Miele H 4641 User Instructions
Baking, roasting, grilling defrosting, cooking automatic programmes
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- Operating and installation manual (80 pages) ,
- Operating instructions manual (80 pages)
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Summary of Contents for Miele H 4641
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Page 1: User Instructions
User instructions Baking, Roasting, Grilling Defrosting, Cooking Automatic Programmes To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time. M.-Nr. 06 544 711... -
Page 2: Table Of Contents
Contents Baking ............5 Baking chart . - Page 3 Contents Meat / Veal............48 Pot roast veal .
- Page 4 Contents Ratatouille ............73 National dishes / Greek .
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Page 5: Baking
Baking We recommend the following settings 1 tray = 1st shelf level from the for baking: bottom – Fan plus 2 trays = 1st and 3rd shelf levels from the bottom – Intensive bake 3 trays = 1st, 2nd and 4th shelf levels –... -
Page 6: Tips On Baking
Baking Conventional Tips on baking Only use dark baking tins with a Refer to the baking chart and the matt finish. cookery book supplied with this Bright, shiny tins will give an uneven oven for suggestions of or pale result, and in some cases the temperatures, shelf levels and times. - Page 7 Baking Frozen food Eating food which has been cooked When baking frozen products such as correctly is important for good cakes, pizza and baguettes, use the health. lowest temperature quoted on the manufacturer’s packaging. Place such Only bake cakes, pizza, chips etc. items on baking paper directly on the until they are golden brown.
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Page 8: Baking Chart
Baking chart Fan plus Temp. Recommended Time in °C shelf level in mins. Creamed mixture Sponge cake 150 - 170 50 - 70 Ring cake 150 - 170 65 - 80 Foam cake (tray) 150 - 170 25 - 30 Marble, nut cake (tin) 150 - 170 70 - 80... - Page 9 Baking chart Conventional Intensive bake Temp. Recommended Time Temp. Recommended Time in °C shelf level in mins. in °C shelf level in mins. 150 - 170 50 - 60 170 - 190 65 - 80 170 - 190 20 - 25 150 - 170 70 - 80 170 - 190...
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Page 10: Roasting
When roasting on the rack, place the rack and anti-splash tray (if you have Miele also offer Gourmet oven dishes one) over the grill pan. with lids which are ideal for roasting and cooking larger quantities of food. - Page 11 Roasting Older recipes and cookery books Pot roasting New guidelines (German standard Season the meat and place in the pot. DIN 44547 has been replaced by Add some knobs of butter or margarine European standard EN 60350) have led or a little oil or cooking fat. Add about to slight adjustments in oven litre of water when roasting a large, temperature settings.
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Page 12: Using The Roast Probe
Using the roast probe Depending on model, your oven may Please note: be fitted with a roast probe which You can place the meat in a pot or on enables the roasting process to be the rack in the grill pan with the monitored simply and reliably. - Page 13 Using the roast probe ^ Place the food in the oven. Once the entry has been accepted – the oven will start heating up. – the core temperature rise can be followed in the display, Time left display After a certain time the estimated time remaining (i.e.
- Page 14 Using the roast probe Shortly before the end of the cooking Note duration, the oven heating switches off. You can also delay the start of the The Energy-save function then comes programme. into action. When finished, cover the meat with If the oven temperature is altered or the aluminium foil and allow to stand for core temperature increased, the oven...
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Page 15: Roasting Chart
Roasting chart Food Recom- Auto Roast Conventional top and mended bottom heat Core shelf temp. Temp. Time Temp. Time level in °C in °C in mins. in °C in mins. Roast beef (approx. 1 kg) 190 – 210 100 – 120 190 - 210 100 –... -
Page 16: Grilling
Grilling Grill - full Grill with the oven door closed. If you grill with the door open the hot air will escape from the oven and not get cooled by the cooling fan. Control elements on the oven could get hot. Danger of burning! Grill settings Some models also have Automatic Programmes. -
Page 17: Preparing Food For Grilling
Grilling Preparing food for grilling Grilling on the rack Clean, wipe dry and season with pepper and herbs. Do not season meat with salt before grilling as this draws the juices out. Add a little oil if necessary. Do not use other types of fat as they can get too dark, burn and cause smoke. - Page 18 Special clamps for grilling poultry and kebabs on the rotisserie are available ^ Secure the meat to the rotisserie spit from your dealer or the Miele Spare using clamps as illustrated making Parts Dept. sure it is held centrally. Meat should be balanced in the middle to give even rotation.
