Manual Rommelsbacher MD1000 (page 57 of 60) (English, German)

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Backen 1 (= baking 1)

Standard runtime: 45 min

Temperature: 140 °C

Operation: with lid and

opened steam outlet valve

Fine sponge cake base

6 eggs

200 g of sugar

1 sachet of vanilla sugar

50 g of starch

150 g of ﬂour

1 tsp baking powder

1 pinch of salt

Separate the eggs and beat the egg white with salt

and half of the sugar until stiff. Add the second half of

the sugar to the egg yolk and beat until foamy. Pour

the yolk mass to the stiff egg white and fold in gently.

Sieve in the remaining dry ingredients and stir

everything together to a homogenous batter. Grease

the bottom of the pot, ﬁll in the batter and bake.

At the end of the baking time let the sponge cake base

cool down for about 5 minutes, then carefully loosen it

from the edge of the pot with a plastic spatula. For a

complete cool down turn out the sponge cake base

onto a cooling rack.

Backen 2 (= baking 2)

Standard runtime: 90 min

including 45 min rising

time at 35 °C and 45 min

baking time at 140 °C

Operation: with lid and

opened steam outlet valve

Buchteln (Bohemian

yeast dumplings)

350 g of ﬂour

100 ml of milk

50 g of butter

35 g of sugar

20 g of fresh yeast

2 eggs

½ tsp salt

50 g of melted butter for

coating

Prepare a smooth yeast dough out of all the ingredients.

Let the dough rise in a warm place until the volume

has increased slightly.

Divide the dough into about 6 equally sized pieces and

place them into the greased pot. Then coat the dumplings

with melted butter and bake them afterwards.

The dumplings can be sprinkled with powdered sugar

or can be served deliciously warm with vanilla sauce.

Tip: Try different ﬁllings to your heart’s content like e.g.

plum jam, fruits, nuts, chocolate cream.

Manueller Modus

(= manual mode)

Standard runtime: 30 min

Temperature: 100 – 140 °C

Operation: without lid

Fruity curry sauce

2 shallots

1 clove of garlic

1 tsp cooking oil

200 g of tomato purée

150 g of mashed tomatoes

200 g of apple purée

20 g of curry powder

15 g hot paprika powder

Salt

500 ml of water

Select manual mode by pressing the button “MAN“, set

the temperature to 140 °C and heat the cooking oil.

Sweat the ﬁnely diced shallots and garlic for about

2 minutes. Add tomato purée (for the best 3 time

concentrated), mashed tomatoes and apple purée.

Fill up with water. Add the spices, brieﬂy boil up,

season to taste if necessary. Then simmer again for

about 10 minutes.

Tip: For a fast boil down use programme „Dampfdruck 1“

for about 5 minutes.

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Rommelsbacher MD1000 Manual

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