FINSMAKAREKULINARISKRecipe Book

GB

ContentsCooking tables 3Automatic programmes 17Defrost 17Cooking/Melting 18Pork/Veal 19Beef/Game/Lamb 21

Poultry 23Fish 25Cake 26Pizza/Pie/Bread 33Casseroles/Gratins 37Desserts 43

Subject to change without notice.

Cooking tables

Advice for special heating functions of theoven

Keep Warm

The function allows you to keep food warm.The temperature is set automatically to 80°C.

Plate Warming

The function allows you to warm plates anddishes before serving. The temperature isset automatically to 70 °C.Place plates and dishes in stacks evenly onthe wire shelf. Use the first shelf position.After half of the warming time switch theirplaces.

Defrost

Remove the food packaging and put thefood on a plate. Do not cover the food, as itcan extend the defrosting time. Use the firstshelf position.

Baking• Use the lower temperature the first time.• You can extend baking times by 10 – 15

minutes if you bake cakes on more thanone shelf position.

• Cakes and pastries at different heightsdo not always brown equally. There is noneed to change the temperature settingif an unequal browning occurs. Thedifferences equalize during baking.

• Trays in the oven can twist duringbaking. When the trays become coldagain, the distortions disappear.

Tips on baking

Baking results Possible cause RemedyThe bottom of the cakeis not browned suffi-ciently.

The shelf position is incor-rect.

Put the cake on a lower shelf.

ENGLISH 3

Baking results Possible cause RemedyThe cake sinks and be-comes soggy, lumpy orstreaky.

The oven temperature is toohigh.

The next time you bake, set aslightly lower oven temperature.

The baking time is too short. Set a longer baking time. Youcannot decrease baking times bysetting higher temperatures.

There is too much liquid inthe mixture.

Use less liquid. Be careful withmixing times, especially if you usea mixing machine.

The cake is too dry. The oven temperature is toolow.

The next time you bake, set ahigher oven temperature.

The baking time is too long. The next time you bake, set ashorter baking time.

The cake browns un-evenly.

The oven temperature is toohigh and the baking time istoo short.

Set a lower oven temperatureand a longer baking time.

The mixture is unevenly dis-tributed.

Spread the mixture evenly on thebaking tray.

The cake is not ready inthe baking time given.

The oven temperature is toolow.

The next time you bake, set aslightly higher oven temperature.

Baking on one oven levelBaking in tins

Food Function Tempera-ture (°C)

Time (min) Shelf position

Ring cake or brioche True Fan Cook-ing

150 - 160 50 - 70 1

Madeira cake / Fruitcakes

True Fan Cook-ing

140 - 160 70 - 90 1

Sponge cake / Spongecake

True Fan Cook-ing

140 - 150 35 - 50 1

Sponge cake / Spongecake

ConventionalCooking

160 35 - 50 2

ENGLISH 4

Food Function Tempera-ture (°C)

Time (min) Shelf position

Flan base - short pas-try1)

True Fan Cook-ing

170 - 180 10 - 25 1

Flan base - sponge mix-ture

True Fan Cook-ing

150 - 170 20 - 25 1

Apple pie / Apple pie (2tins Ø 20 cm, diagonallyoff set)

True Fan Cook-ing

160 70 - 90 1

Apple pie / Apple pie (2tins Ø 20 cm, diagonallyoff set)

ConventionalCooking

180 70 - 90 1

Cheesecake, tray2) ConventionalCooking

160 - 170 60 - 90 1

1) Preheat the oven.2) Use a deep pan.

Cakes / pastries / breads on baking traysFood Function Tempera-

ture (°C)Time (min) Shelf position

Plaited bread / breadcrown

ConventionalCooking

170 - 190 30 - 40 2

Christmas stollen1) ConventionalCooking

160 - 180 50 - 70 2

Bread (rye bread)1) ConventionalCooking

2

first 230 20

then 160 - 180 30 - 60

Cream puffs / Eclairs1) ConventionalCooking

190 - 210 20 - 35 2

Swiss Roll1) ConventionalCooking

180 - 200 10 - 20 2

Cake with crumble top-ping (dry)

True Fan Cook-ing

150 - 160 20 - 40 1

ENGLISH 5

Food Function Tempera-ture (°C)

Time (min) Shelf position

Buttered almond cake /sugar cakes1)

ConventionalCooking

190 - 210 20 - 30 2

Fruit flans (made withyeast dough / spongemixture)2)

True Fan Cook-ing

150 - 160 35 - 55 1

Fruit flans (made withyeast dough / spongemixture)2)

ConventionalCooking

170 35 - 55 1

Fruit flans made withshort pastry

True Fan Cook-ing

160 - 170 40 - 80 1

Yeast cakes with deli-cate toppings (e.g.quark, cream, custard)1)

ConventionalCooking

160 - 180 40 - 80 2

1) Preheat the oven.2) Use a deep pan.

BiscuitsFood Function Tempera-

ture (°C)Time (min) Shelf position

Short pastry biscuits True Fan Cook-ing

150 - 160 10 - 20 1

Short bread / Shortbread / Pastry Stripes

True Fan Cook-ing

140 20 - 35 1

Short bread / Shortbread / Pastry Stripes1)

ConventionalCooking

160 20 - 30 2

Biscuits made withsponge mixture

True Fan Cook-ing

150 - 160 15 - 20 1

Pastries made with eggwhite, meringues

True Fan Cook-ing

80 - 100 120 - 150 1

Macaroons True Fan Cook-ing

100 - 120 30 - 50 1

Biscuits made with yeastdough

True Fan Cook-ing

150 - 160 20 - 40 1

ENGLISH 6

Food Function Tempera-ture (°C)

Time (min) Shelf position

Puff pastries1) True Fan Cook-ing

170 - 180 20 - 30 1

Rolls1) ConventionalCooking

190 - 210 10 - 25 2

Small cakes / Smallcakes1)

True Fan Cook-ing

160 20 - 35 3

Small cakes / Smallcakes1)

ConventionalCooking

170 20 - 35 2

1) Preheat the oven.

Bakes and gratins

Food Function Temperature (°C) Time (min) Shelf positionPasta bake Conventional

Cooking180 - 200 45 - 60 1

Lasagne ConventionalCooking

180 - 200 25 - 40 1

Vegetables augratin1)

Turbo Grilling 210 - 230 10 - 20 1

Baguettes withmelted cheese

True Fan Cook-ing

160 - 170 15 - 30 1

Milk rice ConventionalCooking

180 - 200 40 - 60 1

Fish bakes ConventionalCooking

180 - 200 30 - 60 1

Stuffed vegeta-bles

True Fan Cook-ing

160 - 170 30 - 60 1

1) Preheat the oven.

Multilevel bakingUse the function: True Fan Cooking.

ENGLISH 7

Cakes / pastries / breads on baking traysFood Temperature (°C) Time (min) Shelf position

Cream puffs / Eclairs1) 160 - 180 25 - 45 1 / 3

Dry streusel cake 150 - 160 30 - 45 1 / 31) Preheat the oven.

Biscuits / small cakes / pastries / rollsFood Temperature (°C) Time (min) Shelf position

Short pastry biscuits 150 - 160 20 - 40 1 / 3

Short bread / Shortbread / Pastry Stripes

140 25 - 45 1 / 3

Biscuits made withsponge mixture

160 - 170 25 - 40 1 / 3

Pastries made with eggwhite, meringues

80 - 100 130 - 170 1 / 3

Macaroons 100 - 120 40 - 80 1 / 3

Biscuits made withyeast dough

160 - 170 30 - 60 1 / 3

Slow CookingUse this function to prepare lean, tenderpieces of meat and fish. This function is notapplicable to such recipes as pot roast orfatty roast pork.

Warning! Refer to “Hints andtips” chapter.

In the first 10 minutes you can set an oventemperature between 80 °C and 150 °C.The default is 90 °C. After the temperatureis set, the oven continues to cook at 80 °C.Do not use this function for poultry.

Always cook without a lid whenyou use this function.

1. Sear the meat in a pan on the hob on avery high setting for 1 - 2 minutes oneach side.

2. Put the meat together with the hotroasting pan on the wire shelf in theoven.

3. Select the function: Slow Cooking.

Food Quantity (kg) Temperature (°C) Time (min) Shelf positionRoast beef 1 - 1.5 150 120 - 150 1

Fillet of beef 1 - 1.5 150 90 - 110 1

ENGLISH 8

Food Quantity (kg) Temperature (°C) Time (min) Shelf positionRoast veal 1 - 1.5 150 120 - 150 1

Steak 0.2 - 0.3 120 20 - 40 1

Pizza Setting

Food Temperature (°C) Time (min) Shelf position

Pizza (thin crust)1) 200 - 230 15 - 20 3

Pizza (with a lot of top-ping)2)

180 - 200 20 - 30 3

Tarts 180 - 200 40 - 55 3

Spinach flan 160 - 180 45 - 60 3

Quiche Lorraine (Savou-ry flan)

170 - 190 45 - 55 3

Swiss Flan 170 - 190 45 - 55 3

Cheesecake 140 - 160 60 - 90 3

Apple cake, covered 150 - 170 50 - 60 3

Vegetable pie 160 - 180 50 - 60 3

Unleavened bread1) 230 10 - 20 3

Puff pastry flan1) 160 - 180 45 - 55 3

Flammekuchen1) 230 12 - 20 3

Piroggen (Russian ver-sion of calzone)1)

180 - 200 15 - 25 3

1) Preheat the oven.2) Use a deep pan.

RoastingUse heat-resistant ovenware.Roast large roasting joints directly in thetray or on the wire shelf placed above thetray.Put some water in the tray to prevent themeat juices or fat from burning.

