Gaggenau Cookbook - Sampford IXL
Gaggenau Cookbook - Sampford IXL
Gaggenau Cookbook - Sampford IXL
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
1<br />
<strong>Gaggenau</strong> <strong>Cookbook</strong>
Der <strong>Gaggenau</strong> Dampfbackofen<br />
Rezepte für den <strong>Gaggenau</strong> Dampfbackofen<br />
<strong>Gaggenau</strong> <strong>Cookbook</strong> Rezepte für weitere <strong>Gaggenau</strong><br />
Geräte<br />
Experience <strong>Gaggenau</strong> at its best : live,<br />
when only the best will do. Spoil your<br />
guests, friends and family. Perform the<br />
magic at home like a professional chef –<br />
with the large oven, CombiSteam oven,<br />
grill, wok, or Teppan Yaki. Rezepte Get seduced für Profis<br />
by the variety of our recipes. Find even<br />
more at www.gaggenau.com. Use<br />
this ring binder for collecting recipes –<br />
it will become your cookbook.<br />
The difference is <strong>Gaggenau</strong>.<br />
Rezepte für Gäste<br />
Eigene Rezepte<br />
Küchenlexikon
General information<br />
<strong>Gaggenau</strong> Hausgeräte GmbH<br />
PO Box 83 0101<br />
D-81701 Munich<br />
Germany<br />
Phone +49.(0)89.45 90-03<br />
www.gaggenau.com<br />
Greece<br />
BSH Ikiakes Syskeves A.B.E.<br />
17th km National Road<br />
Athinon – Lamias & Potamou 20<br />
14564 Kifissia, Athens<br />
Greece<br />
Phone +30.(0)210.427 78 69<br />
South Africa<br />
BSH Home Appliances (Pty) Ltd<br />
Private Bag X36<br />
Midrand 1635<br />
South Africa<br />
Phone +27.(0)11.265 7803<br />
Northern Europe<br />
BSH Hushållsapparater AB<br />
Landsvägen 32<br />
172 63 Solna<br />
Sweden<br />
Phone +46.(0)8.73412 00<br />
Russia<br />
000 ”BSH Bytowaja Technika”<br />
Ul. Malaja Kalushskaja,19<br />
119071 Moscow<br />
Russia<br />
Phone +7.095.737-28-52<br />
Asia<br />
BSH Home Appliances Pte. Ltd.<br />
38C Jalan Pemimpin<br />
Singapore 577180<br />
Singapore<br />
Phone +65.(0)6.3561080<br />
Copyright:<br />
<strong>Gaggenau</strong> Hausgeräte GmbH,<br />
Munich<br />
2005 Edition<br />
Legend<br />
Appetizers / Finger Food<br />
Entrées<br />
Side Dishes<br />
Desserts<br />
Bread / Pastries
Der <strong>Gaggenau</strong> Dampfbackofen<br />
The <strong>Gaggenau</strong><br />
CombiSteam oven<br />
Rezepte für den <strong>Gaggenau</strong> Recipes Dampfback- for the<br />
<strong>Gaggenau</strong> ofen<br />
CombiSteam oven<br />
Rezepte für weitere Recipes <strong>Gaggenau</strong> for the<br />
<strong>Gaggenau</strong> Geräte ovens<br />
Rezepte Recipesfür for Profis other<br />
<strong>Gaggenau</strong> appliances<br />
Rezepte Chef’s für recipes Gäste<br />
Your recipes<br />
Eigene Rezepte<br />
Kitchen glossary<br />
Küchenlexikon
The <strong>Gaggenau</strong><br />
CombiSteam oven<br />
1
A whole new world of tastes:<br />
The CombiSteam oven<br />
In the beginning, one may find cooking with<br />
the CombiSteam oven slightly unusual;<br />
however, it is actually easier to operate than<br />
conventional appliances. Certainly once they<br />
see and taste the results, aspiring home<br />
chefs and gourmets will never want to miss<br />
the quality and convenience of this versatile<br />
appliance.<br />
The professional cooking methods explained<br />
here make it easy to achieve perfect<br />
results. Therefore, it is important to select<br />
the right setting. Cooking times and quantities<br />
are as recommended by <strong>Gaggenau</strong>.<br />
Which setting works best for what kind of dish?<br />
Dish Setting<br />
Poultry, wildfowl 1. Steam-baking<br />
Vegetables 2. Blanching, 3. Steaming<br />
Meat<br />
• Roasts, meat squares 4. Combi-steaming<br />
• Entrecote, roast beef, leg of lamb, loin 5. Low temperature cooking<br />
Fish 6. Low temperature steaming<br />
Baking<br />
• Crisping 7. Crisping and<br />
8. Misting<br />
• Bread 9. Fermenting, 10. Convection and<br />
8. Misting<br />
• Pies, quiches 10. Convection<br />
Fruit<br />
• Juice extraction 11. Juice extraction<br />
• Preserving 12. Sterilizing<br />
Yogurt 13. Yogurt preparation<br />
Defrosting 14. Quick defrosting<br />
Warming up 15. Regeneration<br />
Depending on the weight and temperature<br />
of the food you are preparing, these values<br />
can differ. <strong>Gaggenau</strong> recommends not<br />
preparing ingredients that come straight<br />
out of the refrigerator, but are room temperature.<br />
The CombiSteam oven should<br />
always be preheated. If it is not preheated,<br />
the recommended cooking time extends<br />
by about five minutes.<br />
Detailed information about specific<br />
dishes / ingredients and recipes can be<br />
found in the cooking and baking tables for<br />
the CombiSteam oven as well as in the<br />
<strong>Gaggenau</strong> recipes specifically created for<br />
the CombiSteam oven.
1. Steam Cooking<br />
Temperature setting: 150 °C–230 °C<br />
Humidity: 100%<br />
Makes poultry perfectly juicy and crisp<br />
at the same time.<br />
With the ED 220, one can cook and bake<br />
in pure steam without pressure at normal<br />
baking temperatures. To achieve results<br />
otherwise only possible in professional<br />
gastronomy. Humidity prevents the food<br />
from drying out, essential for poultry or<br />
wildfowl. At the same time, the skin achieves<br />
a crisp browning through the high temperature.<br />
The hot steam possesses double<br />
the heat transfer ability than traditional<br />
convection and reaches all parts of the<br />
dish. A chicken is crisp and brown on all<br />
sides, even under the legs, and still has a<br />
moist, tender breast.<br />
2. Blanching<br />
Temperature setting: 100 °C<br />
Humidity: 100%<br />
Prepare vegetable and fruit in a more<br />
nutritious and savoury way than in boiling<br />
water.<br />
Blanching in the CombiSteam oven improves<br />
the preservation of water-soluble<br />
ingredients, texture and form. Place produce<br />
in the preheated oven and into the perforated<br />
cooking insert at the second level and<br />
place a drip tray underneath. Blanching<br />
takes two minutes. Place fruit or vegetables<br />
for a quick cool down in ice water and<br />
let drip off well. Spinach is perfectly prepared<br />
in 4 minutes. Tomatoes are easy to<br />
peel if scored and blanched for 3 minutes<br />
in the CombiSteam oven.
3. Steaming<br />
Temperature setting: 100 °C<br />
Humidity: 100%<br />
Healthier and more flavour than with<br />
regular cooking.<br />
The steam setting is better for almost anything<br />
one would regularly boil in water. The<br />
difference is that the food is surrounded<br />
by steam instead of water. While steaming,<br />
neither vitamins nor colour is washed out.<br />
Quality is immediately noticeable through<br />
the fresh colour and the unsurpassed<br />
intense natural taste. Since the steaming<br />
works without pressure and at only 100 °C,<br />
the preparation is even gentler than preparation<br />
in a pressure cooker. Vitamins that<br />
are not water-soluble are better preserved<br />
at a lower temperature.<br />
Another advantage: The usable cooking<br />
space includes the whole interior. Multiple<br />
cooking inserts with different contents can<br />
be placed inside at the same time, with<br />
different starting times depending on the<br />
cooking time of the dish. Steam isolates<br />
the different dishes from each other and<br />
does not transfer flavours. It enables one<br />
to prepare fish, vegetables and dessert at<br />
the same time in the same oven.<br />
4. CombiSteam<br />
Temperature setting: 150 °C–230 °C<br />
Humidity : 30%–80%<br />
The ideal combination for tender meat.<br />
By combining steam and convection, one<br />
will achieve best results for many meat<br />
varieties. Roasts and square cuts will turn<br />
out especially well and tender. The oven<br />
is hermetically sealed during this process,<br />
and the humidity prevents the dry-out effect<br />
of the conventional convection. With<br />
minimal added water the roast cooks in<br />
its own juice. The variable humidity level<br />
settings offer the right setting for every<br />
dish.<br />
5. Low Temperature Cooking<br />
Temperature setting: 70 °C–80 °C<br />
Humidity: 30%<br />
The perfect roast – guaranteed.<br />
The professional, and therefore the most<br />
reliable method to prepare a perfect roast.<br />
Particularly for high-end, expensive pieces<br />
of meat such as roast beef, entrecote and<br />
leg of lamb, but also for tender pieces of<br />
veal, beef, pig and lamb and poultry breast.<br />
The meat is roasted on all sides. With<br />
intense heat, the pores close and precious<br />
meat juice cannot leak out and retract to<br />
the centre of the meat. Afterwards, the<br />
meat is ‘cooked ripe’ at a low temperature –<br />
70 °C for small pieces, 80 °C for larger<br />
pieces – and then actually roasted. A large<br />
piece of roast beef, for example, turns out<br />
better than with any other cooking method:<br />
for example, a millimetre tin crust that is<br />
completely soft and pink with unsurpassed<br />
juiciness. The exact temperature control<br />
enables precise pre-selection of the desired<br />
result, from rare to very well done. Larger<br />
pieces such as entrecote, roast beef or leg<br />
of lamb will cook for 2 to 4 hours, smaller<br />
pieces such as steaks or poultry cubes for
30 to 60 minutes. It is not necessary to<br />
rotate or wet the meat during the cooking<br />
time. If the temperature is reduced to<br />
60 °C at the end of the cooking time, the<br />
cooking process is stopped and the meat<br />
can stay in oven without a loss of quality<br />
(large pieces up to 1 to 2 hours, small<br />
pieces 30 to 45 minutes).<br />
Tips:<br />
• Season carefully – the slow roasting<br />
intensifies all aromas.<br />
• Please notice when cooking venison or<br />
horsemeat, leaving the meat in the oven<br />
after the cooking process at reduced heat<br />
can create additional ripening which will<br />
create a very intense taste, not to everyone’s<br />
likening.<br />
• The core temperature probe is the best<br />
measure against kitchen stress: Just set the<br />
desired temperature, and everything else<br />
is done automatically until the appliance is<br />
turned off. Always place the core temperature<br />
probe vertically in the dish, somewhat<br />
close to the bone.<br />
Important: Do not pierce through fatty<br />
tissue, as it heats up faster and could<br />
adulterate the cooking time.<br />
6. Low Temperature Steaming<br />
Temperature setting: 90 °C<br />
Humidity: 100%<br />
The professional way to prepare fish.<br />
The steam saturated air results in optimal<br />
heat transfer without drying the dish out.<br />
The low temperature reduces the clotting<br />
and the emission of protein. The fish stays<br />
juicy and tender and the natural taste is<br />
ideally conserved.<br />
7. Crisping<br />
Temperature setting: 160 °C<br />
Humidity: 0%<br />
Crisp and not dry.<br />
Bread rolls and white bread, e.g. baguette,<br />
are baked at 160 °C convection on the wire<br />
rack, without drying out. The special trick<br />
is misting: Immediately after closing the<br />
oven door, mist once or twice by pressing<br />
the symbol ( ) on the control panel.<br />
Bake bread or rolls for approximatetely<br />
5minutes.<br />
8. Misting and Steam Quenching<br />
Temperature setting: depending on the dish<br />
Humidity: control panel key ‘misting’<br />
Misting – only possible in convection mode<br />
– instantly adds humidity to the dish by<br />
pressing the symbol button. This functionality<br />
is used, for example, for baking<br />
bread and creates more crust and volume.<br />
To steam quench hold the button for one<br />
second and the steam condenses in the<br />
oven within approximately 20 seconds. The<br />
steam is already condensed when opening<br />
the door, and none will escape from the<br />
oven.
9. Fermenting<br />
Temperature setting: 30 °C<br />
Humidity: 60%<br />
The ideal climate for yeast dough.<br />
Warm and humid – the ideal environment<br />
for rising yeast dough, baking fermentation<br />
and sourdough. The dough is guaranteed<br />
without draft, does not need to be covered<br />
and the rising only takes half as long. Preheat<br />
the oven to 30 °C – 40 °C and set the<br />
humidity to 60%. Put the mixing bowl with<br />
the dough or the formed dough on a baking<br />
tray into the oven.<br />
10. Convection<br />
Temperature setting: 150 °C–230 °C<br />
Humidity: 0%<br />
Ideal solution for cakes: short pastry<br />
bottom, juicy topping.<br />
Ideally with convection in a traditional convection<br />
oven. The oven is vented through<br />
an opening to extract humidity. Especially<br />
advantageous for baking, since baked<br />
goods dispense humidity during the baking<br />
process, otherwise the dough will be<br />
soaking wet – e.g. cheesecake, fruitcake,<br />
bund cake, biscuit or hearty quiches.<br />
11. Straining<br />
Temperature setting: 100 °C<br />
Humidity: 100%<br />
The best part of the fruit, easy and clean.<br />
As easy as it gets: preheat the CombiSteam<br />
oven, put cut fruit or whole berries in a<br />
perforated cooking insert, and collect the<br />
juice in a non-perforated insert below.<br />
Leave fruit and berries in the oven until no<br />
more juice can be extracted.<br />
12. Sterilizing<br />
Temperature setting: 100 °C<br />
Humidity: 100%<br />
Preserving made effortless.<br />
The CombiSteam oven eliminates the need<br />
for water baths or a preserving jar. Set the<br />
closed jars at 100 °C and 100% humidity<br />
on the wire rack or the perforated cooking<br />
insert. The jars should have good spacing<br />
in between and should not touch each other.<br />
As soon as the liquid in the jars begins to<br />
bubble, shut the oven off. Leave the jars<br />
in the oven until completely cooled down.
13. Yogurt preparation<br />
Temperature setting: 45 °C<br />
Humidity: 80%<br />
Homemade yogurt: a simple delicacy.<br />
Homemade yogurt is not only a bargain;<br />
you also know exactly what is in it. To<br />
make yogurt, all different kinds of milk are<br />
suitable, even low and no fat milk. Only<br />
sterilized milk is not recommended, since<br />
the vitamin content is significantly reduced.<br />
First, sanitize the milk in a pot by bringing<br />
the heat up to 90 °C to kill any germs,<br />
which could interfere with the acidification.<br />
Then cool the milk to 40 °C in a water bath.<br />
For each 100 ml of milk, fold one to two<br />
teaspoons of plain yogurt or fermented<br />
yogurt into it. Put the starter in carefully<br />
cleaned yogurt jars and let it mature in the<br />
oven at 45 °C and 80% humidity for approximately<br />
4 to 6 hours. If the milk used<br />
is cold, the maturation might take longer.<br />
14. Thawing<br />
Temperature setting: 45 °C–55 °C<br />
Humidity: 80%<br />
Fast but gentle.<br />
Frozen food thaws much faster in the<br />
CombiSteam oven than at room temperature.<br />
Place the frozen goods in the perforated<br />
cooking insert at medium level with<br />
a drip pan underneath – this way the food<br />
does not sit in the thawing liquid (please<br />
discharge liquid afterwards). Flip meat or<br />
fish halfway though the thawing process,<br />
separate, for example, berries or small<br />
pieces of meat and place apart from each<br />
other on the insert. Fish does not have<br />
to be thawed completely, as it is sufficient<br />
if the surface is soft enough to absorb<br />
spices.<br />
15. Refreshing<br />
Temperature setting: 120 °C<br />
Humidity: 60%<br />
Refreshing without loss of quality or taste.<br />
The most gentle refreshing available. Food<br />
does not dry out or fall apart, and will<br />
not lose flavor or color. Place the already<br />
cooked, cold dishes portioned on a plate<br />
and warm in the preheated oven on the<br />
wire rack for 7 to 15 minutes. Vegetables<br />
and pasta dishes need a higher humidity<br />
level. Convenience foods or pre-portioned<br />
dishes for microwaves or cooktops can<br />
also be prepared the CombiSteam oven.<br />
Just follow the instruction on the package<br />
for preparation in a pot, and use 100 °C<br />
and 100% humidity to heat them.<br />
Cleaning aide<br />
Appliance setting: turn both knobs one<br />
setting to the left and start with enter<br />
(symbol: ).<br />
The cleaning aide enables the soaking of<br />
cooking residues in the oven with the help<br />
of steam. Afterwards the oven is easier<br />
to clean. Please see operating manual for<br />
detailed instructions.
Having unexpected guests for dinner?<br />
How to quickly bring frozen food to the table<br />
Bakery products Tips for crisping up in the preheated<br />
CombiSteam oven<br />
With/without humidity<br />
Frozen puff pastry sheets, Let thaw, roll out, form, and bake a 180 °C – 200 °C Press mist button after<br />
unbaked for 10–15 minutes depending on filling closing oven door<br />
Frozen puff pastry, Let slightly thaw and then bake for 10 minutes Depending on filling, press mist<br />
baked at 170 °C – 200 °C button after closing the oven door,<br />
or select 30% humidity<br />
Frozen flat cake Crisp up frozen cake slices for 20 minutes Depending on toppings, press mist<br />
baked at 155 °C (no sugar or egg white glaze) button after closing the oven door,<br />
or select 30% humidity<br />
Frozen bread rolls, While still frozen, bake for 10–12 minutes Press mist button after<br />
baked at 180 °C. Serve soon closing the oven door<br />
Stale bread rolls Right before serving crisp up for 4–5 minutes Briefly press mist button after<br />
and pretzels at 165 °C– 180 °C closing the oven door<br />
Frozen yeast cookies, While still frozen, crisp up for 10–15 minutes 30% humidity<br />
baked at 160 °C – 180 °C<br />
Unbaked pieces Depending on size, crisp up for up to 30 minutes at 200 °C 30% humidity<br />
Baked pieces Even better: Let thaw at 20 °C, then crisp up for<br />
10 minutes at 180 °C<br />
30% humidity<br />
Frozen shortcrust pastry Defrost dry shortcrust pastry for 10 minutes Press mist button after<br />
at 160 °C closing the oven door<br />
Frozen pizza, unbaked While still frozen, bake for 30 minutes at 200 °C Depending on the toppings,<br />
press mist buttons after closing<br />
the oven door, or select<br />
30% humidity level<br />
Strudel, filled and While frozen, crisp up at 200 °C for 30% humidity<br />
baked 30–45 minutes, depending on size<br />
Frozen white bread Crisp up whole or half loaves of frozen Press mist button after closing<br />
bread for 30–40 minutes at 170 °C the oven door if you want<br />
a soft inside and a crispy crust.<br />
Frozen baguette Crisp up at 180 °C for 10 minutes30% humidity<br />
Frozen baguette, thawed Crisp up for 5 minutes at 200 °C<br />
Frozen baguette, stale Crisp up for 5 minutes at 180 °C
Recipes for the<br />
<strong>Gaggenau</strong><br />
CombiSteam oven<br />
2
Truffled Goose Liver Terrine
Truffled Goose Liver Terrine (Foie Gras)<br />
<strong>Gaggenau</strong> appliance: CombiSteam and<br />
Convection Oven with temperature<br />
probe<br />
Temperature: 60 °C<br />
Humidity: 100%<br />
Core temperature: 55°C<br />
Preparation time: 40 minutes plus<br />
45 minutes cooking time<br />
plus 2 hours resting time<br />
plus 12 hours marinating time<br />
Ingredients serve 8 (as appetizer)<br />
Ingredients:<br />
600 g fresh foie gras<br />
0.5 l whole milk<br />
20 g black truffles, freshly poached or<br />
canned<br />
2 tablespoons goose grease<br />
For the marinade:<br />
2 cl cognac<br />
4 cl port<br />
4 cl sauternes (sweet French white wine)<br />
2 cl dry sherry<br />
1 tablespoon truffle-jus<br />
2 teaspoons sugar<br />
1 strong dash/pinch fresh ground<br />
pepper (1 g)<br />
1 teaspoon salt (6 g)<br />
Preparation: Soak the goose liver in cold<br />
whole milk for one hour to extract bitterness.<br />
Remove from milk and blot dry.<br />
Carefully separate the two liver lobes<br />
and with a sharp knife, remove all blood<br />
vessels, nerves and fatty tissues. Liver<br />
will automatically separate into chunky<br />
pieces. Let it rest for 1 hour at room<br />
temperature.<br />
Mix the ingredients for the marinade.<br />
Put the liver on a deep plate and pour<br />
marinade over it. Cover and let it rest<br />
overnight in the fridge.<br />
The next day, layer the goose liver in<br />
a terrine form, just spacious enough for<br />
the meat. Press the liver tightly to<br />
eliminate all spaces. Cut the truffles in<br />
strips and stick in the middle of the<br />
goose liver.<br />
Preheat the CombiSteam oven to 65 °C<br />
and 100% humidity. Cover the terrine<br />
with heat resistant foil and place it on<br />
the oven shelf. Insert core temperature<br />
probe in center of terrine. Set the core<br />
temperature to 55 °C and let terrine<br />
cook for approximately 45 minutes, until<br />
the core temperature is reached. The<br />
CombiSteam oven will automatically<br />
shut off when the core temperature is<br />
reached, ensuring that the terrine is<br />
cooked to perfection.<br />
After cooking, remove terrine from the<br />
oven, and let cool. The next day, clean<br />
the rim of the terrine, cover it with the<br />
goose grease, and let chill.<br />
Tips: Prepare the goose liver terrine at<br />
least two days before serving. Only then<br />
will it develop its typical aroma.<br />
The traditional Strasburg terrine stays<br />
fresh for 14 days if unopened in the<br />
fridge, but reaches its flavor peak only<br />
after 7 days. It is consumed cold and<br />
served with fresh toasted white bread.<br />
During preparation, please obey the<br />
exact quantities. Liver adopts every<br />
flavor and intensifies it. Too much<br />
spices or alcohol can make it inedible.<br />
This dish is served best with French<br />
white whines, such as Sauternes,<br />
Gewürztraminer Alsace or Monbazillac.
