Miele 6 560 300 User manual

GREAT BRITAIN
Miele Company Ltd.
Fairacres, Marcham Road,
Abingdon, Oxon, OX14 1TW
Tel: [phone]
Telefax: [phone]
Internet: www.miele.co.uk
E-mail: [email protected]
AUSTRALIA
Miele Australia Pty. Ltd.
Box 381
Ferntree Gully,
Melbourne, VIC 3156
Tel. [phone]
Telefax +61(0)3/97 64 71 29
IRELAND
Miele Ireland Ltd., Dublin 24
Broomhill Road
Tallaght
Tel. [phone]
Telefax +353(0)1/461 07-97
HONG KONG
Miele Hong Kong Ltd.
AIA Plaza, Room 401, 4th Floor,
18 Hysan Avenue,
Causeway Bay, Hong Kong
Tel. [phone]
Fax [phone]
M.-Nr. 6560 300
GB M.-Nr 98 023 370
SINGAPORE
Miele Pte. Ltd.
163 Penang Road #04-02/03
Winsland House II
Singapore 238463
Tel. [phone] oder
+65/65 62 88 95
Telefax +65/67 35 11 61
SOUTH AFRICA
Miele SA (Pty) Ltd.
304 Tungsten Road
ZA-Strijdompark 2194
Tel. [phone]
Telefax +27(0)11/7 93-74 47
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microwave
oven cookbook
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2
foreword
Dear Connoisseur
Mealtimes are when families are most
often together. Food is nearly always
the focus when friends gather, be it for
a casual evening or a more formal
celebration. And whenever people meet
to enjoy a meal, cooking takes a central
role.
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In the Miele Test Kitchen, we are in the
privileged position of being able to
practise professionally the hobby we
share with many thousands of people
across the world – cookery. We get the
chance to experiment with both the
traditional and the more exotic
ingredients every day. Even after many
years of experience, we never cease to
be amazed by the new flavours and
tastes we can create using our Miele
appliances.
This book draws together our
experience, excitement and passion for
experimenting in the imaginative yet
easy-to-prepare recipes we have created
for you to try. We wish you
“bon appetit” and above all hours of
successful cooking with your Miele
microwave oven.
If you have any questions or comments,
please give us a call on the number on
the back cover.
Kind regards,
Your Miele Home Economists
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contents
4
Starters and
snacks
16 Baked artichoke hearts
16 Marinated peppers
17 Parma ham stuffed
with Feta cheese
17 Tomarella toast
18 Goat's cheese on toast
18 Baked quark with herbs
20 Salmon trout loaf
Soups
24 Tomato soup with basil
cream
24 Pumpkin soup
25 Cream of sweetcorn soup
25 Cream of potato soup
with chervil
26 Clear mushroom soup with
Parmesan dumplings
26 Minestrone
28 Fish soup
30 Curried prawn soup
30 Cream of rocket soup
Casseroles and
savoury bakes
34 Pasta bake
34 Leek and potato bake
36 Broccoli and mushroom bake
37 Red pepper and rice bake
37 Vegetables au gratin
38 Beef casserole with beetroot
and white cabbage
38 Asparagus au gratin
40 Savoy cabbage casserole
40 Chicken risotto
2Foreword
8Helpful hints
10 Cooking times
12 Containers
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Fish
44 Salmon on a bed of
vegetables
44 Cod in breadcrumbs
45 Cod in a red pepper sauce
45 Prawn bake
46 Fillet of sole in a prawn
sauce
46 Tiger prawn kebabs
48 Fillet of plaice on a bed of
spinach
49 Haddock and tomato bake
49 Trout with herbs
50 Fish curry
Meat and poultry
54 Pork fillet in a Roquefort sauce
54 Pork fillet in wine and cream
sauce
56 Meatballs in caper sauce
57 Meat and vegetable loaf
57 Beef burgers
58 Chicken breasts in a mustard
sauce
58 Caribbean chicken
60 Tandoori chicken
Vegetables and
side dishes
64 Polenta with red pepper
64 Gnocchi
65 Cheese and potato bake
66 Herby mashed potato with pine
nuts
66 Risotto
68 Celery gratin
69 Green beans tossed in tomatoes
and breadcrumbs
69 Chicory in a balsamic dressing
70 Carrots in a chervil cream sauce
70 French beans in a thyme sauce
72 Cucumber salad
72 Cauliflower in a mustard sauce
74 Golden curried potatoes
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contents
Sauces
78 Courgette cream sauce
78 Hollandaise sauce
80 Zabaione
(Marsala cream sauce)
80 Vanilla cream sauce
Drinks
94 Iced mocha
94 Orange coffee
95 Autumn punch
95 Hot cherry punch
96 Pineapple rum punch
96 Lumumba
Desserts
84 Apple delight
85 Stracciatella crème with
espresso sauce
86 Strawberry swirl
86 Baked quark pudding
88 Lemon mousse
90 Warm tropical fruit cup
90 Baked peaches
91 Chocolate mousse with
brandy
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7
Jams
and preserves
100Notes on preserving
101Morello cherry and vanilla
conserve
101Peach jam
102Plum jam
102Blackberry and pear jam
104Grape jelly with Grappa
105Tomato chutney
105Plum chutney
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In addition to the standard microwave
function, Miele offer appliances with a
grill which can be used on its own or in
combination with microwave heating.
