Gaggenau Cookbook - Sampford IXL

1 

Gaggenau Cookbook

Der Gaggenau Dampfbackofen 

Rezepte für den Gaggenau Dampfbackofen 

Gaggenau Cookbook Rezepte für weitere Gaggenau 

Geräte 

Experience Gaggenau at its best : live, 

when only the best will do. Spoil your 

guests, friends and family. Perform the 

magic at home like a professional chef – 

with the large oven, CombiSteam oven, 

grill, wok, or Teppan Yaki. Rezepte Get seduced für Profis 

by the variety of our recipes. Find even 

more at www.gaggenau.com. Use 

this ring binder for collecting recipes – 

it will become your cookbook. 

The difference is Gaggenau. 

Rezepte für Gäste 

Eigene Rezepte 

Küchenlexikon

General information 

Gaggenau Hausgeräte GmbH 

PO Box 83 0101 

D-81701 Munich 

Germany 

Phone +49.(0)89.45 90-03 

www.gaggenau.com 

Greece 

BSH Ikiakes Syskeves A.B.E. 

17th km National Road 

Athinon – Lamias & Potamou 20 

14564 Kifissia, Athens 

Greece 

Phone +30.(0)210.427 78 69 

South Africa 

BSH Home Appliances (Pty) Ltd 

Private Bag X36 

Midrand 1635 

South Africa 

Phone +27.(0)11.265 7803 

Northern Europe 

BSH Hushållsapparater AB 

Landsvägen 32 

172 63 Solna 

Sweden 

Phone +46.(0)8.73412 00 

Russia 

000 ”BSH Bytowaja Technika” 

Ul. Malaja Kalushskaja,19 

119071 Moscow 

Russia 

Phone +7.095.737-28-52 

Asia 

BSH Home Appliances Pte. Ltd. 

38C Jalan Pemimpin 

Singapore 577180 

Singapore 

Phone +65.(0)6.3561080 

Copyright: 

Gaggenau Hausgeräte GmbH, 

Munich 

2005 Edition 

Legend 

Appetizers / Finger Food 

Entrées 

Side Dishes 

Desserts 

Bread / Pastries

Der Gaggenau Dampfbackofen 

The Gaggenau 

CombiSteam oven 

Rezepte für den Gaggenau Recipes Dampfback- for the 

Gaggenau ofen 


Rezepte für weitere Recipes Gaggenau for the 

Gaggenau Geräte ovens 

Rezepte Recipesfür for Profis other 

Gaggenau appliances 

Rezepte Chef’s für recipes Gäste 

Your recipes 

Eigene Rezepte 

Kitchen glossary 

Küchenlexikon

The Gaggenau 


1

A whole new world of tastes: 

The CombiSteam oven 

In the beginning, one may find cooking with 

the CombiSteam oven slightly unusual; 

however, it is actually easier to operate than 

conventional appliances. Certainly once they 

see and taste the results, aspiring home 

chefs and gourmets will never want to miss 

the quality and convenience of this versatile 

appliance. 

The professional cooking methods explained 

here make it easy to achieve perfect 

results. Therefore, it is important to select 

the right setting. Cooking times and quantities 

are as recommended by Gaggenau. 

Which setting works best for what kind of dish? 

Dish Setting 

Poultry, wildfowl 1. Steam-baking 

Vegetables 2. Blanching, 3. Steaming 

Meat 

• Roasts, meat squares 4. Combi-steaming 

• Entrecote, roast beef, leg of lamb, loin 5. Low temperature cooking 

Fish 6. Low temperature steaming 

Baking 

• Crisping 7. Crisping and 

8. Misting 

• Bread 9. Fermenting, 10. Convection and 

8. Misting 

• Pies, quiches 10. Convection 

Fruit 

• Juice extraction 11. Juice extraction 

• Preserving 12. Sterilizing 

Yogurt 13. Yogurt preparation 

Defrosting 14. Quick defrosting 

Warming up 15. Regeneration 

Depending on the weight and temperature 

of the food you are preparing, these values 

can differ. Gaggenau recommends not 

preparing ingredients that come straight 

out of the refrigerator, but are room temperature. 

The CombiSteam oven should 

always be preheated. If it is not preheated, 

the recommended cooking time extends 

by about five minutes. 

Detailed information about specific 

dishes / ingredients and recipes can be 

found in the cooking and baking tables for 

the CombiSteam oven as well as in the 

Gaggenau recipes specifically created for 

the CombiSteam oven.

1. Steam Cooking 

Temperature setting: 150 °C–230 °C 

Humidity: 100% 

Makes poultry perfectly juicy and crisp 

at the same time. 

With the ED 220, one can cook and bake 

in pure steam without pressure at normal 

baking temperatures. To achieve results 

otherwise only possible in professional 

gastronomy. Humidity prevents the food 

from drying out, essential for poultry or 

wildfowl. At the same time, the skin achieves 

a crisp browning through the high temperature. 

The hot steam possesses double 

the heat transfer ability than traditional 

convection and reaches all parts of the 

dish. A chicken is crisp and brown on all 

sides, even under the legs, and still has a 

moist, tender breast. 

2. Blanching 

Temperature setting: 100 °C 


Prepare vegetable and fruit in a more 

nutritious and savoury way than in boiling 

water. 

Blanching in the CombiSteam oven improves 

the preservation of water-soluble 

ingredients, texture and form. Place produce 

in the preheated oven and into the perforated 

cooking insert at the second level and 

place a drip tray underneath. Blanching 

takes two minutes. Place fruit or vegetables 

for a quick cool down in ice water and 

let drip off well. Spinach is perfectly prepared 

in 4 minutes. Tomatoes are easy to 

peel if scored and blanched for 3 minutes 

in the CombiSteam oven.

3. Steaming 



Healthier and more flavour than with 

regular cooking. 

The steam setting is better for almost anything 

one would regularly boil in water. The 

difference is that the food is surrounded 

by steam instead of water. While steaming, 

neither vitamins nor colour is washed out. 

Quality is immediately noticeable through 

the fresh colour and the unsurpassed 

intense natural taste. Since the steaming 

works without pressure and at only 100 °C, 

the preparation is even gentler than preparation 

in a pressure cooker. Vitamins that 

are not water-soluble are better preserved 

at a lower temperature. 

Another advantage: The usable cooking 

space includes the whole interior. Multiple 

cooking inserts with different contents can 

be placed inside at the same time, with 

different starting times depending on the 

cooking time of the dish. Steam isolates 

the different dishes from each other and 

does not transfer flavours. It enables one 

to prepare fish, vegetables and dessert at 

the same time in the same oven. 

4. CombiSteam 


Humidity : 30%–80% 

The ideal combination for tender meat. 

By combining steam and convection, one 

will achieve best results for many meat 

varieties. Roasts and square cuts will turn 

out especially well and tender. The oven 

is hermetically sealed during this process, 

and the humidity prevents the dry-out effect 

of the conventional convection. With 

minimal added water the roast cooks in 

its own juice. The variable humidity level 

settings offer the right setting for every 

dish. 

5. Low Temperature Cooking 


Humidity: 30% 

The perfect roast – guaranteed. 

The professional, and therefore the most 

reliable method to prepare a perfect roast. 

Particularly for high-end, expensive pieces 

of meat such as roast beef, entrecote and 

leg of lamb, but also for tender pieces of 

veal, beef, pig and lamb and poultry breast. 

The meat is roasted on all sides. With 

intense heat, the pores close and precious 

meat juice cannot leak out and retract to 

the centre of the meat. Afterwards, the 

meat is ‘cooked ripe’ at a low temperature – 

70 °C for small pieces, 80 °C for larger 

pieces – and then actually roasted. A large 

piece of roast beef, for example, turns out 

better than with any other cooking method: 

for example, a millimetre tin crust that is 

completely soft and pink with unsurpassed 

juiciness. The exact temperature control 

enables precise pre-selection of the desired 

result, from rare to very well done. Larger 

pieces such as entrecote, roast beef or leg 

of lamb will cook for 2 to 4 hours, smaller 

pieces such as steaks or poultry cubes for

30 to 60 minutes. It is not necessary to 

rotate or wet the meat during the cooking 

time. If the temperature is reduced to 

60 °C at the end of the cooking time, the 

cooking process is stopped and the meat 

can stay in oven without a loss of quality 

(large pieces up to 1 to 2 hours, small 

pieces 30 to 45 minutes). 

Tips: 

• Season carefully – the slow roasting 

intensifies all aromas. 

• Please notice when cooking venison or 

horsemeat, leaving the meat in the oven 

after the cooking process at reduced heat 

can create additional ripening which will 

create a very intense taste, not to everyone’s 

likening. 

• The core temperature probe is the best 

measure against kitchen stress: Just set the 

desired temperature, and everything else 

is done automatically until the appliance is 

turned off. Always place the core temperature 

probe vertically in the dish, somewhat 

close to the bone. 

Important: Do not pierce through fatty 

tissue, as it heats up faster and could 

adulterate the cooking time. 

6. Low Temperature Steaming 



The professional way to prepare fish. 

The steam saturated air results in optimal 

heat transfer without drying the dish out. 

The low temperature reduces the clotting 

and the emission of protein. The fish stays 

juicy and tender and the natural taste is 

ideally conserved. 

7. Crisping 


Humidity: 0% 

Crisp and not dry. 

Bread rolls and white bread, e.g. baguette, 

are baked at 160 °C convection on the wire 

rack, without drying out. The special trick 

is misting: Immediately after closing the 

oven door, mist once or twice by pressing 

the symbol ( ) on the control panel. 

Bake bread or rolls for approximatetely 

5minutes. 

8. Misting and Steam Quenching 

Temperature setting: depending on the dish 

Humidity: control panel key ‘misting’ 

Misting – only possible in convection mode 

– instantly adds humidity to the dish by 

pressing the symbol button. This functionality 

is used, for example, for baking 

bread and creates more crust and volume. 

To steam quench hold the button for one 

second and the steam condenses in the 

oven within approximately 20 seconds. The 

steam is already condensed when opening 

the door, and none will escape from the 

oven.

9. Fermenting 


Humidity: 60% 

The ideal climate for yeast dough. 

Warm and humid – the ideal environment 

for rising yeast dough, baking fermentation 

and sourdough. The dough is guaranteed 

without draft, does not need to be covered 

and the rising only takes half as long. Preheat 

the oven to 30 °C – 40 °C and set the 

humidity to 60%. Put the mixing bowl with 

the dough or the formed dough on a baking 

tray into the oven. 

10. Convection 


Humidity: 0% 

Ideal solution for cakes: short pastry 

bottom, juicy topping. 

Ideally with convection in a traditional convection 

oven. The oven is vented through 

an opening to extract humidity. Especially 

advantageous for baking, since baked 

goods dispense humidity during the baking 

process, otherwise the dough will be 

soaking wet – e.g. cheesecake, fruitcake, 

bund cake, biscuit or hearty quiches. 

11. Straining 



The best part of the fruit, easy and clean. 

As easy as it gets: preheat the CombiSteam 

oven, put cut fruit or whole berries in a 

perforated cooking insert, and collect the 

juice in a non-perforated insert below. 

Leave fruit and berries in the oven until no 

more juice can be extracted. 

12. Sterilizing 



Preserving made effortless. 

The CombiSteam oven eliminates the need 

for water baths or a preserving jar. Set the 

closed jars at 100 °C and 100% humidity 

on the wire rack or the perforated cooking 

insert. The jars should have good spacing 

in between and should not touch each other. 

As soon as the liquid in the jars begins to 

bubble, shut the oven off. Leave the jars 

in the oven until completely cooled down.

13. Yogurt preparation 


Humidity: 80% 

Homemade yogurt: a simple delicacy. 

Homemade yogurt is not only a bargain; 

you also know exactly what is in it. To 

make yogurt, all different kinds of milk are 

suitable, even low and no fat milk. Only 

sterilized milk is not recommended, since 

the vitamin content is significantly reduced. 

First, sanitize the milk in a pot by bringing 

the heat up to 90 °C to kill any germs, 

which could interfere with the acidification. 

Then cool the milk to 40 °C in a water bath. 

For each 100 ml of milk, fold one to two 

teaspoons of plain yogurt or fermented 

yogurt into it. Put the starter in carefully 

cleaned yogurt jars and let it mature in the 

oven at 45 °C and 80% humidity for approximately 

4 to 6 hours. If the milk used 

is cold, the maturation might take longer. 

14. Thawing 


Humidity: 80% 

Fast but gentle. 

Frozen food thaws much faster in the 

CombiSteam oven than at room temperature. 

Place the frozen goods in the perforated 

cooking insert at medium level with 

a drip pan underneath – this way the food 

does not sit in the thawing liquid (please 

discharge liquid afterwards). Flip meat or 

fish halfway though the thawing process, 

separate, for example, berries or small 

pieces of meat and place apart from each 

other on the insert. Fish does not have 

to be thawed completely, as it is sufficient 

if the surface is soft enough to absorb 

spices. 

15. Refreshing 


Humidity: 60% 

Refreshing without loss of quality or taste. 

The most gentle refreshing available. Food 

does not dry out or fall apart, and will 

not lose flavor or color. Place the already 

cooked, cold dishes portioned on a plate 

and warm in the preheated oven on the 

wire rack for 7 to 15 minutes. Vegetables 

and pasta dishes need a higher humidity 

level. Convenience foods or pre-portioned 

dishes for microwaves or cooktops can 

also be prepared the CombiSteam oven. 

Just follow the instruction on the package 

for preparation in a pot, and use 100 °C 

and 100% humidity to heat them. 

Cleaning aide 

Appliance setting: turn both knobs one 

setting to the left and start with enter 

(symbol: ). 

The cleaning aide enables the soaking of 

cooking residues in the oven with the help 

of steam. Afterwards the oven is easier 

to clean. Please see operating manual for 

detailed instructions.

Having unexpected guests for dinner? 

How to quickly bring frozen food to the table 

Bakery products Tips for crisping up in the preheated 


With/without humidity 

Frozen puff pastry sheets, Let thaw, roll out, form, and bake a 180 °C – 200 °C Press mist button after 

unbaked for 10–15 minutes depending on filling closing oven door 

Frozen puff pastry, Let slightly thaw and then bake for 10 minutes Depending on filling, press mist 

baked at 170 °C – 200 °C button after closing the oven door, 

or select 30% humidity 

Frozen flat cake Crisp up frozen cake slices for 20 minutes Depending on toppings, press mist 

baked at 155 °C (no sugar or egg white glaze) button after closing the oven door, 

or select 30% humidity 

Frozen bread rolls, While still frozen, bake for 10–12 minutes Press mist button after 

baked at 180 °C. Serve soon closing the oven door 

Stale bread rolls Right before serving crisp up for 4–5 minutes Briefly press mist button after 

and pretzels at 165 °C– 180 °C closing the oven door 

Frozen yeast cookies, While still frozen, crisp up for 10–15 minutes 30% humidity 

baked at 160 °C – 180 °C 

Unbaked pieces Depending on size, crisp up for up to 30 minutes at 200 °C 30% humidity 

Baked pieces Even better: Let thaw at 20 °C, then crisp up for 

10 minutes at 180 °C 

30% humidity 

Frozen shortcrust pastry Defrost dry shortcrust pastry for 10 minutes Press mist button after 

at 160 °C closing the oven door 

Frozen pizza, unbaked While still frozen, bake for 30 minutes at 200 °C Depending on the toppings, 

press mist buttons after closing 

the oven door, or select 

30% humidity level 

Strudel, filled and While frozen, crisp up at 200 °C for 30% humidity 

baked 30–45 minutes, depending on size 

Frozen white bread Crisp up whole or half loaves of frozen Press mist button after closing 

bread for 30–40 minutes at 170 °C the oven door if you want 

a soft inside and a crispy crust. 

Frozen baguette Crisp up at 180 °C for 10 minutes30% humidity 

Frozen baguette, thawed Crisp up for 5 minutes at 200 °C 

Frozen baguette, stale Crisp up for 5 minutes at 180 °C

Recipes for the 

Gaggenau 


2

Truffled Goose Liver Terrine

Truffled Goose Liver Terrine (Foie Gras) 

Gaggenau appliance: CombiSteam and 

Convection Oven with temperature 

probe 

Temperature: 60 °C 


Core temperature: 55°C 

Preparation time: 40 minutes plus 

45 minutes cooking time 

plus 2 hours resting time 

plus 12 hours marinating time 

Ingredients serve 8 (as appetizer) 

Ingredients: 

600 g fresh foie gras 

0.5 l whole milk 

20 g black truffles, freshly poached or 

canned 

2 tablespoons goose grease 

For the marinade: 

2 cl cognac 

4 cl port 

4 cl sauternes (sweet French white wine) 

2 cl dry sherry 

1 tablespoon truffle-jus 

2 teaspoons sugar 

1 strong dash/pinch fresh ground 

pepper (1 g) 

1 teaspoon salt (6 g) 

Preparation: Soak the goose liver in cold 

whole milk for one hour to extract bitterness. 

Remove from milk and blot dry. 

Carefully separate the two liver lobes 

and with a sharp knife, remove all blood 

vessels, nerves and fatty tissues. Liver 

will automatically separate into chunky 

pieces. Let it rest for 1 hour at room 

temperature. 

Mix the ingredients for the marinade. 

Put the liver on a deep plate and pour 

marinade over it. Cover and let it rest 

overnight in the fridge. 

The next day, layer the goose liver in 

a terrine form, just spacious enough for 

the meat. Press the liver tightly to 

eliminate all spaces. Cut the truffles in 

strips and stick in the middle of the 

goose liver. 

Preheat the CombiSteam oven to 65 °C 

and 100% humidity. Cover the terrine 

with heat resistant foil and place it on 

the oven shelf. Insert core temperature 

probe in center of terrine. Set the core 

temperature to 55 °C and let terrine 

cook for approximately 45 minutes, until 

the core temperature is reached. The 

CombiSteam oven will automatically 

shut off when the core temperature is 

reached, ensuring that the terrine is 

cooked to perfection. 

After cooking, remove terrine from the 

oven, and let cool. The next day, clean 

the rim of the terrine, cover it with the 

goose grease, and let chill. 

Tips: Prepare the goose liver terrine at 

least two days before serving. Only then 

will it develop its typical aroma. 

The traditional Strasburg terrine stays 

fresh for 14 days if unopened in the 

fridge, but reaches its flavor peak only 

after 7 days. It is consumed cold and 

served with fresh toasted white bread. 

During preparation, please obey the 

exact quantities. Liver adopts every 

flavor and intensifies it. Too much 

spices or alcohol can make it inedible. 

This dish is served best with French 

white whines, such as Sauternes, 

Gewürztraminer Alsace or Monbazillac.

Couscous Taboule with Lime Dressing

Couscous Taboule with Lime Dressing 

Gaggenau appliance: CombiSteam oven, 

cooktop 

Temperature CombiSteam oven: 100 °C 


Preparation time: 25 minutes 

Ingredients serve 4 

Ingredients: 

2 large tomatoes 

1 small piece of ginger 

2 garlic cloves 

1 small red onion 

5 coriander stems (or parsley or mint) 

200 g broccoli, cut into small florets 

200 g cauliflower, cut into small florets 

2 carrots, finely diced 

250 g couscous (instant) 

1 tablespoon olive oil 

250 ml vegetable stock 

1 pinch saffron 

1–2 tablespoons Harissa (hot chili paste) 

75 g sultanas (golden raisins) 

Ingredients dressing: 

Juice from 2 organic limes 

4–5 tablespoons olive oil 

Salt 

Black pepper 

Preparation: Preheat CombiSteam oven 

to 100 °C and 100% humidity 

Score the tomatoes and steam them for 

3–4 minutes in the preheated oven. 

Then skin the tomatoes, core and finely 

dice them. Peel the ginger and garlic 

and finely chop. Cut the onion into 

small cubes. Wash the herbs, take off 

the leaves and finely chop them. Put 

broccoli, cauliflower and carrots in the 

perforated insert and lightly steam 

them in the preheated CombiSteam oven 

for 6 minutes. 

Put the couscous on the large unperforated 

insert ( 2/3 GN). Braise the ginger, 

garlic and onion in an adequate pot 

with hot oil on the cooktop and extinguish 

with vegetable stock. Add saffron 

and Harissa and let dissolve. Pour 

vegetable stock over couscous. Spread 

presteamed vegetables over the couscous 

and steam for another 6 minutes. 

Take out of the oven and mix couscous 

with herbs, sultanas and remaining 

vegetables. 

Mix the lime juice with salt, pepper and 

olive oil, then pour over couscous. Let 

sit for a short while and serve lukewarm 

or cold.