Meat with crackling can be roasted in theroasting tin without the lid.Turn the roast after 1/2 - 2/3 of thecooking time.To keep meat more succulent:• roast lean meat in the roasting tin with

the lid or use roasting bag.

ENGLISH 9

• roast meat and fish in large pieces (1 kgor more).

• baste large roasts and poultry with theirjuices several times during roasting.

Roasting tablesBeef

Food Function Quantity (kg) Power(Watts)

Temperature(°C)

Time (min) Shelf posi-tion

Pot roast Conven-tionalCooking

1 - 1.5 200 230 60 - 80 1

PorkFood Function Quantity

(kg)Power(Watts)

Temperature(°C)

Time (min) Shelf posi-tion

Shoulder,neck, hamjoint

TurboGrilling

1 - 1.5 200 160 - 180 50 - 70 1

Meat loaf TurboGrilling

0.75 - 1 200 160 - 170 35 - 50 1

Porkknuckle(pre-cooked)

TurboGrilling

0.75 - 1 200 150 - 170 60 - 75 1

VealFood Function Quantity

(kg)Power(Watts)

Temperature(°C)

Time (min) Shelf posi-tion

Roast veal TurboGrilling

1 200 160 - 180 50 - 70 1

Knuckle ofveal

TurboGrilling

1.5 - 2 200 160 - 180 75 - 100 1

LambFood Function Quantity

(kg)Power(Watts)

Temperature(°C)

Time (min) Shelf posi-tion

Leg oflamb, roastlamb

TurboGrilling

1 - 1.5 200 150 - 170 50 - 70 1

ENGLISH 10

PoultryFood Function Quantity

(kg)Power(Watts)

Temperature(°C)

Time (min) Shelf posi-tion

Poultryportions

TurboGrilling

0.2 - 0.25each

200 200 - 220 20 - 35 1

Chickenhalf

TurboGrilling

0.4 - 0.5each

200 190 - 210 25 - 40 1

Chickenpoulard

TurboGrilling

1 - 1.5 200 190 - 210 30 - 45 1

Duck TurboGrilling

1.5 - 2 200 180 - 200 45 - 65 1

Fish (steamed)Food Function Quantity

(kg)Power(Watts)

Temperature(°C)

Time (min) Shelf posi-tion

Whole fish Con-vention-alCook-ing

1 - 1.5 200 210 - 220 30 - 45 1

DishesFood Function Quantity

(kg)Power(Watts)

Temperature(°C)

Time (min) Shelf posi-tion

Dishessweet

TrueFanCook-ing

- 200 160 - 180 20 - 35 1

Savourydishes withcooked in-gredients(noodles,vegeta-bles)

TrueFanCook-ing

- 400 -600

160 - 180 20 - 45 1

ENGLISH 11

Food Function Quantity(kg)

Power(Watts)

Temperature(°C)

Time (min) Shelf posi-tion

Savourydishes withraw ingre-dients (po-tatoes,vegeta-bles)

TrueFanCook-ing

- 400 -600

160 - 180 30 - 45 2

Grill• Always grill with the maximum

temperature setting.• Set the shelf into the shelf position as

recommended in the grilling table.• Always set the pan to collect the fat into

the first shelf position.

• Grill only flat pieces of meat or fish.• Always preheat the empty oven with the

grill functions for 5 minutes.Caution! Always grill with theoven door closed.

GrillFood Temperature (°C) Time (min) Shelf position

1st side 2nd sideRoast beef, me-dium

210 - 230 30 - 40 30 - 40 1

Filet of beef,medium

230 20 - 30 20 - 30 1

Back of pork 210 - 230 30 - 40 30 - 40 1

Back of veal 210 - 230 30 - 40 30 - 40 1

Back of lamb 210 - 230 25 - 35 20 - 35 1

Whole Fish, 500- 1000 g

210 - 230 15 - 30 15 - 30 1

Fast GrillingFood Time (min) Shelf position

1st side 2nd sideBurgers / Burgers 9 - 13 8 - 10 3

Pork fillet 10 - 12 6 - 10 2

Sausages 10 - 12 6 - 8 3

ENGLISH 12

Food Time (min) Shelf position1st side 2nd side

Fillet steaks / vealsteaks

7 - 10 6 - 8 3

Toast / Toast 1 - 3 1 - 3 3

Toast with topping 6 - 8 - 2

Frozen foods• Remove the food packaging. Put the

food on a plate.

• Do not cover it with a bowl or a plate.This can extend the defrost time.

Food Temperature (°C) Time (min) Shelf positionPizza, frozen 200 - 220 15 - 25 3

Pizza American, frozen 190 - 210 20 - 25 3

Pizza, chilled 210 - 230 13 - 25 3

Pizza Snacks, frozen 180 - 200 15 - 30 3

French Fries, thin1) 210 - 230 20 - 30 3

French Fries, thick1) 210 - 230 25 - 35 3

Wedges / Cro-quettes1)

210 - 230 20 - 35 3

Hash Browns 210 - 230 20 - 30 3

Lasagne / Cannelloni,fresh

170 - 190 35 - 45 2

Lasagne / Cannelloni,frozen

160 - 180 40 - 60 2

Chicken Wings 190 - 210 20 - 30 31) Turn 2 or 3 times during roasting.

ENGLISH 13

Frozen Ready Meals TableFood Function Tempera-

ture (°C)Time (min) Shelf position

Frozen pizza1) ConventionalCooking

as permanufac-turer's in-structions

as per manufac-turer's instructions

2

Chips2) (300 -600 g)

ConventionalCooking or TurboGrilling

200 - 220 as per manufac-turer's instructions

2

Baguettes3) ConventionalCooking

as permanufac-turer's in-structions

as per manufac-turer's instructions

2

Fruit cake ConventionalCooking

as permanufac-turer's in-structions

as per manufac-turer's instructions

2

1) Preheat the oven.2) Turn 2 or 3 times during cooking.3) Preheat the oven.

Defrost• Remove the food packaging and put the

food on a plate.• Use the first shelf position from the

bottom.

• Do not cover the food with a bowl or aplate, as this can extend the defrost time.

Food Quantity Defrostingtime (min)

Further de-frosting time

(min)

Comments

Chicken 1 kg 100 - 140 20 - 30 Put the chicken on an upturnedsaucer in a big plate. Turn halfwaythrough.

Meat 1 kg 100 - 140 20 - 30 Turn halfway through.

Meat 500 g 90 - 120 20 - 30 Turn halfway through.

Trout 150 g 25 - 35 10 - 15 -

ENGLISH 14

Food Quantity Defrostingtime (min)

Further de-frosting time

(min)

Comments

Straw-berries

300 g 30 - 40 10 - 20 -

Butter 250 g 30 - 40 10 - 15 -

Cream 2 x 200 g 80 - 100 10 - 15 Whip the cream when still slightlyfrozen in places.

Gateau 1.4 kg 60 60 -

PreservingUse only preserve jars of the samedimensions available on the market.Do not use jars with twist-off and bayonettype lids or metal tins.Use the first shelf from the bottom for thisfunction.Put no more than six one-litre preserve jarson the baking tray.Fill the jars equally and close with a clamp.

The jars cannot touch each other.Put approximately 1/2 litre of water intothe baking tray to give sufficient moisture inthe oven.When the liquid in the jars starts to simmer(after approximately 35 - 60 minutes withone-litre jars), stop the oven or decreasethe temperature to 100 °C (see the table).

Soft fruitFood Temperature (°C) Cooking time until

simmering (min)Continue to cook at

100 °C (min)Strawberries / Blue-berries / Raspber-ries / Ripe goose-berries

160 - 170 35 - 45 -

Stone fruitFood Temperature (°C) Cooking time until

simmering (min)Continue to cook at

100 °C (min)Pears / Quinces /Plums

160 - 170 35 - 45 10 - 15

ENGLISH 15

VegetablesFood Temperature (°C) Cooking time until

simmering (min)Continue to cook at

100 °C (min)

Carrots1) 160 - 170 50 - 60 5 - 10

Cucumbers 160 - 170 50 - 60 -

Mixed pickles 160 - 170 50 - 60 5 - 10

Kohlrabi / Peas /Asparagus

160 - 170 50 - 60 15 - 20

1) Leave standing in the oven after it is deactivated.

Drying

Food Temperature (°C) Time (h) Shelf positionBeans 60 - 70 6 - 8 3

Peppers 60 - 70 5 - 6 3

Vegetables for soup 60 - 70 5 - 6 3

Mushrooms 50 - 60 6 - 8 3

Herbs 40 - 50 2 - 3 3

Plums 60 - 70 8 - 10 3

Apricots 60 - 70 8 - 10 3

Apple slices 60 - 70 6 - 8 3

Pears 60 - 70 6 - 9 3

Bread BakingPreheating is not recommended.

Food Temperature (°C) Time (min) Shelf positionWhite Bread 180 - 200 40 - 60 2

Baguette 200 - 220 35 - 45 2

Brioche 160 - 180 40 - 60 2

Ciabatta 200 - 220 35 - 45 2

Rye Bread 180 - 200 50 - 70 2

ENGLISH 16

Food Temperature (°C) Time (min) Shelf positionDark Bread 180 - 200 50 - 70 2

All Grain bread 170 - 190 60 - 90 2

Automatic programmes

Warning! Refer to Safetychapters.

Automatic programmesThe automatic programmes give optimumsettings for each type of meat or otherrecipes.• Meat programmes with the function:

Weight Automatic (menu: AssistedCooking) — This function automaticallycalculates the roasting time. To use it youneed to input food weight.

