EN Recipe Book
Steam oven
BO4SEM
1. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
The temperature and baking
times in the tables are
guidelines only. They
depend on the recipes and
the quality and quantity of
the ingredients used.
1.1 Inner side of the door
In some models, on the inner side of
the door you can find:
• the numbers of the shelf positions.
• information about the heating
functions, recommended shelf
positions and temperatures for typical
dishes.
• information about the oven functions,
recommended shelf positions and
temperatures for typical dishes.
1.2 Cooking with steam
• Use only heat and corrosion resistant
cookware.
• The correct shelf positions are in the
table below. Count the shelf positions
from the bottom to the top.
• When you cook longer than 30
minutes or when you cook large
quantities of food, add water if it is
necessary.
• Put the food into the correct cooking
containers and put the containers on
the shelves. Make sure that there is
some distance between the shelves to
let the steam circulate around each
container.
• After each use, remove the water
from the water drawer, connecting
hoses and steam generator. Refer to
the chapter "Care and cleaning".
• The tables give data for typical dishes.
• Start the procedure with a cold
appliance unless the data in the
tables is different.
• Use a recipe that is almost the same if
you cannot find the settings for your
recipe.
• When you cook rice, use a ratio of
1.5 : 1 – 2 : 1 water to rice because
rice absorbs water.
1.3 Steam water table
Time (min) Water in the water drawer (ml)
15 - 20 300
30 - 40 600
50 - 60 800
1.4 Full Steam
WARNING!
Do not open the appliance
door when the function is
activated. There is a risk of
burns.
The function is applicable for all types of
food, fresh or frozen. You can use it to
cook, warm, defrost, poach or blanch
vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
You can prepare a full meal in one
operation. To correctly cook each dish,
use those with cooking times which are
almost the same. Add the largest
quantity of water necessary for one of
the dishes in the operation. Put the
dishes into the correct cookware and
then on the wire shelves. Adjust the
distance between the cookware to let
the steam circulate.
Sterilisation with the function: Full
Steam
• With this function you can sterilise
containers (e.g. baby bottles).
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• Put the clean containers in the middle
of the shelf on the 1st shelf position.
Make sure that the opening is down
at a small angle.
• Fill the drawer with the maximum
quantity of water and set the time to
40 min.
Vegetables
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Artichokes 96 50 - 60 1 800
Auberginen 96 15 - 25 1 450
Cauliflower,
whole
96 35 - 45 1 600
Cauliflower, flor-
ets
96 25 - 30 1 500
Broccoli, whole 96 30- 40 1 550
Broccoli, florets 96 20 - 25 1 400
Mushroom sli-
ces
96 15 - 20 1 400
Peas 96 20 - 25 1 450
Fennel 96 35 - 45 1 600
Carrots 96 35 - 45 1 600
Kohlrabi, strips 96 30 - 40 1 550
Peppers, strips 96 15 - 20 1 400
Leeks, rings 96 25 - 35 1 500
Green beans 96 35 - 45 1 550
Lamb's lettuce,
florets
96 20 - 25 1 450
Brussels sprouts 96 30 - 40 1 550
Beetroot 96 70 - 90 1 800 + 400
Black salsify 96 35 - 45 1 600
Celery, cubed 96 20 - 30 1 500
Asparagus,
green
96 25 - 35 1 500
Asparagus,
white
96 35 - 45 1 600
Spinach, fresh 96 15 1 350
ENGLISH 3
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Peeling toma-
toes
96 15 1 350
White haricot
beans
96 25 - 35 1 500
Savoy cabbage 96 20 - 25 1 400
Courgette, sli-
ces
96 15 1 350
Side dishes / accompaniments
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Yeast dumplings 96 30 - 40 1 600
Potato dump-
lings
96 35 - 45 1 600
Unpeeled pota-
toes, medium
96 45 - 55 1 750
Rice (water / rice
ratio 1.5 : 1)
96 35 - 40 1 600
Boiled potatoes,
quartered
96 35 - 40 1 600
Bread dumpling 96 35 - 45 1 600
Tagliatelle, fresh 96 20 - 25 1 450
Polenta (liquid /
polenta ratio 3 :
1)
96 40 - 45 1 750
Fish
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Trout, approx.
