This recipe book is available in your language online at www.vzug.com/books. Dieses Rezeptbuch ist online unter www.vzug.com/books in Ihrer Sprache verfügbar. Ce livre de recettes est disponible en ligne dans votre langue à l adresse www.vzug.com/books. Questo ricettario è disponibile on-line sul sito www.vzug.com/books nella vostra lingua. Dit receptenboek is online beschikbaar in uw taal onder www.vzug.com/books. Эта книга рецептов на Вашем языке доступна в режиме online на сайте www.vzug.com/books. Denne kokeboken finner du også på www.vzug.com/books på ditt språk. Denna receptsamling finns tillgänglig online på ditt språk på www.vzug.com/books. Bu reçete yönergesinin kendi dilinizdeki sürümüne www.vzug.com/books adresinden ulaşılabilir. Ця книга рецептів Вашою мовою доступна у режимі online на сайті www.vzug.com/books. www.vzug.com/books J23014923-R02 Fast steaming V-ZUG Ltd Industriestrasse 66, CH-6301 Zug info@vzug.com, www.vzug.com V-ZUG Ltd, CH-6301 Zug, 2015 Refreshing recipes for the Combi-Steam MSLQ Fast steaming
Contents Difficulty: * easy ** moderate *** difficult Duration: quick medium long Method: GS = GourmetSteam V = Vacuisine General information 6 Accessories 8 Using the appliance 10 Own recipes 12 Notes and abbreviations 14 Uses and tips 16 Soft roasting 18 Aperitif nibbles, starters Cheese tuiles * 24 Cabbage and bacon salad GS ** 26 Savoury cake * 28 Onion crostini * 30 Feta and spinach fatayer ** 32 Cream cheese balls with ham crisps * 34 Pumpkin tortilla * 36 Cold pea and champagne soup with goat cheese ravioli V *** 38 Courgette carpaccio with roasted walnuts V ** 40 Courgette appetizers GS * 42 Onion soup with a puff pastry lid * 44 Swiss-style cheese on toast * 46 Main courses Fish rolls * 50 Cod fillet provençale ** 52 Trout au bleu * 54 Monkfish confit with coconut milk foam V ** 56 Paella * 58 Chicken breasts wrapped in rösti ** 60 Roast beef served with beetroot * 62 3
Difficulty: * easy ** moderate *** difficult Duration: quick medium long Method: GS = GourmetSteam V = Vacuisine Pork fillet with mashed potato topping ** 64 Stuffed pork fillets with tomato salsa V ** 66 Veal shanks ** 68 Veal parcels ** 70 Minced meat and savoy rolls ** 72 Minced beef in crispy strudel pastry ** 74 Meatballs with potatoes and vegetables ** 76 Chipolata parcels GS ** 78 Turbo lasagne * 80 Stuffed quinces ** 82 Accompaniments Quick potatoes ** 86 Bacon-stuffed apples in a brioche case ** 88 Wild garlic dumplings ** 90 Onions stuffed with quinoa ** 92 Italian-style baked dish ** 94 Potato and corn mash V * 96 Swiss chard and lentil gratin ** 98 Celaric and goat cheese purée V ** 100 Vegetables Savoury aubergines ** 104 Vegetable patch * 106 Courgette boats ** 108 Sweet potatoes with root vegetables * 110 Grilled asparagus with pesto * 112 Colourful asparagus salad V * 114 Tender fennel with coriander foam V * 116 Beans wrapped in bacon GS * 118 Aubergine tartar GS ** 120 4
Difficulty: * easy ** moderate *** difficult Duration: quick medium long Method: GS = GourmetSteam V = Vacuisine Desserts Pineapple cake * 124 Quick chestnut cake with cinnamon apples * 126 Apple cake with crispy topping ** 128 Vanilla and mango profiteroles *** 130 Cinnamon flan with plums * 132 Quark torte ** 134 Lemon and Earl Grey cupcakes *** 136 Brownies ** 138 Apple and sultana bread pudding topped with meringue ** 140 Sour cream sorbet with apricot compote V ** 142 Praline mousse with balsamic figs V *** 144 Ice cream encased in crispy pastry GS *** 146 Bakes and bread Leek and feta flan * 150 Fruit and nut cake ** 152 Italian ring loaf ** 154 Marshmallow plaited bread ** 156 Beetroot bread * 158 Winemaker's bread ** 160 Wholemeal bread * 162 5
General information Healthy ways of cooking are a fundamental part of our modern lifestyles Being fit and healthy is a part of our modern lifestyle, which means people are becoming increasingly health-conscious and, as a result, moving towards more gentle cooking methods. And the same is true for culinary delights. This steam cooker is capable of satisfying both demands, helping you to create delicious, easy meals at the quality of a top chef. What's more, steaming means that you do not have to constantly check on your food. Nothing overcooks, and nothing burns, leaving you free to get on with other things. Baking and steaming is not only easy it's also great fun You can cook recipes for everyday enjoyment, conjure up gourmet menus for your guests or bake sweet smelling cakes for special occasions with your loved ones. Your hectic diary need not hinder your culinary skills: this state-of-the-art technology allows you to safely and quickly create exceptional results almost effortlessly every single time. If need be, even less experienced chefs can turn their own kitchen into a gourmet restaurant, a village bakery or a pizzeria. Cooking sensors The fully automated cooking sensors provide you with unprecedented assistance in all aspects of the cooking process. The appliance automatically prepares your own recipes at the press of a button, even helping you to create culinary delights worthy of top-class chefs. Meat is perfectly tender and ready to serve exactly when you want it. Cooking is always wonderfully relaxed, leaving you free to delight in the compliments from your guests. GourmetSteam The «GourmetSteam» programme brings the skills of the top chefs into your home. Celeb-rity chefs Franck Reynaud and Stefan Meier have created special recipes for you, which are tailor-made for the appliance and guaranteed to succeed. Select a recipe, press the adjusting knob and the appliance does in your kitchen exactly what the top chefs do in theirs. The cooking process is perfectly adapted to the food and comprises multiple steps, which the appliance runs through automatically and safely once it is started. 6
Would you like to choose from even more integrated recipes? The GourmetSteam recipe book is also available and offers a further 54 delicacies which can also be accessed at the push of a button. You can unlock the necessary settings on your appliance using the password given in the recipe book. Vacuisine Vacuum cooking (also known as «sous-vide») is the process of cooking food in vacuum-sealed bags. This technique is employed in the world's best restaurants as it creates a unique combination of flavours, textures, freshness and appearance. How operating modes with steam work The appliance works very simply. Water is brought to the boil in a boiler and the resulting steam is fed into the cooking space where it condenses on the colder surfaces of the food, giving its energy to, and therefore cooking, the food. Energy transfer with steam is very efficient and provides for even steaming. The thicker the area, the more steam condenses on it, providing it with more heat. Cutting the food into smaller pieces increases its surface area, which, in turn, speeds up the cooking process. Use the perforated cooking tray whilst steaming so that the steam can cook the food as evenly as possible from all sides. Please note The operating instructions contain important safety precautions. Please read these carefully before operating the appliance. You can also find detailed information on using the appliance in the operating instructions. 7
Accessories Wire shelf Stainless steel tray Baking tray DualEmail Hardened glass dish Plastic perforated cooking tray Perforated/unperforated cooking tray 8
Porcelain dish Round baking tray with TopClean U-shape terrine mould V-shape terrine mould The stainless steel tray and the perforated cooking tray are available in sizes ⅓ and ⅔ Gastronorm (GN). The porcelain dish is available in sizes ⅓, ½ and ⅔ GN. 9
Using the appliance The following section provides a brief description on how the appliance is used. You can find more detailed information in the operating instructions. Starting a recipe Fill the water tank with fresh, cold drinking water and slot into position in the water tank compartment. If the appliance is switched off, first press the adjusting knob. Press the touch button. Select. Select the desired recipe book or. To choose a recipe, select. Choose a recipe. The recipes are numbered (e.g. M33) so that they can be retrieved quickly. The numbers can be found in the recipe book in the top-left corner of each recipe. Recipes can be changed and stored under «Own recipes». You can also store recipes that you have created yourself under «Own recipes». If the appliance needs to be preheated, start the recipe before putting in the food. Put in the food and start the recipe by selecting or continue by selecting. When the programmed time is up, an acoustic signal is emitted. Take the food out of the cooking space when ready. Leave the appliance door in the at-rest position so that the cooking space can cool down. When cooking recipes from recipe books, a delayed start is only possible if the cooking space does not need to be preheated and the recipe has no pauses or hold times. 10
Aborting the recipe Pause/Hold Select. To abort the recipe, select «Yes». The recipe is aborted. The residual heat appears in the display. In the course of the recipe, it can be necessary to open the appliance door, e.g. to turn over the food or to spread a topping over it. In such an instance, the intermediate step «Pause» or «Hold» appears as well as instructions on what to do next. To continue the recipe, proceed as follows: Open the appliance door. Carry out the action, e.g. turn over food. Close the appliance door and select in the display. The recipe will continue to run. For the intermediate step «Hold», the heating continues to run and the cooking space temperature remains constant. For the intermediate step «Pause», the cooking space is not heated any more and the cooking space temperature drops. 11
Own recipes Up to 24 of your own favourite recipes can be stored. A recipe can consist of several steps with any operating modes including professional baking, pauses and hold times, which run automatically once started. Saved recipes can be retrieved and started by pressing the touch button in the menu. Creating your own recipe If the appliance is switched off, first press the adjusting knob. Press the touch button. Select. Select. To create a new recipe, select. The selection of operating modes including professional baking appears in the display. Select the desired operating mode. Set the temperature and any other required values. If you are only making temperature settings, this step takes as long as is necessary for the cooking space to reach the required temperature. This represents the preheating process. To confirm the settings, select. The overview of the set steps is displayed. To add a new step, select. Set an operating mode, pause or hold time for step 2. Set additional steps in the same way. A recipe can consist of up to nine steps. To save the settings, select. The overview of the set steps is displayed. To save the recipe, select. The overview of the available storage spaces is displayed. Select the desired (empty) storage space and confirm. Enter the recipe name using the on-screen keypad and confirm by pressing. The recipe is now saved. You are asked whether you wish to start the recipe; if you do not wish to start the recipe, go to the main menu for the recipes. 12
