Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd

Recipes for the 

Steam S 

Recipes for the Steam S 

V-ZUG AG 

Industriestrasse 66, 6301 Zug 

vzug@vzug.ch, www.vzug.ch 

J766.017 

© V-ZUG AG, 6301 Zug, 2009

Delicious recipes

Delicious recipes

Contents 

Theory 

7 General information 

8 Operating modes 

10 Accessories 

11 Operating the appliance 

12 Uses and tips 

14 Notes and abbreviations 

Vegetable 

64 Vegetable patch 

66 Spring vegetables 

68 Asparagus with red hollandaise sauce 

70 Colourful bean platter 

72 Stuffed kohlrabies 

74 Mediterranean vegetables 

Starters 

18 Zander and salmon terrine 

20 Poultry terrine 

22 Game terrine 

24 Carrot and cheese flan 

26 Vegetable terrine Italia 

Desserts 

78 Orange and caramel flan 

80 Chocolate and gingerbread flan 

80 Coconut flan 

82 Plums in red wine 

84 Fruit compote 

Fish Poultry Meat 

30 Fish rolls 

32 Steamed fish fillets 

34 Colourful fish brochette 

36 Veal fillet coated in herbs 

38 Beef stroganoff 

40 Stewing meat 

42 Lime chicken breast 

44 Bernese platter 

46 Minced-meat and savoy rolls 

Accompaniments Gratins 

50 Stuffed potatoes 

52 Oriental rice 

54 Risotto variations 

56 Polenta with vegetables 

58 Lentils with semolina gnocchi 

60 Ebly wheat with peppers and courgettes

General information 

Healthy cooking is part of modern life 

Ever more health-conscious people are choosing gentle 

methods of cooking, because being sporty and fit 

is part of the modern lifestyle. Part and parcel with this are 

culinary delights, for the steamer satisfies both requirements. 

A steamer makes healthy food even tastier and as if 

prepared by a master chef. Steaming also eliminates 

constant watching. Nothing is overcooked, nothing burns. 

Head and hands are free for other tasks. 

Function principle of operating modes using steam 

The principle of your appliance is very simple. Water is 

brought to the boil in a boiler. The steam produced 

is fed into the cooking space where it condenses on the 

colder surface of the food to water and the energy 

is transferred to the food. 

The bigger the surface area of the food, the quicker it will 

cook. Simply cut the food into smaller pieces to increase the 

surface area. For steaming, use the perforated cooking 

tray so that the steam reaches all parts of the food uniformly. 

The energy transfer of steam is very efficient, with the 

food being heated evenly as more steam condenses on the 

thicker parts and energy in the form of heat is transferred 

into the food. 

Important note 

The operating instructions contain important safety information. 

Please read this carefully before you use the 

appliance. The operating instructions also contain detailed 

information for using the appliance. 

6 7 Theory

Operating modes 

n Place tins, moulds, etc. on the stainless steel tray. 

The appliance has four preset cooking space temperatures for steaming which cannot be changed. Follow the advice in 

«Tips on settings» and in «Tips and tricks». 

Operating mode Temperature range Level 

Use 

Heating method 

Steaming 100 °C 1 to 4 

Cooking vegetables. Cooking rice, cereal 

products and pulses. Cooking meat (ham, smoked 

pork loin or ribs). Cooking mussels. 

Extracting juice from fruit and berries. Regenerating, 

defrosting and simultaneously cooking 

vegetables. Place the stainless steel tray underneath 

the perforated cooking tray. 

The cooking space is heated by steam. 

The food is heated up or cooked by 

steaming. 

4 

3 

2 

1 


Cooking dishes that contain egg (creams and 

custards). Preserving fruit. For gently regenerating 

dishes. 

Place the stainless steel tray underneath 

the perforated cooking tray. 



steaming. 

4 

3 

2 

1 


Poaching and cooking meat (fillet) and fish. 

Place the stainless steel tray underneath the perforated 

cooking tray. 



steaming. 

4 

3 

2 

1 


Defrosting sensitive food, e. g. meat and fish. 

For making joghurt. 

Place the stainless steel tray underneath the 

perforated cooking tray. 



steaming. 

4 

3 

2 

1 

8 9 Theory

Accessories 

Operating the appliance 

Accessories 

Perforated cooking tray 

Operating the appliance 

Below are brief operating instructions for quick reference. 

Additional and more detailed information is to be 

found in the operating instructions. 

n Place the food in the cooking space. 

Wire shelf 

n Fill the water tank up to the «1.25 litre» mark with fresh, 

cold drinking water and slot into position in the water tank 

compartment. 

n Press the button for the required operating mode once or 

more. 

n Press the OK adjusting knob to start the appliance 

Stainless steel tray 

immediately. 

n Press the Off button to finish cooking. 

n When the appliance is switched off, the residual water is 

pumped back into the water tank. 

n Take the cooked food out of the cooking space. 