Couscous Taboule with Lime Dressing
Couscous Taboule with Lime Dressing<br />
<strong>Gaggenau</strong> appliance: CombiSteam oven,<br />
cooktop<br />
Temperature CombiSteam oven: 100 °C<br />
Humidity: 100%<br />
Preparation time: 25 minutes<br />
Ingredients serve 4<br />
Ingredients:<br />
2 large tomatoes<br />
1 small piece of ginger<br />
2 garlic cloves<br />
1 small red onion<br />
5 coriander stems (or parsley or mint)<br />
200 g broccoli, cut into small florets<br />
200 g cauliflower, cut into small florets<br />
2 carrots, finely diced<br />
250 g couscous (instant)<br />
1 tablespoon olive oil<br />
250 ml vegetable stock<br />
1 pinch saffron<br />
1–2 tablespoons Harissa (hot chili paste)<br />
75 g sultanas (golden raisins)<br />
Ingredients dressing:<br />
Juice from 2 organic limes<br />
4–5 tablespoons olive oil<br />
Salt<br />
Black pepper<br />
Preparation: Preheat CombiSteam oven<br />
to 100 °C and 100% humidity<br />
Score the tomatoes and steam them for<br />
3–4 minutes in the preheated oven.<br />
Then skin the tomatoes, core and finely<br />
dice them. Peel the ginger and garlic<br />
and finely chop. Cut the onion into<br />
small cubes. Wash the herbs, take off<br />
the leaves and finely chop them. Put<br />
broccoli, cauliflower and carrots in the<br />
perforated insert and lightly steam<br />
them in the preheated CombiSteam oven<br />
for 6 minutes.<br />
Put the couscous on the large unperforated<br />
insert ( 2/3 GN). Braise the ginger,<br />
garlic and onion in an adequate pot<br />
with hot oil on the cooktop and extinguish<br />
with vegetable stock. Add saffron<br />
and Harissa and let dissolve. Pour<br />
vegetable stock over couscous. Spread<br />
presteamed vegetables over the couscous<br />
and steam for another 6 minutes.<br />
Take out of the oven and mix couscous<br />
with herbs, sultanas and remaining<br />
vegetables.<br />
Mix the lime juice with salt, pepper and<br />
olive oil, then pour over couscous. Let<br />
sit for a short while and serve lukewarm<br />
or cold.
Fish Fillet on Seaweed
Fish Fillet on Seaweed<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 230°C<br />
Humidity: 100%<br />
Preparation time: 30 minutes<br />
plus 60 minutes to marinate<br />
Ingredients for 6 starters<br />
Ingredients:<br />
480–600 g fish fillet, e.g. dorado fillet<br />
200–250 g seaweed<br />
3 tablespoons lemon juice<br />
1 tablespoon each of finely chopped dill<br />
and tarragon<br />
2 shallots, finely chopped<br />
1 small cucumber<br />
100 g cherry tomatoes, halved<br />
Salt, black pepper<br />
2–3 tablespoons oil<br />
Preparation: Preheat <strong>Gaggenau</strong> Combination<br />
Steam Oven to 230°C with<br />
humidity set at 100%. Clean fish fillets<br />
and cut into 6 portions. Clean and wash<br />
seaweed. Mix lemon juice, herbs and<br />
shallots in a bowl, season to taste with<br />
pepper, and let fish fillets marinate<br />
in the mixture for approx. 60 minutes.<br />
Peel cucumber, halve lengthways<br />
and remove seeds with a teaspoon. Cut<br />
cucumber into small cubes.<br />
Oil non-perforated steam tray and<br />
spread with seaweed. Place tomato<br />
halves over this and evenly distribute<br />
marinated fish fillets and cucumber<br />
cubes on top. Salt and sprinkle with oil.<br />
Depending on thickness of fish fillets,<br />
steam for 8–11minutes. Serve immediately.
Baked Carrots with Parma Ham
Baked Carrots with Parma Ham<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 180 °C<br />
Humidity: 100% and 60%<br />
Preparation time: 35 minutes<br />
Ingredients for 20 snacks / two per person<br />
Ingredients:<br />
10 thin carrots, peeled and halved<br />
lengthways<br />
100 g soft cheese, e.g. ricotta<br />
100 g parmesan, freshly grated<br />
1 clove of garlic, finely chopped<br />
Salt, freshly ground black pepper<br />
10 slices of Parma ham, halved crossways<br />
20 basil leaves<br />
2 tablespoons raspberry vinegar<br />
2 tablespoons olive oil<br />
Preparation: Preheat <strong>Gaggenau</strong> Combination<br />
Steam Oven to 100 °C without<br />
humidity setting. Steam carrots with<br />
humidity set at 100 % for 10 –12 minutes<br />
using perforated tray. In the meantime<br />
stir together the soft cheese and<br />
the parmesan and garlic. Salt and pepper<br />
to taste.<br />
Now spread this on the halved slices<br />
of ham and top each with a basil leaf.<br />
Remove carrots from steam oven and<br />
place perforated tray in non-perforated<br />
tray. Raise temperature to 180 °C and<br />
reduce humidity to 60%.<br />
Whisk oil and vinegar and pour over<br />
carrots. Wrap each carrot with half a<br />
slice of Parma ham. Cook carrots a<br />
further 5 minutes in the preheated<br />
steam oven. Arrange on a platter and<br />
serve – delicious hot or cold.
Filled Flaky Pastry Pockets (Piroggi)
Filled Flaky Pastry Pockets (Piroggi)<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 155 °C<br />
Humidity: 30%<br />
Preparation time: approx. 45 minutes<br />
plus baking time 25 minutes<br />
plus 2 hours to cool<br />
Ingredients for 4 servings, 20 – 25 piroggi<br />
Ingredients dough:<br />
250 g flour<br />
Salt<br />
100 g ice-cold margarine<br />
65 g ice-cold Butaris<br />
3tablespoons iced water<br />
Flour for rolling<br />
Ingredients filling:<br />
25 g butter<br />
125 g onions, chopped<br />
1 clove of garlic, chopped<br />
250 g lean beef<br />
1 hard-boiled egg<br />
2tablespoons fresh dill<br />
Salt<br />
Freshly ground black pepper<br />
1 egg yolk<br />
1tablespoon milk<br />
Preparation: Chop flour, salt, margarine<br />
and Butaris up together quickly, add<br />
iced water, knead quickly to form a firm<br />
dough. Set to cool for 60 minutes. Roll<br />
out to an oblong 50 cm long and 16 cm<br />
wide, fold together in 3 layers. Roll out<br />
again to an oblong, fold, repeat twice.<br />
Set to cool for 60 minutes.<br />
Fry onions, garlic and meat fiercely in<br />
heated butter for 10 minutes. Mix in<br />
chopped egg and dill, add plenty of salt<br />
and pepper.<br />
Roll out dough 3 mm thick. Cut out<br />
circles diameter 8 cm. Place 1 teaspoon<br />
filling on every circle, pressing down a<br />
bit. Fold dough up like a pocket, pressing<br />
edges firmly. Line unperforated<br />
cooking tray with baking paper, distribute<br />
piroggi on it, push into preheated<br />
<strong>Gaggenau</strong> Combination Steam Oven<br />
and bake. 10 minutes before the end of<br />
the baking time, beat egg yolk into milk<br />
and brush onto piroggi. Finish baking.<br />
Eat the piroggi with clear beef consommé.<br />
Tip: Prepare the dough one day in<br />
advance, or purchase ready-made flaky<br />
pastry from the refrigerated counter.
Salmon Fillet in Almond Crust
Salmon Fillet in Almond Crust<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 230 °C<br />
Humidity: 80%<br />
Preparation time: 15 minutes<br />
plus 10 minutes cooking time<br />
Ingredients for 18 starters<br />
Ingredients:<br />
600 g salmon fillet<br />
3–4tablespoons lemon juice<br />
60 g butter<br />
1–2 cloves of garlic<br />
50 g ground almonds,<br />
alternatively hazelnuts<br />
2tablespoons smooth parsley,<br />
chopped finely<br />
1tablespoon dry sherry<br />
1tablespoon olive oil<br />
1tablespoon white wine vinegar<br />
Black pepper<br />
Salt<br />
Preparation: Wash salmon fillet, pat<br />
dry, cut in slanting pieces. Season with<br />
salt and sprinkle with lemon juice.<br />
Grease a suitable dish with butter.<br />
Preheat <strong>Gaggenau</strong> Combination Steam<br />
Oven to 230°C, humidity setting 80%.<br />
Chop garlic very fine or squeeze<br />
through garlic press. Mix with almonds,<br />
remaining butter, parsley and sherry.<br />
Place fish fillets in the dish and coat<br />
each with a little almond butter. Cook<br />
for 10 minutes on the top shelf on<br />
the wire grille of the combination steam<br />
oven.<br />
Mix olive oil and vinegar and sprinkle<br />
on fish after cooked. Serve dusted with<br />
pepper.
Lamb Strudel with Savoy Cabbage
Lamb Strudel with Savoy Cabbage<br />
<strong>Gaggenau</strong> appliance: CombiSteam oven<br />
using a small perforated insert (1/3 GN),<br />
cooktop<br />
Temperature: steaming at 100 °C,<br />
baking at 200 °C<br />
Humidity level: steaming 100%,<br />
baking 30%<br />
Preparation time: 1 hour<br />
Ingredients serve 4–6<br />
Ingredients:<br />
1 savoy cabbage<br />
1 onion<br />
1 garlic clove<br />
40 g butter<br />
500 g tartar of lamb (from the shoulder)<br />
1 egg<br />
3 stem of parsley<br />
1 stem each of fresh thyme and marjoram<br />
or oregano<br />
Salt<br />
White pepper<br />
Puff pastry plates (approximately 250 g<br />
frozen)<br />
Flour for the work process<br />
1 egg yolk<br />
1 tablespoon whole milk<br />
Non-stick spray<br />
Preparation: Preheat the CombiSteam<br />
oven to 100 °C and humidity level 100%.<br />
Separate the leaves of the cabbage,<br />
and remove the very dark green leaves.<br />
Steam 4 especially good leaves in the<br />
CombiSteam oven for 4 minutes, then<br />
chill with ice water and dry on a kitchen<br />
towel.<br />
Cut the remaining cabbage into fine<br />
strips and steam for 3–4 minutes. Drip<br />
dry well. Peel the onion and garlic clove.<br />
Dice the onion, heat butter and sear<br />
onion until glassy in the butter in a<br />
large pot on the cooktop. Press garlic<br />
over the onion and add half of the lamb<br />
tartar. Sear on all sides while stirring.<br />
Remove from cooktop and let cool.<br />
Hand-batter the remaining lamb tartar<br />
with egg, finely chopped herbs, cabbage<br />
strips, salt and pepper.<br />
Preheat CombiSteam oven to 200°C and<br />
100% humidity. Put the partially thawed<br />
and thinly rolled out puff pastry dough<br />
on a floured kitchen towel. Cover the<br />
dough with a layer of Savoy leaves and<br />
those with the meat filling. Lift the<br />
towel at the long side. Roll the strudel<br />
up with the help of the towel and tuck<br />
the sides under. Roll the strudel into<br />
the perforated pan greased with a nonstick<br />
spray. Mix egg yolk and milk and<br />
brush onto the strudel. Put into the<br />
preheated CombiSteam oven on the<br />
second level from the bottom. Intensely<br />
mist the strudel once and bake for<br />
20–25 minutes (baking varies depending<br />
on the producer of the dough).<br />
To serve, cut the strudel diagonally into<br />
slices and put on preheated plates.<br />
Serve to taste with gravy, e.g. with the<br />
matching pepper sauce (from the<br />
recipe grill fun-meat skewers with three<br />
sauces).<br />
Tip: using the perforated pan helps to<br />
achieve better baking results.
Lemon Duck with Fennel
Lemon Duck with Fennel<br />
<strong>Gaggenau</strong> appliance: CombiSteam oven<br />
with core temperature probe and large<br />
unperforated cooking insert ( 2 /3 GN) or<br />
cast roaster, cooktop<br />
Temperature: 200 °C and 175 °C<br />
Humidity: 80%<br />
Preparation time: 2 hours, including<br />
60 plus 20 minutes cooking time<br />
Ingredients serve 4<br />
Ingredients:<br />
1 duck (approx. 1.8–2 kg, kitchen-ready and<br />
gutted)<br />
Salt<br />
White ground pepper<br />
20 ml anise schnapps<br />
Juice and grated peel from<br />
1–2 organic lemons<br />
1 kg fennel<br />
1 l chicken stock<br />
2 bay leaves<br />
1 teaspoon fennel seeds<br />
50 g streaky bacon<br />
Preparation: Preheat the CombiSteam<br />
oven to 200 °C and select 80% humidity.<br />
Wash the duck and dab dry. If any quills<br />
are left, remove them using tweezers.<br />
Forcefully rub the duck’s exterior with<br />
salt and pepper, season the inside with<br />
salt, pepper, anise schnapps and plenty<br />
of grated lemon peel. Tie the duck’s<br />
wings to its body. Put the duck breastdown<br />
into the cooking insert or cast<br />
roaster. Cook for 1 hour in the Combi-<br />
Steam oven. After half the cooking<br />
time, turn the duck. Those who prefer<br />
the skin especially crisp should now<br />
brush it with salt water (1 tablespoon<br />
salt in 0.25 l water).<br />
In the meantime, wash and trim the<br />
fennel and put the tender leaves aside.<br />
Boil the stock on the cooktop using a<br />
wide pot. Add bay leaves and fennel<br />
seeds. Quarter the fennel bulbs lengthwise;<br />
add them to the boiling stock and<br />
cook for 10 minutes at low heat. Take<br />
out the fennel and cut into slices.<br />
Remove the duck from the CombiSteam<br />
oven and scoop the grease from the<br />
cooking insert. Prepare about a half-liter<br />
of fennel stock, adding a few tablespoons<br />
of lemon juice to taste. Spread<br />
the fennel slices around the duck.<br />
Reduce the temperature to 180 °C.<br />
Insert the core temperature probe into<br />
the joint, set the desired temperature<br />
to 80 °C and confirm. Continue to cook<br />
at 80% humidity until the core temperature<br />
is reached (after about 20–25<br />
minutes).<br />
Cut the bacon into very small pieces<br />
and stir-fry in a pan. Chop the fennel<br />
leaves and mix with the bacon. Sprinkle<br />
over the fennel before serving. If necessary,<br />
season the duck stock from the<br />
cooking insert or cast roaster and put<br />
into a gravy boat. Serve with white bread<br />
or boiled potatoes.
Salmon Raviolis with Sage Butter
Salmon Raviolis with Sage Butter<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 100 °C<br />
Humidity: 100%<br />
Preparation time: 45 minutes<br />
Ingredients for 4 servings<br />
Ingredients dough:<br />
500 g wheat flour type 405<br />
1 level teaspoon salt<br />
4 eggs<br />
1tablespoon olive oil<br />
Flour for kneading the dough<br />
Ingredients filling:<br />
350 g fresh salmon fillet, diced cut<br />
For the pesto:<br />
2 shallots, finely chopped<br />
1tablespoon lemon juice<br />
1 bunch of basil, finely chopped<br />
4tablespoons cream<br />
Salt, pepper<br />
1tablespoon oil<br />
Ingredients sage butter:<br />
60 g butter<br />
5 sage leaves, finely chopped<br />
Possibly a handful of red Swiss chard<br />
leaves or beetroot leaves<br />
Preparation: To make the dough, sieve<br />
flour in a circle on the worktop. Mix<br />
salt, eggs and olive oil and pour in the<br />
middle. Work to a smooth dough using<br />
fingers from the middle outwards and<br />
form a ball. Let dough rest in the<br />
<strong>Gaggenau</strong> Combination Steam Oven<br />
for 20 minutes at 30°C and humidity<br />
setting 60%. (Humidity setting 30% if<br />
dough is very moist.)<br />
For filling, carefully mix ingredients<br />
apart from salmon to form a pesto and<br />
season well. Cut dough into 4 pieces,<br />
roll each piece separately 1 mm thick.<br />
Coat dough evenly with herb mixture<br />
and place salmon pieces on it. Place<br />
second layer of dough on it and cut out<br />
circles 5 – 6 cm in size. Coat edges with<br />
water and press firmly. Place on lightly<br />
floured cloth until all raviolis are ready.<br />
Preheat combination steam oven to<br />
100 °C with humidity set at 100%. Cook<br />
raviolis on perforated, slightly oiled<br />
cooking tray 8–10 minutes (depending<br />
on thickness of dough).<br />
Meanwhile, melt butter, add leaves and<br />
sage and fry gently. Spread over the<br />
cooked raviolis and serve immediately.
Mussels
Mussels with Lemon Grass<br />
and Coconut Milk<br />
<strong>Gaggenau</strong> appliances: Combination Steam<br />
Oven, wok burner or hob<br />
Temperature<br />
Combination Steam Oven: 100 °C<br />
Humidity setting<br />
Combination Steam Oven: 100%<br />
Preparation time: 45 minutes<br />
Ingredients for 5–6 servings<br />
Ingredients:<br />
2 kg mussels<br />
1 tablespoon olive oil<br />
2 stems of lemon grass, finely chopped<br />
2 fresh red chilli peppers, seeds and<br />
partitions removed, finely chopped<br />
1 piece fresh ginger (2.5 cm long),<br />
peeled and chopped<br />
2 bunches fresh coriander, finely chopped<br />
1–2 teaspoons sesame oil<br />
1 bunch spring onions, cut in thin rolls<br />
400 ml coconut milk (alternatively 200 ml<br />
white wine and 200 ml coconut milk)<br />
2–3 limes, quartered<br />
Preparation: Preheat <strong>Gaggenau</strong><br />
Combination Steam Oven to 100 °C<br />
without humidity setting. Clean mussels<br />
thoroughly and remove beard.<br />
Discard damaged mussels and any<br />
which do not close. Place on the<br />
perforated cooking tray and cook for<br />
10 –12 minutes in preheated combination<br />
steam oven at 100 °C, humidity<br />
setting 100%, until the mussels open.<br />
Meanwhile, heat olive oil in wok or<br />
large saucepan and fry lemon grass,<br />
chilli, ginger and spring onions. Add<br />
coconut milk and stir in coriander.<br />
Season with sesame oil, salt and pepper.<br />
Depending on size of the pan or<br />
wok, either toss mussels in coconut<br />
mixture, or place mussels on preheated<br />
plates, pour hot sauce over mussels<br />
and serve immediately with lime<br />
quarters.<br />
Tip: Approx. 2 kg mussels fit on a<br />
perforated cooking tray.
