English Cookbook.pdf

Cookbook 

Your recipe collection for 

CONVOTHERM. 

We hope this inspires 

you in your kitchen!

Cookbook - Forword 

Dear colleagues! 

You made the right choice by purchasing 

your Convotherm combi steamer. 

This cookbook provides you with a selection 

of great recipes - basic and advanced. 

We hope you´ll enjoy using these recipes 

as well as your Convotherm! 

Wolfgang Rocholl 

Executive of the application consulting

Cookbook - Contents 

Info 

Preheating – an important theme for the Combi steamer 06 

Quick-Cooking-Guide 07 - 11 

Starters / Snacks 

Parma ham sandwich 12 

Chicken Wings with Sweet Chilli sauce and French fries 13 

Pretzels 14 

Hash browns with salmon-rose 15 

Soup 

Pumpkin soup 16 

Kitchen ticks – Side dishes simplified 

Tomatoes: peeling simplified 17 

Onions: peeling simplified 18 

Eggs: boiling simplified 19 

Parmesan crisps 20 

Vegetarian 

Grilled Antipasti 21 

Mediterranean vegetable salad 22 

Filled potatoes au gratin with cheddar cheese 23


Side dishes 

Courgette fan 24 

Fresh Broccoli florets 25 

Rice 26 

French fries 27 

Potato dumplings 28 

Potato wedges 29 

Rosemary potatoes 30 

Sesame-potato balls 31 

Potato-leek Gratin 32 

Potato Gratin 33 

Stuffed Courgettes 34 

Meat / Poultry 

Breaded pork escalope 35 

Corn fried chicken breast 36 

Roast chicken – whole approx. 1000g 37 

Fried Chicken 38 

Roasted loin of lamb (medium) with herb crust 39 

Grilled fillet steak medium – Steak 200 g 40 

Medallion of pork fillet 70 – 100 g 41 

Spareribs 42 

Roast pork with crackling - crispy 43 

Roast pork, traditional way 44 

Beef kebab with baby onions and peppers 45 

Roasted chicken with French fries 46 

Meatballs – Hamburgers – Rissoles 47 

Arabian Kofta 48 

Grilled lamb chops with confit cherry tomatoes 49 

Pork roulade with confit tomatoes 50


Fish 

Poached salmon fillet 51 

Salmon cubes 52 

Smoked mackerel for the beer garden 53 

Paella 54 

Tuna steak on tomato salsa and spring onions 55 

Jacket potato with fillet of herring 56 

Grilled salmon fillet 57 

Salmon-Prawn roulade coated with courgette 58 

Fried trout 59 

Over night cooking 

Roast pork with crackling – cooked overnight 60 

Filled peppers – cooked overnight 61 

Roast pork – cooked overnight 62 

Prime boiled beef – cooked overnight 63 

Cakes / Bread 

Italian Focaccia 64 

Chocolate cake 65 

Dessert 

Fresh apple strudel 66 

Crème Caramel 67 

Fruits au gratin 68 

Salzburger Nockerln (famous Austrian dessert) 69

Subject: Preheating 

Preheating is very important: 

• to assure and to reproduce brilliant cooking results 

• to avoid desiccating of the products 

• to roast from the very beginning 

• to keep the cooking times exactly 

In the CONVOTHERM +3 you have to preheat manually. 

This is one of the extra functions you find on the control 

panel activated by pressing Mr. C. 

Of course preheating is programmable, this means you 

can include this function into your edited cooking recipes. 

This will ensure that your products are produced 

consistently 

Intelligent preheating is included in CONVOTHERM 

easyTOUCH, the oven preheats automatically if 

necessary before each loading. 

235 °C 

202 °C 

Please pay attention to the products you want to cook. 

For cooking deep-frozen products (e.g. French fries) you 

should preheat longer and to a higher temperatures, 

because very cold products cause a higher decrease of 

temperature than fresh products like e.g. vegetables. 

Also pay attention to the amount you are loading. 

30 °C 

Rule of thumb for preheating: 

• Loading 10% – 20% or one tray, 

preheat approx. 10°C – 20°C higher than the cooking temperature. 

• Loading approx. 20% - 50% of the oven chamber, 

preheat approx. 20°C – 50°C higher. 

• Loading approx.. 50% - 100% of the oven chamber, 

preheat more than 50°C higher. 

Page 

8

Quick-Cooking-Guide 

Side dishes 

Eggs 

Royale 

Fresh Vegetables 

Frozen Vegetables 

Pealed Potatoes 

Potato dumplings 

Noodles 

Omlette 

Jacket Potatoes 

French frites 

Rice 

100°C 8 – 16 Min. 

85°C 20 – 25 Min. 

100°C 5 – 15 Min. 

100°C 8 – 15 Min. 

100°C 25 – 35 Min. 

100°C 25 – 30 Min. 

120°C 10 – 15 Min. 

85°C 15 – 20 Min. 

110°C 30 – 35 Min. 

200°C 8 – 12 Min. 

100°C 25 – 30 Min. 

Crisp&Tasty 

Scrambled Egg 160°C 5 – 10 Min. 

Frozen scrambled Egg 

Wedges 

85°C 15 – 20 Min. 

210°C 10 – 12 Min. 

Crisp&Tasty 

Fish 

Fish in Savoy Cabbage 89°C 

69°C 

Breaded Fish fillet 

220°C 10 – 13 Min. 

Crisp&Tasty 

Page 

9


Fish 

Fish dumplings 78°C 5 – 12 Min. 

Fish terrine 

Roasted trout 

Roasted shrimps 

Steamed shrimps 

Roasted salmon fillet 

78°C 65°C. 

220°C 8 – 12 Min. 

200°C 4 – 8 Min. 

80°C 4 – 8 Min. 

220°C 6 – 12 Min. 

Crisp&Tasty 

Steamed salmon fillet 78°C 5 – 10 Min. 

Roasted plaice 

Roasted sole 

225°C 7 – 10 Min. 

225°C 10 – 12 Min. 

Crisp&Tasty 

Crisp&Tasty 

Meat / Poultry / Game 

Bratwurst 210°C 7 – 12 Min. 

Cordon Bleu 

Duck ( whole ) 

200°C 10 – 13 Min. 

150°C 85°C 

Crisp&Tasty 

Duck breast 225°C 50°C 

Steak ( 200 g ) 

Beef square 

Meat balls 

220°C 47°C 

210°C 8 – 12 Min. 

180°C 78°C 

Page 

10



Goose 135°C 90°C 

Meat loaf 135°C 85°C 

Joint of rabbit 

135°C 72°C 

Braised venison 

135°C 68°C 

Knuckle of veal 

Braised veal 

Fillet of veal ( 180 g ) 

Smoked pork chop 

Cooked Ham 

Cabbage roulade 

Cutlet ( Breaded ) 

Braised Lamb 

135°C 78°C 

135°C 78°C 

225°C 47°C 

180°C 10 – 12 Min. 