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Page 19: Tips On Grilling
Grilling Temperature Tips on grilling For thin cuts of meat It is best to grill food of a similar (e. g. chops or steak) ..275°C thickness at the same time so that the grilling time for each item does not vary For grilling larger items, too greatly. -
Page 20: Grill Chart
Grill chart Pre-heat the grill for at least 5 minutes with the door shut before grilling. Food to be grilled Recom- Grill / Grill - full Fan grill mended Temp. Total Temp. Total shelf level in °C grilling time in °C grilling time in mins. -
Page 21: Defrosting
Defrosting You can also use the oven for defrosting. To defrost select Fan plus with a maximum temperature of 50 °C. For defrosting meat and delicate foods, use the lowest possible temperature (25 °C). Please note: – Where possible remove the packaging and put the food to be defrosted on a baking tray or into a dish. -
Page 22: Cooking
Cooking Gentle bake We recommend using the following oven settings: The Gentle bake function is ideal for – Fan plus gratins and bakes which require a crispy finish. – Conventional Use the first shelf level from the bottom. Cooking containers made of ovenproof glass, porcelain, china, and Food Temp. -
Page 23: Automatic Programmes
Automatic programmes Using automatic programmes Depending on model your appliance offers a wide range of automatic ^ Call up the Automatic menu. programmes which are simple to use ^ Select the relevant sub-menu for the and designed to help you achieve excellent results every time. -
Page 24: Automatic Programmes - An Overview
Automatic programmes Automatic programmes - an overview Baked Cakes – Apple (tart, pie, streusel) goods – Gateau – Butter cake – Plaited loaf – Marble cake – Fruit streusel – Sponge cake – Streusel cake – Raisin loaf Cookies/muffins – Muffins –... - Page 25 Automatic programmes Poultry Goose Chicken Turkey Fish Trout Carp Salmon trout Bakes/Gratin Potato gratin – raw – boiled Lasagne Frozen food Baguettes - topped Pizza – not pre-baked – pre-baked Croquettes Fish pie – Crisp topping – Creamy topping National French dishes Greek...
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Page 26: Notes On Using These Programmes
Automatic programmes Notes on using these – With sensor controlled programmes it is important that the door is kept shut programmes for the entire cooking duration. – When using the automatic Otherwise the sensor will take an programmes the recipes provided incorrect reading and the cooking are designed as an orientation guide results will be affected. -
Page 27: Baked Goods / Cakes
Baked goods / Cakes Apple tart Use one of the following functions: Automatic / Baked goods / Cakes / Serves 12 Apple tart Cake mix: 150 g butter or margarine 150 g sugar 2 tsp vanilla sugar Fan plus 3 eggs Temperature: 150-170°C Juice of half a lemon Shelf level: 1... -
Page 28: Apple Pie
Baked goods / Cakes Apple pie 3. Roll the remaining pastry out on a floured surface and place it over the Serves 12 apples. Press the edges and then bake. About 10 minutes before the end, Pastry: brush the surface with a mixture of milk 300 g flour and egg. -
Page 29: Apple Hazelnut Streusel
Baked goods / Cakes Apple hazelnut streusel Use one of the following functions: Automatic / Baked goods / Cakes / Serves 12 Apple streusel Base and topping: 200 g butter, melted 350 g flour Intensive bake 1 tsp baking powder Temperature: 160-180°C 150 g sugar Shelf level: 1... -
Page 30: Sponge Gateau
Baked goods / Cakes Sponge gateau Use one of the following functions: Automatic / Baked goods / Cakes / Serves 16 Gateau Basic mixture: 4 egg whites 4 tbsp hot water Fan plus 175 g caster sugar Temperature: 150-170°C 4 egg yolks Shelf level: 1 200 g plain flour Duration:... - Page 31 Baked goods / Cakes I. Quark and cream filling II. Cappuccino filling Ingredients: Ingredients: 500 g quark 100 g dark chocolate 100 g caster sugar 6 leaves of white gelatine approx. 100 ml milk 80 ml espresso 2 tsp vanilla sugar 500 ml whipping or double cream 4 tsp vanilla sugar Juice of one lemon...
