Recipe Book RECIPES FOR VISUAL COOKING 1

Transcription

1 Recipe Book RECIPES FOR VISUAL COOKING 1

2 Vegetables 3 CONTENT Fennels sous-vide à l orange 4 Vacuumised tomatoes 5 Orange-pickled carrots 6 Red cabbage 7 Celery root croutons 8 Pickled aspargus 9 Pickled mushrooms 10 Pommes fondant 11 Baked tomatoes 12 Coarse ratatouille 13 Fennel Tarte Tatin 14 Steamed curly flower with brown butter sauce 15 Stewed summer cabbage with Serrano ham 16 Potato rosti 17 Fish & seafood 18 Lime-chili marinated tiger shrimps 19 Grilled steak of salmon with pearl barley risotto 20 New Year s Eve Menu 21 Clams 23 Codfish with dill au gratin 24 Fillet of salmon Delta T style 25 Fried trout 26 Poultry 27 Chicken breast Cordon Bleu with Serrano Ham and Brie Cheese 28 Chicken Ballontine 29 Roasted duck Prepared with Cook & Hold 30 Fried eggs 31 Poached egg 32 SEE FEEL HEAR TASTE SMELL RECIPES FOR VISUAL COOKING 1

3 Meat 33 CONTENT Pork jaws with red wine and winter vegetables 34 Roast beef with Delta-T 35 Braised pork chops and rissoles 36 Grilled steaks 37 Pork Legs Cook & Hold 38 Roast ham with honey and cloves 39 Bernaise sauce 40 Desserts 41 Chocolate mousse from Restaurant Molskroen (Denmark) 42 Macaroons from Restaurant Falsled Kro (Denmark) 43 Meringue gateau with raspberry cream 44 Oven-baked rhubarb and stewed rhubarb Sous-vide 45 Rice pudding with cherry sauce 46 Lime Madeleine from Michelin restaurant Søllerød Kro (Denmark) 47 Marzipan cake with chocolate ganache 48 Apple Pie with cinnamon-curd custard 49 Brownies 50 Congolais (coconut cones) 51 Gateau Marcel 52 Meringues 53 Caramel baskets 54 Baked plums with saffron 55 Poached pears with spices 56 Raspberry roulade 57 Poached pineapple 58 Cantuccini 59 Bread 60 French Rolls 61 Focaccia Bread 62 Wheat rolls from Michelin restaurant Søllerød Kro (Denmark) 63 SEE FEEL HEAR TASTE SMELL RECIPES FOR VISUAL COOKING 2

4 Vegetables RECIPES FOR VISUAL COOKING 3

5 Fennels sous-vide à l orange 4 fennels 1 cloves of garlic 1 bay leaf 10 threads of saffron 1 tsp. of salt Juice and grated peel of 1 orange 2 sprigs of thyme 1 star anise 25 g butter 1 tsp. truffle oil Rinse fennels and cut off the top. Put fennels in a vacuum bag with all the other ingredients. Steam at 90 C for approx. 50 minutes. If you cut the fennels in halves before putting them in the bag, 30 minutes of steaming suffice. Chef s tips If you are the owner of a large vacuum machine, you can prepare more than 4 fennels in each bag, however, take care not to add too much salt. RECIPES FOR VISUAL COOKING 4

6 Vacuumised tomatoes 500 g cherry tomatoes 2 cloves of garlic 10 thyme twigs ½ dl balsamic vinegar 1 tbsp acacia honey 10 pink peppercorns 1 bay leaf 2 tsp fine salt Wash the tomatoes. Put all ingredients in a vacuum pack and vacuumise. Preheat the oven at 90 C Steaming. Steam the tomatoes for 8 min. at 90 C. The tomatoes are then ready to be served. Chef s tip If you are not going to serve the tomatoes right away, you can cool them down in an ice bath and reheat them later, or you can serve them cold. Because the tomatoes are vacuumised, they can be kept in the fridge for as long as one week without deteriorating. RECIPES FOR VISUAL COOKING 5

7 Orange-pickled carrots Portion for 1 1/1-GN tray, 60 mm 4 kg peeled carrots (including the top, if you like) Grated shell of 2 oranges Juice of 4 oranges Juice of 1 lemon 100 g salted butter 2 thinly sliced chilis (without seeds) 40 g thinly sliced, peeled ginger 4 thinly sliced garlic cloves 10 pepper corn 2 bay leaves Place the carrots in the tray and pour the other ingredients over the carrots. C, K and KPE ovens Select Steaming at 85 C for 1½ hours. CPE ovens Select ClimaOptima at 85 C and 100% humidity for 1½ hours. Chef s tips If you prepare vegetables at a low temperature for a long time, you achieve perfectly al dente products with a nice taste. If you are the owner of a vacuum machine, you may vacuum the entire dish to achieve a more intense taste. RECIPES FOR VISUAL COOKING 6

8 Red cabbage 2 heads of red cabbage 4 dl dark balsamic vinegar 2 dl redcurrant jelly 2 dl redcurrant juice 2 sticks of cinnamon 4 whole cloves 3 whole star anises 300 g dried figs 100 g unsalted butter Chop the red cabbage finely and place it in a tray. Mix the other ingredients, except butter and figs, and pour the mixture over the cabbage. Steam the cabbage at 100ºC ClimaOptima, 80% humidity, till tender. Sift out the juice and reduce it. Add butter before finally seasoning juice, cabbage and chopped, dried figs with salt and pepper. RECIPES FOR VISUAL COOKING 7

9 Celery root croutons Peel and cut whole celery roots into 6-8 sections each. Marinate in a marinade consisting of: 3 dl olive oil 1½ dl white balsamic vinegar 2 tbsp paprika ½ tsp cayenne pepper ½ dl soya 2 tbsp chopped lovage 2 finely chopped cloves of garlic 1 tbsp salt Juice and finely grated peel of 2 lemons There is enough marinade for 8-10 celery roots. C and K ovens Preheat the oven at 190 C. Roast the root celeries till tender at Combi 1, 165 C, for approx minutes. CPE and KPE ovens Preheat the oven at 190 C. Roast the root celeries till tender at ClimaOptima, 165 C, 40% humidity, for approx minutes. Chef s tips The celery root croutons become even tastier if they are left in the marinade overnight. Celery root croutons may be served as an accompaniment to meat, fish and poultry or as part of a vegetarian dish. RECIPES FOR VISUAL COOKING 8

10 Pickled aspargus White asparagus 3 dl white balsamic vinegar Pickle Pickle 4 l water 100 g chicken bouillon paste 200 g Knorr Aromat seasoning 2 tablespoons salt 10 peppercorn 3 bay leaves Juice of 2 lemons Peel the asparagus, place them in a deep tray and cover them with the pickle. K & KPE ovens Start the oven in the steaming mode. When the oven is hot, steam the asparagus until they are tender. Depending on their size, the asparagus should steam for minutes. You may also use a core temperature probe set at 98 C. Leave the asparagus and pickle to cool and add 3 dl white balsamic vinegar. C & CPE ovens Preheat the C oven in the combi 2 mode at 100 C. When the oven is hot, steam the asparagus until they are tender. Set the CPE oven at ClimaOptima 100% humidity and 100 C. When the oven is hot, steam the asparagus until they are tender. Depending on their size, the asparagus should steam for minutes. You may also use a core temperature probe set at 98 C. Leave the asparagus and pickle to cool and add 3 dl white balsamic vinegar. Chef s tips You may remove some of the pickle before adding the balsamic vinegar, reduce it and add butter to it. Add finely chopped chive and perhaps a little trout roe and you have a perfect sauce for a fish course. Serve the pickled asparagus cold or slightly warm. RECIPES FOR VISUAL COOKING 9

