Gorenje Cook Bookstatic14.gorenje.com/.../international/recipes/Gorenje-CookBook.pdf · Gorenje...

Finest recipes for your new Gorenje oven

For truly intensive f lavour

Gorenje C ook Book

You are now a proud owner of a very special factory of health - Gorenje steam oven

Content:

1. WELCOME TO THE FACTORYOF PERFECT FLAVOURS 04

Cooking systems 07

2. WELCOME TO THEGORENJE COOKBOOK 06

3. RECIPES 08

Meat 08Fish & Clam 24Vegetables 29Meals 34International dishes 39Souffl és and au gratin 51Bread 57Pastries & Desserts 64

4. SOUSVIDE 88

5. STEAM COOKING 92

Steam cooking tips and tricks 93

6. INDEX OF RECIPES 96

Congratulations!

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Steam cooking is one of the healthiest cooking methods. Gentle steam action during cooking preserves important minerals and vitamins while making sure the food retains its full and intensive fl avour and colour, and remains compact and juicy. A delicious and hearty meal no longer requires a heap of herbs and spices or more than a few drops of oil. Indeed, appetizing food can be made without any fat at all, and the food can fi nally shine in all its glory of natural ingredients. During steam cooking, the steam is injected into the oven from a special water heater. Owing to innovative technology, it is distributed evenly throughout the oven cavity. The fl ow of steam is automatically controlled based on the selected program. If required, the user can also set the amount of steam for a particular dish manually. In a steam oven there is little cause for concern about burning or overcooking the food. In a steam oven, you can easily cook the entire lunch at once, from soup to dessert, without having to worry about mixing of the fl avours. After cooking, the oven interior will remain dry, without water droplets and therefore without lime scale. As a result, cleaning of the oven is a breeze. With Gorenje steam ovens, a part of professional cooking technique is available to home chefs and everyday cooking really becomes a pleasant and simple task. Allow us to impress you.

Welcome to thefactory of perfect fl avours

What are the secrets of Gorenje steam ovens?

NO WATER, JUST STEAMGorenje combi steam ovens feature an excellent steaming performance that produces steam without any drops of water.

MULTISTEAMThe same ventilation system used in conventional ovens, MultiFlow 360˚, is used in steam ovens. After the steam enters the oven cavity through multiple openings, a special fan distributes the steam evenly, giving the food a soft and tender feel.

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DECALCINATIONThe descaling function operates automatically. When needed, it reminds the user to run the descaling process. After a special descaling solution is added, it takes only 1 hour to complete the process.

WATER TANKThe large, practical and elegant water tank is easily accessible and can be refi lled even during the cooking process, without ever interrupting it. The 1.3l tank is smartly positioned for easier handling.

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We are happy to introduce a Cook Book of top-class recipes resulting from years of experience, testing and research in the fi eld. By combining everyday ingredients found at your local store, and with cunning use of the many innovative functions of the Gorenje ovens, you will see truly superior results in the form of delicious and wholesome meals.

Tasty meat, succulent fi sh, vegetables full of vitamins, fruit of wonderful colours, side dishes cooked to perfection – all this and much more is now possible in your home kitchen with your new Gorenje steam oven.

Following are carefully drawn up recipes systematically divided based on 8 basic types of food, which will aid you in cooking perfect meals. Each recipe includes a list of required ingredients and a brief description of the cooking method. Moreover, we have provided precise instructions on how to use the many features and options offered by the ovens for truly superior results. To this end, the basic settings are also provided with each recipe, along with a clear defi nition as to which heater or combination thereof is best suited for the selected dish, what is the optimum cooking temperature and time, and what type of baking dish or pan to choose and which height level to place it on.

Welcome toGorenje Cook Book

BAKING DISHES AND TRAYSFor the users of technologically perfected and superiorly designed Gorenje ovens, we carefully chose all the accessories that are either included as a part of the basic equipment, or available as optional extras. Years of experience and profound understanding of the needs of our consumers dictate a broad selection of baking pans and dishes that will make your cooking easier and oven operation as effi cient as possible.

Deep baking tray GridShallow baking sheet Porcelain baking tray Glass baking dish

BAKING LEVELSGorenje ovens can cook food on up to fi ve different height levels, depending on the type and amount of food being cooked. Moreover, they allow cooking at several levels simultaneously. Smart air distribution will make sure the food at every level is cooked evenly and without mixing of fl avours and aromas.

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Cooking systems

UPPER AND BOTTOM HEATERThe heaters in the bottom and in the ceiling of the oven cavity will radiate heat evenly into the oven interior. Pastry or meat can only be baked/roasted at a single height level.

GRILL WITH FANGrill heater and the fan will operate. This combination is used to grill meat and to roast larger chunks of meat or poultry at a single height level. It is also appropriate for dishes au gratin and for browning to a crispy crust.

UPPER HEATEROnly the heater on the oven cavity ceiling will radiate heat. Use this heater to brown the upper side of the dish.

BOTTOM HEATEROnly the heater on the bottom of the oven cavity will radiate heat. Use this heater to brown the lower side of the dish.

3D HOT AIRRound heater and the fan will operate. The fan installed in the back wall of the oven cavity makes sure the hot air constantly circulates around the roast or pastry. This mode is used for roasting meat and baking pastry at several levels simultaneously.

HOT AIR AND BOTTOM HEATERBottom heater, round heater, and the fan will operate. This is used to bake pizza, moist pastry, fruitcakes, leavened dough and shortcrust on several levels simultaneously.

STEAMUse this for all types of meat, stews, vegetables, pies, cakes, bread, and dishes au gratin (i.e. food that require longer cooking time).

BOTTOM HEATER AND FANThis is used for baking leavened but low-rising pastry and for preserving fruit and vegetables.

HOT AIR WITH STEAMSteam system are used for cooking and defrosting. They allow quick and effi cient cooking without changing the colour or shape of the food. Three options are available: high, medium and low.

GRILLOnly grill heater, a part of the large grill set, will operate. Use this heater to grill a few open sandwiches or beer sausages, or for toasting bread.

LARGE GRILLThe upper heater and the grill heater will operate. The heat is radiated directly by the grill heater installed in the oven ceiling. To boost the heating effect, the upper heater is activated as well. This system is used for grilling a smaller amount of open sandwiches or beer sausages, and for toasting bread.

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Meat8 | Cook Book

QUANTITY HEATER COMBINATION TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg grill with fan 170 °c 85 min

small baking tray

2

1 kg upper and bottom heater

fi rst 190 °c for 60 min

1

then 180 °c for 50 min

1,5 kg

fi rst upper and bottom heater at 185 °c for 90 min

then grill with fan at 160 °c for 55 min

2 kg

fi rst upper and bottom heater at 185 °c for 100 min

then grill with fan at 160 °c for 65 min

2,5 kgupper and bottom

heater 185 °c140 min

deep baking tray2

3 kg 180 min

INGREDIENTS:• pork neck (other cuts may work as well)• 1 teaspoon salt• a pinch of pepper• a pinch of allspice• a pinch of cumin• lemon slices• parsley

PREPARATION: Oil to the baking dish and place thebeaten and salted chunk of meat into it.Add other seasoning to the meat.Line with lemon slices and parsley.Add some water or stock.

Pork roast

This is an automatic programme.When you set quantity, the oven automatically sets other parametres:heater combination, temperature, cooking time

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QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg

hot airwith steam 180 °C

80 min

small baking tray 2

1 kg 90 min

1,5 kg 100 min

2 kg 110 min

2,5 kg 120 min

INGREDIENTS:• beef• 1 teaspoon salt• a pinch of pepper• 1 tablespoon mustard• 1 tablespoon mustard seeds

PREPARATION: Rub the meat with salt and pepper. Spread mustard over meat and sprinkle with mustard seeds. Oil the baking dish and place the meat onto it.

