AEG KS7400501M Recipe book

RECIPE BOOK - STEAMER USER MANUAL

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CONTENTS

4 Uses, tables and tips

The following symbols are used in this user

manual:

Important information concerning your

personal safety and information on how to

avoid damaging the appliance.

General information and tips

Environmental information

Subject to change without notice.

Contents

USES, TABLES AND TIPS

WARNING!

Refer to "Safety information" chapter.

The temperature and baking times in the tables are guidelines only. They depend on the

recipes, quality and quantity of the ingredients used.

Cooking with steam

Cookware for steam cooking

• Use only heat and corrosion resistant cookware.

• Chrome steel food containers are correct too (included with some models).

Shelf positions

• There correct shelf positions are in the table below. Count the shelf positions from the

bottom to the top.

General notes

• When you cook longer than 30 minutes or when you cook large quantities of food, add

water if it is necessary.

• Put the food in the correct cooking containers and put the containers on the shelves.

Keep the distance between the shelves to let the steam get to each container.

• After each use, remove the water from the water drawer, connecting hoses and steam

generator. Refer to the chapter "Care and cleaning".

Note on the tables for steam cooking

• The tables give data for typical dishes.

• The temperature and time are for guidance only and depend on the composition, size,

quantity of food and the cookware.

• Use a similar recipe if you cannot find the settings for your recipe.

• Start the cooking with a cold oven if the data in the tables does not recommend differ-

ently.

• When you cook rice, because of its ability to absorb water, use a water to rice ratio of

1.5:1 - 2:1.

Steam cooking tables

WARNING!

Do not open the appliance door when the function is active. Risk of burns.

The function is suitable for all types of food — fresh and frozen. You can use it for cooking,

warming, defrosting, poaching, or blanching vegetables, meat, fish, pasta, rice, sweet corn,

semolina and eggs.

Cooking of menus: You can prepare complete set in one go. To avoid under or over cooked

dishes choose those which require similar cooking times. Use the largest amount of water

specified for individual component. Put the dishes on the oven shelves in the suitable cook-

ware. Adjust the gap between the dishes to let the steam circulate.

4 Uses, tables and tips

Sterilisation

• With this function you can sterilise containers ( e.g. baby bottles).

• Put the clean containers in the middle of the shelf on the 1st level. Make sure that the

opening faces down at a small angle.

• Fill the drawer with the maximum amount of water and set a time of 40 min.

Vegetables

Food Temperature ºC

Water amount in

Time

in min.

Shelf position

Artichokes 96 800 50 - 60 1

Auberginen 96 450 15 - 25 1

Cauliflower,

whole

96 600 35 - 45 1

Cauliflower, flor-

ets

96 500 25 - 30 1

Broccoli, whole 96 550 30- 40 1

Broccoli, florets 96 400 20 - 25 1

Mushroom slices 96 400 15 - 20 1

Peas 96 450 20 - 25 1

Fennel 96 600 35 - 45 1

Carrots 96 600 35 - 45 1

Kohlrabi, strips 96 550 30 - 40 1

Peppers, strips 96 400 15 - 20 1

Leeks, rings 96 500 25 - 35 1

Green beans 96 550 35 - 45 1

Lamb’s lettuce,

florets

96 450 20 - 25 1

Brussels sprouts 96 550 30 - 40 1

Beetroot 96 800 + 400 70 - 90 1

Black salsify 96 600 35 - 45 1

Celery, cubed 96 500 20 - 30 1

Asparagus, green 96 500 25 - 35 1

Asparagus, white 96 600 35 - 45 1

Spinach, fresh 96 350 15 1

Peeling tomatoes 96 350 15 1

White haricot

beans

96 500 25 - 35 1

Savoy cabbage 96 400 20 - 25 1

Uses, tables and tips 5

Food Temperature ºC

Water amount in

Time

in min.

Shelf position

Courgette, slices 96 350 15 1

1) The times are for guidance only.

Side dishes / accompaniments

Food Temperature ºC

Water amount in

Time

in min.

Shelf position

Yeast dumplings 96 600 30 - 40 1

Potato dumplings 96 600 35 - 45 1

Unpeeled pota-

toes, medium

96 750 45 - 55 1

Rice (water/rice

ratio 1.5:1)

96 600 35 - 40 1

Boiled potatoes,

quartered

96 600 35 - 40 1

Bread dumpling 96 600 35 - 45 1

Tagliatelle, fresh 96 450 20 - 25 1

Polenta (liquid/

polenta ratio 3:1)

96 750 40 - 45 1

1) The times are for guidance only.

