COOKING WITH STEAM STEAM RECIPES FOR THE CULINARY ENTHUSIAST
professional series steam oven masterpiece® series steam oven with pro handle masterpiece® series steam oven with masterpiece® handle PRO GRAND® steam RANGE
Table of Contents Introduction 2 Starters, Soups and Salads 8 Side Dishes, Vegetarian Dishes and Casseroles 22 Seafood Dishes 60 Meat Dishes 77 Poultry 89 Cakes, Pastries and Desserts 102 Breads 128 Metric Information 140 Index of Recipes 141 BSH Home Appliances Corporation 1901 Main Street, Suite 600 Irvine, CA 92614 www.thermador.
Steaming and baking – all in one appliance This cookbook offers you a variety of tasty recipes which you can make in your new combination steam oven. Sophisticated starters, tasty soups and salads, simple and elaborate side dishes, delicious fish and meat dishes, delectable desserts, moist cakes, sweet and savory pastries and bread that’s as good as your baker’s - all this is quick and easy to prepare with your combination steam oven. All recipes serve 4, unless otherwise indicated.
Why cook with steam? Cooking with steam is one of the healthiest cooking methods. The steam envelops the food and exerts no pressure on it, so the vitamins and minerals are largely preserved. Delicate fish, moist and tender meat and delicious vegetables can only be achieved with steam. Custard, terrines and dumplings are also wonderfully simple to make using the steam oven.
How does the steam work? 1. The water tank is filled with fresh tap water. 2. When the appliance is switched on, a valve opens. Water from the tank is delivered into the evaporator dish at the bottom of the cooking compartment. 3. Under the evaporator dish, there is a heating element which heats up. 4. The water in the evaporator dish begins to boil and evaporates. 5. The food is enveloped by the steam and cooked gently without pressure.
True Convection and Steam Combined With the Steam Convection mode, Steam and True Convection are used together. This combination is particularly suitable for cooking meat and baking bread and rolls. Thanks to the combination of True Convection and Steam, roasts get crispy on the outside and juicy on the inside. Pastries get a nice, shiny surface and do not dry out. For the reheating, proofing and defrosting settings, True Convection and Steam are specially adjusted to the relevant type of heating.
Information and tips • Cooking Times Unless otherwise indicated, the cooking times in the recipes are for food inserted into a cold oven. • Shelf Position When steaming, you can insert the pans at any shelf position. Note: If you are using the perforated baking pan, you must always place a baking pan underneath. This will catch any dripping liquid. • Ovenware Always use steam and heat-resistant ovenware. Silicone baking molds are not suitable for use when combining True Convection and Steam.
Accessories Perforated Baking Pan - Full size: Ideal for steaming fish or large quantities of vegetables, for extracting juice from berries and much more. Note: Always insert the baking pan underneath. The dripping liquid is then collected here and the oven is kept clean. Baking Pan - Full Size: Use the baking pan for tray baking and for collecting dripping liquid. Wire Rack: Place ovenware on the wire rack.
Starters, Soups and Salads STARTERS, soups and salads 88
Coconut and Pumpkin Soup Ingredients Starters, Soups and Salads SETTINGS 1 lb. pumpkin or butternut squash ½ bunch cilantro, roughly chopped 1 onion 1 garlic clove 1 piece root ginger, ¾ -1” 1 tbsp. olive oil 1 cup strong vegetable broth 1 – 2 tsp. red curry paste 1 2⁄3 cups coconut milk Salt 3 – 4 stalks of flat-leaf parsley STEAM, 210°– 212ºF 12 – 14 minutes Baking Pan 2 Quarter the pumpkin. Use a spoon to remove strings and seeds from the pumpkin’s inner cavity.
Savory Poultry Parcels Ingredients Starters, Soups and Salads SETTINGS 4 large or 8 small wonton skins 1 chicken breast fillet 2 tsp. sesame oil 1 – 2 tsp. light soy sauce Salt Freshly ground black pepper 1 tsp. finely diced ginger 1 garlic clove Chili flakes (to taste) 16 spinach leaves, washed STEAM, 210°– 212ºF 20 minutes Perforated & Baking Pan 3 1 Soak the wonton skins in between damp tea towels. Halve or quarter wonton skins, depending on size.
Ham and Egg Brunch Cups Ingredients 4 slices deli-style ham 4 eggs Salt and pepper Optional Shredded cheese Snipped herbs Starters, Soups and Salads SETTINGS STEAM CONV, 350°F 8 – 10 minutes 4 Ramekins in the Perforated Pan 3 Spray (4) 6 oz. custard cups or ramekins with non-stick spray. Arrange on perforated pan. Line each cup with piece of ham, pleating to fit. Break an egg into each cup and sprinkle with salt and pepper. Bake as indicated or until whites are opaque and eggs are done.
Starters, Soups and Salads THAI LENTIL SALAD 12
Thai Lentil Salad Ingredients Starters, Soups and Salads SETTINGS 1 red onion, peeled 1 garlic clove, peeled 1 piece root ginger, approx. ¾”, peeled 1 small red chili, seeds removed 1 tbsp. oil 1 tbsp. red curry paste 1 tbsp. fish sauce 1 tsp. vegetable stock granules 1 cup water ½ lb. red lentils, rinsed 10 oz. pineapple 1 yellow pepper ½ bunch chives 5 tbsp. diced tomatoes Salt STEAM, 210°– 212ºF 12 – 14 minutes Baking Pan 2 Finely chop onion, garlic, ginger, and red chili. Pour oil into a pan.
Asparagus Salad Ingredients Starters, Soups and Salads SETTINGS 2 lb. green asparagus Salt 1 bunch arugula ½ lb. cherry tomatoes 3 tbsp. parmesan cheese, fresh STEAM, 210°– 212ºF 7 – 10 minutes Perforated & Baking Pan 3 Honey Mustard Salad Dressing 1 tsp. honey mustard 2 tbsp. white wine vinegar 3 tbsp. olive oil 1 tbsp. pumpkin seed oil Salt and black pepper 1 Cut away the bottom third of the green asparagus. Cut the asparagus diagonally into thirds.
Moroccan Salad Ingredients 1 – 10 oz. box couscous 2 cups chicken broth 1 unpeeled eggplant, cut into ¾” pieces ½ cup olive oil + additional 1 red bell pepper 2 cloves garlic, crushed Juice of 1 lemon 2 tomatoes, chopped 4 green onions, sliced 1 – 15 oz. can garbanzo beans, drained ½ cup chopped fresh parsley 4 oz.
Asian Leafy Vegetables with Cilantro Pesto Starters, Soups and Salads Ingredients SETTINGS 8 small bok choy STEAM, 210°– 212ºF 5 – 7 minutes, depending on size of bok choy Perforated & Baking Pan Cilantro Pesto 1 ⁄3 cup cashew kernels 1 bunch cilantro 1 ⁄3 cup + 2 tbsp. olive oil 2 oz. freshly grated parmesan Salt and black pepper 3 1 Clean, wash and drain the bok choy. Place in the perforated cooking pan and cook as indicated. Wash the cilantro, shake dry and pick off the leaves.
Apulian Rice Salad Ingredients 2 carrots 1 small leek 3 tbsp. water 4 – 5 tbsp. white balsamic vinegar 1 tsp. sugar 1 yellow pepper 4 oz. frozen peas 1 cup parboiled long grain rice 1¼ cup water or stock Salt 3 tbsp. green and black olives, pitted 1 can tuna in water, drained 1 tbsp. lemon juice 2 – 3 tbsp. olive oil Parsley leaves 2 tbsp. capers, drained Starters, Soups and Salads SETTINGS STEAM, 210°– 212ºF Baking Pan Carrots & Leeks 7 minutes Rice 15 – 20 minutes 2 Peel and finely dice the carrots.
