GB KULINARISK Recipe Book
ENGLISH 3 Contents Cooking tables 3 Automatic programmes Fish/Seafood 17 Poultry 18 Meat 20 14 Oven Dishes 24 Pizza/Quiche 28 Cake 31 Bread/Rolls 38 Subject to change without notice. Cooking tables Cooking times Cooking times depend on the type of food, its consistency, and volume. Initially, monitor the performance when you cook. Find the best settings (heat setting, cooking time, etc.) for your cookware, recipes and quantities when you use this appliance.
ENGLISH 4 Baking and roasting Cakes Food Conventional Cooking Tempera- Shelf positure (°C) tion True Fan Cooking Time (min) Comments Tempera- Shelf positure (°C) tion 170 2 160 3 (2 and 4) 45 - 60 In a cake mould Shortbread 170 dough 2 160 3 (2 and 4) 20 - 30 In a cake mould Buttermilk cheesecake 170 1 165 2 80 - 100 In a 26 cm cake mould Strudel 175 3 150 2 60 - 80 In a baking tray Jam-tart 170 2 165 2 (left and right) 30 - 40 In a 26 cm cake mould Christmas 160 cake / R
ENGLISH Food 5 Conventional Cooking Tempera- Shelf positure (°C) tion True Fan Cooking Time (min) Comments Tempera- Shelf positure (°C) tion Meringues - two levels - 120 2 and 4 80 - 100 In a baking tray. Preheat the oven for 10 minutes Buns 190 3 190 3 12 - 20 In a baking tray.
ENGLISH 6 Bread and pizza Food Conventional Cooking Tempera- Shelf positure (°C) tion True Fan Cooking Time (min) Comments Tempera- Shelf positure (°C) tion White bread 190 1 190 1 60 - 70 1-2 pieces, 0.5 kg per piece. Preheat the oven for 10 minutes Rye bread 190 1 180 1 30 - 45 In a bread tin Bread rolls 190 2 180 2 (2 and 4) 25 - 40 6 - 8 rolls in a baking tray. Preheat the oven for 10 minutes Pizza 230 - 250 1 230 - 250 1 10 - 20 In a baking tray or a deep pan.
ENGLISH Food 7 Conventional Cooking Tempera- Shelf positure (°C) tion True Fan Cooking Time (min) Comments Tempera- Shelf positure (°C) tion Vegetable flan 200 2 175 2 45 - 60 In a mould Quiches 180 1 180 1 50 - 60 In a mould. Preheat the oven for 10 minutes Lasagne 180 - 190 2 180 - 190 2 25 - 40 In a mould. Preheat the oven for 10 minutes Cannelloni 180 - 190 2 180 - 190 2 25 - 40 In a mould.
ENGLISH Food 8 Conventional Cooking Tempera- Shelf positure (°C) tion True Fan Cooking Time (min) Comments Tempera- Shelf positure (°C) tion 210 2 200 2 70 - 75 On a wire shelf Shoulder of 180 pork 2 170 2 120 - 150 With rind Shin of pork 180 2 160 2 100 - 120 2 pieces Lamb 190 2 175 2 110 - 130 Leg Chicken 220 2 200 2 70 - 85 Whole Turkey 180 2 160 2 210 - 240 Whole Duck 175 2 220 2 120 - 150 Whole Goose 175 2 160 1 150 - 200 Whole Rabbit 190 2
ENGLISH 9 Food Quantity Pieces Quantity (kg) Temperature (°C) Time (min) 1st side 2nd side Shelf position Fillet steaks 4 0.8 max. 12 - 15 12 - 14 4 Beef steaks 4 0.6 max. 10 - 12 6-8 4 Sausages - max. 12 - 15 10 - 12 4 Pork chops 4 0.6 max. 12 - 16 12 - 14 4 Chicken (cut in 2) 2 1.0 max. 30 - 35 25 - 30 4 Kebabs 4 - max. 10 - 15 10 - 12 4 Breast of chicken 4 0.4 max. 12 - 15 12 - 14 4 Hamburger 6 0.6 max. 20 - 30 - 4 Fish fillet 4 0.4 max.