Top of the range models also feature
automatic programmes for defrosting
and cooking a variety of different
foods.
The output levels vary according to
model. The recipes in this book give
settings of both 800 and 900 W. Please
select the appropriate setting for your
oven. Cooking times are given in minutes
only, as timings can vary and may need
to be a little bit longer or shorter.
Where reduced output levels are given
for continued cooking, they are in the
range 600, 450, 300, 150 and 80 W.
The times given for defrosting, reheating
and cooking serve as a guide only.
Much depends on the temperature of
the uncooked food and its quality.
Small adjustments can be made to suit
your own taste as to how well done,
crisp or brown you like your fish, meat
and vegetables.
When reheating and cooking, always
cover the food with a microwave-safe
lid or cling film. This will prevent food
from drying out and soiling the oven.
The one exception to this is when you
are reheating meat or fish with a
breadcrumb topping that needs to
become crisp.
Food should be left uncovered when
using the grill and grill combination
function.
General tips
helpful hints
8
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When browning food under the grill,
or where the total grilling time is less
than 15 minutes, the grill must always
be pre-heated for approximately
3 minutes. It is not necessary to pre-heat
the grill when using it in combination
with the microwave (microwave + grill).
In this useful combination programme,
the microwave reduces the cooking time
while the grill ensures an appetising
browned finish.
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10
Practical tips
Melting butter or 100 g 450 1:00–1:15Do not cover.
Margarine
Melting chocolate100 g 450 3:00–3:30 Do not cover.
Stir during
cooking.
Dissolving gelatine 1 packet 450 0:15–0:30 Do not cover.
+ 5 tbsp water Stir during
cooking.
Flan topping 1 packet 450 4–5 Do not cover.
+ 250 ml liquid Stir during
cooking.
Proving dough Dough with 80 3–5 Cover and leave
100 g flour to prove.
Dough with 80 6–8 Cover and leave
500 g flour to prove.
Blanching almonds 100 g 800/900 1–2 Cover.
5 tbsp water
Popcorn1 tbsp (20 g) 800/900 3–4 Place popcorn in a
popcorn1 litre container,
cover, cook and
sprinkle with sugar
or salt.
Making crystallised 500 g 1502–3 Place uncovered jar
honey runnyin microwave. Stir
during cooking.
Steeping oil for 125 ml 1501–2 Do not cover. Heat
salad dressings until just warm.
Tempering citrus 150 g 1501–2 Place on a plate.
fruitDo not cover.
Marinating meat 1000 g 15015–20 Marinate in a covered
container, turning
halfway through.
Food Weight/quantity Power level Time in Notes
in Watts minutes
cooking times
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11
Bacon 100 g 800/900 2–3 Arrange rashers on
kitchen paper.
Do not cover.
Soaking 250 g 80 20 Do not cover.
dried fruit + 150 ml water
Softening 500 g 1502 Do not cover.
ice cream
Warming plates 4 plates 800/900 2–3 Do not warm plates
with any metal
decoration.
Porridge 250 ml milk and 800/900 2–3Bring to the boil in a
4 tbsp porridge + 150 + 2–3 covered bowl, then
oats continue cooking at
150 W.
Skinning tomatoes 3 tomatoes 450 6–7 Cut a cross in the
top of each tomato,
place in a covered
dish with a little
water and heat. The
skins will then slip
off easily. Be careful
as they can get very
hot.
Defrosting 2 rolls 150/grill 1–2 Place uncovered on
and heating the rack to defrost.
bread rolls Grill 4–6 Turn half way
through grilling.
Scrambled eggs 2 eggs, 4 tbsp 450 3–4 Beat together the
cream, salt and eggs, cream, salt
pepper and pepper.
Cover and cook.
Strawberry jam 300 g strawberries 800/900 7–9 Mix the fruit and
300 g jam sugar sugar, cover and
cook.