78°C 65°C 

135°C 82°C 

210°C 10 – 12 Min. 

130°C 78°C 

Crisp&Tasty 

Lamb chops ( medium ) 200°C 48°C 

Knuckle of lamb 125°C 50°C 

Leberkäse fresh 

Slices of leaver 

Stuffed bell peppers 

Turkey 

Roasted turkey breast 

125°C 68°C 

235°C 4 – 6 Min. 

130°C 82°C 

125°C 72°C 

180°C 72°C 

Page 

11



Steamed turkey breast 89°C 72°C 

Turkey escalope 

Knuckle of venison 

Deer pastry 

Fillet of beef ( medium ) 

Beef fillet Wellington 

210°C 9 – 13 Min. 

135°C 72°C 

150°C 72°C 

125°C 48°C 

150°C 48°C 

Crisp&Tasty 

Braised Beef 130°C 82°C 

Sirloin ( medium ) 

Rump steak ( 200 g ) 

Schnitzel / escalope 

Braised pork 

Fillet of pork ( whole ) 

115°C 50°C 

210°C 48°C 

210°C 8 – 11 Min. 

130°C 78°C 

210°C 53°C 

Crisp&Tasty 

Pork steaks 210°C 52°C 

Knuckle of pork 

Roasted pork neck 

Pork loin 

Weißwurst 

Sausages / Frankfurter 

135°C 72°C 

135°C 78°C 

135°C 72°C 

65°C 10 – 20 Min. 

75°C 10 – 20 Min. 

Braised boar 135°C 72°C 

Page 

12


Pastry 

Apple strudel 175°C 12 – 20 Min. 

Baguette ( frozen ) 

Biscuit 

Cake ( dough ) 

Pretzels 

Frozen bread rolls 

165°C 6 – 15 Min. 

150°C 15 – 20 Min. 

165°C 25 – 35 Min. 

165°C 15 – 17 Min. 

165°C 10 – 12 Min. 

Crème Brulée 80°C 10 – 15 Min. 

Crème Caramel 

Croissants ( frozen ) 

Cheese Cake 

Short pasty 

Fruitcake 

80°C 15 – 25 Min. 

165°C 15 – 22 Min. 

145°C 25 – 30 Min. 

165°C 10 – 15 Min. 

165°C 25 – 35 Min. 

Danish pastry frozen 165°C 14 – 20 Min. 

Sand cake 

165°C 20 – 35 Min. 

Cookies 165°C 8 – 13 Min. 

Page 

13

Page 

14 

Parma ham 

sandwich 

Accessories 

Granite enamelled 

baking tray 

Item no.:3004033 

Ingredients 

• White bread 

• Basil-Pesto 

• courgette 

• Tomatoes 

• Onion rings 

• Parma ham 

• Salt 

• Pepper 

• grease that supports browning 

Preparation / Cooking procedure 

• Drizzle 2 slices of bread for each sandwich 

with grease that supports browning. 

• Brush the inner side with Basil-Pesto. 

•Then layer courgette, tomato, onion rings and 

Parma ham. 

• Cover with the second slice and put the 

sandwiches on the baking sheet in the 

preheated CONVOTHERM. 

235°C 4 Min. 

Our hint: 

At present sandwiches are really popular in the 

quick service sector. 

Astonish your guests with fancy and also high 

quality sandwiches on the menu. 

They are suitable for take-away but also in the 

afternoon, while your main-kitchen is closed. 

Starter

Page 

15 

Chicken Wings 

with Sweet Chilli 

and French fries 

Accessories 

Baking and 

Frying basket 

Item no.:3005000 


• Marinate the chicken wings with a pinch salt, 

pepper, paprika, chilli powder and oil. Store them 

for 12 hours in the refrigerator. 

• Place the chicken wings on a granite 

enamelled tray and put this into the 


150°C 5 Min. 

Ingredients 

• Chicken Wings 

• Salt 

• Pepper 

• Paprika 

• Chilli powder 

• French fries 

• Sweet-Chilli-Sauce 

• Spread the pommes frites in the deep-frying 

basket and put them into the CONVOTHERM at t 

he beginning of the second step. 

200°C 10 Min. 

• Arrange and serve all together. 

Crisp&Tasty 

CONVOTHERM – Cookbook 

Starter

Page 

16 

Pretzels 

Accessories 

Teflon-coated 

baking tray 

Item no.: 3004040 

Ingredients 

• pretzels, deep-frozen 

• Salt 


• Put the deep-frozen pretzels on the 

baking-sheets and thaw them a bit. 

• Score the upper side of thicker part of the 

pretzel with a knife. 

• sprinkle crushed salt over the pretzels and bake 

them in the preheated CONVOTHERM. 

155°C 12 Min. 

• Serve them after baking 

Our hint: 

Pretzels are popular scones in the German beer 

garden, at fairs or even as appetizer on every menu. 

You are assured the highest quality by crisping 

them up in your CONVOTHERM. Your guests 

will love this! 

For baking pretzels use Convection only, in 

superheated steam they will get bubbles. 

Starter

Page 

17 

Hash browns with 

Rose of salmon 

Accessories 


baking tray 

Item no.:3004033 


• Grate the cooked potatoes from the previous day. 

• Season with salt and pepper. 

• Mould into the appropriate shape and put 

them on a greased tray. 

• Coat the upper side of the hash-browns with 

grease that supports browning . 

• After that cook the hash-browns in the 


Ingredients 

• potatoes 

• salt, pepper 

• grease that supports browning 

• smoked salmon 

• sour cream 

• herbs 

• dill-twigs 

175°C 17 Min. 

• Garnish with salmon-rose and herb-sour cream. 

Our hint: 

The hash-browns taste best with a really good 

smoked salmon and fresh herb-sour cream. 

Salmon-roses can be prepared a day before use 

and only need to be put on top of the hash-brown. 


Starter

Page 

18 

Pumpkin soup 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• pumpkin 

• salt, pepper 

• cream 

• stock 

• pumpkin seed oil 

• roasted pumpkin seeds 


•Seed the pumpkin and if desired remove 

the skin. 

•Cut the pumpkin in to walnut sized pieces and 

put them in the container. Braise them in the 

CONVOTHERM until they are tender. 

150°C 30 Min. 

• After 30 min. Place the pumpkin into a high 

pot and puree it together with stock, cream 

and spices with a handheld-blender. 

• Use pumpkin seeds and pumpkin seed 

oil to garnish. 

Our hint: 

Especially cream soups can be prepared in the 

CONVOTHERM without difficulties. 

Soups

Page 

19 

Tomatoes: 

Peeling simplified 

Accessories 

Stainless steel 

Container perforated 

65 mm deep 

Item no.: 3003074 


• very easy and effective. 

• scratch the bottom side of the tomatoes cross 

wise and remove the core. 

