8 Series

Perfect results at your fingertips.
Hints and recipes for your Series 8 Bosch oven PerfectChefPackage.

Your Series 8 Bosch oven
with PerfectChefPackage.
Tips and recipes
Perfect results at your
fingertips.
However complicated a dish might sound, making it is now really simple. Your new Series 8 Bosch oven with
PerfectChefPackage helps you with its numerous functions.
Whether poultry, meat, fish, vegetarian, pastries or sweet foods: your chosen dish will always come out absolutely
perfect. And very conveniently and easily as well. After all, there's another master chef in the kitchen beside you -
your oven!
Every detail of the appliance has been carefully thought through and tested by our engineers until it satisfies our
high quality standards 100%. The result is cutting-edge technology that is child's play to use, makes work easier for
you and always delivers first-class results. The recipes in this cookbook have been developed and tested to the
same high standards. They are carefully tailored to your oven to ensure a perfect result every time.
For a great taste even before you know it. Bon appétit!
Table of contents | 5
Table of contents
Information on the oven 6
Information on the recipes 10
Side dishes and vegetables, vegetarian dishes and bakes 16
Fish 60
Poultry and meat 82
Desserts and sweet dishes 144
Cakes and small baked items 152
Bread and bread rolls, pizza and savoury cakes 204
Index of recipes 228

6 |
Information on the oven

8 | Information on the oven
PerfectBake Assist
Using 'PerfectBake', your baked items and cakes will turn out perfectly at Thanks to the Bosch Assist function for automatic oven settings, you don't
the press of a button. A sensor permanently measures and verifies the need to worry about the right heating type, temperature and cooking time:
moisture content of your cake. If it is ready, the oven will switch off
Simply select the desired dish from the operating system - your oven will
automatically. You do not need to set any heating type, temperature and
then automatically set the ideal heating type, temperature and cooking
cooking time.
time.
You just need to ensure one thing. If you open the appliance door before
the end of the program, PerfectBake will cease functioning, so let the oven
do the work on its own - you'll be delighted with the results.
4D hot air
You can find the appropriate setting for all recipes in the cookbook which
are suited for PerfectBake. If you prefer to continue to set the heating type, When using 4D hot air, you can slide your dishes into the cooking
temperature and cooking time yourself, we have an alternative setting for compartment immediately at any of the levels from 1 to 4. They will always
you as well. turn out perfectly. This is made possible by our new fan wheel, which
alternates its direction of rotation during operation, ensuring that the heat
In the chapter 'Dishes' in the instruction manual for your oven, you can find is evenly distributed to all levels.
tips and information on the baking sensor.
Using 4D hot air, it is also possible to cook and bake several dishes
simultaneously on different levels.
PerfectRoast
Your appliance is equipped with a meat thermometer. Highly sensitive Top/bottom heating
sensors precisely determine the core temperature of your dish while it is
roasting. As soon as the core temperature has been reached, the oven Use top/bottom heating for traditional baking and roasting on just one
switches off. This allows you to cook like a professional, but with much level. It is particularly well suited to cakes with a moist topping, either in
less effort. tins or on a baking tray.
In the instruction manual for your oven, you can find a wide range of tips With this setting, heat is emitted evenly from the top and bottom.
and information on the meat thermometer.
You can find the appropriate setting for all recipes in the cookbook which
are suited for PerfectRoast. If you do not wish to use the meat
Circulated air grilling
thermometer, we have also provided an alternative setting for you.
Circulated air grilling is particularly well suited to roasting poultry, whole
fish and larger pieces of meat.
The grill heating element and the fan switch on and off alternately. The fan
circulates the hot air evenly around the food.
Information on the oven | 9
10 |
Information on the recipes

MCIM0 830319_BO_PCP_Gewicht
12 | Information on the recipes
Abbreviations and quantities

Abbreviations Spoon measures Level tsp Level tbsp Heaped Heaped
tsp tbsp
ml Millilitres
Oil 3g 12 g - -
l Litres
Salt 5g 13 g 8g 24 g
g Grams
Mustard 4g 12 g 11 g 26 g
kg Kilograms
Breadcrumbs 2g 8g 4g 14 g
cm Centimetres
Water/milk 5g 15 g - -
mm Millimetres
Cinnamon 2g 3g 4g 11 g
tbsp Tablespoon
Sugar 3g 9g 6g 17 g
tsp Teaspoon
Generous Generous pinch Sachet measurements
pinch Baking powder 17 g
lvl Level Vanilla essence 9g
hpd Heaped Dry yeast 7g
frzn Frozen Cream stiffener 8g
e.g. For example

Nutritional information
min. Minutes kcal Kilocalories
hr. Hours F Fat
at least At least carb Carbohydrates
approx. Approximately P Protein
pinch Pinch BU Bread units
Ø Diameter
Weights and capacity measures
Spoon measures Level tsp Level tbsp Heaped Heaped 1 kg 1000 g 100 dg 2.22 lb
tsp tbsp 1l 1000 ml 100 cl 10 dl
Baking powder 3g 6g 7g 13 g
Butter 3g 8g 10 g 18 g
Honey 6g 13 g 12 g 26 g
Jam 6g 18 g 14 g 36 g
Flour 3g 7g 5g 15 g
Information on the recipes | 13
Cookware
Ovenproof dish, oval Ramekin
Ovenproof dish, rectangular Ring cake tin
Roaster, glass, without lid Cake tin
Roaster with lid Cake mould, glass
Preserving jars Mini ring cake tin
Meat tray Muffin tin

14 | Information on the recipes
Flan-base cake tin
Pizza tray, round
Springform cake tin, square
Springform cake tin, round
Flan-base cake tin
Ramekin
Information on the recipes | 15
Special accessories
There is a comprehensive range of special accessories for your appliance. Lid for the Profi pan
You can find information on these in our brochures or online. The lid turns the Profi pan into a Profi roaster.
Baking tray, non-stick

For tray bakes and small baked products.
The pastries can be removed more easily from
the baking tray. Baking stone
It is not necessary to grease or line with For home-made bread, bread rolls and pizzas
greaseproof paper. that require a crispy base.
Universal pan, non-stick

For moist cakes, pastries, frozen meals and Glass roaster (1.5 litres)
large roasts. For stews and bakes.
It can be used to catch dripping fat when you
are grilling directly on the wire rack.
Pastries and roasts can be removed more
easily from the universal pan.
Glass pan
It is not necessary to grease or line with
For bakes, vegetable dishes and baked items.
greaseproof paper.
Wire insert
For meat, poultry and fish.
For inserting into the universal pan to catch Pizza tray
dripping fat and meat juices. For pizzas and large round cakes.
Grill tray
Use for grilling in place of the wire rack or as a
splatter guard. Only use in the universal pan.
Profi pan
Ideal for the preparation of large quantities.
16 |
Chapter 1
Side dishes and vegetables,
vegetarian dishes and bakes
Side dishes and vegetables, vegetarian dishes and bakes | 19
Filled jacket potatoes [Index:] [Index:]
MCRC0 901975_BO_gefuelte_Kartof eln-014_F39MCRC0 91501 _SE_gefuelte_Kartof eln-13MCRC0 90 5 3_NF_gefuelte_Kartof eln-010_RZ0VegetablesPota oesSide dishesPota oesVegetarian recipesPrepar tion methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
Ingredients | For 4 servings Preparation Setting procedure:

Universal pan 1 | Wash and brush the potatoes, then pierce
Potatoes: each one several times with a fork. Place onto the Cooking the potatoes:
tray with the skin on and cook as indicated. Universal pan
4 equally sized, floury potatoes, 200 g each
TfUaenlmsiveprsaltupraen1,46lD0evh°eColt13a64i0DrAWhduoreatndioursnt5ieag-m645ADdmhioendtuaseitr,5aymou, sceatnipnlgac0e1Cthoekaicnge.sOvoerni.EsnoumaTnyple.vAedl freodmSte1atmo.4LowDuration5 -65 minutes5
4D hot air
Filling: 2 | Afterwards, halve the potatoes and carefully 160 °C
scoop out the potato from the skin. Mix the potato Cooking time: 55-65 minutes
20 g butter
in a bowl with butter, cheese, seasonings and the When using 4D hot air, you can place the
125 g grated Emmental or blue cheese parsley. Then put the mixture back into the potato accessories on any level from 1 to 4.
Salt skins. Grilling the potatoes:
Grill, large surface, setting 3
Universal pan, level 4
Pepper, freshly ground 3 | Place back onto the baking tray, slide in at level
Grilling time: 5-8 minutes
Nutmeg, freshly grated 4 and grill as indicated.

Parsley, chopped
SfUaenlstivenrgsSaleptaing, l3eCveol 4kGinrgil.O, lvaerng.eEnaruemaType.Level.Level03Duration5-8 minutes5
Per serving
Tip:
364 kcal, 31 g carbs, 21 g fat, 13 g protein,
2,6 BU Other fillings: 125 g tuna, 1 tsp butter and
chopped chives or 150 g sour cream and a
crushed garlic clove or 75 g cooked, diced ham
and 25 g grated cheese.
Lemon potatoes with herbs and pointed

peppers [Index:]
MCRC0 837954_BO_Zitronenkartof eln_m_Krauet rn_u_Paprika-013_F39MCRC0 838025_SE_Zitronenkartof eln_m_Krauet rn_u_Paprika-013MCRC0 903 69_NF_Zitronenkartof eln_m_Krauet rn_u_Paprika-01 _RZ1Side dishesPota oesVegetablesPota oesVegetarian recipesPrepar tion methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes

Universal pan 1 | Wash the potatoes well and clean with a
Potatoes: brush. Universal pan
4D hot air
900 g small waxy potatoes 2 | Rinse the herbs and shake dry. Wash the
190 °C
½ bunch thyme lemon in hot water and dry.
Cooking time: 60 minutes
½ bunch rosemary 3 | Add oil to the universal pan. Distribute the When using 4D hot air, you can place the
3 organic lemons herbs evenly on it. accessories on any of the levels from 1 to 4.
2 tbsp olive oil 4 | Halve the potatoes depending on size. Cut the
lemons into wedges. Distribute the potato and
Salt
lemon in the universal pan. Drizzle with a little oil
Pepper: and add salt. Bake as indicated.
800 g red pointed peppers 5 | Wash the pointed peppers, halve and core
5 tbsp olive oil them. Cut into large pieces 3x3 cm. Drizzle with
5 tbsp oil and season.
Salt
6 | After 40 minutes, scatter the pieces of pepper
Black pepper, freshly ground
over the potatoes and bake until done.
Nutmeg, freshly grated
In addition:
3 tbsp olive oil for the baking tray
Per serving
3,7 BU
Polenta [Index:]
MCRC0 902363_BO_Polenta-018_F39MCRC0 918067_SE_Polenta-01 MCRC0 903 16_NF_Polenta-014_RZ1Side dishesPolentaPrepar tion methodsBakingRecipe categoriesSide dishes, Bakes

Medium ovenproof dish 1 | Bring 1 l water to the boil with 1 tsp salt.
Top/bottom heating
Ovenproof dish on the wire rack, level 3
Polenta: Sprinkle in the polenta, stirring continuously.

200 °C
1 tsp salt 2 | Boil over a low heat for 5 minutes while
Cooking time:
250 g coarse polenta stirring. When doing so, place a towel over the pot
40-50 minutes
(so that it does not splash).

50 g grated Emmental
200 ml cream 3 | Add the cheese and cream, stir thoroughly and
season with sea salt and pepper. Tip:
Sea salt
4 | Leave the polenta to stand for 15 minutes. Serve the polenta as a side dish with ratatouille or
Pepper, freshly ground
Stir it from time to time in between. Then leave to with other Mediterranean meat dishes.
30 g butter
cool.
60 g pine nuts or flaked almonds
5 | Lightly grease the ovenproof dish. Use a
In addition: tablespoon to remove scoops from the polenta
mixture and place them into the ovenproof dish.
Butter for greasing
6 | Heat the butter in a frying pan. Fry the pine
Per serving
nuts or flaked almonds until golden brown and
scatter over the polenta. Bake the polenta as
2,7 BU
indicated.
Yorkshire pudding [Index:]
MCRC0 904097_BO_Yorkshire_Pud ing-010_F39MCRC0 918167_SE_Yorkshire_Pud ing-010MCRC0 90 782_NF_Yorkshire_Pud ing-010_RZ0Side dishesPrepar tion methodsBakingRecipe categoriesSide dishes, Bakes

Muffin tin 1 | Place the milk, water and egg in a mixing bowl
Top/bottom heating
Muffin tin on the wire rack, level 2
Mixture: and whisk with an egg whisk. Slowly add the flour
and a pinch of salt and continue whisking until 200 °C

200 ml milk
you have a smooth mixture. Leave to stand for Preheat
100 ml water
30 minutes. Cooking time:
1 egg 30-40 minutes
2 | Put approx. ¼ tsp lard in each recess of the
125 g flour
muffin tin. Place the dish into the oven and
Salt preheat.
fTPaerlmshepart ure20 °C20 Duration10true
In addition: 3 | Distribute the dough evenly in the hot muffin

Lard for greasing the muffin tin tin and bake as indicated.
Per serving
TfMaeulmsfepinrtainuoren2t0he°wCi2re0raDcukr,alteiovenl320T-4o0p/mbiontuoems3h0eating
176 kcal, 20 g carbs, 9 g fat, 5 g protein, 1,6 BU

Baked mushroom dumplings [Index:] [Index:]
MCRC0 916430_BO_gebackener_Pilzknoedl-0 5_F39MCRC0 918781_SE_gebackener_Pilzknoedl-013MCRC0 916907_NF_gebackener_Pilzknoedl-013_RZ0VegetablesMushro msSide dishesPrepar tion methodsMicrowaveRecipe categoriesSide dishes, Bakes

Baking tray 1 | Clean the mushrooms using kitchen towel or a
Top/bottom heating
Baking tray, level 2
Dumpling mixture: special mushroom brush and cut into slices 1 cm
wide. 160 °C
400 g fresh seasonal mushrooms, e.g. button
Cooking time:
mushrooms, shiitake mushrooms, porcini 2 | Rinse the parsley, shake it dry and chop it
30-35 minutes
mushrooms roughly. Peel and dice the onion and garlic.
1 bunch flat-leaf parsley

3 | Heat the butter and olive oil in a pot. Add the
1 onion onions, mushrooms and garlic and sweat until Tip:
1 garlic clove translucent. Add the parsley and sweat for
In autumn/winter, you can also get fresh
2 minutes as well. Remove the pot from the
40 g butter cranberries. They taste slightly more bitter.
hotplate and pour over the milk. Allow to cool.
2 tbsp olive oil
4 | Cut the bread rolls into cubes 1-2 cm in size.
Approx. 300 ml milk
Add the lukewarm milk mixture and eggs, gently
8 stale bread roll mix in and season with salt, pepper and a little
5 eggs nutmeg.
Salt 5 | Dice the cranberries finely, mix into the bread
Black pepper, freshly ground roll mixture and leave to rest for
Nutmeg, freshly grated approx. 20 minutes.
50 g dried cranberries 6 | Brush a strip of tin foil with a little butter. Add
the bread roll mixture to this and form it gently
In addition: into a roll 4-5 cm thick. Seal firmly at the sides.
Tin foil Cook as indicated.
Butter for the tin foil

Per serving
5,2 BU
Baked asparagus with salsa [Index:] [Index:]
MCRC0 901967_BO_gebackener_Spargel-014_F39MCRC0 9150 2_SE_gebackener_Spargel-021MCRC0 903242_NF_gebackener_Spargel-017_RZ1VegetablesVegetarian recipesPrepar tion methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes

Universal pan 1 | For the salsa, wash the tomatoes and finely
Top/bottom heating
Salsa: chop them. Roughly chop the herbs. Peel the
onions and cut into strips. Mix the tomatoes, 200 °C

400 g cherry tomatoes
herbs and onions with the oil and season well. Cooking time:
1 tbsp fresh oregano
25-30 minutes
2 | Peel the lower third of the asparagus and cut
½ bunch fresh basil
into pieces 3-4 cm long. Add to the universal pan
1 small, red onion
and drizzle with olive oil. Season with salt and
6-8 tbsp olive oil sugar and cook as indicated.
Chilli flakes 3 | Serve the asparagus on plates and add the
Salt cold salsa to the warm asparagus. Drizzle with a
Pepper, freshly ground little Crema di Balsamico to serve.
Sugar
Asparagus:
1.5 kg fresh green asparagus
4 tbsp olive oil
Salt
Sugar
Serve with:
Crema di Balsamico
Per serving
0,9 BU
Roasted vegetables with balsamic sauce [Index:] [Index:]
MCRC0 837927_BO_Gebackenes_Gemuese_m_Balsamicosauce-021_F39MCRC0 8379 9_SE_Gebackenes_Gemuese_m_Balsamicosauce-02 MCRC0 90 6 0_NF_Gebackenes_Gemuese_m_Balsamicosauce-014_RZ0VegetablesVegetarian recipesPrepar tion methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes

Medium ovenproof dish 1 | Wash and peel the vegetables, and cut into
Vegetables: very fine slices. Distribute in the ovenproof dish, Ovenproof dish on the wire rack
drizzle with olive oil, add salt and bake as 4D hot air
200 g sweet potatoes
indicated. 230 °C
1 potato Cooking time: 20-25 minutes
2 | For the sauce, cut the onion and garlic very
2 carrots When using 4D hot air, you can place the
finely. Sweat the onion in 2 tbsp olive oil. Season
1 turnip accessories on any level from 1 to 4.
to taste with balsamic vinegar, honey, cream, sage
400 g pumpkin, e.g. Hokkaido and seasonings. Allow to boil for two minutes.
2 tbsp olive oil Add the garlic at the end.
Salt 3 | Pour the sauce over the roasted vegetables

and serve immediately.
Sauce:
1 onion
1 clove garlic
2 tbsp olive oil
5 tbsp white balsamic vinegar
3 tsp honey
100 ml cream
6 sage leaves, finely chopped
Salt
Per serving
2,1 BU
Pumpkin and chilli vegetables with apples [Index: ]
MCRC0 902067_BO_Kuerbisgemuese_vom_Blech-0 9_F39MCRC0 918014_SE_Kuerbisgemuese_vom_Blech-012MCRC0 90 586_NF_Kuerbisgemuese_vom_Blech-0 6_RZ0VegetablesVegetarian recipesPrepar tion methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes

Universal pan 1 | Peel the pumpkin and remove the core with
Top/bottom heating
Pumpkin: the seeds. Cut into wedges approx. 4 cm wide.
180 °C
1 kg Muscat pumpkin 2 | Melt the butter, brush the universal pan with a
Cooking time:
50 g butter thin layer of it, and sprinkle with chilli salt and
30-35 minutes
mixed pepper.
Chilli salt
Mixed pepper, freshly ground 3 | Peel and quarter the garlic cloves and
distribute in the universal pan. Arrange the
2 garlic cloves
pumpkin wedges on top.
3 medium-sized, sour apples
4 | Wash the apples, core them and cut them into
Approx. 180 g celery
quarters. Lay the apple wedges between or in the
150 ml water pumpkin wedges.
Per serving 5 | Wash the celery, cut it into cubes approx. 1 cm
234 kcal, 29 g carbs, 11 g fat, 4 g protein, in size and scatter over the pumpkin and apple
2,4 BU wedges. Season with chilli salt and mixed pepper
once again and brush with the remaining butter.
Add the water and cook the pumpkin as
indicated.
Tomatoes stuffed with lentils, bulgur wheat

and goat's cheese [Index:]
MCRC0 904091_BO_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuelt-012_F39MCRC0 918152_SE_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuelt-0 4MCRC0 903 64_NF_Tomaten_m_gruenen_Linsen_u_Bulgur_gefuelt-0 5_RZ1VegetablesTomatoesVegetarian recipesPrepar tion methodsAu gratin dishesRecipe categoriesVegetarian recipesSide dishes, Bakes

Medium ovenproof dish 1 | Leave the lentils to soften in cold water for
Top/bottom heating
Filling: approx. 60 minutes. Then drain off the water.
Put the bulgur wheat in a sieve and rinse briefly. 210 °C

75 g green lentils
Cooking time:
75 g bulgur wheat 2 | Peel and finely dice the shallot. Put the butter
25-30 minutes
and diced shallots in a saucepan and sweat them.
1 shallot
20 g butter 3 | Add lentils and bulgur wheat, put the lid on
and sweat them. Top up with the vegetable stock
300 ml vegetable stock
and cook. Stir while cooking.
100 g goat's cheese or cream cheese
4 | Let the steam dissipate briefly from the lentils
3 tbsp parsley, chopped
and bulgur wheat and stir the goat's cheese into
Sea salt the mixture. Add the parsley and season the filling
Pepper, freshly ground generously with salt, pepper and sugar.
Sugar 5 | Wash the tomatoes. Cut off the tops of the
tomatoes and dice them. Carefully scoop out the
Tomatoes:
flesh of the tomatoes using a teaspoon. Season
8 tomatoes the inside of the tomatoes and fill them with the
Sea salt mixture of lentils, bulgur wheat and cheese.
Pepper, freshly ground 6 | Add the olive oil to the ovenproof dish. Add the
diced tomatoes and the filled tomatoes to the
In addition: dish and cook as indicated.
2 tbsp olive oil for the dish
Per serving
2,5 BU
Aubergine towers [Index:]
MCRC0 903945_BO_Auberginentuermchen-010_F39MCRC0 914918_SE_Auberginentuermchen-0 9MCRC0 903217_NF_Auberginentuermchen-010_RZ1Vegetarian recipesStartersVegetablesPrepar tion methodsAu gratin dishesRecipe categoriesVegetarian recipesSide dishes, Bakes

Medium ovenproof dish 1 | Melt the butter in a pot and briefly sweat the
Top/bottom heating
Rice: rice in it. Top up with water. Peel the onion. Fix the
bay leaf to the onion with the clove, add to the rice 210 °C
10 g butter
and cook whilst covered. Cooking time:
100 g wild rice mixture 45-50 minutes

2 | Wash the aubergines and cut off the stem.
½ small onion
Cut each aubergine into 4 round, equally thick
1 small bay leaf
slices. Scoop out the inside of the aubergine Tip:
1 clove using a tablespoon. Leave a border of approx.
1 cm around the edge when doing so. Cut the Serve it with a fresh flatbread or baguette.
Aubergines:
flesh into cubes approx. ½ cm in size and season
2 large aubergines, approx. 450 g each with salt. Score the skin of the aubergine pieces
Sea salt and season the aubergines on the inside and
outside with salt.
½ bunch chives
2 sprigs thyme 3 | Rinse the herbs, shake them dry and chop
them roughly. Cut the sheep's cheese into small
2 stems oregano
cubes and mix with the herbs. Finely dice the
200 g sheep's cheese cherry tomatoes and add them.
4 | Mix the eggs together with the olive oil, season
3 eggs with sea salt and pepper and mix together with
3 tbsp olive oil the cheese and tomato mixture. Add the rice and
Pepper, freshly ground season to taste once again.
Cayenne pepper 5 | Dry off the aubergine slices with kitchen

towel. Mix the pieces of aubergine without liquid
700 g chopped tomatoes
with the chopped tomatoes in an ovenproof dish,
1 tsp sugar
position the aubergines and fill with the rice
125 g mozzarella mixture.
Per serving 6 | Cut the mozzarella into 8 slices, top the
512 kcal, 34 g carbs, 30 g fat, 25 g protein, aubergine towers with them and cook as
2,8 BU indicated.
Peppery stew with sweet potatoes and

peppers [Index:] [Index:]
MCRC0 902 56_BO_Pfe friger_Eintopf_aus_Sues kartof eln_u_Paprika-010_F39MCRC0 918056_SE_Pfe friger_Eintopf_aus_Sues kartof eln_u_Paprika-012MCRC0 903 09_NF_Pfe friger_Eintopf_aus_Sues kartof eln_u_Paprika-01 _RZ1VegetablesVegetarian recipesPrepar tion methodsStewingRecipe categoriesVegetarian recipesSide dishes, Bakes

Medium glass roaster with lid 1 | Wash and peel the sweet potatoes and cut into
Top/bottom heating
Roaster with lid on the wire rack, level 2
Stew: cubes approx. 2 cm in size. Wash, de-seed and
dice the peppers. Peel the garlic clove and the 200 °C
1 kg sweet potatoes
shallots. Cut the shallots into small cubes, leave Cooking time:
2 red peppers 50-55 minutes

the garlic clove in one piece.
1 clove garlic
2 | Add half the butter to the roaster. Briefly sweat
3 shallots
the garlic and shallots in it. Add the sweet
40 g butter potatoes and diced pepper, briefly sweat them
Sea salt too and then season with sea salt, chilli salt and
pepper. Add the bay leaves and cook everything
Chilli salt
as indicated in a roaster with lid.
3 | After approx. 20 minutes, top up with the
2 bay leaves
vegetable stock. Add the remaining butter and
500 ml vegetable stock cook the stew until done.
4 | Before serving, remove the garlic clove and the
1 tsp pickled green peppercorns bay leaves. Add the parsley and green
Per serving peppercorns and season well to taste again.
5,4 BU
Pasta snails [Index:]
MCRC0 902090_BO_Maultaschen_Schnecken-014_F39MCRC0 918037_SE_Maultaschen_Schnecken-01 MCRC0 90 697_NF_Maultaschen_Schnecken-0 4_RZ0Vegetarian recipesVegetablesSpinachPrepar tion methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes

Medium ovenproof dish 1 | Peel and dice the onions and garlic and sweat
Filling: them until translucent in 3 tbsp olive oil. Add the Ovenproof dish on the wire rack
trimmed spinach and steam. Season to taste with 4D hot air
2 onions
salt and freshly grated nutmeg. 180 °C
2 garlic cloves Cooking time: 30-35 minutes
2 | Stir in goat's cheese and egg with 3 tbsp olive
6 tbsp olive oil When using 4D hot air, you can place the
oil. Season with plenty of pepper and a little salt.
500 g fresh spinach leaves accessories on any of the levels from 1 to 4.
3 | Roll out the pasta dough onto a flour-covered
Salt
tea towel so that it is 30x40 cm. Brush with the
Nutmeg, freshly grated cream cheese and distribute the spinach on top.
300 g goat's cheese Using the towel, roll the dough up from the long
1 egg side and cut into 8 equally sized pieces.
Pepper, freshly ground 4 | Place the rolls alongside each other into a
greased dish with the cut side facing upwards.
Pasta:
5 | Heat the stock and pour into the dish.
300 g fresh pasta dough
6 | Sprinkle the rolls with cheese and bake as
350 ml stock
indicated.
For sprinkling:
100 g grated cheese
In addition:
A little flour for the tea towel
Cooking oil for the dish
Per serving
4,5 BU
Vegetable bread muffins [Index:]
MCRC0 90198 _BO_Gemuesebrot_Muf in-0 7_F39MCRC0 915 60_SE_Gemuesebrot_Muf ins-010MCRC0 90 670_NF_Gemuesebrot_Muf ins-015_RZ0Savoury bakingVegetablesVegetarian recipesPrepar tion methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes

Muffin tin 1 | Peel the garlic and chop it finely, then sweat it
Mixture: briefly in 2 tbsp olive oil with the finely chopped Muffin tin on the wire rack
herbs. 4D hot air
2-3 garlic cloves
180 °C
2-3 tbsp fresh or frozen Mediterranean herbs 2 | Trim, wash and, if necessary, peel the
Cooking time: 40-45 minutes
vegetables, then grate them roughly.
6 tbsp olive oil When using 4D hot air, you can place the
250 g root vegetables, e.g. celeriac, carrots, 3 | Mix the flour and the yeast. Add the lukewarm accessories on any level from 1 to 4.
parsley root water and sugar. Knead together with the
Parmesan, the mixed herbs, 4 tbsp olive oil and
500 g wheat flour, type 550
the grated vegetables. Season to taste with salt,
2 sachets dried yeast pepper and freshly grated nutmeg. Leave to prove
Approx. 350 ml water, warm in a warm place whilst covered.
1 tsp sugar 4 | Split the dough into 12 pieces and form into
100 g Parmesan, freshly grated balls. Place into a muffin tin which has been
Salt greased and covered in flour or lined with paper
moulds and leave to prove for another 20 minutes.
Bake as indicated.
In addition:
Butter for the muffin tray and
flour for dusting or paper moulds
Per serving
2,7 BU
Baked cheese in foil [Index:] [Index:]
MCRC0 916426_BO_gebackener_Kaese-025_F39MCRC0 9187 8_SE_gebackener_Kaese-012MCRC0 916904_NF_gebackener_Kaese-021_RZ0Vegetarian recipesPrepar tion methodsBakingRecipe categoriesStarters, Sal dsVegetarian recipes

Universal pan 1 | Wash, halve and de-seed the peppers and cut
Top/bottom heating
Vegetable and oil mixture: them into chunks 3 cm in size. Peel and finely dice
the garlic. Wash the half a lemon in hot water, dry 200 °C
2 red peppers
it and cut into 4 pieces. Mix everything together Cooking time:
2 garlic cloves 20-25 minutes

with herbs, capers, olives and oil. Season
½ organic lemon generously with salt and pepper.
1 tbsp fresh rosemary leaves
2 | Cut the tin foil into 4 strips, each 40x30 cm.
1 tbsp fresh thyme leaves Top each one evenly with 125 g cheese, then
2 tsp capers distribute the vegetable and oil mixture and the
anchovies on top as desired.
20 black olives, with stone
8 tbsp olive oil 3 | Seal the foil well. Add the parcels to the
universal pan and bake as indicated.
Salt
Cheese:
500 g feta or halloumi
In addition:
4 anchovies according to taste
Tin foil
Per serving
0,5 BU
Dauphinoise potatoes - potato gratin [Index:] [Index:]
MCRC0 9019 4_BO_Gratin_dauphinois_Kartof elgratin-012_F39MCRC0 915 64_SE_Gratin_dauphinois_Kartof elgratin-0 7MCRC0 897327_NF_Gratin_dauphinois_Kartofelgratin-0 9_RZ0BakesGratinsVegetablesPota oesVegetarian recipesPrepar tion methodsBakingRecipe categoriesBakingSide dishes, BakesVegetarian recipes

Large ovenproof dish 1 | Peel the garlic cloves and halve them. Rub the
Gratin: dish with the garlic and then grease it.
170 °C
1 kg predominantly waxy potatoes 2 | Wash, peel and slice the potatoes thinly and
Cooking time:
Salt evenly into slices of approx. 3 mm thickness.
60-80 minutes
Pepper, freshly ground 3 | Layer half of the potato slices into the dish,
Nutmeg, freshly grated season and sprinkle with approx. 50 g cheese.
Layer the second half into the dish, sprinkle with Tip:
100 g grated Emmental
the remaining cheese and season again.
Layer the gratin no deeper than 2 cm in the dish.
200 ml cream
4 | Season the cream with salt and nutmeg. Pour
30 g butter If you are using larger quantities, use the universal
the cream over the potatoes and add small flakes
pan. For deep gratins, you should use top/bottom
In addition: of butter. Bake the gratin as indicated.
heating instead of circulated air grilling.
TfOaevlmsenp roatufrdei1s7h0o°nCt1h7e0wDiureartiocnk6,0le-8ve0lm2Cinurctelsa6t0ed air gril ng
1 clove garlic
Try varying the dish by adding layers of courgette
Butter for greasing
or apple slices in alternation with the potatoes.
Per serving
3,4 BU
Potato and vegetable cake [Index:]
MCRC0 904010_BO_Kartof el_Gemuese_Kuchen-020_F39MCRC0 9179 5_SE_Kartof el_Gemuese_Kuchen-02 MCRC0 90 578_NF_Kartof el_Gemuese_Kuchen-015_RZ0BakesVegetablesPota oesVegetarian recipesPrepar tion methodsBakingRecipe categoriesBakingSide dishes, BakesVegetarian recipes

Pizza tray, diameter 30 cm 1 | Peel and finely grate the potatoes and onions.
Top/bottom heating
Pizza tray on the wire rack, level 2
Potato and vegetable mixture: Stir in the flour and eggs. Add the lemon juice and
leave the mixture to stand for approx. 15 minutes. 200 °C

650 g potatoes
Initial baking: 20 minutes
2 onions 2 | In the meantime, trim and wash the
Final baking: 25-30 minutes
vegetables, halve and core the peppers and chilli.
3-4 tbsp flour
Cut the vegetables finely, mix into the potato
4 eggs
mixture and season generously.
2 tbsp lemon juice
3 | Put the vegetable and potato mixture onto the
300 g broccoli greased pizza tray and smooth it out. Partially
200 g courgettes bake as indicated.
150 g red peppers 4 | Rinse the chives in cold water, shake dry, cut
1 small red chilli pepper into little rolls, and stir into a smooth mixture with
Salt crème fraîche, egg and cheese. Spread the
mixture onto the part-baked vegetable cake and
bake as indicated.
Sugar
Glaze:
1 bunch fresh chives
300 g crème fraîche
1 egg
150 g grated cheese, e.g. medium mature
Gouda
In addition:
Butter for greasing the baking tray
Per serving
4,1 BU
Asparagus tortilla [Index:]
MCRC0 904084_BO_Sparegl_Tortila-024_F39MCRC0 9203 1_SE_Sparegl_Tortila-026MCRC0 90 753_NF_Sparegl_Tortila-015_RZ0BakesBakesPrepar tion methodsBakingRecipe categoriesBakingSide dishes, Bakes

Pizza tray, diameter 30 cm 1 | Peel and finely dice the shallots. Cut the ham
Top/bottom heating
Asparagus mixture: into strips.
190 °C
2 shallots 2 | Peel the whole of the white asparagus, peel
Cooking time:
150 g serrano ham the lower third of the green asparagus and cut off
30-35 minutes
the ends. Cut the spears diagonally into pieces
250 g white asparagus
approx. 4 cm long.
250 g green asparagus
3 | Heat the olive oil in a frying pan and sweat the Tip:
2 tbsp olive oil
shallots in it. Add the ham strips and the pieces of
When served as a main meal, the tortilla is enough
1 tsp lemon juice asparagus to the shallots and sweat with them
for two servings.
2 tbsp fresh parsley or fresh chervil, chopped briefly. Add the lemon juice, parsley and olives
30 g pitted black olives and season the mixture to taste. Try using Spanish chorizo sausage, cut into small
cubes instead of serrano ham to give a different
4 | Grease the pizza tray with olive oil and
Egg mixture: taste.
distribute the asparagus mixture on it.
8 eggs
5 | Whisk the eggs and season them well with
1 tsp medium-hot mustard mustard, sea salt and pepper.
Sea salt
6 | Pour over the asparagus mixture and bake the
Pepper, freshly ground tortilla as indicated.
In addition:
TfPaeilzmseaptraytuorne1t9h0e°wCir1e90raDcukr,alteivoenl320T-3o5p/mbointuoems3h0eating
Olive oil for the baking tray

Per serving
0,5 BU
Lasagne tricolore [Index:]
MCRC0 837941_BO_Lasagne_tricol re-015MCRC0 838013_SE_Lasagne_tricol re-020MCRC0 90 694_NF_Lasagne_tricol re-01 _RZ0BakesBakesVegetablesSpinachTomatoesVegetarian recipesPrepar tion methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes

Medium ovenproof dish 1 | Peel the onion, dice finely and sweat in
Top/bottom heating
Lasagne: 20 g butter. Add the spinach and steam for
around 10 minutes in the pot with the lid on. 200 °C

1 small onion
Season with sea salt, pepper and nutmeg. Cooking time:
70 g butter
Squeeze the spinach lightly to remove the excess 35-40 minutes
600 g frozen spinach leaves liquid and place to one side.
Sea salt
2 | For the sauce, allow the remaining butter to
Pepper, freshly ground foam up in a pot, add the flour and sweat briefly.
Nutmeg, freshly ground Add the vegetable stock and cream both at once
and bring to the boil while stirring. Cook for
50 g flour
5 minutes and season to taste with salt, pepper
500 ml vegetable stock, cold
and nutmeg.
100 ml cream
3 | Put the tomatoes into boiling water briefly,
800 g ripe vine tomatoes remove the skins and cut into slices.
9 lasagne sheets, not pre-cooked
4 | Grease the ovenproof dish.
100 g Pecorino cheese, freshly grated
5 | Add around one third of the sauce to the dish.
Fresh basil
Cover with 3 sheets of lasagne and arrange half of
In addition: the spinach leaves on top. Sprinkle a third of the
grated pecorino cheese over it. Layer half of the
Butter for greasing
tomato slices in the dish and season with salt,
Per serving pepper and basil.
567 kcal, 39 g carbs, 36 g fat, 23 g protein, 6 | Put in another 3 sheets of lasagne and cover
3,2 BU with a third of the sauce. Arrange the other half of
the spinach and the tomatoes on top and season.
Sprinkle with a third of the pecorino cheese.
7 | For the final layer, place 3 sheets of lasagne in

the dish, add the remaining sauce and sprinkle
with the remaining cheese. Bake as indicated.
Courgette gratin with black olives [Index:]
MCRC0 90410 _BO_Zuc hingratin_mit_Oliven-02 _F39MCRC0 918170_SE_Zuc hingratin_mit_Oliven-021MCRC0 896915_NF_Zuc hingratin_mit_Oliven-019_RZ0BakesGratinsVegetablesCourget esVegetarian recipesPrepar tion methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes

Medium ovenproof dish 1 | Bring plenty of salted water to the boil and
Top/bottom heating
Gratin: cook the pasta until almost 'al dente'. Pour into a
sieve and catch 200 ml of the water used to cook 210 °C

250 g pasta, penne or rigatoni
the pasta. Rinse the pasta with cold water. Place Cooking time:
30 g pine nuts
the pasta and the water used to cook it to one 20-25 minutes
40 g shallots side.
40 g spring onions
2 | Toast the pine nuts in a frying pan without oil,
500 g small courgettes remove and also place to one side.
250 g cherry tomatoes 3 | Peel and finely dice the shallots. Wash the
30 g pitted black olives spring onions and cut into fine rings. Wash, trim
5 tbsp olive oil and halve the courgettes lengthwise. Cut into thin
slices lengthwise using a potato peeler. Wash the
2 small garlic cloves
cherry tomatoes and cut them into quarters.
1 sprig rosemary Chop the olives finely.
1 sprig thyme
4 | Heat the olive oil in the frying pan. Add the
Sea salt garlic cloves and herbs to it and sweat them.
Black pepper, freshly ground Remove the garlic cloves and herbs once more.
A little sugar 5 | Add the courgette slices, shallots and spring
50 g Parmesan onions to the frying pan and sweat them briefly.
Season with salt, pepper and sugar.
In addition:
6 | Add the drained pasta, olives, quartered
Olive oil for the dish tomatoes, pine nuts and water used to cook the
Per serving pasta, stir together and season well to taste.
1037 kcal, 83 g carbs, 58 g fat, 50 g protein, 7 | Grease the base of the ovenproof dish and fill
6,9 BU with the pasta mixture. Scatter the grated
Parmesan over it and bake the gratin as indicated.
Vegetable enchiladas [Index:]
MCRC0 901985_BO_Gemuese_Enchiladas-0 9_F39MCRC0 917874_SE_Gemuese_Enchiladas-014MCRC0 90 6 9_NF_Gemuese_Enchiladas-0 7_RZ0VegetablesBeansTomatoesVegetarian recipesPrepar tion methodsAu gratin dishesRecipe categoriesSide dishes, BakesVegetarian recipes
Ingredients | For 12 servings In addition: 7 | Sprinkle with chilli flakes before serving.
Baking tray 2 tbsp chilli flakes for sprinkling Setting procedure:
Corn tortillas: 2 tbsp cooking oil for deep-frying
200 g flour Per serving Top/bottom heating
200 g polenta 374 kcal, 54 g carbs, 11 g fat, 13 g protein, 200 °C
4,5 BU Cooking time:

1 tsp salt
20-25 minutes
2 eggs
Preparation
800 ml water
1 | Mix the flour, polenta and salt. Mix with the Tip:
1 pinch ground cumin
eggs and gradually add water. Stir in the cumin
2 tsp cooking oil and oil and work the mixture into a pancake Flip the tortillas once the outer edges come away
batter. Leave to rest for 30 minutes. from the frying pan. The tortillas should be
Filling: covered with fine holes.
1 onion 2 | Peel the onion. Wash, halve and de-seed the
peppers. Cut the onion and pepper into fine
1 red pepper
strips. Sweat the onion and crushed garlic in the
1 green pepper oil until translucent. Add the pepper.
2 garlic cloves
3 | Blanch the tomatoes, remove the skin and cut
2 tbsp cooking oil into small chunks. Add to the frying pan with the
2 tomatoes sweetcorn and beans. Season everything and
continue to sweat for 5 minutes. Remove the
1 tin sweetcorn
frying pan from the hotplate, stir in the tomato
1 tin kidney beans
purée and 40 g cheese.
1 pinch dried chilli
4 | Deep-fry 12 wafer-thin corn tortillas with a
Salt diameter of 20 cm in a frying pan coated in a little
Pepper, freshly ground cooking oil until golden in colour and stack them.
1 generous pinch cayenne pepper 5 | Add 2 tbsp of the filling to the centre of each
1 tsp oregano corn tortilla and roll them up.
½ tsp ground cumin 6 | Line a baking tray with greaseproof paper.
2 tbsp tomato purée Place the enchiladas on top, close to each other.
Sprinkle with the remaining cheese and bake the
100 g cheese, grated
enchiladas as indicated.
Small cheese soufflés [Index:] [Index:]
MCRC0 904012_BO_Kleine_Kaesesouf les-03 _F39MCRC0 9180 1_SE_Kleine_Kaesesouf les-0 3MCRC0 90 579_NF_Kleine_Kaesesouf les-038_RZ0BakesVegetarian recipesPrepar tion methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes

Soufflé dishes and universal pan 1 | Grate the cheese very finely. Evenly grease the
Top/bottom heating
Ramekins in the universal pan, level 2
Soufflé: dishes or cups. Separate the eggs and place
1 extra egg white to one side. 160 °C

75 g medium Gouda or mature Gouda
Baking time: 45-50 minutes
6 eggs 2 | Add the milk to a pot. Add butter, salt, pepper

and nutmeg and bring to the boil. Sieve the flour
250 ml milk
and pour into the milk in one go. Stir the mixture
50 g butter
with a wooden spoon until it comes away from the
Salt sides and forms a ball, and until a white coating
Pepper, freshly ground becomes visible on the base of the saucepan.
Remove the pot from the hotplate and
immediately fold the egg white placed aside into
75 g flour
the hot mixture.
In addition: 3 | Place the dough ball into a bowl and gradually
Butter for the ramekins stir in the egg yolk until it forms a smooth mixture.
Stir in the grated cheese evenly.
Per serving
4 | Beat the remaining egg white until stiff with a
pinch of salt and carefully fold into the cheese
mixture.
5 | Carefully fill the dishes or cups with the

mixture. Place the dishes into the universal pan.
Pour approx. 1 litre of boiling water into the
universal pan and cook the soufflés as indicated.
60 |
Chapter 2
Fish
Fish | 63
Trout with herbs cooked on the baking tray [Index:] [Index:]
MCRC0 837936_BO_Kraeuter_Forele_a Blech-018_F39MCRC0 8380 8_SE_Kraeuter_Forele_a Blech-016MCRC0 90 583_NF_Kraeuter_Forele_a Blech-019_RZ0FishFreshwater fishPrepar tion methodsRoastingRecipe categoriesFish

Universal pan 1 | Prepare the herbs, rinse and shake dry. Chop
With meat thermometer
Fish: half of the herbs finely and put to one side.
4D hot air
50 g fresh rosemary 2 | Add olive oil to the universal pan to cover the
190 °C
50 g fresh lemon thyme bottom. Sprinkle chilli salt, lemon pepper and
Core temperature 70 °C
mixed pepper over the top. Sprinkle all the herbs
50 g fresh tarragon
evenly on top.
50 g fresh oregano
3 | Rinse the trout briefly in cold water and pat Alternative setting:
5 tbsp olive oil
dry with kitchen towel. Wash the lemon in hot
Chilli salt water, dry it off, grate the zest and squeeze the Universal pan
1 tbsp lemon pepper lemon. Drizzle the trout with lemon juice and 4D hot air
3-4 tbsp mixed peppercorns season with sea salt both inside and out. Place a 190 °C
sprig of parsley inside each trout and add a little Roasting time: 40-45 minutes
4 fresh trout, approx. 300 g each, oven-ready
lemon zest. When using 4D hot air, you can place the
1 organic lemon accessories on any level from 1 to 4.
4 | Place the trout into the universal pan. Strew
Sea salt
the chopped herbs on top, sprinkle with cocoa
4 sprigs curly-leaf parsley powder and add knobs of butter. Cook as Tip:
1 tsp cocoa powder indicated.
The lemon zest will give the fish a fresh flavour
30 g butter TfUtarenulmsiveprsaltupraen1,49lD0evh°eColt12a94i0DrCWhoureatnioeurmnsw4ip0get-hr4a5mDtuerhaiontCuoahtreis,4mtye0oumpceatrntpulraec70th°eCa7c0 es ories on any level from 1 to4.
that isn't sour.

Per serving
0,4 BU
Fish | 65
Sea bream in a herby salt crust [Index:]
MCRC0 901938_BO_Doraden_i Kraeuter_Salz_Krusie-034_F39MCRC0 908639_SE_Doraden_i Kraeuter_Salz_Krusie-021MCRC0 90 646_NF_Doraden_i Kraeuter_Salz_Krusie-01 _RZ0FishSaltwater fishPrepar tion methodsRoastingRecipe categoriesFish

Universal pan 1 | Remove the sea bream, rinse briefly under
Top/bottom heating
Fish: cold water and pat dry with kitchen towel. Drizzle
the inside and outside with lemon juice. 180 °C

2 sea bream, approx. 400 g each
Cooking time:
2-3 tbsp lemon juice 2 | Mix the sea salt well with the chilli salt.
40-50 minutes
3 | Rinse the herbs and shake dry. Pluck the
Crust:
leaves from the lemon thyme and add to the salt.
2.5-3 kg coarse sea salt Tip:
4 | Sprinkle a layer of the salt mixture appropriate
50 g chilli salt to the size of the fish over the universal pan. The sea bream is also called gilthead sea bream,
30 g fresh lemon thyme and belongs to the perch family.
5 | Place the sea bream on top, add a sprig of
2 sprigs rosemary rosemary to each fish and cover the tops and This fish is excellent for frying and grilling.
Per serving sides with the remaining salt. Moisten the surface
158 kcal, 1 g carbs, 2 g fat, 35 g protein, 0 BU with water, and cook the fish as indicated.
TfUaenlmsiveprsaltupraen1,8l0ev°eCl128T0oDp/ubraotionm40h-e5a0timnginutes40
Fish | 67
Red mullet on a bed of vegetables [Index:]
MCRC0 904029_BO_Me res-Rotbarben_im_Gemuesebet -010_F39MCRC0 91791 _SE_Me res-Rotbarben_im_Gemuesebet -013MCRC0 903292_NF_Me res-Rotbarben_im_Gemuesebet -0 9_RZ1FishSaltwater fishPrepar tion methodsBraisngRecipe categoriesFish

Universal pan 1 | Rinse the fish fillets quickly under cold water
Top/bottom heating
Fish: and pat dry with kitchen towel. Squeeze the
lemon, season the fish with salt and drizzle the 190 °C
4 red mullet fillets, 200 g each
lemon juice over it. Cooking time:
1 lemon
20-25 minutes
2 | Peel the onions and garlic, then cut the onions
Sea salt
into cubes approx. 1 cm in size. Wash and trim the
Vegetables: aubergine and courgette, then also cut into cubes Tip:
approx. 1 cm in size. Rinse the fresh herbs and
2 red onions In summer, the chopped tomatoes can be
shake them dry. Place a few sprigs of the lemon
1 clove garlic replaced by fresh, halved cherry tomatoes.
thyme to one side. Pluck the needles and leaves
200 g aubergines of the remaining herbs and chop them finely.
200 g courgettes 3 | Sweat the onions, garlic and herbs in olive oil.
2-3 sprigs rosemary Season with salt, pepper and sugar. Add the
½ bunch lemon thyme diced vegetables and sweat for 3-4 minutes as
well. Add the tomatoes and olives and simmer
½ bunch basil
everything for approx. 10 minutes. Season to
3 tbsp olive oil taste again.
Salt
4 | For every fish fillet, cut a piece of tin foil to
Pepper, freshly ground 30x30 cm in size. Brush each one in the centre
1 pinch sugar with olive oil, then distribute the vegetables on
600 g chopped tomatoes top proportionately and place the fish on top with
the skin facing upwards. Place the sprigs of
20 g pitted black olives
lemon thyme which were placed aside on top of
In addition: the fish and drizzle with a little olive oil. First fold
the tin foil over the fish, and then roll the sides
Tin foil
together.
Olive oil
5 | Place the parcels into the universal pan and
Per serving
cook as indicated.
334 kcal, 8 g carbs, 15 g fat, 41 g protein, TfUaenlmsiveprsaltupraen1,9l0ev°eCl129T0oDp/ubraotionm20h-e2a5timnginutes20
0,7 BU
Fish | 69
Pike-perch fillet au gratin with horseradish

sauce [Index:] [Index:]
MCRC0 837930_BO_Gratinertes_Zanderfilet_auf_Me r et ichsauce-0 4MCRC0 8380 2_SE_Gratinertes_Zanderfilet_auf_Me r et ichsauce-012MCRC0 897328_NF_Gratinertes_Zanderfilet_auf_Me r et ichsauce-016_RZ0FishFreshwater fishPrepar tion methodsRoastingAu gratindishesRecipe categoriesFish

Large ovenproof dish 1 | Rinse the pike-perch fillet briefly in cold water
With meat probe
Fish: and pat dry with kitchen paper. Squeeze the
lemon. Drizzle lemon juice over the fillets and Circulated air grilling
4 pike-perch fillets, approx. 180 g each
season with salt and pepper. 180 °C
½ lemon
2 | For the sauce, heat the butter in a pot. Add the
Sea salt
flour and sweat briefly. Deglaze with white wine
Lemon pepper
and add the fish stock. Simmer the sauce for Alternative setting:
5 minutes. Add cream and horseradish. Season
Sauce:
well with salt and pepper.
15 g butter Circulated air grilling

3 | Add the sauce to an ovenproof dish and place 180 °C
15 g flour
the fillets in it with the side with the skin facing Roasting time:

50 ml dry white wine up. Mix the breadcrumbs with the paprika,
25-30 minutes
200 ml fish stock from a jar sprinkle over the pike-perch and cook the fish as
200 ml cream indicated.
2-3 tbsp horseradish, freshly grated or

TfOtareuvlmsenp roatufrdei1s8h0o°nCt1h8e0wCDioureartioecmnk2,p5le-r3vae0tlum2reCinuroctelsa2te5mdpaeiragtruilen6g5w°iCth65meat probe
1 tsp wasabi paste

Salt
In addition:
1 tbsp breadcrumbs
1 tsp sweet paprika
Per serving
0,8 BU
Fish | 71
Cod fillet with crispy coating [Index:]
MCRC0 902034_BO_Kabeljaufilet_mit_Knusperhaube-0 9_F39MCRC0 917903_SE_Kabeljaufilet_mit_Knusperhaube-01 MCRC0 90 572_NF_Kabeljaufilet_mit_Knusperhaube-0 5_RZ0FishSaltwater fishPrepar tion methodsGril ngRecipe categoriesFish

Baking tray 1 | Rinse the cod fillets briefly under cold water
Fish: and pat dry with kitchen towel. Drizzle with lemon
juice and season with salt and pepper. 210 °C

4 cod fillets, approx. 180 g each
2 tbsp lemon juice 2 | Beat the herb butter with a whisk until light
and fluffy. Wash the lemon with hot water, dry it
Sea salt
and grate the peel. Add to the herb butter
together with the Parmesan and breadcrumbs
100 g herb butter, spreadable and mix everything thoroughly.
1 organic lemon 3 | Line the baking tray with greaseproof paper.
40 g Parmesan, freshly grated
4 | Roll the fish in flour, place onto the baking tray
25 g breadcrumbs and brush with a coating of the herb butter
2 tbsp flour mixture.
5 | Grill the fillets as indicated.