Leg of Lamb with Pecorino Crust
Leg of Lamb with Pecorino Crust<br />
<strong>Gaggenau</strong> appliances: Combination Steam<br />
Oven, oven/grill with cirulating hot air<br />
Temperature: 200 °C and 65 °C<br />
Humidity: 100% and 30%<br />
Preparation time: 25 minutes<br />
Low-temperature roasting: 2.5 –3 hours<br />
plus 30 minutes searing<br />
and 10 minutes for the topping<br />
Ingredients for 6–8 servings<br />
Ingredients:<br />
1.8 – 2 kg leg of lamb with bone /<br />
lamb gigot (prepared ready for cooking<br />
by the butcher)<br />
1 large bunch of smooth parsley<br />
Juice and rind of an untreated lemon<br />
100 g freshly grated Pecorino<br />
(alternatively Parmesan)<br />
7tablespoons bread crumbs<br />
5 cloves of garlic<br />
7tablespoons olive oil<br />
Salt<br />
Black pepper<br />
Preparation: Preheat <strong>Gaggenau</strong><br />
Combination Steam Oven to 200°C with<br />
humidity set at 100%. Wash leg of<br />
lamb, pat dry and rub with lemon juice.<br />
Grease a large roasting tin or unperforated<br />
cooking tray with 2 tablespoons<br />
olive oil. Chop parsley and garlic very<br />
fine, mix with bread crumbs and finely<br />
grated lemon rind. Mix 2 /3 to a paste<br />
with 5 tablespoons olive oil. Mix rest<br />
with Pecorino and put aside for later.<br />
Season the meat with salt and pepper.<br />
Rub all round with parsley paste, place<br />
in roasting tin and cook for 30 minutes<br />
in preheated combination steam oven.<br />
Then reduce temperature to 65°C<br />
with humidity set at 30 % (do not open<br />
door!) and leave leg of lamb to cook<br />
gently for 2.5 – 3 hours (depending on<br />
size).<br />
For crust, preheat the oven or grill with<br />
circulating hot air to 225°C. Mix parsley/cheese<br />
mixture with roasting juices<br />
to form a paste, coat over leg of lamb<br />
and finish off for approx. 10 minutes<br />
until the topping is crisp. Leave to rest<br />
for 5 minutes before carving.<br />
Tip: Choose a roasting tin which fits in<br />
both the combination steam oven and<br />
in the oven/grill. Serve with rosemary<br />
potatoes.
Veal Olives in Burgundy Sauce
Veal Olives in Burgundy Sauce<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 225 °C<br />
Humidity: 60%<br />
Preparation time: 45 minutes,<br />
incl. 20 minutes cooking time<br />
Ingredients for 4 servings<br />
Ingredients:<br />
4 thin slices of veal from the leg<br />
approx. 30 g butter for searing<br />
Salt<br />
Pepper<br />
Wooden skewers<br />
Ingredients filling:<br />
150 g brown mushrooms<br />
1 onion<br />
1 small bunch smooth parsley<br />
1teaspoon lemon juice<br />
Salt<br />
Pepper<br />
approx. 30 g butter for searing<br />
Ingredients sauce:<br />
0.1 l white burgundy wine<br />
0.5 l cream<br />
Preparation: Clean and slice mushrooms,<br />
peel onions, cut in thin half<br />
rings. Fry approx. 4 minutes in hot<br />
butter. Season with salt, pepper, lemon<br />
juice and coarsely chopped parsley.<br />
Beat veal slices thin, season with salt<br />
and pepper on both sides. Spread<br />
mushroom mixture onto meat, roll up<br />
meat and fasten with skewer. Sear veal<br />
olives all over in hot butter and place<br />
in buttered dish.<br />
Pour burgundy wine and cream over<br />
veal olives and cook approx. 20 minutes<br />
in the <strong>Gaggenau</strong> Combination Steam<br />
Oven. Then thicken sauce and serve<br />
with veal olives. Excellent with diced<br />
Swiss fried potatoes and lettuce salad.<br />
Tip: Place veal between two pieces of<br />
clingfilm before beating to keep it nice<br />
and smooth.
Thyme Chicken with Calvados Apples
Thyme Chicken with Calvados Apples<br />
<strong>Gaggenau</strong> appliances: Combination Steam<br />
Oven with core temperature probe, hob<br />
Temperature: 200 °C,<br />
core temperature 85 °C<br />
Humidity: 100% and 0%<br />
Preparation time: 25 minutes<br />
plus 30 minutes to marinate<br />
plus 55 – 60 minutes cooking time<br />
Ingredients for 4 servings<br />
Ingredients:<br />
1 organic chicken, ready for cooking<br />
or poularde (approx. 1.5 –1.7 kg)<br />
Salt<br />
4 tart apples<br />
5 twigs of thyme<br />
7 tablespoons Calvados<br />
50 g butter<br />
Ingredients sauce:<br />
0.125 l dry cider<br />
100 g crème fraîche<br />
Salt<br />
White pepper<br />
Preparation: Preheat <strong>Gaggenau</strong><br />
Combination Steam Oven to 200°C with<br />
humidity set at 100%. Wash chicken,<br />
pat well dry, salt well inside and outside.<br />
Cut an apple into wedges. Fill chicken<br />
with two twigs of thyme and apple<br />
wedges, seal well and place on unperforated<br />
cooking tray. Carefully raise skin<br />
from breast and leg and push other<br />
thyme leaves underneath. Baste chicken<br />
with 5 tablespoons Calvados and<br />
marinate for 30 minutes, frequently<br />
basting with Calvados. Melt butter,<br />
pour partly over chicken and push into<br />
preheated combination steam oven.<br />
Halve remaining apples, remove cores<br />
and fill with thyme. Turn chicken after<br />
25 minutes, place apple pieces around<br />
chicken, baste with remaining Calvados<br />
and remaining butter. Cook for another<br />
20 minutes. Turn again, cook for<br />
another 10 –15 minutes (depending on<br />
weight) at humidity setting 0%.<br />
Arrange chicken and apples on a plate<br />
and leave to rest in oven which has<br />
been switched off, with door half open.<br />
Meanwhile bring roasting juices and<br />
cider to the boil in a saucepan, sieve<br />
and remove excess fat. Stir in crème<br />
fraîche, reduce and season with salt<br />
and pepper. Serve sauce with chicken<br />
(recommended core temperature<br />
85 °C).
Rabbit Home-made Style
Rabbit Home-made Style<br />
<strong>Gaggenau</strong> appliances: Combination Steam<br />
Oven, hob, cast roaster<br />
Temperature: 100 °C and 160 °C<br />
Humidity: 100% and 80%<br />
Preparation time: 80 minutes,<br />
incl. 60 minutes cooking time<br />
Ingredients for 4 – 6 servings<br />
Ingredients:<br />
4 large fleshy tomatoes<br />
3 onions<br />
3 cloves of garlic<br />
3 carrots<br />
1 rabbit 1.6–1.8 kg<br />
2 tablespoons butter-lard<br />
2 tablespoons olive oil<br />
Salt<br />
Black pepper from the pepper mill<br />
4 sage twigs<br />
12 black olives without stone<br />
0.5 l white wine<br />
5 twigs smooth parsley, plucked and<br />
finely chopped<br />
Preparation: Preheat <strong>Gaggenau</strong><br />
Combination Steam Oven to 100 °C<br />
without humidity setting. Make a cross<br />
in the tomato skins, remove green pith,<br />
and steam for 3–6 minutes on perforated<br />
cooking tray in combination steam<br />
oven at humidity setting 100%. Enter<br />
short cooking time. Meanwhile, peel<br />
and slice onion, garlic and carrots. On<br />
hearing timer, press steam removal<br />
button, take tomatoes out of the oven,<br />
skin and chop coarsely.<br />
Preheat combination steam oven to<br />
160 °C without humidity setting. Cut<br />
rabbit into pieces (preferably ask<br />
butcher to do so), legs possibly in two<br />
pieces, front legs and back two to<br />
three pieces. Sear well on all sides in<br />
<strong>Gaggenau</strong> cast roaster or another deep<br />
(preferably cast iron) form in hot fat –<br />
mix butter-lard and olive oil. Add plenty<br />
of salt and pepper. Scatter vegetables,<br />
olives, sage and thyme in with the meat<br />
and pour on white wine.<br />
Braise rabbit in form for 45 minutes in<br />
preheated combination steam oven at<br />
humidity setting 80%. Then continue<br />
to braise for another 15 minutes without<br />
humidity setting. Enter short cooking<br />
time and confirm. On hearing timer,<br />
remove rabbit and serve sprinkled with<br />
parsley.
Fillet of Beef with Herbs and Port Shallots
Fillet of Beef with Herbs and<br />
Port Shallots<br />
<strong>Gaggenau</strong> appliances: Combination Steam<br />
Oven with core temperature probe, hob<br />
or grill with cast roaster<br />
Temperature: 150 °C<br />
Humidity: 60%<br />
Preparation time meat: 70 minutes<br />
Preparation time port shallots:<br />
2 hours<br />
Ingredients for 7– 8 servings<br />
Ingredients meat:<br />
1.2 – 1.3 kg fillet of beef<br />
1 /2 bunch smooth parsley<br />
1 twig of rosemary<br />
1 /2 bunch thyme<br />
1 /2 bunch marjoram<br />
1 clove of garlic<br />
2–3tablespoons walnut oil<br />
(alternatively hazelnut oil)<br />
2 tablespoons olive oil<br />
1teaspoon salt<br />
Black pepper from the mill<br />
3 tablespoons coarsely grained mustard<br />
Ingredients port shallots:<br />
1kgshallots<br />
3tablespoons oil<br />
2tablespoons tomato puree<br />
3tablespoons balsamic vinegar<br />
300 ml vegetable stock<br />
500 ml red port<br />
Salt<br />
Black pepper from the mill<br />
2teaspoons pale soy sauce<br />
2teaspoons Worcester sauce<br />
Preparation meat: Preheat <strong>Gaggenau</strong><br />
Combination Steam Oven to 150 ºC<br />
without humidity setting. Wash herbs,<br />
pat dry and pull leaves off all stems.<br />
Peel clove of garlic. Purée all herbs<br />
with garlic, mustard, oil, salt and<br />
pepper in liquidizer. Sear fillet of beef<br />
well in large roasting tin or cast<br />
roaster. Then coat with herb paste. If<br />
fillet has a tip, cut into it from the side<br />
so that meat has uniform width. Place<br />
meat on unperforated cooking tray and<br />
push into oven on second shelf from<br />
the top. Insert temperature probe from<br />
the side into thickest point of fillet of<br />
beef, enter required core temperature<br />
(fillet of beef is rare at a core temperature<br />
of 58–60 ºC) and confirm. Roast<br />
fillet of beef in combination steam oven<br />
at 150 ºC with humidity set at 60%. On<br />
reaching core temperature, an acoustic<br />
signal can be heard and oven switches<br />
off automatically (approx. 30 minutes).<br />
Leave meat to rest – covered with aluminium<br />
foil – before carving.<br />
Tip: The fillet of beef can be well<br />
seared in the morning and then cooked<br />
in the combination steam oven in the<br />
evening.<br />
Preparation port shallots: Boil plenty<br />
of water in a large saucepan. Put unpeeled<br />
shallots in water, blanch for a<br />
good minute, or steam in preheated<br />
combination steam oven for 4 minutes<br />
at 100 ºC and humidity setting 100%<br />
and rinse in cold water. Shallots can now<br />
be peeled without (almost) any tears.<br />
Depending on size, halve or quarter<br />
shallots. Fry in hot oil over medium heat<br />
while stirring until shallots start to<br />
brown. Add tomato purée and balsamic<br />
vinegar, stirring well. Add stock and<br />
port, season with salt and pepper.<br />
Simmer in open pan over low heat until<br />
vegetables are tender and liquid is reduced<br />
to syrup consistency. Season port<br />
shallots with soy sauce and Worcester<br />
sauce.
Swiss Potatoes
Swiss Potatoes<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature steaming: 100 °C<br />
Humidity steaming: 100%<br />
Temperature cheese topping: 225 °C<br />
Humidity cheese topping: 0%<br />
Preparation time: 15 minutes<br />
plus 110 minutes cooking time<br />
Ingredients for 4 servings<br />
Ingredients:<br />
8 large round potatoes<br />
8 small eggs<br />
4 tomatoes<br />
60 g butter<br />
50 g Gruyère cheese, grated<br />
50 g Emmental cheese, grated<br />
2 tablespoons milk<br />
Salt<br />
Pepper<br />
Mild paprika<br />
1 pinch grated nutmeg<br />
Preparation: Steam unpeeled potatoes<br />
45 – 50 minutes in <strong>Gaggenau</strong> Combination<br />
Steam Oven and then leave to<br />
cool. Cut off bottom end just to let<br />
potatoes stand upright. Cut off big lid<br />
on top. Scoop out potatoes to take an<br />
egg. Place potatoes in buttered dish<br />
with tomatoes in between, after making<br />
a cross cut in the tomato skins.<br />
Melt half of the butter, brush on tomatoes<br />
and potatoes, season well with<br />
salt and pepper, sprinkle with mixed<br />
cheese, keeping about half the cheese.<br />
Crack an egg into each hollowed out<br />
potato.<br />
Mash scooped out potato with remaining<br />
cheese and milk, add salt, pepper<br />
and pinch of grated nutmeg. Form into<br />
bonnets and place on potatoes filled<br />
with egg. Sprinkle with paprika and<br />
place flake of butter on top. Place in<br />
preheated combination steam oven for<br />
approx. 20 minutes until cheese topping<br />
is crispy.
Chicory Gratin
Chicory Gratin<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 200 °C<br />
Humidity: 100%<br />
Preparation time: 45 minutes<br />
Ingredients for 4 servings<br />
Ingredients:<br />
4 whole chicories<br />
6tablespoons breadcrumbs (or freshly<br />
sliced bread, crumbed in the food processor)<br />
3tablespoons butter<br />
4tablespoons grated hard cheese<br />
1–2 cloves of garlic<br />
Salt<br />
Black pepper<br />
2tablespoons smooth parsley, finely<br />
chopped<br />
12 cherry tomatoes<br />
6tablespoons Béchamel sauce<br />
Butter to grease the dish<br />
Preparation: Preheat <strong>Gaggenau</strong> Combination<br />
Steam Oven to 200°C with humidity<br />
set at 100%. Halve chicory lengthwise,<br />
remove frequently bitter stem. Place<br />
chicory pieces in a suitable greased<br />
casserole dish, season with salt and<br />
pepper and cook in combination steam<br />
oven for 10 minutes, humidity setting<br />
100%.<br />
Meanwhile mix breadcrumbs, butter,<br />
cheese, garlic and parsley to form a<br />
loose crumbly mixture. Quarter or halve<br />
cherry tomatoes depending on size,<br />
spread over chicory together with<br />
Béchamel sauce, sprinkle breadcrumbcheese<br />
mixture on top and place in<br />
combination steam oven for another<br />
10 minutes without humidity setting to<br />
finish the topping.<br />
Tip: For Béchamel sauce: melt 20 g<br />
butter, add 20 g flour and cook until<br />
pale yellow, stirring constantly. Add<br />
0.25 l milk (or cream and vegetable<br />
stock, vermouth or white wine), bring<br />
to boil and thicken for 5 minutes.<br />
Season with salt, white pepper and<br />
freshly grated nutmeg.
Green Pasta Roll
Green Pasta Roll<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 100°C/for the topping: 180 °C<br />
Humidity: 100%/0%<br />
Preparation time: 60 minutes,<br />
incl. 20 minutes cooking time<br />
Ingredients for 4 servings<br />
Ingredients pasta dough:<br />
300 g flour type 405 or 150 g durum wheat<br />
semolina and 150 g flour<br />
3 eggs<br />
1 teaspoon salt<br />
Flour for rolling or depending on the<br />
thickness of the dough<br />
300– 400 g ready pasta dough<br />
Ingredients filling:<br />
50 g butter<br />
500 g cleaned spinach<br />
1 clove of garlic, chopped<br />
100 g freshly grated Parmesan<br />
250 g Ricotta cheese<br />
1–2 tablespoons lemon juice<br />
Salt<br />
Black pepper from the mill<br />
Ingredients tomato sauce:<br />
2 shallots, diced<br />
2 cloves of garlic, chopped<br />
750 g tomatoes, skinned and diced<br />
2tablespoons olive oil<br />
100 ml red wine<br />
Salt<br />
Black pepper from the mill<br />
Preparation: Knead the dough ingredients<br />
together to form a firm, smooth<br />
dough, wrap in foil, leave to rest for<br />
20 minutes. Meanwhile, gently fry the<br />
shallots and garlic in 1 tablespoon olive<br />
oil until transparent. Add diced tomato<br />
and simmer for 10 minutes until disintegrate.<br />
Add red wine, season with<br />
salt and pepper. Blanch the cleaned<br />
spinach for 4 minutes in the <strong>Gaggenau</strong><br />
Combination Steam Oven at 100 °C and<br />
humidity setting 100%, then chop<br />
coarsely. Melt half the butter, sauté the<br />
garlic, put in a bowl with the spinach<br />
and leave to cool. Mix with the Ricotta,<br />
lemons and half the Parmesan. Season<br />
with salt and pepper. Halve the dough<br />
and roll out with the rolling pin/pasta machine<br />
to form rectangles of 25 x 35 cm.<br />
Spread the spinach/cheese mixture<br />
with a spatula evenly over the dough<br />
and roll up like a strudel. Put the<br />
tomato sauce in a casserole dish. Cut<br />
the rolls into pieces 5 cm long and<br />
place on the sauce with the cut surface<br />
upwards. Sprinkle the remaining<br />
cheese on the pasta rolls, share out the<br />
remaining butter in little flakes on top.<br />
Cook the pasta in the preheated combination<br />
steam oven for 10 minutes at<br />
100 °C with humidity set at 100%. Enter<br />
short cooking time and confirm. On<br />
hearing the timer, switch to humidity<br />
setting 0% and finish off the dish for<br />
approx. 10 minutes at 180 °C until the<br />
cheese turns brown.<br />
Tip: Steam is a real help to skin<br />
tomatoes. Preheat the combination<br />
steam oven to 100 °C. Meanwhile make<br />
cross-wise cuts in the tomatoes and<br />
remove the green pith. Spread the<br />
tomatoes on the perforated cooking<br />
tray, and steam in the steam oven for<br />
3–6 minutes at humidity setting 100%,<br />
depending on how thick and firm the<br />
tomato skin is. Enter short cooking<br />
time and confirm. On hearing the timer,<br />
press the steam removal button, take<br />
the tomatoes out, quench briefly and<br />
remove the skins.
