Speed Ovens

Roasted Root Vegetables

A tasty side dish that can be adapted to any seasonal root vegetables

1 sweet potato

5 carrots (≈450 g)

1 parsnip

Chop vegetables into 1” cubes (or equal sizes)

Toss with ½ cup canola oil, fresh thyme and a teaspoon of cumin.

Sprinkle with freshly ground pepper and kosher salt.


For speed oven, spread vegetables out on the glass tray.

Set speed oven to Combination Bake, 375°F and full bars of microwave power.

Roast for about 18 minutes or until pieces are soft.


For convection oven, spread vegetables on a baking tray or in roasting pan.

Set oven on Convection Bake at 425°F.

Roast for about 20-25 minutes or until tender.

Baked Parmesan Shells with Fresh Spinach and Tomatoes

This springtime pasta is lightened up with fresh spinach and cooked until the Parmesan cheese topping is golden and crunchy.

Cooking Time: 1 Hour

Preparation Time: 20 Minutes

8 ounces medium pasta shells
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 medium garlic cloves, finely chopped (about 2 teaspoons)
One 35-ounce can good quality Italian plum tomatoes
¼ teaspoon red pepper flakes
¼ teaspoon salt, plus more to taste
1 large bunch fresh spinach, stemmed, well rinsed, and coarsely chopped -or- One 9-ounce package baby spinach, coarsely chopped
6 ounces packaged or fresh mozzarella cheese, cut into ½-inch dice (about 1 cup)
3 ounces freshly grated parmesan cheese (about 1 cup)


  1. Preheat the oven on Convection Bake to 375°F. Place a large pot of salted water on a Miele cooktop and bring it to a boil over high heat. Add the shells, return to a boil, and cook until the pasta is still quite firm and undercooked, about 6 minutes. (The pasta will continue to cook in the casserole.) Drain and set aside.
  2. In a large skillet, heat oil over moderate heat until hot. Cook the onion until softened, about 3 minutes. Add garlic and cook just until you can smell it, about 1 minute. Squish the tomatoes with your hands and add these along with their juice and the red pepper flakes to the pan. Increase the heat to moderately high and cook, stirring occasionally, until thickened, chunky and most of the liquid is absorbed, about 18 minutes. Cool slightly. Season to taste with the salt.
  3. In a large bowl, toss the sauce, shells, uncooked spinach, mozzarella and 1 ounce of the Parmesan cheese together. Adjust seasonings to taste. Transfer to a small Miele gourmet casserole or other 3-quart casserole dish and sprinkle the remaining Parmesan cheese on top. Bake until the shells are cooked through and all liquid is absorbed, about 30 minutes. Run the casserole under the hot broiler for 1 to 2 minutes for a crispy top. (Casserole can be covered and refrigerated for up to 1 day before baking.)

Additional Information: Serves 4

Almond-Crusted Goat Cheese Salad with Raspberry Dressing

2/3 cup raspberries
½ cup sugar
¼ cup red wine vinegar
2 tablespoons minced red onion
1 tablespoon dry mustard
½ teaspoon lemon juice
1 cup olive oil
2 5oz logs of soft fresh goat cheese
1 large egg
1 tablespoon water
½ cup sliced almonds
salad greens

Blend first 7 ingredients together in processor. With processor running, gradually add oil.
Preheat oven on convection to 320°F.
Whisk egg and I tablespoon of water in small bowl to blend. Place almonds in shallow dish. Using large end of melon baller, roll goat cheese into small balls. Dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese on Miele baking tray. Sprinkle with salt and pepper. Bake until almonds are lightly browned about 5-7 minutes.
Divide salad into individual servings top each with 2 warm cheese rounds.
Drizzle with dressing; serve.

Asparagus Wrapped in Phyllo with Lime Scented Aioli


Lime Scented Aioli
1 c. garlic mayonnaise
1 tbsp. lime zest, finely grated
2 – 3 tbsp. fresh lime juice
Pinch cayenne pepper salt

1 c. garlic mayonnaise
1 tbsp. lime zest, finely grated
2 – 3 tbsp. fresh lime juice
Pinch cayenne pepper salt


In a small bowl, combine the mayonnaise, lime zest, 2 tbsp. of the lime juice and cayenne pepper.
Taste; add more lime juice and salt, if desired.
Cover and refrigerate for up to 1 week.
Serve at room temperature.

Wash asparagus; break off woody parts of the stem.
Steam until about half cooked, 3 – 4 minutes.
Refresh under cold running water.
Pat dry with paper towels.
Cut each slice of ham in half lengthwise.
Roll one piece around each asparagus spear making a spiral to cover most of the asparagus spear.
Preheat the oven to 400°F Intensive mode.
Line a baking sheet with parchment paper.
Make a stack of the phyllo sheets.
Cut the stack in half crosswise to make 24 pieces of phyllo pastry, each about 9” x 7”.
Trim one long side of each piece to make the sheets about 1” shorter than the asparagus spears.
Work with one sheet of phyllo at a time keeping the rest covered with wax paper and a damp dish towel.
Lightly brush one piece with butter and sprinkle with abut 1 tsp. of the crumbs. Arrange one ham wrapped asparagus spear at the short end of the phyllo sheet. Roll the phyllo around the asparagus; brush with butter then transfer to the prepared baking pan.
Repeat with the remaining asparagus, phyllo, butter and crumbs.
Bake for 8 - 10 minutes or until crisp and nicely browned. Serve warm with the aioli as a dip.

Serves 6-12

Broccoli and Cheese Quiche


8 oz. (225 g or basically 1/2 bunch fresh) cooked broccoli, well drained and chopped

6 oz. (175 g) grated gruyère cheese

2 eggs

2/3 cup (150 ml) whipping cream

Salt and pepper to taste

1 unbaked pie shell



Spread the broccoli in the pie shell and cover with the cheese.

