Bauknecht BMTMS 9145 manual

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  • Brand: Bauknecht
  • Product: Microwave
  • Model/name: BMTMS 9145
  • Filetype: PDF
  • Available languages: Romanian, French, German, Dutch, English, Italian

Table of Contents

Page: 22
23
pag 24 Timbale of fresh maccheroncini with vegetables and ricotta cheese
Millefeuille of vegetables with Taleggio cheese and basil pesto
pag 25 Duck breast with juniper and orange slices
Pork loin in milk with fennel seeds, spring onions and potatoes
pag 26 Lamb cutlets with Lardo di Colonnata and pistachios on potato discs
Veal, mushroom and Fontina cheese rollups
pag 28 Rabbit and red onion bites with pine nuts and raisins
Spicy poussin
pag 29 Chicken bites with courgettes, peppers and aubergines in balsamic vinegar
Lemon and rosemary chicken breast with white button mushrooms
pag 30 Pork fillet with speck and saffron-flavoured apples
Rabbit in porchetta
pag 32 Turbot with a potato crust
Red tuna medallions with courgettes, leeks and cherry tomatoes
pag 33 Sliced swordfish with aromatic breadcrumbs
Gilt-head bream in a salt crust
pag 34 Sea bass with olives, capers and fresh tomatoes
Butterflied trout with almonds and carrots flavoured with chives
pag 36 Ricotta and chocolate tart
Pear and hazelnut cake
pag 37 Pistachio and coffee cake
Almond cake
pag 38 Apple and amaretti tart with plum jam
Carrot cake with acacia honey
Contents
Page: 23
24
Timbale of fresh
maccheroncini with
vegetables and ricotta cheese
Ingredients (serves 8)
300 g fresh maccheroncini
pasta
1 litre white sauce
250 g fresh ricotta cheese
100 g frozen peas
150 g fresh carrots, finely
diced
250 g frozen spinach
100 g Parmesan cheese,
grated
2 g garlic, chopped
30 g extra virgin oil
For the white sauce:
1 litre milk
50 g butter
50 g flour
10 g salt
PREPARATION
1. For the white sauce: melt the butter in the
microwave, add the flour and stir.
2. Add the salt to the milk and bring to the boil in the
microwave, then add the butter and flour.
3. Keep stirring until the sauce becomes thick and
smooth.
4. Cover all the vegetables and cook in the microwave,
then drain well.
5. Season with salt and pepper, add the ricotta, some
of the Parmesan and some of the white sauce. Let
everything cool, then add the fresh (uncooked)
maccheroncini and mix with the other ingredients.
6. Fill a tray, smoothing and patting down the surface,
spooning over the remaining white sauce, sprinkle
with Parmesan and place in the oven.
7. When cooked, leave to rest for 10 minutes and serve.
Conventional + Microwave
Preheating 200 °C
Level Temperature Micro power Time
1 200 °C 350 w 16-18 minutes
Millefeuille of vegetables
with Taleggio cheese
and basil pesto
Ingredients (serves 8)
300 g red peppers, cut
into thick strips
300 g yellow peppers, cut
into thick strips
250 g green courgettes,
cut into thin rounds
250 g carrots, cut into
matchsticks
300 g red tomatoes, cut
into rounds
50 g basil pesto
1 clove garlic
100 g leeks, cut into very
thin rounds
200 g Taleggio cheese,
diced
100 g Parmesan cheese,
grated
300 g black olives, cut
into rounds
100 g capers
20 g anchovy fillets in oil
50 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
PREPARATION
1. Season all the vegetables with salt, pepper and olive
oil.
2. In a deep-sided dish, arrange the vegetables in
layers and dress with the pesto, Parmesan, Taleggio
and black olives.
3. Top the final layer with the anchovies, the capers
and the cheeses.