Fish Fillet on Seaweed

Fish Fillet on Seaweed 

Gaggenau appliance: Combination Steam 

Oven 

Temperature: 230°C 



plus 60 minutes to marinate 

Ingredients for 6 starters 

Ingredients: 

480–600 g fish fillet, e.g. dorado fillet 

200–250 g seaweed 

3 tablespoons lemon juice 

1 tablespoon each of finely chopped dill 

and tarragon 

2 shallots, finely chopped 

1 small cucumber 

100 g cherry tomatoes, halved 

Salt, black pepper 

2–3 tablespoons oil 

Preparation: Preheat Gaggenau Combination 

Steam Oven to 230°C with 

humidity set at 100%. Clean fish fillets 

and cut into 6 portions. Clean and wash 

seaweed. Mix lemon juice, herbs and 

shallots in a bowl, season to taste with 

pepper, and let fish fillets marinate 

in the mixture for approx. 60 minutes. 

Peel cucumber, halve lengthways 

and remove seeds with a teaspoon. Cut 

cucumber into small cubes. 

Oil non-perforated steam tray and 

spread with seaweed. Place tomato 

halves over this and evenly distribute 

marinated fish fillets and cucumber 

cubes on top. Salt and sprinkle with oil. 

Depending on thickness of fish fillets, 

steam for 8–11minutes. Serve immediately.

Baked Carrots with Parma Ham

Baked Carrots with Parma Ham 


Oven 


Humidity: 100% and 60% 


Ingredients for 20 snacks / two per person 

Ingredients: 

10 thin carrots, peeled and halved 

lengthways 

100 g soft cheese, e.g. ricotta 

100 g parmesan, freshly grated 

1 clove of garlic, finely chopped 

Salt, freshly ground black pepper 

10 slices of Parma ham, halved crossways 

20 basil leaves 

2 tablespoons raspberry vinegar 

2 tablespoons olive oil 


Steam Oven to 100 °C without 

humidity setting. Steam carrots with 

humidity set at 100 % for 10 –12 minutes 

using perforated tray. In the meantime 

stir together the soft cheese and 

the parmesan and garlic. Salt and pepper 

to taste. 

Now spread this on the halved slices 

of ham and top each with a basil leaf. 

Remove carrots from steam oven and 

place perforated tray in non-perforated 

tray. Raise temperature to 180 °C and 

reduce humidity to 60%. 

Whisk oil and vinegar and pour over 

carrots. Wrap each carrot with half a 

slice of Parma ham. Cook carrots a 

further 5 minutes in the preheated 

steam oven. Arrange on a platter and 

serve – delicious hot or cold.

Filled Flaky Pastry Pockets (Piroggi)

Filled Flaky Pastry Pockets (Piroggi) 


Oven 


Humidity: 30% 

Preparation time: approx. 45 minutes 

plus baking time 25 minutes 

plus 2 hours to cool 

Ingredients for 4 servings, 20 – 25 piroggi 

Ingredients dough: 

250 g flour 

Salt 

100 g ice-cold margarine 

65 g ice-cold Butaris 

3tablespoons iced water 

Flour for rolling 

Ingredients filling: 

25 g butter 

125 g onions, chopped 

1 clove of garlic, chopped 

250 g lean beef 

1 hard-boiled egg 

2tablespoons fresh dill 

Salt 

Freshly ground black pepper 

1 egg yolk 

1tablespoon milk 

Preparation: Chop flour, salt, margarine 

and Butaris up together quickly, add 

iced water, knead quickly to form a firm 

dough. Set to cool for 60 minutes. Roll 

out to an oblong 50 cm long and 16 cm 

wide, fold together in 3 layers. Roll out 

again to an oblong, fold, repeat twice. 

Set to cool for 60 minutes. 

Fry onions, garlic and meat fiercely in 

heated butter for 10 minutes. Mix in 

chopped egg and dill, add plenty of salt 

and pepper. 

Roll out dough 3 mm thick. Cut out 

circles diameter 8 cm. Place 1 teaspoon 

filling on every circle, pressing down a 

bit. Fold dough up like a pocket, pressing 

edges firmly. Line unperforated 

cooking tray with baking paper, distribute 

piroggi on it, push into preheated 

Gaggenau Combination Steam Oven 

and bake. 10 minutes before the end of 

the baking time, beat egg yolk into milk 

and brush onto piroggi. Finish baking. 

Eat the piroggi with clear beef consommé. 

Tip: Prepare the dough one day in 

advance, or purchase ready-made flaky 

pastry from the refrigerated counter.

Salmon Fillet in Almond Crust

Salmon Fillet in Almond Crust 


Oven 


Humidity: 80% 


plus 10 minutes cooking time 

Ingredients for 18 starters 

Ingredients: 

600 g salmon fillet 

3–4tablespoons lemon juice 

60 g butter 

1–2 cloves of garlic 

50 g ground almonds, 

alternatively hazelnuts 

2tablespoons smooth parsley, 

chopped finely 

1tablespoon dry sherry 

1tablespoon olive oil 

1tablespoon white wine vinegar 

Black pepper 

Salt 

Preparation: Wash salmon fillet, pat 

dry, cut in slanting pieces. Season with 

salt and sprinkle with lemon juice. 

Grease a suitable dish with butter. 

Preheat Gaggenau Combination Steam 

Oven to 230°C, humidity setting 80%. 

Chop garlic very fine or squeeze 

through garlic press. Mix with almonds, 

remaining butter, parsley and sherry. 

Place fish fillets in the dish and coat 

each with a little almond butter. Cook 

for 10 minutes on the top shelf on 

the wire grille of the combination steam 

oven. 

Mix olive oil and vinegar and sprinkle 

on fish after cooked. Serve dusted with 

pepper.

Lamb Strudel with Savoy Cabbage

Lamb Strudel with Savoy Cabbage 

Gaggenau appliance: CombiSteam oven 

using a small perforated insert (1/3 GN), 

cooktop 

Temperature: steaming at 100 °C, 

baking at 200 °C 

Humidity level: steaming 100%, 

baking 30% 

Preparation time: 1 hour 

Ingredients serve 4–6 

Ingredients: 

1 savoy cabbage 

1 onion 

1 garlic clove 

40 g butter 

500 g tartar of lamb (from the shoulder) 

1 egg 

3 stem of parsley 

1 stem each of fresh thyme and marjoram 

or oregano 

Salt 

White pepper 

Puff pastry plates (approximately 250 g 

frozen) 

Flour for the work process 

1 egg yolk 

1 tablespoon whole milk 

Non-stick spray 

Preparation: Preheat the CombiSteam 

oven to 100 °C and humidity level 100%. 

Separate the leaves of the cabbage, 

and remove the very dark green leaves. 

Steam 4 especially good leaves in the 

CombiSteam oven for 4 minutes, then 

chill with ice water and dry on a kitchen 

towel. 

Cut the remaining cabbage into fine 

strips and steam for 3–4 minutes. Drip 

dry well. Peel the onion and garlic clove. 

Dice the onion, heat butter and sear 

onion until glassy in the butter in a 

large pot on the cooktop. Press garlic 

over the onion and add half of the lamb 

tartar. Sear on all sides while stirring. 

Remove from cooktop and let cool. 

Hand-batter the remaining lamb tartar 

with egg, finely chopped herbs, cabbage 

strips, salt and pepper. 

Preheat CombiSteam oven to 200°C and 

100% humidity. Put the partially thawed 

and thinly rolled out puff pastry dough 

on a floured kitchen towel. Cover the 

dough with a layer of Savoy leaves and 

those with the meat filling. Lift the 

towel at the long side. Roll the strudel 

up with the help of the towel and tuck 

the sides under. Roll the strudel into 

the perforated pan greased with a nonstick 

spray. Mix egg yolk and milk and 

brush onto the strudel. Put into the 

preheated CombiSteam oven on the 

second level from the bottom. Intensely 

mist the strudel once and bake for 

20–25 minutes (baking varies depending 

on the producer of the dough). 

To serve, cut the strudel diagonally into 

slices and put on preheated plates. 

Serve to taste with gravy, e.g. with the 

matching pepper sauce (from the 

recipe grill fun-meat skewers with three 

sauces). 

Tip: using the perforated pan helps to 

achieve better baking results.

Lemon Duck with Fennel

Lemon Duck with Fennel 

Gaggenau appliance: CombiSteam oven 

with core temperature probe and large 

unperforated cooking insert ( 2 /3 GN) or 

cast roaster, cooktop 

Temperature: 200 °C and 175 °C 

Humidity: 80% 

Preparation time: 2 hours, including 

60 plus 20 minutes cooking time 


Ingredients: 

1 duck (approx. 1.8–2 kg, kitchen-ready and 

gutted) 

Salt 

White ground pepper 

20 ml anise schnapps 

Juice and grated peel from 

1–2 organic lemons 

1 kg fennel 

1 l chicken stock 

2 bay leaves 

1 teaspoon fennel seeds 

50 g streaky bacon 

Preparation: Preheat the CombiSteam 

oven to 200 °C and select 80% humidity. 

Wash the duck and dab dry. If any quills 

are left, remove them using tweezers. 

Forcefully rub the duck’s exterior with 

salt and pepper, season the inside with 

salt, pepper, anise schnapps and plenty 

of grated lemon peel. Tie the duck’s 

wings to its body. Put the duck breastdown 

into the cooking insert or cast 

roaster. Cook for 1 hour in the Combi- 

Steam oven. After half the cooking 

time, turn the duck. Those who prefer 

the skin especially crisp should now 

brush it with salt water (1 tablespoon 

salt in 0.25 l water). 

In the meantime, wash and trim the 

fennel and put the tender leaves aside. 

Boil the stock on the cooktop using a 

wide pot. Add bay leaves and fennel 

seeds. Quarter the fennel bulbs lengthwise; 

add them to the boiling stock and 

cook for 10 minutes at low heat. Take 

out the fennel and cut into slices. 

Remove the duck from the CombiSteam 

oven and scoop the grease from the 

cooking insert. Prepare about a half-liter 

of fennel stock, adding a few tablespoons 

of lemon juice to taste. Spread 

the fennel slices around the duck. 

Reduce the temperature to 180 °C. 

Insert the core temperature probe into 

the joint, set the desired temperature 

to 80 °C and confirm. Continue to cook 

at 80% humidity until the core temperature 

is reached (after about 20–25 

minutes). 

Cut the bacon into very small pieces 

and stir-fry in a pan. Chop the fennel 

leaves and mix with the bacon. Sprinkle 

over the fennel before serving. If necessary, 

season the duck stock from the 

cooking insert or cast roaster and put 

into a gravy boat. Serve with white bread 

or boiled potatoes.

Salmon Raviolis with Sage Butter

Salmon Raviolis with Sage Butter 


Oven 




Ingredients for 4 servings 


500 g wheat flour type 405 

1 level teaspoon salt 

4 eggs 

1tablespoon olive oil 

Flour for kneading the dough 


350 g fresh salmon fillet, diced cut 

For the pesto: 

2 shallots, finely chopped 

1tablespoon lemon juice 

1 bunch of basil, finely chopped 

4tablespoons cream 

Salt, pepper 

1tablespoon oil 

Ingredients sage butter: 

60 g butter 

5 sage leaves, finely chopped 

Possibly a handful of red Swiss chard 

leaves or beetroot leaves 

Preparation: To make the dough, sieve 

flour in a circle on the worktop. Mix 

salt, eggs and olive oil and pour in the 

middle. Work to a smooth dough using 

fingers from the middle outwards and 

form a ball. Let dough rest in the 


for 20 minutes at 30°C and humidity 

setting 60%. (Humidity setting 30% if 

dough is very moist.) 

For filling, carefully mix ingredients 

apart from salmon to form a pesto and 

season well. Cut dough into 4 pieces, 

roll each piece separately 1 mm thick. 

Coat dough evenly with herb mixture 

and place salmon pieces on it. Place 

second layer of dough on it and cut out 

circles 5 – 6 cm in size. Coat edges with 

water and press firmly. Place on lightly 

floured cloth until all raviolis are ready. 

Preheat combination steam oven to 

100 °C with humidity set at 100%. Cook 

raviolis on perforated, slightly oiled 

cooking tray 8–10 minutes (depending 

on thickness of dough). 

Meanwhile, melt butter, add leaves and 

sage and fry gently. Spread over the 

cooked raviolis and serve immediately.

Mussels

Mussels with Lemon Grass 

and Coconut Milk 

Gaggenau appliances: Combination Steam 

Oven, wok burner or hob 

Temperature 

Combination Steam Oven: 100 °C 

Humidity setting 

Combination Steam Oven: 100% 


Ingredients for 5–6 servings 

Ingredients: 

2 kg mussels 


2 stems of lemon grass, finely chopped 

2 fresh red chilli peppers, seeds and 

partitions removed, finely chopped 

1 piece fresh ginger (2.5 cm long), 

peeled and chopped 

2 bunches fresh coriander, finely chopped 

1–2 teaspoons sesame oil 

1 bunch spring onions, cut in thin rolls 

400 ml coconut milk (alternatively 200 ml 

white wine and 200 ml coconut milk) 

2–3 limes, quartered 

Preparation: Preheat Gaggenau 

Combination Steam Oven to 100 °C 

without humidity setting. Clean mussels 

thoroughly and remove beard. 

Discard damaged mussels and any 

which do not close. Place on the 

perforated cooking tray and cook for 

10 –12 minutes in preheated combination 

steam oven at 100 °C, humidity 

setting 100%, until the mussels open. 

Meanwhile, heat olive oil in wok or 

large saucepan and fry lemon grass, 

chilli, ginger and spring onions. Add 

coconut milk and stir in coriander. 

Season with sesame oil, salt and pepper. 

Depending on size of the pan or 

wok, either toss mussels in coconut 

mixture, or place mussels on preheated 

plates, pour hot sauce over mussels 

and serve immediately with lime 

quarters. 

Tip: Approx. 2 kg mussels fit on a 

perforated cooking tray.

Leg of Lamb with Pecorino Crust

Leg of Lamb with Pecorino Crust 


Oven, oven/grill with cirulating hot air 




Low-temperature roasting: 2.5 –3 hours 

plus 30 minutes searing 

and 10 minutes for the topping 

Ingredients for 6–8 servings 

Ingredients: 

1.8 – 2 kg leg of lamb with bone / 

lamb gigot (prepared ready for cooking 

by the butcher) 

1 large bunch of smooth parsley 

Juice and rind of an untreated lemon 

100 g freshly grated Pecorino 

(alternatively Parmesan) 

7tablespoons bread crumbs 

5 cloves of garlic 

7tablespoons olive oil 

Salt 

Black pepper 


Combination Steam Oven to 200°C with 

humidity set at 100%. Wash leg of 

lamb, pat dry and rub with lemon juice. 

Grease a large roasting tin or unperforated 

cooking tray with 2 tablespoons 

olive oil. Chop parsley and garlic very 

fine, mix with bread crumbs and finely 

grated lemon rind. Mix 2 /3 to a paste 

with 5 tablespoons olive oil. Mix rest 

with Pecorino and put aside for later. 

Season the meat with salt and pepper. 

Rub all round with parsley paste, place 

in roasting tin and cook for 30 minutes 

in preheated combination steam oven. 

Then reduce temperature to 65°C 

with humidity set at 30 % (do not open 

door!) and leave leg of lamb to cook 

gently for 2.5 – 3 hours (depending on 

size). 

For crust, preheat the oven or grill with 

circulating hot air to 225°C. Mix parsley/cheese 

mixture with roasting juices 

to form a paste, coat over leg of lamb 

and finish off for approx. 10 minutes 

until the topping is crisp. Leave to rest 

for 5 minutes before carving. 

Tip: Choose a roasting tin which fits in 

both the combination steam oven and 

in the oven/grill. Serve with rosemary 

potatoes.

Veal Olives in Burgundy Sauce

Veal Olives in Burgundy Sauce 


Oven 


Humidity: 60% 

Preparation time: 45 minutes, 

incl. 20 minutes cooking time 


Ingredients: 

4 thin slices of veal from the leg 

approx. 30 g butter for searing 

Salt 

Pepper 

Wooden skewers 


150 g brown mushrooms 

1 onion 

1 small bunch smooth parsley 

1teaspoon lemon juice 

Salt 

Pepper 

approx. 30 g butter for searing 

Ingredients sauce: 

0.1 l white burgundy wine 

0.5 l cream 

Preparation: Clean and slice mushrooms, 

peel onions, cut in thin half 

rings. Fry approx. 4 minutes in hot 

butter. Season with salt, pepper, lemon 

juice and coarsely chopped parsley. 

Beat veal slices thin, season with salt 

and pepper on both sides. Spread 

mushroom mixture onto meat, roll up 

meat and fasten with skewer. Sear veal 

olives all over in hot butter and place 

in buttered dish. 

Pour burgundy wine and cream over 

veal olives and cook approx. 20 minutes 

in the Gaggenau Combination Steam 

Oven. Then thicken sauce and serve 

with veal olives. Excellent with diced 

Swiss fried potatoes and lettuce salad. 

Tip: Place veal between two pieces of 

clingfilm before beating to keep it nice 

and smooth.

Thyme Chicken with Calvados Apples

Thyme Chicken with Calvados Apples 


Oven with core temperature probe, hob 

Temperature: 200 °C, 

core temperature 85 °C 



plus 30 minutes to marinate 

plus 55 – 60 minutes cooking time 


Ingredients: 

1 organic chicken, ready for cooking 

or poularde (approx. 1.5 –1.7 kg) 

Salt 

4 tart apples 

5 twigs of thyme 

7 tablespoons Calvados 

50 g butter 


0.125 l dry cider 

100 g crème fraîche 

Salt 

White pepper 


Combination Steam Oven to 200°C with 

humidity set at 100%. Wash chicken, 

pat well dry, salt well inside and outside. 

Cut an apple into wedges. Fill chicken 

with two twigs of thyme and apple 

wedges, seal well and place on unperforated 

cooking tray. Carefully raise skin 

from breast and leg and push other 

thyme leaves underneath. Baste chicken 

with 5 tablespoons Calvados and 

marinate for 30 minutes, frequently 

basting with Calvados. Melt butter, 

pour partly over chicken and push into 

preheated combination steam oven. 

Halve remaining apples, remove cores 

and fill with thyme. Turn chicken after 

25 minutes, place apple pieces around 

chicken, baste with remaining Calvados 

and remaining butter. Cook for another 

20 minutes. Turn again, cook for 

another 10 –15 minutes (depending on 

weight) at humidity setting 0%. 

Arrange chicken and apples on a plate 

and leave to rest in oven which has 

been switched off, with door half open. 

Meanwhile bring roasting juices and 

cider to the boil in a saucepan, sieve 

and remove excess fat. Stir in crème 

fraîche, reduce and season with salt 

and pepper. Serve sauce with chicken 

(recommended core temperature 

85 °C).

Rabbit Home-made Style

Rabbit Home-made Style 


Oven, hob, cast roaster 





Ingredients for 4 – 6 servings 

Ingredients: 

4 large fleshy tomatoes 

3 onions 


3 carrots 

1 rabbit 1.6–1.8 kg 

2 tablespoons butter-lard 


Salt 

Black pepper from the pepper mill 

4 sage twigs 

12 black olives without stone 

0.5 l white wine 

5 twigs smooth parsley, plucked and 

finely chopped 


Combination Steam Oven to 100 °C 

without humidity setting. Make a cross 

in the tomato skins, remove green pith, 

and steam for 3–6 minutes on perforated 

cooking tray in combination steam 

oven at humidity setting 100%. Enter 

short cooking time. Meanwhile, peel 

and slice onion, garlic and carrots. On 

hearing timer, press steam removal 

button, take tomatoes out of the oven, 

skin and chop coarsely. 

Preheat combination steam oven to 

160 °C without humidity setting. Cut 

rabbit into pieces (preferably ask 

butcher to do so), legs possibly in two 

pieces, front legs and back two to 

three pieces. Sear well on all sides in 

Gaggenau cast roaster or another deep 

(preferably cast iron) form in hot fat – 

mix butter-lard and olive oil. Add plenty 

of salt and pepper. Scatter vegetables, 

olives, sage and thyme in with the meat 

and pour on white wine. 

Braise rabbit in form for 45 minutes in 

preheated combination steam oven at 

humidity setting 80%. Then continue 

to braise for another 15 minutes without 

humidity setting. Enter short cooking 

time and confirm. On hearing timer, 

remove rabbit and serve sprinkled with 

parsley.