•Place the tomatoes in a perforated stainless 

steel container and put this in the preheated 

CONVOTHERM. 

Ingredients 

• Tomatoes 

100°C 1 Min. 

• Afterwards chill the tomatoes in ice water. 

• The skin can removed easily with a knife. 

Our hint: 

By utilizing the CONVOTHERM in the kitchen 

it will help you with your mise-en-place. 

The point is to simplify the daily kitchen routine 

with CONVOTHERM. 

With this method to peel tomatoes you can save 

time so you can do other jobs in the kitchen. 


Kitchen tricks

Page 

20 

Onions: 

Peeling simplified 

Accessories 



65 mm deep 

Item no.: 3003074 

Ingredients 

• Onions 

• clean tea towel 


• very easy and effective. 

• cut the root of the onion with a knife. 

• place the onions in a perforated container and 

put this in the preheated CONVOTHERM. 

100°C 2 Min. 

•Use the tea towel to aid fast and effective peeling. 

Our hint: 

You know the situation: 

peeling onions: leads to tears, is time-consuming 

and nobody likes to do this. The first layer of the 

onion is cooked by this method and after two 

minutes it can be removed easier . 

More time in the kitchen for you 

Kitchen tricks

Page 

21 

Eggs: 

Boiling simplified 

Accessories 



65 mm deep 

Item no.: 3003074 


• Place eggs in a perforated container. 

• Steam eggs on demand in the preheated 

CONVOTHERM 

Ingredients 

• eggs 

100°C 15 Min. 

Our hint: 

You have seen the situation at the breakfast buffet. 

The eggs have been cooked too long and have a 

green border around the egg yolk now? 

Steam the eggs to the point: 

Hard-boiled eggs: 15 - 16 minutes 

Soft-boiled eggs: 8 – 10 minutes 

You also can prepare filled eggs or eggs for 

cold cuts like this. 


Kitchen tricks

Page 

22 

Garnish: 

Parmesan crisps 

Accessories 

Teflon-coated 

baking tray 

Item no.: 3004040 

Ingredients 

• Fresh Parmesan cheese 


• Grate the parmesan and lay it in small stripes 

on the tray. 

• Bake the Parmesan crisps in the preheated 

CONVOTHERM 

180°C 6 Min. 

Kitchen tricks

Page 

24 

Mediterranean 

Vegetable salad 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• small courgettes 

• Pepper (red, yellow, orange) 

• Potatoes 

• Olive oil 

• Cherry tomatoes 

• white balsamic vinegar 


• Basil 


• Wash all vegetables and cut them into 

hazelnut-sized pieces. 

• Marinate the vegetables with olive oil and put 

them on a granite enamelled tray. 

• Cook the vegetable cubes in the preheated 

CONVOTHERM until they are soft. 

135°C 15 Min. 

• Chill down and fold in the cherry tomatoes, 

marinate with white balsamic vinegar or optional 

with Basil-pesto. 

Our hint: 

You can also Serve this salad warm as a side dish. 

The bright colours are a real eye-catcher on a 

decorated table. 

Vegetarian

Page 

25 

Filled potatoes 

au gratin with 

cheddar cheese 

Accessories 


baking tray 

Item no.:3004033 


• Wash the big potatoes and steam them in a 

perforated container until they are soft. 

100°C 40 Min. 

• In the meantime steam cauliflower and broccoli, 

also. 

• Cut the potatoes with a knife, fill them with some 

soft cheese and vegetables. 

• In the end cover the potatoes with the cheddar 

cheese slices and cook them in the preheated 

CONVOTHERM. Serve as mentioned 

Our hint: 

225°C 5 Min. 

There are two ways to prepare baked potatoes. 

One is mentioned in this recipe. The other is to 

bake the potatoes in foil in Convection 175 °C for 

75 minutes. Prepared like this the potatoes get a 

wholesome flavour. 

This is a really tasteful dish for warm summer days 

and a really good alternative for every vegetarian 

menu. 

Ingredients 

• Big potatoes 

• Cauliflower 

• Broccoli 

• Alpine cheese in slices 

• Salt 

• Pepper 

• soft cheese 

• Basil 

• different vegetables 


Vegetarian

Page 

26 

Courgette fan 

Accessories 



65 mm deep 

Item no.: 3003074 

Ingredients 

• Courgette, fresh 

• Pepper 

• Salt 


• Cut the Courgette into halves and chop it into 

4-5 cm long pieces. 

• Trim the pieces into fans. 

• Steam them in the preheated CONVOTHERM 

as mentioned below. 

100°C 5 Min. 

• Chill them down in the CONVOChill after 

steaming or season them with melted butter 

and salt. 

Our hint: 

Cooking with CONVOTHERM promotes a low 

oxygen environment. 

This guarantees vibrant colours from your prepared 

vegetables. 

So you are assured that your vegetables are great 

every time. 

Side dishes

Page 

27 

Fresh Broccoli 

florets 

Accessories 



65 mm deep 

Item no.: 3003074 


• Cut the Broccoli into small florets. 

• Steam the Broccoli in the preheated 

CONVOTHERM as mentioned below. 

Ingredients 

• Broccoli fresh or deep-frozen 

• Salt 

• Pepper 

100°C 6 Min. 

• After steaming season them with liquid butter, 

salt and pepper or chill them down in the 

CONVOCHILL. 

. 

Our hint: 

Always steam your vegetables in perforated 

Gastronorm-Containers, so condensed water can 

drop down and will not settle in the bottom of a solid tray. 

Vegetables don‘t lie in water so water soluble 

vitamins and minerals are not flushed but stay in 

the product. 

Healthy vegetables out of the CONVOTHERM 


Side dishes

Page 

28 

Rice 

Accessories 


container 100 mm 

Item no.: 3004076 

Ingredients 

• Rice (long grain, Basmati, etc.) 

• Salt 

• Spices (optional) 


• Wash the rice and add water at a ratio of 1 to 2. 

• Season the rice to taste. 

• Afterwards steam in the preheated 

CONVOTHERM as mentioned above. 

100°C 25 Min. 

Our hint: 

„Boiling“ rice simplified 

No boiling water on the stove, no decantation with 

sieve etc 

Fill the rice in a deep unperforated stainless steel 

container, season, add some water and put 

it in the CONVOTHERM steam. 

The rice can be improved with saffron threads, 

curry, turmeric, lemongrass or herbs. 

Side dishes

Page 

29 

French fries 

Accessories 

Baking and 

Frying basket 

Item no.:3005000 


• Put the fries in the frying basket and fry them 

in the preheated CONVOTHERM 

Ingredients 

• French fries, deep-frozen 

200°C 10 Min. 

Crisp&Tasty 

• Maximum Loading: 

1/1 GN = 1,25 Kg 

2/3 GN = 0,75 Kg 

Our hint: 

Important for French fries by using the frying basket: 

When you want to cook deep-fried products in 

a CONVOTHERM, take always care that the 

Crisp&Tasty function is activated. 

