EN Recipe Book Steam oven
AUTOMATIC PROGRAMMES WARNING! Refer to Safety chapters. Dishes with the function: Weight Automatic Automatic programmes Turkey, whole The automatic programmes give optimum settings for each type of meat or other recipes. Duck, whole • Meat programmes with the function: Weight Automatic (menu: Assisted Cooking) — This function automatically calculates the roasting time. To use it you need to input food weight.
Loin of Pork Settings: Automatic core temperature sensor, core temperature 75 °C. Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. • Shelf position: 1 Pork Knuckle Ingredients: • • • • • • • 1 hind knuckle of pork 0.8 - 1.2 kg 2 tablespoons oil 1 teaspoon salt 1 teaspoon sweet-noble paprika 1/2 teaspoon basil 1 small tin sliced mushrooms (280 g) soup vegetables (carrot, leek, celery, parsley) • water Method: Cut into the rind all around the pork knuckle.
covered to a depth of 10 - 15 mm. Turn the roast after about 30 minutes. • Time in the appliance: 160 minutes • Shelf position: 1 Put vegetables into the roasting tin, put the meat on top and pour the sauce over the top. Cover the roasting tin with a lid and put it in the appliance.
Mix together mince, eggs, the squeezed out rolls and the onion. Season with salt, pepper and paprika, place in a rectangular baking tin and cover with rashers of bacon. Add a little water and put in the appliance. • Time in the appliance: 70 minutes • Shelf position: 1 BEEF/GAME/LAMB Roast Beef Settings: Automatic core temperature sensor.
Automatic core temperature sensor. Core temperature 70 °C. Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. • Shelf position: 1 Roast Game Settings: Automatic weight. Setting range for the weight between 1000 and 2000 g. Method: Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10 - 20 mm. Cover with a lid.
Pour marinade into the roasting pan. The bottom should be covered by 10 - 15 mm. Cover the roasting pan with a lid and put it in the appliance. • Time in the appliance: 140 minutes • Shelf position: 1 Roast Lamb Settings: Automatic weight. Setting range for the weight between 1000 and 2000 g. Method: Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10 - 30 mm. Cover with a lid.
• Shelf position: 1 Goose, whole Settings: Automatic weight. Setting range for the weight between 2300 and 4700 g. Method: Place goose in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder. • Shelf position: 1 Boned Poultry Settings: Automatic core temperature sensor, core temperature 75 °C. Method: Season turkey breast (boned) to taste, insert the core temperature sensor and place in an ovenproof dish.
Put duck in the appliance. Turn after 30 minutes. A signal sounds. • Time in the appliance: 90 minutes • Shelf position: 1 Stuffed Chicken Ingredients: • 1 chicken, 1.2 kg (with giblets) • 1 tablespoon oil • 1 teaspoon salt • 1/4 teaspoon paprika • 50 g breadcrumbs • 3 - 4 tablespoons milk • 1 onion, chopped • 1 bunch of parsley, chopped • 20 g butter • 1 egg • salt and pepper Method: Clean chicken and dry. Mix oil, salt and paprika and rub into the chicken. Stuffing: Mix together breadcrumbs and milk.
Fillet of Fish Ingredients: • 600 - 700 g perch-pike, salmon, or sea trout fillet • 150 g grated cheese • 250 ml cream • 50 g breadcrumbs • 1 teaspoon tarragon • parsley, chopped • salt, pepper • lemon • butter Method: Sprinkle fish fillets with lemon juice and leave to marinade for a while, then dab off surplus juice with kitchen paper. Season the fish fillets on both sides with salt and pepper. Then place fish fillets in a buttered ovenproof dish.
• salt, pepper • juice of a lemon • 4 tablespoons olive oil • 150 ml wine • 500 ml tomato juice Method: Sprinkle salmon fillets with the juice of a lemon and leave to marinade. Then dry and season with salt and pepper. Rub squid intensively with salt and then wash off under running water. Pour vegetable stock and white wine over, distribute rosemary and thyme over the top. Peel onion, chop finely and sweat with two tablespoons of olive oil until transparent.
Wash, dry and sprinkle with lemon juice inside and outside. Leave to soak in for a while and then season with salt and pepper. Place the fish in a stainless steel bowl with a perforated insert.
• 100 g sugar • 100 g flour • 100 g cornflour • 2 level teaspoons baking powder Other: • 28 cm round springform baking tin, black, bottom lined with baking parchment Method: Separate the eggs. Cream egg yolks with hot water, 50 g sugar, vanilla sugar and salt. Beat egg whites with 100 g sugar until forming peaks. Sieve together flour, cornflour and baking powder. Carefully mix egg whites and egg yolks together. Then carefully fold in flour mixture.
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. Decorate the edge and the centre of the cake with the whole blanched almonds. Put the cake into the appliance.
of the filling onto each rectangle and then roll up the pieces of dough. Make a plait out of the three pieces of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle with flaked almonds.
Cream together butter, sugar, vanilla sugar, salt and water, add the eggs and the melted chocolate. Roughly chop the walnuts, mix with the flour and baking powder and fold into the chocolate mixture. 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.
