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.

䲿稺涌㕊煵焢悬㢛 www.vzug.com/books 㢃怚⽦烘䈃䎛硛域浈歛厣䢇፫ g n i 2 0 R - 3 m 2 9 a 3 0 0 e 3 t 2 J s l a c i g a M Recipes for enjoyable cooking

V-ZUG Ltd Industriestrasse 66, CH-6301 Zug Magical steaming [email protected], www.vzug.com © V-ZUG Ltd, CH-6301 Zug, 2015

Contents

Difficulty: * easy ** moderate *** difficult Duration: ° quick °° medium °°° long Method: GS = GourmetSteam V = Vacuisine

General information 8 Accessories 10 Using the appliance 12 Own recipes 14 Notes and abbreviations 16 Uses and tips 18 Soft roasting 20 Aperitif nibbles, starters Zander and salmon terrine ** °° 26 Sushi *** °° 28 Scallop pot-au-feu *° 30 Poultry terrine ** °° 32 Italian-style vegetable terrine ** °° 34 Raviolo ** ° 36 Ras-el-hanout and carrot muffins *° 38 Cold pea and champagne soup with goat cheese ravioli V***°°° 40 Mini ratatouille with creamed goat's cheese GS * °° 42 Stuffed pears wrapped in air-dried ham GS * °° 44 Mini pizzas GS ** °° 46 «Marseillaise» fennel soup GS ** °° 48 Main courses Colourful fish skewers *° 52 Fish in puff pastry ** ° 54 Zug-style fillet of perch ** ° 56 Monkfish confit with coconut milk foam V ** ° 58 Roasted salmon with rice and vegetables GS *° 60 Thai fish skewers with rice noodle salad GS * °° 62 Fish and rice pralines *** °°° 64

3 Difficulty: * easy ** moderate *** difficult Duration: ° quick °° medium °°° long Method: GS = GourmetSteam V = Vacuisine

Stuffed chicken breasts ** °° 66 Braised chicken rolls GS *° 68 Veal rolls in puff pastry GS ** °° 70 Veal fillet coated in herbs ** °° 72 Roast beef served with beetroot GS *° 74 Loin fillet of lamb in strudel pastry *** °° 76 Stuffed breast of lamb «Kaburga Dolma» *** °°° 78 Lamb curry GS ** °° 80 Sweet and sour * °° 82 Pork ragout with chestnuts and beer sauce *° 84 Pork fillet in puff pastry GS ** °° 86 Momo *** °°° 88 Stuffed aubergines «Karniyarik» * °° 90 Accompaniments Courgette and corn cakes GS ** °° 94 Meatball and potato gratin GS * °° 96 Chana masaledar GS *° 98 Stuffed vegetables GS * °° 100 Spinach gnocchi on tomato concassé GS ** °° 102 Polenta with vegetables ** °° 104 Pasta gratin ** °106 Oriental rice *° 108 Lemon risotto ** °° 110 Vegetable gratin ** °° 112 Potato and quinoa gratin * °° 114 Italian-style baked bread dish ** °° 116 Potato and corn mash V* ° 118 Celeriac and goat cheese purée V ** °120

4 Difficulty: * easy ** moderate *** difficult Duration: ° quick °° medium °°° long Method: GS = GourmetSteam V = Vacuisine

Vegetables Spring vegetables *° 124 Stuffed kohlrabies ** °°° 126 Vegetable curry GS ** °° 128 Gratinated asparagus ** °° 130 Stuffed pumpkin GS * °° 132 Aubergine caviar with young goat's cheese GS *°°°134 Cannelloni * °° 136 Colourful asparagus salad V* °° 138 Tender fennel with coriander foam V* °° 140 Aubergine tartar GS ** °° 142 Desserts Almond cakes ** °° 146 Fruit compote *° 148 Yeast dumplings with a kirsch and saffron filling *** °°° 150 Luzerner Lebkuchen «gingerbread» ** °° 152 Strawberry gratin ** °° 154 Sour cream sorbet with apricot compote V ** °°° 156 Bread and butter pudding with raspberries * °° 158 Ice cream encased in crispy pastry GS *** ° 160 Apple rösti with vanilla sauce GS ** °° 162 Vanilla bread rolls GS *** °°° 164 Chocolate surprise GS ** °166 Russian cheesecake GS ** °°° 168 Pear and stracciatella gratin GS ** °° 170 Chocolate and ginger pudding GS ** °° 172 Crème caramel ** °° 174

5 Difficulty: * easy ** moderate *** difficult Duration: ° quick °° medium °°° long Method: GS = GourmetSteam V = Vacuisine

Bakes and bread Turkish meat bread «Etli Ekmek» * °° 178 Borek with sheep's cheese * °° 180 Apple flan ** °° 182 Tarte flambée ** °°° 184 Wholemeal bread buns ** °°° 186 Apricot and chocolate plaited bread ** °°° 188 Bacon and cabbage flan * °° 190 Focaccia *°°°192 Fruit loaf * °° 194 Chocolate croissants «bianco» GS *** °° 196 Calzone with courgette and gorgonzola GS * °° 198 Croque monsieur GS ** °° 200 Potato bread GS ** °°° 202 Rustic loaf GS ** °°° 204 Gluten-free seeded bread buns ** °° 206

6 7 General information

Healthy ways of cooking are a GourmetSteam fundamental part of our modern lifestyles The «GourmetSteam» programme brings the Being fit and healthy is a part of our modern skills of the top chefs into your home. Celeb- lifestyle, which means people are becoming rity chefs Franck Reynaud and Stefan Meier increasingly health-conscious and, as a have created special recipes for you, which result, moving towards more gentle cooking are tailor-made for the appliance and guar- methods. And the same is true for culinary anteed to succeed. Select a recipe, press delights. This steam cooker is capable of the adjusting knob and the appliance does satisfying both demands, helping you to in your kitchen exactly what the top chefs do create delicious, easy meals with the quality in theirs. The cooking process is perfectly of a top chef. What's more, steaming means adapted to the food and comprises multiple that you do not have to constantly check on steps, which the appliance runs through auto- your food. Nothing overcooks, and nothing matically and safely once it is started. burns, leaving you free to get on with other things.

Cooking sensors

The fully automated cooking sensors provide you with unprecedented assistance in all aspects of the cooking process. The appli- ance 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.

8 Vacuisine Please note

Vacuum cooking (also known as «sous-vide») The operating instructions contain important is the process of cooking food in vacuum- safety precautions. Please read these careful- sealed bags. This technique is employed in ly before operating the appliance. You can the world's best restaurants as it creates a also find detailed information on using the unique combination of flavours, textures, appliance in the operating instructions. 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 result - ing 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 increas- es its surface area, which, in turn, speeds up the cooking process.

Use the perforated cooking tray whilst steam- ing so that the steam can cook the food as evenly as possible from all sides.

9 Accessories

Wire shelf

Stainless steel tray

Baking tray

Perforated cooking tray ⅔ GN

Porcelain dish

10 Round baking tray with TopClean

U-shape terrine mould

V-shape terrine mould

Sushi blade

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.

11 Using the appliance

The following section provides a brief Starting a recipe description on how the appliance is used.

You can find more detailed information in the ■ Fill the water tank with fresh, cold drink- operating instructions. ing water and slot into position in the water tank compartment.

■ If the appliance is switched off, first Unlocking the «Magical Steaming» recipe press the adjusting knob. book ■ Press the touch button.

■ Select .

If the «Magical Steaming» recipe book has ■ Select the desired recipe book or . not yet been unlocked on your appliance, ■ To choose a recipe, select . you can unlock it with the password 6301. ■ Choose a recipe.

Proceed as follows: The recipes are numbered (e.g. Si33) so that they can be retrieved quickly. The numbers

■ If the appliance is switched off, first can be found in the recipe book in the top- press the adjusting knob. left corner of each recipe. Recipes can be

■ Press the touch button. changed and stored under «Own recipes».

■ Select .

■ Select .

■ To enter the password, select «Yes».

■ Enter the password using the on-screen keypad and confirm by pressing . – The recipe book is now unlocked.

If an incorrect password is entered, the pro- cedure described above can be repeated.

12 You can also store recipes that you have Pause/Hold created yourself under «Own recipes». In the course of the recipe, it can be neces-

■ If the appliance needs to be preheated, sary to open the appliance door, e.g. to turn start the recipe before putting in the over the food or to spread a topping over it. food. In such an instance, the intermediate step

■ Put in the food and start the recipe by «Pause» or «Hold» appears as well as selecting or continue by selecting . instructions on what to do next.

■ When the programmed time is up, an acoustic signal is emitted. To continue the recipe, proceed as follows:

■ Take the food out of the cooking space

when ready. ■ Open the appliance door.

■ Leave the appliance door in the at-rest ■ Carry out the action, e.g. turn over food.

position so that the cooking space can ■ Close the appliance door and select cool down. in the display. – The recipe will continue to run. When cooking recipes from recipe books, a delayed start is only possible if the cooking For the intermediate step «Hold», the space does not need to be preheated and heating continues to run and the cooking the recipe has no pauses or hold times. space temperature remains constant. For the intermediate step «Pause», the cooking space is not heated any more and the cook- Cancelling a recipe ing space temperature drops.

■ Select .

■ To cancel the recipe, select «Yes». – The recipe is cancelled. – The residual heat appears in the display.

13 Own recipes

Up to 24 of your own favourite recipes can ■ To confirm the settings, select . be stored. A recipe can consist of several – The overview of the set steps is steps with any operating modes including displayed. professional baking, pauses and hold times, ■ To add a new step, select . which run automatically once started. Saved ■ Set an operating mode, pause or hold recipes can be retrieved and started by time for step 2. pressing the touch button in the menu . ■ Set additional steps in the same way. A recipe can consist of up to nine steps.

■ To save the settings, select . Creating your own recipe – The overview of the set steps is displayed.

■ If the appliance is switched off, first ■ To save the recipe, select . press the adjusting knob. – The overview of the available

■ Press the touch button. storage spaces is displayed.

■ Select . ■ Select the desired (empty) storage

■ Select . space and confirm.

■ To create a new recipe, select . ■ Enter the recipe name using the – The selection of operating modes – on-screen keypad and confirm by press- including professional baking – ing . appears in the display. – The recipe is now saved.

■ Select the desired operating mode. – You are asked whether you wish to

■ Set the temperature and any other start the recipe; if you do not wish required values. to start the recipe, go to the main – If you are only making temperature menu for the recipes. settings, this step takes as long as is necessary for the cooking space to reach the required temperature. This represents the preheating process.

14 Cancelling recipe entry/change ■ To save the recipe, select .

■ Select storage space, enter the recipe

■ Select in the overview of the set name and confirm by pressing . steps. – The amended recipe is now saved.

■ To cancel the recipe entry, select «Yes». – A storage space that is already – The menu for your own recipes or, if being used can be overwritten. a recipe from a recipe book was – Recipes that have been amended changed, the menu for the recipe from recipe books are not saved in book appears in the display. the recipe book, but under «Own recipes». The original recipe remains in the corresponding recipe Copying/changing a recipe book.

Each recipe – from the recipe book as well as your own recipes – can be copied and Deleting your own recipe changed. Any recipe in «Own recipes» can be

■ Select the desired recipe book or . deleted.

■ Select .

■ Choose a recipe. ■ Select in the own recipes menu.

– An overview of the steps in the ■ Select the recipe to be deleted.

recipe is displayed. ■ To delete the recipe, select «Yes».

■ If you wish to change the recipe: Either – The recipe is deleted. 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.

15 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:

ggram kg kilogram

dl decilitre llitre

tsp teaspoon tbsp tablespoon kt knife tip

16 Quantities

Ingredients Level Level Heaped Heaped teaspoon tablespoon teaspoon 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

17 Uses and tips

Saving energy when preparing a menu Steaming

When steaming, a variety of foods can be Gentle steaming in the steam cooker means cooked at the same time. For example, you that valuable vitamins, minerals and flavours can prepare rice or pulses with vegetables are retained rather than lost in the cooking together at the same temperature, saving on process. What's more, the high-precision energy and washing up. The constant supply temperature setting provides the optimal of fresh steam via from the external boiler conditions for cooking any type of food with means that there is no transfer of flavours steam. between different foods. Rice, millet or lentils, for example, can be If the food requires different cooking times, cooked in suitable containers with the appro- put them into the cooking space at stag- priate amount of liquid and served straight gered intervals. from the steam cooker.

Type of food Weight of Approximate amount of liquid to be added food (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 100 g 3 dl (water/milk mixture) (polenta) 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

18 Baking Extracting juice

Whether you are making pizza, bread, Steam juicing is a very gentle method of biscuits or gratin, the right operating mode extracting juice from berries and fruits such helps you to achieve the perfect bake. as cherries, currents, etc. Refer to the detailed information in the Easy- Cook. The high-energy steam causes the cell walls to explode, allowing the juice to be extracted. Regeneration

The regeneration function allows you to Preserving reheat prepared meals or convenience food without losing out on quality or moisture. Just Steaming allows food to be preserved in warm it through on heat-resistant dishes and glass jars. Food is preserved as the glass jars your food will taste like it is freshly cooked. are sealed air-tight and micro-organisms are Different foods can be reheated at the same killed. Refer to the detailed information in the time on several levels without having to EasyCook. cover them.

Desiccating/Drying Blanching Hot air allows food to be dried and Blanching refers to the thermal treatment of preserved. Refer to the detailed information food by immersing it briefly in boiling water. in the EasyCook. The same result can be achieved by briefly steaming food at 100 °C in the steam cook- er. The heat inactivates the enzymes and allows the vegetable to retain its colour bet- ter. 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.

19 Soft roasting

How soft roasting works «Soft roasting seared»: Preparing the meat

The «Soft roasting» function allows high- ■ Season or marinate the meat. quality pieces of meat to be p r e p a r e d – Remove any marinade made with gently. You can select exactly when the herbs, mustard, etc. from the meat cooking process is complete, irrespective of before searing. These constituents the weight and thickness of the meat. The easily burn. temperature is automatically regulated. ■ Salt the meat immediately before searing.

