Steam oven Recipe Book
Automatic programmes Warning! Refer to Safety chapters. Automatic programmes The automatic programmes give optimum settings for each type of meat or other recipes. • Recipe Automatic (menu: Recipes) — This function uses predefined values for a dish. Prepare the dish according to recipe from this book.
Fish/Seafood Cod Fish Ingredients: • • • • • • • • • • 800 g dried cod 2 tablespoons olive oil 2 large onions 6 cloves of garlic, peeled 2 leeks 6 red peppers 1/2 tin chopped tomatoes (200 g) 200 ml white wine 200 ml court bouillon pepper, salt, thyme, oregano Method: Soak dried cod overnight. Drain the dried cod the next day and place in a saucepan with fresh water, place on a ring and bring to the boil. Then take from the ring and leave to cool. Put olive oil in a pan and heat.
• Time in the appliance: 55 minutes • Shelf position: 1 • Time in the appliance: 25 minutes • Shelf position: 3 Salmon fillet Stuffed Calamari Ingredients: Ingredients: • • • • • • • • • • • • • • • • • • • • • • • • 400 g potatoes 2 bunches of spring onions 2 cloves of garlic 1 small tin chopped tomatoes (400 g) 4 salmon fillets juice of a lemon salt and pepper 75 ml vegetable stock 50 ml white wine 1 sprig of fresh rosemary 150 ml wine 1/2 bunch of fresh thyme Method: Wash potatoes, peel, quarte
Poultry Chicken Legs Ingredients: • • • • • • • • • 4 Chicken legs, 250 g each 250 g crème fraîche 125 ml cream 1 teaspoon salt 1 teaspoon paprika 1 teaspoon curry 1/2 teaspoon pepper 250 g sliced tinned mushrooms 20 g corn starch Method: Clean the chicken legs and place in a roaster. Mix the rest of the ingredients together and pour over the chicken legs.
• 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. Pour in the white wine, chicken stock and soya sauce and bring to the boil. Add parsley, thyme, diced bacon, mushrooms, shallots and garlic. Bring to the boil again, cover with a lid and put in the appliance.
Meat 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. Heat butter in a pan and brown the pieces of meat. Then place in a casserole dish. Peel onion and chop finely, fry lightly in a little butter, then put in the dish on top of the meat.
cover with rashers of bacon. Add a little water and put in the appliance. • Time in the appliance: 70 minutes • Shelf position: 1 little oil in a roasting tin, then add tomatoes, cream, garlic cloves, rosemary and thyme, stir and lay the pork shoulder on top. Put into the appliance. Pork Knuckle • Time in the appliance: 130 minutes • Shelf position: 1 Ingredients: Swedish Festive Roast • • • • • • • • 1 hind knuckle of pork 0.8 - 1.
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. Season with salt and pepper. Then bring to the boil again.
Method: Wash the leg of lamb and then pat dry, rub in olive oil and make slashes in the meat. Season with salt and pepper. Peel the cloves of garlic and slice, push together with the sprigs of rosemary into the slashes in the meat. Put the leg of lamb into a roaster and add water. The bottom should be covered to a depth of 10 - 15 mm. Turn the roast after about 30 minutes.
Oven Dishes Lasagne Ingredients for the meat sauce: in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. • • • • • • • • • 100 g streaky bacon 1 onion 1 carrot 100 g celery 2 tablespoons olive oil 400 g mince (a mixture of beef and pork) 100 ml meat stock 1 small tin tomatoes, chopped (about 400 g) oregano, thyme, salt and pepper Grease a large rectangular ovenproof dish with 1 tablespoon of butter.
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. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Add salmon, perch, shrimps, mussel meat, salt and pepper to the cooled spinach and mix. Grease a large rectangular ovenproof dish with 1 tablespoon of butter.
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. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. • Time in the appliance: 70 minutes • Shelf position: 2 Place the potato slices on the bottom of a greased baking dish, sprinkle with a little grated cheese. Place a layer of aubergines on top of this.
Put crème fraîche on top of the dish and sprinkle cheese over the top. • Time in the appliance: 60 minutes • Shelf position: 2 Chicory Gratin Ingredients: • • • • • • • 8 medium-sized chicories 8 slices cooked ham 30 g butter 1.5 tablespoons flour 150 ml vegetable stock (from the chicory) 5 tablespoons milk 100 g grated cheese Method: Halve the chicory and cut out the bitter core. Then wash carefully and steam for 15 minutes in boiling water. Grease an ovenproof baking dish with butter.