Salad Nicoise Ingredients Starters, Soups and Salads SETTINGS 4 new potatoes, cut into chunks ½ lb. fresh green beans 8 – 12 oz. fresh salmon or Fresh tuna 2 eggs 1 quart salad greens 2 whole tomatoes, cut into wedges ½ cup black olives 1 tbsp. capers ½ cup vinaigrette Salt and pepper Potatoes & Green Beans STEAM CONV, 350°F 10 minutes Fish & Eggs STEAM CONV, 350°F 10 minutes Perforated + Baking Pan 3 1 Place the potatoes and green beans in the perforated pan and cook as indicated.
Roasted Potato Salad Ingredients 2 lbs. small red potatoes, scrubbed and cut into quarters 1 tbsp. grapeseed or vegetable oil Kosher salt ½ tsp. dried thyme 1 butterhead lettuce torn into small pieces or 1 bag of butterhead lettuce mix Dressing 1 tbsp. olive oil 1 tbsp. mayonnaise 1 tbsp. fresh lemon juice 4 green onions thinly sliced Starters, Soups and Salads SETTINGS TRUE CONV, 400°F, Preheat 30 minutes Baking Pan 2 Preheat the oven. Toss the potatoes with the oil, salt and thyme.
Starters, Soups and Salads QUINOA SALAD 20
Quinoa Salad Ingredients 4 yellow beets, cleaned, tops removed 1 cup red or plain quinoa 1 cup chicken broth or water Citrus Dressing ¼ cup olive oil 1 tbsp. red wine vinegar 2 tbsp. fresh lemon juice ½ tsp. dried thyme 2 tbsp. ponzu sauce ½ tsp. salt ½ cup crumbled feta cheese ½ basket cherry tomatoes, halved 1 avocado, diced 4 oz.
Starters, Soups and Salads side dishes, vegetarian dishes and casseroles 22 22
potatoes boiled in their skins with two dips Ingredients Side Dishes, Vegetarian Dishes and Casseroles SETTINGS 2 – 2½ lb. medium-sized potatoes, preferably by a similar size STEAM, 210°F – 212°F 25 – 30 minutes Perforated + Baking Pan Bacon Dip 4 oz. sliced bacon 5 oz. blue cheese ½ lb. crème fraîche ½ bunch of chives 3 Avocado Dip 1 ripe avocado 2 tbsp. lemon juice ½ lb.
Spinach with Raisins and Pine Nuts Ingredients ¼ cup raisins Side Dishes, Vegetarian Dishes and Casseroles SETTINGS STEAM, 210°– 212ºF 3 – 5 minutes Perforated & Baking Pan Dessert wine, e.g. vin santo 1½ lbs spinach Salt 1 tsp. olive oil 2 tbsp. pine nuts 3 1 Marinate the raisins in wine for at least 2 hours. Remove stalks and wash the spinach. Place in the perforated baking pan, salt lightly and drizzle with olive oil. Steam as indicated.
Corn on the Cob Ingredients 4 ears unshucked corn Butter or margarine, if desired Side Dishes, Vegetarian Dishes and Casseroles SETTINGS STEAM, 210°– 212ºF 8 minutes Perforated & Baking Pan 3 1 Soak fresh, unshucked ears of corn in water for 15 – 30 minutes, and drain or pat dry. Place corn in oven and cook as indicated. Remove pan from oven and, using a tea towel, stand each ear upright and pull away the outer husks and silks.
Parsnips and Potato Mash Side Dishes, Vegetarian Dishes and Casseroles Ingredients SETTINGS 6 medium-sized potatoes 3 parsnips ½ onion 3 tbsp. butter 1 cup milk Salt Nutmeg STEAM, 210°– 212ºF Potatoes 25 – 30 minutes Perforated Pan Parsnips 20 – 25 minutes Baking Pan 3 1 Peel and dice the potatoes. Place in the perforated baking pan. Peel and finely dice the parsnips and onion, then briefly sweat in hot butter. Transfer into the baking pan and pour the milk over.
Pasta Frittata Ingredients 2 – 11½ oz. pkgs. frozen Fettucine Alfredo 4 tbsp. olive oil or butter 2 cloves garlic, minced ½ cup chopped onion 1 – 28 oz. can Italian plum tomatoes, drained, chopped Salt and black pepper 1 – 8 oz.
Lemongrass Risotto Ingredients Side Dishes, Vegetarian Dishes and Casseroles SETTINGS 1 shallot 1 – 2 garlic cloves 3 tbsp. olive oil 1¼ cups risotto rice 3 stems lemongrass, in pieces 1 ⁄3 cup and 3 tbsp. white wine 2 – 2 1⁄3 cups vegetable broth 4 tsp. butter 2 oz. parmesan, freshly grated Salt White pepper STEAM CONV, 325°F 25 minutes Baking Pan 2 Peel and finely chop the shallot and garlic.
Baked Vegetables in a Balsamic Sauce Ingredients Balsamic Sauce 1 small onion 1 garlic clove 2 tbsp. olive oil 3 tbsp. white balsamic vinegar 2 tsp. honey 2 ½ tbsp. cream 6 sage leaves, finely chopped Salt and pepper Side Dishes, Vegetarian Dishes and Casseroles SETTINGS STEAM CONV, 450°F 20 minutes Baking Pan 2 Vegetables 1 medium sweet potato 1 potato 1 carrot 1 turnip ¼ butternut squash 2 tbsp. olive oil Salt To make the sauce, finely slice the onion and garlic clove in a saucepan on the cooktop.
Vegetable pilaf Ingredients Side Dishes, Vegetarian Dishes and Casseroles SETTINGS ¼ cup canned chick peas 1 onion 2 cloves garlic 2 cups natural long grain rice 5 tbsp. oil 1 quart vegetable broth 1 eggplant 1 zucchini 1 large carrot Herb-flavored salt Black pepper 2 tbsp. parsley, chopped STEAM CONV, 325°F Baking Pan Rice mixture 20 minutes With vegetables Add 5 minutes 2 Strain and drain well the chick peas. Peel and finely chop the onion and garlic. Fry the rice until translucent in 1 tbsp.
Starters, Soups and Salads HERBED POLENTA 31
herbed polenta Ingredients Side Dishes, Vegetarian Dishes and Casseroles SETTINGS 1 tsp. olive oil for greasing 1 cup vegetable broth 1 cup milk 1 cup polenta 1 tsp. chopped herbs, (e.g. thyme, sage, or rosemary) 3 oz. cream 2 oz. grated Parmesan STEAM CONV, 275°F 30 minutes Dish on Wire Rack 2 Grease a heat-resistant 8” x 9” baking dish. Pour in the vegetable broth and milk and stir in the polenta. Add the chopped herbs and cook the polenta as indicated.
Roasted Vegetables Ingredients 2 medium tomatoes 1 tbsp. olive oil 1 lb. potatoes 3 cloves garlic 1 sprig oregano Salt and pepper 2 sprigs rosemary 1 red pepper 2 zucchini, about 1 lb. 1 large fennel bulb 3 tbsp. olive oil Side Dishes, Vegetarian Dishes and Casseroles SETTINGS Vegetables STEAM CONV, 400°F 30 minutes Baking Pan (Level 2) Tomatoes STEAM, 210°– 212ºF 1 – 2 minutes Perforated + Baking Pan (Level 3 + 1) 3 1 Make a cross incision in the tomatoes and steam in the perforated pan as indicated.