• Recipe Automatic (menu: AssistedCooking) — This function usespredefined values for a dish.

Dishes with the function:Weight Automatic

Roast Pork

Roast Veal

Braised meat

Roast Game

Dishes with the function:Weight Automatic

Roast Lamb

Whole Chicken

Whole Turkey

Whole Duck

Whole Goose

CategoriesIn the Assisted Cooking menu the dishes aredivided into several categories:• Defrost• Cooking/Melting• Pork/Veal• Beef/Game/Lamb• Poultry• Fish• Cake• Pizza/Pie/Bread• Casseroles/Gratins• Desserts

Defrost

Defrost FishPlace the frozen fish on an upturned plate,and put the plate inside a container toallow the melted water to run off withoutsoiling the inside of the microwave.Check food regularly during defrosting andturn it several times. As the fish defrosts,

carefully separate pieces of fish if frozeninto a block.• Time in the appliance: weight dependent• Shelf position: Bottom glass plateAfter defrosting, allow the food to stand atroom temperature for a period roughlyequivalent to the defrosting time.

ENGLISH 17

Defrost PoultryPut the food to be defrosted on an upturnedplate, and put the plate into a container toallow the melted water to run off withoutsoiling the appliance.Check food regularly during defrosting andturn it several times. Cover exposed fattyareas like legs and wing tips with aluminiumfoil.• Time in the appliance: weight dependent• Shelf position: Bottom glass plateAfter defrosting, allow the food to stand atroom temperature for a period roughlyequivalent to the defrosting time.

Defrost meatPut the frozen meat on an upturned plate,and put the plate into a container to allowthe melted water to run off without soilingthe appliance.

Check food regularly during defrosting andturn it several times. As the food defrosts,carefully break up mince or pieces of meatfrozen into a block.• Time in the appliance: weight dependent• Shelf position: Bottom glass plateAfter defrosting, allow the food to stand atroom temperature for a period roughlyequivalent to the defrosting time.

Defrost BreadPlace the bread on a plate.Turn the bread several times duringdefrosting.• Time in the appliance: weight dependent• Shelf position: Bottom glass plateAfter defrosting, allow the food to stand atroom temperature for a period roughlyequivalent to the defrosting time.

Cooking/Melting

Fresh vegetablesPut chopped vegetables into a microwave-proof dish and add approximately 50 mlwater. Cover the dish (lid or piercedmicrowave cling film).Turn the vegetables several times duringcooking.• Time in the appliance: weight dependent• Shelf position: Bottom glass plateTip: If the vegetables are very crunchy set alower weight. If the vegetables are too softset a higher weight.

Frozen vegetablesPut frozen vegetables into a microwave-proof dish and add approximately 50 mlwater. Cover the dish (lid or piercedmicrowave cling film).

Turn the vegetables several times duringcooking.• Time in the appliance: weight dependent• Shelf position: Bottom glass plateTip: If the vegetables are very crunchy set alower weight. If the vegetables are too softset a higher weight.

Braise onionsCut onions into strips and put into amicrowave-proof dish with 1 tablespoonbutter or oil. Cover the dish (lid or piercedmicrowave cling film).Turn the vegetables several times duringcooking.• Time in the appliance: weight dependent• Shelf position: Bottom glass plate

ENGLISH 18

Potatoes in their jacketPut potatoes into a microwave-proof dishand add approximately 100 ml water.Cover the dish (lid or pierced microwavecling film).Turn the potatoes several times duringcooking.• Time in the appliance: weight dependent• Shelf position: Bottom glass plate

Rice with VegetablesPut paraboiled rice into a microwave-proofdish and add water to a ratio of 1 : 2 (100g rice and 200 ml water). Season to taste.Add flakes of butter, steamed onions orherbs. Cover the dish with lid or piercedmicrowave cling film.Turn the rice several times during cooking.

• Time in the appliance: weight dependent• Shelf position: Bottom glass plate

Melting chocolateCut the chocolate into pieces and place in adish.Stir the chocolate several times as it melts.• Time in the appliance: weight dependent• Shelf position: Bottom glass plate

Melting ButterCut the butter into pieces and place in adish. Cover the dish (lid or piercedmicrowave cling film).Stir the butter several times as it melts.• Time in the appliance: weight dependent• Shelf position: Bottom glass plate

Pork/Veal

Roast PorkSettings:Automatic weight. Setting range for theweight between 1000 and 2000 g.Method:Season meat to taste and place in anovenproof dish. Add water or anotherliquid; the bottom should be covered to adepth of 20 - 40 mm. Turn the roast afterabout 30 minutes.• Shelf position: 1

Roast VealSettings:Automatic weight. Setting range for theweight between 1000 and 2000 g.Method:

Season meat to taste and place in anovenproof dish. Add water or anotherliquid; the bottom should be covered to adepth of 10 - 20 mm. Cover with a lid.• Shelf position: 1

OssobucoIngredients:• 4 tablespoons butter for browning• 4 slices of veal shank, about 3 - 4 cm

thick (cut across the bone)• 4 medium-sized carrots, cut into small

dice• 4 sticks celery, cut into small dice• 1 kg ripe tomatoes, peeled, halved,

cores removed and cut into dice• 1 bunch parsley, washed and roughly

chopped• 4 tablespoons butter• 2 tablespoons flour for coating• 6 tablespoons olive oil• 250 ml white wine

ENGLISH 19

• 250 ml meat stock• 3 medium-sized onions, peeled and

finely chopped• 3 cloves of garlic, peeled and thinly

sliced• 1/2 teaspoon each of thyme and

oregano• 2 bay leaves• 2 cloves• salt, freshly ground black pepperMethod:Melt 4 tablespoons butter in a roasting tinand sweat the vegetables in it. Takevegetables out of the roasting tin.Wash veal shank slices, dry, season andthen coat in the flour. Knock off surplus flour.Heat the olive oil and brown the slices overa medium heat until golden brown. Takemeat out and pour the surplus olive oil outof the roasting tin.Deglaze the meat juices in the roasting tinwith 250 ml wine, put into a saucepan andleave to simmer for a while. Add 250 mlmeat stock and add parsley, thyme,oregano and diced tomato. Season withsalt and pepper. Then bring to the boilagain.Put vegetables into the roasting tin, put themeat on top and pour the sauce over thetop. Cover the roasting tin with a lid andput it in the appliance.• Time in the appliance: 120 minutes• Shelf position: 2

Veal KnuckleIngredients:• 1 hind knuckle of veal 1.5 - 2 kg• 4 slices cooked ham• 2 tablespoons oil• 1 teaspoon salt• 1 teaspoon sweet-noble paprika• 1/2 teaspoon basil• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery,parsley)

• waterMethod:Cut 8 slits lengthwise all around the vealknuckle. Cut four slices of cooked ham inhalf and place in the slits. Mix oil, salt,paprika and basil together and spreadover the veal knuckle. Put the veal knuckleinto a roasting tin and spread themushrooms over it. Add soup vegetablesand water to the veal knuckle. The bottomshould be covered to a depth of 10 - 15mm. Turn the roast after about 30 minutes.• Time in the appliance: 160 minutes• Shelf position: 1

Meat loaf with herbsIngredients for 4 servings:• slices of bread cut into small pieces and

softened with a little hot water• 1 onion, finely chopped and sweated in

a little butter• 1 clove of garlic, crushed• 300 g minced beef• 300 g minced pork• 1 egg• 1 teaspoon salt• pepper• paprika• 1 tablespoon chopped parsley• 1 teaspoon finely chopped rosemary• 1 teaspoon thyme leaves• 4 slices of bacon, for coveringMethod:Mix all the ingredients well, shape into ameatloaf and place in a microwave-proofdish. Cover with slices of bacon.• Time in the appliance: 35 minutes• Shelf position: 2

Swedish Festive RoastIngredients:• 200 g dried plums

ENGLISH 20

• 150 ml white wine• 1.5 kg loin of pork or saddle of veal

(without bones)• 1 medium onion• apple• salt, pepper and paprikaMethod:Soften the plums in white wine for twohours. Rinse the meat briefly with water,then dry. Cut notches into the underside ofthe meat and stick a plum into each notch,pushing them as far as possible into themeat. Season the meat and put into the

roasting tin with the side without the plumsfacing uppermost. Peel the onions andapple, cut into eighths and place aroundthe roast. Top the remains of the wine inwhich the plums were soaked up to aquarter of a liter with water and pour overthe roast. Suitable accompaniments arecroquettes, potato gratin, broccoli, orsimilar.• Time in the appliance: 60 minutes• Shelf position: 2

Beef/Game/Lamb

Braised meat

Do not use this program for roastbeef and loin dishes.

Settings:Automatic weight. Setting range for theweight between 1000 and 2000 g.Method:Season meat to taste and place in anovenproof dish. Add water or anotherliquid; the bottom should be covered to adepth of 10 - 20 mm. Cover with a lid.• Shelf position: 1

Roast GameSettings:Automatic weight. Setting range for theweight between 1000 and 2000 g.Method:Season meat to taste and place in anovenproof dish. Add water or anotherliquid; the bottom should be covered to adepth of 10 - 20 mm. Cover with a lid.• Shelf position: 1

RabbitIngredients:• 2 saddles of hare• 6 juniper berries (crushed)• salt and pepper• 30 g melted butter• 125 ml sour cream• soup vegetables (carrot, leek, celery,

parsley)Method:Rub saddles of hare with the crushedjuniper berries, salt and pepper and brushwith melted butter.Place saddles of hare in a roasting tin, poursour cream over and add soup vegetables.• Time in the appliance: 35 minutes• Shelf position: 2

Rabbit in mustard sauceIngredients:• 2 rabbits, each 800 g• salt and pepper• 2 tablespoons olive oil• 2 roughly chopped onions• 50 g diced bacon• 2 tablespoons flour• 375 ml chicken stock

ENGLISH 21

• 125 ml white wine• 1 teaspoon fresh thyme• 125 ml cream• 2 tablespoons Dijon mustardMethod:Cut rabbits into 8 similarly sized pieces,season with salt and pepper and brown onall sides in a roasting pan on the ring.Remove rabbit pieces and brown theonions and bacon. Sprinkle flour over andstir. Stir in chicken stock, white wine andthyme and bring to the boil.Add cream and Dijon mustard, put meatback in, cover with a lid and then put it inthe appliance.• Time in the appliance: 90 minutes• Shelf position: 2

Wild BoarTo make the marinade:• 1.5 l red wine• 150 g celeriac• 150 g carrots• 2 onions• 5 bay leaves• 5 cloves• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)Bring everything to the boil and thenleave to cool.

