. Cut up the mozzarella. the remaining basil over the pizza, add salt and drizzle
1 pinch sea salt
with olive oil.
Approx. 100 ml water, lukewarm 3. Grease the pizza tray with oil. Roll out the dough
evenly on it and prick several times with a fork. 6. Cook the pizza as indicated.
Topping: Piz atrayonthewirerack,level3Dishesoperationmode:piz aBakingwiththebakingSensor

150 g cherry tomatoes

125 g mozzarella
150 g tomato passata Setting procedure: Alternative setting:
Sea salt Baking with the bakingSensor Pizza tray on the wire rack, level 2
Pepper, freshly ground Pizza tray on the wire rack, level 3 Top/bottom heating
½ tsp sugar Select dishes 250 °C
3 tbsp basil, chopped Category: cake, bread Baking time: 25-30 minutes
½ tsp salt Food: pizza, quiche, etc.
2 tbsp cooking oil Dish: pizza

In addition:
1 tbsp cooking oil for the baking tray Tip:
You can also leave the dough to prove in the oven. To
Per serving
do so, set the heating type "Dough proving" and the
466 kcal, 62 g carbs, 16 g fat,
temperature to 40 °C.
17 g protein, 5,2 BU
Pizza Romana: instead of adding basil, top the pizza
with 4 salted anchovies, which have been washed, de-
boned and cut up. Season with salt and 2 tsp oregano
and drizzle with oil.
Pizza al prosciutto: instead of basil, use 100 g cooked
ham that is not too lean.

Bread and bread rolls, pizza and savoury cakes 211

212 Bread and bread rolls, pizza and savoury cakes
 Pie with minced meat and
kidney beans
MCRC0 9164 0_BO_Pie_with_minced_meat_kidney_beans_and_pota oes-013_F39MCRC0 918765_SE_Pie_with_minced_meat_kidney_beans_and_pota oes-019MCRC0 916986_NF_Pie_with_minced_meat_kidney_beans_and_pota oes-017SavourybakingPrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For 12 servings 1. Add the flour and salt to a mixing bowl. Cut the cold 4. Place the potatoes into a large bowl. Add the
Pie dish, diameter 26 cm butter into small pieces and add to the flour. Knead minced meat mixture, kidney beans and herbs and
with the dough hook of the hand mixer or the food then mix well. Season with salt and pepper.
Mixture: processor on a low setting to produce a fine, crumble-
5. Grease the pie dish. Halve the pastry and roll out
350 g flour like mixture. Add the cold water to the flour mixture
onto the lightly flour-covered work surface until it is
½ tsp salt and briefly knead it in. Form the dough into a ball,
slightly larger than the pie dish. Place the pastry in the
150 g butter, cold press flat and chill for approx. 30 minutes.
dish. The pastry should protrude over the rim. Prick
Approx. 75 ml water, ice-cold
2. Wash and peel the potatoes, then cut them into with a fork several times and distribute the filling
Filling: small cubes. Place them in a pot, add the vegetable evenly inside it.
1 potato, approx. 250 g stock and parboil the potato cubes. Then mash them
6. Roll out the remaining pastry. Only brush the
50 ml vegetable stock using a fork or potato masher.
uppermost edge of the pastry in the dish with water.
2 onions 3. Peel the onions and the clove of garlic and chop Place the pastry lid on top and seal the edges of the
1 clove garlic finely. Heat the olive oil in a frying pan and briefly pastry together.
4 tbsp olive oil sweat the onions and garlic. Pour the kidney beans
7. Whisk the egg yolk and brush the pastry lid with it.
1 small tin kidney beans, drained into a sieve. Briefly rinse them and let them dry off.
Draw a pattern in the lid using a fork and pierce several
weight 125 g Add the minced meat to the onions and fry it. Season
holes with a wooden skewer. Bake the pie as indicated.
750 g mixed minced meat with salt and pepper. Rinse the herbs, shake them dry
Sea salt and chop them finely.
fPTaielmsedpishraotnurteh18w0i°rCe1r8a0ckD4urahtiona4ir0W-4h5enmuins tegs4D0hotair,youcanplacetheac es oriesonanyofthelevelsfrom1to4.