Twice Baked Potatoes Ingredients Side Dishes, Vegetarian Dishes and Casseroles SETTINGS 4 large potatoes TRUE CONV, 300°F 55 – 60 minutes Baking Pan Filling 1 tbsp. butter ¼ lb. blue cheese Parsley, chopped Salt and black pepper With Filling Add another 8 minutes 2 Wash and scrub the potatoes and place, unpeeled, in the baking pan. Cook as indicated. Halve the potatoes and carefully scoop out the potato from the skin, leaving ¼” shells.
Oven Roasted Sweet Potatoes Ingredients 2 – 2½ lbs. sweet potatoes ½ tsp. paprika ½ tsp. curry powder 2 tbsp. olive oil Salt 2 ripe avocados 1 red jalapeño pepper Juice of one lime Black pepper Side Dishes, Vegetarian Dishes and Casseroles SETTINGS STEAM CONV, 300°F 15 – 20 minutes Baking Pan 2 Wash and peel the sweet potatoes, then halve lengthways and cut into bite-sized chunks. Place in the baking pan. Stir the paprika and curry powder in with the oil and use this to season the sweet potatoes.
Roasted Quinoa with a Cream Sauce Ingredients Side Dishes, Vegetarian Dishes and Casseroles SETTINGS 1 onion 2 carrots 1 leek 3 tbsp. butter 1¼ cups quinoa 1 2⁄3 cups vegetable broth ½ cup ground nuts 2 eggs 1½ oz. grated emmental cheese 2 ⁄3 cup bread crumbs Sea salt, pepper, nutmeg Several sprigs of thyme and tarragon STEAM CONV, 350°F 35 – 40 minutes Baking Pan 2 Cream Sauce 1 onion 1 tbsp. flour 3 – 4 sprigs of parsley 1 cup cream 1 tsp.
Starters, Soups and Salads Mixed Vegetables with Lemon Cream Cheese Sauce 37
Mixed Vegetables with Lemon Cream Cheese Sauce Ingredients ½ lb. carrots ½ lb. butternut squash ½ lb. zucchini ½ lb. cauliflower Side Dishes, Vegetarian Dishes and Casseroles SETTINGS STEAM, 210° – 212ºF 7 – 10 minutes Perforated + Baking Pan Lemon Cream Cheese Sauce 4 tbsp. butter 8 oz. cream cheese ¼ cup vegetable broth Juice and zest of half a lemon Salt White pepper 1 sprig of basil 3 1 Peel the carrots and butternut squash.
Starters, Soups and Salads Gnocchi with Sage Butter 39
Gnocchi with Sage Butter Ingredients Side Dishes, Vegetarian Dishes and Casseroles SETTINGS 5 medium potatoes 1 cup flour 2 eggs Salt White pepper Nutmeg 1 tsp. oil 1 tbsp. parmesan, freshly grated Potatoes STEAM, 210°– 212ºF 25 – 30 minutes Perforated + Baking Pan Gnocchi STEAM, 210°– 212ºF 6 – 8 minutes Sage Butter 4 tbsp. butter 12 sage leaves 3 1 Peel and quarter the potatoes and steam them in the perforated pan as indicated. Push the potatoes through the ricer while they are still hot.
Asparagus in Mustard Cream Sauce Ingredients Side Dishes, Vegetarian Dishes and Casseroles SETTINGS 2 lbs. green asparagus STEAM, 210°– 212ºF 7 – 10 minutes Perforated + Baking Pan Mustard Cream Sauce 1 onion 2 tbsp. butter 2 tbsp. mustard seeds 3 tbsp. mustard ½ cup vegetable broth 1 cup cream Salt White pepper Nutmeg 1 – 2 tbsp. cornstarch blended with water 3 1 Cut away the bottom of the asparagus. Cut the asparagus into 1 inch long pieces.
Roasted Sesame Green Beans Side Dishes, Vegetarian Dishes and Casseroles Ingredients SETTINGS 1 lb. green beans, stem ends snapped off 1 tbsp. olive oil Salt and black pepper 1 tbsp. minced garlic 1 tsp. minced fresh ginger 2 tsp. honey ½ tsp. toasted sesame oil ¼ tsp. hot red pepper flakes 4 tsp. toasted sesame seeds TRUE CONV, 450°F for Preheat Green Beans STEAM CONV, 450°F 10 minutes plus 5 – 7 minutes for roasting Baking Pan 3 Preheat the oven.
Potato Dumplings Ingredients 5 medium potatoes ¾ cup flour 2 small eggs Salt Nutmeg 1 tsp. oil In Addition 3 tbsp. butter 3 – 4 stalks of flat-leaf parsley Side Dishes, Vegetarian Dishes and Casseroles SETTINGS Potatoes STEAM, 210°– 212ºF 30 – 40 minutes Perforated + Baking Pan Dumplings STEAM, 210°– 212ºF 20 - 25 minutes 3 1 Wash the potatoes and steam as indicated without peeling. When fork tender, peel the potatoes while still hot. Push the potatoes through a ricer.
Starters, Soups and Salads TOMATO QUICHE 44
Tomato Quiche Ingredients Pastry 1¼ cups flour 5 tbsp. butter or margarine 1 small egg Salt Butter for greasing the pan Topping 2 tomatoes ¼ lb. mushrooms 1 cup crème fraîche 2 eggs 1 tbsp. tomato purée Salt, pepper, freshly ground ¼ lb.
Exotic Lentil Curry Ingredients ½ lb. lentils 1 2⁄3 cups vegetable broth Side Dishes, Vegetarian Dishes and Casseroles SETTINGS STEAM, 210°– 212ºF 8 –10 minutes Baking Pan 1 bay leaf 1 bunch spring onions ½ – 1 red jalapeño pepper 1 red pepper 2 cloves garlic 2 tbsp. clarified butter 2 – 3 tbsp. curry powder Salt and black pepper 2 Wash the lentils, place them in the baking pan and pour over the vegetable broth. Add the bay leaf and cook as indicated, so that the lentils are not too soft.
Small Pasta and Spinach Casseroles Ingredients Oil for the ramekins 14 oz. spinach leaves 1 onion 1 garlic clove 1 tbsp. butter 1 tbsp. olive oil Salt and black pepper Pinch of nutmeg 2 oz. gouda cheese 3 tbsp. Parmesan 4 eggs ¾ cup cream 3 oz.
Spicy Butternut Squash Bake Side Dishes, Vegetarian Dishes and Casseroles Ingredients SETTINGS 7 oz. bulgur wheat 1 small butternut squash, approx. 1 2⁄3 lb. 3 onions 1 garlic clove 2 – 3 tbsp. olive oil ¾ lb. ground lamb Salt and black pepper 1 tsp. five-spice powder (star-anise, white pepper, fennel, cinnamon and cloves) 3 – 4 sprigs of flat-leaf parsley, chopped 2 tbsp.
Potato and Porcini Mushroom Gratin Ingredients 1 oz. dried porcini mushrooms 2 lbs. potatoes 1 garlic clove 1 tbsp. butter ¾ cup cream ¾ – 1 cup milk Salt and black pepper Large pinch of nutmeg 1 – 2 tbsp. parmesan or sbrinz, grated Side Dishes, Vegetarian Dishes and Casseroles SETTINGS TRUE CONV, 350°F 40 - 45 minutes Dish on Wire Rack 2 Leave the mushrooms to soak in warm water for 1 hour. Gently squeeze the excess liquid out of the mushrooms and chop roughly.