250 g
85 30 - 40 1 550
Prawns, fresh 85 20 - 25 1 450
Prawns, frozen 85 30 - 40 1 550
Salmon filets 85 25 - 35 1 500
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Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Salmon trout,
approx. 1000 g
85 40 - 45 1 600
Mussels 96 20 - 30 1 500
Flat fish filet 80 15 1 350
Meat
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Cooked ham
1000 g
96 55 - 65 1 800 + 150
Chicken breast,
poached
90 25 - 35 1 500
Chicken, poach-
ed, 1000 - 1200
g
96 60 - 70 1 800 + 150
Veal / pork loin
without leg, 800
- 1000 g
90 80 - 90 1 800 + 300
Kasseler
(smoked loin of
pork), poached
90 70 - 90 1 800 + 300
Tafelspitz (prime
boiled beef)
96 110 - 120 1 800 + 700
Chipolatas 80 15 - 20 1 400
Eggs
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Eggs, soft-
boiled
96 10 - 12 1 400
Eggs, medium-
boiled
96 13 - 16 1 450
Eggs, hard-
boiled
96 18 - 21 1 500
ENGLISH 5
2. AUTOMATIC PROGRAMMES
WARNING!
Refer to Safety chapters.
2.1 Automatic programmes
The automatic programmes give
optimum settings for each type of meat
or other recipes.
Recipe Automatic (menu: Assisted
Cooking) — This function uses
predefined values for a dish. Prepare the
dish according to recipe from this book.
2.2 Categories
In the Assisted Cooking menu the dishes
are divided into several categories:
• Poultry
• Fish/Meat
• Desserts
• Casseroles/Terrines
• Side Dishes
3. POULTRY
3.1 Stuffed Chicken Breast
Served with spinach in saffron sauce
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 tablespoons lemon juice
• 1 tablespoon mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1/2 teaspoon 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
spinach 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.
• Amount of water to be put into the
water drawer: 600 ml
• Time in the appliance: 35 minutes
• Shelf position: 1
3.2 Poached Chicken Breast
Ingredients:
• 4 chicken breast fillets, boned
• salt, pepper, paprika and curry
powder
Method:
Season the chicken breasts and place in
a glass bowl in the appliance.
• Time in the appliance: 35 minutes
• Shelf position: 1
• Add 450 ml of water into the water
drawer
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4. FISH/MEAT
4.1 Fish terrine
Ingredients:
Serves 8
• 200 g smoked salmon
• 400 g salmon fillet
• 3 tablespoons 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 prepared 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 appliance: 40 minutes
• Shelf position: 1
4.2 Poached Fish (Trout)
Ingredients:
• 1 lemon
• fish
Method:
Wash, dry and sprinkle with lemon juice
inside and outside. Leave to soak in for a
while and then season with salt and
pepper. Place the fish in a stainless steel
bowl with a perforated insert.
• Time in the appliance: 30 minutes
• Shelf position: 1
4.3 Small Pike dumplings
Served with lemon and thyme sauce
Ingredients:
Serves 4
Dumplings:
• 70 g white bread with the crusts
trimmed
• 200 ml cream
• 1 onion
• 2 tablespoons butter
• 350 g fillet of pike
• 1 egg
• 1 pinch of nutmeg
• Salt
• Pepper
Sauce:
• 1 teaspoon sugar
• 200 ml of white wine
• 2 sprigs of lemon thyme
• 200 ml double cream
• 1 ½ teaspoon (level) cornflour (starch)
• 1 lemon, a little zest and
approximately 2 tablespoons 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 onion, 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 appliance. Serve with
rice or potatoes.
Preparing the sauce:
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 appliance: 35 minutes
ENGLISH
7
• Shelf position: 1
4.4 Wiener
Place wiener into a steam dish.
• Amount of water to be put into the
water drawer: 350 ml
• Time in the appliance: 25 minutes
• Shelf position: 1
5. DESSERTS
5.1 Flan Caramel
Ingredients for the mixture:
• 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 g sugar in a saucepan and melt
to a light brown caramel. Then add the
water carefully (caution — there is the
risk of burns) and heat until it boils. Cook
to a syrup and immediately pour it into 6
small soufflé dishes, so that the bottom is
covered with caramel. Put the milk in a
saucepan, halve the vanilla pod and 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 eggs
and egg yolks with 100 g sugar. (Do not
cream.) Add the warm milk slowly to the
egg - sugar mixture. Then put into the
dishes.
• Time in the appliance: 30 minutes
• Shelf position: 1
• Add 500 ml of water into the water
drawer
5.2 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 milk 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.
• Time in the appliance: 30 minutes
• Shelf position: 1
• Add 500 ml of water into the water
drawer
5.3 Vanilla creme
Ingredients:
Serves 4
• 1 egg
• 25 g sugar
• 100 ml cream
• 100 ml milk
• 1/2 vial of vanilla essence
• Pulp of 1/2 vanilla pod
Method:
Beat the egg well. Add the sugar, milk,
cream, vanilla essence and vanilla pulp.
Mix all the ingredients well. Cook in the
appliance. After cooking, whisk the
creme thoroughly.