This is the only way we can guarantee, that you 

serve really crispy products to your guests. 


Side dishes

Page 

30 

Potato dumplings 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• Potato dough 

• Salt 


• Butter 


• knead the potato dough. 

• form dumplings with a diameter of 4-5 cm. 

• fill with croutons (optional). 

• steam the dumplings in the preheated 

CONVOTHERM. 

100°C 23 Min. 

Our hint: 

„Boiling“ dumplings simplified 

No boiling water on the stove, no overcooked 

dumplings etc 

Form dumplings only and put them on a 

buttered tray 

After cooking put the dumplings in a hot water 

bath, otherwise the surface starts to stick. 

Side dishes

Page 

31 

Potato wedges 

Accessories 

Baking and 

Frying basket 

Item no.:3005000 


• Put the frozen Wedges in the Frying basket. 

Maximum 1.5 kg per 1/1 GN Basket. 

• Season fresh Wedges in a bowl with oil, salt, 

pepper and paprika. 

• Put the wedges in the Frying basket. 

Pay attention to the maximum load, also. 

• Always place the Wedges in a well preheated 

CONVOTHERM, be they fresh or deep-frozen. 

Ingredients 

• deep-frozen Potato Wedges 

or 

• fresh Potato Wedges – cut 1/8 

• Vegetable oil – heat resistant 

• Paprika 

• Salt 

• Pepper 

220°C 9 Min. 

Crisp&Tasty 

Our hint: 

Equal if fresh or deep-frozen: 

When you want to cook deep-fried products in a 

CONVOTHERM, take always care that the 

Crisp&Tasty function is activated. 




Side dishes

Page 

32 

Rosemary 

potatoes 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• Potatoes 

• Salt 

• Pepper 

• Olive oil 

• Rosemary needles 


• Peel and steam the potatoes in the first step. 

100°C 30 Min. 

• Afterwards chill them down and cut them into 

quarters. 

• Marinate the potato wedges with olive oil and 

place them in the preheated CONVOTHERM. 

225°C 8 Min. 

Crisp&Tasty 

• 2 minutes before the end of the cooking time fold 

in the rosemary needles. 

Our hint: 

In your CONVOTHERM you can prepare crispy 

potato products easy-peasy. 

If you want to cook crispy products in your 

CONVOTHERM, always take care to activate the 

Crisp&Tasty function . 



Side dishes

Page 

33 

Sesame 

potato balls 

Accessories 

Baking and 

Frying basket 

Item no.:3005000 


• Season the potato dough with salt, pepper, 

coriander and sweet chilli sauce. 

• Roll the dough into small balls (2-3 cm) and 

coat them with corn starch and egg. 

• Afterwards roll them in sesame, and put them 

into the frying basket. 

• Marinate the potato balls with grease that 

support browning 

•Fry the balls in the preheated CONVOTHERM. 

Ingredients 

• Potato dough 

• Eggs 

• Sesame pale/dark 

• Salt, Pepper 

• Sweet Chilli Sauce 

200°C 5 Min. 

Crisp&Tasty 


Side dishes

Page 

34 

Potato-leek Gratin 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• Potatoes 

• Leek 

• Cream 

• Salt 

• Pepper 

• Muscat 

• Garlic 


• Wash the potatoes, peel them and cut them into 

1-2 mm thick slices. Wash the leek and cut into 

1 cm thick stripes. 

• Spread the potato-leek-mixture on the 

GN-Container and fill up to the half with 

seasoned cream 

(use salt, pepper, nutmeg and garlic). 

140°C 35 Min. 

• Cook in the preheated CONVOTHEM as 

mentioned above. 

• If desired sprinkle grated cheese on top of the 

potato-leek-mixture before cooking. 

Our hint: 

In the CONVOTHERM the superheated steam 

Settings is excellent for Gratins, Casseroles 

and Pizza. 

It provides a perfect heat transfer onto the product 

and does not allow the product to dry out. So the 

cheese stays moist and delicious. Let the gratin 

cool down after baking so you can portion it with 

a cutter. 

Side dishes

Page 

35 

Potato Gratin 

Accessories 


baking tray 

Item no.:3004033 


• Peel the potatoes and cut them into slices 

of 2-3 mm. 

• Put them in a casserole, dish season and 

cover with cream. 

• Sprinkle with cheese. 

140°C 35 Min. 

Ingredients 

• Potatoes 

• Salt 

• Garlic 

• Muscat 

• Pepper 

• Cream 

• graited cheese 

• Bake in the preheated CONVOTHERM as 


Our hint: 

In the CONVOTHERM the superheated steam 

Settings is excellent for Gratins, Casseroles 

and Pizza. 

It provides a perfect heat transfer onto the product 

and does not allow the product to dry out. So the 

cheese stays moist and delicious. Let the gratin 

cool down after baking so you can portion it with 

a cutter. 


Side dishes

Page 

36 

Stuffed Courgettes 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• Courgette 

• peeled Tomatoes 

• Feta-cheese 

• Salt 

• Pepper 

• Paprika 

• Chilli 


• Cut the courgette into halves and scoop the 

centre out. 

• Fill tomatoes, Feta-cheese and mixed herbs 

into the courgettes and place them in the 

preheated CONVOTHERM 

180°C 12 Min. 

Side dishes

Page 

37 

Breaded pork 

escalope 

Accessories 

Teflon-coated 

baking tray 

Item no.: 3004040 


• Season the escalope with salt, pepper, paprika 

and marjoram. 

• After seasoning turn the escalope in flour than 

in eggs mixed with some cream, after that coat 

them with breadcrumbs. 

• Brush both sides of the breaded pork cutlet 

with grease that supports browning. 

•Place the escalope on a greased granite 

enamelled tray and fry in the preheated 

CONVOTHERM. 

Ingredients 

• Pork escalope 

• Salt 

• Pepper 

• Paprika 

• Marjoram 

• Flour 

• Eggs 

• Cream 

• Breadcrumbs 

Our hint: 

220°C 9 Min. 

If you want to cook breaded products in your 

CONVOTHERM, always take care to activate 

the Crisp&Tasty function. 



Crisp&Tasty 


Meat / Poultry

Page 

38 

Corn fried 

chicken breast 

Accessories 

Teflon-coated 

baking tray 

Item no.: 3004040 

Ingredients 

• Corn fried chicken breast 

• Salt 

• Pepper 

• Marjoram 

• Paprika 

• Olive oil 


• Prepare a mixture of salt, pepper and marjoram 

for seasoning the poulards. Marinate the 

chicken breast for at least 12 hours 

• Brush the tray with some grease that supports 

browning. 

Place the chicken breast on the tray. 

• Cook the corn poulard in the preheated 

CONVOTHERM. 

200°C 72 Min. 

Meat / Poultry

Page 

39 

Roasted chicken 

Whole 

approx. 1000g 

Accessories 

Chicken grill set 

Item no.: 3011080 


• Prepare a spicy marinade out of oil and spices. 