4. Next, cook until you are left with a gratin-style dish.
Turbo Grill + MW
Level Grill power Micro power Time
1 High 350w 12-15 minutes
Page: 24
25
Pork loin in milk with
fennel seeds, spring
onions and potatoes
Ingredients (serves 8)
1.2 kg pork loin
1 clove garlic
2 bay leaves
5 g fennel seeds
50 g smoked pancetta,
diced
200 g fresh spring onions
200 g potatoes, diced
10 g table salt
1 g ground pepper
20 g extra virgin olive oil
50 g white wine
PREPARATION
1. Season the pork loin with salt and pepper, then add
the fennel seeds and bay leaves.
2. Brush the loin with olive oil and place in a tray
lined with baking paper.
3. Add the spring onions, the potatoes and the diced
pancetta, then place in the oven.
4. Mix occasionally.
5. When the spring onions and pancetta start to turn
golden, pour over the wine and let it evaporate.
6. Add the milk and finish cooking.
7. Slice, pour over the cooking juices and serve.
Conventional + Microwave
Preheating 200 °C
Duck breast with juniper
and orange slices
Ingredients (serves 8)
1.2 kg duck breast
1 clove garlic
2 bay leaves
10 g rosemary, chopped
10 g orange zest,
julienned
5 crushed juniper berries
4 oranges, sliced and all
zest and pith removed
10 g table salt
1 g ground pepper
20 g extra virgin olive oil
50 g white wine
PREPARATION
1. Season the duck breasts with the salt, pepper,
crushed juniper berries, orange zest, bay leaves,
garlic and chopped rosemary.
2. Brush with extra virgin olive oil.
3. Lay them in a tray, skin side up, and place in the
oven.
4. Halfway through cooking, pour over the white wine
before continuing.
5. When cooking is complete, garnish with the orange
segments (which should be completely free of pith)
and brush with the sauce.
6. If you like your meat more well done, i.e. less pink,
cook for an extra 2 - 3 minutes.
Conventional + Microwave
Preheating 200 °C
Level Temperature Micro power Time
1 160 °C 160 w 18-20 minutes
Level Temperature Micro power Time
2 180 °C 90 w 30-35 minutes
Page: 25
26
PREPARATION
1. Marinate the lamb cutlets in the salt, pepper, herbs
and chopped garlic for 20 minutes.
2. Slice the (unpeeled) potatoes into rounds, season
with salt, pepper and oil and cook, covered, on full
power in the microwave for 8 minutes. Leave to cool.
3. Place a generous pinch of chopped pistachio nuts
on top of each cutlet and wrap in the Lardo di
Colonnata.
4. Lay the potato slices on the bottom of a shallow,
wide dish and arrange the lamb cutlets on top, then
place in the oven.
5. Turn halfway through cooking, so that both sides are
browned evenly.
PREPARATION
1. Stretch out the meat escalopes and season with salt
and pepper.
2. Place the cooked ham slices, the Fontina slices and
the sage leaves carefully on top.
3. Roll the slices up, secure with twine and dust with
flour.
4. Place the uncooked mushrooms in a tray and season
with oil, garlic, salt, pepper and parsley.
5. Lay the rollups on top and begin cooking.
6. Pour over the white wine halfway through.
7. Serve drizzled with the cooking juices.
Lamb cutlets with Lardo
di Colonnata and pistachios
on potato discs
Ingredients (serves 8)
24 lamb cutlets
100 g pistachio nuts,
shelled and chopped
24 slices Lardo di
Colonnata (cured pork
fat)
1 clove garlic
5 g fresh rosemary,
chopped
2 bay leaves
1 g thyme
500 g red skinned
potatoes, sliced
20 g extra virgin olive oil
12 g table salt
1 pinch ground pepper
Grill + MW
Level Grill power Micro power Time
1 High 350 w 6-8 minutes
Veal, mushroom and
Fontina cheese rollups
Ingredients (serves 8)
800 g veal escalopes
1 clove garlic
2 bay leaves
150 g cooked ham, sliced
300 g white button
mushrooms, sliced
200 g Fontina cheese,
sliced
10 g parsley, chopped
16 sage leaves
10 g table salt
1 g ground pepper
20 g extra virgin olive oil
50 g white wine
30 g soft wheat flour
Conventional + Microwave
Preheating 200 °C
Level Temperature Micro power Time
2 180 °C 350 w 10-12 minutes
Page: 27
28
PREPARATION
1. Marinate the rabbit with all the other ingredients in
the refrigerator for approx. 1 hour.