Unperforated cooking tray 

n If any water has collected on the bottom of the cooking 

space, allow it to cool before wiping it up with a soft 

cloth. 

n Remove and empty the water tank and then put it back in 

the appliance. 

n Leave the appliance door open in the at-rest position to 

Porcelain dish 

Terrine mould 

enable the cooking space to cool down. 

Saving energy – Menu preparation 

When steaming, a variety of food can be cooked at 

the same time. For example, rice or pulses can be prepared 

at the same time as vegetables with similar cooking 

times, saving energy and the washing-up. 

A continuous fresh supply of steam from the external boiler 

prevents transfer of flavours between foods. 

Where food has different cooking times, place it staggered 

in the cooking space. 

The perforated and unperforated cooking tray is supplied in Gastronorm (GN) sizes ⅓ and ⅔ and the porcelain dish 

in sizes ⅓, ½ and ⅔ GN. 

10 11 Theory

Uses and tips 

Uses and tips 

Regeneration 

Prepared dishes and convenience foods can be 

heated up directly on a heat-resistance plate using steam 

without any loss of quality and be served as if freshly 

prepared. The food does not have to be covered and can 

be regenerated on several levels at the same time. 

Defrosting 

Deep frozen meat, fish and poultry can be gently defrosted 

with Steam 40 °C. Deep frozen vegetables can be 

prepared with Steam 100 °C, just like fresh vegetables. 

Preserving 

With steam, food can be prepared for preserving in glass 

containers and infant feeding bottles can be sterilised. 

The food is preserved by killing any microorganisms and 

then hermetically sealing it in jars. See the «Tips on 

settings» section for details. 

Blanching 

Blanching refers to the preparation of food by putting 

it briefly into plenty of boiling water. Blanch food 

in the steamer by steaming it briefly at 100 °C. The 

enzymes are deactivated by the heat, while the colour of 

the vegetables is retained. Similarly, leafy vegetables 

(e. g. white cabbage) are softened, making them easier 

to prepare and freeze. After blanching, plunge the 

vegetables straight into ice-cold water and then dry. 

Steaming 

Vital vitamins, minerals and flavours are retained during the 

process of being gently steamed in the steamer. Not 

matter the food, there is an operating mode to steam it to 

perfection. 

Grains (e. g. rice and millet) and pulses (e. g. lentils), adding 

an appropriate amount of liquid, can be cooked directly 

in suitable tableware. 

Type of food Weight Approximate amount of liquid to be added 

(depending on desired consistency) 

Rice 100 g 1.5 dl (salted water, bouillon, etc.) 

Risotto 100 g 2.5 dl (water, wine, etc.) 

Maize semolina (polenta) 100 g 3 dl (water / milk mixture) 

Semolina 100 g 2 to 3 dl water 

Lentils 100 g 2 to 3 dl water 

Ebly wheat 100 g 1 to 1.5 dl water 

Millet 100 g 1.5 to 2 dl water 

Chickpeas, soaked 100 g 0.5 to 1 dl water 

Juice extracting 

Steam juicing is a very gentle method of extracting 

juice from berries and fruits, for instance cherries, blackcurrants, 

etc. The energy-rich steam bursts the cell 

walls, allowing the juice to escape. 

12 13 Theory

Notes and abbreviations 

Ingredients 

The recipes serve four, unless stated otherwise. 

Cooking time 

The cooking times given are based on the stated accessories. 

The cooking time may vary slightly depending on 

the type of cookware being used. The cooking times given 

serve as a guide. The duration can be shortened for 

firmer or lengthened for more well cooked food, according 

to individual preference. 

The following abbreviations are used in the recipes: 

g 

gram 

kg kilogram 

dl decilitre 

l 

litre 

tsp teaspoon 

tbsp tablespoon 

Quantities 

Ingredients 

Flat 

teaspoon 

Flat 

tablespoon 

Heaped 

teaspoon 

Heaped 

tablespoon 

Baking powder 3 g 6 g 7 g 13 g 

Butter 3 g 8 g 10 g 18 g 

Honey 6 g 13 g 12 g 26 g 

Jam 6 g 18 g 14 g 36 g 

Flour 3 g 7 g 5 g 15 g 

Oil 3 g 12 g – – 

Salt 5 g 13 g 8 g 24 g 

Mustard 4 g 12 g 11 g 26 g 

Water, milk 5 g 15 g – – 

Cinnamon 2 g 3 g 4 g 11 g 

Sugar 3 g 9 g 6 g 17 g 

14 15 Theory

Starters

Zander and salmon terrine 

1 

2 

3 

4 

5 

6 

Put the diced zander into the freezer for 30 minutes. 

