GB KULINARISK Recipe Book
ENGLISH Contents Cooking tables Automatic programmes Pork/Veal Beef/Game/Lamb Poultry Fish 3 23 23 26 29 31 Cake Desserts Pizza/Pie/Bread Casseroles/Gratins Side Dishes Convenience 33 40 42 46 49 51 Subject to change without notice. Cooking tables Advice for special heating functions of the oven Keep Warm The function allows you to keep food warm. The temperature is set automatically to 80 °C. Plate Warming The function allows you to warm plates and dishes before serving.
ENGLISH 4 necessary for one of the dishes in the operation. Put the dishes into the correct cookware and then on the wire shelves. Adjust the distance between the cookware to let the steam circulate. Sterilisation with the function: Full Steam • Put the clean containers in the middle of the shelf on the 1st shelf position. Make sure that the opening is down at a small angle. • Fill the drawer with the maximum quantity of water and set the time to 40 min.
ENGLISH Food 5 Temperature (°C) Time (min) Shelf position Water in the water drawer (ml) Black salsify 96 35 - 45 1 600 Celery, cubed 96 20 - 30 1 500 Asparagus, green 96 25 - 35 1 500 Asparagus, white 96 35 - 45 1 600 Spinach, fresh 96 15 1 350 Peeling tomatoes 96 15 1 350 White haricot beans 96 25 - 35 1 500 Savoy cabbage 96 20 - 25 1 400 Courgette, slices 96 15 1 350 Side dishes / accompaniments Food Temperature (°C) Time (min) Shelf position Water in
ENGLISH 6 Fish Food Temperature (°C) Time (min) Shelf position Water in the water drawer (ml) Trout, approx. 250 g 85 30 - 40 1 550 Prawns, fresh 85 20 - 25 1 450 Prawns, frozen 85 30 - 40 1 550 Salmon filets 85 25 - 35 1 500 Salmon trout, approx.
ENGLISH 7 Eggs Food Temperature (°C) Time (min) Shelf position Water in the water drawer (ml) Eggs, softboiled 96 10 - 12 1 400 Eggs, mediumboiled 96 13 - 16 1 450 Eggs, hardboiled 96 18 - 21 1 500 True Fan Cooking and Full Steam in succession Food When you combine functions, you can cook meat, vegetables and accompaniments one after the other. All dishes are ready to serve at the same time. • To initially roast the food use the function: True Fan Cooking .
ENGLISH 8 Food Tem- Time pera- (min) ture (°C) Rice 85 20 25 One-plate dishes 85 20 25 Food Quantity Humidity Low Add about 300 ml of water.
ENGLISH 9 Baking • Use the lower temperature the first time. • You can extend baking times by 10 – 15 minutes if you bake cakes on more than one shelf position. • Cakes and pastries at different heights do not always brown equally. There is no need to change the temperature setting if an unequal browning occurs. The differences equalize during baking. • Trays in the oven can twist during baking. When the trays become cold again, the distortions disappear.