Starters, Soups and Salads REUBEN QUICHE 50
Reuben Quiche Ingredients Pie crust for 9” deep dish pie 1 tbsp. caraway seeds 8 oz. corned beef, chopped 1 tbsp. dijon mustard ¾ cup drained sauerkraut 2 cups shredded Swiss cheese 3 eggs, beaten 1 cup half & half 2 green onions, minced Side Dishes, Vegetarian Dishes and Casseroles SETTINGS TRUE CONV, 400°F, Preheat Crust TRUE CONV, 400°F 7 minutes + 3 more (Level 2) Quiche STEAM CONV, 375°F 30 minutes Dish on Wire Rack 2 Preheat the oven. Line the crust with foil and fill with beans or pie weights.
Spinach and Eggplant Lasagne Side Dishes, Vegetarian Dishes and Casseroles Ingredients SETTINGS 1 eggplant, ¾ lb. 7 oz. ricotta ¾ lb. spinach Salt STEAM, 210°– 212ºF Eggplant 5 – 7 minutes Spinach 3 minutes Perforated + Baking Pan (Level 3 + 1) Sauce 1 clove garlic 3 tbsp. butter ¼ cup flour 2 cups vegetable broth 1 cup milk Black pepper Salt 1 tsp.
Starters, Soups and Salads Classic Lasagna 53
Classic Lasagna Side Dishes, Vegetarian Dishes and Casseroles Ingredients Approximately 9 lasagna noodles, cooked noodles, cooked to package instructions 16 oz. (455g) Mozzarella Cheese, grated or thinly sliced For the meat sauce 1 pound (455g) lean ground Beef 2 tbsp. vegetable oil 1 medium onion, minced 4 cloves garlic, minced 1 large red bell pepper, small chop 1 tbsp. Worcestershire sauce ½ tsp.
Classic Lasagna Side Dishes, Vegetarian Dishes and Casseroles (continued from p. 54) Lay 3 lasagna noodles lengthwise over the meat sauce. Layer 1 ½ cups of meat sauce over noodles, half of the ricotta cheese, and 1⁄3 of the mozzarella cheese. Repeat this layering of noodles, meat sauce, ricotta cheese and mozzarella cheese. Add a last layer of lasagna noodles, then add any remaining meat sauce and remaining mozzarella cheese. Bake lasagna for about 45 minutes or until the top cheese is melted and golden.
Side Dishes, Vegetarian Dishes and Casseroles Healthy Steamed Seasonal Vegetables with Lemon Vinaigrette 56
Healthy Steamed Seasonal Vegetables with Lemon Vinaigrette Ingredients Side Dishes, Vegetarian Dishes and Casseroles SETTINGS 1 medium head cauliflower or romanesco ¼ pound of broccoli or broccolini, 2 medium bell peppers or any vegetable combination of your choice For the vinaigrette ¼ cup (60 ml) Olive Oil Zest of 1 medium Lemon Juice of 1 medium Lemon ¼ teaspoon kosher or sea salt or more to taste Fresh ground black pepper, to taste STEAM, 212F 10 Minutes Baking Pan – Full Size Rack (Level 2) 2 Wa
Side Dishes, Vegetarian Dishes and Casseroles Three Cheese Mac and Cheese 58
Three Cheese Mac and Cheese Side Dishes, Vegetarian Dishes and Casseroles Ingredients SETTINGS 1 pound (455g) Elbow or similar Pasta, cooked STEAM-CONV, 350F 30 Minutes Recommend wire rack and baking dish. (Level 2) Cheese Sauce 5 cups (1180ml) Milk 1 medium Onion, roughly sliced 2 bay Leaves 1 ⁄4 cup (56g) unsalted butter 1 ⁄3 cup (42g) flour 2 tsp.
Starters, Soups and Salads seafood Dishes 60 60
Trout in White Wine seafood dishes Ingredients 4 trout, ready to cook, ¾ lb. each Juice of half a lemon Salt, white pepper 2 carrots 2 stalks celery 1 onion 1 unwaxed lemon 1 tsp. salt 5 juniper berries A few sage leaves 2 oz. dry white wine 2 oz. water 5 white peppercorns SETTINGS Cream of Horseradish ¾ cup cream 1 cooking apple Approx. ¾ inch fresh horseradish root 2 – 3 tbsp.
Starters, Soups and Salads Oriental Steamed Fish 62
Oriental Steamed Fish Ingredients 8 spring onions 8 Chinese dried mushrooms, e.g. shiitake mushrooms 1 piece root ginger, approx. 1½ inch 3 garlic cloves 2 handfuls of glass noodles, cooked 2 – 2½ lbs. sea bass or grouper, pan-ready, gutted whole fish 2 tbsp. peanut oil 4 tbsp. soy sauce or fish sauce 1 – 2 tsp. sugar 4 tbsp.
Fish Stew with Fennel Ingredients seafood dishes SETTINGS 1 lb. halibut Salt White pepper Juice of half a lemon 3 fennel bulbs, ¾ lb. each 1¼ cups fish or vegetable broth Scant ½ cup white wine 2 ⁄3 cup heavy cream Fennel STEAM, 210°– 212ºF 13 – 16 minutes Baking Pan Stew STEAM, 210°– 212ºF 5 – 9 minutes 2 Rinse the fish under cold, running water, pat dry and cut into pieces. Season with salt and pepper and drizzle with 1 – 2 tbsp. lemon juice. Trim the fennel, rinse and cut lengthwise into eighths.
Starters, Soups and Salads Sole Rolls with a Basil and Salmon Stuffing 65
Sole Rolls with a Basil and Salmon Stuffing Ingredients seafood dishes SETTINGS Basil & Salmon Stuffing ½ cup cream ½ bunch of basil 5 oz. salmon fillet or trout fillet Salt White pepper STEAM, 210°– 212ºF 10 – 14 minutes Baking Pan Sole Sauce ⁄3 cup cream Reserved broth 1 tsp. butter Salt and pepper 2 2 Fish 8 sole fillets, approx. 11⁄3 lb. Butter for greasing the dish Salt Scant ½ cup dry white wine To make the stuffing, reduce the cream by half. Set a few basil leaves aside for the garnish.
Summer Fish Bake Ingredients 6 medium-sized potatoes 1 lemon 2 large tomatoes ¼ cup black olives, pitted 6 – 8 stalks of flat-leaf parsley Butter for greasing the dish 1½ lbs. fish fillet, e.g. pollock Salt and pepper 3 – 5 tbsp. olive oil seafood dishes SETTINGS Potatoes STEAM, 210°– 212ºF 20 minutes Perforated + Baking Pan (Level 3 + 1) Bake STEAM CONV, 275°F 16 - 20 minutes Dish on Wire Rack (Level 2) 3 1 Wash and peel the potatoes and cut into slices. Steam in the perforated pan as indicated.
Backyard Shrimp Boil Ingredients seafood dishes SETTINGS 3 red new potatoes, quartered 4 andouille sausages, each sliced into thirds 2 – 3 ears corn, broken into thirds 1 lb. shrimp in shell 1 bottle or can beer Old Bay® Seasoning Salt and black pepper Potatoes & Sausage STEAM, 210°– 212ºF 12 minutes Perforated Inside Baking Pan Corn STEAM, 210°– 212ºF 4 – 5 minutes Shrimp STEAM, 210°– 212ºF 4 – 5 minutes 3 Pour the beer into the baking pan. Place full size perforated pan inside the baking pan.
