Miele H6000BM User manual

Microwave combination oven
cookbook

Introduction ......................................................8
Microwave function ...............................................10
Practical tips .....................................................10
Accessories and care products available to order......................12
Baking ..........................................................14
Tips on preparation and general information ............................14
Almond gateau ...................................................15
Apple pyramids ...................................................16
Apple tart ........................................................17
Apple sponge ....................................................18
Apple pie ........................................................19
Apple streusel with hazelnut brittle ....................................20
Apple cinnamon cake ..............................................21
Apricot streusel cake ...............................................22
Pear cake with almond topping .......................................23
Gateau ..........................................................24
Butter cake.......................................................26
Butter biscuits ....................................................27
Cappuccino crumble slices..........................................28
Espresso slices ...................................................29
Flat bread........................................................30
Lemon drizzle loaf .................................................31
Upside-down plum pudding .........................................32
Gingerbread .....................................................34
Gugelhupf .......................................................35
Plaited loaf .......................................................36
Yoghurt and nut bread..............................................37
Orange and yoghurt syrup cake ......................................38
White bread in tin..................................................39
Cheesecake......................................................40
Cherry and almond cake ............................................41
Herb ciabatta .....................................................42
Contents
2

Mango and coconut puffs ...........................................43
Marble cake ......................................................44
Mocha macaroons .................................................45
Fruit streusel cake .................................................46
Olive bread ......................................................48
Orange slices.....................................................49
Raisin and quark slices .............................................50
Iced Chelsea slices ................................................51
Raisin loaf .......................................................52
Sponge cake .....................................................53
Chocolate and advocaat cake........................................54
Chocolate cherry muffins............................................55
Chocolate cake ...................................................56
Bacon or herb baguettes............................................57
Streusel cake .....................................................58
Choc raisin squares................................................59
Vanilla biscuits ....................................................60
Walnut muffins ....................................................61
White bread ......................................................62
Lemon tart .......................................................63
Snacks and starters...............................................64
Palermo style pastry puffs ...........................................65
Salmon terrine ....................................................66
Marinated peppers ................................................67
Baked artichoke hearts .............................................68
Soups and stews .................................................69
Prawn curry soup..................................................70
Chicken risotto ....................................................71
Pumpkin soup ....................................................72
Cream of sweetcorn soup ...........................................73
Minestrone .......................................................74
Borscht..........................................................75
Tomato soup with basil cream........................................76
Viennese gardener's soup...........................................77
Contents
3

Bakes ..........................................................78
Aubergine moussaka...............................................79
Chicken and mushroom pie..........................................80
Salmon lasagne ...................................................82
Pasta bake .......................................................83
Courgette moussaka ...............................................84
Vegetarian dishes ................................................86
Broccoli and mushroom bake ........................................87
Mushroom lasagne ................................................88
Cheese dumplings.................................................89
Spinach lasagne with goats' cheese ...................................90
Vegetable lasagne.................................................91
Fish ............................................................92
Tips on preparation and general information ............................92
Fish curry ........................................................94
Fish on a bed of vegetables .........................................95
Salmon on a bed of spring vegetables .................................96
Fish casserole ....................................................97
Paella ...........................................................98
Prawn kebabs ...................................................100
Fillet of plaice on a bed of spinach ...................................101
Pollock in a horseradish crust .......................................102
Pikeperch in a herb and cream sauce ................................103
Meat and poultry ................................................104
Meat ...........................................................104
Poultry .........................................................105
Roast veal in a cream sauce ........................................106
Veal knuckle.....................................................107
Leg of lamb .....................................................108
Saddle of lamb baked in a mustard and herb crust ......................109
Braised beef ....................................................110
Contents
4

