Recipe book Combair-Steam S (PDF / 5.3 MB - V-ZUG Ltd

Recipes for the Combair-Steam SRecipes for theCombair-Steam SV-ZUG AGIndustriestrasse 66, 6301 Zugvzug@vzug.ch, www.vzug.chJ768.017© V-ZUG AG, 6301 Zug, 2009

Delicious recipes

Delicious recipes

ContentsTheory7 General information8 Operating modes12 Accessories13 Operating the appliance14 Uses and tips17 Notes and abbreviationsAperitif Starters20 Aperitif nibbles22 Salmon curls22 Ham palmiers23 Sweet palmiers23 Nut Danish pastries24 Stuffed rolls with ham26 Stuffed rolls with quark26 Stuffed rolls with salami28 Cabbage salad with bacon and croutons30 Leek, feta and raisin salad30 Courgette, almond and ham salad32 Zander and salmon terrine34 Game terrine36 Vegetable terrineFish Poultry Meat40 Fish in puff pastry42 Veal fillet coated in herbs44 Beef stroganoff46 Stewing meat48 Lime chicken breast50 Fillet of veal in puff pastry52 Fillet of pork in puff pastry54 Osso buco56 Rabbit shanks with cognac and plums58 Bernese platterAccompaniments Gratins62 Potato gratin with pumpkin seeds64 Oriental rice66 Risotto variations68 Polenta with vegetables70 Lentils with semolina gnocchi72 Ebly wheat with peppers and courgettes74 Pasta gratin76 Aubergine gratin78 Vegetable gratinVegetable82 Vegetable patch84 Colourful bean platter86 Stuffed kohlrabies88 Zucchini boats90 RatatouilleDesserts Pastries94 Orange and caramel flan96 Chocolate and gingerbread flan96 Coconut flan98 Plums in red wine100 Fruit compote102 Dumplings104 Apple pastries106 Crispy figs108 Lemon muffins110 Blueberry muffins110 Chocolate and banana muffins111 Apricot and marzipan muffins111 Carrot muffins112 Lemon cake114 Chocolate and red wine cake114 Tutti Frutti cake116 CheesecakeBread Flans120 Walnut focaccia122 Italian ring loaf124 Exotic bread126 Wholemeal bread rolls128 Leek and cheese flan130 Mushroom flan130 Asparagus flan131 Pumpkin flan131 Chicory flan with Gorgonzola132 Fruit flan

General informationHealthy cooking is part of modern lifeEver more health-conscious people are choosing gentlemethods of cooking, because being sporty and fitis part of the modern lifestyle. Part and parcel with this areculinary delights, for the steamer satisfies both requirements.A steamer makes healthy food even tastier and as ifprepared by a master chef. Steaming also eliminatesconstant watching. Nothing is overcooked, nothing burns.Head and hands are free for other tasks.Function principle of operating modes using steamThe principle of your appliance is very simple. Water isbrought to the boil in a boiler. The steam producedis fed into the cooking space where it condenses on thecolder surface of the food to water and the energyis transferred to the food.The bigger the surface area of the food, the quicker it willcook. Simply cut the food into smaller pieces to increase thesurface area. For steaming, use the perforated cookingtray so that the steam reaches all parts of the food uniformly.The energy transfer of steam is very efficient, with thefood being heated evenly as more steam condenses on thethicker parts and energy in the form of heat is transferredinto the food.Important noteThe operating instructions contain important safety information.Please read this carefully before you use theappliance. The operating instructions also contain detailedinformation for using the appliance.6 7 Theory

Operating modesn Place tins, moulds, etc. on the wire shelf.n Always push the «sloped» side of the originalbaking tray right to the back of the cookingspace.Follow the advice in «Tips on settings» and in «Tips and tricks».Operating mode Temperature range Recommended LevelUseHeating methodSteaming 30 to 100 °C 100 °C 1 to 5Cooking vegetables, rice, cereal products, pulsesand egg dishes. Poaching meat, poultry andfish. Extracting juice from fruit and berries. Makingyogurt and preserves.Place the stainless steel tray underneath theperforated stainless steel tray.The cooking space is heated simultaneouslyby steam and hot air. The foodis heated up or cooked by steaming.54321Top / bottom heat 30 to 230 °C 200 °C 2For cakes, biscuits, bread and roasts. Use a darkenamelled tray or a black tray or tin for crispy results.The cooking space is heated by the topand bottom heating elements.54321Hot air 30 to 230 °C 180 °C 22 and 4For cakes, biscuits, bread and roasts on two levels.Select a lower temperature (reduce by approximately20 °C) than for top / bottom heat.A heating element behind the back wall ofthe cooking space heats up the airinside the cooking space and which iscirculated evenly.54321Regenerating 100 to 150 °C 120 °C 1 to 5Reheating pre-cooked food, frozen products,semi-ready and ready meals.Simultaneously regenerating food on several levels.The cooking space is heated bysteam and hot air. The food is reheatedgently without drying it out.54321Professional baking 100 to 230 °C 210 °C 22 and 4Bread, yeast pastries, puff pastries (fresh or frozen)on 1 or 2 levels.Put the food in the cold cooking space.The cooking space is heated in afirst phase by steam and is automaticallyfollowed in a second phase by hot air.543218 9 Theory

Operating modesOperating mode Temperature range Recommended LevelUseHeating methodPizzaPlus 30 to 230 °C 200 °C 2For pizza, flans and quiches. Use a dark enamelledtray or a black tray or tin for crispy results..The cooking space is heated by hot airand bottom heat. The base of the food willbe baked particularly intensively.4321Grill 30 to 230 °C 230 °C 4 or 5Flat food for grilling (steaks, chops, chicken parts,fish, sausages, etc.). For gratinating soufflés andmaking toast. Place the food to be grilled directly onthe wire shelf. Line the original baking tray withaluminium foil and then place it underneath the wireshelf.The cooking space is heated by the grillelement..54321Soft roastingFood probetemperature 50 to 90 °CDuration2 hrs. 30 mins. to4 hrs. 30 mins.Food probetemperature 70 °CDuration3 hrs. 30 mins.2Quality cuts of meat are gently roasted within thedesired time.Patented method.54321Hot air humid 30 to 230 °C 180 °C 22 and 4For gratins, soufflés, yeast pastries and bread on oneor two levels.A heating element behind the backwall of the cooking space heats up the airinside the cooking space and which is54circulated evenly. The steam produced is3largely retained in the cooking space2ensuring the food retains its moisture.1Hot air and steaming 30 to 230 °C 180 °C 22 and 4For gratins, soufflés, meat, frozen products,chestnuts, puff pastries, yeast pastries, bread andconvenience foods on one or two levels. Pressthe operating mode button to activate / deactivatesteam. The operating mode symbol is illuminatedwhen steam is activated.A heating element behind the backwall of the cooking space heats up the airinside the cooking space and which iscirculated evenly. To improve the energytransfer to the food, activate steamSteam over 100 °C is not visible.5432110 11 Theory

AccessoriesOperating the applianceAccessoriesPerforated cooking trayOperating the applianceBelow are brief operating instructions for quick reference.Additional and more detailed information is to be found inthe operating instructions.n Place the food in the cooking space.Wire shelfn Fill the water tank up to the «1.25 litre» mark with fresh,cold drinking water and slot into position in the water tankcompartment.n Press the button for the required operating mode once ormore.n Press the OK adjusting knob to start the applianceStainless steel trayimmediately.n Press the Off button to finish cooking.n When the appliance is switched off, the residual water ispumped back into the water tank.n Take the cooked food out of the cooking space.Original baking trayn If any water has collected on the bottom of the cookingspace, allow it to cool before wiping it up with a softcloth.n Remove and empty the water tank and then put it back inthe appliance.n Leave the appliance door open in the at-rest position toPorcelain dishTerrine mouldenable the cooking space to cool down.Saving energy – Menu preparationWhen steaming, a variety of food can be cooked atthe same time. For example, rice or pulses can be preparedat the same time as vegetables with similar cookingtimes, saving energy and the washing-up.A continuous fresh supply of steam from the external boilerprevents transfer of flavours between foods.Where food has different cooking times, place it staggeredin the cooking space.The porcelain dish is supplied in Gastronorm (GN) sizes ⅓, ½ and ⅔.12 13 Theory