The cooking time can be set to between 2½ ■ Briefly sear the meat all over for no long- and 4½ hours for «Soft roasting er than 5 minutes. seared» or between 1½ and 2½ hours for ■ Then place the meat in a glass or porce - «Soft roasting with steam». lain dish.

■ Insert the food probe into the meat so that the tip is in the centre of the thickest Tips for an optimal result part. – The food probe must be inserted as

■ Take the meat out of the r e f r i g e r a t o r far into the middle of the meat as ½ to 1 hour before soft roasting. possible to get a correct reading of

■ Weight of meat: the food probe temperature. The – Soft roasting seared: 500–2,000 g temperature inside the meat is – Soft roasting with steam: crucial for optimal results at the end 500–1,500 g of cooking.

■ Meat food probe temperature: up to ■ Put the wire shelf at level 2 and place 90 °C the dish on it.

■ Meat thickness: at least 4 cm ■ Insert the food probe plug into the

■ Quality: lean, high-quality meat 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 finished, lower the recommended food probe temperature by around 3–4 °C.

20 «Soft roasting with steam» ■ Insert the food probe plug into the socket.

For «Soft roasting with steam», the meat ■ Start «Soft roasting with steam», see is cooked gently with steam. Since steam selecting and starting soft roasting. transfers energy better shorter cooking times ■ After soft roasting, gently sear the meat and thus energy savings are possible. As all over for a total of 4–6 minutes. steam produces condensate, more residual ■ After searing, wrap the whole piece of water is left in the cooking space at the end meat in aluminium foil and leave it of the cooking process than with «Soft roast- covered for about 5 minutes. ing seared». ■ Carve the meat and serve immediately. – As the meat is only seared after soft

■ Insert the food probe into the meat so roasting for aesthetic reasons, the that the tip is in the centre of the thickest recommended food probe temper- part. ature is 4 °C lower than for «Soft – The food probe must be inserted as roasting seared». 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 pre- vents 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.

21 Selecting and starting soft roasting ■ Select the degree of doneness (not possible for « Freely select meat type »). – The longer the meat is cooked, the – The operating mode settings are more tender and succulent it displayed. becomes. This is especially so for – The recommended values are thicker cuts of meat. displayed above the food probe – Once the programme has started it temperature and duration; the end is no longer possible to change the time calculated from these values is target temperature. displayed above End. ■ If the appliance is switched off, first ■ Adjust the recommended values as press the adjusting knob. required. ■ Press the touch button. ■ To start soft roasting, select . ■ Select . – The food probe must be plugged ■ Select the desired preparation method. in. ■ Select the desired type of meat. – Soft roasting starts. ■ Select the desired cut. – The target food probe temperature If the desired type of meat or cut cannot be set and the current food probe selected, select the «Freely select meat temperature are displayed. type» option. – The cooking time set and the remaining cooking time are displayed. The appliance door must be closed during operation.

22 Soft roasting table for «Soft roasting seared»

Cut of meat Level of Recommended food doneness probe temperature °C Fillet of veal rare 58 medium 62 Loin of veal thick end, medium 63 loin of veal kidney end Veal shoulder medium 72 Veal neck medium 78 Fillet of beef rare 53 medium 57 Beef sirloin, roast beef rare 53 medium 57 Topside of beef medium 63 Chuck of beef medium 68 Beef shoulder medium 72 Loin of pork thick end, medium 65 loin of pork kidney end Neck of pork medium 80 Leg of lamb rare 63 medium 67

23

Aperitif nibbles, starters Si1 Zander and salmon terrine Accessories: u-shape terrine mould 60 × 60 × 300 mm, stainless steel tray Preparation: 1 hour | Cooking: 20 minutes

300 g fresh zander fillets, diced 16 basil leaves 1.5 dl full cream 1 bunch of chives or dill, finely chopped Salt Pepper 100 g salmon fillets, quartered

1 Put the diced zander into the freezer for 30 minutes. 2 Line the terrine mould with cling film, leaving enough spare to cover the terrine, once filled. Lay the basil leaves in the bottom of the terrine mould. 3 Finely purée the full cream with the frozen diced zander in a blender, stir in the herbs and season with salt and pepper. 4 Spread half the zander mixture in the mould. Lay the salmon in the centre. Spread the rest of the zander mixture on top. Cover the terrine with cling film. Place the mould on the tray in the cold cooking space. Steam. 5 Remove the cling film from the top of the terrine. Allow the terrine to stand for at least 20 minutes before turning it out. test

Tip The terrine can be eaten hot or cold.

26 Aperitif nibbles, starters

Cooking steps 1. Step Steam 100 °C, 20 minutes

27 Si2 Sushi Accessories: stainless steel tray, sushi mat, sushi blade Preparation: 20 minutes | Cooking: 30 minutes

Vinegared rice 4 nori sheets, halved 200 g sushi rice Wasabi paste 3 dl water 200 g tuna, sushi quality ½ tsp salt ½ cucumber, cut into about ½ cm thick strips 2 tsp icing sugar 0.5 dl rice vinegar

11

1 Put the rice into a sieve and wash under running water until the water runs clear. Allow to drain well. 2 Put the rice into the stainless steel tray and mix with the water. Spread the rice out evenly (ensures layer of rice is of uniform thickness in the sushi). Put the stainless steel tray into the cold cooking space. Steam. 3 Dissolve the salt and icing sugar in the rice vinegar. Pour the vinegar mixture evenly over the steamed rice. 4 Place a nori sheet, shiny-side up, on top of the rice. The nori sheet should slightly overlap the stainless steel tray on one side. Using the sushi blade, cut along the nori sheet. Wet the sushi blade and use it to lift the nori sheet and layer of rice from the tray, flip it over on to a sushi mat (with the nori sheet to the mat). 5 Place the tuna and cucumber lengthways across the nori sheet. Brush the tuna with a little wasabi paste. Roll up everything tightly between your hands. Cut the roll into eight same- size pieces with a sharp, wet knife. test

Tip Salmon, avocado and carrot can be used in place of tuna and cucumber.

Different variations of sushi can be created, e.g. California rolls which are made with the rice on the outside of the nori sheet and often decorated with sesame seeds to give an extra touch.

28 Aperitif nibbles, starters

Cooking steps 1. Step Steam 100 °C, 30 minutes

Step-by-step illustration

29 Si3 Scallop pot-au-feu Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 20 minutes | Cooking: 40 minutes

30 g shallots, finely diced 100 g potatoes, peeled and cut into wedges 12 baby carrots, peeled 1 kohlrabi, cut into sticks 12 champignons, halved 1 dl white wine 4 dl fish stock 1 g saffron powder Salt Pepper 12 scallops

1 Put all the ingredients except for the scallops into the porcelain dish. Season with salt and pepper. 2 Put the dish on the wire shelf in the cold cooking space. Steam (step 1). 3 Add the scallops and continue to steam (step 3). test

Tip Marinate the scallops in beetroot juice overnight in the refrigerator.

30 Aperitif nibbles, starters

Cooking steps 1. Step Steam 100 °C, 30 minutes 2. Step Add ingredients 3. Step Steam 100 °C, 10 minutes

31 Si4 Poultry terrine Accessories: v-shape terrine mould 55 × 55 × 300 mm, stainless steel tray Preparation: 30 minutes | Cooking: 15 minutes

300 g chicken breast, finely diced 1.75 dl full cream Salt Pepper 50 g cranberries, dried 50 g pistachio nuts, chopped

1 Line the terrine mould with cling film, leaving enough spare to cover the terrine, once filled. 2 Finely purée the diced chicken breast with the full cream in a blender or using a hand- held mixer, then season with salt and pepper. Stir in the cranberries and pistachio nuts. 3 Fill the corners of the terrine mould with the chicken mixture first, then add the rest of the mixture and smooth off the surface. Cover the terrine with the cling film. Place the mould on the tray in the cold cooking space. Steam.

32 Aperitif nibbles, starters

Cooking steps 1. Step Steam 100 °C, 15 minutes

33 Si5 Italian-style vegetable terrine Accessories: perforated cooking tray, v-shape terrine mould 55 × 55 × 300 mm Preparation: 45 minutes | Cooking: 1 hour

200 g frozen peas 150 g cauliflower, small florets 100 g carrots, peeled, diced 3 tbsp full cream 3 eggs, each at least 63 g Salt Pepper Nutmeg Ginger, freshly grated

1 Place the vegetables in the perforated cooking tray and put it into the cold cooking space. Steam (step 1). 2 Purée each vegetable with 1 tbsp full cream, one egg, salt, pepper and nutmeg. 3 Season the carrot mixture with freshly grated ginger to taste. Strain the pea mixture through a sieve to remove the skins. 4 Line the terrine mould with cling film, making sure that there is sufficient overlap to seal the mould. First fill the mould with the carrot mixture, then add the cauliflower mixture and finally the pea mixture. Seal the mould with cling film. Place the mould on the tray in the cooking space. Steam (step 4). 5 Remove the cling film from the top of the terrine. Allow the terrine to stand for at least 20 minutes before turning it out. Cut into slices. test

Tip The terrine can be eaten hot or cold.

34 Aperitif nibbles, starters

Cooking steps 1. Step Steam 100 °C, 20 minutes 2. Step Prepare 3. Step Introduce food 4. Step Steam 100 °C, 40 minutes

35 Si6 Raviolo Accessories: perforated cooking tray Preparation: 15 minutes | Cooking: 8 minutes

2 rolls of pasta dough, about 250 g Filling 1 tbsp butter 200 g ricotta 100 g leaf spinach, frozen and defrosted 50 g Parmesan, grated Salt Pepper Paprika Nutmeg 4 egg yolks

1 Roll out the pasta dough and cut each piece into two same-size squares (about 16 × 16 cm). Grease the perforated cooking tray and put the squares into it. 2 Mix the ricotta, spinach and Parmesan together and season well. Spread the filling in the middle of the dough squares and make a well in the centre. Place an egg yolk in the centre of each well. 3 Brush the corners of the square with water. Bring the corners together and seal gently. Put the cooking tray into the cold cooking space and steam the raviolo. Serve immediate- ly after steaming. test

Tip Served with salad and a little brown butter, raviolo makes a perfect starter.

36 Aperitif nibbles, starters

Cooking steps 1. Step Steam 100 °C, 8 minutes

Step-by-step illustration

37 Si7 Ras-el-hanout and carrot muffins Accessories: 2 mini-muffin tins with 12 cups each, wire shelf Preparation: 20 minutes | Cooking: 25 minutes

165 g flour 1 tsp baking powder 2 tsp ras-el-hanout 2 tsp salt 25 g dried apricots, finely diced 150 g carrots, peeled, grated 50 g feta, finely diced 2 dl double cream 1 egg

1 Mix the flour, baking powder, ras-el-hanout, salt and apricots together. Add the carrot and feta. 2 Mix the double cream and egg, add to the flour, combine briefly and then divide the mix- ture between the cups of the mini-muffin tins. Put the mini-muffin tins on the wire shelf in the preheated cooking space. Bake.

38 Aperitif nibbles, starters

Cooking steps 1. Step Preheat with hot air humid 180 °C 2. Step Introduce food 3. Step Hot air humid 180 °C, 25 minutes

39 Si8 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 Goat cheese ravioli 400 g peas, fresh or frozen 60 g strudel pastry 1 spring onion, finely chopped 2 tbsp olive oil 2 stalks of lemongrass 150 g goat's cream cheese 10 g butter 1 tsp thyme 1 pinch of sugar 1 tsp lemon zest 4 dl buttermilk ½ tsp salt Salt Pepper Cayenne pepper 2 dl dry champagne

11

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.

40 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

41 Si9 Mini ratatouille with creamed goat's cheese Accessories: 6–8 small porcelain dishes, perforated cooking tray Preparation: 50 minutes | Cooking: 35 minutes

Ratatouille Creamed goat’s cheese 1 dl olive oil 150 g goat’s cream cheese 1 sprig of rosemary, finely chopped 50 g cream 3 sprigs of thyme Salt, pepper 1 aubergine, 1 cm cubes 11 1 courgette, 1 cm cubes Crumble 1 red pepper, skinned and cut into 1 cm cubes 50 g flour 2 tomatoes, skinned, de-seeded, cut into 0.5 cm 25 g butter, cold cubes 1½ tbsp Parmesan, grated 1 onion, chopped Salt 2 cloves of garlic, finely sliced 1 egg yolk Salt Pepper

11

1 For the ratatouille, mix the olive oil with the herbs, salt and pepper. Marinate each type of vegetable separately. Cook the onion and garlic until clear. Layer the vegetables in porcelain ramekins. Fill the ramekins to the top as the vegetables will significantly reduce in size. 2 Place the ramekins in the perforated cooking tray, put into the cold cooking space and cook (step 1). 3 Stir the goat’s cheese with the cream until smooth and season to taste with salt and pepper. 4 For the crumble, rub the flour, butter, Parmesan, salt and egg yolk between your hands to form a crumble. Compress the crumble mixture. Chill for 15 minutes. 5 Spread the crumble over a sheet of baking paper and bake it in the perforated cooking tray along with the vegetables (step 3). 6 After cooking, place the creamed goat’s cheese over the ratatouille, sprinkle the crumble over the top and serve.

42 Aperitif nibbles, starters

Cooking steps 1. Step Hot air with steaming 200 °C, 25 minutes 2. Step Add ingredients 3. Step Hot air with steaming 200 °C, 10 minutes

43 Si10 Stuffed pears wrapped in air-dried ham Accessories: baking tray Preparation: 30 minutes | Cooking: 15 minutes

130 g ricotta cheese 15 sage leaves, finely chopped Salt Pepper 4 pears, cored, each cut into 8 slices 16 slices of air-dried ham, cut in half lengthways

1 Mix the ricotta cheese with sage and season with salt and pepper. Share out the mixture among the pears and wrap them tightly in the air-dried ham. 2 Lay the pears on a tray that has been lined with baking paper. 3 Put the tray into the preheated cooking space. Bake.