Sirloin joint / Fillet of beef ...........................................111
Duck à l’orange ..................................................112
Chicken ........................................................113
Spicy chicken breast with aubergine .................................114
Chicken in a mustard cream sauce...................................116
Stuffed turkey....................................................117
Stuffed turkey breast ..............................................118
Turkey drumsticks with chutney .....................................119
Haunch of hare ..................................................120
Saddle of hare ...................................................121
Rabbit in a mustard sauce..........................................122
Saddle of roebuck or venison .......................................123
Vegetables and side dishes .......................................124
Stuffed aubergines ...............................................126
Jacket potatoes ..................................................127
Cauliflower in a mustard sauce ......................................128
French beans tossed in tomatoes and breadcrumbs .....................129
Chicory au gratin .................................................130
Gnocchi ........................................................131
Spätzle au gratin .................................................132
Cucumber salad with a choice of sauces ..............................133
Potato cheese bake ...............................................134
Kohlrabi and cress gratin ..........................................135
Brussels sprouts au gratin ..........................................136
Gourmet potatoes ................................................137
Spanish bean bake ...............................................138
Tomato risotto ...................................................140
Courgette bake ..................................................141
Sauces and chutneys ............................................142
Red pepper and chilli sauce ........................................142
Mango chutney ..................................................143
Plum chutney ....................................................144
Courgette and orange chutney ......................................145
Contents
5

Savoury snacks .................................................146
Flat bread with yoghurt ............................................147
Savoury cheese biscuits ...........................................148
Ham and cheese muffins...........................................149
Pizza variations ..................................................150
Grilled baguette slices.............................................152
Pizza whirls .....................................................154
Spicy baked oven nuts ............................................155
Desserts .......................................................156
Red berry compote ...............................................157
Fruit crumble ....................................................158
Quark soufflé ....................................................159
Strawberry swirl ..................................................160
Bread and butter pudding ..........................................161
Lemon mousse ..................................................162
Drinks .........................................................163
Orange coffee ...................................................164
Iced mocha .....................................................165
Jams and preserves .............................................166
Peach jam ......................................................167
Plum compote ...................................................168
Sour cherry and vanilla conserve ....................................169
Addresses......................................................171
Contents
6

Dear Reader,
When families come together, it is often
around the dining table and so often
when people enjoy each others'
company, food is at the centre of the
occasion.
We are privileged in being able to
contribute to this by helping you enjoy
your love of cooking. Every day,
knowledge, curiosity, routine and the
unexpected all converge in our Miele
test kitchen.
We have condensed our experience,
passion and pleasure of experimenting
with food into this cookbook by creating
recipes that are as imaginative as they
are successful. We hope that you will
enjoy the results as much as you do the
cooking.
If you have any questions, comments or
requests, please contact us on the
telephone number shown on the back
cover of this book.
Happy cooking from
The Miele test kitchen
7

Functions
A variety of oven functions are used in
the recipes.
Depending on model, your microwave
combination oven has further
Functions/Special applications, which
are not used in the following recipes.
For information on their use, please
refer to the Operating and installation
instructions.
Automatic programmes c
Depending on model, your microwave
combination oven has a variety of Auto-
matic programmes.
They are all listed under Automatic
programmes c.
Even if the appropriate Automatic
programme is not available, you can
still make all the recipes by using the
alternative settings.
Food probe
A food probe is supplied with some
microwave combination ovens
depending on model.
Further details on its use can be found
in the Operating and installation
instructions.
If your oven does not have a food
probe, use the alternative settings.
Dishes
Depending on function, the dishes
used must be microwave safe and heat
resistant. Please follow the guidance
given in the Operating and installation
instructions about suitable cooking
containers.
Temperatures
Temperatures are given in degrees
Celsius (°C).
As a general rule, select the lower
temperature given in the chart.
You may need to increase or reduce
the temperature to suit the cooking
dish, quantity or desired level of
browning.
Eating food which has been cooked
correctly is important for good health.
Only bake cakes, pizza, chips etc. until
they are golden. Do not overcook them.
Durations
Durations are quoted in minutes.
It is best to use the shorter duration
quoted to start with.
Shelf level
Shelf levels are numbered from the
lowest to the top shelf level:
1 = lowest shelf level
2 = middle shelf level
3 = top shelf level
Introduction
8