11 Pickled mushrooms 2 kg mushrooms Marinade 4 lime fruits 2 cloves garlic 4 tbsp grill spice slices preserved ginger 2 tbsp pepper mix ½ tbsp cumin 3 dl olive oil 10 stalks rosemary Wash and drain mushrooms. Juice lime fruits and finely chop peels. Finely chop garlic, ginger and rosemary. Combine and mix all ingredients of the marinade and mix the mushrooms with the marinade. Preheat oven at 225 C and roast mushrooms at 200 C for 15 minutes with the damper open. Serve with poultry, fish or meat. RECIPES FOR VISUAL COOKING 10

12 Pommes fondant Peel baking potatoes and cut them into squares of approx. 5 x 5 cm. Season with salt, pepper, grape seed oil, pepper mix or another spice to your liking. Place the potatoes on a greased baking sheet (max. 40 potatoes on each sheet). CPE / KPE models Preheat the oven at 190 C for 2 minutes -> load the oven when the alarm sounds. Then switch on ClimaOptima 165 C w/35% humidity and set the core temperature at 98 C. Finally, apply hot air at 200 C for 6 minutes with the exhaust open. You may enter the preparation process as a programme to ease the workflow. C / K models Preheat the oven at 180C for 2 minutes -> load the oven when the alarm sounds. Then switch on combi steaming 1 at 165C and set the core temperature at 98C. Finally, apply hot air at 200C for 6 minutes with the exhaust open. Chef s tips By using the core temperature probe, you considerably reduce the risk of overdoing the products. Take care to place the core temperature probe in the largest product to ensure that the products are properly cooked. On the top models KPE / CPE, the core temperature probe holds the following functions: Standard - Delta-T - Cook and Hold RECIPES FOR VISUAL COOKING 11

13 Baked tomatoes Cut the tomatoes (preferably beef tomatoes) in halves and put them on a tray covered with baking paper. Sprinkle with sugar, salt, grill spice, pepper mix, pizza spice and olive oil. Bake the tomatoes in the oven and use them for buffets, as garniture, for takeaways or in a hot deli. CPE / KPE models Preheat the oven at 160 C for 2 minutes -> Load the oven when the alarm sounds. Then use ClimaOptima at 135 C and 40% humidity for 20 minutes followed by ClimaOptima at 165 C and 35% humidity for 20 minutes. You may enter the preparation process as a programme to ease the workflow. C / K models Preheat the oven at 160 C for 2 minutes -> Load the oven when the alarm sounds. Then use Combi Steaming 1 at 135 C for 20 minutes followed by Combi Steaming 1 at 165 C for 20 minutes. Chef s tip You may vary the taste of the tomatoes depending on their purpose. The sugar is important to neutralise the acid in the tomatoes. RECIPES FOR VISUAL COOKING 12

14 Coarse ratatouille 3 red bell peppers 3 yellow bell peppers 2 green squash 1 aubergine 2 cloves of garlic 15 fresh twigs of thyme 3 tablespoons of olive oil Salt and pepper Rinse the vegetables and cut them into fairly large pieces of equal size. Chop garlic and thyme finely and mix or blend with olive oil. Turn vegetables in the oil mixture and season with salt and pepper. CPE / KPE ovens Preheat the oven at 180 C for 2 minutes -> load the oven when the alarm sounds. Then use ClimaOptima with 35% humidity for 15 minutes and finally 180 C Hot Air for 3 minutes with the exhaust open. It may be a good idea to enter this sequence as a program in the oven to ease the workflow. C / K ovens Preheat the oven at 180 C for 2 minutes -> load the oven when the alarm sounds. Then use Combi Steaming 1 at 165 C for 15 minutes and finally Hot Air at 180 C for 3 minutes with the exhaust open. RECIPES FOR VISUAL COOKING 13

15 Fennel Tarte Tatin 1 portion of sous-vide fennel Acacia honey 1 puff pastry sheet 20 mm enamelled tray Take a portion of sous vide fennel and cut the cooked fennels in slices of 1 cm thickness. Take a 20 mm enamelled tray, put baking paper on it and spread acacia honey over the paper area that matches the size of the puff pastry sheet. Place the cut fennels close to each other so that they form a square. After add the puff pastry on the top. Preheat the oven at 240 C for 2 minutes. Fill the oven. Hot air at 210 C for minutes (depending on the thickness of puff pastry) - open the damper - 100% fan speed. When the dish is ready, take the tray out of the oven. Carefully press down the pastry using a cutting board and turn it around. Remove tray and paper, and the tart can be portioned. Chef s tip The enamelled tray helps to caramelize the honey giving it a great colour. For serving the tart later cool it down, then portion and reheat. Fennel tarte tatin goes very well with fish and poultry. RECIPES FOR VISUAL COOKING 14

16 Steamed curly flower with brown butter sauce 2-3 curly flowers Sauce: 400 gr. of salted butter 1 dl. Soya sauce 2 pcs. Finely chopped shallot onions 2 cloves fine chopped garlic 50 gr. salted almonds chopped 50 gr. olives chopped 50 gr. small capers 50 gr. parsley chopped Curly flower: Cut the curly flower in to smaller pieces (Like flowers). C / K CPE / KPE ovens: Select the steaming function and preheat the oven at 100*C with 100% fan speed. Load the ovens using perforated trays and set the timer for 7 minutes. Sauce: Make the butter brown in a casserole and then pass away the burned particles in the buttom. Mix all the other ingredients (except the parsley) and put them into the soya sauce. When you serve the sauce make sure not the heat up the butter to much before adding the soya mix. It is very important that the filling is not fried. Cover the curly flower with the sauce and top it with the chopped parsley. Chef s tip Serve this together with fish or poultry. RECIPES FOR VISUAL COOKING 15

17 Stewed summer cabbage with Serrano ham 1 kg. finely sliced summer cabbage 4 dl. Full fat cream (37% or more) 100 gr. sliced Serrano ham chopped into thin strips 50 gr. chopped parsley Accessories: 60 mm enameled aluminium tray. Put the cabbage in the canteen and add the cream, season with salt, pepper and meg nut. Toss the Serrano ham on the top of the cabbage. C / K CPE / KPE ovens: Select the CombiSmart function and preheat the oven to 220*C with 60% humidity. Load the oven and set the timer for 5 minutes. When the cabbages is cooked at the parsley and stir before serving. Chef s tip If you use other types of cabbage the time may be extended. The special canteen is needed to obtain the quick cooking time. RECIPES FOR VISUAL COOKING 16

