FINSMAKARE KULINARISK Recipe Book GB
ENGLISH 3 Contents Cooking tables Automatic programmes Defrost Cooking/Melting Pork/Veal Beef/Game/Lamb 3 17 17 18 19 21 Poultry Fish Cake Pizza/Pie/Bread Casseroles/Gratins Desserts 23 25 26 33 37 43 Subject to change without notice. Cooking tables Advice for special heating functions of the oven Keep Warm The function allows you to keep food warm. The temperature is set automatically to 80 °C. Plate Warming The function allows you to warm plates and dishes before serving.
ENGLISH Baking results The cake sinks and becomes soggy, lumpy or streaky. 4 Possible cause The baking time is too short. Set a longer baking time. You cannot decrease baking times by setting higher temperatures. There is too much liquid in the mixture. The cake is too dry. The next time you bake, set a shorter baking time. The oven temperature is too Set a lower oven temperature high and the baking time is and a longer baking time. too short. The mixture is unevenly distributed.
ENGLISH Food Flan base - short pastry1) 5 Function Temperature (°C) Time (min) Shelf position True Fan Cook- 170 - 180 10 - 25 ing 1 Flan base - sponge mix- True Fan Cook- 150 - 170 20 - 25 ture ing 1 Apple pie / Apple pie (2 True Fan Cook- 160 tins Ø 20 cm, diagonally ing off set) 70 - 90 1 Apple pie / Apple pie (2 Conventional tins Ø 20 cm, diagonally Cooking off set) 70 - 90 1 160 - 170 60 - 90 1 Temperature (°C) Shelf position Cheesecake, tray2) Conventional Cooking 180 1) Prehea
ENGLISH Food 6 Function Temperature (°C) Time (min) Shelf position Buttered almond cake / sugar cakes1) Conventional Cooking 190 - 210 20 - 30 2 Fruit flans (made with yeast dough / sponge mixture)2) True Fan Cook- 150 - 160 ing 35 - 55 1 Fruit flans (made with yeast dough / sponge mixture)2) Conventional Cooking 35 - 55 1 Fruit flans made with short pastry True Fan Cook- 160 - 170 ing 40 - 80 1 Yeast cakes with delicate toppings (e.g.
ENGLISH 7 Food Function Temperature (°C) Time (min) Shelf position Puff pastries1) True Fan Cook- 170 - 180 ing 20 - 30 1 Rolls1) Conventional Cooking 10 - 25 2 Small cakes / Small cakes1) True Fan Cook- 160 ing 20 - 35 3 Small cakes / Small cakes1) Conventional Cooking 20 - 35 2 190 - 210 170 1) Preheat the oven.
ENGLISH 8 Cakes / pastries / breads on baking trays Food Cream puffs / Temperature (°C) Eclairs1) Dry streusel cake Time (min) Shelf position 160 - 180 25 - 45 1/3 150 - 160 30 - 45 1/3 1) Preheat the oven.
ENGLISH Food 9 Quantity (kg) Temperature (°C) Time (min) Shelf position Roast veal 1 - 1.5 150 120 - 150 1 Steak 0.2 - 0.
ENGLISH 10 • roast meat and fish in large pieces (1 kg or more). • baste large roasts and poultry with their juices several times during roasting. Roasting tables Beef Food Pot roast Function Quantity (kg) Conventional Cooking 1 - 1.5 Power Temperature (Watts) (°C) 200 230 Time (min) 60 - 80 Shelf position 1 Pork Food Function Quantity (kg) Power (Watts) Temperature (°C) Time (min) Shelf position Shoulder, neck, ham joint Turbo Grilling 1 - 1.
ENGLISH 11 Poultry Food Function Quantity (kg) Power Temperature (Watts) (°C) Time (min) Shelf position Poultry portions Turbo Grilling 0.2 - 0.25 each 200 200 - 220 20 - 35 1 Chicken half Turbo Grilling 0.4 - 0.5 each 200 190 - 210 25 - 40 1 Chicken poulard Turbo Grilling 1 - 1.5 200 190 - 210 30 - 45 1 Duck Turbo Grilling 1.5 - 2 200 180 - 200 45 - 65 1 Fish (steamed) Food Whole fish Function Quantity (kg) Con1 - 1.