• Amount of water to be put into the
water drawer: 400 ml
• Time in the appliance: 30 minutes
• Shelf position: 1
5.4 Vanilla flan
Ingredients:
Serves 4
• 300 ml milk
• 150 ml cream
• Pulp of 1 vanilla pod
• 4 eggs
• 1 egg yolk
• 75 g sugar
Grand Marnier sauce:
• 2 tablespoons vanilla ice cream
• 1 tablespoon Grand Marnier
• 2 tablespoons whipped cream
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Preparing the flan:
Mix the milk, cream, vanilla pulp, eggs,
yolk and sugar together by stirring. Sieve
the mix and pour it into dishes lined with
clear film. Cook in the appliance and
leave to cool.
Preparing the sauce:
Mix 2 tablespoons of vanilla ice cream
with 1 tablespoon of Grand Marnier. Add
2 tablespoons of whipped cream.
Arrangement:
Turn the flans out of the dishes and place
them on the sauce. Garnish with fruit.
• Amount of water to be put into the
water drawer: 400 ml
• Time in the appliance: 30 minutes
• Shelf position: 1
5.5 Chocolate cream
Ingredients:
Serves 4
• 1 egg
• 1 tablespoon 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 chocolate into small pieces
and add. Cook in the appliance. 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 appliance: 30 minutes
• Shelf position: 1
5.6 Espresso flan
Ingredients:
Serves 8
• 300 ml milk
• 200 ml cream
• 3 tablespoons 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
wire shelf. 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 appliance: 25 minutes
• Shelf position: 1
5.7 Cappuccino Cake
For the mixture:
• 100 g softened butter
• 90 g sugar
• 2 egg yolks
• the seeds of one vanilla pod
• 2 tablespoons instant coffee
(dissolved in 50 ml hot water)
• 2 egg whites
• 50 g flour
• 50 g cornflour
• 1/2 teaspoon baking powder
For the sauce:
• 250 ml orange juice
• 50 g sugar
• 1 pinch of cinnamon
• 20 ml orange liqueur
To finish:
• 200 ml whipped cream to decorate
Other:
• 6 small dishes or cups greased with
butter
Method:
Cream together butter, sugar, egg yolks,
the seeds of one vanilla pod and then
mix in the dissolved coffee. Beat egg
whites. Sieve flour, cornflour and baking
powder and add to the mixture in layers
with the egg whites and fold in. Put the
mixture into small dishes or cups greased
with butter.
• Time in the appliance: 30 minutes
• Shelf position: 1
ENGLISH
9
• Add 600 ml of water into the water
drawer
After baking:
Place orange juice, sugar, cinnamon and
orange liqueur in a saucepan and reduce
on the ring until the sauce is syrupy. Turn
warm cakes out onto a dessert plate,
decorate with sauce and cream.
6. CASSEROLES/TERRINES
6.1 Stuffed lettuce
Ingredients:
Serves 4
• 16 – 20 lettuce leaves (romaine
lettuce), blanched
Filling:
• 75 g lettuce (romaine)
• 1 onion
• 1 tablespoon butter
• Salt
• Milled pepper
• 400 g minced veal
• 3 tablespoons 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 appliance: 40 minutes
• Shelf position: 1
6.2 Stuffed Swiss chard
Ingredients:
Serves 4
• 40 chard leaves or 16 – 20 chard
stems, blanched
Filling:
• 300 g flour
• 1 tablespoon salt
• 3 eggs
• 150 ml whey
• 1 bunch of chives, chopped
• 1 small onion, chopped
• 50 g lardons
• 100 g diced Swiss Salsiz or Landjäger
sausage (or air-dried beef)
For braising:
• 1 tablespoon butter
• 100 ml vegetable stock
• 100 ml cream
• Pepper
Method:
Remove the ribs from the chard leaves.
Cut the leaves in half lengthways,
possibly quarter them crossways. Mix all
the ingredients well for the filling and
leave it to stand for about a half an hour.
Spread the filling onto the individual
leaves with a teaspoon and make parcels
out of them. Fry them in portions in the
hot butter. Pour the stock and cream
over them and season. Steam them.
• Amount of water to be put into the
water drawer: 550 ml
• Time in the appliance: 35 minutes
• Shelf position: 1
6.3 Cauliflower flan
Ingredients:
Serves 4
• 300 g Cauliflower, divided into florets
and boiled
• 50 g Sbrinz (hard cheese), grated
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• 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
• 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 appliance: 35 minutes
• Shelf position: 1
6.4 Mushroom terrine
Ingredients:
Serves 4
• 100 g white bread, with crusts
trimmed
• 100 ml milk
• 400 g mixed mushrooms, chopped
• 30 g butter
• 100 g champignons mushrooms,
sliched
• 1 egg
• 50 ml cream
• Salt
• Pepper
Method:
Cut up the white bread and soak it in the
milk. Braise the chopped mushrooms in
half of the butter and allow any juice that
forms to evaporate off completely. Puree
the soaked bread with the mushrooms.
