Miele DGC 6000 XL Cookbook

Steam combination oven

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United Kingdom

Miele Company Ltd.

Fairacres, Marcham Road

Abingdon

Oxon, OX14 1TW

Tel: 0330 160 6600

Internet: www.miele.co.uk

E-Mail: mielecare@miele.co.uk

MMS 15_1086

M.-Nr. 9 590 690 (06/15)

GB M.Nr 9802 9001

Table of Contents

Summary of Contents for Miele DGC 6000 XL

Page 1 United Kingdom Miele Company Ltd. Fairacres, Marcham Road Abingdon Oxon, OX14 1TW Tel: 0330 160 6600 Internet: www.miele.co.uk E-Mail: mielecare@miele.co.uk MMS 15_1086 M.-Nr. 9 590 690 (06/15) GB M.Nr 9802 9001...
Page 4: Foreword
Every day, knowledge, curiosity, routine and shown on the back cover of this book. the unexpected all converge in our Miele Test Happy cooking from Kitchen. ...
Page 6: Table Of Contents
Contents Foreword Contents Cooking for pleasure Cooking functions Special applications Convenience Optional accessories Weights and measures Charts A-Z index Baking Swiss roll with Gâteau du Vully Herby bread plait assorted ﬁ llings Swiss apple cake Wholemeal bread Advocaat gateau Honey cake White rolls Carrot cake Almond cake...
Page 7 Contents Soups and starters Vegetarian dishes Beetroot salad Celery soup Vegetable rolls Marinated vegetables Quick meatball soup Vegetarian stuffed Artichokes with a creamy Pepper soup peppers tomato dip Pumpkin soup Wholemeal pasta in Stuffed aubergines French onion soup a Neapolitan sauce Veal tonnato Rye, vegetable and ...
Page 8 Savoury treats Meat Chicken salad Beef roulades Fillet of pork on a Mushroom turnovers Braised beef bed of cabbage Ham and bacon quiche Fillet of beef Roast pork Sausage puffs Beef and pepper burgers Chicken breasts stuffed Pumpkin tart with avocado cream with mushrooms Tomato mozzarella puffs 223 Fillet of veal in a morel...
Page 9 Contents Fish Mackerel with potato, Rump of wild boar Rolled ﬁ llets of plaice with porcini in a piquant sauce cucumber and dill mushroom sauce Fillet of sole in Fish ﬁ llet with cheese Saddle of roebuck with a prawn sauce crust a plum and port sauce 312 Fish curry with peaches...
Page 10 Side dishes Desserts Bottling & more Dauphinoise potatoes Seasonal fruit soufflé Apple cakes Dumplings Apple dream Marble cakes Potato dumplings Apricot soufflé Madeira cakes Vegetable ravioli Cherry quark soufflé Walnut cakes Potato soufflé Nougat dessert Carrot cakes Potato purée Baked apples Lemon cakes Spinach with a cheese Sweet dumplings...
Page 12: Cooking For Pleasure
A hobby for all the senses Both healthy and delicious Eating has become much more than a basic ne- With the Miele steam combi oven, you don’t cessity with preparation and presentation being have to compromise on ﬂ avour in order to eat as important and interesting as the ingredients healthily.
Page 13: Cooking Functions
ﬂ annels at the cooking at home. Poultry, meat and sausage are end of a perfect meal. also easy to cook in the Miele steam combi oven. Further information on the versatility of the When cooked at temperatures between 85°C steam combi oven can be found at the end of and 100°C, meat has a uniform and more tender...
Page 14 The Miele steam combi oven has highly developed electronics offering optimum You would normally select a temperature of functionality and is really easy to use. The 100°C to do this.
Page 15 Cooking functions With Combination cooking, up to 10 cooking Fan plus stages can be combined in one cooking process. With Fan plus food is cooked in a ﬂ ow of hot air. Bread is baked to perfection thanks to the steam Fan plus ensures excellent results with no that is injected in the ﬁ...
Page 16 Grill Fan grill The universal tray is always used under the grill The fan distributes the heat from the grill quickly rack to catch the juices. It can be used on any and evenly to each part of the food, giving a shelf level.
Page 17: Special Applications
Special applications Blanching Defrosting Blanching helps food maintain its aroma and Defrosting food in the steam combi oven takes vitamins during freezing. Fruit and vegetables considerably less time than at room can be blanched in 1 minute at 100°C. After temperature.
Page 18 • Once the defrosting programme has finished, • The more moist the food that is being reheated, the lower the moisture level setting let the food stand at room temperature for a while. This standing time (see chart) is to required.
Page 19 Special applications Cooking time is shorter for soft vegetables such Bottles and jars: as cucumbers than for harder vegetables such as pulses. • Use only blemish-free, clean and rinsed utensils; check jars, lids, clips, springs and seals Do not ﬁ ll the jar to more than 3 cm below the thoroughly.
Page 22: Convenience
Small variations in cooking time food at 100°C in the Miele steam combi oven, the cooking time is the same as on the hob. can be made to suit individual preferences, e.g.
Page 23: Optional Accessories
• The large capacity solid steam oven containers Steam oven containers are ideal for soups, stews and bakes. • Miele steam oven containers can be used in any • The smaller capacity solid steam oven Miele steam oven. Some have a matching lid containers are ideal for dishes with sauce or which may be required for some recipes.
Page 24 Original Miele care products: To help your appliances operate at their best and also last for a long time, Miele has developed and tested a wide range of cleaning and care products specially designed for Miele appliances: Descaling tablets For descaling the water container and the water...
Page 25: Weights And Measures
Weights and measures Measurement Some useful substitute abbreviations: ingredients: 1 tsp = 1 teaspoon Anis: Star anis = 3 g baking powder or Atlantic cod: Blue eye trevella = 5 g salt or Aubergine: Eggplant Bramleys apples: = 5 ml liquid Granny Smith apples Calves cheeks: Beef cheeks 1 tbsp...
Page 26 List of specialist terms: Barding: Binding: Wrapping or laying rashers of bacon over meat, Making soups or sauces thicker by adding egg poultry or ﬁ sh to prevent them from drying out yolk. Dishes containing egg as a binding agent during cooking.
Page 27: Baking
Baking Truly scrumptious Home-made cakes and biscuits are as much a part of a sociable coffee morning or cosy afternoon tea as a beautifully laid table and sparkling conversation. If you want to spoil your guests with delicious home baking, your only problem will be what to choose from among the wealth of different pastries, ﬁ...
Page 29 Miele’s exclusive PerfectClean universal trays do not require greasing. Cakes and biscuits will lift off them easily without being greased. The exception to this is anything baked with honey, egg white or sponge mixture such as meringues or Swiss rolls.
Page 30 Bread Types of ﬂ our: Different types of ﬂ our contain varying amounts Bread and rolls should be light and crisp. The of whole grain and are categorised according to raising agents used to achieve this are yeast and how ﬁ nely they are ground: sourdough.
Page 31 Tips on preparation The steam combi oven does not need to be pre- Yeast dough heated for baking bread. Make the dough according to the recipe. Place in Flour contains no unwanted preservatives or ad- the steam combi oven at 30°C, 100% moisture, ditives.
Page 32 3. Turn the dough over and form it into a large ball, ensur- ing that the edges are underneath and that the rounded top is smooth. 4.
Page 33 Tips on preparation If you are making rolls, now is the time to divide Tips on baking bread and rolls the dough into the number of rolls required, and to form the dough into rolls by hand. As when Bread and rolls contain yeast and/or sourdough making loaves, the edges should be on the base to make them rise.
Page 34 … the bread collapses (it does not keep its shape … the bread cracks or it does not rise sufﬁ ciently) - Sufﬁ cient moisture is needed in the proving - An ideal cooking time is required for bread to phase for condensation to form on the surface keep its shape, as well as the optimum moisture of the dough to give it a ﬂ...
Page 35 Tips on preparation … the crust is too thick or dry, or has hairline Genoese sponge cracks or a ﬂ aky texture to it Genoese sponge mixture makes an extremely - In this case, the temperature and/or the baking light cake. Its consistency is achieved by beat- duration need to be reduced, because too high ing together egg yolks and whole eggs, and a temperature and too long a baking duration...
Page 36 Whichever method you choose, it is important that the mixture is airy and smooth. Bake im- mediately in a tin or universal tray lined with baking parchment. Once the cake is baked, turn it out onto a wire rack. Remove the baking parchment. Brushing it with water helps it come off easily.
Page 37 Tips on preparation Puff pastry Yeast dough Puff pastry consists of several layers that puff up Yeast dough makes an excellent base for moist during cooking – hence the name. When cutting fruit cakes, pastries and pizza and it is easier the pastry to ﬁ...
Page 38 Sourdough Sweet pastry Sourdough is an agent for aerating dough and Sweet pastry is very successful in the steam is mostly used for heavy wholemeal rye or grist combi oven because the steam makes the pastry dough. particularly light and crumbly. It is very easy to make by mixing 250 g rye ﬂ...
Page 39 Tips on preparation Sponge cake mixture Dried fruits (raisins, sultanas, apricots etc.) are added once the cake mixture has been made. Sponge cakes rise particularly well with the Wash the fruit if necessary, dry it on kitchen “Cake plus” function. paper, dust it with a little ﬂ...
Page 40 Quark and oil dough Strudel pastry Quark and oil dough is a quick version of a yeast Strudel pastry requires a little dough, and is very similar once baked. It is suit- patience in the kneading. The longer you knead able for fruit and butter cakes, apple turnovers, it, the more elastic the dough will become and Chelsea buns and similar small items, as well as...
Page 41: Swiss Roll With Assorted Fi Llings
Swiss roll with assorted ﬁ llings Serves 15 Separate the eggs, then Ingredients whisk the egg whites with the vanilla sugar until very stiff. For vanilla cake mixture: 4 medium eggs Beat the egg yolks with 4 tbsp hot water the sugar, hot water and a 190 g sugar pinch of salt until creamy.
Page 43 Swiss roll with assorted ﬁ llings Serves 15 Advocaat ﬁ lling Mango cream Ingredients Soften the gelatine in cold Peel the mangos, cut the Advocaat ﬁ lling: water, squeeze out, then ﬂ esh off the stone, and 150 ml advocaat heat on the hob until dissolved.
Page 44: Advocaat Gateau
Advocaat gateau Serves 12 Mix together the sugar and When the sponge is cool, cut Ingredients salt in a bowl. Combine the it horizontally through the cornﬂ our, hazelnuts and baking middle and spread the cream Sponge base: powder in another bowl. over the bottom half.
Page 45: Carrot Cake
Carrot cake Serves 12 Mix the sugar, vanilla sugar Ingredients and salt in a bowl. Combine the ﬂ our, ground hazelnuts and Sponge base: baking powder in another bowl. 5 medium eggs 200 g caster sugar Separate the eggs, and whisk A pinch of salt the egg whites with the 3 tsp vanilla sugar...
Page 47: Raspberry Tiramisu
Raspberry tiramisu Serves 12 Mix the sugar, vanilla sugar Ingredients and salt in a bowl. Combine the ﬂ our, cornﬂ our, baking pow- Sponge mixture: der and cocoa in another bowl. 3 medium eggs 3 tsp vanilla sugar Separate the eggs, and whisk 3 tbsp hot water the egg whites with the hot A pinch of salt...
Page 48: Strawberry Gateau
Strawberry gateau Serves 12 Mix the sugar, vanilla sugar Separate the eggs, and beat Ingredients and salt in a bowl. Sift the the yolks with the vanilla ﬂ our, cornﬂ our and baking pow- sugar until creamy. Dissolve Sponge base: der in another bowl. ...
Page 49: Cheesecake
Cheesecake Serves 12 Mix the sugar, vanilla sugar Drain the cherries, scatter Ingredients and salt in a bowl. Combine over the sponge, then spread the ﬂ our, cornﬂ our, baking the quark mixture over it. Place Sponge mixture: powder and ground almonds in the other half of the sponge on 6 medium eggs another bowl.
Page 51: Palmier Biscuits
Palmier biscuits Defrost the pastry. Roll out Ingredients to a rectangle measuring 30 x 20 cm. 1 x 450 g pack frozen puff pastry Brush with the egg white 5 tbsp vanilla sugar and sprinkle with vanilla 1 medium egg white sugar.
Page 52: Nut Horns
Nut horns Makes 8 Defrost the pastry, roll out Ingredients to a large rectangle. Trim the edges, cut into four quarters, 450 g frozen puff pastry and then cut each quarter di- 100 g ground hazelnuts agonally to form 8 triangles. 50 g sugar 2–3 drops almond extract Mix together the hazelnuts...