In addition:
Greaseproof paper
Per serving
1,0 BU
Fish | 73
Salmon fillet with spinach leaves and tomatoes [Index: ]
MCRC0 837937_BO_Lachsfilet_m_Blat spinat_u_Tomaten-028MCRC0 8380 9_SE_Lachsfilet_m_Blat spinat_u_Tomaten-010MCRC0 90327 _NF_Lachsfilet_m_Blat spinat_u_Tomaten-012_RZ1FishFreshwater fishPrepar tion methodsRoastingAu gratin dishesRecipe categoriesFish

Large ovenproof dish 1 | Peel the shallots, dice finely and sweat in the
With meat probe
Spinach: butter. Add the spinach and cook gently for
approx. 10 minutes in the pot with the lid on. Circulated air grilling
2 shallots
Then season with sea salt. 180 °C
20 g butter
2 | Cut the Gorgonzola into pieces, mix with the
500 g frozen spinach leaves
spinach leaves and season with pepper to taste.
Sea salt
3 | Wash the tomatoes, remove the stems and Alternative setting:
100 g Gorgonzola
halve the tomatoes. Heat the olive oil in a frying
Pepper, freshly ground pan. Sauté the tomatoes in the oil and season Circulated air grilling

with salt, pepper and sugar. 180 °C
Tomatoes:

4 | Rinse the salmon fillet briefly in cold water, pat Grilling time: 30-35 minutes
500 g vine tomatoes
dry with kitchen towel and cut into pieces 3 cm
2 tbsp olive oil
thick.
Salt
5 | Toast the pine nuts in a frying pan without oil.
6 | Distribute the spinach leaves in the greased
1 pinch sugar
ovenproof dish. Arrange the salmon on top and
Fish: season with salt and pepper. Distribute the
halved tomatoes over the salmon. Sprinkle the
400 g salmon fillet, skinless
pine nuts and Parmesan over the top and grill as
For sprinkling: indicated.
20 g pine nuts
TfOtareuvlmsenp roatufrdei1s8h0o°nCt1h8e0wCDioureartioecmnk3,p0le-r3vae5tlum2reCinruoctelsa3te0mdpaeiragtruilen6g5w°iCth65meat probe
3 tbsp Parmesan, freshly grated
In addition:
Butter for greasing
Per serving
0,4 BU
Fish | 75
Fried fish fillet with sweet and sour Asian

vegetables [Index:]
MCRC0 901808_BO_Backfisch_m_sues -saurem_Asia-Gemuese-8_F39MCRC0 914920_SE_Backfisch_m_sues -saurem_Asia-Gemuese-2 MCRC0 903218_NF_Backfisch_m_sues -saurem_Asia-Gemuese-0 8_RZ1FishSaltwater fishPrepar tion methodsBakingRecipe categoriesFish
Ingredients | For 4 servings In addition: 5 | Heat up 1 tbsp peanut oil and sesame oil in a
Baking tray Greaseproof paper roaster. Fry the garlic, ginger and lemongrass in it.
Add the vegetables gradually and fry them briefly.
Fried fish fillet: Per serving
Finally, add the pineapple and braise the entire
4 fresh cod fillets, 160 g each 631 kcal, 43 g carbs, 35 g fat, 35 g protein, mixture for 10 minutes.
½ lemon 3,6 BU
6 | Sprinkle cornflour on the vegetables. Add
Sea salt, Lemon pepper 1 tbsp peanut oil, pineapple juice and vegetable
Preparation
4 sheets filo pastry or 'yufka' dough, stock and season generously to taste with salt,
approx. 160 g, frozen or fresh 1 | Rinse the cod fillets briefly under cold water pepper, lime juice and sugar. Remove the
and pat dry with kitchen towel. Squeeze the lemongrass from the vegetables. Serve the fish
1 egg yolk, 1 tbsp milk
lemon and drizzle the juice over the fish. Season parcels together with the vegetables.
100 g butter
with salt and lemon pepper.
A few coriander leaves Setting procedure:
2 | Preheat the oven.
Vegetables:
Top/bottom heating
fTPaerlmshepart ure210 °C210Duration10true
3 | Leave the filo pastry to defrost as per the


1 small clove garlic instructions on the packaging. Whisk the egg yolk 210 °C
2 slices fresh ginger Preheat

and milk together. Melt the butter. Roll out one

sheet of pastry, brush it with butter and fold it Cooking time:
2 sticks lemongrass
together into a size of approx. 30x20 cm. Place a 15-20 minutes
2 spring onions
coriander leaf onto one fish fillet, wrap it in the
2 stalks celery
dough, press in the sides, brush with butter and Tip:
200 g pak choi or Chinese cabbage form it into a parcel. Wrap each fish fillet in a
Lemongrass doesn't cook and will not soften, it is
1 red pepper, 1 yellow pepper sheet of pastry and brush with the egg yolk
only used as flavouring for a typically Asian taste
mixture. Place the fish parcels onto a baking tray
400 g fresh pineapple element.
lined with greaseproof paper and bake as
2 tbsp peanut oil
indicated.
1 tbsp sesame oil, toasted TfBaelmskeipngrta uyr,el21ve0l°3CT2o1p0/bDoutraotmi nh1e5a-t2in0gminutes15
10 g cornflour 4 | Peel the garlic cloves and ginger for the

vegetables. Crush the lemongrass slightly using
100 ml pineapple juice
the back of a knife blade and halve lengthwise.
100 ml mild vegetable stock Trim the spring onions, celery, pak choi, peppers
Salt, Pepper, freshly ground and pineapple and cut into pieces around 2 cm in
2-3 tbsp lime juice size.
Sugar
Fish | 77
Red snapper curry [Index:]
MCRC0 915621_BO_Cur y_vom_Red_Snap er-054_F39MCRC0 914964_SE_Cur y_vom_Red_Snap er-0 8MCRC0 903231_NF_Cur y_vom_Red_Snap er-01 _RZ1FishSaltwater fishPrepar tion methodsBraisngRecipe categoriesFish

Large roaster with lid 1 | Rinse the fish briefly under cold water, pat dry
Top/bottom heating
Roaster with lid, level 2
Fish: with kitchen towel and cut into strips 1 cm wide.

200 °C
600 g red snapper fillet 2 | For the marinade, squeeze half of the lemon,
Cooking time:
mix the juice with red curry paste, sea salt and
Marinade: 25-30 minutes
2 tbsp sunflower oil. Distribute over the strips of
½ lemon fish, mix well and leave to marinade in the

1 tsp mild red curry paste (from the Asian refrigerator for around 30 minutes while covered. Tip:
section of supermarkets) 3 | Wash, halve and core the peppers. Peel the
Fry red, yellow or green curry paste with a little
Sea salt potatoes. Cut the peppers and potatoes into
fat; only then will it develop its full aroma.
2 tbsp sunflower oil cubes of approx. 2 cm.
4 | Trim and wash the courgettes, celery, spring

Curry:
onions, pak choi and chillies. Cut the courgettes
1 green pepper into pieces approx. 2 cm long. Cut the celery and
1 red pepper spring onions diagonally into slices approx. 1 cm
1 yellow pepper wide. Cut the pak choi into strips.
500 g floury potatoes 5 | Heat up the coconut oil in the roaster. Briefly
sear the marinated strips of fish in the hot oil,
200 g yellow courgettes
remove and place to one side.
100 g celery
6 | Peel the shallots, dice them finely and fry them
60 g spring onions
in the coconut oil. Sweat the celery and spring
200 g pak choi or Chinese cabbage onions with them. Add the peppers, courgettes,
1 fresh red chilli potatoes, pak choi and the chillies. Season
10 g coconut oil generously to taste with sea salt, curry paste and
cayenne pepper.
4 shallots
Sea salt, Curry paste, A little cayenne pepper 7 | Deglaze with the coconut milk and add the fish
once again. Put the lid on and cook the curry in
800 ml unsweetened coconut milk
the oven as indicated.
Per serving TfRaeolmsept rawtuirhe2li0d o°nCt2h0eDwuireatriaocnk2,5l-e3v0elm2iTnoupt/ebso2t5om heating

2,8 BU
Fish | 79
Plaice rolls on a bed of ratatouille [Index:]
MCRC0 902426_BO_Scholenroelchen_auf_Rat ouile-014_F39MCRC0 9181 2_SE_Scholenroelchen_auf_Rat ouile-016MCRC0 90 740_NF_Scholenroelchen_auf_Rat ouile-010_RZ0FishSaltwater fishPrepar tion methodsRoastingRecipe categoriesFish

Large ovenproof dish 1 | Rinse the plaice fillets quickly under cold
Top/bottom heating
Fish: water and pat dry with kitchen towel. Drizzle with
lemon juice and season with salt. 200 °C

8 plaice fillets, approx. 80 g each
Cooking time:
2 tbsp lemon juice 2 | Wash the spring onions and celery, trim them
30-35 minutes
and cut them into fine rings. Peel and finely chop
Sea salt
the onions.
Ratatouille: 3 | Wash and trim the aubergine and courgette.
120 g spring onions Cut the aubergine into cubes approx. 1 cm in size.
120 g celery Use a potato peeler to peel 8 very thin slices from
the courgette and place them to one side for the
1 red onion
fish rolls. Also dice the remaining courgette.
Approx. 300 g aubergines
4 | Wash the tomatoes and dice them. Rinse the
Approx. 300 g courgettes
herbs, shake them dry and chop them roughly.
100 g fresh tomatoes
5 | Heat up the olive oil. Sweat the spring onions,
40 g fresh herbs, e.g. chervil, tarragon, celery, herbs and diced onions. Add the
oregano, basil, thyme
remaining vegetables and the passata. Season
2 tbsp olive oil with salt, pepper and sugar. Add the bay leaf and
500 g tomato passata simmer the ratatouille uncovered for approx.
Sea salt 10 minutes. Then pour into an ovenproof dish.
Black pepper, freshly ground 6 | Place a slice of courgette on each of the plaice
fillets, roll up and secure with a cocktail stick.
1 pinch sugar
Place the fish rolls onto the ratatouille and cook
1 bay leaf
as indicated.
In addition:
8 wooden skewers
Per serving
0,8 BU
Fish | 81
Asparagus and fish parcels [Index:] [Index:]
MCRC0 902439_BO_Spargel-Fisch-Paeckchen-016_F39MCRC0 918125_SE_Spargel-Fisch-Paeckchen-015MCRC0 90 75 _NF_Spargel-Fisch-Paeckchen-0 7_RZ0FishSaltwater fishPrepar tion methodsRoastingRecipe categoriesFish

Universal pan 1 | Peel the whole of the white asparagus, peel
Top/bottom heating
Asparagus: the lower third of the green asparagus and cut off
the ends. Cut the asparagus into chunks approx. 180 °C

500 g white asparagus
5 cm in size. Cooking time:
500 g green asparagus
25-30 minutes
2 | Bring the water to the boil. Season to taste
Salt
with salt, sugar and lemon juice. Add the
Sugar
asparagus and part-cook for approx. 5 minutes.
2 tbsp lemon juice
3 | Mix the herbs with vinegar, olive oil and
1 tbsp basil, chopped mustard in a large bowl. Add the asparagus,
1 tbsp chervil, chopped season with sea salt and pepper and leave to
1 tbsp tarragon, chopped infuse for approx. 10 minutes.
1 tbsp tarragon vinegar 4 | Rinse the fish quickly under cold water and pat
1 tbsp olive oil dry with kitchen towel. Season with salt and
pepper and drizzle with lemon juice.
1 tsp Dijon mustard
5 | For every fish fillet, cut a piece of greaseproof
Sea salt, White pepper freshly ground
paper to 30x30 cm and place into a small bowl.
Fish: Distribute the marinated asparagus, fish fillet and
prawns evenly between the little bowls. Twist the
6 fresh spined loach fillets, 100 g each
greaseproof paper into a parcel and seal at the
Salt
top with kitchen string. Cut off any loose edges at
Pepper, freshly ground the top.
2 tbsp lemon juice 6 | Place the parcels into the universal pan and
100 g prawns, fresh or frozen cook as indicated.
TfUaenlmsiveprsaltupraen1,8l0ev°eCl128T0oDp/ubraotionm25h-e3a0timnginutes25
In addition:
Greaseproof paper
Kitchen string
Small bowls
Per serving
82 |
Chapter 3
Poultry and meat
Poultry and meat | 85
Chicken breast fillet with vegetable filling [Index:]
MCRC0 902018_BO_Haenchenbrust_m_Gemuesefuelung-017_F39MCRC0 927 07_SE_Haenchenbrust_m_Gemuesefuelung-0 8MCRC0 896908_NF_Haenchenbrust_m_Gemuesefuelung-01 _RZ0PoultryChickenPrepar tion methodsRoastingRecipe categoriesPoultry

Large ovenproof dish 1 | Rinse the chicken breast fillets quickly under
Meat: cold water and pat dry with kitchen towel. Using a
knife, carefully cut down the side to create a Circulated air grilling
4 chicken breast fillets approx. 200 g each
pouch. Season with sea salt and pepper. 180 °C
Sea salt
2 | For the vegetable mixture, trim and wash the
spring onions and pepper. Cut the spring onions
Vegetable mixture: into thin rings, and the pepper into cubes around Alternative setting:
1 cm in size.
300 g spring onions
200 g red peppers 3 | Melt the butter in a frying pan. Add the Circulated air grilling

vegetables and sweat them briefly. Season with 180 °C

10 g butter
salt and pepper. Add crème fraîche and let the Grilling time: 50-55 minutes
Salt
vegetable mixture cool down a little.
4 | Fill each chicken breast fillet with 2 tbsp of the
150 g crème fraîche vegetable mixture, seal with a cocktail stick and
Tip:
place into the ovenproof dish. Pour in half of the
For pouring:
poultry stock and cook as indicated. Depending on the season, you could also add
250 ml poultry stock from a jar TfOtareuvlmsenp roatufrdei1s8h0o°nCt1h8e0wCDioureartioecmnk5,p0le-r5vaetlum2reCinuroctelsa5te0mdpaeiragtruilen7g5w°iCth75meat hermomet r fresh shoots to the vegetables and cook them as
5 | In the meantime, dissolve the honey in the well, if necessary.
1 tsp honey
remaining poultry stock.
Mange tout:
6 | Wash the mange tout and remove any fibres.
250 g mange touts Melt a little butter in a frying pan and briefly
1 tsp butter sweat the mange tout.
7 | After 40 minutes' cooking time, add the

In addition:
remaining vegetable mixture and the mange tout
Cocktail sticks to the chicken breast fillets. Pour the mixture of
Per serving honey and poultry stock over and cook until done.
1,5 BU
Grilled chicken breast fillets in a courgette

crust [Index:] [Index:]
MCRC0 901984_BO_Gegrilte_Haehnchenbrust_im_Zuc hinmantel-0 7_F39MCRC0 915 58_SE_Gegrilte_Haehnchenbrust_im_Zuc hinmantel-0 7MCRC0 903246_NF_Gegrilte_Haehnchenbrust_im_Zuc hinmantel-014_RZ1PoultryChickenPrepar tion methodsGril ngRecipe categoriesPoultry

Universal pan 1 | Brush the universal pan with the remaining
Meat: olive oil and sprinkle with coarse sea salt. Pluck
the needles from the sprigs of rosemary and Circulated air grilling
4 chicken breast fillets, approx. 200 g each
scatter in the universal pan. 180 °C
Fine sea salt
2 | Rinse the chicken breast fillets briefly under
cold water, pat dry with kitchen towel and cut
50 g medium mature Pecorino cheese, freshly
each one into 3 pieces. Season with salt and Alternative setting:
grated
pepper and roll in Pecorino cheese.
Courgette crust: 3 | Mix 50 ml olive oil with coarse sea salt. Circulated air grilling
50 ml olive oil 4 | Wash the courgettes and slice them 180 °C

Coarse sea salt lengthwise into wafer-thin slices. Roasting time:
25-30 minutes
2 large courgettes 5 | Lay the courgette slices lengthwise next to
each other, and carefully brush each slice with
For drizzling:
salted olive oil. Place the courgette slices so that
1 lemon they overlap one another. Place one piece of
1 pinch sugar chicken onto the short side of the courgette, wrap
it and place it into the universal pan. Prepare the
1 clove garlic
remaining chicken breast fillet pieces in the same
In addition: way and grill as indicated.
Olive oil
TfUtarenulmsiveprsaltupraen1,8l0ev°eCl128C0irCDcourleatioedmn2api5re-3ga0rtiulmrneigCuowtreish2te5mepatrahteurmeo7m5e°Ct 7r5
6 | To serve, mix the juice of one lemon with a

Coarse sea salt good pinch of sugar and press one clove of garlic
Fresh sprigs of rosemary into the mixture. Drizzle the mixture over the
grilled chicken breast fillets.
Per serving
0,2 BU
Grilled chicken filled with herbs [Index:]
MCRC0 915623_BO_Grilhaehnchen_2-05 _F39MCRC0 8380 3_SE_Grilhaehnchen-0 9MCRC0 90 5 9_NF_Grilhaehnchen_2-012_RZ0PoultryChickenPrepar tion methodsGril ngRecipe categoriesPoultry

Universal pan with wire rack 1 | Rinse the chicken in cold water and pat dry
Universal pan with wire rack, level 2
Chicken: with kitchen paper. Cut into two halves of equal
size and remove the backbone. Circulated air grilling

2 chickens, 1.2 kg each
200 °C
Pepper, freshly ground 2 | Season the inside of each half of the chicken
with salt and pepper. Rinse the herbs, shake dry
Salt
and distribute in each half of the chicken. Drizzle
2 small bunches fresh herbs, e.g. rosemary,
lemon juice over them. Alternative setting:
sage, thyme, marjoram
3 | Place the halves of the chicken on the wire
2 tsp lemon juice
rack with the seasoned side facing down. Circulated air grilling
Universal pan, wire rack, level 2

For brushing: 4 | Mix the oil with the spices and baste each half 200 °C

2 tbsp cooking oil of the chicken on the outside with the mixture. Roasting time:
45-50 minutes
Salt 5 | Grill the chicken as indicated.
Pepper, freshly ground TfUtarenulmsiveprsaltupraen20wit°hCw2i0reCDroaucekt,ioelmnv4ep5l-2raH0toumreainCruotgersil4te5nmgpweirtahumrea8t5h°eCr8m5omet r
Paprika Tip:
Per serving If you halve the chicken before grilling, it won't

555 kcal, 1 g carbs, 32 g fat, 65 g protein, need to be turned.
0,1 BU
Sicilian chicken [Index:]
MCRC0 9039 0_BO_Haehnchen_sizlianisch-01 _F39MCRC0 9178 5_SE_Haehnchen_sizlianisch-015MCRC0 903253_NF_Haehnchen_sizlianisch-016_RZ1PoultryChickenPrepar tion methodsBraisngRecipe categoriesPoultry

Roaster with lid 1 | Rinse the chicken briefly under cold water and
Top/bottom heating
Meat: pat dry with kitchen towel. Cut up into 8 pieces;
quarter the breast when doing so. 210 °C

1 roasting chicken, approx. 1.4 kg
Cooking time:
Salt 2 | Season the chicken pieces. Heat the oil in a

70-80 minutes
roaster, sear the chicken pieces all over and then
place them onto a plate.
Cooking oil for frying
3 | Finely dice the bacon, add to the roaster with
Sauce: the crushed garlic clove and fry in oil. Add the
150 g streaky bacon or coppa ham tomato purée and fry briefly. Deglaze with a little
red wine.
1 clove garlic
4 | Add the tomatoes, herbs and lemon peel to
Oil
the sauce. Add the chicken pieces as well. Top up
100 g tomato purée
with red wine and poultry stock. Place the lid on
500 ml red wine top and braise the chicken pieces as indicated.
800 g passata with herbs
Rosemary
Thyme
Sage
2 bay leaves
1 piece organic lemon peel
500 ml poultry stock
Per serving
1,2 BU
Moroccan chicken drumsticks with batonnet

potatoes [Index:] [Index:]
MCRC0 837946_BO_Marok anische_Haehnchen_Drumsticks-010_F39MCRC0 838018_SE_Marok anische_Haehnchen_Drumsticks-019MCRC0 903290_NF_Marok anische_Haehnchen_Drumsticks-015_RZ0PoultryChickenSide dishesPota oesPrepar tion methodsMarinatingRoastingRecipe categoriesPoultry
Ingredients | For 6 servings Per serving Setting procedure:

Baking tray and universal pan 574 kcal, 18 g carbs, 35 g fat, 46 g protein,
1,5 BU With meat thermometer
Baking tray, level 1, universal pan, level 3
Marinade and meat:

1 shallot
Preparation 210 °C
1-2 garlic cloves Core temperature 90 °C

1 | For the marinade peel the shallot and the

1 fresh red chilli
cloves of garlic and chop finely. Wash the chilli
1 organic lemon pepper, prepare and slit lengthwise. Then core Alternative setting:
2 tbsp coriander leaves, cut up fine and cut up small. Wash the lemon in hot water,
1 tbsp peppermint leaves, cut up fine dry, grate the zest finely and squeeze out the
juice. Mix together with the remaining ingredients

1 tsp cumin 210 °C

for the marinade. Cover and leave the chicken
1 tsp ground paprika drumsticks in the marinade for at least 2 hours. Grilling time: 30-35 minutes
1 pack of ground saffron, 0.1 g

2 | For the batonnet potatoes wash the potatoes,
4 tbsp olive oil peel and cut into small sticks. Mix with olive oil
1-2 tsp rose water and add salt. Cover the baking tray with
1 tsp sugar greaseproof paper and distribute the batonnet
potatoes over it.
Salt
3 | Arrange the marinated chicken drumsticks in
12 chicken legs (chicken drumsticks),
approx. 120 g each the universal pan and cook as indicated together
with the batonnet potatoes.
Potatoes: TfBtareulmskeipngrta uyr,el21ve0l°1Ca2n1d0CDuonriveatiroesmna3lp0e-ar3n5,tulmervineCulot3reHso3te0maipregrailtunreg9w0ith°Cm9e0at hermomet r
4 | Wash the lime in hot water, dry and cut into

600 g blue potatoes
wedges. Garnish the chicken drumsticks with the
4 tbsp olive oil lime wedges before serving.
Salt
In addition:
2 organic limes
Greaseproof paper
Chicken wings [Index:]
MCRC0 901929_BO_Chicken_Wings-010_F39MCRC0 914951_SE_Chicken_Wings-014MCRC0 9032 5_NF_Chicken_Wings-02 _RZ1PoultryChickenPrepar tion methodsGril ngRecipe categoriesPoultry

Universal pan with wire rack 1 | Squeeze the lemons. Peel the garlic and crush
Marinade: into the lemon juice. Stir with the remaining
ingredients to form a marinade. 220 °C

2 lemons
Cooking time:
3 garlic cloves 2 | Rinse the chicken wings briefly under cold

30-40 minutes
water and pat dry with kitchen towel. Brush with
50 ml olive oil
the marinade and grill on the wire rack as
1 tbsp oregano
indicated.
1 tbsp paprika
1 tsp black pepper, freshly ground
Salt
Chicken:
16 chicken wings
Per serving
0,6 BU
Corn-fed chicken with herb butter [Index:]
MCRC0 83794 _BO_Maispoularde_m_Kraeuterbut er-02 _F39MCRC0 838016_SE_Maispoularde_m_Kraeuterbut er-0 8MCRC0 903287_NF_Maispoularde_m_Kraeuterbut er-039_RZ1PoultryChickenPrepar tion methodsRoastingRecipe categoriesPoultry

Universal pan 1 | Beat the butter with an egg whisk until creamy.
With meat probe
Herb butter: Add the olive oil and herbs and mix. Season well
with salt, pepper and paprika. Circulated air grilling

60 g butter, soft
200 °C
1 tbsp olive oil 2 | Rinse the chicken briefly in cold water and pat
dry with kitchen towel. Season with salt and
3 tbsp frozen Italian herbs without onions
pepper both inside and out. Carefully detach the
Salt
skin from the meat on the breast. Insert the herb Alternative setting:
Pepper, freshly ground butter between the skin and breast meat.
Sweet paprika powder 3 | Place the chicken into the universal pan with Circulated air grilling
the breast facing down and cook as indicated. 200 °C

Meat:
4 | Turn after 30 minutes or so and roast until Roasting time:
1 corn-fed chicken, 1.6 kg
done. 1 hr. 10 min. - 1 hr. 30 min.
Salt
Per serving
811 kcal, 0 g carbs, 67 g fat, 53 g protein, 0 BU
Stuffed turkey breast [Index:] [Index:]
MCRC0 901979_BO_Gefuelte_Putenbrust-01 _F39MCRC0 915015_SE_Gefuelte_Putenbrust-012MCRC0 90 5 4_NF_Gefuelte_Putenbrust-020_RZ0PoultryTurkeyPrepar tion methodsRoastingRecipe categoriesPoultry

Medium roaster 1 | Rinse the turkey breast briefly under cold
With meat probe
Roaster without lid on the wire rack, level 2
Turkey: water and pat dry with kitchen towel. Create a
small pocket from the thick side using a sharp Top/bottom heating
1.2 kg turkey breast
knife. 170 °C
1 stale bread roll Core temperature 80 °C

2 | Cut the bread rolls into cubes approx. 1 cm in
1 shallot
size.
1 garlic clove
3 | Peel the shallot and garlic. Finely dice the Setting procedure:
20 g butter
shallot and sweat in butter. Add the garlic clove
50 g fresh or frozen spinach leaves and sweat as well. Add the spinach leaves, put on Top/bottom heating

Sea salt the lid and leave to cook for approx. 5 minutes. 170 °C

Pepper, freshly ground 4 | Remove the garlic cloves. Season the spinach Roasting time: 1 hr. 15 min.