ENGLISH 10 Baking on one oven level Baking in tins Food Function Temperature (°C) Time (min) Shelf position Ring cake or brioche True Fan Cook- 150 - 160 50 - 70 ing 1 Madeira cake / Fruit cakes True Fan Cook- 140 - 160 70 - 90 ing 1 Sponge cake / Sponge cake True Fan Cook- 140 - 150 35 - 50 ing 1 Sponge cake / Sponge cake Conventional Cooking 35 - 50 1 Flan base - short pastry1) True Fan Cook- 170 - 180 10 - 25 ing 2 Flan base - sponge mix- True Fan Cook- 150 - 170 20 - 25 ture ing
ENGLISH Food 11 Function Temperature (°C) Time (min) first 230 20 then 160 - 180 30 - 60 Shelf position Cream puffs / eclairs1) Conventional Cooking 190 - 210 20 - 35 2 Swiss Roll1) Conventional Cooking 180 - 200 10 - 20 2 Cake with crumble topping (dry) True Fan Cook- 150 - 160 ing 20 - 40 2 Buttered almond cake / sugar cakes1) Conventional Cooking 190 - 210 20 - 30 2 Fruit flans (made with yeast dough / sponge mixture)2) True Fan Cook- 150 - 160 ing 35 - 55 2 Fruit flan
ENGLISH 12 Food Function Temperature (°C) Time (min) Shelf position Biscuits made with sponge mixture True Fan Cook- 150 - 160 ing 15 - 20 2 Pastries made with egg white, meringues True Fan Cook- 80 - 100 ing 120 - 150 2 Macaroons True Fan Cook- 100 - 120 ing 30 - 50 2 Biscuits made with yeast True Fan Cook- 150 - 160 dough ing 20 - 40 2 Puff pastries1) True Fan Cook- 170 - 180 ing 20 - 30 2 Rolls1) True Fan Cook- 160 ing 10 - 25 2 Rolls1) Conventional Cooking 10 - 25 2 Sma
ENGLISH 13 Food Function Temperature (°C) Time (min) Shelf position Milk rice Conventional Cooking 180 - 200 40 - 60 1 Fish bakes Conventional Cooking 180 - 200 30 - 60 1 Stuffed vegetables True Fan Cooking 160 - 170 30 - 60 1 1) Preheat the oven. Multilevel baking Use the function: True Fan Cooking.
ENGLISH 14 Warning! Refer to “Hints and tips” chapter. In the first 10 minutes you can set an oven temperature between 80 °C and 150 °C. The default is 90 °C. After the temperature is set, the oven continues to cook at 80 °C. Do not use this function for poultry. Always cook without a lid when you use this function. Food 1. Sear the meat in a pan on the hob on a very high setting for 1 - 2 minutes on each side. 2. Put the meat together with the hot roasting pan on the wire shelf in the oven. 3.
ENGLISH 15 Food Temperature (°C) Time (min) Shelf position Flammekuchen1) 230 12 - 20 2 Piroggen (Russian version of calzone)1) 180 - 200 15 - 25 2 1) Preheat the oven. 2) Use a deep pan. Turn the roast after 1/2 - 2/3 of the cooking time. Roasting Use heat-resistant ovenware. Roast large roasting joints directly in the tray or on the wire shelf placed above the tray. Put some water in the tray to prevent the meat juices or fat from burning.
ENGLISH 16 Pork Food Function Quantity Temperature (°C) Time (min) Shelf position Shoulder, neck, ham joint Turbo Grilling 1 - 1.5 kg 160 - 180 90 - 120 1 Chop, spare rib Turbo Grilling 1 - 1.
ENGLISH Food 17 Function Quantity Temperature (°C) Time (min) Shelf position Saddle of venison Conventional Cooking 1.5 - 2 kg 210 - 220 35 - 40 1 Haunch of venison Conventional Cooking 1.5 - 2 kg 180 - 200 60 - 90 1 1) Preheat the oven. Poultry Food Function Quantity Temperature (°C) Chicken, Turbo spring chicken Grilling 200 - 250 g each 200 - 220 30 - 50 1 Chicken half 400 - 500 g each 190 - 210 35 - 50 1 Poultry pieces Turbo Grilling 1 - 1.