2. Arrange the chunks in a shallow, wide dish lined with
baking paper, making sure they are well spaced.
3. Begin cooking.
4. Turn the chunks halfway through cooking, so that all
sides are browned evenly.
PREPARATION
1. Open up the poussins from the back and flatten
them with a meat pounder.
2. Season with all the other ingredients and leave
to marinate for 1 hour.
3. Lay them, opened from the back, in a tray.
4. Begin cooking.
5. After 20 minutes, add 1 glass of hot water.
6. When cooking is complete, serve brushed with
olive oil.
Rabbit and red onion
bites with pine nuts
and raisins
Ingredients (serves 8)
1.6 kg rabbit, cut into
bitesize chunks
250 g red onion, julienned
250 g pine nuts
40 g raisins
1 clove garlic
5 g fresh rosemary,
chopped
2 bay leaves
1 g lemon zest, chopped
80 g sun-dried tomatoes,
julienned
2 g capers
20 g extra virgin olive oil
12 g table salt
1 pinch ground pepper
Grill + MW
Level Grill power Micro power Time
2 Medium 160 w 15-16 minutes
Spicy poussin
Ingredients (serves 8)
2 poussins weighing 600 g
each (total weight 1.2 kg)
1 clove garlic
2 bay leaves
10 g rosemary, chopped
10 g table salt
1 g ground pepper
1 g chilli, chopped
50 g extra virgin olive oil
Forced Air + MW
Preheating 220 °C
Level Temperature Micro power Time
2 220 °C 350 w 25-30 minutes
Page: 28
29
PREPARATION
1. Mix all the ingredients and leave to marinate for 1
hour.
2. Place all the ingredients in a shallow, wide dish and
begin cooking.
3. Halfway through cooking, stir the ingredients well
using a spatula.
4. After cooking, spritz lightly with balsamic vinegar.
PREPARATION
1. Cut the chicken into thick slices and leave to
marinate in the rosemary, salt, oil, chopped garlic
and lemon juice.
2. Cook the button mushrooms with the oil, chopped
garlic and parsley on full power in the microwave
for 5 minutes and leave to cool.
3. Season with salt.
4. Spread the mushrooms over the bottom of a dish,
lay the chicken breast slices on top and begin
cooking.
Chicken bites with courgettes,
peppers and aubergines
in balsamic vinegar
Ingredients (serves 8)
1.2 kg chicken, deboned
and cut into bitesize
chunks
250 g red peppers, cut
into thin strips
250 g yellow peppers, cut
into thin strips
300 g green courgettes,
cut into thin strips
200 g aubergine, cut into
thin strips
1 clove garlic
2 bay leaves
10 g parsley, chopped
10 g table salt
1 g ground pepper
50 g extra virgin olive oil
20 g balsamic vinegar
Forced Air + MW
Preheating 220 °C
Level Temperature Micro power Time
2 220 °C 350 w 10-12 minutes
Lemon and rosemary
chicken breast with white
button mushrooms
Ingredients (serves 8)
4 chicken breasts
500 g fresh button
mushrooms
10 g fresh parsley,
chopped
1 clove garlic
3 g fresh rosemary,
chopped
30 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
Juice of 1 lemon
Turbo Grill + MW
Level Grill power Micro power Time
3 Medium 90 w 10-12 minutes
Page: 29
30
PREPARATION
1. Season the rabbit with salt, pepper, garlic, rosemary
and ground fennel seeds and leave to marinate in
oil for 1 hour.
2. Mix the sausage meat with the parsley, egg and
Parmesan.
3. Cover the inside of the rabbit with the ham slices.
4. Spread the sausage filling on top and roll the rabbit
tightly.
5. Tie with twine and brush with olive oil.
6. Remember to add the wine after cooking for 20
minutes, for extra flavour and to create a sauce.
PREPARATION
1. Cut the pork fillets into medallions and season with
salt and pepper.
