creations for steam ovens - kuppersbusch.com...bags and tie each with a chive. 3. place the dim sum...

Creations for steam ovens

3

Introduction 4

Starters

Greenasparagussaladwithkingprawns 7

Asparaguscrown 8

DimSum 9

Steamedbunswithvegetables 10

Salmonpâtéfromtheglass 11

Salmonrolls 12

Thaisteaksalad 13

Onionsoupwithcheesecroutons 14

SaladNicoise 15

Chickenbreastfilletswithtunnysauce 16

Side dishes

Belugalentils 18

Steamedvegetables 19

Herbpotatoes 20

Potatodumplings 21

GratinDauphinois–potatogratin 22

Breadpudding 23

SteamedRicewithThaibasilandlemongrass 24

TABleOfCONTeNT

BruneKartofler 25

Mixedvegetableswithhoneyglaze 26

Greenbeanswrappedinham 27

Herbpotatoes 28

Saffronrisotto 29

Main course

Chickenbreastwrappedinbacon 31

Marinatedsaddleofdeeronredcabbage 32

Duckàl‘orange 34

Youngturkeywithcranberry-sagestuffing 35

Steamedsalmon 36

farm-stylechicken 37

Musselsinwhitewinesauce 38

BeefWellington 39

KalestewwithMettwurstsausageandmustard 40

lambtaskebab 41

Asparagusshootsinapotatoandhamjacket 42

Chickenrouladewithrocket-cheesefillingonpumpkinpuree 43

Spicysalmonfilletwithsamphire 44

Paella 45

Roastbeefwithmushrooms 46

Stuffedporktenderloin 47

Seabassinpuffpastry 48

Saddleofharefilletswithmushroomsauce 49

Savoycabbagerouladeinawhitewinesauce 50

Whitecabbagequichewithsalmon51

Kasslerwithpotatoesandcarrots 52

SaltimboccaallaRomanawithgreenasparagus53

Desserts

exoticfruitsaladwithhomemadeyogurt 55

Crèmebrûlée 56

Cremacatalana 57

Chocolatechops 58

Baked goods

Rosemarybread 60

Brioche–sweetyeastbread 61

Raisinbreadrolls 62

4

Ifyouhaveahealthyattitudetowardsfood,

nothingbeatsthepreparationoffoodwith

steam. Because minerals and important

nutrientsarelargelypreservedduringstea-

ming.TheKüppersbuschsteamovensturn

youintoamasterinthegentleartofsteam

cooking in no time. They work without

pressureandwithoptimal steamdistribu-

tion.Vegetables,fishandtendermeatare

cookedverygentlybytheuniformheating

andretaintheirownnaturaltaste.

HeAlTHYMeAlSfROMTHeSTeAMOVeN

Why steaming?There isn’tagentlercookingmethodthanpreparingfoodwithsteam.Thecolourandshapeof the foodremainunchanged,na-tural flavours and aromas are particularlyintense. Nutrients and active ingredientsare hardly sapped from the raw foodandmineralsremainalmostcompletelyintact.

The even and consistent heat suppliedby thesteamensureall foodsarecookedverygentlyandwithoutlossofmoisture.Inpre-cookedfoodthemoisturealready lostthrough the cooking or warming process

is replaced. Steam cooking is therefore anutritionally valuable preparation methodwithoutaddingfatandisheretostay,interalia, in thefieldofspecial (bland)anddietfood.

The how-to of steam cookingSteamcookingisverysimple.Simplyplacethe food on the racks or trays that comewith the steam oven or in a temperature-resistantbowlandplace in theappliance.Noneedtoaddfatorwaterunlessyouarecooking food that need to swell out (e.g.rice,pasta).After filling thewater tank,allthatremainsistoswitchontheappliance.Noneed tomonitor the cookingprocess.Withthiscookingmethodnothingcanburnor cook over. At the end of the set timethefoodcanberemovedandservedstra-ightaway. Please keep in mind that boththedishesandtheinterioroftheappliancearehot.

Recommended applicationsParticularlysuitablearepotatoes,anykindofvegetables,meatandfish.Thesefoodsretain their consistency after cooking and

In addition to essential vitamins, trace elements and minerals, the natural taste of food is better preserved by steaming.

Vitamin conservation through gentle preparation

Vitamin C loss invegetablesandpotatoes

Vitamin B1 Loss invegetablesandpotatoes

food Steaming Cookinginsaltwater Steaming Cookinginsaltwater

Potatoes 7% 16% 14% 23%

Celery 25% 51% 14% 14%

Spinach 18% 66% 18% 59%

Brusselssprouts 15% 34% 13% 30%

Cauliflower 7% 35% 19% 45%

5

theirownnaturaltasteisparticularlyintense.Meat can be cooked in the combinationsteam oven using the hot air and steamfunction.Themeatiscookedverygentlybytheadditionofsteamandthehotairgivesanicebrownappearance.

Saltshouldbeusedverysparinglyinsteamcooking.Itisadvisabletoseasonthefoodonlyaftercooking. Herbscanbeaddedrightfromthestartofthecookingprocess.This really brings out the intensity of theherbs.

Itisnotnecessarytothawfrozenfoodfirst,itcanbeplacedfrozenintheapplianceforcooking.Thetotalcookingtimeisonlyex-tendedbyafewminutes.

Design and function of the built-in combination steam oven?The built-in combination steam oven isequipped with two different heating sys-tems:asteamsystemandahotairsystem.Both systemscanbeused independentlyofeachotherbutalsoincombination.

At the beginning of the cooking process(except when using the oven functions),

theremovablewatertankisfilledwithwa-ter. The water is pumped into the steamgenerator attached to the outside of theoven.Herethewaterisboiledandfedintothe oven as hot steam. The amount ofsteam that enters into the oven dependsontheselectedprogramandtemperature.

The maximum capacity of 1.25 litres isenough for1.5hoursof steamoperationat 100°C, making it unnecessary to refillthetankduringcooking.Ifarefillprovestobenecessaryduringa longercooking,donotfill the tankup to themaximummark.Otherwise the water tank may overflowwhen the remaining water is pumped outofthesteamgenerator.

If the appliance is opened (at a functionwith steam) before the time has run out,it is important tonote thathotsteamcanescapefromtheappliance.Theapplianceshouldonlybeopened in exceptional ca-seskeepingasafedistance from theunitto avoid being burned by the hot steam.Always dry the interior of the appliancethoroughlyafteruse.

The water tankfill the water tank to the maximum markbeforeturningontheappliance.Thewateramount isabout1.25 litresand isenoughfor one cooking session of approximately1.5hours.

Tapwater isused for steaming. If the tapwater is toohard, it is recommended thatit isfirstsoftenedbeforeusebyrunning itthroughacommercialwaterfilter toavoidexcessivecalcificationoftheappliance.asanalternativenon-sparklingmineralwaterwithalowlimecontentcanalsobeused.

Thewatertankshouldbedrainedcomple-telyafteruseandrefilledjustbeforecook-ing topreventgerm formation,etc.Waterthat is left for a long period in the watertankmayundernocircumstancesbeusedforcookingprocesses.

TherecipeswiththeindicatedadjustmentsandcookingtimesarematchedespeciallywiththeSteamereKDG6550.0,eDG6550.0andeDG6260.0.

6 VORSPeISeN

Starters

STARTeRS 7

GReeNASPARAGuSSAlADWITHKINGPRAWNS

Ingredients for 4 people:

400ggreenasparagus8–10cherrytomatoes½bunchflat-leafparsley12kingprawns100mloliveoil1–2limesSaltandfreshlygroundpepper

1.Washgreenasparagusandpeelthebottomthird,diamondcutinto2–3cmlongpieces.

2.Placetheasparaguspiecesontheperforatedtrayonlevel2.Placeasolidplateunderneath.Setsteamfunctionat100°Candcooktheasparagusfor8minutes.

3.Washcherrytomatoesandcutintoquarters.Addthesteamedasparagustothetomatoes,drizzletheoliveoiloverit.Addsteamliquidandcarefullymixeverything.Seasonwithsaltandpepper.

4.Skewerthreekingprawns.Pre-heatTeppanYakiatlevel9andbrushwithalittleoil.frytheprawnsonbothsides.

5.Portiontheasparagussalad,drizzlewithlimejuiceandserveeachportionwithonekingprawnonaskewer.

Tip: Because the lime juice is only drizzled over the salad shortly before serving it, it can be well prepared without the asparagus turning a greyish colour. The salad with roasted chicken pieces is also delightful.