Nutmeg, freshly grated with sea salt, pepper and nutmeg. Add the blue
50 g blue cheese cheese and mix everything together.
50 ml milk 5 | Warm the milk, pour over the bread cubes and
leave to soak briefly. Then add the spinach and
30 g clarified butter
mix together well.
2 shallots
6 | Season the meat on the inside and outside
100 ml poultry stock from a jar
with sea salt and pepper and fill with the spinach
Sugar mixture. Seal the opening with wooden skewers
A little balsamic vinegar and tie up with kitchen string.
Parsley according to taste 7 | Heat the clarified butter in a roaster and sear
the turkey breast all over.
In addition:
8 | Peel the shallots, cut them into quarters and
Wooden skewers
briefly fry them too. Add the poultry stock and
Kitchen string roast the turkey breast as indicated. Turn once
Per serving after approx. 45 minutes.
310 kcal, 5 g carbs, 8 g fat, 52 g protein, 0,4 BU TfRtareoulmsept rawtuirheo1liu7dt0ol°indCt1oh7ne0tCDwhoeuirwatriaoecmnkr7pa,5celkrmv,aeitlnuv2retTClos2p7Tr/5oebpt/ebmopteohrmaetuhrienag8ti0ng°Cw8i0th meat probe
9 | After the end of the roasting time, keep the

turkey breast warm. Bring the meat juices to the
boil, season to taste and thicken as required with
cornflour.
Oriental turkey breast [Index:] [Index:]
MCRC0 904040_BO_Orientalische_Haehnchenbrust-017_F39MCRC0 918048_SE_Orientalische_Haehnchenbrust-016MCRC0 903 03_NF_Orientalische_Haehnchenbrust-01 _RZ1PoultryTurkeyPrepar tion methodsRoastingRecipe categoriesPoultry

Large ovenproof dish 1 | Stir the yoghurt, ras el hanout, lemon juice and
Turkey breast: raisins into a marinade. Season with salt, pepper
and sugar. 190 °C

250 g full-fat yoghurt
Cooking time:
2 tbsp ras el hanout or curry powder 2 | Rinse the turkey breast briefly under cold
30-35 minutes
water, pat dry with kitchen towel and cut into

1 tbsp lemon juice
pieces 3-4 cm in size. Add the meat to the
40 g raisins
marinade and leave to infuse for 30 minutes.
Salt
3 | Grease the dish.
4 | Wash the tomatoes and cut roughly into
Sugar
wedges. Place into the dish and season with salt
700 g turkey breast and sugar. Sprinkle the couscous over the top and
500 g small tomatoes drizzle with oil. Arrange the meat on top with the
100 g quick-cooking couscous marinade and roast as indicated.
2-3 tbsp cooking oil
In addition:
Butter for greasing
Per serving
2,7 BU
Crispy ducks with baked apple stuffing [Index:] [Index:]
MCRC0 837935_BO_Knusprige_ente_m_Brat pfel-028_F39MCIM0 907287_SE_Knusprige_ente_m_Brat pfel-01 MCRC0 89691 _NF_Knusprige_Ente_m_Brat pfel017_RZ1PoultryDuckPrepar tion methodsRoastingRecipe categoriesPoultry

Universal pan and wire rack 1 | Rinse the ducks briefly in cold water, clean
4D hot air
Meat: well inside and pat dry with kitchen towel.
170 °C
2 fresh ducks without giblets, approx. 2.4 kg 2 | Rinse the marjoram, shake dry and remove the
Roasting time: 70 minutes
each leaves. Season the ducks inside and out with sea
then
Approx. 15 g fresh marjoram salt, pepper and marjoram. Apply orange
marmalade liberally to the inside of the ducks.
Sea salt 170 °C
Pepper, freshly ground 3 | Wash the apples and remove the core to create Roasting time: 40-50 minutes
a good-sized hole. Chop the raisins, dates and
60 g orange marmalade
marzipan and mix with the walnuts. Fill the
Baked apple stuffing: apples with the raisin mixture.
4 sour apples, e.g. Santana or Braeburn 4 | Fill each duck with 2 apples, seal the opening
20 g raisins with cocktail sticks and tie up in a criss-cross
pattern with kitchen string.
2 fresh dates, pitted
5 | Place the ducks onto the wire rack with the
30 g marzipan
breast side down and roast as indicated.
20 g chopped walnuts
6 | Turn after approx. 40 minutes. 10 minutes
Sauce: before the end of the cooking time, brush with the
500 ml duck stock from a jar or poultry stock meat juices and finish roasting as indicated.
Sea salt 7 | Remove the roasted ducks from the oven,

place into a separate dish and keep warm.
1 tbsp orange marmalade 8 | For the sauce, skim off the excess fat and put
to one side. Add the duck stock to the universal
1 tbsp cornflour
pan. Use a brush to detach the solids in the juices
In addition: adhering to the frying pan, add to a pot and heat
on the hotplate. Season the sauce with sea salt,
Cocktail sticks
pepper and orange marmalade to taste. Mix the
Kitchen string cornflour with cold water and thicken the sauce
Per serving with it.
1123 kcal, 31 g carbs, 77 g fat, 28 g protein, 9 | Divide the ducks into servings and serve with
2,6 BU the sauce.
Oriental-style duck breast [Index:]
MCRC0 903954_BO_Entenbrust_asiatisch-010_F39MCRC0 914975_SE_Entenbrust_asiatisch-013MCRC0 90 538_NF_Entenbrust_asiatisch-0 6_RZ0PoultryDuckPrepar tion methodsRoastingRecipe categoriesPoultry

Universal pan with wire rack 1 | Rinse the duck breast fillets briefly under cold
Duck: water and pat dry with kitchen towel. Score the
fat with a criss-cross pattern using a sharp knife. Circulated air grilling
2 duck breast fillets, 300 g each
Rub with salt and pepper. Place the fillets onto 230 °C
Salt Core temperature 55 °C

the wire rack with the skin facing up and roast as
Pepper, freshly ground indicated.
Vegetables:
TfUtarenulmsiveprsaltupraen23w0it°hCw2i3r0eCDroaucekt,ioelmnv2ep5l-2r3aC0tiurmceuinClaoterds2tae5imr gpreilantugrwei5th m°Ce5at hermomet r
2 | Peel the carrots and cut into slices diagonally. Alternative setting:
300 g carrots Trim and wash the spring onions, then cut them
1 bunch spring onions into quarters. Circulated air grilling
1 tbsp cooking oil 3 | Add the oil to a frying pan. Fry the carrots and 230 °C

spring onions in the oil. Pour in the chicken stock, Grilling time: 25-30 minutes
150 ml chicken stock
soy sauce and sherry. Press the peeled ginger
5 tbsp soy sauce
through a garlic press and add to the mixture.
2 tbsp sherry Reduce, uncovered, for about 5 minutes.
Tip:
1 walnut-sized piece of fresh ginger 4 | Stir in the bean sprouts. Season to taste with
100 g bamboo shoots Dripping fat can cause smoke. To prevent this,
maple syrup, salt, pepper and chilli powder.
pour 125 ml water into the universal pan.
150 g mung bean sprouts 5 | Cut the duck breast fillets into thin strips and
2 tsp maple syrup arrange on top of the vegetables. Wash the
Chilli powder coriander and pick off the leaves. Garnish the
fillets with coriander leaves and cashews.
In addition:
¼ bunch fresh coriander
2 tbsp cashews, roasted
Per serving
1,1 BU
Goose breast with a chocolate and pepper

sauce [Index:]
MCRC0 901965_BO_Gaensebrust_m_Schokoladen_Pfe fer_Sauce-017_F39MCRC0 9150 0_SE_Gaensebrust_m_Schokoladen_Pfe fer_Sauce-0 9MCRC0 90 658_NF_Gaensebrust_m_Schokoladen_Pfe fer_Sauce-012_RZ0PoultryGo sePrepar tion methodsRoastingRecipe categoriesPoultry

Universal pan and wire rack 1 | Rinse the goose breasts briefly under cold
4D hot air
Universal pan, level 1, wire rack, level 3
Goose breast: water, clean them well and pat them dry. Score
the fat with a criss-cross pattern using a sharp 120 °C

2 fresh goose breasts, 500 g each
knife. Rub with sea salt and pepper. Place the Cooking time: 30 minutes
Sea salt then
goose breasts onto the wire rack with the skin

Pepper, freshly ground side facing upwards. Circulated air grilling
200 °C
Sauce: 2 | Pour half of the goose stock into the universal
pan and roast as indicated together with the
400 ml goose stock or poultry stock from a jar
goose breasts on the wire rack.
100 g sour cherries from a jar, drained
3 | Keep the goose breasts warm after the end of
1-2 tbsp pickled green peppercorns
the cooking time. Pour the juices from the
75 g dark chocolate or cooking chocolate universal pan into a pot, add the remaining goose
1-2 tbsp cornflour for thickening stock and bring to the boil.
Salt 4 | Add the sour cherries and the green
Pepper, freshly ground peppercorns and simmer as well for
Per serving approx. 3 minutes. Dissolve the chocolate in the
sauce.
1 BU 5 | Mix the cornflour with cold water and thicken
the sauce with it.
6 | Season the sauce once again to taste. Cut the

goose breasts into slices and serve together with
the sauce.
Grilled goose with bread roll filling [Index:] [Index:]
MCRC0 903973_BO_Gegrilte_Gan s_m_Sem elfuelung-0 8_F39MCRC0 915 17_SE_Gegrilte_Gan s_m_Sem elfuelung-01 MCRC0 90 6 7_NF_Gegrilte_Gan s_m_Sem elfuelung-0 6_RZ0PoultryGo sePrepar tion methodsGril ngRecipe categoriesPoultry

Universal pan with wire rack 1 | Remove the goose, discard the fat and cut out
Goose: the rump gland. Rinse the goose under cold water
and pat dry with kitchen towel. Season with salt 170 °C
1 young goose, approx. 3 kg, fresh or defrosted
and pepper and rub inside with mugwort. Roasting time:
Salt
2 hr.-2 hr. 30 min.
2 | Slice the bread rolls thinly and pour the hot
milk over them. Mix together the eggs and bread
Mugwort
rolls. Chop the giblets. Chop the onions, fry in Tip:
butter with the giblets and the parsley, season to
Filling:
taste. Mix with the bread roll mixture. Fill the You can seal the bird using the 'shoelace method'.
3 stale bread rolls Pierce the opening with cocktail sticks and wrap
goose with it and seal the cavity with cocktail
100 ml milk sticks. string around these in a criss-cross pattern.
3 eggs 3 | Place the goose onto the wire rack with the You can grill the goose in exactly the same way
Goose liver breast side down and roast as indicated. Turn the even if you have not stuffed it. In this case, the
Goose heart goose after approx. 90 minutes. cooking time will be reduced by approx.
15 minutes.
1 onion 4 | To make the skin crispier, brush the goose with
1 bunch flat-leaf parsley, freshly chopped butter or salted water approx. 10 minutes before
the end of the roasting time.
30 g butter
In addition:
Cocktail sticks
Butter or salt water for brushing
Per serving
1,1 BU
Tender saddle of veal wrapped in savoy

cabbage [Index:] [Index:]
MCRC0 837934_BO_Kalbsruecken_im_Wirsingmantel-018MCRC0 8380 6_SE_Kalbsruecken_im_Wirsingmantel-01 MCRC0 90 679_NF_Kalbsruecken_im_Wirsingmantel-013_RZ0MeatVealPrepar tion methodsRoastingRecipe categoriesMeat

Medium roaster 1 | Carefully wash the caul fat in lukewarm water
With meat probe
Meat: and soak.

1 pig's caul, pre-order from butcher 2 | Bring the salted water and baking powder to
190 °C
Salt the boil. Quickly blanche the savoy cabbage

leaves and allow them to drain.
1 tsp baking powder
8-10 savoy cabbage leaves 3 | Rinse the meat briefly in cold water and pat
dry with kitchen towel. Heat the clarified butter in Alternative setting:
1 kg boneless saddle of veal, whole, with skin
the roaster and sear the meat all over. Add the
removed and trimmed
sprigs of rosemary and the peeled clove of garlic. Circulated air grilling

30 g clarified butter Take out the meat, season with salt and pepper 190 °C
2 sprigs rosemary and wrap in the Parma ham.

Roasting time:

1 garlic clove 4 | Cut into the the stalks of savoy cabbage leaves 50-55 minutes
Pepper, freshly ground slightly and spread them out on the work surface
100 g Parma ham over an area the same size as the saddle of veal so
they overlap. Place the meat on top and enclose
Per serving
with the remaining leaves.
5 | Wash the caul fat again and spread out on the
0,2 BU
work surface. Put the saddle of veal on it and
truss up. Trim the excess fat with a pair of kitchen
scissors.
6 | Place the saddle of veal in the roaster and cook

as indicated.
TfRtareoulmsept rawtuirheo1u9t0l°idC1o9n0tCDhoeurwatiroemnr5pa0ce-kr5,atleumvreinClu2otCreis5tce0umlaptedratuiregr6il5n°gC6w5ith meat probe
Breast of veal with colourful stuffing [Index: ]
MCRC0 9296 7_BO_Kalbsbrust_m_bunter_Fuelung-012_F39MCRC0 8402 0_SE_Kalbsbrust_m_bunter_Fuelung-012MCRC0 903270_NF_Kalbsbrust_m_bunter_Fuelung-01 _RZ0MeatVealPrepar tion methodsRoastingRecipe categoriesMeat
Ingredients | For 4 servings Per serving Setting procedure:

Universal pan 797 kcal, 32 g carbs, 50 g fat, 56 g protein,
2,6 BU With meat probe
Breast of veal:
1 kg breast of veal; ask your butcher to cut a
Preparation 180 °C
pocket into it
Salt, Pepper, freshly ground 1 | Rinse the veal briefly under cold water and pat
dry with kitchen towel. Season inside and out.

Filling:
2 | Cut the bread rolls into cubes approximately Alternative setting:
3 stale bread roll 1 cm in size.
1 onion 3 | Chop the onion and trim, wash and dice the Circulated air grilling
1 small carrot carrot. Heat the butter in a small pot and sweat 180 °C

50 g butter the onion in it. Add the diced carrot and peas to Roasting time:
the onion and mix. Deglaze with the milk and pour 1 hr. 10 min. - 1 hr. 20 min.
100 g frozen peas
over the bread roll cubes.
150 ml milk
4 | Mix with the egg, herbs and soaked bread rolls Tip:
1 egg
to make a paste and season well.
2 tbsp chervil, chopped Cut the onions, carrots and some celery into 1 cm
5 | Stuff the meat with the paste and hold closed
2 tbsp parsley, chopped pieces. Add the vegetables to the meat and roast
with cocktail sticks. Place into the universal pan
together. This will make a flavoursome sauce.
Nutmeg, finely grated lined with rosemary and thyme or into the roaster
3 sprigs thyme with the open seam facing the side and roast as Try using 100 g mushrooms instead of the peas
indicated. If required, top up with veal stock and a and carrots. If doing this, add some chopped
3 sprigs rosemary
little liquid stock. marjoram.
Sauce:
6 | Remove the meat and keep warm. Top up the
Approx. 500 ml veal stock juices with the remaining liquid stock and bring to
1 l liquid stock the boil. Thicken with the cornflour stirred into
cold water and season to taste.
1-2 tbsp cornflour
In addition:
cocktail sticks
Ossobuco [Index:]
MCRC0 904041_BO_Os obuco-0 9_F39MCRC0 918049_SE_Os obuco-020MCRC0 90 606_NF_Os obuco-013_RZ0MeatVealPrepar tion methodsBraisngRecipe categoriesMeat

Roaster with lid 1 | Rinse the veal shank slices briefly under cold
Top/bottom heating
Meat: water, pat dry with kitchen towel, season and toss
in flour. 210 °C
4 veal shank slices, approx. 4 cm thick
Cooking time:
Sea salt 2 | Peel the onions, carrots and garlic cloves.

1 hr. 20 min. - 1 hr. 30 min.
Cut the onions and carrots into pieces 1 cm thick.
Finely chop the garlic. Wash the organic lemon in
4 tbsp flour
hot water, dry it and grate the zest.
3 | Heat the clarified butter in the roaster. Sear
Sauce: the shank slices. Remove from the roaster and
place to one side.
2-3 small onions
4 | Fry the onions, carrots and garlic in the frying
2 carrots
fat. Add the cherry tomatoes, veal stock, red wine,
2-3 garlic cloves
herbs and the grated zest of the organic lemon to
1 organic lemon the vegetables.
1 small tin peeled cherry tomatoes 5 | Place the meat into the roaster, press into the
200 ml veal stock sauce and braise as indicated.
200 ml dry red wine TfRaeolmsept rawtuirhe2li1d0o°nCt2h1e0Dwuireatriaocnk8,0l-e9v0elm2iTnoupt/ebso8t0om heating
6 | Season the ossobuco once again before

1 sprig thyme serving.
1 sprig rosemary
2 bay leaves
Per serving
1,6 BU
Veal roulades [Index:]
MCRC0 902045_BO_Kalbsrouladen-017_F39MCRC0 9179 1_SE_Kalbsrouladen-017MCRC0 90 678_NF_Kalbsrouladen-01 _RZ0MeatVealPrepar tion methodsRoastingRecipe categoriesMeat

Medium roaster with lid 1 | Grate the Parmesan. Wash and trim the
Top/bottom heating
Filling: courgette, then cut lengthwise into wafer-thin
slices. Wash, halve and de-seed the peppers. Cut 160 °C

40 g medium-mature Parmesan
the peppers or the dried tomatoes into very small Roasting time:
1 medium courgette 55-60 minutes

cubes.
100 g red pepper or dried tomatoes in oil
2 | Rinse the sliced meat briefly under cold water
3 tbsp pesto à la Calabrese
and pat dry with kitchen towel. Carefully Tip:
Salt tenderise or flatten it a little. Season with salt and
pepper on both sides. Serve tagliatelle or a different kind of pasta as a
side dish.
3 | Brush each slice with pesto on one side.
Meat:
Sprinkle with Parmesan and distribute the
4 thin veal roulades, 160-180 g each courgette slices lengthwise on top. Scatter the
Salt peppers or dried diced tomatoes onto the
Pepper, freshly ground courgette and season them.
1 tbsp olive oil 4 | Roll the sliced meat up tightly and tie with
2 tbsp clarified butter kitchen string or fasten with roulade pins.
5 | Heat up the cooking oil and clarified butter in

Sauce:
the roaster and briefly sear the roulades all over.
100 ml veal stock Then position them with the edge facing
2 sprigs thyme downwards and deglaze with 50 ml veal stock.
Add the herbs and garlic. Cover the roaster and
2 sprigs rosemary
braise the roulades as indicated.
2 garlic cloves
6 | Remove the cooked roulades from the roaster
In addition: and keep them warm. Add the remaining veal
Kitchen string or roulade pins stock to the sauce. Remove the herb stems and
garlic cloves and season the sauce once again
Per serving
with salt and pepper.
0,2 BU
Topside of beef with pearl onion sauce [Index:]
MCRC0 904064_BO_Rinderschulter_m_Perlzwiebel-0 4_F39MCRC0 918084_SE_Rinderschulter_m_Perlzwiebel-0 4MCRC0 903 35_NF_Rinderschulter_m_Perlzwiebel-025_RZ1MeatBe fPrepar tion methodsBraisngRecipe categoriesMeat

Large roaster with lid 1 | Rinse the meat briefly in cold water and pat
Top/bottom heating
Meat: dry with kitchen towel. Rub with salt and pepper
and sprinkle with flour. Heat clarified butter in a 190 °C

2 kg topside of beef, trimmed and skinned
roaster and sear the meat all over until crispy. Cooking time:
Salt
Remove from the roaster. 3 hr. - 3 hr. 10 min.
2 | Let the sugar caramelise in the frying fat and
1 tbsp flour
deglaze by stirring thoroughly with tarragon
50 g clarified butter vinegar. Peel the shallots. Add butter, shallots and
the pearl onions with the onion broth. Place the
Sauce:
meat on top, put the lid on the roaster and roast
50 g sugar as indicated.
4 tbsp tarragon vinegar TfRaeolmsept rawtuirhe1li9d0o°nCt1h9e0Dwuireatriaocnk1,8l0ev-1e9l02Tmopin/ubtoest1o8m0heating
3 | After approx. 40 minutes, remove the pearl

200 g shallots
onions and place them to one side. After this,
80 g butter pour the meat juices over the meat several times
340 g pearl onions from a jar and turn it regularly. If required, top up with a
20 g cornflour little water.
Salt 4 | At the end of the cooking time, remove the

meat from the roaster and keep it warm. Using a
brush, remove the meat juices from the edge, top
Per serving
up with approx. 500 ml water and bring to the
787 kcal, 22 g carbs, 48 g fat, 67 g protein, boil.
1,8 BU
5 | Dissolve the cornflour in a little water, stir into
the sauce and leave to simmer a while longer.
6 | Pour the sauce through a fine sieve and

season to taste with salt, pepper and tarragon
vinegar. Add the pearl onions to the sauce and
heat everything up once more. Serve the sauce
together with the meat.
Beef tenderloin with Mediterranean

vegetables [Index:]
MCRC0 902378_BO_Rinderfilet_am_Stueck-015_F39MCRC0 918081_SE_Rinderfilet_am_Stueck-012MCRC0 903 31_NF_Rinderfilet_am_Stueck-01 _RZ1MeatBe fPrepar tion methodsRoastingRecipe categoriesMeat

Universal pan 1 | Rinse the meat briefly in cold water and pat
With meat probe
Meat: dry with kitchen towel. Using a larding needle,
stick the rosemary sprigs through the meat Circulated air grilling
1 kg beef tenderloin, centre-cut
diagonally. Alternatively, use a metal skewer or a 180 °C
6-8 fresh rosemary sprigs Core temperature 58 °C

kebab skewer.
4 tbsp olive oil
2 | Heat the cooking oil in a roaster and fry the
Vegetables: meat in it. Alternative setting:
2 red peppers, approx. 400 g 3 | Wash and trim all the vegetables except the
1-2 courgettes, approx. 220 g cherry tomatoes, de-seed the pepper and cut Circulated air grilling

everything roughly. Add to the meat, season and 180 °C
1 aubergine, approx. 250 g
fry for 5 minutes too. Grilling time: 30-35 minutes

Salt
4 | Transfer the vegetables and meat to the
universal pan. Peel the garlic clove. Wash the
Nutmeg, freshly grated cherry tomatoes. Add the cherry tomatoes and
Sugar garlic clove to the meat and cook as indicated.
1 clove garlic
Per serving
0,7 BU
Joint of pork with a honey-thyme crust [Index: ]
MCRC0 837951_BO_Schweinebraten_m_Zitronen-Honig_Kruste-014_F39MCRC0 83802 _SE_Schweinebraten_m_Zitronen-Honig_Kruste-026MCRC0 903 46_NF_Schweinebraten_m_Zitronen-Honig_Kruste-013_RZ1MeatPorkPrepar tion methodsRoastingRecipe categoriesMeat

Universal pan 1 | Rinse the meat briefly in cold water and pat
Meat: dry with kitchen towel. Season with salt and
pepper. Place in the universal pan with the rind Top/bottom heating
2.2 kg pork shoulder joint, with rind, have the
facing down. Peel the garlic cloves. Add the water 200 °C
butcher score the rind
and cloves of garlic to the meat and cook as Core temperature 85 °C
Sea salt
indicated.
Black pepper, freshly ground TfUtarenulmsiveprsaltupraen2,0lev°eCl20ToCDp/oubreaotioemnApheraotuixn.rge1Cw6o0irtehmtinemuatpes1ra6ot0ubre 85°C85
2 | Peel the shallots, celeriac, carrots and Alternative setting:

3 garlic cloves
parsnips. Top and tail and then cut into pieces
100 ml water
approx. 3 cm long. Wash the celery and leek, cut Top/bottom heating

Vegetables: into pieces approx. 3 cm long and put to one side. 200 °C

250 g shallots 3 | After cooking for approx. 40 minutes, carefully Roasting time: 2 hr. 40 min.
200 g celeriac detach the meat from the universal pan using a
spatula and turn.

300 g carrots
4 | Arrange the vegetables – apart from the leek
200 g parsnips
and celery – around the meat, deglaze with
200 g celery
balsamic vinegar and add water. Rinse the thyme
250 g leeks and shake dry. Add to the vegetables with the
50 ml balsamic vinegar allspice berries and cook for another 60 minutes
250 ml water or so.
Approx. 30 g fresh thyme 5 | Add the leek and celery, as well as a bit more
water if necessary. Cook for another 40 minutes.
10 allspice berries
6 | In the meantime squeeze the lemon and mix
For brushing: the juice with honey and 1 tsp thyme.
1 lemon 7 | Baste the meat with the lemon-honey mixture
3 tbsp honey and roast until done.
Fresh sprigs of thyme
Per serving
2,0 BU
Roast pork Cantonese style [Index:] [Index:]
MCRC0 90406 _BO_Roast_Pork_Cantonese_Style-021_F39MCRC0 918087_SE_Roast_Pork_Cantonese_Style-01 MCRC0 90 716_NF_Roast_Pork_Cantonese_Style-0 8_RZ0MeatPorkPrepar tion methodsRoastingRecipe categoriesMeat

Medium glass roaster 1 | Rinse the meat briefly in cold water, pat dry
With meat probe
Meat: with kitchen towel and cut in half lengthwise.