ENGLISH 10 Pork Food Quantity (kg) Temperature (°C) Time (min) Shelf position Shoulder, neck, ham joint 1 - 1.5 160 - 180 90 - 120 1 or 2 Chop, spare rib 1 - 1.5 170 - 180 60 - 90 1 or 2 Meat loaf 0.75 - 1 160 - 170 50 - 60 1 or 2 Pork knuckle (precooked) 0.75 - 1 150 - 170 90 - 120 1 or 2 Veal Food Quantity (kg) Temperature (°C) Time (min) Shelf position Roast veal 1 160 - 180 90 - 120 1 or 2 Knuckle of veal 1.
ENGLISH 11 Slow Cooking Use this function to prepare lean, tender pieces of meat and fish with core temperatures no more than 65 °C. This function is not applicable to such recipes as pot roast or fatty roast pork. You can use the core temperature sensor to guarantee that the meat has the correct core temperature (see the table for the core temperature sensor). 2. Put the meat together with the hot roasting pan in the oven and on the wire shelf. 3. Put the core temperature sensor into the meat. 4.
ENGLISH 12 Preserving The jars cannot touch each other. Use only preserve jars of the same dimensions available on the market. Put approximately 1/2 litre of water into the baking tray to give sufficient moisture in the oven. Do not use jars with twist-off and bayonet type lids or metal tins. Use the first shelf from the bottom for this function. Put no more than six one-litre preserve jars on the baking tray.
ENGLISH 13 Vegetables For one tray use the third shelf position. For 2 trays use the first and fourth shelf position.
ENGLISH 14 Automatic programmes Warning! Refer to Safety chapters. Dish Chicken Wings, fresh Automatic programmes Menu: Assisted Cooking— gives the optimum settings for each type of a dish. You can adjust them according to your preferences. Chicken Wings, frozen Chicken Chicken Legs, fresh Chicken Legs, frozen Weight Automatic— automatically calculates the cooking time after you input the food weight.
ENGLISH 15 Dish Dish Spare Ribs Pork Knuckle, precooked Pork Sweet Dishes Food Category: Pizza/Quiche Dish Pork Joint Pizza, thin Loin of Pork Pizza, extra topping Pork Neck Pork Shoulder Veal Veal Knuckle Loin of Veal Pizza, chilled Leg of Lamb Saddle of Lamb Lamb Joint, medium Hare • Leg of Hare • Saddle of Hare Venison • Haunch of Venison • Saddle of Venison Game Roast Game Loin of Game Food Category: Oven Dishes Dish Lasagne/Cannelloni, frozen Pizza, frozen Pizza Pizza American, frozen
ENGLISH Dish Dish Almond Cake - Muffins - Pastry - Pastry Stripes - Cream Puffs - Puff Pastry - Eclairs - Rolls Rolls, frozen Macaroons - Ciabatta - Short Pastry Biscuits - Christmas Stollen - Apple Strudel, frozen - Cake on Tray Sponge Dough Short Pastry Fruit Flan Fruit Flan Sponge Mixture Fruit Flan Yeast Dough Food Category: Bread/Rolls Dish Bread Crown Yeast Plait Bread Unleavened Bread Food Category: Side Dishes Dish Yeast Dough French Fries, thin - Cheese C
ENGLISH • Oven Dishes • Pizza/Quiche • Cake/Pastry • Bread/Rolls Fish/Seafood Cod Fish Fillet of Fish Ingredients: Ingredients: • 800 g dried cod • 2 tablespoons olive oil • 2 large onions • 6 cloves of garlic, peeled • 2 leeks • 6 red peppers • 1/2 tin chopped tomatoes (200 g) • 200 ml white wine • 200 ml court bouillon • pepper, salt, thyme, oregano Method: • 600 - 700 g perch-pike, salmon, or sea trout fillet • 150 g grated cheese • 250 ml cream • 50 g breadcrumbs • 1 teaspoon tarragon • pars
ENGLISH Cut the fennel into thin slices and stuff together with the sprigs of fresh thyme into the fish. Place half of the rock salt in a baking dish and place the fish on top. Place the other half of the rock salt on the fish and press down firmly.