Fillet of Beef with Herbs and Port Shallots

Fillet of Beef with Herbs and 

Port Shallots 


Oven with core temperature probe, hob 

or grill with cast roaster 


Humidity: 60% 

Preparation time meat: 70 minutes 

Preparation time port shallots: 

2 hours 

Ingredients for 7– 8 servings 

Ingredients meat: 

1.2 – 1.3 kg fillet of beef 

1 /2 bunch smooth parsley 

1 twig of rosemary 

1 /2 bunch thyme 

1 /2 bunch marjoram 

1 clove of garlic 

2–3tablespoons walnut oil 

(alternatively hazelnut oil) 


1teaspoon salt 

Black pepper from the mill 

3 tablespoons coarsely grained mustard 

Ingredients port shallots: 

1kgshallots 

3tablespoons oil 

2tablespoons tomato puree 

3tablespoons balsamic vinegar 

300 ml vegetable stock 

500 ml red port 

Salt 


2teaspoons pale soy sauce 

2teaspoons Worcester sauce 

Preparation meat: Preheat Gaggenau 

Combination Steam Oven to 150 ºC 

without humidity setting. Wash herbs, 

pat dry and pull leaves off all stems. 

Peel clove of garlic. Purée all herbs 

with garlic, mustard, oil, salt and 

pepper in liquidizer. Sear fillet of beef 

well in large roasting tin or cast 

roaster. Then coat with herb paste. If 

fillet has a tip, cut into it from the side 

so that meat has uniform width. Place 

meat on unperforated cooking tray and 

push into oven on second shelf from 

the top. Insert temperature probe from 

the side into thickest point of fillet of 

beef, enter required core temperature 

(fillet of beef is rare at a core temperature 

of 58–60 ºC) and confirm. Roast 

fillet of beef in combination steam oven 

at 150 ºC with humidity set at 60%. On 

reaching core temperature, an acoustic 

signal can be heard and oven switches 

off automatically (approx. 30 minutes). 

Leave meat to rest – covered with aluminium 

foil – before carving. 

Tip: The fillet of beef can be well 

seared in the morning and then cooked 

in the combination steam oven in the 

evening. 

Preparation port shallots: Boil plenty 

of water in a large saucepan. Put unpeeled 

shallots in water, blanch for a 

good minute, or steam in preheated 

combination steam oven for 4 minutes 

at 100 ºC and humidity setting 100% 

and rinse in cold water. Shallots can now 

be peeled without (almost) any tears. 

Depending on size, halve or quarter 

shallots. Fry in hot oil over medium heat 

while stirring until shallots start to 

brown. Add tomato purée and balsamic 

vinegar, stirring well. Add stock and 

port, season with salt and pepper. 

Simmer in open pan over low heat until 

vegetables are tender and liquid is reduced 

to syrup consistency. Season port 

shallots with soy sauce and Worcester 

sauce.

Swiss Potatoes

Swiss Potatoes 


Oven 

Temperature steaming: 100 °C 

Humidity steaming: 100% 

Temperature cheese topping: 225 °C 

Humidity cheese topping: 0% 




Ingredients: 

8 large round potatoes 

8 small eggs 

4 tomatoes 

60 g butter 

50 g Gruyère cheese, grated 

50 g Emmental cheese, grated 

2 tablespoons milk 

Salt 

Pepper 

Mild paprika 

1 pinch grated nutmeg 

Preparation: Steam unpeeled potatoes 

45 – 50 minutes in Gaggenau Combination 

Steam Oven and then leave to 

cool. Cut off bottom end just to let 

potatoes stand upright. Cut off big lid 

on top. Scoop out potatoes to take an 

egg. Place potatoes in buttered dish 

with tomatoes in between, after making 

a cross cut in the tomato skins. 

Melt half of the butter, brush on tomatoes 

and potatoes, season well with 

salt and pepper, sprinkle with mixed 

cheese, keeping about half the cheese. 

Crack an egg into each hollowed out 

potato. 

Mash scooped out potato with remaining 

cheese and milk, add salt, pepper 

and pinch of grated nutmeg. Form into 

bonnets and place on potatoes filled 

with egg. Sprinkle with paprika and 

place flake of butter on top. Place in 

preheated combination steam oven for 

approx. 20 minutes until cheese topping 

is crispy.

Chicory Gratin

Chicory Gratin 


Oven 





Ingredients: 

4 whole chicories 

6tablespoons breadcrumbs (or freshly 

sliced bread, crumbed in the food processor) 

3tablespoons butter 

4tablespoons grated hard cheese 

1–2 cloves of garlic 

Salt 

Black pepper 

2tablespoons smooth parsley, finely 

chopped 

12 cherry tomatoes 

6tablespoons Béchamel sauce 

Butter to grease the dish 


Steam Oven to 200°C with humidity 

set at 100%. Halve chicory lengthwise, 

remove frequently bitter stem. Place 

chicory pieces in a suitable greased 

casserole dish, season with salt and 

pepper and cook in combination steam 

oven for 10 minutes, humidity setting 

100%. 

Meanwhile mix breadcrumbs, butter, 

cheese, garlic and parsley to form a 

loose crumbly mixture. Quarter or halve 

cherry tomatoes depending on size, 

spread over chicory together with 

Béchamel sauce, sprinkle breadcrumbcheese 

mixture on top and place in 

combination steam oven for another 

10 minutes without humidity setting to 

finish the topping. 

Tip: For Béchamel sauce: melt 20 g 

butter, add 20 g flour and cook until 

pale yellow, stirring constantly. Add 

0.25 l milk (or cream and vegetable 

stock, vermouth or white wine), bring 

to boil and thicken for 5 minutes. 

Season with salt, white pepper and 

freshly grated nutmeg.

Green Pasta Roll

Green Pasta Roll 


Oven 

Temperature: 100°C/for the topping: 180 °C 

Humidity: 100%/0% 




Ingredients pasta dough: 

300 g flour type 405 or 150 g durum wheat 

semolina and 150 g flour 

3 eggs 

1 teaspoon salt 

Flour for rolling or depending on the 

thickness of the dough 

300– 400 g ready pasta dough 


50 g butter 

500 g cleaned spinach 

1 clove of garlic, chopped 

100 g freshly grated Parmesan 

250 g Ricotta cheese 

1–2 tablespoons lemon juice 

Salt 


Ingredients tomato sauce: 

2 shallots, diced 

2 cloves of garlic, chopped 

750 g tomatoes, skinned and diced 


100 ml red wine 

Salt 


Preparation: Knead the dough ingredients 

together to form a firm, smooth 

dough, wrap in foil, leave to rest for 

20 minutes. Meanwhile, gently fry the 

shallots and garlic in 1 tablespoon olive 

oil until transparent. Add diced tomato 

and simmer for 10 minutes until disintegrate. 

Add red wine, season with 

salt and pepper. Blanch the cleaned 

spinach for 4 minutes in the Gaggenau 

Combination Steam Oven at 100 °C and 

humidity setting 100%, then chop 

coarsely. Melt half the butter, sauté the 

garlic, put in a bowl with the spinach 

and leave to cool. Mix with the Ricotta, 

lemons and half the Parmesan. Season 

with salt and pepper. Halve the dough 

and roll out with the rolling pin/pasta machine 

to form rectangles of 25 x 35 cm. 

Spread the spinach/cheese mixture 

with a spatula evenly over the dough 

and roll up like a strudel. Put the 

tomato sauce in a casserole dish. Cut 

the rolls into pieces 5 cm long and 

place on the sauce with the cut surface 

upwards. Sprinkle the remaining 

cheese on the pasta rolls, share out the 

remaining butter in little flakes on top. 

Cook the pasta in the preheated combination 

steam oven for 10 minutes at 

100 °C with humidity set at 100%. Enter 

short cooking time and confirm. On 

hearing the timer, switch to humidity 

setting 0% and finish off the dish for 

approx. 10 minutes at 180 °C until the 

cheese turns brown. 

Tip: Steam is a real help to skin 

tomatoes. Preheat the combination 

steam oven to 100 °C. Meanwhile make 

cross-wise cuts in the tomatoes and 

remove the green pith. Spread the 

tomatoes on the perforated cooking 

tray, and steam in the steam oven for 

3–6 minutes at humidity setting 100%, 

depending on how thick and firm the 

tomato skin is. Enter short cooking 

time and confirm. On hearing the timer, 

press the steam removal button, take 

the tomatoes out, quench briefly and 

remove the skins.

Normandy Pie

Normandy Pie 

Gaggenau appliances: Combination 

Steam Oven with 1 /3 unperforated cooking 

tray (oven accessory) or loaf tin 


Humidity: 30% 




Ingredients: 

400 g veal liver 

200 g cooked pork, finely diced 

1 small apple, finely diced 

150 g thin slices of bacon (streaky) 

1 bayleaf 

2 stems marjoram 

1 twig of thyme 

3 shallots 


2clCalvados 

Salt 

Pepper 

1pack (450 g) flaky pastry 

from the refrigerated counter 

1 egg yolk 

A little milk 

Preparation: Purée liver and peeled 

shallots in food processor. Stir diced 

apple and meat into liver mixture. 

Grate bayleaf, finely chop marjoram 

and thyme, squeeze garlic in garlic 

press and add to mixture. Season with 

Calvados, salt and pepper, stir well. 

Spread half the flaky pastry on the 

cooking tray or loaf tin so that the rest 

can be used for a lid. Line the tin with 

baking paper first. Spread the slices of 

bacon over the dough. Spread the liver 

mixture on the dough, beat the egg 

yolk into the milk and use this to coat 

the edges of the dough, then place 

the lid on. Coat the lid with the remaining 

egg-and-milk mixture. Bake for 

40 minutes at 200 °C and humidity setting 

30%. 

The pie tastes excellent served hot or 

cold. 

Tip: Can be served with lamb’s lettuce 

in raspberry vinegar and walnut oil 

vinaigrette, with slices of apple and 

pieces of walnut.

Three Cheese Quiche

Three Cheese Quiche 

Gaggenau appliance: Combination 

Steam Oven 


Humidity: 30% 


incl. 45 minutes baking time 

Ingredients for a quiche dish measuring 

28 cm in diameter 

Ingredients: 

1 round flaky pastry, 230 g, from the 

refrigerator counter, alternatively 3 slices 

of frozen flaky pastry 75 g each 

2 eggs 

2 egg yolks 

250 g crème fraîche 

0.5 l milk 

Freshly grated nutmeg 

100 g Roquefort cheese, crumbled 

100 g Emmental cheese, grated 

100 g goat’s cream cheese, crumbled 

150 g cherry tomatoes, quartered 


Preparation: Use the flaky pastry to line 

a silicon, porcelain or ceramic pie dish 

(or place the thawed slices of frozen 

flaky pastry on top of each other and 

roll out using a little flour). Prick the 

pie base several times with a fork and 

leave the dish to chill in the refrigerator 

for a few minutes. 


Oven to 200 °C without humidity setting. 

Mix eggs, crème fraîche and milk 

and season well with nutmeg, salt and 

pepper. Share the egg milk out in three 

little dishes, add one kind of cheese to 

each dish and mix. Put the dishes on 

one side. Arrange the cherry tomatoes 

decoratively on the pie base. Pour the 

contents of each of the three dishes – 

the egg-cheese-milk mixture – onto a 

third of the pie base. Mix with a fork at 

will to create a marble effect, or leave 

the individual areas separate. 

Bake the quiche for approx. 15 minutes 

in the preheated combination steam 

oven at 200 °C and 30% humidity setting. 

Turn the combination steam oven down 

to 175 °C and bake the quiche for another 

30–35 minutes until it is golden 

brown on top. 

Tip: Serve with Pinot Blanc or Riesling 

from Alsace.

Pigeon Breasts in Savoy Cabbage Leaves

Pigeon Breasts in Savoy Cabbage Leaves 

Gaggenau appliances: Combination 

Steam Oven, hob 



Preparation time: approx. 45 minutes 


Ingredients: 

8 pigeon breasts (approx. 80 g each) 

12 savoy cabbage leaves (1.5 for each 

parcel) 

20 g soft butter 

Salt 

Freshly ground white pepper 


300 ml pale poultry stock 

150 ml milk 

150 ml cream 

50 g white bread without the crust 

150 g horseradish, freshly grated 

1 pinch of salt 

Freshly ground white pepper 

Few squirts lemon juice 

1tablespoon whipped cream 

Preparation: Wash the cabbage leaves, 

blanch for approx. 4 minutes in the 

Gaggenau Combination Steam Oven, 

quench with cold water. Remove the 

middle ribs, holding the knife at an 

angle, and dry the leaves on a cloth. 

Wash and skin the pigeon breasts, 

remove the tendons. 

Arrange the cabbage leaves in rectangles, 

placing half a leave in each case 

over the gap left by the middle rib, and 

coat with butter. Place a pigeon breast 

on the front half, season with salt and 

pepper. Fold the sides over the meat, 

tucking in the edges and wrapping 

the breast completely in the cabbage 

leaf. Place on the perforated cooking 

tray and steam for 10 minutes in the 

combination steam oven at 100 °C and 

100% humidity setting. 

For the sauce, boil the stock with the 

milk and cream. Add the diced white 

bread and bring to the boil. Remove 

from the heat, add horseradish. Leave 

to stand briefly, sieve the sauce, 

season with salt and pepper. Season 

with lemon juice just before serving 

and garnish with the whipped cream. 

Serve the savoy cabbage pigeon 

breasts on the horseradish sauce. 

Side dish: Mashed potato with carrots: 

Simply add 1 /3 carrots to vary classical 

mashed potato. 

Tip: To save time, try steamed potatoes 

which are placed in the oven about 

5minutes before the savoy cabbage 

parcels. Place small peeled potatoes 

on the perforated cooking tray in the 

preheated oven at 100% humidity 

setting and 100 °C. As soon as the 

pigeon breasts in savoy cabbage are 

added, increase the temperature to 

120 °C.

Pasta with Avocados and Tomatoes

Pasta with Avocados and Tomatoes 


Oven and steam cooker or hob 

Temperature: 100 °C/steam mode 



Ingredients: 

600 g ripe tomatoes 

2 large, fully ripe avocados 

2–3tablespoons lime juice 

1 red onion, finely chopped 

2 bunch fresh coriander, finely chopped 


150 g cherry tomatoes, quartered 

A few coriander leaves as garnish 

50 g Parmesan cheese 

400 g spaghetti 


Steam Oven to 100 °C with humidity 

set at 100%. Make a cross cut 

in the tomato skins and steam on perforated 

cooking tray 3–4 minutes 

depending on how firm tomatoes are. 

Take out of the oven, skin, remove pips, 

and dice. 

Halve avocados, first remove pips then 

scoop flesh out with a tablespoon. 

Sprinkle with lime juice and crush with 

a fork. Stir in coriander, diced tomatoes 

and diced onions. Season well 

with salt and pepper. 

Fill steam cooker with water up to top 

marking and preheat in steam mode. 

Add one tablespoon salt and cook 

spaghetti al dente in pasta basket. Do 

not cover steam cooker with glass lid, 

otherwise spaghetti go sticky and soft. 

Drain cooked spaghetti and mix with 

avocado mixture in preheated bowl. 

Garnish with cherry tomatoes and 

coriander leaves, serve with grated 

Parmesan. 

Tip: The sauce is cold so that the bowl 

or pasta plates should certainly be 

heated.

Risotto

Risotto 

Gaggenau appliance: cooktop, 


Temperature CombiSteam Oven: 120 °C 

Humidity level: 100% 



Ingredients: 

1 onion 

1 thyme stem, leaves pulled 

1–2 garlic cloves 


250 g risotto rice (Carnaroli) 

1–2 tablespoons lemon juice or a glass of 

white wine 

Approx. 1.25 l vegetable stock 

50 g butter 

50 g grated parmegganio 

Optional 1 bunch parsley, finely chopped 


to 120 °C and 100% humidity using a 

large unperforated baking insert( 2/3 GN). 

Finely chop onions, thyme leaves and 

garlic for the risotto and sauté in olive 

oil, add the rice and stir thoroughly 

until all grains are shiny. Boil the vegetable 

broth before pouring. Before the 

rice begins to roast, extinguish with 

lemon juice or white wine, salt and fill 

with hot broth. To avoid constant stirring, 

add all broth at once. Transfer the 

hot risotto into the warm unperforated 

cooking insert. Cook in the preheated 

CombiSteam oven at 100% humidity for 

approximately 25–30 minutes. When 

the grain is soft but ‘al dente’ at the core, 

take the insert out. Immediately stir 

butter and parmeggiano into it. Season 

to taste and add chopped parsley. 

Tip: Risotto takes slightly longer in the 

CombiSteam oven than on the cooktop, 

but is much easier to prepare. 

Carnaroli: Commonly know as the best 

Italian risotto rice, fewer quantities are 

harvested than Vialone or Arborio, so it 

is more expensive. Cooking time on the 

cooktop 15 –17 minutes. 

Arborio: Traditional risotto rice. Medium 

grain. Tends to become soft and slightly 

sticky. Cooking time on the cooktop: 

approximately 18 minutes. 

Vialone: Traditional risotto rice. Medium 

to long grain. Cooking time on the 

cooktop: approximately 18 minutes. If 

kept warm it tends to overcook.

Potato Gratin

Potato Gratin 


Oven 


Humidity: 60% 


Cooking time: 40– 45 minutes 

Ingredients for 4 servings, 

as side dish for meat or fish 

Ingredients: 

500 g potatoes 

1 /2 clove of garlic 

300 ml cream 

1 egg yolk 

Butter for the dish 

Salt, pepper, nutmeg 

Possibly a little white wine 

The perfect potato gratin: crispy crust, 

the gratin does not dry out and the 

potatoes are not too soft. 


Oven to 180 °C with humidity set at 60%. 

Preparation: Wash, peel and slice raw 

potatoes. Peel garlic, rub it around a 

flat dish, then grease dish by brushing 

with butter. Place potato slices in 

layers in the dish. Mix cream, egg yolk, 

salt, pepper and nutmeg. Pour over 

potatoes, place in preheated combination 

steam oven and bake until golden 

brown on top. 

Tip: To refine the gratin, sprinkle a little 

white wine on the potatoes before 

browning.

Castagnaccio – Maroon flat cake

Castagnaccio – Chestnut flat cake (pancake) 

Gaggenau appliance: CombiSteam Oven 

Temperature: 220 °C and 200°C 

Humidity: 30% 

Preparation time: 1 hour, including 

40 minutes baking time 

Ingredients for one large ED perforated 

cooking insert ( 2 /3 GN) or a 28 cm springform 

pan 

Ingredients: 

6 tablespoons raisins 

500 g chestnut flour 

500 ml water 

1 pinch salt 

2 tablespoons sugar 


100 g pine nuts 

100 g walnuts, finely chopped 

5 rosemary stems 

Nonstick spray 


to 220 °C and 30% humidity. 

Soak raisins in warm water. Sift the 

chestnut flour and pre-dough with some 

water, to avoid clumping. Fold to a 

smooth dough afterwards with approximately 

500 ml water, salt and sugar. The 

dough should be flexible and creamy. 

Stir 3 tablespoons olive oil, 5 tablespoons 

pine nuts and walnuts plus the 

dripped off raisins into the dough. 

Grease the rim of the baking insert with 

oil and cover the bottom with non-sticky 

spray. Fill insert with the dough. The 

dough should be approximately 1 cm 

high. Sprinkle top with the left over 

pine nuts and plenty of rosemary. 

Spread left over olive oil on top of that. 

Readjust the preheated CombiSteam 

oven to 200 °C. Bake the chestnut pancake 

at 30% humidity on the second 

baking insert level from the bottom for 

40–45 minutes. The flat cake needs to 

be well done, but be careful not to burn 

it. Served best when lukewarm. 

Tip: This ancient traditional recipe from 

Tuscany varies with each family preparing 

it. The amount of rosemary, pine 

nuts and walnuts can vary. The chestnut 

pancake can be served as a dessert, 

but also pairs well with wine. 

The perforated baking insert achieves 

better results, because the dough gets 

more bottom heat than in a solid pan.

Papaya Pie

Papaya Pie 


Oven 

Temperature: 180 °C/190 °C 

Humidity: 30% 


plus 30 minutes cooling time 

Ingredients for 8 slices of pie 


250 g flour 


1–2 tablespoons sugar 

100 g cold butter 

50 g vegetable fat, diced small 


2–3 ripe papayas 

3tablespoons lime juice 

100 g sugar 

1tablespoon wheat powder 

1 large pinch of cinnamon 

Freshly grated nutmeg 

Preparation: To make the dough, mix 

the flour and salt in a bowl. Work in the 

diced butter and vegetable fat until the 

dough is crumbly in consistency. Add 

enough ice water to produce a smooth 

dough. Knead rapidly with cold hands. 

Roll out two thirds of the dough and line 

a 24 cm diameter form. Wrap the remaining 

dough and form in foil and keep 

in a cool place for at least 30 minutes. 