Starters, Soups and Salads Marinated Shrimp on a Bed of Vegetables 69
Marinated Shrimp on a Bed of Vegetables seafood dishes Ingredients SETTINGS 1 lb. raw shrimp, peeled 2 large zucchini ¼ lb. carrots 1 red pepper 1 red jalapeño pepper 2 tomatoes ½ lb. Chinese egg noodles ½ bunch fresh cilantro STEAM, 210°– 212ºF 8 – 10 minutes Baking Pan 2 Shrimp Marinade 1 piece root ginger, approx. 1 inch 1 – 2 garlic cloves 2 tbsp. olive oil Juice & zest of a lime 1 level tsp. turmeric 1 level tsp. ground coriander 1 level tsp. ground cumin 1 ⁄3 cup coconut milk 1 – 2 tbsp.
Lobster Thermador seafood dishes Ingredients 4 – 8 oz. lobster tails Salt Cayenne pepper Lobster Sauce ¼ cup butter 2 shallots, finely chopped 1 rounded tbsp. flour 2 cups fresh fish stock ½ cup white wine ¾ cup whipping cream 2 egg yolks, beaten 1 tsp. hot English mustard 2 tbsp.
Fillet of Fish with Mustard Sauce au Gratin seafood dishes Ingredients SETTINGS 4 fish fillets, 6 oz. each (cod, hake or haddock) Salt White pepper Juice of half a lemon 1 tbsp. butter 1 tbsp. dill, finely chopped 2 tbsp. parsley, chopped 2 tbsp. white breadcrumbs, Freshly made STEAM CONV, 400°F 12 – 15 minutes Baking Pan 2 Mustard Sauce au Gratin ¾ cup cream 2 tbsp. crème fraîche 2 egg yolks 3 tbsp.
Starters, Soups and Salads Steamed Mussels in Tomato Garlic Wine Broth with Grilled Bread 73
Steamed Mussels in Tomato Garlic Wine Broth with Grilled Bread seafood dishes Ingredients SETTINGS 2 lbs. (910g) fresh mussels, cleaned and scrubbed 3 tbsp. (45ml) Olive Oil 5 cloves garlic, minced 3 large shallots, minced 1½ cups (360ml) dry white wine ½ tsp.
Starters, Soups and Salads Halibut with Tomato White Wine Compote 75
Halibut with Tomato White Wine Compote seafood dishes Ingredients 2 halibut steaks, about ½ lb. (225g) each ½ cup (120ml) white wine 1 lb. (455g) cherry tomatoes, cut into halves 2 tbsp. fresh Lemon Juice 2 tbsp. finely minced Shallots 2 tbsp. chopped fresh Tarragon 2 tbsp.
Starters, Soups and Salads MEAT DISHES 77
Pot-roasted Beef Ingredients 2 ½ lb. beef shoulder roast 1 tbsp. medium-hot mustard Salt and black pepper 2 onions 3 carrots 1 whole celery 2 tbsp. clarified butter 1 tsp. tomato purée 1 cup strong red wine 2 ½ cups beef stock 3 juniper berries 2 bay leaves 10 white peppercorns 2 tbsp. cornstarch mixed with water meat dishes SETTINGS STEAM CONV, 300°F 1¾ – 2 hours Baking Pan 2 Spread a thin layer of mustard over the meat and season with salt and pepper.
Autumn Roast Pork meat dishes Ingredients SETTINGS Roast 3 lb. pork loin Roast STEAM CONV, 350°F 1½ – 1¾ hours; After 15 minutes add Potatoes Baking Pan (Level 2) Sage Stuffing 1 onion, finely sliced 1 tsp. oil 4 oz. breadcrumbs, freshly made 2 tbsp. sage, freshly chopped 1 egg Salt and pepper Apples Last 25 minutes of roasting time Baking Pan – Half Size (Level 4) Autumn Side Dish 2 lbs. potatoes, peeled and in chunks 1 tsp.
Baby Back Ribs Ingredients meat dishes SETTINGS 1 lb. pork baby back ribs Ribs STEAM, 210°– 212ºF 45 - 60 minutes Perforated + Baking Pan, (Level 3 + 1) Barbecue Sauce 1 cup ketchup ¼ cup apple cider vinegar 2 tbsp. molasses 1 tbsp. dijon mustard 1 tbsp. water Salt and pepper to taste Ribs with Sauce STEAM CONV, 425°F til brown 3 1 Place ribs in full size perforated pan. Place on rack position 3 and cook as indicated, or until meat is tender but NOT falling away from the bones.
Oven Barbecued Brisket Ingredients 3 lb. beef brisket, about 1 – 1½” thick Barbecue Seasoning Rub ¼ cup kosher salt ¼ cup light brown sugar ¼ cup smoked paprika ¼ cup black pepper meat dishes SETTINGS STEAM, 210° – 212ºF 2 hours or REHEAT, 220°F 2½ hours 1 tbsp. garlic powder 1 tbsp. cumin 1 tsp. cayenne pepper 2 Whisk all the rub ingredients in a bowl until combined. Rub surface of brisket with seasoning rub. Place brisket fat side up in baking pan and cook as indicated.
Starters, Soups and Salads Peppered Sirloin 82
Peppered Sirloin Ingredients 2 ½ lb. sirloin 1 tsp. each of white, black, Freeze-dried green and sichuan Peppercorns 5 allspice berries 2 tsp. coarse salt 2 tbsp. clarified butter 1 tbsp. wholegrain mustard 6 tbsp. butter, ice-cold Pepper, freshly ground meat dishes SETTINGS TRUE CONV, 300ºF approx. 2 hours, depending on weight Baking Pan 2 Take the meat out of the refrigerator one hour before cooking. Coarsely pound the peppercorns and allspice in a mortar. Rinse the meat and pat dry.
Cabbage Rolls Ingredients meat dishes SETTINGS 1 stale bread roll 3 tbsp. milk 8 outer cabbage leaves 1 shallot 1 garlic clove 2 oz. diced bacon 1 tbsp. clarified butter ½ lb. ground beef ½ lb. ground pork 1 egg ½ tsp.
Leg of Lamb with Juniper Sauce Ingredients SETTINGS 3 lb. boneless leg of lamb 3 garlic cloves 5 sprigs thyme 2 sprigs rosemary 2 bay leaves 4 tbsp. olive oil 1 tbsp. gin Salt and pepper 3 tbsp. clarified butter STEAM CONV, 350°F 1 – 1½ hours Baking Pan Juniper Sauce 6 juniper berries 2 cups vegetable broth ¾ cup whipping cream meat dishes 2 The evening before, lightly score the thin layer of fat into diamond shapes. Peel and crush the garlic.
Meat loaf Ingredients meat dishes SETTINGS Meatloaf 2 lbs. lean ground beef ½ of 8 oz. can tomato sauce 1 cup oatmeal 1 egg, beaten 1 pkg. dry onion soup mix ¼ tsp. pepper 1 tbsp. prepared horseradish STEAM CONV, 350°F 40 – 45 minutes Baking Pan Tomato Sauce Remaining ½ can tomato sauce 2 tbsp. brown sugar ½ cup water or broth 2 tbsp. prepared mustard 2 tbsp. vinegar 2 Mix all the meatloaf ingredients together and form into a loaf. Cook as indicated.