Roasted beef


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QUANTITY HEATER COMBINATION TEMPERATURE COOKING TIME CONTAINER BAKING

LEVEL

0,5 kg

fi rst hot air with steam at 180 °C for 40 min

small baking tray 1

then hot air at 200 °C for 20 min

1 kg



1,5 kg



2 kg



2,5 kg


deep baking tray 2then hot air at 200 °C for 40 min

INGREDIENTS:• veal• 1 teaspoon salt• a pinch of pepper• a pinch of marjoram• 2 sprigs parsley• 4 slices bacon• 4 pickles (pickled gherkins)

PREPARATION: Rub the meat with salt, pepper, and marjoram. Oil the baking tray, place the meat into it, and lard it with bacon and slices of pickles/gherkins.

Tip: Maximum meat thickness is 8 centimetres!

Veal roast


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0,5 kg

upper + bottom heater 210 °C

80 min

glass ovenware with lid

21 kg 100 min

1,5 kg 120 min

2 kg 140 min

2,5 kg 160 min 1

Braised beef roast

Oil to the baking dish and place the beaten and salted chunk of meat into it. Line with


INGREDIENTS:• leg of beef• 1 teaspoon salt• a pinch of pepper• 1 onion• 2 carrots• 2 tablespoons

tomato paste• 1 sliced parsley

root

• cubed greenbell pepper

• cubed red bell pepper

• a handful of kale• 2 cloves garlic,

crushed• sunfl ower oil• 2 tablespoons

sour cream• 1 tablespoon fl our

PREPARATION: vegetables. Add some water or stock. Cover the baking dish and braise. When the meat is cooked, thicken the juices with a mixture of fl our whisked into a few spoons

of hot juices released from the meat. Mix in two tablespoons sour cream just before serving.Tip: Maximum meat thickness is 6 centimetres!

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recipe

fi rst grill at 220 °C for 38 min

open glass ovenwarePYREX

2then fan at 25 °C for 20 min

and then upper + bottom heater at 100 °C for 220 min

INGREDIENTS:• 1,5 kg beef• 1 teaspoon salt• a pinch of pepper• 1 onion• 2 carrots

Beef

This is automatic programme.The oven automaticaly sets heater,temperature and cooking time.

PREPARATION: Oil to the baking dish and place the salted chunk of meat into it. Line with vegetables. Add some water or stock.

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INGREDIENTS:• 4 steaks• 2 tablespoons mustard• 1 tablespoon of capers or green

peppercorns• salt

Beefsteak QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe bottom heater + fan + steam 100 °C 45 min non perforated

container 2


PREPARATION: Season the steaks and spread mustard over them. Place them on a non-perforated baking sheet. Add a tablespoon of capers or green peppercorns.

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0,5 kggrill with fan 210 °C

55 minsmall baking tray 1

1,5 kg 60 min

3,5 kg hot air

fi rst 165 °C for 90 min

deep baking tray 2than 210 °C for 20 min

and than 200 °C for 20 min

INGREDIENTS:• chicken• 1 teaspoon salt• a pinch of white pepper• olive oil

PREPARATION: Wash the chicken and pat dry with a paper towel. Rub the meat with salt, pepper, and oil. Place the chicken onto the wire rack. Insert a baking sheet one level lower as a drip tray.

Whole chicken


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0,5 kg

grill with fan180 °C

30 minsmall baking tray

21 kg 45 min

1,5 kg 170 °C 65 min deep baking tray

INGREDIENTS:• chicken thighs• 1 teaspoon salt• a pinch of white pepper• a pinch of allspice• olive oil

Chicken thighs


PREPARATION: Coat the drumsticks or thighs with olive oil. Rub with salt, white pepper, and allspice. Place the meat on the wire rack and insert a baking sheet a guide lower to serve as a drip tray.

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0,5 kg

hot air 175 °C

60 minsmall baking tray

21 kg 85 min

1,5 kg 100 min deep baking tray

INGREDIENTS:• chicken breast• a pinch of salt• a pinch of white pepper• 1 tablespoon curry• stock

Chicken breasts


PREPARATION:Wash the fi llets and pat dry with a paper towel. Season with salt, pepper, and curry. Baste with stock as the meat cooks.

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0,5 kghot air 175 °C

75 minsmall baking tray 1

1,5 kg 105 min

2 kgfi rst hot air

170 °C

for 90 min

deep baking tray 2than gril with fan for 35 min

3 kgfi rst hot air for 135 min

than gril with fanE for 30 min

Chicken with stuffi ng

Clean the poultry, wash, remove the giblets, and pat dry with a paper towel. Cube the bread rolls and sprinkle them with parsley. Add the ham, peppers, and sautéed onion.

Pour beaten eggs mixed with milk over the bread. Form the stuffi ng. Season to taste with salt, pepper, and a pinch of nutmeg. Stuff the chicken.

INGREDIENTS:• 1,5 kg chicken• 1 teaspoon salt• a pinch of white

pepper• olive oil• 2 bread rolls• 2 sprigs green

parsley

• 3 slices cooked ham• ½ green bell pepper• ½ onion, diced• 2 eggs• 5 tablespoons milk• pinch of nutmeg


PREPARATION:

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4 kg hot air 160 °C 170 min deep baking tray 2INGREDIENTS:• turkey• 1 teaspoon salt• a pinch of white pepper• olive oil• 6 slices bacon• stock or water for basting

Turkey


PREPARATION: Clean the turkey, wash and pat dry with a paper towel. Coat it with olive oil and rub with salt and pepper. Lard the turkey with slices of bacon. Baste with stock as the turkey roasts.

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0,5 kg

hot airwith steam

190 °C

65 min

small baking tray2

1 kg 70 min

1,5 kg 85 min

2 kg 100 min

2,5 kg 185 °C 120 min deep baking tray

INGREDIENTS:• lamb• 1 teaspoon salt• a pinch of pepper• a pinch of basil• a pinch of balm (melissa)• 4 juniper berries• 2 bay leaves• 4 shallots • 2 carrots• 2 sprigs parsley

Lamb – ribs


PREPARATION: Rub the meat with salt, pepper, and other seasoning. Oil the baking dish and place

the meat onto it. Line the meat with shallot, carrots, bay leaves, and parsley.

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0,5 kg

upper + bottom heater 190 °C

50 min

small baking tray 21 kg 60 min

1,5 kg 80 min

2 kg 120 min

• leg of deer• 1 onion• 1 carrot• 1 parsley root• 1 sprig thyme• strip lemon zest• 5 seeds berries (allspice)• 100 ml wine• 100 g bacon

Game – chunks

PREPARATION: Pull the membrane off of a well-aged deer leg. Season with salt and lard with bacon. Place the meat onto the baking tray. Add vegetables, seasoning, and wine. Pour

INGREDIENTS:


Tip: Serve the venison with pressed cranberries,

mixed with red wine.

boiling fat over the meat. Baste the meat with the juices it releases during roasting.

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0,5 kg

grill with fan

180 °C 50 min

small baking tray 1

1 kg

170°C

65 min

1,5 kg 80 min

2 kg 95 min

2,5 kg 100 min

3 kg 160°C 120 min deep baking tray 2

• 1,5 kg ground meat• 1 onion• 3 cloves garlic• 2 sprigs parsley• 2 bread rolls• 50 ml milk• 4 eggs• 1 small carrot

• 1 green bell pepper• a pinch of salt• a pinch of pepper• a pinch of

marjoram and thyme

Meat loaf

PREPARATION:Sauté the onion and let it cool down.Cube the two bread rolls. Pour milk and two beaten eggs over the bread. Hard boil two eggs. Finley cube the bell pepper and

INGREDIENTS:


carrot. Season the ground meat and add the onion, bread, vegetables, and crushed garlic. Let the hard-boiled eggs cool down.

Form a loaf of ground meat. Place the hard boil eggs in the middle.