In the meantime, peel the papayas, then 

cut one into cubes and one into slices. 

Boil lime juice and sugar in a small 

saucepan and cook the papaya cubes in 

it until soft. Add cinnamon and freshly 

grated nutmeg. Stir 1 tablespoon of cold 

water into wheat powder and add to 

fruit mixture until it thickens, stirring 

constantly. 


Oven to 180 ºC with humidity set at 30%. 

Roll out the remaining dough to make 

a top crust. Put papaya purée into form 

then place the papaya slices on top. 

Moisten the edge of the dough and put 

top crust in place. Fold over edge and 

press firmly. Cut a cross in the center 

of the pie, brush on beaten egg and 

sprinkle with sugar. Bake in preheated 

oven or combination steam oven for 

35 to 40 minutes until golden-brown. 

Allow to cool, then serve with vanilla 

ice-cream whilst still slightly warm. 

Tip: Also tastes delicious with walnut 

ice-cream.

Brownies with Chestnuts

Brownies with Chestnuts 


Oven 


Humidity: 30% 


Ingredients for an unperforated cooking 

tray/approx. 30 brownies 

Ingredients chestnuts: 

4 tablespoons sugar 

3 tablespoons water 

250 g precooked chestnuts 

Ingredients basic dough: 

150 g butter 

600 g plain chocolate, 

broken into small pieces 

6 eggs 

300 g sugar 

3teaspoons vanilla sugar 


225 g flour 

Preparation: Boil sugar and water in a 

large saucepan without stirring. Reduce 

heat, simmer while gently swaying 

the saucepan to produce a light brown 

caramel. Take the saucepan from the 

stove and add the chestnuts. Return to 

the heat and caramelize the chestnuts 

for approx. 2minutes. Leave to cool 

with the lid on. 

Melt butter in saucepan, add chocolate, 

melt while stirring and leave to cool. 

Beat eggs with sugar, vanilla sugar and 

salt. Stir in the chocolate mixture and 

flour. 


Oven to 180 °C with humidity set at 30%. 

Chop chestnuts roughly and mix under 

the chocolate mass. Line cooking tray 

with baking paper, fill mass into prepared 

mould, smooth over on top. Bake 

brownies for 45 minutes in preheated 

combination steam oven on bottom 

shelf. The dough should still be moist. 

Leave to cool a little, then cut into cubes 

while still warm. 

Tip: Brownies can be kept for one week 

in the refrigerator or two months in the 

freezer. Walnuts also taste good instead 

of chestnuts.

Chocolate and Star Aniseed Mousse Cake

Chocolate and Star Aniseed Mousse Cake 


Oven 


Humidity: 60% 


plus 4 hours for the dough to rest 

Ingredients for 20 cm spring-clip cake tin 

Ingredients: 

300 g plain chocolate 

(min. 60% cocoa butter) 

150 g butter 

6 eggs 

1teaspoon freshly ground star aniseed, 

sieved 

50 g sugar 


Steam Oven to 180 ºC without 

humidity setting. Line base and edge of 

spring-clip tin with baking paper. 

Melt chocolate and butter in a mixing 

bowl over boiling water. Separate the 

eggs. Beat the egg yolk with ground 

star aniseed and two tablespoons 

sugar with the hand whisk. Stir in the 

cooled chocolate mass. Beat the egg 

white with the remaining sugar until 

stiff. Carefully stir one third into the 

chocolate mass. Then gently add the 

rest. 

Spread the mixture in the spring-clip 

tin and bake for 15 minutes in the preheated 

combination steam oven on the 

second shelf from the bottom. Then 

continue to bake the cake for another 

5minutes at humidity setting 60% 

to get a soft surface. Leave to cool and 

rest covered for at least 4 hours in the 

refrigerator. Serve with whipped cream, 

vanilla ice cream or crème fraîche.

La Gougère

La Gougère 


Oven 


Humidity: 0%, Mode: Mist 


Ingredients for 1 ring of 20 cm in diameter 

Ingredients: 

200 ml water 

120 g butter 

250 g flour 

1teaspoon salt, black pepper 

5–6 eggs (depending on size) 

150 g Greyerzer cheese, finely cut into 

small cubes (leave 2 tablespoons cheese 

cubes to sprinkle) 

1 egg (for the glaze) 

Preparation: Boil water and butter in a 

saucepan. When butter is completely 

melted, add flour, salt and pepper. Stir 

over medium heat until a lump forms. 

Once there is a whitish coating on the 

bottom of the saucepan, remove saucepan 

from heat and allow to cool a bit. 

Stir in the eggs one by one and add the 

cheese. 


Oven to 190 °C without humidity setting. 

Line baking tray with baking paper and 

use a pan lid to draw a circle of 20 cm 

in diameter. Use two tablespoons to 

shape small dumplings. Arrange dumplings 

on the baking tray along the marked 

circle to make them form the outer rim 

of the Gougère ring. 

Then place small portions of dough between 

the dumplings and proceed until 

the ring shows a consistent form. Brush 

on whisked egg and sprinkle with the 

remaining cheese. Put the Gougère into 

the preheated combination steam oven 

and push mist button to add moisture. 

Bake for 50 to 55 minutes until it is 

crispy and golden brown. Switch off the 

heat and allow the Gougère to stand in 

the oven for another 5 to 10 minutes. 

Tip: Gougère is a choux pastry seasoned 

with cheese that comes from the 

French Burgundy where it is preferably 

served with wine. It is recommended 

not to open the oven door during the 

baking process, as the dough might go 

down.

Mushroom Brioche

Mushroom Brioche 


Oven, hob 


Humidity: 30% 


plus 50 minutes for the dough to rise 

plus 2 hours for the dough to rest 

plus 45 minutes baking time 

Ingredients for a perforated or unperfo- 

rated cooking tray GN 1 /3 (combination 

steam oven accessory) 


1teaspoon dry yeast 

3tablespoons milk, slightly warm 

400 g flour type 405 


3 eggs 

1 pinch of sugar 

Grated peel of half an untreated lemon 

200 g butter at room temperature 


2 shallots 

50 g butter 

350 g mixed wild and cultivated 

mushrooms, cleaned and coarsely chopped 


5tablespoons smooth parsley, finely 

chopped 

Salt 

Black pepper 

Preparation: Place yeast and milk in 

amixing bowl, add salt and a good 

pinch of sugar, mix gently in the dough 

kneading machine. Add 125 g flour 

and knead to a dough. Place the dough 

in the mixing bowl in the Gaggenau 

Combination Steam Oven for 25 minutes 

at 30 °C and humidity setting 60% until 

its volume has doubled. 

Meanwhile, sauté the shallots in a 

pan (preferably the cast roaster of the 

electric grill) until transparent. Add 

mushrooms and garlic, and fry until 

juice comes out. Then cook under fast 

heat setting. Put in a bowl, add parsley 

and season. Leave to cool. 

Scatter remaining flour in the dough, 

add egg and lemon rind and mix briefly. 

Add butter in small pieces, knead the 

mixture to a silky smooth, very elastic 

dough. Wrap the dough in clingfilm 

and leave to rest in the refrigerator for 

2 hours. 

Grease the cooking tray. Roll the dough 

into a rectangle approx. 25 x 40 cm. 

Spread the mushroom mixture on the 

dough and roll up. Let the dough roll 

rise in the combination steam oven a 

second time at 30 °C and humidity 

setting 60%. Take out of the oven after 

25 minutes and increase the temperature 

in the combination steam oven 

to 180 °C at humidity setting 30%. 

Bake the mushroom roll for 180 °C at 

humidity setting 30%. Bake the mushroom 

roll for 40 to 45 minutes in the 

preheated combination steam oven. 

Tip: Turn out the mushroom roll, cut 

into slices and serve with butter refined 

with orange peel and a green salad. 

The roll can be baked on the unperforated 

or perforated cooking tray.

Recipes for the 

Gaggenau ovens 

3

Pizza with Smoked Salmon and Wasabi

Pizza with Smoked Salmon and Wasabi 

Gaggenau appliance: Oven with baking 

stone, CombiSteam oven if available 


Function: Baking stone 

Preparation time: 1 hour, including 5 minutes 

baking time and 20 minutes baking the 

dough in the CombiSteam oven 

Ingredients for 5 single serving pies 

Ingredients yeast dough: 

1 /2 cube of yeast 


300–350 ml lukewarm water 

500 g flour, type 405 

1 tablespoon salt 

3 tablespoons oil 

Ingredients pizza toppings: 

200 g crème fraiche (can be replaced 

by mascarpone) 

1 tablespoon lemon juice 

1–2 leveled tablespoons Wasabi 

(spicy Japanese horseradish paste) 

Freshly ground pepper 

Salt 

1 short or 1/2 long cucumber 

2 stems of dill, finely chopped 

200 g thin slices of smoked salmon 

(e.g. Canadian wild salmon) 

1 bunch of arugula 

Preparation: Dissolve yeast and sugar 

in half of the lukewarm water. Put the 

remaining dough ingredients in a bowl 

and combine with a mixer. While keeping 

the mixer running, add the dissolved 

yeast and enough water to achieve a 

smooth dough. Pound the dough with 

the mixer for 1 minute, then continue 

to knead by hand on a flour-covered 

cutting board. Transfer the dough to the 

CombiSteam oven and let it rise for 

30 minutes at 30 °C and 60% humidity. 

(Alternatively, cover the dough with 

amoist towel and let it rest for about 

45 minutes at room temperature.) 

Preheat the baking stone to 300 °C. 

For the toppings, stir the crème fraiche 

until smooth and season to taste with 

lemon juice, wasabi, pepper and a little 

bit of salt. Wash the cucumber, peel 

and halve it lengthwise. Use a tablespoon 

to remove the seeds and dice the 

cucumber. Add the finely chopped dill. 

Once again, thoroughly knead the risen 

dough and form 5–6 balls. Take one ball 

and roll it out to a thin circle on a little 

bit of flour. Move onto a lightly floured 

spatula, spread the crème fraiche on 

the pizza and top with the salmon. 

Quickly transfer pizza onto the baking 

stone and bake for 5 minutes. Sprinkle 

the diced cucumber onto the finished 

pizza and garnish with arugula. With the 

remaining dough balls, follow the same 

procedure.

Gratin of Munster Cheese

Gratin of Munster Cheese with Lingonberries 

and Green Pepper 

Gaggenau appliances: Oven with grill, 

possibly steamer or CombiSteam oven 

Temperature oven: 200 °C 

Function: Grill 



Ingredients: 

1 pear 

1 tablespoon Williams pear schnapps 

160 g Munster cheese without the rind 

(crust) 

2 tablespoons Lingonberries (can be 

replaced by cranberries) 

20 green peppercorns, finely chopped 

40 g butter, foamed 

Preparation: Preheat the oven to 200 °C 

with the wire rack on the second baking 

level from the top. 

Peel pear, remove core and cut into 

quarters. Drizzle schnapps on the pear 

quarters and steam in the steamer 

or CombiSteam oven at 100% humidity 

level and 100 °C for 5–7 minutes depending 

on their ripeness. Remove, let 

chill and dice finely. Cut the Munster 

into cubes and mix carefully with pear 

pieces, Lingonberries and green peppercorns. 

Fill into small baking ramekins 

and pour foamed butter over mixture. 

Bake until golden brown in the preheated 

oven using top heat. 

Tip: The pear can also be sautéed on a 

cooktop with some liquid. Stay close to 

the oven when grilling, to avoid burning.

Italian-style Unleavened Bread

Italian-style Unleavened Bread with Cheese 

and Herbs 


stone 

Temperature: 300°C 


plus 65 minutes dough rising time 

baking time: 7 minutes 

Ingredients for 10 large pieces of pizza 

bread or 20 small strips 

Ingredients: 

200 g flour 

100 ml olive oil 

150 –175 g goat’s cream cheese 

1–2tablespoons chopped fresh herbs 

(e.g. rosemary, sage, thyme) 

1tablespoon lemon juice 

1tablespoon coarse salt 

Some cold water 

Some herb twigs for garnish 

Preparation: Mix the flour in the mixing 

bowl with half the olive oil and add 

enough cold water to produce a 

smooth dough. Shape into a ball, wrap 

in foil and allow to stand for 1 hour. 

Preheat oven with baking stone to 

300 ºC. 

Crumble goat’s cheese, mix with the 

chopped herbs and season with some 

lemon juice. 

Once the dough has stood, knead it 

once more, halve it and set aside for 

another 5minutes. 

Thinly roll out one dough ball on the 

floured working board, carefully draw 

out in all directions by hand as thinly 

as possible (take account of peel size). 

Roll out the second dough ball. Place 

one dough plate onto the floured pizza 

peel and distribute goat’s cheese 

cubes on it. Cover with the second 

dough plate, press edges together, and 

pinch together with the knuckles here 

and there. Spread salt on top and 

sprinkle with the remaining oil. Spread 

remaining herbs on. Distribute oil 

evenly with a brush. Bake for 7minutes 

in the preheated oven directly on the 

baking stone until the surface is neatly 

brown. Cut into 10 cake slices and serve 

immediately. 

Tip: Take care that the bread does not 

stick to the wooden pizza peel when 

you put it into the oven. If necessary, 

lift and re-flour.The bread tastes delicious 

also when lukewarm.

Quails Wrapped in Bacon

Quails Wrapped in Bacon 

Gaggenau appliances: Oven with rotisserie 

(70 cm wide) 


Function: Grill with convection 


Ingredients serves 4–6 

Ingredients: 

8 quails, kitchen-ready 

Salt 


16 sage leaves 

8 thin (approx. 120 g) slices of lean, 

smoked bacon 

8 bay leaves 


Toothpicks 

Cooking string 


using the convection grill function. 

Wash the quails inside and outside with 

cold water and pat dry with a paper 

towel. Rub inside and outside of quails 

with salt. Put a bay leaf into each quail. 

Spread the slices of bacon across a big 

cutting board. Put one quail on each 

slice. Put one bay leaf on the right side 

of each quail’s breast, and a sage leaf 

on the left side. Wrap the bacon around 

the herbs and the quail’s breast and 

secure with toothpicks and cooking 

string. Put the quails on the rotisserie 

spit, secure them and put spit into the 

rotisserie of the preheated oven. Put 

a baking insert underneath. Remove the 

spit’s handle and start the rotisserie 

via the control panel. Grill for 20–25 

minutes. The quails are done if the 

meat juice runs clear. Serve with white 

bread.

Juniper Spit Roast

Juniper Spit Roast 

Gaggenau Appliance: Any oven with a 

rotisserie 


Functionality: Grill with convection 


12 hours marinade time 

Ingredients serve 7–8 

Ingredients: 

1.2 kg beef roll roast or one juicy piece of 

fattened ox 

10 junipers 

5 pimento kernels 

12 black peppercorns 

1 peel from an organic orange 

Salt 

3 tablespoons tarragon mustard 

4 cl juniper schnapps 

4 tablespoons wheat germ oil 

0.5 l fruity white wine 

Preparation: Wash the meat, blot dry 

and set aside. Crush the junipers, 

pimento and peppercorns with a mortar. 

Add the orange peel, salt and mustard 

together with schnapps and oil, stirring 

into a creamy paste. Brush the meat 

with the paste and let it sit covered 

overnight. 

Next day: preheat oven to 180 °C. 

Remove paste from meat and put roast 

on spit. Secure well on both ends. Put 

spit into rotisserie, remove handheld 

and activate rotisserie via control panel. 

Make sure to put the drip insert under 

the meat, to collect the juices. Mix the 

reminder of the paste with the wine and 

drizzle it over the meat while grilling. 

Grill for about 75 minutes until golden 

brown. 

Remove the roast from the spit and let 

it rest for approximately 5 minutes. Cut 

and pour the collected juices from the 

insert over the meat.

Salt-Encrusted Roast Beef

Salt-Encrusted Roast Beef 

Gaggenau appliance: Oven with 

core temperature probe 

Temperature: 250 °C/180 °C 

Function: Top and bottom heat 



Ingredients: 

300 g flour 

200 g sea salt 

Water 


1 garlic clove, crushed 

1.5 kg well-aged roast beef 

2 thyme stems 

2 rosemary stems 


Preparation: Preheat oven with top and 

bottom heat function to 250 °C. 

Mix flour and salt in a bowl, then stir 

cold water into the mix until dough is 

stringy. Cover the dough and let it rest 

for 15 minutes. In the meantime, rub 

pepper and crushed garlic onto the 

roast beef and place the herb stems 

on top of the meat. On a flour covered 

cutting board, roll out the salt dough 

to a size big enough for wrapping it 

around the meat. Place the meat in the 

center and fold the corners of the 

dough over, firmly pressing the corners 

together. Use a fork to poke several 

little holes in the dough to allow steam 

to evaporate. Put the roast on a deep 

oil-brushed baking sheet and put it in 

the oven, on the second level from the 

bottom. 

Insert the core temperature probe from 

the side – through the dough – into 

the meat. Set the desired core temperature 

(55–58 °C) and confirm. After 

30 minutes, reduce heat to 180 °C and 

continue to bake until the desired core 

temperature is reached (after another 

approximate 15 minutes). 

Take the roast beef out of the oven and 

let it rest for a few minutes, so that 

the meat juices can spread. It is best to 

only open the salt crust at the table, 

take out the pink roast beef and cut it 

into slices.

Chicken Filled with Morels

Chicken Filled with Morels 

Gaggenau appliances: Oven, cooktop 


Function: Convection 


90 minutes of baking time 


Ingredients: 

1 package dried morels (40 g) 

1 chicken, approx. 1.7 kg 

80 g butter 

Salt 

Pepper 

Ingredients for the stuffing: 

Heart and liver of the chicken 

2 additional poultry livers 

50 g uncooked bacon 

1 handful of milk-soaked white bread 

without crust 

1 egg 

1 tablespoon cognac 

Salt 

Pepper 


Preparation: Let the morels swell in 

lukewarm water for 1 hour. Then let them 

drip off thoroughly. Sieve the juice and 

keep it. 

For the stuffing, chop the giblets, half 

of the morels and the bacon into small 

pieces. Mix well with the dripped-off 

white bread, egg, cognac, salt and 

pepper. Stuff the chicken with the mix 

and stitch up with cooking string. 

Preheat the oven to 160 °C using the 

convection function. Slightly rub the 

chicken with butter and place on a wire 

shelf. Slide the shelf into the oven with 

a grill insert underneath. Bake for about 

90 minutes. 

Melt 40 g of butter in a pan and let 

the remaining morels simmer for 5–10 

minutes at medium heat. 

Cook approx. 200 ml of the morels’ juice 

in a small pot. Take the chicken out 

of the oven and place on a serving plate. 

Put the warm morel juice into the grill 

insert and mix with the roast drippings. 

Pour the mix into a gravy boat. Serve 

the chicken with the morels, and serve 

the roast stock separately. 

Tip: Serve with classic au gratin 

potatoes.

Chicken Roast with Pesto

Chicken Roast with Pesto 

Gaggenau appliance: Oven with rotisserie, 

cooktop 


Function: Grill with convection 

Preparation time: 1 hour 


Ingredients pesto: 

100 g pine nuts 

2 mid-size garlic cloves 

1 basil bunch 


50 g Parmesan cheese, freshly grated 

Salt 

Ingredients chicken: 

2 chickens, kitchen-ready 

1 bread roll 


Preparation: Preheat the oven to 180 °C. 

Fry the pine nuts without additional oil 

or butter in a pan at medium heat until 

they are golden-brown and release a 

fragrant scent. Immediately take them 

out of the pan. Peel the garlic clove and 

coarsely chop it. Separate the basil 

leaves from the stems and coarsely 

chop the leaves. Mince pine nuts, garlic 

and basil with a mixer. Add oil and 

Parmesan, then mix and salt. 

Cut off the tips of the chicken wings. 

Wash the chickens inside and outside 

with cold water and dab dry. Loosen the 

chickens’ skin on the breast as much 

as possible, starting from the cavity 

(try not to take off or damage the skin). 

Spread two tablespoons of pesto between 

the breast meat and the skin. Put 

the remaining pesto inside the chickens’ 

cavity. Halve the roll and toast it. Put 

half a roll into each chickens’ cavity 

(which gives stability when on the spit). 

Place the chickens breast-up on the 

cutting board. Twist the wings, tuck 

them behind the back and tie a cooking 

string around both. Firmly press the 

chicken legs down, then tie the ends of 

the cooking string around the leg joints 

and knot firmly. Attach the prepared 

chickens to the spit, secure and transfer 

them into the preheated oven’s 

rotisserie. Remove the handle and start 

the rotisserie via the control panel. 

Roast the chickens for 40– 45 minutes. 