18 Potato rosti 5 baking potatoes 8 sprigs thyme 50ml olive oil Peel and grate the potatoes into a mixing bowl. Pick the thyme leaves and add to the potatoes Season the mix with salt and pepper and leave to stand for around 10 minutes. Take handfuls of the mix and squeeze out the excess liquid, once squeezed transfer to a clean bowl. Add the olive oil and mix well. Divide the mix into 8 portions. Brush a Multi bake with olive oil, put the rosti mix into the Tray keeping nice neat and round portions. Put into a pre heated oven following these cooking instructions: - Pre heat oven with steam function for 5 minutes - Stop(insert tray and close door - Steam for 8 minutes - Combi smart 175c with 30% humidity for 12 minutes - Hot air with open exhaust 190c for 3 minutes Chef s tip You can add other herbs to the mix, rosemary gives a nice aroma, you can also replace half of the potato with another vegetable like carrot for example. RECIPES FOR VISUAL COOKING 17

19 Fish & seafood RECIPES FOR VISUAL COOKING 18

20 Lime-chili marinated tiger shrimps 2 kg tiger shrimps peeled and de-veined Marinade 1 l olive oil 3 chili peppers cut into rings 100 g ginger peeled and sliced 3 cloves garlic in slices 3 limes cut into wedges 3 whole star anises 3 bay leaves 3 whole cardamoms 3 tbsp. grill spice 3 tbsp. balsamic vinegar C, K and KPE ovens Preheat the oven at Steaming 100 C. Place the shrimps in perforated trays. Steam for approx. 4 minutes or until the shrimps reach a core temperature of 72 C. CPE ovens Preheat the oven to 100 C in ClimaOptima with 100% humidity. Place the shrimps in perforated trays. Steam for approx. 4 minutes or until the shrimps reach a core temperature of 72 C. Chef s tips Add the shrimps to the marinade while they are still warm as this helps extract the taste from the spices. You can also steam the shrimps in a French fries basket, the basket will lead the heat into the shrimps faster. Let the shrimps marinate for 1 or 2 days before serving. RECIPES FOR VISUAL COOKING 19

21 Grilled steak of salmon with pearl barley risotto Recipes serve 20. Steak of salmon 20 x 200 g steaks of salmon fillet Salt and pepper Grilling tray C, K, CPE and KPE: Preheat the oven at 250ºC for 2 minutes. Roast the steaks at 225ºC hot air with the exhaust vent open. Set the core temperature at 65ºC. Pearl barley risotto 1/2 l pearl barley 1 green courgette in cubes 2 yellow peppers in cubes 2 red peppers in cubes 2 red onions in cubes Place the vegetables at one end of a ½ GN tray (65 mm deep) and the pearl barley at the other. Add ¾ l of water or chicken bouillon and 200 g of grated Parmesan cheese. K and KPE: Preheat the oven at Steaming for 8 minutes and steam the pearl barley at 100 C Steaming for approx. 45 minutes (the steaming time depends on the quality of the barley). C: Preheat the oven at Combi Steaming 3 for 8 minutes and steam the pearl barley at 100 C Combi Steaming 3 for approx. 1 hour (the steaming time depends on the quality of the barley). CPE: Preheat the oven at ClimaOptima, 100% humidity, 100 C, for 8 minutes and steam the barley for approx. 1 hour (the steaming time depends on the quality of the barley). Chef s tips: To produce a grill effect, we recommend the use of HOUNÖ s enamelled grilling grids for the roasting of salmon steaks. Furthermore, the enamelled grilling grids make the handling easier as they can be taken directly from the refrigerator and placed in the oven. RECIPES FOR VISUAL COOKING 20

22 New Year s Eve Menu Recipe for 25 guests Cod 2.5 kg cod loins 35 g fine salt Cure the cod lightly for approx. 1 hour and cut it into pieces of 100 g. Steam at 65 C until core temperature reaches 60 C. Bacon 25 slices Fry the bacon at ClimaOptima 165 C and 35% humidity for approx. 15 min. Root beets 6 root beets 3 tbsp. acacia honey 3 dl dark balsamic vinegar A few seeds of cumin A little bouillon 2 dl water 75 g unsalted butter Peel 5 root beets and cut them into pieces of approx. 0.5 x 0.5 x 5 cm. Mix remaining ingredients, except the butter, and pour them over the root beets. Sprinkle with salt. Steam at 98 C for approx. 15 min. Pour the brine into a pot and reduce it to the consistency of syrup. Add butter. Cut the last root beet into julienne strips and place in ice water. Just before serving, mix the raw root beet with plucked dill and use as decoration. Eggs 10 eggs 300 g mayonnaise Steam the eggs at 98 C for 12 minutes. Place in ice water to cool. When the eggs are cold, separate whites and yolks and pass through a strainer. Mix whites and yolks with mayonnaise (approx. 150 g each) and season with salt and pepper. Spoon into a pastry bag fitted with a star tip. RECIPES FOR VISUAL COOKING 21

23 New Year s Eve Menu continued Mustard cream 5 dl sour cream 38% 3 4 tbsp coarse mustard 50 g mustard seeds (boiled) Juice of 1 lemon Beat the sour cream stiff and fold in mustard and mustard seeds. Season with salt, pepper and lemon juice. Shape like small eggs using a spoon dipped in warm water. Serve with bacon on top. Rye bread (dark bread) 400 g rye bread 100 g melted butter Cut off the crust and cut into pieces of approx. 5 x 5 mm. Turn in melted butter and roast in oven at 175 C hot air with exhaust open until crisp. RECIPES FOR VISUAL COOKING 22

24 Clams 1 kg clams 2 carrots 1 parsnip 4 shallots 2 gloves garlic 2 thyme sprigs Olive oil 1/2 l cream 15 saffron threads 2 dl white wine Clean and check clams. Make a brunoise of carrots, parsnip, shallots, garlic and thyme. Turn the brunoise with the clamps in a little olive oil in a tray. KPE and CPE Preheat oven to 220ºC. Steam clams for 5 minutes at ClimaOptima 160 C and 100% humidity. Add the cream which has been reduced in a pot with saffron and white wine. Steam clams for another 10 minutes at 120ºC and 80% humidity. K and C Preheat oven to 220ºC. Steam clams for 5 minutes at Combi C. Add the cream which has been reduced in a pot with saffron and white wine. Steam clams for another 10 minutes at Combi 2 120ºC. RECIPES FOR VISUAL COOKING 23

25 Codfish with dill au gratin Mixture for gratinating 250 g softened butter 75 g breadcrumbs 100 g chopped dill 4 egg yolks Juice of 1 lemon Salt and pepper Mix all the ingredients together until they form a homogeneous mixture. Apply the mixture to one side of the cod. K & C models Preheat the oven at 200ºC for 5 minutes. Switch on Combi Steam 1 at 175ºC for 10 minutes, then Hot Air at 185ºC for 3 minutes with the exhaust open. KPE & CPE models Preheat the oven at 200ºC for 2 minutes. Switch on ClimaOptima with 35% humidity at 175ºC for 10 minutes, then Hot Air at 185 C for 3 minutes with the exhaust open. You may enter the preparation process as a programme to ease the workflow. Chef s tips By mixing all the ingredients in a blender, you get a smoother and greener paste for gratinating. Then you may roll out the paste between two pieces of baking paper and freeze it. When the paste is frozen, it is easier to cut it out to exactly the same size as the fish. The amount of paste in this recipe fits two 1/1 GN sheets when rolled out. You may use other herbs to your liking as well as another type of fish. RECIPES FOR VISUAL COOKING 24