Page 53: Choux Buns And Éclairs With A Choice Of Fi Llings
Choux buns and éclairs with a choice of ﬁ llings Makes 12 Place the water, butter and Roquefortcreme Ingredients salt in a pan, and bring to the boil, stirring all the time. Beat the butter until creamy. 250 ml water Crumble the Roquefort with 50 g butter Take the pan off the heat,...
Page 55 Choux buns and éclairs with a choice of ﬁ llings Continued Mandarin cream Ingredients Whip the cream with the Filling: vanilla sugar until stiff. Drain Mandarin cream the fruit, and scatter some inside 250 ml double cream each bun/éclair. Fill a piping bag 3 tsp vanilla sugar ﬁ...
Page 56 Choux buns and éclairs with a choice of ﬁ llings Continued Coffee cream Ingredients Whip the cream with the dis- Filling: solved coffee until stiff and Coffee cream spoon into a piping bag. 750 ml double cream 100 g sugar Pipe the coffee cream into 2 tsp instant coffee, dissolved the open éclairs,...
Page 57: Tree Cake
Tree cake Serves 12 Beat together the butter, Ingredients sugar, vanilla sugar, egg yolk and eggs until creamy. 375 g butter 375 g sugar Stir in the almonds, corn- 3 tsp vanilla sugar ﬂ our, ﬂ our, baking 4 medium egg yolks powder and rum.
Page 59: Brioche Plait
Brioche plait Makes 1 loaf Sift the ﬂ our into a bowl, Ingredients then add the sugar, butter, lemon zest, egg and salt. 375 g strong white ﬂ our Dissolve the yeast in lukewarm 40 g fresh yeast or 2 sachets of milk and add it to the rest of dried yeast the ingredients and work to a...
Page 60: Butter Cake
Butter cake 1 tray Sift the ﬂ our into a bowl and Ingredients add the sugar, vanilla sugar, butter, egg and Mixture: salt. Dissolve the yeast in 375 g strong white ﬂ our lukewarm milk and add it to 40 g fresh yeast or 2 sachets of the ingredients.
Page 61: Swiss Plait
Swiss plait 1 loaf Sift the ﬂ ours into a bowl, Ingredients then add the butter and salt. Dissolve the yeast in lukewarm 675 g strong white ﬂ our milk and add it to the ingredi- 75 g spelt ﬂ our ents.
Page 63: Croissants
Croissants Makes 8 Sift the ﬂ our into a bowl and Ingredients add the salt, sugar and sof- tened butter. Dissolve the yeast 500 g strong white ﬂ our in the lukewarm milk and add to 1 tsp salt the ﬂ our. Knead for 7 minutes 50 g sugar to create a smooth dough.
Page 64: Streusel Cake
Streusel cake 1 tray Sift the ﬂ our into a bowl, Ingredients then add the sugar, vanilla sugar, salt, butter and Base: egg yolk. Dissolve the yeast in 480 g strong white ﬂ our lukewarm milk and add it to the 40 g fresh yeast or 2 sachets of ingredients.
Page 65: Raisin Whirls
Raisin whirls Makes 18 (2 trays) Soak the raisins in the rum Ingredients for the ﬁ lling. Dough: Place the ﬂ our, sugar, egg, 500 g strong white ﬂ our salt and butter in a bowl. 40 g fresh yeast or 2 sachets of Gently heat the milk and dried yeast dissolve the yeast in it.
Page 67: Apple Strudel
Apple strudel 12 slices Melt the butter on a low Spread the browned bread- Ingredients heat and allow to cool. crumbs, diced apple and Knead together 25 g of it with soaked raisins over the dough. Pastry: ﬂ our, salt, egg and water to Fold the ends of the dough over 30 g butter form a shiny dough.
Page 68: Cherry Cheesecake Tray Bake
Cherry cheesecake tray bake 1 tray Make a sweet pastry from Ingredients the ﬂ our, baking powder, butter, sugar, salt and eggs, and Pastry: place in the fridge to chill. Roll 470 g plain ﬂ our the pastry out on the universal 1 tsp baking powder tray.
Page 69: Stollen
Stollen Serves 15 Dissolve the yeast and vanilla Ingredients sugar in the lukewarm milk, cover and allow to prove for 15 40 g fresh yeast or 2 sachets of minutes. Mix the raisins, dried yeast almonds, candied lemon peel 3 tsp vanilla sugar and candied orange peel with 150 ml lukewarm milk the rum and place to one side.
Page 71: Cantuccini Biscotti
Cantuccini biscotti Combine all the ingredients Ingredients into a dough, form into rolls, brush with milk and bake (see 375 g plain ﬂ our below for settings). 1 tsp baking powder 250 g sugar While still warm, cut the rolls A pinch of salt into 1 cm thick slices, then 2 medium eggs...
Page 72: Madeira Cake
Madeira cake 1 cake Beat together the butter, Ingredients sugar and eggs until light and ﬂ uffy and then add the 200 g butter lemon juice and zest. 200 g sugar 1 pinch salt Mix the cornﬂ our, ﬂ our, 4 medium eggs salt and baking powder and Juice and grated zest of a...
Page 73: Marble Cake
Marble cake 1 cake Beat together the butter, Ingredients sugar, vanilla sugar and salt until creamy, then gradually add 250 g butter the eggs and mix until light and 200 g sugar ﬂ uffy. 3 tsp vanilla sugar 4 medium eggs Mix the ﬂ...
Page 75: Lemon Iced Cake
Lemon iced cake Serves 10 - 12 Stir together the butter, Ingredients sugar, salt and lemon zest until the sugar has dissolved. Mixture: Gradually add the eggs and stir 200 g soft butter in well. 200 g sugar 1 pinch salt Mix together the cornﬂ...
Page 77: Chocolate And Vanilla Spiral Biscuits
Chocolate and vanilla spiral biscuits 2 trays Combine the ﬂ our, baking Ingredients powder, sugar, vanilla sugar, salt, egg and butter to make a 250 g plain ﬂ our sweet pastry. Knead the cocoa 1 level tsp baking powder powder into one half of the 150 g caster sugar pastry and put both halves in 3 tsp vanilla sugar...
Page 79: Apple Pie
Apple pie Serves 12 Mix the ﬂ our, baking Ingredients powder, butter, sugar, salt, vanilla sugar and egg, and work Pastry: to a smooth dough. Chill in the 300 g plain ﬂ our fridge. Grease a 26 cm Ø spring- 1/2 tsp baking powder form tin and line with 2/3 of the 200 g butter...
Page 80: Drop Cookies
Drop cookies 2 trays Beat together the butter, Ingredients sugar, salt, egg and milk until creamy. Fold in the ﬂ our 200 g soft butter and the cornﬂ our, and chill for 100 g caster sugar 30 minutes. 1 medium egg 50 ml milk Pre-heat the oven (see below 200 g plain ﬂ...
Page 81: Lime Cheesecake
Lime cheesecake Serves 12 Soak the raisins in Grappa Ingredients and place on one side. 100 g raisins Put the quark into a clean 2 -3 tbsp Grappa kitchen cloth and squeeze 1 kg low fat quark out the liquid until it is dry 6 medium eggs 200 g soft butter Separate the eggs and beat...
Page 83: Gâteau Du Vully
Gâteau du Vully Serves 12 - 16 Mix together the ﬂ our, sugar Ingredients and salt. Dissolve the yeast in the lukewarm water and mix in Base: with the ﬂ our. 250 g strong white ﬂ our 1 tbsp sugar Dissolve the butter in the ½...
Page 84: Swiss Apple Cake
Swiss apple cake 8 slices Mix together the ingredients Ingredients for the base and knead to a smooth, elastic dough. Place in Base: the refrigerator to rest. 150 g plain ﬂ our 1/4 tsp salt Roll out the pastry and line 50–75 g butter the ﬂ...
Page 85: Honey Cake
Honey cake Serves 30 Gently heat the honey, Ingredients butter, sugar and water, stirring occasionally and allow it Mixture: to cool until it is hand-hot. 600 g honey 200 g butter Sieve the ﬂ our, baking 400 g sugar powder and cocoa into 250 ml water a bowl and add the spices.
Page 87: Almond Cake
Almond cake Serves 20 Place all ingredients in Ingredients a bowl mix to a smooth dough, place on the universal Base: tray and pre-bake (see below for 250 ml double cream settings). 270 g plain ﬂ our 225 g sugar In the meantime, place the 3 medium eggs ingredients for the topping 3 tsp baking powder...
Page 88: Nut Triangles
Function: Steam cooking and ice cream, and they contain polyunsaturated fatty acids, * Lids for Miele steam oven containers Temperature: 65 °C Vitamins B and E, and magnesium, are available to order from the Miele Duration: 25 minutes calcium and iron.
Page 89: Hazelnut Roulade
Hazelnut roulade Serves 12 For the ﬁ lling, mix the nuts, Ingredients sugar, almond essence, egg and approx. 2 tbsp water until Filling: smooth. 200 g ground hazelnuts 100 g sugar For the dough, mix together 4 – 5 drops almond essence the quark, milk, oil, vanilla 1 medium egg sugar and salt.
Page 91: Poppyseed Streusel
Poppyseed streusel 1 tray Pass the quark through a Ingredients sieve, then stir in the milk, oil, egg, sugar, salt and vanilla For the dough: sugar. Sift the ﬂ our and baking 150 g low fat quark powder and knead into the 5 tbsp milk quark mix.
Page 92: Pumpkin Cake
Pumpkin cake Serves 12 Beat the butter with the Ingredients icing sugar, cinnamon, vanilla sugar and salt, then gradually 350 g Hokkaido pumpkin beat in the eggs. Mix the ﬂ our 100 g dried apricots and baking powder and stir into 150 g chopped almonds the mixture.
Page 93: Chocolate Brownies
Chocolate brownies Makes approx. 60 Place the butter and Ingredients chocolate in a pan and melt using medium heat until it 300 g dark chocolate masses together. Leave to cool. (85% cocoa solids) 250 g butter Brown the nuts without oil 4 medium eggs in a frying pan and allow to 500 g brown sugar...
Page 95: Apple Cake
Apple cake Serves 12 Beat together the butter, Ingredients sugar, vanilla sugar, salt, lemon zest and eggs until light 150 g softened butter and ﬂ uffy. 150 g sugar 3 tsp vanilla sugar Fold in the ﬂ our along with A pinch of salt the baking powder.
Page 97: Nuremberg Lebkuchen
Nuremberg Lebkuchen Makes 12 Toast the almonds without Ingredients oil in a frying pan until golden and allow to cool. Beat 90 g chopped almonds the eggs and sugar to a foam. 2 medium eggs Finely chop the candied orange 125 g sugar and lemon peel and add to the 25 g mixed candied orange &...
Page 98: Apricot Streusel Cake
Apricot streusel cake Serves 12 Cream together the Ingredients ingredients for the cake mixture. Butter a 26 cm Ø Cake mixture: springform cake tin and line 75 g butter with baking paper. Fill the tin 110 g sugar with the cake mixture. 3 tsp vanilla sugar 2 medium eggs Wash and stone the apricots,...
Page 99: Tuscan Almond Chocolate Tart
Tuscan almond chocolate tart Serves 12 Mix together the chocolate Ingredients and almonds. Separate the eggs. 100 g grated dark chocolate 250 g unpeeled grated Mix the egg yolks, butter almonds and 200 g of the sugar until 5 medium eggs creamy.
Page 101: Courgette Cake
Courgette cake Makes 1 cake Beat the oil with the eggs, Ingredients sugar, vanilla sugar and salt until foamy. Stir in the hazel- 180 ml oil nuts, cinnamon and courgettes. 300 g brown sugar 3 medium eggs Mix the baking powder and 3 tsp vanilla sugar bicarbonate of soda with the A pinch of salt...
Page 102: Chocolate Gugelhupf
Chocolate gugelhupf Makes 1 cake Beat together the eggs, Ingredients sugar, vanilla sugar, water and rum. 5 medium eggs 250 g sugar Add the ﬂ our, baking 3 tsp vanilla sugar powder and oil and stir until A pinch of salt smooth.
Page 103: Meringue Nests With Strawberry Cream
Meringue nests with strawberry cream Makes 9 Beat the egg whites until Ingredients stiff. Add the lemon juice and then drizzle in the sieved Meringues: icing sugar and beat until the 5 medium egg whites mixture is very stiff and glossy. 1 tsp lemon juice 250 g icing sugar Spoon the mixture into...
Page 105: Blueberry Mufﬁ Ns
Blueberry mufﬁ ns Makes 12 Mix the eggs, butter, sugar, Ingredients vanilla sugar and salt until creamy. 3 medium eggs 125 g soft butter Mix the almonds, ﬂ our and 150 g sugar baking powder and fold into 3 tsp vanilla sugar the mixture.
Page 107: Farmhouse Bread
Farmhouse bread Makes 1 loaf Mix the salt and ﬂ our in a Ingredients bowl. Crumble the yeast into the milk and add to the 350 g strong white ﬂ our ﬂ our. Knead for 10 minutes to a 150 g rye ﬂ our smooth dough.
Page 109: Spelt Bread
Spelt bread Makes 1 loaf Place the ﬂ our, carrots and Ingredients salt in a bowl. Dissolve the yeast in some of the water and 500 g spelt ﬂ our add it to the ﬂ our. Slowly add 40 g fresh yeast or 2 sachets of the remaining water and knead dried yeast into a smooth dough.
Page 110: Flat Bread
Flat bread Makes 1 loaf Dissolve the yeast in water, Ingredients add the ﬂ our, sugar, salt and oil. Knead for approx. 7 minutes 300 g strong white ﬂ our to a smooth dough. Leave to 40 g fresh yeast or 2 sachets of prove uncovered in the oven dried yeast for 20 minutes using the special...
Page 111: Baguettes
Baguettes Makes 2 baguettes Dissolve the yeast and sugar Ingredients in the lukewarm water and add to the ﬂ our together with 500 g strong white ﬂ our the salt and oil. 20 g fresh yeast or 1 sachet of dried yeast Knead the dough for about ...
Page 113: Herb Rolls
Herb rolls Makes 8–10 rolls Mix the ﬂ our and wheatmeal Ingredients in a bowl. Dissolve the yeast in lukewarm milk then add the 375 g strong white ﬂ our sugar and add to the ﬂ our mix 75 g wheatmeal together with the remaining 40 g fresh yeast or 2 sachets of ingredients.
Page 114: Rye Mix Bread