ENGLISH Food 12 Function Quantity (kg) Savoury dishes with raw ingredients (potatoes, vegetables) True Fan Cooking - Power Temperature (Watts) (°C) 400 600 160 - 180 Grill • Always grill with the maximum temperature setting. • Set the shelf into the shelf position as recommended in the grilling table. • Always set the pan to collect the fat into the first shelf position. Time (min) 30 - 45 Shelf position 2 • Grill only flat pieces of meat or fish.
ENGLISH 13 Food Time (min) Shelf position 1st side 2nd side Fillet steaks / veal steaks 7 - 10 6-8 3 Toast / Toast 1-3 1-3 3 Toast with topping 6-8 - 2 Frozen foods • Remove the food packaging. Put the food on a plate. Food Pizza, frozen Temperature (°C) • Do not cover it with a bowl or a plate. This can extend the defrost time.
ENGLISH 14 Frozen Ready Meals Table Food Function Temperature (°C) Time (min) Frozen pizza1) Conventional Cooking as per manufacturer's instructions as per manufac- 2 turer's instructions Chips2) (300 600 g) Conventional Cooking or Turbo Grilling 200 - 220 as per manufac- 2 turer's instructions Baguettes3) Conventional Cooking as per manufacturer's instructions as per manufac- 2 turer's instructions Fruit cake Conventional Cooking as per manufacturer's instructions as per manufac- 2 tur
ENGLISH Food 15 Quantity Defrosting time (min) Further defrosting time (min) Comments Strawberries 300 g 30 - 40 10 - 20 - Butter 250 g 30 - 40 10 - 15 - Cream 2 x 200 g 80 - 100 10 - 15 Whip the cream when still slightly frozen in places. Gateau 1.4 kg 60 60 - Preserving The jars cannot touch each other. Use only preserve jars of the same dimensions available on the market. Put approximately 1/2 litre of water into the baking tray to give sufficient moisture in the oven.
ENGLISH 16 Vegetables Food Temperature (°C) Cooking time until simmering (min) Continue to cook at 100 °C (min) Carrots1) 160 - 170 50 - 60 5 - 10 Cucumbers 160 - 170 50 - 60 - Mixed pickles 160 - 170 50 - 60 5 - 10 Kohlrabi / Peas / Asparagus 160 - 170 50 - 60 15 - 20 1) Leave standing in the oven after it is deactivated.
ENGLISH Food 17 Temperature (°C) Time (min) Shelf position Dark Bread 180 - 200 50 - 70 2 All Grain bread 170 - 190 60 - 90 2 Automatic programmes Warning! Refer to Safety chapters. Dishes with the function: Weight Automatic Automatic programmes Roast Lamb The automatic programmes give optimum settings for each type of meat or other recipes.
ENGLISH Defrost Poultry Put the food to be defrosted on an upturned plate, and put the plate into a container to allow the melted water to run off without soiling the appliance. Check food regularly during defrosting and turn it several times. Cover exposed fatty areas like legs and wing tips with aluminium foil. • Time in the appliance: weight dependent • Shelf position: Bottom glass plate After defrosting, allow the food to stand at room temperature for a period roughly equivalent to the defrosting time.
ENGLISH Potatoes in their jacket Put potatoes into a microwave-proof dish and add approximately 100 ml water. Cover the dish (lid or pierced microwave cling film). Turn the potatoes several times during cooking. 19 • Time in the appliance: weight dependent • Shelf position: Bottom glass plate Melting chocolate Cut the chocolate into pieces and place in a dish. Stir the chocolate several times as it melts.
ENGLISH • 250 ml meat stock • 3 medium-sized onions, peeled and finely chopped • 3 cloves of garlic, peeled and thinly sliced • 1/2 teaspoon each of thyme and oregano • 2 bay leaves • 2 cloves • salt, freshly ground black pepper Method: Melt 4 tablespoons butter in a roasting tin and sweat the vegetables in it. Take vegetables out of the roasting tin. Wash veal shank slices, dry, season and then coat in the flour. Knock off surplus flour.
ENGLISH • 150 ml white wine • 1.5 kg loin of pork or saddle of veal (without bones) • 1 medium onion • apple • salt, pepper and paprika Method: Soften the plums in white wine for two hours. Rinse the meat briefly with water, then dry. Cut notches into the underside of the meat and stick a plum into each notch, pushing them as far as possible into the meat. Season the meat and put into the roasting tin with the side without the plums facing uppermost.