Line the terrine mould with cling film, leaving enough spare 

to cover the terrine, once filled. Lay the basil leaves in 

the bottom of the terrine mould. 

Puree the double cream with the frozen diced zander in 

a blender or using a hand-held mixer, add the herbs and 

season with salt and pepper. 

Put half of the zander mixture into the mould. Lay the salmon 

strips across the centre, lengthways. Spread the rest of 

the zander mixture on top. Cover the terrine with cling film. 

Put the terrine mould on to the stainless steel tray at level 2 

of the cold cooking space. Steam 100 °C, 20 minutes. 

Remove the cling film from the top of the terrine. Allow the terrine 

to stand for at least 20 minutes, before turning it out. 

Half-round terrine mould, 0.7 l 

Stainless steel tray, ⅔ GN 

300 g fresh fillet of zander, diced 

5–6 basil leaves 

1 bunch of chives or dill, 

finely chopped 

1½ dl double cream 

Salt 

Pepper 

100 g salmon fillet, in strips 

Tip 

The terrine can be eaten hot or cold. 

Preparation: 60 minutes | Cooking: 20 minutes 

18 19 Starters

Poultry terrine 

1 

2 

3 

4 

Line the terrine mould with cling film, leaving enough spare to 

cover the terrine once it is filled. 

Puree the diced chicken breast with the double cream in a 

blender or using a hand-held mixer, then season with salt and 

pepper. Stir in the cranberries and pistachio nuts. 

Fill the corners of the terrine mould with the chicken mixture first, 

then add the rest of the mixture and smooth off the surface. 

Cover the terrine with the cling film. 



Triangular terrine mould, 0.45 l 


300 g chicken breast, finely diced 

1¾ dl double cream 

Salt 

Pepper 

50 g cranberries 

50 g pistachio nuts, shelled 


20 21 Starters

Game terrine 

1 

2 

3 

4 

5 

6 

7 

8 

The day before you want to cook the dish, put all the 

ingredients for the marinade into the porcelain dish, along with 

the diced venison, cover and leave in the refrigerator to 

marinate for 12 hours. 

Mix the lingonberries with 2 tbsp of Williams pear liqueur, 

cover and leave to marinate at room temperature for 12 hours. 

Take the diced venison out of the marinade and pat it dry. 

Sieve the marinade and put it to one side. 

Put the marinated venison and the bacon into the porcelain 

dish. Cover and put the porcelain dish into the cold cooking 

space at level 2. Steam 100 °C, 10 minutes. 

Put the venison strips into a frying pan with the oil and sear 

well, then remove them from the pan. Pour the game stock into 

the pan to deglaze the fond, add the Williams pear liqueur 

and allow the stock to reduce by half over a low heat. 

Take the porcelain dish out of the cooking space and pour 

the liquid over it. Puree small batches of the meat in a blender, 

adding a little crème fraîche each time. Stir the reduced 

game stock, lingonberries and parsley into the meat mixture 

and season well with salt and pepper. 


cover the terrine, once filled. Put half of the meat mixture 

into the mould, lay the strips of venison over the top, cover with 

the remaining meat mixture and smooth off. Cover the terrine 

with the cling film. 


of the warm cooking space. Steam 90 °C, 20 minutes. 

Porcelain dish, ⅓ GN 

Half-round terrine mould, 0.7 l 


Marinade 

1 dl red wine 

1 shallot, quartered 

½ tbsp red pepper corns 

2 bay leaves 

400–500 g venison, 

cut into 3–4 cm cubes 

25 g dried lingonberries or 

cranberries 

2 tbsp Williams pear liqueur 

The next day 

50 g bacon, in thin strips 

100 g streaky bacon, finely diced 

70–100 g venison shoulder steak, in 

strips 2 cm thick 

1 tbsp oil 

½ dl game stock 

1½ tbsp Williams pear liqueur 

50 g crème fraîche 

2–3 stalks of flat-leaf parsley, leaves 

pulled off and finely chopped 

Salt 

Pepper 


22 23 Starters

Carrot and cheese flan 

1 

2 

3 

4 

Puree the carrots in a blender or using a hand-held mixer. 

Mix the eggs, cream, milk, cheese and carrots together, then 

season. 

Put the dishes on the stainless steel tray and divide the mixture 

between them evenly. 