• Put up to 9 chicken on the Chicken grill set 

and apply the marinade with a brush. 

• For roasting put the chicken grill set in the oven 

with a deep unperforated container to collect the 

dropping grease in the preheated CONVOTHERM. 

. 

Ingredients 

• Chicken 

• Vegetable oil 

• Salt 

• Pepper 

• Paprika 

• Marjoram 

• Curry 

140°C 10 Min. 

180°C 10 Min. 

210°C 8 Min. 

230°C 2 Min. 

50°C 5 Min. 

Crisp&Tasty 

Crisp&Tasty 

Crisp&Tasty 


Meat / Poultry

Page 

40 

Fried Chicken 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• Chicken 

• Salt 

• Pepper 

• Flour 

• Eggs 

• Breadcrumbs 

• Grease that supports browning 


• Season the chicken with salt and pepper. 

• After that coat with flour and egg. 

• Bread the chicken with fresh breadcrumbs. 

• Brush the chicken with grease that supports 

browning and cook in the preheated 

CONVOTHERM. 

180°C 10 Min. 

Crisp&Tasty 

180°C 8 Min. 

Crisp&Tasty 

Our hint: 

If you want to cook breaded products in your 





Meat / Poultry

Page 

41 

Roasted lamb 

loin with a 

herb crust 

Accessories 


baking tray 

Item no.:3004033 


• Clean the loin of lamb and season it. 

• Remove the crust from the bread and put the 

bread into the blender. 

• Add butter, egg yolk and chopped herbs. 

• Roll out the crust of herbs very thin in a plastic 

bag and store it at a cold place. 

• Put the loin of lamb in the preheated 

CONVOTHERM for searing the meat in the 

first step. 

220°C 4 Min. 

Ingredients 

• Loin of lamb 

• Salt 

• Pepper 

For the crust: 


• Butter 

• Egg yolk 

• Fresh herbs or pesto 

• Cover the loins with herb crust before 

completing the dish in the second step. 

Our hint: 

220°C 48°C 

Please pay attention of the core temperatures of 

your products. 

Rare meat: 42°C 

Medium meat: 47°C 

Well-done meat: 65°C 

By using the multipoint core temperature sensor 

you are able to reproduce a perfect result all the time. 

This achieved by reaching the CTS all the way into 

the product 


Meat / Poultry

Page 

42 

Grilled fillet 

medium 

Steak 200 g 

Accessories 

CONVOGrill rack 

Item no.:3012003 

Ingredients 

• Roastbeef or fillet steak 

• Pepper (kibbled) 

• Salt 

• Herb-pesto 


• Cut all the steaks with the same thickness and 

place them on the CONVOGrill rack. If you want 

really dark grill pattern preheat the 

CONVOGrill rack. 

• Optional: add some black or coloured pepper. 

• Place the steaks on the Grill rack in the 

preheated CONVOTHERM , cool the multipoint 

core temperature sensor in water and place it 

in one of the steaks. 

235°C 47°C 

• After grilling a herb-pesto can be served with 

the meat. 

Our hint: 









the product 

Meat / Poultry

Page 

43 

Medallion of 

pork fillet 

70 – 100 g 

Accessories 


Item no.:3012003 


• Cut all the medallions in the same thickness 

and put them on the CONVOGrill rack. 

If you want really dark grill pattern preheat the 

CONVOGrill rack. 

• Optional add some black or coloured pepper. 

• Put the medallions on the Grill rack in the 

preheated CONVOTHERM , cool the multipoint 

core temperature sensor with water and place 

in one of the medallions. 

Ingredients 

• Pork fillet 

• Pepper (kibbled) 

• Salt 

• Herb-pesto 

235°C 52°C 

• After grilling a herb-pesto can be served with 

the meat. 


Meat / Poultry

Page 

44 

Spareribs 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• Spareribs marinated 

or 

• Spareribs (raw or deep-frozen) 

• vegetable oil 

• Barbecue-spice 

• Salt 

• Pepper 

• Paprika 


• Pepper 


• Marinate fresh spareribs with all the ingredients 

at least one day in advance, store in the 

refrigerator 

• Pass the marinade. 

• Put the spareribs on a granite enamelled tray 

so that they don‘t cover each other. Cook them in 

the preheated CONVOTHERM. 

120°C 10 Min. 

135°C 30 Min. 

Our hint: 

Cooking the spareribs with CONVOTHERM 

superheated steam allows them to stay 

really juicy and not to get dry. 

Meat / Poultry

Page 

45 

Roast pork with 

crispy crackling 

Accessories 


grill grid 

Item no.:3001075 


• IMPORTANT: Do not season the rind of the 

pork roast. 

• But season all the meat parts of the shoulder 

and place the roast in the preheated 

CONVOTHERM. 

• In the first step steam the roast for 10 minutes. 

100°C 10 Min. 

Ingredients 

• shoulder of pork – not pickled 

or 

• pork belly 

• Salt 

• Pepper 

• Caraway (whole) 

• Now score the rind with a sharp knife so you can 

portion later. 

• Put the roast back into the CONVOTHERM, 

place the multipoint core temperature sensor 

in the middle of the roast. 

125°C 76°C 

• After the core temperature has been reached, 

season the rind and encrust the roast in the 

third step. 

Our hint: 

220°C 6 Min. 

Crisp&Tasty 

Products which should get a really crispy crackling 

just season at the end. 

Salt dehumidifies the rind. But water is needed 

later to get the crackling. 


Meat / Poultry

Page 

46 

Roast pork, 

traditional way 

Accessories 


grill grid 

Item no.:3001075 

Ingredients 

• pork neck 

• Vegetable oil 

• Caraway 

• Salt 

• Pepper 

• Mustard 

• Paprika 


• Prepare a spicy marinade with all the spices. 

• Marinate the pork roast generously. 

• Put the roast in the preheated CONVOTHEM 

and place the multipoint core temperature 

sensor. 

125°C 72°C 

Our hint: 

Traditionally the test with the carving knife is done 

To see if the roast is ready or not. 

At CONVOTHERM the multipoint core temperature 

sensor overtakes the responsible job. 

Cooking at high temperature allows more 

weight loss... 

Meat / Poultry

Page 

47 

Beef kebab with 

baby onions 

and peppers 

Accessories 

Skewer frame 

Item no.: 3317571 


• Marinate the diced beef with curry paste, 

paprika, and chilli for at least 12 hours. 

• Cut peppers and courgette. 

• Pin meat and vegetables on the skewers and 

store them at a cool place. 

• If required cook the skewers in the preheated 

CONVOTHERM. 

225°C 9 Min. 

Ingredients 

• diced beef without fibres 

• Paprika 

• Baby onions 

• Peppers red, yellow, orange 

• Small courgette 

• red curry paste 

• Salt 

• Pepper 

•Chilli powder 

At the same time you can prepare Wedges or 

French fries in the CONVOTHERM. 