Appliance: eKDG,eDGsteamovensandTeppanYaki

Function:SteamingandTeppanYaki

Temperature:100°C

Duration:about30minutesincl.preparationtime

8 STARTeRS

ASPARAGuSCROWN


500ggreenasparagus10cherrytomatoes1tablespoonbutter100gshrimps200gsourcream80mlcream8sheetsofwhitegelatineeSalt,redberriestotaste1bunchdill

Marinade:3tablespoonsoliveoil½lime1tablespoonhoneyCurry,saltandpeppertotaste

1.Peelonlythelowerthirdoftheasparagus,halveonefourthoftheamountandputthebottomparttotheside.

2.Placethetophalfwithanotherquarterontheperforatedplate.Setsteamfunctionat100°Candcooktheasparagusfor10minutes.Thenletitcooldown.

3.Cuttheremainingasparagusdiagonallyintosmallpieces.Washthetomatoesandchopintosmallpieces

4.Soakthegelatineeincoldwater.

5.Meltthebutterinafryingpanandsautétheasparaguspieces.Thenaddthetomatoquarters,shrimpsandsourcream.Boilthemixonemoretime.Seasonwithsaltandcrushedredberries.

6.Addthesqueezed-outgelatineeunderthenolongerboilingasparagusmixture.Placethemixtureinthefridge.

7.Cuttheshortenedasparaguslengthwiseinhalf.linearingofabout10cmindiameterwiththeasparagusshootsstandingupright.fillthemiddlewiththesomewhatsolidifyingasparagusmixture.Placethewholedishinthefridge.

8.Taketheasparaguscrownfromtherefrigeratorabout30minutesbeforeservingitandplaceonaplate.Carefullyloosentheringwithaknifeandremove.

9.Squeezeoutthelimeandmixwiththemarinadeingredients.

10.Cuttheremainingasparaguslengthwiseintoverythinstrips,putinthemarinadeandletthemmarinade.

11.loosentheasparaguscrownfromthering,fillthecrownwithsomeasparagussaladandserveimmediately.

Appliance:eKDG,eDGsteamovens

Function:Steaming

Temperature:100°C

Duration:about70minutesincl.coolingandCookingtimes

STARTeRS 9

DIMSuM

Ingredients for 20 Dim Sum:

20pieceswontondoughorRicedoughofabout9x9cm

filling:200gprawns,peeledandcooked½lemon(zest)3tablespoonschickenbroth1tablespoonsweetchillisauce1tablespoonsesameoil1teaspoonlightChinesesoysauce½teaspoonfishsauce

fordipping:100mllightChinesesoysauce1teaspoonfreshlygratedginger½lemon(juice)20chives1–2mmwideand8cmlong

1.Pureetheingredientsforthefillinginafoodprocessor.

2.Spreadthefillingonthepiecesofdough.foldthedoughtobagsandtieeachwithachive.

3.PlacetheDimSumonabakingtraylinedwithbakingpaperinthesteamoven.Startsteammodeat100°CandcooktheDimSumfor10minutes.

4.Inthemeantime,mixtheingredientsforthedip.

5.lettheDimSumcoolonthebakingsheet.thenservewiththedip.


Function:Steaming

Temperature:100°C

Duration:15minutes

10 STARTeRS

STeAMeDBuNSWITHVeGeTABleS


Dough:20gyeast125mllukewarmwater1pinchofsugar200gwheatflour20gbutter(roomtemperature)

filling:2tablespoonsvegetableoil1cmginger1cloveofgarlic1pakchoi1carrot½bunchspringonions1tablespoonsesameoilSweetchillisaucetotaste

1.Kneadallthedoughingredientstogetherandleavecoveredinawarmplacetorise.

2.forthefilling,peelgarlicandgingerandchopfinely.

3.Washthepakchoi.Separatewhiteandgreenpartoftheleaves,chopfinelyseparately.Peelcarrotandchopfinelytoo.

4.Cleanspringonionsandcutintoverythinstrips.

5.Heatvegetableoilinthewok.Sautégingerandgarlicforabout1minute.

6.Thenaddthechoppedvegetablesinthefollowingorder:firstsautéthecarrotswiththewhitepartsofthepakchoiforaboutoneminute.Thensautéthespringonionswiththegreenpartofthepakchoialsoforaminute.

7.letthevegetablefillingcooldown,seasonwithsesameoilandchillisauce.

8.Kneadthedoughagainanddivideinto16equalpieces.Cutoutofacircleofabout6cmdiameterfromeachpiece.Puttwoteaspoonsofthefillingineachcircle.foldtheedgesovertoformaparcel.

9.Placetheparcelsontheperforatedtrayinthesteamoven.

10.Setsteamfunctionat100°Candcookthebunsforabout25–30minutes.

Appliance: eKDGoreDGsteamovensandwokcooktop

Function:Steamingandcookinginthewok

Temperature:100°C

Duration:90minutesincl.cookingandrisingtime

STARTeRS 11

SAlMONPÂTÉfROMTHeGlASS


2eggs1onion200gsmokedsalmon1bunchdill125gmayonnaise250gsourcream150gyoghurt1teaspoonredcurrantjelly1teaspoonhorseradishSaltandpeppertotaste6sheetsofwhitegelatine

1.Placetheeggsontherackinthesteamovenandcookwiththesteamfunctionat100°Cforabout12minutes.Thenpeelandcutintosmallcubes.

2.Peelonionandcutintoverysmallcubes.

3.Cutsmokedsalmonintothinstrips.finelychopdill.Mixeverythingwithmayonnaise,sourcream,yogurt,redcurrantjellyandhorseradish.Seasonwithsaltandpepper.

4.Soakthegelatineincoldwater,squeezeoutandheatgentlyinasaucepanoverlowhobsettinguntilithasdissolved.Thenaddittothesalmonmixturewiththeyogurt.fillmixtureintoglassesandplaceinfridge.

5.Taketheglassesfromtherefrigeratorhalfanhourbeforeservingandservewithfreshbaguetteslices.


Function:Steaming

Temperature:100°C

Duration:about20minuteswithoutcoolingtime

12 STARTeRS

SAlMONROllS

Ingredients for about 50 servings:

10slicesofpuffpastry(about10x10cm)10slicessmokedsalmon100gcreamcheese3tablespoonscapersfreshlygroundblackpepper,totaste

2bakingtraysBakingpaper

1.Spreadeachpieceofpuffpastryuptomiddlewithcreamcheese.

2.Thenplaceasliceofsalmononeachpiece.

3.Addsomecapersandseasonwithpepper.Thenrollupthepuffpastry(seephoto).

4.Cuteachrollintoabout6piecesandplaceonlinedbakingtrayswithbakingpaper.

5.Startprofessionalbakingmodeat220°Candbakethesalmonrollsfor20–25minutes.

6.Servewarmorcold.Garnishwithrocket.

Appliance:eKDGcombinationsteamoven

Function:Professionalbaking

Temperature:220°C

Duration:25minutes

STARTeRS 13

THAISTeAKSAlAD


4steaks(about500g)2tablespoonspeanutoil1tablespoonbutter

lettuce:200glamb’slettuce1romainelettuce,innerleaves100gfreshmintleaves2tomatoes,cutintopieces1redonion,slicedintorings1carrot,grated

Dressing:4tablespoonspeanutoil1tablespoonsesameoil1lime,juice3tablespoonsweetchillisauce1tablespoonfruitsoftheforestsyrup1teaspoonsaltSesameforgarnish

1.Heattheoilandbutter,andsearthesteaksonbothsidesforabout½-1minute.

2.Placethesteaksonabakingtrayandputonracklevel1inthesteamoven.

3.Settosteamfunction,insertthecoretemperatureprobeintoasteak,settheapplianceat53°Ccoretemperatureandstarttheprocess.

4.Mixtheingredientsforthesalad.

5.Mixalltheingredientsforthedressing.

6.Dividethesaladonto4plates.

7.Cutthesteakintothinslices,placeonthesaladanddrizzlewithplentyofdressing.

8.Garnishwithsesameseedsandserveimmediately.


Function:Steaming

Temperature:53°C

Duration:3hoursand10minutes

14 STARTeRS

ONIONSOuPWITHCHeeSeCROuTONS


Soup:1½litrebeeforvegetablebroth2tablespoonsvegetablemargarine2tablespoonsoliveoilfreshHerbesdeProvence(e.g.thyme,basil),finelychopped

Cheesecroutons:1piecerolled-outpuffpastry,about40x10cm50gcheeseofyourchoice(e.g.Gruyère,emmentalcheese,goatcheese),grated

Bakingpaperorflourfordusting

1.Heatvegetablemargarineandoilonacooktopinasaucepanandbrowntheonions.

2.Addtheherbsandbrowntogetherforashortwhile.

3.Deglazetheonionsandherbswiththebrothandletthesoupsimmerlightly.letthesoupstandforatleastonehour.

4.Inthemeantime,usearoundcookiecuttertocut4largecircularshapesfromthepuffpastry.