Pizza/Quiche Pizza Ingredients for the dough: • • • • • 14 g yeast 200 ml water 300 g flour 3 g salt 1 tablespoon oil • • • • • • • 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 Ingredients for the topping: Other: • Baking tray, greased Method: 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.
• Shelf position: 1 Quiche Lorraine Ingredients for the pastry: • • • • • • 200 g flour 2 eggs 100 g butter 1/2 teaspoon salt a little pepper 1 pinch nutmeg • • • • • 150 g grated cheese 200 g cooked ham or lean bacon 2 eggs 250 g sour cream salt, pepper and nutmeg Ingredients for the topping: 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.
• Shelf position: 3 Cheese Pastry Ingredients: • • • • • • 400 g Feta cheese 2 eggs 3 tablespoons chopped flat leaf parsley black pepper 80 ml olive oil 375 g filo pastry Method: Mix together Feta, eggs, parsley and pepper. Cover filo pastry with a damp cloth, so that it does not dry out. Lay 4 sheets on top of one another, brushing each lightly with oil. Cut into 4 strips, each about 7 cm long.
Cake/Pastry Almond Cake Ingredients for the mixture: • • • • • • • • • • 5 eggs 200 g sugar 100 g marzipan 200 ml olive oil 450 g flour 1 tablespoon cinnamon 1 packet baking powder (approximately 15 g) 50 g chopped pistachios 125 g ground almonds 300 ml milk • • • • • 200 g apricot jam 5 tablespoons icing sugar 1 teaspoon cinnamon 2 tablespoons hot water flaked almonds Ingredients for the topping: Other: • 28 cm springform baking tin Method: Cream together eggs, sugar and marzipan for 5 minutes, the
• • • • • • • • 90 g sugar 2 egg yolks the seeds of one vanilla pod 2 tablespoons instant coffee (dissolved in 50 ml hot water) 2 egg whites 50 g flour 50 g cornflour 1/2 teaspoon baking powder • • • • 250 ml orange juice 50 g sugar 1 pinch of cinnamon 20 ml orange liqueur For the sauce: To finish: • 75 g sultanas • 25 g grated coconut Ingredients for the topping: • • • • 50 g butter 150 g cream cheese 40 g sugar crystals ground hazelnuts Other: • Round springform baking tin with 22 cm diameter,
• Black springform baking tin with 26 cm diameter, greased Fruit Cake Method: Ingredients: 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. • • • • • • • • • • • • • Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about 3 cm high with the rest of the mixture. Beat the egg whites with a hand-held mixer until forming peaks.
• • • • 90 g ground almonds 2 eggs 100 g sugar 90 g softened butter Other: • Quiche tin with 28 cm diameter, greased Method: Sieve flour into a mixing bowl, mix salt and butter cut into small pieces into the flour. Then add egg, sugar and cold water and knead into a pastry. Cool the pastry for 2 hours in the fridge. Roll out the refrigerated pastry and place in the greased quiche tin and prick with a fork. Clean fruit, remove cores, stones or pips and place in small pieces or slices on the pastry.
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.
• 70 g raisins (soak in 20 ml of kirsch for 1 hour beforehand) Ingredients for the finish: • 50 g whole peeled almonds Method: 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. Knead the soaked raisins into the dough by hand. Place the almonds individually into each hollow in a greased and floured gugelhupf tin.
• 2 egg yolks • 75 g softened butter • 28 cm round springform baking tin, black, bottom lined with baking parchment Ingredients for the crumble: Method: • • • • • • 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. 200 g sugar 200 g butter 1 teaspoon cinnamon 350 g flour 50 g chopped nuts 30 g melted butter Method: Sieve the flour into a mixing bowl, make a well in the centre.
• • • • 1 tablespoon cherry liquer 1/2 teaspoon cinnamon 60 g flour 1/2 teaspoon baking powder • • • • 150 g icing sugar 1 tablespoon cherry liquer 12 decorative marzipan carrots ground hazelnuts Ingredients for the topping: Other: • Springform cake tin with 26 cm diameter, greased and the bottom lined with baking parchment. Method: Beat egg whites with salt until forming peaks, add the icing sugar and beat to a fest white of egg. Mix the egg yolke and sugar to a cream and add the other ingredients.