Black pepper, freshly ground

2 small sprigs rosemary
2 stems oregano Setting procedure:
1 small bunch flat-leaf parsley Pie dish on the wire rack
4D hot air
In addition: 180 °C
Butter for greasing Baking time: 40-45 minutes
Egg yolk for brushing When using 4D hot air, you can place the accessories on
any level from 1 to 4.
Per serving
410 kcal, 27 g carbs, 26 g fat,
17 g protein, 2,2 BU

Bread and bread rolls, pizza and savoury cakes 213

214 Bread and bread rolls, pizza and savoury cakes
 Turkish börek
MCRC0 902458_BO_Tuerkisches_Boer k-090_F39MCRC0 91815 _Se_Tuerkisches_Boer k-010MCRC0 90 7 2_NF_Tuerkisches_Boer k-01 _RZ0SavourybakingVegetarianrecipesPrepar tionmethodsBakingRecipecategoriesBakingVegetarianrecipes
[Index:] [Index:]

For 20 servings 1. Rinse the fresh parsley and shake it dry. Remove the 4. Repeat the process until only 2 sheets of pastry
Universal pan stalks and finely chop the leaves. Crumble the sheep's remain. Brush the sheets of pastry with the filling,
cheese and mix with the parsley. distribute the rest over the top and bake the börek as
Cheese: indicated.
2. Mix all the ingredients for the filling and stir until
1 bunch fresh or frozen flat-leaf parsley,
smooth. Season generously with salt and pepper.
fUTaenlmsiveprsaltupraen21,8le0v°eCl2138T40oDAphdu/boratediorsnmt3ea0hm-e4aA0tdinmgeindustesa3m0,mediumCo king.Oven.EnumType.Ad edSteam.MediumDuration35-45minutes35

approx. 30 g
500 g sheep's cheese in brine or feta 3. Grease the universal pan. Place one sheet of pastry
cheese into the universal plan, fold in the overlapping sides
and then brush with a thin layer of the filling. Place
Filling: another sheet of pastry on top, fold in the sides, brush
2 eggs with the filling and sprinkle with a little sheep's
200 ml milk cheese.
250 g yoghurt, 3.8 % fat
100 g sunflower oil
½ sachet baking powder Setting procedure: Alternative setting:
Sea salt Universal pan, level 3 Universal pan, level 3
Black pepper, freshly ground 4D hot air Top/bottom heating
180 °C 210 °C
Mixture: Added steam, medium Baking time: 30-40 minutes
900 g fresh or frozen filo pastry or Baking time: 35-45 minutes
'yufka' dough, approx. 20 sheets

In addition:
Cooking oil for the universal pan Tip:
Add ½ bunch finely chopped fresh mint to the cheese
Per serving mixture. This will give the baked items a wonderful
287 kcal, 29 g carbs, 15 g fat, aroma.
9 g protein, 2,4 BU

Bread and bread rolls, pizza and savoury cakes 215

216 Bread and bread rolls, pizza and savoury cakes
 Quiche Lorraine
MCRC0 904058_BO_Quiche_Lor aine-013_F39MCRC0 918075_SE_Quiche_Lor aine-019MCRC0 90 61 _NF_Quiche_Lor aine-01 _RZ0SavourybakingQuichePrepar tionmethodsBakingRecipecategoriesBaking
[Index:]

For 12 servings 1. Add the flour and butter to a mixing bowl and mix 4. Prick the pastry several times with a fork and
Tart dish, diameter 30 cm into crumbs using the dough hook. Add the water and distribute the bacon on top
salt and mix everything into a smooth dough. Leave
5. Mix the eggs and crème fraîche together and
Quiche pastry: the dough to prove for at least an hour in the
distribute evenly over the bacon cubes. Bake the
250 g flour refrigerator while covered.
quiche as indicated.
125 g butter
2. In the meantime, cut the bacon into small cubes.
75 ml water
fTaelrmstepdisrhatounret2he0w°iCre2ra0cDku,rlaetvieoln13T5o-p0/bmotinoumtehs3a5ting

¼ tsp salt 3. Roll the dough out on the work surface so that it is
approx. 2-3 mm thick and use this to line the tart dish.
Topping: Cut off any excess pastry that sticks out over the edge.
200 g streaky bacon
4 eggs
400 g crème fraîche Setting procedure:
Tart dish on the wire rack, level 1
In addition: Top/bottom heating
Butter for greasing 220 °C
Baking time: 35-50 minutes
Per serving
374 kcal, 18 g carbs, 31 g fat,
7 g protein, 1,5 BU

Bread and bread rolls, pizza and savoury cakes 217

218
Jams and preserves

219
220 Jams and preserves
 Sweet and sour pumpkin
MCRC0 90206 _BO_Kuerbis_ ues _sauer-010_F39MCRC0 918013_SE_Kuerbis_ ues _sauer-01 MCRC0 90 585_NF_Kuerbis_ ues _sauer-02 _RZ0Pres rvesPrepar tionmethodsSteamingRecipecategoriesDes erts,Swe tdes erts
[Index: ]