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Page 32: Butter Cake
Baked goods / Cakes Butter cake Use one of the following functions: Automatic / Baked goods / Cakes / Serves 20 Butter cake Cake mix: 400 g flour 40 g soft butter Fan plus 150-200 ml lukewarm milk Temperature: 160-180°C 30 g fresh yeast or 1 1/2 sachets of Shelf level: 1 dried yeast... -
Page 33: Plaited Loaf
Baked goods / Cakes Plaited loaf Use one of the following functions: Automatic / Baked goods / Cakes / Serves 16 Plaited loaf 750 g flour 60 g fresh yeast or 3 sachets of dried yeast Fan plus 200-250 ml lukewarm milk Temperature: 150-170°C 100 g sugar Shelf level: 1... -
Page 34: Marble Cake
Baked goods / Cakes Marble cake Use one of the following functions: Automatic / Baked goods / Cakes / Serves 18 Marble cake 250 g butter or margarine 200 g sugar 2 tsp vanilla sugar Fan plus 4 eggs Temperature: 150-170°C 4 tbsp rum Shelf level: 1 500 g flour... -
Page 35: Fresh Fruit Cake
Baked goods / Cakes Fresh fruit cake 4. Rub the topping ingredients by hand until you get a crumbly texture, and Serves 20 scatter over the fruit. Place in the oven at 50°C for 30 minutes to rise again, Cake mix: and then bake. -
Page 36: Apricot Streusel
Baked goods / Cakes Apricot streusel Use one of the following functions: Automatic / Baked goods / Cakes / Serves 20 Fruit streusel Base: 200 g quark 6 tbsp milk Fan plus 8 tbsp oil Temperature: 150-170°C 1 egg Shelf level: 1 100 g sugar Duration: 30-45 minutes 2 tsp vanilla sugar... -
Page 37: Madiera Cake
Baked goods / Cakes Madiera cake Use one of the following functions: Automatic / Baked goods / Cakes / Serves 12 Sponge cake 200 g butter 200 g sugar 4 eggs Fan plus Juice and zest of one lemon Temperature: 150-170°C 125 g corn flour Shelf level: 1 125 g flour... -
Page 38: Streusel Cake
Baked goods / Cakes Streusel cake 3. Beat together the sugar and egg until creamy, then stir in the quark, corn flour Serves 16 and lemon juice. Spread this mixture over the cake base. Base: 450 g flour 4. Rub the ingredients for the topping 30 g fresh yeast or 1 1/2 sachets of together until you get a coarse, crumbly texture. -
Page 39: Raisin Loaf
Baked goods / Cakes Raisin loaf Use one of the following functions: Automatic / Baked goods / Cakes / Serves 8 Raisin loaf Cake mix: 250 g flour 20 g fresh yeast or 1 sachet of dried Fan plus yeast Temperature: 150-170°C 10 g sugar Shelf level: 1... -
Page 40: Baked Goods / Cakes
Baked goods / Cakes Chocolate cherry muffins Use one of the following functions: Automatic / Baked goods / Cookies - Serves 12 Muffins / Muffins Cake mix: 100 g mocha or bitter chocolate 100 g butter Fan plus 3 eggs Temperature: 150-170°C 80 g icing sugar Shelf level: 1... -
Page 41: Walnut Muffins
Baked goods / Cakes Walnut muffins Use one of the following functions: Automatic / Baked goods / Cookies - Serves 9 Muffins / Muffins 100 g raisins 5 tbsp rum 150 g butter Fan plus 150 g sugar Temperature: 150-170°C 2 tsp vanilla sugar Shelf level: 1 3 eggs... -
Page 42: Drop Cookies
Baked goods / Cakes Drop cookies Vanilla biscuits Makes 50 Makes 90 160 g butter 280 g flour 50 g brown sugar 210 g butter 50 g icing sugar 70 g sugar 2 tsp vanilla sugar 100 g ground almonds A pinch of salt For dredging the biscuits: 1 egg white... -
Page 43: Choux Buns
Baked goods / Cakes Choux buns 5. Beat the cream and vanilla sugar until stiff peaks are formed. Stir in the Serves 12 drained mandarins, raspberries or strawberries and then fill the buns. 250 ml water 50 g butter or margarine Use one of the following functions: A pinch of salt 170 g flour... -
Page 44: Baked Goods / Bread
Baked goods / Bread Bacon or herb baguettes Use one of the following functions: Automatic / Baked goods / Bread / Serves 20 Baguette 250 g white flour 250 g whole-grain flour 1 sachet dried yeast Fan plus 1 tsp sugar Temperature: 170-190°C 2 tsp salt Shelf level: 1... -
Page 45: Flat Bread
Baked goods / Bread Flat bread Use one of the following functions: Automatic / Baked goods / Bread / Flat Serves 12 bread 375 g flour 42 g or fresh yeast or 2 sachets dried yeast Fan plus 1/2 tsp salt Temperature: 170-190°C 200-220 ml lukewarm water or butter Shelf level: 1... -
Page 46: Baked Goods / Pizza
Quantities given are for 1 x 30 cm C One, 30 cm C pizza serves 2 pizza: Double all quantities for tray-baked pizza using the Miele One tray baked pizza serves 4 baking tray. Quark and oil based pizza dough Sufficient for 1 x 30 cm C pizza: –... - Page 47 Baked goods / Pizza Method: Use one of the following functions: 1. Quark and oil based pizza dough: Automatic / Baked goods / Pizza Mix the quark, milk, oil, salt and egg A tray baked pizza takes about 5 yolk. Sieve together the flour and minutes longer than a C 30 cm pizza baking powder, and fold half into the when using the Automatic...