Cancelling recipe entry/change Select in the overview of the set steps. To cancel the recipe entry, select «Yes». The menu for your own recipes or, if a recipe from a recipe book was changed, the menu for the recipe book appears in the display. Copying/changing a recipe Each recipe from the recipe book as well as your own recipes can be copied and changed. Select the desired recipe book or. Select. Choose a recipe. An overview of the steps in the recipe is displayed. If you wish to change the recipe: Either choose the step you wish to change, add a step using or delete a step using. If you wish to change or add a step, make the settings and confirm with. An overview of the steps in the recipe is displayed. To save the recipe, select. Select storage space, enter the recipe name and confirm by pressing. The amended recipe is now saved. A storage space that is already being used can be overwritten. Recipes that have been amended from recipe books are not saved in the recipe book, but under «Own recipes». The original recipe remains in the corresponding recipe book. Deleting your own recipe Any recipe in «Own recipes» can be deleted. Select in the own recipes menu. Select the recipe to be cleared. To clear the recipe, select «Yes». The recipe is cleared. 13
Notes and abbreviations Ingredients The ingredients listed in the recipes are based on four people unless otherwise stated. Cooking time The cooking time is calculated for the stated accessory and may vary depending on the accessory used. The cooking time stated is only intended as a guide: depending on your preference, you can make food softer or more al dente (firm to the bite) by cooking it for a longer or shorter period of time respectively. The recipes use the following abbreviations: g kg gram kilogram dl l decilitre litre tsp tbsp kt teaspoon tablespoon knife tip 14
Quantities Ingredients Level teaspoon Level tablespoon Heaped teaspoon Heaped tablespoon Baking powder 3 g 6 g 7 g 13 g Butter 3 g 8 g 10 g 18 g Honey 6 g 13 g 12 g 26 g Jam 6 g 18 g 14 g 36 g Flour 3 g 7 g 5 g 15 g Oil 3 g 12 g Salt 5 g 13 g 8 g 24 g Mustard 4 g 12 g 11 g 26 g Water, milk 5 g 15 g Cinnamon 2 g 3 g 4 g 11 g Sugar 3 g 9 g 6 g 17 g 15
Uses and tips Saving energy when preparing a menu PowerSteam When steaming, a variety of foods can be cooked at the same time. For example, you can prepare rice or pulses with vegetables together at the same temperature, saving on energy and washing up. The constant supply of fresh steam via from the external boiler means that there is no transfer of flavours between different foods. If the food requires different cooking times, put them into the cooking space at staggered intervals. Baking Whether you are making pizza, bread, biscuits or gratin, the right operating mode helps you to achieve the perfect bake. Cooking time is reduced as the food is microwaved as well as steamed. Steaming Gentle steaming in the steam cooker means that valuable vitamins, minerals and flavours are retained rather than lost in the cooking process. What's more, the high-precision temperature setting provides the optimal conditions for cooking any type of food with steam. Rice, millet or lentils, for example, can be cooked in suitable containers with the appropriate amount of liquid and served straight from the steam cooker. Refer to the detailed information in the Easy- Cook. Type of food Weight of food Approximate amount of liquid to be added (depending on desired consistency) Rice 100 g 1.5 dl (salted water, bouillon, etc.) Risotto 100 g 2.5 dl (water or possibly wine) Maize semolina (polenta) 100 g 3 dl (water/milk mixture) Semolina 100 g 2 3 dl water Lentils 100 g 2 3 dl water Ebly wheat 100 g 1 1.5 dl water Millet 100 g 1.5 2 dl water Chickpeas, soaked 100 g 0.5 1 dl water 16
Regeneration The regeneration function allows you to reheat prepared meals or convenience food without losing out on quality or moisture. Just warm it through on heat-resistant dishes and your food will taste like it is freshly cooked. Different foods can be reheated at the same time on several levels without having to cover them. PowerRegeneration Heating with steam and hot air cooks the food gently and doesn't cause it to dry out. The additional, automatic additional microwave power shortens the cooking time. PowerPlus Thanks to PowerPlus, cooking times can be reduced as any operating mode can be combined with the microwave. Every Power- Plus level is allocated a total amount of energy that is delivered to the food over a set period of time. It doesn't matter how long the operating mode lasts as any residual energy dissipates when the cooking time is up. You can switch PowerPlus on before starting the appliance or while it is in operation. Blanching Blanching refers to the thermal treatment of food by immersing it breifly in boiling water. The same result can be achieved by briefly steaming food at 100 C in the steam cooker. The heat inactivates the enzymes and allows the vegetable to retain its colour better. Leafy vegetables (e.g. white cabbage) become softer, meaning that they are better for cooking or freezing. Immediately after blanching, plunge the vegetable into ice-cold water and dry it. If necessary, split it into portions and freeze. Extracting juice Steam juicing is a very gentle method of extracting juice from berries and fruits such as cherries, currents, etc. The high-energy steam causes the cell walls to explode, allowing the juice to be extracted. Preserving Steaming allows food to be preserved in glass jars. Food is preserved as the glass jars are sealed air-tight and micro-organisms are killed. Refer to the detailed information in the EasyCook. Desiccating/Drying Hot air allows food to be dried and preserved. Refer to the detailed information in the EasyCook. 17
Soft roasting How soft roasting works «Soft roasting seared»: Prepare the meat The «Soft roasting» function allows high-quality pieces of meat to be prepared gently. You can select exactly when the cooking process is complete, irrespective of the weight and thickness of the meat. The temperature is automatically regulated. The cooking time can be set to between 2½ and 4½ hours for «Soft roasting seared» or between 1½ and 2½ hours for «Soft roasting with steam». Tips for an optimal result Take the meat out of the refrigerator ½ to 1 hour before soft roasting. Weight of meat: Soft roasting seared: 500 2,000 g Soft roasting with steam: 500 1,500 g Meat food probe temperature: up to 90 C Meat thickness: at least 4 cm Quality: lean, high-quality meat Season or marinate the meat. Remove any marinade made with herbs, mustard, etc. from the meat before searing. These constituents easily burn. Salt the meat immediately before searing. Briefly sear the meat all over for no longer than 5 minutes. Then place the meat in a glass or porcelain dish. Insert the food probe into the meat so that the tip is in the centre of the thickest part. The food probe must be inserted as far into the middle of the meat as possible to get a correct reading of the food probe temperature. The temperature inside the meat is crucial for optimal results at the end of cooking. Put the wire shelf at level 2 and place the dish on it. Insert the food probe plug into the socket. Start «Soft roasting seared», see «Selecting and starting soft roasting». Recommendation: If you do not want to sear the meat until after «Soft roasting seared» is complete, lower the recommended food probe temperature by around 3 4 C. 18
«Soft roasting with steam» For «Soft roasting with steam», the meat is cooked gently with steam. Since steam transfers energy better shorter cooking times and thus energy savings are possible. As steam produces condensate, more residual water is left in the cooking space at the end of the cooking process than with «Soft roasting seared». Insert the food probe into the meat so that the tip is in the centre of the thickest part. The food probe must be inserted as far into the middle of the meat as possible to get a correct reading of the food probe temperature. The temperature inside the meat is crucial for optimal results at the end of cooking. Put the stainless steel tray at level 1 and the perforated cooking tray with the meat at level 2. The perforated cooking tray allows the condensate to drain and so prevents the meat from overcooking. Tip: If you would like to add more flavour to the meat, lay it on a bed of fresh herbs or hay. Insert the food probe plug into the socket. Start «Soft roasting with steam», see Selecting and starting soft roasting. After soft roasting, gently sear the meat all over for a total of 4 6 minutes. After searing, wrap the whole piece of meat in aluminium foil and leave it covered for about 5 minutes. Carve the meat and serve immediately. As the meat is only seared after soft roasting for aesthetic reasons, the recommended food probe temperature is 4 C lower than for «Soft roasting seared». 19
Selecting and starting soft roasting The longer the meat is cooked, the more tender and succulent it becomes. This is especially so for thicker cuts of meat. Once the programme has started it is no longer possible to change the target temperature. If the appliance is switched off, first press the adjusting knob. Press the touch button. Select. Select the desired preparation method. Select the desired type of meat. Select the desired cut. If the desired type of meat or cut cannot be selected, select the «Freely select meat type» option. Select the degree of doneness (not possible for «Freely select meat type»). The operating mode settings are displayed. The recommended values are displayed above the food probe temperature and duration; the end time calculated from these values is displayed above End. Adjust the recommended values as required. To start soft roasting, select. The food probe must be plugged in. Soft roasting starts. The target food probe temperature set and the current food probe temperature are displayed. The cooking time set and the remaining cooking time are displayed. The appliance door must be closed during operation. 20
Soft roasting table for «Soft roasting seared» Cut of meat Fillet of veal Level of doneness rare medium Recommended food probe temperature C 58 62 Loin of veal thick end, loin of veal kidney medium 63 end Veal shoulder medium 72 Veal neck medium 78 Fillet of beef rare medium 53 57 Beef sirloin, roast beef rare medium 53 57 Topside of beef medium 63 Chuck of beef medium 68 Beef shoulder medium 72 Loin of pork thick end, loin of pork medium 65 kidney end Neck of pork medium 80 Leg of lamb rare medium 63 67 21
Aperitif nibbles, starters
M1 Cheese tuiles Accessories: 2 baking trays, round cutter Ø 7 cm Preparation: 20 minutes Cooking: 10 minutes Cheese tuiles 150 g Sbrinz cheese, freshly grated 10 g ceps, dried, ground 2 tbsp thyme leaves Black pepper 1 Mix all the ingredients together and, using the round cutter, arrange the cheese mixture on the lined trays. Put the trays into the cold cooking space at levels 1 and 3. Bake. test Tip It is important to use freshly grated cheese, otherwise the cheese tuiles will turn out too dry. This recipe makes around 18 cheese tuiles. 24
Aperitif nibbles, starters Cooking steps 1. Step Hot air 220 C, 10 minutes 25
M2 Cabbage and bacon salad Accessories: hardened glass dish Preparation: 25 minutes Cooking: 15 minutes 800 g white cabbage, finely chopped 100 g streaky bacon, cut into strips 2 tbsp olive oil 4 slices of toasting bread, cut into cubes 3 tbsp olive oil 3 tbsp white balsamic vinegar Salt Pepper 1 Put the cabbage in the glass dish and season with a little salt and pepper. Add the strips of bacon and drizzle with olive oil. 2 Marinate the bread in olive oil, salt and pepper and scatter over the cabbage. Put the glass dish into the cold cooking space. Bake. 3 Allow the salad to cool for about 10 minutes. Season with balsamic vinegar, salt and pepper, stir everything together and serve lukewarm. test Tip Replace the croutons with diced peppers. 26
Aperitif nibbles, starters Cooking steps 1. Step Grill level 4, 15 minutes PowerPlus level 10 27
M3 Savoury cake Accessories: cake tin suitable for use in a microwave, hardened glass dish Preparation: 25 minutes Cooking: 35 minutes 4 egg whites 4 egg yolks 1 dl olive oil 1 dl milk 1 tsp salt 100 g Peppadew, drained, cut into strips 50 g black olives, pitted and halved 120 g mozzarella pearls, drained 100 g Gruyère, grated 250 g flour 1 tbsp baking powder 1 Beat the egg whites until just stiff. Mix the egg yolks, olive oil, milk and salt together well. Add the Peppadew, olives, mozzarella, Gruyère, flour and baking powder and mix well. Add the egg whites and gently fold in. Pour the mixture into a prepared cake tin. Put the cake tin on the glass dish in the cold cooking space. Bake. 2 Allow to cool before cutting into pieces or cubes. 28
