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en Tables and tips
Desserts
Oven-cooked desserts are very easy to prepare –
you just have to put it in the oven. This preparation
method is useful for relatively large quantities, for
example if you have guests.
Oven-cooked desserts are generally eaten warm,
and are particularly enjoyable during the cooler
months.
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time in min.
Comments
Apple crumble Ovenproof
dish
2 (3) 200 H 35 - 40 Apple bake with a crumble topping; equally
delicious with berries or mirabelles.
2 (3) 200 O 25 - 30 For soft apple varieties.
2 (3) 200 M 25 - 30 For firm apple varieties.
Baked apple Ovenproof
dish
2 (3) 190 - 200 H 20 - 30 Recommendation: Use cooking apples,
e.g. Boskop. These are particularly well
suited for cooking and baking.
Summer version: Stuff with ricotta cheese,
lemon, honey, cardamom, vanilla and pine
nuts.
Compote Glass dish/
grill tray
2 (3) 160 - 180 H 30 - 40 e.g. apricots or a variety of berries
Do not add any liquid; stir thoroughly sev-
eral times. Refine with honey, fresh vanilla
or cinnamon.
2 (3) 200 N 30 - 40
Clafoutis Ovenproof
dish
2 (3) 190 H 30 - 35 French dessert: Traditionally made with
cherries; equally delicious with mirabelles
or berries.
2 (3) 200 I 55 No need to preheat; do not open appliance
door.
Sweet bake Ovenproof
dish
2 (3) 160 - 180 H 30 - 40 e.g. semolina, quark or rice pudding
Bread and butter
pudding, Kirschen-
michel (German
bread and butter
pudding with sour
cherries)
Ovenproof
dish
2 (3) 150 H 50 - 55 e.g. with cherries or apricots
Topfenpalat-
schinken (baked
sweet pancakes with
a quark filling)
Ovenproof
dish
2 (3) 180 - 190 H 8 - 10 Austrian speciality: Pancakes filled with
quark and raisins, topped with cream and
grilled.
Meringue Baking tray
+ grease-
proof paper
2 (3) 100 H 150 When dividing up the mixture, make sure
that the portions are spread as thinly as
possible so that the mixture dries out well.
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