4D hot air
750 g pork shoulder, an oblong, narrow joint 2 | Trim and wash the spring onions and cut them
200 °C
into pieces approx. 2 cm long. Cut the ginger into
Marinade: Core temperature 80 °C
small cubes. Mix the spices and the sauce in a
30 g spring onions bowl. Add the spring onions and ginger. Leave the
20 g fresh ginger, peeled meat in the refrigerator to marinate in the sauce Alternative setting:
for at least 1 hour while covered over.
1 tsp powdered five spice
1 tsp salt 3 | Place the meat into a roaster and roast Roaster without lid on the wire rack
uncovered as indicated. 4D hot air
1 tbsp sugar
TfRtareoulmsept rawtuirheo2u0t l°idC2o0n tCDhoeurwatiroemnr4pa5ce-kr4,a0tDleumvrheionCltu2a4reiDsW4the5omtnpaeuirsawitnugrhe4mD80eha°otCp8ar0io,byeou can place the ac es ories on any of the levels from 1 to 4. 200 °C
100 ml Chinese char siu sauce or hoi sin sauce 4 | After 20 minutes' roasting time, brush the Cooking time: 45-50 minutes
meat with honey and turn it. In the remaining When using 4D hot air, you can place the
For brushing: roasting time, turn once more and brush with accessories on any level from 1 to 4.
2 tbsp honey honey again.
Per serving
1,7 BU
Glazed loin of pork [Index:] [Index:]
MCRC0 840212_BO_Glacierter_Schweineruecken-014MCRC0 840219_SE_Glacierter_Schweineruecken-0 8MCRC0 897325_NF_Glacierter_Schweineruecken-01 _RZ0MeatPorkPrepar tion methodsRoastingRecipe categoriesMeat

Medium roaster 1 | Rinse the pork loin in cold water and pat dry
With meat probe
Meat: with kitchen paper. Use a sharp knife to cut a
small pocket in the centre. When doing so, do not Circulated air grilling
900 g pork loin, boned
cut the meat though. 190 °C
80 g soft prunes
2 | Halve the prunes and completely fill the joint
Salt
with them. Season the pork generously. Close the
pocket in the meat with cocktail sticks and tie up Alternative setting:
250 g shallots with kitchen string as if tying shoelaces.
20 g clarified butter 3 | Peel the shallots and halve lengthwise. Circulated air grilling
2 tbsp honey 190 °C

4 | Heat the clarified butter in a roaster, sear the
400 ml veal stock meat with the upper side facing down, turning Cooking time:
1 tbsp cornflour once. Add the peeled shallots and fry briefly. Then 80-85 minutes
75 ml dry red wine pour the honey over the meat and add
around 100 ml veal stock. Roast as indicated.
Tip:
In addition: TfUtarenulmsceopveratdureo1a9s0te°rCo1n9t0hCeowrekirtengmratpcimekr,al8etu0vr-e8l5C2omrienctuelmastpe8d0ratirugeri7l5ng°Cw7i5th meat probe
5 | Take out the joint and keep warm. If you are cooking a large joint of meat, set the
cocktail sticks
6 | For the sauce add the rest of the veal stock to oven temperature lower. The roasting time will be
Kitchen string
the meat juices and bring to the boil. Add the longer.
Per serving cornflour to the red wine to dissolve and use to
461 kcal, 22 g carbs, 17 g fat, 51 g protein, thicken the sauce. Then season again to taste and
1,9 BU serve the sauce with the meat.
Pork fillet in a salt crust [Index:]
MCRC0 902430_BO_Schweinefilet_in_Salzkruste-026_F39MCRC0 9181 8_SE_Schweinefilet_in_Salzkruste-0 8MCRC0 903 49_NF_Schweinefilet_in_Salzkruste-0 9_RZ1MeatPorkPrepar tion methodsRoastingRecipe categoriesMeat

Large ovenproof dish 1 | Rinse the meat under cold water and pat dry
Top/bottom heating
Meat: with kitchen towel.

280 °C
Approx. 600 g pork fillet 2 | Rinse the sage, shake it dry and chop it finely.
Preheat
10 leaves fresh sage Season the pork fillet with pepper and roll in the
Cooking time:
sage.
Pepper, freshly ground 20-25 minutes
3 | Preheat the oven.
Salt crust:
4 | Whisk the egg white lightly. Gradually add salt
2 egg whites and water while stirring continuously, so that the
1 kg sea salt mixture becomes doughy.
Approx. 30 ml water 5 | Add a little of the salt mixture to the dish.
Place the fillet on top and coat with the remaining
Sauce:
salt mixture. Cook as indicated.
½ small shallot
6 | Meanwhile, peel and finely chop the shallots,
20 g butter
then sweat them until translucent in the butter.
1 tbsp fine sugar Add the sugar and caramelise while stirring
½ tsp tomato purée continuously. Add the tomato purée and boil
400 ml veal stock down into a dark mixture. Deglaze with
approx. 100 ml veal stock and continue to
simmer. Reduce the sauce down to a minimum to
1 tsp cornflour give it a darker colour once again. Top up with the
1 tbsp honey mustard remaining veal stock and season with pepper.
1 pinch sugar 7 | Mix the cornflour with cold water. Bring the
sauce to the boil and thicken with cornflour. Stir
In addition:
in the honey mustard and season the sauce with
1 tbsp pink peppercorns sugar.
Fresh herbs 8 | Remove the meat from the bed of salt, remove
Per serving any salt which sticks to it, and serve with the
231 kcal, 7 g carbs, 8 g fat, 34 g protein, 0,5 BU sauce, pink pepper and fresh herbs.
Roast lamb with mint and garlic [Index:]
MCRC0 837939_BO_Lam braten_m_Zitrone_u_Knoblauch-03 _F39MCRC0 83801 _SE_Lam braten_m_Zitrone_u_Knoblauch-015MCRC0 90 691_NF_Lam braten_m_Zitrone_u_Knoblauch-014_RZ0MeatLambPrepar tion methodsRoastingRecipe categoriesMeat

Universal pan and wire rack 1 | Rinse the meat briefly in cold water and pat
Meat: dry with kitchen towel. Cut open to form a large
piece. Make several cuts on the inside of the leg of Circulated air grilling
1.2 kg leg of lamb, boneless
lamb around 5 mm deep. This will allow the 180 °C

Marinade: marinade to infuse well. Core temperature 65 °C
1 organic lemon 2 | Wash the lemon with hot water, dry it and
10 sprigs fresh mint grate the peel. Rinse the mint and flat-leaf Alternative setting:
parsley, shake dry and cut up small. For the
½ bunch parsley
marinade, mix the oil, garlic, mint, parsley, lemon
4 tbsp olive oil Circulated air grilling

zest and pepper.
4 garlic cloves, finely chopped 180 °C

3 | Using half of the marinade, rub into the side of Grilling time: 35-45 minutes
½ tsp cracked black peppercorns
the meat with the cuts. Rub the other side of the
meat with the remaining marinade. Place in a
In addition:
large bowl, cover and leave to marinate in the
Tin foil refrigerator for around 2 hours. Tip:
Per serving
4 | Roast the leg of lamb as indicated. On this setting the meat will remain pink inside.
286 kcal, 1 g carbs, 13 g fat, 40 g protein, TfUtarenulmsiveprsaltupraen18w0it°hCw1i8r0eCDroaucekt,ioelmnv3ep5l-2r4aC5tiurmceuinClaoterds3tae5imr gpreilantugrwei6th5m°Ce6a5t hermomet r
0,1 BU 5 | Wrap aluminium foil around the cooked joint Serve the meat with a salad, roasted vegetables
and leave to rest for 10 minutes. and flatbread.
Saddle of lamb in a herb crust [Index:]
MCRC0 90207 _BO_Lam ruecken_m_Kraeuterk uste-017_F39MCIM0 907289_SE_Lam ruecken_m_Kraeuterk uste-0 9MCRC0 903283_NF_Lam ruecken_m_Kraeuterk uste-013_RZ1MeatLambPrepar tion methodsRoastingRecipe categoriesMeat

Universal pan with wire rack 1 | Rinse the fillet briefly under cold water and pat
With meat probe
Meat: dry with kitchen towel. Then completely remove
the layers of fat and sinew. Season with salt and Top/bottom heating
800 g lamb saddle fillet
pepper. 220 °C
Salt Preheat
2 | Peel the garlic. Rinse the thyme sprigs, shake
Pepper, freshly ground Core temperature 57 °C
them dry and pluck the leaves. Finely chop the
Herb paste: herbs and garlic, and mix with mustard and oil.
Alternative setting:
1 small garlic clove 3 | Preheat the oven.
3 sprigs thyme 4 | Brush the lamb saddle all over with the paste
Top/bottom heating

3 sage leaves and roast as indicated.
220 °C
1 tbsp rosemary leaves 5 | Before serving, cut into equally sized slices. Preheat

2 tbsp medium-hot mustard Cooking time:
15-25 minutes
1 tbsp olive oil
Per serving
Tip:
0,1 BU On this setting, the meat will remain pink inside.
If you would prefer the lamb saddle fillet well-
done, increase the roasting time by 5-10 minutes.
Lamb haunch stuffed with chilli pear [Index: ]
MCRC0 901978_BO_Gefuelte_Lam huefte-017_F39MCRC0 915013_SE_Gefuelte_Lam huefte-021MCRC0 90 6 3_NF_Gefuelte_Lam huefte-014_RZ0MeatLambPrepar tion methodsRoastingRecipe categoriesMeat

Medium roaster 1 | Peel the garlic. Rinse the parsley and shake it
With meat probe
Filling: dry. Finely chop the garlic and parsley.

1-2 garlic cloves 2 | Peel, halve and core the pears and chop them
180 °C
½ bunch flat-leaf parsley finely. Wash, halve and core the chilli, and chop it
finely.
2 pears, e.g. Williams or Abate, approx. 180 g
each 3 | Heat the oil in a frying pan. Briefly sweat the
garlic, parsley, pears and chilli. Add the pine nuts. Alternative setting:
1 fresh chilli
Fill into a bowl and allow to cool. Mix the Pecorino
2 tbsp olive oil
cheese in. Circulated air grilling

1-2 tbsp pine nuts
4 | Rinse the meat briefly under cold water, pat 180 °C
60 g Pecorino cheese, freshly grated
dry with kitchen towel and cut off a little of the Roasting time:
Meat: thick fat layer if necessary. Cut a small pouch into 25-30 minutes
each one and season with salt and pepper. Fill

4 lamb haunches approx. 220 g each, order in
with 1-2 tbsp of the pear filling and seal the pouch
advance from a butcher
with cocktail sticks.
Salt
5 | Peel the onions and cut into wedges. Heat the
olive oil in a frying pan, briefly sear the meat on all
3 red onions sides and place into a roaster. Briefly fry the
2 tbsp olive oil onions in the frying pan and caramelise with the
20 g sugar sugar. Deglaze with wine and lamb stock.
100 ml white wine 6 | Pour the juices over the meat and roast the
lamb haunch as indicated.
200 ml lamb stock from a jar
TfRtareoulmsept rawtuirheo1u8t0l°idC1o8n0tCDhoeurwatiroemnr2pa5ce-kr3,a0tleumvreinClu2otCreis2tce5umlaptedratuiregr6il5n°gC6w5ith meat hermomet r
In addition: 7 | Serve the cooked lamb haunch together with

the roasting juices.
Cocktail sticks
Per serving
1,1 BU
Meat kebabs, lamb [Index:]
MCRC0 903989_BO_Hackfleischspies e_vom_Lam -010_F39MCRC0 9178 3_SE_Hackfleischspies e_vom_Lam -013MCRC0 90 565_NF_Hackfleischspies e_vom_Lam -013_RZ0MeatLambPrepar tion methodsGril ngRecipe categoriesMeat

Wire rack and universal pan 1 | Ask your butcher to run the minced meat
Grill, large area
Universal pan, level 1, wire rack, level 4
Meat kebabs: through the mincer twice.
Setting 2
1 kg lamb mince 2 | Peel and very finely dice the onion and garlic.
1 large onion Briefly sweat in the oil.

3 garlic cloves 3 | Add the spices, egg, breadcrumbs and onion
2 tbsp cooking oil and garlic mixture to the meat and knead
everything together thoroughly. Tip:
Salt
4 | Brush the wire rack with oil. Shape the mixture If you do not have any skewers, you can also grill
into small, oblong rissoles and divide them the small rissoles directly, as indicated.
1 level tsp ground cumin (cumin seeds)
between 8 metal skewers.
1 level tsp ground coriander
5 | Brush with oil and grill as indicated.
½ tsp cinnamon SfWaelistreinrgaScke,tleinvgel24Coandkinug.iOversna.lEpnaum,Tleyvpel.1LeGvreil.,Lleavregl02aDreuar tion25-30 minutes25
1 tsp harissa or chilli paste

1 egg
3 tbsp breadcrumbs
In addition:
Cooking oil for brushing and for the wire rack
Metal skewers
Per serving
1 BU
Joint of venison in a red wine and juniper

sauce [Index:]
MCRC0 902029_BO_Hirschbraten_in_Rotweinsauce-0 6_F39MCRC0 917898_SE_Hirschbraten_in_Rotweinsauce-0 8MCRC0 90 569_NF_Hirschbraten_in_Rotweinsauce-016_RZ0MeatGamePrepar tion methodsBraisngRecipe categoriesMeat
Ingredients | For 8 servings Per serving 8 | After the end of the cooking time, remove the
Large roaster with lid 494 kcal, 12 g carbs, 23 g fat, 54 g protein, meat from the roaster and keep it warm. Pass the
1,0 BU sauce through a fine sieve and strain the
Meat:
vegetables. Pour over the remaining red wine and
1.5-2 kg joint of venison, from the haunch, season with salt and pepper. Thicken the sauce
Preparation
boneless as desired and season to taste with mustard,
Salt, Pepper, freshly ground 1 | Rinse the meat briefly in cold water and pat sugar and cranberries.
pepper. Setting procedure:
30 g butter
2 | Trim and peel the root vegetables. Cut the leek
Top/bottom heating
Sauce: in half lengthwise and wash thoroughly. Chop the
vegetables into pieces 1-2 cm in size. 170 °C

1 medium onion
Cooking time:
2 small carrots 3 | Heat the clarified butter in the roaster and sear
3 hr. - 3 hr. 10 minutes
the meat well all over.
1 small piece celeriac
½ leek 4 | Remove the meat from the roaster and place it
to one side. Tip:
2 small garlic cloves
5 | Briefly brown the vegetables, garlic cloves and You can bind the sauce by mixing together 1 tbsp
A few juniper berries
juniper berries in the roasting juices. cornflour with a little cold water, mixing it quickly
30 g butter
into the hot sauce with a whisk and then letting
6 | Add 30 g butter to the roaster, then add the
20 g sugar the sauce come to the boil again.
sugar and leave to caramelise. Add the thyme to
5 sprigs thyme flavour the juices. Add the tomato purée, fry it
1 tbsp tomato purée with the other ingredients and then deglaze with
250 ml tart red wine approx. 100 ml red wine. Add the cloves, bay leaf
and cinnamon stick and let the juices reduce. Top
2-3 cloves
up with the game stock.
1 bay leaf, 1 cinnamon stick
7 | Place the meat into the roaster once again and
250 ml game stock from a jar
baste with 30 g butter. Cover over with the lid and
1 generous pinch strong mustard roast the meat as indicated. Turn after 1 hour and
Sugar 20 minutes, and pour the meat juices over several
2 tbsp cranberries from a jar times after this point.
TfRaeolmsept rawtuirhe1li7d0o°nCt1h7e0Dwuireatriaocnk1,8l0ev-1e9l02Tmopin/ubtoest1o8m0heating
Wild boar joint with elderberry sauce and

caramelised apples [Index:]
MCRC0 902464_BO_Wildschweinbraten_m_Holundersauce_u_Aepfel-01 _F39MCRC0 918165_SE_Wildschweinbraten_m_Holundersauce_u_Aepfel-012MCRC0 90 780_NF_Wildschweinbraten_m_Holundersauce_u_Aepfel-018_RZ0MeatGamePrepar tion methodsBraisngRecipe categoriesMeat
Ingredients | For 6 servings Per serving 7 | Turn after 1 hour and 20 minutes, and pour the
Large roaster with lid 728 kcal, 28 g carbs, 43 g fat, 52 g protein, meat juices over several times after this point.
2,3 BU After the end of the cooking time, remove the
Meat:
meat from the roaster and keep it warm.
1.5 kg wild boar joint from the leg, boneless
Preparation 8 | Pass the sauce through a fine sieve and strain
Salt, Pepper, freshly ground the vegetables. Pour over the remaining red wine,
1 | Rinse the meat briefly in cold water and pat
30 g clarified butter bring to the boil and season with salt and pepper.
Thicken the sauce as desired. Stir in the
Sauce: pepper.
elderberry jam and season the sauce to taste
1 medium onion 2 | Trim and peel the root vegetables. Cut the leek once again.
in half lengthwise and wash thoroughly. Peel the
2 small carrots 9 | Prepare the apple for caramelisation by
garlic cloves. Cut the vegetables into pieces
1 small piece celeriac washing and coring it, cutting it into quarters and
1-2 cm in size. Wash the apple, core it, cut it into
½ leek then into wedges. Melt the butter in the frying pan
quarters and then cut it into wedges.
and fry the apple briefly. Scatter the sugar over
2 small garlic cloves 3 | Heat the clarified butter in the roaster and sear the top and leave to caramelise.
1 sour apple, e.g. Braeburn or Topaz the meat well all over. Remove the meat from the
roaster and place to one side. Setting procedure:
5 sprigs thyme
½ organic orange 4 | Briefly brown the vegetables and garlic cloves
Top/bottom heating
1 tbsp tomato purée in the frying fat. Add the thyme sprigs, the zest of
half of the orange and the apple wedges. Add the 190 °C
60 g butter Cooking time:

tomato purée and fry.
20 g sugar 2 hr. 40 min. - 2 hr. 50 min.
5 | Add 30 g butter to the roaster, then add the
250 ml tart red wine

sugar and leave to caramelise. Deglaze with
A few juniper berries approx. 100 ml red wine. Press the juniper berries Tip:
250 ml game stock and add them to the mixture. Let the juices
reduce and top up with the game stock. You can bind the sauce by mixing together
60 g elderberry jam
1 tbsp cornflour with a little cold water, mixing it
6 | Place the meat into the roaster once again and
Apples: quickly into the hot sauce with a whisk and then
baste with 30 g butter. Cover over with the lid and
letting the sauce come to the boil again.
2 sour apples, e.g. Braeburn or Topaz roast the meat as indicated.
40 g butter TfRaeolmsept rawtuirhe1li9d0o°nCt1h9e0Dwuireatriaocnk1,6l0ev-1e7l02Tmopin/ubtoest1o6m0heating
20 g sugar
Rabbit leg with apple and ginger [Index:]
MCRC0 9040 9_BO_Kani chenkeule_m_Apfel_u_Ingwer-0 8_F39MCRC0 9179 3_SE_Kani chenkeule_m_Apfel_u_Ingwer-0 8MCRC0 903273_NF_Kani chenkeule_m_Apfel_u_Ingwer-010_RZ1MeatGamePrepar tion methodsRoastingRecipe categoriesMeat

Large roaster with lid 1 | Rinse the rabbit legs briefly under cold water
Top/bottom heating
Rabbit: and pat dry with kitchen towel.
230 °C
4 rabbit legs, 250 g each 2 | Wash and core the apples and cut into rings.
Cooking time:
3-4 red apples Peel and finely dice the onions. Peel and dice the
70-80 minutes
carrots. Peel the ginger and cut into thin slices.
2 onions
Layer everything in a roaster together with the
2 carrots
tarragon. Tip:
30 g fresh ginger
3 | Season the rabbit legs with salt and pepper
You could also use chicken legs instead of rabbit
3 stems tarragon and place onto the vegetables. Place the back
legs.
Salt bacon strips onto the legs and pour over the
Pepper, freshly ground vegetable stock. Cover the dish with a lid and
braise the legs as indicated.
6 strips back bacon
200 ml vegetable stock 4 | At the end of the cooking time, thicken the
stock with 2 tbsp cornflour as required.
In addition:
2 tbsp cornflour as required
Per serving
2,4 BU
144 |
Chapter 4
Desserts and sweet dishes
Desserts and sweet dishes | 147
Bilberry soufflé [Index:]
MCRC0 902021_BO_Heidelbe r_Souf le-010_F39MCRC0 917893_SE_Heidelbe r_Souf le-054MCRC0 896909_NF_Heidelbe r_Souf le-0 9_RZ1Swe t des ertsDes ertsPrepar tion methodsBakingRecipe categoriesDes erts, Swe t des erts

Soufflé dishes 1 | Preheat the oven.
Top/bottom heating
Ramekins on the wire rack, level 2
Soufflé: fTPaerlmshepart ure20 °C20 Duration10true

2 | Grease the soufflé dishes and sprinkle with 200 °C
3 eggs
sugar. Preheat
250 g low-fat quark Baking time:

3 | Separate the eggs. Whisk the egg yolk with
50 g flour approx. 14 minutes
quark and flour until smooth and add the lemon
1 tsp lemon juice juice. Whisk the egg white with salt until stiff and
1 pinch salt gradually add the sugar. Fold the whipped egg Tip:
white into the quark mixture and carefully mix in
50 g sugar When baking a soufflé, never open the appliance
the bilberries.
100 g fresh bilberries, or frozen as an door before it is done. If you do so, the soufflés
alternative 4 | Share the soufflé mixture between the dishes, will collapse. Serve the soufflés straight after
sprinkle with a thick layer of icing sugar and bake baking them.
25 g icing sugar
as indicated.
In addition: TfSaeolmsuefpléradtiusrhe2s0on°tCh2e0wDirue raticokn,Alepverlo2xT.o1p4/bmoitnuotmesh1e4ating
Butter for greasing

Sugar for sprinkling
Per serving
1,9 BU
Meringue with chocolate-mascarpone cream

and exotic fruits [Index:]
MCRC0 904032_BO_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-015_F39MCRC0 917914_SE_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-019MCRC0 90 601_NF_Meringues_m_Schoko-Mascarpone_u_exot_Fruechten-014_RZ0Des ertsSwe t des ertsPrepar tion methodsBakingRecipe categoriesDes erts, Swe t des erts

Baking tray 1 | Whisk the egg white until stiff with a pinch of
Meringue mixture: salt. Add half of the sugar. Once the egg white Baking tray
mixture is shiny, add the remaining sugar. 4D hot air
1 egg white
90 °C
1 pinch salt 2 | Line the baking tray with greaseproof paper.
Cooking time: 1 hr. 30 min. - 1 hr. 35 min.
Pour the meringue mixture into a piping bag and
50 g fine sugar When using 4D hot air, you can place the
pipe out 6 equally sized blobs. Raise the edges
accessories on any level from 1 to 4.
Crema: slightly at the side so that the meringues look like
crowns. Bake as indicated.
20 g dark chocolate, 70 % cocoa Tip:
TfBaelmskeipngrta uyr4eD90h°oCt9a0irDWuhreantiouns9i0g-945Dmhiontuaeirs,9y0ou can place the ac es ories on any level from 1 to4.
2 tbsp milk 3 | Break the chocolate into small pieces for the
Always prepare fresh meringues. They will taste
40 g mascarpone cream topping. Allow to melt in a small saucepan
much better this way.
with the milk. Stir the mascarpone with a whisk
Topping: until light and fluffy, then fold in the chocolate
1 ripe mango mixture.
50 g cumquats 4 | Wash and halve the mango and remove the

50 g fresh berries stone. Cut out small balls of mango using a melon
baller. Wash the cumquats and cut them into
Icing sugar for dusting
wedges. Rinse the berries if necessary and pat
In addition: dry with kitchen towel.
Greaseproof paper 5 | Pour the mascarpone cream into the cooled

Per serving meringues, decorate with the fruit and sprinkle
with icing sugar.
Coconut bake [Index:]
MCRC0 902060_BO_Kokosauflauf-019_F39MCRC0 9180 7_SE_Kokosauflauf-0 8MCRC0 929230_NF_Kokosauflauf-014Des ertsSwe t des ertsPrepar tion methodsBakingRecipe categoriesDes erts, Swe t des erts

Medium-sized, round glass dish 1 | Wash the organic lemon and organic orange
Bake: with hot water, dry them and grate the peel. Bring Ovenproof dish on the wire rack
the coconut milk to the boil with butter, salt and 4D hot air
½ organic lemon
2 tbsp sugar. Add the semolina and the peel of the 160 °C
½ organic orange Baking time: 40-50 minutes
citrus fruits and leave the mixture to cool down a
400 ml unsweetened coconut milk little. When using 4D hot air, you can place the
40 g butter accessories on any level from 1 to 4.
2 | Separate the eggs. Mix the egg yolk into the
1 pinch salt semolina mixture together with the toasted
60 g sugar dessicated coconut and leave to cool down more.
60 g semolina 3 | Whisk the egg white until stiff. Slowly add the
4 eggs remaining sugar and continue to whisk for
5 minutes. Fold the whipped egg white into the
160 g dessicated coconut, lightly toasted
cooled semolina mixture.
In addition: 4 | Fill a greased baking dish with the mixture and
Butter for greasing bake as indicated.
Per serving
1,7 BU
152 |
Chapter 5
Cakes and small baked items
Cakes and small baked items | 155
German-style butter cake - basic recipe for

yeast dough [Index:] [Index:]
MCRC0 837924_BO_But erkuchen-014_F39MCRC0 8379 6_SE_But erkuchen-013MCRC0 90 531_NF_But erkuchen-013_RZ0Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For approx. 16 servings Preparation Setting procedure:

Universal pan 1 | To make the yeast dough, mix the flour and
Baking with PerfectBake
Yeast dough: yeast in a bowl. Add all other ingredients and
knead the dough well for around 10 minutes with Select Assist
375 g flour
the dough hook of the hand mixer or the food Category: cake, bread
1 sachet dried yeast Food: cake
processor. Allow the dough to prove in a warm
75 g sugar place until the volume has doubled. Dish: cakes on a tray
1 pinch salt
2 | Grease the baking tray and roll the dough out
150 ml milk, lukewarm Alternative setting:
onto it. Prick several times with a fork, cover and
75 g butter, soft allow to prove again.
Top/bottom heating
1 egg 3 | For the topping, mix the butter with the syrup.