• 1.5 kg wild boar joint (shoulder)Pour the marinade over the meat until itis covered and leave to marinade for 3days.

Ingredients for the roast:• salt• pepper• soup vegetables from the marinade• 1 small tin of chanterellesMethod:Take the wild boar joint out of the marinadeand dry. Season with salt and pepper andbrown on all sides in a roasting pan on the

ring. Add chanterelles and some of the soupvegetables out of the marinade.Pour marinade into the roasting pan. Thebottom should be covered by 10 - 15 mm.Cover the roasting pan with a lid and put itin the appliance.• Time in the appliance: 140 minutes• Shelf position: 1

Roast LambSettings:Automatic weight. Setting range for theweight between 1000 and 2000 g.Method:Season meat to taste and place in anovenproof dish. Add water or anotherliquid; the bottom should be covered to adepth of 10 - 30 mm. Cover with a lid.• Shelf position: 1

Leg of LambIngredients:• 2.7 kg leg of lamb• 30 ml olive oil• salt• pepper• 3 cloves of garlic• 1 bunch of fresh rosemary (or 1 teaspoon

of dried rosemary)• waterMethod:Wash the leg of lamb and then pat dry, rubin olive oil and make slashes in the meat.Season with salt and pepper. Peel thecloves of garlic and slice, push together withthe sprigs of rosemary into the slashes in themeat.Put the leg of lamb into a roaster and addwater. The bottom should be covered to adepth of 10 - 15 mm. Turn the roast afterabout 30 minutes.

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• Time in the appliance: 165 minutes • Shelf position: 1

Poultry

Whole ChickenSettings:Automatic weight. Setting range for theweight between 900 and 2100 g.Method:Place chicken in an ovenproof dish andseason to taste. After about 30 minutes, turnthe roast. The display shows a reminder.• Shelf position: 1

Chicken LegsIngredients:• 4 Chicken legs, 250 g each• 250 g crème fraîche• 125 ml cream• 1 teaspoon salt• 1 teaspoon paprika• 1 teaspoon curry• 1/2 teaspoon pepper• 250 g sliced tinned mushrooms• 20 g corn starchMethod:Clean the chicken legs and place in aroaster. Mix the rest of the ingredientstogether and pour over the chicken legs.• Time in the appliance: 55 minutes• Shelf position: 2

Coq au VinIngredients:• 1 chicken• salt• pepper• 1 tablespoon flour• 50 g clarified butter• 500 ml white wine• 500 ml chicken stock• 4 tablespoons soya sauce

• 1/2 bunch of parsley• 1 sprig of thyme• 150 g bacon, diced• 250 g chestnut mushrooms, cleaned and

quartered• 12 shallots, peeled• 2 cloves of garlic, peeled and crushedMethod:Clean the chicken and season with salt andpepper and sprinkle with the flour.Heat the clarified butter in a roasting tin onthe ring, brown the chicken on all sides.Pour in the white wine, chicken stock andsoya sauce and bring to the boil.Add parsley, thyme, diced bacon,mushrooms, shallots and garlic.Bring to the boil again, cover with a lid andput in the appliance.• Time in the appliance: 55 minutes• Shelf position: 1

Chicken WingsIngredients:• 1 kg chicken wingsMarinade:• 2 tablespoon oil• 2 tablespoon soy sauce• 1 tablespoon mustard• 1 clove of garlic, crushed• rosemary• thyme• freshly ground black pepperMethod:Mix the oil, soy sauce, mustard, garlic andherbs together. Cover the chicken wingswith the marinade and leave to marinatefor 2 – 3 hours.• Time in the appliance: 25 minutes

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• Shelf position: 2Place the chicken wings into a microwave-proof dish, skin side up.

Chicken, 2 halfIngredients:• 1 kg whole chicken, halved• salt• pepper• herbs to taste• oil for basting• Time in the appliance: 35 minutes• Shelf position: 2Place the chicken halves into a microwave-proof dish, skin side up.

Stuffed ChickenIngredients:• 1 chicken, 1.2 kg (with giblets)• 1 tablespoon oil• 1 teaspoon salt• 1/4 teaspoon paprika• 50 g breadcrumbs• 3 - 4 tablespoons milk• 1 onion, chopped• 1 bunch of parsley, chopped• 20 g butter• 1 egg• salt and pepperMethod:Clean chicken and dry. Mix oil, salt andpaprika and rub into the chicken.Stuffing: Mix together breadcrumbs andmilk. Put chopped onion, parsley and butterinto a pan and sweat. Finely chop heart,liver and stomach and add an egg. Thenmix everything together and season withsalt and pepper.Place chicken breast down in a roasting tin,put into the appliance. Turn after 30minutes. A signal sounds.• Time in the appliance: 90 minutes• Shelf position: 1

Roast Duck with OrangeIngredients:• 1 duck (1.6 – 2.0 kg)• salt• pepper• 3 oranges, peeled, de-seeded and cut

into cubes• 1/2 teaspoon salt• 2 oranges for juicing• 150 ml sherryMethod:Clean the duck, season with salt andpepper and rub with orange peel.Stuff the duck with cubes of orangeseasoned with salt and sew it up.Place the duck in the roasting tin, breastdown.Squeeze the juice from the oranges, mixwith the sherry and pour over the duck.Put duck in the appliance. Turn after 30minutes. A signal sounds.• Time in the appliance: 90 minutes• Shelf position: 1

Whole DuckSettings:Automatic weight. Setting range for theweight between 1500 and 3300 g.Method:Place duck in an ovenproof dish and seasonto taste. After about 30 minutes, turn theroast. The display shows a reminder.• Shelf position: 1

Whole GooseSettings:Automatic weight. Setting range for theweight between 2300 and 4700 g.Method:

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Place goose in an ovenproof dish andseason to taste. After about 30 minutes, turnthe roast. The display shows a reminder.• Shelf position: 1

Whole TurkeySettings:Automatic weight. Setting range for theweight between 1700 and 4700 g.

Method:Place turkey in an ovenproof dish andseason to taste. After about 30 minutes, turnthe roast. The display shows a reminder.• Shelf position: 1

Fish

Fish fillet in Cream SauceIngredients for 4 people:• 400 g fish fillet (brook trout or rainbow

trout)• 20 g cooking oil• 250 g onions, cut into rings• 200 g crème fraîche (sour cream)• paprika powder, sweet• lemon• saltMethod:Sweat the onions in a pan with the oil untiltransparent. Then put into a butteredbaking dish.Clean the fish fillets, drizzle with lemon, saltand place in the dish on top of the onionrings. Mix crème fraîche with paprika, totaste, and pour this sauce over the fishfillets. Salt lightly.• Time in the appliance: 12 minutes• Shelf position: 1Turn the dish after half the cooking time haselapsed.

Steamed FishIngredients:• 400 g potatoes• 2 bunches of spring onions• 2 cloves of garlic• 1 small tin chopped tomatoes (400 g)

• 4 salmon fillets• juice of a lemon• salt and pepper• 75 ml vegetable stock• 50 ml white wine• 1 sprig of fresh rosemary• 150 ml wine• 1/2 bunch of fresh thymeMethod:Wash potatoes, peel, quarter and boil insalted water for 25 minutes, then drain andcut into slices.Wash spring onions and slice finely. Peelgarlic cloves and cut into pieces. Mix onionsand garlic with the chopped tomatoes.Sprinkle salmon fillets with the juice of alemon and leave to marinade. Then dryand season with salt and pepper.Mix vegetables and potatoes and place ina greased ovenproof dish, season andplace the salmon on top.Pour vegetable stock and white wine over,distribute rosemary and thyme over the top.• Time in the appliance: 35 minutes• Shelf position: 2

Lemon sole rollsIngredients:• 4 sole fillets or plaice fillet

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• juice of half a lemon• salt, freshly ground black pepper• 100 g leaf spinach, frozen, thawed• 1 clove of garlic• 2 tablespoon white wine• 50 ml cream• 1 egg yolkMethod:Drizzle the fish fillets with lemon juice andseason with salt and pepper. Squeeze outthe spinach and season with garlic. Coverthe sole fillets with the spinach and roll intoa cylinder. Place in a buttered baking dishensuring that the thin ends of the fillets arefolded under. Drizzle the rolls with whitewine.Whisk the cream and egg yolk together andsalt lightly. Spoon over the fish rolls.• Time in the appliance: 17 minutes• Shelf position: 2