ENGLISH 18 Grill Food Temperature (°C) Grilling time (min) 1st side 2nd side Shelf position Roast beef, medium 210 - 230 30 - 40 30 - 40 1 Filet of beef, medium 230 20 - 30 20 - 30 1 Back of pork 210 - 230 30 - 40 30 - 40 1 Back of veal 210 - 230 30 - 40 30 - 40 1 Back of lamb 210 - 230 25 - 35 20 - 35 1 Whole Fish, 500 210 - 230 - 1000 g 15 - 30 15 - 30 1 Fast Grilling Food Grilling time (min) 1st side 2nd side Shelf position Burgers / Burgers 9 - 13 8 - 10 3 Pork
ENGLISH 19 Food Temperature (°C) Time (min) Shelf position French Fries, thin 200 - 220 20 - 30 2 French Fries, thick 200 - 220 25 - 35 2 Wedges / Croquettes 220 - 230 20 - 35 2 Hash Browns 210 - 230 20 - 30 2 Lasagne / Cannelloni, fresh 170 - 190 35 - 45 2 Lasagne / Cannelloni, frozen 160 - 180 40 - 60 2 Oven baked cheese 170 - 190 20 - 30 2 Chicken Wings 190 - 210 20 - 30 2 Frozen ready meals Food Function Temperature (°C) Time (min) Frozen pizza Conventional Coo
ENGLISH Food 20 Quantity Defrosting time (min) Further defrosting time (min) Comments Chicken 1 kg 100 - 140 20 - 30 Put the chicken on an upturned saucer in a big plate. Turn halfway through. Meat 1 kg 100 - 140 20 - 30 Turn halfway through. Meat 500 g 90 - 120 20 - 30 Turn halfway through.
ENGLISH 21 Stone fruit Food Pears / Quinces / Plums Temperature (°C) 160 - 170 Cooking time until simmering (min) 35 - 45 Continue to cook at 100 °C (min) 10 - 15 Vegetables Food Temperature (°C) Cooking time until simmering (min) Continue to cook at 100 °C (min) Carrots1) 160 - 170 50 - 60 5 - 10 Cucumbers 160 - 170 50 - 60 - Mixed pickles 160 - 170 50 - 60 5 - 10 Kohlrabi / Peas / Asparagus 160 - 170 50 - 60 15 - 20 1) Leave standing in the oven after it is deactivated.
ENGLISH Food 22 Temperature (°C) Time (min) Shelf position Baguette 200 - 220 35 - 45 1 Brioche 180 - 200 40 - 60 1 Ciabatta 200 - 220 35 - 45 1 Rye Bread 190 - 210 50 - 70 1 Dark Bread 180 - 200 50 - 70 1 All Grain bread 170 - 190 60 - 90 1 Core temperature sensor table Mutton / lamb Food Beef Food Food core temperature (°C) Food core temperature (°C) Leg of mutton 80 - 85 Rib / Fillet steak: rare 45 - 50 Saddle of mutton 80 - 85 Rib / Fillet steak: medium 60 - 65
ENGLISH 23 Automatic programmes Warning! Refer to Safety chapters. Dishes with the function: Weight Automatic Automatic programmes Whole Duck The automatic programmes give optimum settings for each type of meat or other recipes. Whole Goose • Meat programmes with the function: Weight Automatic (menu: Assisted Cooking) — This function automatically calculates the roasting time. To use it you need to input food weight.
ENGLISH Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 20 - 40 mm. Turn the roast after about 30 minutes. • Shelf position: 1 Loin of Pork Settings: Automatic core temperature sensor, core temperature 75 °C. Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. • Shelf position: 1 Pork Knuckle Ingredients: • • • • • • • 1 hind knuckle of pork 0.8 - 1.
ENGLISH • 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. Cut four slices of cooked ham in half and place in the slits. Mix oil, salt, paprika and basil together and spread over the veal knuckle. Put the veal knuckle into a roasting tin and spread the mushrooms over it. Add soup vegetables and water to the veal knuckle. The bottom should be covered to a depth of 10 - 15 mm.
ENGLISH Season breast of veal (with pocket cut into it) and stuff the meat stuffing into the pocket. Then sew up the opening. Place the breast of veal in a roasting tin, add soup vegetables, bacon and water. Turn the roast after about 30 minutes.
ENGLISH • • • • • 2 teaspoons salt 15 peppercorns 15 juniper berries 5 bay leaves 2 bunches of soup vegetables (carrot, leek, celery, parsley) Bring everything to the boil and then leave to cool. • 1.5 kg joint of beef Pour the marinade over the beef until it is covered and leave to marinade for 5 days. Ingredients for the roast: Automatic weight. Setting range for the weight between 1000 and 2000 g.
ENGLISH Cut rabbits into 8 similarly sized pieces, season with salt and pepper and brown on all sides in a roasting pan on the ring. Remove rabbit pieces and brown the onions and bacon. Sprinkle flour over and stir. Stir in chicken stock, white wine and thyme and bring to the boil. 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.