Bread/Rolls Rolls, sweet Ingredients: • • • • • • • • • • 420 g flour 60 g butter 50 g sugar a pinch of vanilla sugar grated lemon peel a pinch of salt 200 ml lukewarm milk 30 g yeast 2 egg yolks 100 g raisins Method: Sieve the flour into a mixing bowl, press a hollow into the centre. Reduce the yeast and insert it into the hollow with milk and some sugar. Mix in some of the flour from the edge.
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. Cut the dough into two, make into two long loaves and place on the baking tray which has been greased or covered with baking parchment. Leave the loaves to rise again by half their volume. Before baking, dust them with flour and with a sharp knife cut 3 - 4 diagonal lines, at least 1 cm deep.
Then weigh out into three equally sized pieces of dough and shape each one into a rope. Plait the three ropes together. 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.
Vegetables Vegetables, mediterranean Ingredients: • • • • • • • • 200 g courgettes 1 red pepper 1 green pepper 1 yellow pepper 100 g mushrooms 2 onions 150 g cherry tomatoes green and black olives Method: Wash and cut the vegetables into pieces. Peel onions and cut into strips. Put the vegetables in the glass dish. Put the dish in the appliance. Slice olives. After cooking, season the vegetables with salt, pepper, basil and oregano according to taste.
Egg Custard Egg Custard Ingredients: • • • • • 3 eggs 100 ml milk 50 ml cream salt, pepper, nutmeg parsley, chopped Method: Mix eggs, milk and cream well. Do not beat. Then season and add the chopped parsley. Pour into greased glass or porcelain dishes. • Time in the appliance: 30 minutes • Shelf position: 3 After cooking: remove egg royale from the dishes and cut into small dice or diamond shapes. use a knife to scrape out the seeds and add these to the milk. Warm the milk to about 90 °C.
Side Dishes Rice with Vegetables Ingredients: • • • • • 200 g long grain rice 50 g wild rice salt and pepper 1 small red pepper 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: 3 carefully.
Menu Cooking Using this function you can cook a whole menu with accompaniments and a delicious dessert to perfection. Steam Menu 1 Loin of pork with rice and vegetables. Steamed cappuccino cake for dessert.
• • • • • • 200 g long grain rice 50 g wild rice salt, pepper 400 ml stock 1 small red pepper 1 small tin sweetcorn (150 g) Ingredients for vanilla flan with strawberries: • • • • • • • • 200 ml milk 200 ml cream seeds of one vanilla pod 2 egg yolks 3 eggs 50 g sugar 300 g strawberries 2 tablespoons pistachios Method: Wash and dry chicken breast fillets. Season with salt, pepper, paprika and curry powder, then place in a roasting dish.
custard to cool. To serve, drain mango, puree and use to decorate the custards.
SousVide Cooking Beef fillet Ingredients: • 700 – 800 g of beef sirloin / fillet, each fillet with a thickness of 3 cm • 1 clove of garlic, peeled and cut in slices • 1 rosemary sprig • 2 leaves of sage • 3 tablespoons extra virgin olive oil • 1 pinch granular salt • 1 pinch of pepper Method: Put the meat, garlic, rosemary, sage, pepper and oil in a vacuum bag, vacuum seal and cook. After cooking remove the meat from the bag and dry it with a paper towel.
After cooking the meat, take it out of the bag, add the meat juice to the sauce and add some seasoning. Turn the meat in the parsley and cut it in 4 pieces. Put the meat on plates and add the sauce. Sprinkle fleur de sel and coarse black pepper over everything. • Time in the appliance: 60 minutes • Shelf position: 3 • The veal filet can be served e.g. with sautéed young spring vegetables and mashed potatoes.
homogenous. Remove the vanilla pod and the fruit peel from the mixture. Put the mixture in one or more vacuum bags. Vacuum seal and cook. After cooking put the bag in an ice bath and then serve warm or cold. Method: Wash and peel the apples. Then cut them in quarters or in eight pieces and remove the core. Put the apples in a vacuum bag and add the star anise and vanilla pod. Vacuum seal and cook. For a better result leave the cream for one night in the fridge.
Steam oven Recipe Book
Steam oven Recipe Book 39
867343649-A-302017 ( Subject to change without notice.