For 4 one-litre jars 1. The day before, cut the pumpkin flesh into even, 4. Thoroughly clean and dry the jars. Boil the rubber
Large perforated steamer bite-sized pieces. Mix the diced pumpkin with the rings in water for several minutes and then put into
white wine vinegar and add enough water to cold water.
Pumpkin: completely cover the pumpkin pieces. Leave to infuse
5. Add the rest of the liquid, vanilla pulp, vanilla pod,
2 kg pumpkin, e.g. French muscat for 24 hours, ideally in the refrigerator.
lemon juice and zest to the syrup mixture. Place the
pumpkin, peeled and de-seeded
2. Drain the pumpkin in a sieve, reserving the liquid. pumpkin into the syrup in batches and boil until the
650 ml white wine vinegar
Boil all of the sugar in some of the reserved liquid until pumpkin pieces are translucent. Remove with a slotted
650 g sugar
syrupy. spoon. Distribute between the jars and fill up with the
1 vanilla pod
syrup. Preserve as indicated.
2 organic lemons 3. Slice open the vanilla pod lengthways, scrape out
the pulp and cut the pod into quarters. Wash the
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Per jar lemons, peel thinly, halve and squeeze out the juice.
832 kcal, 188 g carbs, 1 g fat,
7 g protein, 15,7 BU
Setting procedure:
Jars in the large perforated steamer, level 2
Steaming
100 °C
Cooking time: 40-45 minutes

Jams and preserves 221

222 Jams and preserves
 Pineapple and mango
chutney with chilli
MCRC0 901793_BO_Ananas_Mango_Chutney_m_Chil-01 _F39MCRC0 914906_SE_Ananas_Mango_Chutney_m_Chil-0 8MCRC0 90 621_NF_Ananas_Mango_Chutney_m_Chil-0 9_RZ0Pres rvesPrepar tionmethodsSteamingRecipecategoriesDes erts,Swe tdes erts
[Index:] [Index:]

For 6 jars, 190 ml each 1. Thoroughly clean and dry the jars. 4. Heat the chutney on the hotplate while stirring
Large perforated steamer continuously, add the chilli threads and leave to boil
2. Cut the pineapple and mango into small cubes of
for approx. 5 minutes.
approx. 0.5 cm and place in a pan.
Chutney:
5. Fill the jars with the chutney while it is still hot and
500 g pineapple, weighed in advance 3. Add the port, balsamic vinegar, mango juice and
preserve as indicated.
250 g mango chunks, weighed in preserving sugar and mix everything together
advance thoroughly.
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50 ml port
50 ml white balsamic vinegar
50 ml mango juice Setting procedure:
250 g preserving sugar Jars in the large perforated steamer, level 2
5-10 chilli threads Steaming
100 °C
Per jar Cooking time: 25-30 minutes
266 kcal, 61 g carbs, 1 g fat, 1 g protein,
5,0 BU