2. One by one, wrap in the Speck ham and space evenly
in a dish; brush with melted butter.
3. Meanwhile, season the apple (cut into wedges) with
the saffron, salt and oil.
4. Cook on full power in the microwave for 5 minutes
and leave to rest.
5. Cook the medallions, adding the apples and pouring
over the Vin Santo halfway through.
6. When cooking is complete, sprinkle with the
chopped thyme and serve.
Pork fillet with speck
and saffron-flavoured
apples
Ingredients (serves 8)
1.2 kg pork fillet
150 g Speck ham, sliced
2 g thyme, chopped
1 clove garlic
4 Granny Smith apples
2 sachets ground saffron
30 g extra virgin olive oil
30 g butter
10 g table salt
1 pinch ground pepper
30 g Vin Santo (dessert
wine)
Forced Air + MW
Preheating 200 °C
Level Temperature Micro power Time
1 160 °C 90 w 18-20 minutes
Rabbit in porchetta
Ingredients (serves 8)
1.2 kg rabbit, bones
removed
100 g cooked ham, sliced
2 g fresh rosemary,
chopped
2 g fennel seeds, ground
250 g fresh pork sausage
2 cloves garlic
1 egg
2 g parsley, chopped
20 g Parmesan cheese,
grated
30 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
150 g dry white wine
Forced Air + MW
Preheating 200 °C
Level Temperature Micro power Time
2 160 °C 160 w 25-30 minutes
Page: 31
32
PREPARATION
1. Remove the fins and gills from the turbot and gut it.
2. Season with salt, pepper, chopped bay leaf and dill.
3. Brush with extra virgin olive oil.
4. Line a tray with baking paper and lay the turbot on
top.
5. Wash the potatoes thoroughly, dry and slice into thin
rounds; do not soak.
6. Arrange the potato slices on top of the turbot as if
they were scales, season with salt, pepper and oil
then place in the oven.
7. Towards the end of the cooking process, pour over
the white wine (and a little water if necessary) to
make the sauce.
PREPARATION
1. Cut the courgettes lengthways and scoop out the
centre with a corer.
2. Slice into half-moon shapes.
3. Cut the leek into matchsticks and add to the
courgettes.
4. Season with salt, pepper, garlic and olive oil, cook
on full power in the microwave for 6 minutes and
leave to cool.
5. Season the tuna medallions with salt, pepper and
the finely chopped herbs, then brush with oil.
6. Spread the courgettes and leeks over the bottom
of a tray lined with baking paper.
7. Add the quartered cherry tomatoes and mix well.
8. Lay the tuna medallions on top and place in the
oven for the specified amount of time.
9. If you prefer your tuna more rare, reduce the
cooking time by 2 minutes.
Turbot with a potato crust
Ingredients (serves 4)
1.2 kg turbot
500 g red skinned
potatoes
1 clove garlic
10 g parsley, chopped
1 bay leaf
10 g fresh dill
10 g salt
1 g pepper
30 g extra virgin oil
50 g white wine
Conventional + Microwave
Preheating 220 °C
Level Temperature Micro power Time
1 200 °C 350 w 18-20 minutes
Red tuna medallions with
courgettes, leeks
and cherry tomatoes
Ingredients (serves 8)
1.2 kg red tuna, cut into
medallions
500 g green courgettes,
cut into half-moon shapes
150 g leek, cut into
matchsticks
150 g cherry tomatoes,
quartered
1 clove garlic
10 g parsley, chopped
1 g marjoram
2 mint leaves
10 g salt
1 g pepper
30 g extra virgin oil
Conventional + Microwave
Preheating 200 °C
Level Temperature Micro power Time
2 180 °C 90 w 10-12 minutes
Page: 32
33
PREPARATION
1. Gut the bream and season with the chopped herbs,
orange zest and oil.
2. Line a shallow, wide dish with baking paper.
3. Stir the table salt into the eggs, beaten into stiff
peaks, until the mixture becomes flexible and easy
to handle.
4. Spread a layer on top of the baking paper, lie
the bream on top and cover completely with the
remaining salt, decorating by using a knife to
make slits in the crust.