Aperitif nibbles, starters Cooking steps 1. Step Hot air 200 C, 35 minutes PowerPlus level 5 29
M4 Onion crostini Accessories: stainless steel tray, porcelain dish ½ GN, wire shelf Preparation: 30 minutes Cooking: 38 minutes 350 g red onions, halved, cut into strips 1 dl red port wine 30 g figs, dried, finely diced 75 g Gruyère, grated Salt Black pepper 12 slices of baguette Olive oil 1 Put the onion and port wine into the porcelain dish. Put the dish on the wire shelf in the cold cooking space. Steam (step 1). 2 Mix the slightly cooled onions with the figs and cheese, then season. 3 Drizzle the slices of baguette with olive oil, top with the onion mixture and place on the lined tray. Push the tray into the preheated cooking space and grill (step 5). 30
Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 30 minutes 2. Step Prepare 3. Step Preheat at grill level 3 4. Step Introduce food 5. Step Grill level 3, 8 minutes 31
M5 Feta and spinach fatayer Accessories: perforated cooking tray, baking tray, cutting ring Ø 12 cm Preparation: 3 hours Cooking: 32 minutes Dough 300 g flour 1 tsp salt 1 tsp cumin, ground 4 tbsp olive oil 1 tsp honey ¼ yeast cube 1.5 dl water 11 Filling 400 g leaf spinach, fresh 1 onion, finely diced 1 clove of garlic, finely chopped 180 g feta 1 egg 1 tsp sumac ½ tsp salt Pepper 1 For the dough, mix the flour, salt and cumin together. Add the olive oil and honey. Dissolve the yeast in the water, add, mix and knead to a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for about 2 hours until double in volume. 2 For the filling, place the spinach, onion and garlic in the perforated cooking tray and put it into the cold cooking space. Steam (step 1). 3 After steaming, squeeze the excess water out of the spinach before coarsely chopping it. Crush the feta with a fork and add to the cooled spinach along with the beaten egg, mix well and season. 4 Roll out the dough about 3 mm thick, cut out rounds about 12 cm in diameter, spread some of the filling on them and brush the edges with water. Fold the edges in and roll up. Place the fatayer on the lined tray. Put the tray into the cold cooking space. Bake (step 4). test Tip The finished but uncooked fatayer can be frozen. Sumac is available from selected spice shops. This recipe makes around 16 fatayer. 32
Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 7 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 200 C, 25 minutes 33
M6 Cream cheese balls with ham crisps Accessories: porcelain dish ½ GN, wire shelf, baking tray Preparation: 2 hours Cooking: 45 minutes Cream cheese 1 l whole milk 1½ tsp salt 1 tsp lemon pepper ½ tsp black pepper ¼ tsp Tasmanian pepper 5 tbsp vinegar ½ bunch of chives 2 tbsp sesame seeds, roasted 11 Salad 50 g smoked air-dried ham 300 g seasonal lettuce, e.g. lamb's lettuce, endive, red chicory 2 tbsp vinegar 1 tsp mustard 1 tsp honey 1 tbsp salad herbs, fresh, chopped 4 tbsp olive oil Salt Black pepper 1 For the cream cheese, put the milk, salt and the different types of pepper into the porcelain dish. Put the dish on the wire shelf in the cold cooking space. Steam (step 1). 2 Add the vinegar, stir and continue to steam (step 3). 3 Allow the milk to stand for 20 minutes. Line a sieve with muslin and sit it over a bowl. Pour in the milk and let it drain. Place a weight on top of the cream cheese. Let it stand for an hour and then form into balls. Roll the balls in the chives and sesame seeds. 4 Place the smoked air-dried ham on the lined tray. Put the tray into the cooking space (step 6). When cool, tear the ham into pieces. 5 Wash and prepare the lettuce and tear it into mouth-sized pieces. For the salad dressing, mix all the ingredients together well. Toss the lettuce in the dressing. Arrange the cream cheese balls on the salad and decorate with the ham crisps. 34
Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 10 minutes 2. Step Add ingredients 3. Step Steam 100 C, 20 minutes 4. Step Prepare 5. Step Introduce food 6. Step Hot air 200 C, 15 minutes 35
M7 Pumpkin tortilla Accessories: perforated cooking tray, hardened glass dish, porcelain dish ½ GN Preparation: 30 minutes Cooking: 22 minutes Vegetables 300 g pumpkin 120 g leek, cut into fine rings 1 onion, cut into fine strips 11 Tortilla 1 tbsp olive oil 100 g chorizo, diced 30 g dark wheat bread, one day old, cut into cubes 6 eggs 1 tsp thyme leaves 1 tsp paprika powder 1 tsp salt 1 kt of cayenne pepper Pepper 1 Peel, deseed and shave the pumpkin. Place together with the leek and onion in the perforated cooking tray. Put the cooking tray into the cold cooking space. Steam (step 1). 2 Sauté the chorizo and cubes of bread in the olive oil. Put into the porcelain dish and add the steamed vegetables. Whisk the eggs and seasoning and pour evenly over the ingredients. Put the dish on the glass dish and into the cooking space while still warm. Bake (step 4). 36
Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 10 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air humid 180 C, 12 minutes PowerPlus level 1 37
M8 Cold pea and champagne soup with goat cheese ravioli Accessories: perforated cooking tray, baking tray Preparation: 45 minutes Cooking: 47 minutes Pea and champagne soup 400 g peas, fresh or frozen 1 spring onion, finely chopped 2 stalks of lemongrass 10 g butter 1 pinch of sugar 4 dl buttermilk Salt Cayenne pepper 2 dl dry champagne 11 Goat cheese ravioli 60 g strudel pastry 2 tbsp olive oil 150 g goat's cream cheese 1 tsp thyme 1 tsp lemon zest ½ tsp salt Pepper 1 For the soup, put the peas together with the spring onion into a bag. Cut the lemongrass in half lengthwise and add along with the butter and sugar. Vacuum seal the bag. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam (step 1). 2 After steaming, plunge the bag into iced water and allow to cool. 3 Gently unroll the strudel pastry, brush with olive oil, lay the second sheet of pastry on top and again brush with olive oil. Cut the strudel pastry in half crosswise. Cut each half into six strips. 4 Mix the goat's cream cheese, thyme, lemon zest, salt and pepper together and spread on one end of each piece of strudel pastry. For each, fold the end diagonally to the edge to create a triangle. Fold this triangle up. Repeat the procedure until the pastry strip is used up. Brush with olive oil every now and then. 5 Place the goat cheese ravioli on the lined tray. Put the tray into the cooking space while still warm. Bake (step 4). 6 Take the peas out of the bag and remove the lemongrass. Add the buttermilk and purée. Strain the mixture through a sieve and season with salt and cayenne pepper. Add the champagne and dish up immediately. Serve with the goat cheese ravioli. test Tip The ravioli can easily be prepared in advance. 38
Aperitif nibbles, starters Cooking steps 1. Step Steam 84 C, 35 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air 200 C, 12 minutes Step-by-step illustration 39
M9 Courgette carpaccio with roasted walnuts Accessories: perforated cooking tray Preparation: 20 minutes Cooking: 15 minutes Courgette 500 g courgettes 2 sprigs of savory 3 tbsp olive oil 11 Dressing 4 tbsp olive oil 1 lemon, juice 1 tsp mustard Salt Pepper 11 Garnish 30 g walnuts, coarsely chopped 2 tbsp olive oil 1 tbsp capers 50 g Sbrinz cheese, block 1 Put the finely sliced courgettes together with the savory and olive oil into a bag and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 After steaming, allow to cool and arrange the courgette slices so that they overlap slightly. 3 For the dressing, mix all the ingredients together and pour over the courgettes. 4 Roast the walnuts without oil in a non-stick frying pan. Remove when done. Heat the olive oil in the same pan, add the capers, sauté briefly and drain on kitchen paper. Remove thin shavings from the Sbrinz with a vegetable peeler. Scatter everything over the courgettes. 40
Aperitif nibbles, starters Cooking steps 1. Step Steam 84 C, 15 minutes 41
M10 Courgette appetizers Accessories: perforated cooking tray Preparation: 40 minutes Cooking: 25 minutes 4 courgettes 100 g long-grain rice 1 dl vegetable bouillon 0.5 dl full cream 5 dried tomatoes, finely chopped Thyme, finely chopped Parsley, leaves pulled off from stalks and coarsely chopped 40 g grated Parmesan Salt Pepper 1 Cut the courgettes into about 4 cm thick round slices. Scoop out the flesh of the courgette 3 cm deep with a melon baller. Finely chop about a third of the courgette flesh. 2 Mix the uncooked rice, vegetable bouillon and full cream together, stir in the tomatoes, finely chopped courgette, herbs and three quarters of the Parmesan, season with salt and pepper to taste. 3 Put the courgette appetizers on the perforated cooking tray. Fill with the rice mixture. Sprinkle over the rest of the cheese. Put the perforated cooking tray into the cold cooking space. Bake. test Tip Courgette appetizers also serve as an accompaniment to grilled meat. 42
Aperitif nibbles, starters Cooking steps 1. Step Hot air with steaming 170 C, 25 minutes Step-by-step illustration 43
M11 Onion soup with a puff pastry lid Accessories: hardened glass dish, 4 soup cups made from porcelain or glass Ø 15 cm Preparation: 30 minutes Cooking: 25 minutes Soup 7 dl vegetable bouillon 1 bay leaf 2 cloves 500 g onions, finely sliced 1 dl dry white wine, e.g. Grauburgunder 11 Lid 2 rectangular sheets of puff pastry, each about 42 26 cm 1 Bring the vegetable bouillon, bay leaf and cloves to the boil, then leave to infuse. Take the cloves and bay leaf out of the bouillon when cold. Add the wine to the bouillon. 2 Divide the onion and bouillon equally between the soup cups. 3 Cut four circles out of the puff pastry about 1 cm wider than the soup cups. Dampen the edge of the soup cups with water, place the puff pastry circles on the soup cups and press all around the edge. Put the soup cups on the glass dish in the cold cooking space. Bake. 44
Aperitif nibbles, starters Cooking steps 1. Step Hot air with steaming 200 C, 25 minutes PowerPlus level 9 45
M12 Swiss-style cheese on toast Accessories: baking tray Preparation: 30 minutes Cooking: 21 minutes 8 slices of bread 150 g mountain cheese, grated 100 g Gruyère, grated 200 g carrots, peeled, grated 1 clove of garlic, chopped 4 tbsp white wine 2 egg yolks 2 tbsp flour 2 tbsp flat-leaved parsley, chopped A little nutmeg, grated Salt Black pepper 2 egg whites 1 Place the slices of bread on the lined tray and put it into the cold cooking space. Toast (step 1). 2 Mix the cheese, carrots, garlic, wine, egg yolks, flour and parsley together and season. Beat the egg whites until just stiff and gently fold in. Spread the mixture on the slices of bread. Put the tray into the cooking space while still warm. Bake (step 4). 46
Aperitif nibbles, starters Cooking steps 1. Step Hot air 220 C, 7 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 220 C, 14 minutes 47
Main courses
M13 Fish rolls Accessories: perforated cooking tray, stainless steel tray Preparation: 15 minutes Cooking: 10 minutes 8 lemon sole fillets Salt Pepper 100 g cream cheese, e.g. with horseradish 80 g rocket, prepared and chopped 20 g pine nuts 1 Season the lemon sole fillets with salt and pepper and brush with cream cheese. Arrange the rocket and pine nuts on the fish fillets and roll up, starting at the tapered end. 2 Lay the fish rolls with the ends facing down in the perforated cooking tray. Put the perforated cooking tray and the stainless steel tray into the cold cooking space at levels 2 and 1 respectively. Steam. test Tip Greasing the perforated cooking tray prevents the fish rolls from sticking to it. 50