Distribute the butter mixture over the rolled-out 170 °C

Topping: dough in servings using a small spoon. Sprinkle Baking time: 20-25 minutes
100 g butter half of the sugar and then the almonds with the
4 tbsp elderberry syrup or lime syrup remaining sugar over the cake.
100 g sugar 4 | Then bake the cake as indicated.

100 g chopped almonds or flaked almonds TfBUaenlmskivepnrgsatrlupyra,enl1,7vle0v°3eClT1o37pA0/sbDoiustraotmipenhr2ae0ti-o2n5gmoinduet: csa2k0es on the baking trayBaking with PerfectBake
In addition:
Per serving
2,5 BU
Ring cake with walnuts and marzipan [Index:]
MCRC0 914854_BO_Gugjhupf_m_Walnüs en_u_Marzipan-0 7MCRC0 9178 2_SE_Gugjhupf_m_Walnues en_u_Marzipan-012MCRC0 903252_NF_Gugjhupf_m_Walnues en_u_Marzipan-020_RZ1Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | To make approx. 12 servings Preparation Setting procedure:

Ring cake tin 1 | Grease the tin well and sprinkle with
Ring cake tin on the wire rack, level 2
Mixture: breadcrumbs.
Select Assist
100 g butter 2 | Beat the butter and sugar until light and fluffy.
Category: cake, bread
100 g sugar Add the egg yolk and egg.

Food: cake

2 egg yolks 3 | Mix flour and yeast in a bowl and add Dish: cakes in tins
1 egg 1 pinch of salt. Stir into the egg mixture using milk
and bitter almond oil alternately. Add the rum. Alternative setting:
500 g flour
4 | Knead the dough well until it is smooth and
2 sachets dried yeast
glossy. Add the remaining ingredients and knead
Top/bottom heating
Ring cake tin on the wire rack, level 2
1 pinch salt
them in briefly.
170 °C
250 ml milk
5 | Then, roll up on the flour-covered work Baking time: 50-60 minutes
A few drops of bitter almond oil
surface, place into the prepared tin and leave to
2 tbsp rum prove for approx. 50 minutes in a warm place.
50 g raisins or 100 g dried cranberries 6 | Bake the cake as indicated.
25 g lemon peel, very finely chopped TfRaeilnmsgepcarketurien1o7n0t°hCe1w70irDeuractkio,nle5v0e-l620TAmospin/subtoepsto5em0rathieoantimngode: cakes in tinsBaking with PerfectBake
7 | Turn the ring cake out of the tin and leave to

25 g orange peel, very finely chopped
cool down. Sprinkle with icing sugar.
100 g walnuts, roughly chopped
100 g marzipan, finely chopped
In addition:
Butter for greasing
Breadcrumbs for sprinkling
Per serving
4,1 BU
Plaited raisin loaf [Index:]
MCRC0 902384_BO_Rosinenzopf-31_F39MCRC0 918091_SE_Rosinenzopf-010MCRC0 903 38_NF_Rosinenzopf-027_RZ1Savoury bakingBreadPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For approx. 20 slices Preparation Setting procedure:

Baking tray 1 | To make the yeast dough, mix the flour and
knead the dough well. Leave to prove in a warm Select Assist

500 g flour
place for 20-30 minutes. Category: cake, bread
1½ sachets dried yeast Food: cake

2 | Knead the dough thoroughly once again and

100 g sugar Dish: cakes on a tray
split into 3 equally sized pieces. Shape each piece
1 sachet vanilla sugar
into a roll and make a loose plait with the 3 rolls.
1 pinch salt Alternative setting:
3 | Line the baking tray with greaseproof paper.
100 g butter Place the plait on top and leave to prove again for
Top/bottom heating
2 eggs 20 minutes. The plait should have risen well and

its volume should have increased by about half 190 °C
Approx. 125 ml milk, lukewarm
again. Baking time: 25-35 minutes
100 g raisins

4 | Whisk the egg yolk with milk. Use this to brush
For brushing: the plait and then bake it as indicated.
1 egg yolk TfBaelmskeipngrta uyr,el19ve0l°3CTA1os9p0i/sbDtourptaoemiranthi2eo5an-t3imn5gomdein:uctaeks25on the baking trayBaking with PerfectBake Tip:
2 tbsp milk To ensure the plait turns a lovely golden colour on

the outside, brush it with the egg yolk and milk
In addition:
mixture.
Greaseproof paper
Instead of raisins, you can also add chocolate
Per slice
chips to the dough.
Gooseberry cake with almond topping -

basic recipe for sponge mixture [Index:] [Index:]
MCRC0 904089_BO_Stachelbe rkuchen_m_Mandelhaube-028_F39MCRC0 91813 _SE_Stachelbe rkuchen_m_Mandelhaube-016MCRC0 903 61_NF_Stachelbe rkuchen_m_Mandelhaube-018_RZ1Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking

Springform cake tin, diameter 26 cm 1 | Beat the butter and sugar until light and fluffy.
Springform cake tin on the wire rack, level 2
Mixture: Gradually stir in the eggs.
Select Assist
200 g butter, soft 2 | Mix the flour with the baking powder and fold
200 g sugar into the frothy mixture.
Food: cake
4 eggs 3 | Pour the mixture into a greased springform Dish: cakes in tins
200 g flour cake tin. Briefly rinse the gooseberries, pat them
dry and scatter them over the mixture. Alternative setting:
1 tsp baking powder
4 | Sprinkle the almonds and sugar over the top
Topping: and then bake the cake as indicated.
Top/bottom heating

400 g gooseberries TfSaeplmsreipngrfoatumrec1a7k0e t°iCn1o7n0Dthuerawtioren5ra0c-6k0, lmevienlu2teTAso5p0i/sbto ptoemrathieoantimngode: cakes in tinsBaking with PerfectBake
170 °C
5 | Dust the cooked, warm cake with icing sugar.
50 g flaked almonds Baking time: 50-60 minutes

30 g sugar
In addition:
Tip:
Butter for greasing
Rhubarb, redcurrants, apples or apricots are all
delicious alternatives to gooseberries.
Per serving
3,0 BU
Sponge flan base [Index:]
MCRC0 902457_BO_Tortenboden_aus_Ruehrteig-0 8_F39MCRC0 918154_SE_Tortenboden_aus_Ruehrteig-01 MCRC0 90 7 1_NF_Tortenboden_aus_Ruehrteig-0 9_RZ0Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking

Flan-base cake tin, diameter 30 cm 1 | Grease a dark flan-base cake tin and sprinkle
Top/bottom heating
Flan-base cake tin on the wire rack, level 3
Sponge mixture: with breadcrumbs.
170 °C
1 organic orange or organic lemon 2 | Wash the orange or lemon with hot water, dry
100 g butter it and grate 1 tsp zest.

100 g sugar 3 | Beat the butter until light and fluffy. Add the
1 sachet vanilla sugar sugar, vanilla sugar and eggs and continue to
beat.
2 eggs
4 | Mix the flour and baking powder together. Stir
250 g flour
into the mixture together with the milk, salt and
3 level tsp baking powder
1 tsp grated orange or lemon zest.
70 ml milk
5 | Spread the mixture evenly in the tin. Bake as
1 pinch salt indicated.
In addition:
TfFaelmsnep-barsetucraek170tin°Co1n7t0hDeuwraiteorna2c0k-,3l0evmelin3uTtoeps/2b0ot om heating
6 | After baking, tip the flan base onto a wire rack

Butter for greasing and leave to cool.
Breadcrumbs for sprinkling
Per serving
Marble cake in a jar [Index:]
MCRC0 837945_BO_Mamorkuchen_im_Glas-012_F39MCRC0 838017_SE_Mamorkuchen_im_Glas-0 6MCRC0 90 595_NF_Mamorkuchen_im_Glas-0 8_RZ0Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking

4 preserving jars, 290 ml each 1 | Grease the jars and sprinkle with
Jars on the wire rack, level 2
Sponge mixture: breadcrumbs.
Select Assist
125 g flour 2 | For the sponge mixture, mix flour, cornflour
40 g cornflour and baking powder and sieve in a deep mixing
Food: cake
bowl.
1 tsp baking powder Dish: cakes in tins
50 g sugar 3 | Add the sugar, salt, soft butter, eggs and milk.
Then beat the ingredients with a hand mixer or Alternative setting:
1 pinch salt
food processor, first on a low setting and then
80 g butter fast on a higher one, to produce a smooth
Top/bottom heating
Jars on the wire rack, level 2
2 eggs mixture. Do not overbeat.

170 °C
Approx. 100 ml milk 4 | Wash the lemon in hot water and grate the
½ organic lemon zest. Flavour half of the mixture with the lemon

zest and add to the jars.
Dark sponge:
5 | Stir sugar, cocoa, almonds and milk into the
40 g sugar remaining mixture and add to the light-coloured
Tip:
10 g cocoa mixture. Cut the dark chocolate into small pieces When making a marble cake in the 30 cm cake tin,
20 g ground almonds and add to the dark mixture. Use a fork to create a use twice the quantity of mixture. Place the cake
spiral-shaped marble pattern in both mixtures. tin onto the wire rack and set the following
Approx. 2 tbsp milk
6 | Place the jars on the wire rack and bake the settings: Assist/Category: cakes, bread/Food:
Approx. 10 g dark chocolate with 70 % cocoa
marble cake as indicated. cakes/Dish: cakes in tins. Or alternatively, set to
In addition: TfJaelmrseponrathuerw1i7re0r°aCc1k7,0leDvuerla2tTAiosnp4i/s5bt-o0ptoemrainthueotansimn4go5de: cakes in tinsBaking with PerfectBake
4D hot air and 170 °C. The baking time will then
be 60-65 minutes.
Butter for the jars
1-2 tbsp breadcrumbs for sprinkling
Per jar
4,9 BU
Nut cake [Index:]
MCRC0 904037_BO_Nus kuchen-010_F39MCRC0 918043_SE_Nus kuchen-0 8MCRC0 90 705_NF_Nus kuchen-010_RZ0Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking

Springform cake tin, diameter 24 cm 1 | Grease the dish.
Sponge mixture: 2 | Beat the butter and sugar until light and fluffy.

Select Assist
175 g sugar Gradually stir in the eggs. Add the milk and rum.
175 g butter 3 | Mix the flour and baking powder and fold into Food: cake

4 eggs the mixture with the hazelnuts. Add the salt. Dish: Cakes in tins
100 ml milk 4 | Pour the mixture into the tin and bake the cake
30 ml rum as indicated. Alternative setting:
250 g flour
Top/bottom heating
1 heaped tsp baking powder
160 °C
125 g hazelnuts, finely ground
1 pinch salt

In addition:
Butter for greasing
Per serving
3,1 BU
Damson cake with walnut crumble [Index:]
MCRC0 904103_BO_Zwetschgenkuchen_m_Walnus _Sr eusel-017_F39MCRC0 838026_SE_Zwetschgenkuchen_m_Walnus _Streusel-021MCRC0 903 72_NF_Zwetschgenkuchen_m_Walnus _Sr eusel-0 7_RZ1Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For around 20 pieces Preparation Setting procedure:

Universal pan 1 | Wash, halve and de-stone the damsons.
Topping: 2 | Mix flour, sugar, butter, salt and cinnamon

Select Assist
Approx. 1.5 kgfresh damsons together to create the crumble. Finally, mix in the
chopped walnuts.
Crumble: Food: cake
3 | For the sponge mixture, mix together butter Dish: cakes on a tray
250 g flour
and sugar until light and fluffy. Gradually add the
150 g sugar eggs. Slowly stir the quark into the frothy mixture. Alternative setting:
180 g butter, cold 4 | Mix flour, salt and baking powder, sieve and
1 pinch salt stir in briefly.
Top/bottom heating

1 tsp cinnamon 5 | Grease the universal pan with butter and 180 °C
50 g walnuts, roughly chopped evenly distribute the mixture on top. Baking time: 50-60 minutes

Sponge mixture: 6 | Top with the damsons, then distribute the
crumble over the top and bake the cake as

200 g butter, soft
indicated.
250 g sugar TfUaenlmsiveprsaltupraen1,8l0ev°eCl138TA0osDpi/usbrtaoiptoenmr5a0thi-eo6an0timngoinduet: csa5k0es on the baking trayBaking with PerfectBake
5 eggs
100 g quark
350 g flour
1 pinch salt
1 sachet baking powder
In addition:
Per piece
424 kcal, 49 g carbs, 22 g fat, 6 g protein
Apple cake with caramelised walnuts [Index:]
MCRC0 90179 _BO_Apfelkuchen_m_kar meliserten_Walnues en-075_F39MCRC0 914910_SE_Apfelkuchen_m_kar meliserten_Walnues en-0 4MCRC0 90 624_NF_Apfelkuchen_m_kar meliserten_Walnues en-0 9_RZ0Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking

Springform cake tin, diameter 28 cm 1 | Wash the orange in hot water and dry it. Peel
Caramel: off a thin layer of the peel using a zester or a
potato peeler and cut into wafer-thin strips. Select Assist

1 organic orange
Do not peel the pith off as well. Category: cake, bread
300 g walnuts
Food: cake
2 | Chop the walnuts roughly and toast them in a
30 g sugar Dish: cakes in tins
coated frying pan without oil. Toast the strips of
Sponge mixture: orange briefly as well with them. Sprinkle the
sugar over the top and let the ingredients
4 sour apples, approx. 800 g
caramelise.
200 g butter
Top/bottom heating
3 | Line the base of the springform cake tin with

200 g sugar 180 °C
greaseproof paper and grease the edge of the tin.
4 eggs Distribute the caramelised walnuts in the tin. Baking time: 50-55 minutes

40 g orange marmalade
4 | Wash, peel and core the apples, then cut them
200 g flour into cubes approx. 2 cm in size.
1 level tsp baking powder 5 | Whisk the butter and sugar until light and
fluffy. Stir the eggs in individually and add the
In addition:
orange marmalade. Mix the flour with the baking
Greaseproof paper powder, sieve, and stir into the frothy mixture.
Butter for the edge of the tin Add the apple cubes to the mixture, mix in and
Per serving spread the mixture over the walnuts.
516 kcal, 43 g carbs, 35 g fat, 9 g protein, 6 | Bake the cake as indicated.

3,6 BU TfSaeplmsreipngrfoatumrec1a8k0e t°iCn1o8n0Dthuerawtioren5ra0c-5k, lmevienlu2teTAso5p0i/sbto ptoemrathieoantimngode: cakes in tinsBaking with PerfectBake
Delicate pound cake [Index:] [Index:]
MCRC0 904071_BO_Sandkuchen-013_F39MCRC0 918103_SE_Sandkuchen-0 8MCRC0 903 43_NF_Sandkuchen-013_RZ1Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking

Cake tin, 30 cm 1 | Grease the tin and sprinkle with breadcrumbs.
Loaf tin on the wire rack, level 2
Sponge mixture: 2 | Beat the butter with the sugar and vanilla

Select Assist
250 g butter, soft sugar until light and fluffy. Gradually stir in the
250 g sugar eggs and rum.
Food: cake
1 sachet vanilla sugar 3 | Mix the flour, cornflour and baking powder, Dish: cakes in tins
4 eggs sieve and briefly stir into the mixture.
2 tbsp rum 4 | Pour the mixture into the baking dish and bake Alternative setting:
as indicated.
125 g flour
Top/bottom heating
TfLaeolmsefptinraotunrteh16w0i°rCe1r6a0ckD,ulreavteioln26TAo0sp-8i/s0btomptinoeumrtaehsio6an0timngode: cakes in tinsBaking with PerfectBake Loaf tin on the wire rack, level 2
125 g cornflour
160 °C
½ tsp baking powder

In addition:
Butter for greasing

Breadcrumbs for sprinkling Tip:
Per serving To prevent the cake from collapsing, only stir the
279 kcal, 31 g carbs, 16 g fat, 3 g protein, mixture for a short time once you have added the
2,6 BU eggs.
Instead of rum, you can also use lemon or orange

flavouring.
You can also place two pound cakes with different

flavourings next to each other on the wire rack
and bake them at the same time. This will save
energy.
Rhubarb tart with meringue [Index:]
MCRC0 904061_BO_Rhabarberkuchen-030_F39MCRC0 918078_SE_Rhabarberkuchen-017MCRC0 903 28_NF_Rhabarberkuchen-014_RZ1Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking

Universal pan 1 | Wash and trim the rhubarb and cut into
Top/bottom heating
Topping: chunks approximately 3 cm long, then place into a
bowl. Sprinkle with the sugar. 180 °C

1250 g rhubarb
100 g sugar 2 | For the sponge mixture, mix together butter,
sugar and vanilla sugar until light and fluffy.
Sponge mixture: Gradually stir in the eggs.

225 g butter 3 | Mix the flour, baking powder and salt and fold Tip:
200 g sugar into the frothy mixture.
This cake also works well with other sour fruit,
2 sachets vanilla sugar 4 | Grease the universal pan. Add the sponge such as gooseberries or redcurrants.
4 eggs mixture and spread evenly.
500 g flour 5 | Pat the rhubarb dry and distribute on the

1 sachet baking powder mixture. Bake the topped sponge mixture for
20 minutes as indicated.
1 pinch salt
TfUaenlmsiveprsaltupraen1,8l0ev°eCl128T0oDp/ubraotionm45h-ea5timnginutes45
6 | Meanwhile, beat the egg whites for the

Meringue:
meringue until they are stiff, then gradually add
6 egg whites the sugar.
275 g sugar
7 | Spread the egg white mixture over the partially
In addition: baked rhubarb cake and finish baking as
indicated.
Per serving
1,8 BU
Fruit tart - basic recipe for shortcrust pastry [Index:] [Index:]
MCRC0 903986_BO_Grundrezept_Muerbteig_Obst orte-015_F39MCRC0 917 71_SE_Grundrezept_Muerbteig_Obst orte-0 7MCRC0 90 563_NF_Grundrezept_Muerbteig_Obst orte-014_RZ0Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking

Springform cake tin, diameter 26 cm 1 | For the shortcrust pastry, mix all the dry
Shortcrust pastry: ingredients in a bowl. Add the egg, cut the cold
butter into small chunks and distribute on top. Select Assist

250 g flour
First knead it on a low setting, then on a higher Category: cake, bread
1 generous pinch baking powder
speed setting, into a smooth dough using the Food: cake
80-100 g sugar kneading hook of a hand mixer or a food Dish: cakes in tins
1 pinch salt processor.
1 egg Alternative setting:
2 | Grease the tin and line the base with two
125 g butter thirds of the pastry. Shape the remaining pastry
into a roll and press around the edge of the tin, Top/bottom heating

Topping: about 2 cm deep. Leave the dough to cool for 180 °C

2-3 tbsp ground almonds or breadcrumbs 30-60 minutes. Baking time: 30-40 minutes

approx. 750 g fruit 3 | Prick the pastry base several times with a fork.
Glaze Line the pastry base and edge with greaseproof

paper and fill with dried pulses. Bake as
2 tbsp sugar Tip:
indicated.
In addition: TfSaeplmsreipngrfoatumrec1a8k0e t°iCn1o8n0Dthuerawtioren3ra0c-4k0, lmevienlu2teTAso3p0i/sbto ptoemrathieoantimngode: cakes in tinsBaking with PerfectBake
Use the finest granulated sugar possible, so that
4 | Remove the pulses and paper and leave the it dissolves quickly in the mixture.
Butter for greasing cake base to cool. Then sprinkle it with almonds
Greaseproof paper and decorate with fresh or drained fruit from a jar.
Dried pulses for blind baking Prepare the glaze with 2 tbsp sugar as per the
manufacturer's instructions. Coat the fruit with it.
Per serving
2,9 BU
Vanilla cheesecake [Index:]
MCRC0 837949_BO_Quarktorte_mit_Vanile-027_F39MCRC0 838020_SE_Quarktorte_mit_Vanile-02 MCRC0 903 24_NF_Quarktorte_mit_Vanile-020_RZ1Swe t bakingGateauxPrepar tion methodsBakingRecipe categoriesBaking

Springform cake tin, diameter 26 cm 1 | Only grease the base of the springform cake
Shortcrust pastry: tin.
Select Assist
200 g flour 2 | For the shortcrust pastry, mix all the dry
1 pinch salt ingredients in a bowl. Cut the cold butter into
Food: cake
small chunks and distribute on top. Using the
75 g sugar Dish: cakes in tins
dough hook of a hand mixer or food processor,
1 tsp baking powder
knead slowly until a fine, crumbly mixture is
75 g butter Alternative setting:
produced.
1 vanilla pod 3 | Slice the vanilla pod open lengthways and
Top/bottom heating
1 egg scrape out the vanilla pulp. Beat the egg with a
fork, add to the crumble mixture with the vanilla 180 °C

Quark mixture: pulp and quickly beat into a smooth mixture. Baking time: 60-80 minutes

1 organic lemon
4 | Line the base of the tin with two thirds of the
1 vanilla pod pastry. Shape the rest into a roll and press around
3 eggs the edge of the tin, about 2-3 cm deep. Prick the
100 g sugar pastry base several times with a fork, and leave
the pastry to chill for approx. 40 minutes.
500 g sour cream
5 | Wash the lemon with hot water, dry it and
250 g quark
grate the zest. Slice the vanilla pod open
½ sachet custard powder
lengthways and scrape out the vanilla pulp. Mix
100 ml cream the lemon zest, vanilla pulp and all other
ingredients for the quark mixture. Add to the tin
In addition:
and bake as indicated.
Butter for greasing TfSaeplmsreipngrfoatumrec1a8k0e t°iCn1o8n0Dthuerawtioren6ra0c-8k0, lmevienlu2teTAso6p0i/sbto ptoemrathieoantimngode: cakes in tinsBaking with PerfectBake
Per serving
2,6 BU
Fruity raspberry gateau - basic recipe for

sponge mixture [Index:] [Index:] [Index:]
MCRC0 901960_BO_Fruchtige_Himbe rtorte-0 7_F39MCRC0 9149 6_SE_Fruchtige_Himbe rtorte-0 9MCRC0 90 54 _NF_Fruchtige_Himbe rtorte-0 8_RZ0Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For 12 servings Preparation 6 | Distribute the remaining frozen raspberries

Springform cake tin, diameter 28 cm evenly on top of the cake. Prepare the glaze
1 | Cover the base of the springform cake tin with
according to the instructions on the packaging,
Sponge mixture: greaseproof paper. Leave a third of the
leave it to cool briefly and pour over the
3 eggs raspberries to defrost with 50 g sugar.
raspberries.
fTPaerlmshepart ure170°C170Co king time10true
3 tbsp water, hot 2 | Separate the eggs. Whisk the egg white until 7 | Leave the gateau to cool down for at least
150 g sugar stiff with 3 tbsp hot water. Add the sugar 3-4 hours before cutting to serve.
150 g flour gradually. Continue to whisk the mixture until it is
creamy and glossy. Beat the egg yolk with a fork Setting procedure:
1 tsp baking powder
and fold into the egg white mixture. Mix the flour
Topping: and baking powder, sieve onto the mixture and Baking with PerfectBake
stir in briefly. Pour the mixture into the baking Select Assist
900 g frozen raspberries
dish and bake as indicated. Category: cake, bread
100 g sugar
TfSaeplmsreipngrfoatumrec1a7k0e°tiCn1o7n0Cthoekwinrgetriamcek34,5Dle-v4he0oltm2aAinsrWuitshe 3on5puesriantgio4nDmhodtea:irc,aykoeuscinatinpslaBcektinhgewacithesPeorfiecstBoankeny of the levels from 1 to 4. Food: cake
200 ml cream 3 | Turn the cooked cake onto a wire rack and Dish: cakes in tins
carefully remove the greaseproof paper. Leave the
4 sheets gelatine
cake to cool down completely.
200 g yoghurt, 3.5 % Alternative setting:
4 | For the topping, purée the defrosted, sugared
½ vanilla pod
raspberries through a sieve. Whip the cream until
Springform cake tin on the wire rack
3 sachets red glaze stiff. Soak the gelatine, squeeze it out and
4D hot air
dissolve. Mix the yoghurt with the remaining
In addition: 170 °C
sugar and the pulp of half a vanilla pod. Quickly
Preheat
Greaseproof paper mix the dissolved gelatine in. Add the raspberry
Per serving mixture and fold in the cream.
When using 4D hot air, you can place the
240 kcal, 36 g carbs, 8 g fat, 5 g protein, 3,0 BU 5 | Cut the cake into two layers and place the accessories on any level from 1 to 4.
bottom half onto a serving tray. Place a tall cake
ring around the base of the gateau. Spread half of
the raspberry cream mixture over it and place the
top half onto it. Spread the remaining raspberry
cream mixture on top.
Sachertorte [Index:]
MCRC0 904070_BO_Sachertorte-018_F39MCRC0 918101_SE_Sachertorte-012MCRC0 90 727_NF_Sachertorte-0 8_RZ0Swe t bakingGateauxPrepar tion methodsBakingRecipe categoriesBaking

Black springform cake tin, diameter 28 cm 1 | Line the base of the tin with greaseproof
Mixture: paper.
Select Assist
150 g dark chocolate 2 | Melt the chocolate, butter, sugar and water in
150 g butter a water bath, do not heat.