5. Begin cooking.
PREPARATION
1. Season the swordfish slices with salt, pepper and the
chopped lemon zest.
2. Prepare the aromatic bread mixture by combining
the breadcrumbs, oil and finely chopped herbs.
3. Coat the slices in the breadcrumbs.
4. Place in a wide pyrex dish, on a sheet of baking
paper.
5. Begin cooking.
Sliced swordfish with
aromatic breadcrumbs
Ingredients (serves 8)
1.6 kg swordfish, cut into
8 slices weighing 200 g
each
500 g Italian milk bread,
broken into crumbs
5 g fresh rosemary,
chopped
2 bay leaves
5 g fresh chives
2 fresh basil leaves
1 g lemon zest
20 g extra virgin olive oil
12 g table salt
1 pinch ground pepper
Grill + MW
Level Grill power Micro power Time
3 Medium 90 w 10-12 minutes
Gilt-head bream
in a salt crust
Ingredients (serves 8)
3 gilt-head bream
weighing 600 g each
6 egg whites, beaten
10 g fresh parsley,
chopped
1 clove garlic
3 g fresh rosemary,
chopped
30 g extra virgin olive oil
2 kg table salt
1 pinch ground pepper
5 g orange zest, chopped
Forced Air + MW
Preheating 200 °C
Level Temperature Micro power Time
2 200 °C 350 w 10-12 minutes
Page: 33
34
PREPARATION
1. Gut the sea bass and season with salt, pepper and the
chopped parsley.
2. Line a shallow, wide dish with baking paper.
3. Add the diced tomatoes, oil, chopped garlic, capers
and black olives.
4. Season with salt and pepper.
5. Lay the sea bass on top, brush with oil and begin
cooking.
PREPARATION
1. Gut the trout and remove the bone connecting the
fillets to the head and tail.
2. Season with salt, pepper and the chopped parsley.
3. Cook the carrots, seasoned with the chives, on full
power in the microwave for 6 minutes.
4. Line a shallow, wide dish with baking paper, place
the carrots and almonds on top and dot with some
of the butter.
5. Melt the remaining butter in the microwave and
brush over the trout fillets.
6. Lay the trout on their stomachs, with the fillets
opened out fully, and begin cooking.
Sea bass with olives,
capers and fresh tomatoes
Ingredients (serves 8)
3 sea bass weighing 600
g each
100 g whole black olives
10 g fresh parsley,
chopped
1 clove garlic
5 g capers
300 g fresh tomatoes,
diced
30 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
Forced Air + MW
Preheating 200 °C
Level Temperature Micro power Time
2 180 °C 160 w 15-18 minutes
Butterflied trout with
almonds and carrots
flavoured with chives
Ingredients (serves 8)
Trout to serve 8
50 g almonds, cut into
rounds
100 g butter
10 g fresh parsley,
chopped
1 clove garlic
400 g carrots, cut into
rounds
10 g fresh chives
10 g table salt
1 pinch ground pepper
Turbo Grill + MW
Level Grill power Micro power Time
2 High 160 w 13 minutes
Page: 35
36
PREPARATION
For the shortcrust pastry:
1. Mix the flour with all the other ingredients and
leave to rest.
2. Roll out the pastry and use it to line a shallow tart
mould.
3. Beat the egg yolks with the sugar and stir in the
ricotta, making sure the mixture is completely
smooth.
4. Add the unsweetened cocoa powder, cinnamon and
candied fruit and mix well.
5. Fill the tart mould, smooth the surface of the filling,
decorate with the whole almonds and place in the
oven.
PREPARATION
1. Beat the butter and sugar together, then gradually
add the eggs.
2. Sift in the flour and baking powder.
3. Flavour by mixing in the lemon zest and salt; add
the ground hazelnuts and candied fruit.
4. Fill the cake mould and finally add the diced pears;
smooth over and pat down.
