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Cheese soufflé
Preparation time: 60–80 minutes
Serves 4
Ingredients
40 g butter
40 g plain flour
375 ml milk
100 g Gruyère cheese
3 eggs
Salt
Pepper
Accessories
Saucepan
Soufflé dish 20 cm
or 6–8 ramekins 8–12 cm
Universal tray
Preparation
Prepare a thick Béchamel sauce using
the butter, flour and 300 ml milk as
follows. Melt the butter in a pan, and
stir in the flour. Over a low heat, add the
milk little by little, stirring all the time.
Bring the rest of the milk to the boil in a
separate pan, and then add the
Béchamel sauce, stirring for a few
minutes until the sauce is smooth.
Stir in the grated Gruyère cheese.
Separate the eggs. Beat the egg yolks
into the cooled sauce. Season with salt
and pepper. Beat the egg whites until
stiff, and fold them gently into the
sauce.
Grease the soufflé dish or the ramekins.
Pour in the mixture. Place on the
universal tray in the oven and pour
about 1 litre of water into the tray
(approx. 2 litres for 90 cm ovens).
Savoury snacks
Recommended settings
Soufflé dish
Oven function: Automatic programmes
Programme: Bakes/Gratins \ Cheese
soufflé \ 1 large dish
Shelf level: See display
Programme duration: approx. 54 [54]
(91) minutes
Ramekins
Oven function: Automatic programmes
Programme: Bakes/Gratins \ Cheese
soufflé \ 2-8 ramekins
Shelf level: See display
Programme duration: approx. 30 [30]
(71) minutes
Alternative settings
Soufflé dish
Oven function: Fan Plus
Temperature: 160–170 °C
Pre-heat: Yes
Heating-up phase: Rapid
Shelf level: 2 [2] (1)
Duration: 30–40 minutes
Ramekins
Oven function: Fan Plus
Temperature: 160–170 °C
Pre-heat: Yes
Heating-up phase: Rapid
Shelf level: 2 [2] (1)
Duration: 25–35 minutes
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