Remove chickens from the spit, carve 

and serve. 

Tip: Good sides are Italian white bread 

and baked potatoes.

Dorade (Sea Bream) with Lemon

Dorade (Sea Bream) with Lemon 

Gaggenau appliance: Oven (ideally 70 or 

90 centimeter wide) 


Function: Convection 


30 – 40 minutes cooking time 

Ingredients serve 4– 6 

Ingredients: 

1 Dorade, 1.25–2 kg 

3–4 onions 

2–3 organic lemons 

1 /2 glass of dry white wine 

3–5tablespoons olive oil 

Salt 

Pepper 


using convection. 

Cut onions into thin rings, the organic 

lemons into 1 cm thick slices and cut 

in half. Wash the dorade and blot dry 

with paper towels. 

Slice the fish diagonally 5 to 6 times 

on both sides. Put one lemon slice into 

each cut, and the rest of the lemon 

slices into the belly. Season the fish 

with salt and pepper. 

Put onion rings into a baking dish or 

directly on a baking insert, and place 

the fish on top of them. Dose with oil 

and white wine. Place in oven and bake 

for 30 to 40 minutes. 

Tip: Serve the Dorade very hot right 

from the oven with white bread, to soak 

up the olive-oil-lemon mix from the 

plate. The Mediterranean dish doesn’t 

require side dishes, as the south of 

Europe enjoys fish pure. Vegetables, 

pasta or salad are served as an appetizer.

Italian-style Pizza on the Baking Stone

Italian-style Pizza on the Baking Stone 

Gaggenau appliances: Oven, baking stone 

or possibly Combination Steam Oven 


Mode: Baking stone 

Preparation time incl. dough rising time: 

60 minutes, one pizza is done after 

2–3 minutes on average 

Ingredients for 5 pizzas 


1 /2 cube of yeast 

300–350 ml water, slightly warm 

500 g flour 


1tablespoon salt 


Pizza topping: 

6–8 peeled tomatoes 

(or 1 tin of peeled tomatoes) 

1 tablespoon tomato purée 

Fresh oregano (or dried herbs of Provence) 

Stoned olives 

1 yellow pepper 

150 g thin slices of salami or ham 

250 g mozzarella 

Salt 

Black pepper ground with the pepper mill 

Preparation: Preheat baking stone to 

300 °C. 

Crumble yeast. Add all other ingredients 

for the dough in a mixing machine and 

work into a firm dough. Cover dough 

with a moist cloth and let rise in a warm 

place until its volume has doubled. 

Shape five pieces of equal size from 

the dough and let rise for another 

10 minutes. 

Attention: Avoid draught. 

Mix tomatoes, tomato purée, herbs, 

salt and pepper. Cut pepper into cubes, 

mozzarrella into slices. Thinly roll out 

dough, place onto the slightly floured 

pizza peel. Evenly distribute tomato 

mixture on the dough and top with 

prepared ingredients. Immediately 

place onto the preheated baking stone 

using the pizza peel. The pizza is done 

after 2–3 minutes. 

Tip: If you own a Gaggenau Combination 

Steam Oven, it’s easier and faster: 

Warm and moist –the ideal environment 

for letting yeast doughs, baking ferment 

or sour dough preparations rise. The 

dough is guaranteed to get no draught, 

needs not be covered with a moist cloth, 

and rising time is reduced by half. Preheat 

the Gaggenau Combination Steam 

Oven to 30 – 40 °C at 60% humidity and 

place the bowl with the dough onto the 

grill or place dough portions onto the 

baking tray.

Hearty Potato Tart

Hearty Potato Tart 

Gaggenau Appliance: Oven with 

baking stone 

Function: Baking stone 



Ingredients for 4 servings or 

2 flat dough cakes 

Ingredients for dough: 

1 /2 cube yeast 

1 pinch sugar 

300–325 ml lukewarm water 

500 g flour (type 405) 

1 tablespoon salt 


Ingredients for toppings: 


80 g crème fraiche 

Pepper 

Nutmeg, ground 

2 thyme stems 

150 g blue cheese, e.g. Roquefort 

Preparation: Dilute yeast and sugar with 

the help of the lukewarm water. Mix 

remaining ingredients in a bowl. While 

running the mixer, add as much yeast 

and water to create smooth dough. 

Pound for one minute in the mixer and 

then continue pounding by hand. 

Let the dough rise in the CombiSteam 

oven at 30 °C and 60% humidity for 

30 minutes or for 45 minutes covered 

under a wet towel at room temperature. 

Meanwhile, preheat the baking stone 

in baking stone mode to 270 °C. Cook 

potatoes or steam them in the Combi- 

Steam oven. Alert: potatoes still have 

to be firm. Peel potatoes and cut into 

0.5 cm thick slices. Pound the dough 

and form 3 balls. Roll out two balls to 

flat dough cakes and create a small 

rim (remaining dough can be used or 

freezed). Place dough on baking spatula 

and spread crème fraiche on it. Place 

potatoes on it and spice strongly with 

salt, pepper, nutmeg. Spread thyme 

leaves and blue mold cheese on top. 

Bake on baking stone for 10 –12 minutes.

Tarte Tatin

Tarte Tatin 

Gaggenau appliance: Oven 



Preparation time: 1.5 hours, 

55 minutes baking time 

Ingredients serve 8 (cake pan of 

24 cm diameter) 

Ingredients: 

300 g Strasbourg puff pastry dough 

(1 frozen pack) 

40 ml water 

100 g fine sugar 

25 g butter 

13–14 small apples, e.g. Cox Orange, 

peeled, halved and cored 

10 g butter 

1 tablespoon of sugar 

Preparation: Roll out the slightly thawed 

dough on a floured cutting board and 

poke several times with a fork. Cut out 

a circle of approx. 26 cm diameter, 

cover with foil and chill for 20 minutes 

in the refrigerator. 

To make caramel, fill a heavy pan with 

water and cover with sugar. As soon as 

the sugar has absorbed the water, 

caramelize it at medium temperature. 

Add butter while stirring. Remove the 

caramel and immediately add to the 

cake pan, spreading on the bottom. 

Preheat oven to 220 °C with the wire 

rack on the second level from the 

bottom. Fill the baking pan at the rim 

with half of the apples. In the center 

pile three apples. Chop the remaining 

apples finely and fill into the spaces. 

Top with melted butter and sugar. 

Bake apples in the preheated oven for 

30 minutes and remove. Cover apples 

with puff pastry dough. Tuck into the 

dough in the baking pan at the seam 

and bake on the second level from the 

top for 20– 25 minutes. Let the Tarte 

Tatin chill well, loosen the seam with a 

knife and turn upside down with the 

help of a cake plate. 

Tip: Remove the apple core with a core 

remover and season the apples before 

baking with calvados. Caramel can be 

prepared in two ways: by heating up 

sugar without water or by cooking 

sugar syrup. The latter is easier, since 

syrup doesn’t burn as fast and makes a 

more even color. 

Baking time (and potentially also the temperature) 

depends on the frozen dough 

and the directions of the producer. 

Before turning the Tarte Tatin, let chill 

very well otherwise the dough will be 

soaked.

Olive Tomato Foccacia

Olive Tomato Foccacia 

Gaggenau appliance: Oven (90 centimeters 

wide) 



Preparation time: 2 1/2 hours, 

45 minutes baking time, 2 x 30 cooking time 

Ingredients for the grilling pan 

Ingredients for dough: 

2 yeast squares 

1 tablespoon of sugar 

0.4 l lukewarm water 

1.7 kg flour 

2 tablespoons salt 


0.5 l dry white wine 

Additional ingredients: 

8 eggs 

250 g air dried and aged bacon, 

cut in small strips 

250 g young pecorino, ground 

150 g pine nuts (or walnuts), chopped 

100 g pitted black olives, finely chopped 

100 g pitted green olives, finely chopped 

5–6 branches rosemary, finely chopped 

100 g flour 

500 g cherry tomatoes (red and yellow), 

2/3 cut in half, 1/3 leave green tops 

Sea salt 

50 g pine nuts for decoration 


Preparation: Dissolve yeast and sugar in 

lukewarm water. Mix all other ingredients 

– except the wine – in a bowl. Add 

wine and dissolved yeast while the 

mixer is running until a smooth dough 

is created. Batter 1 minute with the 

machine and continue via hand on the 

flour covered cutting board. Let it 

rise in the CombiSteam oven at 60% 

humidity and 30 °C or 45 minutes in 

mixing bowl covered with a wet towel at 

room temperature. 

Add and mix eggs one at a time into the 

risen dough. Push bacon, pecorino, 

pine nuts, olives and 2 /3 of the rosemary 

into the dough, add the remaining 

flour and batter together. Grease and 

flour the grilling pan. Put dough into the 

grilling pan and distribute evenly on 

the insert. Add half and whole cherry 

tomatoes on top and press lightly into 

the dough. Let rest for another 30 

minutes slightly above room temperature 

(warm). 

Preheat the oven to 210 °C. Sprinkle 

foccacia with the left over rosemary, 

sea salt and pine nuts, and drip olive oil 

on top. Bake 45 minutes golden brown 

in preheated oven. Let bread rest 

before cutting for a few minutes.

Focaccia with Green Peppercorns

Focaccia with Green Peppercorns 

and Sea Salt 


stone, or possibly Combination Steam Oven 





Ingredients for one 30 cm diameter 

round flat loaf 

Tastes delicious hot or cold. 

Ingredients: 

500 g flour 

1 pack dried yeast 

1–2 teaspoons brine-pickled green 

peppercorns, drained and crushed 


300–350 ml water, slightly warm 

1tablespoon oil to sprinkle over 

1tablespoon coarsely ground sea salt 

for spreading 

Leaves of fresh sage for garnish 

Preparation: Please allow enough time 

to preheat the baking stone to 210 °C 

(takes approx. 30 minutes). 

Mix flour and dried yeast in the mixing 

bowl of the mixer. Add crushed peppercorns 

and oil and mix using kneading 

hook. While the mixer is kneading, 

add warm water until a homogeneous 

dough is created. The dough should 

be smooth and elastic, but not sticky. 

If necessary, work in some more flour. 

Knead dough for 5 minutes, then let it 

rise in the Gaggenau Combination 

Steam Oven at 30 ºC and 60% humidity 

for 30 minutes until volume has doubled. 

(If you do not have a steam oven, cover 

dough with a moist cloth, store in a 

warm place and give it 1.5 to 2 hours to 

rise.) 

Knead dough by hand and shape into a 

flat, oval plate, taking account of the 

size of the pizza peel. Cover dough and 

allow it to rise for another 20 minutes. 

Place dough on the floured pizza peel 

and pinch it with the knuckels here and 

there. Sprinkle on top with salt, the 

remaining oil and the sage leaves. Bake 

in the preheated oven directly on the 

baking stone for 25 minutes at 210 ºC 

until the surface is neatly brown. Cut 

into cake slices while warm and serve.

Bread with Olives and Tomatoes

Bread with Olives and Tomatoes 


stone 





Ingredients for two 650 g breads (baked 

weight) 

Ingredients: 

400 ml water, slightly warm 

1 cube of yeast 

1tablespoon salt 

1 pinch sugar 

1kgflour type 405 

200 g dried tomatoes in oil 

200 g black olives without stones 

2tablespoons rosemary, finely chopped 

Black pepper 


Flour for kneading 

Preparation: Make a yeast dough out 

of the ingredients: put water into the 

mixing bowl, add yeast, salt and a 

good pinch of sugar and dissolve in the 

kneading machine. 

Slowly trickle flour into the mixing bowl 

and knead dough for 10 minutes. Let 

dough rise until its volume has doubled, 

best done by putting the mixing 

bowl into the Gaggenau Combination 

Steam Oven at 30 °C and 60% humidity 

for 30 minutes. 

Meanwhile preheat the oven with the 

baking stone to 175 °C in baking stone 

mode. Leave tomatoes to drain well, 

finely chop with the olives and knead 

into the dough with pepper. If too much 

dough sticks to your hands, add some 

flour. 

Halve dough and shape two small oval 

loafs. Let rise for another 20 minutes. 

Bake loafs on the preheated baking 

stone at 175 °C for approx. 45 minutes 

and brush with olive oil from time to 

time.

Walnut Biscottini with Dried Apricots

Walnut Biscottini with Dried Apricots 





Ingredients for 48 biscottini 

Ingredients: 

100 g walnuts 

125 g wholemeal wheat flour type 1050 

125 g wheat flour type 405 

1teaspoon baking powder 


1 pinch of black pepper 

50–75 g dried apricots, finely cut into 

small cubes 

3 eggs, whisked 

50 ml water 

Preparation: Preheat oven (upper and 

lower heat) to 180 ºC. Spread walnuts 

evenly on the baking tray and roast in 

oven to golden brown. Leave walnuts to 

cool. Sieve flour, baking powder and 

salt into mixing bowl of mixer. Add pepper, 

apricot cubes, eggs and water and 

mix using dough hook. Add coarsely 

chopped walnuts and knead dough by 

hand. 

Divide dough into four pieces. Shape 

each piece of dough into a roll (2.5 cm 

thick, 25 cm long). Brush baking tray 

with oil and sprinkle with flour. 

Place dough rolls on baking tray and 

bake for 25 minutes in the preheated 

oven at 180 ºC until rolls are firm to the 

touch. Remove from oven and leave 

rolls to cool. 

Use a bread knife to cut rolls obliquely 

into slices (2 cm thick). Put slices back 

on baking tray and bake for another 

12 minutes until they are dry and crispy. 

Allow biscottini to cool on a cooling 

tray. 

Tip: The biscottini are ideally suited to 

accompany a glass of red wine and can 

be served as delicious snacks to round 

off a wine-tasting ceremony.

Potato Biscuits with Olives and Parmesan

Potato Biscuits with Olives and Parmesan 




plus cooking time of potatoes 

plus 15 – 20 minutes baking time 

Ingredients for 18 – 20 biscuits 

Ingredients: 

250 g mealy potatoes, peeled and 

cut into small cubes 

125 ml milk 

250 g flour 

1 pack baking powder 

30 g butter, diced small 

50 green olives, stoned and chopped 

1 pinch of black pepper 

1 small sprig of rosemary, 

needles finely chopped 

50 g Parmesan cheese, freshly grated 

(leave 1 teaspoon parmesan to sprinkle) 

125 ml ice-cold water 

Milk (to brush on) 

Preparation: Preheat oven (upper and 

lower heat) to 210 ºC. 

Steam potatoes in steam cooker or 


using perforated tray. Then mash potatoes 

with milk and season with pepper. 

Mix flour and baking powder in a bowl 

and work in the diced butter by hand. 

Add olives, rosemary and parmesan. 

Shape a hollow into the mixture, fill in 

the mashed potatoes and half of the 

water, and knead rapidly to produce a 

smooth dough. If the dough is too dry, 

add more water. 

Brush baking tray with oil. Knead dough 

on a floured surface, roll out dough 

and shape a thin sheet (2 cm thick). Use 

a cutter or a small liqueur glass to cut 

out small biscuits of 4 to 5 cm in diameter 

and place biscuits on the baking 

tray. 

Brush biscuits with milk and sprinkle 

with parmesan. Bake 15 – 20 minutes 

in preheated oven at 210 ºC until the 

potato biscuits are golden brown and 

crispy. 

Tip: The biscuits can be served as 

delicious snacks to round off a winetasting 

ceremony with friends. Topping 

the raw biscuits with some sprigs of 

rosemary before baking adds a decorative 

garnishing.

Modes Gaggenau Ovens 

Knob position (mode 

indication on display) 

Heating System Application 

Convection Convection cooks all dishes with the same temperature, generated 

by a circular heating element. Several dishes – the same or different – 

can be prepared at the same time on different levels without transporting 

the flavour between the dishes. Convection can be used for 

baking, roasting, thawing, drying, dehydrating, sterilizing. 

Convection + bottom heat This mode uses the bottom heating element. The fan distributes the 

heat evenly. Heat is generated only from the bottom. This mode is used 

to bake and roast. 

Convection + large grill Temperature controlled grilling with convection: During the temperature 

controlled grilling the heating element releases less or more 

infrared heat, depending on the setting of the ‘temperature’ knob. The 

rotating fan wallows the hot air simultaneously which results in an 

even all-around warming, even with a full roast. Multiple flipping is 

eliminated. 

Large grill Performance oriented grilling: During the temperature controlled 

grilling the heating element releases less or more infrared heat, depending 

on the setting of the ‘temperature’ knob. Best for thinner meat 

slices and to cook ‘au gratin’. For browning on all sides the meat has 

to be turned. Another option is to use the rotisserie. 

Grilling with the rotisserie creates a crispy crust and even browning 

on all sides. Insert the wire rack holder for the rotisserie at the second 

insert level from the bottom. Place the drip tray one insert level below. 

Attention: rotisserie and core temperature probe cannot be used 

together. If the core temperature probe is plugged in, the rotisserie 

mode is blocked. 

Economy grilling The grill’s heating element is only partially heated. Please turn the meat 

after half of the cooking time in order to achieve an even all-around 

roasting. 

Bottom heat To brown or cook only with bottom heat. 

Bottom heat + 1 /3 top heat To brown or cook with bottom heat and partial top heat. 

Top + bottom heat Two heating elements are operated together. Only one insert level can 

be used when baking or roasting with top and bottom heat. The best 

result is achieved when using the second insert level from the bottom.

Knob position (mode 

indication on display) 

Heating System Application 

or 

Please note: Not all ovens include all heating modes. 

Top heat + 1 /3 bottom heat To brown or cook with top heat and partial bottom heat. 

Top heat For targeted browning and cooking from the top. 

Cooking Dough rising at 38 °C with the ‘cooking’ mode. (Attention: The oven 

light does not turn on in this mode to avoid additional heat in the oven. 

By pressing any key the light will turn on for a few seconds). 

Cast roaster mode The cast roaster with heating element roasts and simmers large 

amounts of meat, and is ideal for turkey, a large goose, or a casserole. 

To protect the cast roaster the temperature is limited to 220 °C. 

(Attention: Only with accessory BT 26 / cast roaster with heating 

element HZ 026 / heating element for cast roaster and baking stone. 

For 70 cm ovens additional accessory GR 027 / wire rack holder for 

BT 026 necessary). 

Baking stone Pizza, bread and much more – the baking stone creates baking results 

like a massive stone oven. (Attention: For ovens of the Series 200 

only with accessory PS 026 / baking stone with pizza paddle for 60 cm 

ovens. For 70 cm ovens and HZ 026 / heating element for baking stone 

and cast roaster. For ovens of the Series 300 only with accessory 

PS 070 (EB 388) or PS 075 (for EB 385) / baking stone including heating 

element with pizza paddle). 

ECO The Eco mode allows baking cake, cookies, casseroles and gratins in an 

energy-efficient way. The oven light (only with EB 240/260/270/290/294) 

and the catalyst heating are turned off in this mode. The preheating 

time extends. In addition, the oven will turn off if heating elements are 

programmed and use the residue heat for the remainder of the 

cooking time.

The core temperature probe 

With the core temperature probe one can 

precisely measure the core temperature 

of a piece of meat between 1°C and 99 °C 

during the cooking process. The probe 

measures the temperature in the meat’s 

core. It indicates when the selected core 

temperature is reached and the meat has 

reached the desired degree of cooking. The 

oven switches off automatically as soon as 

the programmed core temperature has been 

reached. 

The core temperature probe 

– Allows for exact, precise cooking. 

– Prevents overcooking of the meat. 

– Ensures total control over the cooking 

process by displaying the current 

temperature. 

Note: 

You cannot select a temperature for the 

probe that is lower than the actual core temperature 

of the meat. 

If you program the core temperature 

probe and the automatic timer, the oven will 

be switched off by whatever tool reaches 

its target first. 

How to proceed: 

– Preheat the oven. 

– Place the cooking insert with the meat in 

the oven. 

– Plug the core temperature probe into the 

connector located in the front of the left 

inside oven wall 

– Insert the tip of the core temperature 

probe into the center and thickest part of 

the meat. With poultry, make sure not to 

insert the probe into the cavity, but between 

abdomen and thigh. The measuring 

tip of the probe must not touch bones and 

should not be inserted into fatty tissue 

– Close the oven door 

– Press the button (core temperature probe) 

twice. On the display, the core temperature 

symbol starts blinking and the suggested 

temperature of 60 °C is displayed 

– By pressing + and – you can enter a temperature 

between 1 °C and 99 °C 

– Hit the enter button to confirm the selected 

temperature. You will hear an acoustic 

signal. 

As soon as the core temperature has been 

reached, you will hear an acoustic signal. 

The oven switches off automatically. The 

symbols ‘core temperature’ and ‘end’ will 

blink. 

