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

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Lime chicken breast Perforated cooking tray, ⅔ GN 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 level 2. <strong>Steam</strong> 90 °C, 20 minutes. 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 Preparation: 20 minutes | Cooking: 20 minutes 42 43 Fish Poultry Meat
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. Put the cooking tray into the cold cooking space at level 2. <strong>Steam</strong> 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. Preparation: 15 minutes | Cooking: 50 minutes 44 45 Fish Poultry Meat
Page 1: Recipes for the Steam S Recipes for
Page 4 and 5: Delicious recipes
Page 6 and 7: General information Healthy cooking
Page 8 and 9: Accessories Operating the appliance
Page 10 and 11: Notes and abbreviations Ingredients
Page 12 and 13: Zander and salmon terrine 1 2 3 4 5
Page 14 and 15: Game terrine 1 2 3 4 5 6 7 8 The da
Page 16 and 17: Vegetable terrine Italia 1 2 3 4 5
Page 18 and 19: Fish rolls 1 2 Season the lemon sol
Page 20 and 21: Colourful fish brochette 1 2 3 4 Cu
Page 22 and 23: Beef stroganoff Porcelain dish, ½
Page 26 and 27: Minced-meat and savoy rolls Perfora
Page 28 and 29: Stuffed potatoes 1 2 3 4 5 Leaving
Page 30 and 31: Risotto variations Porcelain dish,
Page 32 and 33: Lentils with semolina gnocchi Porce
Page 34 and 35: Vegetable
Page 36 and 37: Spring vegetables 1 2 3 4 Cut the e
Page 38 and 39: Colourful bean platter 1 2 3 Cut th
Page 40 and 41: Mediterranean vegetables 1 2 3 4 Cu
Page 42 and 43: Orange and caramel flan 1 2 3 4 5 F
Page 44 and 45: Plums in red wine 1 2 3 Cut the plu
Page 46 and 47: Own recipes Own recipes

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

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