Uses and tipsUses and tipsBakingPerfect baking results are ensured whether it is pizza, bread,pastry or gratin.Consult the detailed information in «Tips on settings».RegenerationPrepared dishes and convenience foods can be heatedup directly on a heat-resistance plate using a combination ofsteam and hot air without any loss of quality and beserved as if freshly prepared. The food does not have to becovered and can be regenerated on several levels atthe same time.Stale bread can be «freshened» using the setting Regeneration150 °C and will taste as if it’s fresh from the baker.DefrostingDeep frozen meat, fish and poultry can be gently defrostedwith Steam 40 °C. Deep frozen vegetables can beprepared with Steam 100 °C, just like fresh vegetables.Defrost loaves and plaited bread using Regeneration150 °C.PreservingWith steam, food can be prepared for preserving in glasscontainers and infant feeding bottles can be sterilised.The food is preserved by killing any microorganisms andthen hermetically sealing it in jars. See the «Tips onsettings» section for details.BlanchingBlanching refers to the preparation of food by puttingit briefly into plenty of boiling water. Blanch foodin the steamer by steaming it briefly at 100 °C. Theenzymes are deactivated by the heat, while the colour ofthe vegetables is retained. Similarly, leafy vegetables(e. g. white cabbage) are softened, making them easierto prepare and freeze. After blanching, plunge thevegetables straight into ice-cold water and then dry.Juice extractingSteam juicing is a very gentle method of extractingjuice from berries and fruits, for instance cherries, blackcurrants,etc. The energy-rich steam bursts the cellwalls, allowing the juice to escape.Desiccating / dryingFood is dried and prepared for preserving by using hot air.Consult the detailed information under Tips on settings.Soft roastingSoft roasting is a patented roasting method whereby searedmeat is gently cooked at a relatively low temperature. Themain advantage is that it is possible to select when the roastis to be ready, irrespective of the weight and thickness of thecut of meat. The cooking time can be set between 2.5 and4.5 hours.The temperature of the cooking space is regulated inrelation to the core temperature of the meat, which iscontinuously monitored by the food probe. The temperatureof the cooking space is automatically and optimallyregulated so that the meat is ready by the set time. Thetemperature reading of the food probe plays an importantrole, which is why the food probe must be positionedcarefully.Lean, quality cuts of meat are best for Soft roasting. Themeat should weigh between 500 g and 2000 g, and be nothinner than 4 cm. Sinewy or fatty cuts of meat are lesssuitable for Soft roasting. Marinate or season the meat withherbs and spices according to taste.Season the meat with salt immediately before searing.Remove any marinade made with herbs, mustard, etc fromthe meat before searing, as it can easily and leave a bittertaste.PreparationsHeat some fat in a pan.Sear the meat on all sides (for no more than 5 minutes).Next place the meat on the original baking tray or in a glassor porcelain dish.Insert the food probe into the meat so that the tip is in thecentre of the thickest part. The food probe must as far aspossible be completely covered by the meat in order to geta correct reading.Place the original baking tray or the wire shelf at level 2 andcover with the mould.Plug the food probe into the socket.The suggested cooking time is 3.5 hours. This can beadjusted to between 2.5 to 4.5 hours.Selecting and starting Soft roastingn Press the operating mode button one or more times toselect Soft roasting.n Set the desired food probe temperature by turning theadjusting knob OK.n Set the cooking time by pressing the clock button andturning the adjusting knob OK.n Start the programme by pressing adjusting knob OK.Cut of meat Degree of doneness Recommended value foodprobe temperature °CFillet of vealraremediumTopside of veal thick end, loin of veal 67Shoulder of veal 80Veal neck 81Fillet of beefSirloin of beef, roast beefraremediumraremediumChuck of beef, topside of beef 67Shoulder of beef 72Middle or chump end of loin of pork 67Neck of pork 85Leg of lambraremedium586253575255636714 15 Theory

Uses and tipsNotes and abbreviationsSteamingVital vitamins, minerals and flavours are retained during theprocess of being gently steamed in the steamer. Nomatter the food, there is an operating mode to steam it toperfection.Grains (e. g. rice and millet) and pulses (e. g. lentils), addingan appropriate amount of liquid, can be cooked directlyin 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)IngredientsThe recipes serve four, unless stated otherwise.Cooking timeThe cooking times given are based on the stated accessories.The cooking time may vary slightly depending onthe type of cookware being used. The cooking times givenserve as a guide. The duration can be shortened forfirmer or lengthened for more well cooked food, accordingto individual preference.QuantitiesThe following abbreviations are used in the recipes:ggramkg kilogramdl decilitrellitretsp teaspoontbsp tablespoonSemolina 100 g 2 to 3 dl waterLentils 100 g 2 to 3 dl waterEbly wheat 100 g 1 to 1.5 dl waterMillet 100 g 1.5 to 2 dl waterChickpeas, soaked 100 g 0.5 to 1 dl waterIngredientsFlatteaspoonFlattablespoonHeapedteaspoonBaking powder 3 g 6 g 7 g 13 gButter 3 g 8 g 10 g 18 gHoney 6 g 13 g 12 g 26 gJam 6 g 18 g 14 g 36 gHeapedtablespoonFlour 3 g 7 g 5 g 15 gOil 3 g 12 g – –Salt 5 g 13 g 8 g 24 gMustard 4 g 12 g 11 g 26 gWater, milk 5 g 15 g – –Cinnamon 2 g 3 g 4 g 11 gSugar 3 g 9 g 6 g 17 g16 17 Theory

AperitifStarters

Aperitif nibbles12Cover the tray with baking parchment and lay the puff pastryon to it. Brush with a little water, then lay the second sheetof pastry on top and press down lightly. Brush with olive oil. Putthe herbs and Parmesan onto the pastry and spread themout evenly. Use a pastry cutter to cut the puff pastry into stripsor triangles.Put the stainless steel tray into the cold cooking space atlevel 2 (levels 2 and 4 if 2 trays are being used). Professionalbaking 190 °C, 20–25 minutes.Stainless steel tray2 rolls of puff pastry2 tbsp olive oilOregano, leaves pulled offThyme, leaves pulled off30 g grated ParmesanPreparation: 15 minutes | Cooking: 20 minutes20 21 Aperitif Starters

Salmon curlsHam palmiersSweet palmiersNut Danish pastriesStainless steel trayStainless steel trayStainless steel trayStainless steel tray1 roll of puff pastry1 roll of puff pastry1 roll of puff pastry1 roll of puff pastry12Stuffing200 g smoked salmon, sliced1 bunch of dill,tips of leaves pulled offSpread the salmon out on the puff pastry, leavinga 2 cm gap along one of the longer edges,sprinkle the dill over the top. Brush the uncoverededge of the pastry with a little water, then rollthe pastry up from the other side and press the enddown. Cut the roll into slices 2 cm thick and putthe curls on to the tray after covering it with bakingparchment.Put the stainless steel tray into the cold cookingspace at level 2 (levels 2 and 4 if two traysare being used). Professional baking 190 °C,20–25 minutes.TipReplace the salmon with air-dried ham, boiledham or bacon.123Stuffing2 tbsp ricotta1 tbsp pesto1 tbsp grated cheese6 slices of hamMix the ricotta, pesto and grated cheesetogether.Put the ham on to the pastry and spreadthe ricotta mixture over the top. Roll the pastryup loosely from both long ends and cutinto slices 1 cm thick. Cover the tray with bakingparchment and put the palmiers on it.Put the stainless steel tray into the cold cookingspace at level 2 (levels 2 and 4 if two traysare being used). Professional baking 190 °C,20–25 minutes.12Stuffing1 egg white, beaten4 tbsp sugarBrush the pastry with the egg white and sprinklewith sugar. Roll the pastry up loosely fromboth long ends and cut into slices 1 cm thick.Cover the tray with baking parchment andput the palmiers on it.Put the stainless steel tray into the cold cookingspace at level 2 (levels 2 and 4 if two traysare being used). Professional baking 190 °C,20–25 minutes.TipScatter chocolate sprinkles, grated almonds,hazelnuts, cinnamon or other spices overthe sugar as you wish.123Stuffing1 dl double cream50 g sugar200 g ground almonds½ tsp ground cinnamonMix the double cream, sugar, almonds andcinnamon together.Spread the mixture onto the puff pastry, leavinga 2 cm gap along one of the longer edges.Brush the uncovered edge of the pastry with a littlewater, then roll the pastry up from the otherside and press the end down. Cut the roll into slices2 cm thick and put the curls on to the tray aftercovering it with baking parchment.Put the stainless steel tray into the cold cookingspace at level 2 (levels 2 and 4 if two traysare being used). Professional baking 190 °C,20–25 minutes.Preparation: 15 minutes | Cooking: 20 minutes22 23 Aperitif Starters

Stuffed rolls with hamStainless steel tray12345Mix all the ingredients for the filling together.Cut the ready to bake rolls open horizontally.Spread the filling on one half of the roll, then put the other half ontop.Cover the tray with baking parchment and put the rolls on it.Put the stainless steel tray into the cold cooking space at level 2.Hot air with steaming 220 °C, 8 minutes.TipUse croissants instead of rolls and add 3–5 minutes to thecooking time.12–16 small ready to bake rollsFilling½ egg120 g ham, finely diced2 tbsp grated cheese½ bunch of chives, finely choppedPaprika powderSaltPepperPreparation: 25 minutes | Cooking: 8 minutes24 25 Aperitif Starters

Stuffed rollswith quarkStuffed rollswith salamiStainless steel tray12–16 small ready to bake rolls75 g low-fat quark50 g grated cheese50 g mozzarella, roughly grated½ red pepper, stalk and seeds removed,finely diced (brunoise)Basil leaves, shreddedOregano leaves, choppedSaltPepperStainless steel tray12–16 small ready to bake rolls½ egg2 tbsp grated cheese½ bunch of chives, finely choppedPaprika powderBasil leaves, shredded100 g salami, finely chopped2 tbsp ricottaSaltPepper12345Mix all the ingredients for the filling together.Cut the ready to bake rolls open horizontally.Spread the filling on one half of the roll, then putthe other half on top.Cover the tray with baking parchment and putthe rolls on it.Put the stainless steel tray into the cold cookingspace at level 2. Hot air with steaming 220 °C,8 minutes.12345Mix all the ingredients for the filling together.Cut the ready to bake rolls open horizontally.Spread the filling on one half of the roll, then putthe other half on top.Cover the tray with baking parchment and putthe rolls on it.Put the stainless steel tray into the cold cookingspace at level 2. Hot air with steaming 220 °C,8 minutes.TipUse croissants instead of rolls and add 3–5 minutesto the cooking time.TipUse croissants instead of rolls and add 3–5 minutesto the cooking time.Preparation: 25 minutes | Cooking: 8 minutes26 27 Aperitif Starters