Fillet of FishIngredients:• 600 - 700 g perch-pike, salmon, or sea

trout fillet• 150 g grated cheese

• 250 ml cream• 50 g breadcrumbs• 1 teaspoon tarragon• parsley, chopped• salt, pepper• lemon• butterMethod:Sprinkle fish fillets with lemon juice andleave to marinade for a while, then dab offsurplus juice with kitchen paper. Season thefish fillets on both sides with salt andpepper. Then place fish fillets in a butteredovenproof dish.Mix together the grated cheese, cream,breadcrumbs, tarragon and choppedparsley. Spread the mixture immediately onthe fish fillets and place small knobs ofbutter on the mixture.• Time in the appliance: 35 minutes• Shelf position: 2

Fillet of Fish, frozenThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Cake

Sweet TartIngredients:• 2 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)• 50 g ground hazelnuts• 1.2 kg apples• 3 eggs• 300 ml cream• 70 g sugarMethod:Place pastry on a well-greased baking trayand prick the bottom all over with a fork.Spread the hazelnuts evenly over the

pastry. Peel apples, remove cores and cutinto 12 slices. Spread slices evenly on thepastry. Mix eggs, cream, sugar and vanillasugar together well and put over theapples.• Time in the appliance: 55 minutes• Shelf position: 3

Lemon Sponge CakeIngredients for the mixture:• 250 g butter• 200 g sugar• 1 packet vanilla sugar (approximately 8

g)

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• 1 pinch salt• 4 eggs• 150 g flour• 150 g cornflour• 1 level teaspoon baking powder• grated peel of 2 lemonsIngredients for the glaze:• 125 ml lemon juice• 100 g icing sugarOther:• Square baking tin, 30 cm long• Margarine for greasing• Breadcrumbs for coating baking tinMethod:Place butter, sugar, lemon peel, vanillasugar and salt in a mixing bowl and creamtogether. Then add the eggs one at a timeand cream together again.Add the flour and cornflour mixed with thebaking powder to the creamed mixture andfold in.Put the mixture into the greased andbreadcrumbed baking tin, smooth out andput in the appliance.After baking, mix lemon juice and icingsugar. Turn the cake out onto a piece ofaluminium foil.Fold up the aluminium foil against the sidesof the cake so that the glaze cannot run out.Pierce the cake with a wooden chopstickand brush on the glaze. Then leave thecake for a while to soak up the glaze.• Time in the appliance: 75 minutes• Shelf position: 2

Carrot CakeIngredients for the mixture:• 150 ml sunflower oil• 100 g brown sugar• 2 eggs• 75 g syrup• 175 g flour

• 1 teaspoon cinnamon• 1/2 teaspoon ground ginger• 1 teaspoon baking powder• 200 g finely grated carrots• 75 g sultanas• 25 g grated coconutIngredients for the topping:• 50 g butter• 150 g cream cheese• 40 g sugar crystals• ground hazelnutsOther:• Round springform baking tin with 22 cm

diameter, greasedMethod:Cream together sunflower oil, brown sugar,eggs and syrup. Fold in the rest of theingredients for the mixture.Put the mixture into the greased baking tin.• Time in the appliance: 55 minutes• Shelf position: 2After baking:Mix butter, cream cheese and sugar crystals(if necessary, add a little milk to make itspreadable).Spread over the cake once it has cooleddown and sprinkle ground hazelnuts overthe top.

Yeast PlaitIngredients for the dough:• 650 g flour• 20 g yeast• 200 ml milk• 40 g sugar• 5 g salt• 5 egg yolks• 200 g softened butterIngredients for the filling:• 250 g chopped walnuts• 20 g breadcrumbs• 1 teaspoon ground ginger• 50 ml milk

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• 60 g honey• 30 g melted butter• 20 ml rumIngredients for the finish:• 1 egg yolk• a little milk• 50 g flaked almondsMethod:Sieve the flour into a mixing bowl, make awell in the centre. Cut up the yeast, place itin the well and stir in with the milk and alittle of the sugar and the flour from aroundthe edge, sprinkle with flour, leave to rise ina warm place until the flour sprinkled on thepre-dough is showing cracks.Put the rest of the sugar on the edge of theflour. Knead all ingredients into a workableyeast dough. Leave the dough to rise in awarm place until it is about double the size.For the filling, mix all ingredients together.Divide the dough into three equal parts androll out into long rectangles. Spread a thirdof the filling onto each rectangle and thenroll up the pieces of dough.Make a plait out of the three pieces ofdough. Coat the surface of the plait with amixture of egg yolk and milk and thensprinkle with flaked almonds.• Time in the appliance: 55 minutes• Shelf position: 2

Ring CakeIngredients for the base:• 500 g flour• 1 small packet dried yeast (8 g dry yeast

or 42 g fresh yeast)• 80 g icing sugar• 150 g butter• 3 eggs• 2 level teaspoons salt• 150 ml milk• 70 g raisins (soak in 20 ml of kirsch for 1

hour beforehand)

Ingredients for the finish:• 50 g whole peeled almondsMethod:Put flour, dried yeast, icing sugar, butter,eggs, salt and milk into a mixing bowl andknead to a smooth yeast dough. Cover thedough in the bowl and leave to rise for 1hour.Knead the soaked raisins into the dough byhand.Place the almonds individually into eachhollow in a greased and floured gugelhupftin.Then shape the dough into a sausageshape, place in the gugelhupf tin. Coverand leave to rise again for 45 minutes.• Time in the appliance: 60 minutes• Shelf position: 2

BrowniesIngredients:• 250 g plain chocolate• 250 g butter• 375 g sugar• 2 packet vanilla sugar (approximately

16 g)• 1 pinch salt• 5 tablespoons water• 5 eggs• 375 g walnuts• 250 g flour• 1 teaspoon baking powderMethod:Break chocolate up into large pieces andmelt in a bain marie.Cream together butter, sugar, vanilla sugar,salt and water, add the eggs and themelted chocolate.Roughly chop the walnuts, mix with the flourand baking powder and fold into thechocolate mixture.

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Line a deep baking tray with bakingparchment, put the mixture on top andsmooth.• Time in the appliance: 50 minutes• Shelf position: 3After baking:Leave to cool, remove baking parchmentand cut into squares.

MuffinsIngredients:• 150 g butter• 150 g sugar• 1 packet vanilla sugar (approximately 8

g)• 1 pinch salt• zest of one unwaxed lemon• 2 eggs• 50 ml milk• 25 g cornflour• 225 g flour• 10 g baking powder• 1 jar of sour cherries (375 g)• 225 g chocolate chipsOther:• Paper cases, approximately 7 cm

diameterMethod:Cream together butter, sugar, vanilla sugar,salt and the zest of one unwaxed lemon.Add eggs and cream together again.Mix the cornflour, flour and baking powderand fold into the mixture with the milk.Drain sour cherries and fold into the mixturewith the chocolate chips.Put the mixture into the paper cases, putcases onto a baking tray and put in theappliance. Use muffin tray if available.• Time in the appliance: 40 minutes• Shelf position: 3

BiscuitIngredients:• 4 eggs• 2 tablespoons hot water• 50 g sugar• 1 packet vanilla sugar (approximately 8

g)• 1 pinch salt• 100 g sugar• 100 g flour• 100 g cornflour• 2 level teaspoons baking powderOther:• 28 cm round springform baking tin,

black, bottom lined with bakingparchment

Method:Separate the eggs. Cream egg yolks withhot water, 50 g sugar, vanilla sugar andsalt. Beat egg whites with 100 g sugar untilforming peaks.Sieve together flour, cornflour and bakingpowder.Carefully mix egg whites and egg yolkstogether. Then carefully fold in flour mixture.Put the mixture into the baking tin, smoothand put in the appliance.• Time in the appliance: 45 minutes• Shelf position: 2

Savarin CakeIngredients for the dough:• 350 g flour• 1 small packet dried yeast (8 g dry yeast

or 42 g fresh yeast)• 75 g sugar• 100 g butter• 5 egg yolks• 1/2 teaspoon salt• 1 packet vanilla sugar (approximately 8

g)• 125 ml milkAfter baking:

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• 375 ml water• 200 g sugar• 100 ml plum brandy or 100 ml orange

liqueurMethod:Put flour, dried yeast, sugar, butter, eggyolks, salt, vanilla sugar and milk into amixing bowl and knead to a smooth yeastdough. Cover the dough in the bowl andleave to rise for 1 hour. Then place thedough in a greased ring-shaped cake tinand cover and leave to rise again for 45minutes.• Time in the appliance: 35 minutes• Shelf position: 1After baking:Bring water and sugar to the boil and leaveto cool.Add plum brandy or orange liqueur to thesugar water and mix together.When the cake has cooled, pierce it severaltimes with a wooden skewer and then letthe mixture soak into the cake evenly.

