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 Convenience 18 19 23 26 28 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: 2 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.
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. Knead all ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it is about double the size.
Brownies Ingredients: • • • • 250 g plain chocolate 250 g butter 375 g sugar 2 packet vanilla sugar (approximately 16 g) • 1 pinch salt • 5 tablespoons water • 5 eggs • 375 g walnuts • 250 g flour • 1 teaspoon baking powder Method: • Paper cases, approximately 7 cm diameter Method: Cream together butter, sugar, vanilla sugar, salt and the zest of one unwaxed lemon. Add eggs and cream together again. Mix the cornflour, flour and baking powder and fold into the mixture with the milk.
• 200 g finely grated carrots • 75 g sultanas • 25 g grated coconut Ingredients for the topping: Method: • 50 g butter • 150 g cream cheese • 40 g sugar crystals • ground hazelnuts Other: Sieve the flour, cinnamon and baking powder together, then mix the chopped pistachios and the ground almonds into the flour. Then carefully fold into the egg mixture together with the milk. • Round springform baking tin with 22 cm diameter, greased Method: Cream together sunflower oil, brown sugar, eggs and syrup.
Clean fruit, remove cores, stones or pips and place in small pieces or slices on the pastry. Place ground almonds, eggs, sugar and softened butter in a bowl and cream together. Then put on top of the fruit and smooth out.
and add to the mixture in layers with the egg whites and fold in. Put the mixture into small dishes or cups greased with butter. • 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.
• 200 g cheese, grated • 100 g salami • 100 g cooked ham • 150 g mushrooms (tinned) • 150 g Feta cheese • oregano 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. warm place until the flour sprinkled on the pre-dough is showing cracks. Place the egg and butter on the edge of the flour. Knead all ingredients into a workable yeast dough.
Spread the bacon on the pastry. To make the filling, mix the eggs, the sour cream and the seasoning together. Then add the cheese. Pour the filling over the bacon. To make the filling, mix the eggs and the cream together. Pour the filling over the tart. • Time in the appliance: 45 minutes • Shelf position: 1 • Time in the appliance: 40 minutes • Shelf position: 1 Cheese Flan Goat's cheese Flan • 1.
• Shelf position: 2 White Bread Ingredients: • 1000 g flour • 40 g fresh yeast or 20 g dried yeast • 650 ml milk • 15 g salt Other: Place wheat flour, rye flour, salt and dried yeast in a large bowl. 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. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment.
Roll out the dough and cut out round circles with an 8 cm diameter. Put a little filling in the middle of each one and fold over. Seal the edges by pressing together with a fork. Place the pierogi on a baking tray lined with baking parchment and brush with egg yolk.
Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of pasta sheets, meat sauce, Béchamel sauce and mixed cheese 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. • Time in the appliance: 55 minutes • Shelf position: 1 Cannelloni Grease a large rectangular ovenproof dish with 1 tablespoon of butter.
• 50 g grated cheese • 4 teaspoons breadcrumbs • 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.
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. Stir 50 g cheese into the sauce and pour over the chicory. Then sprinkle the rest of the cheese over the dish.
season the vegetables with salt, pepper, basil and oregano according to taste. Wash the potatoes and place in a steam dish. • Time in the appliance: 25 minutes • Shelf position: 1 • Add 600 ml of water into the water drawer • Time in the appliance: 50 minutes. • Shelf position: 1 • 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.
• 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: 1 • Add 800 ml of water into the water drawer After cooking: Drain sweetcorn and add to the cooked rice.
Dish Shelf position Lasagne/Cannelloni, frozen 2 *
Küppersbusch Hausgeräte GmbH Postfach 10 01 32, D-45801 Gelsenkirchen, Küppersbuschstr. 16, D-45883 Gelsenkirchen Telefon: (02 09) 4 01-0, Telefax: (02 09) 4 01-3 03 www.kueppersbusch.