5.lineastainlesssteelbakingtraywithbakingpaperordustwithalittleflour.

6.Placethecircularshapesonthetray,sprinklewithcheeseandplaceintheoven.

7.Startprofessionalbakingmodeat220°Candbakethecroutonsfor20minutesuntilcrispyandgoldenbrown.

8.Pourthesoupinto4platesorsoupbowlsandgarnisheachwithacrouton.Serveimmediately.

Tip: You can deglaze the onion with half a cup of dry white wine and then pour into the broth.



Temperature:220°C

Duration:20minutes

STARTeRS 15

SAlADNICOISe

Ingredients for 4–6 people:

500ggreenbeans,washed250gbabypotatoes,cooked2–3eggs1redonion,slicedintothinrings1canoftunainwater,bestquality10cherrytomatoes,washedandhalved6anchovyfilletsfromthetinapprox.12blackolives,pittedfreshherbs(suchasbasil,chives,parsley),finelychopped

Dressing:60mlextravirginoliveoil20mlacetobalsamico1cloveofgarlic,pressed½teaspoonsugarSaltandpeppertotaste

1.Placegreenbeansandeggsontheperforatedsteamingtrayandplaceintheoven.

2.Startsteammodeat100°Candcookfor15minutes.

3.letbeanscooldown.Peeltheeggsandcutintoquarters.

4.Mixalltheingredientsforthedressing.

5.Mixthebabypotatoes,beans,onion,herbsanddressing.

6.Garnishsaladwithtuna,anchovies,tomatoes,olivesandeggs.Servewarmorcold.

Tip: Tuna fillet can also be used instead of canned tuna. Rub the fillet first with oil and grill on both sides for 2–3 minutes. Sprinkle with salt and pepper.


Function:Steaming

Temperature:100°C

Duration:30minutesincl.preparationtime

16 STARTeRS

CHICKeNBReASTfIlleTSWITHTuNNY


2chickenbreastfillets

Tunasauce:2cansoftuna(about300g),ofthehighestquality4anchovyfilletsfromatin3eggyolks,cooked3tablespoonslemonjuice1tablespoontarragonvinegar50mlofverymildoliveoil125mlsourcreamSaltandpeppertotaste2tablespoonscapersforgarnish

Perforatedsteamingtray,greased

1.Placechickenbreastslayingontheperforatedsteamingtrayandplaceintheoven.

2.Insertmeatthermometerandsetto85°Ccoretemperature.Operatingmode.Startsteamingat100°Candcookthefillets(about20minutes).

3.Inthemeantime,pureethetuna,anchovyfilletsandyolksinafoodprocessor.

4.Stirinlemonjuice,vinegar,oliveoilandsourcream.Seasonwithsaltandpepper.

5.letchickenbreastscooldownandcutintothinslices.Sprinklefilletsliceswithapinchofsaltandpouroverplentyofsauce.Garnishwithcapersandservelukewarmorcold.


Function:Steaming

Temperature:100°C


VORSPeISeN 17

Side dishes

18 SIDeDISHeS

BeluGAleNTIlS


200gBelugalentils400mlwater2clovesofgarlic3bayleavesOliveoilSaltandpepper

1.Putthelentilswithwater,garlicandbayleafinatemperature-resistantbowl.Placetheglassbowlontherackinthesteamovenandcookitwiththesteamfunctionat100°Cforabout40minutes.

2.Removethebayleafandgarlicfromthelensesaftersteaming.Thenseasonthelintelswitholiveoil,saltandpepper.

3.Thelintelscanbeservedhotorcold.


Function:Steaming

Temperature:100°C

Duration:45minutesincl.preparation

SIDeDISHeS 19

STeAMeDVeGeTABleS


200gpotatoes200gceleriac200gkohlrabi/cabbageturnip200gfennel200gcarrots200gparsnipSaltandpepper

1.Wash,peelandcutvegetablesintobite-sizedpieces.Placeallthevegetablesontheperforatedtrayandmixwelltogether.

2.Insertthetrayintothesteamovenandcookforabout25minutesonsteamfunctionat100°C.

3.Whenthevegetablesisdone,seasonwithsaltandpepperandserveimmediately.


Function:Steaming

Temperature:100°C

Duration:25minutes

20 SIDeDISHeS

HeRBPOTATOeS


600gpotatoes3sprigsrosemary3sprigsthyme3tablespoonsoliveoilSaltandpepper

1.Washthepotatoesandcutlengthwiseinquarters.

2.Puttheoliveoil,pepperandthestrippedneedlesofrosemaryandthymeinabowlandmixtogether.Addthepotatoes,mixandletitstandcoveredfor2hours.

3.Thenplacethepotatoesontheperforatedbakingtrayandplaceinthesteamoven.Cookforabout25minuteswiththesteamfunctionat100°C.

4.Seasonthepotatoeswithsaltandserve.


Function:Steaming

Temperature:100°C

Duration:25minutes

SIDeDISHeS 21

POTATODuMPlINGS


1kgpotatoes,mealy100gflour50gcornflour2eggsSalt

1.Peelthepotatoesandcutintoequalpieces.

2.Puttheminatemperature-resistantbowlonarackinthesteamoven.Cookthepotatoeswiththesteamfunctionat100°Cfor25minutes.

3.Pressthestillhotpotatoesthroughapotatoricer.

4.letthemashedpotatoescooldownalittle.Whenitiswarmtothetouch,mixintheflour,starchandeggsandseasontotastewithsalt.Shapethestillslightlydampdoughintosmalldumplingswithwethands.

5.Placethedumplingsontheperforatedtrayinthesteamoven.Cookwiththesteamfunctionat100°Cforabout20minutes.


Function:Steaming

Temperature:100°C

Duration:25+20minutes

22 SIDeDISHeS

GRATINDAuPHINOIS–GRATINATeDPOTATOeS


1kgpotatoes250mlmilk250mlcream1cloveofgarlic150gcheese,grated(e.g.Gruyère)1sprigrosemarySaltandfreshlygroundpepperNutmeg

1.Peelthepotatoesandcutintothinslicesandplacehalfofitinagreased,shallowbowl.

2.Gratethecheesefinely,sprinklehalfofitevenlyoverthepotatoes.Distributetheremainingpotatoesoverit.

3.finelychoptherosemary.

4.Mixmilk,creamandrosemarywiththepeeledandpressedcloveofgarlic,seasonandpouroverthegratin.Sprinkletheremainingcheeseevenlyoverit.

5.Placethegratindishontherackonthesecondlevelofthecombinationsteamoven.Setthehotairfunctionwithsteamingto150°Candcookthegratinfor60minutes.


Function:Hotairwithsteaming

Temperature:150°C

Duration:1.5hoursincl.preparationtime

SIDeDISHeS 23

BReADPuDDING


10slicesoftoast4eggs1onion100mlmilk1tablespoonbutter½bunchflat-leafparsleySaltandpepper

1.Cuttheslicesoftoastinto2cmcubes.

2.Peeltheonionandchopfinely.Washtheparsley,pluckofftheleavesandchop.

3.Meltbutterinafryingpan,andsautéonionandparsleyinit.Addthemixturetothebreadcubes.

4.Whiskeggsandmilktogetherandalsoaddtothebreadcubes.Seasonwithsaltandpepper,mixandplaceonadampteacloth.Rollthemixtureintheteaclothintoarollofabout10cmindiameter.Placetherollontheperforatedtrayandputitinthesteamoven.Setthesteamfunctionat100°Candcookthedumplingsforabout30minutes.

5.Thenunwraptherollandremove.Cutthebreadpuddingintofinger-thickslicesandserveimmediately.

Appliance:eKDGoreDGsteamovensandcooktop

Function:Steaming

Temperature:100°C


24 SIDeDISHeS

STeAMeDRICeWITHTHAIBASIlANDleMONGRASS


300gRoyalThaistickyrice450mlwater½teaspoonsalt1sprigThaibasil1spriglemongrass

1.Putricewithwaterandsaltinaheat-resistantdishandmix.

2.Washthebasilandaddtotherice.

3.Wash,breakandalsoaddthelemongrasstotherice.

4.Placethedishontherackofthesteamovenandcookwiththesteamfunctionat100°Cforabout30minutescook.


Function:Steaming

Temperature:100°C


SIDeDISHeS 25

BRuNeKARTOfleR


1kgsmallpotatoes50gsugar50gbutter

1.Washthepotatoesandplaceontheperforatedtrayofthesteamoven.Placethetrayonthesecondlevelwithasolidtrayonelevelbelowit.Setsteamfunctionat100°Candcookfor25minutes.

2.Inthemeantime,letthesugarmeltinalargefryingpan.

3.Addthebutterandstiruntilacaramelmixtureisformed.Keepthemixturewarm,sothatthecaramelremainsliquid.