Fish

Food Temperature ºC

Water amount in

Time

in min.

Shelf position

Trout, approx. 250

85 550 30 - 40 1

Prawns, fresh 85 450 20 - 25 1

Prawns, frozen 85 550 30 - 40 1

Salmon filets 85 500 25 - 35 1

Salmon trout, ap-

prox. 1000 g

85 600 40 - 45 1

Mussels 96 500 20 - 30 1

Flat fish filet 80 350 15 1

1) The times are for guidance only.

Meat

Food Temperature ºC

Water amount in

Time

in min.

Shelf position

Cooked ham 1000

96 800 + 150 55 - 65 1

6 Uses, tables and tips

Food Temperature ºC

Water amount in

Time

in min.

Shelf position

Chicken breast,

poached

90 500 25 - 35 1

Chicken, poached,

1000 - 1200 g

96 800 + 150 60 - 70 1

Veal/pork loin

without leg, 800 -

1000 g

90 800 + 300 80 - 90 1

Kasseler (smoked

loin of pork),

poached

90 800 + 300 70- 90 1

Tafelspitz (prime

boiled beef)

96 800 + 700 110 - 120 1

Chipolatas 80 400 15 - 20 1

1) The times are for guidance only.

Eggs

Food Temperature ºC

Water amount in

Time

in min.

Shelf position

Eggs, soft-boiled 96 400 10- 12 1

Eggs, medium-

boiled

96 450 13 - 16 1

Eggs, hard-boiled 96 500 18 - 21 1

1) The times are for guidance only.

RECIPE MENU

The display shows shelf position and pre-set cooking times for every automatic recipe.

Automatic programmes

Programme number Programme name

1 STUFFED CHICKEN BREAST

2 POACHED CHICKEN BREAST

3 SALMON TERRINE

4 POACHED FISH TROUT

5 PIKE NOCKERL

6 FLAN CARAMEL

7 COCONUT PUDDING

8 CREME CHOCOLATE

9 ESPRESSO POTTY

Uses, tables and tips 7

Programme number Programme name

10 STUFFED LETTUCE

11 FLAN CAULIFLOWER

12 FLAN ASPARAGUS

13 SPINACH TERRINE

14 VEGETABLES MEDDITERANEAN

15 VEGETABLES TRADITIONAL

16 SHELL TOMATOES

17 POTATOES IN THEIR JACKET

18 BOILED POTATOES

19 RICE

20 GNOCCHI

1 - STUFFED CHICKEN BREAST

Ingredients:

Serves 6

• 400 g spinach leaves, blanched

• A pinch of salt

• 100 g double cream cheese with green pepper

• Freshly milled black pepper

• 6 chicken breasts

• 2 tbsp lemon juice

• 1 tbsp mustard

• 100 ml white wine

• 150 ml light chicken stock

• 1 bundle of saffron

• 150 ml double cream

• ½ tsp lemon juice

Method:

Set aside 20 – 24 large leaves of spinach. Squeeze the remaining leaves gently and chop

them coarsely with the rocking knife. Then mix them with the double cream cheese and add

salt and pepper to season. Slice a pocket along the chicken breasts. Stuff this with the spi-

nach mix and seal the breasts with cocktail sticks.

Drizzle on the lemon juice and rub in the mustard. Then season lightly with salt and pepper.

Finally, wrap the breasts with the spinach leaves which you had set aside earlier. Place the

breasts into the perforated dish and steam with the steam cooking function. Reduce the

white wine and the stock to about 100 ml in a pan. Then add the saffron and the double

cream. Season the sauce with lemon juice, adding salt and pepper if necessary. Remove the

cocktail sticks from the chicken breasts. Slice the breasts. Pour some sauce onto the plate

and arrange the chicken breasts on it.

8 Uses, tables and tips

– Amount of water to be put into the water drawer: 600 ml

– Time in the steamer: 35 minutes

– Shelf position: 1

2 - POACHED CHICKEN BREAST

Ingredients:

• 4 chicken breast fillets, boned

•Salt

• Pepper

• Paprika

• Curry powder

Method:

Season the chicken breasts and place into a glass bowl and into the oven.

