GB KULINARISK Recipe Book
ENGLISH Contents Cooking tables Automatic programmes Recipes - Pork/Veal Recipes - Beef/Game/Lamb Recipes - Poultry Recipes - Fish 3 24 25 28 31 33 Recipes - Cake Recipes - Desserts Recipes - Pizza/Pie/Bread Recipes - Casseroles/Gratins Recipes - Side Dishes Convenience 35 42 44 48 51 53 Subject to change without notice. Cooking tables Cooking times For warming plates and dishes. Cooking times depend on the type of food, its consistency, and volume.
ENGLISH 4 distance between the shelves to let the steam circulate around each container. • After each use, remove the water from the water drawer, connecting hoses and steam generator. Refer to the chapter "Care and cleaning". • The tables give data for typical dishes. • Start the procedure with a cold appliance unless the data in the tables is different. • Use a recipe that is almost the same if you cannot find the settings for your recipe. • When you cook rice, use a ratio of 1.
ENGLISH Food 5 Temperature (°C) Time (min) Shelf position Water in the water drawer (ml) Cauliflower, florets 96 25 - 30 1 500 Broccoli, whole 96 30- 40 1 550 Broccoli, florets 96 20 - 25 1 400 Mushroom slices 96 15 - 20 1 400 Peas 96 20 - 25 1 450 Fennel 96 35 - 45 1 600 Carrots 96 35 - 45 1 600 Kohlrabi, strips 96 30 - 40 1 550 Peppers, strips 96 15 - 20 1 400 Leeks, rings 96 25 - 35 1 500 Green beans 96 35 - 45 1 550 Lamb's lettuce, florets 96
ENGLISH Food 6 Temperature (°C) Courgette, slices 96 Time (min) 15 Shelf position 1 Water in the water drawer (ml) 350 Side dishes / accompaniments Food Temperature (°C) Time (min) Shelf position Water in the water drawer (ml) Yeast dumplings 96 30 - 40 1 600 Potato dumplings 96 35 - 45 1 600 Unpeeled pota- 96 toes, medium 45 - 55 1 750 Rice (water / 96 rice ratio 1.
ENGLISH 7 Meat Food Temperature (°C) Time (min) Shelf position Water in the water drawer (ml) Cooked ham 1000 g 96 55 - 65 1 800 + 150 Chicken breast, poached 90 25 - 35 1 500 Chicken, poach- 96 ed, 1000 - 1200 g 60 - 70 1 800 + 150 Veal / pork loin 90 without leg, 800 - 1000 g 80 - 90 1 800 + 300 Kasseler (smoked loin of pork), poached 70 - 90 1 800 + 300 Tafelspitz (prime 96 boiled beef) 110 - 120 1 800 + 700 Chipolatas 15 - 20 1 400 90 80 Eggs Food Temperature (°C)
ENGLISH 8 Half Steam + Heat Maximum water amount is 650 ml. Food Add about 300 ml of water. Temperature (°C) Time (min) Shelf position Custard / flan in individual dishes1) 90 40 - 45 1 Baked eggs1) 90 35 - 45 1 Terrine1) 90 40 - 50 1 Thin fish fillet 85 15 - 25 1 Thick fish fillet 90 25 - 35 1 Small fish up to 350 g 90 25 - 35 1 Whole fish up to 1000 g 90 35 - 45 1 1) Continue for a further half an hour with the door closed.
ENGLISH 9 Food Quantity Temperature (°C) Time (min) Shelf position Smoked loin of pork (soak for 2 hours) 0,6 - 1 kg 160 - 180 60 - 70 1 Chicken 1 kg 180 - 200 50 - 60 1 Duck 1,5 - 2 kg 180 70 - 90 1 Potato gratin - 160 - 170 50 - 60 1 Pasta bake - 190 40 - 50 1 Lasagne - 180 45 - 55 1 Misc.
ENGLISH 10 Tips on baking Baking results Possible cause Remedy The bottom of the cake is not The shelf position is incorbrowned sufficiently. rect. Put the cake on a lower shelf. The cake sinks and becomes The oven temperature is too soggy, lumpy or streaky. high. The next time you bake, set a slightly lower oven temperature. The cake sinks and becomes The baking time is too short. soggy, lumpy or streaky. Set a longer baking time. You cannot decrease baking times by setting higher temperatures.