Caution: Remove the core temperature 

probe before taking the meat out of the 

oven. Use oven mitts, since the probe gets 

very hot during operation. 

Note: If you press the core temperature 

button once during cooking, the actual core 

temperature will be displayed for a few 

seconds.

Recommended core temperatures 

Beef 

Roast beef / steak 

rare 45 – 50 °C 

medium / pink 55 – 65 °C 

well-done 70 – 80 °C 

Pot roast 80 – 85 °C 

Pork 

Pork roast 75 – 80 °C 

Pork loin 65 –70 °C 

Meat loaf 85 °C 

Veal 

Roast veal 75 – 80 °C 

Breast of veal, filled 75 – 80 °C 

Veal loin medium / pink 65 –70 °C 

Venison 

Leg of venison 75 – 80 °C 

Rabbit /venison loin 65 –70 °C 

Poultry 

Chicken 85 °C 

Goose 85 – 90 °C 

Turkey, duck 80 – 85 °C 

Breast of duck 70 °C 

Lamb 

Leg of lamb medium / pink 55 – 65 °C 

Lamb well-done 75 – 80 °C 

Mutton 

Leg of mutton medium / pink 75 – 80 °C 

Mutton loin well-done 80 °C 

Bread 90 °C 

Erasing the core temperature: 

– Press the core temperature probe button 

twice. The core temperature probe symbol 

starts blinking on the display. 

– Press the + and – buttons simultaneously 

– You will hear an acoustic signal and the 

core temperature probe symbol stops 

blinking 

Clean the core temperature probe with a 

damp cloth. 

Note: 

If not in use, remove the core temperature 

probe from the oven. 

Never use the rotisserie spit together 

with the core temperature probe. The rotisserie 

is blocked when the core temperature 

probe is connected. 

Only use the original temperature probe 

provided by Gaggenau. If necessary, you 

can order a replacement (Order # 156838 

International?).

Recipes for other 

Gaggenau appliances 

4

Meatballs, Hamburgers and More

Meatballs, Hamburgers and More 

Gaggenau appliance: Teppan Yaki 


Preparation time: 25 minutes per 

meat dough, including 8–10 minutes 

cooking time 

Ingredients serve 4 per meat dough 

Ingredients Kofte (Turkish meatballs): 

250 g ground lamb meat 

250 g ground beef 

50 g long grain rice, cooked 

1 egg yolk 

50 g ground Pecorino 

1 tablespoon dried thyme, roughly crushed 

2 tablespoons parsely, chopped 

1 tablespoon dill, finely chopped 

Flour 

2 eggs, beaten 


Salt 

Black pepper 

Ingredients Arab meatballs: 

500 g ground beef 

1 egg 

1 small red pepper, diced into tiny pieces 

2 tablespoons dried apricots, finely cut 

1 tablespoon pine nuts, chopped 

1 tablespoon pistachios, chopped 

1 pinch pimento 

1 small pinch Saffron powder 

1 tablespoon mint leaves, finely cut 


Salt 

Black pepper 

Preparation Kofte: Preheat Teppan Yaki 

to 220 °C. Prepare meat dough from 

the ingredients and season to taste with 

salt and pepper. With a tablespoon, 

separate small pieces of the dough and 

form small, lengthy balls. First roll in 

flour, then in egg and immediately 

afterwards grill in hot oil on all sides 

for 6–8 minutes. 

Preparation Arab meatballs: Preheat 

Teppan Yaki to 220 °C. Prepare meat 

dough from the ingredients and season 

to taste with the spices. Form small 

balls with an approx. diameter of 3 cm. 

Heat oil on Teppan Yaki and grill the 

meatballs for 6–8 minutes from all 

sides. 

Preparation Mini-lamb burger: Preheat 

Teppan Yaki to 220 °C. Prepare meat 

dough from bread roll, egg, diced onion, 

garlic and herbs and season with salt 

and pepper. Wrap each feta cheese 

strip within meat dough. Form lengthy 

loaves and roll in sesame seeds. Heat 

oil on Teppan Yaki and grill small meat 

loaves on each side for 4 minutes. 

Tip: serve the small meatballs garnished 

with tomatoes and tzatziki. 

Ingredients Mini-lamb burger with 

Feta cheese: 

500 g ground lamb meat 

1 soaked bread roll 

1 egg 

1 onion, finely diced 

2 garlic cloves, chopped and lightly sautéed 

150 g feta cheese, cut in long strips 

1 tablespoon dried thyme, roughly crushed 

1.5 teaspoons fresh rosemary needles, 


3 tablespoons sesame seeds 


Salt 

Black Pepper

Salmon Beignets

Salmon Beignets 

Gaggenau appliances: Deep fryer and 

steam cooker or Combination Steam Oven 


Ingredients for 10–15 beignets 

Ingredients: 


200 g salmon with skin and bones removed 

150 g mealy potatoes, boiled and peeled 

75–100 ml olive oil 

2 tablespoons cream 

Salt, freshly ground black pepper 

30 g butter 

100 g flour 

2 eggs 

1 spring onion cut into very fine rings 

(alternatively chives) 

Oil for frying 

Preparation: Steam salmon in steam 

cooker or in the Gaggenau Combination 

Steam Oven and allow to cool. Purée 

garlic and salmon in mixer and add 

potatoes. Whilst puréeing, slowly add 

oil until salmon mixture has the consistency 

of mashed potatoes. Add cream 

and season with salt and pepper. Place 

mixture in a metal bowl and store in a 

cool place. 

In the meantime bring butter and 125 ml 

water to boil. When butter has completely 

melted add flour and salt. Stir 

over medium heat until a lump forms. 

Once there is a whitish coating on the 

bottom of the saucepan remove saucepan 

from heat and allow to cool. Break 

eggs and stir in. Mix salmon/potato 

mousse with choux pastry in mixer and 

fold in the spring onion. 

Preheat deep fryer to 190 ºC. Shape 

bite-sized portions from the mixture 

using two tablespoons. Deep-fry salmon 

beignets golden brown in hot oil. Drain 

on kitchen roll then serve hot. 

Tip: Keep salmon beignets warm in the 

Gaggenau Combination Steam Oven at 

85 ºC without humidity setting whilst the 

remaining mixture is being deep-fried. 

The beignets should not touch each 

other if they are to remain crispy. The 

beignets can also be formed using two 

teaspoons, the mixture will then make 

25 – 30 beignets.

Moroccan Monkfish Kebab

Moroccan Monkfish Kebab 

Gaggenau appliance: Grill with grid or 

griddle 


plus 2 hours to marinate 

Ingredients for 10 kebabs 

Ingredients: 

450 g monkfish cut into 10 pieces 

10 very small potatoes, peeled and warm 

10 bayleaves 

Ingredients marinade: 

1 small red onion, finely chopped 


1 red chilli, finely chopped 

2 tablespoons coriander leaves, finely 

chopped 

1tablespoon mint, finely chopped 

1teaspoon cumin 

1teaspoon paprika powder 

1 pinch of saffron 

Olive oil 

Juice of 1 lemon 

Salt 

Preparation: To make the marinade, mix 

the onion, garlic, chilli, coriander, mint, 

cumin, paprika powder, saffron, olive oil, 

lemon juice and salt. Turn the fish in the 

marinade several times. Cover and store 

in a cold place for 2 hours. Preheat grill 

with grid on setting 9 (smaller grill 

setting 7) for 10 minutes. 

Put fish cubes onto wooden skewers 

each followed by a bayleaf and warm 

potato. Brush grid with oil. Grill both 

sides on grid for approx. 3–4 minutes 

until kebab is golden brown. 

Tip: The kebabs can be prepared in 

advance. Marinate fish and put on 

skewer with bayleaves. Cook potatoes 

and place on skewers whilst warm, or 

regenerate the boiled potatoes briefly 

in steam cooker or steam oven. These 

fish kebabs can also be grilled on a 

griddle.

Small Lamb Fillets

Small Lamb Fillets 

with Pistachio-Olive Pesto 

Gaggenau appliances: Grill with griddle / 

oven grill with fan 

Temperature: setting 9/220°C 

Preparation time: 20 –25 minutes 

Ingredients for 20 snacks/20 small skewers 

Ingredients: 

50 g pistachios, finely chopped 

50 g green olives, stoned and finely 

chopped 

1 bunch fresh coriander, finely chopped 

3–4 tablespoons freshly grated white bread 

2 eggs, beaten 

1 clove of garlic, finely chopped 

Lemon juice to taste 


5 small lamb fillets 

Olive oil 

Small wooden skewers/toothpicks, 

soaked in water 

Ingredients Balsamico Sauce: 

1 shallot, finely chopped 

4 tablespoons balsamic vinegar 

1–2 tablespoons sugar 


Preparation: Mix pistachios, olives, 

coriander and egg and blend in enough 

freshly grated bread to make a spreadable 

mixture. Season with salt and 

pepper and add lemon juice to taste. 

Halve the lamb fillets lengthways and 

quarter. Spread mixture on one side, 

form into rounds and fix each with a 

skewer. Preheat grill with griddle to 

setting 9 (small grill setting 8) and grill 

lamb fillets for 5–7 minutes, to taste. 

In the meantime brown the shallot in 

hot oil. Add vinegar and sugar and 

reduce at medium heat. Add salt and 

pepper to taste. Sprinkle over lamb 

fillets on griddle prior to serving. 

Tip: The lamb fillets can also be cooked 

using the fan-assisted oven grill at 

220 °C (third shelf from bottom). To do 

this, preheat oven and tray and grill 

fillets on the hot tray for 7–9 minutes.

Chinese Pan-Fried Fish

Chinese Pan-Fried Fish 

Gaggenau appliance: Induction wok 

Temperature: Sauté: level 11, Fry: level 10 


including 8–10 minutes cooking time 


Ingredients: 

100 ml fish stock (from a jar) 

2 lemon grass stems, finely chopped 

250 g sole filet (or 1 sole at 600 g) 

250 g monkfish 

1 coriander stem with leaves 

25 g dried mu-err mushrooms 

100 g shiitake mushrooms 

1 small Chinese cabbage 

1 leek stem 

1 small red pepper 

200 g whole-wheat pasta 

3 tablespoons sesame oil 

100 g soybean sprouts 

Salt 

1–2 drops of Tabasco 

2 tablespoons soy sauce 

100 g North Sea shrimp meat 

1 big pinch cornstarch 

Preparation: Bring fish stock and 

chopped lemongrass together to a boil 

and set aside. Cut sole and monkfish 

into bite-sized slices. Mix with coriander 

leaves and keep cool. Douse dried 

mushrooms with boiling water and let 

swell for 30 minutes. Then pour the 

water off, wash mushrooms cold, dab 

them off and cut into small pieces. 

Trim shiitake and cut big mushrooms 

into slightly smaller pieces. Wash 

Chinese cabbage, leek and pepper, then 

halve them and cut into thin slices. 

Cook pasta as directed on package. 

Heat up the wok and add two tablespoons 

of oil to the wok pan. Add 

mushrooms, vegetables and soybean 

sprouts portion-wise, then stir-fry. 

After approximately 4 minutes, move 

vegetables to the edge of the pan. Add 

remaining oil to the pan’s center and 

fry fish for 2 minutes on each side. 

Season with salt and Tabasco. Add fish 

stock, soy sauce, pasta and shrimp 

meat, briefly cooking while continuing 

to stir. Mix the cornstarch with a teaspoon 

of water and add to the pan. 

Season to taste again; then arrange on 

pre-warmed plates and serve immediately. 

Tip: Lemon grass is one of the most 

popular herbs in Asian cuisine, not to 

be confused with lemon leaf. The reedlike 

plant has a strong lemon scent 

and can be found in all Asian specialty 

stores, often also in well-assorted 

grocery stores. Only the thick lower 

part is used, not the leaves.

Paella (Spanish rice and seafood dish)

Paella (Spanish rice and seafood dish) 

Gaggenau appliances: Induction wok, 


Induction wok temperature: 

Sauté: level 11, Fry: level 9–10 

CombiSteam oven temperature: 100 °C 

Humidity level: 100% 

Preparation time: 45 minutes total, 

including 20–25 minutes for cooking rice, 

10 minutes for cooking with the induction 

wok 


Ingredients: 

2 shallots 

1 garlic clove (small) 

1 fresh thyme stem 

10 g butter 

200 g long grain rice 

1 big pinch of saffron 

250 g broccoli 

4 tablespoons peas 

1 small fennel 

500 g Bouchot mussels 

(very small mussels) 

200 g small calamari (fresh or frozen) 

Salt 

Black pepper 

Flour 


8 prawn or shrimp, without head, with shell 

75 ml white wine 

160 g prawn or shrimp without shell 

approximately 250 g cherry tomatoes 

Preparation: Peel the shallots and garlic 

and cut into small squares. Separate 

thyme leaves from the stems. Mix 

shallots, garlic and thyme in a deep 

wok pan and sauté in butter. 

Add rice, saffron and then 400 ml of 

water. Bring to a boil. Transfer pan from 

cooktop to the preheated CombiSteam 

oven (100 °C, 100% humidity) and let 

rice swell for 20–25 minutes. Meanwhile, 

cut the broccoli into florets and 

together with the peas put into the 

CombiSteam oven for 4 minutes. Wash, 

trim and halve fennel, then cut into 

thin slices. Put the fennel leaves aside. 

Wash and trim the mussels, and let 

them drip off well. Season the calamari 

with salt and pepper and flour lightly. 

Heat up the wok. Add 1 tablespoon of 

oil, sauté the first 8 prawns for 1 minute, 

and take them out. Add some oil again 

and sauté the calamari for 1 minute, 

then put them together with the prawns. 

Put 1 tablespoon of oil in the wok pan, 

add mussels and fennel, stir once, and 

add the wine. Cover the pan and cook 

for 5minutes until all mussels are 

open. Take out the mussels and break 

them out of the shells. For serving, 

leave some mussels in the open shell. 

Heat up the remaining oil in the wok 

pan. Add rice, de-shelled shrimp and all 

other ingredients. Briefly broil, and 

stir continuously. Season with salt and 

pepper. 

Serve the rice on pre-warmed plates 

or in the pan. Sprinkle with fennel and 

serve immediately.

Vegetable Plate with Tofu

Vegetable Plate with Tofu 


Temperature: Searing at level 11, 

soft roasting at level 8–9 




Ingredients: 

1 small green zucchini 

1 small yellow zucchini 


250 g broccoli 

100 g shitake mushrooms 

12 small whole carrots 

100 g soybean sprouts 

300 g plain tofu 

2–3tablespoons soy sauce 

4–5tablespoons sesame oil 

2 tablespoons pine nuts 

Salt 

White pepper 

Preparation: Wash all vegetables. Cut 

majority of greens off of the carrots, 

leaving approx. 5 cm of the green 

remaining. With the exception of the 

carrots, chop all vegetables into bite 

size pieces. Blanch peppers and carrots 

separately in water for 2 minutes each, 

shock in ice water and drip dry. Rinse 

sprouts rapidly under hot running water. 

Cut tofu into cubes and marinate with 

soy sauce. Heat oil in wok and sear all 

vegetables for 5 minutes, turning constantly. 

Remove, add tofu cubes and 

pine nuts, and softly brown in the wok. 

Return vegetables to the wok, toss with 

tofu and pine nuts, and add salt and 

pepper to taste. Remove, and serve in 

preheated bowls garnished with pine 

nuts. 

Tip: Vegetables can be blanched perfectly 

in the steamer or CombiSteam 

oven. Use perforated cooking insert and 

100% humidity at 100 °C for 3–4 minutes.

Lamb Curry

Lamb Curry 


Induction wok temperature: 

Sauté: level 11–12 

Finish: level 7–8 


including 15 minutes for cooking 


Ingredients: 

700 g leg of lamb 

1 organic lemon 

3 teaspoons Sambal Oelek paste 

(Asian spice) 

2 teaspoons sugar 

1 teaspoon ground coriander 

1 teaspoon cinnamon 

Salt 

Black pepper 

2 lemon grass stems 

75 g fresh ginger 

2 garlic cloves 

4 shallots 

5 tablespoons vegetable oil 

2 teaspoons turmeric 

1 teaspoon curry 

400 ml unsweetened coconut milk 

2 fresh coriander stems 

Preparation: Wash lamb in cold water, 

blot dry and cut into bite-size pieces. 

Wash the lemon in hot water, dry, and 

grate the peel (zest) into a bowl. Then 

cut lemon in half and press out its 

juice. Mix juice, peel, Sambal Oelek, 

sugar, ground coriander, cinnamon, salt 

and pepper for a marinade and pour 

over meat. Wash the lemon grass and 

cut lengthwise in half. Peel the ginger 

and cut it into very thin slices. Peel the 

garlic and shallots and chop into finely. 

Heat up the wok and add oil to the 

pan. Sauté meat in small portions, 

remove and keep warm. Then briefly 

sauté garlic, shallots, ginger and lemon 

grass. Return meat to the wok, add 

tumeric and curry and stir-fry briefly. 

Add coconut milk, mix, and simmer for 

4 minutes. Separate coriander leaves 

from the stems and sprinkle on lamb 

curry. 

Tip: Sprinkle sesame seeds on basmati 

rice and serve.

Roasted Salmon with Asparagus Sauce

Roasted Salmon with White and 

Green Asparagus Sauce and Salad 


Temperature Teppan Yaki: 200 °C 



Ingredients Sauce: 

20 white asparagus spears 

20 green asparagus spears 

2 l water 

40 g butter 

1 /2 lemon 

Salt 

1 pinch sugar 

6 tablespoons crème fraiche 

White pepper 

Ingredients Salad: 

100 g frisee 

6 tablespoons herb vinaigrette 

Ingredients Fish: 

320 g salmon, sliced into 4 pieces 

(or 4 slices 80 g each) 

Salt 

Black pepper 

Flour 

1.5 tablespoons butter 

Preparation: Peel and clean the white 

asparagus. Cut off the tough parts of 

the green asparagus and if necessary, 

peel the lower third part thin. Heat 

water with butter, lemon juice, salt and 

sugar. Bring to a boil, first adding the 

white asparagus and cooking al dente, 

followed by the green asparagus. After 

cooking, quench in ice water. Take all 

tops from the white asparagus and 

12 good ones from the green asparagus 

and put aside. Puree the rest of the 

white asparagus with a blender or hand 

mixer, pass through a filter and fold 

3 tablespoons of crème fraiche into it. 

Add salt and pepper to taste. Puree the 

rest of the green asparagus, pass 

through a sifter and add the rest of the 

crème fraiche, again adding salt and 

pepper to taste. Chill both sauces. 

Preheat the Teppan Yaki to 200 °C. 

Clean the salad and rip into bite-size 

pieces. Season half of it with the 

vinaigrette. Drizzle the rest of the 

vinaigrette over the asparagus tops. 

Salt the salmon slices, pepper and 

lightly flour them. Heat the butter on 

the Teppan Yaki and grill the fish slices 

for 2 minutes on each side. Put some of 

the green and white asparagus sauce 

on a plate and place the salmon slice in 

the center. Garnish with the asparagus 

tops and the frisee salad. Put remaining 

sauce into small glass bowls and serve 

immediately. 

Tip: Asparagus turns out perfect in the 

CombiSteam oven. Place stalks in an 

unperforated cooking insert and add 

one small glass of water, slice of butter, 

some lemon juice, salt and sugar. Cook 

in CombiSteam oven at 100 °C and 

100% humidity.

Filet of Bass with Lovage Egg Wrap

Filet of Bass with Lovage Egg Wrap and 

Sautéed Tomatoes 




cooking time 6–7 minutes 


Ingredients sautéed tomatoes: 


1 shallot, finely diced 

1 small garlic clove, peeled 

1 stem of basil 

500 g plum tomatoes, skinned and diced 

Salt 

White pepper 

Ingredients fish: 

400 g filet of bass 

Zest from 1/2 lemon 

White pepper 

Flour 

1 fresh lovage stem 

2 small eggs 

1.5 tablespoons butter grease 

Fresh basil and olive to garnish 

Salt 

Preparation: Heat olive oil in a sauteuse 

and sauté shallot until glassy. Add 

garlic, basil and tomato, and cook until 

viscous. Salt and pepper to taste. 

Before serving, remove garlic and basil. 

Mix some salt with lemon zest. Remove 

any bones from fish filet with pliers 

(big bones) or tweezers (small). 

Preheat Teppan Yaki to 200 °C. Cut the 

fish filet into four equal pieces. Season 

with lemon-salt and pepper and turn in 

flour. Wash the lovage, dab dry and 

chop into chunky pieces, mix with the 

eggs and season with a pinch of salt. 

