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

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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
Page 1: Recipes for the Steam S Recipes for
Page 4 and 5: Delicious recipes
Page 6 and 7: General information Healthy cooking
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

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