Cabbage salad withbacon and croutonsStainless steel tray1234Cover the stainless steel tray with baking parchment, place thecabbage on it and season with a little salt and pepper.Add the bacon strips and drizzle with olive oil.Soak the cubes of white bread in a mixture of olive oil, salt andpepper and put them on top of the cabbage too.Put the stainless steel tray into the cold cooking space at level 2.Hot air with steaming 190 °C, 20 minutes.Allow the salad to cool for around 10 minutes. Season withBalsamic vinegar, salt and pepper to taste, stir everythingtogether and serve lukewarm.800 g white cabbage, finely chopped100 g bacon, in strips2 tbsp olive oil4 slices of white bread, diced into cubes3 tbsp olive oil3 tbsp white Balsamic vinegarSaltPepperTipReplace the croutons with diced peppers.Preparation: 25 minutes | Cooking: 20 minutes28 29 Aperitif Starters

Leek, fetaand raisin saladCourgette, almondand ham saladStainless steel trayStainless steel tray123800 g leeks, finely chopped3 tbsp raisins200 g feta, diced2 tbsp olive oil2 tbsp white Balsamic vinegarSaltPepperCover the stainless steel tray with bakingparchment, place the leeks and raisins on it andseason with salt and pepper. Sprinkle withfeta and olive oil.Put the stainless steel tray into the cold cookingspace at level 2. Hot air with steaming 190 °C,20 minutes.Allow the salad to cool for around 10 minutes.Season with Balsamic vinegar, salt andpepper to taste, stir everything together and servelukewarm.123800 g courgettes, cut in half lengthways,then into slices around 4 mm thick1 small packet of saffron powderSaltPepper100 g ham, cut into strips3 tbsp almond sliversSeveral saffron threads3 tbsp white wine vinegar2 tbsp sunflower oilCover the stainless steel tray with baking parchment,place the courgettes on it and seasonwith salt, pepper and saffron powder. Put the ham,almonds and saffron threads on top.Put the stainless steel tray into the cold cookingspace at level 2. Hot air with steaming 190 °C,20 minutes.Allow the salad to cool for around 10 minutes.Season with vinegar, oil, salt and pepper to taste,stir everything together and serve lukewarm.Preparation: 25 minutes | Cooking: 20 minutes30 31 Aperitif Starters

Zander and salmon terrine123456Put the diced zander into the freezer for 30 minutes.Line the terrine mould with cling film, leaving enough spareto cover the terrine, once filled. Lay the basil leaves inbottom of the terrine mould.Puree the double cream with the frozen diced zander in ablender or using a hand-held mixer, add the herbs and seasonwith salt and pepper.Put half of the zander mixture into the mould. Lay the salmonstrips across the centre, lengthways. Spread the rest ofthe zander mixture on top. Cover the terrine with cling film.Put the terrine mould on to the stainless steel tray at level 2of the cold cooking space. Steam 100 °C, 20 minutes.Remove the cling film from the top of the terrine. Allow the terrineto stand for at least 20 minutes, before turning it out.Half-round terrine mould, 0.7 lStainless steel tray300 g fresh fillet of zander, diced5–6 basil leaves1 bunch of chives or dill,finely chopped1½ dl double creamSaltPepper100 g salmon fillet, in stripsTipThe terrine can be eaten hot or cold.Preparation: 60 minutes | Cooking: 20 minutes32 33 Aperitif Starters

Game terrine12345678The day before you want to cook the dish, put all theingredients for the marinade into the porcelain dish, alongwith the diced venison, cover and leave in the refrigerator tomarinate for 12 hours.Mix the lingonberries with 2 tbsp of Williams pear liqueur,cover and leave to marinate at room temperature for12 hours.Take the diced venison out of the marinade and pat it dry.Sieve the marinade and put it to one side.Put the marinated venison and the bacon into the porcelaindish. Cover and put the porcelain dish on to the wireshelf into the cold cooking space at level 2. Steam 100 °C,10 minutes.Put the venison strips into a frying pan with the oil and searwell, then remove them from the pan. Pour the game stock intothe pan to deglaze the fond, add the Williams pear liqueurand allow the stock to reduce by half over a low heat.Take the porcelain dish out of the cooking space and pourthe liquid over it. Puree small batches of the meat in a blender,adding a little crème fraîche each time. Stir the reducedgame stock, lingonberries and parsley into the meat mixtureand season well with salt and pepper.Line the terrine mould with cling film, leaving enough spareto cover the terrine, once filled. Put half of the meat mixture intothe mould, lay the strips of venison over the top, cover withthe remaining meat mixture and smooth off. Cover the terrinewith the cling film.Put the terrine mould on to the stainless steel tray at level 2of the warm cooking space. Steam 90 °C, 20 minutes.Porcelain dish, ⅓ GNWire shelfHalf-round terrine mould, 0.7 lStainless steel trayMarinade1 dl red wine1 shallot, quartered½ tbsp red pepper corns2 bay leaves400–500 g venison,cut into 3–4 cm cubes25 g dried lingonberries orcranberries2 tbsp Williams pear liqueurThe next day50 g bacon, in thin strips100 g streaky bacon, finely diced70–100 g venison shoulder steak,in strips 2 cm thick1 tbsp oil½ dl game stock1½ tbsp Williams pear liqueur50 g crème fraîche2–3 stalks of flat leaf parsley,leaves pulled off and finelychoppedSaltPepperPreparation: 60 minutes | Cooking: 30 minutes34 35 Aperitif Starters

Vegetable terrine123456Cut the stalks off the top of the courgettes, then use a potatopeeler to cut the vegetables into strips.Line the terrine mould with cling film then lay the courgette stripsinto the mould crossways, two at a time, so that they overlapslightly on the bottom of the mould and up the sides. Leavesufficiently long strips hanging over the sides of the mould so thatyou can wrap them over the top of the terrine once it is filled.Put the beans, carrot, spring onions and peas in the perforatedcooking tray and put the tray into the cold cooking spaceat level 2. Steam 100 °C, 15–20 minutes. Allow them to dry.Mix the eggs with the double cream and Parmesan, thenseason with salt and pepper.Put the steamed vegetables into the terrine mould, pour thesauce over them, then cover the terrine with the courgette stripsyou left hanging over the sides of the mould.Put the terrine mould on to the stainless steel tray at level 2of the warm cooking space. Steam 100 °C, 25 minutes.The terrine is cooked when, if pressed with a finger, it will still«give» a little.Half-round terrine mould 0.7 lPerforated cooking trayStainless steel tray1–2 courgettes100 g sweet green beans,stalks cut off1 carrot, peeled,in sticks 5 mm thick1–2 spring onions, includingthe sweet green parts,quartered lengthways,or baby leeks50 g frozen green peas3 eggs, each at least 63 g,beaten1½ dl double cream1 tbsp grated ParmesanSaltPepperTipEat the terrine hot or cold.Preparation: 25 minutes | Cooking: 40 minutes36 37 Aperitif Starters

FishPoultryMeat

Fish in puff pastry12345Cut the pepper in half, remove the stalk, seeds and whitemembranes, then cut into strips lengthways. Cut the stalk offthe top of the courgette, then cut it into slices lengthways.Cut the puff pastry into four equal-sized rectangles.Lay the pepper and courgette diagonally across the pastrypieces, sprinkle with the plucked coriander or parsley,season with salt and pepper, then place the fish on top. Pullthe two free corners of the pastry over the fish.Cover the stainless steel tray with baking parchment and putthe puff pastry parcels on it.Put the stainless steel tray into the cold cooking space atlevel 2. Professional baking 210 °C, 25 minutes.Stainless steel tray1 roll of puff pastry1 red pepper1 courgetteCoriander or flat leaf parsleySaltPepper4 small portions of firm fish,around 50 g eachPreparation: 20 minutes | Cooking: 25 minutes40 41 Fish Poultry Meat

Veal fillet coated in herbs123456Pull the parsley, chervil, thyme, marjoram and tarragonleaves off the stalks and chop them; finely chop the chives.Mix the herbs with a little olive oil.Put a piece of cling film 20 cm longer than the fillet on tothe work surface and lay the herbs along the middle of the clingfilm, in a row that is the same length as the veal. Seasonthe fillet with salt and pepper, turn it over in the herbs and wrapit in the cling film. Wrap this parcel in aluminium foil, sealingthe ends up well. Put the wrapped fillet on to the stainless steeltray.Put the stainless steel tray into the cold cooking space atlevel 2. Steam 100 °C, 40 minutes.For the herb jus, sweat the onion and herbs in the butter, pourin the port and allow to reduce by half, then add the vealstock, bring to the boil and leave to simmer for 10 minutes. Pourthe sauce through a sieve.Take the fillet out of the cooking space, leave to rest for a fewminutes, remove the foil and film, then slice it up.Pour a little of the herb jus on to the plate and arrange the filleton top.Stainless steel tray50 g mixed herbs: parsley,chervil, thyme, marjoram,tarragon, chivesOlive oil600 g fillet of veal, centre cutSaltPepperHerb jus1 small onion, finely diced2 tbsp mixed herbs: parsley,chervil, thyme, marjoram,tarragon, chives1 tbsp butter1 dl port wine2 dl brown veal stockPreparation: 30 minutes | Cooking: 40 minutes42 43 Fish Poultry Meat