Streusel CakeIngredients for the dough:• 375 g flour• 20 g yeast• 150 ml tepid milk• 60 g sugar• 1 pinch salt• 2 egg yolks• 75 g softened butterIngredients for the crumble:• 200 g sugar• 200 g butter• 1 teaspoon cinnamon• 350 g flour• 50 g chopped nuts• 30 g melted butterMethod:

Sieve the flour into a mixing bowl, make awell in the centre. Cut up the yeast, place itin the well, stir in with the milk and some ofthe flour from around the edge, sprinklewith flour, leave to rise in a warm place untilthe flour sprinkled on the pre-dough isshowing cracks.Put the sugar, egg yolks, butter and salt onthe edge of the flour. Knead all ingredientsinto a workable yeast dough.Leave the dough to rise in a warm placeuntil it is about double the size. Then roll outthe dough and place on a greased bakingtray and leave to rise again.Place sugar, butter and cinnamon in amixing bowl and mix together.Add the flour and the nuts and kneadtogether so that you make a crumblemixture.Spread the butter on the risen dough andspread the crumble mixture on it evenly.• Time in the appliance: 35 minutes• Shelf position: 3

Swedish CakeIngredients:• 5 eggs• 340 g sugar• 100 g melted butter• 360 g flour• 1 packet baking powder (approximately

15 g)• 1 packet vanilla sugar (approximately 8

g)• 1 pinch salt• 200 ml cold waterOther:• 28 cm round springform baking tin,

black, bottom lined with bakingparchment

Method:

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Place sugar, eggs, vanilla sugar and salt ina mixing bowl and cream together for 5minutes. Then add the melted butter to themixture and fold in.Add the flour with the baking powdermixed into it into the creamed mixture andstir in.Finally add the cold water and mixeverything well. Put the mixture into thebaking tin, smooth and put in the appliance.• Time in the appliance: 55 minutes• Shelf position: 2

Grandmas RoastApple CakeIngredients:• 250 g butter• 250 g sugar• 1 packet vanilla sugar (approximately 8

g)• 1 pinch salt• 100 g marzipan• 5 eggs• 500 g flour• 1 packet baking powder (approximately

15 g)• 1 sachet gingerbread spices

(approximately 20 g)• 50 g cocoa powder• 150 ml red wine• 1.2 kg applesMethod:Put butter, sugar, vanilla sugar and salt intoa mixing bowl and beat until fluffy. Addmarzipan cut into small pieces and beatuntil smooth. Add eggs one by one andbeat until fluffy. Add flour, baking powder,gingerbread spices and cocoa powder tothe mixture. Stir in red wine. Put the doughinto a deep baking tray lined with bakingparchment and smooth the surface. Peeland core apples and cut into 0.5 cm thickslices. Plum puree: Arrange the slices on topof the dough and fill the holes left by the

cores with plum puree. Then put into theappliance.• Time in the appliance: 40 minutes• Shelf position: 3• After baking leave the cake to cool and

remove the baking parchment.Glaze:• 250 ml apple juice• 1 sachet clear cake glaze• After baking leave the cake to cool and

remove the baking parchment.Mix up the glaze using the apple juice andsachet of cake glaze and brush over thecake.

Almond CakeIngredients for the mixture:• 5 eggs• 200 g sugar• 100 g marzipan• 200 ml olive oil• 450 g flour• 1 tablespoon cinnamon• 1 packet baking powder (approximately

15 g)• 50 g chopped pistachios• 125 g ground almonds• 300 ml milkIngredients for the topping:• 200 g apricot jam• 5 tablespoons icing sugar• 1 teaspoon cinnamon• 2 tablespoons hot water• flaked almondsOther:• 28 cm springform baking tinMethod:Cream together eggs, sugar and marzipanfor 5 minutes, then slowly add the olive oilto the egg mixture.Sieve the flour, cinnamon and bakingpowder together, then mix the choppedpistachios and the ground almonds into the

ENGLISH 31

flour. Then carefully fold into the eggmixture together with the milk.Put into the springform whose base hasbeen sprinkled with breadcrumbs.• Time in the appliance: 70 minutes• Shelf position: 2After baking:Heat up the apricot jam and then spreadon the cake using a brush. Then leave tocool. Mix together icing sugar, cinnamonand hot water and spread on the cake.Then sprinkle flaked almonds immediatelyonto the glazed surface of the cake.

Apple Strudel, frozenThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Cheese CakeIngredients for the base:• 150 g flour• 70 g sugar• 1 packet vanilla sugar (approximately 8

g)• 1 egg• 70 g softened butterIngredients for the cheese cream:• 3 egg whites• 50 g raisins• 2 tablespoons rum• 750 g low fat quark• 3 egg yolks• 200 g sugar• juice of one lemon• 200 g crème fraîche• 1 packet of custard powder, vanilla

flavour (40 g or the correspondingamount of powder for making puddingof 500 ml milk)

Other:• Black springform baking tin with 26 cm

diameter, greased

Method:Sieve flour into a bowl. Add the rest of theingredients and mix with a hand-heldmixer. Then put the mixture in the fridge for2 hours.Cover the greased bottom of the springformtin with about 2/3 of the mixture and prickseveral times with a fork.Form an edge about 3 cm high with the restof the mixture.Beat the egg whites with a hand-held mixeruntil forming peaks. Wash the raisins, letthem drain well, sprinkle with the rum andleave to soak.Put low fat quark, egg yolks, sugar, lemonjuice, crème fraîche and the custard powderin a mixing bowl and mix together well.To finish, carefully fold the beaten eggwhites and the raisins into the quarkmixture.• Time in the appliance: 85 minutes• Shelf position: 2

Fruit CakeIngredients:• 200 g butter• 200 g sugar• 1 packet vanilla sugar (approximately 8

g)• 1 pinch salt• 3 eggs• 300 g flour• 1/2 packet baking powder

(approximately 8 g)• 125 g currants• 125 g raisins• 60 g chopped almonds• 60 g candied lemon peel or candied

orange peel• 60 g chopped candied cherries• 70 g whole blanched almondsOther:

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• Black springform baking tin, 24 cmdiameter

• Margarine for greasing• Breadcrumbs for coating baking tinMethod:Place butter, sugar, vanilla sugar and salt ina mixing bowl and cream together. Thenadd the eggs one at a time and cream themixture again. Add the flour mixed with thebaking powder to the creamed mixture andfold in.Stir the fruit into the mixture as well.Place the mixture in the prepared tin andpull the mixture up a little higher at theedge than in the centre. Decorate the edgeand the centre of the cake with the wholeblanched almonds. Put the cake into theappliance.• Time in the appliance: 100 minutes• Shelf position: 2

Fruit TartIngredients for the pastry:• 200 g flour• 1 pinch salt• 125 g butter• 1 egg

• 50 g sugar• 50 ml cold waterIngredients for the filling:• Fruit according to the season (400 g

apples, peaches, sour cherries, etc.)• 90 g ground almonds• 2 eggs• 100 g sugar• 90 g softened butterOther:• Quiche tin with 28 cm diameter, greasedMethod:Sieve flour into a mixing bowl, mix salt andbutter cut into small pieces into the flour.Then add egg, sugar and cold water andknead into a pastry.Cool the pastry for 2 hours in the fridge. Rollout the refrigerated pastry and place in thegreased quiche tin and prick with a fork.Clean fruit, remove cores, stones or pipsand place in small pieces or slices on thepastry. Place ground almonds, eggs, sugarand softened butter in a bowl and creamtogether. Then put on top of the fruit andsmooth out.• Time in the appliance: 50 minutes• Shelf position: 2

Pizza/Pie/Bread

PizzaIngredients for the dough:• 14 g yeast• 200 ml water• 300 g flour• 3 g salt• 1 tablespoon oilIngredients for the topping:• 1/2 small tin tomatoes, chopped (200 g)• 200 g cheese, grated• 100 g salami• 100 g cooked ham

• 150 g mushrooms (tinned)• 150 g Feta cheese• oreganoOther:• Baking tray, greasedMethod:Crumble yeast into a bowl and dissolve inthe water. Mix the salt into the flour andadd it with the oil to the bowl.Knead the ingredients until a workabledough that does not stick to the bowl is

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produced. Then leave the dough to rise in awarm place until it doubles in volume.Roll out the dough and place on thegreased baking tray, prick the bottom witha fork.Place the ingredients for the topping on thebase in the order given.• Time in the appliance: 25 minutes• Shelf position: 2

Pizza American, frozenThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Pizza, chilledThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Pizza, frozenThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Pizza Snacks, frozenThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Onion TartIngredients for the dough:• 300 g flour• 20 g yeast• 125 ml milk• 1 egg• 50 g butter• 3 g saltIngredients for the topping:• 750 g onions• 250 g bacon• 3 eggs

• 250 g crème fraîche• 125 ml milk• 1 teaspoon salt• 1/2 teaspoon ground pepperMethod:Sieve the flour into a mixing bowl, make awell in the centre.Cut up the yeast, put into the well, mix withthe milk and a little flour from around theedge. Sprinkle with flour, leave to rise in awarm place until the flour sprinkled on thepre-dough is showing cracks.Place the egg and butter on the edge of theflour. Knead all ingredients into a workableyeast dough.Leave the dough to rise in a warm placeuntil it is about double the size.In the meantime, peel and quarter theonions and then slice thinly.Dice the bacon and cook gently with theonions without browning. Leave to cool.Roll out the dough and place on a greasedbaking tray, prick the bottom with a forkand press the edges up. Leave to riseagain.Stir eggs, crème fraîche, milk, salt andpepper together. Spread the cooled onionsand bacon on the dough base. Put themixture over all and smooth out.• Time in the appliance: 45 minutes• Shelf position: 3

Quiche LorraineIngredients for the pastry:• 200 g flour• 2 eggs• 100 g butter• 1/2 teaspoon salt• a little pepper• 1 pinch nutmegIngredients for the topping:

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• 150 g grated cheese• 200 g cooked ham or lean bacon• 2 eggs• 250 g sour cream• salt, pepper and nutmegOther:• Black baking tin, greased, diameter 28

cmMethod:Place flour, butter, eggs and spices in amixing bowl and mix to a smooth pastry.Put the pastry in the fridge for a few hours.Then roll out the pastry and place in thegreased black baking tin. Prick the bottomwith a fork.Spread the bacon on the pastry.To make the filling, mix the eggs, the sourcream and the seasoning together. Thenadd the cheese.Pour the filling over the bacon.• Time in the appliance: 40 minutes• Shelf position: 2