Main courses Cooking steps 1. Step Steam 80 C, 10 minutes 51
M14 Cod fillet provençale Accessories: porcelain dish ½ GN, wire shelf Preparation: 25 minutes Cooking: 15 minutes 600 g cod fillets Salt Pepper A little lemon juice 1 small onion, finely diced 2 cloves of garlic, crushed 1 bunch of parsley, leaves pulled off from stalks and chopped 50 g butter, soft 50 g breadcrumbs 1 tsp herbes de Provence 1.5 dl white wine Salt Pepper 1 Season the cod fillets with salt and pepper, then drizzle with lemon juice. 2 Sauté the onion, garlic and parsley in butter. Add the breadcrumbs, herbes de Provence and white wine and allow to reduce. Season. 3 Put the fish fillets into the greased porcelain dish and cover with the breadcrumb mixture. Put the dish on the wire shelf in the cold cooking space at level 3. Bake. 52
Main courses Cooking steps 1. Step Grill level 4, 15 minutes 53
M15 Trout au bleu Accessories: porcelain dish ⅔ GN, hardened glass dish Preparation: 20 minutes Cooking: 17 minutes 4 dl fish stock 1.5 l vegetable bouillon 3 dl dry white wine 1 onion 2 bay leaves 2 cloves 6 peppercorns, ground using a mortar and pestle 4 trouts, fresh, each about 300 g 1 Pour the stock, bouillon and wine into the porcelain dish. Cut the onion in half, fix the bay leaves to the cut surface using the cloves and lay in the fish stock. Add the pepper. Lay the trouts in the liquid. 2 Put the porcelain dish on the glass dish in the cold cooking space. Steam. test Tip Only very fresh trouts turn a nice shade of blue after cooking. 54
Main courses Cooking steps 1. Step PowerSteam 100 C, 17 minutes 55
M16 Monkfish confit with coconut milk foam Accessories: perforated cooking tray Preparation: 20 minutes Cooking: 30 minutes Monkfish 4 monkfish fillets, each about 120 g 1 dl olive oil 1 chilli pepper, deseeded and cut into rings Salt 11 Pesto 120 g salted peanuts 60 g olive oil 1 lemon, zest and 1 tbsp juice 1½ tbsp honey 1 kaffir lime leaf Salt Pepper 11 Coconut milk foam 2 dl coconut milk ½ tsp salt 1 Put the monkfish together with the olive oil and chilli pepper rings into a bag, season with a little salt and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 For the pesto, purée all the ingredients together except for the seasoning. Season with salt and pepper to taste. 3 For the coconut milk foam, heat up the coconut milk, season with salt and foam with the blender. 4 Take the fish out of the bag, allowing any excess oil to drain away, arrange on the plates, add the pesto and serve with the coconut milk foam. 56
Main courses Cooking steps 1. Step Steam 61 C, 30 minutes 57
M17 Paella Accessories: porcelain dish ½ GN, hardened glass dish Preparation: 30 minutes Cooking: 30 minutes 1 chicken breast, about 150 g, cut into 2 cm cubes Salt White pepper Paprika Olive oil, for sautéing 1 small onion, finely diced 1 clove of garlic, crushed ½ red sweet pepper, cut into 1½ cm cubes 150 g round-grain rice, e.g. parboiled Arborio 1 sachet of saffron 2.5 dl chicken bouillon 1 tomato, deseeded, diced 75 g frozen peas 2 tbsp black olives 8 blue mussels 6 king prawns, unpeeled, rinsed 80 g calamari rings Salt ½ lemon, cut into wedges Parsley 1 Season the pieces of chicken. Heat up the olive oil in a frying pan. Reduce the heat, sear the pieces of chicken on a medium heat for about 4 minutes and then put to one side. 2 Put the onion, garlic, sweet pepper, rice, saffron and bouillon into the porcelain dish and mix together. Put the dish on the wire shelf in the cold cooking space at level 1. Steam (step 1). 3 Add the pieces of chicken, diced tomato, peas and olives to the cooked rice and mix well. 4 Place the blue mussels, king prawns and calamari rings in the glass dish and season with salt. Put the glass dish into the cooking space when still hot, along with the rice, at level 3. Steam (step 3). 5 Mix the calamari rings and blue mussels into the rice and garnish with the king prawns, lemon and parsley. test Tip Replace the frozen peas with fresh peas. 58
Main courses Cooking steps 1. Step Steam 100 C, 22 minutes 2. Step Add ingredients 3. Step Steam 80 C, 8 minutes 59
M18 Chicken breasts wrapped in rösti Accessories: hardened glass dish Preparation: 35 minutes Cooking: 25 minutes Chicken 4 chicken breasts 50 g raclette cheese, cut into slices 20 g rocket 1 tbsp oil Black pepper Salt 11 Rösti wrap 400 g potatoes, mealy, peeled 1 tbsp cornflour 2 tbsp olive oil 1 egg, beaten Nutmeg, freshly grated 1 Cut a pocket in the chicken breasts lengthwise, season and stuff with raclette cheese and rocket, sear the meat on all sides in hot oil for 1 minute. Place on the lined glass dish and allow to cool slightly. 2 Grate the potatoes, squeeze the excess moisture out, mix with the cornflour, oil and egg, season. Wrap the chicken breasts in the rösti mixture. Put the glass dish into the cold cooking space. Bake. 60
Main courses Cooking steps 1. Step Hot air humid 220 C, 25 minutes PowerPlus level 6 61
M19 Roast beef served with beetroot Accessories: baking tray Preparation: 30 minutes Cooking: 18 minutes 400 g roast beef 1 raw beetroot, about 300 g 2 tbsp olive oil 4 tbsp cashew nuts 1 tbsp horseradish, freshly grated or from a tube 100 g crème fraîche 50 g Parmesan, block 250 g lamb's lettuce 2 tbsp balsamic vinegar 2 tbsp olive oil Salt Pepper Paprika Oil 1 Cut the roast beef in half lengthwise across the grain, season well and sear well on all sides. 2 Peel and quarter the beetroot and cut into about 0.5 cm thick slices. Marinade with oil, salt and pepper. Place the beetroot on the lined tray and put it into the cold cooking space. Cook (step 1). 3 After step 1, place the beef and cashew nuts on the tray and continue to cook (step 3). 4 Mix the horseradish and crème fraîche together and season with salt and pepper. Remove thin shavings from the Parmesan with a vegetable peeler. 5 Wash the lamb s lettuce thoroughly and arrange on the plates. Make a dressing with the vinegar and oil, season well and drizzle over the lettuce. 6 As soon as the cooking time is up, carve the roast beef into very thin slices and arrange on the lettuce. Lay the lukewarm beetroot on top. Garnish with the horseradish crème, nuts and Parmesan. 62
Main courses Cooking steps 1. Step Hot air with steaming 200 C, 10 minutes 2. Step Add ingredients 3. Step Hot air with steaming 200 C, 8 minutes 63
M20 Pork fillet with mashed potato topping Accessories: hardened glass dish, baking tray Preparation: 1 hour Cooking: 45 minutes Filling 10 g butter 2 small apples, peeled and diced 1 onion, finely diced 0.5 dl Calvados Mashed potato 600 g potatoes, mealy, chopped into small cubes 200 g celery, cut into small cubes 100 g Sbrinz cheese, finely grated 0.5 dl milk, lukewarm 25 g butter 1 egg yolk 1 tsp thyme 2 tsp salt Black pepper Pork fillet 600 g pork fillet 12 rashers of streaky bacon Sauce 1 dl white wine 3 dl veal stock 2 dl cream 1 tsp cornflour 20 g black trumpet mushrooms, dried, soaked Salt and black pepper 1 Sauté the apple and onion in butter, deglaze with Calvados and reduce almost fully. Allow the filling to cool. 2 Put the potatoes and celery in the glass dish. Put the glass dish into the cold cooking space. Steam (step 1). 3 Cut the pork fillet into four pieces, cut a pocket in each piece lengthwise, stuff with the apple and wrap in bacon. Briefly sear the meat on all sides and then place on the lined tray. 4 Strain the potatoes and celery, add all the ingredients (including the pepper) for the mashed potatoes and mix well. Spoon the mixture into a piping bag and pipe the potato over the pieces of fillet. Pipe small rosettes with the rest of the mashed potato. Put the tray into the cooking space while still warm. Bake (step 4). 5 Reduce the wine for the sauce on a high heat to about 0.1 dl. Add the veal stock and cream and reduce to a third. Thicken with cornflour. Squeeze the excess water out of the black trumpet mushrooms, add them to the sauce and season with salt and pepper to taste. 64
Main courses Cooking steps 1. Step PowerSteam 100 C, 25 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air humid 200 C, 20 minutes 65
M21 Stuffed pork fillets with tomato salsa Accessories: perforated cooking tray Preparation: 40 minutes Cooking: 1 hour 5 minutes 2 pork fillets, each 300 g 250 g bacon rashers 1 bunch of sage 2 tbsp rapeseed oil Filling 70 g dates 30 g almonds, blanched, ground ½ tsp lemon zest 1 tbsp maple syrup 11 Tomato salsa 1 tbsp olive oil 2 onions, finely diced 2 cloves of garlic, finely diced 500 g tomatoes, de-seeded, coarsely diced 1 dl white balsamic vinegar 10 g ginger 1 pinch of sugar 1 kt of chilli, dried Salt Pepper 1 For the filling, coarsely purée the dates, almonds, lemon zest and maple syrup. 2 Cut an opening in the pork fillets lengthwise. Stuff the date filling into the pocket. Press the meat together. Lay out the rashers of bacon, overlapping them slightly, and scatter over the sage leaves. Place the fillets on top and wrap them in the bacon. Put the meat into a bag and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 3 For the tomato salsa, heat up the olive oil. Add the onion and garlic and sauté. Add the tomatoes and sauté. Deglaze with balsamic vinegar. Peel and grate the ginger and add to the mixture. Allow the sauce to simmer without a lid on a low heat for 30 minutes. Season. 4 Take the pork fillets out of the bag, sear on all sides in hot oil, portion up and serve with the tomato salsa. 66
Main courses Cooking steps 1. Step Steam 61 C, 1 hour 5 minutes 67
M22 Veal shanks Accessories: porcelain dish ⅔ GN, hardened glass dish Preparation: 40 minutes Cooking: 1¼ hours 3 tbsp rapeseed oil 2 veal shanks, each about 1.2 kg 2 onions, halved 4 bay leaves 4 cloves 400 g celery, sliced 20 g morels, dried, soaked 3 dl white wine 3 dl veal stock Salt Black pepper 1 tbsp flour 1 dl double cream 1 Sear the veal shanks well on all sides in hot oil and remove from the pan. Season. 2 Attach the bay leaves and cloves to the halves of onion and sauté in a pan with the celery and soaked morels. Deglaze with white wine and reduce almost fully. Add the veal stock, reduce it by a half and season. Dust with flour and mix well. 3 Put everything into the porcelain dish. Put the dish on the glass dish in the cold cooking space. Braise. 4 Remove the meat from the bones and portion it up. Stir the double cream into the jus. Serve the sauce with the meat. 68
Main courses Cooking steps 1. Step Top/bottom heat humid 200 C, 1¼ hours PowerPlus level 6 69
M23 Veal parcels Accessories: porcelain dish ½ GN, wire shelf Preparation: 30 minutes Cooking: 30 minutes 600 g veal rib or false fillet, cut into 5 5 3 cm pieces Salt and pepper Italian herb mix Ground coriander 2 sprigs of rosemary 2 sprigs of thyme 16 rashers of streaky bacon, with or without herbs 1 tbsp olive oil Paprika powder 3 shallots, cut into rings 1 clove of garlic, finely diced 250 g small, firm tomatoes, stalks removed, quartered 100 g pitted black olives 6 tbsp white wine 1 Season the meat with salt, pepper, Italian herb mix and coriander. Put a few needles of rosemary and a little thyme on each piece of meat, then wrap in the bacon. 2 Put the veal parcels in the greased porcelain dish, drizzle with olive oil and sprinkle with paprika. Spread the shallots, garlic, tomatoes and olives around the meat and drizzle with wine. 3 Put the dish on the wire shelf in the cold cooking space. Bake. 70
Main courses Cooking steps 1. Step Hot air humid 220 C, 15 minutes 2. Step Grill-forced convection 220 C, 15 minutes 71