– Amount of water to be put into the water drawer: 400 ml

– Time in the steamer: 35 minutes

– Shelf position: 1

3 - FISH TERRINE

Ingredients:

Serves 8

• 200 g smoked salmon

• 400 g salmon fillet

• 3 tbsp lemon juice

• 1 egg white

• 250 g cream

• 1 bunch of dill

•Salt

• Pepper

Method:

Drizzle two tablespoons of the lemon juice over the smoked salmon and season with salt

and pepper. Line the terrine mould with the slices of smoked salmon. The slices should hang

over the side of the terrine. Puree the salmon fillets very finely with 1 tablespoon of lemon

juice and the egg white. Mix the cream with the pureed salmon mix until you obtain a

creamy consistency. Season with salt and pepper. Pour half of the mixture into the pre-

pared terrine mould. Add the chopped dill to the remainder of the mixture and pour this

into the mould. Cover the terrine with slices of the salmon which were hanging over the

sides.

– Amount of water to be put into the water drawer: 400 ml

– Time in the steamer: 40 minutes

– Shelf position: 1

4 - POACHED FISH TROUT

Ingredients:

Uses, tables and tips

• 4 trout, approximately 250 g

•Salt

• Pepper

•Lemon juice

Method:

Wash and dry the trout. Then drizzle them with lemon juice both inside and outside. Leave

the juice to soak in for a time and then season with salt and pepper. Place the fish into a

casserole dish with a perforated insert.

– Amount of water to be put into the water drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 1

5 - PIKE NOCKERL

Ingredients:

Serves 4

Dumplings:

• 70 g white bread with the crusts trimmed

• 200 ml cream

•1 onion

• 2 tbsp butter

• 350 g fillet of pike

•1 egg

• 1 pinch of nutmeg

•Salt

• Pepper

Sauce:

• 1 tsp sugar

• 200 ml of white wine

• 2 sprigs of lemon thyme

• 200 ml double cream

• 1 ½ tsp (level) cornflour (starch)

• 1 lemon, a little zest and approximately 2 tbsp of juice

•Salt

• Pepper

Preparing the dumplings:

Dice the white bread, soak it with the cream and leave to chill. Chop the onion finely and

fry it in the butter until it becomes transparent. Mix the fillet of pike with the chopped on-

ion, the diced white bread and the cream. Add the egg and spices and puree it. Leave it to

chill for a short time. Shape the fish mixture into (long) dumplings using a tablespoon

which has been dipped in hot water and cook them in the steamer. Serve with rice or pota-

toes.

Preparing the sauce:

10 Uses, tables and tips

Caramelise the sugar, add the wine and lemon thyme and bring to a boil. Mix the cream

and cornflour together. Add this to the mix stirring continuously and bring it to a boil. Add

the lemon zest and juice and then season. Remove the lemon thyme.

– Amount of water to be put into the water drawer: 450 ml

– Time in the steamer: 35 minutes

– Shelf position: 1

6 - FLAN CARAMEL

Ingredients:

• 100 g sugar

• 100 ml water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

• 2 eggs

• 4 egg yolks

Other:

• 6 small soufflé dishes

Method:

Place 100 grams of sugar into a saucepan, add the water and then bring to a boil. Cook to a

light brown syrup and melt to a light brown caramel. Then immediately pour into 6 small

soufflé dishes so that the bottom is covered with caramel. Put the milk into a saucepan and

halve the vanilla pod. Use a knife to scrape out the seeds and add these to the milk. Warm

the milk to about 90°C. (Do not let it boil.) Mix the eggs and egg yolks with 100 grams of

sugar. (Do not cream.) Slowly add the warm milk to the egg sugar mixture. Then put into

the dishes.

– Amount of water to be put into the water drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 1

7 - COCONUT PUDDING

Ingredients:

• 250 ml milk

• 370 g coconut milk

• 6 eggs

• 120 g sugar

• 1 tin mangos, drained and pureed

Other:

• 6 mini pudding basins

Method:

Mix the milk with the coconut milk. Lightly beat eggs and sugar and add to the coconut

milk. Fill the mini pudding basins with the mixture. After cooking, turn out and decorate

with the mangos.

Uses, tables and tips

– Amount of water to be put into the water drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 1

8 - CREME CHOCOLATE

Ingredients:

Serves 4

•1 egg

• 1 tbsp sugar

• 100 ml cream

• 100 ml milk

• 70 g chocolate

Method:

Beat the egg well and add the sugar, milk and cream. Mix well by stirring. Break the choco-

late into small pieces and add. Cook in the oven. After cooking, whisk the creme thoroughly

until the chocolate has dissolved.

Tip:

The mix should not be any deeper than 5 cm in the bowl. If you are preparing a double

quantity, use a wide dish.

