EN RECIPE BOOK - STEAMER USER MANUAL
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Contents 3 CONTENTS 4 Uses, tables and tips The following symbols are used in this user manual: Important information concerning your personal safety and information on how to avoid damaging the appliance. General information and tips Environmental information Subject to change without notice.
Uses, tables and tips USES, TABLES AND TIPS WARNING! Refer to "Safety information" chapter. The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used. Cooking with steam Cookware for steam cooking • Use only heat and corrosion resistant cookware. • Chrome steel food containers are correct too (included with some models). Shelf positions • There correct shelf positions are in the table below.
Uses, tables and tips 5 Sterilisation • With this function you can sterilise containers ( e.g. baby bottles). • Put the clean containers in the middle of the shelf on the 1st level. Make sure that the opening faces down at a small angle. • Fill the drawer with the maximum amount of water and set a time of 40 min. Vegetables Temperature ºC Water amount in ml Time1) in min.
Uses, tables and tips Food Temperature ºC Water amount in ml Time1) in min. Shelf position Courgette, slices 96 350 15 1 Temperature ºC Water amount in ml Time1) in min. Shelf position Yeast dumplings 96 600 30 - 40 1 Potato dumplings 96 600 35 - 45 1 Unpeeled potatoes, medium 96 750 45 - 55 1 Rice (water/rice ratio 1.
Uses, tables and tips 7 Temperature ºC Water amount in ml Time1) in min. Shelf position Chicken breast, poached 90 500 25 - 35 1 Chicken, poached, 1000 - 1200 g 96 800 + 150 60 - 70 1 Veal/pork loin without leg, 800 1000 g 90 800 + 300 80 - 90 1 Kasseler (smoked loin of pork), poached 90 800 + 300 70- 90 1 Tafelspitz (prime boiled beef) 96 800 + 700 110 - 120 1 Chipolatas 80 400 15 - 20 1 Food 1) The times are for guidance only.
Uses, tables and tips Programme number Programme name 10 STUFFED LETTUCE 11 FLAN CAULIFLOWER 12 FLAN ASPARAGUS 13 SPINACH TERRINE 14 VEGETABLES MEDDITERANEAN 15 VEGETABLES TRADITIONAL 16 SHELL TOMATOES 17 POTATOES IN THEIR JACKET 18 BOILED POTATOES 19 RICE 20 GNOCCHI 1 - STUFFED CHICKEN BREAST Ingredients: Serves 6 • 400 g spinach leaves, blanched • A pinch of salt • 100 g double cream cheese with green pepper • Freshly milled black pepper • 6 chicken breasts • 2 tbsp lemon juice
Uses, tables and tips 9 – Amount of water to be put into the water drawer: 600 ml – Time in the steamer: 35 minutes – Shelf position: 1 2 - POACHED CHICKEN BREAST Ingredients: • 4 chicken breast fillets, boned • Salt • Pepper • Paprika • Curry powder Method: Season the chicken breasts and place into a glass bowl and into the oven.
Uses, tables and tips • 4 trout, approximately 250 g • Salt • Pepper • Lemon juice Method: Wash and dry the trout. Then drizzle them with lemon juice both inside and outside. Leave the juice to soak in for a time and then season with salt and pepper. Place the fish into a casserole dish with a perforated insert.
Uses, tables and tips 11 Caramelise the sugar, add the wine and lemon thyme and bring to a boil. Mix the cream and cornflour together. Add this to the mix stirring continuously and bring it to a boil. Add the lemon zest and juice and then season. Remove the lemon thyme.
Uses, tables and tips – Amount of water to be put into the water drawer: 400 ml – Time in the steamer: 30 minutes – Shelf position: 1 8 - CREME CHOCOLATE Ingredients: Serves 4 • 1 egg • 1 tbsp sugar • 100 ml cream • 100 ml milk • 70 g chocolate Method: Beat the egg well and add the sugar, milk and cream. Mix well by stirring. Break the chocolate into small pieces and add. Cook in the oven. After cooking, whisk the creme thoroughly until the chocolate has dissolved.
Uses, tables and tips 13 Serves 4 • 16–20 lettuce leaves (romaine lettuce), blanched Filling: • 75 g lettuce (romaine) • 1onion • 1 tbsp butter • Salt • Milled pepper • 400 g minced veal • 3 tbsp breadcrumbs • 1 egg • 100 g grated cheese For braising: • 50 ml strong stock • 100 ml double cream Method: Cut the bottom third of the midrib of the large lettuce leaves flat. Cut the lettuce into thin strips for the filling. Prepare the onions and chop them finely. Heat the butter.
Uses, tables and tips • Cayenne pepper • 8–12 boiled king prawns, shelled Preparing the cauliflower flan:: Blend the cauliflower in the mixer. Add the Sbrinz, eggs and cream and then season. Pour the mixture into four dishes which are well-greased with butter. Preparing the sauce: Blend the cream and chervil in the mixer, pour into a pan, heat and season. Heat the king prawns in the sauce. Turn the flan out onto warmed plates and garnish with the king prawns and the sauce.
Uses, tables and tips 15 • 2 tbsp cream • Salt • Freshly ground pepper • Nutmeg • Thyme • 4–6 slices of Parma ham • Truffle oil Method: Crumble the peppered Boursin slightly and mix it in a bowl with the egg yolks, eggs and cream. Chop the shallot finely, sweat it with butter and leave it to cool. Squeeze the defrosted spinach well and chop it coarsely with a large knife. Add it to the egg/cheese mix along with the cooked shallot and mix it well again. Season it well.
Uses, tables and tips • Carrots, peeled and diced • Cauliflower, washed and divided into florets • Onions, peeled and sliced • Fennel, peeled and sliced • Celery, cleaned and diced • Leeks, cleaned and sliced After cooking: • 50 g butter • If desired, pepper and salt Method: Arrange vegetables in a steam dish with a perforated insert. After cooking, pour over melted butter and sprinkle with pepper and salt, if required.
Uses, tables and tips 17 – Shelf position: 1 19 - RICE Ingredients: • 200 g long-grain rice • 50 g wild rice • 1 small red pepper • 350 ml stock • Salt • Pepper After cooking: • 1 small tin of sweetcorn Method: Put the long-grain rice, wild rice, salt, pepper, vegetable stock and water into a bowl a half an hour before cooking. Prepare the pepper, dice and add to the rice. Then cook.
Puree the potatoes and work them into a firm dough together with the specified ingredients. Let it stand for 5 minutes and then continue to work it briskly to prevent the potato dough from becoming too soft. Separate the potato dough into small portions and roll them out into noodles as wide as your thumb. They can then be cut into small chunks. Steam them. Prepare the sauce while they are steaming.
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