ENGLISH Food 11 Function Temperature (°C) Time (min) Shelf position Sponge cake / Sponge cake True Fan Cook- 140 - 150 35 - 50 ing 1 Sponge cake / Sponge cake Top/Bottom Heat 35 - 50 1 Flan base - short pastry1) True Fan Cook- 170 - 180 10 - 25 ing 2 Flan base - sponge mix- True Fan Cook- 150 - 170 20 - 25 ture ing 2 Apple pie / Apple pie (2 True Fan Cook- 160 tins Ø 20 cm, diagonally ing off set) 70 - 90 2 Apple pie / Apple pie (2 Top/Bottom tins Ø 20 cm, diagonally Heat off set) 70
ENGLISH Food 12 Function Temperature (°C) Time (min) Shelf position Swiss Roll1) Top/Bottom Heat 180 - 200 10 - 20 2 Cake with crumble topping (dry) True Fan Cook- 150 - 160 ing 20 - 40 2 Buttered almond cake / sugar cakes1) Top/Bottom Heat 190 - 210 20 - 30 2 Fruit flans (made with yeast dough / sponge mixture)2) True Fan Cook- 150 - 160 ing 35 - 55 2 Fruit flans (made with yeast dough / sponge mixture)2) Top/Bottom Heat 35 - 55 2 Fruit flans made with short pastry True Fan Co
ENGLISH 13 Food Function Macaroons Temperature (°C) Time (min) Shelf position True Fan Cook- 100 - 120 ing 30 - 50 2 Biscuits made with yeast True Fan Cook- 150 - 160 dough ing 20 - 40 2 Puff pastries1) True Fan Cook- 170 - 180 ing 20 - 30 2 Rolls1) True Fan Cook- 160 ing 10 - 25 2 Rolls1) Top/Bottom Heat 10 - 25 2 Small cakes / Small cakes1) True Fan Cook- 160 ing 20 - 35 2 Small cakes / Small cakes1) Top/Bottom Heat 20 - 35 2 190 - 210 170 1) Preheat the oven.
ENGLISH 14 Food Function Stuffed vegetables True Fan Cooking Temperature (°C) 160 - 170 Time (min) Shelf position 30 - 60 1 Time (min) Shelf position 1) Preheat the oven.
ENGLISH Food 15 Temperature (°C) Time (min) Shelf position Biscuits made with sponge mixture 160 - 170 25 - 40 1/4 Pastries made with egg white, meringues 80 - 100 130 - 170 1/4 Macaroons 100 - 120 40 - 80 1/4 Biscuits made with yeast dough 160 - 170 30 - 60 1/4 Slow Cooking Use this function to prepare lean, tender pieces of meat and fish. This function is not applicable to such recipes as pot roast or fatty roast pork.
ENGLISH Food 16 Temperature (°C) Time (min) Shelf position Tarts 180 - 200 40 - 55 1 Spinach flan 160 - 180 45 - 60 1 Quiche Lorraine (Sa- 170 - 190 voury flan) 45 - 55 1 Swiss Flan 170 - 190 45 - 55 1 Cheesecake 140 - 160 60 - 90 1 Apple cake, covered 150 - 170 50 - 60 1 Vegetable pie 160 - 180 50 - 60 1 Unleavened bread1) 230 10 - 20 2 Puff pastry flan1) 160 - 180 45 - 55 2 Flammekuchen1) 230 12 - 20 2 Piroggen (Russian version of calzone)1) 180 - 200 15 - 25
ENGLISH 17 Roasting tables Beef Food Function Quantity Temperature (°C) Time (min) 120 - 150 Shelf position Pot roast Top/Bottom Heat 1 - 1.5 kg 230 1 Roast beef or fillet: rare1) Turbo Grilling per cm of thickness 190 - 200 5 - 6 per cm of thickness 1 Roast beef Turbo Grilling or fillet: medium per cm of thickness 180 - 190 6 - 8 per cm of thickness 1 Roast beef Turbo Grilling or fillet: well done per cm of thickness 170 - 180 8 - 10 per cm of thickness 1 1) Preheat the oven.