M24 Minced meat and savoy rolls Accessories: porcelain dish ½ GN, hardened glass dish Preparation: 40 minutes Cooking: 40 minutes 8 large savoy leaves 2 dl vegetable bouillon 20 g butter Minced meat mixture 400 g minced meat, half veal / half beef 2 small onions, finely diced 1 clove of garlic, finely diced 8 tbsp breadcrumbs 2 eggs 1 bunch of parsley, leaves pulled off from stalks and chopped 1 bunch of chives, finely chopped Salt Pepper 11 Feta mixture 200 g feta 2 tbsp single cream 10 pitted black olives, sliced 1 bunch of basil, finely chopped 1 Prepare the savoy cabbage, shredding the leaves. Place the savoy leaves on the glass dish and put it into the cold cooking space. Steam (step 1). 2 Combine the ingredients for the minced meat mixture to form a compact mass. 3 For the feta mixture, mash the feta with a fork and stir in the single cream, olives and basil. 4 Spread the minced meat mixture onto the cabbage leaves and press flat. Spread the feta mixture on top. Fold the sides of cabbage leaves in, roll up and place in the porcelain dish. Pour the vegetable bouillon into the dish. Put a knob of butter on each roll. Put the dish on the glass dish in the cooking space while still warm. Bake (step 6). 72
Main courses Cooking steps 1. Step Steam 100 C, 10 minutes 2. Step Prepare 3. Step Introduce food 4. Step Steam 100 C, 15 minutes 5. Step Hot air humid 200 C, 10 minutes PowerPlus level 2 6. Step Grill-forced convection 200 C, 5 minutes PowerPlus level 4 73
M25 Minced beef in crispy strudel pastry Accessories: hardened glass dish Preparation: 30 minutes Cooking: 10 minutes 1 bread roll, stale ½ kohlrabi 1 carrot 250 g minced beef 1 egg ½ bunch of parsley, finely chopped ½ tsp coriander seeds Salt Pepper 4 sheets of strudel pastry, 40 37 cm in size 35 g butter, melted 1 Soak the stale bread roll in water and then squeeze the excess water out. Cut four 1 mm thick slices from the kohlrabi. Grate the rest of the kohlrabi and carrot. 2 Prepare the minced meat mixture from the ingredients. Make four equal-sized balls. 3 Brush the four sheets of strudel pastry with a thin layer of melted butter and lay them on top of each other. Cut into four equal-sized rectangles. Place a slice of kohlrabi in the middle of the rectangle and a minced meat ball on top. Seal the sheets of strudel pastry over the minced meat balls. 4 Place the crispy strudels on the lined glass dish and brush with the rest of the butter. Put the glass dish into the preheated cooking space. Bake. test Tip The slices of kohlrabi can be replaced with a slice of toasting bread (quartered). 74
Main courses Cooking steps 1. Step Preheat with hot air with steaming 220 C 2. Step Introduce food 3. Step Hot air with steaming 220 C, 10 minutes PowerPlus level 2 75
M26 Meatballs with potatoes and vegetables Accessories: hardened glass dish Preparation: 35 minutes Cooking: 30 minutes Meatballs 50 g bread, from previous day, without the crust, cut into cubes 1 dl milk 400 g minced meat, mixed 1 onion, finely diced 1 clove of garlic, finely chopped 1 tbsp capers, finely chopped 1 tsp mustard ½ tsp lemon, zest 1 tsp paprika 1 tsp salt 1 knife tip of cayenne pepper Pepper 11 Potatoes and vegetables 800 g potatoes, peeled (according to preference), sliced into wedges 2 sweet peppers, cut into strips 200 g courgettes, cut into strips 200 g aubergines, cut into strips 200 g mushrooms, quartered 3 tbsp olive oil 1 tbsp rosemary needles 1 For the meatballs, soak the bread in warm milk, squeeze the excess milk out and then mix well with the rest of the ingredients. Form small balls using your damp hands. 2 Mix the potatoes, vegetables and oil together and place on the lined glass dish. Put the glass dish into the cold cooking space. Bake (step 1). 3 Add the meatballs and rosemary (step 3). test Tip Serve with sour cream. 76
Main courses Cooking steps 1. Step Hot air with steaming 200 C, 15 minutes PowerPlus level 2 2. Step Add ingredients 3. Step Hot air humid 200 C, 15 minutes PowerPlus level 2 77
M27 Chipolata parcels Accessories: baking tray Preparation: 1 hour Cooking: 22 minutes Yeast dough 250 g flour 1 tsp salt 2 tbsp olive oil 10 g yeast 1.5 dl water 50 g dried tomatoes, cut into small cubes 50 g streaky bacon, cut up small 1 bunch of herbs, according to preference (thyme, basil, oregano), finely chopped 2 tbsp horseradish 12 chipolatas 1 egg 11 1 For the dough, mix the flour, salt, olive oil, yeast and water together and knead to a smooth dough. Knead in the tomatoes, bacon and herbs at the end. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 25 40 minutes until double in volume. 2 On a floured surface, roll out the dough into a rectangular shape, about 25 60 cm in size. Cut into twelve rectangles of the same size. Brush each rectangle with a little horseradish, place a chipolata on each one, roll up and twist the ends. 3 Place the parcels on the lined tray and brush with egg. Put the tray into the cold cooking space. Bake. 78
Main courses Cooking steps 1. Step Hot air with steaming 180 C, 12 minutes 2. Step Hot air humid 210 C, 10 minutes 79
M28 Turbo lasagne Accessories: porcelain dish ½ GN, hardened glass dish Preparation: 30 minutes Cooking: 24 minutes Béchamel sauce 40 g butter 50 g white flour 6 dl milk Salt Pepper Nutmeg 50 g grated Parmesan 11 Bolognese sauce 800 g plum tomatoes, tinned 140 g tomato paste 2 tbsp olive oil 500 g minced beef 3 sprigs of thyme, leaves pulled off from stalks 3 sprigs of oregano, leaves pulled off from stalks Salt Pepper 11 12 sheets of lasagne, dried, about 8 16 cm in size 150 g grated cheese, e.g. Emmental or Gruyère 1 For the béchamel sauce, melt the butter, add the flour and sauté. Add the milk, stirring all the time, and simmer until the sauce thickens, then season. Remove the pan from the cooking zone and stir in the Parmesan. 2 Crush the plum tomatoes with a fork, add the tomato paste, olive oil, minced meat and seasoning and mix well. 3 Put a little béchamel sauce into the porcelain dish and spread it around. Put three sheets of lasagne on top. Spread half of the bolognese sauce on the sheets of lasagne and then cover with another three sheets of lasagne. Spread half of the béchamel sauce and again cover with three sheets of lasagne. Spread the rest of the bolognese sauce on the sheets of lasagne and cover with the remaining three sheets of lasagne. Spread the rest of the béchamel sauce on the top sheets of lasagne. Sprinkle cheese on the top. 4 Put the porcelain dish on the glass dish in the cold cooking space. Bake. test Tip For a vegetarian version, replace the minced meat with about 300 g leeks, cut into fine rings, and 300 g grated carrot. 80
Main courses Cooking steps 1. Step Hot air with steaming 220 C, 24 minutes PowerPlus level 9 81
M29 Stuffed quinces Accessories: hardened glass dish, porcelain dish ⅓ GN, porcelain dish ½ GN, wire shelf Preparation: 45 minutes Cooking: 45 minutes 4 quinces, large Filling 2 tbsp oil 500 g minced meat, veal or pork 1 onion, finely diced 1 clove of garlic, finely chopped 1 dl white wine 2 dl veal stock 180 g Gorgonzola Salt Pepper 11 Saffron rice 300 g long-grain rice 1 sachet of saffron 4.5 dl water 1½ tsp salt 20 g butter 1 Rub the down from the quinces. Put whole in the glass dish. Steam (step 1). 2 Cut off the top of the quinces and scoop out the flesh with a melon baller. 3 Sear the minced meat in hot oil, a portion at a time. Add the onion and garlic and sauté. Deglaze with white wine and reduce almost fully. Pour in the veal stock and reduce somewhat. Remove the pan with the filling from the cooking zone and stir in the Gorgonzola. Fill the quinces with the filling and place them in the large porcelain dish. Put the rest of the filling in the dish. Put the dish on the glass dish in the bottom part of the cooking space. 4 Put all the ingredients for the saffron rice together in the small porcelain dish. Put the dish on the wire shelf in the top part of the cooking space. Steam (step 4). 82
Main courses Cooking steps 1. Step PowerSteam 100 C, 15 minutes 2. Step Prepare 3. Step Introduce food 4. Step Steam 100 C, 30 minutes 83
Accompaniments
M30 Quick potatoes Accessories: hardened glass dish Preparation: 20 minutes Cooking: 18 minutes 1 medium onion, finely sliced into rings 1 kg waxy potatoes, peeled, cut into 4 mm thick slices 2 tbsp oil Salt Pepper 5 tbsp grated Parmesan 1 Mix the onion and potatoes with the oil, season. Add the Parmesan and mix well. 2 Spread the potatoes around the lined glass dish. Put the dish into the cold cooking space. Bake. test Tip Garnish with herbs to serve. 86
Accompaniments Cooking steps 1. Step Hot air humid 230 C, 11 minutes PowerPlus level 10 2. Step Hot air humid 230 C, 7 minutes 87
M31 Bacon-stuffed apples in a brioche case Accessories: baking tray Preparation: 1½ hours Cooking: 23 minutes Brioche dough 275 g flour ¾ tsp salt 1 tbsp rosemary, dried ½ yeast cube ½ tsp sugar 0.5 dl milk, lukewarm 100 g butter, soft 2 eggs 11 Bacon-stuffed apples 50 g bacon, lardons 1 onion, diced 100 g crème fraîche Salt Pepper 4 apples, e.g. Gala, Boskop 1 egg yolk 1 tbsp cream 1 For the dough, mix the flour with the salt and rosemary. Add the other ingredients and knead into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature until double in volume. 2 For the filling, sauté the bacon together with the onion, allow to cool and mix with the crème fraîche. Season. 3 Peel, core and stuff the apples with the filling. 4 Divide the dough into four pieces and roll out into rounds on a floured surface. Enclose the apples in the pastry and place on the lined tray. Mix the egg yolk and cream and brush the dough with it. Put the tray into the cold cooking space. Bake. 88
Accompaniments Cooking steps 1. Step Hot air with steaming 180 C, 15 minutes 2. Step Hot air 180 C, 8 minutes 89
M32 Wild garlic dumplings Accessories: hardened glass dish Preparation: 40 minutes Cooking: 15 minutes 1 onion, finely diced 1 clove of garlic, finely chopped 10 g butter 200 g wild garlic, cut into strips 1.5 dl milk 4 stale bread rolls, cut into about 2 cm cubes 2 eggs Pepper Nutmeg 1 Sauté the onion with the garlic in butter. Add the wild garlic and sauté briefly. Add the milk and heat. 2 Add the warm milk, eggs and the seasoning to the cubes of bread and mix together to form a compact mass. Cover the mixture and allow to rest for about 20 minutes. 3 Form eight same-sized dumplings and place on the glass dish. Put the glass dish into the cold cooking space. Steam. test Tip These dumplings go well with mushroom sauce and braised dishes. 90
Accompaniments Cooking steps 1. Step Steam 100 C, 15 minutes 91
M33 Onions stuffed with quinoa Accessories: hardened glass dish, porcelain dish ½ GN, porcelain dish ⅓ GN Preparation: 30 minutes Cooking: 1 hour Onions 8 large onions, unpeeled 20 g butter 2 sprigs of rosemary 1 dl water 11 Filling 100 g quinoa 1 dl vegetable bouillon 2 dl white wine 150 g bacon rashers, cut into strips 200 g mascarpone 3 tbsp pine nuts Salt Black pepper 1 Cut off and discard the roots of the onions. Cut off the top third of the onions for lids. Put the onions in the larger porcelain dish. Cut the butter into eight pieces and spread - together with the rosemary - on the cut surfaces of the onions. Put the onion lids back on and add water. Put the porcelain dish on the glass dish in the cold cooking space. Bake (step 1). 2 Rinse the quinoa under cold water and then put it in the smaller porcelain dish along with the vegetable bouillon. Put the porcelain dish on to the glass dish in the cooking space while still warm. Steam (step 4). 3 Reduce the 1 dl white wine to 1 tbsp. Fry the bacon without any fat until translucent and then take out of the pan. Roast the pine nuts in the same pan until golden brown. 4 Remove the rosemary and cooking juices from the cooked onions. Scoop out and chop up the inside of the onions when cool, mix together with the reduced white wine, mascarpone, bacon, pine nuts and quinoa, then season. Stuff the onions with the mixture and put the lids on. Spread the rest of the mixture in the dish and pour on the rest of the white wine. Put the dish on the glass dish and into the cooking space while still slightly warm. Bake (step 7). 92