ENGLISH cloves of garlic and slice, push together with the sprigs of rosemary into the slashes in the meat. Put the leg of lamb into a roaster and add water. The bottom should be covered to a depth of 10 - 15 mm. Turn the roast after about 30 minutes. • Time in the appliance: 165 minutes • Shelf position: 1 Poultry Whole Chicken Whole Goose Settings: Settings: Automatic weight. Setting range for the weight between 900 and 2100 g. Automatic weight.
ENGLISH Clean the chicken legs and place in a roaster. Mix the rest of the ingredients together and pour over the chicken legs.
ENGLISH Place chicken breast down in a roasting tin, put into the appliance. Turn after 30 minutes. A signal sounds. • Time in the appliance: 90 minutes • Shelf position: 1 Poached Chicken Breast Ingredients: • salt, pepper, paprika and curry powder Method: Season the chicken breasts and place in a glass bowl in the appliance.
ENGLISH cores from the peppers and cut into strips. Then put into the pan with the chopped tomatoes. Add white wine and court bouillon and leave to simmer for a while. Season with pepper, salt, thyme and oregano and leave to simmer in the pan for another 15 minutes. Take the cooled dried cod out of the saucepan and pat dry with kitchen paper. Remove the skin, bones and all fins. Flake the fish and place in an ovenproof dish mixed with the vegetables.
ENGLISH Wash spring onions and slice finely. Peel garlic cloves and cut into pieces. Mix onions and garlic with the chopped tomatoes. Sprinkle salmon fillets with the juice of a lemon and leave to marinade. Then dry and season with salt and pepper. Mix vegetables and potatoes and place in a greased ovenproof dish, season and place the salmon on top. Pour vegetable stock and white wine over, distribute rosemary and thyme over the top.
ENGLISH Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and cream together. Then add the eggs one at a time and cream together again. Add the flour and cornflour mixed with the baking powder to the creamed mixture and fold in. 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. Turn the cake out onto a piece of aluminium foil.
ENGLISH • 70 g sugar • 1 packet vanilla sugar (approximately 8 g) • 1 egg • 70 g softened butter Ingredients for the cheese cream: • • • • • • • • • 3 egg whites 50 g raisins 2 tablespoons rum 750 g low fat quark 3 egg yolks 200 g sugar juice of one lemon 200 g crème fraîche 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.
ENGLISH • 20 g yeast • 150 ml tepid milk • 60 g sugar • 1 pinch salt • 2 egg yolks • 75 g softened butter Ingredients for the crumble: • 200 g sugar • 200 g butter • 1 teaspoon cinnamon • 350 g flour • 50 g chopped nuts • 30 g melted butter Method: Sieve the flour into a mixing bowl, make a well in the centre.
ENGLISH • 500 g flour • 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast) • 80 g icing sugar • 150 g butter • 3 eggs • 2 level teaspoons salt • 150 ml milk • 70 g raisins (soak in 20 ml of kirsch for 1 hour beforehand) Ingredients for the finish: • 200 g sugar • 100 ml plum brandy or 100 ml orange liqueur Method: • 50 g whole peeled almonds Method: Put flour, dried yeast, sugar, butter, egg yolks, salt, vanilla sugar and milk into a mixing bowl and knead to a smooth yeast dough.
ENGLISH Roughly chop the walnuts, mix with the flour and baking powder and fold into the chocolate mixture. • Shelf position: 2 Line a deep baking tray with baking parchment, put the mixture on top and smooth. Ingredients: • Time in the appliance: 50 minutes • Shelf position: 2 After baking: Leave to cool, remove baking parchment and cut into squares.
ENGLISH Method: Cream together sunflower oil, brown sugar, eggs and syrup. Fold in the rest of the ingredients for the mixture. Put the mixture into the greased baking tin. • Time in the appliance: 55 minutes • Shelf position: 2 After baking: Mix butter, cream cheese and sugar crystals (if necessary, add a little milk to make it spreadable). Spread over the cake once it has cooled down and sprinkle ground hazelnuts over the top.