4.letpotatoescooldownslightlyaftersteaming,peelandaddtothecaramelandstirfryituntilbrown.Thenserveimmediately.

Appliance:eKDG,eDGsteamovensandcooktop

Function:Steaming

Temperature:100°C


26 SIDeDISHeS

MIXeDVeGeTABleSWITHHONeYGlAZe


250gsmallcarrots,peeled,washedandhalved250gsugarsnappeas,washed200gspringonion,cutinto3cmpieces40gbutter2tablespoonshoney2tablespoonsorangejuiceSaltandblackpepper

1.Placethecarrotsandsugarsnappeasinabowlinthesteamoven.Startsteammodeat100°Candcookbothfor10minutes,sothattheyarestillcrisp.

2.Heatbutter,honeyandorangejuiceinawokorafryingpanonlevel7untilasmoothmixtureisformed.

3.Sautéthevegetablesforabout5minuteswhilestirringcontinuously.leteverythingcontinuetocookonlevel7.

4.Thenseasonwithsaltandpepperandserveimmediately.


Function:Steaming

Temperature:100°C


SIDeDISHeS 27

GReeNBeANSWRAPPeDINHAM


500ggreenbeans8slicesofham,thinlysliced30gbutterNutmegtotaste,freshlygratednutmegApinchoffleurdeSel

1.Startsteammodeat100°Candcookthegreenbeans10minutes.

2.Rinsebeanswithcoldwaterandwrapwithham(seephoto).

3.Heatthebutterinapanandletthewrappedbeansbraisefor5–8minuteswithlidonthepan.

4.Placethewrappedbeansonaservingplateandpourthebutteroverthem.Rubwithnutmeg,sprinklewithfleurdeSelandserveimmediately.


Function:Steaming

Temperature:100°C


28 SIDeDISHeS

HeRBPOTATOeS


10–12newpotatoes,washedandbrushed300gcrèmefraîchefreshherbs(e.g.chives,chervil,parsleyandbasil)

1.Placethepotatoesintheperforatedsteamerbasket.

2.Startsteammodeat100°Candcookthepotatoesfor20minutes.

3.Thenpeelandcutasdesiredintotwoormorepieces.

4.Addonetablespooncrèmefraîchetothepotatoes,sprinkletheherbsoverthedishandseasonwithsaltandpepper.

Tip: Do not peel the potatoes before steaming. Most vitamin C is right underneath the skin and is lost when peeled. After steaming, the potatoes are very easy to peel. The potatoes can also be eaten with skin.


Function:Steaming

Temperature:100°C

Duration:20minutes

SIDeDISHeS 29

SAffRONRISOTTO


300grisottorice2onions(diced)100mlwhitewine500mlchickenorvegetablebroth2pinchessaffron3tablespoonsbutter3tablespoonsParmesancheese(grated)

1.PutalltheingredientsexcepttheParmesanintoanovendishandmixtogetherwell.

2.Putthedishonarackinthesteamovenandcookwiththesteamfunctionat100°Cforabout40minutes.Mixtherisottoonceafter20minutes.

3.StirintheParmesancheesejustbeforeservingandseasonwithsalt.


Function:Steaming

Temperature:100°C

Duration:40minutes

30 VORSPeISeN

Main courseMain course

MAINCOuRSe 31

CHICKeNBReASTWRAPPeDINBACON


10slicesbacon2sprigsrosemary2chickenbreastsSaltPepperOilforfrying

1.Spreadfiveslicesofbaconoutnexttoeachother(overlappingslightly).Seasonachickenbreastwithsaltandpepperandrollupalongwithasprigofrosemaryinthebacon.

2.Wraptherollinheat-resistantplasticwrap(e.g.microwavefilm)intheformofawrappedsweetandknottheendswell.Repeatthewholeprocedureforthesecondchickenbreast.

3.Placethechickenbreastrollsontheperforatedtrayinthesteamoven.Cookwiththesteamfunctionat100°Cforabout15minutes.Thenremovethefilmandpatthechickendry.

4.Pouroilinafryingpanuntilthebottomisjustcovered.Whentheoilishot,frythechickenbreastuntilgoldenbrown.Thenremove,sliceandservethechickenbreasts.

Appliance:eKDGoreDGsteamovenandcooktop

Function:Steaming

Temperature:100°C


32 MAINCOuRSe

MARINATeDSADDleOfDeeRONReDCABBAGe

1.extractthejuicefromoranges.Pourjuiceinafreezerbag,addstaranise,cinnamonstickandsaddleofdeerandsealastightlyaspossiblewithoutair.Placethefreezerbagovernightinthefridgetomarinatethemeat.Turnit2–3times.

2.Removethesaddleofdeerthenextday,patdryandsearonallsidesinaheatedstainlesssteelfryingpan.Insertthemeatthermometerinthemiddlethemeat,placeintheovenandinsertthethermometerinthesidewalloftheappliance.Insertabakingtrayonelevelbelow.Setsteamfunctionat100°Candthecoretemperature(57°C)andstarttheappliance.

4.letthestainlesssteelfryingpancooldownslightly.Thenmeltthebutterinittodeglazethebrownroastedglazestickingtothepan.

5.Boiltheglazewithredwine,cream,balsamicvinegarandmarinadeandletitthickentoacreamyconsistency.

6.Removecinnamonstickandstaranise.Seasonthesaucewithhoney,saltandpeppertotaste.

7.Cutthemeatintoslicesandserveimmediatelyonpre-warmedplateswiththesauceandtheredcabbage.

Appliance:eKDGcombinationsteamovenandcooktop

Function:Steaming

Temperature:100°C

Duration:approx.1½hoursincludingpreparationtime


800–1000gsaddleofdeer2oranges2staranise1cinnamonstick1teaspoonbutter200mlbalsamicvinegar200mlredwine100mlcream200mlgamestock2tablespoonshoneySaltandfreshlygroundpepper

fortheredcabbage:1pieceRedcabbage1tablespoonbutter2–3apples3tablespoonscanesugar1teaspoonbutter1onion1bayleaf4–5cloves200mlbalsamicvinegarSaltandfreshlygroundpepper

MAINCOuRSe 33

Preparation of red cabbage

1.Cleantheredcabbage,removethestalkandcutintothinstrips,sprinklewithsaltandleaveforonehour.

2.Heattheclarifiedbutterinalargepot.Addtheredcabbageandsauté.

3.Peelonion,spikewiththebayleafandclovesandaddtothecabbage.

4.Addbalsamicvinegarandseasonwithpepper.Replacethelidandcooktheredcabbageforabout30minutes.

5.Inthemeantime,peel,coreanddicetheapples.

6.Heatthebutterwithsugarinanotherpotandletitcaramelise.Addapplecubesandsautébriefly.

7.Taketheonionfromtheredcabbage.Addapplecubeswithstocktotheredcabbage,stiringentlyandseasontotaste.

Tip: To give the red cabbage a Christmas touch, it can also be seasoned with gingerbread spices.

34 MAINCOuRSe

DuCKÀl‘ORANGe


4Muscovyduckbreasts(at150–200g)1onion2teaspoonsmixedpepper3oranges4tablespoonscognac200mlchickenstockSaltandpepperSugarThyme

1.Makecutsacrosstheskinsideoftheduckbreasts.

2.Dry-heatastainlesssteelfryingpanandseartheduckbreastsskinsidefirst,thenturn.

3.Placetheduckbreastsonabakingtrayinthecombinationsteamoven.Insertthefulllengthofameatthermometerintothethickestpartofaduckbreast.Plugofthemeatthermometerintotheappropriatesocketontheappliance.

4.Selectthesteamfunction,setthecoretemperatureto60°Candstart.

5.Inthemeantime,slicetheorangesandcollectthejuiceatthesametime.Alsosqueezeouttheremainingpulp.

6.Sautéthefinelydicedonionandpepperinthedrippingsofthestainlesssteelfryingpan.Deglazewithorangejuiceandchickenstockandletthesaucethicken.Addcognacandorangeslices.Boilthesauceagainandseasontotaste.

7.Seasonthemeatandimmediatelyserveonpre-warmedplateswiththesauce.

Tip: If the skin should be crispy, the core temperature must reach 60° C and grilled briefly at the end of the cooking time for.


Function:Steaming

Temperature:100°C


MAINCOuRSe 35

YOuNGTuRKeYWITHCRANBeRRY-SAGeSTuffING


Ingredientsfor6people:1youngturkey(about3.5kg)2clovesgarlic,crushed4tablespoonsoliveoil1teaspoonsalt1teaspoonpepper2bayleaves½orange,cutintotwopieces

Stuffing:250gmincedpork120gfreshcranberriesAhandfuloffreshsageleaves,torn1smallonion,veryfinelychopped1pieceRuskorwhitebreadcrumbs

Gravy:GravyandcrustoftheturkeySomefreshcranberries½cupwater1teaspoonsugarSaltandpepper½orange,cutinto2piecesAfewsageleavestogarnish

1.Mixtheingredientsforthestuffingandfilltheturkeywithit.Bindthelegsandtheskinofthenecktogetherifnecessary.