Pre-heating
Most dishes can be placed in a cold
oven. They will then make use of the
heat produced during the heating-up
phase.
If pre-heating is necessary instructions
to do so will be given in the settings
charts for the recipe.
The time required for pre-heating is not
included in the overall baking or
cooking duration.
Pre-heating is, however, included in the
programme durations for Automatic
programmes c.
Heating-up phase/
Rapid heat-up
With some functions, if a temperature of
over 100 °C is set, all heating elements
are switched on to bring the oven up to
the desired temperature as rapidly as
possible.
During the Heating-up phase, Rapid
heat-up appears in the display.
If a recipe requires for Rapid heat-up to
be switched off, this will be mentioned
in the settings for that recipe.
Depending on model, select the
"Heating-up phase – normal" or "Rapid
heat-up – Off" option.
Quantities and weights
Abbreviations
–tsp = teaspoon
–tbsp = tablespoon
–g = gram
–ml = millilitre
1 teaspoon is approx.
–3 g baking powder
–5 g salt / sugar / vanilla sugar
–5 g flour
–5 ml liquid
1 tablespoon is approx.
–10 g flour / cornflour / breadcrumbs
– 15 g sugar
– 10 ml liquid
– 10 g mustard
Introduction
9

Practical tips
Food Quantity/Weight Power
level
[W]
Duration
[min]
Notes
Melting
butter/margarine
100 g 450 1–2 Do not cover
Melting chocolate 100 g 450 2–3 Do not cover, stir
halfway through
melting
Dissolving
gelatine
1 packet
+ 5 tbsp water
450 0:15–0:20 Do not cover, stir
halfway through
dissolving
Preparing flan
topping/jelly glaze
1 packet
+ 250 ml liquid
450 4–5 Do not cover, stir
halfway through
heating
Proving dough Starter dough with
100 g flour
80 5–7 Cover and leave to
prove
Dough with
500 g flour
80 8–10 Cover and leave to
prove
Blanching
almonds
100 g 850 1–2 Cover and heat with a
little water
Popcorn 1 tbsp (20 g)
popcorn
850 5–7 Place popcorn in a 1
litre container, cover
and cook, sprinkle with
sugar or salt after
cooking
Microwave
popcorn
Approx. 100 g Æmax. 4 Do not leave
unattended.
Tempering citrus
fruits
150 g 150 1–2 Place on a plate, do not
cover
Decrystallising
honey
500 g 150 2–3 Heat uncovered in jar,
stir halfway through
heating
Steeping oil for
salad dressing
125 ml 150 1–2 Heat uncovered on a
gentle heat
The information given in this chart is intended only as a guide.
Microwave function
10

Food Quantity/Weight Power
level
[W]
Duration
[min]
Notes
Bacon 100 g 850 2–3 Place on kitchen paper,
do not cover
Marinating meat 1000 g 150 15–20 Marinate in a covered
container, turning halfway
through.
Softening ice
cream
500 g 150 2 Place open ice cream
container in microwave
oven
Soaking dried fruit 250 g 80 20 Add a little water. Do not
cover.
Porridge 250 ml milk +
4 tbsp porridge oats
850 +
150
2–3 +
2–3
Heat the milk in a covered
bowl. Stir in the oats and
continue cooking.
Skinning tomatoes 3 tomatoes 450 7–8 Cut a cross into the top of
each tomato, cover, and
heat in a little water. The
skins will slip off easily.
Take care, as the
tomatoes may get very
hot.
Bread rolls Qty 2 Place on the rack. Do not
cover, turn halfway
through defrosting.
Defrosting 150 1–2
Baking Grill
Level 3
3–4
Making eierstich 150 g from 2 eggs,
4 tbsp cream, salt
and grated nutmeg
450 3–4 Beat together the eggs,
cream, salt and nutmeg.
Cover and cook.
Strawberry jam 300 g strawberries,
300 g jam sugar
850 7–9 Mix the fruit and sugar in
a deep container, cover
and cook
Microwave function
11