– Amount of water to be put into the water drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 1

9 - ESPRESSO POTTY

Ingredients:

Serves 8

• 300 ml milk

• 200 ml cream

• 3 tbsp espresso coffee powder (instant)

• 2 eggs

• 4 egg yolks

• 80 g sugar

Method:

Mix the milk, cream, coffee powder, eggs, egg yolk and sugar together well by stirring. Pour

the creme into 8 dishes or small cups and place them onto an oven rack. Poach and leave to

cool for at least three hours. Serve the flans in their dishes. You may wish to serve them

with whipped cream.

– Amount of water to be put into the water drawer: 350 ml

– Time in the steamer: 25 minutes

– Shelf position: 1

10 - STUFFED LETTUCE

Ingredients:

12 Uses, tables and tips

Serves 4

• 16–20 lettuce leaves (romaine lettuce), blanched

Filling:

• 75 g lettuce (romaine)

• 1onion

• 1 tbsp butter

•Salt

• Milled pepper

• 400 g minced veal

• 3 tbsp breadcrumbs

•1 egg

• 100 g grated cheese

For braising:

• 50 ml strong stock

• 100 ml double cream

Method:

Cut the bottom third of the midrib of the large lettuce leaves flat. Cut the lettuce into thin

strips for the filling. Prepare the onions and chop them finely. Heat the butter. Braise the

onion and strips of lettuce for 2-3 minutes, stirring constantly. Allow any liquid that forms

to be evaporated completely. Season with salt and pepper. Leave to cool.

Place the lettuce strips, minced veal, breadcrumbs and egg into a bowl. Add the cheese. Mix

everything well and season with salt and pepper. Scoop one tablespoon of the filling onto

each leaf and seal to make a parcel. Place the parcels, sealed-side facing down, into a gratin

dish. Pour the stock and cream over them. Cook the stuffed lettuce using the steam cooking

function. Serve warm.

– Amount of water to be put into the water drawer: 600 ml

– Time in the steamer: 40 minutes

– Shelf position: 1

11 - FLAN CAULIFLOWER

Ingredients:

Serves 4

• 300 g Cauliflower, divded into florets and boiled

• 50 g Sbrinz (hard cheese), grated

• 2 eggs

• 50 ml cream, possibly add salt, nutmeg

• Butter for the dishes

Chervil sauce:

• 100 ml cream

• 2 bundles of chervil, finely chopped

•Salt

• Pepper

Uses, tables and tips

• Cayenne pepper

• 8–12 boiled king prawns, shelled

Preparing the cauliflower flan::

Blend the cauliflower in the mixer. Add the Sbrinz, eggs and cream and then season. Pour

the mixture into four dishes which are well-greased with butter.

Preparing the sauce:

Blend the cream and chervil in the mixer, pour into a pan, heat and season. Heat the king

prawns in the sauce. Turn the flan out onto warmed plates and garnish with the king

prawns and the sauce.

– Amount of water to be put into the water drawer: 400 ml

– Time in the steamer: 35 minutes

– Shelf position: 1

12 - FLAN ASPARAGUS

Ingredients:

Serves 6

• 6 large green asparagus stems, boiled

• 2 small tomatoes, peeled

• 6 eggs

• 300 ml milk

• 300 ml double cream

•Salt

• Milled pepper

•Nutmeg

Method:

De-seed the tomatoes and dice them finely. Whisk the eggs with the cream, salt, pepper

and nutmeg. Grease six porcelain or glass dishes with butter and spread the asparagus and

tomatoes in them. Pour the egg/milk mix over them. Place the dishes onto a rack in the top

half of the oven. Poach the flans until the mixture sets. Serve them in their dishes luke-

warm or cold.

– Amount of water to be put into the water drawer: 450 ml

– Time in the steamer: 40 minutes

– Shelf position: 1

13 - SPINACH TERRINE

Ingredients:

Serves 4–6

• 1 shallot

• Butter for frying

• 150 g peppered Boursin (double cream cheese with pepper)

• 500 g frozen spinach leaves (250 g squeezed)

• 2 egg yolks

• 2 eggs

14 Uses, tables and tips

• 2 tbsp cream

•Salt

• Freshly ground pepper

•Nutmeg

•Thyme

• 4–6 slices of Parma ham

• Truffle oil

Method:

Crumble the peppered Boursin slightly and mix it in a bowl with the egg yolks, eggs and

cream. Chop the shallot finely, sweat it with butter and leave it to cool. Squeeze the defros-

ted spinach well and chop it coarsely with a large knife. Add it to the egg/cheese mix along

with the cooked shallot and mix it well again. Season it well.

Line a terrine dish (capacity of about 7.5 dl) with cling film or grease six soufflé dishes well

with butter and pour in the spinach mix. Steam it. Slice the terrine or turn the soufflé

dishes out onto plates and drizzle lightly with truffle oil. Serve each with a slice of Parma

ham.