Food: cake

150 g sugar 3 | Add the chocolate mixture to a mixing bowl. Dish: cakes in tins
2 tbsp water 4 | Separate the eggs. Add the eggs to the
6 eggs chocolate mixture one by one and stir thoroughly. Alternative setting:
150 g flour 5 | Mix the flour together with the baking powder,
1 sachet baking powder sift onto the mixture and mix everything well. Top/bottom heating
6 | Beat the egg whites until stiff and fold into the 180 °C

Filling: Baking time: 40-50 minutes
chocolate mixture.
250 g apricot jam
7 | Pour the mixture into the prepared tin and
In addition: bake as indicated.
Tip:
200 g dark cooking chocolate 8 | When cold, cut the cake into two layers. Brush
each with warmed apricot jam, and join together You can also prepare the chocolate mixture in a
25 g coconut oil
again. Melt the dark cooking chocolate and microwave oven. To do so, set the microwave to
Greaseproof paper
coconut oil in the water bath. Coat the cake with 360 watts and heat for approx. 4 minutes. Stir
Per serving this mixture. from time to time in between.
3,2 BU
Black Forest gateau [Index:] [Index:]
MCRC0 904074_BO_Schwarzwaelderkirschtorte-028_F39MCRC0 9181 4_SE_Schwarzwaelderkirschtorte-013MCRC0 90 743_NF_Schwarzwaelderkirschtorte-010_RZ0Swe t bakingGateauxPrepar tion methodsBakingRecipe categoriesBaking

Springform cake tin, diameter 28 cm 1 | Line the base of the tin with greaseproof
Sponge mixture: paper.
Select Assist
5 eggs fTPaerlmshepart ure160 °C160Co king time10true

2 | Beat the eggs with water and sugar until white Category: cake, bread
5 tbsp water, lukewarm
and fluffy. Mix the flour, cocoa and baking powder Food: cake
240 g sugar together and stir into the mixture. Pour the Dish: cakes in tins
200 g flour mixture into the baking dish and bake as
indicated. Alternative setting:
40 g cocoa
TfSaeplmsreipngrfoatumrec1a6k0e°tiCn1o6n0Cthoekwinrgetriamcek34,5Dle-v4he5oltm2aAinsrWuitshe 3on5puesriantgio4nDmhodtea:irc,aykoeuscinatinpslaBcektinhgewacithesPeorfiecstBoankeny of the levels from 1 to 4.
1 level tsp baking powder 3 | Drain the sour cherries and catch the juice.
Mix the cherry juice into the glaze. Add approx. Springform cake tin on the wire rack
Filling: two thirds of the cherries to the glaze and leave to 4D hot air
2 jars sour cherries, drained weight per jar cool. Place the rest to one side for the decoration. 160 °C
370 g Preheat
4 | Slice the cooled sponge into three layers. Set
3 sachets red glaze the top piece aside and sprinkle the remaining
Kirsch sponge layers with Kirsch.
4 sheets white gelatine 5 | Soak the gelatine in cold water and dissolve
400 ml cream over a low heat. Whip the cream with the sugar
until stiff and carefully stir in the gelatine.
2 tbsp sugar
6 | Brush the first layer of sponge with half the
Decoration:
cherry mixture and spread half the cream on top
4 sheets white gelatine of this. Place the second layer of sponge on top
400 ml cream and repeat the topping. Place the top sponge
layer on top.
2 tbsp sugar
Grated chocolate 7 | Prepare the cream for decorating as described
above and spread over the gateau. Distribute the
In addition: remaining cherries on top of the cream and
Greaseproof paper decorate the gateau with chocolate shavings.
Per serving
3,8 BU
Nutty Swiss roll with nougat filling [Index:] [Index:]
MCRC0 902154_BO_Nus _Biskuitrole_m_Nougatfuelung-015_F39MCRC0 918040_SE_Nus _Biskuitrole_m_Nougatfuelung-0 4MCRC0 90 701_NF_Nus _Biskuitrole_m_Nougatfuelung-01 _RZ0Swe t bakingCakesPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For approx. 8 slices Preparation Setting procedure:

Baking tray 1 | Line the baking tray with greaseproof paper.
Sponge mixture: 2 | Beat the eggs until light and fluffy. Gradually

Select Assist
6 eggs add the sugar and salt.
125 g sugar 3 | Mix the flour and baking powder and fold into Food: cake

1 pinch salt the egg mixture using a whisk. Also fold in the Dish: cakes on trays
50 g flour walnuts.
½ tsp baking powder 4 | Pour the mixture onto the baking tray, spread Alternative setting:
evenly and bake as indicated.
125 g walnuts, roughly chopped
5 | Immediately after baking, turn the sponge Baking tray
Filling: base out onto a tea towel sprinkled with sugar. 4D hot air
100 g nut nougat Brush the greaseproof paper with a little water 180 °C
and peel it off carefully, but quickly. Carefully roll Preheat
500 ml cream
up the sponge base using the tea towel and let it Baking time: 30-35 minutes
2 sachets cream stiffener When using 4D hot air, you can place the
cool off.
In addition: 6 | Melt the nut nougat in the water bath or in the
Greaseproof paper microwave and then stir until smooth with
Icing sugar for dusting 100 ml cream.
Sugar for the tea towel 7 | Whip the remainder of the cream until semi-
stiff. Add the cream stiffener and the nougat
Per slice
mixture and whip until very stiff.
2,9 BU 8 | Roll the cooled sponge roll out of the tea
towel. Coat with the nougat and cream mixture
and then roll up again.
9 | Sprinkle with icing sugar before serving.

Choux pastry gateau with strawberry filling -

basic recipe for choux pastry [Index:] [Index:]
MCRC0 90185 _BO_Brandteigtorte_m_Erdbe rfülung-019_F39MCRC0 914939_SE_Brandteigtorte_m_Erdbe rfuelung-028MCRC0 9032 1_NF_Brandteigtorte_m_Erdbe rfuelung-019_RZ1Swe t bakingGateauxPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | To make approx. 12 servings Preparation 8 | Place one choux pastry base onto a serving
Baking trays and universal pan tray. Distribute half of the quark filling onto it.
1 | Lay a springform cake tin with a diameter of 26
Place the second base on top and distribute the
Choux pastry: cm onto the greaseproof paper and cut out 3
remaining quark filling on top. Place the final base
150 ml water greaseproof paper bases. Grease the centre of
on top and press in place. Leave the gateau in the
the baking trays and the universal pan and line
30 g butter refrigerator for at least 2 hours.
each with a greaseproof paper base.
1 pinch salt 9 | Dust with icing sugar before serving.
2 | Bring the water, butter and salt to the boil in a
100 g flour
saucepan. Pour the sifted flour into the saucepan Setting procedure:
25 g cornflour in one go with the cornflour. Switch off the
4 eggs hotplate. Stir well with a wooden spoon or the
Baking trays, level 1 and 5,
dough hook of a hand mixer. Return to the still
½ level tsp baking powder universal pan, level 3
warm hotplate to 'reduce' the liquid. Beat the
4D hot air
Filling: mixture until it comes away from the sides and
190 °C
forms a soft ball, and until a white coating

500 g strawberries Baking time: 20-30 minutes
becomes visible on the base of the saucepan.
8 sheets white gelatine
3 | Place the ball in a deep mixing bowl. Mix the
100 g quark, 20 % fat
eggs in one by one at the highest setting. Let the
300 g yoghurt mixture cool down.
100 g icing sugar
4 | Mix the baking powder into the cold mixture.
50 ml elderberry syrup
5 | Use the mixture to bake 3 bases. To do so,
200 ml cream
spread a third of the mixture quantity onto each of
In addition: the pre-prepared trays and bake as indicated.
TfBaelmskeipngrta uyrse,1l9ev0e°lC1 a9n0dD5u,rautniove2r0s-a3l0pamni, luetvesl2304D hot air
Greaseproof paper 6 | Wash the strawberries, let them drip dry and
Butter for the baking trays cut them into small chunks. Soak the gelatine in
cold water.
Per serving 7 | Mix the quark and yoghurt with the sieved
icing sugar and elderberry syrup. Prepare the
gelatine as described on the packaging, stir into
2,0 BU
the quark mixture and chill until the cream starts
to set. Whip the cream until it is stiff. Fold the
strawberries and the whipped cream into the
quark mixture.
Chocolate chip cookies [Index:]
MCRC0 901931_BO_Chocolate_Chip_Co kies-012_F39MCRC0 91495 _SE_Chocolate_Chip_Co kies-013MCRC0 90 639_NF_Chocolate_Chip_Co kies-0 8_RZ0Swe t bakingSmal baked itemsBiscuitsPrepar tion methodsBakingRecipe categoriesBaking

Baking trays and universal pan 1 | Beat the butter with the sugar and salt until
4D hot air
Baking trays, level 1 and 5, universal pan, level 3
Mixture: creamy.
140 °C
250 g butter, soft 2 | Mix the flour with the baking powder.
140 g sugar Alternately add to the creamy mixture with egg
and vanilla essence. Finally, stir in chocolate

140 g brown sugar
chips and chopped walnuts.
½ tsp salt
3 | Line the baking trays with greaseproof paper. Tip:
350 g flour
4 | Using two teaspoons, place walnut-sized Instead of walnuts, you could also add almonds to
1 tsp baking powder
blobs of mixture on the baking trays. Ensure you the mixture.
2 eggs
leave enough space between them, as the mixture
1 sachet liquid vanilla essence will spread as it bakes. Bake as indicated.
200 g chocolate chips
120 g walnuts, chopped
In addition:
Greaseproof paper
Per serving
Baklava [Index:]
MCRC0 901830_BO_Baklav -013_F39MCRC0 914923_SE_Baklava-0 7MCRC0 90 530_NF_Baklava-0 8_RZ0Swe t bakingSmal baked itemsPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For 60 servings Preparation 8 | For the syrup, add the sugar, honey and water
Universal pan to a deep saucepan and heat up while stirring. Let
1 | Let the frozen filo pastry defrost as per the
the syrup simmer for approx. 20 minutes. Skim
Mixture: instructions on the packaging.
the light-coloured foam in the process. Pour the
10-12 sheets filo pastry 2 | Heat the butter in a saucepan; skim the light- syrup evenly over the hot baklava and sprinkle
350 g butter coloured foam little by little. with the remaining pistachios.
3 | Chop the almonds, walnuts and pistachios 9 | Leave the baklava to stand for at least an hour
Nut mixture:
very finely. Mix the almonds, walnuts and half of until the syrup has soaked in. The baklava can be
150 g almonds the pistachios with the seasonings. kept for several days unrefrigerated.
150 g walnuts 4 | Cut the pastry sheets to the size of the
Setting procedure:
150 g pistachios universal pan and cover with a damp cloth. Keep
½ tsp ground cinnamon four pastry sheets for the final layer of pastry. Any
remaining pastry will also be used for the layers.

1 generous pinch ground cloves Select Assist
5 | Grease the universal pan. Place a sheet of Category: cake, bread
Syrup: pastry into the universal pan and coat it with the
Food: cake
675 g sugar melted butter. Repeat this process three times. Dish: cakes on a tray
175 g honey Sprinkle the fourth layer with approx. 80 g of the
nut mixture.
500 ml water Alternative setting:
6 | Place a sheet of pastry onto the nut mixture,
In addition: brush with butter, place the next sheet of pastry
Top/bottom heating
Butter for the universal pan on top, brush it with butter as well and then
170 °C
Per serving sprinkle the nut mixture on top. Repeat the
Preheat
process approx. four times. Use any remaining
171 kcal, 19 g carbs, 10 g fat, 2 g protein, Baking time: 35-40 minutes
pastry for this too. Finally, brush the pastry
1,5 BU
sheets placed to one side with butter and add
them to the top.
fTPaerlmshepart ure170°C170Co king time10true
7 | Cut the baklava into strips approx. 3x5 cm long

using a sharp knife, sprinkle with water and bake
as indicated.
TfUaenlmsiveprsaltupraen1,7l0ev°eCl137TA0osCpi/osbtokiptnoegmrtaimheoan3t5imn-4go0dem:icnauktes3o5n the baking trayBaking with PerfectBake
Chocolate muffins with cherries and chilli [Index:]
MCRC0 839016_BO_Schokoladenmuf ins_m_Kirschen_u_Chil-020MCRC0 83901 _SE_Schokoladenmuf ins_m_Kirschen_u_Chil-0 7MCRC0 90 738_NF_Schokoladenmuf ins_m_Kirschen_u_Chil-010_RZ0Swe t bakingSmal baked itemsPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For 12 pieces Preparation Setting procedure:

12-cup muffin tin 1 | Wash the cherries, pit and allow to drain.
Mixture: 2 | Grease the muffin tin or fill with paper moulds.

Select Assist
12 fresh cherries, alternatively cherries from a
3 | Add the butter and broken-up chocolate to a Category: cake, bread
jar
dish and melt in a bain marie. Food: small baked items
125 g butter Dish: muffins
4 | Stir together the eggs and sugar until light and
75 g dark chocolate
fluffy. Slowly stir the melted butter/chocolate into
3 eggs the mixture. Alternative setting:
175 g sugar 5 | Mix the flour with salt and baking powder and
150 g flour fold into the frothy mixture. Add chilli powder to Top/bottom heating

1 pinch salt taste, taking care not to use too much. 190 °C

6 | Fill half of the batter into the moulds, insert a 20-30 minutes
1 tsp baking powder
Chilli powder according to taste cherry into each one and add the rest of the
batter. Bake the muffins as indicated.

In addition: TfMaeulmsfepinrtainuoren1t9h0e°wCi1re90raCcok, leinvgelti3mTAoes2pi0/sb-t3o0ptmoerinatuhieoanst2imn0gode: muf insBaking with PerfectBake
Butter for the muffin tin or paper moulds

Per serving
2,3 BU
Berry tartlets with sour cream glaze [Index:]
MCRC0 90183 _BO_Be rentartel t s_m_Sauer ahmgus -010_F39MCRC0 914927_SE_Be rentartel t s_m_Sauer ahmgus -019MCRC0 9032 0_NF_Be rentartel t s_m_Sauer ahmgus -013_RZ1Swe t bakingSmal baked itemsPrepar tion methodsBakingRecipe categoriesBaking

Ramekins 1 | Grease the ramekins well.
Top/bottom heating
Ramekins on the wire rack, level 2
Shortcrust pastry: 2 | For the shortcrust pastry, add the flour, salt

210 °C
300 g flour and icing sugar to the work surface. Cut the cold
Baking time:
1 pinch salt butter into pieces and distribute at the edges.
approx. 25 minutes
Knead into a smooth dough quickly with cold
100 g icing sugar
hands.
200 g butter
3 | Divide the pastry into 8 pieces of equal size,
Topping: roll out individually on a little flour and line the
125 g fresh bilberries ramekins. Prick the pastry bases with a fork
several times and chill the pastry in the
125 g fresh redcurrants
refrigerator for around 45 minutes.
Glaze: 4 | Sort the berries, rinse them briefly and let
½ vanilla pod them drip dry on kitchen towel. Strip the
redcurrants from the stalks.
200 g sour cream
1 egg 5 | Slice the halved vanilla pod open lengthwise
and scrape out the pulp. Whisk together with the
100 g sugar
other ingredients for the glaze.
In addition: 6 | Distribute the berries in the ramekins, pour
Butter for the ramekins the glaze over them and bake the tartlets as
Per serving indicated.
TfRaelmsepkrinastuorne2t1h0e°wCi2re10raDcukr,alteiovenlA2pTorp/xb.o2t5ominhuetasi2n5g

4,6 BU
Coriander and orange brioches [Index:] [Index:]
MCRC0 904014_BO_Koriander_Orangen_Brioches-0 5_F39MCRC0 9180 9_SE_Koriander_Orangen_Brioches-0 7MCRC0 903275_NF_Koriander_Orangen_Brioches-016_RZ1Swe t bakingSmal baked itemsPrepar tion methodsBakingRecipe categoriesBaking

Muffin tin 1 | Wash the orange in hot water, dry it, and grate
Mixture: the zest. Roughly crush the coriander seeds in the
mortar. Select Assist

1 organic orange
1 tsp coriander seeds 2 | Mix the flour, yeast and salt in a bowl. Add all
Food: small baked items
the other ingredients and knead into a smooth
500 g flour Dish: yeast-risen pastries
dough. Allow the dough to prove in a warm place
1 sachet dried yeast
until the volume has roughly doubled.
1 pinch salt Alternative setting:
3 | Grease the muffin tin with butter. Cut off one
125 ml milk, lukewarm quarter of the dough. From the large piece of
Muffin tin on the wire rack
90 g sugar dough, roll out 12 equally sized balls. From the
4D hot air
2 eggs, whisked rest of the dough, make 12 droplet-shaped balls.
170 °C
Place the larger balls into the muffin tray. Make a
90 g butter Baking time: 25-30 minutes
small indent in each dough ball and place a small
In addition: ball in the well. Brush with melted butter and
accessories on any of the levels from 1 to 4.
leave to prove again in a warm place.
Butter for greasing
Butter, melted, for brushing 4 | Then bake as indicated until golden brown.
Per serving
0,3 BU
Macaroons [Index:]
MCRC0 904023_BO_Macarons-01 _F39MCRC0 918029_SE_Macarons-0 7MCRC0 90 594_NF_Macarons-012_RZ0Swe t bakingSmal baked itemsBiscuitsPrepar tion methodsBakingRecipe categoriesBaking

Baking tray and universal pan 1 | Separate the eggs the day before and store the
4D hot air
Almond meringue: weighed egg white in the refrigerator.
130 °C
70 g egg white 2 | On the day you plan to do the baking, line the
Preheat
80 g almond flour from the health food store baking trays with greaseproof paper.
Baking time:

80 g icing sugar 3 | Mix the almond flour and icing sugar and pass approx. 15 minutes
40 g fine sugar them through a fine sieve.
1½ sachets red food colouring in powder form 4 | Beat the egg white until stiff, gradually add the Tip:
sugar and beat into a firm mixture. Add the food
Cut the greaseproof paper to the size of the tray.
Filling: colouring and mix well.
Excess paper affects the browning.
250 g mascarpone 5 | Fold the almond and icing sugar mixture into
2 EL raspberry syrup the whipped egg white using a spatula. The
1 tsp lemon juice mixture should be smooth and viscous.
6 | Pour the mixture into a piping bag with a

In addition:
nozzle and ice 40 blobs approx. 2 cm in size onto
Greaseproof paper the baking trays. Leave to stand for at least 30
Per serving minutes. Preheat the oven.

fTPaerlmshepart ure130 °C130Duration10true
7 | Bake the macaroons as indicated.

TfBaelmskeipngrta uyr,el13ve0l°1Ca1n3d0DunrivaetirosnaAl panro,xle.v1e5l 3m4inDuhteost1a5ir
8 | Leave to cool down on the baking trays.
9 | Mix together the ingredients for the filling.

Shortly before serving, add a blob of the filling to
the base of each pair of macaroons and stick
them together.
Apricot boats [Index:]
MCRC0 837921_BO_Aprikosenschif chen-017_F39MCRC0 8379 4_SE_Aprikosenschif chen-019MCRC0 90 625_NF_Aprikosenschif chen-02 _RZ0Swe t bakingSmal baked itemsPrepar tion methodsBakingRecipe categoriesBaking

Baking tray 1 | Defrost the puff pastry according to the
Mixture: instructions on the packaging.
Select Assist
8 slices frozen puff pastry, around 600 g 2 | Allow the apricots to drain thoroughly.
A little flour 3 | Line the baking tray with greaseproof paper. Food: small baked items

Dust the work surface with flour and roll out the Dish: puff pastry
Filling:
sheets of puff pastry into pieces
1 tin apricots, drained weight around 500 g around 12x10 cm in size. Alternative setting:
50 g ground almonds 4 | Sprinkle the almonds diagonally over each
100 g raw marzipan piece of puff pastry. Cut the marzipan into wafer- Baking tray
1 egg thin slices. Place 2 slices each on the almonds. 4D hot air
Place 2 apricot halves diagonally on each slice of 180 °C
A little milk
marzipan. Preheat
In addition: fTPaerlmshepart ure180 °C180Duration10true
5 | Separate the egg. Brush the two free, opposite
Greaseproof paper When using 4D hot air, you can place the
corners of the pastry with egg white, fold over and
Per serving press down firmly.
444 kcal, 35 g carbs, 31 g fat, 7 g protein, 6 | Whisk the milk and egg yolk, brush the 'boats'
Tip:
2,9 BU with the mixture and bake at once as indicated.
TfBaelmskeipngrta uyr,el18ve0l°3C4A1Ds80hisDotuarpietWroahntie2on0-u3ms5ionmdgein4:uDptehfso2tp0aisrt, yoBuakciangpwlaitchePtehrfeactBeaskeories on any of the levels from 1 to 4.
Try using different fruits or jam. For a savoury
filling, you could use cheese and cooked ham.
204 |
Chapter 6
Bread and bread rolls,
pizza and savoury cakes
Bread and bread rolls, pizza and savoury cakes | 207
Savoury rye sourdough bread [Index:] [Index:]
MCRC0 902465_BO_Wuerziges_Rog en_Sauerteigbrot-014_F39MCRC0 91816 _SE_Wuerziges_Rog en_Sauerteigbrot-018MCRC0 90 781_NF_Wuerziges_Rog en_Sauerteigbrot-012_RZ0Savoury bakingBreadPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For 1 loaf, approx. 30 slices Preparation Setting procedure:

Universal pan 1 | For the sourdough proliferation, add the
Sourdough proliferation: sourdough to a bowl on the day before with the
rye flour and the lukewarm water and stir. Leave Select Assist
50 g sourdough, from the bakery or ready-
to stand for 24 hours in a warm place. Category: cake, bread
made sourdough
Food: bread, bread rolls
375 g rye flour, type 1150 2 | On the next day, remove 50 g of the sourdough
Dish: bread
mixture and store it for making bread at a later
375 ml water, lukewarm
stage. Add the remaining sourdough mixture to a
Bread dough: mixing bowl. Knead the rye flour, wheat flour,
bread spice, yeast and honey with the water.
350 g rye flour type 1150
Knead until you have a smooth dough. Leave the Universal pan
300 g wheat flour, type 405 or type 550 4D hot air
dough to prove while covered in a warm place for
2 tsp bread spice, crushed 40 minutes. 210 °C
20 g dried yeast Baking time: 15 minutes
3 | Knead the salt into the raised dough, form a
then
1 tbsp honey loaf and place into the lightly dusted universal
190 °C
250 ml water, lukewarm pan. Leave to prove for approx. 30 minutes again.
20 g salt 4 | Bake the bread as indicated. When using 4D hot air, you can place the
Per slice 5 | Leave the baked bread to cool down on a wire accessories on any level from 1 to 4.
122 kcal, 26 g carbs, 1 g fat, 3 g protein, 2,2 BU rack.

Tip:
You can keep sourdough in the refrigerator for up

to 2 weeks in a sealed jar.
Nut bread variant: after the first proving process,

knead 250 g of halved walnuts or whole hazelnuts
into the dough with the salt.
Flatbread [Index:]
MCRC0 837926_BO_Fladenbrot-015_F39MCRC0 8379 8_SE_Fladenbrot-0 3MCRC0 90 542_NF_Fladenbrot-0 8_RZ0Savoury bakingBreadPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For 1 flatbread, approx. 8 servings Preparation Setting procedure:

Universal pan 1 | Mix the flour and yeast in a bowl. Add all other
Yeast dough: ingredients and knead to produce a soft dough.
Leave dough to prove in a warm place for around Select Assist

500 g flour
15-20 minutes. Category: cake, bread
2 sachets dried yeast Food: bread, bread rolls

2 | Spread the dough on the greased tray to create

1 tsp salt Dish: flatbread
a flat piece around 1.5 cm thick, prick with a fork
350 ml water, lukewarm
and allow to prove again for another 15 minutes.
Topping: 3 | Use your knuckles to make small indentations
3 tbsp olive oil in the bread and then drizzle olive oil over the top.
Top/bottom heating
Sprinkle with rosemary, pine nuts and sea salt to

1 tbsp fresh rosemary 270 °C

taste. Bake as indicated.
2 tbsp pine nuts Baking time: 20-30 minutes
Sea salt
In addition:
Tip:
Cooking oil for the baking tray
Other tasty flavours: try kneading 3 tbsp
Per serving
Parmesan into the dough or adding finely
chopped, dried tomatoes.
Crusty polenta bread with espresso butter [Index:]
MCRC0 902 63_BO_Polenta_Krustenbrot_m_Espres obut er-017_F39MCRC0 91806 _SE_Polenta_Krustenbrot_m_Espres obut er-0 9MCRC0 90 714_NF_Polenta_Krustenbrot_m_Espres obut er-0 8_RZ0Savoury bakingBreadPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For 1 loaf, approx. 20 slices Preparation Setting procedure:

Universal pan 1 | For the dough, add all the ingredients to a
Mixture: mixing bowl and knead into a smooth, soft dough.
Shape into a rectangle of 20x30 cm, place into a Select Assist

310 g wheat flour, type 550
tin which has been greased with oil and cover Category: cake, bread
70 g rye flour, type 1150 Food: bread, bread rolls

with cling film. Leave the dough to rest in the
70 g polenta refrigerator for 12 hours. Then allow it to prove in Dish: bread
2½ tsp dried sourdough extract, approx. 10 g a warm place until the volume has doubled.
1 tsp dried yeast Alternative setting:
2 | Turn the dough out onto a work surface which
1 tsp sugar is covered in flour, dust the surface with flour, and
roll the dough over three times around its Baking tray
Approx. 270 ml water
longitudinal axis. Place onto a baking tray which 4D hot air
1 tbsp olive oil 220 °C
has been lined with greaseproof paper and bake
1 tsp lemon juice as indicated. Leave the baked bread to cool down. Baking time: 20-25 minutes
Approx. 1½ tsp salt When using 4D hot air, you can place the
3 | For the espresso butter, stir the butter until
light and fluffy. Mix in all the other ingredients and
Espresso butter:
season with pepper and herb-flavoured salt.
100 g butter, soft Tip:
3 tbsp espresso, strong, cold
If twisted slightly, the crust will break open
A few drops Worcester sauce wonderfully when baked.
A few drops Tabasco
1 pinch ground cardamom
1 pinch nutmeg, freshly ground
1 pinch cinnamon
Pepper, freshly ground, Herb-flavoured salt
In addition:
Greaseproof paper
Per slice
1,3 BU
Multigrain rolls [Index:]
MCRC0 904031_BO_Mehrkornbroetchen-01 _F39MCRC0 917913_SE_Mehrkornbroetchen-0 8MCRC0 90 60 _NF_Mehrkornbroetchen-0 9_RZ0SavourybakingBread rolsPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For 12 bread rolls Preparation Setting procedure:

Baking tray 1 | For the leaven, stir together the sourdough
Mixture: powder, 350 ml water, rye flour and cracked rye Baking tray
grain and leave to prove in a warm place for 4D hot air
Sourdough powder for 500 g flour
60 minutes. 180 °C
500 ml water Baking time: 15-25 minutes
2 | Gradually add the rest of the ingredients to the
50 g rye flour, type 997 When using 4D hot air, you can place the
leaven and work for approximately 7 minutes to a
40 g cracked rye grain accessories on any of the levels from 1 to 4.
smooth dough using the dough hook attachment
450 g plain flour, type 550 of a food processor.
1½ tsp salt 3 | Knead the dough once more and form it into
1½ sachets dried yeast bread rolls weighing 70-100 g each on a flour-
1 tbsp honey covered work surface.
4 | Mix the oat flakes, linseeds and other seeds.