Put the dishes and the stainless steel tray into the cold cooking 


4–6 flan dishes, Ø 7 cm 


300 g carrots, finely chopped 

4 eggs 

2½ dl cream 

½ dl milk 

50 g grated cheese 

Salt 

Pepper 

Nutmeg 


24 25 Starters

Vegetable terrine Italia 

1 

2 

3 

4 

5 

Put the vegetables in the perforated cooking tray and put 

the tray into the cold cooking space at level 2. Steam 

100 °C, 20 minutes. 

Puree each vegetable separately, mixing 1 tbsp double cream, 

1 egg, salt, pepper and nutmeg with each. 

Season the carrot mixture with freshly grated ginger. Press 

the pea mixture through a sieve to remove the skins. 


cover the terrine, once filled. Put the carrot, cauliflower and pea 

mixtures into the mould, in that order. Cover the terrine with 

cling film. 



Perforated cooking tray, ⅔ GN 

Triangular terrine mould, 0.45 l 


250 g frozen green peas 

200 g cauliflower, small florets 

100 g carrots, peeled, diced 

3 tbsp double cream 

3 eggs, each at least 63 g 

Salt 

Pepper 

Nutmeg 

Ginger, freshly grated 

Tip 

Eat the terrine hot or cold. 


26 27 Starters

Fish 

Poultry 

Meat

Fish rolls 

1 

2 

Season the lemon sole fillets with salt and pepper. Spread 

the rocket and pine nuts on the fish fillets, roll the fillets up from 

the pointed end, then secure them with toothpicks. Grease 

the perforated cooking tray and put the fish rolls in it. 

Put the perforated cooking tray into the cold cooking space 

at level 2. Steam 80 °C, 10 minutes. 

Toothpicks 


8 lemon sole fillets 

Salt 

Pepper 

100 g rocket 

20 g pine nuts 

Tips 

Greasing the cooking tray prevents the fish rolls from sticking 

to it. 

To make the dish more colourful, use 4 red and 4 white fish 

fillets. 


30 31 Fish Poultry Meat

Steamed fish fillets 

Porcelain dish, ½ GN 

1 

2 

3 

4 

Peel the tomatoes and cut out the stalks. Quarter the tomatoes, 

remove the seeds and pulp, then dice the remaining flesh. 

Sweat the shallots and garlic in the olive oil, then stir in the thyme 

and oregano. 

Place layers of fish fillet, courgette, mushroom and tomato into 

the greased porcelain dish, adding a little of the shallot mixture at 

each stage, season with salt and pepper, then drizzle with 

the white wine. 

Put the porcelain dish into the cold cooking space at level 2. 

Steam 100 °C, 20 minutes. 

Tip 

To peel tomatoes: cut a cross into the top of each tomato, use 

a slotted spoon to lower them into boiling water until the skin 

starts to come away, then rinse the tomatoes in cold water and 

peel them. 

2 medium-sized beef tomatoes 

1–2 shallots, finely diced 

1 small clove of garlic, finely diced 

3 tbsp olive oil 

Thyme sprigs, leaves pulled off 

Oregano, fresh or dried 

500 g fillets of fish 

2 courgettes, finely sliced 

150 g mushrooms, sliced 

Salt 

Pepper 

White wine for drizzling 



Colourful fish brochette 

1 

2 

3 

4 

Cut the pepper in half, remove the stalk, seeds and white 

membranes, then cut into 3 cm squares. Cut the stalk 

off the top of the courgette, then cut it into slices 15 mm thick. 

Thread cubes of salmon, pieces of pepper and slices 

of courgette on to short skewers, alternating between salmon, 

pepper and courgette, then season. 

Put the skewers on the stainless steel tray. 

Put the stainless steel tray into the cold cooking space 


Short skewers 


1 yellow pepper 

1–2 courgettes 

300 g salmon fillet, 

cut into 3 cm cubes 

Salt 

Pepper 



Veal fillet coated in herbs 

1 

2 

3 

4 

5 

6 

Pull the parsley, chervil, thyme, marjoram and tarragon leaves 

off the stalks and chop them; finely chop the chives. Mix the 

herbs with a little olive oil. 

Put a piece of cling film 20 cm longer than the fillet on to 

the work surface and lay the herbs along the middle of the cling 

film, in a row that is the same length as the veal. Season the 

fillet with salt and pepper, turn it over in the herbs and wrap it in 

the cling film. Wrap this parcel in aluminium foil, sealing the 

ends up well. Put the wrapped fillet on to the stainless steel tray. 

Put the stainless steel tray into the cold cooking space at 

level 2. Steam 100 °C, 40 minutes. 

For the herb jus, sweat the onion and herbs in the butter, pour 

in the port and allow to reduce by half, then add the veal 

stock, bring to the boil and leave to simmer for 10 minutes. Pour 

the sauce through a sieve. 