26 Fillet of salmon Delta T style 1 side of salmon (approx. 1.5 kg) 15 g of salt per 1 kg of salmon Clean the salmon and remove the bones. Sprinkle with salt (can be left to draw for 1-2 hours), insert core temperature probe and place in a cold oven. What is Delta T? Delta T is an operating mode incorporated in the core temperature mode on oven models CPE and KPE. In this mode, the oven controls the temperature in the oven chamber, which is closely related to the core temperature of the product. Only the humidity rate and the core temperature are controlled by the chef. The oven sets the temperature in the oven temperature approx. 20 C above the core temperature resulting in gentle preparation and a juicy and tender product. CPE / KPE models Set oven at ClimaOptima (40% humidity) and Delta T with a core temperature of 49 C. Close oven door, the oven will let you know when the fish is ready. Depending on the number of fillets in the oven, the preparation time is 45 minutes or more. C / K models Set the oven at reheating 80 C and core temperature 49 C. Do not forget to insert the core temperature probe in the product. When preparing fish in a C or a K model, slightly more proteins are generated compared to preparation in a CPE / KPE model. Chef s tips To even out the salting, you can soak the salmon in brine for 1½ hour. Brine 4 l of water 1 kg of salt 200 g of sugar 10 peppercorn 5 bay leaves 5 juniper berries Parboil briefly and leave to cool before serving. RECIPES FOR VISUAL COOKING 25

27 Fried trout The whole cleaned trout Wheat or rye flour Phase easy Browning Rinse the fish and slightly dry it, then roll your fish in the flour and spray with Phase. It is important to spray the whole fish. This can be done using a cooking pump/ spray or using a brush. The fish will not get a colour in the place, where it is not covered with spray. Afterwards, place the fish on a 20 mm aluminium sheet with approx. 5 cm distance between the racks. C / K & CPE / KPE ovens: Preheat the oven to 260 C for 2 minutes. Fill the oven and insert the probe into the thickest part of the fish. Probe should touch the fish bone, as this is where the heat comes last. Hot air, 230 C - with an open damper and 100% fan, probe at 65 C. CPE / KPE Smart Edition ovens: Here you can select SmartChef function. Select SmartChef > Fish> Grilled> probe at 65 C > Dark in color> Start The oven will preheat and give you a sign when to fill the fish. Remember the probe. Hereafter the oven will manage the process and let you know when the dish is prepared. Chef s tip You can also use the above mentioned method of fish preparation for roasted plaice or Mediterranean fish like Dorade. It is important to use the right sheets and fats for the optimal result RECIPES FOR VISUAL COOKING 26

28 Poultry RECIPES FOR VISUAL COOKING 27

29 Chicken breast Cordon Bleu with Serrano Ham and Brie Cheese 10 chicken breast halves 250 g Brie Cheese (preferably of a solid consistency) 10 slices Serrano Ham 1 tbsp finely chopped rosemary Flour, eggs, and breadcrumbs for breading Milda Easy Browning 20 mm aluminium tray Cut the cheese into rectangular pieces which you wrap in slices of Serrano Ham sprinkled with finely chopped rosemary. Make a small pocket in the chicken breast under the inner fillet. Place the ham-cheese package in the pocket and close the chicken breast. Season with salt and pepper and coat in flour, eggs and breadcrumbs. Grease the tray. Place chicken breasts on tray and sprinkle/brush with fat. Preheat oven at 270 C Hot Air. Insert tray and roast chicken at 225 C with exhaust open for minutes depending on the size of the chicken pieces. To ensure that the chicken is evenly roasted, apply a core temperature probe. Set core temperature at 75 C. Chef s tips As an alternative to coating the chicken with flour, eggs and breadcrumbs, you may turn the chicken in a small amount of the special browning fat and then turn them in the breadcrumbs. This way, you get less handling, more efficiency and a thinner crust. When you prepare food in the oven, there is no need for browning in a frying pan and you avoid the subsequent cleaning. Furthermore, you reduce the consumption of fat by up to 80%. RECIPES FOR VISUAL COOKING 28

30 Chicken Ballontine Recipe for 30 guests 5 chickens of 1.4 kg ea. Crispy skin Cut off the chicken breasts and remove the skin. Scrape off as much fat as possible from the skin. Roast the skin at 170 C hot air with the exhaust open while it is pressed between two baking sheets. Cut the skins into smaller pieces as soon as they are taken out of the oven and sprinkle with fine salt. Minced meat stuffing The minced meat is made from chicken leg meat and filet meat, coarsely chopped. For each ballontine, you need the following ingredients: 500 g meat 4 eggs 3 dl cream Salt, pepper and nutmeg In a blender, mix the meat with salt, add the eggs one at a time, and mix with the cream. Season with salt, pepper and nutmeg. Ballontine Use 2 chicken breasts for each ballontine. Season with salt and pepper, place some stuffing in the centre of each chicken breast and roll into a sausage with a piece of cling film around it. Finally, wrap the sausage as tightly as possible in tin foil. Steam at 100 C until the core temperature is 75 C. When done, quickly cool down the ballontines and dip them in flour and eggs and coat them with breadcrumbs. Grease an enamel-coated tray as well as the ballontines with Easy Browning. Place sprigs of thyme on the tray. Preheat the oven at 235ºC. Roast the ballontines at 210ºC with 35% humidity until the core temperature reaches 68ºC. Chef s tips To ensure a nice breading, we recommend the use of HOUNÖ s 20 mm enamelled trays. Because of the enamel-coating, you may save as much as 90% of the fat you would normally use for roasting. The special enamelling conducts heat, it is therefore possible to take the tray directly from the refrigerator and place it in the oven. In any case, you are sure to get a crispy crust. RECIPES FOR VISUAL COOKING 29

31 Roasted duck Prepared with Cook & Hold Place fresh ducks on a grill (max. 3 ducks of 3 kg each on one grill) and place grill on a tray. Or, you may place a deep tray at the bottom of the oven chamber to collect the stock. This recipe is for users of CPE and KPE ovens with core temperature probe. Program oven as follows ClimaOptima 100ºC with 100% humidity for 5 minutes. Alarm (stop) Place ducks in oven. ClimaOptima 100ºC with 100% humidity for 10 minutes Alarm (stop) Take ducks out of oven and score skin. Leave oven door open. Then sprinkle ducks with coarse salt. Reheating with core temperature probe set at Cook & Hold and core temperature at 75ºC. Insert core temperature probe in the thinnest part of the breast and close oven door. The oven now roasts the meat slowly. The slow cooking process reduces shrinkage and retains juiciness. The oven keeps the meat at the core temperature until it is turned off. Take the ducks out of the oven and cool them down. Before serving the ducks, preheat the oven at 260ºC for 2 minutes. Cook the ducks for minutes at ClimaOptima 235ºC with 35% humidity. Check that the core temperature has reached 75 C, if not, continue at hot air 165 C until it does. The skin is now nice and crispy. Chef s tips Roasting the ducks overnight gives you time for other doings during the day. It only takes approx. 20 minutes to get the ducks ready for serving, and you have all day to prepare a good sauce as the stock is ready from the early morning. RECIPES FOR VISUAL COOKING 30