Our hint: 

The CONVOTHERM skewers are 

excellent for preparing various dishes 

in the combi steamer. 

Try the skewers as well pined with chicken, 

prawns or fish. Also vegetarian meals with tofu 

or only vegetable cubes are made very simple.. 

Examples in the cookbook are: 

Kofta and smoked mackerel 


Meat / Poultry

Page 

48 

Roasted chicken 

portions with 

French fries 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• Chicken portions 

• Salt 

• Pepper 

• Paprika 


• French fries 


• Marinate the chicken parts with salt, pepper, 

paprika and chilli powder and store them in a 

refrigerator for 12 hours. 

• Place the meat on a granite enamelled tray 

and roast it in the preheated CONVOTHERM. 

180°C 8 Min. 

• Place the French fries in a frying basket and 

during the second step place them in the 

CONVOTHERM, too. 

200°C 8 Min. 

Crisp&Tasty 

• Arrange and serve all together. 

Meat / Poultry

Page 

49 

Meatballs 

Accessories 


baking tray 

Item no.:3004033 


• Mix together all ingredients in a big bowl and 

knead them well. 

• Form meatballs of an equal size and put on to 

a granite enamelled tray. After that cook them 

in the preheated CONVOTHERM. 

• Cool down the multi point core temperature 

sensor with water and prick it into a meatball. 

210°C 78 °C 

Ingredients 

• 1 part minced beef 

• 1 part minced pork 

• Eggs 

• Onion, diced 


• Salt 

• Pepper 


• Serve after cooking or cool them down for 

cold consumption. 

Our hint: 

Even for big amounts of meatballs CONVOTHERM 

reduces your work time, you needn‘t turn the 

products for searing. 

This saves time and energy. Furthermore the core 

probe tells you when the product is finished. 


Meat / Poultry

Page 

50 

Arabian Kofta 

Accessories 

Skewer frame 

Item no.: 3317571 

Ingredients 

• minced beef 

• Salt 

• Pepper 


• Cumin 

• Lime or lemon 


• Mix together all ingredients in a big bowl 

and knead them well. 

• Form Kofta of an equal size and pick them 

on to the skewers. 

After that put the skewers on the skewer frame 

into the preheated CONVOTHERM. 

225°C 9 Min. 

• Serve with lime wedges and yoghurt with herbs 

Our hint: 

The CONVOTHERM skewers are 

excellent for preparing various dishes 

in the combi steamer. 

Try the skewers as well pined with chicken, 

prawns or fish. Also vegetarian meals with tofu 

or only vegetable cubes are made very simple.. 

Examples in the cookbook are: 

beef squares and smoked mackerel 

Meat / Poultry

Page 

51 

Grilled lamb 

chops with confit 

Cherry tomatoes 

Accessories 


Item no.:3012003 


• Marinate the cherry tomatoes with olive oil, salt, 

sugar and some pepper and roast them for two 

minutes in convection at 175 °C. 

175°C 2 Min. 

• Marinate the lamb chops with olive oil. Preheat 

the CONVOTHERM together with the CONVO 

Grill rack. 

• After that put the lamb chops on the grill rack 

and grill them. 

Ingredients 

• lamb chops 

• Olive oil 

• Garlic 

• Salt 

• Pepper 

• Rosemary needles 


235°C 8 Min. 

• Prepare some pesto from garlic, salt, pepper 

and rosemary and drizzle the meat with it after 

grilling. 

• Serve immediately. 

Our hint: 

For grilling flash fried meat, for example lamb 

chops, it is suggested to preheat the CONVO 

Grill rack in the CONVOTHERM. 

This is the only way to guarantee, a really nice 

grill pattern on the meat. 


Meat / Poultry

Page 

52 

Pork roulade with 

confit tomatoes 

Accessories 


Item no.:3012003 

Ingredients 

• Pork fillet 

• Snow peas, steamed 

• Carrots, sliced and steamed 


• Olive oil 

• Sugar 

• Salt 

• Pepper 


• Marinate cherry tomatoes with olive oil, salt, 

sugar and some pepper and roast them for 

2 minutes in convection at 175 °C. 

175°C 2 Min. 

• Cut the fillet with a knife to prepare a roulade 

afterwards. 

• Season the pork fillet and lay snow peas and 

carrots on top. 

Roll up the roulade by help of a towel. 

• Cook the roulade in the preheated 

CONVOTHERM by help of the multipoint core 

temperature sensor. 

Our hint: 

185°C 54 °C. 

The benefit of using CONVOTHERM: 

You needn‘t bind the Roulades because gently 

roasting takes place in the CONVOTHERM. 









the product 

Meat / Poultry

Page 

53 

Poached 

salmon fillet 

Accessories 



65 mm deep 

Item no.: 3003074 


• Remove fish bones and scales from the 

salmon fillet. 

• Cut the salmon fillet into pieces of 

approx. 120 g. 

• Season the fillets with salt , pepper, and 

lemon-juice. 

Ingredients 

• Salmon fillet 

• Salt 

• Pepper 

• Lemon 

80°C 10 Min. 

• Lay the fillets on the tray and steam them as 


Our hint: 

Fish or other sensitive products should be 

steamed with CONVOTHERM-steam lower than 

100 °C. With this gentle method protein escape 

out of the product can be greatly reduced... 

Salmon cubes can also be marinated with 

lemongrass and coloured pepper. 


Fish

Page 

54 

Salmon cubes 

Accessories 



65 mm deep 

Item no.: 3003074 

Ingredients 

• Salmon fillet 

• Salt 

• Pepper 

• Lemon 


• Remove fish bones and scales from the 

salmon fillet. 

• Cut the salmon fillet into cubes of 2 cm. 

• Season the cubes with salt , pepper, and lemon 

juice. 

• Lay the cubes on the tray and steam them as 


135°C 5 Min. 

Our hint: 

Fish or other sensitive products should be steamed 

with CONVOTHERM-steam lower than 100 °C. 

With this gentle method protein escape out of the 

product can be inhibited... 

Salmon cubes can also be marinated with 

lemongrass stripes and coloured pepper. 

Fish

Page 

55 

Grilled mackerel 

for the beer 

garden 

Accessories 

Skewer frame 

Item no.: 3317571 


• Prepare a marinade of all mentioned 

ingredients. 

• Chopping all in a blender will be best. 

• If not already dressed, clean and scale touts 

or mackerels and place them on the skewers. 

• Marinate the fish and store at a cold place for 

at least 12 hours. 

• Place the skewers in the frame and cook the 

fish in the preheated CONVOTHERM. 

Our hint: 

220°C 10 Min. 

A traditional summer dish near to our factory! 

Crisp&Tasty 

The skewers are reusable, dish washer proof and 

can be used for lots of other dishes, too. 




