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

Raising agents
Raising agents are used to make the
dough rise and help it keep light and
airy after kneading or mixing.
Yeast
Yeast is available either in dried form or
fresh. It is particularly suitable for
baked goods made with wheat flour. It
needs to be mixed with a liquid (e.g.
water), starch (e.g. flour) and sugar and
then needs to be kept warm at a
temperature between 35 °C and 50 °C
to help it rise.
Sourdough
Sourdough is available in liquid form or
dry form. The typical strong but
pleasantly sour taste comes from
converting the glucose into lactic acid
bacteria. Sourdough is used for heavy
dough such as those used for
wholegrain and rye bread. It is easy to
make liquid sourdough by mixing 250 g
of rye flour with approx. 200 ml of
lukewarm water. Leave to stand for 48
hours at room temperature and then
use as directed in your recipe.
Baking powder
Baking powder is generally used as the
raising agent in cake mixes. Together
with liquid and warmth baking powder
helps cakes become light and airy.
Dough and mixes
Bread/rolls
Bread and rolls should be light and
have a good crust. The raising agents
used to achieve this are yeast and
sourdough.
The taste of bread is affected by the
choice of ingredients and how they are
used. Freshly ground or wholemeal
flour made using the whole greain
retains all its fibre, minerals and
vitamins.
Liquids should be lukewarm for making
dough (30–35 °C).
Bread dough should be kneaded until it
is glossy and then left to rise. It should
double in size during the first proving
phase. Subsequent proving phases are
normally shorter because the dough will
rise quite a bit during baking. Once
baked bread should be of a
consistency that is not too crumbly and
that is easy to slice.
When tray baking bread make sure that
the surface is smooth without any
creases or folds in it. If there are they
should be on the underside of the loaf.
Grease loaf tins before use.
With Automatic programmes the dough
goes into the oven without being
proved first. The proving phase and the
duration are part of the programme.
Baking
11

You cannot use the normal skewer test
to find out whether bread is completely
cooked, as freshly baked bread will
continue to stick until it has cooled right
down. It is best to tap the underside of
the loaf. If it sounds hollow the bread is
cooked and can be placed on a rack to
cool down.
If you do not want to take bread out of
the oven after baking it, select a lower
setting to prevent it getting over cooked
and too dark on the surface.
Bread mixes
With Automatic programmes the dough
goes into the oven without being
proved first. The proving phase and the
duration are part of the programme.
Make up the dough following packet
instructions. Use the amount of liquid
specified for oven baking.
Bake all bread mixes in a greased loaf
tin (25 x 10 cm).
Slash the top before placing the loaf in
the oven and brush it with a little water.
If you do not want to take bread out of
the oven after baking it, select a lower
setting to prevent it getting over cooked
and too dark on the surface.
There are numerous brands of bread
mixes. The programmes have not been
written for any particular one. For this
reason results may vary with levels of
browning, how well the bread rises and
its consistency once baked. If
necessary, bake for slightly longer, or
select a different level of browning the
next time if results are not to your liking.
Yeast dough
Yeast dough is particularly good for
Streusel cakes, small pastries and
pizza. Making it easier than you might
think.
Dissolve the yeast in lukewarm liquid.
Then add to the flour and other
ingredients and knead until you get a
smooth dough. If dry yeast is used,
add 2 extra tablespoons of liquid.
Yeast dough can be left to prove in the
oven by selecting Conventional heat
and setting the temperature to 35 °C or
by using the appropriate Automatic
programme for proving dough.
Cover the dough and leave it in the
oven until doubled in size. Then knead
it briefly, and roll it out or knead in other
ingredients such as raisins, citrus peel
or almonds.
Baking
12

Freshly baked items made with yeast
dough freeze well and can be stored
for up to one month in the freezer.
Frozen yeast baked items should be
baked using the Moisture plus
programme with an automatic burst of
steam.
Quark dough
Quark dough is a very elastic, soft
dough and is a good alternative to
yeast dough. Because it is made using
baking powder there is no need to
prove the dough before using it.
Shortcrust pastry
Shortcrust pastry is a firm dough, made
mainly from flour and fat in a ratio of 2:1
together with a little water.
The dough should be rapidly kneaded.
It you take too long it will get too warm,
making it difficult to work with.
Creamed mixture
Creamed mixtures are generally very
rich and are made with flour, fat, sugar
and eggs. Creamed mixtures can be
very light by separating the eggs and
folding in the beaten egg whites
separately to the yolks.
The baking powder used in creamed
mixtures together with the air that is
beaten into them give a very light result.
Creamed mixtures will flop if beaten for
too long.
Baking
13

Bake-off products
Bread rolls (frozen/part-baked, unchilled)/Salted pretzels (frozen)
Ingredients
Frozen or unchilled part-baked rolls or
deep frozen salted pretzels
Method for "rolls"
Place rolls on the baking tray or on the
rack.
Method for "pretzels"
Place the pretzels on a baking tray
covered with baking parchment.
Leave to thaw for 10 minutes and then
scatter with rock salt.
Moisture plus settings
According to
packet-
instructions
Pre-heating not
required
Pre-heating
required
Oven function d
Temperature See packet instructions for Fan
heat
Pre-heat No Yes
Heating-up
phase
Rapid
Shelf level 1 (H 6x0x)
2 (H 6x6x)
1 (H 6x9x)
Number/type of
bursts of steam
1/automatic 1/manual
Amount of
water
See display
1st burst of
steam
Automatic After placing
food in oven
Duration As per packet instructions plus
5 minutes
Tips
Thanks to the PerfectClean finish,
baking and universal trays do not need
to be greased or lined with baking
paper unless you are baking items with
a high sodium content like pretzels, and
items with a lot of sugar and egg white
such as sponge mixes, macaroons and
meringue.
Baking
14