2.Mixthegarlic,oliveoil,saltandpepperandrubtheturkeywithit.Placetheturkeyinthesolidsteamerdish.Puttwoorangequartersandonebayleafbetweenitsfeetandchest.

3.Starthotairmodewithsteamingat180°Candpre-heattheoven.

4.Insertthemeatthermometerintothethickestpartofathigh.Placetheturkeyintheovenandconnectthemeatthermometer.Setthecoretemperatureto85°C.

5.Steamtheturkeyfor40minutes(about1/3ofcookingtime).Thenfinishcookingwithoutsteaming.Removetheturkeyandletitstandforabout15minutes.

6.Inthemeantime,pourthegravyandcrustfromthesteamerdishintoafryingpan.Addfreshcranberries,sugarandwaterandletitboilintoasauce.Seasonwithsaltandpepper.Thenstrainthroughasieve.

7.Removetheorangesanddecoratetheturkeywithfreshorangequartersandsageandserveimmediately.Servethesauceseparately.

Recommended side dishes: Sweet potato purée, chestnut purée, herb potatoes, Brussels sprouts with cumin or mixed vegetables with honey glaze.

Tip: Make the stuffing the day before for a better taste.



Temperature:180°C

Duration:2–3hours

36 MAINCOuRSe

STeAMeDSAlMON


300gsalmonfilletSaltPepperOliveoil

1.Washthesalmonfillets,patdryandplacethemontheperforatedtrayinthesteamoven.Placeasolidtrayonelevelbelowit.Cookwiththesteamfunctionat80°Cforabout11minutes.

2.Thentakethesalmonoutandserveonaplateandseasonwithsalt,pepper,oliveoil.Serveimmediately.

Tip: Tastes great with a dill dipping sauce and small boiled potatoes.


Function:Steaming

Temperature:80°C

Duration:15minutesincludingpreparationtime

MAINCOuRSe 37

fARM-STYleCHICKeN


4chickenthighs600gpotatoes1leek2carrots2onions10cherrytomatoes1cloveofgarlic,pressed1bunchoffreshherbs(e.g.thyme,rosemary,sage,oregano)1lemon6tablespoonsoliveoilSaltandpepper

1.Washthepotatoesandcarrotsandcutintopieces.

2.Cutleekandonionintoringsandwashtheleekrings.

3.Mixpotatoes,carrots,leek,onion,cherrytomatoesandherbswith4tablespoonsofoliveoilandsomesaltandspreadonthestainlesssteeltray.

4.Mixsqueezedcloveofgarlicwith2tablespoonsofoliveoil,saltandpepperandrubthechickenthighswithit.

5.Placethechickenthighsonthevegetablesanda¼ofalemononeachthigh

6.Placethestainlesssteeltrayonracklevel1intheoven.

7.Insertthemeatthermometerinthethickestpartofthemeatandplacetheotherendintothesocketontheapplianceandsetthecoretemperatureto90°C.

8.Starthotairmodeat180°Candcookthechickenthighsuntilthecoretemperatureisreached(about30minutes).


Function:Hotair

Temperature:180°C

Duration:untilthecoretemperaturereaches90°C(about30minutes)

38 MAINCOuRSe

MuSSelSINWHITeWINeSAuCe


2kgmussels3celerystalks,sliced(about1cm)3carrots,sliced(about1cm)1leekstalk,sliced(about1cm)100mlwhitewine100gcrèmefraîcheSaltandpepper

1.Washthemusselsinsaltedwaterandbrushclean.Throwawaymusselswithbrokenshellsandmusselsthatdonotclosewhentappingonthem.

2.Placethemusselsintheperforatedsteamerbasket.

3.Mixthecrèmefraîcheandwhitewine,seasonwithsaltandpepper.

4.Placethevegetablesinthesolidcookingdishandpourthecrèmefraîche-whitewinemixtureoverit.Placethevegetablesonracklevel2inthesteamoven.

5.Startthesteamfunction100°Candcookthevegetablesfor5minutes.Thenturnofftheappliance.

6.Placetheperforatedsteamerbasketwiththemusselsdirectlyoverthevegetablesinthesteamovenafterabout1minute.Caution,hotsteamcanescape!

7.Startsteammodeat100°Candcookthemusselswithvegetableforanother10minutes.

8.Throwawaymusselsthatdidnotopenduringsteaming.

9.Dividethemusselsintwobowlsorplatesandpourthevegetablesandthegravyoverit.Serveimmediately.

Recommended side dishes: French fries

Tip: You can also put the mussels in the steam oven without wai-ting. However, more steam will then escape. Never reach into the oven with unprotected hands when there is steam in the appliance! Remaining mussels and gravy can easily be made into a soup with a little fish broth.


Function:Steaming

Temperature:100°C

Duration:15minutes

MAINCOuRSe 39

BeefWellINGTON


1kgbeef1teaspoonblackpepper,freshlyground

Mushroommixture:250gmushrooms,finelychopped1shallot,finelychopped100mldrywhitewine1bunchItalianherbs50gbutter2tablespoonsoliveoil½teaspoonsalt

120gbaconstrips400gpuffpastry

ClingfilmGreasedbakingtray

1.Rubbeefwithpepperandsearin1tablespoonoil.Allowtocool.

2.Heatthebutterand1tablespoonoil,frymushroomsandshallotsinitforafewminutes.Addsalt,wineandherbsandsauté10moreminutesuntilthemushroomshaveabsorbedthewine.Removetheherbsandletthemushroommixturecooldown.

3.Puttheclingfilmonacuttingboardanddistributehalfthebaconstripsonit.

4.Thenplacehalfthemushroommixtureandthebeeffilletontheham.Spreadtherestofthemushroommixtureonthefillet.Covereverythingwiththeleftoverhamandbaconstripsandusetheclingfilmtowrapthebeeffilletwiththemushroommixtureandbaconstrips(seephoto).Putthebeefcoveredinthefridgeandletitrestforatleast30minutes.

5.Rolloutthepuffpastry.Removethefilletsfromthefilmandplaceonthepastry.foldthepastryoverthefilletwitharollingpinandclosetheseam.

6.Placethefiletwiththeseamdownonthegreasedbakingtrayandputintheoven.Insertthemeatthermometerlengthwiseinthefilletandconnecttotheappliance.Setthedesiredcoretemperature(45–65°C).

7.Startprofessionalbakingmodeat180°CandbakethebeefWellington(durationabout30–35minutes).

8.letitrestforatleast10minutesbeforecuttingandserveimmediatelyafterwards.



Temperature:180°C

Duration:45minutes+waitingtime

40 MAINCOuRSe

KAleSTeWWITHMeTTWuRSTSAuSAGeANDMuSTARD


600gkale,washedandfinelychopped100gBrusselssprouts,washedandwithoutstem2kgmealypotatoes,peeledandcutintoequalpieces(about5x5cm)about80mlmilk30gbutter,cutintocubesSaltandpeppertotaste500g(Mettwurst)smokedsausage250gsmokedbaconcubesMustardtotaste

1.frythebaconinapan.

2.Putthepotatoesonasteamingtrayandonracklevel2intheoven.

3.PutthekaleandBrusselssproutsontheperforatedsteamingtrayabovethepotatoesintheoven.

4.Startsteammodeat100°Candcookthevegetablesfor40minutesandremove.

5.Thenstartsteammodeat90°Candcookthesausagesfor10minutes.

6.Meanwhile,addthemilkandbuttertothepotatoesandmashittoapuree.

7.ChopthekaleandBrusselssproutsveryfinely(e.g.inafoodprocessor).

8.Stirthecabbagemixtureintothemashedpotatoes.

9.Addbaconanddrippingsandstirinwell.Seasonwithsaltandpepper.

10.Servewithsausageandmustard.


Function:Steaming

Temperature:100°C

Duration:about60minutes

MAINCOuRSe 41

lAMBTASKeBAB


1kglamb,deboned3onions500gtomatoes3tablespoonsoliveoil4tablespoontomatopuree2carrots2clovesofgarlic2stalkscelery1yellowpepper1teaspoonpaprika½teaspoongroundcorianderSalt,sugarandpeppertotasteflourforbinding½bunchflat-leafparsley

fortherice:250grice300mlwater½teaspoonsalt

1.Cutthemeatintosmallcubes.

2.Peeltheonions,cutintorings.

3.Cutoutthestalkofthetomatoesanddivideineighths.