Rye mix bread Makes 1 loaf Mix together the rye ﬂ our Ingredients and the wheat ﬂ our, make a well in the centre and place the 250 g rye ﬂ our sourdough in it. 150 g strong white ﬂ our 20 g fresh yeast or 1 sachet of Dissolve the yeast in 100 dried yeast...
Page 115: Multigrain Rolls
Multigrain rolls Makes 8–10 rolls Mix together the two types Ingredients of ﬂ our, salt and sunﬂ ower seeds. Dissolve the yeast in the 250 g spelt ﬂ our lukewarm water and add to the 250 g strong wholemeal ﬂ our ﬂ...
Page 117: Mixed Grain Bread
Mixed grain bread Makes 1 loaf Dissolve the yeast in the Ingredients sugar and lukewarm water. Stir in the ﬂ our, salt and oil and 375 g strong brown bread knead for approx. 7 minutes. ﬂ our 125 g rye ﬂ our Place in an uncovered bowl 40 g fresh yeast or 2 sachets of and prove in the oven for 20...
Page 118: Pumpkin Bread
Pumpkin bread Makes 1 loaf Place the ﬂ our and salt in Ingredients a mixing bowl. Dissolve the yeast in the water and add 500 g spelt ﬂ our to the ﬂ our, then knead to a 20 g fresh yeast smooth dough.
Page 119: Rye Bread
Rye bread Makes 1 loaf Place the ﬂ our in a bowl, Ingredients add the rest of the ingredients and knead for 320 g rye sourdough approx. 10 minutes until you 640 g rye ﬂ our have a smooth dough. 20 g salt 400 ml lukewarm water Shape the dough into a loaf...
Page 120: Multigrain Loaf
Multigrain loaf Makes 1 loaf Place all ingredients in Ingredients a bowl and knead to a smooth dough for approx. 4 175 g wholemeal rye ﬂ our minutes. Place in an uncovered 500 g wholegrain ﬂ our bowl in the oven to prove for 60 15 g dry yeast minutes using the special "Prove 2 tsp salt...
Page 121: Herby Bread Plait
Herby bread plait Makes 1 loaf Heat the milk, dissolve the Ingredients yeast and stir in 1 tsp honey. 750 g strong white ﬂ our Place the ﬂ our, salt and 1 tsp honey pepper in a bowl. Melt the 80 g fresh yeast butter, and stir into the ﬂ...
Page 123: Wholemeal Bread
Wholemeal bread Makes 1 loaf Dissolve the yeast and sugar Ingredients in a little water. Add to the ﬂ our, salt, oil, linseeds, 500 g wholemeal ﬂ our sunﬂ ower seeds and the 40 g fresh yeast or 2 sachets of remaining water, and knead for dried yeast 3–4 minutes until you have a...
Page 125: White Rolls
White rolls Makes 8–10 rolls Sift the ﬂ our into a bowl. Ingredients Dissolve the yeast in the water. Add this, together with 500 g strong white ﬂ our the sugar, salt and butter, to 2 tsp salt the ﬂ our. Mix together, and 20 g fresh yeast knead for approx.
Page 126: White Bread
White bread Makes 1 loaf Dissolve the yeast in the Ingredients water. Add the ﬂ our, salt, sugar and butter and mix 500 g strong white ﬂ our together. Knead the mixture for 20 g fresh yeast approx. 7 minutes to a smooth 1 tsp sugar dough.
Page 127: Ciabatta
Ciabatta Makes 2 loaves The night before, mix Ingredients together 1 tbsp ﬂ our, the crumbled yeast and 2 tbsp 400 g strong white ﬂ our water, cover and leave to prove 20 g fresh yeast for 15 minutes. 2 tbsp water 1 tbsp olive oil Brush a mixing bowl with 2 level tsp salt...
Page 129: Cheese And Rosemary Fl At Bread
Cheese and rosemary ﬂ at bread Approx. 30 cubes Dissolve the yeast in 50 ml Ingredients lukewarm water. 650 g spelt ﬂ our Mix the ﬂ our, salt, sugar and 2 tsp salt yeast solution in a bowl. Mix 1 tsp sugar with enough of the remaining 40 g fresh yeast water to form a pliable dough.
Page 130: Light Fruit Loaf
Light fruit loaf Makes 1 loaf Coarsely chop the dried fruit. Ingredients Boil 100 ml of the water and 100 ml of the milk and remove 300 g dried fruit (e.g. apricots, from the hob. Add the dried plums, apples, pears) fruit to soften.
Page 131: Light And Dark Twists
Light and dark twists Makes 2 loaves Dissolve the yeast in 100 ml Ingredients water, mix with 100 g ﬂ our, cover and leave to prove for 24 Preliminary dough: hours at room temperature. 160 g strong white ﬂ our 160 ml lukewarm water Add the rest of the 10 g fresh yeast ingredients for the...
Page 133: Selection Of Wholemeal Rolls
Selection of wholemeal rolls Makes 16 – 20 rolls Dissolve the yeast in the Ingredients water, mix with the 4-grain ﬂ our mix, pumpkin seeds, and 40 g fresh yeast brown sugar and soak for 60 500 ml lukewarm water minutes.
Page 135: Selection Of Seeded Rolls
Selection of seeded rolls Makes 35 Sift the ﬂ our into a bowl. Ingredients Dissolve the yeast in the milk. Make a well in the ﬂ our, 300 g strong white ﬂ our and add the milk, sugar, salt and 75 g spelt ﬂ...
Page 137: Sweet Quark Rolls
Sweet quark rolls Makes 12 Mix the ﬂ our and baking Ingredients powder, add the quark, milk, oil, sugar, egg, vanilla sugar and 500 g plain ﬂ our salt and knead for 3 minutes. 3 tsp baking powder 250 g low fat quark Allow the dough to rest for 90 ml milk 5 –...
Page 139: Bagels
Bagels Makes 6 bagels Beat the egg. Ingredients 350 g spelt ﬂ our Knead all ingredients into a 15 g fresh yeast pliable dough and leave to 1 tsp brown sugar prove uncovered in the bowl in 175 ml lukewarm water the oven for 40 minutes using 25 g butter the special "Prove dough"...
Page 141: Sweet Yeast Rolls
Sweet yeast rolls Makes 12 rolls Place the ﬂ our, sugar, butter Ingredients and salt into a bowl. Dissolve the yeast in the warm milk, add 500 g strong white ﬂ our to the bowl and knead for 40 g fresh yeast approx.
Page 143: Soups And Starters
Soups and starters Small but satisfying Tasty, imaginatively prepared, hearty and invigorating soups and starters make an appetising opening to any meal. These delicious and colourful recipes not only whet the appetite for the next course, but can be prepared as a light lunch or supper dish in their own right.
Page 145: Beetroot Salad
Beetroot salad Serves 8 Wash the beetroot, place in Ingredients: a perforated container and cook (see below for settings). 1 kg beetroot Mix the balsamic vinegar, Marinade: raspberry vinegar, oil, 1 tbsp balsamic vinegar vegetable stock, honey, salt, 3 tbsp raspberry vinegar pepper and chopped herbs to 6 tbsp oil make a dressing.
Page 147: Marinated Vegetables
Marinated vegetables Serves 8 Wash the peppers and cut Ingredients into strips. Slice the aubergine, courgettes and 2 yellow peppers mushrooms. 2 red peppers 1 aubergine Place the vegetables in a 2 courgettes perforated container and 500 g mushrooms cook (see below for settings). 6 tbsp olive oil 4 tbsp white wine vinegar Mix the olive oil, white wine...
Page 148: Artichokes With A Creamy Tomato Dip
Artichokes with a creamy tomato dip Serves 4 Remove the artichokes from Ingredients their stalks. Then, using a pair of scissors, cut away approx. 4 artichokes one third of the outer leaves. Juice of one lemon Trim the tips with a sharp knife; bend the leaves back and drizzle For the dip: with lemon juice.
Page 149: Stuffed Aubergines
Stuffed aubergines Serves 4 Cut the aubergines in half Ingredients lengthways, scoop out the centre and cut 100 g of the 4 aubergines scooped out ﬂ esh into small 1 onion cubes. 1 green pepper 1 chilli Dice the onion and green 200 g minced beef pepper, ﬁ...
Page 151: Veal Tonnato
Veal tonnato Serves 6 Place the veal, water, white Ingredients wine, bay leaves, pepper- corns and salt in a solid cooking 600 g veal container. 750 ml water 150 ml white wine Peel the carrots and chop 2 bay leaves into chunks.
Page 152: Courgette And Goat's Cheese Rolls
Courgette and goat’s cheese rolls Serves 4 Cut the courgette length- Ingredients ways into thin slices and place in a perforated cooking 1 courgette container (see below for set- 200 g goat’s cheese tings). Salt Pepper Cut the goat’s cheese into Olive oil strips 2 cm wide and season with salt and pepper.
Page 153: Jacket Potatoes
Jacket potatoes with a ham and sour cream ﬁ lling Serves 8 Wash the potatoes, cut in Ingredients half lengthways and cook in a perforated cooking container 4 medium, ﬂ oury potatoes with the cut surface upwards 100 g diced ham (see below for settings).
Page 155: Greek Tomatoes
Greek tomatoes Serves 4 Wash and dry the tomatoes, Ingredients cut in half and place them in a perforated container with the 4 tomatoes cut side upwards. 1-2 cloves of garlic Salt Finely chop the garlic or put Pepper it through a garlic press. 4 stalks of basil Spread it over the cut tomatoes 100 g goats' cheese...
Page 156: Pork Paté
Pork paté Serves 6 Finely dice the onion and Ingredients ham. Chop up the parsley and mix all the ingredients 500 g minced pork together. 2 medium eggs 1 small onion Grease 6 ramekins and ﬁ ll 1 tsp parsley with the mixture, place on 50 g cooked ham the rack and cook (see below for...
Page 157: Kohlrabi And Carrot Ramekins
Kohlrabi and carrot ramekins Serves 6 Clean, wash and roughly Ingredients grate carrots and kohlrabi. Place in a perforated 300 g carrots cooking container in the oven 400 g kohlrabi and cook (see below for set- 1 onion tings). 1 garlic clove 20 g fresh parsley Finely chop onions, garlic 125 ml milk...
Page 159: Broccoli And Romanesco Salad
Broccoli and romanesco salad Serves 4 Chop the romanesco into Ingredients ﬂ orets, place in a perforated container and steam for 2 250 g romanesco minutes at 100°C. 250 g broccoli 3 tbsp vinegar Chop the broccoli into 2 tbsp olive oil ﬂ...
Page 160: Salmon Paté
Duration: 4 minutes Settings: Step 6 >> Tip: Function: Steam cooking For a different ﬂ avour, substitute * Suitable lids for Miele steam Temperature: 90°C some of the salmon with smoked containers are available from the Miele Duration: 60-70 minutes salmon.
Page 161: Crevettes And Asparagus Salad
Crevettes and asparagus salad Serves 4 Peel the asparagus and Ingredients place in 2 perforated cook- ing containers. Cook the white 500 g white asparagus asparagus ﬁ rst. Then add the 500 g green asparagus green asparagus and cook with 12 pre-cooked, peeled the white asparagus (see below crevettes...
Page 163: Asparagus With Smoked Salmon
Asparagus with smoked salmon and cream cheese rolls 6 Portionen Peel the asparagus and cut Ingredients into pieces 3 cm long. Place the white and green asparagus 500 g white asparagus in 2 separate perforated cooking 500 g green asparagus containers.
Page 164: Warm Fennel Salad
Warm fennel salad Serves 4 Clean the fennel bulbs, Ingredients quarter and chop away most of the stalk roots. Place in a solid 3–4 fennel bulbs cooking container. 150 ml white wine 50 ml dry vermouth Prepare a broth of white 100 ml vegetable stock wine, vermouth and 1 bay leaf...
Page 165: Cabbage Stuffed With Prawns And Rice
Settings: Step 2 Function: Steam cooking Temperature: 60°C Duration: 10 minutes Settings: Step 4 Function: Steam cooking * Suitable lids for Miele steam Temperature: 100°C containers are available from the Miele Duration: 10–12 minutes online shop. Soups and starters...
Page 167: Vegetable Terrine
Tasty with remoulade sauce Temperature: 100°C and crusty white bread Duration: 2 minutes Settings: Step 4 Function: Steam cooking Temperature: 100°C * Suitable lids for Miele steam Duration: 30–35 minutes containers are available from the Miele online shop. Soups and starters...
Page 168: Chicken Breasts With Shallots And Peppers
Chicken breasts with shallots and peppers Serves 8 Cut chicken breasts apart, Ingredients remove skin and any sinews and ﬂ atten between two pieces 2 large chicken breasts of cling ﬁ lm. 8 small shallots 2 bottled, roasted peppers Peel and halve or quarter the 1/4 cup soya sauce shallots, drain the peppers 2 tbsp apple vinegar...
Page 169: Cream Of Carrot Soup
Cream of carrot soup Serves 4 Place the carrots, onions, Ingredients butter, garlic, stock and paprika into a solid container 500 g diced carrots and cook (see below for set- 50 g ﬁ nely chopped onions tings). 40 g butter 1 crushed garlic clove Allow to cool slightly, and 750 ml vegetable stock...
Page 171: Potato And Herb Soup
Potato and herb soup Serves 4 Wash the leek, and slice into Ingredients rings. Peel the potatoes and dice roughly. Place in a solid 1 leek (approx. 180 g) container with the vegetable 250 g ﬂ oury potatoes stock, and cook (see below for 500 ml vegetable stock settings).
Page 172: Chicken Soup With Eierstich
Chicken soup with Eierstich Serves 6 Chicken soup Eierstich Ingredients Wash and halve the chicken Lightly beat the eggs with Chicken soup: and place in a solid cooking the milk. 1 chicken container with 200 ml water. 1 kg mixed vegetables, e.g. Season with salt and grated carrots, leeks, celery Wash, peel and cut half of...
Page 173: Celery Soup
Celery soup Serves 4 Slice the carrot and celery, Ingredients dice the onions, coarsely dice the potatoes and place in 1 bunch of carrots a solid cooking container. Crush 1 bunch of celery and add the garlic. Pour over 1 small onion 200 ml of vegetable stock.
Page 175: Quick Meatball Soup