For rolling:
Moisten the bread rolls and press them carefully
40 g oat flakes into the mixture.
25 g linseeds 5 | Grease the baking tray and distribute the
25 g pumpkin seeds bread rolls on it. Leave to prove for another
50 g sunflower seeds 60 minutes. 10 minutes before the end, score the
bread in a pattern of your choosing.
In addition:
6 | Bake the bread rolls as indicated and leave to
Butter for greasing the baking tray cool on a wire rack.
Per serving
Scones [Index:]
MCRC0 904081_BO_Scones-016_F39MCRC0 918143_SE_Scones-01 MCRC0 90 746_NF_Scones-0 9_RZ0Savoury bakingBread rolsPrepar tion methodsBakingRecipe categoriesBaking
Ingredients | For 16 pieces Preparation Setting procedure:

Baking tray 1 | Sift the flour and baking powder into a bowl.
Mixture: Add the salt. Add the small flakes of butter and
rub together with the flour mixture until it Select Assist

450 g flour
resembles breadcrumbs. Category: cake, bread
15 g baking powder Food: bread, small baked
2 | Add the sugar and milk. Stir in with a spoon

1 pinch salt items
and then knead carefully.
110 g butter Dish: muffins
3 | Grease the baking tray.
20 g sugar
4 | On a lightly flour-covered work surface, roll out Alternative setting:
230 ml milk
the pastry to a thickness of approx. 1 cm. Cut out
For brushing: circles 5 cm in diameter and place onto the baking
Top/bottom heating

tray.
1 egg yolk 210 °C

2 tbsp milk 5 | Whisk the egg yolk and milk together and Preheat

brush the top of the pastry with the mixture. Bake Baking time: 15-25 minutes
In addition: as indicated.
Tip:
Per serving
The scones stay light and fluffy if you only knead
the dough for a short time.
Cheese scones: knead 150 g grated cheese into

the mixture.
Sweet variant: knead 75 g finely chopped dried

fruit, e.g. prunes, into the mixture.
Pizza Margherita [Index:]
MCRC0 837948_BO_Piz a_Margherita-0 8_F39MCRC0 838019_SE_Piz a_Margherita-0 9MCRC0 903 15_NF_Piz a_Margherita-015_RZ1Savoury bakingPiz aVegetarian recipesPrepar tion methodsBakingRecipe categoriesBakingVegetarian recipes

Pizza tray, diameter 30 cm 1 | To make the yeast dough, mix the flour and
knead the dough well. Allow dough to prove in a Select Assist

150 g flour
warm place for 30 minutes. Category: cake, bread
½ sachet dried yeast Food: pizza, quiche, etc.

2 | In the meantime, wash the cherry tomatoes

1 pinch sea salt Dish: pizza
and halve. Cut up the mozzarella.
Approx. 100 ml water, lukewarm
3 | Grease the pizza tray with oil. Roll out the Alternative setting:
Topping: dough evenly on it and prick several times with a
150 g cherry tomatoes fork.
Top/bottom heating
125 g mozzarella 4 | Season the passata with sea salt, pepper and
270 °C
sugar. Add half of the basil, mixing well.
150 g tomato passata Baking time: 20-25 minutes
Sea salt 5 | Spread the tomato topping on the dough.
Arrange the cherry tomatoes on the pizza.

Distribute the mozzarella evenly over the cherry
½ tsp sugar tomatoes. Sprinkle the remaining basil over the
3 tbsp basil, chopped pizza, add salt and drizzle with olive oil.
½ tsp salt 6 | Cook the pizza as indicated.
2 tbsp cooking oil TfPaeilzmseaptraytuorne2t7h0e°wCir2e70raDcukr,alteivoenl230TA-2os5pi/smbtointpuoemras2thi0oenatminogde: piz aBaking with PerfectBake
In addition:
1 tbsp cooking oil for the baking tray
Per serving
5,2 BU
Pepper quiche [Index:] [Index:]
MCRC0 90217 _BO_Paprikaquiche-0 8_F39MCIM0 907290_SE_Paprikaquiche-012MCRC0 896913_NF_Paprikaquiche-015_RZ1Savoury bakingQuicheVegetarian recipesPrepar tion methodsBakingRecipe categoriesBakingVegetarian recipes

Pizza tray, diameter 30 cm 1 | For the shortcrust pastry, pour the flour and
Shortcrust pastry: salt onto the work surface and make a well in the
centre. Beat the egg using a fork and then pour Select Assist
200 g flour
into the well. Cut the cold butter into small pieces Category: cake, bread
2 pinches salt
and distribute around the edge of the flour. Food: pizza, quiche, etc.
1 egg Quickly knead into a dough with cold hands. Form Dish: savoury cakes, quiche
100 g butter, cold into a ball, press flat, wrap in foil and chill for
approx. 30 minutes. Alternative setting:
Topping:
2 | In the meantime, wash, halve and core the
150 g green peppers
peppers and remove the white pith from the Top/bottom heating

150 g yellow peppers inside. Peel the onion. Cut the peppers and onion 180 °C

150 g red peppers into cubes approx. 1 cm in size. Wash the Baking time: 60-70 minutes
courgettes and cut diagonally into thin slices.
1 red onion, approx. 100 g
200 g courgettes 3 | Heat the butter in a frying pan and fry the
chunks of pepper and onion in it first of all.
30 g butter
Season the vegetables with salt and pepper,
Salt, Black pepper, freshly ground remove from the frying pan and place to one side.
Briefly fry the sliced courgettes and also season
Glaze:
them with salt and pepper.
200 ml cream
4 | Grease the pizza tray. Roll the dough out into a
4 eggs
circular form and place onto the tray. Pull the
150 g Gruyère cheese, freshly grated edge up by approx. 3 cm and press down firmly.
Salt Prick the pastry base several times with a fork.
Black pepper, freshly ground 5 | Distribute the courgette slices on the dough
Nutmeg, freshly grated base and add the remaining vegetables on top.
6 | Stir the cream, eggs and cheese and season

In addition:
generously with salt, pepper and nutmeg. Pour
Cooking oil for the baking tray the mixture evenly over the vegetables and bake
Per serving the quiche as indicated.
577 kcal, 30 g carbs, 43 g fat, 19 g protein, TfPaeilzmseaptraytuorne1t8h0e°wCir1e80raDcukr,alteivoenl620TA-7os0pi/smbtointpuoemras6thi0oenatminogde: savoury cakes, quicheBaking with PerfectBake
2,5 BU
Onion tart with apple [Index:]
MCRC0 902468_BO_Zwiebelkuchen_m_Apfel-01 _F39MCRC0 918174_SE_Zwiebelkuchen_m_Apfel-0 6MCRC0 903 74_NF_Zwiebelkuchen_m_Apfel-01 _RZ1Savoury bakingPrepar tion methodsBakingRecipe categoriesBaking

Pizza tray, diameter 30 cm 1 | For the shortcrust pastry, mix all the dry
Shortcrust pastry: ingredients in a bowl. Add the egg and water, cut
the cold butter into chunks and distribute on top. Select Assist
200 g flour
First knead it on a low setting, then on a higher Category: cake, bread
A little salt Food: pizza, quiche, etc.

speed setting, into a smooth dough using the
1 egg kneading hook of a hand mixer or a food Dish: pizza
1 tbsp water processor. Grease the pizza tray, line with the
100 g butter, cold dough and pull it up a little at the edges. Pierce Alternative setting:
the pastry base several times with a fork and chill
Topping: for at least 30 minutes.
Top/bottom heating

150 g streaky bacon 2 | Finely dice the bacon for the topping. Peel and 200 °C
700 g onions halve the onions, then cut them into thin strips. Baking time: 40-45 minutes

Salt 3 | Render the bacon in a frying pan. Add the

Pepper, freshly ground onions and sweat them. Season well with salt and
pepper.
1 sour apple Tip:
200 g crème fraîche 4 | Peel the apple, grate it roughly and add it to
Serve the onion tart as a main dish for 4 or as a
the onions. Add the crème fraîche and cheese and
30 g grated cheese snack for 8 people. A fresh green salad and a glass
mix everything together.
of Federweißer wine are the perfect
In addition: 5 | Distribute the onion mixture on the pastry accompaniment.
4 tbsp cooking oil for the tray base and bake the cake as indicated.
Per serving
TfPaeilzmseaptraytuorne2t0he°wCir2e0raCcok,kleinvgelt12imTAoesp4i/0sb-t4o5tpomerianthuioenast4min0ogde: savoury cakes, quicheBaking with PerfectBake

3,0 BU
Tarte flambée [Index:]
MCRC0 903964_BO_Flam kuchen-0 8_F39MCRC0 9149 2_SE_Flam kuchen-024MCRC0 90 654_NF_Flam kuchen-015_RZ0Savoury bakingPrepar tion methodsBakingRecipe categoriesBaking

Universal pan 1 | To make the yeast dough, mix the flour and
knead the dough well. Leave to prove in a warm Select Assist

200 g flour
place. Category: cake, bread
½ packet dried yeast Food: pizza, quiche, etc.
2 | Peel and finely slice the onion. Cut the bacon

A little salt Dish: tarte flambée
into very thin strips. Sweat the onion and bacon in
125 ml water
a frying pan with a little butter.
Topping: 3 | Grease the baking tray. Divide the yeast dough
1 large onion into 6 pieces and roll these out into thin, oval-
Top/bottom heating
shaped discs of dough. Lay these on the baking

100 g streaky bacon 270 °C
tray.
20 g butter Preheat

4 | Stir the quark, cream, egg, cornflour and
250 g quark Baking time: 10-15 minutes
seasoning together and spread over the dough.
100 ml cream
5 | Sprinkle the onion-bacon mixture over the
1 egg quark mixture and bake the tarte flambée as
Tip:
1 tsp cornflour indicated. If the base is too dark, insert the baking tray one
Salt 6 | Serve sprinkled with chives. level higher up next time, if it is too light, insert
Pepper, freshly ground the tray one level down.
Ground coriander
In addition:
Rolls of chives
Cooking oil for the baking tray
Per serving
4,3 BU
Turkish börek [Index:] [Index:]
MCRC0 902458_BO_Tuerkisches_Boer k-090_F39MCRC0 91815 _Se_Tuerkisches_Boer k-010MCRC0 90 7 2_NF_Tuerkisches_Boer k-01 _RZ0Savoury bakingVegetarian recipesPrepar tion methodsBakingRecipe categoriesBakingVegetarian recipes

Universal pan 1 | Rinse the fresh parsley and shake it dry.
Cheese: Remove the stalks and finely chop the leaves.
Crumble the sheep's cheese and mix with the Select Assist
1 bunch fresh or frozen flat-leaf parsley,
parsley. Category: cake, bread
approx. 30 g
Food: pizza, quiche, etc.
500 g sheep's cheese in brine or feta cheese 2 | Mix all the ingredients for the filling and stir
Dish: savoury cakes, quiche
until smooth. Season generously with salt and
Filling: pepper.
2 eggs 3 | Grease the universal pan. Place one sheet of
200 ml milk pastry into the universal plan, fold in the
Top/bottom heating
250 g yoghurt, 3.8 % fat overlapping sides and then brush with a thin layer

of the filling. Place another sheet of pastry on top, 210 °C
100 g sunflower oil
fold in the sides, brush with the filling and Baking time: 30-40 minutes
½ sachet baking powder sprinkle with a little sheep's cheese.
Sea salt
4 | Repeat the process until only 2 sheets of
Black pepper, freshly ground pastry remain. Brush the sheets of pastry with the Tip:
filling, distribute the rest over the top and bake
Mixture: Add ½ bunch finely chopped fresh mint to the
the börek as indicated.
900 g fresh or frozen filo pastry or 'yufka' cheese mixture. This will give the baked items a
dough, approx. 20 sheets wonderful aroma.
In addition:
Cooking oil for the universal pan
Per serving
2,4 BU
Savoury muffins with blue cheese [Index:] [Index:]
MCRC0 904047_BO_Pikante_Muf ins_m_Blauschim elkaese-014_F39MCRC0 918061_SE_Pikante_Muf ins_m_Blauschim elkaese-0 6MCRC0 90 609_NF_Pikante_Muf ins_m_Blauschim elkaese-010_RZ0Savoury bakingBread rolsPrepar tion methodsBakingRecipe categoriesBaking

Muffin tin 1 | Melt the butter in a small saucepan and leave
Muffin tin on wire rack, level 3
Mixture: to cool down. Peel and finely dice the onion. Heat
the oil in a frying pan and sweat the diced onion Select Assist
130 g butter
until it is soft. Allow to cool. Category: cake, bread
1 red onion, approx. 40 g Food: small baked items

2 | Mix the flour and baking powder and sieve into

1 tbsp cooking oil Dish: muffins
a bowl. Add the melted butter, eggs and milk and
400 g flour
briefly stir into a smooth mixture using a hand
2 tsp baking powder Alternative setting:
mixer.
3 eggs 3 | Cut the cheese into small cubes. Mix the
Top/bottom heating
Muffin tin on wire rack, level 3
Approx. 225 ml milk cheese and onions into the mixture using a

spatula. Season with salt and pepper. 190 °C
150 g blue cheese, e.g. Stilton
Salt 4 | Place the paper moulds into the muffin

Black pepper, freshly ground recesses and then pour in the mixture. Bake the
muffins as indicated.
In addition: TfMaeulmsfepinrtainuoren1t9h0e°wCi1re90raDcukr,alteiovenl230TA-2os5pi/msbtionuptoemrsa2thi0eoantimngode: muf insBaking with PerfectBake Tip:
5 | Leave the cooked muffins to cool down for
paper moulds The muffins are delicious hot and cold. Serve
10 minutes on a wire rack, and only remove them
Per serving from the paper moulds once they are cool. them with a seasonal salad.

2,2 BU
228 |
Index of recipes
Breast of veal with colourful stuffing 113

A Brioches, coriander and orange 199 F
Apple cake with caramelised walnuts 171 Filled jacket potatoes 19
Apricot boats 203 Fish parcels, asparagus 81
Asparagus, with salsa, baked 29
Asparagus and fish parcels 81
C Flatbread 209
Fried fish fillet with sweet and sour Asian
Cheese in foil, baked 45
Asparagus tortilla 51 vegetables 75
Cheese soufflés, small 59
Aubergine towers 37 Fruit tart - basic recipe for shortcrust
Chicken breast fillets in a courgette crust,
Au gratin pike-perch fillet with horseradish pastry 177
grilled 87
sauce 69 Fruity raspberry gateau - basic recipe for
Chicken breast fillet with vegetable filling 85
sponge mixture 181
Chicken drumsticks, Moroccan, with batonnet
potatoes 93
B Chicken wings 95
Baked asparagus with salsa 29 Chocolate chip cookies 191 G
Baked cheese in foil 45 Chocolate muffins with cherries and chilli 195 Gateau, Black Forest 185
Baked mushroom dumplings 27 Choux pastry gateau with strawberry filling - German-style butter cake - basic recipe for
Baklava 193 basic recipe for choux pastry 189 yeast dough 155
Basic recipe for choux pastry - choux pastry Coconut bake 151 Glazed loin of pork 127
gateau with strawberry filling 189 Cod fillet with crispy coating 71 Gooseberry cake with almond topping - basic
Basic recipe for shortcrust pastry - fruit Coriander and orange brioches 199 recipe for sponge mixture 161
tart 177 Corn-fed chicken with herb butter 97 Goose breast with a chocolate and pepper
Basic recipe for sponge mixture, gooseberry Courgette gratin with black olives 55 sauce 107
cake with almond topping 161 Crispy ducks with baked apple stuffing 103 Goose with bread roll filling, grilled 109
Basic recipe for sponge mixture - fruity Crusty polenta bread with espresso Grilled chicken breast fillets in a courgette
raspberry gateau 181 butter 211 crust 87
Basic recipe for yeast dough, German-style Grilled chicken filled with herbs 89
butter cake 155 Grilled goose with bread roll filling 109
Beef tenderloin with Mediterranean
vegetables 121
D
Damson cake with walnut crumble 169
Berry tartlets with sour cream glaze 197
Dauphinoise potatoes - potato gratin 47
Bilberry soufflé 147
Delicate pound cake 173
Black Forest gateau 185
Duck with baked apple stuffing, crispy 103
Börek, Turkish 225
Index of recipes | 229
J O R
Jacket potatoes, filled 19 Onion tart with apple 221 Rabbit leg with apple and ginger 143
Joint of pork with a honey-thyme crust 123 Oriental-style duck breast 105 Raspberry gateau, fruity - basic recipe for
Joint of venison in a red wine and juniper Oriental turkey breast 101 sponge mixture 181
sauce 139 Ossobuco 115 Red mullet on a bed of vegetables 67
Red snapper curry 77
Rhubarb tart with meringue 175
L P Ring cake with walnuts and marzipan 157
Lamb haunch stuffed with chilli pear 135 Pasta snails 41 Roasted vegetables with balsamic sauce 31
Lasagne tricolore 53 Pepper quiche 219 Roast lamb with mint and garlic 131
Lemon potatoes with herbs and pointed Peppery stew with sweet potatoes and Roast pork Cantonese style 125
peppers 21 peppers 39 Rye sourdough bread, savoury 207
Loin of pork, glazed 127 Pike-perch fillet au gratin with horseradish
sauce 69
Pizza Margherita 217 S
M Plaice rolls on a bed of ratatouille 79 Sachertorte 183
Macaroons 201 Plaited raisin loaf 159 Saddle of lamb in a herb crust 133
Marble cake in a jar 165 Polenta 23 Saddle of veal wrapped in savoy cabbage,
Meat kebabs, lamb 137 Pork, roasted Cantonese style 125 Tender 111
Meringue with chocolate-mascarpone cream Pork fillet in a salt crust 129 Salmon fillet with spinach leaves and
and exotic fruits 149 Potato and vegetable cake 49 tomatoes 73
Moroccan chicken drumsticks with batonnet Potato gratin, Dauphinoise potatoes 47 Savoury muffins with blue cheese 227
potatoes 93 Pound cake, delicate 173 Savoury rye sourdough bread 207
Muffins with blue cheese, savoury 227 Pumpkin and chilli vegetables with apples 33 Scones 215
Multigrain rolls 213 Sea bream in a herby salt crust 65
Mushroom dumplings, baked 27 Sicilian chicken 91
Q Small cheese soufflés 59
Quiche, pepper 219 Sponge flan base 163
N Stew with sweet potatoes and peppers,

peppery 39
Nut cake 167
Stuffed turkey breast 99
Nutty Swiss roll with nougat filling 187
Swiss roll with nougat filling, nutty 187
230 | Index of recipes
T
Tarte flambée 223
Tender saddle of veal wrapped in savoy
cabbage 111
Tomatoes stuffed with lentils, bulgur wheat
and goat's cheese 35
Topside of beef with pearl onion sauce 119
Trout, trout with herbs cooked on the baking
tray 63
Trout with herbs cooked on the baking tray 63
Turkey breast, oriental 101
Turkey breast, stuffed 99
Turkish börek 225
V
Vanilla cheesecake 179
Veal roulades 117
Vegetable bread muffins 43
Vegetable enchiladas 57
Vegetables with balsamic sauce, roasted 31
W
Wild boar joint with elderberry sauce and
caramelised apples 141
Y
Yorkshire pudding 25
Notes
Notes
Notes
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* 9001058075 *

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Perfect results at your fingertips.

Hints and recipes for your Series 8 Bosch oven PerfectChefPackage.

Information on the recipes 10

Side dishes and vegetables, vegetarian dishes and bakes 16

Poultry and meat 82

Desserts and sweet dishes 144

Cakes and small baked items 152

Bread and bread rolls, pizza and savoury cakes 204

Index of recipes 228

Information on the oven

Information on the recipes

Abbreviations and quantities

lvl Level Vanilla essence 9g

hpd Heaped Dry yeast 7g

frzn Frozen Cream stiffener 8g

e.g. For example

Ovenproof dish, rectangular Ring cake tin

Roaster, glass, without lid Cake tin

Roaster with lid Cake mould, glass

Preserving jars Mini ring cake tin

Meat tray Muffin tin

Flan-base cake tin

Pizza tray, round

Springform cake tin, square

Springform cake tin, round

Flan-base cake tin

Baking tray, non-stick

Universal pan, non-stick

Filled jacket potatoes [Index:] [Index:]

Ingredients | For 4 servings Preparation Setting procedure:

Lemon potatoes with herbs and pointed

Ingredients | For 4 servings Preparation Setting procedure:

Ingredients | For 6 servings Preparation Setting procedure:

Polenta: Sprinkle in the polenta, stirring continuously. 

(so that it does not splash). 

Yorkshire pudding [Index:]

Ingredients | For 12 servings Preparation Setting procedure:

and a pinch of salt and continue whisking until 200 °C 

In addition: 3 | Distribute the dough evenly in the hot muffin

176 kcal, 20 g carbs, 9 g fat, 5 g protein, 1,6 BU

Baked mushroom dumplings [Index:] [Index:]

Ingredients | For 4 servings Preparation Setting procedure:

Dumpling mixture: special mushroom brush and cut into slices 1 cm 

1 bunch flat-leaf parsley

Butter for the tin foil

Baked asparagus with salsa [Index:] [Index:]

Ingredients | For 4 servings Preparation Setting procedure:

Salsa: chop them. Roughly chop the herbs. Peel the 

onions and cut into strips. Mix the tomatoes, 200 °C 

Roasted vegetables with balsamic sauce [Index:] [Index:]

Ingredients | For 4 servings Preparation Setting procedure:

Salt 3 | Pour the sauce over the roasted vegetables

Pumpkin and chilli vegetables with apples [Index: ]

Ingredients | For 4 servings Preparation Setting procedure:

Pumpkin: the seeds. Cut into wedges approx. 4 cm wide. 

Tomatoes stuffed with lentils, bulgur wheat

Ingredients | For 4 servings Preparation Setting procedure:

Filling: approx. 60 minutes. Then drain off the water. 

Put the bulgur wheat in a sieve and rinse briefly. 210 °C 

Aubergine towers [Index:]

Ingredients | For 4 servings Preparation Setting procedure:

100 g wild rice mixture 45-50 minutes 

Polenta: Sprinkle in the polenta, stirring continuously.

(so that it does not splash).

and a pinch of salt and continue whisking until 200 °C

Dumpling mixture: special mushroom brush and cut into slices 1 cm

Salsa: chop them. Roughly chop the herbs. Peel the

onions and cut into strips. Mix the tomatoes, 200 °C

Pumpkin: the seeds. Cut into wedges approx. 4 cm wide.

Filling: approx. 60 minutes. Then drain off the water.

Put the bulgur wheat in a sieve and rinse briefly. 210 °C

100 g wild rice mixture 45-50 minutes

Stew: cubes approx. 2 cm in size. Wash, de-seed and

2 red peppers 50-55 minutes

2 garlic cloves 20-25 minutes

Gratin: dish with the garlic and then grease it.

leave the mixture to stand for approx. 15 minutes. 200 °C

Asparagus mixture: into strips.

Lasagne: 20 g butter. Add the spinach and steam for

around 10 minutes in the pot with the lid on. 200 °C

sieve and catch 200 ml of the water used to cook 210 °C

200 g polenta 374 kcal, 54 g carbs, 11 g fat, 13 g protein, 200 °C

4,5 BU Cooking time:

Soufflé: dishes or cups. Separate the eggs and place

1 extra egg white to one side. 160 °C

6 eggs 2 | Add the milk to a pot. Add butter, salt, pepper

Fish: half of the herbs finely and put to one side.

the inside and outside with lemon juice. 180 °C

Fish: and pat dry with kitchen towel. Squeeze the

Fish: and pat dry with kitchen paper. Squeeze the

juice and season with salt and pepper. 210 °C

Spinach: butter. Add the spinach and cook gently for

2 slices fresh ginger Preheat

Fish: with kitchen towel and cut into strips 1 cm wide.