Beef stroganoffPorcelain dish, ½ GNWire shelf123456Season the meat with salt and pepper.Cut the peppers in half, remove the stalks, seeds and whitemembranes, then cut into strips.Put the meat in the porcelain dish and scatter the beefbouillon powder, peppers and onions over the top.Put the porcelain dish on to the wire shelf at level 2 of the coldcooking space. Steam 100 °C, 40 minutes.Pour out and collect the juices from the porcelain dish, stirthe gravy powder, tomato puree, the thickened cream andpaprika into the juices, then add this sauce to the meat.Put the porcelain dish on to the wire shelf into the warmcooking space at level 2. Regenerate 140 °C, 6–8 minutes.Season to taste before serving.TipServe with polenta.800 g shoulder of beef,in strips 1 cm thickSaltPepper1 tsp beef bouillon powder2 yellow peppers2 red peppers2 green peppers2 onions, finely dicedSauce3–4 tbsp gravy powder2 tbsp tomato puree180 g thickened creamfor making saucesPaprika powderPreparation: 30 minutes | Cooking: 47 minutes44 45 Fish Poultry Meat

Stewing meatCooking tray unperforated,10 cm high, ⅓ GNWire shelf12Put the meat, vegetables and spices in the cooking tray, thenadd the vegetable bouillon. The bouillon must cover the meat.Put the cooking tray into the cold cooking space on to thewire shelf at level 2. Steam 100 °C, 90–120 minutes (dependingon the thickness of the meat).TipIf you are serving potatoes as an accompaniment, they canbe cooked along with the meat.1 kg beef, brisket flat cut orbrisket point cut2 carrots, peeled, quartered½ small celeriac, peeled,quartered2 small onions1 bay leaf2 cloves4 black pepper corns½–1 l vegetable bouillonPreparation: 20 minutes | Cooking: 2 hours46 47 Fish Poultry Meat

Lime chicken breastToothpicksPerforated cooking tray123Mix all the stuffing ingredients together.Use a sharp, pointed knife to cut a pocket into each chickenbreast (or ask your butcher to do this for you), season and stuffwith the ricotta mixture. Close the chicken breasts with atoothpick. Put the chicken into the perforated cooking tray.Put the perforated cooking tray into the cold cooking space atlevel 2. Steam 90 °C, 20 minutes.TipGarnish with slices of lime and kaffir lime leaves as you wish.4 chicken breasts,around 120 g eachSaltPepperStuffing½ lime, zest and juice75 g ricotta1 tsp lemon pepper2 tbsp grated ParmesanSaltPaprika powderPreparation: 20 minutes | Cooking: 20 minutes48 49 Fish Poultry Meat

Fillet of veal in puff pastry123456Soak the ceps in water as per the packet instructions, squeezeall the water out and finely dice them.Sear the fillet of veal in a frying pan with the oil, season it withsalt and pepper, then remove the fillet and leave it to cool.Sweat the onion and ceps in the frying pan, add the sage andstir briefly, then pour in the white wine and leave to reducea little. Add the double cream and leave on a low heat to reducedown until not much liquid is left.Lay the air-dried ham out on the work surface, overlappingthe slices, until you get a rectangular shape in which youcan wrap the fillet. Spread two thirds of the cep mixture ontothe air-dried ham. Lay the fillet on the air-dried ham, coverwith the remaining cep mixture and wrap the air-dried hamaround the fillet. Place the fillet on the puff pastry, fold the shorteredge over the fillet (around 3 cm), then roll it up lengthways,brush the edge of the pastry with water and press it downto seal.Cover the stainless steel tray with baking parchment and laythe fillet on to it with the pastry seam facing down. Decorate withany remaining pastry.Put the tray into the cold cooking space at level 2. Professionalbaking 200 °C, 35 minutes.Stainless steel tray1 roll of puff pastry1 fillet of veal, approx. 650 g2 tbsp oilSaltPepper150 g air-dried ham, slicedStuffing1 onion, finely diced60 g dried ceps4 sage leaves, shredded1 dl white wine2½ dl double creamPreparation: 35 minutes | Cooking: 35 minutes50 51 Fish Poultry Meat

Fillet of pork in puff pastry12345Sear the pork fillet in a frying pan with the oil, season it withsalt and pepper, then remove the fillet and leave it to cool.Pull the parsley and thyme leaves off the stalks, strip the rosemaryleaves and chop all the herbs up. Slice the driedtomatoes into strips.Lay the bacon out on the work surface, overlapping the slices,until you get a rectangular shape in which you can wrapthe fillet. Spread the herbs and tomatoes over the bacon andpress down. Place the fillet on top and wrap it in the bacon.Place the fillet on the puff pastry, fold the shorter edgesover the fillet (around 3 cm), then roll it up lengthways. Brushthe edge of the pastry with water and press it down toseal.Cover the stainless steel tray with baking parchment andlay the fillet on to it, with the pastry seam facing down. Decoratewith any remaining pastry.Put the stainless steel tray into the cold cooking space atlevel 2. Professional baking 200 °C, 30 minutes.Stainless steel tray1 roll of puff pastry1 pork fillet, approx. 450 g150 g bacon, sliced2 tbsp oilSaltPepperStuffing1 bunch of flat leaf parsley2 thyme sprigs2 rosemary sprigs100 g dried tomatoes in oilPreparation: 40 minutes | Cooking: 30 minutes52 53 Fish Poultry Meat

Osso buco1234567Use scissors to make 3 cuts around the edge of each vealshank (this prevents the shanks from rolling up). Season with saltand pepper. Put the shanks into the pan with the peanut oiland sear well on both sides. Put the shanks into the greasedporcelain dish. Pour away the oil.Sweat the onions in the pan, add the plum tomatoes andsimmer until they are almost caramelised, then pour in the redwine and leave to reduce. Add the vegetable bouillon,chilli, bay leaf, clove and crushed pepper, bring to the boiland season with salt and pepper.Sprinkle the herbs over the veal shanks and pour the sauceon top.Put the porcelain dish on to the wire shelf at level 2 of thecold cooking space. Hot air with steaming 160 °C, 60 minutes.Take the porcelain dish out of the cooking space. Removethe veal shanks and keep them warm.Remove the bay leaf and clove from the sauce, then pureethe sauce in a blender or using a hand-held mixer. Pour the sauceinto the pan, heat and add butter, flour and cream to givethe sauce a thick, creamy texture.Arrange the veal shanks on plates and pour the sauce over.Porcelain dish, ½ GNWire shelf4 veal shanks,around 350 g eachSaltPepper2–3 tbsp peanut oil250 g onions, finely chopped150 g tinned plum tomatoes, strained1½ dl red wine1½ dl vegetable bouillon1 red chilli1 bay leaf1 clove5 black pepper corns, crushed3 sage leaves, shredded1 rosemary sprig,leaves stripped offSeveral thyme leavesA little butter, flour anddouble cream to thickenthe saucePreparation: 50 minutes | Cooking: 60 minutes54 55 Fish Poultry Meat

Rabbit shankswith cognac and plumsKitchen stringPorcelain dish, ½ GNWire shelf1234567Soak the dried prunes in cognac for around20 minutes. Put the rest of the cognac to one side.Let the softened prunes drain, then wrap two prunes in eachslice of bacon.Roll the prune parcels up inside the rabbit shanks, tying theshanks up with kitchen string. Season the rabbit shanks and putthem in the greased porcelain dish. Put a knob of butter oneach rabbit shank.Put the porcelain dish on to the wire shelf at level 3 of the preheatedcooking space. Grill 230 °C, 7 minutes.Add the onion, garlic and herbs to the vegetable bouillonand mix in the remaining cognac. Pour the vegetable bouillonover the rabbit shanks.Put the porcelain dish on to the wire shelf at level 2 of thewarm cooking space. Hot air 230 °C, 25 minutes.To serve, remove the kitchen string, slice the meat parcels upand arrange them on plates.16 pitted dried prunes¾ dl cognac8 slices of bacon4 rabbit shanks, bonedBlack pepperSaltGround corianderPaprika powder20 g butter1 onion, finely diced1 clove of garlic, finely dicedSeveral thyme sprigsBasil, finely chopped2 dl vegetable bouillonTipServe with pasta or mashed potato.Preparation: 50 minutes | Cooking: 32 minutes56 57 Fish Poultry Meat

Bernese platter12Put the bacon, smoked pork loin and saucisson vaudoiseinto the cooking tray. Spread the sauerkraut over the meatand lay the potatoes on top.Put the cooking tray into the cold cooking space on tothe wire shelf at level 2. Steam 100 °C, 40–50 minutes.Cooking tray unperforated,10 cm high, ⅓ GNWire shelf150 g smoked bacon250 g smoked pork loin200 g saucisson vaudoise½–1 kg cooked sauerkraut1 kg waxy potatoes, peeledTipCook 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 minutes58 59 Fish Poultry Meat