Dip the floured fish filets into the egg 

mixture, and grill in butter grease on 

each side for 2–3 minutes. Evenly place 

the sautéed tomatoes on four preheated 

plates. Add one filet to each and 

garnish with basil and olives. Matching 

sides are tender wheat, a wild rice mix 

or pasta. 

Tip: Steam is perfect for peeling tomatoes. 

Preheat the CombiSteam oven to 

100 °C. In the meantime, carve tomatoes 

crosswise and remove the greens. 

Spread tomatoes in the perforated 

insert and steam in CombiSteam oven 

at 100% humidity for 3–6minutes, 

depending on the thickness and sturdiness 

of the tomato skin. Set short 

period-alarm-timer or cooking time and 

confirm. When the buzzer sounds, mist, 

remove tomatoes, chill shortly and 

peel.

Cod Filet with Carrot Coriander Crust

Cod Filet with Carrot Coriander Crust and 

Fennel Saffron Butter 




40 cooling time, and 

6 minutes cooking time 


Ingredients: 

500 g cod filet 

60 ml cream 

Salt 

1 lemon 

1 big potato 

1 thick carrot 

1 stem coriander 

1/2 teaspoon hot curry power 

1 big pinch bitter-sweet pepper powder 

1.5 tablespoons butter grease or Ghee 

Ingredients: 

1 big fennel bulb 

10 g butter 

2 cl Pernod 

4 cl white wine 

125 ml fish stock 

1/2 can saffron strings 

60 g cold butter slices 

1 small tomato, skinned, cored and diced 

Preparation: Cut fish filet in four equally 

sized pieces equaling 100 g each. Chop 

the remaining 100g, immerse in the 

cream and chill in the freezer for 40 

minutes. Afterwards, puree with a mixer 

until this filling achieves a fine consistency. 

Pass through a sifter, season with 

salt and lemon juice, and chill. Wash and 

peel carrot and use a ribbon grater or 

slicer to cut it into long thin pieces. 

Mix the carrot slices with coriander, 

curry and pepper. Marinate the fish filets 

in lemon juice and season with salt. 

Spread the filling over both sides of 

each filet and wrap carrot slices carefully 

around. Chill fish. Preheat the Teppan 

Yaki to 200 °C. Pull off fennel greens, 

chop finely and set aside. Cut fennel 

bulb in lengthy thin slices. Heat butter 

(ghee) in a sautéuse pan and shift 

fennel slices around in it for 3 minutes. 

Fill the sautéuse with Pernod, wine and 

stock, add the saffron strings and cook 

covered until it is ‘al dente’. Remove 

fennel and keep warm. Sear the fish 

packets on the hot Teppan Yaki in the 

butter grease or ghee: on the carrot side 

for 3–4 minutes, on the fish side for 

2minutes. Put into the simmering stock 

the butter squares one after the other. 

Add diced tomatoes and fennel green 

and season with salt. Place fennel slices 

on plates, pour sauce on them, and 

place the fish on top. Pair with the following 

sides: pasta, rice or potatoes.

Beef Filet (Steak)

Beef Filet (Steak) Garnished with Pumpkin 

Butter on Mushroom Leek Potatoes 

Gaggenau appliance: Teppan Yaki, oven, 


Temperature: Teppan Yaki 240 °C, 

‘au gratin’: oven with grill 250 °C 

CombiSteam oven 120°C, Humidity 100% 

Preparation time: I hour, including 6 minutes 

roasting time and to cook ‘au gratin’ 

2 minutes 


Ingredients Pumpkin Butter: 

1 small Hokkaido pumpkin or 300 g 

pumpkin meat 

Salt 

200 g butter 

2 egg yolks 

80 g white bread crumbs 

3–4 parsley stems, finely chopped 

Black pepper 

Ingredients Mushroom Leek Potatoes: 

300 g small hard boiling potatoes 

100 g leek 

30 g butter 

250 ml clear chicken stock 

100 ml cream 

50 ml dry white wine 

2 leveled teaspoons cornstarch 

100 g chanterelles 

100 g champions 

White pepper 

2 tablespoons beaten cream 

Ingredients Meat: 

4 beef filets or steaks (150 g each) 

Black pepper 


Preparation: Steam pumpkin until soft 

in the preheated CombiSteam oven 

for 30–40 minutes, depending on size. 

Split the pumpkin, remove the seeds, 

and weigh 300 g of the pumpkin meat 

for the pumpkin butter (keep the reminder 

of the pumpkin meat for alternate 

use, e.g. in the freezer). Wring 

pumpkin meat well in a kitchen towel 

and push through a very fine sifter. 

Bring butter to room temperature and 

foam the eggs. Add breadcrumbs, 

pumpkin mass, and parsley. Put the 

resulting pumpkin butter on cling 

wrap, roll up and tie the ends up like a 

sausage. Place in fridge until solidified. 

Wash the potatoes, peel and slice in 

thin slices on a Mandoline. Wash leeks 

and separate into fine rings. Sweat 

the potato slices in 20 g butter (do not 

brown), fill with stock and cook potatoes 

in it. Add leeks, fill further with 

liquid cream and wine and let simmer 

until vegetables are ‘al dente’. Season 

to taste with salt and pepper. Mix 

cornstarch in cold water and slightly 

tether the vegetables. Clean and cut 

the chanterelles into small pieces. 

Clean and cut the champions into fine 

slices. Sauté the mushrooms in the 

remaining butter for 3 minutes, season 

to taste with salt and pepper and add 

to the leek potato vegetables. Keep 

vegetables warm. Preheat Teppan Yaki 

to 240 °C. Salt and pepper the beef 

filets. Heat oil on Teppan Yaki and sear 

the steaks on each side for 3 minutes. 

Afterwards, wrap them in tinfoil and let 

rest for 5 more minutes. Remove tinfoil; 

garnish the steaks each with a thick 

slice of pumpkin butter (keep the remaining 

pumpkin butter in the freezer 

for alternate use) and cook ‘au gratin’ 

on the preheated grill plate in the oven 

for 1 minute. Before serving, fold the 

whipped cream under the mushroomleek-potato 

vegetables. Serve each 

preheated plate with some vegetables 

and an au gratin steak. 

Tip: Some pumpkin varieties can be 

cooked as one piece, such as the 

Hokkaido pumpkin or the Spaghetti 

pumpkin. Depending on size, cook or 

steam for 20–50 minutes, cut in half, 

remove the inner seeds and pulp with 

aspoon. Hokkaido pumpkins do not 

necessary need to be peeled, e.g. in 

soups one could use the skin as well.

Grill-Fun: Meat Skewers with Three Sauces

Grill-Fun: Meat Skewers with Three Sauces 

and Baked Potato 

Gaggenau appliances: Teppan Yaki, 

CombiSteam Oven 

Temperature: Teppan Yaki 220 °C, 

CombiSteam Oven 200 °C, humidity 100% 

Total preparation time: 90 minutes, 

including baking time for potatoes 

(depending on size) 50–60 minutes, 

meat approx. cooking time 8 minutes 


Ingredients for skewers: 

200 g Entrecôte steak 

200 g pork filet 

200 g white poultry meat 

100 g smoked ham 

1 onion 


1 small zucchini 

1 fresh thyme stem 

5–8 rosemary needles 

6–8tablespoons olive oil 

8 small metal skewers 

Salt, Black pepper 

Ingredients pepper sauce: 


1 small red pepper, cut into thin slices 

1 shallot, finely diced 

100 ml meat broth 

1/2 tablespoon tomato puree 


Salt 

Ingredients side dish: 

4 mid-sized floury potatoes (King Edward, 

Marfona) 

300 g coarse sea salt 

Ingredients garlic sauce: 

4 tablespoons mayonnaise 

Preparation: If necessary, remove skin 

and tendons from all meat. Cut meat 

and ham into even sized square pieces. 

Peel the onion and trim the pepper and 

zucchini, then cut each into bite-size 

pieces. Chop the herbs and mix with 

oil. Put meat and vegetables in a bowl, 

add the herb oil and mix well. Cover 

the bowl and put it in the refrigerator. 

Pepper sauce: Heat up the oil and sauté 

the pepper and shallot pieces. Add the 

broth and cook for 8 minutes with the 

lid closed. Add the tomato puree and 

mince everything with the wand mixer. 

Season to taste with Tabasco and salt. 

Garlic sauce: Mix all ingredients for the 

sauce and season to taste with salt. 

Curry sauce: Mix all ingredients except 

the whipped cream. Season with salt. 

Before serving, fold the whipped cream 

under the mix and season to taste 

again. Fill small glass dishes with each 

sauce and keep them covered and cool 

until served. 

Potatoes: Clean and brush the potatoes. 

Put a 2 cm layer of salt in a pan. 

Place the potatoes in the pan and leave 

small spaces in between. Bake them 

in the preheated CombiSteam oven for 

50–60 minutes depending on size. 

Skewers: Preheat the Teppan Yaki to 

220 °C. Alternately arrange the meats 

and vegetables on the skewers. Salt 

and pepper them and grill on the hot 

Teppan Yaki for 4 minutes on each side. 

To serve: Remove meat and vegetable 

skewers from Teppan Yaki, and serve 

with baked potato and sauce of choice. 

1 garlic clove, peeled and pressed 

2 tablespoons chives 

1 teaspoon lemon juice 


Ingredients curry sauce: 

3 tablespoons mayonnaise 

1 tablespoon spicy curry powder 

2 tablespoons pineapple, finely diced 

1 teaspoon cognac 

1/2 teaspoon lemon juice 

1 tablespoon whipped cream 

or 1 tablespoon crème fraiche

Spicy Seared Tuna With Ginger and Chives

Spicy Seared Tuna With Ginger and Chives 




plus 1 hour marinating time 


Ingredients: 

1 tablespoon Mirin (sweet rice wine) 

1 tablespoon soy sauce 

1 tablespoon sake or dry sherry 

350 g tuna (sushi quality) 

2 thumb size pieces of ginger 

1 tablespoon sesame oil 

1 bunch chives 

Preparation: Mix Mirin, soy sauce and 

Sake for the marinade and marinate the 

tuna for 1 hour. Preheat Teppan Yaki 

grill to 240 °C. Take tuna out of the 

marinade and dab dry with paper towels. 

Rub in sesame oil. Peel ginger and 

finely grate. Sear tuna for 2 minutes on 

the Teppan Yaki, turning constantly. 

Let it rest for 1 minute. To serve, place 

ginger and soy sauce in several small 

plates and bowls. Cut tuna with a sharp 

knife in 1 cm thick slices and serve 

3–4slices per plate. Garnish each plate 

with chives at the rim. 

Tip: Another way of serving the tuna 

is to marinate it in soy sauce and drink 

the sake as an accompaniment.

Monkfish in sesame coating with vegetables

Monkfish in sesame coating with 

vegetables 




Ingredients for 4 people 

Ingredients: 

600 g monkfish 

White of 2 eggs 

1 dessert spoon cornstarch 

70 g sesame seeds, with shells removed 

1 small head of savoy cabbage or pak 

choy, beet greens, spinach, etc. 

1 red pepper 

100 g cooked red lentils 

6 dessert spoons vegetable oil 

50 ml dry sherry 

300 ml fish stock 

2 dessert spoons sherry vinegar 

1 bunch of chervil 

1teaspoon curry powder 

fresh nutmeg 

Salt 


Preparation: Preheat the Teppan Yaki 

plate to 180 °C. Wash the fish fillet, pat 

dry and cut into bite size pieces. Season 

with salt and pepper. Lightly beat the egg 

white and the cornstarch until it is foamy, 

using a hand blender. Dip the fillets 

first in the egg white mixture, and then in 

the sesame seeds. Press the coating 

firmly in place. Cover the fish and keep 

in a cool place 

Halve the savoy cabbage, remove the 

central stalk and cut into fine strips. 

Wash and halve the pepper, remove the 

stalk and dice. Heat the oil on the 

surface of the grill plate and cook the 

fish for about 2–3 minutes turning it so 

it is done on all sides. Place on one 

side and keep warm. Place the vegetables 

in the fat used for cooking and 

allow to soften over a medium heat for 

5–6 minutes. Season with curry and 

nutmeg, and pour the sherry, stock and 

vinegar over it. Allow it to cook through, 

then mix the lentils with the remaining 

vegetables and allow to heat. Arrange 

the fish on the vegetables, sprinkle 

with chervil leaves and serve.

Mediterranean Combo

Mediterranean Combo 

with lamb and king prawns 


Temperature: 220–240 °C 


Marinating time: 4 hours 


Ingredients Marinade: 


1 sprig of rosemary 

200 ml vermouth (or white wine) 

2 dessert spoons white balsamic 

1 dessert spoon honey (e.g.lavender honey) 


Salt 


400 g lamb fillets 

400 g king prawns 

1 large eggplant 

1 red onion 

1 yellow zucchini 

1 green zucchini 

Ingredients Sauce: 

1 bunch of flat-leaf parsley 

1 large bunch of basil 

3 sprigs of mint 


1 dessert spoon mustard 

1 dessert spoon capers 

2 anchovies 

1–2 dessert spoons lemon juice 


Salt 

Pepper 

Preparation: Peel the garlic and chop 

finely with the rosemary leaves. Mix the 

rosemary with the garlic and the remaining 

ingredients to make a marinade. 

Cut the eggplant and onions into 0.5 cm 

thick slices, and slice the zucchini 

lengthways to about the same thickness. 

Spread all the ingredients out in 

a flat, low pile and pour the marinade 

over them. Allow to marinate for at 

least 4 hours. 

For the sauce, wash the herbs, pluck 

off the leaves and peel the garlic. Puree 

all the ingredients in a mixer. Preheat 

the Teppan Yaki plate to 240°C. 

Allow the marinade Allow the marinade 

to drain off, and cook the vegetables, 

meat and king prawns for 2–4minutes 

on each side (according to taste), and 

drizzle with some of the marinade. Serve 

with the herb dip.

Potato Pockets with Herb Filling

Potato Pockets with Herb Filling 

Gaggenau appliance: deep fryer 



plus cooking time for the potatoes 


Ingredients: 


0.2 l water 

30 g butter 

100 g flour 

1–2 eggs 

1 egg yolk 

Salt, nutmeg 


1 bunch parsley 

1–2 spring onions 

50 g grated Emmental cheese 

1 egg yolk 

Salt, pepper 

Preparation: Cook potatoes in skins. 

Meanwhile, prepare filling: chop parsley 

and cut spring onions into thin rings. 

Mix parsley, spring onions, Emmental 

cheese, egg yolk, salt and pepper. 

Let the potatoes cool, remove skins 

and squeeze through a potato press. 

Boil water with butter, salt and nutmeg, 

add flour all at once and keep stirring 

until dough comes away from bottom 

of pan. Take from the stove and stir in 

eggs one at a time. 

Mix this choux pastry and the mashed 

potato. 

Roll potato dough out approx. 0.5 cm 

thick onto a floured worktop and cut 

out circles (use large cup if no round 

pastry cutter available). Place approx. 

one teaspoon filling on every dough 

pocket, just off the middle. Fold up 

pockets, press edges, bake in deep 

fryer. 

Tip: Serve with cucumber salad with 

yoghurt-dill dressing or lettuce salad 

with Ruccola.

Stuffed Dill Pancakes

Stuffed Dill Pancakes 

Gaggenau appliance: Grill with cast roaster 

Temperature: setting 9 –10 


Ingredients for 4 servings as main course 

We recommend a light summer salad 

as first course. 

Ingredients pancakes: 

200 ml milk 

2 eggs 

125 g flour 

1 bunch dill 

Salt 


4 slices smoked salmon 

250 g low-fat soft cheese 

2tablespoons whipped cream 

2teaspoons grated horseradish 

(from the jar) 

1teaspoon lemon juice 

Salt, pepper 

For frying: 

Neutral tasting oil 

To garnish: 

Lemon slices and 4 twigs of dill 

Preparation: Mix milk and eggs with egg 

whisk, stir in flour gradually to avoid any 

lumps, add salt. 

Wash dill, chop finely and stir into pancake 

mixture. 

Stir soft cheese and cream together 

until smooth and season with horseradish, 

lemon juice, salt and pepper. 

Pour a little oil onto the preheated 

cast roaster (setting 9–10), and bake 

4 small pancakes one after the other. 

Place a slice of smoked salmon on each 

pancake. Fill the soft cheese mixture 

into the middle and roll up the pancake. 

Garnish with lemon and dill. 

Tip: Use the mixer for the pancake 

mixture, this saves time and avoids any 

lumps. 

Always preheat the griddle plate first 

before adding the oil.

Fried Scallops

Fried Scallops with 

Pak-choi & Peanut Sauce 

Gaggenau appliances: Wok burner, oven 

Temperature: max. heat setting 



Ingredients: 

12 –16 scallops, removed from shells 

Sesame oil 


800 g pak-choi, sliced into 6 cm wide strips 

2tablespoons Asian fish sauce, diluted 

with 2 tablespoons of water 


100 g unsalted peanuts, roasted 


1tablespoon fresh ginger, finely grated 

1 green chilli pepper, chopped 

1–2tablespoons brown sugar 

150 – 200 ml unsweetened coconut milk 

1 bunch fresh coriander leaves, 


Lemon wedges 

Preparation: Clean the scallops, blot 

dry and sprinkle with a little sesame oil 

until oiled all over. Cover and allow to 

marinate for 15 minutes at room temperature. 

To make the sauce, use a mixer 

to make the peanuts, garlic, ginger, chilli 

and sugar into a pesto. Stir the pesto 

into the coconut milk little by little. 

Place all ingredients at the ready. Make 

the wok very hot, without oil. Fry the 

scallops one after the other in the wok 

for one minute each side, season with 

salt and pepper and keep warm in oven. 

Reheat the wok and only now add oil. 

Now stir-fry pak-choi al dente and add 

fish sauce to taste. Add the peanut 

sauce and bring to the boil. Then add 

the scallops and briefly reheat. Serve 

with freshly chopped coriander and 

lemon wedges. 

Tip: Pak-choi, also called Chinese 

mustard cabbage, is one of the finest 

types of Chinese cabbage. 

Lemon rice goes very well with fried 

scallops with pak-choi and peanut 

sauce.

Sweet-and-sour Chicken

Sweet-and-sour Chicken 

Gaggenau appliance: Wok-burner 

Temperature: max. heat setting 


incl. approx. 8 –10 minutes cooking time 


Ingredients: 

300 g chicken breasts, in thin strips 

Soya oil 

1 red hot chilli pepper, core removed, 

cut in thin rings 

2 spring onions, cut in rings 

1 chopped clove of garlic 

1 /2 pineapple in pieces 

1 red pepper, cut in strips 

1 leek, cut in strips 

1 courgette, cut in strips 

50 g soy beans 

50 g cashew nuts 


75 ml vinegar 

2tablespoons soy sauce 

2tablespoons honey 

Salt to taste 

1tablespoon plum sauce 

1tablespoon ketchup 

2tablespoons Worcester sauce 

Preparation: Fry meat in oil and keep 

warm. Sauté courgette, pepper, chilli, 

leek and spring onions one after the 

other in wok pan. Add soy beans, 

cashew nuts and garlic. 

Add pineapple and meat, season with 

sweet-and-sour sauce and serve hot. 

Go steady with salt because soy sauce 

and Worcester sauce already contain 

lots of salt. 

Tip: Rice is always perfect in the 

Gaggenau Combination Steam Oven: 

Put the required quantity of rice on an 

unperforated cooking tray, add the 

quantity of water stated on the packet, 

steam at 100 °C with humidity set 

at 100% for the time indicated on the 

packet.

Stuffed Potato Roll

Stuffed Potato Roll 

Gaggenau appliance: Steam cooker 

Temperature: Steam mode 


incl. approx. 20 minutes cooking time 


Ingredients: 

1kgcooked potatoes (floury potatoes, 

from the day before) 

150 g flour 

2 egg yolks 


1 pinch of nutmeg 


450 g chopped spinach (frozen) 

150 g grated Pecorino cheese 

2tablespoons crème fraîche 

1 diced shallot 

1 small clove of garlic 

2tablespoons pine kernels 

Salt 

Pepper 

A little butter 

Preparation: Peel and mash potatoes. 

Add flour, egg yolks, salt and nutmeg, 

and mix to form a dough. 

Thaw spinach and squeeze in a cloth. 

Sauté shallot and garlic in butter. Mix 

shallot, grated cheese and crème fraîche 

with spinach, and season with salt and 

pepper. 

Fill steam cooker with water up to lower 

marking and preheat the appliance. 

Roll dough out to form a triangle on a 

floured worktop and spread spinachcheese 

mixture on dough. Scatter pine 

kernels on mixture. Roll the filled 

potato dough up to form a roll, wrap in 

a towel and seal ends well. Then place 

potato roll on the perforated cooking 

tray, put in the preheated steam cooker 

and cook for approx. 20 minutes.