Braise the sliced button mushrooms in
the rest of the button and, once again,
evaporate off any juice that forms. Put a
few nice slices to the side. Mix the rest of
the button mushrooms with the
mushroom puree. Whisk the egg and
cream and add this to the mix. Season
the mixture with salt and pepper.
Grease four soufflé dishes with butter.
Take the sliced button mushrooms which
you had set aside earlier and spread
them over the bottom of each of the
dishes for decoration. Pour in the
mushroom mix and steam.
To serve, turn out the terrines and
arrange them on leaves of lettuce. This
recipe also goes well served with a
yogurt and herb sauce.
• Amount of water to be put into the
water drawer: 450 ml
• Time in the appliance: 40 minutes
• Shelf position: 1
6.5 Aspargus flan
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 wire shelf in the
top half of the appliance. Poach the flans
until the mixture sets. Serve them in their
dishes lukewarm or cold.
• Amount of water to be put into the
water drawer: 450 ml
• Time in the appliance: 40 minutes
• Shelf position: 1
6.6 Spinach terrine
Ingredients:
Serves 4 – 6
• 1 shallot
ENGLISH
11
• 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
• 2 tablespoons 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 defrosted 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 appliance: 45 minutes
• Shelf position: 1
7. SIDE DISHES
7.1 Vegetables, mediterranean
Ingredients:
• 200 g courgettes
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 100 g mushrooms
• 2 onions
• 150 g cherry tomatoes
• green and black olives
Method:
Wash and cut the vegetables into pieces.
Peel onions and cut into strips. Put the
vegetables in the glass dish. Put the dish
in the appliance. Slice olives. After
cooking, season the vegetables with salt,
pepper, basil and oregano according to
taste.
• Time in the appliance: 25 minutes
• Shelf position: 1
• Add 600 ml of water into the water
drawer
7.2 Vegetables, traditional
Ingredients / Method:
Put together the following vegetables to
taste, about 750 g in total.
• kohlrabi, peeled and cut into strips
• carrots, peeled and diced
• cauliflower, washed and divided in
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 stainless steel or
glass bowl with perforated insert. After
cooking, pour over melted butter and
sprinkle with pepper and salt, if required.
• Time in the appliance: 35 minutes
• Shelf position: 1
• Add 650 ml of water into the water
drawer
7.3 Blanch vegetables
Put vegetables into a steam dish with a
perforated insert.
After blanching, cool down vegetables
with ice-cold water.
• Amount of water to be put into the
water drawer: 400 ml
• Time in the appliance: 15 minutes
• Shelf position: 1
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7.4 Peeling Tomatoes
Method:
Cut a cross in the top of the tomatoes,
place in the steam dish and put into the
appliance. After the end of the cooking
time, remove the skin from the tomatoes.
• Time in the appliance: 10 minutes
• Shelf position: 1
• Add 150 ml of water into the water
drawer
7.5 Potatoes in their jacket
Ingredients:
• 1000 g medium-sized potatoes
Method:
Wash the potatoes and place in a steam
dish.
• Time in the appliance: 50 minutes.
• Shelf position: 1
• Add 800 + 200 ml of water into the
water drawer
7.6 Boiled Potatoes
Ingredients:
• 1000 g potatoes
Method:
Peel the potatoes and cut into equal
sized quarters. Put the potatoes into the
steam dish and season with salt.
• Time in the appliance: 40 minutes.
• Shelf position: 1
• Add 800 ml of water into the water
drawer
7.7 Rice with Vegetables
Ingredients:
• 200 g long grain rice
• 50 g wild rice
• salt and pepper
• 1 small red pepper
• 400 ml stock
After cooking:
• 1 small tin sweetcorn (150 g)
Method:
Put long grain rice, wild rice, salt,
pepper, vegetable stock and water in a
bowl half an hour before cooking.
Prepare pepper, cut into small dice and
add to the rice and then cook.
• Time in the appliance: 40
• Shelf position: 1
• Add 800 ml of water into the water
drawer
After cooking: Drain sweetcorn and add
to the cooked rice.
7.8 Egg Custard
Ingredients:
• 3 eggs
• 100 ml milk
• 50 ml cream
• salt, pepper, nutmeg
• parsley, chopped
Method:
Mix eggs, milk and cream well. Do not
beat. Then season and add the chopped
parsley. Pour into greased glass or
porcelain dishes.
• Time in the appliance: 20 minutes
• Shelf position: 1
• Add 400 ml of water into the water
drawer
After cooking: remove egg royale from
the dishes and cut into small dice or
diamond shapes.
7.9 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:
ENGLISH
13
Puree the potatoes and work them into a
firm dough together with the specified
ingredients. 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 appliance: 25 minutes
• Shelf position: 1
*
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