Normandy Pie
Normandy Pie<br />
<strong>Gaggenau</strong> appliances: Combination<br />
Steam Oven with 1 /3 unperforated cooking<br />
tray (oven accessory) or loaf tin<br />
Temperature: 200 °C<br />
Humidity: 30%<br />
Preparation time: 60 minutes,<br />
incl. 40 minutes cooking time<br />
Ingredients for 4 servings<br />
Ingredients:<br />
400 g veal liver<br />
200 g cooked pork, finely diced<br />
1 small apple, finely diced<br />
150 g thin slices of bacon (streaky)<br />
1 bayleaf<br />
2 stems marjoram<br />
1 twig of thyme<br />
3 shallots<br />
1 clove of garlic<br />
2clCalvados<br />
Salt<br />
Pepper<br />
1pack (450 g) flaky pastry<br />
from the refrigerated counter<br />
1 egg yolk<br />
A little milk<br />
Preparation: Purée liver and peeled<br />
shallots in food processor. Stir diced<br />
apple and meat into liver mixture.<br />
Grate bayleaf, finely chop marjoram<br />
and thyme, squeeze garlic in garlic<br />
press and add to mixture. Season with<br />
Calvados, salt and pepper, stir well.<br />
Spread half the flaky pastry on the<br />
cooking tray or loaf tin so that the rest<br />
can be used for a lid. Line the tin with<br />
baking paper first. Spread the slices of<br />
bacon over the dough. Spread the liver<br />
mixture on the dough, beat the egg<br />
yolk into the milk and use this to coat<br />
the edges of the dough, then place<br />
the lid on. Coat the lid with the remaining<br />
egg-and-milk mixture. Bake for<br />
40 minutes at 200 °C and humidity setting<br />
30%.<br />
The pie tastes excellent served hot or<br />
cold.<br />
Tip: Can be served with lamb’s lettuce<br />
in raspberry vinegar and walnut oil<br />
vinaigrette, with slices of apple and<br />
pieces of walnut.
Three Cheese Quiche
Three Cheese Quiche<br />
<strong>Gaggenau</strong> appliance: Combination<br />
Steam Oven<br />
Temperature: 200 °C and 175 °C<br />
Humidity: 30%<br />
Preparation time: 60 minutes<br />
incl. 45 minutes baking time<br />
Ingredients for a quiche dish measuring<br />
28 cm in diameter<br />
Ingredients:<br />
1 round flaky pastry, 230 g, from the<br />
refrigerator counter, alternatively 3 slices<br />
of frozen flaky pastry 75 g each<br />
2 eggs<br />
2 egg yolks<br />
250 g crème fraîche<br />
0.5 l milk<br />
Freshly grated nutmeg<br />
100 g Roquefort cheese, crumbled<br />
100 g Emmental cheese, grated<br />
100 g goat’s cream cheese, crumbled<br />
150 g cherry tomatoes, quartered<br />
Salt, black pepper<br />
Preparation: Use the flaky pastry to line<br />
a silicon, porcelain or ceramic pie dish<br />
(or place the thawed slices of frozen<br />
flaky pastry on top of each other and<br />
roll out using a little flour). Prick the<br />
pie base several times with a fork and<br />
leave the dish to chill in the refrigerator<br />
for a few minutes.<br />
Preheat <strong>Gaggenau</strong> Combination Steam<br />
Oven to 200 °C without humidity setting.<br />
Mix eggs, crème fraîche and milk<br />
and season well with nutmeg, salt and<br />
pepper. Share the egg milk out in three<br />
little dishes, add one kind of cheese to<br />
each dish and mix. Put the dishes on<br />
one side. Arrange the cherry tomatoes<br />
decoratively on the pie base. Pour the<br />
contents of each of the three dishes –<br />
the egg-cheese-milk mixture – onto a<br />
third of the pie base. Mix with a fork at<br />
will to create a marble effect, or leave<br />
the individual areas separate.<br />
Bake the quiche for approx. 15 minutes<br />
in the preheated combination steam<br />
oven at 200 °C and 30% humidity setting.<br />
Turn the combination steam oven down<br />
to 175 °C and bake the quiche for another<br />
30–35 minutes until it is golden<br />
brown on top.<br />
Tip: Serve with Pinot Blanc or Riesling<br />
from Alsace.
Pigeon Breasts in Savoy Cabbage Leaves
Pigeon Breasts in Savoy Cabbage Leaves<br />
<strong>Gaggenau</strong> appliances: Combination<br />
Steam Oven, hob<br />
Temperature: 100 °C<br />
Humidity: 100%<br />
Preparation time: approx. 45 minutes<br />
Ingredients for 4 servings<br />
Ingredients:<br />
8 pigeon breasts (approx. 80 g each)<br />
12 savoy cabbage leaves (1.5 for each<br />
parcel)<br />
20 g soft butter<br />
Salt<br />
Freshly ground white pepper<br />
Ingredients sauce:<br />
300 ml pale poultry stock<br />
150 ml milk<br />
150 ml cream<br />
50 g white bread without the crust<br />
150 g horseradish, freshly grated<br />
1 pinch of salt<br />
Freshly ground white pepper<br />
Few squirts lemon juice<br />
1tablespoon whipped cream<br />
Preparation: Wash the cabbage leaves,<br />
blanch for approx. 4 minutes in the<br />
<strong>Gaggenau</strong> Combination Steam Oven,<br />
quench with cold water. Remove the<br />
middle ribs, holding the knife at an<br />
angle, and dry the leaves on a cloth.<br />
Wash and skin the pigeon breasts,<br />
remove the tendons.<br />
Arrange the cabbage leaves in rectangles,<br />
placing half a leave in each case<br />
over the gap left by the middle rib, and<br />
coat with butter. Place a pigeon breast<br />
on the front half, season with salt and<br />
pepper. Fold the sides over the meat,<br />
tucking in the edges and wrapping<br />
the breast completely in the cabbage<br />
leaf. Place on the perforated cooking<br />
tray and steam for 10 minutes in the<br />
combination steam oven at 100 °C and<br />
100% humidity setting.<br />
For the sauce, boil the stock with the<br />
milk and cream. Add the diced white<br />
bread and bring to the boil. Remove<br />
from the heat, add horseradish. Leave<br />
to stand briefly, sieve the sauce,<br />
season with salt and pepper. Season<br />
with lemon juice just before serving<br />
and garnish with the whipped cream.<br />
Serve the savoy cabbage pigeon<br />
breasts on the horseradish sauce.<br />
Side dish: Mashed potato with carrots:<br />
Simply add 1 /3 carrots to vary classical<br />
mashed potato.<br />
Tip: To save time, try steamed potatoes<br />
which are placed in the oven about<br />
5minutes before the savoy cabbage<br />
parcels. Place small peeled potatoes<br />
on the perforated cooking tray in the<br />
preheated oven at 100% humidity<br />
setting and 100 °C. As soon as the<br />
pigeon breasts in savoy cabbage are<br />
added, increase the temperature to<br />
120 °C.
Pasta with Avocados and Tomatoes
Pasta with Avocados and Tomatoes<br />
<strong>Gaggenau</strong> appliances: Combination Steam<br />
Oven and steam cooker or hob<br />
Temperature: 100 °C/steam mode<br />
Preparation time: 45 minutes<br />
Ingredients for 4 servings<br />
Ingredients:<br />
600 g ripe tomatoes<br />
2 large, fully ripe avocados<br />
2–3tablespoons lime juice<br />
1 red onion, finely chopped<br />
2 bunch fresh coriander, finely chopped<br />
Salt, black pepper<br />
150 g cherry tomatoes, quartered<br />
A few coriander leaves as garnish<br />
50 g Parmesan cheese<br />
400 g spaghetti<br />
Preparation: Preheat <strong>Gaggenau</strong> Combination<br />
Steam Oven to 100 °C with humidity<br />
set at 100%. Make a cross cut<br />
in the tomato skins and steam on perforated<br />
cooking tray 3–4 minutes<br />
depending on how firm tomatoes are.<br />
Take out of the oven, skin, remove pips,<br />
and dice.<br />
Halve avocados, first remove pips then<br />
scoop flesh out with a tablespoon.<br />
Sprinkle with lime juice and crush with<br />
a fork. Stir in coriander, diced tomatoes<br />
and diced onions. Season well<br />
with salt and pepper.<br />
Fill steam cooker with water up to top<br />
marking and preheat in steam mode.<br />
Add one tablespoon salt and cook<br />
spaghetti al dente in pasta basket. Do<br />
not cover steam cooker with glass lid,<br />
otherwise spaghetti go sticky and soft.<br />
Drain cooked spaghetti and mix with<br />
avocado mixture in preheated bowl.<br />
Garnish with cherry tomatoes and<br />
coriander leaves, serve with grated<br />
Parmesan.<br />
Tip: The sauce is cold so that the bowl<br />
or pasta plates should certainly be<br />
heated.
Risotto
Risotto<br />
<strong>Gaggenau</strong> appliance: cooktop,<br />
CombiSteam oven<br />
Temperature CombiSteam Oven: 120 °C<br />
Humidity level: 100%<br />
Preparation time: 30 minutes<br />
Ingredients serve 4<br />
Ingredients:<br />
1 onion<br />
1 thyme stem, leaves pulled<br />
1–2 garlic cloves<br />
3 tablespoons olive oil<br />
250 g risotto rice (Carnaroli)<br />
1–2 tablespoons lemon juice or a glass of<br />
white wine<br />
Approx. 1.25 l vegetable stock<br />
50 g butter<br />
50 g grated parmegganio<br />
Optional 1 bunch parsley, finely chopped<br />
Preparation: Preheat CombiSteam oven<br />
to 120 °C and 100% humidity using a<br />
large unperforated baking insert( 2/3 GN).<br />
Finely chop onions, thyme leaves and<br />
garlic for the risotto and sauté in olive<br />
oil, add the rice and stir thoroughly<br />
until all grains are shiny. Boil the vegetable<br />
broth before pouring. Before the<br />
rice begins to roast, extinguish with<br />
lemon juice or white wine, salt and fill<br />
with hot broth. To avoid constant stirring,<br />
add all broth at once. Transfer the<br />
hot risotto into the warm unperforated<br />
cooking insert. Cook in the preheated<br />
CombiSteam oven at 100% humidity for<br />
approximately 25–30 minutes. When<br />
the grain is soft but ‘al dente’ at the core,<br />
take the insert out. Immediately stir<br />
butter and parmeggiano into it. Season<br />
to taste and add chopped parsley.<br />
Tip: Risotto takes slightly longer in the<br />
CombiSteam oven than on the cooktop,<br />
but is much easier to prepare.<br />
Carnaroli: Commonly know as the best<br />
Italian risotto rice, fewer quantities are<br />
harvested than Vialone or Arborio, so it<br />
is more expensive. Cooking time on the<br />
cooktop 15 –17 minutes.<br />
Arborio: Traditional risotto rice. Medium<br />
grain. Tends to become soft and slightly<br />
sticky. Cooking time on the cooktop:<br />
approximately 18 minutes.<br />
Vialone: Traditional risotto rice. Medium<br />
to long grain. Cooking time on the<br />
cooktop: approximately 18 minutes. If<br />
kept warm it tends to overcook.
Potato Gratin
Potato Gratin<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 180 °C<br />
Humidity: 60%<br />
Preparation time: 15 minutes<br />
Cooking time: 40– 45 minutes<br />
Ingredients for 4 servings,<br />
as side dish for meat or fish<br />
Ingredients:<br />
500 g potatoes<br />
1 /2 clove of garlic<br />
300 ml cream<br />
1 egg yolk<br />
Butter for the dish<br />
Salt, pepper, nutmeg<br />
Possibly a little white wine<br />
The perfect potato gratin: crispy crust,<br />
the gratin does not dry out and the<br />
potatoes are not too soft.<br />
Preheat <strong>Gaggenau</strong> Combination Steam<br />
Oven to 180 °C with humidity set at 60%.<br />
Preparation: Wash, peel and slice raw<br />
potatoes. Peel garlic, rub it around a<br />
flat dish, then grease dish by brushing<br />
with butter. Place potato slices in<br />
layers in the dish. Mix cream, egg yolk,<br />
salt, pepper and nutmeg. Pour over<br />
potatoes, place in preheated combination<br />
steam oven and bake until golden<br />
brown on top.<br />
Tip: To refine the gratin, sprinkle a little<br />
white wine on the potatoes before<br />
browning.
Castagnaccio – Maroon flat cake
Castagnaccio – Chestnut flat cake (pancake)<br />
<strong>Gaggenau</strong> appliance: CombiSteam Oven<br />
Temperature: 220 °C and 200°C<br />
Humidity: 30%<br />
Preparation time: 1 hour, including<br />
40 minutes baking time<br />
Ingredients for one large ED perforated<br />
cooking insert ( 2 /3 GN) or a 28 cm springform<br />
pan<br />
Ingredients:<br />
6 tablespoons raisins<br />
500 g chestnut flour<br />
500 ml water<br />
1 pinch salt<br />
2 tablespoons sugar<br />
6 tablespoons olive oil<br />
100 g pine nuts<br />
100 g walnuts, finely chopped<br />
5 rosemary stems<br />
Nonstick spray<br />
Preparation: Preheat CombiSteam oven<br />
to 220 °C and 30% humidity.<br />
Soak raisins in warm water. Sift the<br />
chestnut flour and pre-dough with some<br />
water, to avoid clumping. Fold to a<br />
smooth dough afterwards with approximately<br />
500 ml water, salt and sugar. The<br />
dough should be flexible and creamy.<br />
Stir 3 tablespoons olive oil, 5 tablespoons<br />
pine nuts and walnuts plus the<br />
dripped off raisins into the dough.<br />
Grease the rim of the baking insert with<br />
oil and cover the bottom with non-sticky<br />
spray. Fill insert with the dough. The<br />
dough should be approximately 1 cm<br />
high. Sprinkle top with the left over<br />
pine nuts and plenty of rosemary.<br />
Spread left over olive oil on top of that.<br />
Readjust the preheated CombiSteam<br />
oven to 200 °C. Bake the chestnut pancake<br />
at 30% humidity on the second<br />
baking insert level from the bottom for<br />
40–45 minutes. The flat cake needs to<br />
be well done, but be careful not to burn<br />
it. Served best when lukewarm.<br />
Tip: This ancient traditional recipe from<br />
Tuscany varies with each family preparing<br />
it. The amount of rosemary, pine<br />
nuts and walnuts can vary. The chestnut<br />
pancake can be served as a dessert,<br />
but also pairs well with wine.<br />
The perforated baking insert achieves<br />
better results, because the dough gets<br />
more bottom heat than in a solid pan.
Papaya Pie
Papaya Pie<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 180 °C/190 °C<br />
Humidity: 30%<br />
Preparation time: 50 minutes<br />
plus 30 minutes cooling time<br />
Ingredients for 8 slices of pie<br />
Ingredients dough:<br />
250 g flour<br />
1 pinch of salt<br />
1–2 tablespoons sugar<br />
100 g cold butter<br />
50 g vegetable fat, diced small<br />
Ingredients filling:<br />
2–3 ripe papayas<br />
3tablespoons lime juice<br />
100 g sugar<br />
1tablespoon wheat powder<br />
1 large pinch of cinnamon<br />
Freshly grated nutmeg<br />
Preparation: To make the dough, mix<br />
the flour and salt in a bowl. Work in the<br />
diced butter and vegetable fat until the<br />
dough is crumbly in consistency. Add<br />
enough ice water to produce a smooth<br />
dough. Knead rapidly with cold hands.<br />
Roll out two thirds of the dough and line<br />
a 24 cm diameter form. Wrap the remaining<br />
dough and form in foil and keep<br />
in a cool place for at least 30 minutes.<br />
In the meantime, peel the papayas, then<br />
cut one into cubes and one into slices.<br />
Boil lime juice and sugar in a small<br />
saucepan and cook the papaya cubes in<br />
it until soft. Add cinnamon and freshly<br />
grated nutmeg. Stir 1 tablespoon of cold<br />
water into wheat powder and add to<br />
fruit mixture until it thickens, stirring<br />
constantly.<br />
Preheat <strong>Gaggenau</strong> Combination Steam<br />
Oven to 180 ºC with humidity set at 30%.<br />
Roll out the remaining dough to make<br />
a top crust. Put papaya purée into form<br />
then place the papaya slices on top.<br />
Moisten the edge of the dough and put<br />
top crust in place. Fold over edge and<br />
press firmly. Cut a cross in the center<br />
of the pie, brush on beaten egg and<br />
sprinkle with sugar. Bake in preheated<br />
oven or combination steam oven for<br />
35 to 40 minutes until golden-brown.<br />
Allow to cool, then serve with vanilla<br />
ice-cream whilst still slightly warm.<br />
Tip: Also tastes delicious with walnut<br />
ice-cream.
Brownies with Chestnuts
Brownies with Chestnuts<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 180 °C<br />
Humidity: 30%<br />
Preparation time: 45 minutes<br />
Ingredients for an unperforated cooking<br />
tray/approx. 30 brownies<br />
Ingredients chestnuts:<br />
4 tablespoons sugar<br />
3 tablespoons water<br />
250 g precooked chestnuts<br />
Ingredients basic dough:<br />
150 g butter<br />
600 g plain chocolate,<br />
broken into small pieces<br />
6 eggs<br />
300 g sugar<br />
3teaspoons vanilla sugar<br />
1 pinch of salt<br />
225 g flour<br />
Preparation: Boil sugar and water in a<br />
large saucepan without stirring. Reduce<br />
heat, simmer while gently swaying<br />
the saucepan to produce a light brown<br />
caramel. Take the saucepan from the<br />
stove and add the chestnuts. Return to<br />
the heat and caramelize the chestnuts<br />
for approx. 2minutes. Leave to cool<br />
with the lid on.<br />
Melt butter in saucepan, add chocolate,<br />
melt while stirring and leave to cool.<br />
Beat eggs with sugar, vanilla sugar and<br />
salt. Stir in the chocolate mixture and<br />
flour.<br />
Preheat <strong>Gaggenau</strong> Combination Steam<br />
Oven to 180 °C with humidity set at 30%.<br />
Chop chestnuts roughly and mix under<br />
the chocolate mass. Line cooking tray<br />
with baking paper, fill mass into prepared<br />
mould, smooth over on top. Bake<br />
brownies for 45 minutes in preheated<br />
combination steam oven on bottom<br />
shelf. The dough should still be moist.<br />
Leave to cool a little, then cut into cubes<br />
while still warm.<br />
Tip: Brownies can be kept for one week<br />
in the refrigerator or two months in the<br />
freezer. Walnuts also taste good instead<br />
of chestnuts.
Chocolate and Star Aniseed Mousse Cake
Chocolate and Star Aniseed Mousse Cake<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 180 °C<br />
Humidity: 60%<br />
Preparation time: 20 minutes<br />
plus 4 hours for the dough to rest<br />
Ingredients for 20 cm spring-clip cake tin<br />
Ingredients:<br />
300 g plain chocolate<br />
(min. 60% cocoa butter)<br />
150 g butter<br />
6 eggs<br />
1teaspoon freshly ground star aniseed,<br />
sieved<br />
50 g sugar<br />
Preparation: Preheat <strong>Gaggenau</strong> Combination<br />
Steam Oven to 180 ºC without<br />
humidity setting. Line base and edge of<br />
spring-clip tin with baking paper.<br />
Melt chocolate and butter in a mixing<br />
bowl over boiling water. Separate the<br />
eggs. Beat the egg yolk with ground<br />
star aniseed and two tablespoons<br />
sugar with the hand whisk. Stir in the<br />
cooled chocolate mass. Beat the egg<br />
white with the remaining sugar until<br />
stiff. Carefully stir one third into the<br />
chocolate mass. Then gently add the<br />
rest.<br />
Spread the mixture in the spring-clip<br />
tin and bake for 15 minutes in the preheated<br />
combination steam oven on the<br />
second shelf from the bottom. Then<br />
continue to bake the cake for another<br />
5minutes at humidity setting 60%<br />
to get a soft surface. Leave to cool and<br />
rest covered for at least 4 hours in the<br />
refrigerator. Serve with whipped cream,<br />
vanilla ice cream or crème fraîche.