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recipe upper + bottom heater 200 °C 18 min shallow baking

sheet 2INGREDIENTS:• 375 g fl our• 75 g margarine• pinch of sugar • 30 g yeast • 2 pinches salt• 1 egg• 125 ml milk• a pinch of salt

For the fi lling:• 1 onion• 500 g ground meat• 2 cloves garlic• 1 sprig parsley• salt, pepper• 1 tablespoon

tomato paste

Meat roll

PREPARATION: First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some fl our into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to fl our, along with margarine and milk. Knead with an electric mixer. Let the dough rise for approximately

20 minutes. Meanwhile, prepare the fi lling. Sauté the onion over some oil, add minced meat, season to taste, add tomato paste, and sauté a while longer. Roll out the dough to a thickness of 1 cm and cut out square shapes. Place a teaspoon of the fi lling on each square. Shape into rolls.


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Fish & Clam24 | Cook Book


0,5 kg

grill with fan

180 °C

25 min

grid 21 kg 30 min

1,5 kg 170 °C 40 min

INGREDIENTS:• fi sh• a pinch of salt • a pinch of white pepper• a pinch of rosemary• 2 cloves garlic• 2 sprigs parsley

Grilled fi sh


PREPARATION: Clean the fi sh and pat dry with a paper towel. Coat the inside of the fi sh with chopped garlic and parsley. Add rosemary,

salt, and pepper to taste. Place the fi sh on the wire rack and insert a baking sheet a guide lower to serve as a drip tray.

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0,5 kg

grill with fan 220 °C

20 min

glass baking dish 31 kg 28 min

INGREDIENTS:• fi sh fi llets• a pinch of salt • a pinch of white pepper• a pinch of rosemary• 2 cloves garlic• 2 sprigs parsley• 1 tablespoon lemon juice

Fish fi llets


PREPARATION: Clean the fi sh and pat dry with a paper towel. Rub the fi llets with seasoning and place in a small glass baking dish greased with olive oil. Drizzle some lemon juice on the fi llets when done.

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0,5 kg

glass ovenware with lid 210 °C

50 min

glass ovenware with lid 11 kg 60 min

1,5 kg 80 min

INGREDIENTS:• trout• a pinch of salt • a pinch of white pepper• a pinch of basil• a pinch of rosemary• 4 cloves garlic• 2 sprigs parsley

Braised fi sh


PREPARATION: Season the fi sh. Add some olive oil into a glass baking dish and place the fi sh onto the oil. Add dry white wine and lemon to taste.

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0,3 kg

grill with fan 190 °C

12 min

glass baking dish 10,5 kg 15 min

0,8 kg 20 min

INGREDIENTS:• Scallops • 2 cloves garlic• 2 sprigs parsley• 2 tablespoons olive oil• 100 g grated cheese• 4 slices prosciutto (chopped)

Scallops


PREPARATION: Chop the garlic and parsley, and add olive oil. Pour the mixture over the scallops. Put some prosciutto into each scallop shell, and sprinkle with grated cheese.

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VegetablesCook Book | 29

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1 kgfi rst hot air at 180 °C for 30 min

shallow baking sheet 2

then grill at 230 °C for 10 min

1,5 kgfi rst hot air at 180 °C for 38 min


2 kgfi rst hot air at 180 °C for 46 min


INGREDIENTS:• potatoes• oil for the baking tray

PREPARATION: Cut the potatoes into wedges and place them into an oiled deep baking tray.During baking, toss the potatoes around once with a spatula.

Baked potatoes


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recipe grill with fan 190 °C 40 min deep baking tray 2

INGREDIENTS:• 500 g potatoes• 500 g broccoli• 150 ml heavy cream• 3 eggs• 100 g Parmesan cheese• a pinch of salt• 30 g butter

Baked broccoliwith potatoes

PREPARATION:Cook the potatoes until half done and peel them. Beat the eggs; add heavy cream and salt. Gently mix together the potatoes and broccoli and place the mixture into a

glass baking dish greased with butter. Pour the mixture of eggs, heavy cream, and salt over potatoes and broccoli and sprinkle Parmesan cheese on top.


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recipe grill with fan 200 °C 40 min small baking tray 2INGREDIENTS:• 8 large tomatoes• 500 g potatoes• 15 g margarine• 3 egg yolks• 3 tablespoons grated Parmesan cheese• 3 tablespoons milk• a pinch of salt

Stuffed tomatoes

PREPARATION: Cook the potatoes until half done. Let them cool down and mash them. This will be the base for the stuffi ng. Combine the mashed potatoes with egg yolks, margarine, milk, and salt. Slice the tops off the tomatoes

and scoop out most of the pulp. Stuff the tomatoes with the mixture of potatoes, egg yolks, margarine, milk, and salt. Sprinkle Parmesan cheese on top.


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sheet 2INGREDIENTS:For the dough:• 375 g fl our• 75 g margarine• pinch of sugar• 30 g yeast • 2 pinches salt• 1 egg• 125 ml milk• a pinch of salt

For the fi lling:• 1 shallots• 1 small courgette

(zucchini)• ½ egg-plant• 2 cloves garlic• 1 red bell pepper• salt• pepper• celery

Vegetable roll

PREPARATION: First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some fl our into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to fl our, along with margarine and milk. Knead with an electric mixer. Let the dough rise for approximately

20 minutes. Meanwhile, prepare the fi lling. Sauté the shallot over some oil. Add cubed vegetables. Season to taste and continue to sauté. Roll out the dough to a thickness of 1 cm and cut out square shapes. Place a teaspoon of the fi lling on each square. Shape into rolls.


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Meals34 | Cook Book


recipe grill with fan 200 °C 40 min open glass ovenware PYREX 2

INGREDIENTS:• 700 g potatoes• 700 g ground

meat• 1 onion• oil• a pinch of salt

For white(bechamel) sauce:• 100 ml milk• 80 g fl our• 80 g butter• 4 eggs• juice of ½ lemon• salt• pepper• pinch of nutmeg

Moussaka with potatoes

PREPARATION: Cook the potatoes until half done and strain. Sauté the meat with onions and bell peppers over some oil. Oil the glass baking dish and layer the ground meat


and potatoes into it. Finish with a layer of meat. Cover with white (Béchamel) sauce. Sprinkle with grated cheese to taste.

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recipe bottom heater + fan + steam 100 °C 37 min steam deep

container 2INGREDIENTS:• 1 courgette/zucchini (approx. 250 g)• 1 small onion• 250 g rice• 2 chicken fi llets• half teaspoon salt• 1 teaspoon curry• pinch of nutmeg• a pinch of celery

Risotto

PREPARATION: Shred the zucchini, onion, and chicken fi llets. Combine with rice and season. Place in a non-perforated dish and add 4 dl of tap water. After twenty minutes of cooking, stir the risotto.


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container 2INGREDIENTS:• 4 eggs• 1 tablespoon vinegar

Poached eggs


PREPARATION: Pour hot water (approximately 70 °C) into a non-perforated dish. Add a tablespoon of vinegar. Carefully crack four eggs into the water. Place the dish into the oven.

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container 2INGREDIENTS:• 4 eggs• 50 g cheese• 6 slices smoked bacon• salt• pepper

Omelette with bacon


PREPARATION: Whisk and season the eggs. Cut the bacon into small pieces and add to the eggs. Add some grated cheese.

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Internationaldishes

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recipe upper + bottom heater 170 °C 55 min deep ovenware 2

INGREDIENTSFor the dough:• 600 g fl our• 30 g yeast• 200 ml milk• 140 g sugar• 140 g butter or

margarine• 4 egg yolks• 1 pack vanilla

sugar• grated lemon zest

For the fi lling:• 400 g walnuts• 200 ml milk• 250 g sugar• 2 tablespoons rum• 2-3 egg whites

Walnut cake

PREPARATION: Pile the fl our in a bowl and make a well on top. Crumble the yeast and add sugar, salt, butter, and milk into the well and mix. Le the bowl with the fl our and the starter to rise for 30 minutes. Cover the starter with fl our; add eggs, butter or margarine, sugar, and egg yolks, and knead with an electric mixer. During kneading, add lukewarm milk to obtain a delicate leavened dough. Let rise for another 30 minutes. Roll out the dough

on a fl oured tablecloth and spread the fi lling over it. To make the fi lling, pour hot milk over walnuts and sugar. Add rum. Then, fold in beaten egg whites (with soft peaks). The fi lling should be easily spreadable, but not too runny. Sprinkle lemon zest over the fi lling. Roll the dough with fi lling and place in a greased and dusted round clay or ceramic baking dish. Let the cake rise again in a warm place; then, transfer to oven.