44 Aperitif nibbles, starters

Cooking steps 1. Step Preheat with hot air with steaming 200 °C 2. Step Introduce food 3. Step Hot air with steaming 200 °C, 10 minutes 4. Step Hot air 210 °C, 5 minutes

45 Si11 Mini pizzas Accessories: baking tray Preparation: 12 hours | Cooking: 18 minutes

Pizza dough Tomato sauce 250 g flour 1 clove of garlic, cut into slices ¼ yeast cube 1 onion, finely diced 1.5 dl water 250 g tomatoes, diced 1 tbsp olive oil 1 tbsp olive oil 1 tsp salt 5 g basil, fresh 11 Salt Pepper A little sugar

11

Topping 100 g red and yellow peppers, finely diced 120 g mozzarella, diced 40 g Parmesan

1 Mix the flour and yeast, add the water, olive oil and salt and knead into a smooth dough. Separate the kneaded dough into pieces weighing about 35 g, shape them into round balls, cover with cling film and leave overnight in the refrigerator to proof. 2 For the tomato sauce, sauté the onion and garlic in olive oil. Add the tomatoes, cook at a low heat for 1–1½ hours to reduce, add basil and season to taste. 3 Flatten the pizza dough by hand with a little flour and place on the tray that has been lined with baking paper. Then brush with the tomato sauce and add the toppings. 4 Put the tray into the preheated cooking space. Bake. test

Tip You can use pre-made dough instead of making the pizza dough. The toppings can be varied as desired. Garnish the mini pizzas with fresh basil.

46 Aperitif nibbles, starters

Cooking steps 1. Step Preheat with hot air 210 °C 2. Step Introduce food 3. Step Hot air 210 °C, 18 minutes

47 Si12 «Marseillaise» fennel soup Accessories: porcelain dish ½ GN, wire shelf Preparation: 30 minutes | Cooking: 30 minutes

400 g fennel 100 g onions, finely diced 4 cloves of garlic, cut into slices 1 pinch of saffron threads 1 chilli pepper, cut into half lengthways, de-seeded, cut into strips 1 bay leaf 1 clove 5 dl vegetable bouillon 150 g tinned plum tomatoes, sieved Salt Pepper 2 tbsp pastis, anise liqueur 1 bunch of flat-leaved parsley, leaves pulled off from stalks and coarsely chopped 3 egg yolks

1 Remove the fibrous parts of the fennel. Cut the fennel bulb into quarters lengthways and cut across into fine strips. 2 Place the fennel strips into the porcelain dish and spread the onion, garlic, saffron, chilli, bay leaf and clove over the top, add the vegetable bouillon and plum tomatoes and season with salt and pepper. Put the dish on the wire shelf in the cold cooking space. Cook. 3 Take the porcelain dish out of the cooking space. Remove the bay leaf and the clove. Stir the soup well and season to taste with the pastis and parsley. Mix in the egg yolks. Serve in soup plates. test

Tip Serve with garlic toast.

48 Aperitif nibbles, starters

Cooking steps 1. Step Steam 100 °C, 5 minutes 2. Step Hot air with steaming 150 °C, 15 minutes 3. Step Hot air with steaming 180 °C, 10 minutes

49

Main courses Si13 Colourful fish skewers Accessories: stainless steel tray, short skewers Preparation: 15 minutes | Cooking: 15 minutes

1 yellow pepper 2 courgettes 300 g salmon fillets, cut into 3 cm cubes Salt Pepper

1 Cut the yellow pepper in half, remove the stalk, seeds and white membrane and cut into 3 cm squares. Top and tail the courgettes and cut into 15 mm thick slices. 2 Thread cubes of salmon, pieces of yellow pepper and slices of courgette on to short skewers, alternating between salmon, pepper and courgette, then season. 3 Place the skewers on the stainless steel tray. Put the tray into the cold cooking space. Steam.

52 Main courses

Cooking steps 1. Step Steam 100 °C, 15 minutes

53 Si14 Fish in puff pastry Accessories: baking tray Preparation: 30 minutes | Cooking: 25 minutes

1 roll of puff pastry, about 42 × 46 cm 1 red pepper 1 courgette Coriander or flat-leaved parsley 4 small portions of firm fish, each about 50 g Salt Pepper

1 Cut the pepper in half, remove the stalk, seeds and white membrane and cut into strips lengthwise. Top and tail the courgette, then cut into strips lengthwise. 2 Cut the puff pastry into four equal-sized rectangles. 3 Arrange the strips of pepper and courgette diagonally on the pastry, scatter with the coriander or parsley leaves, season with salt and pepper and place the fish on top. Fold the two free corners of the pastry over the fish. 4 Place the pastry rolls on a lined tray. Put the tray into the cold cooking space. Bake.

54 Main courses

Cooking steps 1. Step Professional baking - puff pastry 220 °C, 25 minutes

55 Si15 Zug-style fillet of perch Accessories: porcelain dish ½ GN, wire shelf Preparation: 20 minutes | Cooking: 22 minutes

600 g perch fillets Sauce Salt ½ tbsp flour Pepper 0.5 dl white wine 1 tbsp butter 1.8 dl thickened cream for making sauces 1 tbsp fresh dill tips 1 tbsp tarragon, chopped Salt Pepper

11

Garnish Dill Slices of lemon

1 Season the perch fillets with salt and pepper. Put the fillets into the greased porcelain dish. 2 For the sauce, mix the flour with a little white wine until smooth, stir in the remaining wine and the thickened cream, add the herbs, season with salt and pepper, then spread over the perch fillets. Put the porcelain dish on the wire shelf in the cold cooking space. Cook.

56 Main courses

Cooking steps 1. Step Hot air 120 °C, 15 minutes 2. Step Hot air 230 °C, 7 minutes

57 Si16 Monkfish confit with coconut milk foam Accessories: perforated cooking tray Preparation: 20 minutes | Cooking: 30 minutes

Monkfish Pesto 4 monkfish fillets, each about 120 g 120 g salted peanuts 1 dl olive oil 60 g olive oil 1 chilli pepper, de-seeded and cut into rings 1 lemon, zest and 1 tbsp juice Salt 1½ tbsp honey 11 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.

58 Main courses

Cooking steps 1. Step Steam 61 °C, 30 minutes

59 Si17 Roasted salmon with rice and vegetables Accessories: porcelain dish ⅓ GN, perforated cooking tray, wire shelf Preparation: 30 minutes | Cooking: 36 minutes

3.5 dl bouillon 200 g rice 3 fennel bulbs, cut into slices 4 slices of salmon fillet 2 red apples, cut into wedges 3 tbsp sultanas Salt Pepper

1 Mix the bouillon and rice in the porcelain dish. Put the dish on the wire shelf in the cold cooking space (top half of the cooking space). Steam (step 1). 2 Spread the fennel out on the perforated cooking tray and season it. After step 1, put the tray into the hot cooking space (bottom half of the cooking space). Continue to cook (step 3). 3 Season the salmon slices with salt and pepper. 4 After step 3, scatter the apple and sultanas over the fennel and place the sliced salmon on top. Continue to cook (step 5). test

Tip Place a tray in the bottom level to catch the cooking juices.

Lemon sauce goes well with this dish.

60 Main courses

Cooking steps 1. Step Steam 100 °C, 20 minutes 2. Step Add ingredients 3. Step Hot air with steaming 210 °C, 8 minutes 4. Step Add ingredients 5. Step Hot air with steaming 210 °C, 8 minutes

61 Si18 Thai fish skewers with rice noodle salad Accessories: perforated cooking tray Preparation: 45 minutes | Cooking: 8 minutes

Fish skewers Rice noodle salad 600 g zander fillets, cut into strips 125 g rice noodles 2 tsp red Thai curry paste ½ nostrano cucumber, de-seeded, finely grated 4 tbsp lime juice 2 tbsp fish sauce 1 tbsp fish sauce 3 tbsp lime juice 2 spring onions including the green part, finely 1½ tbsp rice vinegar chopped 1 tsp cane sugar ¾ tsp salt 1 tsp sambal oelek 1 tsp sambal oelek ¼ bunch of coriander, finely chopped 12 wooden skewers 1 tbsp unsalted peanuts, roasted, finely chopped 11 ⅓ bunch of chervil, chopped Salt Pepper

1 For the fish skewers, purée the fish, curry paste, lime juice and fish sauce finely. 2 Add the spring onions to the mixture and season. Knead by hand into a compact mass. 3 Separate the mixture into twelve portions and form each portion into a sausage. Stick the sausages along the whole length of the skewers and then place them into the perforated cooking tray. Put the cooking tray into the cold cooking space. Steam. 4 Prepare the rice noodles according to the instructions on the packaging. 5 Mix all ingredients for the rice noodle salad well. 6 Place the fish skewers on the rice noodle salad and serve. test

Tip Place a tray in the bottom level to catch the cooking juices.

62 Main courses

Cooking steps 1. Step Steam 90 °C, 8 minutes

63 Si19 Fish and rice pralines Accessories: perforated cooking tray Preparation: 1¼ hours | Cooking: 15 minutes

Fish and rice pralines Coriander foam 200 g perfumed rice 1 tsp butter 1 dl cream 1 shallot, finely chopped 70 g toasting bread 1.5 dl white wine 500 g fish fillets, e.g. cod 1.5 dl cream 3 anchovy fillets, rinsed, quartered 1 bunch of coriander 1 egg, beaten Salt A little lemon, juice, zest Black pepper Salt Black pepper

11

1 Soak the rice in lukewarm water for at least one hour. Allow to drain well. 2 For the fish mixture, cut the crusts off the bread. Soak the bread in the warm cream, squeeze the excess out, then purée together with the fish and anchovy fillets. Add the egg, lemon and seasoning, then mix well. Using damp hands, shape into balls (about Ø 4 cm) and roll in the rice. This recipe makes 20–25 fish and rice pralines. 3 Put the balls into the perforated cooking tray. Put the cooking tray into the cold cooking space. Steam. 4 For the coriander foam, sweat the shallot in the warm butter. Quench with the wine and allow to almost fully reduce. Pour in the cream, bring to the boil and allow to simmer over a low heat for about 10 minutes. Add the coriander, purée, season, then foam again before serving.

64 Main courses

Cooking steps 1. Step Steam 100 °C, 15 minutes

65 Si20 Stuffed chicken breasts Accessories: perforated cooking tray, stainless steel tray Preparation: 45 minutes | Cooking: 39 minutes

1 red pepper 100 g black olives, pitted 1 tbsp thyme leaves 2 tbsp olive oil Pepper 8 slices of air-dried ham 4 chicken breasts Salt Rapeseed oil

1 Quarter and de-seed the red pepper, then place on the lined stainless steel tray skin-side up. Put the tray into the cold cooking space. Bake (step 1). Put the pepper into a plastic bag, seal it and allow the contents to cool. Next skin the pepper and cut into strips lengthwise. 2 Purée the olives, thyme, olive oil and pepper. 3 Lay four strips of cling film over a work surface. Lay two slices of air-dried ham, slightly overlapping, on each strip. Slice a deep pocket in the chicken breasts lengthwise, season the inside with pepper and a little salt and brush with the olive paste. Place strips of red pepper in the centre of the chicken breasts and fold them back together again. Lay the chicken breasts on top of the air-dried ham. Roll up, using the cling film to keep the rolls tight, and twist the ends to seal them securely. Place the rolls in the perforated cooking tray and put into the cooking space while still warm. Steam (step 4). 4 Take the chicken rolls out of the cling film and sear on all sides in hot rapeseed oil, then carve and plate. test

Tip Risotto goes well with the stuffed chicken breasts.

66 Main courses

Cooking steps 1. Step Hot air 230 °C, 25 minutes 2. Step Prepare 3. Step Introduce food 4. Step Steam 100 °C, 14 minutes

67 Si21 Braised chicken rolls Accessories: perforated cooking tray, porcelain dish ⅓ GN, wire shelf Preparation: 30 minutes | Cooking: 29 minutes

8 large lettuce leaves 4 chicken breasts 125 g cream cheese with pepper Salt Pepper 8 slices of Parma ham 1 dl full cream 1 tbsp cornflour

1 Cut the thick stalks off the lettuce leaves. Place the leaves in the perforated cooking tray and put into the cold cooking space. Cook (step 1). After cooking, cool the leaves quick- ly with cold water and then pat them dry. 2 Cut the chicken breasts in half lengthways and score a pocket into each piece. Fill this pocket with cream cheese and season. 3 Wrap the chicken breasts first in lettuce and then in Parma ham and place in the greased tray. Mix the full cream with cornflour and pour over the top. Place the dish onto the wire shelf. Cook (step 4).

68 Main courses

Cooking steps 1. Step Steam 100 °C, 4 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 120 °C, 25 minutes

69 Si22 Veal rolls in puff pastry Accessories: stainless steel tray Preparation: 25 minutes | Cooking: 32 minutes

Filling Veal rolls 125 g cream cheese with horseradish 4 veal escalopes, 70 g each, beaten thin 1 tbsp grated Parmesan Salt 2 basil leaves, cut into strips Pepper Salt 8 slices of streaky bacon Pepper 1 roll of puff pastry Paprika powder

11

1 For the filling, mix the cream cheese and Parmesan until smooth, mix in the basil and season with salt, pepper and paprika. 2 Season the veal escalopes and spread them with the cream cheese filling, roll them up tightly, and wrap each one in two slices of bacon. 3 Cut the puff pastry into four rectangles and wrap a veal roll in each: First place the narrow edges over the roll, then roll up lengthways. Lightly sprinkle the end of the pastry with water and press down. Place the parcels on a stainless steel tray lined with baking paper with the end of the pastry underneath. Put the tray into the cold cooking space. Bake.