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Page 48: Meat / Veal
Meat / Veal Pot roast veal Use one of the following functions: Automatic / Meat / Veal / Veal roast Serves 6 With meat dishes you have to enter 1000 g veal joint (leg or prime cut) a weight. If you want to roast more Salt and pepper than one piece of meat at a time 2 tsp paprika... -
Page 49: Roast Knuckle Of Veal
Meat / Veal Roast knuckle of veal Use one of the following functions: Automatic / Meat / Veal / Veal shank Serves 5 1 joint of veal (shank, approx. 1800 g) Salt and freshly ground black pepper Auto roast 40 g melted butter Temperature: 170-190°C 2 carrots, quartered Shelf level: 1... -
Page 50: Meat / Lamb
Meat / Lamb Leg of lamb Use one of the following functions: Automatic / Meat / Lamb / Leg of lamb Serves 6 1 leg of lamb (approx. 1500 g) Salt and pepper Auto roast 3 tsp herbes de Provence Temperature: 170-190°C 2 cloves of garlic Shelf level: 1... -
Page 51: Rack Of Lamb Baked In A Mustard And Herb Crust
Meat / Lamb Rack of lamb baked in a 5. Carve the herb crust lengthways, and carefully cut the meat from the mustard and herb crust bone with a sharp knife. Serves 6 Use one of the following functions: 1200 g rack of lamb, including bones Automatic / Meat / Lamb / Rack of Salt and pepper lamb... -
Page 52: Meat / Beef
Meat / Beef Roast beef Use one of the following functions: Automatic / Meat / Beef / Roast Serves 6 With meat dishes you have to enter 1000 g joint of beef a weight. If you want to roast more Salt and pepper than one piece of meat at a time 1 tbsp grainy mustard... -
Page 53: Braised Beef
Meat / Beef Braised beef Use one of the following functions: Automatic / Meat / Beef / Braised Serves 6 With meat dishes you have to enter 1000 g beef (brisket or silverside) a weight. If you want to roast more Salt, pepper and paprika than one piece of meat at a time 1 onion, diced... -
Page 54: Meat / Pork
Meat / Pork Roast ham Use one of the following functions: Automatic / Meat / Pork / Roast ham or Serves 6 Prime cut 1000 g ham joint With meat dishes you have to enter Salt, pepper and paprika a weight. If you want to roast more 1 tsp mustard than one piece of meat at a time 30 g butter or margarine... -
Page 55: Game
Game Haunch of hare Use one of the following functions: Automatic / Game / Haunch of hare Serves 2 2 haunches of hare (total weight 750 g) 500 ml buttermilk Auto roast Salt and pepper Temperature: 180-200°C 6 juniper berries Shelf level: 1 2 bay leaves Duration: 50-60 minutes... -
Page 56: Saddle Of Hare
Game Saddle of hare Use one of the following functions: Automatic / Game / Saddle of hare Serves 2 With meat dishes you have to enter 1 saddle of hare (approx. 750 g) a weight. If you want to roast more Salt and pepper than one piece of meat at a time 50 g streaky bacon... -
Page 57: Saddle Of Venison / Roebuck
Game Saddle of venison / roebuck 3. Blend the juices from the meat and the rest of the red wine, crème fraîche Serves 6 and water, and thicken with some corn flour paste. Carve the meat, and place 2000 g saddle of venison or roebuck on a serving dish. -
Page 58: Poultry
Poultry Roast goose Use one of the following functions: Automatic / Poultry / Goose / Roasting Serves 6 1 oven-ready goose (approx. 4000 g) N.B. Enter the weight of the goose Salt before it is stuffed. 250 ml double cream, sour cream or crème fraîche Corn flour Method:... -
Page 59: Roast Chicken
Poultry Roast chicken Use one of the following functions: Automatic programme / Poultry / Serves 2 Chicken / Roast pan, no lid 1 chicken (approx. 1000 g) If roasting more than one chicken at Salt, paprika, curry powder a time, enter the weight of the 5 tbsp oil or 50 melted butter largest bird. -