4.Heattheoliveoilinasaucepan,brownthemeatallaround.Thenaddtomatopaste,onionringsandtomatopiecesandbraisefor5minutes.

5.Peelcarrots,cutintocubes,brushceleryandcutintoslices,peelthegarlicandcutintosmallcubes,cleanpeppersandcutintocubes.Addeverythingtothemeatandbraiseforanother5minutes.

6.Deglazewithabout400mlofwaterandseason.Cookatalowheatandcoveredwithaforabout60minutes.

7.Meanwhile,putrice,waterandsaltinaheat-resistantbowlandsteamforabout30minutesat100°Cinthesteamoven.

8.Washtheparsley,spin-dryandchopfinely.

9.Seasonmeat,ifnecessary,bindwithsomeflour,stirinparsleyandservewiththerice.


Function:Steaming

Temperature:100°C


42 MAINCOuRSe

ASPARAGuSSHOOTSINAPOTATOANDHAMJACKeT


12–16shootsofwhiteasparagus8slicescookedham4oblongpotatoes

forthesauce:30gbutter2tablespoonsflour200mlcreamSalt,freshlygroundpepperandnutmegtotaste

1.Peeltheasparagus,washandplaceonaperforatedtrayinthesteamoven.Placeasolidtrayonelevelbelowit.Setsteamfunctionat100°Candcookforabout15minutes.Thenletcooldonandremovetheasparagusstockforthesauce.

2.Inthemeantime,peelthepotatoesandslicelengthwiseintoverythinslices.

3.lay2slicesofcookedhamlikeafanovereachotheruntiltheshootsjustpeekout.Placethepotatoslicesalsofan-likeontopofit.

4.Puttheasparagusonthehamandpotatofansandrollitalltogether.Placeseamsidedowninanovendish.

5.Meltthebutterandsautétheflourinit.Deglazewithcreamandasparagusstock.Boilthemixonemoretimeandseasonwithsalt,pepperandnutmeg.

6.Pourthesauceovertheasparagusrollsandcookat150°Cwiththehotairandsteamfunctionforabout30minutes.



Temperature:150°C

Duration:about70minutesincl.Cookingtimes

MAINCOuRSe 43

CHICKeNROulADeWITHROCKeT-CHeeSefIllINGONPuMPKINPuRee


2chickenbreastfillets1onion200grocket80gHöhlenkäse(cavecheese)1tablespoonbutter

forthepurée:1Hokkaidopumpkin200mlcreamSalt,freshlygroundpepper,nutmeg,chillipowdertotasteifnecessary

1.Cutchickenbreastlengthwisetocreatetwothinschnitzelsofthesamesize.Placethecutletsbetweentwofreezerbagsheetsandbeatflat.

2.Peelonion,cutintoverysmallcubesandfrygoldenbrowninbutter.

3.Washrocket,clean,addtothedicedonion,sautébriefly,seasonwithsaltandpepper.

4.Cutcheeseintoeightthinslicesandplaceonthecutlets.

5.Spreadtherocketmixtureonthecheeseofthefourchickenschnitzel.Rolleverythingintoaroulade,sticktogetherwithatoothpickandseasontotaste.

6.Heattheclarifiedbutterinanon-stickfryingpan.Browntherouladeuntilgoldenbrownonallsides.

7.WashtheHokkaidopumpkin,cutinhalf,removeseedsandcutintolargecubes.

8.Placethecubesontheperforatedtrayoftheoven.Placethetrayonthesecondlevelwithasolidtrayonelevelbelowit.Cookthepumpkinfor20–25minutesonsteamfunctionat100°C.

9.Meanwhile,heatthecreaminasaucepan.Addthecookingliquid,whichhascollectedonthesolidtraywhilesteamingthepumpkin,tothecream.Addthepumpkincubesandmashtoafinepuree.Carefullystirthepureeandseasontotaste.

10.Servethepumpkinpureewiththeslicedpoultryroulade.

Appliance:eKDGoreDGsteamovenorcooktop

Function:Steaming

Temperature:100°C

Duration:50minutes

44 MAINCOuRSe

SPICYSAlMONfIlleTWITHSAMPHIRe


400gsalmonfillets200gveryfreshsamphire

forthemarinade:200mlofmirin(Japanesecookingwine)½lemon(zestandjuice)½–1freshredpepperorchilli1cloveofgarlic1teaspoonsaltlemonslicesforgarnish

1.finelychopandmixtheingredientsforthemarinadeinafoodprocessor.Poureverythingintoanovenproofdish.

2.Placethesalmoninthemarinadeandletmarinatecoveredinthefridgeforatleast30minutes.

3.Putthebowlwiththesalmonandmarinadewithoutthecoverinthesteamoven.Startsteammodeat95°Candcookthesalmonfor8minutes.

4.Placethesamphireintheperforatedsteamerdishandinthesteamovenwiththesalmon.Steamthesalmonandthesamphireforanother2minutes.

5.Placethesalmonfilletsonthesamphireandpourthemarinadeoverit.Garnishwithasliceoflemonandserveimmediately.

Recommended side dishes: Jasmine rice or boiled potatoes.

Appliance: eKDG,eDGsteamovens

Function:Steaming

Temperature:95°C

Duration:about45minutesincl.Marinatingtime

MAINCOuRSe 45

PAellA


250gcherrytomatoes1yellowpepper200ggreenbeans1onion3clovesofgarlic3artichokehearts(glass)250gporkfillet1chicken(divideinto8pieces)150mloliveoilSeasaltfreshlygroundpepper400grisottorice(aborio)1.5litrefishstock1pinchofsaffronthreads(0.1g)8ready-to-cook,peeledprawns1tablespoonlemonjuicefordrizzling

1.Cleanvegetables,washandpatdry.Cuttomatoesinhalf,peppersinstrips,beansinabout3cmlongpieces.Peelonionsandgarliccloves,finelychopboth.Drainartichokeheartsandcutintoquarters.

2.Heat50mlofoilinapaellapanoraverylargeoven-proofpan.firstfrytheporkuntilgoldenbrown,seasonwithsaltandpepper,removefromthepanandsetaside.Alsofrythechickenpiecesuntilgoldenbrown.Removechickenpieces,seasonwithsaltandpepperandsetasidetoo.

3.Sautéartichokes,beansandpeppersinalittlehotoil,seasonandthentakethemout.Heattheremainingoilinthepan,sautéthefinelychoppedonionandgarlic.Addriceandfryuntilglassy.

4.Heatthefishstockinasaucepanandaddsaffron.Addthestocktotherice,tomatoesandsteamedvegetables.Placethechickenandporkontherice.

5.Placethepanonarackinthecombinationsteamoven,settheprofessionalbakingfunctionat170°Candcookthepaellaforabout25minutes.

6.Spreadtheprawnsonthepaellaafter15minutes.Putthepaellaintheovenandcookforanother10minutes.Removethepaellapananddrizzlewithlemonjuicebeforeserving.



Temperature:170°C

Duration:about45minutesincl.Cookingtime

46 MAINCOuRSe

ROASTBeefWITHMuSHROOMS


600–800groastbeef250gmushrooms,brushedandhalved2shallots,finelychopped100mlbeefstock1dashofredwine3tablespoonsoil2tablespoonsbutter1tablespoonflour1teaspoonpaprikapowderSaltandpepperChives,fordecoration

1.Mixoilwithchillipowderandseasonwellwithsaltandpepper.Rubtheroastbeefwiththismixture.

2.Heat2tablespoonsofbutterinafryingpanandquicklybrowntheroastonallsides.

3.Removetheroastfromthepanandplaceinaheat-resistantbowloronabakingtray.Insertthemeatthermometerinthemiddleofthemeataswellasintothesidewalloftheappliance.Puttheroastonracklevel2inthesteamoven.Coverthepanwiththedrippingandsetaside.

4.Setsteammodeat80°Candcoretemperatureat52–55°Candstarttheappliance.

5.Shortlybeforetheendofthecookingtime,heatthecookingoilandbrowntheshallots.Addmushroomsandbrowntoo.

6.Sprinkletheflourintothepanandstireverythinguntilthedrippingiscompletelyabsorbed.

7.Thendeglazewiththestockandredwineandletitsimmerfor2–3minutes.

8.Cuttheroastbeefinto2cmthickslicesandpourthegravyoverit.Garnishwithchivesandserveimmediately.

Recommended side dishes: herb potatoes, mixed vegetables with honey glaze, mixed salad.