ENGLISH • 1 teaspoon salt • 1 teaspoon paprika • 1 teaspoon curry • 1/2 teaspoon pepper • 250 g sliced tinned mushrooms • 20 g corn starch Method: Clean the chicken legs and place in a roaster. Mix the rest of the ingredients together and pour over the chicken legs.
ENGLISH Stuff the duck with cubes of orange seasoned with salt and sew it up. Put duck in the appliance. Turn after 30 minutes. A signal sounds. Place the duck in the roasting tin, breast down. • Time in the appliance: 90 minutes • Shelf position: 1 Squeeze the juice from the oranges, mix with the sherry and pour over the duck.
ENGLISH • 2 eggs • salt, pepper and paprika • 100 g rashers of bacon Method: Soak dry rolls in water and then squeeze water out. Peel onion and chop finely, then sweat and add chopped parsley. Mix together mince, eggs, the squeezed out rolls and the onion. Season with salt, pepper and paprika, place in a rectangular baking tin and cover with rashers of bacon. Add a little water and put in the appliance.
ENGLISH the roast. Suitable accompaniments are croquettes, potato gratin, broccoli, or similar. • Time in the appliance: 60 minutes • Shelf position: 1 Veal Knuckle Ingredients: • • • • • • • • 1 hind knuckle of veal 1.5 - 2 kg 4 slices cooked ham 2 tablespoons oil 1 teaspoon salt 1 teaspoon sweet-noble paprika 1/2 teaspoon basil 1 small tin sliced mushrooms (280 g) soup vegetables (carrot, leek, celery, parsley) • water Method: Cut 8 slits lengthwise all around the veal knuckle.
ENGLISH • • • • salt, pepper 1 onion, chopped parsley, chopped 1 kg breast of veal (with pocket cut into it) • soup vegetables (carrot, leek, celery, parsley) • 50 g bacon • 250 ml water Method: Soak roll in water and then squeeze water out. Then mix with egg, mince, salt, pepper, chopped onion and parsley.
ENGLISH Add cream and Dijon mustard, put meat back in, cover with a lid and then put it in the appliance. • Time in the appliance: 90 minutes • Shelf position: 1 Wild Boar To make the marinade: • • • • • • • 1.5 l red wine 150 g celeriac 150 g carrots 2 onions 5 bay leaves 5 cloves 2 bunches of soup vegetables (carrot, leek, celery, parsley) Bring everything to the boil and then leave to cool. • 1.
ENGLISH In the meantime prepare the Béchamel sauce: Melt the butter in a pan, add the flour and cook until golden, stirring constantly. Gradually pour in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of pasta sheets, meat sauce, Béchamel sauce and mixed cheese in the dish.
ENGLISH Dice the ham. Heat butter in a pan. Chop parsley and peel the onion and chop this as well. Sweat both in the frying pan. Grease a baking dish with a little butter. Mix tagliatelle, ham and sweated parsley and onions and put into the dish. Mix egg and milk and season with salt, pepper and nutmeg and then pour onto the pasta mixture. Then distribute the Parmesan onto the dish.
ENGLISH Rub an ovenproof baking dish with a clove of garlic and then grease the dish with a little butter. Spread half of the seasoned potato slices in the dish and sprinkle some of the grated cheese over them. Layer the rest of the potato slices over this and spread the rest of the grated cheese on top. Crush the second clove of garlic and beat it together with the milk and the cream. Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin.
ENGLISH Melt the butter and add flour. Sautée briefly and then pour in vegetable stock and milk and bring to the boil. Stir 50 g cheese into the sauce and pour over the chicory. Then sprinkle the rest of the cheese over the dish.
ENGLISH • 125 ml milk • 1 egg • 50 g butter • 3 g salt Ingredients for the topping: • 750 g onions • 250 g bacon • 3 eggs • 250 g crème fraîche • 125 ml milk • 1 teaspoon salt • 1/2 teaspoon ground pepper Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, put into the well, mix with the milk and a little flour from around the edge. Sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks.
ENGLISH Place pastry on a well greased baking tray. Prick dough well all over with a fork. Spread the cheese evenly on the pastry. Mix cream, milk and eggs and season with salt, pepper and nutmeg. Mix well again and pour over the cheese. Put a little filling in the middle of each one and fold over. Seal the edges by pressing together with a fork. • Time in the appliance: 40 minutes • Shelf position: 2 Place the pierogi on a baking tray lined with baking parchment and brush with egg yolk.