Starters, Soups and Salads Marinated Short Ribs in Homemade BBQ Sauce 87
Marinated Short Ribs in Homemade BBQ Sauce meat dishes Ingredients SETTINGS 2 lb. (910g) beef short ribs Optional – minced fresh basil, oregano, Italian parsley or other herbs of your choice For the BBQ sauce 2 tbsp. vegetable oil 4 large cloves garlic, minced ½ cup (123g) ketchup 1 ⁄3 cup (80g) tomato Sauce 1 tbsp. soy sauce 2 tbsp. Worcestershire sauce 2 tbsp. brown sugar 1 tbsp. molasses 1 tsp. smoked paprika 3 tbsp.
Starters, Soups and Salads poultry DISHES 89
Marinated Chicken Skewers poultry dishes Ingredients 1 lb. chicken breast fillet 1 yellow pepper 12 small mushrooms 12 small cherry tomatoes Balsamic Marinade 1 shallot 3 tbsp. pumpkin seed oil or hazelnut oil 1 tbsp. white balsamic vinegar Juice of half an orange 1 tbsp. honey ½ bunch of basil Salt and black pepper Sweet & Sour Salad Dressing 2 tbsp. pumpkin seed oil or hazelnut oil 2 tbsp. white wine vinegar 1 tsp. mustard 1 tbsp.
Chicken and Dumplings poultry dishes Ingredients SETTINGS 1 – 10 oz. can cream of celery soup 1 – 8 oz. carton chicken stock 1 packet McCormick® chicken gravy mix 1 – 12 ½ oz. can white meat chicken 1 – 10 oz. pkg. frozen peas and carrots 1 – 10.6 oz.
Roast Chicken with Lemon-thyme Stuffing and Pistachios Ingredients poultry dishes SETTINGS Lemon-thyme Stuffing 2 oz. white bread 3 tbsp. parsley, chopped Large sprig thyme, stems removed Zest of 1 lemon ½ cup pistachio nuts, finely chopped Salt and black pepper 3 cloves garlic, peeled and cut into slivers 1 – 4 ½ lb.
Roasted Cornish Game Hens Ingredients poultry dishes SETTINGS 2 Cornish game hens, approx. 2 lb. each Pepper and herb salt 2 – 3 tbsp. olive oil Salt Sweet paprika powder 1 tbsp. fresh rosemary, finely chopped 1 tbsp. fresh sage, finely chopped STEAM CONV, 350°F 40 – 50 minutes Baking Pan with Wire Rack 2 Rinse the cornish hens under cold water, pat dry with paper towels. Cut into two halves of equal size. Season the insides of the cornish hens with pepper and herb salt.
Starters, Soups and Salads Duck Breast in a Honey and Balsamic Vinegar Sauce 94
Duck Breast in a Honey and Balsamic Vinegar Sauce Ingredients 3 – 4 duck breast fillets, approx. 1½ lb. 2 tbsp. honey 6 tbsp. balsamic vinegar ½ lb. chestnut mushrooms 2 slices bacon 3 garlic cloves 1 large sprig of rosemary Salt and black pepper 3 tbsp. olive oil 2 ⁄3 cup white wine 2 tbsp. cornstarch mixed with water poultry dishes SETTINGS SLOW COOK, 170°F, Preheat 5 - 7 minutes Baking Pan 2 Preheat the oven with the baking pan in it. Rinse the fillets under cold water and pat dry.
Turkey a la Thermador poultry dishes Ingredients SETTINGS 2 – 2 ½ lbs. medium-sized potatoes, preferably of a similar size 1 – 14 lb. fresh turkey Softened, unsalted butter STEAM CONV, 325°F 60 – 90 minutes Baking Pan with Wire Rack In Addition Kitchen string 2 Remove the giblets and neck from the turkey cavity; discard or reserve for another use. Rinse the turkey with cold water, and pat dry with paper towels. Tie the ends of the legs together with string, and tuck the wings behind the back.
Starters, Soups and Salads Mexican Chicken and Vegetable Wraps 97
Mexican Chicken and Vegetable Wraps poultry dishes Ingredients SETTINGS 2 chicken breast fillets, ½ lb. 2 tbsp. soy sauce ¼ tsp. Tabasco® ¼ cup sour cream 1 tbsp. chopped chives Salt and pepper 1 red pepper Iceberg and romaine lettuce or arugula 8 mushrooms 1 red onion 4 flour tortillas, about 8” diameter STEAM, 210 – 212°F 15 minutes Wire Rack + Baking Pan 3 1 Avocado Spread 1 small, ripe avocado 1 tbsp. lime juice Rinse the chicken breast fillets under cold water and pat dry.
Stuffed Chicken Breast Fillets Ingredients poultry dishes SETTINGS 4 chicken breast fillets, approx. 1½ lb. 8 sun-dried tomatoes, packed in oil & drained 1 garlic clove ½ bunch of basil Salt and black pepper 1 tbsp. olive oil 3 tbsp. dry white wine or vermouth 3 tbsp. chicken stock or vegetable broth STEAM CONV, 350°F 14 – 16 minutes Baking Pan Basil Sauce 2 ½ bunch of basil 3 oz. mascarpone 3 oz.
Starters, Soups and Salads Rosemary and Lemon Roast Chicken 100 100
Rosemary and Lemon Roast Chicken Ingredients 5 – 7 lb. whole chicken 2 tbsp. olive oil 2 tbsp. fresh chopped Rosemary zest from two meyer lemons Sea salt or kosher salt Fresh cracked black pepper 3 medium lemons, cut into quarters poultry dishes SETTINGS STEAM-CONV, 425F 75 Minutes Baking Pan – Full Size Rack (Level 2) 2 Combine olive oil, rosemary, and Meyer lemon zest. Truss the chicken if desired. Spread rosemary mixture evenly over the chicken. Season chicken generously with salt and pepper.
Starters, Soups and Salads CAKES, pastries AND desserts 102
cakes, pastries and desserts Créme Brulee 103 103
Créme Brulee cakes, pastries and desserts Ingredients SETTINGS 1 quart heavy cream 1 vanilla bean, split and scraped ¼ cup superfine sugar 1 cup sugar 6 egg yolks SLOW COOK, 215°F 60 minutes 10 Ramekins in the Perforated Baking Pan To Garnish Superfine sugar Fresh berries 2 Heat together the cream, vanilla bean and pulp until steamy hot. In the meantime, cream together the sugar and egg yolks till pale in color. Remove the bean from the cream.
cakes, pastries and desserts Pears in Red Wine 105
Pears in Red Wine cakes, pastries and desserts Ingredients ⁄3 cup red wine ½ cup brown sugar SETTINGS 2 STEAM, 210 – 212°F 20 minutes Baking Pan 2 tbsp. blackberry or cherry jam ½ tsp. cinnamon Grated zest of an orange 4 medium-sized pears 2 Heat the red wine, sugar, jam, cinnamon and orange zest in a saucepan until the sugar and jam have dissolved. Peel the pears, halve lengthways and remove the core with a melon baller or knife.
Rhubarb and Apple Compote Ingredients 1¾ cups rhubarb 1¼ cups sugar 2 small apples 1 cinnamon stick cakes, pastries and desserts SETTINGS STEAM, 210 – 212°F 3 – 5 minutes Baking Pan 2 Wash and peel the rhubarb and trim the ends. Divide thick stalks lengthways, then cut into pieces. Place the rhubarb in the baking pan, sprinkle with sugar and shake thoroughly. Wash, core and peel the apples. Quarter the apples and cut into slices only shortly before preparation.