Page 60: Stuffed Roast Turkey
Poultry Stuffed roast turkey 4. When ready, place the bird on a serving dish, cover and leave to stand Serves 8 for a while. To make the gravy: blend the juices from the meat with water, and 1 oven-ready turkey (approx. 3500 g) the rest of the cream or crème fraîche, Salt and thicken slightly with corn flour... -
Page 61: Fish
Fish Trout Method: I. Salt the inside of the trout and place Serves 4 in a fish kettle or long, narrow container. Pour the hot water and vinegar over, I. Blue trout 4 trout (each weighing 250 g, ready to and cover. -
Page 62: Hungarian Carp
Fish Hungarian carp Use one of the following functions: Automatic / Fish / Carp Serves 6 1 oven-ready carp (1500 g) Juice of one lemon Auto Roast Salt Temperature: 160-180°C 150 g streaky bacon, diced Shelf level: 1 2 onions, diced Duration: 50-55 minutes 125 ml fish stock 250 g sour cream or crème fraîche... -
Page 63: Salmon Trout
Fish Salmon trout Use one of the following functions: Automatic / Fish / Salmon trout Serves 5 1 salmon trout (approx. 1200 g) Salt, white pepper Fan plus 30 g butter Temperature: 160-180°C Extra strong aluminium foil Shelf level: 1 Duration: 45-55 minutes Method: 1. -
Page 64: Bakes/Gratin
Bakes/Gratin Potato gratin with a mustard Use one of the following functions: sauce Automatic / Bakes/Gratin / Potato gratin / Potatoes, boiled Serves 4 800 g potatoes Salt and pepper Fan plus 1 onion, finely diced Temperature: 170-190°C 1 clove of garlic, finely diced Shelf level: 1 30 g butter Duration: 50-60 minutes... -
Page 65: Potato Cheese Bake
Bakes/Gratin Potato cheese bake Use one of the following functions: Automatic / Bakes/Gratin / Potato Serves 4 gratin / Potatoes, raw 500 g peeled, floury potatoes 250 ml double cream 125 g crème fraîche Fan plus 150 g grated Gouda or Cheddar cheese Temperature: 160-180°C 1 clove of garlic Shelf level: 1... -
Page 66: Salmon Lasagne
Bakes/Gratin Salmon lasagne Use one of the following functions: Automatic / Bakes/Gratin / Lasagne Serves 4 400 g lightly smoked or fresh salmon, thinly sliced Fan plus Approx. 12 sheets of lasagne, not Temperature: 150-170°C pre-cooked Shelf level: 1 2 onions, diced Duration: 40-50 minutes 20 g butter 2 tbsp flour... -
Page 67: National Dishes / French
National dishes / French Open apple tart Use one of the following functions: Automatic / National dishes / French / Serves 12 Apple tart Base: If using the Automatic programme, 200 g flour you will need to add the caramel or 100 g butter the filling at the very beginning. -
Page 68: Chocolate Dessert
National dishes / French Chocolate dessert Red mullet en Papillote Serves 4 Serves 6 (requires 4 ramekins) 6 small mullets, filleted (total weight 150 to 200 g) 200 g dark chocolate 5 slices of white bread 200 g butter 4 tbsp anchovy butter 200 g sugar 250 ml milk 3 egg yolks... -
Page 69: Salt Cod Brandade
National dishes / French Salt cod brandade Use one of the following functions: Automatic / National dishes / French / Serves 6 Salt cod brandade 1 kg dried cod 250 ml milk Full grill 600-700 ml olive oil Temperature: 210-230 °C Salt and pepper Shelf level: 3 Duration: 8-10 minutes... -
Page 70: Quiche Lorraine
National dishes / French Quiche Lorraine Duck à l'orange Serves 4 Serves 4 250 g short-crust pastry 1 duck (1.2 - 1.6 kg weight) 400 g diced bacon 4 oranges 4 eggs 2 tbsp oil 300 ml crème fraîche 1 lemon Salt, pepper, nutmeg 3 tsp sugar 2 tbsp vinegar... -
Page 71: Cheese Soufflé
National dishes / French Cheese soufflé Use one of the following functions: Automatic / National dishes / French / Serves 4 Cheese soufflé (for 1 large soufflé dish C 20 cm or 4 C 8 cm soufflé dishes or ramekins) Fan plus 80 g butter Temperature: 170-190 °C... -