Slovenia


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recipe bottom heater + fan + steam 100 °C 35 min perforated cooking

container 2

INGREDIENTS:• 2 pairs Carnolian Sausage• 500 g sauerkraut• 4 whole black peppercorns• a pinch of ground red paprika• 2 cloves garlic

Sauerkraut and carniolan sausage Slovenia


PREPARATION: Season the sauerkraut with paprika, pepper, and garlic. Mix well. Place the sauerkraut and sausages onto the perforated baking tray.

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recipe hot air 190 °C 40 min small baking tray 1

INGREDIENTS:• 190 g fl our• 5 g salt• 3 eggs• 180 ml water• 180 ml milk (room temperature)• 120 ml beef roast juice or melted pork lard

Yorkshire pudding United Kingdom


PREPARATION:Combine fl our and salt. Add milk and whisk into a fi rm batter. Whisk in the eggs, add water, and beat until foamy. Let the mixture rest for one hour. Place the baking sheet in

the oven and pour in the beef roast juices or melted fat. When the juices or fat are warm enough, cover them with the batter.

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recipe hot air 190 °C 55 min round metal mould 1

INGREDIENTS:• 8 stale bread rolls• 750 g cherries• 80 g raisins• 50 g sliced

almonds• zest of one lemon• 80 g butter

• 500 ml milk• 4 eggs• 130 g sugar• 2 tablespoons

confectioner’s sugar

Swabian cherry cake

PREPARATION:Cut the dry bread rolls into thin slices and pour lukewarm milk over them. Let soak for 20 minutes. Stone the cherries and sprinkle with 50 g sugar. Grease the round mould. Whisk the butter, sugar, egg yolks, and

grated lemon zest. Add soaked bread rolls, cherries, raisins, and almonds. Gently fold in the beaten egg whites. Pour the mixture into the mould.

Germany


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recipe

fi rst bottom heater + hot air

at 190 °C

for 40 minround metal

mould 2then bottom

heater for 10 min

Quiche LorraineFrance

INGREDIENTSFor the dough:

• 200 g fl our• 150 g margarine• 1 teaspoon

baking powder• 6 tablespoons

water• salt

For the fi lling:

• 4 eggs• 125 ml milk• 40 g butter• salt• pepper• 150 g grated cheese• 150 g cooked ham• 3 teaspoons grated

onions• 2 tablespoons fi nely

chopped green bell peppers

PREPARATION: Mix the ingredients into shortcrust and let it rest in the refrigerator for at least 30 minutes. Roll out the dough into a circle. Place the dough into the greased mould. Roll up the dough along the perimeter. Cover the rolled out crust with the fi lling.


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INGREDIENTS:• 6 eggplants• 150 ml olive oil• 1 onion• 600 g ground mutton or lamb• salt• pepper• pinch of nutmeg• 100 g grated cheese• 3 egg• 250 ml heavy cream

Greek moussakaGreece


recipe hot air 180 °C 45 min porcelain baking tray 2

PREPARATION: Peel and slice the egg plants. Fry them in oil. Sauté the onion and minced meat on the remaining oil. Add seasoning. Grease the bottom of a porcelain baking dish and layer the eggplants and meat alternately. Finish with a layer of eggplants. Sprinkle cheese and pour the egg and cream mixture on top.


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INGREDIENTS:• 500 g beef or pork• 100 g rice• 2 large onions• 1 head cabbage• 2 tablespoons tomato paste• 2 tablespoons butter• 3–4 cloves garlic• salt• pepper• 2 sprigs parsley

Ukrainian cabbage rolls QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe hot air 180 °C 25 min open ovenware 2

PREPARATION: Blanche the cabbage leaves in salt water for a few minutes. When the cabbage has cooled down, separate the leaves and remove larger veins. Thinly slice the meat, pound it, and mix it with raw rice, tomato paste, chopped onions, pressed garlic, and chopped parsley. Season with salt and pepper. Put the fi lling onto the

cabbage leaves and roll them up. Arrange the cabbage rolls closely next to each other. Carefully pour boiling water over them. Add salt and fat and let them simmer on the cooking hob for approximately 90 minutes. Add tomato paste combined with sour cream. Place the open pot into a hot oven for 30 minutes.

Ukraine


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LasagnaItalia


recipe hot air 170 °C 40 min small baking tray 2

• 500 g ground meat• 2 carrots• 1 onion• oil• salt• pepper• nutmeg• bay leaf• basil

• oregano• fresh tomato• 100 ml tomato

sauce• 50 g butter• 50 g white wheat

fl our• lasagne sheets• grated cheese

PREPARATION:Sauté the onions over some oil. Add minced meat and stir. Add chopped carrots and seasoning. Cube the tomato and add it to the meat. Add tomato paste. Simmer for about 15 minutes. Prepare the white (Béchamel) sauce. Melt the butter in a small saucepan. Add fl our and wait for it to turn yellow. Season with nutmeg. Grease the

baking tray and cover the bottom with one layer of lasagne sheets. Spread the meat sauce over it. Add the white sauce and some grated cheese. Repeat the process with the next layers. Sprinkle the grated cheese more generously over the last layer and add the white sauce.

INGREDIENTS:This is automatic programme.The oven automaticaly sets heater,temperature and cooking time.

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PizzaItalia


recipe bottom heater + hot air 200 °C 15 min shallow baking

sheet 2


• 300 g fl our• 25 g fresh yeast• 150 ml lukewarm

water• 2 tablespoons

sunfl ower oil• 3 g salt

INGREDIENTSFor the toppings:• 200 ml tomato

sauce• 1 teaspoon

oregano• salt• pepper• 300 g canned

mushrooms in brine

• 150 g pizza ham• 150 g grated

cheese• 5 slices mozzarella

PREPARATION: Prepare leavened dough. Pile the fl our in a bowl. Make a well in the middle and crumble the yeast into the well. Add a little sugar and salt and top with water. Add some oil. Use an electric mixer to knead into smooth dough. Let rise in a warm place for at least half an hour. Oil the baking sheet and roll out the dough. Add toppings as desired.

Tip: For a healthier version, use spelt,

buckwheat, or whole-wheat flour instead of

white wheat flour.

Tip: Make your own tomato sauce by

simmering peeled tomatoes with some salt,

pepper, half decilitre red wine, oregano, and

some red sweet paprika. For topping, use a

variety of vegetables which are a rich source of

fibre and other nutrients.


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Cabbage pirozhki QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


sheet 2Russia


• 1 kg white wheat fl our

• 400 ml milk• 100 g butter or

margarine• pinch of sugar• 40 g yeast• ½ teaspoon salt

For the fi lling:

• ½ head cabbage• 4 hard-boiled eggs• 2 tablespoons oil• 1 teaspoon salt

PREPARATION: Pile the fl our in a bowl and make a well on top. Crumble the yeast and add sugar, salt, butter, and milk into the well. Knead with an electric mixer. Let the dough rise for 30 minutes. Meanwhile, prepare the stuffi ng. Cook and chop the eggs. Cook the sliced cabbage in milk until half done. Then, combine with eggs, add oil, and season to taste. Knead the risen dough and divide

into equal pieces. Roll out the pieces of dough to a thickness of 0.5 to 1 cm. Place the stuffi ng on each piece of dough, bring together the edges and seal them. Place the pirozhki on a shallow baking sheet lined with parchment paper. Allow 2 cm of space between adjacent pirozhki. Let the pirozhki rise again in a warm place for approximately 30 minutes.