– Amount of water to be put into the water drawer: 450 ml

– Time in the steamer: 45 minutes

– Shelf position: 1

14 - VEGETABLES MEDDITERANEAN

Ingredients:

• 200 g courgettes

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

• 100 g mushrooms

•2 onions

• 150 g green beans

• Green and black olives

Method:

Wash the courgettes and slice. Wash the peppers and cut into strips. Wash the mushrooms

and slice. Peel onions and cut into strips. Wash green beans, remove strings and cut into

pieces. Slice olives. After cooking, season the vegetables with salt, pepper, basil and oregano

according to taste.

– Amount of water to be put into the water drawer: 500 ml

– Time in the steamer: 25 minutes

– Shelf position: 1

15 - VEGETABLES TRADITIONAL

Ingredients/Method:

Put together the following vegetables to taste, about 750 g in total.

• Kohlrabi, peeled and cut into strips

Uses, tables and tips

• Carrots, peeled and diced

• Cauliflower, washed and divided into florets

• Onions, peeled and sliced

• Fennel, peeled and sliced

• Celery, cleaned and diced

• Leeks, cleaned and sliced

After cooking:

• 50 g butter

• If desired, pepper and salt

Method:

Arrange vegetables in a steam dish with a perforated insert. After cooking, pour over mel-

ted butter and sprinkle with pepper and salt, if required.

– Amount of water to be put into the water drawer: 600 ml

– Time in the steamer: 35 minutes

– Shelf position: 1

16 - SHELL TOMATOES

Method:

Cut a cross in the top of the tomatoes, place into a steam dish with a perforated insert and

put it into the oven.

After the end of the cooking time, cool down the tomatoes with ice-cold water and remove

the skin.

– Amount of water to be put into the water drawer: 300 ml

– Time in the steamer: 1 minutes

– Shelf position: 1

17 - POTATOES IN THEIR JACKET

Ingredients:

• 1,000 g medium-sized potatoes

Method:

Wash the potatoes and place into a glass bowl.

– Amount of water to be put into the water drawer: 650 ml

– Time in the steamer: 50 minutes

– Shelf position: 1

18 - BOILED POTATOES

Ingredients:

• 1,000 g potatoes

Method:

Peel the potatoes and cut into equal-sized quarters. Put the potatoes into a steam dish with

a perforated insert and season with salt.

– Amount of water to be put into the water drawer: 650 ml

– Time in the steamer: 40 minutes

16 Uses, tables and tips

– Shelf position: 1

19 - RICE

Ingredients:

• 200 g long-grain rice

• 50 g wild rice

• 1 small red pepper

• 350 ml stock

•Salt

• Pepper

After cooking:

• 1 small tin of sweetcorn

Method:

Put the long-grain rice, wild rice, salt, pepper, vegetable stock and water into a bowl a half

an hour before cooking. Prepare the pepper, dice and add to the rice. Then cook.

– Amount of water to be put into the water drawer: 650 ml

– Time in the steamer: 40 minutes

– Shelf position: 1

After cooking:

Drain sweetcorn and add to the cooked rice.

20- GNOCCHI

Ingredients:

Serves 4

• 500 g boiled potatoes, cooled

• 160 g finely ground wheat flour

• 30 g grated Parmesan

• 1 egg yolk

•Salt

Sauce:

• 40 g butter

• 80 g onions, finely chopped

• 100 ml white wine

• 100 ml cream

• A few sage leaves, chopped

•Lemon juice

•Salt

• White pepper

• 60 g Parmesan (served separately)

Garnish:

• 1 slice of lemon and 2 sage leaves for each serving

Preparing the gnocchi dough:

Uses, tables and tips

Puree the potatoes and work them into a firm dough together with the specified ingredi-

ents. Let it stand for 5 minutes and then continue to work it briskly to prevent the potato

dough from becoming too soft. Separate the potato dough into small portions and roll

them out into noodles as wide as your thumb. They can then be cut into small chunks.

Steam them. Prepare the sauce while they are steaming.

Preparing the sauce:

Sweat the chopped onions in the melted butter until they are a golden yellow colour and

then add white wine. Pour in the cream. Reduce it slightly. Add the chopped sages leaves

and spices. If the sauce becomes too thick, thin it with a little vegetable stock and cream.

– Amount of water to be put into the water drawer: 500 ml

– Time in the steamer: 25 minutes

– Shelf position: 1

AEG KS7400501M, KS7400521M Recipe book

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