ENGLISH • 125 ml white wine • 1 teaspoon fresh thyme • 125 ml cream • 2 tablespoons Dijon mustard Method: Cut rabbits into 8 similarly sized pieces, season with salt and pepper and brown on all sides in a roasting pan on the ring. Remove rabbit pieces and brown the onions and bacon. Sprinkle flour over and stir. Stir in chicken stock, white wine and thyme and bring to the boil. Add cream and Dijon mustard, put meat back in, cover with a lid and then put it in the appliance. ring.
ENGLISH • Time in the appliance: 165 minutes • Shelf position: 1 Poultry Whole Chicken Settings: Automatic weight. Setting range for the weight between 900 and 2100 g. Method: Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.
ENGLISH • Shelf position: 2 Place the chicken wings into a microwaveproof dish, skin side up. Chicken, 2 half Ingredients: • 1 kg whole chicken, halved • salt • pepper • herbs to taste • oil for basting • Time in the appliance: 35 minutes • Shelf position: 2 Place the chicken halves into a microwaveproof dish, skin side up. Stuffed Chicken Ingredients: • 1 chicken, 1.
ENGLISH Place goose in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder. Method: • Shelf position: 1 Place turkey in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder. Whole Turkey • Shelf position: 1 Settings: Automatic weight. Setting range for the weight between 1700 and 4700 g.
ENGLISH 26 • juice of half a lemon • salt, freshly ground black pepper • 100 g leaf spinach, frozen, thawed • 1 clove of garlic • 2 tablespoon white wine • 50 ml cream • 1 egg yolk Method: • 250 ml cream • 50 g breadcrumbs • 1 teaspoon tarragon • parsley, chopped • salt, pepper • lemon • butter Method: Drizzle the fish fillets with lemon juice and season with salt and pepper. Squeeze out the spinach and season with garlic. Cover the sole fillets with the spinach and roll into a cylinder.
ENGLISH • 1 pinch salt • 4 eggs • 150 g flour • 150 g cornflour • 1 level teaspoon baking powder • grated peel of 2 lemons Ingredients for the glaze: • 1 teaspoon cinnamon • 1/2 teaspoon ground ginger • 1 teaspoon baking powder • 200 g finely grated carrots • 75 g sultanas • 25 g grated coconut Ingredients for the topping: • 125 ml lemon juice • 100 g icing sugar Other: • 50 g butter • 150 g cream cheese • 40 g sugar crystals • ground hazelnuts Other: • Square baking tin, 30 cm long • Margarine for
ENGLISH • 60 g honey • 30 g melted butter • 20 ml rum Ingredients for the finish: • 1 egg yolk • a little milk • 50 g flaked almonds Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well and stir in with the milk and a little of the sugar and the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Put the rest of the sugar on the edge of the flour.
ENGLISH Line a deep baking tray with baking parchment, put the mixture on top and smooth. • Time in the appliance: 50 minutes • Shelf position: 3 After baking: Leave to cool, remove baking parchment and cut into squares.
ENGLISH • 375 ml water • 200 g sugar • 100 ml plum brandy or 100 ml orange liqueur Method: Put flour, dried yeast, sugar, butter, egg yolks, salt, vanilla sugar and milk into a mixing bowl and knead to a smooth yeast dough. Cover the dough in the bowl and leave to rise for 1 hour. Then place the dough in a greased ring-shaped cake tin and cover and leave to rise again for 45 minutes.
ENGLISH Place sugar, eggs, vanilla sugar and salt in a mixing bowl and cream together for 5 minutes. Then add the melted butter to the mixture and fold in. Add the flour with the baking powder mixed into it into the creamed mixture and stir in. Finally add the cold water and mix everything well. Put the mixture into the baking tin, smooth and put in the appliance. • Time in the appliance: 55 minutes • Shelf position: 2 Grandmas RoastApple Cake cores with plum puree. Then put into the appliance.
ENGLISH flour. Then carefully fold into the egg mixture together with the milk. Put into the springform whose base has been sprinkled with breadcrumbs. • Time in the appliance: 70 minutes • Shelf position: 2 After baking: Heat up the apricot jam and then spread on the cake using a brush. Then leave to cool. Mix together icing sugar, cinnamon and hot water and spread on the cake. Then sprinkle flaked almonds immediately onto the glazed surface of the cake. Method: Sieve flour into a bowl.