ENGLISH 18 Lamb Food Function Quantity Temperature (°C) Time (min) Shelf position Leg of lamb, roast lamb Turbo Grilling 1 - 1.5 kg 150 - 180 100 - 120 1 Saddle of lamb Turbo Grilling 1 - 1.5 kg 160 - 180 40 - 60 1 Game Food Saddle of hare, leg of hare Function Quantity Temperature (°C) Time (min) Shelf position Top/ Bottom Heat up to 1 kg 230 30 - 40 1 Saddle of venison Top/ Bottom Heat 1.5 - 2 kg 210 - 220 35 - 40 1 Haunch of venison Top/ Bottom Heat 1.
ENGLISH 19 Fish (steamed) Food Whole fish Function Top/ Bottom Heat Quantity Temperature (°C) 1 - 1.5 kg 210 - 220 Grilling • 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) Shelf position 45 - 60 1 • Grill only flat pieces of meat or fish. • Always preheat the empty oven with the grill functions for 5 minutes.
ENGLISH 20 Food Grilling time (min) 1st side 2nd side Shelf position Toast / Toast1) 1-3 1-3 3 Toast with topping 6-8 - 3 1) Preheat the oven. • Do not cover it with a bowl or a plate. This can extend the defrost time. Frozen foods • Remove the food packaging. Put the food on a plate.
ENGLISH 21 Food Function Temperature (°C) Time (min) Chips1) (300 600 g) Top/Bottom Heat or Turbo Grilling 200 - 220 as per manufac- 2 turer's instructions Baguettes Top/Bottom Heat as per manufacturer's instructions as per manufac- 2 turer's instructions Fruit cake Top/Bottom Heat as per manufacturer's instructions as per manufac- 2 turer's instructions Shelf position 1) Turn chips 2 or 3 times during cooking. Defrost • Remove the food packaging and put the food on a plate.
ENGLISH 22 Preserving • Use only preserve jars of the same dimensions available on the market. • Do not use jars with twist-off and bayonet type lids or metal tins. • Use the first shelf from the bottom for this function. • Put no more than six one-litre preserve jars on the baking tray. • Fill the jars equally and close with a clamp. • The jars cannot touch each other. • Put approximately 1/2 litre of water into the baking tray to give sufficient moisture in the oven.
ENGLISH 23 Food Temperature (°C) Time (h) Shelf position Peppers 60 - 70 5-6 2 Vegetables for soup 60 - 70 5-6 2 Mushrooms 50 - 60 6-8 2 Herbs 40 - 50 2-3 2 Plums 60 - 70 8 - 10 2 Apricots 60 - 70 8 - 10 2 Apple slices 60 - 70 6-8 2 Pears 60 - 70 6-9 2 Preheating is not recommended. Bread Baking Add 100 ml of water to the water drawer.
ENGLISH 24 Pork Food Food core temperature (°C) Shoulder / Ham / Neck joint of pork 80 - 82 Chop (saddle) / Smoked pork loin 75 - 80 Meatloaf 75 - 80 Veal Food Food core temperature (°C) Roast veal 75 - 80 Knuckle of veal 85 - 90 Mutton / lamb Food Food core temperature (°C) Leg of mutton 80 - 85 Saddle of mutton 80 - 85 Roast lamb / Leg of lamb 70 - 75 Game Food Food core temperature (°C) Saddle of hare 70 - 75 Leg of hare 70 - 75 Whole hare 70 - 75 Saddle of venison 70 - 7
ENGLISH 25 Automatic programmes The automatic programmes give optimum settings for each type of meat or other recipes. • 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. • Meat programmes with the function: CT Sensor Automatic (menu: Assisted Cooking) — This function automatically calculates the roasting time. To use it you need to input core temperature.
ENGLISH 26 Loin of Pork • 1 small tin tomatoes, finely chopped (400 g) • 250 ml cream • 2 cloves of garlic, peeled and crushed • fresh rosemary and thyme Method: 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.
ENGLISH Cut 8 slits lengthwise all around the veal knuckle. Cut four slices of cooked ham in half and place in the slits. Mix oil, salt, paprika and basil together and spread over the veal knuckle. Put the veal knuckle into a roasting tin and spread the mushrooms over it. Add soup vegetables and water to the veal knuckle. The bottom should be covered to a depth of 10 - 15 mm. Turn the roast after about 30 minutes.