70 Main courses

Cooking steps 1. Step Hot air with steaming 230 °C, 12 minutes 2. Step Hot air with steaming 190 °C, 20 minutes

71 Si23 Veal fillet coated in herbs Accessories: stainless steel tray Preparation: 30 minutes | Cooking: 40 minutes

50 g mixed herbs, parsley, chervil, thyme, Herb jus marjoram, tarragon, chives 1 small onion, finely diced Olive oil 2 tbsp mixed herbs, parsley, chervil, thyme, 600 g fillet of veal, centre cut marjoram, tarragon, chives Salt 1 tbsp butter Pepper 1 dl port wine 2 dl veal stock 1 tsp cornflour

1 Pull the parsley, chervil, thyme, marjoram and tarragon leaves off the stalks and chop them; finely chop the chives. Mix the herbs with a little olive oil. 2 Lay a piece of cling film 20 cm longer than the fillet over a work surface, then down the centre of the cling film scatter a line of herbs the same length as the fillet. Season the fillet with salt and pepper, turn it over in the herbs and wrap it in the cling film. Wrap this parcel in aluminium foil, sealing the ends up well. Put the wrapped fillet on to the stainless steel tray. Put the tray into the cold cooking space. Steam. 3 For the herb jus, sweat the onion and herbs in the butter, quench with the port and allow to reduce by half, then add the veal stock and cornflour, bring to the boil and leave to simmer for 10 minutes. Pour the sauce through a sieve. 4 Take the fillet out of the cooking space, leave to rest for a few minutes, remove the foil and film, then slice the fillet up. 5 Pour a little of the herb jus on to the plate and arrange the fillet on top.

72 Main courses

Cooking steps 1. Step Steam 100 °C, 40 minutes

73 Si24 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 ½ 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 fraiche together and season with salt and pepper. Re- move 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.

74 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

75 Si25 Loin fillet of lamb in strudel pastry Accessories: stainless steel tray Preparation: 40 minutes | Cooking: 15 minutes

2 loin fillets of lamb, each about 250 g Raspberry and onion sauce 1 tbsp rapeseed oil 1 tbsp rapeseed oil Salt 3 red onions, halved, cut into strips Pepper 50 g cranberries, dried 60 g pistachios 2 tbsp sugar 20 g chervil 2 dl red wine 40 g white bread, stale or breadcrumbs 4 tbsp soy sauce 120 g strudel pastry Salt 40 g butter, liquid Pepper Dried chilli flakes 200 g raspberries

1 Briefly sear the meat on all sides in hot oil, season and allow to cool down. 2 Coarsely purée the pistachios, chervil and white bread together and season with a little salt. 3 Unroll the strudel pastry. Divide the sheets in half and brush each half with butter. Lay four sheets on top of each other. Place a quarter of the pistachio mixture the size of the fillet in the centre of the pastry. Place the meat on top and spread the remaining pistachio mix- ture over it. Wrap the pastry around the meat and place on a lined stainless steel tray, with the sealed end of the pastry tucked underneath. Brush again with butter. Put the tray into the cold cooking space. Bake. 4 For the sauce, heat the oil, sauté the onion, add the cranberries and sugar, and lightly caramelize, then deglaze with the red wine. Reduce the wine almost completely. Add the soy sauce and half of the raspberries, then season the sauce. Finally, add the rest of the raspberries and warm through briefly. Serve the sauce with the lamb.

76 Main courses

Cooking steps 1. Step Professional baking - puff pastry 200 °C, 15 minutes

77 Si26 Stuffed breast of lamb «Kaburga Dolma» Accessories: stainless steel tray Preparation: 30 minutes | Cooking: 2 hours

2 tbsp butter For brushing 50 g pine nuts 1 tbsp sweet pepper purée 1 large onion, finely chopped ½ tbsp dried thyme 150 g long-grain rice 1¼ tsp salt 2 tbsp raisins ½ tsp hot paprika flakes 100 g liver, lamb or beef , finely chopped, optional 2.5 dl water 1¼ tsp salt Pepper ¼ tsp cinnamon, ground 1.5 kg whole breast of lamb, unboned, ask the butcher to cut a pocket in it Kitchen string

1 Heat the butter in a pan and roast the pine nuts until golden yellow. Add the onion and sauté briefly. Sauté the rice, raisins and liver, pour in the water, season. Simmer until the liquid evaporates. Allow to cool somewhat. 2 Stuff the pocket in the lamb breast with the rice and sew closed with kitchen string. 3 Mix the sweet pepper purée, thyme, salt and hot paprika flakes together. Brush the lamb with the mixture and then place on the stainless steel tray. 4 Put the tray into the cold cooking space. Cook.

78 Main courses

Cooking steps 1. Step Hot air with steaming 150 °C, 1½ hours 2. Step Hot air with steaming 130 °C, 30 minutes

79 Si27 Lamb curry Accessories: oven-proof casserole pan, wire shelf Preparation: 30 minutes | Cooking: 30 minutes

Clarified butter, for searing 800 g cubed stewing lamb, e.g. shoulder 1 tsp salt Freshly ground pepper 1 large onion, halved, cut into fine strips 1 clove of garlic , halved, with green shoot removed 1 clove 1 tomato, finely diced 1 bay leaf 1 tbsp hot curry powder, e.g. Madras 1 tbsp mild curry powder 1 dl dry white wine 1.5 dl vegetable bouillon ½ pear, coarsely grated ½ apple, coarsely grated ½ banana, cut into slices

1 Heat up the clarified butter in a pan. Dab the meat dry, divide into two portions and then sear each portion for about 4 minutes. Season the meat and put it into the casserole. 2 Sauté the onion at a reduced heat in a little clarified butter, then add and sauté the garlic, clove, tomato and bay leaf. 3 Add the curry powder and quench with white wine, bring briefly to the boil until the white wine has reduced. 4 Pour in the bouillon and bring briefly to the boil. Put all the ingredients in the casserole with the meat. Put the casserole without the lid on the wire shelf in the cold cooking space. Cook. test

Tip Goes well with basmati rice or poppadums (flat breads made of lentil flour, that can be bought in larger food shops).

80 Main courses

Cooking steps 1. Step Hot air 170 °C, 10 minutes 2. Step Hot air with steaming 170 °C, 20 minutes

81 Si28 Sweet and sour Accessories: porcelain dish ⅓ GN, stainless steel tray, wire shelf Preparation: 45 minutes | Cooking: 40 minutes

Meat Sauce 500 g pork strips 30 g cornflour 2 tbsp peanut oil 1.75 dl rice vinegar 1 green pepper, cut into diamond-shape pieces 140 g cane sugar 1 onion, coarsely chopped 2 dl pineapple juice 1 bunch of spring onions, finely chopped 120 g ketchup 120 g fresh pineapple, cut into pieces 1 chilli pepper, de-seeded, finely chopped Salt 40 g ginger, finely diced Pepper 11

11 Rice 300 g jasmine rice 2.75 dl poultry bouillon 3 tbsp peanut oil

1 Marinate the meat in the oil, salt and pepper and spread over the tray. Put the tray into the preheated cooking space. Sear (step 3). 2 Add the remaining ingredients and continue to bake (step 5). 3 For the sauce, mix all the ingredients together well. Pour over the meat after step 5. 4 For the rice, mix all the ingredients together in the porcelain dish. Put the dish on the wire shelf and into the cooking space while still hot (on a different level to the meat). Steam the meat and rice together (step 7).

82 Main courses

Cooking steps 1. Step Preheat with hot air 220 °C 2. Step Introduce food 3. Step Hot air 220 °C, 5 minutes 4. Step Add ingredients 5. Step Hot air 220 °C, 5 minutes 6. Step Add ingredients 7. Step Steam 100 °C, 30 minutes

83 Si29 Pork ragout with chestnuts and beer sauce Accessories: casserole pot, wire shelf Preparation: 20 minutes | Cooking: 1½ hours

Pork ragout Herb butter 2 tbsp rapeseed oil 40 g butter 600 g pork ragout 1 bunch of sage leaves, cut into strips 4 onions, halved, cut into strips 3 dl dark beer 4 dl veal stock 100 g apple slices, dried 2 bay leaves Salt Black pepper 400 g chestnuts, skinned, frozen 1.5 dl double cream 2 tbsp lingonberries, drained

11

1 Sear the meat in the oil in batches. Add the onions and sweat, deglaze with the beer and reduce somewhat. Add the veal stock, apple slices and bay leaves and season well. Place the casserole pot with lid on the wire shelf in the cold cooking space and cook (step 1). 2 Add the chestnuts and finish cooking (step 3). 3 After cooking, remove the bay leaves, add the double cream and lingonberries, then season with salt and pepper to taste. 4 Fry the sage in the butter until crisp and scatter over the ragout. test

Tip Serve with mashed potato.

Preserved lingonberries are available in some retail stores. Lingonberry jam can be used as a substitute.

84 Main courses

Cooking steps 1. Step Hot air humid 200 °C, 1 hour 10 minutes 2. Step Add ingredients 3. Step Hot air humid 200 °C, 20 minutes

85 Si30 Pork fillet in puff pastry Accessories: baking tray Preparation: 40 minutes | Cooking: 30 minutes

1 pork fillet, about 450 g Filling 2 tbsp oil 1 bunch of flat-leaved parsley Salt 2 sprigs of thyme Pepper 2 sprigs of rosemary 150 g streaky bacon, in slices 100 g dried tomatoes in oil 1 roll of puff pastry 11 For brushing 1 egg, beaten

1 Sear the pork fillet all over in oil, season with salt and pepper, remove from the pan and allow to cool. 2 Remove the parsley, thyme and rosemary leaves from their stalks and chop all of the herbs. Cut the tomatoes into strips. 3 Place the slices of bacon on the work surface so that they overlap and form a rectangle in which the fillet can be wrapped. Spread the herbs and tomatoes over the bacon and press down. Place the fillet on top and wrap in the bacon. Place the fillet on top of the puff pastry, fold the narrow ends (about 3 cm) over the fillet then roll lengthways. Brush the ends of the pastry with water and press down. 4 Place the fillet on the lined tray, tucking the ends underneath. Decorate with the leftover pastry and brush with the egg wash. 5 Put the tray into the cold cooking space. Bake.

86 Main courses

Cooking steps 1. Step Professional baking - puff pastry 210 °C, 30 minutes

87 Si31 Momo Accessories: perforated cooking tray, round cutter Ø 8 cm Preparation: 1½ hours | Cooking: 25 minutes

Filling Strudel pastry 300 g minced pork 300 g flour ½ onion, finely diced 1 tsp salt 15 g ginger, very finely diced 2 eggs ¼ tsp turmeric 6 tbsp water 1 tsp masala 2 tbsp oil ½ chilli pepper, de-seeded, finely chopped 1 tbsp oil Tomato sauce 2 cloves of garlic, finely chopped 2 tbsp oil 1 tsp salt 1 peperoncino, de-seeded, finely chopped 11 1 onion, very finely chopped 8 cloves of garlic, sliced 700 g tomatoes, finely diced 1 tsp salt ½ tsp masala ½ tsp turmeric

1 Knead all the ingredients for the filling very well - doing it by hand is best. 2 For the strudel pastry, mix all the ingredients together and knead into a smooth dough. Allow to rest for about 30 minutes in a bowl that has been rinsed out with hot water. 3 Roll out the pastry 2 mm thick. Cut out rounds about Ø 8 cm. Lay the pastry in your hand and put the filling on it (photograph 1). Seal the momos using your thumb and index finger (photograph 2). Crimp the edges (photograph 3). 4 Place the momos in a greased perforated cooking tray and put into the cold cooking space. Steam. 5 For the tomato sauce, heat the oil in a pan. Sauté the peperoncino, onion and garlic well. Add the tomatoes and seasoning. Continue stirring and cook until the sauce thickens.

88 Main courses

Cooking steps 1. Step Steam 100 °C, 25 minutes

Step-by-step illustration

89 Si32 Stuffed aubergines «Karniyarik» Accessories: porcelain dish ⅔ GN, wire shelf Preparation: 45 minutes | Cooking: 35 minutes

Aubergines Filling 4 aubergines, each about 200 g 200 g minced meat, lamb or beef 2 l water 2 onions, finely chopped 2 tbsp salt 1 long, green pepper, de-seeded, cut into fine 3 tbsp sunflower oil strips 1 tsp salt 2 cloves of garlic, finely chopped 11 1 tomato, diced 2 tbsp tomato purée 1 tsp salt Pepper 1 tsp paprika 1 dl water 2 slices of tomato, halved 2 long, green peppers, halved lengthwise, de-seeded

1 Peel away half the aubergine skin in strips. Cut the stalks from the aubergines and discard. 2 Stir the salt into the water. Plave the aubergines in the salted water and leave for 30 minutes. Remove the aubergines and dry with kitchen paper. Heat the oil in a large non-stick frying pan and fry the aubergines for about 10 minutes until golden brown all around. Remove the aubergines from the pan and place in the porcelain dish. Cut down the length of the aubergines, prise open slightly and season with the rest of the salt. 3 Sear the minced meat. Add the onion, green pepper and garlic and brown briefly. Add the diced and puréed tomato. Season well. Add the water and simmer until all the liquid evaporates. Spread the minced meat mixture over the aubergines, slices of tomato and green pepper. Put the dish on the wire shelf in the preheated cooking space. Bake.

90 Main courses

Cooking steps 1. Step Preheat with hot air with steaming 180 °C 2. Step Introduce food 3. Step Hot air with steaming 180 °C, 25 minutes 4. Step Hot air 180 °C, 10 minutes

91

Accompaniments Si33 Courgette and corn cakes Accessories: spring form tin Ø 26 cm, wire shelf Preparation: 50 minutes | Cooking: 45 minutes

100 g almonds, skinned, ground 100 g cheese, grated 150 g low-fat quark 3 tbsp full cream 3 tbsp olive oil 2 eggs, whisked 120 g bramata polenta 600 g courgettes 100 g tinned sweetcorn, washed and drained 2 tsp herbes de Provence 1 tsp mild curry powder Nutmeg Salt 1 tbsp pine nuts 6 sage leaves, cut into strips

1 Mix the ground almonds, cheese, low-fat quark, full cream, olive oil, eggs and bramata polenta. Leave to swell for 30 minutes. 2 Cut off the stalk and flower ends of the courgettes and finely grate the courgettes. 3 Stir the courgettes, sweetcorn, herbs and spices into the corn mixture and add salt to taste. 4 Line the bottom of the tin with baking paper and grease the sides with butter. Fill the tin with the corn mixture. Scatter the pine nuts and sage over the mixture. Put the tin on the wire shelf in the cold cooking space. Bake. test

Tip Bake the courgette and corn mixture in muffin tins. This reduces the baking time by around 10 minutes.