Original Miele accessories will help
you get the best out of your
appliance.
Miele accessories are designed
specifically for Miele appliances and
are tested intensively to Miele
standards.
All products can be ordered via the
internet at www.miele-shop.com or
from Miele.
Round baking tray HBF 27-1
The round baking tray is suitable for
cooking pizza, shallow cakes made
with yeast or whisked mixtures, sweet
and savoury tarts, baked desserts, flat
bread, and can also be used for frozen
cakes and pizzas.
The surface has been treated with
PerfectClean, eliminating the need for
baking parchment or greasing the tray
with many recipes.
This surface is also very resistant to
cutting and scratching.
The round baking tray is placed on
either the rack or the glass tray.
Do not use it with microwave cooking
functions.
HUB Gourmet oven dishes and HBD
Gourmet oven dish lids
The Miele Gourmet oven dish is
suitable for bakes, stews, gratins, pasta
dishes, soups and casseroles, as well
as for roasts and roulades. The larger
dish can take a whole goose, the
smaller a duck.
Accessories and care products available to order
12

The Gourmet oven dish has a non-stick
coating, reducing the amount of fat
needed in cooking and making
cleaning quicker and easier.
Gourmet oven dishes are either 22 cm
or 35 cm deep. The width and height
are the same.
HUB 61-22/
HUB 62-22*
HUB 61-35
* suitable for use on induction hobs
The dish is used on the rack on shelf
level 1.
Gourmet oven dish lids in high quality,
heat resistant stainless steel are
available for both dishes.
HBD 60-22 HBD 60-35
Gourmet oven dish HUB 61-35 cannot
be used in conjunction with its lid
because the total height of these two
items exceeds the height of the cavity.
Do not use the Gourmet oven dishes or
lids with microwave cooking functions.
Original Miele care products
Miele have developed and tested a
variety of cleaning and care products,
such as the Miele oven cleaner, to help
you get the best out of your Miele
appliances and to keep them in good
condition for years to come.
Miele oven cleaner
The Miele oven cleaner ensures
optimum cleaning results and is
suitable for removing the most stubborn
soiling. The gel formula is even suitable
for vertical surfaces and dissolves
persistent and burnt-on residues. This
oven cleaner is particularly suitable for
quick and easy cleaning of
PerfectClean surfaces.
Accessories and care products available to order
13

Tips on preparation and general information
When baking cakes, insert a skewer
into the centre of the cake after the
shorter cooking duration has elapsed to
check whether the cake is baked. If the
skewer comes out clean, the cake is
ready, but if crumbs or moist cake
residues cling to the skewer, carry on
baking it until it is done.
Leave cakes baked in tins for approx.
10 minutes before turning out.
Run around the edge with a knife and
tap the tin gently. If the cake is still
sticking, place a damp cloth over the
tin. The resulting steam will cause the
cake to dislodge from the tin.
If the cake mixture rises too much and
then collapses at the end of the
cooking duration, it was probably
beaten for too long or too much liquid
was added to it.
Cake mixture ingredients, particularly
eggs and fats, should be kept at an
even temperature of approx. 20 °C.
Chilled butter is best for pastry,
achieving a smooth dough.
Sponge cake mixture should be baked
immediately. For gateau bake a day in
advance. It is then easier to divide the
layers. Swiss roll should be turned out
immediately onto a damp tea towel, or
a tea towel sprinkled with sugar, then
rolled up with the help of the cloth.
If you are baking in combination mode
(MW + Fan plus), microwave power
must be selected from the start. Select
a microwave power level of 80 W or a
maximum of 150 W.
A variety of different baking containers
can be used in combination mode.
Containers made of heat resistant
glass, ceramic, plastic, soft plastic and
metal are suitable. Metal containers can
occasionally cause sparking. In this
case, place the container in a different
position on the rack or on the glass
tray. If sparking continues, or if
crackling noises can be heard, the
container is unsuitable.
Baking
14

