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

More documents

Recommendations

Info

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 Steaming 90 °C 1 to 4 Cooking dishes that contain egg (creams and custards). Preserving fruit. For gently regenerating dishes. 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 Steaming 80 °C 1 to 4 Poaching and cooking meat (fillet) and fish. 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 Steaming 40 °C 1 to 4 Defrosting sensitive food, e. g. meat and fish. For making joghurt. 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 8 9 Theory
Page 1: Recipes for the Steam S Recipes for
Page 4 and 5: Delicious recipes
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 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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?