Quick meatball soup Serves 4 Shape the mince into little Ingredients meatballs and cook in the vegetable stock (see below for 250 g mince (pork/beef mix) settings). 1000 ml vegetable stock 40 g ﬁ ne soup noodles Add the soup noodles and 250 g soup vegetables vegetables and cook again Salt and pepper...
Page 176: Pepper Soup
Pepper soup Serves 4 Dice the peppers and onion Ingredients and place in a solid cooking container with the butter. 500 g red peppers Season with salt and pepper and 1 onion cook (see below for settings). 20 g butter 500 ml chicken stock Purée the vegetables in the Salt mixer.
Page 177: Pumpkin Soup
It should be stored in a cool, dry and well- *Suitable lids for Miele steam Temperature: 95°C ventilated place, but not in the containers are available from the Miele Duration: 2 minutes refrigerator. online shop. Soups and starters...
Page 179: French Onion Soup
Settings: Step 1 dishes and is rich in Provitamin A, Function: Steam cooking Vitamins C, B1 and B2 and calcium. *Suitable lids for Miele steam Parsley stimulates the kidneys, Temperature: 100°C containers are available from the Miele puriﬁ es the blood and aids Duration: 12-15 minutes online shop.
Page 181: Casseroles And Bakes
Casseroles and savoury bakes The pleasure of your company Casseroles and savoury bakes offer an enormous amount of variety. You can be as creative as you like, combining different ingredients depending on what is in season or what you have stored in your larder.
Page 183: Soljanka
Salt Pepper Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4 minutes Settings: Step 2 Function: Steam cooking *Suitable lids for Miele steam Temperature: 100°C containers are available from the Miele Duration: 10 minutes online shop. Casseroles and savoury bakes...
Page 185: Vegetable Lasagne
Vegetable lasagne Serves 6–8 Peel the kohlrabi and cut Grease a baking dish with Ingredients: off the woody end. Cut into butter. Place the slices 2 mm thick and cut the lasagne sheets, vegetable 12 sheets lasagne verde leaves into strips. mixture, tomato strips and Salt cheese in alternate layers.
Page 186: Hungarian Bacon Goulash
Hungarian bacon goulash Serves 4 Place the rice with the Ingredients vegetable stock and tomato purée in a solid cooking 70 g rice container and stir. 200 ml vegetable stock 3 tbsp tomato purée Chop all the other 75 g bacon ingredients with the 1 onion exception of the red peppers...
Page 187: Vegetable Bake
Vegetable bake Serves 4 Cut the vegetables into bite Ingredients sized pieces. Place in a perforated container and blanch 200 g carrots (see below for settings). 200 g courgettes 150 g celery Beat together the cream, 150 g broccoli milk and eggs, and season 150 g leeks with salt, pepper and nutmeg.
Page 189: Ratatouille With Meatballs
Ratatouille with meatballs Serves 4 Form the mince into small Ingredients meatballs. Finely chop the peppers, aubergines, courgettes, 250 g minced pork or beef tomatoes, onion and garlic. 1 red pepper 1 yellow pepper Arrange the meatballs in a 250 g aubergines solid container and scatter 250 g courgettes the vegetables over the top.
Page 190: Ham Lasagne
Ham lasagne Serves 4 Mix together the eggs and Ingredients milk, season with salt and pepper and halve the ham slices. 4 medium eggs 500 ml milk Layer the egg and milk Salt mixture, lasagne sheets and Pepper ham in an oven dish, starting 300 g cooked ham (slices) and ﬁ...
Page 191: Beef Lasagne
Beef lasagne Serves 4 Fry the diced bacon, add Ingredients two thirds of the onions and sweat. Add the minced beef Filling: and brown, stirring regularly. 50 g smoked streaky bacon, Season with salt, pepper and ﬁ nely diced herbs. Halve the tomatoes, add 3 onions (150 g) along with the tomato purée 375 g mince...
Page 193: Romanesco Fi Sh Bake
Romanesco ﬁ sh bake Serves 4 Clean and wash the Ingredients Romanesco and cut into medium-sized ﬂ orets. Place in a 1 Romanesco (approx. 750 g) solid cooking container with the 150 g millet seed millet, water and herb salt and 150 ml water cook (see below for settings).
Page 195: Roseﬁ Sh Casserole
Roseﬁ sh casserole Serves 4 Sprinkle the ﬁ sh ﬁ llets with Ingredients lemon juice and season with salt. Place in a solid cooking 500 g roseﬁ sh ﬁ llets container. Lemon juice 200 g carrots Dice the carrots, add to the 200 g peas ﬁ...
Page 196: Gammon And Cabbage Casserole
Gammon and cabbage casserole Serves 4 Clean the cabbage and cut Ingredients into strips. Peel and quarter the potatoes, dice the gammon 350 g savoy cabbage and slice the pepperoni sausage. 250 g potatoes 250 g gammon Stir all the ingredients into 250 g pepperoni sausage the crème fraîche and stock 200 g crème fraîche...
Page 197: Potato Gratin
Potato gratin Serves 4 Peel the potatoes, wash and Ingredients slice ﬁ nely. 1 kg ﬂ oury potatoes Peel the garlic clove, cut in 1 clove of garlic half and rub it around the 200 g grated Cheddar inside of the baking dish. Grease 100 ml double cream the dish with butter.
Page 199: Lamb Casserole
Lamb casserole Serves 4 Dice the lamb, and brown Ingredients with the onion in the sunﬂ ower oil on the hob. Pour 500 g lamb over 200 ml of the stock. 2 tbsp sunﬂ ower oil 1 onion, chopped Transfer to a solid container. 500 ml vegetable stock Chop the beans, carrots and A sprig of rosemary...
Page 200: Fennel And Carrot Gratin
Fennel and carrot gratin Serves 4 Gratin: Ingredients Clean the fennel and cut into slices 1 cm thick. Peel the Gratin: carrots and slice with a serrated 750 g fennel knife. Cook the vegetables in a 3 large carrots perforated container (see below Salt for settings).
Page 201: Celery Gratin
Celery gratin Serves 4 Clean and trim the celery, cut Ingredients into pieces 10 cm long and add to a perforated container. 400 g celery Sprinkle with salt and cook (see 1 tsp salt below for settings). 1 tbsp butter 50 g Gorgonzola Allow the celery to cool 2 tbsp pine nuts...
Page 203: Vegetarian Dishes
Vegetarian dishes Vegetables too can take the lead role Not eating meat in no way means you have to forgo the pleasures of variety and great tasting food. Where meat used to take centre stage, ingredients such as pulses and greens can play a major part in the culinary stage.
Page 205: Vegetable Rolls
Vegetable rolls Serves 4 Place the spelt grain and Ingredients water in a solid cooking container and cook (see below 100 g spelt, cracked for settings). 100 ml water 1 red pepper Dice the peppers and onions, 1 green pepper place in a perforated 1 onion cooking container and cook...
Page 207: Vegetarian Stuffed Peppers
Serve with rice and garnish with freshly chopped herbs. Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 4 minutes Settings: Step 3 Function: Steam cooking Temperature: 100°C *Suitable lids for Miele steam containers are available from the Miele Duration: 25-30 minutes online shop. Vegetarian...
Page 208: Wholemeal Pasta In A Neapolitan Sauce
Wholemeal pasta in a Neapolitan sauce Serves 4 Place the pasta with the salt Ingredients in a solid cooking container and ﬁ ll with water up to 3 cm 500 g wholemeal pasta below the rim and cook (see ½ tsp salt below for settings).
Page 209: Rye, Vegetable And Goat's Cheese Bake
Rye, vegetable and goat’s cheese bake Serves 4 Place the rye and water in a Ingredients solid cooking container and cook (see below for settings). 200 g rye 200 ml water Finely slice the onion and cut 1 onion the tomatoes into narrow 200 g dried tomato strips.
Page 211: Potatoes With A Choice Of Dips
Potatoes with a choice of dips Serves 4 Wash and scrub the Ingredients potatoes, place in a perforated cooking container 750 g potatoes (in their skins) and cook (see below for set- tings). Dip 1: 200 g vegetable spread Dip 1: 150 g low fat quark Chop the peppers, shallot 50 g yoghurt (1.5%)
Page 213: Oriental Vegetable Casserole
Oriental vegetable casserole Serves 4 Halve the aubergine Ingredients lengthways. Chop the aubergine halves, courgette and 1 aubergine onions into slices approx. 1 cm 1 large courgette thick. 2 medium cooking onions 200 g mushrooms Halve the mushrooms. Chop 1 garlic clove the garlic ﬁ...
Page 215: Savoury Treats
Savoury treats The tastiest treats in the world Pizzas, tarts, patés etc. are a favourite choice with many people for any occasion, be it a family celebration, a buffet party or a snack to savour at a sporting event or in front of the television. Some of the dishes have rich ingredients complemented by a light pastry;...
Page 217: Chicken Salad
Chicken salad Serves 4–6 Prepare the chicken and Ingredients remove the giblets if necessary. 1 chicken 2 tbsp oil Mix the oil with the salt, 2 tsp salt paprika and pepper, and 3 tsp paprika brush over the chicken. Place 2 tsp pepper breast side uppermost on the 1 small pineapple...
Page 219: Mushroom Turnovers
Mushroom turnovers Makes 12 Defrost the pastry. In the Ingredients meantime, dice the onions and gently fry them in the 450 g frozen puff pastry butter. Add the sliced 2 onions mushrooms, and continue to fry 20 g butter them together. 500 g fresh mushrooms, sliced Salt and pepper Season with salt and pepper,...
Page 220: Ham And Bacon Quiche
Ham and bacon quiche Serves 4 Knead the pastry ingredients Ingredients until they form an elastic dough. Place in the refrigerator Pastry: to relax. 125 g plain ﬂ our 40 ml water Heat the butter in a frying 50 g butter pan and sweat the bacon, ham and cooked ham.
Page 221: Sausage Puffs
Sausage puffs Serves 4 Chop the chives and parsley Ingredients and mix with the meat. 450 g frozen puff pastry Defrost the puff pastry, roll 250 g sausage meat or out and cut into 4 rectangles. minced pork 1 bunch of chives Spread 1 tbsp of the meat 1 bunch of ﬂ...
Page 223: Pumpkin Tart
Pumpkin tart Serves 4 Mix together the ﬂ our, salt, Ingredients water and butter, and knead to a smooth dough. Roll out 175 g plain ﬂ our thinly onto a ﬂ oured surface, 1 tsp salt and use it to line a pie dish. 50–60 ml water 70 g butter Remove the seeds from the...
Page 224: Tomato Mozzarella Puffs
Tomato mozzarella puffs Serves 4 Slice the tomatoes and Ingredients mozzarella. 300 g frozen puff pastry Defrost the pastry and roll 250 g mozzarella out. Cut into 8 squares 2 beef tomatoes measuring 10 x 10 cm. 1 bunch of basil Salt Place a slice of tomato Pepper...
Page 225: Pizza
Pizza 1 tray Yeast dough: Ingredients for the Dissolve the yeast with 1 tsp base sugar in the lukewarm water. Place the ﬂ our, salt, oil and Yeast dough: herbs in a bowl, and add the dis- 400 g strong white ﬂ our solved yeast.
Page 227: Pizza Margherita
Variation 1: Pizza Margherita 1 tray Gently fry the onion and Ingredients garlic in the oil on the hob until translucent. Stir in the 1 large onion, chopped tomatoes, tomato purée, sugar, 1 clove of garlic, chopped oregano and bay leaf; season 1 tbsp olive oil with salt and pepper.
Page 229: Tuna Pizza
Variation 2: Tuna pizza 1 tray Season the passata with salt Ingredients and pepper and spread over the pizza base. Slice the 500 g passata onions into ﬁ ne rings, and ar- 2 onions range on the pizza. Drain the 2 tins tuna ﬁ sh (in brine) tuna, and scatter over the 200 g grated Cheddar passata.
Page 230: Mexican Pizza
Variation 3: Mexican pizza 1 tray Gently fry the onion and Ingredients garlic in the oil on the hob until they are translucent. Add 500 g passata the minced beef and fry brieﬂ y. Chilli powder Salt Drain the kidney beans and Freshly ground pepper sweetcorn thoroughly.
Page 231: Vegetarian Pizza
Variation 4: Vegetarian pizza 1 tray Dice the onions, cut the Ingredients pepper into thin slices and slice the aubergines. 2 red onions 1 red pepper Season the tomatoes with 1 aubergine salt, pepper and paprika to 400 g tomatoes, peeled and taste, and spread over the pizza chopped base.
Page 233: Sausage Rolls
Sausage rolls Makes 12 To make the pastry, mix Ingredients together the quark, milk, egg yolks, egg white, oil and Dough: salt. 500 g low fat quark 8 tbsp milk Sift together the ﬂ our and 2 medium egg yolks baking powder, and mix 1 medium egg white half into the quark, then knead...
Page 234: Ham Croissants
Ham croissants Makes 8 Defrost the pastry. Mix Ingredients together the butter, the diced ham, grated onion, cream 450 g frozen puff pastry and parsley. 30 g butter 250 g cooked ham, diced Roll out the pastry to a 1 onion, grated rectangle 30 x 40 cm, and 3–4 tbsp double cream cut into four quarters, then cut...
Page 235: Cheese Puffs
Cheese puffs Makes 8 Defrost the pastry, roll out Ingredients to an oblong and cut into 8 squares. 450 g frozen puff pastry 250 g strong Cheddar Cut the cheese into 1 cm thick strips, and arrange on Baking parchment the pastry. Place the slices on the universal tray lined with baking parchment, and bake (see below for settings).
Page 237: Smoked Salmon Quiche