Take the fillet out of the cooking space, leave to rest for a few 

minutes, remove the foil and film, then slice it up. 

Pour a little of the herb jus on to the plate and arrange the 

fillet on top. 


50 g mixed herbs: parsley, chervil, 

thyme, marjoram, tarragon, chives 

Olive oil 

600 g fillet of veal, centre cut 

Salt 

Pepper 

Herb jus 

1 small onion, finely diced 

2 tbsp mixed herbs: parsley, chervil, 

thyme, marjoram, tarragon, chives 

1 tbsp butter 

1 dl port wine 

2 dl brown veal stock 



Beef stroganoff 


1 

2 

3 

4 

5 

6 

Season the meat with salt and pepper. 

Cut the peppers in half, remove the stalks, seeds and white 

membranes, then cut into strips. 

Put the meat in the porcelain dish and scatter the beef bouillon 

powder, peppers and onions over the top. 



Pour out and collect the juices from the porcelain dish, stir 

the gravy powder, tomato puree, the thickened cream and 

paprika into the juices, then add this sauce to the meat. 

Put the porcelain dish into the warm cooking space at level 2. 

Steam 100 °C, 6–8 minutes. Season to taste before 

serving. 

Tip 

Serve with polenta. 

800 g shoulder of beef, 

in strips 1 cm thick 

Salt 

Pepper 

1 tsp beef bouillon powder 

2 yellow peppers 

2 red peppers 

2 green peppers 

2 onions, finely diced 

Sauce 

3–4 tbsp gravy powder 

2 tbsp tomato puree 

180 g thickened cream 

for making sauces 

Paprika powder 



Stewing meat 

Cooking tray unperforated, 

10 cm high, ⅓ GN 

1 

2 

Put the meat, vegetables and spices in the cooking tray, 

then add the vegetable bouillon. The bouillon must cover 

the meat. 

Put the cooking tray into the cold cooking space at level 2. 

Steam 100 °C, 90–120 minutes (depending on the thickness 

of the meat). 

Tip 

If you are serving potatoes as an accompaniment, they can 

be cooked along with the meat. 

1 kg beef, brisket flat cut or brisket 

point cut 

2 carrots, peeled, quartered 

½ small celeriac, peeled, quartered 

2 small onions 

1 bay leaf 

2 cloves 

4 black pepper corns 

½–1 l vegetable bouillon 

Preparation: 20 minutes | Cooking: 2 hours 


Lime chicken breast 


Toothpicks 

1 

2 

3 

Mix all the stuffing ingredients together. 

Use a sharp, pointed knife to cut a pocket into each chicken 

breast (or ask your butcher to do this for you), season and 

stuff with the ricotta mixture. Close the chicken breasts with a 

toothpick. Put the chicken into the perforated cooking tray. 

Put the perforated cooking tray into the cold cooking space at 


Tip 

Garnish with slices of lime and kaffir lime leaves as you wish. 

4 chicken breasts, 

around 120 g each 

Salt 

Pepper 

Stuffing 

½ lime, zest and juice 

75 g ricotta 

1 tsp lemon pepper 

2 tbsp grated Parmesan 

Salt 

Paprika powder 



Bernese platter 

1 

2 

Put the bacon, smoked pork loin and saucisson vaudoise 

into the cooking tray. Spread the sauerkraut over the meat and 

lay the potatoes on top. 


Steam 100 °C, 40–50 minutes. 

Cooking tray unperforated, 

10 cm high, ⅓ GN 

150 g smoked bacon 

250 g smoked pork loin 

200 g saucisson vaudoise 

½–1 kg cooked sauerkraut 

1 kg waxy potatoes, peeled 

Tip 

Cook raw sauerkraut for an additional 30–60 minutes. 

Soak some dried beans and cook them on top of the sauerkraut. 



Minced-meat 

and savoy rolls 



1 

2 

3 

4 

5 

6 

Put the cabbages leaves in the perforated cooking tray. 

Put the perforated cooking tray into the cold cooking space at 


Combine the ingredients for the minced-meat mixture to form 

a compact mass. 

Use a fork to crush the feta, then mix in the single cream, olives 

and basil. 

Put some of the minced-meat mixture onto each cabbage leaf 

and press it down flat, put the feta mixture on top, then roll 

up the cabbage leaves and place them in the porcelain dish. 

Pour the vegetable bouillon into the dish. 