La Gougère
La Gougère<br />
<strong>Gaggenau</strong> appliance: Combination Steam<br />
Oven<br />
Temperature: 190 °C<br />
Humidity: 0%, Mode: Mist<br />
Preparation time: 25 minutes<br />
Ingredients for 1 ring of 20 cm in diameter<br />
Ingredients:<br />
200 ml water<br />
120 g butter<br />
250 g flour<br />
1teaspoon salt, black pepper<br />
5–6 eggs (depending on size)<br />
150 g Greyerzer cheese, finely cut into<br />
small cubes (leave 2 tablespoons cheese<br />
cubes to sprinkle)<br />
1 egg (for the glaze)<br />
Preparation: Boil water and butter in a<br />
saucepan. When butter is completely<br />
melted, add flour, salt and pepper. Stir<br />
over medium heat until a lump forms.<br />
Once there is a whitish coating on the<br />
bottom of the saucepan, remove saucepan<br />
from heat and allow to cool a bit.<br />
Stir in the eggs one by one and add the<br />
cheese.<br />
Preheat <strong>Gaggenau</strong> Combination Steam<br />
Oven to 190 °C without humidity setting.<br />
Line baking tray with baking paper and<br />
use a pan lid to draw a circle of 20 cm<br />
in diameter. Use two tablespoons to<br />
shape small dumplings. Arrange dumplings<br />
on the baking tray along the marked<br />
circle to make them form the outer rim<br />
of the Gougère ring.<br />
Then place small portions of dough between<br />
the dumplings and proceed until<br />
the ring shows a consistent form. Brush<br />
on whisked egg and sprinkle with the<br />
remaining cheese. Put the Gougère into<br />
the preheated combination steam oven<br />
and push mist button to add moisture.<br />
Bake for 50 to 55 minutes until it is<br />
crispy and golden brown. Switch off the<br />
heat and allow the Gougère to stand in<br />
the oven for another 5 to 10 minutes.<br />
Tip: Gougère is a choux pastry seasoned<br />
with cheese that comes from the<br />
French Burgundy where it is preferably<br />
served with wine. It is recommended<br />
not to open the oven door during the<br />
baking process, as the dough might go<br />
down.
Mushroom Brioche
Mushroom Brioche<br />
<strong>Gaggenau</strong> appliances: Combination Steam<br />
Oven, hob<br />
Temperature: 180 °C<br />
Humidity: 30%<br />
Preparation time: 25 minutes<br />
plus 50 minutes for the dough to rise<br />
plus 2 hours for the dough to rest<br />
plus 45 minutes baking time<br />
Ingredients for a perforated or unperfo-<br />
rated cooking tray GN 1 /3 (combination<br />
steam oven accessory)<br />
Ingredients dough:<br />
1teaspoon dry yeast<br />
3tablespoons milk, slightly warm<br />
400 g flour type 405<br />
1teaspoon salt<br />
3 eggs<br />
1 pinch of sugar<br />
Grated peel of half an untreated lemon<br />
200 g butter at room temperature<br />
Ingredients filling:<br />
2 shallots<br />
50 g butter<br />
350 g mixed wild and cultivated<br />
mushrooms, cleaned and coarsely chopped<br />
1 clove of garlic<br />
5tablespoons smooth parsley, finely<br />
chopped<br />
Salt<br />
Black pepper<br />
Preparation: Place yeast and milk in<br />
amixing bowl, add salt and a good<br />
pinch of sugar, mix gently in the dough<br />
kneading machine. Add 125 g flour<br />
and knead to a dough. Place the dough<br />
in the mixing bowl in the <strong>Gaggenau</strong><br />
Combination Steam Oven for 25 minutes<br />
at 30 °C and humidity setting 60% until<br />
its volume has doubled.<br />
Meanwhile, sauté the shallots in a<br />
pan (preferably the cast roaster of the<br />
electric grill) until transparent. Add<br />
mushrooms and garlic, and fry until<br />
juice comes out. Then cook under fast<br />
heat setting. Put in a bowl, add parsley<br />
and season. Leave to cool.<br />
Scatter remaining flour in the dough,<br />
add egg and lemon rind and mix briefly.<br />
Add butter in small pieces, knead the<br />
mixture to a silky smooth, very elastic<br />
dough. Wrap the dough in clingfilm<br />
and leave to rest in the refrigerator for<br />
2 hours.<br />
Grease the cooking tray. Roll the dough<br />
into a rectangle approx. 25 x 40 cm.<br />
Spread the mushroom mixture on the<br />
dough and roll up. Let the dough roll<br />
rise in the combination steam oven a<br />
second time at 30 °C and humidity<br />
setting 60%. Take out of the oven after<br />
25 minutes and increase the temperature<br />
in the combination steam oven<br />
to 180 °C at humidity setting 30%.<br />
Bake the mushroom roll for 180 °C at<br />
humidity setting 30%. Bake the mushroom<br />
roll for 40 to 45 minutes in the<br />
preheated combination steam oven.<br />
Tip: Turn out the mushroom roll, cut<br />
into slices and serve with butter refined<br />
with orange peel and a green salad.<br />
The roll can be baked on the unperforated<br />
or perforated cooking tray.
Recipes for the<br />
<strong>Gaggenau</strong> ovens<br />
3
Pizza with Smoked Salmon and Wasabi
Pizza with Smoked Salmon and Wasabi<br />
<strong>Gaggenau</strong> appliance: Oven with baking<br />
stone, CombiSteam oven if available<br />
Temperature: 300 °C<br />
Function: Baking stone<br />
Preparation time: 1 hour, including 5 minutes<br />
baking time and 20 minutes baking the<br />
dough in the CombiSteam oven<br />
Ingredients for 5 single serving pies<br />
Ingredients yeast dough:<br />
1 /2 cube of yeast<br />
1 pinch of sugar<br />
300–350 ml lukewarm water<br />
500 g flour, type 405<br />
1 tablespoon salt<br />
3 tablespoons oil<br />
Ingredients pizza toppings:<br />
200 g crème fraiche (can be replaced<br />
by mascarpone)<br />
1 tablespoon lemon juice<br />
1–2 leveled tablespoons Wasabi<br />
(spicy Japanese horseradish paste)<br />
Freshly ground pepper<br />
Salt<br />
1 short or 1/2 long cucumber<br />
2 stems of dill, finely chopped<br />
200 g thin slices of smoked salmon<br />
(e.g. Canadian wild salmon)<br />
1 bunch of arugula<br />
Preparation: Dissolve yeast and sugar<br />
in half of the lukewarm water. Put the<br />
remaining dough ingredients in a bowl<br />
and combine with a mixer. While keeping<br />
the mixer running, add the dissolved<br />
yeast and enough water to achieve a<br />
smooth dough. Pound the dough with<br />
the mixer for 1 minute, then continue<br />
to knead by hand on a flour-covered<br />
cutting board. Transfer the dough to the<br />
CombiSteam oven and let it rise for<br />
30 minutes at 30 °C and 60% humidity.<br />
(Alternatively, cover the dough with<br />
amoist towel and let it rest for about<br />
45 minutes at room temperature.)<br />
Preheat the baking stone to 300 °C.<br />
For the toppings, stir the crème fraiche<br />
until smooth and season to taste with<br />
lemon juice, wasabi, pepper and a little<br />
bit of salt. Wash the cucumber, peel<br />
and halve it lengthwise. Use a tablespoon<br />
to remove the seeds and dice the<br />
cucumber. Add the finely chopped dill.<br />
Once again, thoroughly knead the risen<br />
dough and form 5–6 balls. Take one ball<br />
and roll it out to a thin circle on a little<br />
bit of flour. Move onto a lightly floured<br />
spatula, spread the crème fraiche on<br />
the pizza and top with the salmon.<br />
Quickly transfer pizza onto the baking<br />
stone and bake for 5 minutes. Sprinkle<br />
the diced cucumber onto the finished<br />
pizza and garnish with arugula. With the<br />
remaining dough balls, follow the same<br />
procedure.
Gratin of Munster Cheese
Gratin of Munster Cheese with Lingonberries<br />
and Green Pepper<br />
<strong>Gaggenau</strong> appliances: Oven with grill,<br />
possibly steamer or CombiSteam oven<br />
Temperature oven: 200 °C<br />
Function: Grill<br />
Preparation time: 25 minutes<br />
Ingredients serve 4<br />
Ingredients:<br />
1 pear<br />
1 tablespoon Williams pear schnapps<br />
160 g Munster cheese without the rind<br />
(crust)<br />
2 tablespoons Lingonberries (can be<br />
replaced by cranberries)<br />
20 green peppercorns, finely chopped<br />
40 g butter, foamed<br />
Preparation: Preheat the oven to 200 °C<br />
with the wire rack on the second baking<br />
level from the top.<br />
Peel pear, remove core and cut into<br />
quarters. Drizzle schnapps on the pear<br />
quarters and steam in the steamer<br />
or CombiSteam oven at 100% humidity<br />
level and 100 °C for 5–7 minutes depending<br />
on their ripeness. Remove, let<br />
chill and dice finely. Cut the Munster<br />
into cubes and mix carefully with pear<br />
pieces, Lingonberries and green peppercorns.<br />
Fill into small baking ramekins<br />
and pour foamed butter over mixture.<br />
Bake until golden brown in the preheated<br />
oven using top heat.<br />
Tip: The pear can also be sautéed on a<br />
cooktop with some liquid. Stay close to<br />
the oven when grilling, to avoid burning.
Italian-style Unleavened Bread
Italian-style Unleavened Bread with Cheese<br />
and Herbs<br />
<strong>Gaggenau</strong> appliance: Oven with baking<br />
stone<br />
Temperature: 300°C<br />
Preparation time: 25 minutes<br />
plus 65 minutes dough rising time<br />
baking time: 7 minutes<br />
Ingredients for 10 large pieces of pizza<br />
bread or 20 small strips<br />
Ingredients:<br />
200 g flour<br />
100 ml olive oil<br />
150 –175 g goat’s cream cheese<br />
1–2tablespoons chopped fresh herbs<br />
(e.g. rosemary, sage, thyme)<br />
1tablespoon lemon juice<br />
1tablespoon coarse salt<br />
Some cold water<br />
Some herb twigs for garnish<br />
Preparation: Mix the flour in the mixing<br />
bowl with half the olive oil and add<br />
enough cold water to produce a<br />
smooth dough. Shape into a ball, wrap<br />
in foil and allow to stand for 1 hour.<br />
Preheat oven with baking stone to<br />
300 ºC.<br />
Crumble goat’s cheese, mix with the<br />
chopped herbs and season with some<br />
lemon juice.<br />
Once the dough has stood, knead it<br />
once more, halve it and set aside for<br />
another 5minutes.<br />
Thinly roll out one dough ball on the<br />
floured working board, carefully draw<br />
out in all directions by hand as thinly<br />
as possible (take account of peel size).<br />
Roll out the second dough ball. Place<br />
one dough plate onto the floured pizza<br />
peel and distribute goat’s cheese<br />
cubes on it. Cover with the second<br />
dough plate, press edges together, and<br />
pinch together with the knuckles here<br />
and there. Spread salt on top and<br />
sprinkle with the remaining oil. Spread<br />
remaining herbs on. Distribute oil<br />
evenly with a brush. Bake for 7minutes<br />
in the preheated oven directly on the<br />
baking stone until the surface is neatly<br />
brown. Cut into 10 cake slices and serve<br />
immediately.<br />
Tip: Take care that the bread does not<br />
stick to the wooden pizza peel when<br />
you put it into the oven. If necessary,<br />
lift and re-flour.The bread tastes delicious<br />
also when lukewarm.
Quails Wrapped in Bacon
Quails Wrapped in Bacon<br />
<strong>Gaggenau</strong> appliances: Oven with rotisserie<br />
(70 cm wide)<br />
Temperature: 180 °C<br />
Function: Grill with convection<br />
Preparation time: 45 minutes<br />
Ingredients serves 4–6<br />
Ingredients:<br />
8 quails, kitchen-ready<br />
Salt<br />
Freshly ground black pepper<br />
16 sage leaves<br />
8 thin (approx. 120 g) slices of lean,<br />
smoked bacon<br />
8 bay leaves<br />
4 tablespoons olive oil<br />
Toothpicks<br />
Cooking string<br />
Preparation: Preheat the oven to 180 °C<br />
using the convection grill function.<br />
Wash the quails inside and outside with<br />
cold water and pat dry with a paper<br />
towel. Rub inside and outside of quails<br />
with salt. Put a bay leaf into each quail.<br />
Spread the slices of bacon across a big<br />
cutting board. Put one quail on each<br />
slice. Put one bay leaf on the right side<br />
of each quail’s breast, and a sage leaf<br />
on the left side. Wrap the bacon around<br />
the herbs and the quail’s breast and<br />
secure with toothpicks and cooking<br />
string. Put the quails on the rotisserie<br />
spit, secure them and put spit into the<br />
rotisserie of the preheated oven. Put<br />
a baking insert underneath. Remove the<br />
spit’s handle and start the rotisserie<br />
via the control panel. Grill for 20–25<br />
minutes. The quails are done if the<br />
meat juice runs clear. Serve with white<br />
bread.
Juniper Spit Roast
Juniper Spit Roast<br />
<strong>Gaggenau</strong> Appliance: Any oven with a<br />
rotisserie<br />
Temperature: 180 °C<br />
Functionality: Grill with convection<br />
Preparation time: 75 minutes plus<br />
12 hours marinade time<br />
Ingredients serve 7–8<br />
Ingredients:<br />
1.2 kg beef roll roast or one juicy piece of<br />
fattened ox<br />
10 junipers<br />
5 pimento kernels<br />
12 black peppercorns<br />
1 peel from an organic orange<br />
Salt<br />
3 tablespoons tarragon mustard<br />
4 cl juniper schnapps<br />
4 tablespoons wheat germ oil<br />
0.5 l fruity white wine<br />
Preparation: Wash the meat, blot dry<br />
and set aside. Crush the junipers,<br />
pimento and peppercorns with a mortar.<br />
Add the orange peel, salt and mustard<br />
together with schnapps and oil, stirring<br />
into a creamy paste. Brush the meat<br />
with the paste and let it sit covered<br />
overnight.<br />
Next day: preheat oven to 180 °C.<br />
Remove paste from meat and put roast<br />
on spit. Secure well on both ends. Put<br />
spit into rotisserie, remove handheld<br />
and activate rotisserie via control panel.<br />
Make sure to put the drip insert under<br />
the meat, to collect the juices. Mix the<br />
reminder of the paste with the wine and<br />
drizzle it over the meat while grilling.<br />
Grill for about 75 minutes until golden<br />
brown.<br />
Remove the roast from the spit and let<br />
it rest for approximately 5 minutes. Cut<br />
and pour the collected juices from the<br />
insert over the meat.
Salt-Encrusted Roast Beef
Salt-Encrusted Roast Beef<br />
<strong>Gaggenau</strong> appliance: Oven with<br />
core temperature probe<br />
Temperature: 250 °C/180 °C<br />
Function: Top and bottom heat<br />
Preparation time: 80 minutes<br />
Ingredients serve 6<br />
Ingredients:<br />
300 g flour<br />
200 g sea salt<br />
Water<br />
Freshly ground pepper<br />
1 garlic clove, crushed<br />
1.5 kg well-aged roast beef<br />
2 thyme stems<br />
2 rosemary stems<br />
2 tablespoons wheat germ oil<br />
Preparation: Preheat oven with top and<br />
bottom heat function to 250 °C.<br />
Mix flour and salt in a bowl, then stir<br />
cold water into the mix until dough is<br />
stringy. Cover the dough and let it rest<br />
for 15 minutes. In the meantime, rub<br />
pepper and crushed garlic onto the<br />
roast beef and place the herb stems<br />
on top of the meat. On a flour covered<br />
cutting board, roll out the salt dough<br />
to a size big enough for wrapping it<br />
around the meat. Place the meat in the<br />
center and fold the corners of the<br />
dough over, firmly pressing the corners<br />
together. Use a fork to poke several<br />
little holes in the dough to allow steam<br />
to evaporate. Put the roast on a deep<br />
oil-brushed baking sheet and put it in<br />
the oven, on the second level from the<br />
bottom.<br />
Insert the core temperature probe from<br />
the side – through the dough – into<br />
the meat. Set the desired core temperature<br />
(55–58 °C) and confirm. After<br />
30 minutes, reduce heat to 180 °C and<br />
continue to bake until the desired core<br />
temperature is reached (after another<br />
approximate 15 minutes).<br />
Take the roast beef out of the oven and<br />
let it rest for a few minutes, so that<br />
the meat juices can spread. It is best to<br />
only open the salt crust at the table,<br />
take out the pink roast beef and cut it<br />
into slices.
Chicken Filled with Morels
Chicken Filled with Morels<br />
<strong>Gaggenau</strong> appliances: Oven, cooktop<br />
Temperature: 160 °C<br />
Function: Convection<br />
Preparation time: 40 minutes plus<br />
90 minutes of baking time<br />
Ingredients serve 4<br />
Ingredients:<br />
1 package dried morels (40 g)<br />
1 chicken, approx. 1.7 kg<br />
80 g butter<br />
Salt<br />
Pepper<br />
Ingredients for the stuffing:<br />
Heart and liver of the chicken<br />
2 additional poultry livers<br />
50 g uncooked bacon<br />
1 handful of milk-soaked white bread<br />
without crust<br />
1 egg<br />
1 tablespoon cognac<br />
Salt<br />
Pepper<br />
Cooking string<br />
Preparation: Let the morels swell in<br />
lukewarm water for 1 hour. Then let them<br />
drip off thoroughly. Sieve the juice and<br />
keep it.<br />
For the stuffing, chop the giblets, half<br />
of the morels and the bacon into small<br />
pieces. Mix well with the dripped-off<br />
white bread, egg, cognac, salt and<br />
pepper. Stuff the chicken with the mix<br />
and stitch up with cooking string.<br />
Preheat the oven to 160 °C using the<br />
convection function. Slightly rub the<br />
chicken with butter and place on a wire<br />
shelf. Slide the shelf into the oven with<br />
a grill insert underneath. Bake for about<br />
90 minutes.<br />
Melt 40 g of butter in a pan and let<br />
the remaining morels simmer for 5–10<br />
minutes at medium heat.<br />
Cook approx. 200 ml of the morels’ juice<br />
in a small pot. Take the chicken out<br />
of the oven and place on a serving plate.<br />
Put the warm morel juice into the grill<br />
insert and mix with the roast drippings.<br />
Pour the mix into a gravy boat. Serve<br />
the chicken with the morels, and serve<br />
the roast stock separately.<br />
Tip: Serve with classic au gratin<br />
potatoes.
Chicken Roast with Pesto
Chicken Roast with Pesto<br />
<strong>Gaggenau</strong> appliance: Oven with rotisserie,<br />
cooktop<br />
Temperature: 180 °C<br />
Function: Grill with convection<br />
Preparation time: 1 hour<br />
Ingredients serve 4<br />
Ingredients pesto:<br />
100 g pine nuts<br />
2 mid-size garlic cloves<br />
1 basil bunch<br />
3–5 tablespoons olive oil<br />
50 g Parmesan cheese, freshly grated<br />
Salt<br />
Ingredients chicken:<br />
2 chickens, kitchen-ready<br />
1 bread roll<br />
Cooking string<br />
Preparation: Preheat the oven to 180 °C.<br />
Fry the pine nuts without additional oil<br />
or butter in a pan at medium heat until<br />
they are golden-brown and release a<br />
fragrant scent. Immediately take them<br />
out of the pan. Peel the garlic clove and<br />
coarsely chop it. Separate the basil<br />
leaves from the stems and coarsely<br />
chop the leaves. Mince pine nuts, garlic<br />
and basil with a mixer. Add oil and<br />
Parmesan, then mix and salt.<br />
Cut off the tips of the chicken wings.<br />
Wash the chickens inside and outside<br />
with cold water and dab dry. Loosen the<br />
chickens’ skin on the breast as much<br />
as possible, starting from the cavity<br />
(try not to take off or damage the skin).<br />
Spread two tablespoons of pesto between<br />
the breast meat and the skin. Put<br />
the remaining pesto inside the chickens’<br />
cavity. Halve the roll and toast it. Put<br />
half a roll into each chickens’ cavity<br />
(which gives stability when on the spit).<br />
Place the chickens breast-up on the<br />
cutting board. Twist the wings, tuck<br />
them behind the back and tie a cooking<br />
string around both. Firmly press the<br />
chicken legs down, then tie the ends of<br />
the cooking string around the leg joints<br />
and knot firmly. Attach the prepared<br />
chickens to the spit, secure and transfer<br />
them into the preheated oven’s<br />
rotisserie. Remove the handle and start<br />
the rotisserie via the control panel.<br />
Roast the chickens for 40– 45 minutes.<br />
Remove chickens from the spit, carve<br />
and serve.<br />
Tip: Good sides are Italian white bread<br />
and baked potatoes.