Tip: Different kinds of mushrooms can also be used. (E.g. chanterelles, oyster mushrooms, porcini, shiitake)


Function:Steaming

Temperature:80°C

Duration:3¾Stunden

MAINCOuRSe 47

STuffeDPORK


800gporkfillet100goliveswithoutpips100gdriedtomatoes1sprigrosemary(Onlytheneedles,chopped)1sprigthyme(leavesonly,chopped)50gratedParmesan

1.Removethehead,chainmeatandsilverskinfromtheporkfillet.useasharpeningsteeltodrillaholelengthwiseintothefillet.

2.Choptherestofthelistedingredientsinablenderandfilltheporkwithit.

3.useheatresistantclearfilm(e.g.microwavefilm)towraptheporkinlikeawrappedcandy.Properlyknottheendsofthefilm.

4.Puttheporkonatrayinthesteamovenandcookwiththesteamfunctionat100°Cforabout19minutes.Thentakethefiletfromthefilmanddablightlywithapapertowel.

5.Heatoilinafryingpan.Searthefiletonallsides.finally,cutthefiletwithasharpknifeintoslicesandserveimmediately.


Function:Steaming

Temperature:100°C


48 MAINCOuRSe

SeABASSINPuffPASTRY


2bass,eachabout1kg,cleanedandwashed600gpuffpastry1eggyolkfleurdeSel

Stuffing:1–2stalkscelery,finelysliced1bunchtarragon,finelysliced1tablespoonfennelseeds

1.Rollthepastryoutverythinandcutinto4fishshapesthatareslightlylargerthanthebass.

2.Placetwofishshapesonagreasedbakingtray,placethefishonitandpressdownfirmly.Coatthesideswiththeeggyolk.

3.Mixtheingredientsforthestuffingandstuffthefishwithit.filling

4.Covertheseabasswiththeothertwopuffpastryshapes.

5.Drawheadandscalesonthepuffpastrywithaknife.

6.Startprofessionalbakingmodeat200°Candbaketheseabassfor25minutesuntilgoldenbrown.

7.RemovethepuffpastrycrustatthetableandseasonthefishwithalittlefleurdeSel.



Temperature:200°C

Duration:1¼hourincl.preparationtime

MAINCOuRSe 49

SADDleOfHARefIlleTSWITHMuSHROOMSAuCe


4saddleofharefillets1onion,veryfinelychopped50gdicedbacon4tablespoonsbutter250gmushrooms(e.g.oystermushrooms,buttonmushroomsorchanterelle,slicedifdesired)½cupcream½cupcrèmefraîche1teaspoonsugarParsleyorchivesforgarnish

Red cabbage with apples is recommended as a side dish.

1.Rubthesaddleofharefilletswithsaltandpepper.Heat3tablespoonsofclarifiedbutterinafryingpanandquicklybrownthesaddleofharefilletsonallsides.Removethefilletsfromthepanandplaceinaheat-resistantbowloronabakingtray.Putitonracklevel2inthesteamoven.Insertthemeatthermometerinthemiddleofthemeataswellasintothesidewalloftheappliance.

2.Setsteamfunctionat80°Candcoretemperatureat56°Candstarttheappliance.

3.Heat1tablespoonofclarifiedbutterinapanandfrythebaconinit.

4.lettheonionbraiselightly.Addthemushroomsandcookwiththeonionforashortwhile.Turnthemushroomsverycarefullysothattheyretaintheirshape.

5.Mixandaddthecream,crèmefraîcheandsugar.letthegravysimmerlightlyatlowtemperatureandseasonwithplentyofsaltandpepper.

6.Cutthesaddleofharefilletsinto3cmthickslices.Pourthegravyintoaservingbowlordivideon4plates.Placethesaddleofharefilletsonthegravy,garnishandserveimmediately.


Function:Steaming

Temperature:80°C

Duration:3.5hours

50 MAINCOuRSe

SAVOYCABBAGeROulADeONWHITeWINeSAuCe


1smallheadSavoycabbage70gofsunwheat(ebly)70mlvegetablestock100gcreamcheese100gsmokedsalmon40groastedmacadamianutsSaltandfreshlygroundpeppertotaste

forthesauce:1teaspoonbutter1smallonion250mlwhitewine200mlcream2–3sprigsofdillSaltandfreshlygroundpeppertotaste

1.Putthesunwheatwiththebrothinaheat-resistantdishonarackinthesteamoven.Setsteamfunctionat100°Candcookthewheatforabout10minutes.

2.Inthemeantime,carefullyremovetheeightouterSavoycabbageleaves,washandcutthestalkflat.laytheleavesnexttoeachotherontheperforatedtray.Placethetrayonthesecondlevelofthesteamovenwithasolidtrayunderneathit.Cookforabout10minuteswiththesteamfunctionat100°C.Thenlettheleavescooldown.

3.Washtomatoesandcutintoverysmallcubes.Cutthesalmonintosmallpieces.Addbothtothesunwheat.

4.Chopthemacadamianutsandaddtothewheatmixture.Mixeverythingandseasontotaste.

5.laytwoSavoycabbageleavesslightlyovereachotherandspreadabitofthefillingoverit.foldbothsidesinslightly,thenrolltheleavesupintoaparcel.Placetherouladeswiththeopensidedownontheperforatedtrayandputitonthesecondlevelofthesteamoven.Insertthesolidtrayunderneathandcookeverythingwiththesteamfunctionat100°Cforabout25minutes.

6.Inthemeantime,washandfinelychopthedill.

7.Peelonionandcutintocubes.

8.Meltbutterinanon-stickfryingpanandfrytheonion.Deglazewithwhitewine,addthecream.letthesaucethickenalittle,thenpureeandseason.Adddilljustbeforeserving.Garnishtheplatewiththesauce.CuttheSavoycabbageleavesdiagonallyandserveonthesauce.

Appliance:eKDGsteamovenoreDGsteamovencooktop

Function:Steaming&stewing

Temperature:100°C


MAINCOuRSe 51

WHITeCABBAGeQuICHeWITHSAlMON


1freshpuffpastrySomebutter750gwhitecabbage6eggs250gsourcream200gHöhlenkäse(cavecheese)orbuttercheeseNutmegfreshlygroundpepperSalt250gsmokedsalmon

1.lineagreasedquichedishwiththepastry.

2.Cleanwhitecabbageandcutintothinstrips.Spreadthecabbageontheperforatedbakingtrayandsteamforabout15minuteswiththesteamfunctionat100°C.

3.Mixeggsandsourcream.

4.Gratethecheeseandmixintotheeggmixture.Seasonwell.

5.Cutsmokedsalmoninstrips,mixcarefullywiththeslightlycooledwhitecabbageandthenfillintothequichedish.

6.Pourtheegg-cheesemixtureoverit.Putthequicheonarackintheovenandcookforabout35minuteswiththeprofessionalbakingfunctionat160°C.

7.Thencutintopiecesandserve.

Tip: Cabanossi can also be used in instead of smoked salmon.


Function:Steamingandprofessionalbaking

Temperature:100and160°C


52 MAINCOuRSe

SMOKeDPORKCHOPWITHPOTATOeSANDCARROTS


600gsmokedporkchop,curedandinonepiece600gpotatoes300gthickcarrots100gwhippedcream2tablespoonshorseradishSaltPepper

1.Peelthepotatoesandcutlengthwiseinquarters.Peelthecarrotsandcutlengthwiseinhalves.

2.Putthepotatoes,carrotsandKasslerontheperforatedtrayinthesteamoven.Placeasolidtrayonelevelbelowit.Cookforabout25minuteswiththesteamfunctionat100°C.

3.Inthemeantime,mixthecreamandhorseradishandchill.

4.Seasonthevegetableswithsaltandpepperaftersteaming.ServethevegetableswithasliceofKasselandhorseradishsauce.


Function:Steaming

Temperature:100°C

Duration:25minutes

MAINCOuRSe 53

SAlTIMBOCCAAllAROMANAWITHGReeNASPARAGuS


4vealcutlets(eachabout80g)4slicesofcoppa(Italian.ham)8sageleaves(fresh)2tablespoonsflour2tablespoonsvegetableoil30gbutter30mlwhitewine100mlwater100mlcreamSaltandfreshlygroundpepperforthemarinatedasparagus:300ggreenasparagus3tablespoonsoliveoil3tablespoonsraspberryvinegar1tablespoonhoneySaltandfreshlygroundpepper

1.Washasparagus,peelthelowerthird,putontheperforatedtrayonlevel2ofthesteamoven.Placeasolidtrayonelevelbelowit.

2.Setsteamfunctionat100°Candcooktheasparagusfor7–9minutes.Thenlettheasparaguscooldownslightly.

3.Inthemeantime,preparethemarinade.Mixoliveoil,raspberryvinegar,honeyandwaterwelltogetherforthemarinade.Addthebraisingliquidinthesolidtraytothemarinadeandstirwell.

4.Cutvealcutletinhalf,placeonesageleafandonesliceofcoppaonitandpinittogetherwithasmallskewer.Coatthemeatsidewithflour.