Poached Pears in Spiced Orange Liqueur cakes, pastries and desserts Ingredients SETTINGS 2 cups orange juice ½ cup of orange liqueur 2 cups water ½ cup granulated sugar Zest of 1 orange 3 star anise 1 ⁄3 cup of cranberries 3 cinnamon sticks 3 whole cloves 6 ripe, but firm, anjou pears, peeled STEAM, 210 – 212°F 35 minutes 2 Garnish Orange slices Cinnamon sticks Star anise In the baking pan combine the orange juice, orange liqueur, water, sugar, orange zest, star anise, cranberries, cinnamon sticks,
Baked Apples Ingredients 2 large apples 2 tbsp. cinnamon 2 tsp. dried apricots, chopped 2 tsp. brown sugar 2 tsp. butter cakes, pastries and desserts SETTINGS STEAM CONV, 400°F 20 minutes Baking Pan – Half Size 2 Wash the apples and pat dry. Using a paring knife remove a 1” wide strip of peel from the top around the stem. With a melon ball maker, remove the stem, core and seeds down to the blossom end of the apple but leaving a bit of the base in tact (to contain the filling).
Flan cakes, pastries and desserts Ingredients SETTINGS 8 tbsp. + 4 tbsp. granulated sugar Lemon or orange zest 4 eggs 1 – 14 oz. can condensed milk 14 oz. whole milk SLOW COOK, 230°F 25 – 30 minutes 8 Ramekins in the Perforated Baking Pan 2 In saucepan, caramelize 8 tbsp. sugar. Pour enough caramelized sugar in each ramekin just to coat the bottom. Add a pinch of zest to each. Gently blend eggs until smooth (DO NOT BEAT). Then add 4 tbsp. sugar. Stir together until the sugar is dissolved.
cakes, pastries and desserts Easy Angel Dessert Ingredients SETTINGS 1 – 16 oz. pkg. angel food cake mix 1 – 20 oz. can crushed pineapple with heavy syrup 1 tsp. vanilla extract STEAM CONV, 350°F 17 minutes Baking Pan 2 Place all ingredients in the baking pan. Mix well with a fork. Bake 17 minutes or until nicely browned; turn oven off. Let cake remain in oven 2 – 3 more minutes. Remove, and let cool.
Red Currant Tart cakes, pastries and desserts Ingredients SETTINGS 12⁄3 cups flour 1 tsp. baking powder ¾ cup sugar 1 pinch salt 1 stick (8 tbsp.) butter 1 egg TRUE CONV, 325°F 65 – 70 minutes Springform Cake Pan on Wire Rack In Addition Butter for greasing the dish 2 Topping 1 lb. red currants 1 cup ground hazelnuts 1 tbsp. breadcrumbs 5 egg whites 1 tbsp. lemon juice 1½ cups sugar Put the flour, baking powder and sugar in a bowl.
cakes, pastries and desserts Creamy Chocolate Torte 113
Creamy Chocolate Torte cakes, pastries and desserts Ingredients ¾ lb. dark chocolate, grated SETTINGS TRUE CONV, 325°F 60 minutes Springform Cake Pan on Wire Rack 10 tbsp. butter 1¼ cups sugar 8 eggs ¼ cup powdered sugar 1¼ cups flour 1 level tsp. baking powder 4 tbsp. apricot jam ½ lb. dark chocolate coating 2 Melt the chocolate in a water bath. Cream the butter and sugar until light and fluffy. Separate the eggs. Gradually add the melted chocolate and egg yolks to the butter mixture and beat well.
Puff Pastry Shells with Fruit Filling Ingredients 1 – 10 oz. pkg. Pepperidge Farm® puff pastry shells 1 can prepared fruit pie filling 1 can Reddi-Wip®, optional cakes, pastries and desserts SETTINGS TRUE CONV, 400°F, Preheat STEAM CONV to bake 20 – 25 minutes Baking Pan 3 Preheat oven. Place frozen pastry shells in baking pan with space in between. When preheated, change setting to Steam Convection. Bake as indicated or until golden brown and puffed.
Starters, Soups and Salads Eclairs with a Mocha Cream 116 116
Eclairs with a Mocha Cream Ingredients cakes, pastries and desserts SETTINGS 6 oz. water 2 tbsp. + 1 tsp. butter 1 tsp. vanilla 1 pinch salt ¾ cup flour 2 medium eggs STEAM CONV, 400°F 20 minutes Baking Pan Filling ¾ cup whipping cream 1½ tsp. instant coffee powder 2 1 – 2 tsp. sugar Coffee Glaze ¾ cup powdered sugar 1 – 2 tsp. instant coffee powder 1 tsp. rum Bring the water, butter, vanilla and salt to the boil in a saucepan. Remove from the heat. Add the flour all at once and stir in well.
Marble Cake cakes, pastries and desserts Ingredients Light Sponge 2 ¾ cups flour 2 ⁄3 cup cornstarch 4 tsp. baking powder 1 cup sugar ½ tsp. vanilla 1 pinch salt 1 ⁄3 cup butter, softened 4 eggs 2 tbsp. rum 1 ⁄3 cup + 2 tbsp. milk SETTINGS Dark Sponge 1 ⁄3 cup sugar 1 tbsp. cocoa 1 ⁄3 cup ground almonds 2 – 3 tbsp. milk In Addition Butter 1 – 2 tbsp. bread crumbs for the cake pan TRUE CONV, 300°F 60 – 65 minutes Loaf Pan on Wire Rack 2 Grease the cake pan and sprinkle with bread crumbs.
Starters, Soups and Salads Homemade Soft Pretzels with Whole Grain Horseradish Mustard 119
Homemade Soft Pretzels with Whole Grain Horseradish Mustard cakes, pastries and desserts Ingredients SETTINGS About 8 pretzels 2 ¼ tsp. (1 pkg) active dry yeast ¾ cup (175ml) warm milk (at 110º F) 2 tbsp. brown sugar ¾ cup (175ml) lager or pilsner beer 2 tbsp. unsalted butter, at room temp 2 tsp. kosher or sea salt 4 ½ cups (560g) Flour PROOFING MODE 1 hour Wire Rack Accessory on Rack (Level 1) Pretzel Washes 1 cup (240ml) water 1 egg 1 tbsp. baking soda 1 tbsp.
cakes, pastries and desserts (continued from p. 120) Turn the oven knob to Proof Mode. Cover bowl and place it on the wire rack accessory on rack to rise for about an hour or until doubled in volume. After the dough has proofed, Line a couple of Full Size Baking Trays with parchment paper and lightly oil the paper with vegetable oil. Set aside. Put the pretzel wash’s cup of water in a saucepan and bring up to a boil. Add baking soda. Boil for 1 minute then set aside.
Starters, Soups and Salads CinnamonPecan Rolls 122
Cinnamon-Pecan Rolls cakes, pastries and desserts Ingredients SETTINGS Dough 1 cup (235ml) milk 1 tbsp. active dry yeast, 1 1⁄2 packets 1 ⁄4 cup (55g) brown sugar 1 tsp. (5g) kosher or sea salt 1 ⁄2 cup (115g or 1 stick) unsalted butter, melted 3 1⁄4 cup (400g) all-purpose flour Cinnamon Filling ⁄2 cup (115 g or 1 stick) unsalted butter, melted 1 cup (200g) brown sugar 1 ⁄4 cup (50g) granular sugar 2 1⁄2 tbsp.
Cinnamon-Pecan Rolls cakes, pastries and desserts (continued from p. 123) When dough is almost done rising, melt the butter for the cinnamon filling. Set aside to cool slightly. Combine sugars and cinnamon in a bowl and set aside. Lightly butter a 2 quart baking dish. Melt the butter for the filling and set aside to cool slightly. Put dough on a lightly floured work surface. Roll dough out to approx. 1⁄4” thick and 18”x14”. Spread the filling’s melted butter evenly across the top surface.