1 Savoy cabbage 

2 dl vegetable bouillon 

Minced-meat mixture 

400 g minced-meat, 

half veal / half beef 

2 small onions, finely diced 

1 clove of garlic, finely diced 

8 tbsp seasoned breadcrumbs 

2 eggs 

1 bunch of parsley, leaves pulled off 

from stalks and chopped 

1 bunch of chives, finely chopped 

Salt 

Pepper 

Feta mixture 

200 g feta 

2 tbsp single cream 

10–12 pitted black olives, sliced 

1 bunch of basil, finely chopped 



Accompaniments 

Gratins

Stuffed potatoes 

1 

2 

3 

4 

5 

Leaving the skins on, cut the potatoes in half lengthways and 

use a melon ball scoop to hollow them out a little. 

Mix the marjoram leaves, spinach and feta together, then 

season with salt and pepper. Stir the hollowed-out potato into 

this mixture. 

Put the potato halves into the porcelain dish and fill them 

with the mixture. 



Sprinkle the stuffed potatoes with the chopped walnuts and 

serve. 


4 large, waxy potatoes 

1 egg, beaten 

3 marjoram sprigs, leaves pulled off 

50 g baby spinach, shredded 

100 g feta cheese, diced 

Salt 

Pepper 

50 g walnuts, roughly chopped 

Tips 

For a stronger flavour, replace the feta with Gorgonzola or 

Roquefort. 

You can replace the spinach with herbs of your choice. 


50 51 Accompaniments Gratins

Oriental rice 

1 

2 

3 

4 

Peel the carrots and grate them roughly. 

Put all the ingredients in the porcelain dish and mix together. 



When the appliance switches off, leave the rice inside to rest 

for 5–10 minutes. Garnish with coriander. 


2 carrots 

200 g parboiled rice 

50 g raisins 

1 small piece of ginger, around 2 cm, 

peeled, finely diced (brunoise) 


Coriander 



Risotto variations 


1 

2 

3 

Put the risotto rice, white wine, bouillon, lemon grass and 

lemon thyme sprigs in the porcelain dish and mix together. 



Once the dish is cooked, take out the lemon grass and lemon 

thyme. Add the chives, lemon juice, mascarpone, butter and 

Parmesan and stir. 

Tips 

Replace the lemon grass, lemon juice and mascarpone with 

fromage frais, herbs and diced vegetables. Cook the diced 

vegetables together with the rice. 

200 g risotto rice, such as carnaroli 

1 dl dry white wine 

4½ dl bouillon 

2 sticks of lemon grass, 

halved lengthways 

2–3 lemon thyme sprigs 


1 lemon, juice 

1 tbsp mascarpone 

1 tbsp butter 

50 g grated Parmesan 



Polenta with vegetables 

Cooking trays unperforated, ⅓ GN, 

2 pieces 

1 

2 

3 

4 

Put the maize semolina, vegetable bouillon and milk in the 

cooking tray and stir. 

Cut the peppers in half, remove the stalk, seeds and white 

membranes, then cut into 1 cm cubes. 

Put the plum tomatoes, kidney beans, peppers, chilli, garlic and 

thyme in the other cooking tray, mix everything together and 

season with salt. 

Put the cooking trays into the cold cooking space at levels 1 

and 3. Steam 100 °C, 40 minutes. 

Tips 

You can also cook the vegetables with meat. Brown 

250 g minced-meat in a frying pan and mix into the vegetables. 

To make the polenta creamy, add around 1 dl single cream. 

Polenta 

200 g Bramata maize semolina 


4 dl milk 

Vegetables 

1 small tin of kidney (red) beans, 

drained 

240 g tinned plum tomatoes, 

stalks removed 

2 green peppers 

1 red chilli, sliced open, 

de-seeded, cut into strips 

1 clove of garlic, crushed 

Thyme 

Salt 



Lentils with 

semolina gnocchi 


Porcelain dish, ⅔ GN 

1 

2 

3 

4 

5 

6 

7 

For the gnocchi, mix the milk, salt and durum wheat semolina 

together in the smaller porcelain dish. 



Stir the Parmesan, egg yolks, butter and nutmeg into the hot 

semolina. Leave to cool. 

Peel the carrots and celeriac and cut them into sticks about 

4 cm long and 5 mm thick. Remove the fibrous parts of the leeks, 

cut it in half lengthways and then into strips. Cut the onions 

into thin rings. 

Put the vegetables, ginger, garlic, lentils, plum tomatoes and 

olive oil into the larger porcelain dish, mix well and season. 

Use a tablespoon to scoop gnocchi out of the semolina 

and put on top of the lentils and vegetables. 