ENGLISH • 1 teaspoon chopped thyme • 125 g ricotta • 100 g goat’s cheese • 2 tablespoons olives • 1 egg • 60 ml cream Other: • Black baking tin, greased, diameter 28 cm Method: Place flour, olive oil and salt in a mixing bowl and combine until the mixture resembles breadcrumbs. Add the water and knead to a dough. Put the pastry in the fridge for a few hours. Then roll out the pastry and place in the greased black baking tin. Prick the bottom with a fork. 31 Put 1 tablespoon of olive oil in a pan.
ENGLISH Brownies Ingredients: • • • • 250 g plain chocolate 250 g butter 375 g sugar 2 packet vanilla sugar (approximately 16 g) • 1 pinch salt • 5 tablespoons water • 5 eggs • 375 g walnuts • 250 g flour • 1 teaspoon baking powder Method: Break chocolate up into large pieces and melt in a bain marie. Cream together butter, sugar, vanilla sugar, salt and water, add the eggs and the melted chocolate. Roughly chop the walnuts, mix with the flour and baking powder and fold into the chocolate mixture.
ENGLISH • 1 packet of custard powder, vanilla flavour (40 g or the corresponding amount of powder for making pudding of 500 ml milk) Other: • Black springform baking tin with 26 cm diameter, greased Method: Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer. Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork.
ENGLISH Other: • Quiche tin with 28 cm diameter, greased Method: Sieve flour into a mixing bowl, mix salt and butter cut into small pieces into the flour. Then add egg, sugar and cold water and knead into a pastry. Cool the pastry for 2 hours in the fridge. Roll out the refrigerated pastry and place in the greased quiche tin and prick with a fork. Clean fruit, remove cores, stones or pips and place in small pieces or slices on the pastry.
ENGLISH together. Then add the eggs one at a time and cream together again. Mix the cornflour, flour and baking powder and fold into the mixture with the milk. Add the flour and cornflour mixed with the baking powder to the creamed mixture and fold in. Drain sour cherries and fold into the mixture with the chocolate chips. Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the appliance. After baking, mix lemon juice and icing sugar.
ENGLISH Savarin Cake Ingredients for the dough: • 350 g flour • 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast) • 75 g sugar • 100 g butter • 5 egg yolks • 1/2 teaspoon salt • 1 packet vanilla sugar (approximately 8 g) • 125 ml milk After baking: • 375 ml water • 200 g sugar • 100 ml plum brandy or 100 ml orange liqueur Method: • 1 packet vanilla sugar (approximately 8 g) • 1 pinch salt • 100 g sugar • 100 g flour • 100 g cornflour • 2 level teaspoons baking powder Other: • 28 cm round
ENGLISH Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well, stir in with the milk and some of the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Place sugar, eggs, vanilla sugar and salt in a mixing bowl and cream together for 5 minutes. Then add the melted butter to the mixture and fold in. Put the sugar, egg yolks, butter and salt on the edge of the flour.
ENGLISH 38 • 1 tablespoon cherry liquer • 1/2 teaspoon cinnamon • 60 g flour • 1/2 teaspoon baking powder Ingredients for the topping: ingredients. Add a quarter of the beaten white of egg with the egg yolk and then carefully mix the rest of the beaten white of egg with mixture. Pour the dough into the prepared baking tin and smooth.
ENGLISH • Baking tray which has been greased or lined with baking parchment Method: Place wheat flour, rye flour, salt and dried yeast in a large bowl. Leave the loaves to rise again by half their volume. Before baking, dust them with flour and with a sharp knife cut 3 - 4 diagonal lines, at least 1 cm deep. Mix water, milk and salt and add to the flour. Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in volume.
ENGLISH 40 For the filling, mix all ingredients together. Divide the dough into three equal parts and roll out into long rectangles. Spread a third of the filling onto each rectangle and then roll up the pieces of dough. Then cover and leave to rise for another half an hour. Coat the surface of the plait with a mixture of egg yolk and milk and then put in the oven. • Time in the oven: 50 minutes • Shelf position: 3 Make a plait out of the three pieces of dough.
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