Dorade (Sea Bream) with Lemon
Dorade (Sea Bream) with Lemon<br />
<strong>Gaggenau</strong> appliance: Oven (ideally 70 or<br />
90 centimeter wide)<br />
Temperature: 160 °C<br />
Function: Convection<br />
Preparation time: 15 minutes plus<br />
30 – 40 minutes cooking time<br />
Ingredients serve 4– 6<br />
Ingredients:<br />
1 Dorade, 1.25–2 kg<br />
3–4 onions<br />
2–3 organic lemons<br />
1 /2 glass of dry white wine<br />
3–5tablespoons olive oil<br />
Salt<br />
Pepper<br />
Preparation: Preheat the oven to 160 °C<br />
using convection.<br />
Cut onions into thin rings, the organic<br />
lemons into 1 cm thick slices and cut<br />
in half. Wash the dorade and blot dry<br />
with paper towels.<br />
Slice the fish diagonally 5 to 6 times<br />
on both sides. Put one lemon slice into<br />
each cut, and the rest of the lemon<br />
slices into the belly. Season the fish<br />
with salt and pepper.<br />
Put onion rings into a baking dish or<br />
directly on a baking insert, and place<br />
the fish on top of them. Dose with oil<br />
and white wine. Place in oven and bake<br />
for 30 to 40 minutes.<br />
Tip: Serve the Dorade very hot right<br />
from the oven with white bread, to soak<br />
up the olive-oil-lemon mix from the<br />
plate. The Mediterranean dish doesn’t<br />
require side dishes, as the south of<br />
Europe enjoys fish pure. Vegetables,<br />
pasta or salad are served as an appetizer.
Italian-style Pizza on the Baking Stone
Italian-style Pizza on the Baking Stone<br />
<strong>Gaggenau</strong> appliances: Oven, baking stone<br />
or possibly Combination Steam Oven<br />
Temperature: 300 °C<br />
Mode: Baking stone<br />
Preparation time incl. dough rising time:<br />
60 minutes, one pizza is done after<br />
2–3 minutes on average<br />
Ingredients for 5 pizzas<br />
Ingredients dough:<br />
1 /2 cube of yeast<br />
300–350 ml water, slightly warm<br />
500 g flour<br />
3 tablespoons olive oil<br />
1tablespoon salt<br />
1 pinch of sugar<br />
Pizza topping:<br />
6–8 peeled tomatoes<br />
(or 1 tin of peeled tomatoes)<br />
1 tablespoon tomato purée<br />
Fresh oregano (or dried herbs of Provence)<br />
Stoned olives<br />
1 yellow pepper<br />
150 g thin slices of salami or ham<br />
250 g mozzarella<br />
Salt<br />
Black pepper ground with the pepper mill<br />
Preparation: Preheat baking stone to<br />
300 °C.<br />
Crumble yeast. Add all other ingredients<br />
for the dough in a mixing machine and<br />
work into a firm dough. Cover dough<br />
with a moist cloth and let rise in a warm<br />
place until its volume has doubled.<br />
Shape five pieces of equal size from<br />
the dough and let rise for another<br />
10 minutes.<br />
Attention: Avoid draught.<br />
Mix tomatoes, tomato purée, herbs,<br />
salt and pepper. Cut pepper into cubes,<br />
mozzarrella into slices. Thinly roll out<br />
dough, place onto the slightly floured<br />
pizza peel. Evenly distribute tomato<br />
mixture on the dough and top with<br />
prepared ingredients. Immediately<br />
place onto the preheated baking stone<br />
using the pizza peel. The pizza is done<br />
after 2–3 minutes.<br />
Tip: If you own a <strong>Gaggenau</strong> Combination<br />
Steam Oven, it’s easier and faster:<br />
Warm and moist –the ideal environment<br />
for letting yeast doughs, baking ferment<br />
or sour dough preparations rise. The<br />
dough is guaranteed to get no draught,<br />
needs not be covered with a moist cloth,<br />
and rising time is reduced by half. Preheat<br />
the <strong>Gaggenau</strong> Combination Steam<br />
Oven to 30 – 40 °C at 60% humidity and<br />
place the bowl with the dough onto the<br />
grill or place dough portions onto the<br />
baking tray.
Hearty Potato Tart
Hearty Potato Tart<br />
<strong>Gaggenau</strong> Appliance: Oven with<br />
baking stone<br />
Function: Baking stone<br />
Temperature: 270 °C<br />
Preparation time: 60 minutes<br />
Ingredients for 4 servings or<br />
2 flat dough cakes<br />
Ingredients for dough:<br />
1 /2 cube yeast<br />
1 pinch sugar<br />
300–325 ml lukewarm water<br />
500 g flour (type 405)<br />
1 tablespoon salt<br />
3 tablespoons oil<br />
Ingredients for toppings:<br />
400 g potatoes<br />
80 g crème fraiche<br />
Pepper<br />
Nutmeg, ground<br />
2 thyme stems<br />
150 g blue cheese, e.g. Roquefort<br />
Preparation: Dilute yeast and sugar with<br />
the help of the lukewarm water. Mix<br />
remaining ingredients in a bowl. While<br />
running the mixer, add as much yeast<br />
and water to create smooth dough.<br />
Pound for one minute in the mixer and<br />
then continue pounding by hand.<br />
Let the dough rise in the CombiSteam<br />
oven at 30 °C and 60% humidity for<br />
30 minutes or for 45 minutes covered<br />
under a wet towel at room temperature.<br />
Meanwhile, preheat the baking stone<br />
in baking stone mode to 270 °C. Cook<br />
potatoes or steam them in the Combi-<br />
Steam oven. Alert: potatoes still have<br />
to be firm. Peel potatoes and cut into<br />
0.5 cm thick slices. Pound the dough<br />
and form 3 balls. Roll out two balls to<br />
flat dough cakes and create a small<br />
rim (remaining dough can be used or<br />
freezed). Place dough on baking spatula<br />
and spread crème fraiche on it. Place<br />
potatoes on it and spice strongly with<br />
salt, pepper, nutmeg. Spread thyme<br />
leaves and blue mold cheese on top.<br />
Bake on baking stone for 10 –12 minutes.
Tarte Tatin
Tarte Tatin<br />
<strong>Gaggenau</strong> appliance: Oven<br />
Temperature: 220 °C<br />
Function: Top and bottom heat<br />
Preparation time: 1.5 hours,<br />
55 minutes baking time<br />
Ingredients serve 8 (cake pan of<br />
24 cm diameter)<br />
Ingredients:<br />
300 g Strasbourg puff pastry dough<br />
(1 frozen pack)<br />
40 ml water<br />
100 g fine sugar<br />
25 g butter<br />
13–14 small apples, e.g. Cox Orange,<br />
peeled, halved and cored<br />
10 g butter<br />
1 tablespoon of sugar<br />
Preparation: Roll out the slightly thawed<br />
dough on a floured cutting board and<br />
poke several times with a fork. Cut out<br />
a circle of approx. 26 cm diameter,<br />
cover with foil and chill for 20 minutes<br />
in the refrigerator.<br />
To make caramel, fill a heavy pan with<br />
water and cover with sugar. As soon as<br />
the sugar has absorbed the water,<br />
caramelize it at medium temperature.<br />
Add butter while stirring. Remove the<br />
caramel and immediately add to the<br />
cake pan, spreading on the bottom.<br />
Preheat oven to 220 °C with the wire<br />
rack on the second level from the<br />
bottom. Fill the baking pan at the rim<br />
with half of the apples. In the center<br />
pile three apples. Chop the remaining<br />
apples finely and fill into the spaces.<br />
Top with melted butter and sugar.<br />
Bake apples in the preheated oven for<br />
30 minutes and remove. Cover apples<br />
with puff pastry dough. Tuck into the<br />
dough in the baking pan at the seam<br />
and bake on the second level from the<br />
top for 20– 25 minutes. Let the Tarte<br />
Tatin chill well, loosen the seam with a<br />
knife and turn upside down with the<br />
help of a cake plate.<br />
Tip: Remove the apple core with a core<br />
remover and season the apples before<br />
baking with calvados. Caramel can be<br />
prepared in two ways: by heating up<br />
sugar without water or by cooking<br />
sugar syrup. The latter is easier, since<br />
syrup doesn’t burn as fast and makes a<br />
more even color.<br />
Baking time (and potentially also the temperature)<br />
depends on the frozen dough<br />
and the directions of the producer.<br />
Before turning the Tarte Tatin, let chill<br />
very well otherwise the dough will be<br />
soaked.
Olive Tomato Foccacia
Olive Tomato Foccacia<br />
<strong>Gaggenau</strong> appliance: Oven (90 centimeters<br />
wide)<br />
Temperature: 210 °C<br />
Function: Top and bottom heat<br />
Preparation time: 2 1/2 hours,<br />
45 minutes baking time, 2 x 30 cooking time<br />
Ingredients for the grilling pan<br />
Ingredients for dough:<br />
2 yeast squares<br />
1 tablespoon of sugar<br />
0.4 l lukewarm water<br />
1.7 kg flour<br />
2 tablespoons salt<br />
300 ml olive oil<br />
0.5 l dry white wine<br />
Additional ingredients:<br />
8 eggs<br />
250 g air dried and aged bacon,<br />
cut in small strips<br />
250 g young pecorino, ground<br />
150 g pine nuts (or walnuts), chopped<br />
100 g pitted black olives, finely chopped<br />
100 g pitted green olives, finely chopped<br />
5–6 branches rosemary, finely chopped<br />
100 g flour<br />
500 g cherry tomatoes (red and yellow),<br />
2/3 cut in half, 1/3 leave green tops<br />
Sea salt<br />
50 g pine nuts for decoration<br />
5 tablespoons olive oil<br />
Preparation: Dissolve yeast and sugar in<br />
lukewarm water. Mix all other ingredients<br />
– except the wine – in a bowl. Add<br />
wine and dissolved yeast while the<br />
mixer is running until a smooth dough<br />
is created. Batter 1 minute with the<br />
machine and continue via hand on the<br />
flour covered cutting board. Let it<br />
rise in the CombiSteam oven at 60%<br />
humidity and 30 °C or 45 minutes in<br />
mixing bowl covered with a wet towel at<br />
room temperature.<br />
Add and mix eggs one at a time into the<br />
risen dough. Push bacon, pecorino,<br />
pine nuts, olives and 2 /3 of the rosemary<br />
into the dough, add the remaining<br />
flour and batter together. Grease and<br />
flour the grilling pan. Put dough into the<br />
grilling pan and distribute evenly on<br />
the insert. Add half and whole cherry<br />
tomatoes on top and press lightly into<br />
the dough. Let rest for another 30<br />
minutes slightly above room temperature<br />
(warm).<br />
Preheat the oven to 210 °C. Sprinkle<br />
foccacia with the left over rosemary,<br />
sea salt and pine nuts, and drip olive oil<br />
on top. Bake 45 minutes golden brown<br />
in preheated oven. Let bread rest<br />
before cutting for a few minutes.
Focaccia with Green Peppercorns
Focaccia with Green Peppercorns<br />
and Sea Salt<br />
<strong>Gaggenau</strong> appliance: Oven with baking<br />
stone, or possibly Combination Steam Oven<br />
Temperature: 210 °C<br />
Preparation time: 35 minutes<br />
plus 50 minutes dough rising time<br />
plus 25 minutes baking time<br />
Ingredients for one 30 cm diameter<br />
round flat loaf<br />
Tastes delicious hot or cold.<br />
Ingredients:<br />
500 g flour<br />
1 pack dried yeast<br />
1–2 teaspoons brine-pickled green<br />
peppercorns, drained and crushed<br />
3 tablespoons olive oil<br />
300–350 ml water, slightly warm<br />
1tablespoon oil to sprinkle over<br />
1tablespoon coarsely ground sea salt<br />
for spreading<br />
Leaves of fresh sage for garnish<br />
Preparation: Please allow enough time<br />
to preheat the baking stone to 210 °C<br />
(takes approx. 30 minutes).<br />
Mix flour and dried yeast in the mixing<br />
bowl of the mixer. Add crushed peppercorns<br />
and oil and mix using kneading<br />
hook. While the mixer is kneading,<br />
add warm water until a homogeneous<br />
dough is created. The dough should<br />
be smooth and elastic, but not sticky.<br />
If necessary, work in some more flour.<br />
Knead dough for 5 minutes, then let it<br />
rise in the <strong>Gaggenau</strong> Combination<br />
Steam Oven at 30 ºC and 60% humidity<br />
for 30 minutes until volume has doubled.<br />
(If you do not have a steam oven, cover<br />
dough with a moist cloth, store in a<br />
warm place and give it 1.5 to 2 hours to<br />
rise.)<br />
Knead dough by hand and shape into a<br />
flat, oval plate, taking account of the<br />
size of the pizza peel. Cover dough and<br />
allow it to rise for another 20 minutes.<br />
Place dough on the floured pizza peel<br />
and pinch it with the knuckels here and<br />
there. Sprinkle on top with salt, the<br />
remaining oil and the sage leaves. Bake<br />
in the preheated oven directly on the<br />
baking stone for 25 minutes at 210 ºC<br />
until the surface is neatly brown. Cut<br />
into cake slices while warm and serve.
Bread with Olives and Tomatoes
Bread with Olives and Tomatoes<br />
<strong>Gaggenau</strong> appliance: Oven with baking<br />
stone<br />
Temperature: 175 °C<br />
Preparation time: 20 minutes<br />
plus 50 minutes dough rising time<br />
plus 45 minutes baking time<br />
Ingredients for two 650 g breads (baked<br />
weight)<br />
Ingredients:<br />
400 ml water, slightly warm<br />
1 cube of yeast<br />
1tablespoon salt<br />
1 pinch sugar<br />
1kgflour type 405<br />
200 g dried tomatoes in oil<br />
200 g black olives without stones<br />
2tablespoons rosemary, finely chopped<br />
Black pepper<br />
4tablespoons olive oil<br />
Flour for kneading<br />
Preparation: Make a yeast dough out<br />
of the ingredients: put water into the<br />
mixing bowl, add yeast, salt and a<br />
good pinch of sugar and dissolve in the<br />
kneading machine.<br />
Slowly trickle flour into the mixing bowl<br />
and knead dough for 10 minutes. Let<br />
dough rise until its volume has doubled,<br />
best done by putting the mixing<br />
bowl into the <strong>Gaggenau</strong> Combination<br />
Steam Oven at 30 °C and 60% humidity<br />
for 30 minutes.<br />
Meanwhile preheat the oven with the<br />
baking stone to 175 °C in baking stone<br />
mode. Leave tomatoes to drain well,<br />
finely chop with the olives and knead<br />
into the dough with pepper. If too much<br />
dough sticks to your hands, add some<br />
flour.<br />
Halve dough and shape two small oval<br />
loafs. Let rise for another 20 minutes.<br />
Bake loafs on the preheated baking<br />
stone at 175 °C for approx. 45 minutes<br />
and brush with olive oil from time to<br />
time.
Walnut Biscottini with Dried Apricots
Walnut Biscottini with Dried Apricots<br />
<strong>Gaggenau</strong> appliance: Oven<br />
Temperature: 180 °C<br />
Preparation time: 60 minutes<br />
plus 37 minutes baking time<br />
Ingredients for 48 biscottini<br />
Ingredients:<br />
100 g walnuts<br />
125 g wholemeal wheat flour type 1050<br />
125 g wheat flour type 405<br />
1teaspoon baking powder<br />
1teaspoon salt<br />
1 pinch of black pepper<br />
50–75 g dried apricots, finely cut into<br />
small cubes<br />
3 eggs, whisked<br />
50 ml water<br />
Preparation: Preheat oven (upper and<br />
lower heat) to 180 ºC. Spread walnuts<br />
evenly on the baking tray and roast in<br />
oven to golden brown. Leave walnuts to<br />
cool. Sieve flour, baking powder and<br />
salt into mixing bowl of mixer. Add pepper,<br />
apricot cubes, eggs and water and<br />
mix using dough hook. Add coarsely<br />
chopped walnuts and knead dough by<br />
hand.<br />
Divide dough into four pieces. Shape<br />
each piece of dough into a roll (2.5 cm<br />
thick, 25 cm long). Brush baking tray<br />
with oil and sprinkle with flour.<br />
Place dough rolls on baking tray and<br />
bake for 25 minutes in the preheated<br />
oven at 180 ºC until rolls are firm to the<br />
touch. Remove from oven and leave<br />
rolls to cool.<br />
Use a bread knife to cut rolls obliquely<br />
into slices (2 cm thick). Put slices back<br />
on baking tray and bake for another<br />
12 minutes until they are dry and crispy.<br />
Allow biscottini to cool on a cooling<br />
tray.<br />
Tip: The biscottini are ideally suited to<br />
accompany a glass of red wine and can<br />
be served as delicious snacks to round<br />
off a wine-tasting ceremony.
Potato Biscuits with Olives and Parmesan
Potato Biscuits with Olives and Parmesan<br />
<strong>Gaggenau</strong> appliance: Oven<br />
Temperature: 210 °C<br />
Preparation time: 30 minutes<br />
plus cooking time of potatoes<br />
plus 15 – 20 minutes baking time<br />
Ingredients for 18 – 20 biscuits<br />
Ingredients:<br />
250 g mealy potatoes, peeled and<br />
cut into small cubes<br />
125 ml milk<br />
250 g flour<br />
1 pack baking powder<br />
30 g butter, diced small<br />
50 green olives, stoned and chopped<br />
1 pinch of black pepper<br />
1 small sprig of rosemary,<br />
needles finely chopped<br />
50 g Parmesan cheese, freshly grated<br />
(leave 1 teaspoon parmesan to sprinkle)<br />
125 ml ice-cold water<br />
Milk (to brush on)<br />
Preparation: Preheat oven (upper and<br />
lower heat) to 210 ºC.<br />
Steam potatoes in steam cooker or<br />
<strong>Gaggenau</strong> Combination Steam Oven<br />
using perforated tray. Then mash potatoes<br />
with milk and season with pepper.<br />
Mix flour and baking powder in a bowl<br />
and work in the diced butter by hand.<br />
Add olives, rosemary and parmesan.<br />
Shape a hollow into the mixture, fill in<br />
the mashed potatoes and half of the<br />
water, and knead rapidly to produce a<br />
smooth dough. If the dough is too dry,<br />
add more water.<br />
Brush baking tray with oil. Knead dough<br />
on a floured surface, roll out dough<br />
and shape a thin sheet (2 cm thick). Use<br />
a cutter or a small liqueur glass to cut<br />
out small biscuits of 4 to 5 cm in diameter<br />
and place biscuits on the baking<br />
tray.<br />
Brush biscuits with milk and sprinkle<br />
with parmesan. Bake 15 – 20 minutes<br />
in preheated oven at 210 ºC until the<br />
potato biscuits are golden brown and<br />
crispy.<br />
Tip: The biscuits can be served as<br />
delicious snacks to round off a winetasting<br />
ceremony with friends. Topping<br />
the raw biscuits with some sprigs of<br />
rosemary before baking adds a decorative<br />
garnishing.