Gnocchi 

7 dl milk 

½ tsp salt 

200 g durum wheat semolina 

50 g grated Parmesan 

2 egg yolks 

25 g butter 

Nutmeg 

Lentil dish 

2 large carrots 

200 g celeriac 

200 g leeks 

2 onions 

240 g tinned plum tomatoes, 

stalks removed 

2 cm root ginger, 

peeled, sliced 

3 cloves of garlic, sliced 

100 g red lentils 

2 tbsp olive oil 

Salt 

Pepper 



Ebly wheat with 

peppers and courgettes 


1 

2 

3 

4 

Cut the stalk off the top of the courgette, then cut the vegetable 

into quarters lengthways and then into 2 cm cubes. 

Cut the pepper in half, remove the stalk, seeds and white 

membranes, then cut into 2 cm squares. 

Put all the ingredients in the porcelain dish and mix together. 


Steam 100 °C, 20 minutes. When the appliance switches off, 

leave the dish inside to rest for 5–10 minutes. 

1 courgette 

1 red pepper 

200 g Ebly wheat 




Vegetable

Vegetable patch 

1 

2 

3 

4 

Separate the cauliflower into small florets. Chop off the 

broccoli stalk, peel it and cut it into sticks about 1 cm thick. 

Separate the broccoli head into small florets. Peel the carrots 

and cut them into sticks about 5 cm long and 1 cm thick. 

Put the vegetables into the perforated cooking tray. 



Season the vegetables with salt and pepper to taste, then 

sprinkle on the herbs and a little olive oil. 


1 small cauliflower 

1 small head of broccoli or 

Romanesco broccoli 

2 carrots 

Salt 

Pepper 

½ bunch of finely chopped 

flat-leaf parsley or 

finely chopped basil leaves 

Olive oil 


64 65 Vegetable

Spring vegetables 

1 

2 

3 

4 

Cut the ends off the asparagus and peel the bottom half. 

Cut the green tops of the baby carrots to a length of 2 cm and 

wash them thoroughly, but do not peel. Peel the kohlrabi 

and cut it into sticks about 1 cm thick. 

Put the vegetables into the perforated cooking tray. 




sprinkle the herbs over them. 


500 g green asparagus 

1 bunch of baby carrots 

1 kohlrabi 


Salt 

Pepper 

Tips 

Serve the vegetables with a Béarnaise sauce or as a salad 

with a vinaigrette. 


66 67 Vegetable

Asparagus with 

red hollandaise sauce 


1 

2 

3 

Cut the ends off the green asparagus and peel the bottom 

half. Cut a large section off the ends of the white asparagus 

and peel until you have removed all the woody parts. Put 

the green and white asparagus in the perforated cooking tray. 



For the hollandaise sauce, put the white wine vinegar, white 

wine, shallot, pepper and bay leaf in a small pan over 

a medium heat and reduce by half. Pour the reduction through 

a sieve. Stir the reduction, egg yolks and lemon juice 

together in a bowl, season with salt and pepper, then beat the 

egg yolk mixture in a warm bain-marie until fluffy. Mix the 

tomato puree in carefully, then pour the liquid butter in slowly, 

in a thin stream, stirring continuously. Serve the hollandaise 

immediately with the asparagus. 

500 g green asparagus 

500 g white asparagus 

Hollandaise sauce 

2 tbsp white wine vinegar 

2 tbsp white wine 

1 shallot, finely diced 

Several black pepper corns 

1 bay leaf 

2 egg yolks 

Several drops of lemon juice 

Salt 

Pepper 

1 tsp tomato puree 

50–100 g lukewarm, melted butter 

Tip 

The cooking time for the asparagus will vary according to 

thickness. 


68 69 Vegetable

Colourful bean platter 

1 

2 

3 

Cut the stalks off the beans and remove the stringy threads. 

Cut the cherry tomatoes in half. Cut the mushrooms in half or 

in quarters. 

Put all the vegetables into the perforated cooking tray and 

sprinkle the savory on top. 


at level 2. Steam 100 °C, 40 minutes. Season with salt 

and pepper to taste. 


500 g green bush beans 

250 g cherry tomatoes 

200 g mushrooms 

Savory, finely chopped 

Salt 

Pepper 


70 71 Vegetable

Stuffed kohlrabies 

1 

2 

3 

4 

5 

6 

Mix the bulgur with the vegetable bouillon in the porcelain 

dish. 



Peel the kohlrabies, cut off the bottom root section and use 

a melon ball scoop to hollow out the bulbs from the root end 

until the outside wall of the kohlrabies is around 8 mm thick. 

Put the hollowed-out kohlrabi flesh to one side. Peel the carrots 

and cut them into sticks about 3 cm long and 1 cm thick. 

Cut the stalks off the mange-tout and remove the stringy threads. 

Mix the bulgur with three quarters of the Gorgonzola, stuff 

it into the kohlrabies and press down. Sprinkle the remaining 

Gorgonzola over the top. 

Put the stuffed kohlrabies into the perforated cooking tray. 