ENGLISH • Black springform baking tin, 24 cm diameter • Margarine for greasing • Breadcrumbs for coating baking tin Method: Place butter, sugar, vanilla sugar and salt in a mixing bowl and cream together. Then add the eggs one at a time and cream the mixture again. Add the flour mixed with the baking powder to the creamed mixture and fold in. Stir the fruit into the mixture as well. Place the mixture in the prepared tin and pull the mixture up a little higher at the edge than in the centre.
ENGLISH produced. Then leave the dough to rise in a warm place until it doubles in volume. Roll out the dough and place on the greased baking tray, prick the bottom with a fork. Place the ingredients for the topping on the base in the order given. • Time in the appliance: 25 minutes • Shelf position: 2 Pizza American, frozen The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions.
ENGLISH • 150 g grated cheese • 200 g cooked ham or lean bacon • 2 eggs • 250 g sour cream • salt, pepper and nutmeg Other: • Black baking tin, greased, diameter 28 cm Method: Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few hours. Then roll out the pastry and place in the greased black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry.
ENGLISH Knead spelt flour, butter, low fat quark and a little salt into a dough and place in the fridge. Cut white cabbage into fine strips. Dice bacon and fry in the clarified butter. Add the cabbage and sauté until soft. Season with salt, pepper and nutmeg and fold in the sour cream. Continue to braise until all liquid has evaporated. Hard boil eggs, cool and then dice, mix into the cabbage and leave to cool. Roll out the dough and cut out round circles with an 8 cm diameter.
ENGLISH • 750 g flour • 30 g yeast • 400 ml milk • 10 g sugar • 15 g salt • 1 egg • 100 g softened butter Ingredients for the finish: • 1 egg yolk • a little milk Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well, stir in with the milk and some of the sugar and some of the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks.
ENGLISH • 50 ml vegetable bouillon • 75 g mozzarella • 1 tablespoon chopped parsley • salt • freshly ground black pepper Method: Cut a lid off each of the tomatoes. Using a teaspoon scoop out the inside to leave an edge of approximately 1 cm. Chop the tomato flesh finely. Prepare the courgette and cut it into cubes. Cut the mushrooms into slices. Peel and finely chop the shallots. Heat the oil in a pan. Sauté the shallots. Add the courgette and mushrooms and sauté briefly.
ENGLISH • Time in the appliance: 30 minutes • Shelf position: 1 Leek casserole Ingredients for 2 – 3 people: • 500 g leek • 250 g quark (half fat) • 50 ml crème fraîche • 1 egg • 50 g cheese, grated, e.g. Parmesan • 1 clove of garlic • salt • freshly ground black pepper • 2 – 3 slices ham • 1 heaped tablespoon breadcrumbs • flakes of butter Method: Cut the leek into 1 cm thick rings and cook in boiling salted water for 5 minutes. Pour off the water and drain well. Cut the ham into strips.
ENGLISH Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish (microwaveproof) with a clove of garlic and then grease a dish with a little butter. Spread half of the seasoned potato slices in the dish and sprinkle some of the grated cheese over them. Layer the rest of the potato slices over this and spread the rest of the grated cheese on top. Crush the second clove of garlic and beat it together with the milk and the cream.
ENGLISH • 600 g beef • salt and pepper • flour • 10 g butter • 1 onion • 330 ml dark beer • 2 teaspoons brown sugar • 2 teaspoons tomato paste • 500 ml beef stock Method: • 3 tablespoons butter • 250 g green lasagne • 50 g Parmesan cheese, grated • 50 g mild cheese, grated Method: Cut the beef into cubes, season with salt and pepper and sprinkle with a little flour. Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly.
ENGLISH Moussaka (for 10 persons) Ingredients: • 1 chopped onion • olive oil • 1.5 kg minced meat • 1 tin chopped tomatoes (400 g) • 50 g grated cheese • 4 teaspoons breadcrumbs • salt and pepper • cinnamon • 1 kg potatoes • 1.
ENGLISH 43 Hash Browns Wedges/Croquettes The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions. The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions.
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