Table Of Contents - Miele 11 197 290 / 00 Cookbook

Contents
Foreword ................................................................................................................ 3
About this book ..................................................................................................... 7
Overview of functions ......................................................................................... 10
General notes....................................................................................................... 14
Miele accessories................................................................................................ 18
Cakes.................................................................................................................... 20
Apple sponge ........................................................................................................ 21
Apple pie ............................................................................................................... 22
Belgian sponge cake ............................................................................................. 24
Deep sponge base ................................................................................................ 26
Sponge base filling................................................................................................ 28
Swiss roll ............................................................................................................... 30
Swiss roll fillings .................................................................................................... 32
Yeast butter cake................................................................................................... 34
Orange and yoghurt syrup cake............................................................................ 35
Cheesecake........................................................................................................... 36
Marble cake........................................................................................................... 37
Ginger and plum pudding ..................................................................................... 38
Sand cake ............................................................................................................. 40
Fruit streusel cake ................................................................................................. 41
Lemon drizzle loaf ................................................................................................. 42
Baking................................................................................................................... 44
Biscuits.................................................................................................................. 45
Blueberry muffins .................................................................................................. 46
Almond macaroons ............................................................................................... 47
Drop cookies ......................................................................................................... 48
Vanilla biscuits....................................................................................................... 49
Walnut muffins....................................................................................................... 50
Bread .................................................................................................................... 51
Baguettes .............................................................................................................. 52
Flat bread .............................................................................................................. 53
Plaited loaf............................................................................................................. 54
Seeded loaf ........................................................................................................... 56
White loaf (in loaf tin) ............................................................................................. 58
White loaf (free form) ............................................................................................. 59
Ginger loaf ............................................................................................................. 60
4