Accompaniments Cooking steps 1. Step Hot air humid 180 C, 30 minutes PowerPlus level 6 2. Step Prepare 3. Step Introduce food 4. Step Steam 100 C, 20 minutes 5. Step Prepare 6. Step Introduce food 7. Step Hot air 180 C, 10 minutes PowerPlus level 1 93
M34 Italian-style baked dish Accessories: porcelain dish ½ GN, hardened glass dish Preparation: 1¼ hours Cooking: 25 minutes 140 g bread, cut into cubes 140 g ham, diced 140 g mozzarella, diced 400 g tomatoes, diced or 1 tin of plum tomatoes (400g) 140 g bacon, lardons, sautéed 200 g tomatoes, sliced Oregano Garlic salt Basil, fresh Parmesan béchamel sauce 30 g butter 35 g flour 1.75 dl milk 0.5 dl chicken bouillon 2.25 dl cream 50 g Parmesan, grated Salt Pepper 11 20 g Parmesan, grated 1 Spread the bread, ham, mozzarella, tomatoes and sautéed bacon lardons evenly in the porcelain dish. Cover with the well-seasoned slices of tomato. 2 For the Parmesan béchamel sauce, melt the butter, add the flour and sauté. Add the milk, bouillon and cream, stirring all the time, and simmer until the sauce thickens, then season. Remove the pan from the cooking zone and stir in the Parmesan. 3 Pour the Parmesan béchamel sauce over the ingredients and sprinkle over the grated Parmesan. 4 Put the dish on the glass dish in the cold cooking space. Bake. 94
Accompaniments Cooking steps 1. Step Top/bottom heat 200 C, 25 minutes PowerPlus level 7 95
M35 Potato and corn mash Accessories: perforated cooking tray Preparation: 20 minutes Cooking: 1¼ hours 700 g potatoes, mealy 2 ears of corn, each about 250 g 2 sprigs of rosemary 1.5 dl vegetable bouillon 0.5 dl olive oil Salt 1 Peel and dice the potatoes. Remove the husks and the silky threads from the ears of corn. Scrape the corn kernels from the cob and put them together with the diced potato into a bag. Add the rosemary and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 Bring the vegetable bouillon to the boil, take the potatoes and corn out of the bag and add them to it, mash. Add the olive oil and season with salt to taste. 96
Accompaniments Cooking steps 1. Step Steam 88 C, 1¼ hours 97
M36 Swiss chard and lentil gratin Accessories: porcelain dish ½ GN, hardened glass dish Preparation: 25 minutes Cooking: 20 minutes 350 g red lentils 5 dl vegetable bouillon ½ tsp cumin 1 pinch of cardamom, ground 1 tsp freshly grated ginger 800 g Swiss chard 200 g crème fraîche 200 g mozzarella, sliced 50 g sesame seeds 1 Put the lentils in the porcelain dish. Mix the vegetable bouillon with the cumin, cardamom and ginger and add to the lentils. 2 Cut the green leaves from the chard stalks, shred them and spread evenly over the lentils. Spoon the crème fraîche on the green leaves. Cut the pale stalks of the chard into about 2 cm thick strips and spread evenly over the leaves of the chard. Arrange the slices of mozzarella evenly over the chard stalks. Sprinkle sesame seeds over the top. 3 Put the porcelain dish on the glass dish in the cold cooking space. Bake. 98
Accompaniments Cooking steps 1. Step Hot air with steaming 200 C, 20 minutes PowerPlus level 8 99
M37 Celeriac and goat cheese purée Accessories: perforated cooking tray, baking tray Preparation: 20 minutes Cooking: 2 hours Celeriac and goat cheese purée 650 g celeriac 1 apple 1 dl full cream 1 dl milk 2 bay leaves 100 g goat's cream cheese Salt 60 g Parma ham 11 1 For the purée, peel and dice the celeriac. Peel, core and dice the apple. Put the celeriac, apple, cream, milk and bay leaves into a bag and vacuum seal it without sucking out the liquid. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam (step 1). 2 After steaming, purée the contents of the bag with the goat's cream cheese and season with salt to taste. 3 Place the Parma ham on the lined tray. Put the tray into the cooking space while still warm. Bake until crispy (step 4). 4 After baking, tear into pieces and use to garnish the purée. test Tip To prevent the liquid from being sucked out, lightly freeze it in an ice-cube tray and then put the frozen cubes in the bag. 100
Accompaniments Cooking steps 1. Step Steam 86 C, 1¾ hours 2. Step Prepare 3. Step Introduce food 4. Step Hot air 170 C, 15 minutes 101
Vegetables
M38 Savoury aubergines Accessories: hardened glass dish Preparation: 30 minutes Cooking: 22 minutes 400 g dried tomatoes in oil, drained 2½ tbsp pesto from a jar 3 cloves of garlic, finely diced Salt Pepper 800 g aubergines 1 bunch of basil, finely chopped 1 dl vegetable bouillon 80 g grated Parmesan 100 g feta, crushed 1 Finely chop the dried tomatoes, mix with the pesto and garlic, season with salt and pepper to taste. 2 Top and tail the aubergines. Cut the aubergines lengthwise into 3 5 mm thick slices. 3 Arrange the slices of aubergine in a fan shape in the greased glass dish. Spread over the tomato and pesto mixture, basil and vegetable bouillon. Sprinkle over the Parmesan and feta cheese. Cover over with microwaveable cling film. Put the glass dish into the cold cooking space and bake (step 1). Part way through baking, remove the cling film and finish baking (step 3). test Tip Use a large enough dish and do not make the layers too deep. Courgette, pumpkin or cooked fennel can be used in place of aubergines. Savoury aubergines go really well with grilled food and fried fish. 104
Vegetables Cooking steps 1. Step Microwave 600 watts, 15 minutes 2. Step Remove film 3. Step Hot air 200 C, 7 minutes PowerPlus level 2 105
M39 Vegetable patch Accessories: perforated cooking tray Preparation: 15 minutes Cooking: 20 minutes 1 small cauliflower 1 small head of broccoli or Romanesco 2 carrots Salt Pepper ½ bunch of flat-leaved parsley, finely chopped Olive oil 1 Cut the cauliflower into small florets. Cut off and peel the stalks of the broccoli and cut into 1 cm thick sticks. Cut the broccoli heads into small florets. Peel the carrots and cut into 5 cm long and 1 cm thick sticks. 2 Put the vegetables in the perforated cooking tray. Put the tray into the cold cooking space. Steam. 3 Season the vegetables with salt and pepper to taste, sprinkle over the parsley and drizzle over a little olive oil. 106
Vegetables Cooking steps 1. Step Steam 100 C, 20 minutes 107
M40 Courgette boats Accessories: porcelain dish ½ GN, hardened glass dish Preparation: 30 minutes Cooking: 15 minutes 4 courgettes 2 small carrots, peeled, finely diced 1 small kohlrabi, peeled, finely diced 1 small onion, finely diced 1 tbsp olive oil 1 egg 250 g ricotta 1 tbsp cream Parsley, leaves pulled off from stalks and finely chopped Chives, finely cut Salt Pepper 1 dl vegetable bouillon 1 Cut the courgettes in half lengthwise and hollow out. 2 Chop up the courgette flesh. Sauté the vegetables and onion in olive oil. 3 Whisk the egg, stir in the ricotta, cream, herbs and vegetables, season with salt and pepper to taste. 4 Pour the vegetable bouillon into the greased porcelain dish and lay the courgette halves in it. Put the dish on the glass dish in the cold cooking space. Bake. 108
Vegetables Cooking steps 1. Step Hot air with steaming 230 C, 15 minutes PowerPlus level 7 109
M41 Sweet potatoes with root vegetables Accessories: hardened glass dish Preparation: 15 minutes Cooking: 30 minutes 600 g sweet potatoes 400 g parsnips or parsley roots 300 g carrots 4 tbsp nut oil 3 tbsp acacia honey 1 tbsp sambal oelek 100 g pecan nuts Salt 1 Peel the potatoes and vegetables, cut into pieces lengthwise and mix together with the nut oil, honey and sambal oelek. Spread everything on the lined glass dish. Put the glass dish into the cold cooking space. Roast (step 1). 2 Add the nuts and continue to roast (step 3). 3 Season with salt after roasting. 110
Vegetables Cooking steps 1. Step Top/bottom heat 220 C, 20 minutes PowerPlus level 7 2. Step Add ingredients 3. Step Top/bottom heat 220 C, 10 minutes PowerPlus level 2 111
M42 Grilled asparagus with pesto Accessories: wire shelf Preparation: 15 minutes Cooking: 16 minutes Asparagus 700 g green asparagus 2 tbsp olive oil Salt 11 Pesto 20 g coriander, fresh 50 g pistachio nuts, lightly roasted ½ orange, zest 1 kt of chilli, dried, crushed ½ tsp salt 0.5 dl olive oil 1 Cut off the ends of the asparagus and peel the bottom third of each stalk. Rub in the olive oil, salt. Place the asparagus on the wire shelf. Put the wire shelf into the cold cooking space at level 3. Grill. 2 For the pesto, pick the coriander leaves from the stalk and mix with the rest of the ingredients. test Tip Pesto can also be used as a sauce for pasta dishes. 112
Vegetables Cooking steps 1. Step Grill level 4, 16 minutes 113
M43 Colourful asparagus salad Accessories: perforated cooking tray Preparation: 30 minutes Cooking: 30 minutes Asparagus 500 g green asparagus 1 lemon, zest and juice 11 Dressing 4 tbsp olive oil 1 tsp honey mustard 1 pinch of sugar Salt Pepper 11 Topping 2 tbsp pistachios 2 tbsp cranberries, dried 150 g Taleggio cheese ½ bunch of chervil 1 Wash the asparagus and cut off the bottom part of the stalks. Peel three strips of zest from the lemon, juice it and put to one side for the sauce. Put the zest together with the asparagus into a bag and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 After steaming, immediately plunge the bag into iced water. Cut open the bag, remove the lemon zest, cut the asparagus in half lengthwise. 3 For the sauce, mix three tablespoons of the prepared lemon juice with the remaining ingredients and pour over the asparagus. 4 Lightly roast the pistachios without oil in a frying pan. Tear the Taleggio cheese into nut-sized pieces. Trim the chervil with scissors. 5 Arrange the asparagus on a plate with the cut side facing up, top with the pistachios, cranberries and Taleggio cheese and garnish with chervil. 114
Vegetables Cooking steps 1. Step Steam 82 C, 30 minutes 115
M44 Tender fennel with coriander foam Accessories: perforated cooking tray Preparation: 30 minutes Cooking: 1 hour 10 minutes Fennel 4 fennel, each about 180 g Fennel fronds 30 g honey 15 g butter ½ tsp salt 11 Almonds 4 tbsp flaked almonds ½ tsp chilli flakes 1 tbsp nut oil Salt Coriander foam 1 dl milk 1 dl cream 2 tbsp pastis or Pernod 4 tbsp coriander leaves ½ tsp salt 11 1 Cut the fennel in half, cut out the wedge-shaped core. Put the fennel together with the fennel fronds, honey, butter and salt into a bag and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 For the coriander foam, heat up the milk, cream and pastis or Pernod, add the coriander and salt, then purée. Hold the blender at a slight angle to incorporate air. Use the foam as a sauce. 3 Sauté the flaked almonds and chilli flakes in nut oil until golden brown, then season with salt. 4 Take the fennel out of the bag and decorate with the coriander foam and the roasted flaked almonds. 116
Vegetables Cooking steps 1. Step Steam 88 C, 1 hour 10 minutes 117
M45 Beans wrapped in bacon Accessories: perforated cooking tray Preparation: 45 minutes Cooking: 25 minutes 500 g tender green beans 120 g streaky bacon, rashers 1 Top and tail the beans and remove the stringy threads. Cut the bacon in half crosswise. 2 Tightly wrap five to seven beans in half a rasher of streaky bacon. 3 Put the beans in the perforated cooking tray. Put the tray into the cold cooking space and cook. 118
Vegetables Cooking steps 1. Step Hot air with steaming 110 C, 10 minutes 2. Step Steam 100 C, 10 minutes 3. Step Hot air with steaming 150 C, 5 minutes 119
M46 Aubergine tartar Accessories: baking tray Preparation: 20 minutes Cooking: 32 minutes 2 aubergines Olive oil Salt Pepper 1 tsp shallots, finely diced 1 clove of garlic, crushed 1 tsp basil leaves, finely chopped 1 tsp parsley, leaves pulled off from stalks and coarsely chopped 1 tsp chives, finely cut 1 Top and tail the aubergines, cut into four slices lengthwise. 2 Place the slices of aubergine on the lined tray. Using a sharp knife, score the flesh, mix the olive oil with the salt and pepper and generously brush on the slices of aubergine. Put the tray into the preheated cooking space. Bake. 3 After cooking, remove the skin of the aubergines, chop up the flesh and stir in the shallots, garlic and herbs. test Tip Aubergine tartar goes well with grilled food, risotto and fried fish. 120