Mix seared diced bacon in with the courgette and corn mixture.

94 Accompaniments

Cooking steps 1. Step Preheat with hot air humid 180 °C 2. Step Introduce food 3. Step Hot air humid 180 °C, 45 minutes

95 Si34 Meatball and potato gratin Accessories: perforated cooking tray, porcelain dish ½ GN, wire shelf Preparation: 25 minutes | Cooking: 40 minutes

1 kg mealy potatoes, cut into fine slices Topping 250 g leek, sliced into rings 3 dl single cream for sauces 2 pork sausages 1 tbsp rosemary, chopped Salt Pepper 100 g Sbrinz cheese, grated

1 Place the potatoes and leeks in the perforated cooking tray, put into the cold cooking space and steam (step 1). 2 Put the steamed vegetables into the greased dish. Squeeze the filling out of the sausages and with damp hands roll into small balls. Lay these on top of the vegetables. 3 Mix together all ingredients for the topping and pour them over the meatballs. Put the dish on the wire shelf in the cooking space while it is still slightly warm. Bake (step 4).

96 Accompaniments

Cooking steps 1. Step Steam 100 °C, 20 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 220 °C, 20 minutes

97 Si35 Chana masaledar Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 30 minutes | Cooking: 44 minutes

2 tbsp sunflower oil ½ tsp cumin 1 onion, diced 20 g ginger, finely sliced 3 cloves of garlic, finely sliced 2 tsp garam masala 2 tsp ground coriander 4 tsp tomato purée 170 g red lentils 2.5 dl water ¾ tsp salt ¼ tsp cayenne pepper 2 tsp lime juice

1 Put the sunflower oil, cumin and onion into the porcelain dish. Put the dish on the wire shelf in the cold cooking space and sauté (step 1). 2 Finely crush the ginger and garlic with a pestle and mortar. Add the ginger-garlic paste, the spices and tomato purée and continue to sauté (step 3). 3 Add the lentils and water and continue to cook (step 5). After cooking, season to taste with salt, cayenne pepper and lime juice.

98 Accompaniments

Cooking steps 1. Step Hot air with steaming 150 °C, 8 minutes 2. Step Add ingredients 3. Step Hot air with steaming 150 °C, 6 minutes 4. Step Add ingredients 5. Step Steam 100 °C, 30 minutes

99 Si36 Stuffed vegetables Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 20 minutes | Cooking: 40 minutes

4 sweet red peppers 200 g long-grain rice 2.5 dl vegetable bouillon 0.5 dl full cream 1 sweet green pepper, cut into cubes 75 g grated Parmesan Thyme, finely chopped Parsley, leaves removed from stalks and coarsely chopped Pepper

1 Cut off the lid on the stem side of the red peppers, then remove the seeds and white membranes. 2 Mix the uncooked rice with the vegetable bouillon and the full cream, stir in the diced green pepper, two thirds of the Parmesan and the herbs, then season with pepper to taste. 3 Optionally cut the peppers so they will stand up better (do not cut all the way through). Fill with the rice mixture. Sprinkle with the rest of the cheese. 4 Put the peppers into the porcelain dish. Put the dish on the wire shelf in the cold cooking space. Cook.

100 Accompaniments

Cooking steps 1. Step Hot air with steaming 170 °C, 40 minutes

101 Si37 Spinach gnocchi on tomato concassé Accessories: perforated cooking tray Preparation: 40 minutes | Cooking: 15 minutes

Tomato concassé Spinach gnocchi 1 shallot, finely chopped 350 g riccota 1 tbsp butter 150 g durum wheat semolina 500 g tomatoes, skinned, de-seeded, diced 50 g Sbrinz cheese, grated 1 bunch of basil, chopped 2 eggs, whisked Salt 250 g leaf spinach, frozen, defrosted, drained Pepper and chopped 11 Salt Pepper

1 For the concassé, cook the shallot in the butter until clear, add the tomatoes and simmer. Season with basil, salt and pepper. 2 For the gnocchi, stir together the ricotta, durum wheat semolina and Sbrinz cheese until smooth. Add eggs and spinach, mix and season. 3 Form gnocchi using two teaspoons. Put the gnocchi in the perforated cooking tray. Put the cooking tray into the cold cooking space and steam. test

Tip Cut off the stalk ends of the tomatoes, score them in the shape of a cross on the bottom and steam for about 6 minutes. The skin will then come off easily.

102 Accompaniments

Cooking steps 1. Step Steam 100 °C, 15 minutes

103 Si38 Polenta with vegetables Accessories: 2 cooking trays ⅓ GN, wire shelf Preparation: 30 minutes | Cooking: 40 minutes

Polenta Vegetables 200 g Bramata maize semolina 2 green peppers 2 dl vegetable bouillon 240 g plum tomatoes, tinned, stalks removed, 4 dl milk crushed 11 1 small tin of kidney beans, red beans, drained 1 red chilli pepper, cut open, de-seeded, cut into small strips 1 clove of garlic, crushed Thyme Salt

1 Put the maize semolina, vegetable bouillon and milk into the cooking tray and stir well. 2 Cut the green peppers in half, remove the stalk, seeds and white membrane and cut into 1 cm cubes. 3 Put the green pepper, plum tomatoes, kidney beans, chilli pepper, garlic and thyme into the other cooking tray, mix and season with salt. 4 Put the cooking tray on the wire shelf in the cold cooking space. Steam. test

Tip The vegetables can also be prepared together with meat. Sear 250 g minced meat in a pan and mix in with the vegetables.

104 Accompaniments

Cooking steps 1. Step Steam 100 °C, 40 minutes

105 Si39 Pasta gratin Accessories: porcelain dish ½ GN, wire shelf Preparation: 20 minutes | Cooking: 30 minutes

300 g uncooked pasta, shells or elbow macaroni Sauce 2 onions, sliced into rings 4.5 dl vegetable bouillon 100 g air-dried ham, cut into strips 2.5 dl single cream 1 bunch of flat-leaved parsley, leaves pulled off Salt from stalks and chopped Pepper 250 g champignons, sliced Nutmeg

11 100 g grated cheese

1 Put the pasta, onions, air-dried ham and parsley into the greased porcelain dish and mix together. Scatter over the mushrooms. 2 For the sauce, stir the vegetable bouillon and single cream together and season. Pour the sauce over the pasta. Sprinkle with cheese. 3 Put the dish on the wire shelf in the cold cooking space. Bake. test

Tip The pasta must be only just covered by the sauce.

106 Accompaniments

Cooking steps 1. Step Hot air humid 200 °C, 30 minutes

107 Si40 Oriental rice Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 10 minutes | Cooking: 25 minutes

2 carrots, peeled, grated 200 g parboiled rice 50 g raisins 1 small piece of ginger, about 2 cm, peeled, finely diced 3 dl vegetable bouillon

1 Put all the ingredients into the porcelain dish and mix together. Put the dish on the wire shelf in the cold cooking space. Steam. 2 With the appliance switched off, allow the rice to swell for another 5–10 minutes.

108 Accompaniments

Cooking steps 1. Step Steam 100 °C, 25 minutes

109 Si41 Lemon risotto Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 15 minutes | Cooking: 35 minutes

200 g risotto rice 1 dl dry white wine 5 dl bouillon 2 stalks of lemongrass, halved lengthwise 3 lemon thyme sprigs ½ bunch of chives, finely chopped 1 lemon, juice 1 tbsp mascarpone 1 tbsp butter 50 g Parmesan, grated

1 Put the risotto rice, white wine, bouillon, lemongrass and lemon thyme sprigs into the porcelain dish and mix together. Cover the porcelain dish with microwaveable cling film or lid. 2 Put the porcelain dish on the wire shelf in the cold cooking space. Steam. 3 After cooking, remove the lemongrass and lemon thyme. Add the chives, lemon juice, mascarpone, butter and parmesan and mix in. test

Tip Replace the lemongrass, lemon juice and mascarpone with fromage frais, herbs and finely diced vegetables. Cook the diced vegetables with the rice.

110 Accompaniments

Cooking steps 1. Step Steam 30 °C, 5 minutes 2. Step Steam 100 °C, 30 minutes

111 Si42 Vegetable gratin Accessories: porcelain dish ½ GN, wire shelf Preparation: 30 minutes | Cooking: 30 minutes

Vegetables Sauce 300 g carrots 2 eggs 1 small celeriac 1.5 dl vegetable bouillon 1 large leek 1.5 dl single cream 500 g courgettes Salt 11 Pepper Nutmeg

11 100 g grated cheese

1 Peel the carrots and celeriac and cut them into sticks 4 cm long and ½ cm thick. Remove the fibrous parts of the leek, cut it in half lengthwise, wash well, then cut into thin strips. Top and tail the courgettes and cut into sticks 4 cm long and 1 cm thick. 2 For the sauce, whisk the eggs, stir in the vegetable bouillon and single cream, then sea- son with salt, pepper and nutmeg. 3 Put the vegetables into the greased porcelain dish, pour over the sauce and sprinkle with the cheese. Put the dish on the wire shelf in the cold cooking space. Bake.

112 Accompaniments

Cooking steps 1. Step Hot air with steaming 190 °C, 30 minutes

113 Si43 Potato and quinoa gratin Accessories: porcelain dish ½ GN, wire shelf Preparation: 30 minutes | Cooking: 30 minutes

600 g potatoes, mealy 400 g leek 4 tbsp quinoa 200 g crème fraîche 4 tbsp sultanas 200 g feta Salt Pepper Nutmeg 1 tbsp butter

1 Peel and grate the raw potatoes. Top and tail the leeks, then cut them into about 5 mm thick slices. Mix all the ingredients together and put into the greased porcelain dish. 2 Put the dish on the wire shelf in the cold cooking space. Bake. test

Tip Serve with fresh salad.

114 Accompaniments

Cooking steps 1. Step Hot air with steaming 180 °C, 30 minutes

115 Si44 Italian-style baked bread dish Accessories: porcelain dish ½ GN, wire shelf Preparation: 1¼ hours | Cooking: 43 minutes

140 g bread, diced Parmesan béchamel sauce 140 g ham, diced 30 g butter 140 g mozzarella, diced 35 g flour 400 g tomatoes, diced, or 1 tin of plum tomatoes 1.75 dl milk (400g) 0.5 dl chicken bouillon 140 g bacon, diced, sautéed 2.25 dl cream 200 g tomatoes, sliced Salt Oregano Pepper Garlic salt Nutmeg Basil, fresh 50 g Parmesan, grated

11 20 g Parmesan, grated

1 Spread the bread, ham, mozzarella, tomatoes and sautéed bacon evenly in the porce- lain dish. Cover with the well-seasoned slices of tomato. 2 For the Parmesan béchamel sauce, melt the butter, add the flour and cook. 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 wire shelf in the cold cooking space. Bake. test

Tip Serve with fresh salad.

116 Accompaniments

Cooking steps 1. Step Hot air 180 °C, 43 minutes

117 Si45 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.

118 Accompaniments

Cooking steps 1. Step Steam 88 °C, 1¼ hours

119 Si46 Celeriac and goat cheese purée Accessories: perforated cooking tray, baking tray Preparation: 20 minutes | Cooking: 2 hours

Celeriac and goat cheese purée 60 g Parma ham 650 g celeriac 1 apple 1 dl full cream 1 dl milk 2 bay leaves 100 g goat's cream cheese Salt

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.

120 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

121

Vegetables Si47 Spring vegetables Accessories: perforated cooking tray Preparation: 20 minutes | Cooking: 20 minutes

500 g green asparagus 500 g bunch of baby carrots 1 kohlrabi Salt Pepper 1 tsp herbs, according to preference

1 Cut the ends off the asparagus and peel the bottom half. Cut the green tops of the baby carrots to a length of 2 cm. Wash the baby carrots well, but do not peel them. Peel the kohlrabi and cut it into sticks about 1 cm thick. 2 Put the vegetables into the perforated cooking tray. Put the tray into the cold cooking space. Steam. 3 Season the vegetables with salt and pepper to taste, then sprinkle the herbs over them. test

Tip Serve the vegetables with a Béarnaise sauce or a vinaigrette.

124 Vegetables

Cooking steps 1. Step Steam 100 °C, 20 minutes

125 Si48 Stuffed kohlrabies Accessories: porcelain dish ⅓ GN, perforated cooking tray, wire shelf Preparation: 45 minutes | Cooking: 40 minutes

100 g bulgur 1.5 dl vegetable bouillon 4 large kohlrabies 3 carrots 200 g mangetout 150 g Gorgonzola, finely diced

1 Mix the bulgur with the vegetable bouillon in the porcelain dish. Put the dish on the wire shelf in the cold cooking space. Steam (step 1). 2 Peel the kohlrabies, cut off the bottom root section and use a melon ball scoop to hollow out the bulbs from the root end until the outside wall of the kohlrabies is about 8 mm thick. Put the hollowed-out kohlrabi flesh to one side. Peel the carrots and cut them into sticks about 3 cm long and 1 cm thick. Top and tail the mangetout and remove the stringy threads. 3 Mix the bulgur with three quarters of the Gorgonzola, stuff it into the kohlrabies and press down. Sprinkle the remaining Gorgonzola over the top. 4 Place the stuffed kohlrabies in the perforated cooking tray. Spread the hollowed-out kohl- rabi flesh, carrots and mangetout around the kohlrabies. Put the tray into the cooking space while still warm. Steam (step 4).