Jams and preserves 223

Index of recipes
A Coconut and pumpkin soup, spicy, 23 Lemon potatoes with herbs and pointed peppers,
Coriander and orange brioches, 197 41
Apple and rhubarb compote, 159
Couscous with vegetable sauce, 69 Linzertorte, 173
Apple cake with caramelised walnuts, 169
Crispy ducks with baked apple stuffing, 123
Apulian rice salad, 25
Asian leaf vegetables with coriander purée, 33
M
Asparagus, with salsa, baked, 61
D Marinated chicken skewers, 121
Asparagus and fish parcels, 103 Damson cake with walnut crumble, 171 Marinated prawns on a bed of colourful
Aubergine and tomato lasagne, 81 Dauphinoise potatoes - potato gratin, 85 vegetables, 109
Au gratin pike-perch fillet with horseradish sauce, Duck with baked apple stuffing, crispy, 123 Mashed potato, parsley root, 53
97 Dumplings with caramelised pineapple, 155 Medley of vegetables with lemon and cream
Autumnal mushroom flan, 57 cheese creme, 37
F Mini chocolate and espresso cakes, 153
B Figs with goat's cheese and ham, baked, 17 Mini rum cakes, 191
Filled savoy cabbage balls, 111 Muffins with blue cheese, savoury, 209
Baked asparagus with salsa, 61
Fish parcels, asparagus, 103 Multigrain rolls, 205
Baked figs with goat's cheese and ham, 17
Fish terrine with spinach and salmon, 19 Mushroom flan, autumnal, 57
Baklava, 187
Basbousa, Turkish, 185 Flatbread, 203
Basic recipe for choux pastry - choux pastry gateau Fruity raspberry gateau - basic recipe for sponge N
with strawberry filling, 183 mixture, 177 Nutty Swiss roll with nougat filling, 181
Basic recipe for sponge mixture, gooseberry cake Fruity turkey roulades, 115
with almond topping, 167 O
Basic recipe for sponge mixture - fruity raspberry G Oriental-style duck breast, 125
gateau, 177 Gateau, Black Forest, 179 Ossobuco, 129
Basic recipe for yeast dough, German-style butter German-style butter cake - basic recipe for yeast
cake, 163 dough, 163 P
Bean salad with tomato sauce and sheep's cheese, Gnocchi with sage butter, 55 Parsley root mashed potato, 53
27 Gooseberry cake with almond topping - basic Pasta snails, 75
Bilberry soufflé, 149 recipe for sponge mixture, 167 Pear compote, Spanish crème caramel and, 157
Black Forest gateau, 179 Grilled chicken filled with herbs, 119 Pie with minced meat and kidney beans, 213
Black salsify in mustard sauce, 35 Pike-perch fillet au gratin with horseradish sauce,
Börek, Turkish, 215 H 97
Brioches, coriander and orange, 197 Herb polenta, 49 Pike-perch with bacon, potatoes and lentils, 95
Pineapple and mango chutney with chilli, 223
C J Pizza Margherita, 211
Chicken skewers, marinated, 121 Joint of pork with a honey-thyme crust, 135 Plaice rolls on a bed of ratatouille, 105
Chocolate muffins with cherries and chilli, 195 Plaited raisin loaf, 165
Chocolate tart with honey apricots and lavender, L Polenta, herb, 49
151 Lamb haunch stuffed with chilli pear, 143 Pork, roasted Cantonese style, 137
Choux pastry gateau with strawberry filling - basic Lasagne, aubergine and tomato, 81 Pork loin with apricot sauce, 139
recipe for choux pastry, 183 Lasagne tricolore, 83 Potato dumplings, 45
Chutney with chilli, pineapple and mango, 223 Lemongrass risotto, 51 Potato gratin, Dauphinoise potatoes, 85

224
Poultry parcels, spicy, 21 Spinach strudel, 79
Prawns on a bed of colourful vegetables, Spinach with raisins and pine nuts, 43
marinated, 109 Stuffed turkey breast, 117
Puff pastry slices with mascarpone cream and Sweet and sour pumpkin, 221
rhubarb, 189 Swiss roll with nougat filling, nutty, 181
Pumpkin and chilli vegetables with apples, 39
T
Q Tender saddle of veal wrapped in savoy cabbage,
Quiche Lorraine, 217 133
Thai lentil salad, 29
R Tomatoes stuffed with lentils, bulgur wheat and
Racks of lamb in a lavender and honey marinade, goat's cheese, 59
141 Topside of beef with pearl onion sauce, 127
Raspberry gateau, fruity - basic recipe for sponge Trout, trout with herbs cooked on the baking tray,
mixture, 177 91
Red mullet on a bed of vegetables, 99 Trout in white wine, 89
Rhubarb and apple compote, 159 Trout with herbs cooked on the baking tray, 91
Rice salad, Apulian, 25 Turkey breast, stuffed, 117
Risotto, lemongrass, 51 Turkey roulades, fruity, 115
Roast pork Cantonese style, 137 Turkish basbousa, 185
Rye sourdough bread, savoury, 201 Turkish börek, 215

S U
Saddle of veal wrapped in savoy cabbage, Tender, Unpeeled boiled potatoes with two dips, 67
133
Salmon fillet with spinach leaves and tomatoes, V
101 Vanilla cheesecake, 175
Savoury filled yeast dumplings with chanterelles, Veal fillet in a lime and lemon balm crust, 131
73 Vegetable bread muffins, 63
Savoury muffins with blue cheese, 209 Vegetable curry with tofu, 71
Savoury rye sourdough bread, 201 Vegetable pilaf, 65
Savoy cabbage balls, filled, 111 Venison loin steaks au gratin, 145
Scones, 207
Sea bream in a herby salt crust, 93 Y
Serviette dumplings, spinach, 47 Yeast dumplings with chanterelles, savoury filled,
Sole rolls with a basil and salmon filling, 107 73
Spaghetti mushroom nests, 77 Yeast swirls, 193
Spanish crème caramel and pear compote, 157
Spicy coconut and pumpkin soup, 23
Spicy poultry parcels, 21
Spinach serviette dumplings, 47

225
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*9001063040*
9001063040
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941119 en
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* 9001063040 *