Whisk the eggs with cream and seasonings. Pour the mixture over the cheese.

Bake on Intensive Baking on the first level at 320°F (160°C) for 35 minutes or until just set in the center.

Let stand for 10 minutes before slicing.

Caramelized Brown Sugar and Brie in Phyllo Dough


Brown sugar – cook until smooth and no longer granular

Brie cheese



Preheat oven on convection to 320 degrees Fahrenheit.

Place a spoon of sugar mixture and a piece of Brie on a strip of phyllo.

Fold into a triangle, pat dough with butter to keep phyllo moist.

Place triangle on Miele baking tray(s).

Bake until golden brown 5 – 8 minutes.

Caramelized Onion and Goat Cheese Pizza


3 red onions, thinly sliced

3 tbsp extra virgin olive oil

2 tbsp fresh rosemary, finely chopped

2 tbsp balsamic vinegar

Salt and pepper to taste

1 ball purchased pizza dough

5 oz soft goat cheese, crumbled

1 cup grated Parmesan cheese

1 cup fresh basil leaves


Preheat oven to 400°F on Intensive.

Heat oil in a fry pan over medium heat, add onions and sauté, stirring frequently, until onions soften and turn golden brown, about 15 minutes.

Stir in rosemary and balsamic vinegar. Cook for another minute until the vinegar evaporates. Season with salt and pepper.

Roll dough on a lightly floured surface to a 9 by 13" rectangle and transfer to a baking sheet.

Spread a layer of caramelized onions over the dough.

Sprinkle goat cheese over, then parmesan.

Place baking sheet on the bottom level/rack.

Bake for about 20 minutes, or until pizza crust is golden brown and cheeses have melted.

Remove from oven and immediately sprinkle basil leaves all over pizza.

Serves 8 as an appetizer

Caramelized Onion Focaccia



1 teaspoon dry yeast

1 teaspoon sugar or honey

1 ¼ cups water

3 tablespoons extra virgin olive oil

1 teaspoon sea salt

About 4 cups flour

Olive oil or honey and coarse salt for garnish


In a bowl (by hand or by mixer) combine the yeast, sugar, water, oil and 1 cup flour. Beat about 10 minutes to develop the gluten. (If using a mixture the total volume of flour may be added a little at a time.) After the elastic strands appear, begin to add salt and flour.

Knead or mix the flour into the dough until soft and satiny. Use a little flour to keep the dough from sticking to the mixer bowl. Transfer to a lightly oiled bowl for proofing. Cover with saran and "age" for 8-12 hours in the refrigerator or up to 24 hours for a more distinctive flavour. If the dough is rising at room temperature, it should double or triple in size.

Stretch the dough 1/2" thick and place on baking sheet oiled with olive oil. Top with the caramelized onion mixture. Press the onions into the dough with finger tips to create dimples.

Preheat oven on intensive bake to 400°F. Bake until a deep golden brown approx. 20- 25 minutes. Drizzle with olive oil and cool slightly before serving.

Caramelized Onions:


1 red onion

1 yellow onion

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tsp. sugar

Salt and pepper to taste


Heat the olive oil in a large skillet over medium-high heat. Add the onion and stir to coat well. After several minutes, the onion should release its juices and begin to soften. Add balsamic, sugar, salt and pepper. Reduce the heat to medium-low. Let the onion cook very slowly, developing colour. The onion should be juicy and a rich caramel colour.

Cherry Crostini


1 baguette, cut into 24 ¼” thick slices

2 – 3 tbsp.unsalted butter, melted

2 c.pitted cherries, cut in quarters

1 – 2 tbsp.balsamic vinegar

1 c. mascarpone cheese

2 tbsp. coarsely chopped fresh basil


Preheat the oven on Maxi Broil.

Arrange the baguette slices on a baking sheet. Brush both sides with the melted butter.

Broil until golden brown, about 2 – 3 minutes per side. Cool to room temperature.

Place the cherries in a medium bowl. Add the balsamic vinegar; toss to mix well. Let stand at room temperature for at least 30 minutes and up to several hours.

To serve: Spread each crostini with the mascarpone cheese. Arrange 3 – 4 cherry pieces on each toast.

Sprinkle the basil over top.

Serve immediately. Makes 24 crostini.

Clams Casino

Broil steamed clams with garlic and bacon which originate at a Rhode Island casino in the early 1900s


Cooking Time:

10 Minutes

Preparation Time:

15 Minutes

Meal Type:

·  Appetizer

Food Type:

·  Seafood



  • 24 small clams
  • 3 slices bacon
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon minced shallots
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • Pinch cayenne pepper
  • ¼ cup unseasoned dry breadcrumbs


1.     Place clams in a single layer in perforated steam tray(s). Transfer to steam oven and cook on CUSTOM or COOK mode until opened, about 5 minutes. When cool enough to handle, remove top shells and discard.

2.     Meanwhile, cook bacon in a small skillet over moderate heat until crisp. After draining on a paper towel, crumble each piece. Set aside. In a small bowl, stir softened butter, shallots, garlic, parsley, lemon juice, salt, and cayenne pepper together. Set aside.

3.     Crumple a large piece of aluminum foil and spread it out on a baking pan. (The creases in the foil help keep the clams from tipping over.) Arrange clams on pan. Distribute seasoned butter, then bacon, and finally breadcrumbs evenly among clams.

4.     Preheat convection or speed oven on Maxi Broil or Broil. Transfer baking pan with clams close to oven's broiling element. Carefully broil until crumbs are toasted and butter is sizzling, about 3 to 4 minutes. Serve warm.

Additional Information:

Serves 6