ENGLISH • Time in the appliance: 100 minutes • Shelf position: 1 Meat Loaf Ingredients: • • • • • • • 2 dry bread rolls 1 onion 3 tablespoons chopped parsley 750 g mince (a mixture of beef and pork) 2 eggs salt, pepper and paprika 100 g rashers of bacon Method: Soak dry rolls in water and then squeeze water out. Peel onion and chop finely, then sweat and add chopped parsley. Mix together mince, eggs, the squeezed out rolls and the onion.
ENGLISH Pour the marinade over the beef until it is covered and leave to marinade for 5 days. Ingredients for the roast: • salt • pepper • soup vegetables from the marinade Method: Take the joint of beef out of the marinade and dry. Season with salt and pepper and brown on all sides in a roasting pan and add some soup vegetables from the marinade. Pour some 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.
ENGLISH • Time in the appliance: 90 minutes • Shelf position: 1 Wild Boar 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. To make the marinade: • Shelf position: 1 • • • • • • • 1.5 l red wine 150 g celeriac 150 g carrots 2 onions 5 bay leaves 5 cloves 2 bunches of soup vegetables (carrot, leek, celery, parsley) Bring everything to the boil and then leave to cool. • 1.
ENGLISH Recipes - Poultry Chicken, whole Settings: Automatic weight. Setting range for the weight between 900 and 2100 g. 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 Method: Boned Poultry Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.
ENGLISH • • • • • • • • 50 g clarified butter 500 ml white wine 500 ml chicken stock 4 tablespoons soya sauce 1/2 bunch of parsley 1 sprig of thyme 150 g bacon, diced 250 g chestnut mushrooms, cleaned and quartered • 12 shallots, peeled • 2 cloves of garlic, peeled and crushed Method: Clean the chicken and season with salt and pepper and sprinkle with the flour. Heat the clarified butter in a roasting tin on the ring, brown the chicken on all sides.
ENGLISH • Time in the appliance: 35 minutes • Shelf position: 1 • Add 450 ml of water into the water drawer Recipes - Fish Whole Fish Cod Fish Settings: Ingredients: Automatic core temperature sensor, core temperature 65 °C.
ENGLISH Fish in Salt Ingredients: • a whole fish, approximately 1.5 - 2 kg • 2 unwaxed lemons • 1 head of fennel • 4 sprigs of fresh thyme • 3 kg rock salt Method: Clean fish and rub in the juice of two unwaxed lemons. Cut the fennel into thin slices and stuff together with the sprigs of fresh thyme into the fish. Place half of the rock salt in a baking dish and place the fish on top. Place the other half of the rock salt on the fish and press down firmly.
ENGLISH Jansons Temptation Ingredients: • 8 - 10 potatoes • 2 onions • 125 g anchovy fillets • 300 ml cream • 2 tablespoons breadcrumbs • pepper • freshly chopped thyme • 2 tablespoons butter Method: Wash potatoes, peel and cut into fine strips. Peel onions and cut into strips. Grease an ovenproof baking dish with butter. Place a third of the potatoes and onions in the dish. On top place half of the anchovy fillets and cover with another third of the onions and potatoes.
ENGLISH After baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a wooden chopstick and brush on the glaze. Then leave the cake for a while to soak up the glaze.
ENGLISH • • • • • 3 egg yolks 200 g sugar juice of one lemon 200 g crème fraîche 1 packet of custard powder, vanilla flavour (40 g or the corresponding amount of powder for making pudding of 500 ml milk) Other: • Black springform baking tin with 26 cm diameter, greased Method: Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer. Then put the mixture in the fridge for 2 hours.
ENGLISH • 200 g butter • 1 teaspoon cinnamon • 350 g flour • 50 g chopped nuts • 30 g melted butter Method: • 1 teaspoon ground ginger • 50 ml milk • 60 g honey • 30 g melted butter • 20 ml rum Ingredients for the finish: 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 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 • 70 g raisins (soak in 20 ml of kirsch for 1 hour beforehand) Ingredients for the finish: • 50 g whole peeled almonds Method: 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. Put flour, dried yeast, icing sugar, butter, eggs, salt 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.
ENGLISH • Time in the appliance: 50 minutes • Shelf position: 2 After baking: Leave to cool, remove baking parchment and cut into squares.
ENGLISH • Time in the appliance: 55 minutes • Shelf position: 2 After baking: • Time in the appliance: 70 minutes • Shelf position: 1 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. 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.