Bread rolls
Ingredients
Bread rolls
Method
Prepare and roll out the dough
according to the packet instructions
and place on a baking tray.
Moisture plus settings
According to
packet-
instructions
Pre-heating not required
Oven function d
Temperature See packet instructions for
Fan heat
Heating-up phase Rapid
Shelf level 1 (H 6x0x)
2 (H 6x6x)
1 (H 6x9x)
Number/type of
bursts of steam
1/time controlled
Amount of water See display
1st burst of steam Release after 3 minutes
Duration As per packet instructions
plus approx. 5 minutes
Croissants
Ingredients
Croissants
Method
Prepare and roll out the dough
according to the packet instructions,
then place the croissants on a baking
tray.
Automatic programme settings
H 6x0x, H 6x6x, H 6x9x
Oven function c
Programme Rolls \ Croissants
Shelf level See display
Number/type of
bursts of steam
Automatic
Amount of water See display
Programme
duration
approx. 20
Alternative settings
Croissants can also be baked using
Moisture plus. See the settings given
for baking rolls.
Baking
15

Apple tart
Serves 12
Dough ingredients
220 g flour
100 g butter
60 g icing sugar
A pinch of salt
1 egg
Topping ingredients
600 g apples
Caramel ingredients
100 g sugar
20 ml apple juice
Juice of 1/2 a lemon
For dusting
Icing sugar
Method
Mix the flour, butter, icing 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). Peel, quarter and core the
apples. Cut into wedges then layer
them around the dough, overlapping
them a little as you go.
Heat the 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
oven.
After cooking leave to cool then dust
with icing sugar.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Apple tart
Shelf level See display
Programme
duration
approx.
55
approx.
53
approx.
40
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function V
Temperature 190–210 180–200
Pre-heat Yes
Heating-up phase Normal
Shelf level 1
Duration 35–45
Tips
Instead of using caramel this tart can
be topped with a mixture made from:
150 g crème fraîche, 2 eggs, 2 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
16

Apple sponge
Serves 12
Dough ingredients
150 g butter
150 g sugar
2 tsp vanilla sugar
3 eggs
Juice of 1/2 a lemon
150 g flour
1/2 tsp baking powder
Topping ingredients
650 g apples
For dusting or glazing
Icing sugar or apricot jam
Method
Cream together the butter, sugar and
vanilla sugar, then mix in the eggs one
at a time.
Sift the baking powder and flour
together and fold into 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
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Apple \ Sponge
Shelf level See display
Programme
duration
approx.
43
approx.
45
approx.
54
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function VU
Temperature 170–190 150–170
Pre-heat Yes No
Heating-up phase Normal
Shelf level 1 2 1
Duration 40–50 45–55 55–65
Baking
17

Apple pie
Serves 12
Dough ingredients
350 g plain flour
1/2 tsp baking powder
200 g butter
100 g sugar
2 tsp vanilla sugar
1 egg
Topping ingredients
1000 g apples
50 g raisins
50 g 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, 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.
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 before it goes in the
oven.
With all other programmes:
glaze the top of the pie with the egg
and milk mixture about 10 minutes
before the end of the programme.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Apple \ Pie
Shelf level See display
Programme
duration
approx.
62
approx.
62
approx.
78
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function VO
Temperature 170–190 160–180
Pre-heat Yes No
Heating-up phase Normal
Shelf level 2 1
Duration 60–70 55–65
Baking
18

Apple streusel with hazelnut brittle
Serves 12
Dough ingredients
200 g melted butter
350 g plain flour
1 tsp baking powder
150 g sugar
2 tsp vanilla sugar
60 g hazelnut brittle
Topping ingredients
800 g sharp apples (e.g. Granny
Smiths)
50 g sugar
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, and arrange over
the streusel mixture. Sprinkle the
streusel-brittle mix over the top and
bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Apple \ Streusel
Shelf level See display
Programme
duration
approx. 60
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function VO
Temperature 170–190 160–180
Pre-heat Yes No
Heating-up phase Normal
Shelf level 1 2 1
Duration 55–65
Baking
19

Apricot loaf
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g strong white flour
60 g sugar
2 tsp vanilla sugar
A pinch of salt
1 tsp lemon zest
100 g softened butter
1 egg
100 g dried apricots
50 g chopped pistachio nuts
For glazing
Milk
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, vanilla
sugar, salt, lemon zest, butter and egg
and knead until you get a smooth
dough. Place the dough in the oven
and prove using the Automatic
programme "Cakes \ Yeast dough \
Prove for 30 minutes".
Dice the apricots and knead into the
dough with the pistachios. Shape into a
loaf and place in a greased loaf tin
(approx. 30 cm long). Place in the oven
and prove using the Automatic
programme "Cakes \ Yeast dough \
Prove for 15 minutes".
Glaze the apricot loaf with milk and
then bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 160–180
Pre-heat Yes
Heating-up
phase
Rapid
Type of heating Conventional heat
Shelf level 1 2 1
Number/type of
bursts of steam
2/manual
Amount of water See display
1st burst of
steam
After placing food in oven
2nd burst of
steam
After another 10 minutes
Duration 45–55
Baking
20