5. Place in the oven.
Ricotta and chocolate tart
Ingredients (makes 1 cake)
125 g egg yolks
200 g caster sugar
75 g candied fruit
250 g fresh ricotta cheese
75 g unsweetened cocoa
powder
1 pinch ground cinnamon
100 g blanched almonds
300 g shortcrust pastry
For the shortcrust pastry
250 g flour
150 g butter
100 g caster sugar
2 egg yolks
1 pinch salt
Convection Bake + MW
Preheating 220 °C
Level Temperature Micro power Time
1 180 °C 90 w 20-25 minutes
Pear and hazelnut cake
Ingredients (makes 1 cake)
400 g butter
180 g whole eggs
180 g sugar
150 g soft wheat flour
50 g ground hazelnuts
150 g pears, diced
30 g candied fruit
5 g baking powder with
added vanilla
1 g salt
1 g lemon zest, chopped
Convection Bake + MW
Preheating 220 °C
Level Temperature Micro power Time
1 180 °C 90 w 18-20 minutes
Page: 36
37
PREPARATION
1. Beat the butter and sugar together, then gradually
add the eggs.
2. Sift in the wheat flour, ground almonds and baking
powder.
3. Butter and flour the cake mould and fill, smoothing
the surface well.
4. Sprinkle the flaked almonds over the surface and
place in the oven.
5. Once cooking is complete, melt the apricot jam on
full power in the microwave and brush over the
entire surface of the cake.
Almond cake
Ingredients (makes 1 cake)
390 g whole eggs
450 g caster sugar
125 g soft wheat flour
350 g ground almonds
100 g flaked almonds
150 g apricot jam
10 g baking powder
Convection Bake + MW
Preheating 220 °C
Level Temperature Micro power Time
1 160 °C 90 w 20-22 minutes
PREPARATION
1. Beat the butter and sugar together, then gradually
add the eggs.
2. Sift in the flour and baking powder.
3. Divide the mixture in half; add the ground pistachio
nuts to one half and the instant coffee to the other.
4. Fill the cake mould with alternating layers of the two
mixtures.
5. When full, smooth the surface and place in the oven.
Pistachio and coffee cake
Ingredients (makes 1 cake)
400 g butter
180 g whole eggs
180 g sugar
150 g soft wheat flour
150 g pistachio nuts,
ground
25 g instant coffee
5 g baking powder with
added vanilla
1 g salt
Convection Bake + MW
Preheating 220 °C
Level Temperature Micro power Time
1 180 °C 90 w 20-22 minutes
Page: 37
38
PREPARATION
1. Beat the egg with the sugar and honey.
2. Gently fold in the sifted flour and corn starch.
3. Add the grated carrots after squeezing in a cloth.
4. Add the baking powder, salt and crushed toasted
pine nuts, followed by the yogurt.
5. Place in the oven and cook for the specified amount
of time.
Carrot cake with acacia
honey
Ingredients (makes 1 cake)
150 g carrots, grated
180 g whole eggs
120 g sugar
60 g acacia honey
200 g soft wheat flour
50 g pine nuts, toasted
and crushed
50 g corn starch
50 g butter, melted
125 g low fat yogurt
10 g baking powder with
added vanilla
1 g salt
Convection Bake + MW
Preheating 220 °C
Level Temperature Micro power Time
1 160 °C 90 w 25-28 minutes
PREPARATION
For the shortcrust pastry:
1. Mix the flour with all the other ingredients and leave
to rest.
2. Roll out the pastry and use it to line a shallow tart
mould, spread the plum jam over it and sprinkle
with the crushed amaretti biscuits: peel and core the
apples, divide them lengthways and cut into slices 4
mm thick. Arrange in concentric circles inside the tart
case.
3. Dust with the icing sugar and cook in the oven.
Apple and amaretti
tart with plum jam
Ingredients (serves 8)
For the shortcrust pastry:
250 g flour
150 g butter
100 g caster sugar
2 egg yolks
1 pinch salt
6 apples
50 g amaretti biscuits,
crushed
150 g plum jam
30 g icing sugar
Convection Bake + MW
Preheating 220 °C
Level Temperature Micro power Time
1 180 °C 90 w 20-25 minutes

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