Base: the base and sides of a quiche 125 g plain ﬂ our dish or the Miele round baking 40 ml water tray. 50 g butter 1/2 tsp salt Wash and slice the leeks and fry gently in the butter.
Page 238: Sausage Pie
Sausage pie Serves 6–8 Quickly knead the ﬂ our, Sprinkle the dough base Ingredients butter, egg and salt to a with breadcrumbs, place shortcrust dough and leave to the coiled sausages on top and Pastry: rest in a cool place for an hour. spread the ﬁ...
Page 239: Tart Flambé
Tart ﬂ ambé Makes 1 tray of 4 – 6 tarts Dissolve the yeast in 125 ml Ingredients lukewarm water. Add to the ﬂ our, salt, sugar and oil and Pastry: knead to a smooth dough. Leave 5 g fresh yeast uncovered in the oven to prove 125 ml lukewarm water for 60 minutes using the special...
Page 241: Onion Tart
Onion tart Serves 8 Dissolve the yeast in the Ingredients lukewarm milk. Pastry: Knead together the ﬂ our, 400 g wholemeal ﬂ our sugar, salt, oil and milk and 40 g fresh yeast yeast solution to form a yeast 1 tbsp sugar dough and leave uncovered 1 –...
Page 242: Cheese Biscuits
Cheese biscuits Makes approx. 15 – 20 Dice the butter and knead to Ingredients a shortcrust dough with the egg, salt, ﬂ our, poppy seeds and 125 g butter cheese and leave to stand for ½ 1 medium egg hour in a cool place. 1/4 tsp salt 200 g plain ﬂ...
Page 243: Oriental Spring Rolls
Oriental spring rolls Makes 6 Melt the butter on a low Cut the dough into 6 Ingredients heat and leave to cool. rectangles, distribute the Knead together 25 g butter ﬁ lling between these, tuck in Pastry: with ﬂ our, salt, egg and water the narrow ends of each roll and 30 g butter to form a smooth dough.
Page 245: Spaghettini Tart
Temperature: 100°C Duration: 5 minutes Settings: Step 5 Funtion: Combination mode/ Fan plus Temperature: 170-190°C Moisture: 95% Duration: 40 minutes *Suitable lids for Miele steam containers Shelf level: 1 are available from the Miele online shop. Savoury treats...
Page 246: Chicken Breast On Toast
Chicken breast on toast Serves 4 Season the chicken breast Ingredients with salt and pepper and fry in a frying pan over a medium 150 g chicken breast heat. When done, slice thinly. Salt Pepper Wash and slice the tomatoes 2 large tomatoes and wash the salad leaves.
Page 247: Italian Toast
Italian toast Serves 4 Wash and slice the tomatoes Ingredients and slice the Mozzarella. 2 tomatoes Toast the bread on the rack 100 g Mozzarella (see below for settings), turn 4 slices white bread over and spread with pesto. 2 tbsp pesto Salt Place tomatoes and Pepper...
Page 249: Hawaiian Toast
Hawaiian toast Serves 4 Toast the bread under the Ingredients grill, turning once (see below for settings). Spread with butter. 4 slices white bread 4 slices cooked ham Top the toast with the ham, 4 pineapple rings pineapple and cheese. (fresh or tinned) 4 slices of cheese Place the toast on the rack...
Page 250: Helgoland Toast
Helgoland toast Serves 4 Hard-boil and slice the eggs. Ingredients Cut the onions into rings. 8 slices white bread Toast the bread on the rack, 4 medium eggs turning once (see below for 8 tbsp horseradish cream settings), spread each slice with cheese 1 tbsp horseradish cream cheese 1 large onion...
Page 251: Mandarins And Prawns On Toast
Mandarins and prawns on toast Serves 4 Toast the bread under the Ingredients grill, turning once (see below for settings). Chop the dill. 4 slices white bread 60 g cream cheese Spread the cream cheese 75 g tinned mandarins evenly over the toast, place 150 g prawns the mandarins and prawns on 4 slices of cheese...
Page 253: Tropicana Toast
Tropicana toast Serves 4 Season the chicken breasts Ingredients with salt and pepper, fry in the oil on a high heat and then 350 g chicken breast continue cooking on a medium Salt heat. Pepper 1 tbsp cooking oil Slice the pineapple and the 250 g pineapple peeled mango.
Page 254: On Toast
Tomatoes and peppers on toast Serves 4 Wash the pepper and Ingredients tomatoes, peel the shallot and chop into rings. 4 slices white bread 2 tomatoes Finely dice the pepper and 1 small green pepper slice the tomatoes. 1 shallot 4 slices of cheese Heat the oil in a frying pan (e.g.
Page 255: Oriental Toast
Oriental toast Serves 4 Break up the feta and cream Ingredients cheese with a fork, mix together and season with salt, 4 slices white bread pepper and cumin. 100 g cream cheese 100 g feta cheese Slice the olives, wash and 1 small red pepper dice the pepper.
Page 257: Meat
Meat The meat of the matter Those who enjoy pork, beef, lamb and game from time to time are eating a wholesome, varied diet. Poultry dishes are particularly healthy. Meat is extremely versatile, and prepared with different herbs, sauces and accompaniments, it takes on an endless variety of ﬂ...
Page 259 Tips on preparation Roasting Meat is cooked on the rack over the universal Select the higher temperature if you want to tray in the steam combi oven. Cooking durations cook the meat more thoroughly and get a “well are given for approx. 1000 g of meat. If you are done”...
Page 260 Game Poultry Game is usually sold ready to cook. If necessary, Always pay great attention to hygiene when remove outer membranes and sinews from the preparing poultry. Either defrost frozen poultry flesh with a long, sharp knife. Game is generally in the fridge or in the steam combination oven very lean and can easily dry out, so it is an using the defrost function.
Page 261: Beef Roulades
Beef roulades Serves 8 Wash the vegetables and Ingredients chop ﬁ nely. 8 steaks, e.g. silverside Season the meat with salt Stock and pepper and spread with Some mixed vegetables, the ﬁ lling of your choice. Roll e.g. a carrot, stick of celery the meat up, and secure with and a leek cocktail sticks or kitchen string.
Page 262: Braised Beef
Braised beef Serves 4 Peel and quarter the onions. Ingredients 1000 g braising beef Mix the oil with the salt Salt and pepper and brush the Freshly ground pepper meat with it. Place the universal tray in the oven and 600 ml stock start the programme (see below 500 g onions for settings).
Page 263: Fillet Of Beef
Fillet of beef Serves 4 Trim the meat, then mix the Ingredients oil with the salt and pepper and brush the meat with it. 800 g ﬁ llet of beef, approx. Place on the rack* and roast (see 6 cm thick below for settings).
Page 265: Beef And Pepper Burgers With Avocado Cream
Beef and pepper burgers with avocado cream Serves 4 Peel the onion, clean and Ingredients de-seed the red pepper. Dice these ﬁ nely, fry in hot olive oil 500 g minced beef for 2 – 3 minutes until clear, 1 small onion season with salt and paprika and ½...
Page 266: Fillet Of Veal In A Morel Mushroom Sauce
Fillet of veal in a morel mushroom sauce Serves 4 Trim the meat. Mix the oil Ingredients with the salt and pepper and brush the meat with it. Place 1 ﬁ llet of veal, approx. 800 g on the rack* with the universal Salt tray underneath to catch the Pepper...
Page 267: Roast Beef With Sautéed Potatoes
Roast beef with sautéed pota- toes and homemade remoulade Serves 4–6 Trim the meat. Mix the oil Ingredients with the salt and pepper and brush the meat with it. Place 1 kg joint of beef the meat on the rack* in the Salt oven and roast (see below for Pepper...
Page 269: Knuckle Of Veal
Knuckle of veal Serves 4 Wash, peel and dice the Ingredients carrot, leek and celery. Peel and quarter the onions. Peel 1 carrot and slice the garlic. Quarter the 1 leek mushrooms. Spread the vegeta- 1 stick celery bles out on the universal tray 1 large onion and place in the oven.
Page 270: Beef With Apple And Horseradish Sauce
Beef with apple and horseradish sauce Serves 4 Dice the carrots, celery and Ingredients parsnips, and place with the beef, salt, peppercorns and bay 200 g carrots leaves in a solid container. Place 200 g celery hearts in the oven and cook (see below 50 g diced parsnips for settings).
Page 271: Braised Veal
Braised veal Serves 4 Trim the celery and peel Ingredients the carrots, and cut these into sticks. Peel and quarter the 800 g veal onions. Salt Pepper Mix the salt, pepper, paprika Paprika and oil and brush the meat with it. Place the universal 250 ml stock tray in the oven and start the 250 g celery...
Page 273: Poached Fillet Of Beef
Poached ﬁ llet of beef with a medley of vegetables Serves 2 Cut the cauliﬂ ower ﬂ orets, Ingredients carrots and courgettes into bite-sized pieces. Trim the green 200 g cauliﬂ ower ﬂ orets parts off the spring onions and 200 g carrots add the sugar snap peas.
Page 274: Loin Of Veal
Loin of veal Serves 4 Remove fat and sinew from Ingredients the loin of veal. Mix together the salt, pepper and oil and 1 kg loin of veal brush the meat with it. Place the Salt meat on the rack* and roast (see Pepper below for settings).
Page 275: Pork Wellington
Pork Wellington Serves 4 Season the meat with salt Ingredients and pepper, and sear it on all sides in the clariﬁ ed butter in a 1 piece of pork ﬁ llet frying pan. (approx. 400 g) Salt Peel and dice the carrot. Pepper Dice the courgette.
Page 276: Fillet Of Pork
Fillet of pork with shallots Serves 4 Trim the meat. Mix together Ingredients the salt, pepper and oil and brush the meat with it. Place a Meat: sprig of rosemary on each ﬁ llet 3 x 300 g pork ﬁ llets and ﬁ...
Page 277: Swiss Chard Rolls With An Oriental Filling
Swiss chard rolls with an oriental ﬁ lling Serves 4 Clean and blanch the chard Ingredients leaves (see below for set- tings). 8 chard leaves 400 g mince Mix together the mince 2 tbsp soya sauce with the soy sauce and root 1 tsp grated root ginger ginger, and season with salt and Salt...
Page 279: Grilled Sausages With Tomato And Mango Chutney
Grilled sausages with tomato and mango chutney Serves 4 Peel and chop the onions, Ingredients pour boiling water over the tomatoes, then plunge them 8 pork sausages into ice-cold water, skin and 250 g onions coarsely dice the ﬂ esh. Peel the 1 kg tomatoes mangoes, cut the fruit away 1 kg ﬁ...
Page 280: Grilled Feta Burgers With Couscous Salad
Grilled feta burgers with couscous salad Serves 4 Pour the stock over the Ingredients couscous, allow to soak for approx. 10 minutes and then 125 g instant couscous leave to cool. Soak the ﬂ at 150 ml vegetable stock bread in lukewarm water, gently 50 g ﬂ...
Page 281: Gammon Joint With Green Pesto
Gammon joint with green pesto Serves 4-6 Remove any sinew from the Ingredients meat, wash under running cold water and pat dry. Place on 1 kg boned gammon joint the rack in the oven and start 50 g pine nuts the programme (see below for 60 g sun-dried tomatoes settings).
Page 283: Pork Joint In A Mustard Crust
Pork joint in a mustard crust Serves 4 Trim the meat. Mix together Ingredients the salt, pepper and oil and brush the meat with it 1 kg joint of pork, boned Salt Coarsely chop the onions and Pepper ﬁ nely chop the garlic. 1 kg onions Mix the two types of mus- 2 cloves of garlic...
Page 284: Königsberger Meatballs
Königsberg meatballs Serves 4 Soak the bread roll in water Ingredients and mix with the mince, egg, and the ﬁ nely chopped onion. 500 g mince Season with salt and pepper. 1 onion 1 medium egg Make 12 meatballs with the 1 day old bread roll mixture.
Page 285: Fillet Of Pork On A Bed Of Cabbage
Fillet of pork on a bed of cabbage Serves 4 Pour boiling water onto the Ingredients mushrooms, and soak for 30 minutes. 10 g dried Mu-Err mushrooms 1 tomato Make an incision crosswise 250–300 g cabbage on the tomato, place in a 100 g soya sprouts perforated cooking container 300 g pork ﬁ...
Page 287: Roast Pork
Roast pork Serves 4 Score the meat with a sharp Ingredients knife. You may prefer to ask the butcher to do this. Mix the 1 kg pork oil with the salt and pepper and Salt brush the meat with it. Place on Pepper the rack and roast (see below for settings).
Page 288: Chicken Breasts Stuffed With Mushrooms
Chicken breasts stuffed with mushrooms Serves 4 Cut a pocket in the side of Ingredients the chicken breasts, and season with salt. 4 chicken breasts 50 g cream cheese Mix the cream cheese, crème 20 g crème fraîche fraîche and mixed herbs and 200 g jar of mixed mushrooms season with salt, pepper and 20 g mixed herbs...
Page 289: Roast Chicken
Roast chicken Serves 2 Remove the giblets from the Ingredients chicken if necessary. 1 x 1200 g chicken Stir the seasoning into the 2 tbsp oil oil and brush all over the Salt chicken. Put the chicken, breast Paprika side up, on the rack with the Pepper universal tray underneath it and roast (see below for settings).
Page 291: Chicken Kebabs With A Balsamic Sauce
Chicken kebabs with a balsamic sauce Serves 4 Cut each chicken breast into Ingredients approx. 3 x 3 cm chunks. 4 chicken breasts Wash the peppers and slice 1 red pepper the tops off them. Remove 1 green pepper the seeds and membranes. Chop into 3 x 3 cm chunks.