Almond gateau
Serves 12
Ingredients
4 egg yolks
Zest of one lemon
Pulp of 1 vanilla pod
100 g caster sugar
4 egg whites
50 g plain flour
1 1/2 tsp baking powder
100 g ground almonds, unblanched
Topping
50 g icing sugar
3 drops of almond essence
2 tbsp water
Topping
40 g chopped almonds
Method
Beat together the egg yolk, vanilla pulp,
lemon zest and caster sugar until
creamy. Fold in the stiffly beaten egg
whites. Sift the baking powder with the
flour, add the ground almonds and fold
into the mixture.
Grease and flour a C26 cm springform
tin and pour in the mixture. Level the
surface and bake until golden.
After baking, leave to cool.
To make the topping, mix the icing
sugar with water and drizzle over the
cake.
Dry roast the chopped almonds lightly
in a pan and sprinkle over the topping.
Recommended settings
Function: Fan plus
Temperature: 150–170 °C
Shelf level: 1
Duration: 30–40 minutes
Alternative settings
Function: Conventional heat
Temperature: 150–170 °C
Shelf level: 1
Duration: 30–40 minutes
Baking
15

Apple pyramids
Makes 8
Ingredients
300 g puff pastry
1–2 sharp dessert apples, finely
chopped
30 g marzipan, finely diced
30 g coarsely chopped hazelnuts
30 g raisins soaked in water
2 tbsp sugar and cinnamon mixed
For glazing
1 egg white
1 egg yolk
1 tbsp milk
Method
Roll the pastry out on a floured surface
and cut into 8 squares (each approx.
15 x 15 cm).
Spread the apple and marzipan over
the squares along with the hazelnuts
and the drained raisins. Sprinkle with
the sugar-cinnamon mixture.
Brush the edges of the pastry with egg
white and fold up the corners to make
pyramids, pinching the edges together
to form a seal.
Rinse the glass tray in cold water and
then arrange the apple pyramids on the
tray. Brush with milk and beaten egg
yolk and bake until golden.
Recommended settings
Function: Conventional heat
Temperature: 190–210 °C
Shelf level: 2
Duration: 20–25 minutes + pre-heating
Alternative settings
Function: Fan plus
Temperature: 170–190 °C
Shelf level: 2
Duration: 18–25 minutes
Tip
Apple pyramids are best made with
sharp apples.
Baking
16

Apple tart
Serves 12
Ingredients
200 g plain flour
100 g butter
60 g caster sugar
A pinch of salt
1 egg
Topping
600 g apples, peeled and sliced
Caramel
100 g caster sugar
20 ml apple juice
Juice of 1/2 a lemon
For dusting
Icing sugar
Method
Mix the flour, butter, caster sugar, salt
and egg together and knead to a
smooth dough. Chill the dough for
about 30 minutes.
Dust the worktop with flour, roll the
dough out and place in a flan tin
(C26 cm). Layer the apple slices over
the dough, overlapping them a little as
you go.
Heat the caster sugar in a pan on the
hob using a high setting and constantly
stir until you have a golden brown
caramel. Deglaze the pan with apple
juice and lemon juice then pour the
caramel over the apples and place the
tart in the pre-heated oven.
After cooking leave to cool then dust
with icing sugar.
Recommended settings
Function: Fan plus
Temperature: 170–190 °C
Shelf level: 1
Duration: 40–50 minutes
Alternative settings
Function: Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration: 40–50 minutes
Tip
Instead of using caramel this tart can
be topped with a mixture made from:
150 g crème fraîche, 2 eggs, 3 tsp of
vanilla sugar and 1 tbsp of icing sugar.
Mix well and pour over the apples.
Increase the baking duration by about
10 minutes.
Baking
17