All values are for guidance only.
Food Weight/quantity Power level Time in Notes
in Watts minutes
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12
Suitable containers
●Microwaves penetrate porcelain,
china, glass, cardboard and plastic, so
containers made from these materials
are suitable for use in the microwave
oven.
●Porcelain can generally be used without
a problem, however, some dishes have
a metallic glaze or decoration and
these are not suitable for the
microwave oven.
●Painted stoneware can be used
provided the pattern is covered with a
glaze. Stoneware can become very
hot.
●Heat-proof glassware and ceramic are
particularly suitable.
●Plastic containers must be able to
withstand a cooking temperature of at
least 110°C, otherwise they will distort.
Polystyrene containers suitable for
short reheating periods can be used,
but only at a low temperature.
●Roasting bags can be used provided
they are closed with string rather
than metal clips. Never use fastenings
that contain metal.
●The material and shape of a container
affect the cooking and reheating
time. Round and oval dishes are good.
Food heats up more evenly in these
shapes than in a container with
corners.
Unsuitable containers
●Metal containers, aluminium foil and
cutlery should never be placed in the
microwave oven, as metal reflects the
microwaves and they cannot penetrate
the food effectively. Food inside a
closed metal container or wrapped in
foil will not heat up at all.
●Never use dishes with a metallic trim
such as gilt or cobalt blue. The metal
content will reflect the microwaves
and create sparks.
●Crystal is unsuitable as it contains
lead. Handblown crystal should also
be avoided as the microscopic bubbles
in it will cause it to shatter. The same
applies to glassware with fluted or
curved edges.
●Wooden dishes cannot be used in the
microwave oven as the water in the
wood turns to steam during cooking,
causing the wood to dry out and split.
Notes on containers
containers
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13
Exceptions to the rule
●Ready-made meals in aluminium
containers can be defrosted and
reheated in the microwave oven. Make
sure that the containers do not touch
the walls of the oven. Always remove
the lid before placing in the oven as
the microwaves will only penetrate
the food from above. It is generally
better to take the food out of the
aluminium container and place it in a
microwave-safe dish, as the food will
be more evenly heated this way.
●With unevenly shaped items such as
poultry, legs and wings can be
covered for a time with aluminium foil
to help them defrost and cook more
evenly. Never allow the foil to touch
the walls of the oven as this could
create sparks.
●To test whether a dish is suitable for
the microwave, place it in the oven on
the maximum setting for 30 seconds.
If you hear cracking sounds or see
sparks, the container is not safe for
use in the oven.
Tips
●Leave food to stand for approximately
2 minutes after cooking to allow the
heat to distribute itself evenly.
●Always ensure that egg and fish
dishes reach an even temperature of
at least 70°C. Turn or stir food and if
necessary increase the reheating/
cooking time to be sure of achieving
this temperature.
●Never cook a whole egg in the
microwave oven. The shell cannot
withstand the sudden increase in
pressure and will burst. Pre-cooked
hardboiled eggs can also explode
when reheated in the microwave, even
after they have been removed from
the oven.
●When heating fruit or vegetables
witha firm skin (e.g. tomatoes,
aubergines) always prick the skin first
to prevent it from bursting. The same
applies to sausages.
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Starters and
snacks
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It is said that anticipating something is
as good as enjoying it, and this is never
so true as for a beautifully prepared
meal. A tasty starter whets the appetite
and excites the taste buds to crave
further stimulation in the main course.
If these light bites simply taste too
good to be a starter, you can double
the quantities and serve them as a main
course! However you wish to serve
them, we wish you “bon appetit”.
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16
Baked artichoke hearts
Serves 3
Ingredients:
8–10 tinned artichoke hearts
200 ml double cream
100 g cream cheese with herbs
100 g Cheddar cheese, grated
75 g ham, diced
Grated nutmeg and seasoning
to taste
Method:
1. Gently heat together the cream, cream cheese and
half of the Cheddar, stirring continuously until
smooth. Season with salt, pepper and nutmeg to
taste. Add the diced ham.
2. Arrange the drained artichoke hearts in the bottom
of a suitable dish, pour over the cheese sauce, then
scatter the rest of the grated cheese over the top.
Grill until golden.
Setting: Grill
Position: Rack
Duration: 10–12 minutes
+ 3 minutes pre-heating
Marinated peppers
Serves 4
Ingredients:
3 yellow peppers
3 red peppers
3 orange peppers
For the marinade:
6 tbsp olive oil
4 tbsp white wine
4 tbsp white wine vinegar
1 clove of garlic, crushed
Salt and pepper
3 tsp mixed herbs
Method:
1. Combine all the ingredients for the marinade in a jug.
2. Quarter the peppers, remove the seeds and pith.
Place skin side up in the glass tray and grill until the
skin blisters and blackens.