126 Vegetables

Cooking steps 1. Step Steam 100 °C, 10 minutes 2. Step Prepare 3. Step Introduce food 4. Step Steam 100 °C, 30 minutes

127 Si49 Vegetable curry Accessories: porcelain dish ½ GN, wire shelf Preparation: 25 minutes | Cooking: 34 minutes

150 g celeriac 150 g carrots 150 g celery 150 g courgettes 150 g red or yellow peppers 3 red chilli peppers 150 g onions, finely sliced 1 clove of garlic, finely chopped 4 tbsp mild curry powder 240 g tinned plum tomatoes, sieved 0.5 dl olive oil 2 dl vegetable bouillon ½ apple ½ pear ½ banana Salt and pepper

1 Peel the celeriac and carrots, remove the fibrous parts of the celery using a peeler, remove the stalk and flower ends from the courgettes, halve the peppers and remove the stalk end, seeds and white membranes. Cut the vegetables into 1 cm cubes. De-seed the chilli peppers and cut into fine strips. 2 Mix the vegetables, onion, garlic, chilli, curry powder, plum tomatoes, olive oil and vegetable bouillon together in the porcelain dish. Peel the apple and pear halves and remove the cores, grate and mix in. Cut the bananas into slices and mix in. Put the dish on the wire shelf in the cold cooking space. Cook. 3 After cooking, stir the curry well and season to taste with salt and pepper. test

Tip Serve the vegetable curry in a ring of rice with fried bananas or with pasta.

128 Vegetables

Cooking steps 1. Step Steam 100 °C, 12 minutes 2. Step Hot air with steaming 140 °C, 12 minutes 3. Step Hot air with steaming 165 °C, 10 minutes

129 Si50 Gratinated asparagus Accessories: perforated cooking tray, porcelain dish ½ GN, wire shelf Preparation: 45 minutes | Cooking: 32 minutes

750 g green asparagus 2 slices of toasting bread 75 g Sbrinz cheese, grated 200 g crème fraîche 1 bunch of chives 1 clove of garlic, crushed 1 egg 1 tbsp ketchup 1 lemon, zest and juice Salt Lemon pepper Paprika

1 Prepare the asparagus, depending on the quality peel the bottom third of the stalks. Put into the perforated cooking tray and steam (step 1). 2 Cut the crusts off the bread, then cut it very finely. Mix with the Sbrinz and season lightly with pepper and paprika. 3 Mix the crème fraîche, chives, garlic, egg, ketchup, lemon zest and lemon juice together and season well. 4 After steaming, put the asparagus into a greased porcelain dish. Season lightly with salt. Pour over the crème fraîche mixture and sprinkle over the bread and Sbrinz mixture at the end. Put the porcelain dish on the wire shelf in the cooking space while still warm. Grati- nate (step 4).

130 Vegetables

Cooking steps 1. Step Steam 100 °C, 20 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 210 °C, 12 minutes

131 Si51 Stuffed pumpkin Accessories: perforated cooking tray, stainless steel tray Preparation: 30 minutes | Cooking: 45 minutes

4 small pumpkins, whole, about 350 g each 50 g diced bacon 3 tbsp pistachios 350 g sauerkraut, boiled 100 g ricotta 3 tbsp sultanas Salt Pepper 4 eggs

1 Wash the pumpkins, cut off the lids or halve the pumpkins (depending on the type of pumpkin), de-seed and place in the perforated cooking tray with the cut side facing down. Put the tray into the cold cooking space and steam the pumpkins (step 1). 2 Fry the diced bacon and pistachios together until crispy. Mix the rest of the ingredients in with the bacon and pistachios, season and fill the pumpkins. Put them on the stainless steel tray and place in the cooking space while it is still warm. Cook (step 4). 3 Carefully spread the egg yolk with a little egg white onto the pumpkins. Continue to cook (step 6).

132 Vegetables

Cooking steps 1. Step Steam 100 °C, 10 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 100 °C, 25 minutes 5. Step Add ingredients 6. Step Hot air 100 °C, 10 minutes

133 Si52 Aubergine caviar with young goat's cheese Accessories: baking tray Preparation: 25 minutes | Cooking: 2 hours

1 kg aubergines 20 g garlic 20 g thyme 20 g rosemary 50 g olive oil 50 g pine nuts 20 g basil 100 g young goat’s cheese Salt Pepper

1 Wash the aubergines, remove their stalk ends and halve lengthways. Carve out a diamond shape in the aubergine flesh without cutting all the way through. 2 Finely chop the garlic, thyme and rosemary and mix with the olive oil. 3 Place the aubergines on the tray, season with salt and pepper and add the garlic and herb mixture over the aubergines so that it settles inside them. Put the tray into the cold cooking space. Bake. 4 Dry roast the pine nuts in a pan. Chop the goat’s cheese up into smaller pieces and chill. Chop the basil. 5 After cooking, remove the flesh of the aubergine from the skin using a spoon. Dispose of the skins. Chop the aubergine flesh coarsely. Add the goat’s cheese, pine nuts and basil. test

Tip Serve hot or cold depending on the season.

Ideal for bruschetta as an aperitif nibble.

134 Vegetables

Cooking steps 1. Step Hot air humid 120 °C, 2 hours

135 Si53 Cannelloni Accessories: perforated cooking tray, porcelain dish ½ GN, wire shelf Preparation: 35 minutes | Cooking: 47 minutes

Filling Sauce 300 g carrots, diced 2.5 dl cream 300 g sweet potatoes, diced 2 dl milk 2 spring onions, cut into strips 2 eggs 150 g goat's cream cheese 75 g Sbrinz cheese, grated 1 tbsp thyme leaves 1 kt of Espelette pepper Salt A little nutmeg, freshly grated Black pepper Salt

11 Black pepper 250 g pasta dough, 2 rolls

11

1 For the filling, put the vegetables and potatoes into the perforated cooking tray. Put the tray into the cold cooking space and steam (step 1). 2 Mix the goat's cream cheese and thyme into the vegetables and season. Cut each roll of pasta dough into six pieces, spread over the filling, roll up and put in the grease porcelain dish. 3 For the sauce, mix all the ingredients together and spread over the cannelloni. Put the porcelain dish on the wire shelf in the cooking space while still warm. Bake (step 4).

136 Vegetables

Cooking steps 1. Step Steam 100 °C, 12 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 180 °C, 35 minutes

137 Si54 Colourful asparagus salad Accessories: perforated cooking tray Preparation: 30 minutes | Cooking: 30 minutes

Asparagus Topping 500 g green asparagus 2 tbsp pistachios 1 lemon, zest and juice 2 tbsp cranberries, dried 11 150 g Taleggio cheese ½ bunch of chervil Dressing 4 tbsp olive oil 1 tsp honey mustard 1 pinch of sugar Salt Pepper

11

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 aspara- gus 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.

138 Vegetables

Cooking steps 1. Step Steam 82 °C, 30 minutes

139 Si55 Tender fennel with coriander foam Accessories: perforated cooking tray Preparation: 30 minutes | Cooking: 1 hour 10 minutes

Fennel Coriander foam 4 fennel bulbs, each about 180 g 1 dl milk Fennel fronds 1 dl cream 30 g honey 2 tbsp pastis or Pernod 15 g butter 4 tbsp coriander leaves ½ tsp salt ½ tsp salt

11 11

Almonds 4 tbsp flaked almonds ½ tsp chilli flakes 1 tbsp nut oil Salt

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.

140 Vegetables

Cooking steps 1. Step Steam 88 °C, 1 hour 10 minutes

141 Si56 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.

142 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

143

Desserts Si57 Almond cakes Accessories: mini-muffin tin with around 24 cups Ø 4.5 cm, wire shelf Preparation: 15 minutes | Cooking: 15 minutes

3 egg whites 150 g icing sugar 50 g white flour 50 g almonds, blanched, ground 2 tbsp amaretto 125 g butter, liquid

1 Lightly beat the egg whites until frothy but not stiff. Sift the icing sugar and white flour and fold into the egg whites. 2 Carefully add the almonds, amaretto and liquid butter. Spoon the mixture into the muffin tin cups. 3 Put the muffin tin on the wire shelf in the preheated cooking space. Bake.

146 Desserts

Cooking steps 1. Step Preheat with hot air with steaming 180 °C 2. Step Introduce food 3. Step Hot air with steaming 180 °C, 15 minutes

147 Si58 Fruit compote Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 15 minutes | Cooking: 12 minutes

2 apples 2 pears 3 plums 3 tbsp Cointreau ½ pomegranate

1 Peel, cut into eighths and core the apples and pears. Halve and pit the plums, then cut the plum halves into quarters. Spread the prepared fruit out in the porcelain dish and drizzle with Cointreau. Put the dish on the wire shelf in the cold cooking space. Steam. 2 Remove the seeds from the pomegranate and sprinkle over the top. test

Tip Sweeten the compote with sugar to taste.

Redcurrants can be used instead of pomegranate seeds.

148 Desserts

Cooking steps 1. Step Steam 100 °C, 12 minutes

149 Si59 Yeast dumplings with a kirsch and saffron filling Accessories: perforated cooking tray Preparation: 1½ hours | Cooking: 20 minutes

Filling Dough 150 g cherries, fresh or frozen, pitted 250 g white flour 100 g dark cherry jam ½ yeast cube 1 sachet of vanilla sugar 1.25 dl milk 1 sachet of saffron powder 30 g butter, soft 11 ½ sachet of vanilla sugar 30 g icing sugar 1 pinch of salt ½ lemon, grated zest 2 egg yolks

11

Almonds 70 g almonds, flaked 50 g butter 50 g sugar

1 For the filling, mix all the ingredients together and allow to reduce for about 20 minutes until a thick mass forms. Allow to cool. 2 For the dough, mix all the ingredients together and knead into a smooth dough. Form dumplings (each one about 50 g) from the dough, put them on a floured tray and allow to proof at room temperature for 20–30 minutes. 3 Flatten the dumplings, place a little of the filling in the centre of each one, fold over, seal well and shape into dumplings again. Put on a greased perforated cooking tray. Put the cooking tray into the cold cooking space. Steam. 4 For the almonds, melt the butter and sugar. Caramelize the flaked almonds until golden brown. Scatter over the dumplings at the end. test

Tip Serve with vanilla sauce.

150 Desserts

Cooking steps 1. Step Steam 100 °C, 20 minutes

151 Si60 Luzerner Lebkuchen «gingerbread» Accessories: spring form tin Ø 26 cm, wire shelf Preparation: 30 minutes | Cooking: 1 hour

10 g butter 3 dl full cream 300 g yogurt 230 g sugar 3 tbsp gingerbread spices 6 tbsp pear concentrate 1½ tsp baking soda 1 pinch of salt 500 g white flour

1 Grease the bottom and sides of the spring form tin with butter. 2 Mix the full cream, yogurt, sugar, gingerbread spices, pear concentrate, baking soda and salt together. Incorporate the flour a spoonful at a time, either by hand or using a mixer. Put the mixture into the tin and smooth it out. Put the tin on the wire shelf in the preheated cooking space. Bake. test

Tip For a glossy cake, after baking brush the top of it sparingly with pear concentrate.

152 Desserts

Cooking steps 1. Step Preheat with hot air 180 °C 2. Step Introduce food 3. Step Hot air 180 °C, 1 hour

153 Si61 Strawberry gratin Accessories: 4 ramekin dishes, wire shelf Preparation: 25 minutes | Cooking: 14 minutes

200 g fresh pineapple, cut into pieces Sauce 200 g strawberries, quartered 2 egg yolks 3 tbsp full-fat quark 1 sachet of vanilla sugar 2 tbsp sugar 2 tbsp amaretto 25 g pistachios, finely chopped 2 egg whites, stiffly beaten

1 Put the pineapple and strawberries into the ramekin dishes. 2 For the sauce, mix all the ingredients together except for the egg whites. Carefully fold in the stiffly beaten egg whites. Spread the sauce over the fruit. 3 Put the dishes on the wire shelf in the preheated cooking space. Bake. Serve hot.

154 Desserts

Cooking steps 1. Step Preheat with hot air 200 °C 2. Step Introduce food 3. Step Hot air 200 °C, 14 minutes

155 Si62 Sour cream sorbet with apricot compote Accessories: baking tray, wire shelf Preparation: 30 minutes | Cooking: 45 minutes

Sour cream sorbet Vanilla crumble 1 dl water 50 g almonds, blanched, ground 100 g sugar 40 g flour 400 g soured cream 25 g sugar 1 lemon, zest and juice ½ vanilla pod, halved lengthwise 11 50 g butter, liquid Apricot compote 600 g apricots 1 orange, zest and juice 60 g sugar 2 dl orange juice

11

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.

156 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

157 Si63 Bread and butter pudding with raspberries Accessories: porcelain dish ½ GN, wire shelf Preparation: 40 minutes | Cooking: 30 minutes

Sauce 10 g butter 3 dl cream 4 bread rolls, stale, sliced 2 dl milk 250 g raspberries, frozen 80 g sugar 50 g butter ½ lemon, grated zest 100 g white chocolate 3 eggs

11

1 Heat the cream, milk, sugar, butter and lemon zest almost to boiling point, remove from the heat, add the coarsely chopped white chocolate and melt, stirring all the time. Slowly add the mixture to the beaten eggs, stirring constantly. 2 Pour a little of the sauce into the buttered porcelain dish and cover with slices of bread. Add a little more sauce and cover with a second layer of bread. Sprinkle evenly with raspberries and pour on the rest of the sauce. 3 Put the dish on the wire shelf in the cold cooking space. Bake. test

Tip Other fruit with a high acid content can be used in place of raspberries, e.g. brambles, redcur- rants or a fruits of the forest mix.