Page 293: Chicken Curry
Chicken curry Serves 4 Cut meat into strips approx. Ingredients 1 cm wide. 3 chicken breasts Mix the oil, paprika 3 tbsp oil powder and curry powder 2 tsp paprika powder and marinate the meat in it for 3 tsp curry powder 15 minutes.
Page 294: Turkey Roulades Stuffed With Spinach
Turkey roulades stuffed with spinach Serves 4 Defrost the spinach (see Ingredients below for settings). 300 g frozen spinach Salt, pepper, nutmeg Sprinkle salt, pepper and 2 garlic cloves nutmeg on the defrosted 4 thinly cut turkey ﬁ llets spinach to taste. Finely chop the 125 ml chicken stock garlic cloves and stir in.
Page 295: Chicken Breasts In A Pepper Sauce
Serve with wild rice. Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4 minutes Settings: Step 2 Function: Steam cooking Temperature: 100°C *Suitable lids for Miele steam containers are available from the Miele online Duration: 8-10 minutes shop. Meat...
Page 297: Turkey Fillets On A Bed Of Vegetables
Turkey ﬁ llets on a bed of vegetables Serves 4 Cut the turkey ﬁ llet into Ingredients strips, season with salt, pepper and a little curry powder. 750 g turkey ﬁ llet Place with the cream in a solid Salt and pepper cooking container and cook (see A little curry powder below for settings).
Page 299 Turkey breast with ragout of white and green asparagus Serves 4 Mix together the salt, pepper Add the cream and the Ingredients and oil and brush the turkey asparagus pieces to the breast with it. Place on the rack sauce and heat. Finely chop the Ingredients: in the oven and roast (see below chervil leaves.
Page 301: Chicken Drumsticks On A Bed Of Mediterranean Vegetables
Chicken drumsticks on a bed of mediterranean vegetables Serves 4 Mix together the salt, Ingredients pepper, paprika and oil and brush the chicken with it. Place Salt it on the rack and roast (see Pepper below for settings). Paprika powder 2 tbsp sunﬂ...
Page 302: Moroccan Chicken
Moroccan chicken Serves 4 Cut the chicken into strips. Ingredients Peel and quarter the pearl onions. Chop the celery into 1 2 chicken breasts cm wide pieces. Dice the 4 pearl onions tomatoes. Chop the courgettes 2 sticks celery into pieces. 2 plum tomatoes 1 courgette Mix the chicken and chopped...
Page 303: Stuffed Turkey Roulade
Stuffed turkey roulade Serves 4 Cut the leg joint from the Ingredients middle to both sides. Mix the salt, pepper and oil and brush 1 turkey leg joint the turkey with it. (approx. 1000 g) Salt Mix the other ingredients Pepper and spread onto the meat, leaving the edges free of the...
Page 305: Turkey Roulade With Spring Cabbage
Turkey roulade with spring cabbage Serves 4 Cut the turkey from the Ingredients middle to both sides. Mix the salt, pepper and oil and brush 1 boned turkey thigh the turkey with it. Then roll it up (approx. 1200 g) and fasten with skewers and tie Salt with kitchen twine.
Page 306: Roast Duck
Roast duck Serves 2 Trim any excess fat off the Ingredients duck. Rub with salt and pepper to taste inside and out 1 duck without giblets and tie the thighs together with (approx. 2000 g) kitchen string. Salt Pepper Place the duck on the rack in the oven with the breast Kitchen string ...
Page 307: Goose
Goose Serves 4 Trim any excess fat off the Ingredients goose. Rub with salt and pepper to taste inside and out 1 goose without giblets and tie the thighs together with (approx. 4500 g) kitchen string. Salt Pepper Place the goose on the rack in the oven with the breast Kitchen string upwards and the thighs towards...
Page 309: Stuffed Duck
Stuffed duck Serves 4 Remove any superﬂ uous fat Ingredients from the duck. 1 duck without giblets Peel, core and quarter the (approx. 2000 g) apples until you have 150 g. 150 g apples 70 g onion Peel sufﬁ cient onions until Salt you have 70 g.
Page 311: Ostrich With Pan Fried Sweet Potatoes
Ostrich with pan-fried sweet potatoes Serves 4 Remove any fat and Ingredients sinew from the ostrich ﬁ llet. Mix together the salt, pepper 800 g ostrich ﬁ llet and oil and brush the meat with Salt it. Place the universal tray with Pepper the rack on it in the oven and start the programme (see below...
Page 312: Rump Of Wild Boar With Porcini Mushroom Sauce
Rump of wild boar with porcini mushroom sauce Serves 4 Remove the fat and Ingredients sinew from the wild boar rump. Mix together the salt, 1 kg rump of wild boar, pepper and oil and brush the boneless (Meat no thicker meat with it. Tie the meat up if than 6 cm) necessary, place on the rack and Salt...
Page 313: Saddle Of Roebuck With A Plum And Port Sauce
Saddle of roebuck with a plum and port sauce Serves 4 Remove any fat and sinew Ingredients from the roebuck saddle. Mix together the salt, pepper and 1.3 kg roebuck saddle, oil and brush the meat with it. with bone in Place the universal tray with the Salt rack on it in the oven and start Pepper...
Page 314: Roebuck Rump With Balsamic Shallots And Pumpkin Slices
Roebuck rump with balsamic shallots and pumpkin slices Serves 4 Remove any fat and sinew Ingredients from the meat. Mix together the salt, pepper and oil and 1.2 kg boneless roebuck rump brush the meat with it. Tie the Salt meat up if necessary, place on Pepper the rack and roast (see below for settings). ...
Page 315: Saddle Of Venison With Beetroot And Lamb's Lettuce
Saddle of venison with beetroot and lamb's lettuce Serves 4 Remove any fat and sinew Ingredients from the meat. Mix together the salt, pepper and oil and 800 g boneless venison saddle brush the meat with it. Place the Salt universal tray with the rack on Pepper it in the oven and start the pro- gramme (see below for settings).
Page 316: Venison Rump With Pears And Lentils In A Red Wine Sauce
Venison rump with pears and lentils in a red wine sauce Serves 4 Remove any fat and sinew Meanwhile fry the carrot, Ingredients from the venison. Mix leek and celery for approx. together the salt, pepper and oil 2 minutes in the remaining 800 g venison rump and brush the venison with it.
Page 317: Rack Of Lamb
Rack of lamb Serves 4 Cut the meat between the Ingredients bones so that the bones pro- trude into the air. Tie the meat 1 rack of lamb (1.5 kg) into a crown with kitchen string. 1–2 tbsp oil You can ask the butcher to do Salt this for you if you prefer.
Page 319: Swedish Lamb Hotpot In A Wine And Dill Sauce
Swedish lamb hotpot in a wine and dill sauce Serves 4 Dice the lamb and fry in the Ingredients oil. Chop the garlic, dice the onions and fry with the meat. 750 g lamb Season with salt and pepper. 3 tbsp oil 2 garlic cloves Place the cream and bay 250 g onions...
Page 320: Meat Loaf In Puff Pastry
Moisture: 100% Duration: 7 minutes Step 2 Temperature: 200-220°C Moisture: 50% Duration: 20 minutes Step 3 Temperature: 200-220°C Moisture: 30% Duration: 15 minutes *Suitable lids for Miele steam containers are available from the Miele online Shelf level: 1 shop. Meat...
Page 321: Leg Of Lamb Provencale
Leg of lamb Provençale Serves 4-6 Chop the Roquefort, walnuts Ingredients and prunes and mix well. Season with salt and herbes 1 leg of lamb, off the bone de Provence, and spread the 100 g Roquefort mixture along the inside of the 100 g walnuts meat.
Page 323: Fish
Fish Fishing for compliments Fish beneﬁ ts both the body and soul. Salt-water ﬁ sh is rich in iodine, vitamins, protein, and omega 3 fatty acids, which boost physical ﬁ tness, concentration levels, powers of observation and general well-being. A low-calorie, versatile food, ﬁ...
Page 325: Rolled Fi Llets Of Plaice In A Piquant Sauce
Rolled ﬁ llets of plaice in a piquant sauce Serves 4 Clean the plaice ﬁ llets, sea- Ingredients son with salt and pepper and drizzle with lemon juice. Spread 500 g plaice ﬁ llet with the mustard and horserad- Salt ish sauce.
Page 327: Fillet Of Sole In A Prawn Sauce
Fillet of sole in a prawn sauce Serves 4 Clean the ﬁ sh, drizzle with Alternative Champagne sauce: Ingredients lemon juice and season with salt and pepper. Clean the ﬁ sh, drizzle with 500 g lemon sole ﬁ llets lemon juice and season with Juice of 1 lemon Place in a solid steam con- salt and pepper.
Page 328: Fish Curry With Peaches
Fish curry with peaches Serves 4 Clean the ﬁ sh and cut into Ingredients bite-sized chunks. Season with soy sauce, lime juice, salt 400 g sheatﬁ sh and pepper. 3 tbsp soy sauce 1 tbsp lime juice Peel and grate some ginger. Salt Peel and crush the garlic.
Page 329: Roseﬁ Sh With Spinach And Hazelnut Butter
Roseﬁ sh with spinach and hazelnut butter Serves 2 Defrost the spinach (see Ingredients below for settings). 200 g frozen spinach Chop the spinach leaves up 350 g roseﬁ sh ﬁ llet and spread out in a perfo- Lemon juice rated cooking container.
Page 331: Moules Marinières
Moules marinières Serves 4 Place the mussels in a large Ingredients pan and cover with plenty of cold water. Leave for several 2 kg live mussels hours, replenishing the water 1 leek once or twice. Then scrub and 1 large carrot remove the beards before rins- 500 ml dry white wine ing them again in fresh water.
Page 332: Monkﬁ Sh In A Mushroom Sauce
Function: Steam cooking ily available from supermarkets. Cover dried mushrooms with boil- Temperature: 90°C *Suitable lids for Miele steam oven ing water and steam at 65°C for Duration: 8-10 minutes containers are available from the Miele the time stated on the packet.
Page 333: Fillet Of Cod In A Tarragon Sauce
Fillet of cod in a tarragon sauce Serves 4 Clean the ﬁ sh, then season Ingredients with salt and place in a solid cooking container. Place the 4 cod ﬁ llets universal tray on shelf level 1 to Salt catch the cooking juices then 3 sprigs of tarragon cook the ﬁ...
Page 335: Fish Fi Llets With
Fish ﬁ llets with honey brittle Serves 4 Clean the ﬁ sh ﬁ llets, season Ingredients with salt and drizzle with lemon juice. Place in a perfo- 4 ﬁ sh ﬁ llets rated cooking container in the (Roseﬁ sh, Nile perch) oven.
Page 336: Salmon In White Wine With Garden Vegetables
Salmon in white wine with garden vegetables 4 Portionen Wash and pat dry the salmon Ingredients ﬁ llets and drizzle with lemon juice. Place in a solid cooking 1 kg salmon ﬁ llet container. 3 tbsp lemon juice 300 g leeks Chop the leeks into rings, 300 g carrots the carrots and celery into...
Page 337: Trout In White Wine Sauce
Trout in white wine sauce Serves 4 Peel the lemon, slice the car- Ingredients rots and clean the trout. 4 Trout (oven ready, 250 g Pour the white wine, vinegar each) and water over the trout in 75 g butter a solid cooking container, then Salt add the lemon peel, carrot slices,...
Page 339: Trout Stuffed With Mushrooms
Trout stuffed with mushrooms Serves 4 Clean the trout, drizzle with Ingredients lemon juice and season with salt and pepper. 4 trout (oven ready, approx 250 g each) Finely chop the onion and 3 tbsp lemon juice parsley. Slice or quarter the Salt and pepper mushrooms and mix everything 1 onion...
Page 340: Coconut Fi Sh Curry
Settings: Step 4 >> Tip: Function: Steam cooking Curry paste can be found in any Temperature: 100°C *Suitable lids for Miele steam oven Asian grocer’s shop and in most Duration: 7 minutes containers are available from the Miele supermarkets. online shop.
Page 341: Salmon And Leeks In A White Wine Sauce
1 tbsp ﬁ nely chopped chervil Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4 minutes Settings: Step 2 Function: Steam cooking Temperature: 100°C *Suitable lids for Miele steam oven Duration: 6 minutes containers are available from the Miele online shop. Fish...
Page 343: Peppers Stuffed With Smoked Trout
Season with salt and pepper and spoon into the peppers. Place the stuffed peppers in a perforated cooking *Suitable lids for Miele steam oven containers are available from the Miele container. Place it in the middle online shop. of the oven and place the con-...
Page 344: Haddock In A Mustard Sauce
Haddock in a mustard sauce Serves 4 Clean, and salt the ﬁ sh then Ingredients drizzle with lemon juice. 500 g haddock Wash the soup greens and Juice of 1 lemon chop ﬁ nely. Salt 250 ml ﬁ sh stock Place the ﬁ...
Page 345: Trout With Lime And Ginger Butter And Sautéed Potatoes
Trout with lime and ginger butter and sautéed potatoes Serves 4 Peel the ginger and grate Ingredients very ﬁ nely. Wash the limes in hot water, ﬁ nely grate the rind 4 trout (oven ready, and squeeze the juice out of one approx.
Page 347: Mackerel With Potato, Cucumber And Dill
Mackerel with potato, cucum- ber and dill Serves 4 Dry roast the mustard seed in Ingredients a pan. Remove from the pan and set to one side. 4 mackerel (oven ready, 250 g each) Sprinkle some salt on the 2 tbsp mustard seed inside of the mackerel.
Page 348: Fish Fi Llet With Cheese Crust
