Miele H6461 Quick guide

Baking – Roasting – Moisture plus

Settings..........................................................6
Quantities and weights .............................................9
Baking ..........................................................10
Tips on preparation and general information ............................10
Types of flour ..................................................10
Raising agents .................................................11
Dough and mixes ...............................................11
Bake-off products .................................................14
Bread rolls (frozen/part-baked, unchilled)/Salted pretzels (frozen) .........14
Bread rolls.....................................................15
Croissants .....................................................15
Apple tart ........................................................16
Apple sponge ....................................................17
Apple pie ........................................................18
Apple streusel with hazelnut brittle ....................................19
Apricot loaf.......................................................20
Apricot streusel cake ...............................................21
Biscuits .........................................................22
Gateau ..........................................................23
Butter cake.......................................................26
Buttermilk bread ..................................................27
Classic rich fruit cake ..............................................28
Flat bread........................................................30
Fruit flan .........................................................31
Chocolate breakfast rolls ............................................32
Gugelhupf .......................................................33
Yeast dough......................................................34
Yeast pretzels ....................................................35
Yeast dough men..................................................36
Yeast rolls .......................................................37
Plaited loaf .......................................................38
Plaited walnut loaf .................................................40
Italian mozzarella bread ............................................41
Sesame cheese rolls ...............................................42
Seeded rolls......................................................44
Contents
2

Herb bread ......................................................45
Malted pumpkin seed rolls ..........................................46
Almond cake .....................................................47
Marble cake ......................................................48
Mixed grain bread .................................................49
Fruit streusel cake .................................................50
Swiss apple cake..................................................51
Olive bread ......................................................52
Pine nut and almond cake ...........................................53
Quark rolls .......................................................54
Rye bread .......................................................55
Buttermilk loaf ....................................................57
Sponge cake .....................................................58
Ham and cheese rolls ..............................................59
Chocolate cherry muffins............................................60
Chocolate hazelnut cake ............................................61
Sunday rolls ......................................................62
Swiss farmhouse bread .............................................63
Bacon or herb baguettes ...........................................64
Drop cookies .....................................................66
Streusel cake .....................................................67
Vanilla biscuits ....................................................68
Walnut muffins ....................................................69
White bread ......................................................70
Choux buns ......................................................71
Cinnamon and macadamia ring ......................................72
Plaited Swiss loaf ..................................................73
Raisin loaf .......................................................74
Onion flat bread ...................................................75
Fish ............................................................76
Tips on preparation and general information ............................76
Quantity per person .............................................76
"Blue" fish .....................................................76
Cleaning fish ...................................................76
Acidify the fish .................................................76
Seasoning fish .................................................76
Cooking.......................................................77
Contents
3

"Verduras" sea bream ..............................................78
Viennese fillet of fish ...............................................79
Trout stuffed with mushrooms ........................................80
Stuffed salmon trout................................................81
Red mullet en Papillote .............................................82
Pollock delicioso ..................................................83
Hake in a herb sauce...............................................84
Salt cod brandade .................................................85
Savoy cabbage and salmon gratin ....................................86
Pikeperch with herbs ...............................................87
Meat and poultry .................................................88
Tips on preparation and general information ............................88
Meat .........................................................88
Poultry ........................................................89
Beef Wellington (Australian) .........................................90
Duck à l'orange ...................................................92
Braised beef roulades ..............................................93
Braised silverside of veal............................................94
Sweet and sour chicken ............................................95
Herby chicken fillets ...............................................96
Glazed gammon ..................................................97
Spanish garlic rabbit ...............................................98
Lamb cutlets with a pistachio crust ....................................99
Rack of lamb with vegetables .......................................100
Osso buco ......................................................101
Turkey roulade with a spinach ricotta filling ............................103
Yorkshire Pudding ................................................104
Savoury snacks .................................................105
Aubergine moussaka..............................................105
Spring pie ......................................................106
Jansson's bake ..................................................107
Cheese or vegetable flan...........................................108
Cheese soufflé ...................................................109
Potato gratin in a mustard sauce.....................................110
Potato cheese bake ...............................................111
Contents
4

Garlic soup .....................................................112
Lasagne ........................................................113
Salmon and spinach pasta bake .....................................115
Pasta bake ......................................................116
Potato dumplings.................................................117
Mushroom cannelloni..............................................118
Pizza variations ..................................................119
Quiche Lorraine ..................................................122
Cheese pie......................................................123
Ratatouille ......................................................124
Swiss potato gratin ...............................................125
Shepherd's Pie...................................................126
Spinach in puff pastry .............................................127
Tortellini, ham and rocket bake ......................................128
Tuna terrine .....................................................129
Desserts .......................................................130
Meringue .......................................................130
Creme caramel ..................................................131
Caramel pudding.................................................133
Lemon Meringue Pie ..............................................134
Dumplings with plum compote ......................................135
Chocolate dessert ................................................136
Chocolate sponge puds ...........................................137
Sweet cherry soufflé ..............................................138
Addresses......................................................139
Contents
5