Ingredients 

• Trout's or Mackerels 

• Lemon 

• Oil 

• spring onions 

• Rosemary 

• Thyme 

• Sage 

• Persil 

• Dill 

• Tarragon 

• Paprika 

• Chilli 

• Garlic 


Fish

Page 

56 

Paella 

Accessories 



Item no.: 3004076 

Ingredients 

• Rice 

• Saffron 

• Salt 

• Pepper 

• Chilli 

• Sweet corn 

• Beans 

• other vegetables 

• Chicken 

• Seafood 

• Prawn 

• Cod fish 

• etc. 


• Steam rice with salt, pepper and saffron. 

• Lay the steamed vegetables on top of the rice. 

• In the first step cook the marinated chicken 

parts in superheated steam. 

170°C 10 Min. 

• Place the raw seafood on the Paella and cook 

all together with chicken, vegetable and rice in 

the preheated CONVOTHERM as mentioned in 

the second step. 

150°C 7 Min. 

Our hint: 

This dish is great to prepare in advance. 

Store the prepared rice dish in the refrigerator and 

regenerate if required. 

This dish lends itself especially for party service, 

banquets or large groups. 

Fast to prepare, low in budget and with fresh 

ingredients. 

Fish

Page 

57 

Tuna steak on 

tomato salsa and 

spring onions 

Accessories 


Item no.:3012003 


• Prepare tomato salsa with tomato and onion 

cubes, lemon juice, olive oil, salt, pepper and 

coriander. 

• Chop the spring onions into small rings and 

steam them for one minute, cool down and 

marinate with olive oil. 

• Cut the tuna steaks, season with salt, pepper 

and lemon juice. 

• Preheat CONVOTHERM together with the 

grill rack. Then grill the steaks. 

225°C 5 Min. 

• Serve just like you see on the picture 

Our hint: 

Preheat the CONVOGrill rack in the 

CONVOTHERM for grilling small items. 

To guarantee that all the pieces have a really 

attractive grill pattern. 

Ingredients 

• Fresh Tuna steaks 

• Tomato cubes 

• Onion cubes 

• Spring onions 

• Lemon slices 

• Dark balsamic reduction 

• Chives 


• Olive oil 

• Coriander 

• Pepper 

• Salt 


Fish

Page 

58 

Jacket potato with 

fillet of herring 

Accessories 



65 mm deep 

Item no.: 3003074 

Ingredients 

• Big potatoes 

• Tomato cubes 

• Garden cress 

• Lemon segments 

• Soft cheese 

• Chives 

• Persil 

• Onion cubes 

• Pickled fillets of matjes 


• Wash the potatoes and fold in aluminium foil. 

• Place the jacket potatoes in a perforated 

container and place it in the preheated 

CONVOTHERM. 

• Prepare soft cheese with herbs and water the 

fillets of herring. 

175°C 75 Min. 

• After cooking slice the jacket potatoes, fill them 

with curd cheese and serve with fillets of matjes. 

Our hint: 

There are two ways to prepare baked potatoes. 

The way mentioned in this recipe is the longer one, 

but the potatoes get a better roasting flavour. 

You can also steam potatoes without foil for 

40 minutes and wrap them in foil while hot. 

This is a really tasteful dish for warm summer days 

or for the start of the matjes season beginning of 

April. 

Fish

Page 

59 

Grilled salmon 

fillet 

Accessories 


Item no.:3012003 


• Cut the salmon fillet into tranches of the desired 

size and season after your fancy. 

• Preheat the CONVOTHERM to 250°C and grill 

the salmon steaks. 

Ingredients 

• salmon fillets without fish bones 

220°C 7 Min. 

• Hint: If you want the salmon really juicy after 

cooking, preheat the CONVOGrill rack, too. 

Our hint: 

Grilling fish the classic way is a challenge for 

every chef. 

If you have to do several dishes, grilling in the 

CONVOTHERM is a real facilitation. 

Because of the Advanced Closed System, cooking 

odours stay in the Combi steamer and do not get 

into the kitchen. 


Fish

Page 

60 

Salmon-Prawn 

roulade coated 

with courgette 

Accessories 



65 mm deep 

Item no.: 3003074 

Ingredients 

• Courgette 

• Salmon stripes 

• Tiger prawns, ready to cook 

• Salt 

• Pepper 

• Salmon farce 

Already cooked: 

• mixed rice 

• Broccoli 

• Dill foam 


• Cut the courgette lengthwise into thin slices and 

steam them as mentioned in the first step. 

100°C 2 Min. 

• Lay the slices on a towel and dry them. 

• After that coat the slices with some salmon farce 

and add some thin salmon stripes. 

• Place the marinated prawn in the middle of the 

roulade. 

• Roll up the roulade up using a towel. 

Remove overlaying courgette with a knife. 

• Cook the roulade in the preheated 

CONVOTHERM as mentioned in step 2. 

80°C 10 Min. 

Our hint: 

This dish is great for regeneration (125 °C) 

Prepare all the ingredients and arrange them on 

the plate while cold. 

Add the sauce after regenerating onto the plate. 

Fish

Page 

61 

Fried trout 

Accessories 


baking tray 

Item no.:3004033 


• Wash the trout very well and season with salt 

and pepper. 

• After that marinate the inner side with lemon 

juice and fresh parsley. 

• You can also marinate the trout with lemon 

grass stripes and pepper. 

• Brush the trout with grease that supports 

browning, season and place it on the tray. 

• Grill as mentioned above in the preheated 

CONVOTHERM. 

Ingredients 

• Hole trout with head 

• Grease that supports browning 

• Lemon 

• Salt 

• Pepper 

• Persil 

Our hint: 

230°C 10 Min. 






Crispness and colour on this style of dishes 

Deliver great flavour and customer satisfaction. 

Crisp&Tasty 

Very often you will find this product deep-frozen, 

too. Ideal for communal feeding and canteens. 


Fish

Page 

62 

Roast pork 

with crackling 

Accessories 



Item no.: 3004076 

Ingredients 

• roast pork ( not pickled) 

• Pepper 

• Salt 

Preparation 

• IMPORTANT: only salt the rind 

at the end. 

• Steam the pork roast for 10 min 

at 100 °C to soften the rind before 

starting overnight cooking. 

• Cut the rind in a criss-cross 

pattern now and place the meat 

on a grid. 

• Start the overnight cooking 

programme „Overnight cooking – 

well-done“, wait until preheated, 

place the multipoint core 

temperature sensor in the pork 

roast. 

• Season the rind of the pork 

roast next morning and crisp 

up the crackling with Convection 

220 °C for about 

6 minutes and Crisp&Tasty. 

Overnight Cooking 

With CONVOTHERM you can roast every kind of 

joint with low-temperature roasting. 

That‘s why we also call this overnight cooking. 

In the process the meat is cooked very slowly and 

the result is an optimal roast with very little loss 

in weight. 

