21
(2 min.)
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Programmed Recipes
«P1» to «P12»
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Beispiel:
- Postpone start: A delayed cooking time can be set
(see «end» in the instructions)
- End cooking time early: Switch off oven
Cooking time appears «Cooking time»
illuminates
Cleaning programme
P1
The cleaning function is described in the «instructions» on page 5
Preparation:
Swill cauliflower and separate into florets
Peel carrots and cabbage, cut into
1x1x4 cm pieces. Wash courgettes and
cut in 1 cm slices.
Vegetable
P2
Cookware
You can use any form of cookware that is heat resistant up to 100 °C.
for 4-5 persons
Ingredients
Split cauliflower into florets 400 g
Carrot 200 g
Kohlrabi “Cabbage” 200 g
Courgettes 200 g
Finishing:
Add all ingredients into open cookware and cook without adding water. You do
not need seasoning for this cooking method.
Cooking
Steam cooking 96 °C groove 1+4 40 min
Add water via water tray 650 ml
Blue trout
P3
Cookware
Must be heat-resistant up to 120 °C.
for 4 persons
Ingredients
trout 4 pcs
lemon 1 pcs
pepper, salt
Preparation
Wash the trout inside and outside, drizzle with lemon
juice, add a little spice and place on a plate or if
available a set form with strainer insert.
Cooking
Steam cooking 96 °C groove 2 30 min
Add water via water tray 400 ml
Reheating meals
P4
Cookware
You can use any form of cookware that is heat resistant up to 110 °C.
for 4-6 persons
Preparation
Arrange meals on the plate or cookware individually or mixed.
Place in the oven uncovered.
Cooking
Interval cooking 110 °C groove 2+4 20 min
Add water via water tray 200 ml
Potatoes au gratin
P5
Preparation
Grease Pyrex form 30 x 21 cm with butter.
for 4-5 persons
Ingredients
Potatoes 1000 g
Milk 200 g
Cream 200 g
Grated cheese 60 g
Salt, freshly-ground pepper, nutmeg,
seasoning, garlic powder
Preparation
Peel the potatoes, cut into 3 mm thick slices and layer in a dish. Season
with salt, pepper, nutmeg, spices, garlic powder. Mix milk and cream
and pour over the potatoes. Finally sprinkle the grated cheese over.
Baking without preheating
Interval cooking 190 °C groove 2 55 min
Add water via water tray 200 ml
Pizza
P6
Preparation
- Tomato sauce
- all ingredients - room temperature
Preparation of tomato sauce
Mix onions, garlic, spices and tomatoes and reduce fluid until there is
a plump sauce. Leave to cool.
4 slices about Ø 28 cm
Baking with preheating 230 °C:
Fan cooking 230 °C groove 3 20 min
Ingredients dough
Water 250 g
1 egg 50 g
Yeast 20 g
Olive oil 30 g
Salt 10 g
Plain flour 500 g
Preparation dough
Dissolve yeast in water and knead into elastic dough
with the rest of the ingredients. Leave the dough
covered for 30 min, beat 3 times during this time.
Ingredients for tomato sauce
2 cans of peeled, chopped tomatoes 250 g
Onions finely chopped 50 g
Garlic cloves, finely chopped 20 g
Salt, pepper, oregano
or pizza spices
Topping:
600 g pizza cheese (feta), roughly grated, per pizza 150 g
Extras 400 g
Ham, salami, mushrooms, bacon cubes, anchovies, per pizza 100 g
Finishing
Split the dough into 4 portions, form in to round shape, add flour and
shape into 3-4 mm thick slices.
Brush with cold tomato sauce, leave approx. 1cm edge. Top with your
chosen extras and sprinkle cheese over.
Roasting chicken
P7
Preparation
Take chicken out of fridge 1 hour in advance.
Preparation
Clean chicken inside and outside, wash and then dry with kitchen
towel. Mix the spices with groundnut oil and brush evenly over the
chicken.
for 2 persons
Baking with preheating 200 °C:
Fan cooking 200 °C groove 2 60 min
Turn the chicken half way through the roasting time
Finishing
Roasting grill with plate on groove 1
or
ceramics or roasting tin on roasting grill.
Ingredients
1 chicken 1000-1200 g
Groundnut oil 2 tbsp
Salt, pepper, paprika
some mustard
Bake every 2
pizzas one after
the other
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