5.Heatoilinapanandfrythemeatpiecesslowlyfromthehamsidefirst.Thenturntofrythemeatsideslowlyandaddthebutter.

6.Removethemeatafterfrying,removetheskewerandkeepwarm.Deglazethepanwithwaterandwhitewine,pourinthecreamandletthicken.

7.Placethestillwarmasparagusinthemarinadeandletitstandforawhile.

8.Seasonthesauce.Servethemeatonapre-heatedplatetogetherwiththesauceandasparagus.

Tip: Do not season the meat, because the ham is already well seasoned. If necessary, add some seasoning at the table.

Appliance:eKDGoreDGsteamovenandcooktop

Function:Steaming

Temperature:100°C

Duration:about45minutesincl.Cookingtime

54 MAINCOuRSe

Desserts

DeSSeRTS 55

eXOTICfRuITSAlADWITHHOMe-MADeYOGuRT


500mlmilk150gnaturalyoghurt

fruitsalad:2smallpineapples1papaya1mango1/2lime4figs1–2starfruit1pomegranate

1.Boilthemilkandallowtocool.Thenstirintheyogurt.Pourthepreparedmilkintoglasses.

2.Placetheglassesontheperforatedtrayandcookforabout6minuteswiththesteamfunctionat40°C.

3.forthefruitsalad,cutthepineappleinhalfandscoopout.Cutthefruitintosmallpieces.

4.Washthepapaya,cutinhalf,removetheseeds,peelandcutintosmallcubes.

5.Washthemangoandcutintosmallcubes.

6.Wash3figsandalsocutintosmallpieces.

7.Pourlimejuiceoverthefruitsaladandcarefullymixeverything.

8.Washthepomegranate,cutinhalf,pickseedsoutandservearrangedonaplate.

9.Washthestarfruitandcutintothinslices.

10.Arrangetheyogurtonthepomegranate.fillthepineapplewithfruitsaladandserveonthesameplate.

11.Garnishwithstarfruitslicesandfigs.


Function:Steaming

Temperature:40°C

Duration:6.5hoursincl.waitingperiod

56 DeSSeRTS

CRèMeBRûlÉe


500mlcream6eggyolks60gsugar1vanillabean

Tocaramelise:brownsugar

1.Putcream,eggyolksandsugarinalargebowl.

2.Cutvanillabeanlengthwise,scrapethepulpoutwiththebackofaknifeandaddtothecreammixture.

3.Mixeverythingthoroughlywithahandblenderuntilthesugariscompletelydissolved.

4.fillthemixtureintoheatresistantramekinsuptoabout3cm.

5.Puttheramekinsontheperforatedtrayonthesecondleveloftheovenandsetthesteamfunctionat90°Cfor30minutes.

6.Aftercooling,sprinklethecreamwithbrownsugarandcaramelisewithasmallBunsenburner.


Function:Steaming

Temperature:90°C

Duration:30minutes

DeSSeRTS 57

CReMACATAlANA


200mlwholemilk250mlcream2lemons(peels)2cinnamonsticks1vanillapod(vanillapulp)100gsugar5eggyolks6tablespoonscanesugar

1.Slowlyheatthelemonpeelandcinnamonstickswiththemilkuntilitboils.Thenletthemilkcooldownslowly.

2.Placethesugarinabowlandpourthemilkthroughasieveintothebowl.

3.Pourinthecreamwhilestirringconstantly.Addtheeggyolkandvanillapulpandstirwell.

4.fill6temperature-resistantramekinswiththecream,placeontheperforatedtrayinthesteamoven.

5.Startsteammodeat90°Candcookthecremacatalanafor40minutes.

6.Thenremovethecreamandletitcoolslightly.Thenletitcooldownfor2–4hoursinthefridge.

7.Sprinklethecanesugaronthesurfaceofthecremacatalanaandcaramelisewithacrèmebrûléeburner.

Tip: The sugar coating can also be baked crispy under a hot grill for 5 minutes.


Function:Steaming

Temperature:90°C

Duration:40minutes

58 DeSSeRTS

CHOCOlATeCHOPS


500gmilk100gchocolate(Atleast50%cocoacontent)50gsugar20gcocoa5eggyolks

1.Heatthechocolate,milk,sugarandcocoainasaucepanwarm,thencooldowntoroomtemperature.

2.Aftercooling,stirineggyolks.fillsmall,heat-resistantglasseswiththemixture.Placetheglassesontheperforatedbakingtrayinthesteamovenandcookforabout15minuteswiththesteamfunctionat90°C.

3.lettheglassescooldownovernightinthefridgeandservecold.


Function:Steaming

Temperature:90°C

Duration:15minutes

DeSSeRTS 59

Baked goods

60 BAKeDGOODS

ROSeMARYBReAD

Ingredients for 2 loaves:

350gflour(type405)250mllukewarmwater7gdryyeast4tablespoonsextravirginoliveoil1tablespoonfreshItalianherbs,e.g.oreganoandthyme1tablespoonfreshrosemary1teaspoonsugar2teaspoonssalt1½teaspoonsblackpepper,freshlyground

Bakingtray,greasedorlinedwithbakingpaperRollingpin

1.Mixflour,yeastandsalt.Addwaterandkneadeverythingbyhandorinafoodprocessorforabout10minutestoasmoothdough.Addoilinsmallportions.

2.Putthedoughinabowlintheoven,starthotairmodewithsteamingat35°Candletthedoughrisefora½hour.Steamthedoughfor1minuteevery10minutes.

3.KneadtheItalianherbsandpepperintothedoughandrollthedoughoutina1cmthickcircle.

4.Placedoughonagreasedbakingtray,sprinklewithrosemaryanddrizzlewithoil.Placethebakingtrayinthecentreoftheoven.

5.Starthotairmodewithsteamingat35°Candletthedoughriseforanother15minutes.Steamfor1minuteafter5minutes.

6.Startprofessionalbakingmodeat180°Candbaketherosemarybreadforabout30minutesuntilcrispy.

7.letitcooldownonawirerackandservelukewarm.

Tip: Especially tasty with olive oil, with salads or with creamy soft cheese varieties.


Function:Hotairwithsteamingandprofessionalbaking

Temperature:35and180°C

Duration:1hours+45minuteswaitingtime

BAKeDGOODS 61

BRIOCHe–SWeeTYeAST

Ingredients for one loaf of bread:

600gflour125gsugar3eggs(SizeM)1cubeyeast160gbutter(sweetcream)125mlmilk1pinchofsalt1vanillabean

1.Cutvanillabeanopenlengthwise,scoopoutthepulpandkneadwiththeremainingingredientsintoadough.

2.Coverthedoughwithadishclothandleaveuntilithasbecomeabouttwiceaslarge.

3.Sprinkleworksurfacewithflour,placethedoughonitandkneadwithyourhands.Thedoughshouldnotstick.Ifitsticks,addsomemoreflour.

4.Shapethedoughintoaball,placeonabakingtraylinedwithbakingpaperandcarveacrossshapewithaknife.

5.Placethebakingtrayonthesecondlevelofthecombi-nationsteamoven.Setprofessionalbakingfunctionat150°Candbakethebreadfor60minutes.



Temperature:150°C

Duration:about3hoursincl.risingandbakingtime

62 BAKeDGOODS

RAISINBReADROllS

Ingredients for about 12 bread rolls:

250gflour25gfreshyeastor7gdryyeast150mlbuttermilk20gbutter50graisins,steeped1tablespoonfruitcakepowder

1.Dissolvefreshyeastinthebuttermilkormixdriedyeastwiththeflour.

2.Mixflourwithsaltandfruitcakepowderandthekneadinthebutter.

3.Addbuttermilkandkneadintoasmoothdough.

4.Coverthedoughandletriseinadraught-freeareafor1–1½hoursatroomtemperatureuntildoubleinsize.

5.Dividethedoughinto12equalpiecesandletitriseforanother5minutes.

6.Rollthedoughintoballsandplaceonagreasedbakingtraywithalittledistanceinbetween,becauseitwilldoubleinvolumeagain.

7.Coatthetopsoftherollswithalittleeggyolkandleaveitcoveredforabouta½hourintheovenuntiltheyhaverisenonemoretime.

8.Startprofessionalbakingmodeat225°Cwithoutopeningthedoorofthesteamoven.

9.Baketherollsfor20-25minutes.leavetocoolonawirerack.


Function:Steaming

Temperature:90°C

Duration:30minuteswithoutrisingtime

Küppersbusch Hausgeräte GmbH

Küppersbuschstraße16,D-45883Gelsenkirchen

www.kuppersbusch.com

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creations for steam ovens - kuppersbusch.com...bags and tie each with a chive. 3. place the dim sum...

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