Vegetables Cooking steps 1. Step Preheat with hot air with steaming 195 C 2. Step Introduce food 3. Step Hot air with steaming 195 C, 32 minutes 121
Desserts
M47 Pineapple cake Accessories: microwaveable glass or silicone cake mould 25 cm long lined with baking paper or greased, hardened glass dish Preparation: 30 minutes Cooking: 50 minutes 3 egg whites 1 pinch of salt 1 dl oil, sunflower or rapeseed oil 3 egg yolks 100 g sugar 100 g cane sugar, coarse 1 vanilla pod, scraped vanilla seeds 150 g Greek yogurt 200 g pineapple, fresh, chunks 275 g flour 1 tbsp baking powder 1 Beat the egg whites with the salt until just stiff. Mix the olive oil, egg yolks, sugar and vanilla seeds until foamy. Add the yogurt and pineapple and mix well. First combine the flour and baking powder and then together with the egg whites carefully fold into the mixture. Pour the mixture into the prepared cake mould. Put the cake mould on the glass dish in the cold cooking space. Bake. 124
Desserts Cooking steps 1. Step Hot air 180 C, 45 minutes PowerPlus level 5 2. Step Hot air 180 C, 5 minutes 125
M48 Quick chestnut cake with cinnamon apples Accessories: round glass or silicone baking mould Ø 20 cm, hardened glass dish Preparation: 20 minutes Cooking: 10 minutes Quick chestnut cake 150 g breadcrumbs 150 g almonds, ground 3 tsp baking powder 200 g sweet chestnut purée 100 g sugar 1 sachet of vanilla sugar 100 g butter 5 eggs 11 Cinnamon apples 4 apples, e.g. Boskop 4 cinnamon sticks 2 tbsp sugar 2 tbsp almonds, ground 1 For the chestnut cake, mix all the ingredients together until light and fluffy. Pour the mixture into the greased baking mould. 2 For the cinnamon apples, put a cinnamon stick into the cored centre of each apple. Mix the sugar and almonds and add a tablespoon full to each of the cinnamon sticks. 3 Arrange the cinnamon apples around the baking mould on the glass dish. Put the glass dish into the preheated cooking space. Bake. 126
Desserts Cooking steps 1. Step Preheat with hot air with steaming 220 C 2. Step Introduce food 3. Step Hot air with steaming 220 C, 10 minutes PowerPlus level 4 127
M49 Apple cake with crispy topping Accessories: round TopClean baking tray Ø 31 cm, wire shelf Preparation: 20 minutes Cooking: 40 minutes 1 puff pastry, rolled-out round 750 g apples, grated 200 g flaked almonds 0.2 dl water 60 g icing sugar 1 Place the puff pastry in the round baking tray and then prick it several times with a fork. Spread the grated apple evenly over the pastry. 2 Moisten the flaked almonds with water. Add the icing sugar and stir in until combined. Spread the almond and sugar mixture evenly over the apples. 3 Put the tray into the preheated cooking space and bake the cake. 128
Desserts Cooking steps 1. Step Preheat with PizzaPlus 180 C 2. Step Introduce food 3. Step PizzaPlus 180 C, 40 minutes 129
M50 Vanilla and mango profiteroles Accessories: baking tray Preparation: 1 hour Cooking: 25 minutes Profiteroles 2 dl water 50 g butter ½ tsp salt 100 g flour 2 eggs 11 Filling 3 dl milk 2 tbsp sugar 1 vanilla pod, scraped vanilla seeds 1 tbsp cornflour 2 eggs ½ mango Chocolate shavings 1 For the profiteroles, bring the water, butter and salt to the boil. Shoot in the flour and stir vigorously until the mixture comes away from the bottom of the pan and a light crust forms. Allow to cool slightly. 2 One by one, crack the eggs and beat. Mix in the eggs, one at a time, until the mixture is glossy and has a soft dropping consistency. 3 Using a piping bag, pipe small profiteroles on the lined tray. Put the tray into the cold cooking space. Bake. 4 For the creme, bring the milk, vanilla seeds, vanilla pod, cornflour and eggs to the boil. Remove the creme from the cooking zone. Take out the vanilla pod. Stir the creme again well and allow to cool. 5 After baking, allow the profiteroles to cool. Cut off the top third of each profiterole using scissors. Spoon in a little of the vanilla creme, put a piece of mango on top and garnish with chocolate shavings. Put the tops of the profiteroles back on. 130
Desserts Cooking steps 1. Step Hot air with steaming 180 C, 15 minutes 2. Step Hot air humid 180 C, 10 minutes 131
M51 Cinnamon flan with plums Accessories: hardened glass dish, 4 ramekins about Ø 14 cm Preparation: 30 minutes Cooking: 20 minutes 100 g sugar 3 dl milk 1 sachet of vanilla sugar 1 tsp ground cinnamon 12 plums 3 eggs, beaten 1 Melt the sugar to a light-brown caramel. Add the milk, vanilla sugar and cinnamon and leave to cool slightly. 2 Halve and pit the plums. Place six halves of plum skin-side down in each ramekin. 3 Add the eggs to the caramel milk and mix well. Pour the mixture over the plums and put the ramekins on the glass dish. Put the glass dish into the cold cooking space. Steam. 132
Desserts Cooking steps 1. Step Steam 90 C, 20 minutes 133
M52 Quark torte Accessories: spring form tin Ø 26 cm, wire shelf Preparation: 30 minutes Cooking: 50 minutes 150 g petit beurre biscuits 250 g fresh raspberries 125 g soft butter 100 g sugar ½ unwaxed lemon, grated zest 3 egg yolks 500 g low-fat quark 45 g cornflour 1 tbsp kirsch 3 egg whites 1 Put the petit beurre biscuits into a plastic bag and crush with a rolling pin. 2 Grease the side and base of the spring form tin with butter. Spread the petit beurre biscuits evenly on the base of the tin and cover with the raspberries. 3 Beat the butter and sugar until pale and fluffy, then incorporate the lemon zest, egg yolks, low-fat quark, cornflour and kirsch and beat until the mixture has a creamy consistency. Beat the egg whites until they are stiff, then fold them into the mixture. Put the quark mixture into the spring form tin and smooth it out. Put the spring form tin on the wire shelf in the preheated cooking space. Bake (step 3). 4 Leave the quark torte to stand in the cooking space, with the appliance door open, for 10 minutes. It is very sensitive to movement and draughts. test Tip Replace the raspberries with redcurrants, brambles or pitted cherries. Frozen fruit is less suitable because it makes the base soft. 134
Desserts Cooking steps 1. Step Preheat with top/bottom heat 150 C 2. Step Introduce food 3. Step Top/bottom heat 150 C, 50 minutes 135
M53 Lemon and Earl Grey cupcakes Accessories: microwaveable muffin tin with Ø 6 cm cups, hardened glass dish Preparation: 50 minutes Cooking: 13 minutes Cupcakes 50 g butter, soft 100 g sugar 1 egg 1 pinch of salt 200 g crème fraîche 1 lemon, zest 2 tbsp Earl Grey tea leaves 150 g flour 2 tsp baking powder 11 Candied lemon peel 1 lemon 60 g sugar 0.5 dl water 11 Glaze ½ sheet of gelatine 50 g white chocolate ½ lemon, juice 1 tbsp cream ½ tsp sugar Yellow food colouring, according to preference 1 For the cupcakes, mix the soft butter, sugar, egg, salt and crème fraîche together well. Add the lemon zest and Earl Grey. Mix the flour and baking powder together and incorporate it into the mixture. Put the mixture into the muffin tin. Put the muffin tin on the glass dish and into the cold cooking space. Bake. 2 For the candied lemon peel, zest the rind of the lemon using a lemon zester and juice the lemon. Bring the sugar and water to the boil, add the lemon juice and zest and reduce to a syrup. Remove the zest and place on baking paper. 3 For the glaze, soak the gelatine in cold water. Heat the chocolate, lemon juice, cream and sugar in a bain-marie, press the excess water out of the gelatine and then add and dissolve it. Add food colouring if desired. 4 Brush the cooled cupcakes with the glaze and garnish with the candied lemon peel. test Tip This recipe makes eight to twelve cupcakes. 136
Desserts Cooking steps 1. Step Hot air 200 C, 13 minutes PowerPlus level 1 137
M54 Brownies Accessories: hardened glass dish Preparation: 30 minutes Cooking: 23 minutes 250 g dark chocolate 150 g butter, soft 150 g cane sugar 1 sachet of vanilla sugar 3 eggs 200 g wholemeal flour 100 g walnuts, halved 1 Gently melt the chocolate. Allow to cool slightly if necessary. 2 Mix the butter, sugar and vanilla sugar until fluffy. Add the eggs and continue to mix. Add the melted chocolate and flour and mix well. Fold in the walnuts at the end. 3 Spread out the mixture evenly in the glass dish to about 3 cm deep and 20 20 cm in size. Put the glass dish into the cold cooking space. Bake. test Tip Serve the brownies with whipped cream and caramel sauce. 138
Desserts Cooking steps 1. Step Top/bottom heat humid 200 C, 5 minutes PowerPlus level 5 2. Step Top/bottom heat humid 200 C, 18 minutes 139
M55 Apple and sultana bread pudding topped with meringue Accessories: porcelain dish ½ GN, wire shelf Preparation: 1 hour 20 minutes Cooking: 40 minutes 5 bread rolls, stale 250 g apples 40 g sultanas 1 sachet of vanilla sugar 40 g butter Sauce 2 dl cream 2 dl milk 1 tbsp sugar 1 sachet of vanilla sugar 3 egg yolks ½ lemon, grated zest Cardamom, ground 11 Meringue 3 egg whites 100 g sugar 1 Cut the bread rolls into about 0.5 cm thick slices and the apples into fine slices. Lay half of the slices of bread roll in the greased porcelain dish and spread the slices of apple, sultanas, vanilla sugar and knobs of butter (20 g) over them. Cover over with the remaining slices of bread roll. 2 For the sauce, whisk all the ingredients together and pour into the dish. Dot with the remaining knobs of butter. Put the dish on the wire shelf in the preheated cooking space. Bake (step 3). 3 Beat the egg whites and one half of the sugar until foamy. Halfway through, gradually add the rest of the sugar. Cover and structure the top of the pudding with the meringue using an icing spatula. Finish baking (step 5). test Tip Drizzle the slices of bread roll with white wine. 140
Desserts Cooking steps 1. Step Preheat with top/bottom heat 200 C 2. Step Introduce food 3. Step Top/bottom heat 200 C, 20 minutes 4. Step Add ingredients 5. Step Hot air 150 C, 20 minutes 141
M56 Sour cream sorbet with apricot compote Accessories: baking tray, wire shelf Preparation: 30 minutes Cooking: 45 minutes Sour cream sorbet 1 dl water 100 g sugar 400 g soured cream 1 lemon, zest and juice 11 Apricot compote 600 g apricots 1 orange, zest and juice 60 g sugar 2 dl orange juice 11 Vanilla crumble 50 g almonds, blanched, ground 40 g flour 25 g sugar ½ vanilla pod, halved lengthwise 50 g butter, liquid 1 For the sorbet, bring the water and sugar to the boil until the sugar has dissolved. Put to one side and allow to cool. 2 Mix the soured cream and lemon (zest and juice) with the sugar water and leave to freeze in an ice cream maker or in a container in the freezer. Stir every so often to allow small ice crystals to form. 3 For the compote, wash, halve and pit the apricots and put them into a bag. Peel the zest from the orange with a knife and juice it. Add the sugar, the extra orange juice as well as the juice and zest from the orange to the apricots. Vacuum seal it without sucking out the liquid. Put the bag on the wire shelf in the cold cooking space. Steam (step 1). 4 For the vanilla crumble, mix the almonds, flour and sugar together. Add the seeds scraped from the vanilla pod. Add the liquid butter and work into a crumble. Crumble the mixture on a lined tray. Put the tray into the cooking space while still warm. Bake (step 4). Turn the crumble mixture every now and then while it is baking. 5 Take the apricots out of the bag and arrange on a dish, reduce the juice to syrup and pour over the apricots. Serve with sour cream sorbet and vanilla crumble. test Tip Frozen apricots can be used in place of fresh apricots. Allow to defrost slightly, vacuum seal and steam. To prevent the liquid from being sucked out, lightly freeze it in an ice-cube tray and then put the frozen cubes in the bag. 142
