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

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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. Put the porcelain dish into the cold cooking space at level 2. <strong>Steam</strong> 100 °C, 15 minutes. Porcelain dish, ½ GN 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. Preparation: 20 minutes | Cooking: 15 minutes 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. Put the porcelain dish into the cold cooking space at level 2. <strong>Steam</strong> 100 °C, 10–15 minutes. Porcelain dish, ⅓ GN 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. Preparation: 15 minutes | Cooking: 10 minutes 84 85 Desserts
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 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 46 and 47: Own recipes Own recipes

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

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