• Time in the appliance: 55 minutes • Shelf position: 3 After baking: Mix butter, cream cheese and sugar crystals (if necessary, add a little milk to make it spreadable). Spread over the cake once it has cooled down and sprinkle ground hazelnuts over the top. • 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.
DESSERTS Flan Caramel Ingredients for the mixture: • 100 g sugar • 100 ml water • 500 ml milk • 1 vanilla pod • 100 g sugar • 2 eggs • 4 egg yolks Other: • 6 small soufflé dishes Method: Place 100 g sugar in a saucepan and melt to a light brown caramel. Then add the water carefully (caution — there is the risk of burns) and heat until it boils. Cook to a syrup and immediately pour it into 6 small soufflé dishes, so that the bottom is covered with caramel.
warm cakes out onto a dessert plate, decorate with sauce and cream. Cherry Pie Ingredients: • 500 g bread • 750 ml milk • 1 pinch salt • 80 g sugar • 4 eggs • 2 jars of sour cherries • 50 g butter Other: • Baking dish, greased Method: Cut bread in slices. Mix together milk, salt, sugar and eggs and pour over the bread, mix and leave to soak in well. Drain sour cherries and add to the mixture. Put the mixture into the greased baking dish. Distribute knobs of butter over the pudding.
Crumble yeast into a bowl and dissolve in the water. Mix the salt into the flour and add it with the oil to the bowl. Knead the ingredients until a workable dough that does not stick to the bowl is produced. Then leave the dough to rise in a warm place until it doubles in volume. Dice the bacon and cook gently with the onions without browning. Leave to cool. Roll out the dough and place on a greased baking tray, prick the bottom with a fork and press the edges up. Leave to rise again.
Goat's cheese Flan Ingredients for the pastry: • 125 g flour • 60 ml olive oil • 1 pinch salt • 3 - 4 tablespoons cold water Ingredients for the topping: • 1 tablespoon olive oil • 2 onions • salt and pepper • 1 teaspoon chopped thyme • 125 g ricotta • 100 g goat’s cheese • 2 tablespoons olives • 1 egg • 60 ml cream Other: • Black baking tin, greased, diameter 28 cm Method: Place flour, olive oil and salt in a mixing bowl and combine until the mixture resembles breadcrumbs.
Other: • Baking tray which has been greased or lined with baking parchment Method: Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour. Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little more milk may be required to achieve a workable dough. Leave the dough to rise until it doubles in volume.
Place the pierogi on a baking tray lined with baking parchment and brush with egg yolk. • Time in the appliance: 20 minutes • Shelf position: 3 Rich Yeast Plait Ingredients for the dough: • 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.
in the dish. The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the top of the dish.
• salt and pepper • cinnamon • 1 kg potatoes • 1.5 kg aubergines • butter for frying Ingredients for the Béchamel sauce: • 75 g butter • 50 g flour • 600 ml milk • salt, pepper and nutmeg Put together with: • 150 g grated cheese • 4 tablespoons breadcrumbs • 50 g butter Method: Sweat chopped onion in a little olive oil, then add the mince and cook stirring. Add chopped tomatoes, grated Emmental and breadcrumbs, stir well and bring to the boil.
Take chicory halves out of the water, refresh in cold water and put the halves together again. Then wrap each one in a slice of ham and place in a greased baking dish. Melt the butter and add flour. Sautée briefly and then pour in vegetable stock and milk and bring to the boil. Stir 50 g cheese into the sauce and pour over the chicory. Then sprinkle the rest of the cheese over the dish.
• Shelf position: 3 • Add 600 ml of water into the water drawer • Shelf position: 3 • Add 800 + 200 ml of water into the water drawer Vegetables, traditional Boiled Potatoes Ingredients / Method: Ingredients: Put together the following vegetables to taste, about 750 g in total.
• 400 ml stock After cooking: • 1 small tin sweetcorn (150 g) Method: Put long grain rice, wild rice, salt, pepper, vegetable stock and water in a bowl half an hour before cooking. Prepare pepper, cut into small dice and add to the rice and then cook. • Time in the appliance: 40 • Shelf position: 2 • Add 800 ml of water into the water drawer After cooking: Drain sweetcorn and add to the cooked rice.
After 40 minutes, insert the prepared dishes into the appliance with the loin of pork and continue to cook for another 40 minutes. The meat juices in the cooking dish are very good for creating a delicious sauce with crème fraîche or wine. • Add 800 + 600 ml of water into the water drawer Steam Menu 2 Poached chicken breast with vegetable rice and cauliflower flan. Vanilla flan with strawberries for dessert.
Preparation: • 80 g sugar • 1 tin mango Method: Cook potatoes in the appliance (shelf position 1) for 25 minutes, a signal sounds. Place the other dishes on the wire shelves as well (shelf positions 1 and 4) and cook for another 25 minutes. Brown almonds with the butter on a ring. To serve, sprinkle almonds over the broccoli. After cooking, leave the coconut custard to cool. To serve, drain mango, puree and use to decorate the custards. Wash trout, dry and sprinkle with lemon juice. Place in a bowl.
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