158 Desserts

Cooking steps 1. Step Hot air with steaming 180 °C, 30 minutes

159 Si64 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.

160 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

161 Si65 Apple rösti with vanilla sauce Accessories: porcelain dish ½ GN, wire shelf Preparation: 20 minutes | Cooking: 22 minutes

Apple rösti Vanilla sauce 4 apples 1 egg yolk 250 g white bread, cut into 7 mm cubes 25 g sugar 80 g sugar 1 tsp cornflour 1 lemon, juice 0.75 dl milk 1 kt of ground cinnamon 0.75 dl full cream 80 g sultanas ½ vanilla pod, sliced 100 g butter

11

1 For the apple rösti, peel, quarter and de-seed the apples and then chop the apple quarters into 7 mm cubes. 2 Mix the apple cubes, bread cubes, sugar, lemon juice and cinnamon and leave to stand for 10 minutes. Then mix in the sultanas. Fill the greased porcelain dish with the mixture and cover with knobs of butter. Put the dish on the wire shelf in the preheated cooking space. Bake (steps 3 and 4). 3 For the vanilla sauce, mix the egg yolk, sugar and cornflour with a little milk. Bring the rest of the milk, the cream, scraped vanilla seeds and vanilla pod to the boil and then remove the pod. Stir the vanilla milk into the egg yolk mixture and return to the pan. Over a medium heat, bring the vanilla sauce almost to the boil, stirring all the time. Pour into a bowl to cool, stirring intermittently. 4 Spread the vanilla sauce onto the plates. Divide the apple rösti into portions using a tablespoon and then arrange on top of the vanilla sauce.

162 Desserts

Cooking steps 1. Step Preheat with hot air with steaming 180 °C 2. Step Introduce food 3. Step Hot air with steaming 180 °C, 7 minutes 4. Step Hot air with steaming 200 °C, 15 minutes

163 Si66 Vanilla bread rolls Accessories: 2 stainless steel trays or baking trays Preparation: 2 hours | Cooking: 18 minutes

Dough Vanilla cream 450 g white flour 3 egg yolks 40 g sugar 10 g cornflour ½ unwaxed lemon, zest 2.5 dl full cream ¾ yeast cube, crumbled 40 g sugar 2 dl milk 1 vanilla pod, cut open

40 g soft butter 11 1 egg Apricot jam 1 tsp salt 1 egg yolk, to brush on top

11

1 Mix the flour, sugar, lemon zest and yeast, add the milk, butter, egg and salt and knead into a smooth dough. Place the yeast dough in a bowl, cover with a damp cloth and allow to proof at room temperature for one hour until it has doubled in volume. 2 For the vanilla cream, stir together the egg yolks and cornflour with a little cream until smooth. Heat the rest of the cream with the sugar and the scraped vanilla seeds in a pan. Add the vanilla cream to the egg yolk mixture, stirring. Pour the cream into the pan and bring to the boil while stirring. Allow the vanilla cream to cool in a bowl, stirring intermit- tently. 3 Separate the dough into 60 g portions and form balls. Cover and leave to rise on a floured work surface for 10 minutes. Roll the dough balls into long ovals on a lightly floured work surface. Smooth the vanilla cream over the ovals of dough and roll up from the narrow side. Place the rolls onto one or two trays lined with baking paper with the end of the dough underneath. Score the rolls lengthways through all layers with a pair of scissors and brush with the egg yolk. Put the tray into the cold cooking space. Bake. 4 Heat the apricot jam and strain it through a sieve. 5 After baking, put the vanilla rolls on a cake rack and brush with the apricot jam while they are still hot.

164 Desserts

Cooking steps 1. Step Hot air with steaming 180 °C, 8 minutes 2. Step Hot air humid 180 °C, 10 minutes

165 Si67 Chocolate surprise Accessories: stainless steel tray, 4–6 ramekins Ø 7 cm Preparation: 25 minutes | Cooking: 15 minutes

100 g chocolate crémant 120 g butter 4 eggs 180 g sugar 90 g white flour

1 Break the chocolate into pieces and melt with the butter in a small pan at a low heat, stirring continuously. Allow to cool down. 2 Beat the eggs and sugar into a frothy mixture. Add the chocolate and butter mixture. Fold in the flour. Fill the greased ramekins with the dough mixture and place on the stainless steel tray. Put the tray into the preheated cooking space. Bake. 3 Allow the chocolate surprises to stand for a short time, then turn out and serve while still warm. test

Tip Serve with a fruit sorbet, fruit compote or with fresh fruit.

166 Desserts

Cooking steps 1. Step Preheat with hot air 170 °C 2. Step Introduce food 3. Step Hot air 170 °C, 5 minutes 4. Step Hot air 160 °C, 10 minutes

167 Si68 Russian cheesecake Accessories: spring form tin Ø 26 cm, wire shelf Preparation: 2½ hours | Cooking: 1 hour 10 minutes

Dough Quark filling 200 g soft butter 125 g soft butter 200 g sugar 150 g sugar 2 eggs 3 sachets vanilla sugar 400 g white flour 3 egg yolks 50 g unsweetened cocoa powder 500 g low-fat quark 1 sachet of baking powder 300 g full-fat quark 11 30 g cornflour 4 tbsp cognac 3 egg whites

1 Cream the butter and sugar into a light, airy mixture, add the eggs and beat until the mixture has a creamy consistency. Mix the flour, cocoa powder and baking powder and knead into the butter mixture. Chill the dough for 2 hours. 2 Grease the base and sides of the spring form tin with butter. Split the dough in half. Roll out one part on the base of the spring form tin. Set the ring in place. Halve the rest of the dough and form a round with the circumference of the tin, lay it on the edge of the tin, pull up about 6 cm and push it down. 3 For the filling, cream the butter, sugar and vanilla sugar together into a light, airy mixture. Stir in the egg yolks, quark, cornflour and cognac. Beat the egg white until stiff and fold in carefully. 4 Fill the tin with the quark mixture and smooth off the top. Pull off small knobs of dough from the remaining piece of dough and distribute them over the quark mixture. Put the tin on the wire shelf in the preheated cooking space. Bake.

168 Desserts

Cooking steps 1. Step Preheat with hot air 160 °C 2. Step Introduce food 3. Step Hot air 160 °C, 1 hour 10 minutes

169 Si69 Pear and stracciatella gratin Accessories: porcelain dish ⅓ GN, 4 small gratin dishes, wire shelf Preparation: 30 minutes | Cooking: 23 minutes

Pears Stracciatella cream 4 pears 1 tbsp sugar 3 tbsp white wine 1 egg yolk 3 tbsp water 100 g crème fraîche 2 tbsp runny honey 1 egg white, beaten until stiff 1 vanilla pod , halved lengthways, seeds scraped out 50 g chocolate cubes

11 11 4 tbsp chocolate shavings

1 Peel and halve the pears and remove the cores. Add all ingredients for the pears to a porcelain dish. Put the dish on the wire shelf in the cold cooking space. Steam (step 1). 2 After steaming, place two pear halves in each small gratin dish. Cool down the liquid in a cold bain-marie for the cream. 3 For the cream, mix the sugar, egg yolk, crème fraîche and the liquid from the pears into a froth. Carefully mix in the egg white and chocolate chips. Pour the cream over the pears. Put the gratin dishes on the wire shelf in the preheated cooking space. Gratinate (step 5). 4 After baking, sprinkle a tablespoon of chocolate flakes over each and serve lukewarm.

170 Desserts

Cooking steps 1. Step Steam 100 °C, 15 minutes 2. Step Prepare 3. Step Preheat with hot air with steaming 230 °C 4. Step Introduce food 5. Step Hot air with steaming 230 °C, 8 minutes

171 Si70 Chocolate and ginger pudding Accessories: perforated cooking tray, 8 porcelain dishes Ø 7 cm Preparation: 30 minutes | Cooking: 20 minutes

130 g butter, soft 90 g sugar (1) 5 egg yolks 5 egg whites 50 g sugar (2) 100 g breadcrumbs 120 g almonds, skinned and ground 40 g cocoa powder 0.3 dl cognac 30 g ginger, grated

1 Mix the butter and sugar (1) until fluffy and add the egg yolks little by little. 2 Beat the egg whites and sugar (2) until stiff. 3 Mix half of the beaten egg whites into the butter mixture. Add the breadcrumbs, ground almonds, cocoa powder, cognac and ginger. Mix together. Then fold the rest of the beaten egg whites gently into the mixture. 4 Grease the porcelain ramekins with butter and then sprinkle with sugar and divide the mixture up into the ramekins. 5 Put the ramekins on the cooking tray in the preheated cooking space. Bake.

172 Desserts

Cooking steps 1. Step Preheat with hot air with steaming 100 °C 2. Step Introduce food 3. Step Hot air with steaming 100 °C, 20 minutes

173 Si71 Crème caramel Accessories: 6 flan dishes Ø 7 cm, perforated cooking tray Preparation: 20 minutes | Cooking: 25 minutes

Caramel sauce Flan 60 g sugar 5 dl milk 1 dl water 50 g sugar 11 1 vanilla pod, split and scraped 3 eggs

1 For the caramel sauce, caramelize the sugar in a pan until light golden brown, quench with water and reduce by half. 2 Cover the bottom of the dishes with the caramel sauce. 3 Heat the milk, sugar, scraped vanilla seeds and vanilla pod in a pan to about 40 °C. Remove the vanilla pod. Slowly stir the milk into the eggs. Pour into the dishes. 4 Put the dishes on to the perforated cooking tray, then put it into the preheated cooking space. Steam. Leave to cool. 5 Run a knife carefully around the edge of each dish and turn the flans out on to a plate, then pour over the caramel sauce. test

Tip Orange juice or any other fruit juice can be used instead of water for the sauce.

174 Desserts

Cooking steps 1. Step Steam 90 °C, 25 minutes

175

Bakes and bread Si72 Turkish meat bread «Etli Ekmek» Accessories: 2 stainless steel trays Preparation: 40 minutes | Cooking: 23 minutes

Dough Topping 500 g flour 500 g minced meat, lamb or beef 1½ tsp salt 2 onions, finely chopped 20 g fresh yeast, or 7 g dried yeast 2 tomatoes, diced 1.75 dl milk 2 long, green peppers, halved, de-seeded, cut 1.75 dl water into fine strips 11 ½ bunch of flat-leaved parsley, finely chopped 1¼ tsp salt Sunflower oil Parsley, coarsely chopped Hot paprika flakes

1 Mix the flour and salt together in a bowl. Add the yeast, milk and water, mix and knead into a soft, smooth dough. Cover the dough and allow to proof at room temperature for about 1½ hours until double in volume. Alternatively, place the dough in a bowl, put in the cooking space and steam at 30 °C for about 45 minutes until it has doubled in volume. 2 Mix the minced meat, onion, tomato, half the green pepper, parsley and salt together to form a homogenous mass. 3 Divide the dough into four pieces and roll out into an oval shape about 5 mm thick on a lightly floured surface. Spread a quarter of the minced meat mixture on to each piece of dough, leaving a 2 cm border free. 4 Turn over the edges and press down well. Brush with oil. Place the meat bread on the two lined stainless steel trays. Spread the rest of the green pepper over the top. 5 Put the trays into the preheated cooking space at levels 1 and 3. Bake. 6 Serve with parsley and hot paprika flakes.

178 Bakes and bread

Cooking steps 1. Step Preheat with hot air with steaming 200 °C 2. Step Introduce food 3. Step Hot air with steaming 200 °C, 15 minutes 4. Step Hot air 200 °C, 8 minutes

179 Si73 Borek with sheep's cheese Accessories: stainless steel tray Preparation: 1½ hours | Cooking: 45 minutes

375 g flour 125 g wheat starch, Epifin 1 tsp salt 2.75 dl water, lukewarm 1 tbsp sunflower oil 200 g butter, liquid, slightly cooled 600 g sheep's cheese, crumbled 2 bunches of flat-leaved parsley, finely chopped

1 Mix the flour, wheat starch and salt together in a bowl. Add the water and oil, knead into a smooth dough, cover over and allow to rest at room temperature for about 30 minutes. 2 Divide the dough into four pieces. Thinly roll out the first piece of dough into a rectangle and then, using your finger tips, stretch it as thin as possible. Brush with the liquid butter. 3 Mix the cheese and parsley together. Spread a quarter of the filling evenly along one of the long lengths of the dough. Fold in the sides over the filling and loosely roll up the dough. 4 Coil the roll around itself and place on the stainless steel tray. Repeat with the other pieces of dough. Brush the strudel with rest of the butter. Put the stainless steel tray into the cold cooking space. Bake.

180 Bakes and bread

Cooking steps 1. Step Professional baking - bread 180 °C, 45 minutes

181 Si74 Apple flan Accessories: round baking tray with TopClean Ø 29 cm, wire shelf Preparation: 30 minutes | Cooking: 45 minutes

1 rolled-out round of sweet pastry Sauce 20 g ground hazelnuts or almonds 2 eggs 600 g apples, cut into slices 2 tbsp sugar Cinnamon ½ sachet of vanilla sugar 2.5 dl single cream

1 Place the rolled-out sweet pastry with the baking paper on the baking tray. Prick the base of the pastry case several times with a fork. Sprinkle with hazelnuts or almonds. 2 Lay the slices of apple on the pastry base in a circular shape and sprinkle with cinnamon. 3 For the sauce, whisk the eggs with the sugar, vanilla sugar and cream. Pour the sauce over the apples just before baking. 4 Put the tray on the wire shelf in the preheated cooking space. Bake. test

Tip Any other fruit (according to preference) can be used instead.

182 Bakes and bread

Cooking steps 1. Step Preheat with hot air 180 °C 2. Step Introduce food 3. Step Hot air 180 °C, 45 minutes

183 Si75 Tarte flambée Accessories: 2 baking trays Preparation: 1 hour 25 minutes | Cooking: 10 minutes

200 g white flour ½ tsp salt ½ yeast cube, crumbled 1.25 dl water 1 tbsp olive oil 120 g crème fraîche 1 bunch of onions with the green tops, cut into fine rings 60 g bacon, without cartilage, cut into about 1 cm thick strips 2 tbsp Sbrinz cheese, grated Salt Freshly milled pepper

1 Mix the flour, salt and yeast together. 2 Add the water and olive oil and knead into a soft, smooth dough. 3 Cover the dough and allow to proof at room temperature for about 1 hour until double in volume. 4 Cut the dough into four and, on a lightly floured surface, roll each piece out into a very thin oval. Place two oval dough bases on each of the prepared baking trays. Brush with the crème fraîche, leaving a border free all around the edge. 5 Spread over the onion and bacon, sprinkle over the Sbrinz and season with salt and freshly ground black pepper. Put the tray into the preheated cooking space. Bake. test

Tip Instead of making your own dough use 260 g of ready-made pizza dough.