AccompanimentsGratins

Potato gratinwith pumpkin seeds1234Remove the fibrous parts of the leek and cut it into slices1 cm thick. Peel and thinly slice the potatoes.For the sauce, mix the egg, sour single cream and milktogether, stir in the cheese and season.Put the potatoes, leek and sauce into the greased porcelaindish and mix them together. Sprinkle the pumpkin seedsover the top.Put the porcelain dish on to the wire shelf at level 2 of thecold cooking space. Hot air humid 200 °C, 30 minutes,followed by 180 °C, 15 minutes.TipReplace half of the potatoes with pumpkin.Porcelain dish, ½ GNWire shelf1 kg waxy potatoes1 leekSauce1 egg180 g sour single cream1–1½ dl milk100 g grated cheeseSaltPepperNutmeg2 tbsp pumpkin seedsPreparation: 30 minutes | Cooking: 45 minutes62 63 Accompaniments Gratins

Oriental rice1234Peel the carrots and grate them roughly.Put all the ingredients in the porcelain dish and mix together.Put the porcelain dish onto the wire shelf at level 2 of thecold cooking space. Steam 100 °C, 25 minutes.When the appliance switches off, leave the rice inside to restfor 5–10 minutes. Garnish with coriander.Porcelain dish, ⅓ GNWire shelf2 carrots200 g parboiled rice50 g raisins1 small piece of ginger,around 2 cm, peeled,finely diced (brunoise)3 dl vegetable bouillonCorianderPreparation: 10 minutes | Cooking: 25 minutes64 65 Accompaniments Gratins

Risotto variationsPorcelain dish, ⅓ GNWire shelf123Put the risotto rice, white wine, bouillon, lemon grass andlemon thyme sprigs in the porcelain dish and mix together.Put the porcelain dish on to the wire shelf at level 2 ofthe cold cooking space. Steam 100 °C, 35 minutes.Once the dish is cooked, take out the lemon grass and lemonthyme. Add the chives, lemon juice, mascarpone, butterand Parmesan and stir.TipsReplace the lemon grass, lemon juice and mascarponewith fromage frais, herbs and diced vegetables. Cook thediced vegetables together with the rice.200 g risotto rice,such as carnaroli1 dl dry white wine4½ dl bouillon2 sticks of lemon grass,halved lengthways2–3 lemon thyme sprigs1 bunch of chives,finely chopped1 lemon, juice1 tbsp mascarpone1 tbsp butter50 g grated ParmesanPreparation: 15 minutes | Cooking: 35 minutes66 67 Accompaniments Gratins

Polenta with vegetablesCooking trays unperforated, ⅓ GN,2 piecesWire shelf1234Put the maize semolina, vegetable bouillon and milk in thecooking tray and stir.Cut the peppers in half, remove the stalk, seeds and whitemembranes, then cut into 1 cm dice.Put the plum tomatoes, kidney beans,peppers, chilli, garlicand thyme in the other cooking tray, mix everything togetherand season with salt.Put the cooking trays into the cold cooking space on tothe wire shelf at levels 2 and 4. Steam 100 °C, 40 minutes.TipsYou can also cook the vegetables with meat. Brown250 g minced meat in a frying pan and mix into the vegetables.To make the polenta creamy, add around 1 dl single cream.Polenta200 g Bramata maize semolina2 dl vegetable bouillon4 dl milkVegetables1 small tin of kidney (red) beans,drained240 g tinned plum tomatoes,stalks removed2 green peppers1 red chilli, sliced open,deseeded, cut into strips1 clove of garlic, crushedThymeSaltPreparation: 30 minutes | Cooking: 40 minutes68 69 Accompaniments Gratins

Lentils withsemolina gnocchiPorcelain dish, ⅓ GNPorcelain dish, ⅔ GNWire shelf12345678For the gnocchi, mix the milk, salt and durum wheat semolinatogether in the smaller porcelain dish.Put the porcelain dish on to the wire shelf at level 2 of thecold cooking space. Steam 100 °C, 15 minutes.Stir the Parmesan, egg yolks, butter and nutmeg into the hotsemolina. Leave to cool.Peel the carrots and celeriac and cut them into sticks about4 cm long and 5 mm thick. Remove the fibrous parts of the leek,cut it in half lengthways and then into strips. Cut the onionsinto thin rings.Put the vegetables, ginger, garlic, lentils, plum tomatoes andolive oil into the larger porcelain dish, mix well and season.Put the porcelain dish on to the wire shelf at level 2 of thecooking space, which has by now cooled down a little. Steam100 °C, 25 minutes.Use a tablespoon to scoop gnocchi out of the semolina andput it on top of the lentils and vegetables. Sprinkle the Parmesanover the top.Put the porcelain dish into the warm cooking space on tothe wire shelf at level 2. Grill 230 °C, 10–15 minutes.Gnocchi7 dl milk½ tsp salt200 g durum wheat semolina50 g grated Parmesan2 egg yolks25 g butterNutmegLentil dish2 large carrots200 g celeriac200 g leek2 onions240 g tinned plum tomatoes,stalks removed2 cm root ginger, peeled, sliced3 cloves of garlic, sliced100 g red lentils2 tbsp olive oilSaltPepper50 g grated Parmesanto sprinkle over the topPreparation: 60 minutes | Cooking: 50 minutes70 71 Accompaniments Gratins

Ebly wheat withpeppers and courgettesPorcelain dish, ⅓ GNWire shelf1234Cut the stalk off the top of the courgette, then cut the vegetableinto quarters lengthways and then into 2 cm dice.Cut the pepper in half, remove the stalk, seeds and whitemembranes, then cut into 2 cm squares.Put all the ingredients in the porcelain dish and mix together.Put the porcelain dish onto the wire shelf at level 2 of the coldcooking space. Steam 100 °C, 20 minutes. When the applianceswitches off, leave the dish inside to rest for 5–10 minutes.1 courgette1 red pepper200 g Ebly wheat3 dl vegetable bouillonPreparation: 10 minutes | Cooking: 20 minutes72 73 Accompaniments Gratins

Pasta gratin123Put the pasta, onions, mushrooms, air-dried ham and parsleyinto the greased porcelain dish and mix together.For the sauce, stir the vegetable bouillon and single creamtogether and season. Pour the sauce over the pasta. Sprinklewith cheese.Put the porcelain dish on to the wire shelf at level 2 of thecold cooking space. Hot air with steaming 180 °C, 35 minutes.Porcelain dish, ½ GNWire shelf300–350 g uncooked pasta(shells or elbow macaroni)2 onions, cut into rings250 g mushrooms, sliced100 g air-dried ham, in strips1 bunch of flat leaf parsley,leaves pulled off from stalks andchoppedSauce4½ dl vegetable bouillon2½ dl single creamSaltPepperNutmeg150 g grated cheesePreparation: 20 minutes | Cooking: 35 minutes74 75 Accompaniments Gratins

Aubergine gratin1234Crush the plum tomatoes in a bowl with a fork. Mix thetomatoes with the garlic, herbs and olive oil, then season withsalt and pepper.Remove the stalk and leaves from the top of the aubergine,then cut the vegetable into slices 1 cm thick.Spread a little tomato sauce over the base of the greasedporcelain dish. Lay half of the aubergine slices in the dish, thencover with the remaining tomato sauce. Lay the rest ofthe aubergine slices on top. Sprinkle with cheese.Put the porcelain dish on to the wire shelf at level 2 of the coldcooking space. Hot air with steaming 180 °C, 30 minutes.Porcelain dish, ⅓ GNWire shelf2 aubergines400 g tinned plum tomatoes,stalks removed1 clove of garlic, crushedOreganoThyme1 tbsp olive oilSaltPepper100 g grated cheesePreparation: 15 minutes | Cooking: 30 minutes76 77 Accompaniments Gratins

Vegetable gratin1234Peel the carrots and celeriac and cut them into sticks about4 cm long and 5 mm thick. Remove the fibrous parts of the leek,cut it in half lengthways and then into strips. Cut the stalksoff the top of the courgettes, then cut the vegetables into sticks4 cm long and 8 mm thick.For the sauce, beat the eggs, stir in the vegetable bouillonand single cream, then season with salt, pepper andnutmeg.Put the vegetables in the greased porcelain dish, pour overthe sauce and sprinkle with the cheese.Put the porcelain dish on to the wire shelf at level 2 of thecold cooking space. Hot air with steaming 180 °C, 30 minutes.Porcelain dish, ½ GNWire shelf300 g carrots1 small celeriac1 large leek2 courgettesSauce2 eggs1 dl vegetable bouillon2 dl single creamPepperSaltNutmeg100 g grated cheesePreparation: 30 minutes | Cooking: 30 minutes78 79 Accompaniments Gratins

Vegetable

Vegetable patch1234Separate the cauliflower into small florets. Chop off the broccolistalk, peel it and cut it into sticks about 1 cm thick. Separatethe broccoli head into small florets. Peel the carrots and cut theminto sticks about 5 cm long and 1 cm thick.Put the vegetables into the perforated cooking tray.Put the perforated cooking tray into the cold cooking space atlevel 2. Steam 100 °C, 20 minutes.Season the vegetables with salt and pepper to taste, sprinkleon the herbs and a little olive oil.Perforated cooking tray1 small cauliflower1 small head of broccoli orRomanesco broccoli2 carrotsSaltPepper½ bunch of finely choppedflat leaf parsley or finelychopped basil leavesOlive oilPreparation: 15 minutes | Cooking: 20 minutes82 83 Vegetable