Spread the hollowed-out kohlrabi flesh, carrots and mange-tout 

around the kohlrabies. 

Put the perforated cooking tray into the still-warm cooking 




100 g bulgur 

1½ dl vegetable bouillon 

4 large kohlrabies 

3 carrots 

200 g mange-tout 

150 g Gorgonzola, finely diced 


72 73 Vegetable

Mediterranean vegetables 

1 

2 

3 

4 

Cut the stalks off the top of the courgettes, then cut the vegetables 

into sticks 4 cm long and 1 cm thick. Cut the stalks 

out of the tomatoes, then slice them. Cut the stalk and leaves 

off the top of the aubergine, then cut the vegetable into 

quarters lengthways and into pieces 2 cm thick. 

Put all the vegetables on to the perforated cooking tray, pull 

the thyme and rosemary leaves off their stalks and sprinkle 

them over the top. 




drizzle with a little olive oil. 


2 courgettes 

300 g San Marzano tomatoes 

1 aubergine 

2 thyme sprigs 

2 rosemary sprigs 

Salt 

Pepper 

Olive oil 


74 75 Vegetable

Desserts

Orange and caramel flan 

1 

2 

3 

4 

5 

For the sauce, caramelise the sugar in a pan so that it turns 

light brown in colour, pour in the orange juice and allow 

to reduce by half. 

Cover the bases of the flan dishes with the orange and caramel 

sauce. 

Put the milk, sugar, scraped out vanilla seeds and vanilla pod 

in a pan and heat to 40 °C. Take out the vanilla pod. Slowly stir 

the milk into the eggs. Pour into the dishes. 

Put the dishes onto the perforated cooking tray, then put 

the tray into the cold cooking space at level 2. Steam 90 °C, 

25 minutes. Leave to cool. 

Run a knife carefully around the edge of each dish and turn 

the flans out onto a plate, then pour over the orange sauce. 

Flan dishes, Ø 7 cm, 6 pieces 


Sauce 

60 g sugar 

1 dl orange juice 

Flan 

5 dl milk 

50 g sugar 

1 vanilla pod, cut open 

3 eggs, beaten 

Tips 

For a classic crème caramel, replace the orange juice in 

the sauce with water. 

You can also buy ready-made caramel sauce. 


78 79 Desserts

Chocolate and 

gingerbread flan 

Coconut flan 





1 

2 

3 

100 g dark chocolate, crumbled 

½ tsp gingerbread spices 

5 dl milk 

50 g sugar 


Put the chocolate, gingerbread spices, milk and 

sugar in a pan and heat to 40 °C, allowing 

the chocolate to melt. Slowly stir the chocolate 

milk into the eggs. Pour into the dishes. 

Put the dishes onto the perforated cooking tray, 

then put the tray into the cold cooking space 

at level 2. Steam 90 °C, 25 minutes. Leave to 

cool. 

Run a knife carefully around the edge of each 

dish and turn the flans out onto a plate. 

1 

2 

3 


80 g sugar 

5 dl coconut milk 

Mix the eggs with the sugar and coconut milk. 

Pour into the dishes. 

Put the dishes onto the perforated cooking tray, 

then put the tray into the cold cooking space 

at level 2. Steam 90 °C, 25 minutes. Leave to 

cool. 

Run a knife carefully around the edge of each 

dish and turn the flans out onto a plate. 

Tip 

Serve with fresh pineapple. 


80 81 Desserts

Plums in red wine 

1 

2 

3 

Cut the plums in half and remove the stones. 

Mix the red wine and sugar together in the porcelain dish, 

then add the scraped-out vanilla seeds and the vanilla 

pod. Put the plums in the porcelain dish. 




750 g plums 

2 dl robust red wine 

50 g sugar 

1 vanilla pod, cut open 

Tips 

Serving suggestion: garnish the cooled plums with whipped 

cream and toasted flaked almonds. The plums also go well 

with Dampfnudeln (steamed yeast dumplings). 

If frozen plums are used, 10–15 minutes must be added to 

the cooking time. 


82 83 Desserts

Fruit compote 

1 

2 

Peel the apples and pears, cut them into eight pieces and 

de-seed them. Halve the plums and remove the stones, 

then halve the halves. Put the prepared fruit into the porcelain 

dish. Scoop out the pomegranate seeds and sprinkle 

them over the top, then drizzle with Cointreau. 


Steam 100 °C, 10–15 minutes. 


2 apples 

2 pears 

3 plums 

½ pomegranate 

3 tbsp Cointreau 

Tips 

Sweeten the compote with sugar to taste. 

Replace the pomegranate seeds with redcurrants. 


84 85 Desserts

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