H6x0x Settings are for ovens with 3 shelf levels (appliance width approx.
60 cm).
H6x6x Settings are for ovens with 5 shelf levels (appliance width approx.
60 cm).
H6x9x Settings are for ovens with 3 shelf levels (appliance width approx.
90 cm).
Temperatures Temperatures are quoted throughout in Celsius (°C)
If a range of temperatures is quoted, it is generally best to select a
temperature in the middle.
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 throughout in minutes.
If a range of durations is given, it is generally best to select a
duration in the middle.
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 cprogrammes.
Settings
6

Symbols
used for
cooking
functions in
this recipe
booklet
cAutomatic
dMoisture plus
UFan plus
VConventional heat
OIntensive bake
YFull grill
\Fan grill
Your oven also has a number
of other functions which are
not used in the following
recipes.
Food probe/
core
temperature
You can only use Automatic programmes with a food probe if
your oven has been supplied with one. If it does not have a food
probe please use the Alternative settings.
Heating-up
phase
Where temperatures above 100 °C are used for Fan plus,
Moisture plus and Conventional heat, you have to choose
whether the heating-up phase is to be "normal" or "rapid".
In recipes where one of these three functions is recommended,
the heating-up phase setting will also be given.
Select the setting given in the recipe.
Crisp function
*)
The Crisp function can be used with any oven function. It must,
however, be selected each time you use that function. It makes
sense to use it for moist dishes where a crisp finish is required.
The Crisp function is specified in the settings chart for recipes
that would benefit from using it.
To use it select the "Crisp function" option and select "On" to
confirm your choice.
Please note that the Crisp function is not available on all ovens.
Shelf level The numbers for the shelf levels are marked on the front frame of
the oven cavity, visible with the door open.
*) depending on model
Settings
7

Automatic cSelect this function to call up the Automatic programmes. Auto-
matic programmes are available with and without the addition of
moisture.
The Automatic programmes will vary depending on model. All the
recipes in this book can also be cooked without using an Auto-
matic programme. The settings are listed under "Alternative
settings".
Moisture plus
d
Depending on recipe you can choose between
– Automatic burst of steam
– 1 burst of steam, 2 or 3 bursts of steam
Bursts of steam 1, 2 and 3 can be released either manually or
automatically.
Manually If you want to release the bursts of steam manually,
you can set the minute minder Nto remind you when
to do so.
If you are using the Moisture plus programme and
the recipe requires the oven to be pre-heated, you
will need to release the steam manually.
The time to release the 1st burst of steam will
depend on:
– the start time for the programme when the oven is
not pre-heated
– when the food goes into the oven with a
pre-heated oven.
The time quoted for the next burst of steam is always
the duration since the last burst of steam was
released.
Time
controlled
If you want Time controlled steam release, you will
need to specify the time at which each burst of steam
is released before the cooking programme starts.
Factory
default
heating
method
The Moisture plus programme uses "Fan heat"
together with the addition of moisture.
For most recipes you will not need to change this
setting.
Other
heating
methods
If the recipe recommends using a different type of
heat to "Fan plus" this will be specified in the settings
chart for the recipe.
Settings
8

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
–15 ml liquid
–10 g mustard
1 packet equals
– 8 g vanilla sugar
– 16 g baking powder
– 7 g dried yeast
– 37 g custard powder
1 pinch
–the amount that can be pinched
between the thumb and forefinger.
Quantities and weights
9

Tips on preparation and general information
Cakes and baked goods
Types of flour
Different types of flour contain varying
amounts of whole grain.
The different types of flour are
categorised by how finely they have
been ground and whether they contain
baking powder or not.
Plain flour and Self-raising flour
Plain flour is a fine white flour which is
equally suitable for cooking and
baking. It consists primarily of starch
and gluten. Self-raising is similar, but
has raising agents added. It is used in
recipes where the mixture need to rise
during cooking to give light results.
Strong white flour and Strong brown
flour
These flours are generally used for
baking bread and other items that need
the addition of yeast as the raising
agent.
Wholemeal flour
This flour consists of almost all of the
wheat germ. For a lighter dough it can
be mixed 50:50 with strong white flour
and is excellent for baking bread.
Mixed grain and wholegrain flour
This is a dark flour that contains almost
all the wheat germ. Again excellent for
baking bread.
Strong wholemeal bread flour
This flour is made from the whole grain
and contains maximum goodness. It
can be ground finely or coarsely and
and is particularly good for bread.
Baking
10