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Salmon au gratin QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe grill with fan 230 °C 10 min open glass ovenware PYREX 2

Scandinavia

INGREDIENTS:

• 250 g salmon• 2 teaspoons lemon juice• olive oil• 50 g butter• 3 slices white bread (without crust)• 4 sprigs parsley• 1 shallot• 2 tablespoons white wine• 150 g fi sh stock

PREPARATION: Coat the glass baking dish with olive oil. Place salmon fi llets on the baking dish. Drizzle some lemon juice on the fi llets. Combine butter and bread (crumbs), chopped shallot, and parsley. Season with salt and pepper. Spread over the fi llets. Add fi sh stock and wine. Place the baking dish into a preheated oven.


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Souffl es and au gratin

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INGREDIENTS:• 3 zucchini• 1 carrot• 2 tomatoes• a little margarine• 50 g grated cheese• 500 ml milk• 3 tablespoons fl our• 3–4 eggs• salt• pepper

Vegetable souffl é – raw ingredients


recipe upper + bottom heater 190 °C 45 min open glass

ovenware PYREX 2

PREPARATION: Thinly slice the zucchini, carrot, and tomatoes. Cover with a mixture of beaten milk and egg yolks, fl our, and salt. Finally, gently fold in the beaten egg whites. Sprinkle cheese on top.


52 | Cook Book

INGREDIENTS:• 1 kg ground meat• 1 onion• 1 green bell pepper• 500 g cooked pasta (macaroni)• 300 g grated cheese• 750 ml milk• 4 eggs• 3 tablespoons fl our• pinch of salt and pepper• pinch of oregano• 2 sprigs parsley

Souffl é – cooked ingredients



ovenware PYREX 2

PREPARATION:Sauté the meat, onion, and bell pepper and season. Cook the pasta and combine with meat. Separate the egg yolks from the whites. Whisk the egg yolks with milk and fl our, and beat the egg whites.

Combine the mixture of egg yolks, milk, and fl our with the meat. Then, carefully fold with the beaten egg whites. Pour the mixture into the greased baking dish. Sprinkle cheese on top.


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INGREDIENTS:• 200 g rice• 1 l milk• 1 teaspoon salt• 100 g butter• 80 g sugar• grated lemon zest• 4 egg yolks• 4 egg whites

Sweet souffl é QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


ovenware PYREX 2

PREPARATION: Cook the rice until half done in salted milk. Let the rice cool down; then fold in the butter, sugar, egg yolks, and lemon zest. Beat the egg whites and fold in with rice. Pour the mixture into a greased baking dish.


Tip: This dish can be served sprinkled with

grated chocolate or with homemade compote.

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INGREDIENTS:• 20 g fl our• 200 ml milk• 200 g dark chocolate

(70% cocoa)• 80 g egg yolks• 200 g egg whites• 150 g confectioner’s sugar• 1 tablespoon powdered cocoa

butter

Chocolate souffl é

PREPARATION: Grease the ceramic ramekins with butter and place in the refrigerator for 5 minutes. Combine fl our with milk. Pour into a saucepan and bring to the boil to obtain a smooth mixture. Melt 200 g of chocolate in this mixture. When the mixture cools down, add the egg yolks. Beat the egg whites until fi rm peaks form. Then, add confectioner’s



sheet 2


Tip: Ingredients are sufficient for approximately

8 ramekins.

sugar. Carefully fold the beaten egg whites into the chocolate mixture. Pour the batter into the ramekins.

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INGREDIENTS:• 1 kg potatoes• a pinch of salt• 250 ml heavy cream• 250 ml sour cream• 2 eggs• pinch of nutmeg• 150 g grated cheese

Potatoes au gratin QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe grill with fan 190 °C 40 min deep baking tray 2

PREPARATION:Peel, wash and cut the potatoes into wedges. Place one half of the potato wedges into a glass or ceramic baking dish. Sprinkle with one half of the cheese. Layer

the second half of the potatoes over the cheese. Pour with the mixture of sour and heavy cream, eggs, and nutmeg. Sprinkle the rest of the cheese on top.


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BreadCook Book | 57

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White bread

INGREDIENTS:• 800 g white wheat fl our• 2 teaspoons salt• 40 g fresh yeast• 450 ml lukewarm water• 1 teaspoon sugar• 1 tablespoon olive oil



sheet 2

PREPARATION:First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some fl our into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter mixture to the fl our and add olive oil. Knead with

an electric mixer. During kneading, add lukewarm water. Let the dough rise for approximately 60 minutes. Line the shallow baking sheet with parchment paper. Form a loaf. Do not forget to score the bread to prevent it from cracking.

preheat at 150 °C


58 | Cook Book

Buckwheat bread

INGREDIENTS:• 500 g buckwheat fl our• 250 g rye fl our• 500 g white wheat fl our• 80 g butter or margarine• 50 g yeast• 25 g salt• 200 g walnut kernels• 100 ml boiling water• 400 ml lukewarm water• 10 g sugar


recipe upper + bottom heater 180 C °C 45 min shallow baking

sheet 2

PREPARATION: Pour boiling water over buckwheat fl our. Let it cool down. Add water, salt, rye and white fl our, yeast, and melted butter or margarine. Knead with an electric mixer. Add cleaned walnut kernels to the kneaded dough. Let rise. Score and bake.


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Whole-wheat bread

INGREDIENTS:• 1 kg whole-wheat fl our• 2 teaspoons salt• 20 g fresh yeast• 600 ml lukewarm water• 1 teaspoon sugar• 1 tablespoon olive oil



sheet 2

PREPARATION:First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some fl our into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter mixture to the whole-wheat fl our and add olive oil. Knead with an electric mixer. During kneading, add lukewarm water. Let the dough rise for

approximately 60 minutes. Line the shallow baking sheet with parchment paper. Form a loaf. Do not forget to score the bread to prevent it from cracking.

Tip: Before baking, the bread can be coated with

egg yolk and sprinkled with sunflower seeds,

linseeds, and sesame seeds.


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Rye bread QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


sheet 2INGREDIENTS:• 500 g rye fl our• 500 g whole-wheat fl our• 20 g fresh yeast• 600 ml lukewarm water• 1 teaspoon sugar• 2 teaspoons salt• 1 tablespoon olive oil

PREPARATION:First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some fl our into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter mixture to the rye and whole-wheat fl our and add

olive oil. Knead with an electric mixer. During kneading, add lukewarm water. Let the dough rise for approximately 60 minutes. Line the shallow baking sheet with parchment paper. Form a round loaf. Do not forget to score the bread to prevent it from cracking.

preheat at 150 °C


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Spelled bread QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


sheet 2INGREDIENTS:• 1 kg spelt fl our• 2 teaspoons salt• 4 tablespoons olive oil• 2 packs cream of tartar• 1 l mineral water PREPARATION:

Pile the fl our in a large bowl, add salt, and make a well in the middle. Add the olive oil and cream of tartar into the well. Add mineral water and mix into an even mixture with an electric mixer. Pour the mixture into a baking tray lined with parchment paper.

preheat at 150 °C


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Bread rolls QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


sheet 2INGREDIENTS:• 800 g white wheat fl our• 30 g fresh yeast• 200 ml milk• 300 ml water• 3 tablespoons oil• 2 teaspoons salt• 2 teaspoons sugar

First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some fl our into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to wheat fl our; add oil, lukewarm water and milk. Knead

with an electric mixer. Let the dough rise for approximately 60 minutes. Shape round rolls and let them rise in a warm place. Place the risen rolls on a shallow baking sheet lined with parchment paper.

preheat at 150 °C


PREPARATION:

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Pastries & desserts64 | Cook Book