3. Remove from the oven and place the peppers in a
polythene bag for about 10 minutes to sweat. Then
peel off the skins.
4. Transfer to a serving dish and pour over the marinade.
Leave for several hours for the peppers to absorb the
flavours, then serve with French bread.
5. Sliced courgettes and mushrooms can also be
marinated in this way. Blanch the vegetables first,
but ensure that they are still al dente.
Setting: Grill
Position: Rack
Duration: 25–30 minutes
+ 3 minutes pre-heating
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17
Parma ham stuffed with Feta cheese
Serves 8
Ingredients:
8 slices of wafer thin Parma ham
200 g Feta cheese divided into
8narrow rolls
Method:
Place one roll of Feta cheese on each slice of Parma
ham. Roll them up. Arrange on the glass tray and grill.
Setting: Grill
Position: Rack
Duration: Approx. 8 minutes
+ 3 minutes pre-heating
Tomarella toast
Serves 4
Ingredients:
4 slices of white bread
200 g tomatoes, diced
100 g diced ham
150 g Mozzarella cheese, diced
A pinch of mixed herbs
Salt and pepper
1 / 2tsp fresh basil, chopped
Method:
1. Liberally season the diced tomatoes and ham with
salt, pepper and herbs and mix well. Lightly toast
the bread. Place it on the glass tray and spoon the
tomato mixture over.
2. Top each slice of toast with Mozzarella cheese and
scatter more mixed herbs and basil over the top.
Toast under the pre-heated grill.
Setting: Grill
Position: Rack
Duration: 10–12 minutes
+ 3 minutes pre-heating
These Parma ham rolls are also
good made with cream cheese
with herbs, peppers or onions.
Tip
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18
Goat's cheese on toast
Serves 5
Ingredients:
5 slices of bread
200 g goat's cheese
3 tbsp white wine
Black pepper
1 / 2tsp oregano
1 tsp parsley, chopped
1 clove of garlic, crushed
Method:
1. Pre-heat the grill, then lightly toast one side of the
bread. Cut in half diagonally.
2. Mix the goat’s cheese with the rest of the ingredients.
Spread over the toast triangles and grill until
golden.
Setting: Grill
Position: Rack
Duration
To toast bread: Approx. 4 minutes
To cook topping: 8–12 minutes
Baked quark with herbs
Serves 12
Ingredients:
1 red pepper
1 onion, diced
50 g margarine
2 eggs
500 g quark
30 g semolina
100 g ham, diced
2 tbsp each of chopped parsley,
dill and chives
Salt and white pepper
Method:
1. Quarter the pepper, remove the seeds and pith, and
chop finely. Place the pepper and onions in a bowl
with about 10 g of the margarine. Cover and cook for
approx. 6 minutes on 800/900 W.
2. Beat together the remaining margarine and eggs,
then add the quark. Stir in the remaining ingredients,
and season with salt and pepper.
3. Transfer the quark mixture to a lightly greased glass
dish (approx. 25 x 11 cm), cover with microwave-safe
cling film and cook for approx. 25 minutes at 450 W.
4. Allow to stand for about 5 minutes, then turn out
and cut into 12 slices.
Setting: Microwave
Power level: 800/900 W + 450 W
Position: Turntable
Duration: 6 minutes + 25 minutes
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20
Salmon trout loaf
Serves 10
Ingredients:
1 small onion, diced
20 g butter
750 g salmon trout fillet, diced
90 g white bread, cubed
1 egg
Salt, pepper and grated nutmeg
350 ml cream
1 tbsp fresh dill, chopped
Method:
1. Sauté the onions in the butter. Add the diced fish
and cook gently. Allow to cool slightly, then add the
bread, egg, seasoning and cream. Stir well then
leave to rest for approx. 1 hour.
2. Blend the mixture until smooth in a food processor.
Stir in the dill. Spoon the mixture into a lightly
greased glass dish (approx. 20 cm long). Press the
mixture down well to avoid air bubbles.
3. Cover with microwave-safe cling film. Cook for
5minutes at 600 W, then for a further 15 minutes at
450 W.
4. Allow to cool, then pour off any excess liquid. Turn
out and cut into slices. Serve hot or cold with toast.
Setting: Microwave
Power level: 600 W + 450 W
Position: Turntable
Duration: 5 minutes + 15 minutes
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