184 Bakes and bread

Cooking steps 1. Step Preheat with hot air with steaming 230 °C 2. Step Introduce food 3. Step Hot air with steaming 230 °C, 10 minutes

185 Si76 Wholemeal bread buns Accessories: baking tray Preparation: 2 hours | Cooking: 30 minutes

500 g wholemeal flour 4 tbsp sugar ½ yeast cube, crumbled 3.5 dl lukewarm milk 50 g soft butter 1 tsp salt 50 g hazelnuts, coarsely chopped 50 g raisins

1 Mix the flour, sugar, yeast, milk, butter and salt and knead into a smooth dough. Knead in the hazelnuts and raisins at the end. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1 hour until double in volume. 2 Divide the dough into twelve same-sized portions, lightly flour your hands and form the dough into balls. Line the tray with baking paper. Place the dough balls on the tray and cut a cross into each one about 1 cm deep. Cover with a damp cloth and allow to proof for another 5–10 minutes. Put the tray into the cold cooking space. Bake.

186 Bakes and bread

Cooking steps 1. Step Professional baking - bread 190 °C, 30 minutes

187 Si77 Apricot and chocolate plaited bread Accessories: baking tray Preparation: 2 hours | Cooking: 25 minutes

Dough Filling 500 g white flour 80 g dried apricots, finely diced 1 tsp sugar 60 g mini chocolate cubes ½ yeast cube, crumbled 120 g nuts, chopped 2.5 dl lukewarm milk 1.25 dl full cream 75 g soft butter 30 g sugar 1 tsp honey 1 lemon, juice 1 egg 11 2 tsp salt Glaze 11 1 egg white, whisked Icing sugar Lemon juice

1 Mix all the ingredients for the dough together and knead into a smooth dough. 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 Mix all the ingredients for the filling together. 3 Divide the dough into three pieces. Roll each of the pieces of dough out into a rectangle about 20 × 35 cm. Spread a third of the filling on to each piece of dough, leaving a 2 cm border free all around the edge. Brush the border with a little egg white. Roll up the pieces of dough, lengthwise. Pinch the open ends together. Form the three rolls into one plait. Lay the plaited loaf on the lined tray. Allow to proof for 30 minutes. Put the tray into the cold cooking space. Bake. 4 For the glaze, stir the icing sugar and lemon juice until smooth and then brush over the plaited loaf while still warm.

188 Bakes and bread

Cooking steps 1. Step Hot air with steaming 210 °C, 25 minutes

189 Si78 Bacon and cabbage flan Accessories: round baking tray with TopClean Ø 29 cm, wire shelf Preparation: 40 minutes | Cooking: 50 minutes

1 shortcrust pastry, rolled out into a round about Sauce Ø 35 cm 2 eggs 400 g cabbage, finely chopped 2.5 dl cream 120 g diced bacon 1.5 dl milk Salt Pepper

1 Line the baking tray with the pastry. Prick the pastry base several times with a fork. 2 Mix the cabbage and diced bacon, season lightly and scatter over the pastry base. 3 For the sauce, mix the egg, cream and milk together, then season. Pour over the sauce. Put the tray on the wire shelf into the preheated cooking space. Bake.

190 Bakes and bread

Cooking steps 1. Step Preheat with hot air 170 °C 2. Step Introduce food 3. Step Hot air 170 °C, 50 minutes

191 Si79 Focaccia Accessories: baking tray Preparation: 15 hours | Cooking: 22 minutes

Dough Topping 1 kg white flour 2 tbsp olive oil 6 dl water 3 sprigs of rosemary ½ yeast cube Sea salt 25 g salt 0.75 dl olive oil

11

1 Mix the flour, water, yeast and salt together. After 30 seconds, add the olive oil to the dough and knead at a low speed for 8 minutes. Finish off kneading the dough at a high speed (for about 6 minutes). Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1 hour. Afterwards stand the dough, still covered over, in the refrigerator overnight for a maximum of 15 hours. 2 On a floured work surface, roll out the dough to the size of the baking tray and then lay on baking paper. Cover over with a damp cloth and allow to proof for another hour. 3 Brush the dough with olive oil. Dot the surface of the dough with your fingers. Put the dough on one or two baking trays, depending on the size of the baking trays. Sprinkle rosemary and sea salt on top. 4 Put the baking tray into the preheated cooking space. Bake (steps 3 and 4). test

Tip The focaccia can also be topped with dried tomatoes, olives and various herbs (according to taste).

192 Bakes and bread

Cooking steps 1. Step Preheat with hot air with steaming 230 °C 2. Step Introduce food 3. Step Hot air with steaming 230 °C, 10 minutes 4. Step Hot air 230 °C, 12 minutes

193 Si80 Fruit loaf Accessories: 2 cake tins about 20 cm long, wire shelf Preparation: 2 hours | Cooking: 50 minutes

Fruit mixture Dough 200 g apricots, dried 260 g dark wheat flour 100 g dates, dried, pitted 240 g wholemeal flour 100 g figs, dried 4 dl water 100 g bananas, dried 15 g salt 100 g sultanas 20 g sugar 11 ½ yeast cube 50 g butter, in cubes

1 For the fruit mixture, halve the apricots and dates, cut the figs into quarters and the dried bananas into pieces 2 to 3 cm in length. Mix all of the fruit together in a bowl and put to one side. 2 Mix the flour, water, salt, sugar and yeast for 1 minute. Add the cold butter and knead at a low speed for 8 minutes. Finish off kneading the dough at a high speed for 4 minutes. Knead in the fruit mixture at the end at a low speed (for about 2 minutes). Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1½ hours. 3 Divide the dough into two equal parts, form into two long loaves and then place into the greased cake tins (20 cm). Cover the fruit loaves with a damp cloth and allow to proof for another 25 minutes. 4 Put the tins on the wire shelf in the cold cooking space and bake. test

Tip To really enhance the aroma, add 20 to 30 g of hazelnuts or walnuts. The dried fruit ingredi- ents can be replaced with other types of dried fruit in identical quantities.

194 Bakes and bread

Cooking steps 1. Step Professional baking - bread 190 °C, 50 minutes

195 Si81 Chocolate croissants «bianco» Accessories: stainless steel tray Preparation: 1½ hours | Cooking: 16 minutes

Quark puff pastry Filling 125 g flour 80 g white chocolate 1 tbsp cardamom, ground 4 tbsp cream ¼ tsp salt 150 g macademia nuts, ground 125 g butter, cold, small knobs 1 orange, zest 100 g full-fat quark 11

11 Glaze 20 g white chocolate 2 tbsp cream

1 Mix the flour, cardamom and salt. Add the cold knobs of butter and rub with the flour to form a crumbly mixture. Add the quark, combine the dough quickly, press it flat and chill for about 1 hour. 2 Turn the pastry three times: on a floured surface, roll out the pastry into a rectangle about 3 mm thick. Fold the right-hand third over the middle third and then fold the left-hand third over the top. Fold the top third over the middle third and then fold the bottom third over the top. Chill the pastry for another 20 minutes and then repeat the process. Then roll the pastry out into a 3 mm thick rectangle (about A3 size) and cut into twelve triangles. 3 For the filling, melt the chocolate and cream using a bain-marie. Add the macadamia nuts and orange zest, mix together and then spread onto the triangles, roll up and lay onto a stainless steel tray lined with baking paper. Put the tray into the cold cooking space. Bake. 4 For the glaze, melt the chocolate and cream using a bain-marie and then brush it over the croissants while still warm.

196 Bakes and bread

Cooking steps 1. Step Hot air with steaming 220 °C, 16 minutes

Step-by-step illustration

197 Si82 Calzone with courgette and gorgonzola Accessories: perforated cooking tray, 2 baking trays Preparation: 1¾ hours | Cooking: 33 minutes

Dough Filling 500 g white flour 1 bunch of spring onions, sliced into rings 2 tsp salt 450 g courgettes, finely diced 3 dl water, lukewarm 50 g rocket, coarsely chopped 1 sachet of saffron powder A little lemon zest 2 tbsp olive oil 150 g Gorgonzola, diced 1 tbsp lemon juice 150 g mozzarella, diced ½ yeast cube Salt 11 Black pepper

1 For the dough, mix together all ingredients and knead into a smooth, malleable dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room tempera- ture for one hour until it has doubled in volume. 2 For the filling, place the spring onions and courgettes on the perforated cooking tray. Put the perforated cooking tray into the cold cooking space. Steam (step 1). Allow the vegetables to cool and then mix with the rest of the ingredients, season and drain the liquid which accumulates. 3 Divide the dough into four equal-sized pieces and roll out into rounds on a floured work surface. Place ¼ of the filling on one half of each pastry, leaving the edges empty. Brush the edges with water, fold the other half of the pastry over and firmly press closed. Place the calzone on trays lined with baking paper (two calzone per tray). Put the trays into the cooking space while it is still warm. Bake (steps 4 and 5).

198 Bakes and bread

Cooking steps 1. Step Steam 100 °C, 8 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 220 °C, 5 minutes 5. Step Hot air 220 °C, 20 minutes

199 Si83 Croque monsieur Accessories: baking tray Preparation: 15 minutes | Cooking: 15 minutes

8 slices of bread for toasting 8 slices of ham 160 g Gruyère, grated

1 Lay four slices of bread on a lined tray. Place a slice of ham on each slice of bread, sprinkle with Gruyère and place a second slice of ham on top. 2 Lay the other four slices of bread on top and sprinkle with the rest of the Gruyère. Put the tray into the cold cooking space. Bake. test

Tip Sauté a little leek and carrot and also place in the sandwich.

200 Bakes and bread

Cooking steps 1. Step Hot air 180 °C, 5 minutes 2. Step Hot air with steaming 210 °C, 10 minutes

201 Si84 Potato bread Accessories: perforated cooking tray, baking tray Preparation: 12 hours | Cooking: 1 hour 10 minutes

Starter dough Main dough 150 g white flour 200 g white flour 1 dl water 250 g farmhouse flour 2 g fresh yeast 2½ tsp salt

11 15 g fresh yeast 300 g potatoes, mealy 1 tbsp honey, runny 11 2.5 dl apple juice 100 g walnuts, coarsely chopped

1 Mix together all ingredients for the starter dough well and leave in the refrigerator overnight. 2 Wash and peel the potatoes and chop into cubes and place in the perforated cooking tray. Put the tray into the cold cooking space. Steam (step 1). Mash the potatoes finely with a fork. 3 Mix together all ingredients for the main dough apart from the walnuts, add the starter dough and the potatoes and knead into a smooth dough. Knead in the nuts at the end. Place the dough in a bowl, cover with a damp cloth and allow to proof at room tempera- ture for one hour until it has doubled in volume. 4 Form the dough into a loaf and place it on a tray lined with baking paper. Sprinkle some flour over the top, score it and leave to proof for another 30 minutes. Put the tray into the cold cooking space. Bake (steps 4 and 5). test

Tip The potatoes can be cooked well in advance. If the potatoes have been freshly steamed, leave them to dry a little, otherwise the dough will be too soft.

202 Bakes and bread

Cooking steps 1. Step Steam 100 °C, 25 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 230 °C, 15 minutes 5. Step Hot air 200 °C, 30 minutes

203 Si85 Rustic loaf Accessories: baking tray Preparation: 2 hours | Cooking: 45 minutes

Dough Dusting 250 g farmhouse flour 50 g semi-white flour 250 g wholemeal rye flour 3.5 dl water, 5 °C ½ yeast cube 10 g salt

11

1 Mix all ingredients in a mixer and knead into an elastic dough (10 minutes slow, 1 minute fast). Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 75 minutes until it has doubled in volume. 2 Place a cloth in a bowl and dust well with the semi-white flour. Shape the dough into a well-formed ball and place it in the floured cloth, with the opening underneath. Cover and leave to proof for about 15 minutes. 3 Turn the bowl out onto the baking tray lined with baking paper so that the opening is at the top. Put the baking tray into the cold cooking space. Bake. test

Tip The dough should only be kneaded at the faster pace for a short time as you will otherwise over-knead it and it will not reach its optimal volume.

204 Bakes and bread

Cooking steps 1. Step Hot air with steaming 220 °C, 10 minutes 2. Step Hot air 220 °C, 35 minutes

205 Si86 Gluten-free seeded bread buns Accessories: baking tray, 14 brioche tins Preparation: 2½ hours | Cooking: 39 minutes

Soaked grains Dough 100 g gluten-free flour mix 50 g sunflower seeds 2 dl water 50 g pumpkin seeds 11 400 g gluten-free flour mix 3 dl water, 30 °C 10 g sugar 15 g yeast, fresh 6 g salt 6 g rapeseed oil

1 For the soaked grains, bring the water to the boil and then pour it into the flour. Stir with a wooden spoon to get rid of any lumps. Cover the soaked grains with cling film and allow to cool at room temperature. Then place in the refrigerator to cool down completely. 2 Place the seeds on the lined baking tray and put it into the cold cooking space. Roast (step 1). 3 Mix the flour, water, sugar, yeast, salt, oil and the cooled, soaked grains together and then knead at a low speed for 4 minutes. After 3 minutes, add the cooled seeds. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1 hour until double in volume. 4 Divide the dough into pieces weighing 80 g each, shape into round balls and put into the buttered brioche tins. Brush the bread buns with water and garnish with seeds as you wish. Next, cover them over with a damp cloth and allow to proof for another 20 minutes. Put the tray into the cooking space. Bake (step 4). test

Tip As the dough is sticky, it is best handled with damp hands. The bread buns are ideal for freezing. They can be wrapped in cling film and kept in the freezer.

206 Bakes and bread

Cooking steps 1. Step Hot air humid 180 °C, 15 minutes 2. Step Prepare 3. Step Introduce food 4. Step Professional baking - bread 230 °C, 24 minutes

207 208 209