ENGLISH Clean fruit, remove cores, stones or pips and place in small pieces or slices on the pastry. Place ground almonds, eggs, sugar and softened butter in a bowl and cream together. Then put on top of the fruit and smooth out.
ENGLISH • 200 ml whipped cream to decorate Other: • 6 small dishes or cups greased with butter Method: Cream together butter, sugar, egg yolks, the seeds of one vanilla pod and then mix in the dissolved coffee. Beat egg whites. Sieve flour, cornflour and baking powder and add to the mixture in layers with the egg whites and fold in. Put the mixture into small dishes or cups greased with butter.
ENGLISH • Time in the appliance: 30 minutes • Shelf position: 1 • Add 500 ml of water into the water drawer Pizza/Pie/Bread Pizza Ingredients for the dough: • 14 g yeast • 200 ml water • 300 g flour • 3 g salt • 1 tablespoon oil Ingredients for the topping: • 1/2 small tin tomatoes, chopped (200 g) • 200 g cheese, grated • 100 g salami • 100 g cooked ham • 150 g mushrooms (tinned) • 150 g Feta cheese • oregano Other: • Baking tray, greased Method: Crumble yeast into a bowl and dissolve in the water.
ENGLISH and bacon on the dough base. Put the mixture over all and smooth out.
ENGLISH • 1.5 sheets original Swiss flaky pastry or puff pastry (rolled out in a square) • 500 g grated cheese • 200 ml cream • 100 ml milk • 4 eggs • salt, pepper and nutmeg Method: Place pastry on a well greased baking tray. Prick dough well all over with a fork. • 1000 g flour • 40 g fresh yeast or 20 g dried yeast • 650 ml milk • 15 g salt Other: • Baking tray which has been greased or lined with baking parchment Method: Spread the cheese evenly on the pastry.
ENGLISH Place wheat flour, rye flour, salt and dried yeast in a large bowl. Continue to braise until all liquid has evaporated. 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. Hard boil eggs, cool and then dice, mix into the cabbage and leave to cool. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment.
ENGLISH Then weigh out into three equally sized pieces of dough and shape each one into a rope. Plait the three ropes together. 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.
ENGLISH • salt, pepper and nutmeg Put together with: • 1 packet cannelloni • 50 g Parmesan cheese, grated • 150 g cheese, grated • 40 g butter Method: Place chopped onions and butter in a pan and cook gently until transparent. Add chopped leaf spinach and briefly cook gently. Add crème fraîche, mix and then leave to cool. 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.
ENGLISH Add chopped tomatoes, grated Emmental and breadcrumbs, stir well and bring to the boil. Then season with salt, pepper and cinnamon and remove from the hotplate. • 1 bunch of parsley • 1 onion • 100 g butter • 1 egg • 250 ml milk • salt, pepper and nutmeg • 50 g grated Parmesan Method: Peel the potatoes and cut into 1 cm thick slices, wash the aubergines and cut into 1 cm thick slices. Bring water with a little salt to the boil.
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 the appliance. Slice olives. After cooking, season the vegetables with salt, pepper, basil and oregano according to taste. • Time in the appliance: 25 minutes • Shelf position: 1 • Add 600 ml of water into the water drawer Vegetables, traditional Ingredients / Method: Put together the following vegetables to taste, about 750 g in total.
ENGLISH 51 mixture form approximately 6 dumplings and place in a flat steam dish. • Time in the appliance: 35 minutes • Shelf position: 1 • Add 650 ml of water into the water drawer • Shelf position: 1 • Add 800 ml of water into the water drawer After cooking: Drain sweetcorn and add to the cooked rice.
ENGLISH 52 Dish Shelf position Hash Browns 2 Bread/Rolls 1 Bread/Rolls, frozen 2 Apple Strudel, frozen 2 Fillet of Fish, frozen 2 Chicken Wings 2 Lasagne/Cannelloni, frozen 2 *
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