Cheese FlanIngredients:• 1.5 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)• 500 g grated cheese• 200 ml cream• 100 ml milk• 4 eggs• salt, pepper and nutmegMethod:Place pastry on a well greased baking tray.Prick dough well all over with a fork.Spread the cheese evenly on the pastry.Mix cream, milk and eggs and season withsalt, pepper and nutmeg. Mix well againand pour over the cheese.• Time in the appliance: 45 minutes• Shelf position: 3

Cheese PastryIngredients:• 400 g Feta cheese• 2 eggs• 3 tablespoons chopped flat leaf parsley• black pepper• 80 ml olive oil• 375 g filo pastryMethod:Mix together Feta, eggs, parsley andpepper. Cover filo pastry with a dampcloth, so that it does not dry out. Lay 4sheets on top of one another, brushing eachlightly with oil.Cut into 4 strips, each about 7 cm long.Place 2 heaped tablespoons of Fetamixture on one corner of each strip and foldthis up diagonally into a triangle.Place upside down on a baking tray andbrush with oil.• Time in the appliance: 25 minutes• Shelf position: 2

Pierogi (30 small pieces)Ingredients for the dough:• 250 g spelt flour• 250 g butter• 250 g low fat quark• saltIngredients for the filling:• 1 small head of white cabbage (400 g)• 50 g bacon• 2 tablespoon clarified butter• salt, pepper and nutmeg• 3 tablespoons sour cream• 2 eggsOther:• Baking tray with baking parchmentMethod:

ENGLISH 35

Knead spelt flour, butter, low fat quark anda little salt into a dough and place in thefridge.Cut white cabbage into fine strips. Dicebacon and fry in the clarified butter. Addthe cabbage and sauté until soft. Seasonwith salt, pepper and nutmeg and fold inthe sour cream.Continue to braise until all liquid hasevaporated.Hard boil eggs, cool and then dice, mix intothe cabbage and leave to cool.Roll out the dough and cut out round circleswith an 8 cm diameter.Put a little filling in the middle of each oneand fold over. Seal the edges by pressingtogether with a fork.Place the pierogi on a baking tray linedwith baking parchment and brush with eggyolk.• Time in the appliance: 20 minutes• Shelf position: 3

White BreadIngredients:• 1000 g flour• 40 g fresh yeast or 20 g dried yeast• 650 ml milk• 15 g saltOther:• Baking tray which has been greased or

lined with baking parchmentMethod:Place flour and salt in a large bowl. Dissolvethe yeast in tepid milk and add to the flour.Knead all ingredients into a workabledough. Depending on the qualities of theflour, a little more milk may be required toachieve a workable dough.Leave the dough to rise until it doubles involume.

Cut the dough into two, make into two longloaves and place on the baking tray whichhas been greased or covered with bakingparchment.Leave the loaves to rise again by half theirvolume.Before baking, dust them with flour and witha sharp knife cut 3 - 4 diagonal lines, atleast 1 cm deep.• Time in the appliance: 55 minutes• Shelf position: 2

Farmer BreadIngredients:• 500 g wheat flour• 250 g rye flour• 15 g salt• 1 small packet dried yeast• 250 ml water• 250 ml milkOther:• Baking tray which has been greased or

lined with baking parchmentMethod:Place wheat flour, rye flour, salt and driedyeast in a large bowl.Mix water, milk and salt and add to theflour. Knead all ingredients into a workabledough. Leave the dough to rise until itdoubles in volume.Shape the dough into a long loaf and placeon the baking tray which has been greasedor covered with baking parchment.Leave the loaf to rise again by half itsvolume. Before baking dust with a littleflour.• Time in the appliance: 55 minutes• Shelf position: 2

Rich Yeast PlaitIngredients for the dough:

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• 750 g flour• 30 g yeast• 400 ml milk• 10 g sugar• 15 g salt• 1 egg• 100 g softened butterIngredients for the finish:• 1 egg yolk• a little milkMethod:Sieve the flour into a mixing bowl, make awell in the centre. Cut up the yeast, place itin the well, stir in with the milk and some ofthe sugar and some of the flour fromaround the edge, sprinkle with flour, leaveto rise in a warm place until the floursprinkled on the pre-dough is showingcracks.Put the rest of the sugar, salt, egg andbutter on the edge of the flour. Knead allingredients into a workable yeast dough.

Leave the dough to rise in a warm placeuntil it is about double the size.Then weigh out into three equally sizedpieces of dough and shape each one into arope. Plait the three ropes together.Then cover and leave to rise for anotherhalf an hour. Coat the surface of the plaitwith a mixture of egg yolk and milk andthen put in the oven.• Time in the oven: 50 minutes• Shelf position: 2

Bread/RollsThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Bread/Rolls, frozenThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Casseroles/Gratins

Stuffed mushroomsIngredients for 3 people:• 6-8 large mushrooms• salt• pepper• lemon juice• 1 small beef tomato, chopped, about

150 g• 1/2 bunch parsley, chopped• several basil leaves, chopped• 1 slice of white bread, torn into pieces• 75 g Gorgonzola, cubed• 3 tablespoons creamMethod:Clean the mushrooms. Then twist out thestalks and cut into small dice. Season withsalt and pepper and drizzle over the lemonjuice.

Mix the seasoned mushroom stalks with thebeef tomato, parsley and basil, bread,gorgonzola and cream, then season withsalt and pepper. Stuff the mushroom capsand place in a buttered baking dish(microwave-proof).• Time in the appliance: 33 minutes• Shelf position: 1

Stuffed tomatoesIngredients for 2 people:• 4 large tomatoes, each approximately

300 g• 1 small courgette, approximately 80 g• 60 g mushrooms• 1 shallot• 2 tablespoons oil• 100 g cooked rice

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• 50 ml vegetable bouillon• 75 g mozzarella• 1 tablespoon chopped parsley• salt• freshly ground black pepperMethod:Cut a lid off each of the tomatoes. Using ateaspoon scoop out the inside to leave anedge of approximately 1 cm. Chop thetomato flesh finely. Prepare the courgetteand cut it into cubes. Cut the mushroomsinto slices. Peel and finely chop the shallots.Heat the oil in a pan. Sauté the shallots.Add the courgette and mushrooms andsauté briefly. Add the rice, chopped tomatoand bouillon and cook for 5 minutes. Cutthe mozzarella into small dice. Add themozzarella and parsley to the rice andseason with salt and pepper. Stuff thetomatoes with the rice and put on thetomato lids. Place the tomatoes in abuttered baking dish (microwave-proof).• Time in the appliance: 15 minutes• Shelf position: Bottom glass plateTurn the dish after half the cooking time haselapsed.

Potato courgette gratinIngredients for 2 people:• 250 g potatoes• 200 g courgettes• salt• freshly ground white pepper• 130 g mixed grated cheese (e.g. pizza

mix)• 1 small tin anchovies, 60 g• 1 clove of garlic, crushed• 1 shallot, finely chopped• 150 ml full cream• fresh herbs (e.g. basil, marjoram,

oregano, thyme) or seasoning mix• a little olive oilMethod:Peel potatoes and slice thinly.

Wash the courgettes and dry them carefullywith kitchen towel. Cut into thin slices.Lightly grease a baking dish (microwave-proof) with olive oil.Mix the potato and courgette slicestogether, and season with salt and pepper.Mix in 100 g cheese, the garlic and shallotsand layer in the baking dish with theanchovies.Mix the cream with the remaining cheese.Add the finely chopped herbs or seasoningmix. Mix carefully and spoon over the dish.• Time in the appliance: 33 minutes• Shelf position: 1

Cheese gratinIngredients for 3 people:• 8 slices of white bread• 100 ml white wine• 1 onion, sliced into thin rings• 100 g grated cheese (Gruyere or Alpine

cheese)• 400 ml milk• 3 eggs• salt• freshly ground black pepper• nutmeg, freshly grated• 100 g diced bacon, smoked• 40 g flakes of butter• 1 bunch of chivesMethod:Cut the bread diagonally in both directionsto create 32 triangles. Place alternatelayers of bread and onion rings in a flatbaking dish (microwave-proof). Drizzle withwhite wine.Whisk the cheese with the milk and eggs.Season to taste and pour over the bread.Spread the bacon evenly over the dish thensprinkle flakes of butter over the top.Scatter the chives over the dish beforeserving.

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• Time in the appliance: 30 minutes• Shelf position: 1

Leek casseroleIngredients for 2 – 3 people:• 500 g leek• 250 g quark (half fat)• 50 ml crème fraîche• 1 egg• 50 g cheese, grated, e.g. Parmesan• 1 clove of garlic• salt• freshly ground black pepper• 2 – 3 slices ham• 1 heaped tablespoon breadcrumbs• flakes of butterMethod:Cut the leek into 1 cm thick rings and cookin boiling salted water for 5 minutes. Pouroff the water and drain well. Cut the haminto strips.Stir the quark, crème fraîche, eggs and 2/ 3of the cheese together. Crush the garlic intothe mixture and stir it in. Finally add theleek and ham. Season with salt and pepper.Put into a buttered baking dish (microwave-proof) immediately.Mix the remaining cheese andbreadcrumbs together and sprinkle over thedish. Sprinkle generously with flakes ofbutter.• Time in the appliance: 40 minutes• Shelf position: 1

Stuffed cannelloniAs a starter for 4 peopleAs a main course for 2 peopleIngredients:• 1 onion, finely chopped• 1 teaspoon margarine• 1 clove of garlic• 1 packet of frozen leaf spinach (300 g)