32 Fried eggs Use HOUNÖ enamelled multi tray to fry eggs in your combi oven. Glaze the tray with a little oil, beat the eggs and place one egg in each hole. Preheat oven to 230 C for 2 minutes. Fill the oven Hot air 210 C - open exhaust - 4 minutes - 60% fan speed Chef s tip Leave the fried eggs in the tray for ½ -1 minutes before serving. For CPE & KPE ovens, you can take advantage of the Rack Timer funkction to manage the preparation time for each tray. This means that you can fry eggs on a continuous basis rather than having a complete oven load ready at the same time. RECIPES FOR VISUAL COOKING 31

33 Poached egg Eggs Olive oil Cling film Put two layers of cling film closely together in a square 10x10 cm (important to avoid air bubles in between), then brush with olive oil in the center and crack the egg on the oil. Fold the sides up and around the egg and bind them together. Again it is important to avoid air between the egg and the cling film. C / K CPE / KPE ovens: Select the steaming function and preheat the oven at 100*C with 100% fan speed. Load the ovens using perforated trays (baguette trays are ideal as they help shaping the eggs) and set the time for 7 minutes for soft boiled eggs and for 9 minutes for hard boiled. When the eggs are steamed let them rest for a minute and use scissors to open the bag and serve the egg. Chef s tip To avoid cracking the egg yolk, use a flat surface to crack the egg on. In CPE / KPE ovens the RackTimer function can be used to make eggs e.g. in a la carte serving. RECIPES FOR VISUAL COOKING 32

34 Meat RECIPES FOR VISUAL COOKING 33

35 Pork jaws with red wine and winter vegetables 3 kg pork jaws (approx. 50) 3 tablespoonful oil 2 celeriacs 6 shallots 15 sprigs of thyme 8 carrots 8 gloves of garlic 1 bottle of red wine 1 l veal bouillon Mix pork jaws and oil and pour into a 60 mm enamel-coated tray. Cut vegetables into mirepoix (squares). KPE & CPE ovens Preheat oven at 240 C for 2 minutes. Stop (insert tray and close door). Hot air at 210 C for 10 minutes, exhaust open. Stop (add vegetables, wine and bouillon and close door). Cook & Regen, set core temperature probe at Delta-T and core temperature at 75 C. Cook & Regen, set core temperature at 75 C Cook & Hold, 3 hours, 30% fan speed. K & C ovens As K and C ovens are not equipped with Delta-T and Cook & Hold, you should proceed as follows: Preheat oven at 240 C for 2 minutes. Stop (insert tray and close door). Hot air at 210 C for 10 minutes, exhaust open. Stop (add vegetables, wine and bouillon and close door). Cook & Regen 120 C, core temperature at 75 C. Cook & Regen 75 C, 3 hours, 30% fan speed. Chef s tip If you cook the pork jaws at a low temperature, the meat becomes more tender and shrinkage is reduced. The same recipe can be used for veal jaws. RECIPES FOR VISUAL COOKING 34

36 Roast beef with Delta-T This recipe is particularly suited for CPE and KPE combi ovens, as these ovens are equipped with the Delta-T function which ensures exceptionally tender and juicy roasting results. If you are the owner of a C or a K oven, you should brown the roast beefs in the oven or in a pan and cook them at 75 C Combi 1 until the core temperature reaches 57 C. CPE and KPE ovens Preheat the oven at 240 C for 2 minutes. Place the roast beefs on grills and place the grills in the rack as follows: the first one in the middle, the second one above the first one, the third one below the first one, the fourth one above the second one, etc. Insert the core temperature probe in the centre of the meat. Brown the meat at 210 C Hot air for 8 minutes with the exhaust open. Cool down the oven to 45 C and activate Reheating (Cook & Regen). Set the core temperature probe at Delta-T and 57 C. Reduce fan speed to 30%. Chef s tips If you bring together all the steps in a program, you are sure to get the same result every time you cook roast beef. The program will look like this: Preheating at 240 C for 2 minutes Stop Load oven with products Hot air at 210 C for 8 minutes, exhaust open Cooling to 45 C Reheating, Delta-T at 57 C, 30% fan speed Load the oven quickly so that only a minimum of heat escapes from the oven chamber. RECIPES FOR VISUAL COOKING 35

37 Braised pork chops and rissoles Turn the chops and rissoles in a mixture of flour, eggs and breadcrumbs. Season with salt and pepper and spray with Phase easy browning. For the roasting, we recommend the use of HOUNÖ s enamel-coated trays. Preheat the oven at 250ºC for 5 minutes. Roast the meat at 225ºC hot air. The core temperature should read 75ºC and the exhaust should be open. If your oven does not have a core temperature probe, the roasting time is approx. 12 minutes depending on the size of the meat. Chef s tips With Phase easy browning and HOUNÖ s enamel-coated trays you may reduce the use of fat by 90%. In addition, shrinkage is reduced and the meat becomes juicier as the meat juice does not evaporate during the browning process. HOUNÖ s enamel-coated trays save you the trouble of browning the meat in a tilting frying pan and thus the handling of hot fat. RECIPES FOR VISUAL COOKING 36

38 Grilled steaks Fillet steaks of beef (200 g) Salt and pepper Grill tray Preheat oven at 250ºC for 2 minutes. Roast steaks at 225ºC Hot air with the exhaust open. Core temperature: 62ºC. Chef s tip It is always a good idea to use the core temperature probe to avoid overdoing the steaks. Alternatively, you may also roast the steaks at 225 C Hot air for 8 minutes. We recommend that you use HOUNÖ s enamelled grilling grids for the roasting of steaks as they leave distinctive grilling marks on the meat. Furthermore, the enamelled grilling grids are easy to handle as you can use them in a preheated oven directly from cold storage. Apart from steaks, you can grill salmon, chicken, turkey, etc. Always remember to preheat the oven to get the grill marks, and load the oven quickly. RECIPES FOR VISUAL COOKING 37

39 Pork Legs Cook & Hold Place fresh pork legs on a grill (no more than 4 legs on each grill) and place grill on a tray. Program oven as follows ClimaOptima 100ºC with 100% humidity for 5 minutes. Alarm (stop) Place tray with pork legs in oven. ClimaOptima 100ºC with 100% humidity for 10 minutes Alarm (stop) Take pork legs out of oven and score skin. Leave oven door open. Reheat with core temperature probe set at Cook & Hold and core temperature at 75ºC. Insert core temperature probe in the thinnest part of the leg and close oven door. The oven now roasts the meat slowly. The slow cooking process reduces shrinkage and retains juiciness. The oven keeps the meat at the core temperature until it is stopped. Take pork legs out of oven and preheat oven at 260ºC for 2 minutes. Finally, roast pork legs for 15 minutes at ClimaOptima 235ºC with 40% humidity so that skin becomes nice and crusty. This recipe is for users of CPE and KPE ovens. Chef s tips Roasting overnight makes the meat particularly tender and juicy, with a nice colour. If you roast overnight, you start out with less meat but the end product weighs the same as had the meat been roasted the traditional way. RECIPES FOR VISUAL COOKING 38

40 Roast ham with honey and cloves Ingredients: 1 boneless ham, cooked at low temperature Honey Cloves Accessory: Hounö tray 1/1 GN Preparation: Cut ham surface in diamond pattern Insert whole clove in each diamond Cover ham with melted honey Pour 1 1/2 liter of water in a bottom of a tray 1/1GN Cooking process: Preheat the oven up to 200C for 3 minutes with CombiSmart function Then use the CombiSmart function at 150C with 100% fan speed and 30% humidity Cooking time 1 hour and 30 minutes Chef s tip: This recipe is a perfect for front cooking and creates warm atmosphere at a moderate cost You can serve roast ham with a mustard sauce RECIPES FOR VISUAL COOKING 39