Fish ﬁ llet with cheese crust Serves 4 Clean the ﬁ sh, drizzle with Ingredients lemon juice, salt and place in a buttered dish (approx. 35 x 600 g cod 22 cm). 1 tbsp lemon juice Salt Peel and ﬁ nely dice the on- 2 onions ions, stir them into the crème 300 g crème fraîche...
Page 349: Salmon With Fennel And Apple
Salmon with fennel and apple Serves 4 Cut the baking parchment Ingredients to the shape of the salmon ﬁ llet. Place the ﬁ sh on the bak- 800 g salmon ﬁ llet ing parchment on the rack and 1 onion grill (see below for settings). 600 g fennel 1 –...
Page 351: Salmon Tart
Salmon tart Serves 6 Defrost the spinach. Ingredients Pastry: Separate the eggs and mix 2 medium eggs the egg yolks with the ﬂ our, 200 g wholemeal ﬂ our butter, sugar, salt and 2 – 3 tbsp 100 g softened butter cold water to form a smooth 1 pinch of sugar dough.
Page 352: Stuffed Roseﬁ Sh
Stuffed roseﬁ sh Serves 4 Wash the ﬁ sh inside and Ingredients out, pat dry and drizzle with lemon juice. 2 rose ﬁ sh (oven ready, 800 g each) Cut the crusts off the bread 4 tbsp lemon juice and dice ﬁ nely. Peel and 4 slices white bread ﬁ...
Page 353: Oysters Au Gratin
Oysters au gratin Serves 4 Cut the bacon into thin Variante: Ingredients strips, prise open the oysters with a sharp knife, taking care For an alternative ﬁ lling, 75 g lean, streaky bacon to hold the oysters with a thick clean and ﬁ...
Page 355: Stuffed Sea Bass
Stuffed sea bass Serves 4–6 Wash the ﬁ sh inside and Ingredients out, pat dry and drizzle with lemon juice. Rub pepper in the 3 sea bass (500 g each) cavity. Juice of 1 lemon ½ tsp pepper Clean and ﬁ nely chop the 200 g button mushrooms mushrooms.
Page 356: Grilled Mackerel With Tomato Letscho
Grilled mackerel with tomato letscho Serves 4 Wash the ﬁ sh inside and out, Ingredients pat dry and sprinkle with lemon juice. Slash the ﬁ sh along 4 mackerel (300 – 350 g each) the backs, brush with 4 tbsp oil, Salt place on the universal tray and Pepper...
Page 357: Salmon En Croute
Salmon en croûte Serves 4 Roll the pastry into 4 pieces, Mix the egg yolk and brush Ingredients each measuring 10 x 20 cm. onto the edges of the pastry, fold the pastry over and press 300 g ﬂ aky pastry (defrosted) Clean the Swiss chard and the edges together.
Page 359: Salmon Trout In Salt Dough
Salmon trout in salt dough Serves 6 Moisten the salt with 200 ml Ingredients water and place about 2/3 on the universal tray. 3 kg coarse-grained sea salt 200 ml water Wash the ﬁ sh inside and out, 1 salmon trout (1.5 – 1.8 kg) pat dry, rub with oil on the 2 tbsp olive oil outside and place it on the salt.
Page 361: Side Dishes
Side dishes Tasty accompaniments Potatoes, rice, vegetables and bread – to complement your main course and to satisfy all appetites. With examples from different corners of the globe, you will ﬁ nd plenty of ideas to accompany your meat, ﬁ sh or vegetarian course here.
Page 363: Dauphinoise Potatoes
Dauphinoise potatoes Serves 4 Peel, halve and slice the po- Ingredients tatoes thinly. Peel and ﬁ nely chop the garlic clove. 750 g potatoes 1 garlic clove Place the potatoes and garlic Salt in a greased, solid cooking Pepper container and season with salt 100 g grated cheese and pepper.
Page 365: Dumplings
Temperature: 95°C Duration: 2-3 minutes Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 4 minutes Settings: Step 4 *Suitable lids for Miele steam Function: Steam cooking oven containers are available Temperature: 100°C from the Miele online shop. Duration: 15-18 minutes Side dishes...
Page 366: Potato Dumplings
Potato dumplings Serves 4 Wash the potatoes and cook Ingredients in a perforated cooking container (see below for set- 1 kg potatoes tings). 1–2 medium eggs Salt Peel and pass the potatoes Nutmeg through a potato ricer while 50 g plain ﬂ our still hot.
Page 367: Vegetable Ravioli
Vegetable ravioli Serves 4 Combine the ﬂ our with Ingredients salt, olive oil and the eggs to make a dough and allow to Pasta dough relax for 1 hour at room tem- 450 g plain ﬂ our perature. 1 tsp salt 4 medium eggs Meanwhile chop the vegeta- 1 tbsp olive oil...
Page 369: Potato Soufflé
Potato soufﬂ é Serves 4 Peel and dice the potatoes Ingredients and cook in a perforated cooking container (see below 300 g ﬂ oury potatoes for settings). 3 medium egg yolks 1 bunch chervil Pass the potatoes through a 150 ml sour cream potato ricer.
Page 370: Potato Purée
Temperature: 100°C Duration: 15-17 minutes Settings: Step 4 Function: Steam cooking Temperature: 100°C Duration: 4 minutes Settings: Step 5 Function: Steam cooking Temperature: 100°C *Suitable lids for Miele steam oven Duration: 4 minutes containers are available from the Miele online shop. Side dishes...
Page 371: Spinach With A Cheese Soufflé Topping
Its iron content is Function: Steam cooking 3–4 mg per 100 g spinach. It also contains signiﬁ cant amounts of Temperature: 100°C *Suitable lids for Miele steam oven potassium, calcium, and magne- Duration: 5 minutes containers are available from the Miele sium.
Page 373: Pancetta On A Bed Of Vegetables
Pancetta on a bed of vegetables Serves 4 Mix together the cream Ingredients cheese, crème fraîche and soup herbs and spread in a solid 200 g cream cheese with herbs cooking container. 1 tbsp crème fraîche 1/2 tbsp soup herbs Add the peas and carrots, 500 g frozen peas and carrots halve the mushrooms and...
Page 374: Carrots With Glazed Shallots
Add the carrots to the shal- lots, season with salt and pepper and serve garnished with chopped parsley. Settings: Step 2 Function: Steam cooking *Suitable lids for Miele steam oven Temperature: 100°C containers are available from the Miele Duration: 6 minutes online shop. Side dishes...
Page 375: Asparagus
Asparagus with a choice of sauces Serves 4 Peel the white asparagus Ingredients from top to bottom, place in a perforated cooking container 1 kg white asparagus, thumb and cook. Snap off the woody thickness ends of the green asparagus, 1 kg green asparagus place in a perforated cooking container and cook (see below...
Page 377: Sauces For Asparagus
Sauces Serves 4 Parsley sauce: Ingredients Stir the parsley into the Parsley sauce: cream and season with salt 125 ml cream and sugar. 1 bunch chopped parsley Salt, 1 pinch sugar Pour over the hot asparagus and serve. Tuna Sauce: 1 tin tuna Tuna sauce: 150 g yoghurt (3.5% fat)
Page 378: Pasta Carbonara
Pasta carbonara Serves 4 Place all ingredients in a Ingredients solid cooking container and cook, stirring occasionally. 250 g Farfalle or pasta shapes 300 ml double cream 250 ml stock 50 g frozen herbs 150 g diced ham >> Tip: There are two main types of pasta: pasta secca (dried pasta) and pasta fresca (fresh pasta).
Page 379: Spicy Potato Chips
Spicy potato chips Serves 4 Wash the potatoes and cut Ingredients them lengthways into thin wedges. 1 kg ﬁ rm potatoes 1 1/2 tsp salt Mix the seasoning with 1 tsp sugar the sugar and the oil and 1/2 tsp pepper add the sesame seeds.
Page 381: Gherkins With Bacon
Settings: Step 3 to use dill only in combination Function: Steam cooking with “universal spices” such as salt, *Suitable lids for Miele steam oven pepper, onions, parsley or garlic Temperature: 100°C containers are available from the Miele and not with others of stronger Duration: 15-20 minutes online shop.
Page 382: Cauliflower Soufflé
Cauliﬂ ower soufﬂ é Serves 4 Clean the cauliﬂ ower, cut Ingredients into ﬂ orets, place in a per- forated cooking container and 500 g cauliﬂ ower cook (see below for settings). 4 medium egg yolks Salt Allow the cauliﬂ ower to Pepper cool, then purée it.
Page 383: Mixed Vegetables In A Cream Sauce
Mixed vegetables in a cream sauce Serves 4 Wash and quarter the fennel Ingredients and cut out the root base in a wedge. Keep aside the leaves 2 fennel bulbs for garnish. Fennel leaves 2 carrots Cut the carrots into 0.5 cm 1 small leek thick slices.
Page 385: Potato Celeriac Purée
Potato celeriac purée Serves 4 Peel and dice the celeriac Ingredients and potatoes and place in a perforated cooking container 500 g celeriac and cook. Place a solid cooking 400 g potatoes container underneath to catch 2 sticks celery the cooking liquor (see below 1 tbsp butter for settings).
Page 386: Red Cabbage And Apple
Cranberries are rich in many Function: Steam cooking vitamins such as A, B1, B2, B3 and C, in addition to minerals such as Temperature: 100°C *Suitable lids for Miele steam oven potassium, calcium, magnesium Duration: 60 minutes containers are available from the Miele and phosphate.
Page 387: Brocolli In A Cream Cheese Sauce
Broccoli in a cream cheese sauce Serves 4 Place broccoli in a perforated Ingredients cooking container. 500 g broccoli ﬂ orets Knead the butter and 125 ml vegetable stock ﬂ our into tiny dumplings 125 ml double cream and place in a solid cooking 50 g Cheddar cheese container with vegetable stock, 30 g butter...
Page 389 Desserts Sweet temptations What would a meal be without a sumptuous ﬁ nale? Regardless of whether a healthy fruit dessert is offered, or one with an alcoholic zing or something creamy and sweet, the dessert is a treat that can be full of surprises. The more creatively it is assembled and decorated, the more enthusiastically will its arrival be greeted.
Page 391: Seasonal Fruit Soufflé
Seasonal fruit soufﬂ é Serves 6 Wash, halve and stone the Ingredients plums. Mix in the egg yolks together with the honey and 500 g plums rum, then melt the butter and add it to the mixture. For the dough: 3 medium egg yolks Beat the egg whites, sugar 60 g honey and salt until stiff.
Page 393: Apple Dream
Apple dream Serves 6 Peel, quarter and slice the Ingredients apples. Place in a solid cook- ing container, sprinkle with 4 apples (approx. 600 g) sugar and cook (see below for 30 g sugar settings). 150 g sponge ﬁ nger biscuits 40 ml Calvados Put the sponge ﬁ...
Page 394: Apricot Soufflé
Apricot soufﬂ é Serves 6 Grease a soufﬂ é dish with Ingredients butter and place the apricots in it with the cut surface facing 1 large tin apricots (485 g upwards. drained weight) 150 g marzipan Knead the marzipan with the 3 medium egg yolks butter and egg yolks.
Page 395: Cherry Quark Soufflé
Cherry quark soufﬂ é Serves 4 Stone the cherries and place Ingredients in a greased soufﬂ é dish. 500 g cherries Beat the butter, sugar, egg 75 g butter yolks, salt, lemon juice, corn- 125 g sugar ﬂ our and quark until light and 3 medium egg yolks ﬂ...
Page 397: Nougat Dessert
Nougat dessert Serves 12 Put the nougat in a cool Ingredients place and heat the milk until lukewarm. Knead together Pastry: the ﬂ our, yeast, caster sugar, 120 g nougat eggs, butter, salt and vanilla 150-180 ml milk pulp, adding sufﬁ cient milk to 500 g strong white ﬂ...
Page 398: Baked Apples
Baked apples Serves 4 Wash and core the apples. Cinnamon & cardamom sauce: Ingredients Soak the raisins in the Ama- Mix all ingredients together. retto liqueur. 4 medium cooking apples Ginger & orange sauce: 1 tbsp raisins Combine the marzipan, Mix all ingredients together.
Page 399: Sweet Dumplings
Sweet dumplings Serves 8–10 Dissolve the yeast in luke- Ingredients warm milk, then add the ﬂ our, sugar, salt and soft mar- 500 g plain ﬂ our garine and knead for about 7 40 g fresh yeast minutes until you have a smooth 1 tsp sugar dough.
Page 401: Green Fruit Compote
Green fruit compote Serves 8 Place the apple juice, lemon Ingredients juice, sugar, sago, lemon peel and vanilla purée in a solid 500 ml apple juice cooking container and cook (see 2 tbsp lemon juice below for settings). Stir once 100 g sugar during cooking.
Page 402: Red Fruit Compote
Red fruit compote Serves 4 Wash and prepare the fruit. Ingredients Place the cherry juice, lemon juice, sugar, sago, lemon peel, 1 kg mixed red berries (e.g. vanilla pulp and cinnamon in redcurrants, blackcurrants, a solid container and cook (see raspberries, strawberries, below for settings).
Page 403: Orange Crème Caramel
Orange crème caramel Serves 6 Place the sugar in a sauce- Ingredients pan and heat, stirring all the time, until caramelised golden Caramel brown. Carefully mix in the 60 g sugar orange liqueur. Pour the caramel 3 tbsp orange liqueur (e.g. into 6 ramekins (or small cups) Cointreau) and allow to set.
Page 405: Semolina Pudding
The in- side of the pod, the vanilla pulp, is *Suitable lids for Miele steam oven an ingredient which brings ﬂ avour containers are available from the Miele Shelf level: 2 to many desserts and drinks. online shop...
Page 406: Sweet Dream
Sweet dream Serves 8 Beat the butter until light Ingredients and ﬂ uffy. Stir the egg yolk in bit by bit. Add the almonds 80 g butter and vanilla sugar. 4 medium egg yolks 70 g ground almonds Melt the chocolate and fold 3 tsp vanilla sugar into the mixture.
Page 407: Black Cherries With Meringue