Pastries & desserts

Cookies QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe hot air 170 °C 18 min shallow baking sheet 2

INGREDIENTS:• 650 g white wheat fl our• 300 g margarine• 300 g confectioner’s sugar• 1 pack baking powder• 3 eggs• grated lemon zest• 1 pack vanilla sugar• 2 tablespoons sour cream

Knead the ingredients to form a dough. An electric mixer can make the process easier. Let the dough rise in a cool place for 45 minutes. Roll out the dough to a thickness

of approximately 1 cm. Then, use cookie cutters to shape the cookies. Place the cookies onto a shallow baking sheet lined with parchment paper.

preheat at 170 °C


PREPARATION:

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Pressed cookies QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS:• 1 kg white wheat fl our• 500 g margarine • 400 g sugar• 4 eggs• 2 pinches salt PREPARATION:

Knead the ingredients to form a dough. An electric mixer can make the process easier. Let the dough rise in the refrigerator overnight. Use a cookie press to press and shape the cookies.

preheat at 160 °C


66 | Cook Book

Small pastry made of leavened dough



sheet 2

INGREDIENTSFor the dough:• 375 g fl our• 75 g margarine• 75 g sugar• 30 g yeast • 2 pinches salt • 1 egg• 125 ml milk• a pinch of salt

For the fi lling:• apricot jam or jelly,

chocolate spread, mascarpone with blueberries, or cottage cheese with sugar

First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some fl our into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to fl our, along with margarine and milk. Knead with an electric

mixer. Let the dough rise for approximately 20 minutes. Roll out the dough to a thickness of 1 cm and cut out square shapes. Place a teaspoon of any desired fi lling on each square. Form crescent-shaped rolls.

PREPARATION:


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Small phyllo pastry QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


sheet 2INGREDIENTS:• 150 g fl our• a pinch of salt• 100 ml water• 10 g yeast• 100 g butter

Sieve the fl our onto the work surface. Make a hole in the middle and add the water and crumbled yeast into it. Sprinkle the sale around the hole. Knead into smooth dough and let rise for 15 minutes. Thinly roll out the dough. Add butter to the middle, cover

it with the dough and form a package.Refrigerate for 15 minutes. Roll out the dough again and refrigerate for further 15 minutes. Repeat the process 3 to 4 times. When the dough is ready, roll it out and add your favourite fi lling.


PREPARATION:

68 | Cook Book

Macarons QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


sheet 2INGREDIENTS:• 100 g egg whites• 110 g ground and peeled almonds• 200 g confectioner’s sugar• 50 g coarse-grain sugar

For the ganache:• 1 dl heavy cream• 200 g dark chocolate

Beat the egg whites with an electric mixer for approximately 8 minutes. Add the coarse-grain sugar while beating. Sieve the almonds and sugar. Carefully fold in the sieved almonds and sugar with the beaten egg whites. Fill a pastry bag with the mixture and press small mounds 2 cm in diameter onto the baking sheet.

Bake for approximately 15 minutes until the characteristic foot forms. Prepare the cream. Heat the heavy cream. Break chocolate into pieces and add them to the cream. Mix until the chocolate melts. Let the mixture cool down in a refrigerator. Then, add the fi llings to the macarons.

PREPARATION:


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Meringue cookies QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


sheet 2INGREDIENTS:• 3 egg whites• 210 g sugar• 1 tablespoon lemon juice

PREPARATION: Beat the egg whites until stiff peaks form. Add sugar while beating. Add lemon juice. Line the bottom of a shallow baking sheet with parchment paper and press small dollops of the egg white mixture on it.


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Chocolate muffi ns QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS:• 310 g fl our• 225 g margarine • 225 g sugar• 4 eggs• 2 pinches salt• 10 g baking powder• 50 grams chocolate droplets

PREPARATION: Beat together margarine and sugar until the mixture turns soft and pale. Add one egg at a time and beat. Finally, gently fold in the mixture of fl our, baking powder, and salt. Add the chocolate droplets. Fill the muffi n moulds to 3/4 of the mould height.

preheat at 170 °C


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Brownies QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe hot air 180 °C 35 min small baking tray 2INGREDIENTS:• 250 g butter• 250 g dark chocolate powder• 250 g brown cane sugar• 1 pack vanilla sugar• 180 g white wheat fl our• 50 g cocoa powder• 5 eggs

PREPARATION: Combine all ingredients into a smooth homogeneous mixture. Pour the mixture into a greased baking dish.

preheat at 170 °C


72 | Cook Book

Mould cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe upper + bottom heater 170 °C 70 min round metal

mould 1INGREDIENTS:• 250 g butter or margarine• 250 g sugar• 4 eggs• a pinch of salt• grated lemon zest• 500 g fl our• 1 pack baking powder• 125 ml milk• a handful of raisins• 2 tablespoons cocoa powder• 1 tablespoon rum• 1 teaspoon coffee powder

PREPARATION:Whisk together margarine and sugar. Then, add whole eggs. While mixing, add fl our and baking powder. Add milk, rum, grated lemon zest, and raisins. Divide the dough into two parts. Add cocoa powder and two


tablespoons milk to one half of the dough. Place the light-coloured part of the dough into a greased ring pan or Gugelhupf mould, and add the dark-coloured part on top.

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Sponge cake in mould QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


mould 2INGREDIENTS:• 6 eggs• 4 tablespoons warm water• 210 g sugar• 115 g white wheat fl our• 110 g cornstarch• 2 level teaspoons baking powder

PREPARATION:Separate the egg yolks from the egg whites. Whisk together the egg yolks and sugar. Beat the egg whites with some warm water until stiff peaks form. Add the stiff beaten egg whites to the egg yolk and sugar

mixture and whisk together quickly. Add fl our combined with baking powder and cornstarch to the ingredients. Pour the mixture into a cake mould. Line the bottom of the mould with parchment paper.

preheat at 170 °C


74 | Cook Book

Fruit cake in mould – shortcrust



mould 1

INGREDIENTS:• 250 g fl our• 125 g margarine• 75 g sugar• 1 egg• 1 pack vanilla sugar• 1 teaspoon baking powder• 1 tablespoon rum

PREPARATION: Prepare the shortcrust. Let it rest in the refrigerator for at least 30 minutes. Roll out two thirds of the dough on a sheet of paper. Cover the rolled out crust with the fi lling.

Roll out the remaining third of the dough and cut into strips. Place the strips over the fi lling, forming a web.


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Cheesecake in mould – shortcrust


recipe bottom heater + hot air 170 °C 70 min round metal

mould 1

INGREDIENTSFor the dough:• 200 g fl our• 1 teaspoon baking

powder• 80 g sugar• 100 g butter or

margarine• 1 egg• grated lemon zest• 1 pack vanilla

sugar

For the fi lling:• 5 egg whites• 100 g sugar• 5 egg yolks• 750 g cottage

cheese• 150 g sour cream• 30 g cornstarch• juice and grated

zest of one lemon

PREPARATION: Prepare the shortcrust. Let it rest in the refrigerator for at least 30 minutes. Roll out the dough on the paper, matching the bottom of the mould. Beat the egg whites. Combine all ingredients for the fi lling and pour into the mould.


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Bundt cake/gugelhupf



mould 1

INGREDIENTSFOR THE DOUGH:• 600 g fl our• 1 tablespoon salt• 20 g yeast• 50 g sugar• 50 g butter or margarine• 2 egg yolks• 30 ml milk• grated lemon zest• 2 teaspoons rum• 100 g raisins• 1 egg for the egg wash

PREPARATION:Pile the fl our in a large bowl and make a well on top. Crumble the yeast into the well. Add a teaspoon of sugar and some lukewarm milk. Knead and let rise for approximately 25 minutes. When risen, cover the sides with fl our and add sugar, butter, and rum.

Knead into dough and let rise again. When the dough has risen, add raisins. Place the dough into a greased round cake mould and let rise again. When the dough has risen, transfer it into the oven to bake.