ENGLISH Recipes - Desserts Flan Caramel Method: Ingredients for the mixture: Mix milk coconut milk. Lightly beat eggs and sugar and add to the coconut milk. Fill the mini pudding basins with the mixture. After cooking, turn out and decorate with the mangos. • 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.
ENGLISH • Time in the appliance: 40 minutes • Shelf position: 1 • Add 600 ml of water into the water drawer After baking: Place orange juice, sugar, cinnamon and orange liqueur in a saucepan and reduce on the ring until the sauce is syrupy. Turn 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.
ENGLISH Recipes - Pizza/Pie/Bread Pizza Ingredients for the dough: • 14 g yeast • 200 ml water • 300 g flour • 3 g salt • 1 tablespoon oil Ingredients for the topping: • 1/2 small tin tomatoes, chopped (200 g) • 200 g cheese, grated • 100 g salami • 100 g cooked ham • 150 g mushrooms (tinned) • 150 g Feta cheese • oregano Other: • 50 g butter • 3 g salt Ingredients for the topping: • 750 g onions • 250 g bacon • 3 eggs • 250 g crème fraîche • 125 ml milk • 1 teaspoon salt • 1/2 teaspoon ground pepper
ENGLISH Quiche Lorraine Ingredients for the pastry: • 200 g flour • 2 eggs • 100 g butter • 1/2 teaspoon salt • a little pepper • 1 pinch nutmeg Ingredients for the topping: • 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.
ENGLISH • 4 eggs • salt, pepper and nutmeg Method: Place pastry on a well greased baking tray. Prick dough well all over with a fork. Spread the cheese evenly on the pastry. Mix cream, milk and eggs and season with salt, pepper and nutmeg. Mix well again and pour over the cheese.
ENGLISH Mix water, milk and salt and add to the flour. Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in volume. Hard boil eggs, cool and then dice, mix into the cabbage and leave to cool. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment. Put a little filling in the middle of each one and fold over. Seal the edges by pressing together with a fork.
ENGLISH Then cover and leave to rise for another half an hour. Coat the surface of the plait with a mixture of egg yolk and milk and then put in the oven.
ENGLISH • 50 g Parmesan cheese, grated • 150 g cheese, grated • 40 g butter Method: Place chopped onions and butter in a pan and cook gently until transparent. Add chopped leaf spinach and briefly cook gently. Add crème fraîche, mix and then leave to cool. In the meantime prepare the Béchamel sauce: Melt the butter in a pan, add the flour and cook until golden, stirring constantly. Gradually pour in the milk, stirring constantly.
ENGLISH Add chopped tomatoes, grated Emmental and breadcrumbs, stir well and bring to the boil. Then season with salt, pepper and cinnamon and remove from the hotplate. Peel the potatoes and cut into 1 cm thick slices, wash the aubergines and cut into 1 cm thick slices. • salt, pepper and nutmeg • 50 g grated Parmesan Method: Bring water with a little salt to the boil. Put the tagliatelle into the boiling salted water and boil for about 12 minutes. Then drain. Dice the ham.
ENGLISH 51 Stir 50 g cheese into the sauce and pour over the chicory. Then sprinkle the rest of the cheese over the dish. • Shelf position: 1 • Time in the appliance: 35 minutes • Shelf position: 1 Ingredients: Beef Casserole Ingredients: • 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: Cut the beef into cubes, season with salt and pepper and sprinkle with a little flour.
ENGLISH the appliance. Slice olives. After cooking, season the vegetables with salt, pepper, basil and oregano according to taste. • Time in the appliance: 25 minutes • Shelf position: 1 • Add 600 ml of water into the water drawer Vegetables, traditional Ingredients / Method: Put together the following vegetables to taste, about 750 g in total.
ENGLISH 53 mixture form approximately 6 dumplings and place in a flat steam dish. • Time in the appliance: 35 minutes • Shelf position: 1 • Add 650 ml of water into the water drawer • Shelf position: 1 • Add 800 ml of water into the water drawer After cooking: Drain sweetcorn and add to the cooked rice.
ENGLISH 54 Dish Shelf position Hash Browns 2 Bread/Rolls 1 Bread/Rolls, frozen 2 Apple Strudel, frozen 2 Fillet of Fish, frozen 2 Chicken Wings 2 Lasagne/Cannelloni, frozen 2 *
ENGLISH 55
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