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

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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. Put the perforated cooking tray into the cold cooking space at level 2. Steam 100 °C, 40 minutes. Season with salt and pepper to taste. Perforated cooking tray, ⅔ GN 500 g green bush beans 250 g cherry tomatoes 200 g mushrooms Savory, finely chopped Salt Pepper Preparation: 30 minutes | Cooking: 40 minutes 70 71 Vegetable
Stuffed kohlrabies 1 2 3 4 5 6 Mix the bulgur with the vegetable bouillon in the porcelain dish. Put the porcelain dish into the cold cooking space at level 2. Steam 100 °C, 10 minutes. 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 space at level 2. Steam 100 °C, 30 minutes. Porcelain dish, ½ GN Perforated cooking tray, ⅔ GN 100 g bulgur 1½ dl vegetable bouillon 4 large kohlrabies 3 carrots 200 g mange-tout 150 g Gorgonzola, finely diced Preparation: 30 minutes | Cooking: 40 minutes 72 73 Vegetable
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 24 and 25: Lime chicken breast Perforated cook
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 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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