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Cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


mould 2INGREDIENTS• 6 eggs• 4 tablespoons warm water• 210 g sugar• 115 g white wheat fl our• 110 g cornstarch• 2 teaspoons baking powder

PREPARATION:Separate the egg yolks from the egg whites. Whisk together the egg yolks and sugar. Beat the egg whites with some warm water until stiff peaks form. Add the stiff beaten egg whites to the egg yolk and

sugar mixture and whisk together quickly. Add fl our combined with baking powder and cornstarch to the ingredients. Pour the mixture into a cake mould. Line the bottom of the mould with parchment paper.


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Sponge fruit cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


sheet 2INGREDIENTS• 250 g butter or margarine• 250 g sugar• 4 eggs• a pinch of salt• grated lemon zest• 500 g fl our• 1 pack baking powder• 125 ml milk

Whisk the butter or margarine with butter.Add eggs and beat. Add other ingredients and mix into a dough. Spread the dough evenly on a greased and dusted shallow

baking sheet. Core the apples and cut them into quarters. Place apple wedges (quarters) on the dough.


PREPARATION:

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Rich fruit cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


mould 2INGREDIENTS• 170 g margarine• 170 g sugar • 4 eggs• 230 g fl our• 3 g baking powder• a pinch of salt• 230 g raisins• 170 g chopped dry fruit• 1 tablespoon rum

PREPARATION: Whisk together the margarine and sugar. Add fl our, baking powder, and a pinch of salt. Separately combine dry fruit, raisins,

and rum, and add to other ingredients. At the end, gently fold in the beaten egg whites and put the cake into the oven.


80 | Cook Book

Butter cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe hot air 180 °C 25 min small baking tray 2INGREDIENTS• 170 g softened butter• 175 g confectioner’s sugar • 1 pack vanilla sugar• 2 teaspoons baking powder• 3 eggs• 175 g fl our• 150 ml warm milk

PREPARATION:Whisk the butter, sugar, and vanilla sugar into a creamy mixture. Add beaten eggs and milk and continue whisking. Separately combine the fl our and the baking powder

and gradually, while stirring, add them to the wet mixture. Grease and dust the baking tray or line it with parchment paper, and pour the batter into it.


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Roulade QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 5 eggs• 150 g sugar• 2 tablespoons lukewarm water• 75 g fl our• 75 g cornstarch• 1 teaspoon baking powder

PREPARATION:Whisk the egg yolks together with sugar. Beat the egg whites and lukewarm water until fi rm and dry. Add egg whites to the yolks and sugar and gently fold in the fl our combined with cornstarch and baking powder. Grease the shallow baking sheet

with butter, or line it with parchment paper. When the dough for the roll is done, turn it around carefully. Spread, for example, a mixture of mascarpone, heavy cream, and blueberries over the dough and roll it up. Let it cool in the refrigerator for 2 hours.


82 | Cook Book

Fruit roll QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


sheet 2INGREDIENTSFor the dough:• 375 g fl our• 75 g margarine• 75 g sugar• 30 g yeast • 2 pinches salt• 1 egg• 125 ml milk• a pinch of salt

For the fi lling:• 300 g blueberries• 200 ml heavy cream• 200 ml mascarpone• 2 packs vanilla sugar

PREPARATION:First, prepare the starter. Add crumbled yeast, sugar, a little salt, and some fl our into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Add the starter to fl our, along with margarine and milk. Knead with an electric mixer. Let the dough rise for approximately

20 minutes. Meanwhile, prepare the fi lling. Combine heavy cream and mascarpone in a large bowl. Add sugar. Using a spoon, carefully add blueberries. Roll out the dough to a thickness of 1 cm and cut out square shapes. Place a teaspoon of the fi lling on each square. Shape into rolls.


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Sweet strudel QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe bottom heater + hot air 170 °C 60 min shallow baking

sheet 2INGREDIENTS• frozen strudel dough• jelly

PREPARATION: Defrost the strudel dough. Spread it and fi ll with jam or jelly. Roll up the dough, brush the roll with oil, and sprinkle with breadcrumbs.


84 | Cook Book

Crème caramelle QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


container 2INGREDIENTSFOR THE DOUGH:• 400 ml milk• 600 ml heavy cream• 1 vanilla pod• 1 cinnamon quill• 1 teaspoon grated lemon zest• 1 teaspoon grated orange zest• 8 egg yolks• 115 g confectioner’s sugar• 40 g cornstarch• 45 g brown cane sugar

PREPARATION:Split the vanilla pod lengthwise and use the tip of a knife to scoop out the seeds. Finely grate the lemon zest and zest of one half of orange. Combine the milk with heavy cream. Pour the mixture into a saucepan and add the vanilla pod, scooped out seeds, a quill of cinnamon, and lemon and orange zest. Heat the ingredients in the saucepan on a cooking hob. When the mixture is brought to the boil, reduce

temperature and let simmer for fi ve minutes. Remove the saucepan from heat, strain the mixture and let cool until lukewarm. Separate the egg whites from the yolks. Combine the egg yolks with sugar and whisk for approximately fi ve minutes. Add cornstarch to the frothy mixture and mix well. Then, slowly add the milk and heavy cream mixture while constantly stirring. Pour it all in a deep baking dish and cook.


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Milk rice pudding QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


container 2INGREDIENTS:• 250 g round grain rice• 900 ml milk• 1 cinnamon quill• 2 teaspoons cornstarch• 1 teaspoon ground cinnamon• 1 teaspoon vanilla extract

PREPARATION:In a large bowl, melt sugar in milk. Add the cinnamon quill. Add rice and stir. Let the rice soak / simmer. When the rise is almost done (make sure the rice grains are no longer rough on the inside), there will be some remaining fl uid that has not been absorbed by the rice. Remove the cinnamon quill. Sieve two teaspoons of


Tip: Sprinkle with powdered cocoa or

chocolate shavings to taste.

cornstarch into the bowl with the cooked rice and stir briefl y until the excess liquid thickens into cream. Add ground cinnamon and vanilla aroma, and stir.

86 | Cook Book

Yoghurt QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


Tip: Optionally, blueberries, raspberries, peaches,

apricots, bananas, linseeds, oatmeal etc. can be

added at the end.

INGREDIENTS:• 1 l milk• 150 ml plain yoghurt

PREPARATION: Use milk processed at ultra-high temperature (UHT). Pour it into a saucepan. Heat the milk to 40 °C. When the temperature is reached, add 150 ml of plain yoghurt. Mix well. Pour into ceramic or glass ramekins. Place the ramekins into a deep baking tray and leave in the oven for 3 hours.


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SousVide88 | Cook Book

Pork QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe bottom heater + fan + steam 70 °C 140 min grid 2

INGREDIENTS• 500 g pork loin

PREPARATION: Season to taste. Place the food into a vacuum bag. Vacuum and seal the bag and place it onto the grid in the oven.

Beefsteak QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 600 g beef steak


Chicken breasts QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g chicken breast


Turkey breasts QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g turkey breast


Duck breasts QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g duck breast







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Lamb QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 600 g lamb


Fish steak QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g fi sh steak


Fish fi llet QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g fi sh fi llets


Clam QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g clam


Shrimps QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 700 g shrimp







90 | Cook Book

Octopus QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 700 g sliced octopus


Potatoes QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g potatoes


Asparagus QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g asparagus


Eggplant QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g eggplant


Carrot slices QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL


INGREDIENTS• 500 g carrots







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Steam cookingtips and tricks

92 | Cook Book

With conventional cooking, meat often dries out, browns or even burns. When using a steam oven, this is not a concern. Prefect steam action leaves the meat soft and very juicy while keeping all the vital ingredients and bringing out its pronounced fl avour. Very

little seasoning is required when cooking meat in a steam oven, and you can whip up a delicious and healthy meal without adding any fat. If you wish, you can quickly sear the meat in a pan prior to steam cooking, or grill it afterwards.