The programme overnight cooking is one of the 

extra Functions you find on the control panel 

activated with Mr. C. 

It is as simple as that: 

Select the desired overnight cooking programme, 

wait until preheated, place the multipoint core 

temperature sensor in the roast, close the 

disappearing door 

When you arrive next morning your product 

is done. 

Overnight

Page 

63 

Filled peppers 

Accessories 



Item no.: 3004076 







in weight. 

Ingredients 

• Pepper red/yellow 

• minced meat from beef and pork 

(half / half) 

• Pepper 

• Salt 

• Bread roll from previous day 

• optional: other spices 










is done. 

Preparation 

• Season the minced meat 

and store at a cool place. 

• Open the peppers on top, 

remove the core, preserve 

the cover. 

• Fill the peppers with minced 

meat, cover with the lid and 

set the peppers in an 

unperforated container. 


programme „Overnight 

cooking – well-done“, 

wait until preheated, 


temperature sensor in one 

of the peppers. 

• Next morning the peppers 

are ready to serve. 


Overnight

Page 

64 

Roasted pork 

Accessories 



Item no.: 3004076 

Ingredients 

• Pork roast (neck) 

• Red wine 

• Tomato puree 

• Stock 

• Celery 

• Leek 

• Carrots 

• Juniper berries 

• bay leaves 

• Pepper corns 

• Salt 

Preparation 

• Cut a nice mirepoix from all the 

vegetables and prepare a sauce. 

Add herbs and fill everything, 

together with the roast into the 

deep container. 


programme „Overnight cooking 

well-done“, wait until preheated, 


temperature sensor in the roast 

• Next morning the roast pork is ready 

to serve or portion. 







in weight. 










is done. 

Overnight

Page 

65 

Boiled prime 

beef 

Accessories 



Item no.: 3004076 







in weight. 










is done. 

Ingredients 

• Aitch bone 

• Celery 

• Leek 

• Carrots 

• Juniper berries 

• Bay leaves 

• Pepper corns 

• Salt 

Preparation 

• Cut a nice mirepoix from all 

the vegetables. Add herbs 

and fill everything in the 

container. 

• Place the meat on top of 

the vegetables. 


programme „Overnight 

cooking – well-done“, wait 

until preheated, place the 

multipoint core temperature 

sensor in the beef. 

• The stock will occur by 

himself during the night. 

• Next morning the Soured 

boiled rump is ready to 

serve. 

. 


Overnight

Page 

66 

Italian Focaccia 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• 1000 g Flour 

• 40 g yeast 

• 2 tsp. sugar 

• 2 tsp. salt 

• 10 tbsp. olive oil 

• coarse salt (Fleur de Sel) 

• Rosemary 

• Thyme 

• black or green olives 

• dried tomatoes 


• Prepare a nice yeast dough from all ingredients 

and knead until it doesn‘t stick anymore. 

• Let the dough rise in a warm place for about 

one hour. 

• Afterwards roll out the dough and place it on 

the greased tray. 

• Brush the top of the dough with olive oil and 

sprinkle with some coarse salt before baking. 

• Place Focaccia in the preheated 

CONVOTHERM. 

190°C 14 Min. 

• Portion after baking and serve hot. 

Our hint: 

Serve it warm together with a dip with herbs, 

salted butter or even a soft cheese with herbs. 

In Italy modifications with rosemary, thyme, olives 

or dried tomatoes are very common. 

Cakes / Bread

Page 

67 

Chocolate cake 

Accessories 


baking tray 

Item no.:3004033 


• Add all ingredients into a mixing bowl and mix 

them by help of a food processor into a soft 

dough. 

• Spoon the mixture into a granite enamelled tray 

and spread evenly. Then bake it in the 


Ingredients 

• Flour 

• Eggs 

• Water 

• Sugar 

• Vanilla sugar 

• Chocolate sprinkles 

• Baking powder 

145°C 20 Min. 

Our hint: 

This recipe is very quickly suitable to bake. 

This is ideal for communal feeding, for example 

in kindergarten or nursing homes. 

Even try this recipe with some modification. 

Use desiccated coconuts instead of the 

chocolate sprinkles. 


Cakes / Bread

Page 

68 

Fresh apple 

strudel 

Accessories 

CONVO baking sheet, 

non-stick coating 

Item no.:3004040 

Ingredients 

• Apples 

• Sugar 

• Fresh puff pastry or strudel pastry 

• Vanilla 

• Cinnamon 


• Peel and dice the apples mix them with sugar 

and cinnamon. 

• Roll out the pastry and cover with the 

apple mixture. 

• Roll up the strudel and place it on the baking 

sheet. 

• Bake the strudel in the preheated 

CONVOTHERM. 

175°C 15 Min. 

Our hint: 

Baked apple strudel is delicious with home made 

vanilla sauce, whipped vanilla cream or vanilla 

ice cream. 

Dessert

Page 

69 

Crème Caramel 

Accessories 


baking tray 

Item no.:3004033 


• Whisk milk, cream, eggs, sugar and vanilla sugar. 

• Prepare some caramel sauce and add this to the 

moulds. 

• Also pour sweet royale in the moulds. 

• Place the mould on a container and steam them 

in the preheated CONVOTHERM as mentioned 

above. 

Ingredients 

• ¼ l milk 

• ¼ l cream 

• ½ l egg 

• 90 g sugar 

• 10 g vanilla sugar 

80°C 35 Min. 

• Let cool down and remove from the mould. 

Our hint: 

This is areal classic dish! 

Even try modifications with puree of raspberries 

or mango. 

For serving add some fresh fruit. 

Fast, uncomplicated and tasty 


Dessert

Page 

70 

Fruits au gratin 

Accessories 


baking tray 

Item no.:3004033 

Ingredients 

• Fresh fruits 

cherries, 

strawberries, 

blackberries 

• Wine 

• Egg yolk 

• Sugar 

• Vanilla sugar 


• Wash the fruits and marinate them with 

vanilla sugar. 

• Whisk the egg yolk with sugar and wine in a 

double-boiler until frothy. 

Spoon over the fruits, fill into soufflé dishes 

and gratinate them in the preheated 

CONVOTHERM. 

185°C 8 Min. 

Dessert

Page 

71 

Salzburger 

Nockerln 

Accessories 


baking tray 

Item no.:3004033 


• Whisk egg whites and sugar until stiff. 

• Combine egg yolks, vanilla sugar and lemon 

aroma in a bowl and whisk together until light 

and creamy. 

• Stir together carefully. Then fold in flour and 

corn starch. 

• Spoon the mixture into a greased granite 

enamelled tray and bake it in the preheated 

CONVOTHERM. 

Ingredients 

• 6 egg whites 

• 3 egg yolks 

• 50 g vanilla sugar 

• 160 g sugar 

• 20 g flour 

•1 pinch lemon aroma 

•1 tsp. corn starch 

170°C 8 Min. 


Dessert

English Cookbook.pdf

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