Page 72: Vegetable Bake
National dishes / French Vegetable bake Use one of the following functions: Serves 6 -8 Automatic / National dishes / French / Ratatouille 4 cloves of garlic 1 kg aubergines 1 kg courgettes Fan plus 1 kg tomatoes Temperature 170-190 °C 200 ml olive oil Shelf level: 1 2 onions... -
Page 73: Ratatouille
National dishes / French Ratatouille Use one of the following functions: Automatic / National dishes / French / Serves 6 - 8 Ratatouille 5 tbsp oil 2 onions, diced 1 clove of garlic, finely diced Fan plus 2 red, 2 green and 2 yellow peppers Temperature: 170-190°C 6 tomatoes Shelf level: 1... -
Page 74: National Dishes / Greek
National dishes / Greek Aubergine moussaka 4. Arrange half of the aubergines in the bottom of an oven-proof dish (32 x 22 Serves 6 cm) and then add the meat mixture. Add the rest of the aubergines. Mix the 1250 g aubergines egg yolk and about 2/3 of the cheese 50 ml olive oil into the Béchamel sauce. -
Page 75: Spinach In Filo Pastry (Spanakopita)
National dishes / Greek Spinach in filo pastry ml of oil altogether for brushing the sheets of filo pastry. (Spanakopita) 4 b. Puff pastry: Serves 30 Grease the bottom of the grill pan with a little oil, roll out about half the pastry 1200 g fresh spinach and place it in the grill pan making sure 5 onions... -
Page 76: Olive Bread
National dishes / Greek Olive bread Use one of the following functions: Automatic / National dishes / Greek / Serves 12 Olive bread 450 g flour 2 sachets dried yeast 150 ml white wine Fan plus 50 ml olive oil Temperature: 160-180°C 100 g ham, finely diced Shelf level: 1... -
Page 77: National Dishes / Austrian
National dishes / Austrian Guglhupf 3. Leave to prove at room temperature for 30 minutes, or in the oven set at Serves 16 50°C for about 15 minutes. The dough should double in size. Bake until 60 g butter golden. 50 g sugar 1 egg 4. -
Page 78: Chocolate Sponge Puddings
National dishes / Austrian Chocolate sponge puddings Use one of the following functions: Automatic / National dishes / Austrian / Serves 7 Choc sponge 70 g butter 70 g sugar 4 egg yolks Fan plus 70 g dark chocolate, melted Temperature: 140-160°C 70 g ground almonds Shelf level: 1... -
Page 79: National Dishes / Swiss
National dishes / Swiss Fillet of pork en croûte Use one of the following functions: Automatic / National dishes / Swiss / Serves 4 Fillet en croûte 2 pork fillets (each 300 g) Salt, pepper and paprika 50 g butter Fan plus 75 g streaky bacon, diced Temperature: 180-200°C... -
Page 80: Swiss Apple Cake
National dishes / Swiss Swiss apple cake 3. Pour over the rest of the sauce, scatter with flaked almonds and bake. Serves 12 4. Serve warm with fresh cream. Pastry: 125 g flour Use one of the following functions: 1 sachet dried yeast Automatic / National dishes / Swiss / 15 g sugar Swiss apple cake... -
Page 81: National Dishes / Spanish
National dishes / Spanish Seabream baked in salt Use one of the following functions: Automatic / National dishes / Spanish / Serves 2 Seabream 1 seabream (800 g) 3000 g coarse salt Approx. 200 ml water Auto roast 2 tbsp oil Temperature: 180-200°C Sauce: Shelf level: 1... -
Page 82: Rabbit In A Mustard Sauce
National dishes / Spanish Rabbit in a mustard sauce Use one of the following functions: Automatic / National dishes / Spanish / Serves 4 - 6 Rabbit 1300 g rabbit (saddle or haunch) Salt and freshly ground black pepper 3 tbsp Dijon mustard Fan plus 100 g bacon, diced Temperature: 170-190°C... - Page 84 Alteration rights reserved / 22 / 3006 M.-Nr. 06 544 711 / 01 en - GB (This booklet is for H 4520, H 4620, H 4540, H 4640, H 4580, H 4680, H 4681 ovens.)