• 150 g grated cheese• 1 tin tomatoes (400 g)• 10 cannelloni tubes (uncooked)• instant stock mix• salt• white pepper• oregano• paprika• nutmegMethod:Sauté the onions in margarine in a pan.Add the frozen spinach and stiroccasionally as the spinach melts. Continuecooking for approximately 5 minutes,season with 50 g grated cheese, whitepepper, instant stock mix, crushed garlicclove and nutmeg. Bring to the boil andcook for 3 - 4 minutes. Fill the cannelloniwith the mixture.To make the tomato base, pour the contentsof the tin into a baking dish (microwave-proof), crush the tomatoes using a fork, andseason with salt, white pepper, oreganoand paprika. Take out half of the tomatobase into a separate bowl.Pour half of the tomato base into the bakingdish and put the stuffed canneloni on it,cover with the rest of the tomato base.• Time in the appliance: 26 minutes• Shelf position: 1

Potato GratinIngredients:• 1000 g potatoes• 1 teaspoon each of salt, pepper and

nutmeg• 2 cloves of garlic• 200 g grated cheese• 200 ml milk• 200 ml cream• 4 tablespoons butterMethod:

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Peel potatoes, slice thinly, dry and thenseason.Rub an ovenproof baking dish (microwave-proof) with a clove of garlic and thengrease a dish with a little butter.Spread half of the seasoned potato slices inthe dish and sprinkle some of the gratedcheese over them. Layer the rest of thepotato slices over this and spread the restof the grated cheese on top.Crush the second clove of garlic and beat ittogether with the milk and the cream. Pourthe mixture over the potatoes and spreadthe rest of the butter in small knobs on thegratin.• Time in the appliance: 45 minutes• Shelf position: 1

Vegetable spaetzleIngredients for 2 people:• 250 g fresh spaetzle• 2 medium sticks celery, approximately

100 g• 1 large carrot, approximately 150 g• 1 tablespoon butter• 50 ml bouillon• 100 g plain cream cheese or cream

cheese with herbs (e.g. Cantadou)• salt• freshly ground black pepper• 1/2 bunch chives• 30 g grated cheese, e.g. Sbrinz or

Parmesan• 100 ml single creamMethod:Put the spaetzle into a buttered baking dish(microwave-proof).Prepare and dice the celery and carrot.Sauté briefly in butter in the frying pan. Addthe bouillon, cover and cook the vegetablesfor 5 minutes. Remove the pan from theheat. Stir in the cream cheese. Season thevegetables with salt and pepper.

Pour the vegetable sauce over the spaetzle.Using scissors chop the chives over the dish.Sprinkle with the grated cheese and drizzlewith cream.• Time in the appliance: 16 minutes• Shelf position: 2

Pasta GratinIngredients:• 1 liter water• salt• 250 g tagliatelle• 250 g cooked ham• 20 g butter• 1 bunch of parsley• 1 onion• 100 g butter• 1 egg• 250 ml milk• salt, pepper and nutmeg• 50 g grated ParmesanMethod:Bring water with a little salt to the boil. Putthe tagliatelle into the boiling salted waterand boil for about 12 minutes. Then drain.Dice the ham.Heat butter in a pan.Chop parsley and peel the onion and chopthis as well. Sweat both in the frying pan.Grease a baking dish with a little butter.Mix tagliatelle, ham and sweated parsleyand onions and put into the dish.Mix egg and milk and season with salt,pepper and nutmeg and then pour onto thepasta mixture. Then distribute the Parmesanonto the dish.• Time in the appliance: 45 minutes• Shelf position: 2

Beef CasseroleIngredients:

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• 600 g beef• salt and pepper• flour• 10 g butter• 1 onion• 330 ml dark beer• 2 teaspoons brown sugar• 2 teaspoons tomato paste• 500 ml beef stockMethod:Cut the beef into cubes, season with saltand pepper and sprinkle with a little flour.Heat butter in a pan and brown the piecesof meat. Then place in a casserole dish.Peel onion and chop finely, fry lightly in alittle butter, then put in the dish on top ofthe meat.Mix dark beer, brown sugar, tomato pasteand beef stock, put into the frying pan andbring to the boil. Then pour over the meat(meat should be covered).Cover and put into the appliance.• Time in the appliance: 120 minutes• Shelf position: 2

LasagneIngredients for the meat sauce:• 100 g streaky bacon• 1 onion• 1 carrot• 100 g celery• 2 tablespoons olive oil• 400 g mince (a mixture of beef and pork)• 100 ml meat stock• 1 small tin tomatoes, chopped (about

400 g)• oregano, thyme, salt and pepperIngredients for the Béchamel sauce:• 75 g butter• 50 g flour• 600 ml milk• salt, pepper and nutmegPut together with:

• 3 tablespoons butter• 250 g green lasagne• 50 g Parmesan cheese, grated• 50 g mild cheese, gratedMethod:Using a sharp knife cut the bacon from therind and gristle and cut into fine dice. Peelthe onion and carrot, clean the celery, diceall vegetables finely.Heat the oil in a casserole, sauté the baconand the diced vegetables while stirringconstantly.Gradually add the mince, sauté whilestirring constantly to break up and deglazewith the meat stock. Season the meat saucewith tomato purée, the herbs, salt andpepper and simmer with the lid on over alow heat for about 30 minutes.In the meantime prepare the Béchamelsauce: Melt the butter in a pan, add theflour and cook until golden, stirringconstantly. Gradually pour in the milk,stirring constantly. Season the sauce withsalt, pepper and nutmeg and simmerwithout a lid for about 10 minutes.Grease a large rectangular ovenproof dishwith 1 tablespoon of butter. Layeralternately a layer of pasta sheets, meatsauce, Béchamel sauce and mixed cheesein the dish. The last layer should be a layerof Béchamel sauce sprinkled with cheese.Place the rest of the butter in small knobs onthe top of the dish.• Time in the appliance: 55 minutes• Shelf position: 2

Lasagne/Cannelloni, frozenThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

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Moussaka (for 10 persons)Ingredients:• 1 chopped onion• olive oil• 1.5 kg minced meat• 1 tin chopped tomatoes (400 g)• 50 g grated cheese• 4 teaspoons breadcrumbs• salt and pepper• cinnamon• 1 kg potatoes• 1.5 kg aubergines• butter for fryingIngredients for the Béchamel sauce:• 75 g butter• 50 g flour• 600 ml milk• salt, pepper and nutmegPut together with:• 150 g grated cheese• 4 tablespoons breadcrumbs• 50 g butterMethod:Sweat chopped onion in a little olive oil,then add the mince and cook stirring.Add chopped tomatoes, grated Emmentaland breadcrumbs, stir well and bring to theboil. Then season with salt, pepper andcinnamon and remove from the hotplate.Peel the potatoes and cut into 1 cm thickslices, wash the aubergines and cut into 1cm thick slices.Dry all slices with kitchen paper. Thenbrown in a pan with lots of butter.In the meantime prepare the Béchamelsauce: melt the butter in a pan, add theflour and cook until golden, stirringconstantly. Gradually pour in the milk,stirring constantly. Season the sauce withsalt, pepper and nutmeg and simmerwithout a lid for about 10 minutes.

Place the potato slices on the bottom of agreased baking dish, sprinkle with a littlegrated cheese. Place a layer of aubergineson top of this. On top of that put some ofthe mince mixture. On top of that put someof the Béchamel sauce.Then do another layer of potatoes, followedby aubergines and then by mince mixture.The last layer should be Béchamel sauce.On the top distribute the rest of the cheeseand the breadcrumbs. Melt the butter andpour over the top of the moussaka.• Time in the appliance: 60 minutes• Shelf position: 2

Franconian Dumpling PanIngredients:• Approximately 1000 g turkey strips• 1 small tin mushrooms (small heads)• 500 g chopped onions• 1 kg dumpling dough• 400 g grated cheese• 250 ml creamMethod:Season the turkey strips with salt, pepper,paprika etc. Sauté the chopped onions.Drain the mushrooms thoroughly. Then mixtogether the meat, onions and mushroomsand put into an oven dish. Mix the dumplingdough and cheese together and put themon top of the turkey mixture. Then pour overthe cream.• Time in the appliance: 75 minutes• Shelf position: 2

French FriesThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

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Hash BrownsThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Wedges/CroquettesThe instructions regarding time andtemperature are on the packaging. Followthe manufacturer's instructions.

Desserts

Apricot creamIngredients for 2 people:• 250 g apricots• 100 ml white wine• 2 – 3 tablespoons sugar• 150 g mascarpone or quark (cream

cheese)• 250 ml cream• 2 tablespoons apricot liqueur or cherry

brandyMethod:Mix the apricots with the white wine andsugar in a bowl and select the ApricotCream programme. Leave to cool.Beat the apricot compote to blend itthoroughly or puree using a hand blender.Stir the mascarpone or quark into the pureeone spoonful at a time.Beat the cream until still and carefully stirinto the apricot cream. Add apricot liqueuror cherry brandy to give the apricot crèmea gentle scent.Put the crème in a cool place.• Time in the appliance: 6 minutes• Shelf position: Bottom glass plate

Amaretto-peachesIngredients for 2 people:• 4 tinned peach halves• 50 g amaretti• 1 heaped tablespoon sugar (1)• 1 tablespoon cocoa powder• 1 tablespoon Vin Santo (Italian dessert

wine) or Grand Marnier• flakes of butter

• 100 ml crème fraîche• 1 tablespoon sugar (2)Method:Drain the peaches well and place in a wellbuttered baking dish. Break up the amarettibiscuits and mix with the sugar (1) andcocoa powder. Add Vin Santo to form athick paste. Shape into 4 balls and put intothe peach halves.Serve the warm peaches with crème fraîchesweetened with sugar (2).• Time in the appliance: 5 minutes• Shelf position: Bottom glass plate

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8673

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2120

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© Inter IKEA Systems B.V. 2018 21552 AA-2086952-2