Modes <strong>Gaggenau</strong> Ovens<br />
Knob position (mode<br />
indication on display)<br />
Heating System Application<br />
Convection Convection cooks all dishes with the same temperature, generated<br />
by a circular heating element. Several dishes – the same or different –<br />
can be prepared at the same time on different levels without transporting<br />
the flavour between the dishes. Convection can be used for<br />
baking, roasting, thawing, drying, dehydrating, sterilizing.<br />
Convection + bottom heat This mode uses the bottom heating element. The fan distributes the<br />
heat evenly. Heat is generated only from the bottom. This mode is used<br />
to bake and roast.<br />
Convection + large grill Temperature controlled grilling with convection: During the temperature<br />
controlled grilling the heating element releases less or more<br />
infrared heat, depending on the setting of the ‘temperature’ knob. The<br />
rotating fan wallows the hot air simultaneously which results in an<br />
even all-around warming, even with a full roast. Multiple flipping is<br />
eliminated.<br />
Large grill Performance oriented grilling: During the temperature controlled<br />
grilling the heating element releases less or more infrared heat, depending<br />
on the setting of the ‘temperature’ knob. Best for thinner meat<br />
slices and to cook ‘au gratin’. For browning on all sides the meat has<br />
to be turned. Another option is to use the rotisserie.<br />
Grilling with the rotisserie creates a crispy crust and even browning<br />
on all sides. Insert the wire rack holder for the rotisserie at the second<br />
insert level from the bottom. Place the drip tray one insert level below.<br />
Attention: rotisserie and core temperature probe cannot be used<br />
together. If the core temperature probe is plugged in, the rotisserie<br />
mode is blocked.<br />
Economy grilling The grill’s heating element is only partially heated. Please turn the meat<br />
after half of the cooking time in order to achieve an even all-around<br />
roasting.<br />
Bottom heat To brown or cook only with bottom heat.<br />
Bottom heat + 1 /3 top heat To brown or cook with bottom heat and partial top heat.<br />
Top + bottom heat Two heating elements are operated together. Only one insert level can<br />
be used when baking or roasting with top and bottom heat. The best<br />
result is achieved when using the second insert level from the bottom.
Knob position (mode<br />
indication on display)<br />
Heating System Application<br />
or<br />
Please note: Not all ovens include all heating modes.<br />
Top heat + 1 /3 bottom heat To brown or cook with top heat and partial bottom heat.<br />
Top heat For targeted browning and cooking from the top.<br />
Cooking Dough rising at 38 °C with the ‘cooking’ mode. (Attention: The oven<br />
light does not turn on in this mode to avoid additional heat in the oven.<br />
By pressing any key the light will turn on for a few seconds).<br />
Cast roaster mode The cast roaster with heating element roasts and simmers large<br />
amounts of meat, and is ideal for turkey, a large goose, or a casserole.<br />
To protect the cast roaster the temperature is limited to 220 °C.<br />
(Attention: Only with accessory BT 26 / cast roaster with heating<br />
element HZ 026 / heating element for cast roaster and baking stone.<br />
For 70 cm ovens additional accessory GR 027 / wire rack holder for<br />
BT 026 necessary).<br />
Baking stone Pizza, bread and much more – the baking stone creates baking results<br />
like a massive stone oven. (Attention: For ovens of the Series 200<br />
only with accessory PS 026 / baking stone with pizza paddle for 60 cm<br />
ovens. For 70 cm ovens and HZ 026 / heating element for baking stone<br />
and cast roaster. For ovens of the Series 300 only with accessory<br />
PS 070 (EB 388) or PS 075 (for EB 385) / baking stone including heating<br />
element with pizza paddle).<br />
ECO The Eco mode allows baking cake, cookies, casseroles and gratins in an<br />
energy-efficient way. The oven light (only with EB 240/260/270/290/294)<br />
and the catalyst heating are turned off in this mode. The preheating<br />
time extends. In addition, the oven will turn off if heating elements are<br />
programmed and use the residue heat for the remainder of the<br />
cooking time.
The core temperature probe<br />
With the core temperature probe one can<br />
precisely measure the core temperature<br />
of a piece of meat between 1°C and 99 °C<br />
during the cooking process. The probe<br />
measures the temperature in the meat’s<br />
core. It indicates when the selected core<br />
temperature is reached and the meat has<br />
reached the desired degree of cooking. The<br />
oven switches off automatically as soon as<br />
the programmed core temperature has been<br />
reached.<br />
The core temperature probe<br />
– Allows for exact, precise cooking.<br />
– Prevents overcooking of the meat.<br />
– Ensures total control over the cooking<br />
process by displaying the current<br />
temperature.<br />
Note:<br />
You cannot select a temperature for the<br />
probe that is lower than the actual core temperature<br />
of the meat.<br />
If you program the core temperature<br />
probe and the automatic timer, the oven will<br />
be switched off by whatever tool reaches<br />
its target first.<br />
How to proceed:<br />
– Preheat the oven.<br />
– Place the cooking insert with the meat in<br />
the oven.<br />
– Plug the core temperature probe into the<br />
connector located in the front of the left<br />
inside oven wall<br />
– Insert the tip of the core temperature<br />
probe into the center and thickest part of<br />
the meat. With poultry, make sure not to<br />
insert the probe into the cavity, but between<br />
abdomen and thigh. The measuring<br />
tip of the probe must not touch bones and<br />
should not be inserted into fatty tissue<br />
– Close the oven door<br />
– Press the button (core temperature probe)<br />
twice. On the display, the core temperature<br />
symbol starts blinking and the suggested<br />
temperature of 60 °C is displayed<br />
– By pressing + and – you can enter a temperature<br />
between 1 °C and 99 °C<br />
– Hit the enter button to confirm the selected<br />
temperature. You will hear an acoustic<br />
signal.<br />
As soon as the core temperature has been<br />
reached, you will hear an acoustic signal.<br />
The oven switches off automatically. The<br />
symbols ‘core temperature’ and ‘end’ will<br />
blink.<br />
Caution: Remove the core temperature<br />
probe before taking the meat out of the<br />
oven. Use oven mitts, since the probe gets<br />
very hot during operation.<br />
Note: If you press the core temperature<br />
button once during cooking, the actual core<br />
temperature will be displayed for a few<br />
seconds.
Recommended core temperatures<br />
Beef<br />
Roast beef / steak<br />
rare 45 – 50 °C<br />
medium / pink 55 – 65 °C<br />
well-done 70 – 80 °C<br />
Pot roast 80 – 85 °C<br />
Pork<br />
Pork roast 75 – 80 °C<br />
Pork loin 65 –70 °C<br />
Meat loaf 85 °C<br />
Veal<br />
Roast veal 75 – 80 °C<br />
Breast of veal, filled 75 – 80 °C<br />
Veal loin medium / pink 65 –70 °C<br />
Venison<br />
Leg of venison 75 – 80 °C<br />
Rabbit /venison loin 65 –70 °C<br />
Poultry<br />
Chicken 85 °C<br />
Goose 85 – 90 °C<br />
Turkey, duck 80 – 85 °C<br />
Breast of duck 70 °C<br />
Lamb<br />
Leg of lamb medium / pink 55 – 65 °C<br />
Lamb well-done 75 – 80 °C<br />
Mutton<br />
Leg of mutton medium / pink 75 – 80 °C<br />
Mutton loin well-done 80 °C<br />
Bread 90 °C<br />
Erasing the core temperature:<br />
– Press the core temperature probe button<br />
twice. The core temperature probe symbol<br />
starts blinking on the display.<br />
– Press the + and – buttons simultaneously<br />
– You will hear an acoustic signal and the<br />
core temperature probe symbol stops<br />
blinking<br />
Clean the core temperature probe with a<br />
damp cloth.<br />
Note:<br />
If not in use, remove the core temperature<br />
probe from the oven.<br />
Never use the rotisserie spit together<br />
with the core temperature probe. The rotisserie<br />
is blocked when the core temperature<br />
probe is connected.<br />
Only use the original temperature probe<br />
provided by <strong>Gaggenau</strong>. If necessary, you<br />
can order a replacement (Order # 156838<br />
International?).
Recipes for other<br />
<strong>Gaggenau</strong> appliances<br />
4
Meatballs, Hamburgers and More
Meatballs, Hamburgers and More<br />
<strong>Gaggenau</strong> appliance: Teppan Yaki<br />
Temperature: 220 °C<br />
Preparation time: 25 minutes per<br />
meat dough, including 8–10 minutes<br />
cooking time<br />
Ingredients serve 4 per meat dough<br />
Ingredients Kofte (Turkish meatballs):<br />
250 g ground lamb meat<br />
250 g ground beef<br />
50 g long grain rice, cooked<br />
1 egg yolk<br />
50 g ground Pecorino<br />
1 tablespoon dried thyme, roughly crushed<br />
2 tablespoons parsely, chopped<br />
1 tablespoon dill, finely chopped<br />
Flour<br />
2 eggs, beaten<br />
2 tablespoons wheat germ oil<br />
Salt<br />
Black pepper<br />
Ingredients Arab meatballs:<br />
500 g ground beef<br />
1 egg<br />
1 small red pepper, diced into tiny pieces<br />
2 tablespoons dried apricots, finely cut<br />
1 tablespoon pine nuts, chopped<br />
1 tablespoon pistachios, chopped<br />
1 pinch pimento<br />
1 small pinch Saffron powder<br />
1 tablespoon mint leaves, finely cut<br />
4 tablespoons wheat germ oil<br />
Salt<br />
Black pepper<br />
Preparation Kofte: Preheat Teppan Yaki<br />
to 220 °C. Prepare meat dough from<br />
the ingredients and season to taste with<br />
salt and pepper. With a tablespoon,<br />
separate small pieces of the dough and<br />
form small, lengthy balls. First roll in<br />
flour, then in egg and immediately<br />
afterwards grill in hot oil on all sides<br />
for 6–8 minutes.<br />
Preparation Arab meatballs: Preheat<br />
Teppan Yaki to 220 °C. Prepare meat<br />
dough from the ingredients and season<br />
to taste with the spices. Form small<br />
balls with an approx. diameter of 3 cm.<br />
Heat oil on Teppan Yaki and grill the<br />
meatballs for 6–8 minutes from all<br />
sides.<br />
Preparation Mini-lamb burger: Preheat<br />
Teppan Yaki to 220 °C. Prepare meat<br />
dough from bread roll, egg, diced onion,<br />
garlic and herbs and season with salt<br />
and pepper. Wrap each feta cheese<br />
strip within meat dough. Form lengthy<br />
loaves and roll in sesame seeds. Heat<br />
oil on Teppan Yaki and grill small meat<br />
loaves on each side for 4 minutes.<br />
Tip: serve the small meatballs garnished<br />
with tomatoes and tzatziki.<br />
Ingredients Mini-lamb burger with<br />
Feta cheese:<br />
500 g ground lamb meat<br />
1 soaked bread roll<br />
1 egg<br />
1 onion, finely diced<br />
2 garlic cloves, chopped and lightly sautéed<br />
150 g feta cheese, cut in long strips<br />
1 tablespoon dried thyme, roughly crushed<br />
1.5 teaspoons fresh rosemary needles,<br />
finely chopped<br />
3 tablespoons sesame seeds<br />
4 tablespoons wheat germ oil<br />
Salt<br />
Black Pepper
Salmon Beignets
Salmon Beignets<br />
<strong>Gaggenau</strong> appliances: Deep fryer and<br />
steam cooker or Combination Steam Oven<br />
Preparation time: 40 minutes<br />
Ingredients for 10–15 beignets<br />
Ingredients:<br />
1 clove of garlic<br />
200 g salmon with skin and bones removed<br />
150 g mealy potatoes, boiled and peeled<br />
75–100 ml olive oil<br />
2 tablespoons cream<br />
Salt, freshly ground black pepper<br />
30 g butter<br />
100 g flour<br />
2 eggs<br />
1 spring onion cut into very fine rings<br />
(alternatively chives)<br />
Oil for frying<br />
Preparation: Steam salmon in steam<br />
cooker or in the <strong>Gaggenau</strong> Combination<br />
Steam Oven and allow to cool. Purée<br />
garlic and salmon in mixer and add<br />
potatoes. Whilst puréeing, slowly add<br />
oil until salmon mixture has the consistency<br />
of mashed potatoes. Add cream<br />
and season with salt and pepper. Place<br />
mixture in a metal bowl and store in a<br />
cool place.<br />
In the meantime bring butter and 125 ml<br />
water to boil. When butter has completely<br />
melted add flour and salt. Stir<br />
over medium heat until a lump forms.<br />
Once there is a whitish coating on the<br />
bottom of the saucepan remove saucepan<br />
from heat and allow to cool. Break<br />
eggs and stir in. Mix salmon/potato<br />
mousse with choux pastry in mixer and<br />
fold in the spring onion.<br />
Preheat deep fryer to 190 ºC. Shape<br />
bite-sized portions from the mixture<br />
using two tablespoons. Deep-fry salmon<br />
beignets golden brown in hot oil. Drain<br />
on kitchen roll then serve hot.<br />
Tip: Keep salmon beignets warm in the<br />
<strong>Gaggenau</strong> Combination Steam Oven at<br />
85 ºC without humidity setting whilst the<br />
remaining mixture is being deep-fried.<br />
The beignets should not touch each<br />
other if they are to remain crispy. The<br />
beignets can also be formed using two<br />
teaspoons, the mixture will then make<br />
25 – 30 beignets.
Moroccan Monkfish Kebab
Moroccan Monkfish Kebab<br />
<strong>Gaggenau</strong> appliance: Grill with grid or<br />
griddle<br />
Preparation time: 20 minutes<br />
plus 2 hours to marinate<br />
Ingredients for 10 kebabs<br />
Ingredients:<br />
450 g monkfish cut into 10 pieces<br />
10 very small potatoes, peeled and warm<br />
10 bayleaves<br />
Ingredients marinade:<br />
1 small red onion, finely chopped<br />
1 clove of garlic<br />
1 red chilli, finely chopped<br />
2 tablespoons coriander leaves, finely<br />
chopped<br />
1tablespoon mint, finely chopped<br />
1teaspoon cumin<br />
1teaspoon paprika powder<br />
1 pinch of saffron<br />
Olive oil<br />
Juice of 1 lemon<br />
Salt<br />
Preparation: To make the marinade, mix<br />
the onion, garlic, chilli, coriander, mint,<br />
cumin, paprika powder, saffron, olive oil,<br />
lemon juice and salt. Turn the fish in the<br />
marinade several times. Cover and store<br />
in a cold place for 2 hours. Preheat grill<br />
with grid on setting 9 (smaller grill<br />
setting 7) for 10 minutes.<br />
Put fish cubes onto wooden skewers<br />
each followed by a bayleaf and warm<br />
potato. Brush grid with oil. Grill both<br />
sides on grid for approx. 3–4 minutes<br />
until kebab is golden brown.<br />
Tip: The kebabs can be prepared in<br />
advance. Marinate fish and put on<br />
skewer with bayleaves. Cook potatoes<br />
and place on skewers whilst warm, or<br />
regenerate the boiled potatoes briefly<br />
in steam cooker or steam oven. These<br />
fish kebabs can also be grilled on a<br />
griddle.
Small Lamb Fillets
Small Lamb Fillets<br />
with Pistachio-Olive Pesto<br />
<strong>Gaggenau</strong> appliances: Grill with griddle /<br />
oven grill with fan<br />
Temperature: setting 9/220°C<br />
Preparation time: 20 –25 minutes<br />
Ingredients for 20 snacks/20 small skewers<br />
Ingredients:<br />
50 g pistachios, finely chopped<br />
50 g green olives, stoned and finely<br />
chopped<br />
1 bunch fresh coriander, finely chopped<br />
3–4 tablespoons freshly grated white bread<br />
2 eggs, beaten<br />
1 clove of garlic, finely chopped<br />
Lemon juice to taste<br />
Salt, black pepper<br />
5 small lamb fillets<br />
Olive oil<br />
Small wooden skewers/toothpicks,<br />
soaked in water<br />
Ingredients Balsamico Sauce:<br />
1 shallot, finely chopped<br />
4 tablespoons balsamic vinegar<br />
1–2 tablespoons sugar<br />
3–4 tablespoons olive oil<br />
Preparation: Mix pistachios, olives,<br />
coriander and egg and blend in enough<br />
freshly grated bread to make a spreadable<br />
mixture. Season with salt and<br />
pepper and add lemon juice to taste.<br />
Halve the lamb fillets lengthways and<br />
quarter. Spread mixture on one side,<br />
form into rounds and fix each with a<br />
skewer. Preheat grill with griddle to<br />
setting 9 (small grill setting 8) and grill<br />
lamb fillets for 5–7 minutes, to taste.<br />
In the meantime brown the shallot in<br />
hot oil. Add vinegar and sugar and<br />
reduce at medium heat. Add salt and<br />
pepper to taste. Sprinkle over lamb<br />
fillets on griddle prior to serving.<br />
Tip: The lamb fillets can also be cooked<br />
using the fan-assisted oven grill at<br />
220 °C (third shelf from bottom). To do<br />
this, preheat oven and tray and grill<br />
fillets on the hot tray for 7–9 minutes.
Chinese Pan-Fried Fish
Chinese Pan-Fried Fish<br />
<strong>Gaggenau</strong> appliance: Induction wok<br />
Temperature: Sauté: level 11, Fry: level 10<br />
Preparation time: 35 minutes,<br />
including 8–10 minutes cooking time<br />
Ingredients serve 4<br />
Ingredients:<br />
100 ml fish stock (from a jar)<br />
2 lemon grass stems, finely chopped<br />
250 g sole filet (or 1 sole at 600 g)<br />
250 g monkfish<br />
1 coriander stem with leaves<br />
25 g dried mu-err mushrooms<br />
100 g shiitake mushrooms<br />
1 small Chinese cabbage<br />
1 leek stem<br />
1 small red pepper<br />
200 g whole-wheat pasta<br />
3 tablespoons sesame oil<br />
100 g soybean sprouts<br />
Salt<br />
1–2 drops of Tabasco<br />
2 tablespoons soy sauce<br />
100 g North Sea shrimp meat<br />
1 big pinch cornstarch<br />
Preparation: Bring fish stock and<br />
chopped lemongrass together to a boil<br />
and set aside. Cut sole and monkfish<br />
into bite-sized slices. Mix with coriander<br />
leaves and keep cool. Douse dried<br />
mushrooms with boiling water and let<br />
swell for 30 minutes. Then pour the<br />
water off, wash mushrooms cold, dab<br />
them off and cut into small pieces.<br />
Trim shiitake and cut big mushrooms<br />
into slightly smaller pieces. Wash<br />
Chinese cabbage, leek and pepper, then<br />
halve them and cut into thin slices.<br />
Cook pasta as directed on package.<br />
Heat up the wok and add two tablespoons<br />
of oil to the wok pan. Add<br />
mushrooms, vegetables and soybean<br />
sprouts portion-wise, then stir-fry.<br />
After approximately 4 minutes, move<br />
vegetables to the edge of the pan. Add<br />
remaining oil to the pan’s center and<br />
fry fish for 2 minutes on each side.<br />
Season with salt and Tabasco. Add fish<br />
stock, soy sauce, pasta and shrimp<br />
meat, briefly cooking while continuing<br />
to stir. Mix the cornstarch with a teaspoon<br />
of water and add to the pan.<br />
Season to taste again; then arrange on<br />
pre-warmed plates and serve immediately.<br />
Tip: Lemon grass is one of the most<br />
popular herbs in Asian cuisine, not to<br />
be confused with lemon leaf. The reedlike<br />
plant has a strong lemon scent<br />
and can be found in all Asian specialty<br />
stores, often also in well-assorted<br />
grocery stores. Only the thick lower<br />
part is used, not the leaves.