Desserts Cooking steps 1. Step Steam 74 C, 35 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air 180 C, 10 minutes 143
M57 Praline mousse with balsamic figs Accessories: wire shelf, baking tray, 4 dessert bowls Preparation: 1 hour Cooking: 29 minutes Balsamic figs 4 figs, fresh 2 tbsp dark balsamic vinegar 100 g sugar ½ lemon, zest and juice 11 Crispy strudel sheet 30 g strudel pastry, rolled out (about 40 37 cm) 20 g butter 12 mint leaves Icing sugar Praline mousse 80 g hazelnuts 2 eggs 60 g sugar 100 g dark chocolate 1 pinch of salt 2 dl full cream 11 1 Cut each fig into six wedges and put these into a bag together with the rest of the ingredients and vacuum seal it. Place on the wire shelf and steam (step 1). Pour the figs and juice into the four dessert bowls and allow to cool down. 2 Place the hazelnuts on a lined tray and roast them (step 4). Rub the hot hazelnuts in a tea towel to remove the skins. Allow the skinned nuts to cool down. 3 Gently unroll the strudel pastry and cut in half lengthwise. Brush the one half with melted butter and sprinkle icing sugar on top. Next, lay the other half on top and again brush with melted butter and sprinkle with icing sugar. Cut the pastry in half lengthwise and in thirds crosswise. Halve each rectangle diagonally to form twelve triangles. Place all the triangles on the lined tray. Put the mint leaves between the sheets of strudel pastry. Put the tray into the preheated cooking space. Bake until golden brown (step 8). 4 Coarsely chop one half of the nuts and ground the other half. Separate the eggs. Mix the egg yolks and the sugar together. Melt the chocolate and mix with the egg and sugar mixture and the hazelnuts. Beat the egg whites with a pinch of salt until stiff. Whip the cream also until stiff. Gently fold the stiff egg whites and whipped cream into the chocolate mixture. Spread the mousse over the figs and leave to cool. 5 Just before serving, dust the sheets of strudel pastry with icing sugar and arrange on top of the mousse. test Tip To prevent the liquid from being sucked out, lightly freeze it in an ice-cube tray and then put the frozen cubes in the bag. 144
Desserts Cooking steps 1. Step Steam 86 C, 7 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air 170 C, 17 minutes 5. Step Prepare 6. Step Preheat with hot air 200 C 7. Step Introduce food 8. Step Hot air 200 C, 5 minutes 145
M58 Ice cream encased in crispy pastry Accessories: baking tray Preparation: 2½ hours Cooking: 3 minutes 25 g butter 4 sheets of strudel pastry 50 g strawberries, sliced 4 scoops of vanilla ice cream Icing sugar 1 Melt the butter in a small pan. 2 Put each sheet of strudel pastry on the work surface and brush with a thin layer of melted butter. Fold all four corners into the middle and arrange the strawberries in the centre. 3 Put a scoop of vanilla ice cream on top of the strawberries, press the corners of the strudel pastry lightly together over the ice cream. Freeze the parcels for at least 2 hours. 4 Put the ice-cream parcels on the hot tray in the preheated cooking space. Bake. 5 Dust the dessert with icing sugar and serve immediately. test Tip Various fruit can be used in place of strawberries. 146
Desserts Cooking steps 1. Step Preheat with hot air with steaming 230 C 2. Step Introduce food 3. Step Hot air with steaming 230 C, 3 minutes Step-by-step illustration 147
Bakes and bread
M59 Leek and feta flan Accessories: round TopClean baking tray Ø 29 cm, hardened glass dish Preparation: 30 minutes Cooking: 30 minutes 100 g feta cheese 360 g leek, trimmed, finely sliced 1 roll of puff pastry, rolled-out round Filling 1 egg 2.5 dl cream 1 clove of garlic, crushed Salt Pepper Curry powder 1 Cut the feta cheese into small cubes and mix with the leek. 2 Line the flan tin with the puff pastry and prick the base several times with a fork. Spread the leek mixture evenly over the base. 3 For the filling, whisk the egg, stir in the cream and garlic, season. Pour the filling over the leek. Put the flan tin on the glass dish in the preheated cooking space. Bake. 150
Bakes and bread Cooking steps 1. Step Preheat with PizzaPlus 180 C 2. Step Introduce food 3. Step PizzaPlus 180 C, 30 minutes 151
M60 Fruit and nut cake Accessories: cake tin 25 cm long, wire shelf Preparation: 10 hours Cooking: 1 hour Fruit 200 g apricots, dried 100 g plums, pitted, dried 100 g dates, dried 100 g figs, dried 100 g candied orange peel 100 g hazelnuts, whole, roasted and skinned 75 g butter, soft 1 lemon, zest 11 Dough 350 g flour 1 tsp gingerbread spices 1 tsp aniseed 1 tsp salt 25 g yeast 2 dl milk 50 g honey 1 Soak the dried fruit in water overnight. Pour away the water, coarsely purée or chop up. Add the candied orange peel, nuts, butter and lemon and mix well. 2 For the dough, mix the flour and spices. Dissolve the yeast in the milk and add together with the honey, mix and knead into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature until double in volume. Add the dried fruit, knead into the dough and put into the prepared cake tin. Allow to proof for another 30 minutes. Put the cake tin on the wire shelf in the cold cooking space. Bake (step 1). After 30 minutes, cover with aluminium foil and continue to bake (step 3). test Tip The dried fruit can be replaced with the same amount of another type of dried fruit. 152
Bakes and bread Cooking steps 1. Step Hot air humid 180 C 30 minutes 2. Step Cover over 3. Step Hot air humid 180 C 30 minutes 153
M61 Italian ring loaf Accessories: baking tray Preparation: 2 hours Cooking: 40 minutes 750 g dark wheat flour or farmhouse flour 1 yeast cube, crumbled 4.75 dl lukewarm water 1 tbsp salt 100 g pitted black olives, drained, diced 100 g dried tomatoes in oil, drained, diced 2 tbsp oregano 3 mozzarella sticks, 30 g each 1 For the dough, mix all the ingredients together except for the olives, tomatoes, oregano and mozzarella, and knead to a smooth dough. Knead in half the olives, tomatoes and oregano at the end. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1 1½ hours until double in volume. 2 On a floured work surface, roll the dough out into a rectangle about 40 30 cm. Put the mozzarella sticks along the length of the piece of dough. Spread the rest of the tomatoes, olives and oregano on the dough, leaving a 2 cm gap along the opposite edge to the mozzarella sticks. Start at the side where the mozzarella is and roll up the dough. Shape the roll of dough into a ring. Place the ring on the lined tray. Using scissors, score alternating vertical and horizontal lines about 3 cm apart in the roll of dough. Cover the ring with a damp cloth and allow to proof for another 5 10 minutes. 3 Put the tray into the cold cooking space. Bake. test Tip Parmesan or Sbrinz cheese can be used instead of mozzarella. 154
Bakes and bread Cooking steps 1. Step Professional baking - bread 220 C, 40 minutes 155
M62 Marshmallow plaited bread Accessories: baking tray Preparation: 2½ hours Cooking: 25 minutes Dough 500 g white flour 2 tsp sugar ½ yeast cube 50 g butter, soft 2 tsp salt 2.5 dl lukewarm milk 11 Magic holes 16 marshmallow cubes Cocoa powder Gingerbread spices Ground almonds 11 Egg wash 1 egg yolk 1 For the dough, knead all the ingredients into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1 2 hours until double in volume. 2 Moisten the marshmallow cubes and roll alternately in the cacao powder, gingerbread spices and ground almonds. 3 Cut the dough in half and roll out each half into a rectangle about 50 cm long and 12 cm wide. Spread the marshmallow cubes evenly over the dough. Brush the edges of the dough with water and encase the marshmallow cubes in the dough. Seal both strands of dough together well. Form a plaited loaf and arrange on the lined tray. Cover the plaited bread with a damp cloth and allow to proof for 30 minutes. 4 Brush the plaited bread with egg yolk. Put the tray into the cold cooking space. Bake. 156
Bakes and bread Cooking steps 1. Step Hot air with steaming 200 C, 25 minutes 157
M63 Beetroot bread Accessories: heat-resistant casserole pot with lid, wire shelf Preparation: 24 hours Cooking: 1 hour 20 minutes 550 g white flour 4 tbsp poppyseeds 1 tbsp salt 1 tsp sugar 2 g fresh yeast 5 dl beetroot juice 1 Mix the flour, poppyseeds, salt and sugar together. Dissolve the yeast in a little beetroot juice and add, along with the rest of the juice, to the flour. Mix briefly until the dough comes together do not knead! Allow the dough to stand at room temperature for 24 hours. 2 Cut the baking paper to the size of the base of the casserole pot. Put the casserole pot with lid (without the baking paper) on the wire shelf in the cold cooking space and preheat (step 1). 3 Meanwhile, put the dough on a floured work surface. Ideally using a dough scraper, fold the edges of the dough into the middle. Remove the hot casserole pot from the cooking space, insert the baking paper, place the dough on top, cover with the lid and quickly return to the cooking space. Bake (step 4). Finally, remove the lid and finish baking (step 6). 158
Bakes and bread Cooking steps 1. Step Hot air 200 C, 15 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air 200 C, 50 minutes 5. Step Remove lid 6. Step Hot air 200 C, 15 minutes 159
M64 Winemaker's bread Accessories: baking tray Preparation: 3 hours Cooking: 40 minutes Additional ingredients 50 g walnuts 35 g sultanas 11 Dough 250 g semi-white flour 250 g dark wheat flour 1.5 dl water 1.75 dl white wine ⅓ yeast cube 12 g salt 1 Coarsely chop the walnuts, mix with the sultanas and put to one side. 2 Mix the flour, water, white wine, yeast and salt, then knead at a low speed for 10 minutes. Finish off kneading the dough at a high speed for 6 minutes. Knead in the nuts and sultanas at the end. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 2 hours until double in volume. 3 Divide the dough into twelve pieces, each weighing about 70 g, and roll into balls. Put the remaining dough for decorating the bread to one side. Arrange eleven pieces of dough in the shape of a bunch of grapes on the lined baking tray. Roll the piece of dough that was set aside into a rope and shape into the stalk for the bunch of grapes. Roll the rest of the dough into a long roll (about 40 cm) and arrange it on top of the grapes to represent the vine. Cover the decorated bread with a damp cloth and allow to proof for another 20 minutes. 4 Dust the bread with sifted semi-white flour before baking. Put the tray into the cold cooking space. Bake. test Tip If using as an aperitif nibble, the bread can be warmed up in a preheated oven for 3 5 minutes. This makes the bread crust crispy. 160
Bakes and bread Cooking steps 1. Step Professional baking - bread 210 C, 40 minutes 161
M65 Wholemeal bread Accessories: cake tin, wire shelf Preparation: 2¾ hours Cooking: 55 minutes Soaked grains 50 g wholemeal flour 0.75 dl water 11 Dough 450 g wholemeal flour 3.3 dl water ¼ yeast cube 10 g salt 1 For the soaked grains, bring the wholemeal flour and water briefly to the boil, stirring all the time, until it becomes a thick mass. Then cover with cling film and allow to cool completely down. 2 Knead the wholemeal flour, water, yeast, salt and the cooled soaked grains at a low speed for 10 minutes. Finish off kneading the dough at a high speed for 5 minutes until the dough becomes elastic. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 2 hours until double in volume. 3 Shape the dough into a long loaf shape and put into the buttered cake tin. Cover the wholemeal bread with a damp cloth and allow to proof for another 25 minutes. Put the cake tin on the wire shelf in the cold cooking space. Bake. test Tip Wholemeal bread is suitable for freezing. Wrapped well, the bread will keep in the freezer. When ready to enjoy, defrost, place in a preheated oven and bake with hot air at 200 C for 6 8 minutes. 162
Bakes and bread Cooking steps 1. Step Professional baking - bread 205 C, 55 minutes 163