Apple sponge
Serves 12
Ingredients
150 g butter
150 g caster sugar
3 tsp vanilla sugar
3 eggs
Juice of 1/2 a lemon
150 g plain flour
1/2 tsp baking powder
Topping
750 g apples
For dusting or glazing
Icing sugar or apricot jam
Method
Cream together the butter, caster sugar
and vanilla sugar, then mix in the eggs
one at a time.
Sift the baking powder and flour
together and add to the creamed
mixture together with the lemon juice.
Spoon into a greased springform cake
tin (C26 cm).
Peel, quarter and core the apples.
Make several cuts into the top of each
quarter and gently press into the cake
mixture with the cut side up. Bake until
golden.
Leave to cool to room temperature,
then dust with icing sugar or spread a
little apricot jam over the top.
Recommended settings
Function: Automatic programmes
Programme: Cakes \ Apple sponge
Programme duration: approx.
60 minutes
Alternative settings
Function: Fan plus
Temperature: 150–170 °C
Shelf level: 1
Duration: 55–65 minutes
Function: MW + Fan plus
Power level/temperature: 80 W +
160 °C
Shelf level: 1
Duration: 45–55 minutes
Function: Conventional heat
Temperature: 160–180 °C
Shelf level: 1
Duration: 55–65 minutes
Tip
As an alternative, the apples can be
chopped into small pieces and folded
into the cake mixture. This cake is also
delicious with 500 g sour cherries,
blueberries or apricots.
Baking
18

Apple pie
Serves 12
Ingredients
300 g plain flour
1/2 tsp baking powder
200 g butter
100 g caster sugar
3 tsp vanilla sugar
1 egg
Topping
1000 g apples
50 g raisins
50 g caster sugar
1/2 tsp cinnamon
3 tbsp water
For glazing
1 egg yolk beaten into a little milk
Method
Mix together the flour, baking powder,
butter, caster sugar and vanilla sugar
and knead to a smooth dough.
Press about 2/3 of the dough evenly
into the base of a greased springform
tin (C26 cm) and about 2 cm up the
sides of the tin and blind bake if using
Conventional heat (not necessary with
Intensive bake or the Automatic
programme).
Peel, quarter, core and coarsely dice
the apples. Place in a saucepan
together with the raisins, sugar,
cinnamon and water and gently heat for
1 minute. Scatter evenly over the pie
base.
Dust the worktop with flour and roll out
the remaining dough. Place it over the
top of the apples and bake.
With the Automatic programme:
Glaze the top of the pie with the egg
and milk mixture immediately before it
goes in the oven.
With all other functions:
Glaze the top of the pie with the egg
and milk mixture approx. 10 minutes
before the end of baking.
Recommended settings
Function: Automatic programmes
Programme: Cakes \ Apple pie
Programme duration: approx.
75 minutes
Alternative settings
Function: Intensive bake
Temperature: 150–170 °C
Shelf level: 1
Duration: 60–70 minutes
Function: Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration:
Pre-bake duration: 20–25 minutes +
pre-heating
Baking duration: 30–35 minutes
Baking
19

Apple streusel with hazelnut brittle
Serves 12
Ingredients
200 g melted butter
350 g plain flour
1 tsp baking powder
150 g caster sugar
3 tsp vanilla sugar
60 g hazelnut brittle
Topping
1000 g sharp apples (e.g. Granny
Smiths)
50 g caster sugar
Zest of one lemon
Juice of one lemon
Method
Mix the flour, baking powder, sugar and
vanilla sugar. Add the slightly cooled
melted butter and knead to a coarse
crumbly texture.
Press about 2/3 of the streusel
(crumble) mixture into the base of a
springform tin (C26 cm) and about
2 cm up the sides of the tin. Mix the
hazelnut brittle into the rest of the
streusel mix.
Peel, quarter, core and dice the apples.
Mix with the sugar, lemon zest and
lemon juice and arrange over the
streusel mixture. Sprinkle the
streusel-brittle mix over the top and
bake.
Recommended settings
Function: Automatic programmes
Programme: Cakes \ Apple streusel
Programme duration: approx.
63 minutes
Alternative settings
Function: Fan plus
Temperature: 160 °C
Shelf level: 1
Duration: 65–75 minutes
Function: Conventional heat
Temperature: 160–180 °C
Shelf level: 1
Duration: 55–65 minutes
Baking
20