Starters, Soups and Salads Strawberry Bread Pudding 125
Strawberry Bread Pudding cakes, pastries and desserts Ingredients SETTINGS 3 tbsp. (42g) unsalted butter, plus more for the baking dish 3 ⁄4 cup (ml) heavy cream 3 ⁄4 cup (240ml) milk 1 whole vanilla bean, split lengthwise 2 ⁄3 cup (110g) packed brown sugar 3 eggs 1 tsp. vanilla extract 1 ⁄4 tsp. ground cloves 1 ⁄2 lb. (455g) strawberries, tops removed sliced 1⁄4” thick 1 ⁄2 lb.
Strawberry Bread Pudding cakes, pastries and desserts (continued from p. 126) Cover the baking dish with foil. Bake, covered, for 45 minutes. Remove foil and finish baking for another 20 – 30 minutes or until the pudding is golden brown on the top. Allow to cool for 10 minutes and serve warm or serve at room temperature.
Starters, Soups and Salads breads 128 128
Starters, Soups and Salads BRAIDED LOAF 129
Braided Loaf breads Ingredients SETTINGS 4 1⁄3 cups all-purpose flour 1 packet dry yeast 1 tsp. sugar Approx. 1 cup milk, lukewarm ½ cup golden raisins 1 stick butter ½ cup sugar ¼ tsp. salt PROOF, 100° F 10 minutes Bowl on Wire Rack PROOF, 100° F 10 minutes Baking Pan To Bake STEAM CONV, 325°F 30 – 35 minutes In Addition Butter for greasing the pan Optional Powdered sugar for dusting 2 Put the flour into a mixing bowl and stir in the dried yeast until evenly distributed. Add 1 tsp.
Cheese Twists breads Ingredients SETTINGS 1 package frozen puff pastry 8 oz. aged gouda pepper, coarsely ground 1 egg yolk A little milk STEAM CONV, 400°F 20 – 25 minutes Baking Pan For Sprinkling Some caraway, sesame and/ or poppy seeds 2 Defrost the puff pastry. Sprinkle the pastry sheets with a little water, place them on top of each other and roll out on a floured work surface to a 14” x 14” square. Grate the cheese and sprinkle half of it over one half of the pastry.
Cowboy Corn Sticks breads Ingredients SETTINGS 1 – 8 ½ oz. pkg. corn muffin mix ½ cup salsa 1 egg TRUE CONV, 400° F, Preheat Sticks 12 minutes Muffins 15 minutes Corn Stick or Muffin Pan on Wire Rack 2 Preheat oven. Spray corn stick pans or muffin tin with non-stick spray. Mix together ½ cup salsa and the egg; stir in the corn muffin mix. Let stand 2 – 3 minutes and stir again. Portion batter into 12 corn stick forms or 6 muffin tins.
Starters, Soups and Salads Multigrain Bread 133
Multi-grain Bread breads Ingredients SETTINGS 11⁄3 cups rye flour 4 1⁄4 cups wheat flour 2 packets dry yeast 1 tbsp. honey Approx. 1 cup lukewarm water Approx. 1 cup lukewarm buttermilk 2 tbsp. flax seeds 2 tbsp. sesame seeds 2 tbsp. sunflower seeds 1 tbsp. pumpkin seeds 1 tbsp. salt 1 tbsp. bread spice PROOF, 100°F 1. 15 minutes (1st rise) 2.
Dinner Rolls 12 frozen white dinner rolls squeeze bottle margarine (optional) breads SETTINGS Option 1: For Frozen PROOF, 100°F 1 – 2 hours Option 2: For Thawed PROOF, 100°F 20 – 30 minutes To Bake STEAM CONV, 350°F 15 minutes Baking Pan (Level 3) To Bake STEAM CONV, 350°F 15 – 17 minutes Baking Pan (Level 3) 3 Option 1 for Frozen: Spray the baking pan with non-stick spray. Place frozen rolls in pan leaving ½” space around each.
White Bread breads Ingredients SETTINGS Makes 2 Loaves 6 2⁄3 cups all-purpose flour 1 packet dry yeast 1 heaping tsp. sugar 1 level tsp. salt 1 tbsp. butter 1 2⁄3 – 2 cups water, lukewarm PROOF, 100°F 1. 20 minutes (1st rise) 2. 20 minutes (2nd rise) Bowl on Wire Rack To Bake STEAM CONV, 350°F 30 – 40 minutes Loaf Pan on Wire Rack In Addition Butter for greasing the pan 2 Sift the flour into a mixing bowl and stir in the dried yeast with a fork until evenly distributed.
Cheese Scones Ingredients 3 ¼ cups self-rising flour plus extra for rolling Pinch of salt ¼ tsp. dry mustard 6 tbsp. butter 2 oz. cheddar, grated ½ cup milk ¼ cup natural yogurt breads SETTINGS STEAM CONV, 400°F 10 – 12 minutes Baking Pan 2 Mix the flour, salt and dry mustard in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in half the grated cheese. Combine the milk and yogurt and stir into the mixture, working the ingredients together until a soft dough forms.
Mini Bagels breads Ingredients SETTINGS 1 tsp. sugar 1 tsp. dried yeast 2 1⁄3 cups flour 3 ⁄4 cup water, lukewarm 1 ⁄2 tsp. salt 1 tbsp. oil PROOF, 100°F 1. 20 minutes (1st rise) 2. 10 minutes (2nd rise) Bowl on Wire Rack (Level 2) STEAM, 210° F 3 – 5 minutes Perforated + Baking Pan (Level 2) In Addition 1 egg white, whisked Sesame or poppy seeds To Bake STEAM CONV, 350°F 20 – 25 minutes Baking Pan (Level 2) 2 Stir the sugar, dried yeast and 1 tbsp. flour into ¾ cup warm water and dissolve.
Cornbread Ingredients 1 onion 2 sprigs rosemary 1 – 2 red chili peppers 2 cups cornmeal 2 tbsp. flour 1 tsp. baking powder 1 tsp. salt 1 cup buttermilk 2 eggs ½ cup grated parmesan 1½ tbsp. melted clarified butter breads SETTINGS STEAM CONV, 325°F 30 – 40 minutes Springform Cake Pan on Wire Rack 2 Peel and finely dice the onion. Remove the needles from the rosemary and chop finely. Cut the chili pepper in half, remove the seeds and cut into small pieces.
metric information Metric Information The charts on this page provide a guide for converting measurements from the U.S. customary system, which is used throughout the book, to the metric system. Common Weight Equivalents Standard Metric Equivalents Metric measure 1 ⁄2 ounce 15 g 1 = 0.
index of recipes A Apulian Rice Salad .....................................................................................17 Asian Leafy Vegetables with Cilantro Pesto...............................................16 Asparagus in Mustard Cream Sauce..........................................................41 Asparagus Salad.........................................................................................14 Autumn Roast Pork.............................................................................
index of recipes H Halibut with Tomato White Wine Compote...............................................76 Ham and Egg Brunch Cups........................................................................11 Healthy Steamed Seasonal Vegetables with Lemon Vinaigrette...............57 Herbed Polenta..........................................................................................32 Homemade Soft Pretzels with Whole Grain Horseradish Mustard............120 L Leg of Lamb with Juniper Sauce.................
index of recipes Q Quinoa Salad..............................................................................................21 R Red Currant Tart.........................................................................................112 Reuben Quiche...........................................................................................51 Rhubarb and Apple Compote....................................................................107 Roast Chicken with Lemon-thyme Stuffing and Pistachios...............
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