Colourful bean platter123Cut the stalks off the beans and remove the stringy threads.Cut the cherry tomatoes in half. Cut the mushrooms in half or inquarters.Put all the vegetables into the perforated cooking tray andsprinkle the savory on top.Put the perforated cooking tray into the cold cooking space atlevel 2. Steam 100 °C, 40 minutes. Season with salt andpepper to taste.Perforated cooking tray500 g green bush beans250 g cherry tomatoes200 g mushroomsSavory, finely choppedSaltPepperPreparation: 30 minutes | Cooking: 40 minutes84 85 Vegetable

Stuffed kohlrabies123456Mix the bulgur with the vegetable bouillon in the porcelaindish.Put the porcelain dish on to the wire shelf at level 2 of the coldcooking space. Steam 100 °C, 10 minutes.Peel the kohlrabies, cut off the bottom root section and use amelon ball scoop to hollow out the bulbs from the root end untilthe outside wall of the kohlrabies is around 8 mm thick. Putthe hollowed-out kohlrabi flesh to one side. Peel the carrots andcut them into sticks about 3 cm long and 1 cm thick. Cutthe 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 remainingGorgonzola over the top.Put the stuffed kohlrabies into the perforated cooking tray.Spread the hollowed-out kohlrabi flesh, carrots and mange-toutaround the kohlrabies.Put the perforated cooking tray into the still-warm cookingspace at level 2. Steam 100 °C, 30 minutes.Porcelain dish, ½ GNWire shelfPerforated cooking tray100 g bulgur1½ dl vegetable bouillon4 large kohlrabies3 carrots200 g mange-tout150 g Gorgonzola,finely dicedPreparation: 30 minutes | Cooking: 40 minutes86 87 Vegetable

Zucchini boats12345Halve the courgettes lengthways and hollow them out.Cut the courgette flesh up into small pieces. Peel the carrotsand kohlrabi, then chop into small dice. Finely dicethe onion. Sweat the vegetables and the onion in the oliveoil.Beat the egg, mix in the ricotta, cream, herbs and vegetables,season with salt and pepper to taste.Pour the vegetable bouillon into the greased porcelaindish. Put the courgette halves into the dish and fill them withthe vegetable mixture.Put the porcelain dish on to the wire shelf at level 2of the cold cooking space. Hot air with steaming 190 °C,20 minutes.Porcelain dish, ½ GNWire shelf4 courgettes2 small carrots1 small kohlrabi1 small onion1 tbsp olive oil1 egg250 g ricotta1 tbsp creamParsley, leaves pulled offfrom stalks and finely choppedChives, finely choppedSaltPepper1 dl vegetable bouillonPreparation: 30 minutes | Cooking: 20 minutes88 89 Vegetable

Ratatouille1234Cut the stalks and leaves off the top of the auberginesand courgettes, then cut the vegetables into small dice. Cutthe peppers in half, remove the stalks, seeds and whitemembranes, then cut into small squares.Put the plum tomatoes in the dish, spread the aubergines,the courgettes and then the peppers over the top, scatter withthe onions and garlic, season with salt, pepper and thyme.Scatter the chilli, bay leaf, clove, sage leaves and strippedrosemary leaves over the top, then drizzle with the oliveoil. To achieve the best result, follow this order when layeringthe ingredients.Put the porcelain dish on to the wire shelf at level 2 ofthe cold cooking space. Hot air humid 160 °C, 40 minutes.Take the porcelain dish out of the cooking space. Takeout the bay leaf and clove. Leave to rest for 5 minutes. Stirwell and serve.Porcelain dish, ½ GNWire shelf250 g aubergines250 g courgettes250 g red peppers400 g tinned plum tomatoes,stalks removed and crushed100 g onions, finely diced2 cloves of garlic, slicedSaltPepperThyme½ red chilli, de-seeded,cut into strips1 bay leaf1 clove3 sage leaves1 rosemary sprig1½ dl olive oilPreparation: 30 minutes | Cooking: 40 minutes90 91 Vegetable

DessertsPastries

Orange and caramel flan12345For the sauce, caramelise the sugar in a pan so that it turnslight brown in colour, pour in the orange juice and allowto reduce by half.Cover the bases of the flan dishes with the orange andcaramel sauce.Put the milk, sugar, scraped out vanilla seeds and vanillapod in a pan and heat to 40 °C. Take out the vanilla pod.Slowly stir the milk into the eggs. Pour into the dishes.Put the dishes on to the perforated cooking tray, then putthe tray into the cold cooking space at level 2. Steam 90 °C,25 minutes. Leave to cool.Run a knife carefully around the edge of each dish and turnthe flans out on to a plate, pour over the orange sauce.Flan dishes, Ø 7 cm, 6 piecesPerforated cooking traySauce60 g sugar1 dl orange juiceFlan5 dl milk50 g sugar1 vanilla pod, cut open3 eggs, beatenTipsFor a classic crème caramel, replace the orange juice inthe sauce with water.You can also buy ready-made caramel sauce.Preparation: 15 minutes | Cooking: 25 minutes94 95 Desserts Pastries

Chocolate andgingerbread flanCoconut flanFlan dishes, Ø 7 cm, 6 piecesPerforated cooking trayFlan dishes, Ø 7 cm, 6 piecesPerforated cooking tray123100 g dark chocolate, crumbled½ tsp gingerbread spices5 dl milk50 g sugar3 eggs, beatenPut the chocolate, gingerbread spices, milk andsugar in a pan and heat to 40 °C, allowingthe chocolate to melt. Slowly stir the chocolatemilk into the eggs. Pour into the dishes.Put the dishes on to the perforated cooking tray,then put the tray into the cold cooking spaceat level 2. Steam 90 °C, 25 minutes. Leave tocool.Run a knife carefully around the edge of eachdish and turn the flans out on to a plate.1234 eggs, beaten80 g sugar5 dl coconut milkMix the eggs with the sugar and coconut milk.Pour into the dishes.Put the dishes on to the perforated cookingtray, then put the tray into the cold cooking spaceat level 2. Steam 90 °C, 25 minutes. Leave tocool.Run a knife carefully around the edge of eachdish and turn the flans out on to a plate.TipServe with fresh pineapple.Preparation: 15 minutes | Cooking: 25 minutes96 97 Desserts Pastries

Plums in red wine123Cut 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 vanillapod. Put the plums in the porcelain dish.Put the porcelain dish on to the wire shelf at level 2 of thecold cooking space. Steam 100 °C, 15 minutes.Porcelain dish, ½ GNWire shelf750 g plums2 dl robust red wine50 g sugar1 vanilla pod, cut openTipsServing suggestion: Garnish the cooled plums with whippedcream and toasted flaked almonds. The plums also go wellwith dumplings.If frozen plums are used, 10–15 minutes must be added tothe cooking time.Preparation: 20 minutes | Cooking: 15 minutes98 99 Desserts Pastries

Fruit compote12Peel the apples and pears, cut them into eight piecesand de-seed them. Halve the plums and remove the stone,then halve the halves. Put the prepared fruit into the porcelaindish. Scoop out the pomegranate seeds and sprinkle themover the top, then drizzle with Cointreau.Put the porcelain dish onto the wire shelf at level 2 of the coldcooking space. Steam 100 °C, 10–15 minutes.Porcelain dish, ⅓ GNWire shelf2 apples2 pears3 plums½ pomegranate3 tbsp CointreauTipsSweeten the compote with sugar to taste.Replace the pomegranate seeds with redcurrants.Preparation: 15 minutes | Cooking: 10 minutes100 101 Desserts Pastries

Dumplings12345Mix the flour, sugar and yeast together in a bowl,add the lukewarm milk, butter and salt, then knead to asmooth dough. Put the dough into a bowl, cover itwith a damp cloth and leave it at room temperature untilit has doubled in volume (1–1½ hours).Divide the dough into 8 equal portions, shape theminto balls and put them in the greased porcelain dish. Leaveto rise for another 5–10 minutes.For the glaze, heat the milk, sugar and butter together,then pour half of the liquid around the dough balls.Put the porcelain dish on to the wire shelf at level 2 of thepreheated cooking space. Hot air humid 180 °C,15 minutes.After 15 minutes pour the remaining glaze around thedumplings. Continue with Hot air humid 180 °C, 15 minutes.Porcelain dish, ½ GNWire shelfDough500 g white flour30 g sugar1 diced yeast, crumbled2½ dl lukewarm milk50 g melted butter1 tsp saltGlaze2 dl milk3 tbsp sugar30 g butterPreparation: 2 hours | Cooking: 30 minutes102 103 Desserts Pastries

Apple pastries123Cut each sheet of puff pastry into 8 equal rectangles. Brush8 of the rectangles with a little water and place anotherrectangle on top of each one. Cover the stainless steel tray withbaking parchment and place the pastry rectangles on it.Peel, quarter and de-seed the apples, then cut the quarters intoslices. Arrange the slices of apple on the top of the puffpastry in an overlapping fashion leaving a 1 cm border from theedge.Put the stainless steel tray into the cold cooking space at level 2(levels 2 and 4 if two trays are being used). Professionalbaking 200 °C, 25 minutes.Stainless steel tray2 rolls of puff pastry4 ripe applesTipsThe advantage to using ripe apples is that they become soft afteronly a short baking time. You can also use other fruit.After baking, dust the apple pastries with cinnamon or icingsugar or brush with apricot jam.Preparation: 20 minutes | Cooking: 25 minutes104 105 Desserts Pastries

