EN Recipe Book Steam oven
CONTENTS Automatic programmes Pork/Veal Beef/Game/Lamb Poultry Fish Cake 2 3 5 7 10 12 Desserts Pizza/Pie/Bread Casseroles/Gratins Side Dishes Combi Steaming Convenience 18 20 23 26 28 30 Subject to change without notice. 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.
PORK/VEAL Roast Pork • Shelf position: 1 Settings: Pork Shoulder Automatic weight. Setting range for the weight between 1000 and 3000 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 20 - 40 mm. Turn the roast after about 30 minutes. • Shelf position: 1 Loin of Pork Settings: Automatic core temperature sensor, core temperature 75 °C.
• • • • • 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 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.
• 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.
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. • Time in the appliance: 150 minutes • Shelf position: 1 Loin of Game Settings: Automatic core temperature sensor. Core temperature 70 °C. Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
Pour the marinade over the meat until it is covered and leave to marinade for 3 days. Ingredients for the roast: • salt • pepper • soup vegetables from the marinade • 1 small tin of chanterelles Method: Take the wild boar joint out of the marinade and dry. Season with salt and pepper and brown on all sides in a roasting pan on the ring. Add chanterelles and some of the soup vegetables out of the marinade. Pour marinade into the roasting pan. The bottom should be covered by 10 - 15 mm.
Method: Place turkey in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder. • Shelf position: 1 Duck, whole Settings: Automatic weight. Setting range for the weight between 1500 and 3300 g. Method: Place duck in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder. • Shelf position: 1 Goose, whole Settings: Automatic weight. Setting range for the weight between 2300 and 4700 g.
• • • • 1 duck (1.6 – 2.0 kg) salt pepper 3 oranges, peeled, de-seeded and cut into cubes • 1/2 teaspoon salt • 2 oranges for juicing • 150 ml sherry Method: Clean the duck, season with salt and pepper and rub with orange peel. Stuff the duck with cubes of orange seasoned with salt and sew it up. Place the duck in the roasting tin, breast down. Squeeze the juice from the oranges, mix with the sherry and pour over the duck. Put duck in the appliance. Turn after 30 minutes. A signal sounds.
FISH Whole Fish Settings: Automatic core temperature sensor, core temperature 65 °C. Method: Season fish to taste, insert the core temperature sensor and place in an ovenproof dish.
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.
Sprinkle with pepper and sprinkle the chopped thyme over the top. Pour the brine from the anchovies over the bake and add the cream. Sprinkle over the breadcrumbs and place little knobs of butter on the top. • Time in the appliance: 60 minutes • Shelf position: 3 Poached Fish (Trout) • 1 lemon • fish Method: 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.
Finally add the cold water and mix everything well. Put the mixture into the baking tin, smooth and put in the appliance.
• 1/2 packet baking powder (approximately 8 g) • 125 g currants • 125 g raisins • 60 g chopped almonds • 60 g candied lemon peel or candied orange peel • 60 g chopped candied cherries • 70 g whole blanched almonds Other: 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.
Put the rest of the sugar, salt, egg and butter on the edge of the flour. Knead all ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it is about double the size. 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.
Savarin Cake Ingredients for the dough: • 350 g flour • 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast) • 75 g sugar • 100 g butter • 5 egg yolks • 1/2 teaspoon salt • 1 packet vanilla sugar (approximately 8 g) • 125 ml milk After baking: • 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.
Drain sour cherries and fold into the mixture with the chocolate chips. Put the mixture into the paper cases, put cases onto a baking tray and put in the appliance. Use muffin tray if available. • Time in the appliance: 40 minutes • Shelf position: 3 Sweet Tart Ingredients: • 2 sheets original Swiss flaky pastry or puff pastry (rolled out in a square) • 50 g ground hazelnuts • 1.
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.
• 6 mini pudding basins Method: 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.
• icing sugar Other: • greased dish Method: Put milk and sugar in a saucepan and warm slightly on a cooking ring. Add dried yeast and stir. Then leave to stand for approximately 30 minutes. Put flour, sugar, butter, egg yolk, egg, vanilla sugar and a little lemon zest into a mixing bowl. Add the milk and the yeast and knead to a workable dough. Cover dough with a cloth and leave to rise for another 45 minutes.
In the meantime, peel and quarter the onions and then slice thinly. 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. Stir eggs, crème fraîche, milk, salt and pepper together. Spread the cooled onions and bacon on the dough base. Put the mixture over all and smooth out.
Cheese Flan Ingredients: • 1.5 sheets original Swiss flaky pastry or puff pastry (rolled out in a square) • 500 g grated cheese • 200 ml cream • 100 ml milk • 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.
dough. Leave the dough to rise until it doubles in volume. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment. Leave the loaf to rise again by half its volume. Before baking dust with a little flour. • Time in the appliance: 60 minutes • Shelf position: 2 • Add 300 ml of water into the water drawer.
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. 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. Grease a large rectangular ovenproof dish with 1 tablespoon of butter.
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.
• 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. 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.
• 1 green pepper • 1 yellow pepper • 100 g mushrooms • 2 onions • 150 g cherry tomatoes • green and black olives Method: appliance. After the end of the cooking time, remove the skin from the tomatoes. 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.
and add to the pretzel mixture. Season and then mix everything together carefully. From the mixture form approximately 6 dumplings and place in a flat steam dish.
Prepare steamed cappuccino cake. Cream together butter and sugar. To this add egg yolks, vanilla seeds and coffee. Beat egg white with two pinches of salt until forming peaks. Then carefully fold flour, cornflour, baking powder and beaten egg white into the butter mixture. Put mixture into small dishes or cups which have been buttered. Prepare vegetables. Clean the carrots and cut into batons. Peel kohlrabi and cut into batons. Rinse cauliflower and divide into florets.
• salt, pepper Ingredients boiled potatoes: Wash the broccoli, separate into florets and place in a bowl. • 800 g potatoes • salt Ingredients for broccoli with flaked almonds: Prepare the Coconut Pudding with mango. Mix milk and coconut milk. Lightly beat eggs and sugar and add to the coconut milk. Put the mixture into 6 mini pudding basins.
Dish Shelf position Fillet of Fish, frozen 3 Chicken Wings 3 Lasagne/Cannelloni, frozen 3 *
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