41 Bernaise sauce 500 ml White wine vinegar 250 ml White wine 3 Shallots 4 Tarragon sprigs Teaspoon peppercorns Add all ingredients together and bake in the oven using hot air 230 C for minutes to reduce liquid content by 50%. Chill the remaining liquid and hold in the fridge. Bernaise Sauce 35 gr Béarnaise reduction 35 gr water 4 gr salt 65 gr pasteurised egg yolks 125 gr butter 3 sprigs Tarragon Mix together the egg yolk, reduction, water and salt thoroughly, place into a vacume bag and add the diced butter, vacume the mix to remove the air and seal the bag. Preheat the oven to 65 C steam, insert the bag and cook for a minimum of 25 minutes, remove from oven and empty the mix into a food processor pulse the mix and it will come together to form a smooth sauce, finish with chopped tarragon leaves. Chef s tip: You can also use a mixing machine with the whisk attachment. Don t use too aggressive a blender as that may split the sauce. This goes great with the grilled steak in the recipe book. RECIPES FOR VISUAL COOKING 40

42 Desserts RECIPES FOR VISUAL COOKING 41

43 Chocolate mousse from Restaurant Molskroen (Denmark) 250 g cream (38%) 75 g egg yolks (preferably pasteurised) 30 g sugar 2 pieces of gelatine (softened in water) 375 g chopped white chocolate 300 g whipped cream with one vanilla pod Cream, egg yolks, sugar and gelatine are vacuum-packed and steamed in a preheated oven at 82 C for 10 minutes. Subsequently, the thickened mixture is poured over the chopped white chocolate while you stir to melt the chocolate. When a homogeneous consistency has been achieved, the whipped cream is slowly added. The chocolate mousse can then be set in forms or arranged directly on plates by means of an icing bag. Chef remarks to recipe This recipe is one of my favourites because it is so easy to prepare in the oven. I always achieve a perfect thickening of the eggs by using sous-vide to create a dense texture. The result is a sumptuous chocolate mousse - smooth and rich like no other. Restaurant Molskroen Tommy Friis is the Executive Chef de Cuisine at restaurant Molskroen in Denmark. In 2010, Tommy won the prestigious Danish award Chef of the Year. Visit for more information. RECIPES FOR VISUAL COOKING 42

44 Macaroons from Restaurant Falsled Kro (Denmark) Macaroons Boil a mixture of 300 g sugar and 75 g water until it reaches 118 C. Pour the mixture slowly into 110 g egg yolks which is being whipped in a stand mixer until you have Italian meringue. Mind that the meringue does not get too stiff. Turn a mixture of 300 g almond flour and 300 g icing flour with 110 g egg yolks. Mix with the meringue, spoon into a piping bag and pipe small uniform rounds of the macaroon mixture onto baking paper. Leave to dry for approx min. Preheat the oven to 180 C, then bake the slightly dried macaroons at 160 C hot air and 30% fan speed with the exhaust open. Sandwich pairs of macaroons together with various fillings, for instance: Chocolate ganache 100 g dark chocolate 2 dl double cream Boil cream and melt chocolate in it. Leave to cool and then whisk to an airy paste, which you spoon into a piping bag. Pipe the paste onto half of the finished macaroons and put the rest of the macaroons on top to form small burgers with cream inside. Chef s tip In the case of light products, it would be wise to reduce the fan speed to get a more uniform product. RECIPES FOR VISUAL COOKING 43

45 Meringue gateau with raspberry cream Meringue rounds (3 gateaux) 500 g sugar 250 g egg white Pinch of salt Beat meringue until stiff and sugar dissolved. Spread on silicone mats in circles of approx. 24 cm (max. 2 on each plate). Sprinkle every other round with chopped almonds. C, K, CPE & KPE ovens Bake rounds at 95 C and 20% fan speed for approx. 45 minutes. Exhaust should be open. Leave rounds to cool before sandwiching them together with raspberry cream. Cream 7½ dl double cream 1 stick vanilla or 1 tbsp vanilla sugar 600 g raspberries (very ripe) 4 tbsp icing sugar Beat cream gently with the vanilla. Add berries and icing sugar. Beat cream until it is slightly thicker. Chef s tips You may flavour the rounds with, for instance, a little liquorice powder. RECIPES FOR VISUAL COOKING 44

46 Oven-baked rhubarb and stewed rhubarb Sous-vide Rhubarb 500 g rhubarb stalks cut into shreds of 1 cm x 10 cm 200 g sugar 1 stick of cinnamon 2 cardamom seedpods 1 star anise 1 stick of vanilla ½ dl red currant juice Vacuum-pack all ingredients. Seal the pouch C, K & KPE ovne Preheat the oven in the steaming mode at 70 C. Steam the rhubarb for 20 minutes. CPE ovne Preheat the oven at ClimaOptima 70 C, 100% humidity. Steam the rhubarb for 20 minutes. Stewed rhubarb 500 g rhubarb (could be left-overs from the shredding) 200 g sugar 1 tsp. powdered cinnamon 1 tbsp. vanilla sugar or vanilla seeds from 1 vanilla stick ½ dl red currant juice. Blend into a paste and vacuum-pack. Seal the pouch hermetically, so that the vacuum does not disappear during preparation. C, K & KPE ovne Preheat the oven in the steaming mode at 70 C. Steam the rhubarb for 20 minutes. CPE ovne Preheat the oven at ClimaOptima 70 C, 100% humidity. Steam the rhubarb for 20 minutes. Chef s tip The juice from the baked rhubarb and the stew can be sifted out and reduced to syrup. You may serve the rhubarb and the stew cold or warn. The desert interacts well with strawberries and vanilla ice cream. Can also be served as an accompaniment to cakes. The advantages of preparing food in vacuum pouches are that you intensify the taste and improve the keeping qualities of the products. RECIPES FOR VISUAL COOKING 45

47 Rice pudding with cherry sauce Rice pudding 220 g pudding rice 1½ l whole milk 200 g sugar 2 vanilla pods Mix all ingredients and steam in a 65 mm tray for minutes until the rice is tender. Let the pudding cool, then loosen it with lightly whipped cream and almond flakes. Season with icing sugar. Cherry sauce 2½ kg frozen cherries 750 g sugar 100 g vanilla sugar Juice of 2 oranges 50 g Snowflake softened in 1.5 dl water Mix all ingredients and distribute the softened Snowflake over the cherries. Steam the sauce in the oven for 7 minutes. Take it out and stir with a dough scraper. Then steam the sauce for another 7 minutes, stir again and refrigerate or serve warm. RECIPES FOR VISUAL COOKING 46

48 Lime Madeleine from Michelin restaurant Søllerød Kro (Denmark) 200 g sugar 160 g invert sugar Peel of 3 limes 100 g egg yolks 50 g lime juice 250 g unsalted butter 500 g flour Tipo g baking powder 150 g egg whites 10 g icing sugar Whip egg yolks, sugar, invert sugar and lime peel to a white paste. Melt the butter and stir it into the paste, a little at a time, together with the lime juice. Add flour and baking powder. Beat egg whites stiff and fold them in the dough. Spray dough into Madeleine tins and bake for 4 minutes at 175 C. The number of cakes depends on the size of the Madeleine tins. When the cakes are finished, sprinkle with icing sugar. Chef s tips If you preheat the oven at 210 C and reduce the heat to 175 C when the cakes are placed in the oven, you are sure to get the same excellent baking result, every time. RECIPES FOR VISUAL COOKING 47