Crispy figs2 3 31234Use a toothpick to prick the figs all over.Bring the sugar, water, lemon juice and liqueur to the boil,put the figs into the syrup and simmer on a low heat foraround 15 minutes. Remove the figs from the syrup and leavethem to cool.Fold the sheets of pastry over once and brush with meltedbutter. Wrap the figs up in the pastry like sweets, coverthe tray with baking parchment and place the pastry parcelson it. Brush the fig «sweets» with the remaining butter.Put the stainless steel tray into the cold cooking space atlevel 2. Professional baking 190 °C, 20 minutes.Stainless steel tray4 sheets of filo orstrudel pastry2 tbsp melted butter4 fresh figs50 g sugar½ dl water1 tsp lemon juice2 tbsp liqueur(such as Cointreauor Amaretto)TipReplace the lemon juice with orange juice and the Amarettowith crème de cassis.Preparation: 50 minutes | Cooking: 20 minutes106 107 Desserts Pastries

Lemon muffins123Beat the butter, sugar and vanilla sugar until pale and fluffy, thenadd the eggs and lemon zest and continue to beat until themixture has a creamy consistency. Mix the flour, baking powderand salt together and incorporate into the mixture. Stir in theyoghurt.Put the mixture into the muffin cases, filling them only aroundhalf full, as the mixture will rise.Put the original baking tray with the muffins on it into thepreheated cooking space at level 2. Hot air 160 °C,35 minutes.Original baking tray12 Muffin cases, Ø approx. 6 cm100 g soft butter175 g sugar1 packet of vanilla sugar2 eggs1 unwaxed lemon, a little zest250 g white flour2 tsp baking powder1 pinch of salt180 g yoghurtTipWith paper muffin cases, use three cases, one inside the other,for each muffin for greater atability.Preparation: 25 minutes | Cooking: 35 minutes108 109 Desserts Pastries

Blueberry muffinsChocolate andbanana muffinsApricot andmarzipan muffinsCarrot muffinsOriginal baking tray12 Muffin cases, Ø approx. 6 cmOriginal baking tray12 Muffin cases, Ø approx. 6 cmOriginal baking tray12 Muffin cases, Ø approx. 6 cmOriginal baking tray12 Muffin cases, Ø approx. 6 cm123100 g soft butter175 g sugar1 packet of vanilla sugar2 eggs250 g white flour2 tsp baking powder1 pinch of salt1½ dl milk200 g frozen blueberries or bilberriesBeat the butter, sugar and vanilla sugar until paleand fluffy, then add the eggs and continue tobeat until the mixture has a creamy consistency.Mix the flour, baking powder and salt together andincorporate into the mixture. Stir in the milk andblueberries.Put the mixture into the muffin cases, filling themonly around half full, as the mixture will rise.Put the original baking tray with the muffins on itinto the preheated cooking space at level 2.Hot air 160 °C, 35 minutes.123100 g soft butter175 g sugar1 packet of vanilla sugar½ tsp ground cinnamon2 eggs250 g white flour2 tsp baking powder1 pinch of salt2 ripe bananas50 g mini chocolate cubes50 g nuts, choppedBeat the butter, sugar, vanilla sugar and cinnamonuntil pale and fluffy, then add the eggs andcontinue to beat until the mixture has a creamyconsistency. Mix the flour, baking powderand salt together and incorporate into the mixture.Chop and puree the bananas, then stir theminto the mixture, together with the mini chocolatecubes and nuts.Put the mixture into the muffin cases, filling themonly around half full, as the mixture will rise.Put the original baking tray with the muffins on itinto the preheated cooking space at level 2.Hot air 160 °C, 35 minutes.123100 g soft butter175 g sugar1 packet of vanilla sugar2 eggs250 g white flour2 tsp baking powder1 pinch of salt30 g chocolate powder1½ dl milk12 frozen apricot halves80 g marzipanBeat the butter, sugar and vanilla sugar until paleand fluffy, then add the eggs then continue tobeat until the mixture has a creamy consistency. Mixthe flour, baking powder, salt and chocolatepowder together and incorporate into the mixture.Stir the milk in.Put the mixture into the muffin cases, filling themonly around half full, as the mixture will rise. Put theapricot halves on to the mixture, skin side down,and place a small ball of marzipan into the hollowof each apricot.Put the original baking tray with the muffins on itinto the preheated cooking space at level 2.Hot air 160 °C, 35 minutes.123100 g soft butter175 g sugar1 packet of vanilla sugar2 eggs250 g grated almonds150 g white flour2 tsp baking powder1 pinch of salt100 g carrots, finely grated100 g yoghurt12 marzipan carrotsBeat the butter, sugar and vanilla sugar until paleand fluffy, then add the eggs and continue tobeat until mixture has a creamy consistency. Mix thegrated almonds, flour, baking powder and salttogether and incorporate into the butter mixture. Stirthe yoghurt and carrots in.Put the mixture into the muffin cases, filling them onlyaround half full, as the mixture will rise. Put amarzipan carrot on top of each muffin.Put the original baking tray with the muffins on itinto the preheated cooking space at level 2.Hot air 160 °C, 35 minutes.Preparation: 25 minutes | Cooking: 35 minutes110 111 Desserts Pastries

Lemon cake1234Line the cake mould with baking parchment or grease it withbutter.Beat the butter, sugar and salt until pale and fluffy, then add theeggs and lemon zest and continue to beat until the mixturehas a creamy consistency. Mix the flour and baking powder andincorporate into the mixture.Put the mixture into the lined or buttered mould.Put the cake mould on to the wire shelf at level 2 of thepreheated cooking space. Hot air 160 °C, 60 minutes.Cake mould, 25–28 cmWire shelf200 g soft butter200 g sugar1 pinch of salt4 eggs1 unwaxed lemon, zest200 g white flour2 tsp baking powderTipAfter baking, for a stronger lemon taste pierce the cakeseveral times with a skewer, then drizzle sweetened lemon juiceover il and allow to soak.Preparation: 20 minutes | Cooking: 60 minutes112 113 Desserts Pastries

Chocolateand red wine cakeTutti Frutti cakeCake mould, 25–28 cmWire shelfCake mould, 25–28 cmWire shelf1234200 g soft butter200 g sugar1 pinch of salt3 eggs1 dl red wine200 g white flour2 tsp baking powder1 pinch of cinnamon½ tsp cocoa powder60 g chocolate sprinkles80 g mini chocolate cubesLine the cake mould with baking parchment orgrease it with butter.Beat the butter, sugar and salt until pale and fluffy,then add the eggs and continue to beat untilthe mixture has a creamy consistency. Stir in the redwine. Fold in the flour, baking powder, cinnamon,cocoa powder, chocolate sprinkles and minichocolate cubes.Put the mixture into the lined or buttered mould.Put the cake mould on to the wire shelf at level 2of the preheated cooking space. Hot air 160 °C,60 minutes.1234200 g soft butter180 g cane sugar1 pinch of salt4 eggs1 unwaxed orange, zest and juice200 g white flour2 tsp baking powder50 g dried cranberries100 g dried apricots, in strips100 g almond sliversLine the cake mould with baking parchment orgrease it with butter.Beat the butter, cane sugar and salt until pale andfluffy, then add the eggs and continue to beatuntil the mixture has a creamy consistency. Stir theorange zest and juice into the mixture. Mix theflour and baking powder, then fold into the mixture.Stir the dried fruit and almond slivers into themixture.Put the mixture into the lined or buttered mould.Put the cake mould on to the wire shelf at level 2of the preheated cooking space. Hot air 160 °C,60 minutes.Preparation: 20 minutes | Cooking: 60 minutes114 115 Desserts Pastries

Cheesecake12345Beat the butter and sugar together to give a light, fluffymixture, add the eggs then continue to beat until you achievea creamy consistency. Mix the flour, cocoa powder andbaking powder together and fold into the butter mixture. Leavethe dough in a cool place for 2 hours.Grease the base and side of the spring form tin with butter.Divide the dough into 2 equal portions. Roll one portionout across the base of the spring form tin. Place the ringon top. Divide the remaining dough into 2 equal portions, thenroll one portion out so that it is the same length as thecircumference of the tin, place it on the dough base around theedge of the tin and shape to a height of around 6 cm.For the filling, beat the butter, sugar and vanilla sugar togetherto give a light, fluffy mixture. Stir in the egg yolks, quark,Maizena (cornflour) and cognac. Beat the egg whites untilthey are stiff, then gently fold them into the mixture.Put the quark mixture into the tin and smooth off. Scatter piecesof the remaining dough over the quark mixture.Put the tin on to the wire shelf at level 2 of the preheatedcooking space. Hot air 160 °C, 70 minutes.Spring form tin, Ø 26 cmWire shelfDough200 g soft butter200 g sugar2 eggs400 g white flour50 g unsweetened cocoa powder1 packet of baking powderQuark filling125 g soft butter150 g sugar3 packets of vanilla sugar3 egg yolks500 g low-fat quark300 g full-fat quark30 g Maizena (cornflour)4 tbsp cognac3 egg whitesPreparation: 2½ hours | Cooking: 70 minutes116 117 Desserts Pastries

