Once all the liquid has boiled away, remove the risotto from

Cooking and baking

From zero to one hundred in only a few seconds or a stable feel-good temperature for every ingredient: Blaupunkt promises heat at all levels.

Not all heat is alike. Sometimes the temperature has to rise rapidly – only brief heating for perfect searing. Other things need time – uniform heat for gentle cooking and baking. In every case, Blaupunkt appliances always promise perfect results to make your mouth water.

Pyrolysis At the push of a button, all residues from baking, frying and grilling at high temperatures are reduced to ashes that can be simply wiped away with a cloth.

Hydrolysis Easy cleaning at the push of a button: With the aid of heat and steam, even strong soiling can be dissolved.

Automatic programmes The perfect result at the push of a button: our automatic programmes are equipped for nearly every ingredient. Cooking can't get any easier.

Hot Air Thanks to optimal heat distribution, you can achieve perfect baking and roasting on up to three levels, all at the same time. For energy optimised baking and roasting on just one level, you can use the Eco Hot Air function.

Smart slider An intuitive and very simple operating concept for all appliances: the Smart Slider makes every setting perfect.

Digital Display

Steam food Steam cooking Cooking with hot steam preserves the quality of food and promises the best tasting and healthiest cuisine.

Combined operations Combined operations Combined operation True all-rounders – our combination appliances: These little geniuses combine the functions of an oven and a microwave – and the talented multitasker can even steam-cook.

boost

Boost function Boost function No long heat-up times: the right cooking temperature is reached in seconds with the boost function.

Combi induction Combi induction Two induction cooking zones can be switched together to create one single cooking zone, thereby allowing the use of very large pots and pans. Of course, the two large cooking zones can also be used separately.

Induction Immediately hot, immediately cold, and nothing burns on. The base of the pan is directly heated by the induction coil. The heat is only produced where it is needed. This means short heatup times, more safety and much less energy consumption.

Induction

multi control Multi Control The extractor fan hood and hob are intelligently linked. The extractor fan hood can be controlled separately using the hob control panel and automatically adjusts the fan power to the heat generated. The intelligent light system can be used to individually regulate the colour temperature and intensity.

Touch Control Touch Control Precise, innovative and very user-friendly: gently touching the Touch Control buttons is enough to select the desired setting.

Full glass inner door The inside of the oven door consists of a full glass pane that offers an unobstructed view of the interior and is easy to clean. Digital display Keep an overview at all times. The digital display allows you to conveniently control the desired temperature, heating type, as well as the automatic switch-on and switch-off.

Casserole zone Casserole zone Due to the optional, extended cooking zone, even large quantities can be cooked and roasted evenly.

Double ring zone The right zone for every pan – for a more efficient use of heat.

SQUASH ingredients RISOTTO WITH BASIL TIPS

4 portions

500 g red kuri squash 400 g risotto rice 2 shallots 2 garlic cloves 1.2 litres vegetable stock 200 ml white wine 100 g Parmesan cheese 40 g butter 90 ml olive oil 1 bunch of basil Salt and pepper

Cooked with appliance 5IX 90290

see page 29

1. Remove the seeds and remaining stem from the squash and cut up into small cubes. Heat up 6 tablespoons of oil in a pan and sear the squash cubes at high heat for 3 minutes.

2. Peel and finely dice the shallots and garlic.

3. Heat up 6 tablespoons of oil in a saucepan and sweat the shallots and garlic at medium heat for 2 minutes until translucent. Add the risotto rice and steam for another 2 minutes while stirring.

4. Little by little, first deglaze with 200 ml white wine. Then add the squash cubes and stir in the stock by the spoonful. Allow the risotto rice to simmer gently and continuously, stirring frequently.

5. Once all the liquid has boiled away, remove the risotto from the stove. Stir in Parmesan and butter. Season to taste with ½ teaspoon of salt and pepper.