Principles of healthy and balanced diet place great emphasis on fruit and vegetables. Unfortunately, the key ingredients are almost entirely lost in conventional cooking in water. In a steam oven, the food is not in direct contact with water, which leaves the great

majority of vitamins and minerals intact, while fruit and vegetables keep their intensive colour and genuine fl avour. Steam ovens can also be used for preserving or juicing.

Cooking fi sh often requires complex procedures and yet the fi sh often dries out or falls apart before we even manage to serve it. Therefore, the steam oven is highly recommended for cooking fi sh as well. Fish in steam is cooked at temperatures between

75 and 85 °C, which allows it to retain all proteins and compact consistency. Fish will be wonderfully soft and juicy, and the special fl avour will be fully preserved.

TYPE OF MEAT WEIGHT (G) BAKING LEVEL (FROM THE BOTTOM) TEMPERATURE (°C) COOKING TIME (MINUTES)

Sauerkraut and sausage 2 pairs 2 100 30-40

Beef steak 2 pairs 2 100 40-50

Chicken breast 2 pairs 2 100 20-30

Frankfurter sausage 1000 2 85 5-15

Sausage 1000 2 100 15-25

TYPE OF FRUIT WEIGHT (G) BAKING LEVEL (FROM THE BOTTOM) TEMPERATURE (°C) COOKING TIME (MINUTES)

Apple slices 500 2 100 5-15

Apricot slices 500 2 100 5-15

Cherries 500 2 100 7-17

Gooseberries 500 2 100 5-15

Pear – chunks 500 2 100 5-15

Plums 500 2 100 5-15

Rhubarb 500 2 100 5-15

Nectarines 500 2 100 5-10

TYPE OF FISH WEIGHT (G) BAKING LEVEL (FROM THE BOTTOM) TEMPERATURE (°C) COOKING TIME (MINUTES)

Shrimps 1000 2 100 20-30

Fish fi llet 2 pairs 2 100 5-15

Fish fi ller 500 2 100 9-19

Whole fi sh 1000 2 80 10-20

Mussels 2 pairs 2 80 18-28

COOKING MEAT

COOKING FISH

COOKING FRUIT AND VEGETABLES

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TYPE OF VEGETABLE WEIGHT (G) BAKING LEVEL (FROM THE BOTTOM) TEMPERATURE (°C) COOKING TIME (MINUTES)

Beans 500 2 100 85-95

Beans – seeds 500 2 100 67-75

Peas 2000 2 100 40-50

Caulifl ower – whole 500 2 100 25-40

Caulifl ower – chopped 1000 2 100 25-35

Broccoli - whole 500 2 100 20-35

Broccoli – chopped 700 2 100 25-40

Carrot – whole 500 2 100 40-50

Carrot - chopped 500 2 100 15-25

Carrot - diced 500 2 100 15-25

Corn 500 2 100 25.35

Chickpeas 500 2 100 85-95

Fennel 500 2 100 10-20

Kohlrabi 500 2 100 15-25

Red beets - whole 500 2 100 60-70

Bell peppers 500 2 100 10-20

Radicchio 500 2 100 11-21

Brussel sprout 500 2 100 25-35

Asparagus 500 2 100 10-20

Spinach 500 2 100 10-20

Swiss chard 500 2 100 10-20

Mixed vegetables 1000 2 100 30-40

Cabbage 500 2 100 40-50

Chinese cabbage 500 2 100 30-40

Eggplant/aubergines 500 2 100 10-20

Courgettes 500 2 100 10-20

Potatoes – whole 500 2 100 30-40

Potatoes – sliced 500 2 100 23-31

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Steam oven will also please those with a sweet tooth as it is perfect for cooking dumplings, souffl és, stuffed apples, rice pudding, and many other sweet dishes. These types of food cook excellently in steam and since they are not in direct contact with water, they will not get sticky and will not fall apart. The

doughwill remain puffy and soft, and the fruit fi lling will maintain the wonderfully intense colour and authentic fruit fl avour. Baking enthusiasts will also love the simple chocolate melting process which will never again be a problem

Living on the fast lane, we often fi nd ourselves in a hurry and sometimes there is simply no time to cook a balanced meat. This, however, does not mean we have to eat fast and unhealthy. Steam ovens prove very convenient in such situations as they allow even reheating or defrosting of food. The steam will gently

reheat your ready-made meals without overcooking the food or drying it out. In addition, the oven allows even and gentle defrosting that will not change the consistency of the food and will preserve all of its nutrients.

TYPE OF DESERT WEIGHT (G) BAKING LEVEL (FROM THE BOTTOM) TEMPERATURE (°C) COOKING TIME (MINUTES)

Melting chocolate 500 2 50 20-30

Soaking/dissolving gelatin 1 pack 2 50 15-25

DEFROSTING WEIGHT (G) BAKING LEVEL(FROM THE BOTTOM) TEMPERATURE (°C) COOKING TIME (MINUTES)

Frozen meat 500 2 50 40-50

Frozen poultry 1500 2 50 50-60

Frozen fi sh 1000 2 50 45

Frozen fruit 500 2 50 10-20

Frozen ready – made meals 1000 2 60 45-55

COOKING DESERTS

DEFROSTING AND REHEATING

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1. WELCOME TO THEFACTORY OF PERFECT FLAVOURS 4

2. WELCOME TOGORENJE COOK BOOK 6

3. COOKING SYSTEMS 7

4. MEAT 8

Pork roast 9Roasted beef 10Veal roast 11Braised beef roast 12Beef 13Beefsteak 14Whole chicken 15Chicken thighs 16Chicken breasts 17Chicken with stuffi ng 18Turkey 19Lamb – ribs 20Game – chunks 21Meat loaf 22Meat roll 23

5. FISH & CLAM 24

Grilled fi sh 25Fish fi llets 26Braised fi sh 27Scallops 28

6. VEGETABLES 29

Baked potatoes 30Baked broccoli 31with potatoes 31Stuffed tomatoes 32Vegetable roll 33

7. MEALS 34

Moussaka with potatoes 35Risotto 36Poached eggs 37Omelette with bacon 38

8. INTERNATIONAL 39

9. DISHES 39

Walnut cake 40Sauerkraut and carniolan sausage 41Yorkshire pudding 42Swabian cherry cake 43Quiche Lorraine 44Greek moussaka 45Ukrainian cabbage rolls 46Lasagna 47Pizza 48Cabbage pirozhki 49

10. SOUFFLES AND AU GRATIN 51

Vegetable souffl é – raw ingredients 52

Index of recipes

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Souffl é – cooked ingredients 53Sweet souffl é 54Chocolate souffl é 55Potatoes au gratin 56

11. BREAD 57

White bread 58Buckwheat bread 59Whole-wheat bread 60Rye bread 61Spelled bread 62Bread rolls 63

12. PASTRIES & DESSERTS 64

Cookies 65Pressed cookies 66Small pastry made of leavened dough 67Small phyllo pastry 68Macarons 69Meringue cookies 70Chocolate muffi ns 71Brownies 72Mould cake 73Sponge cake in mould 74Fruit cake in mould – shortcrust 75Cheesecake in mould – shortcrust 76Bundt cake/gugelhupf 77Cake 78Sponge fruit cake 79Rich fruit cake 80Butter cake 81

Roulade 82Fruit roll 83Sweet strudel 84Crème caramelle 85Milk rice pudding 86Yoghurt 87

13. SOUSVIDE 88

Pork 89Beefsteak 89Chicken breasts 89Turkey breasts 89Duck breasts 89Lamb 90Fish steak 90Fish fi llet 90Clam 90Shrimps 90Octopus 91Potatoes 91Asparagus 91Eggplant 91Carrot slices 91

14. STEAM COOKING 92

15. TIPS AND TRICKS 92

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98 | Notes

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100 | Notes

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