BreadFlans

Walnut focaccia123Mix the flour and yeast together in a bowl, add the yoghurt,lukewarm water and salt, then knead to a smooth dough.Next, knead the walnuts into the dough. Put the dough intoa bowl, cover with a damp cloth and leave at room temperatureuntil it has doubled in volume (1–1½ hours).On a floured work surface, roll the dough out into a rectangleabout 2 cm thick. Cover the tray with baking parchmentand put the dough on it. Use a sharp knife to make a crosswisecut, about 5 mm deep, in the surface of the dough.Cover the dough with a damp cloth and leave it to rise againfor 5–10 minutes.Put the stainless steel tray into the cold cooking space at level 2.Professional baking 210 °C, 40 minutes.Stainless steel tray500 g semi-white flour1 packet of dried yeast180 g yoghurt1½ dl lukewarm water1 tsp salt100 g walnuts,roughly choppedPreparation: 2 hours | Cooking: 40 minutes120 121 Bread Flans

Italian ring loaf1234Mix the flour and yeast together in a bowl, add the lukewarmwater and salt, then knead to a smooth dough. Put thedough into a bowl, cover with a damp cloth and leave atroom temperature until it has doubled in volume (1–1½ hours).Mix the olives, tomatoes and oregano together.On a floured work surface, roll the dough out into a rectangleabout 40 cm × 30 cm. Put the mozzarella sticks along thelong side of the piece of dough. Spread the tomato and olivemixture over the remainder of the dough, leaving a 2 cmgap along the opposite edge to the mozzarella sticks. Startat the end where the mozzarella is and roll up the dough.Shape the roll of dough into a ring. Cover the tray with bakingparchment and put the ring on it. Use a pair of scissors tocut crosses into the dough, around 3 cm apart from one another.Cover the ring with a damp cloth and leave it to rise againfor 5–10 minutes.Put the stainless steel tray into the cold cooking space at level 2.Professional baking 220 °C, 40 to 45 minutes.Stainless steel tray750 g dark wheat flouror farmhouse flour1 cube yeast, crumbled4¾ dl lukewarm water1 tbsp salt100 g pitted black olives,drained, diced100 g dried tomatoes in oil,drained, diced2 tbsp chopped oregano leavesor 1 tbsp dried oregano3 mozzarella sticks, 30 g eachTipParmesan or Sbrinz cheese can be used instead of mozzarella.Preparation: 2 hours | Cooking: 40 minutes122 123 Bread Flans

Exotic bread123Mix the flour and yeast together in a bowl, add the coconutmilk, mango and salt, then knead to a smooth dough.Next, knead the cashew nuts into the dough. Put the doughinto a bowl, cover with a damp cloth and leave at roomtemperature until it has doubled in volume (1–1½ hours).Divide the dough into two equal portions and, on a lightly flouredwork surface, shape into two rolls 25 cm long. Twist the twolengths of dough together. Cover the tray with baking parchmentand put the bread on it. Cover the bread with a damp clothand leave it to rise again for 5–10 minutes.Put the stainless steel tray into the cold cooking space at level 2.Professional baking 200 °C, 40 minutes.Stainless steel tray500 g white flour orwheat and spelt flour1 packet of dried yeast3½–4 dl coconut milk50 g dried mango,roughly diced1 tsp salt50 g cashew nuts,roughly choppedPreparation: 2 hours | Cooking: 40 minutes124 125 Bread Flans

Wholemeal bread rolls123Mix the flour, sugar and yeast together in a bowl, add thelukewarm milk, butter and salt, then knead to a smooth dough.Next, knead the raisins and hazelnuts into the dough. Putthe dough into a bowl, cover with a damp cloth and leave atroom temperature until it has doubled in volume (1–1½ hours).Divide the dough into 12 equal portions and, with lightlyfloured hands, shape them into balls. Cover the tray with bakingparchment. Put the dough balls on the tray and cut a cross,around 1 cm deep, into each one. Cover the rolls with a dampcloth and leave to rise again for 5–10 minutes.Put the stainless steel tray into the cold cooking space at level 2.Professional baking 190 °C, 30 minutes.Stainless steel tray500 g wholemeal flour4 tbsp sugar½ yeast cube, crumbled3 dl lukewarm milk50 g soft butter1 tbsp of salt50 g raisins50 g hazelnuts,roughly choppedPreparation: 2 hours | Cooking: 30 minutes126 127 Bread Flans

Leek and cheese flanRound baking tray, Ø 31 cmWire shelf12345Remove the fibrous parts of the leeks and cut it into rings 5 mmthick. Also cut the onions into rings.Sweat the leeks and onions in the oil, add the ham and stirbriefly, season, then leave to cool.For the topping, beat the eggs, add the single cream, garlic,Gruyere and thyme, then season with salt, pepper and nutmeg totaste.Cover the round baking tray with baking parchment and put thepastry on it. Prick it several times with a fork. Put the onionand leek mixture on to the pastry and pour the topping over it.Put the baking tray on to the wire shelf at level 2 of the preheatedcooking space. PizzaPlus 190 °C, for 45 minutes.TipUsing pizza dough instead of short crust pastry. Reduces thebaking time by around 5–10 minutes.1 short crust pastry, rolled out into acircle, 400–500 g200–300 g leeks2 onions2 tbsp oil100 g ham, in stripsTopping2 eggs2½ dl single cream1–2 cloves of garlic, crushed100 g grated Gruyere1 bunch of thyme, leaves pulled offSaltPepperNutmegPreparation: 30 minutes | Cooking: 45 minutes128 129 Bread Flans

Mushroom flanAsparagus flanPumpkin flanChicory flanwith GorgonzolaRound baking tray, Ø 31 cmWire shelfRound baking tray, Ø 31 cmWire shelfRound baking tray, Ø 31 cmWire shelfRound baking tray, Ø 31 cmWire shelf1 short crust,rolled out into a circle, 400–500 g1 short crust,rolled out into a circle, 400–500 g1 short crust,rolled out into a circle, 400–500 g1 short crust,rolled out into a circle, 400–500 g1234500 g mushrooms1–2 carrots120 g Roquefort, crumbledTopping1 egg1 dl double cream1 bunch of thyme, leaves pulled offSaltPepperNutmegSlice the mushrooms. Peel and grate the carrots.For the topping, beat the egg, add the doublecream and thyme, then season with salt, pepperand nutmeg to taste.Cover the round baking tray with baking parchmentand put the pastry on it. Prick it severaltimes with a fork. Put the mushrooms, carrots andRoquefort on to the pastry and pour the toppingover it.Put the baking tray on to the wire shelf at level 2of the preheated cooking space. PizzaPlus 190 °C,for 45 minutes.1234500 g green asparagus100 g air-dried ham, in stripsTopping2 eggs2½ dl single cream100 g grated GruyereSaltPepperNutmegPeel the bottom third of the asparagus and cutthe ends off. Cut the asparagus into pieces about3 cm long.For the topping, beat the eggs, add the singlecream and Gruyere, then season with salt, pepperand nutmeg to taste.Cover the round baking tray with baking parchmentand put the pastry on it. Prick it severaltimes with a fork. Put the asparagus and ham onto the pastry and pour the topping over it.Put the baking tray on to the wire shelf at level 2of the preheated cooking space. PizzaPlus 190 °C,for 45 minutes.123500 g pumpkin, peeled and diced2–3 tbsp pumpkin seedsTopping2 eggs2½ dl single cream100 g grated GruyereSaltPepperNutmegFor the topping, beat the eggs, add the singlecream and Gruyerer, then season with salt, pepperand nutmeg to taste.Cover the round baking tray with baking parchmentand put the pastry on it. Prick it several timeswith a fork. Put the pumpkin on to the pastryand pour the topping over it. Sprinkle the pumpkinseeds over the top.Put the baking tray on to the wire shelf at level 2of the preheated cooking space. PizzaPlus 190 °C,for 45 minutes.12342–3 white chicories50 g cherry tomatoes150 g Gorgonzola, crumbledTopping1 egg1 dl double cream½ bunch of flat leaf parsley,leaves pulled off from stalksand finely choppedSalt, pepperRemove the outer leaves of the chicories andcut the vegetables lengthways into four or eightequal pieces. Cut the cherry tomatoes in half.For the topping, bea tthe egg, add the creamand parsley, season with salt and pepper to taste.Cover the round baking tray with baking parchmentand put the pastry on it. Prick it several timeswith a fork. Arrange the chicories on the pastry, in ashape resembling the spokes of a bicycle wheel,place the cherry tomatoes and Gorgonzola betweenthe chicories pieces, pour the topping over.Put the baking tray on to the wire shelf at level 2of the preheated cooking space. PizzaPlus 190 °C,for 45 minutes.Preparation: 30 minutes | Cooking: 45 minutes130 131 Bread Flans

Fruit flan1234Cover the baking tray with baking parchment and placethe pastry on it, then prick the pastry several times with a fork.Sprinkle the hazelnuts over the pastry base.Mix all the topping ingredients together well.If prefered peel the apples, then quarter and de-seed them,cut the quarters into slices and lay them on the pastrybase in a circular shape. Pour on the topping.Put the round baking tray on to the wire shelf at level 2 ofthe preheated cooking space. PizzaPlus 190 °C, 45 minutes.Leave the fruit flan on the wire shelf to cool.Round baking tray, Ø 31 cmWire shelf1 short crust pastry,rolled out into a circle, 400–500 g40 g ground hazelnuts700 g applesTopping2 eggs2½ dl single cream40 g sugarTipReplace the apples with pears, plums, apricots or cherries.If using a rectangular original baking tray, increase the quantityof the ingredients by about half again. Put the originalbaking tray at level 2.Preparation: 40 minutes | Cooking: 45 minutes132 133 Bread Flans

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