Black cherries with meringue Serves 4 Wash and pit the cherries Ingredients and place in a solid cooking container. Pour in the cherry 750 g black cherries juice, add the sugar, cinnamon, 1000 ml cherry juice cloves, and sago, stir and cook, 150 g sugar stirring occasionally (see below 1/2 tsp cinnamon...
Page 409: Crème Brulée
Crème brulée Serves 6 Mix the cream with the milk Ingredients and heat to simmering point on the hob. Take off the heat 200 ml double cream and leave to stand. 250 ml milk 3 tsp vanilla sugar Beat the vanilla sugar, caster 1 tbsp caster sugar sugar and egg yolks until 4 medium egg yolks...
Page 410: Orange Rice Pudding
Orange rice pudding Serves 4 Place the rice and milk with Ingredients the orange juice, sugar, vanilla pulp and a pinch of salt 150 g pudding rice in a solid cooking container and 6 tbsp orange juice cook (see below for settings). 250 ml milk 2 tbsp sugar Soften the gelatine, squeeze...
Page 411: Quark Soufflé
Quark soufﬂ é Serves 8 Mix the quark with the egg Ingredients yolks and add the lemon zest. 280 g low fat quark 4 medium egg yolks Beat the egg whites and 1 tsp lemon zest sugar until stiff and fold into 4 medium egg whites the quark mixture.
Page 413: Chocolate Brownie Pudding
Chocolate brownie pudding Serves 8 Melt the chocolate and Ingredients separate the eggs. Beat the butter, sugar and vanilla sugar 100 g dark chocolate, until pale and creamy and stir in 70% cocoa solids the egg yolks. 5 medium eggs 80 g butter Fold the walnuts and ﬂ...
Page 415: Bottling & More
Bottling & more The multi-tasker The steam combi oven would not be worthy of the Miele name if it did not offer a plethora of different uses. It is an invaluable appliance, not just for steaming food, baking, roasting and grilling, but also for preserving food and blanch- ing vegetables prior to freezing.
Page 417: Apple Cakes
Apple cakes Makes 5 x 250 ml preserving jars Beat together the but- Ingredients ter, sugar, vanilla sugar, salt and lemon zest, then add 150 g butter the eggs a little at a time and 150 g sugar beat until light and ﬂ uffy. 3 tsp vanilla sugar A pinch of salt Fold in the ﬂ...
Page 419: Marble Cakes
Marble cakes Makes 8 x 250 ml preserving jars Beat the butter, sugar, vanilla Ingredients sugar and salt until creamy, then add the eggs a little at a 250 g butter time, and continue beating until 200 g caster sugar light and ﬂ...
Page 421: Madeira Cakes
Madeira cakes Makes 5 x 250 ml preserving jars Beat the butter, sugar and Ingredients eggs together until light and ﬂ uffy. Add the lemon juice and 200 g butter zest. 200 g sugar 1 pinch salt Sift together the ﬂ our with 4 medium eggs the cornﬂ...
Page 423: Walnut Cakes
Walnut cakes Makes 6 x 250 ml preserving jars Beat the butter, sugar, vanilla Ingredients sugar, almond extract and salt until creamy, then add 180 g butter the eggs a little at a time, and 150 g caster sugar continue beating until light and 2–3 drops almond extract ﬂ...
Page 424: Carrot Cakes
Carrot cakes Makes 8 x 250 ml preserving jars Beat the egg yolks with 2/3 Ingredients of the sugar until creamy. 4 medium egg yolks Peel and ﬁ nely grate the 175 g caster sugar carrots, then add to the egg 200 g carrots yolks and beat for approx.
Page 425: Lemon Cakes
Lemon cakes Makes 5 x 250 ml preserving jars Stir the butter, sugar, salt Ingredients and grated lemon rind until the sugar dissolves. Gradually 200 g softened butter add the eggs and stir well. 200 g sugar 1 pinch salt Mix the cornﬂ our, ﬂ our and Grated rind and juice of 1 baking powder and fold into unwaxed lemon...
Page 427: Fruit Cakes
Fruit cakes Makes 8 x 250 ml preserving jars Sift the ﬂ our into a bowl. Ingredients Dissolve the yeast and sugar in the milk, and stir into the 500 g strong white ﬂ our ﬂ our. 40 g fresh yeast Approx.
Page 428: Mixed Berry Conserve
Mixed berry conserve Makes 6–7 jars, each 250 ml Hull the strawberries, and Ingredients wash carefully if required. Remove the stalks from the 250 g strawberries blackcurrants. Cut the vanilla 250 g raspberries pod along its length, and scrape 250 g blackcurrants out the pulp.
Page 429: Tropical Conserve
Tropical fruit conserve Makes 6–7 jars, each 250 ml Peel and roughly dice Ingredients the fruit. Grate the lemon zest and squeeze the juice. 1 kiwi fruit 1 large orange Mix the fruit with the lemon 1 mango zest and juice, and roughly 150 g grapes blend with a hand mixer.
Page 431: Charts
Steam cooking with the Miele steam combi oven Cooking durations depend on the freshness and quality of the food, the size of the pieces and how well done you like your food. Because the size of vegetables and fruit can vary, especially when cut up, a medium size and an al dente or medium result is assumed with the durations quoted.
Page 432 Temperature Duration Perforated Solid container Food in °C in minutes container • Kohlrabi, cut into batons 6–7 • Pumpkin, diced 2–4 • Corn on the cob 30–35 • Chard, chopped 2–3 • Peppers, diced / cut into strips • New potatoes, firm 30–32 •...
Page 433 Steam cooking with the Miele steam combi oven Temperature Duration in Perforated Food Solid container in °C minutes container Beans, soaked, covered with water • 55–65 Kidney beans • 20–25 Adzuki beans • Black beans 55–60 • Pinto beans 55–65 •...
Page 434 Temperature Duration Perforated Solid container Food in °C in minutes container Miscellaneous • Melting chocolate • Blanching vegetables • Blanching fruit • Steaming onions • Rendering bacon fat • Heating liquids cup/beaker • Making yoghurt in yoghurt jars • Proving dough min.
Page 435 Steam cooking with the Miele steam combi oven Temperature Duration Perforated Solid container Food in °C in minutes container Pasta • Taglietelli, covered with water • Soup pasta, covered with water Rice (ratio of rice to water) • Basmati rice 1:1.5 •...
Page 436 Temperature Duration Perforated Solid container Food in °C in minutes container Fish and shellfish • Rosefish, fillet 6–8 • Haddock, fillet 4–6 • Plaice, fillet 4–5 • Monk fish, fillet 8–10 • Sole, fillet • Turbot, fillet 5–8 • Tuna, fillet 5–10 •...
Page 437 Re-heating in the Miele steam combi oven Select the Re-heat programme from the Special applications menu on your Steam combination oven Food Temperature Moisture Duration in in °C in % minutes Vegetables: e.g. carrots, kohlrabi, beans 8-10 Side dishes: e.g. noodles, rice, potatoes halved lengthways 8-10 e.g.
Page 439 Defrosting with the Miele steam combi oven Select the Defrost programme from the Special applications menu on your Steam combination oven Food Weight in Temperature Duration Standing grammes in °C in minutes time in minutes Milk/Dairy products Sliced cheese Quark 20–25...
Page 440 Food Weight in Temperature Duration Standing grammes in °C in minutes time in minutes Meat: Roast Sliced 60 8–10 15–20 (125-150 g) Mince 15–20 10–15 Mince 20–30 10–15 Goulash 30–40 10–15 Goulash 1000 50–60 10–15 Liver 20–25 10–15 Saddle of hare 30–40 10–15 Venison...
Page 441 Preserving in the Miele steam combi oven Produce Function Step Temperature Moisture Duration in in °C in % minutes Berries Blackcurrants Steam Gooseberris cooking Cranberries Fruit with stones Cherries Mirabelle plums Steam Plums cooking Peaches Greengages Fruit with pips Apples...
Page 443: Baking Tables
Baking tables The settings in the chart below are for guidance. You may wish to experiment with these in order to achieve the results you want. A range is quoted for some temperatures and durations. Here's an example of how to interpret this range: Temperature 160°C–170°C, Duration 25–35 minutes;...
Page 444 Food Function Step Temp. in °C Moisture Duration in % in minutes White bread in tin Combi mode/Fan plus 25–50 Herb rolls Combi mode/Fan plus 15–25 Multigrain rolls Combi mode/Fan plus 20–30 Pizza/plum cake Intensive bake 175–205 – Plaited Swiss loaf Combi mode/ Conventional 170–210...
Page 445: Baking Charts
Baking charts Food Function Step Temp. in °C Moisture Duration in % in minutes Tray bake with topping Intensive bake 170–190 – 35–45 Quark oil dough Sweet rolls Combi mode/Con- ventional 14–26 Pizza Intensive bake 155–190 – Tray bake Conventional 160–180 –...
Page 446: Roasting Tables
Roasting tables Enter individual programme stages via the "User programmes" function. The exception to this are programmes exclusively consisting of steps using Combination mode. The settings in the chart below are for guidance. You may wish to experiment with these in order to achieve the results you want.
Page 447 Roasting tables Food Function Step Temp. Moisture Dura- Core temp. in °C in % tion in in °C minutes Chicken, whole Combi mode/ – Fan plus Combi mode/ – Fan plus Combi mode/ Level 3 2–12 – Full grill Chicken, legs Combi mode/ 30–25 –...
Page 448 Food Function Step Temp. Moisture Duration Core temp. in °C in % in °C minutes Fillet (Roast with moisture), Combi mode/ Level 3 – well done* Full grill Combi mode/ Level 3 – Full grill Combi mode/ – Conventional Combi mode/ –...
Page 449 Roasting tables Food Function Step Temp. Moisture Duration Core temp. in °C in % in °C minutes Beef Fillet (Roast), rare Fan grill – – Fillet (Roast), medium Fan grill – – Fillet (Roast), well done Fan grill – – Fillet Combi mode/ Level 3...
Page 450 Food Function Step Temp. in °C Mois- Duration Core temp. ture in % in minutes in °C Sirloin joint Combi mode/ Level 3 – (Roast with moisture), me- Full grill dium* Combi mode/ Level 3 – Full grill Combi mode/ – Conventional Combi mode/ –...
Page 451 Roasting tables Food Function Step Temp. in °C Mois- Duration Core temp. ture in % in minutes in °C Game Venison saddle, medium* Full grill Level 3 – – Full grill Level 3 – – Combi mode/ – Conventional Combi mode/ Conventional –...
Page 452 Food Function Step Temp. Moisture Duration Core temp. in °C in % in minutes in °C Miscellaneous Ostrich meat, rare* Full grill Level 3 – – Full grill Level 3 – – Combi mode/ – Conventional Combi mode/ – Conventional Ostrich meat, medium* Full grill Level 3...
Page 453: Grilling Chart
Grilling chart The settings in the chart below are for guidance. You may wish to experiment with these in order to achieve the results you want. Place the food under the grill and turn it after 2/3rds of the duration quoted for grilling.
Page 454: Drying Food
Drying food Dried fruit and vegetables require a long period of time to dry properly. The settings in the chart be- low are for guidance. You may wish to experiment with these in order to achieve the results you want. Select the Drying programme from the Special applications menu on your Steam combination oven and then follow the settings below.
Page 455 A to Z index Advocaat gateau Cabbage stuffed with prawns and rice Almond cake Cantuccini biscotti Apple cake Carrot cake Apple cakes Carrot cakes Apple dream Carrots with glazed shallots Apple pie Cauliﬂ ower soufﬂ é Apple strudel Celery soup Apricot soufﬂ...
Page 456 Cream of carrot soup Green fruit compote Crème brulée Grilled feta burgers with Couscous salad Crevettes and asparagus salad Grilled mackerel with tomato letscho Croissants Grilled sausages with tomato and mango chutney Dauphinoise potatoes Drop cookies Haddock in a mustard sauce Dumplings Ham and bacon quiche Ham croissants...
Page 457: A-Z Index
A to Z index Lamb casserole Nougat dessert Leg of lamb provencale Nuremberg Lebkuchen Lemon cakes Nut horns Lemon iced cake Nut triangles Light and dark twists Light fruit loaf Lime cheesecake Onion tart Loin of veal Orange crème caramel Orange rice pudding Oriental spring rolls Mackerel with potato, cucumber and dill...
Page 458 Potato purée Rye bread Potato soufflé Rye mix bread Potatoes with a choice of dips Rye, vegetable and goat's cheese bake Pumpkin bread Pumpkin cake Pumpkin soup Saddle of roebuck with a plum and Pumpkin tart port sauce Saddle of venison with beetroot and lamb's lettuce Quark soufflé...
Page 459: Vegetable Lasage
A to Z index Strawberry gateau Tuscan almond chocolate tart Streusel cake Stuffed aubergines Stuffed duck Veal tonnato Stuffed roseﬁ sh Vegetable bake Stuffed sea bass Vegetable lasage Stuffed turkey roulade Vegetable ravioli Swedish lamb hotpot in a wine and dill sauce 318 Vegetable terrine Sweet dream Vegetarian pizza...
Page 460 Concept, design and production: Miele Werbeabteilung, Gütersloh Setting: Miele Werbeabteilung, Gütersloh Copying extracts of this book is only allowed with the express permission of Miele & Cie. KG, quoting the source. © Miele & Cie. KG, Gütersloh Alteration rights reserved Edition 1...

Miele DGC 6000 XL Cookbook

Baking

Soups and Starters

Casseroles and Bakes

Vegetarian Dishes

Savoury Treats

Meat

Side Dishes

Desserts

Bottling & more

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Summary of Contents for Miele DGC 6000 XL