Miele H6461 - Page 3

Herb bread ......................................................45
Malted pumpkin seed rolls ..........................................46
Almond cake .....................................................47
Marble cake ......................................................48
Mixed grain bread .................................................49
Fruit streusel cake .................................................50
Swiss apple cake..................................................51
Olive bread ......................................................52
Pine nut and almond cake ...........................................53
Quark rolls .......................................................54
Rye bread .......................................................55
Buttermilk loaf ....................................................57
Sponge cake .....................................................58
Ham and cheese rolls ..............................................59
Chocolate cherry muffins............................................60
Chocolate hazelnut cake ............................................61
Sunday rolls ......................................................62
Swiss farmhouse bread .............................................63
Bacon or herb baguettes ...........................................64
Drop cookies .....................................................66
Streusel cake .....................................................67
Vanilla biscuits ....................................................68
Walnut muffins ....................................................69
White bread ......................................................70
Choux buns ......................................................71
Cinnamon and macadamia ring ......................................72
Plaited Swiss loaf ..................................................73
Raisin loaf .......................................................74
Onion flat bread ...................................................75
Fish ............................................................76
Tips on preparation and general information ............................76
Quantity per person .............................................76
"Blue" fish .....................................................76
Cleaning fish ...................................................76
Acidify the fish .................................................76
Seasoning fish .................................................76
Cooking.......................................................77
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