49 Marzipan cake with chocolate ganache Marzipan cake Makes enough cake for three springform tins 24 cm in diameter 1 kg marzipan 1 kg sugar 1 kg unsalted butter 1 kg eggs 240 g corn flour 75 g vanilla sugar or 2 sticks of vanilla Blend all ingredients to a uniform substance which you pour into 3 greased springform tins. Preheat the oven at 200ºC for 5 minutes. Bake the cakes at 165ºC for min. Leave them to cool. Ganache 375 g dark chocolate (cocoa content between 64 and 75%) 1.5 dl heavy whipping cream 75 g soft, unsalted butter Melt the chocolate with the cream and slowly add the butter. Pour the ganache over the three cakes. Chef s tips Serve the cake directly from the refrigerator or at room temperature. To ensure a clean cut, use a hot knife. RECIPES FOR VISUAL COOKING 48

50 Apple Pie with cinnamon-curd custard Recipe for 3 pies (Ø 24 cm pie pans) Pie crust ½ kg flour 200 g sugar 250 g unsalted butter 2 eggs 1 pinch salt Mix all the ingredients and knead. Roll out the dough until it fits the pan. Bake at 170ºC for 10 minutes. Filling ½ litre full cream milk 1 cinnamon stick 1 vanilla stick Parboil and set aside to cool. Strain and add the following ingredients: 50 g butter 8 eggs 200 g sugar 100 g grated marzipan 125 g flour Cut apples into quarters which you place in the crust together with raisins and chopped almonds. Pour the filling over the fruit and bake the pie at 120 C hot air and 50% fan speed until it settles (approx. 20 minutes). Cinnamon-curd custard ½ litre curd Icing sugar 1 tablespoon cinnamon 2 tablespoons vanilla sugar The juice of one lemon Mix the ingredients and serve chilled with the warm apple pie. RECIPES FOR VISUAL COOKING 49

51 Brownies from Restaurant Munkebo Kro (Denmark) Portion size: 1/1 GN - 40 pcs 525 gram walnuts 975 gram dark chocolate 675 gram butter 975 gram brown sugar 9 eggs 4 double espresso coffees 75 gram flour Melt butter and chocolate. Whip brown sugar, espresso coffees and eggs well. Stir chocolate and butter in the dough. Toss the flour and the walnuts in the chocolate dough. Bake the brownies for 25 minutes at 150 C Hot air. RECIPES FOR VISUAL COOKING 50

52 Congolais (coconut cones) 350 g sugar 1 teasp. extract of vanilla / vanilla sugar 6 egg whites 400 g desiccated coconut Whisk egg whites and sugar over minimum heat until frothy and add desiccated coconut and vanilla. Stir the mixture until it is smooth. Shape the batter into small cones. Dip your fingers in lukewarm water so that the dough does not stick to your fingers. This recipe is for approx. 50 cones. Program the oven as follows Preheat the oven at 200ºC for 2 minutes. Bake the cones at 170ºC hot air with the exhaust closed and 30% fan speed for approx. 10 minutes. Chef s tips Dip the cones in chocolate and serve with a good cup of coffee. RECIPES FOR VISUAL COOKING 51

53 Gateau Marcel Ingredients for 3 cakes, 28 cm cake tin. 800 g unsalted butter 800 g dark chocolate 400 g sugar Melt ingredients in a bain-marie. 4 dl pasteurised egg yolks Gently mix egg yolks with chocolate mass. 400 g sugar 9 dl pasteurised egg whites Whip sugar and egg whites and gently fold meringue mixture into chocolate mixture. Pour 2/3 of the mixture into a greased springform pan and bake it for minutes at 170 C. Take out the cake and drop it on the table once so that it collapses in the middle. Allow it to cool for at while before you pour the remaining part of the mixture over it. Freeze the cake. Serve slightly frozen (take out the cake 10 minutes before serving it). RECIPES FOR VISUAL COOKING 52

54 Meringues 400 g sugar 200 g egg whites 1 pinch salt Whip egg whites, sugar and salt until stiff and sugar has dissolved. Spoon meringue into a piping bag and pipe spiral peaks onto a baking tray. Program the oven as follows Set oven at 95ºC and fan speed at 20%. Bake meringues for minutes depending on their size. It takes 50 minutes to bake a batch of 200 meringues of the size shown in the photo. Chef s tips You may flavour your meringues to your own taste, but you will get the best result if you use dry seasonings. Liquid ingredients such as fruit colouring can be used with caution. Low fan speed is also very suitable for the production of pineapple crisps, apple crisps, etc. and for the baking of soufflés. RECIPES FOR VISUAL COOKING 53

55 Caramel baskets Recipe for 30 pcs 150 g unsalted butter 150 g sugar 2 tablespoons glucose 90 g flour 2 teaspoons poppy seeds 3 tablespoons hazel-nut flakes Mix all ingredients and shape paste into balls. Preheat oven at 190 C for 2 minutter. Switch to hot air 175 C and set fan at 30%. Bake balls on baking mats until they are light golden. Take them out and leave them to cool for seconds, then shape them into baskets over a cup or a small bowl. Chef s tips You can have more sheets in the oven at the same time if you insert them at 5-minute intervals. The baskets can serve different purposes, they can be petites fours with lemon custard or cups for ice cream. If you keep the baskets in airtight containers, they will retain their crispness. RECIPES FOR VISUAL COOKING 54

56 Baked plums with saffron 30 plums 750 g sugar 1 tbsp vanilla sugar or 2 vanilla sticks 4 whole star anises 10 threads saffron 1 l water Cut the plums in half lengthwise and remove the stone. Place them in a 65 mm tray cut side up. Sprinkle with sugar and vanilla. Pour water with crushed saffron and star anises into the tray. CPE / KPE models Preheat oven at 160 C for 2 minutes -> load oven when alarm sounds. Then switch to ClimaOptima at 145 C with 40% humidity for 25 minutes. It is recommended to enter this cooking sequence in the oven as a program to ease the working process. C / K models Preheat oven at 160 C for 2 minutes -> load oven when alarm sounds. Then switch to Combi Steam 1 at 145 C for 25 minutes. Chef s tips Serve with stirred vanilla ice in a shell of chocolate and cover with syrup made by reducing the brine from the plums. RECIPES FOR VISUAL COOKING 55

57 Poached pears with spices Peel the pears Make a brine of the following ingredients 5 l of water 1,500 g sugar 150 g vanilla sugar 15 whole star anise 15 cardamom seeds 5 cinnamon sticks 15 black peppercorn Juice from 5 lemons Heat the brine to boiling point. Place the pears in a deep tray and cover them with the brine. No lid required. You can use the brine again and there is no need to reboil it before it is used for the second time. It is, however, recommended to reboil the brine before you chill it after use. CPE / KPE models Set the oven at ClimaOptima 135 C, 50% humidity. Use the core temperature probe to get the best result. Set the core temperature at 98C. The alarm sounds when the pears are done. C / K models Set the program at Combi Steaming 1 and the temperature at 135 C. Use the core temperature probe to get the best result. Set the core temperature at 98 C. The alarm sounds when the pears are done. Chef s tips The core temperature probe should be inserted in one of the largest pears to ensure that all the pears are tender. The advantage of using a core temperature probe is that the pears do not turn into a mash. Furthermore, as there is only one layer of pears, the pears do not get crushed. It will speed up the cooking process if the brine is hot from the start. RECIPES FOR VISUAL COOKING 56