Honeyed bananas coated in sesame

Honeyed bananas coated in sesame 


Temperature: 180 –190 °C 



Ingredients: 

4 baby or apple bananas 

2 dessert spoons lemon juice 

2 dessert spoons honey 

1 teaspoon freshly grated ginger root 

Juice and zest of an untreated orange 

Whites of 2 eggs 

1 dessert spoon of cornstarch 

100 g sesame seeds (or grated coconut) 

4 dessert spoons groundnut oil 

Preparation: Preheat the Teppan Yaki 

plate to 180 ºC. Peel the bananas, cut 

them into in pieces (suitable for eating 

with chopsticks) and drizzle with lemon 

juice. Mix together the honey, ginger, 

orange juice and peel. Coat the bananas 

in the mixture and marinate for at least 

15 minutes. Beat the egg white lightly 

using a hand blender. Dip the banana 

in cornstarch, then the egg white and 

finally the sesame. Press the coating 

firmly in place. Heat up the grill surface 

and cook the bananas for 3–4 minutes. 

Turn with the aid of two forks, and cook 

the other side for a few minutes until 

golden brown and crispy. Serve immediately, 

and eat (stylishly) with chopsticks. 

Handy hint: A sabayon made with rice 

wine or sherry goes particularly well 

with this dish.

Blinis Filled with Raspberry Cream

Blinis Filled with Raspberry Cream 

Gaggenau appliance: Grill with Gaggenau 

cast roaster 

Temperature: setting 9 –10 


Dessert for 4 servings 

Ingredients: 

150 g flour 

0.25 l milk 

1 pinch salt 

3 egg yolks 

3 egg whites 

1 teaspoon sugar 

1 sachet vanilla sugar 

Icing sugar 

Butter-lard 


250 g soft cheese 

250 g Mascarpone (Italian soft cheese) 

1 bag frozen raspberries 

60 g sugar 

1 sachet vanilla sugar 

Preparation: Sieve flour into a bowl, 

stir in milk, vanilla sugar, salt and egg 

yolk to make a smooth dough. Beat 

egg whites with sugar until very stiff 

and fold into the dough. 

For the filling, mix soft cheese, Mascarpone, 

sugar and vanilla sugar. Carefully 

mix thawed raspberries into quark mixture. 

Put a little butter-lard on the preheated 

cast roaster (setting 9–10). Use a ladle 

to arrange the dough as little blinis 

in the cast roaster, and bake on both 

sides. 

Arrange the soft cheese mixture on half 

of the blinis and cover with the other 

half. Dust with icing sugar.

Recipes from 

professional chefs 

5

For more recipes from professional chefs, 

please visit www.gaggenau.com

Your own recipes 6

1 

The Gaggenau Cooking Dictionary from A–Z 

What do professional chefs mean when they use 

words like “thicken” or “reduce” in their recipes, 

or what is the difference between “steaming” 

and “poaching”? 

Here the ambitious hobby chef can find out 

exactly how to interpret recipes in future: in the 

Gaggenau cooking dictionary, featuring specialist 

expressions used in all kinds of recipes, 

together with an explanation for some of the 

essential ingredients used in haute cuisine. 

You can also find the cooking dictionary 

with lots of illustrations on the internet under 

the heading Gourmet Magazine under 

www.gaggenau.com. 

à part served separately, e. g. vegetables or a 

sauce 

à point just right, just so 

acidify to season with vinegar or lemon juice 

agar agar gelling agent made of seaweed, for 

desserts or aspic 

al dente vegetables, pasta etc. cooked not too 

soft so that they are still firm in the middle 

allspice peppery spicy berries for seasoning 

biscuits and sausages, but also for soups, 

sauces and marinades 

amuse gueule appetizer, to arouse the appetite 

before the actual meal 

aniseed seeds with an intensive spicy sweet 

taste, for biscuits and baking, desserts and 

sauces 

anisette seasoned liqueur with strong aniseed 

flavour 

apple vinegar cooking vinegar made from 

apple wine with a fruity acid taste 

bain marie A vessel filled with water for gentle 

heating of delicate sauces, crèmes etc. so that 

these do not boil (e.g. sauce Hollandaise). The 

vessel containing the food stands on a support 

to prevent contact with the hot bottom of the 

pan. The water in the bain marie must never 

boil. 

bake blind To bake a pie base without filling 

so it stays flat or does not go soggy with fruit. 

So that the edge rises, the pie base is covered 

with greaseproof paper or aluminium foil and 

held down with dry pulses (peas, beans). All 

this is removed again after baking. 

basil thin-leaved kitchen herb for seasoning 

sauces, salad, tomatoes, meat and fish dishes 

baste to pour hot roasting juice over a joint 

while roasting 

bavaroise Bavarian crème made of milk, cream, 

egg yolk, sugar and vanilla 

Béarnaise sauce pale basic sauce made of 

flour, butter, milk and cream 

beignets small doughnuts cooked in hot fat 

blanch 1. boil briefly in well salted water or 

2. heat gently in the Gaggenau Combination 

Steam Oven, e.g. vegetables, to remove any 

impurities and unpleasant flavours while preserving 

the vitamins, or to make it easier to 

remove the skin or as preparation for freezing 

blinis little pancakes made of buckwheat 

flour, eggs, milk and cream

one to remove all bones from meat, poultry 

and game without damaging the skin 

borage for seasoning cucumber salad, cooked 

cabbage, herb sauces 

bouquet garni a bouquet of different herbs, 

soup vegetables and seasoning to refine the 

taste of sauces, soups, stock 

braise to cook seared meat or vegetables in 

a closed dish with very little liquid – own juice 

or fat – at 100 °C without browning 

broad-leaved garlic wild vegetable in the garlic 

family, used to season soups, sauces, salad 

and meat 

brown butter heated browned butter sieved 

through a sieve or filter paper 

brunch late breakfast, instead of lunch, comes 

from br(eakfast) and (l)unch 

brunoise finely diced vegetables 

butter-lard cooking fat of pure butter, suitable 

for high temperatures 

canapé small pieces of white bread, cut square 

or round, usually without crust 

caramel dark brown smelt with intensive 

roasted taste produced by heating sugar slowly 

for a long time, also called “burnt sugar”; 

becomes sugar colour when dissolved in water 

caramelize 1. to roast food in a frying pan so it 

is covered with sugar on all sides 

2. to burn sugar on the surface of a dish using 

a Bunsen burner 

carcass skeleton of crustaceans or poultry, 

for stewing as stock 

cardamom spice seeds containing an ethereal 

oil, primarily for biscuits and baking, but also 

in sausages and soup 

carpaccio wafer-thin raw slices of beef, meat 

or vegetables 

carve to cut the meat before cooking or serving 

and arrange in slices 

casserole flat dish for roasting or braising 

cassis liqueur made of black currants 

chervil sweetly aromatic kitchen herb, only 

used fresh for herb soups, green sauces, salad, 

egg dishes and meat dishes 

chiffonade rolled-up lettuce leaves cut in fine 

strips 

chili, chilli sharp peppers 

chop to chop herbs etc. with a chopping knife 

clarified butter heated butter which is strained 

through a cloth after cooling, leaving the pure 

butter fat without the whey 

clarify To remove the cloudy substances from 

soup, juice, jelly or butter. Protein is primarily 

used for this purpose, being boiled in the 

liquid: it coagulates, binding all cloudy substances 

and can then be strained. 

clot The coagulation of fat when liquid is 

added to produce a bitty mass instead of a 

homogeneous one. To avoid clotting, stir the 

liquid only slowly while stirring constantly. 

coat to coat food with a sauce and cover completely 

colander kitchen utensil for sieving soups, 

sauces, purées 

confit food cooked in own juice, preserved in 

flavoured liquid 

consommé particularly strong clear soup 

(stock) 

corail roe of female crustaceans and shellfish 

coulis concentrated juice or sauce, purée 

consistency 

crab nose body without tail of boiled crabs, 

for filling with stuffing and as garnish 

crackling diced rendered bacon 

cracknel peeled almonds or nuts with caramelized 

sugar, mixed in a ratio of 30:70 

crème double high-fat sweet cream (45% fat 

content) 

crème fraîche thick sour cream (30–40% fat 

content) 

croûtons roasted pieces of white bread, for 

the topping of soups or salads 

crumb coating meat, fish or vegetables are 

coated in flour, then in beaten egg and finally 

in breadcrumbs 

crystallize to soak fruit or root vegetables in 

concentrated sugar syrup 

cut and fold to mix ingredients gently using a 

wooden spoon so that they stay light and fluffy 

debeard to remove the beard from mussels 

decant to pour off a liquid carefully from the 

sediment 

deep fry to cook food swimming in lots of hot 

fat until golden brown 

deep fryer fat bath for cooking food 

demiglace highly concentrated gravy or highly 

reduced stock of meat, poultry or fish 

dill mildly spicy kitchen herb for salad, pale 

sauces, new potatoes, fish 

Dim Sum “little joys of the heart” (chin.), 

dough pockets with sweet or savoury filling 

2

3 

dip thick sauce for dipping pieces of vegetables 

or meat 

dress to arrange food tastefully using a piping 

bag and nozzle 

dust to scatter flour on tins or food 

egg royal beaten and seasoned egg, cooked 

in the water bath, cooled down and cut in 

various shapes as soup garnish 

émincé meal cooked from minced meat 

entrecôte slice of meat between the ribs of 

beef 

essence highly reduced consommé, concentrated 

stock 

estouffade ragout similar to gulash, prepared 

in closed casserole in the oven 

fillet 1. to remove bones from meat or fish 

2. to separate citrus fruit from the partitioning 

skin 

flaky pastry pastry which has been rolled out 

and folded over in itself several times 

flambé to pour high-percent alcohol over food 

and light it: the alcohol evaporates, leaving 

the fine aroma; Cognac or brandy are suitable 

for meat, rum for desserts 

flame to burn off fine downy feathers, e.g. of 

plucked poultry, over a gas flame 

flatten to wrap thin cuts of meat in foil and 

beat evenly with a heavy, flat object 

flavourings collective word for seasoning 

ingredients (seasoning, herbs, roasted vegetables) 

flour butter thickening agent consisting of 

butter mixed in with as much flour as it can take 

foam to heat in fat until foam is produced 

fondant concentrated thickly reduced sugar 

solution for glazing 

fondants sweet or also meat and vegetable 

dishes which are so tender that they melt on 

the tongue 

fond blanc extract obtained when cooking 

finely chopped poultry bones with white wine 

and seasoning 

fricassée ragout of white meat in white sauce 

furred game game such as venison, deer, boar, 

hare 

game meat of fur or feathered game 

garnish 1. to arrange food prettily 

2. side dish for a meal or also ingredients added 

to soup 

gel to let a liquid become jelly 

giblets head, gullet, wings, innards of poultry, 

in chicken also the neck 

ginger bulbous root with sharp taste, fresh or 

as powdered seasoning in soups, meat 

consommés and braised dishes, but also for 

desserts 

glace highly reduced unsalted stock to enhance 

the taste of sauces or for glazing food 

glaze 1. to cover with a fine glaze, or swivel in 

fat and a little sugar to make shiny 

2. to cover cold food with jelly or biscuits with 

icing 

3. to cover meat or poultry with its own highly 

reduced stock or meat extract 

gratin a dish finished under strong overhead 

heat or grill to produce a lovely brown crusty 

topping 

gratin dauphinois potato gratin, slices of 

potato baked in cream 

grease to grease a tin etc. with butter/margarine/lard 

to make it easier to remove the 

contents later 

green bacon fresh, non-salted, non-smoked 

bacon 

grill to cook pieces of meat, fish or poultry on 

the wire grille 

harissa hot red seasoning paste made of chilli 

and oriental spices 

hash dish of finely minced meat or fish in a 

thick sauce 

jelly clear gelatinously thickened meat or fruit 

juice 

juice concentrated brown stock or pure roasting 

juice 

julienne very fine strips of vegetables or 

truffles, as ingredient in soups, side dish or 

garnish 

julienne knife knife for peeling off julienne 

strips or citrus zest 

just so vegetables, pasta etc. cooked not too 

soft so that they are still firm in the middle 

keep warm to keep food warm for a brief 

period at approx. 50 °C 

kitchen cutter electric high-speed chopper for 

making stuffings 

lard wrapping or covering lean meat with 

slices of bacon so it does not dry out during 

the cooking process

lemon grass stem with lemony flavour for 

seasoning Asian food 

liaison mixture of egg yolk and cream, also 

milk or white wine, to thicken sauces 

line to line a tin etc. with rolled dough, slices 

of green bacon, etc. 

lovage spicy aromatic kitchen herb for soups, 

sauces, meat and vegetable dishes 

mace flower dried seed pod of the nutmeg, 

for seasoning meat and sausages and for 

biscuits and baking 

macerate to soak fruit or biscuits in spirits 

majoram also called oregano; strong, slightly 

bitter kitchen herb for seasoning sausage, 

meat dishes, mutton, soups, fish sauces and 

pizza 

malossol mildly salted caviar 

marinade a spicy liquid of vinegar, wine, lemon 

juice, oil, herbs and seasoning, in which meat, 

fish, game, seafood or vegetables are soaked 

to make them tender or give them flavour 

marinate to give food a flavour with a marinade 

mask to cover a dish with sauce, crème or jelly 

melange mixture 

milk pan saucepan with a handle 

mille-feuille cake made with flaky pastry 

mince to finely chop or mince meat or fish 

needle test when baking a cake, a smooth 

wooden or knitting needle is inserted into the 

cake: if dough sticks to the needle when it is 

pulled out, this means the cake is not ready yet 

Noilly Prat dry French vermouth, apéritif 

Nori leaves thin green leaves of pressed dried 

seaweed for making sushi 

onion chives which are not finely chopped 

have an intensive onion taste, they “onion” 

parfait an exquisite filling thickened with egg 

yolk or gelatine made of specially noble ingredients 

in small moulds, chilled and turned out 

perfume to give food flavour with an aromatic 

liquid 

pesto Italian sauce made of olive oil, pine 

kernels, Pecorino cheese, basil and garlic 

pimpernel slightly bitter seasoning herb 

tasting like cucumber, for soups, sauces, 

salad, fish dishes 

pinch the quantity held between the thumb 

and first finger 

poach to cook in a gently simmering, not 

boiling liquid 

poach blue to poach fish in vinegar until it 

turns blue 

Pommes allumettes matchstick potatoes 

Pommes Berny potato croquettes coated with 

almonds 

Pommes dauphine potato croquettes 

Pommes duchesse potato croquettes with a 

crispy topping 

Pommes mousseline potato purée 

Pommes rissolées (sautées) sautéd potatoes, 

fried crispy brown 

Pommes rôties Swiss fried potatoes 

Pommes rôties au four baked potatoes in their 

skins 

Pommes vapeur steamed potatoes 

prepare to remove the tendons, fat and skin 

from meat and fish and cut into equal pieces; 

the discarded pieces can be used for stock 

profiteroles cream puffs 

purée to mash 

quench 1. to cool hot food down quickly under 

ice-cold water 

2. to cool drinks or food quickly with ice 

ragout mixed dish of pieces of meat or fish in 

a sauce 

reconstitute to soak dried food in liquid before 

use 

reduce to reduce the liquid (stocks, soups, 

sauces) by letting some of the liquid evaporate 

over a mild heat with the open pan, for a more 

concentrated, intensive flavour 

render to heat fatty chopped food products to 

obtain fat, e.g. bacon fat 

roasting juices the fat dripping from the meat 

and everything else collecting in the tin during 

roasting 

roe fish eggs which have not been laid yet 

roots greenery or soup vegetables: carrots, 

leak, parsley root/parsley, celeriac 

rosemary herbal twig with firm, coniferous 

leaves with intensive taste, highly versatile in 

fresh or dried state 

roux flour cooked in hot fat until pale yellow 

to brown, and used to thicken soups or sauces 

rump the best of the leg of beef 

sabayon foam sauce whipped up in hot bain 

marie 

4

5 

saffron noble, expensive seasoning from the 

saffron flower, develops its beguiling flavour 

when combined with warm – not hot – dishes; 

for pasta, rice, vegetables, biscuits and baking 

sage leathery herb leaves with intensive seasoning, 

for sauces, soups, egg, meat and fish 

dishes 

Salade Niçoise salad with tomatoes, cucumber, 

peppers, olives, onions, anchovies 

salted meat meat preserved with salt or salted 

solution 

salting salting certain vegetables so that they 

lose juice before further processing 

sausagemeat raw sausage meat produced 

from finely minced veal, beef or pork 

sauté 1. to fry pieces of garlic or onion or 

vegetables over a low heat lightly in fat until 

transparent without catching or browning 

2. to sear quickly and briefly or to cook through 

in hot fat 

savarin yeast crown 

scald to immerse in or pour over with boiling 

water 

scrape to scrape off the skin and tendons of 

meat 

sear to brown meat briefly all round in a little 

hot fat (300 – 350 °C) so that the pores close 

quickly and no more juice can leak out 

season to add finely dosed quantities of herbs 

and seasoning to the food after cooking to 

give it the final taste 

shallots (échalottes) small, tasty egg-shaped 

onions, noblest king of onion 

simmer to boil gently 

skin taste typical taste of game hung in fur or 

feathers 

sorbet half frozen food with wine or spirits 

soufflé to fill with a soufflé mass and then 

simmer or top and brown 

soup vegetables carrots, leek, parsley root, 

celeriac 

steam to cook gently in water steam without 

the food having any contact with liquid, as in 

the Gaggenau Combination Steam Oven 

stir fry Asian cooking technique e.g. in hot 

wok for cooking small portions quickly with 

little fat 

stock 1. liquid prepared with root vegetables 

and seasoning for cooking meat and fish 

2. extract obtained when cooking meat, fish, 

game, poultry and vegetables; acts as base 

for sauces 

strain to separate liquids and solids through a 

sieve or to pass liquids through a strainer or to 

filter liquid through filter paper or a cloth 

straining cloth fine gauze cloth for sieving the 

finest solid particles 

string to secure a piece of meat or similar 

with kitchen string 

stuffing filling made of very finely chopped or 

minced meat, fish or seafood and vegetables, 

highly seasoned and usually thickened with 

egg or cream 

sugar crystals coarse white sugar for sprinkling 

on biscuits 

sugar water water boiled with crystal sugar 

suprême always the best cut of a kind of meat 

sweet potato sweet potato high in starch, 

coloured, white, red or yellow 

tarragon aromatic kitchen herb for seasoning 

salad, sauces, ragouts, egg and fish 

temper to warm food gently from a low temperature 

to 32 °C in order to process it further 

thicken 1. to thicken a liquid or sauce with a 

thickening agent 

2. to add cream, egg yolk or starch flour to stock, 

sauce or soup or to add gelatine to a dessert 

crème to form a creamy mass. When thickening 

with egg yolk, the food must not be brought 

back to the boil because the egg yolk will clot 

3. to thicken a sauce or soup by beating in cold 

butter 

thyme kitchen herb with intensive taste and 

ethereal oils, for seasoning meat dishes, pies 

and sauces 

timbale small mould used for pies, stuffings, 

jelly, aspic, rice, meat or vegetable soufflés, 

also lined with aspic 

top and brown to place food under the grill or 

high top heat to form a crispy topping 

tripe (entrails) tripe of veal or beef, ready 

prepared tripe available from the butcher 

tumeric ginger-like yellow seasoning, main 

ingredient of curry powder

vinaigrette salad dressing of vinegar, oil, 

mustard and herbs 

Waldorf salad salad of celeriac, apples, 

walnuts and mayonnaise 

water To place pale still bloody meat (e.g. 

sweetbreads, brain) in water to wash the blood 

out. This means the meat stays pale in colour 

after cooking. Also to reduce the penetrating 

taste (kidneys) or bitter ingredients (chicory). 

water bath A vessel filled with water for gentle 

heating of delicate sauces, crèmes etc. so that 

these do not boil (e.g. sauce Hollandaise). The 

vessel containing the food stands on a support 

to prevent contact with the hot bottom of the 

pan. The water in the water bath must never 

boil. 

whip to whip cold butter into a sauce or soup, 

to beat egg whites 

whipped cream whipped cream without sugar, 

ideal to make sauces and purées light and 

fluffy; always only cut and fold into the food 

immediately before serving 

white stock veal stock 

zests to peel very thin rind off citrus fruit or 

vegetables using a special peeler (zest peeler) 

6

© Copyright by Gaggenau Hausgeräte GmbH, Munich 

www.gaggenau.com

Gaggenau Cookbook - Sampford IXL

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