58 Raspberry roulade For the Genoise Sponge 4 eggs 125 gr sugar ½ table spoon baking powder 100 gr plain flour Whip the eggs and the sugar at a high speed until stiff, light and fluffy. Sieve the flour and baking powder together, fold them slowly into the whipped eggs careful not to lose the trapped air in the mix. Spread the mix evenly over two 1/1 gn baking sheets with baking paper. Bake with following instructions Pre heat oven at 225c for 1 minute. Stop(insert tray and close door Hot air at 175c for 6 minutes Remove from oven, turn upside and remove the baking paper, sprinkle sugar over the sponge and cover with a damp tea towel, leave to cool For the Raspberry Filling 750 ml whipping cream 300 gr raspberries 1 table spoon vanilla sugar Add all ingredients together in a mixing cowl and whisk until the mix starts to become thick, continue until it has a spreading consistency. Spread the cream over the sponge an roll the sponge from side to side. Chef s tips You can replace 30 gr flour with cocoa powder to create a chocolate and raspberry roulade. RECIPES FOR VISUAL COOKING 57

59 POACHED PINEAPPLE 1 Pineapple ½ Vanilla pod 1 Star anise 1 Orange zest 200 ml water 200 gr sugar Peel the pineapple removing any eyes. Cut it into quarters the cut each in half to create chunks. Scrape the vanilla seeds and slice the orange zest into julienne. Mix the sugar and water well. Pack the pineapple nicely into an airtight jar with the other ingredients and fill the jar up to the top with the sugar syrup. Seal the jar and cook at 90 C steam for 90 minutes, let the jar and contents cool completely before opening. Chef s tips Leave the core of the pineapple in place, you can remove it when you come to use the pineapple, this will add strength to the pineapple and stop it from getting too soft during the cooking process. RECIPES FOR VISUAL COOKING 58

60 Cantuccini 100 gr toasted chopped hazelnuts 100 gr dark chocolate nibs 150 gr butter 250 gr sugar 100 gr honey 20 gr vanilla sugar 1 egg 350 gr flour 1½ teaspoon baking powder 1 lemon zest 1 orange zest Mix the butter and sugar till soft then add all other ingredients with the chocolate last. Roll into long sausages at 160 C for minutes. Let the biscuit cool a little then cut unto desired shape. Bake at 75 C until completely crisp. Chef s tips You can lower the temperature of the second bake to 65 C and leave them in the oven over night. You can also replace the hazelnuts with almonds or pistachios for different flavours and colours. RECIPES FOR VISUAL COOKING 59

61 Bread RECIPES FOR VISUAL COOKING 60

62 French Rolls 1 l water 100 g yeast 40 g fine salt 2 tablespoons olive oil 2 tablespoons acacia honey 4 tablespoons pizza spice 900 g durum flour 800 g wheat flour Dissolve the yeast in the water and add the rest of the ingredients. Stir until the dough has pulled away from the sides of the bowl. Perhaps adjust with a little extra flour. Divide the dough into two parts. Mix one part with 100 g of hazel nuts, 75 g of malt and 100 g of fried onions. Divide the other part into 16 pieces of g each and place each piece at one end of a greased tin. You may sprinkle the rolls with poppy or sesame seeds before baking them. Same procedure for the dark bread. Program the oven as follows Proving at 37ºC for 20 minutes ClimaOptima at 200ºC for 8 minutes and 100% humidity Hot air at 175ºC for 12 minutes with exhaust closed Hot air at 190ºC for 5 minutes with exhaust open If you have entered this recipe as a program in your oven, you place the bread in the oven while the oven is still cold (below 40 C), activate the program, and 45 minutes later you have perfectly proved and baked bread. This recipe is for users of CPE and KPE ovens. RECIPES FOR VISUAL COOKING 61

63 Focaccia Bread 750 g strong flour 750 g plain flour 75 g yeast 150 ml olive oil 500 ml water (approx) 30 g salt 10 g sugar 100 g green olives roughly chopped 40g rosemary, removed from the stalks and roughly chopped 150ml olive oil 100 g sundried tomatoes roughly chopped and soaked in warm water Preheat the oven to 200 C gas mark 6. Mix all the ingredients on the machine with the dough hook for about 6-8 minutes to form a smooth dough. Add the chopped tomatoes, olives and rosemary last. Transfer the dough to a clean bowl. Cover with cling film and leave in a warm place to double in volume. Transfer the dough in to a baking tray, then make some marks in the bread with your fingers and drizzle with olive oil, cover with cling film and leave to double in volume again. Remove cling film and bake for approximately 20 minutes. Leave to cool on a wire rack. Chef s tips You can take the bread to the stage where its in the tray ready for the second proving and leave it in the fridge overnight. This way the bread can be premade but baked fresh on the day. RECIPES FOR VISUAL COOKING 62

64 Wheat rolls from Michelin restaurant Søllerød Kro (Denmark) Recipe for 64 rolls à 50 g 1.1 l water, 32 C 15 g yeast 1 dl grape seed oil 400 g apple sourdough* 400 g wheat flour (use wheat flour of good quality) 1.2 kg baguette flour 26 g sea salt *Apple sourdough 800 g apples of the season 2.4 l cold water 3.5 kg baguette flour 2 g yeast Peel and core the apples. Cut the apples into fairly large pieces and place the pieces in a bowl of water in the refrigerator until the next day. Blend the apple pieces and mix them with flour and yeast until you have a soft dough. Cover with film and place in refrigerator. Do not forget to put 500 g of dough aside for the next portion. Preparation of wheat rolls ( French rolls ) Let the yeast dissolve in warm water and add oil. Add apple the sourdough and flour. Knead for 12 minutes at medium speed. Add salt and knead for 1 minute. Put the dough in cylindrical silicone or aluminium tins, cover with film and leave to rise overnight. Turn on the proving programme at 40 C and prove the rolls for 40 minutes. Then switch to ClimaOptima 100% at 235 C for 8 minutes, to Hot Air at 235 C for 2 minutes and finally to Hot Air 180 C for 12 minutes. Take the rolls out of the tins and bake them at 200 C Hot Air for 4 minutes just before you serve them. Chef s tips To simplify the baking process, gather the various baking steps in one programme. RECIPES FOR VISUAL COOKING 63

65 Subscribe to Recipe of the month Each month, HOUNÖ s Chef de Cuisine or one of our guest chefs prepares a new recipe which is easy to prepare in a Visual Cooking combi oven. To subscribe to Recipe of the month, please send an to jar@houno.com and you ll automatically receive a new recipe monthly. SEE FEEL SMELL HEAR TASTE...find inspiration...try new recipes...taste the difference HOUNÖ A/S Alsvej 1 DK 8900 Randers Denmark Tel Fax houno@houno.com RECIPES FOR VISUAL COOKING 64