Paella (Spanish rice and seafood dish)
Paella (Spanish rice and seafood dish)<br />
<strong>Gaggenau</strong> appliances: Induction wok,<br />
CombiSteam oven<br />
Induction wok temperature:<br />
Sauté: level 11, Fry: level 9–10<br />
CombiSteam oven temperature: 100 °C<br />
Humidity level: 100%<br />
Preparation time: 45 minutes total,<br />
including 20–25 minutes for cooking rice,<br />
10 minutes for cooking with the induction<br />
wok<br />
Ingredients serve 4<br />
Ingredients:<br />
2 shallots<br />
1 garlic clove (small)<br />
1 fresh thyme stem<br />
10 g butter<br />
200 g long grain rice<br />
1 big pinch of saffron<br />
250 g broccoli<br />
4 tablespoons peas<br />
1 small fennel<br />
500 g Bouchot mussels<br />
(very small mussels)<br />
200 g small calamari (fresh or frozen)<br />
Salt<br />
Black pepper<br />
Flour<br />
4 tablespoons olive oil<br />
8 prawn or shrimp, without head, with shell<br />
75 ml white wine<br />
160 g prawn or shrimp without shell<br />
approximately 250 g cherry tomatoes<br />
Preparation: Peel the shallots and garlic<br />
and cut into small squares. Separate<br />
thyme leaves from the stems. Mix<br />
shallots, garlic and thyme in a deep<br />
wok pan and sauté in butter.<br />
Add rice, saffron and then 400 ml of<br />
water. Bring to a boil. Transfer pan from<br />
cooktop to the preheated CombiSteam<br />
oven (100 °C, 100% humidity) and let<br />
rice swell for 20–25 minutes. Meanwhile,<br />
cut the broccoli into florets and<br />
together with the peas put into the<br />
CombiSteam oven for 4 minutes. Wash,<br />
trim and halve fennel, then cut into<br />
thin slices. Put the fennel leaves aside.<br />
Wash and trim the mussels, and let<br />
them drip off well. Season the calamari<br />
with salt and pepper and flour lightly.<br />
Heat up the wok. Add 1 tablespoon of<br />
oil, sauté the first 8 prawns for 1 minute,<br />
and take them out. Add some oil again<br />
and sauté the calamari for 1 minute,<br />
then put them together with the prawns.<br />
Put 1 tablespoon of oil in the wok pan,<br />
add mussels and fennel, stir once, and<br />
add the wine. Cover the pan and cook<br />
for 5minutes until all mussels are<br />
open. Take out the mussels and break<br />
them out of the shells. For serving,<br />
leave some mussels in the open shell.<br />
Heat up the remaining oil in the wok<br />
pan. Add rice, de-shelled shrimp and all<br />
other ingredients. Briefly broil, and<br />
stir continuously. Season with salt and<br />
pepper.<br />
Serve the rice on pre-warmed plates<br />
or in the pan. Sprinkle with fennel and<br />
serve immediately.
Vegetable Plate with Tofu
Vegetable Plate with Tofu<br />
<strong>Gaggenau</strong> appliance: Induction wok<br />
Temperature: Searing at level 11,<br />
soft roasting at level 8–9<br />
Preparation time: 20 minutes,<br />
plus 10 minutes cooking time<br />
Ingredients serve 4<br />
Ingredients:<br />
1 small green zucchini<br />
1 small yellow zucchini<br />
1 small red pepper<br />
250 g broccoli<br />
100 g shitake mushrooms<br />
12 small whole carrots<br />
100 g soybean sprouts<br />
300 g plain tofu<br />
2–3tablespoons soy sauce<br />
4–5tablespoons sesame oil<br />
2 tablespoons pine nuts<br />
Salt<br />
White pepper<br />
Preparation: Wash all vegetables. Cut<br />
majority of greens off of the carrots,<br />
leaving approx. 5 cm of the green<br />
remaining. With the exception of the<br />
carrots, chop all vegetables into bite<br />
size pieces. Blanch peppers and carrots<br />
separately in water for 2 minutes each,<br />
shock in ice water and drip dry. Rinse<br />
sprouts rapidly under hot running water.<br />
Cut tofu into cubes and marinate with<br />
soy sauce. Heat oil in wok and sear all<br />
vegetables for 5 minutes, turning constantly.<br />
Remove, add tofu cubes and<br />
pine nuts, and softly brown in the wok.<br />
Return vegetables to the wok, toss with<br />
tofu and pine nuts, and add salt and<br />
pepper to taste. Remove, and serve in<br />
preheated bowls garnished with pine<br />
nuts.<br />
Tip: Vegetables can be blanched perfectly<br />
in the steamer or CombiSteam<br />
oven. Use perforated cooking insert and<br />
100% humidity at 100 °C for 3–4 minutes.
Lamb Curry
Lamb Curry<br />
<strong>Gaggenau</strong> appliance: Induction wok<br />
Induction wok temperature:<br />
Sauté: level 11–12<br />
Finish: level 7–8<br />
Preparation time: 30 minutes,<br />
including 15 minutes for cooking<br />
Ingredients serve 4<br />
Ingredients:<br />
700 g leg of lamb<br />
1 organic lemon<br />
3 teaspoons Sambal Oelek paste<br />
(Asian spice)<br />
2 teaspoons sugar<br />
1 teaspoon ground coriander<br />
1 teaspoon cinnamon<br />
Salt<br />
Black pepper<br />
2 lemon grass stems<br />
75 g fresh ginger<br />
2 garlic cloves<br />
4 shallots<br />
5 tablespoons vegetable oil<br />
2 teaspoons turmeric<br />
1 teaspoon curry<br />
400 ml unsweetened coconut milk<br />
2 fresh coriander stems<br />
Preparation: Wash lamb in cold water,<br />
blot dry and cut into bite-size pieces.<br />
Wash the lemon in hot water, dry, and<br />
grate the peel (zest) into a bowl. Then<br />
cut lemon in half and press out its<br />
juice. Mix juice, peel, Sambal Oelek,<br />
sugar, ground coriander, cinnamon, salt<br />
and pepper for a marinade and pour<br />
over meat. Wash the lemon grass and<br />
cut lengthwise in half. Peel the ginger<br />
and cut it into very thin slices. Peel the<br />
garlic and shallots and chop into finely.<br />
Heat up the wok and add oil to the<br />
pan. Sauté meat in small portions,<br />
remove and keep warm. Then briefly<br />
sauté garlic, shallots, ginger and lemon<br />
grass. Return meat to the wok, add<br />
tumeric and curry and stir-fry briefly.<br />
Add coconut milk, mix, and simmer for<br />
4 minutes. Separate coriander leaves<br />
from the stems and sprinkle on lamb<br />
curry.<br />
Tip: Sprinkle sesame seeds on basmati<br />
rice and serve.
Roasted Salmon with Asparagus Sauce
Roasted Salmon with White and<br />
Green Asparagus Sauce and Salad<br />
<strong>Gaggenau</strong> appliance: Teppan Yaki<br />
Temperature Teppan Yaki: 200 °C<br />
Preparation time: 45 minutes<br />
Ingredients serve 4<br />
Ingredients Sauce:<br />
20 white asparagus spears<br />
20 green asparagus spears<br />
2 l water<br />
40 g butter<br />
1 /2 lemon<br />
Salt<br />
1 pinch sugar<br />
6 tablespoons crème fraiche<br />
White pepper<br />
Ingredients Salad:<br />
100 g frisee<br />
6 tablespoons herb vinaigrette<br />
Ingredients Fish:<br />
320 g salmon, sliced into 4 pieces<br />
(or 4 slices 80 g each)<br />
Salt<br />
Black pepper<br />
Flour<br />
1.5 tablespoons butter<br />
Preparation: Peel and clean the white<br />
asparagus. Cut off the tough parts of<br />
the green asparagus and if necessary,<br />
peel the lower third part thin. Heat<br />
water with butter, lemon juice, salt and<br />
sugar. Bring to a boil, first adding the<br />
white asparagus and cooking al dente,<br />
followed by the green asparagus. After<br />
cooking, quench in ice water. Take all<br />
tops from the white asparagus and<br />
12 good ones from the green asparagus<br />
and put aside. Puree the rest of the<br />
white asparagus with a blender or hand<br />
mixer, pass through a filter and fold<br />
3 tablespoons of crème fraiche into it.<br />
Add salt and pepper to taste. Puree the<br />
rest of the green asparagus, pass<br />
through a sifter and add the rest of the<br />
crème fraiche, again adding salt and<br />
pepper to taste. Chill both sauces.<br />
Preheat the Teppan Yaki to 200 °C.<br />
Clean the salad and rip into bite-size<br />
pieces. Season half of it with the<br />
vinaigrette. Drizzle the rest of the<br />
vinaigrette over the asparagus tops.<br />
Salt the salmon slices, pepper and<br />
lightly flour them. Heat the butter on<br />
the Teppan Yaki and grill the fish slices<br />
for 2 minutes on each side. Put some of<br />
the green and white asparagus sauce<br />
on a plate and place the salmon slice in<br />
the center. Garnish with the asparagus<br />
tops and the frisee salad. Put remaining<br />
sauce into small glass bowls and serve<br />
immediately.<br />
Tip: Asparagus turns out perfect in the<br />
CombiSteam oven. Place stalks in an<br />
unperforated cooking insert and add<br />
one small glass of water, slice of butter,<br />
some lemon juice, salt and sugar. Cook<br />
in CombiSteam oven at 100 °C and<br />
100% humidity.
Filet of Bass with Lovage Egg Wrap
Filet of Bass with Lovage Egg Wrap and<br />
Sautéed Tomatoes<br />
<strong>Gaggenau</strong> appliance: Teppan Yaki<br />
Temperature: 200 °C<br />
Preparation time: 30 minutes,<br />
cooking time 6–7 minutes<br />
Ingredients serve 4<br />
Ingredients sautéed tomatoes:<br />
3 tablespoons olive oil<br />
1 shallot, finely diced<br />
1 small garlic clove, peeled<br />
1 stem of basil<br />
500 g plum tomatoes, skinned and diced<br />
Salt<br />
White pepper<br />
Ingredients fish:<br />
400 g filet of bass<br />
Zest from 1/2 lemon<br />
White pepper<br />
Flour<br />
1 fresh lovage stem<br />
2 small eggs<br />
1.5 tablespoons butter grease<br />
Fresh basil and olive to garnish<br />
Salt<br />
Preparation: Heat olive oil in a sauteuse<br />
and sauté shallot until glassy. Add<br />
garlic, basil and tomato, and cook until<br />
viscous. Salt and pepper to taste.<br />
Before serving, remove garlic and basil.<br />
Mix some salt with lemon zest. Remove<br />
any bones from fish filet with pliers<br />
(big bones) or tweezers (small).<br />
Preheat Teppan Yaki to 200 °C. Cut the<br />
fish filet into four equal pieces. Season<br />
with lemon-salt and pepper and turn in<br />
flour. Wash the lovage, dab dry and<br />
chop into chunky pieces, mix with the<br />
eggs and season with a pinch of salt.<br />
Dip the floured fish filets into the egg<br />
mixture, and grill in butter grease on<br />
each side for 2–3 minutes. Evenly place<br />
the sautéed tomatoes on four preheated<br />
plates. Add one filet to each and<br />
garnish with basil and olives. Matching<br />
sides are tender wheat, a wild rice mix<br />
or pasta.<br />
Tip: Steam is perfect for peeling tomatoes.<br />
Preheat the CombiSteam oven to<br />
100 °C. In the meantime, carve tomatoes<br />
crosswise and remove the greens.<br />
Spread tomatoes in the perforated<br />
insert and steam in CombiSteam oven<br />
at 100% humidity for 3–6minutes,<br />
depending on the thickness and sturdiness<br />
of the tomato skin. Set short<br />
period-alarm-timer or cooking time and<br />
confirm. When the buzzer sounds, mist,<br />
remove tomatoes, chill shortly and<br />
peel.
Cod Filet with Carrot Coriander Crust
Cod Filet with Carrot Coriander Crust and<br />
Fennel Saffron Butter<br />
<strong>Gaggenau</strong> appliance: Teppan Yaki<br />
Temperature: 200 °C<br />
Preparation time: 70 minutes,<br />
40 cooling time, and<br />
6 minutes cooking time<br />
Ingredients serve 4<br />
Ingredients:<br />
500 g cod filet<br />
60 ml cream<br />
Salt<br />
1 lemon<br />
1 big potato<br />
1 thick carrot<br />
1 stem coriander<br />
1/2 teaspoon hot curry power<br />
1 big pinch bitter-sweet pepper powder<br />
1.5 tablespoons butter grease or Ghee<br />
Ingredients:<br />
1 big fennel bulb<br />
10 g butter<br />
2 cl Pernod<br />
4 cl white wine<br />
125 ml fish stock<br />
1/2 can saffron strings<br />
60 g cold butter slices<br />
1 small tomato, skinned, cored and diced<br />
Preparation: Cut fish filet in four equally<br />
sized pieces equaling 100 g each. Chop<br />
the remaining 100g, immerse in the<br />
cream and chill in the freezer for 40<br />
minutes. Afterwards, puree with a mixer<br />
until this filling achieves a fine consistency.<br />
Pass through a sifter, season with<br />
salt and lemon juice, and chill. Wash and<br />
peel carrot and use a ribbon grater or<br />
slicer to cut it into long thin pieces.<br />
Mix the carrot slices with coriander,<br />
curry and pepper. Marinate the fish filets<br />
in lemon juice and season with salt.<br />
Spread the filling over both sides of<br />
each filet and wrap carrot slices carefully<br />
around. Chill fish. Preheat the Teppan<br />
Yaki to 200 °C. Pull off fennel greens,<br />
chop finely and set aside. Cut fennel<br />
bulb in lengthy thin slices. Heat butter<br />
(ghee) in a sautéuse pan and shift<br />
fennel slices around in it for 3 minutes.<br />
Fill the sautéuse with Pernod, wine and<br />
stock, add the saffron strings and cook<br />
covered until it is ‘al dente’. Remove<br />
fennel and keep warm. Sear the fish<br />
packets on the hot Teppan Yaki in the<br />
butter grease or ghee: on the carrot side<br />
for 3–4 minutes, on the fish side for<br />
2minutes. Put into the simmering stock<br />
the butter squares one after the other.<br />
Add diced tomatoes and fennel green<br />
and season with salt. Place fennel slices<br />
on plates, pour sauce on them, and<br />
place the fish on top. Pair with the following<br />
sides: pasta, rice or potatoes.
Beef Filet (Steak)
Beef Filet (Steak) Garnished with Pumpkin<br />
Butter on Mushroom Leek Potatoes<br />
<strong>Gaggenau</strong> appliance: Teppan Yaki, oven,<br />
CombiSteam oven<br />
Temperature: Teppan Yaki 240 °C,<br />
‘au gratin’: oven with grill 250 °C<br />
CombiSteam oven 120°C, Humidity 100%<br />
Preparation time: I hour, including 6 minutes<br />
roasting time and to cook ‘au gratin’<br />
2 minutes<br />
Ingredients serve 4<br />
Ingredients Pumpkin Butter:<br />
1 small Hokkaido pumpkin or 300 g<br />
pumpkin meat<br />
Salt<br />
200 g butter<br />
2 egg yolks<br />
80 g white bread crumbs<br />
3–4 parsley stems, finely chopped<br />
Black pepper<br />
Ingredients Mushroom Leek Potatoes:<br />
300 g small hard boiling potatoes<br />
100 g leek<br />
30 g butter<br />
250 ml clear chicken stock<br />
100 ml cream<br />
50 ml dry white wine<br />
2 leveled teaspoons cornstarch<br />
100 g chanterelles<br />
100 g champions<br />
White pepper<br />
2 tablespoons beaten cream<br />
Ingredients Meat:<br />
4 beef filets or steaks (150 g each)<br />
Black pepper<br />
4 tablespoons oil<br />
Preparation: Steam pumpkin until soft<br />
in the preheated CombiSteam oven<br />
for 30–40 minutes, depending on size.<br />
Split the pumpkin, remove the seeds,<br />
and weigh 300 g of the pumpkin meat<br />
for the pumpkin butter (keep the reminder<br />
of the pumpkin meat for alternate<br />
use, e.g. in the freezer). Wring<br />
pumpkin meat well in a kitchen towel<br />
and push through a very fine sifter.<br />
Bring butter to room temperature and<br />
foam the eggs. Add breadcrumbs,<br />
pumpkin mass, and parsley. Put the<br />
resulting pumpkin butter on cling<br />
wrap, roll up and tie the ends up like a<br />
sausage. Place in fridge until solidified.<br />
Wash the potatoes, peel and slice in<br />
thin slices on a Mandoline. Wash leeks<br />
and separate into fine rings. Sweat<br />
the potato slices in 20 g butter (do not<br />
brown), fill with stock and cook potatoes<br />
in it. Add leeks, fill further with<br />
liquid cream and wine and let simmer<br />
until vegetables are ‘al dente’. Season<br />
to taste with salt and pepper. Mix<br />
cornstarch in cold water and slightly<br />
tether the vegetables. Clean and cut<br />
the chanterelles into small pieces.<br />
Clean and cut the champions into fine<br />
slices. Sauté the mushrooms in the<br />
remaining butter for 3 minutes, season<br />
to taste with salt and pepper and add<br />
to the leek potato vegetables. Keep<br />
vegetables warm. Preheat Teppan Yaki<br />
to 240 °C. Salt and pepper the beef<br />
filets. Heat oil on Teppan Yaki and sear<br />
the steaks on each side for 3 minutes.<br />
Afterwards, wrap them in tinfoil and let<br />
rest for 5 more minutes. Remove tinfoil;<br />
garnish the steaks each with a thick<br />
slice of pumpkin butter (keep the remaining<br />
pumpkin butter in the freezer<br />
for alternate use) and cook ‘au gratin’<br />
on the preheated grill plate in the oven<br />
for 1 minute. Before serving, fold the<br />
whipped cream under the mushroomleek-potato<br />
vegetables. Serve each<br />
preheated plate with some vegetables<br />
and an au gratin steak.<br />
Tip: Some pumpkin varieties can be<br />
cooked as one piece, such as the<br />
Hokkaido pumpkin or the Spaghetti<br />
pumpkin. Depending on size, cook or<br />
steam for 20–50 minutes, cut in half,<br />
remove the inner seeds and pulp with<br />
aspoon. Hokkaido pumpkins do not<br />
necessary need to be peeled, e.g. in<br />
soups one could use the skin as well.
Grill-Fun: Meat Skewers with Three Sauces
Grill-Fun: Meat Skewers with Three Sauces<br />
and Baked Potato<br />
<strong>Gaggenau</strong> appliances: Teppan Yaki,<br />
CombiSteam Oven<br />
Temperature: Teppan Yaki 220 °C,<br />
CombiSteam Oven 200 °C, humidity 100%<br />
Total preparation time: 90 minutes,<br />
including baking time for potatoes<br />
(depending on size) 50–60 minutes,<br />
meat approx. cooking time 8 minutes<br />
Ingredients serve 4<br />
Ingredients for skewers:<br />
200 g Entrecôte steak<br />
200 g pork filet<br />
200 g white poultry meat<br />
100 g smoked ham<br />
1 onion<br />
1 small red pepper<br />
1 small zucchini<br />
1 fresh thyme stem<br />
5–8 rosemary needles<br />
6–8tablespoons olive oil<br />
8 small metal skewers<br />
Salt, Black pepper<br />
Ingredients pepper sauce:<br />
1 tablespoon olive oil<br />
1 small red pepper, cut into thin slices<br />
1 shallot, finely diced<br />
100 ml meat broth<br />
1/2 tablespoon tomato puree<br />
1–2 drops of Tabasco<br />
Salt<br />
Ingredients side dish:<br />
4 mid-sized floury potatoes (King Edward,<br />
Marfona)<br />
300 g coarse sea salt<br />
Ingredients garlic sauce:<br />
4 tablespoons mayonnaise<br />
Preparation: If necessary, remove skin<br />
and tendons from all meat. Cut meat<br />
and ham into even sized square pieces.<br />
Peel the onion and trim the pepper and<br />
zucchini, then cut each into bite-size<br />
pieces. Chop the herbs and mix with<br />
oil. Put meat and vegetables in a bowl,<br />
add the herb oil and mix well. Cover<br />
the bowl and put it in the refrigerator.<br />
Pepper sauce: Heat up the oil and sauté<br />
the pepper and shallot pieces. Add the<br />
broth and cook for 8 minutes with the<br />
lid closed. Add the tomato puree and<br />
mince everything with the wand mixer.<br />
Season to taste with Tabasco and salt.<br />
Garlic sauce: Mix all ingredients for the<br />
sauce and season to taste with salt.<br />
Curry sauce: Mix all ingredients except<br />
the whipped cream. Season with salt.<br />
Before serving, fold the whipped cream<br />
under the mix and season to taste<br />
again. Fill small glass dishes with each<br />
sauce and keep them covered and cool<br />
until served.<br />
Potatoes: Clean and brush the potatoes.<br />
Put a 2 cm layer of salt in a pan.<br />
Place the potatoes in the pan and leave<br />
small spaces in between. Bake them<br />
in the preheated CombiSteam oven for<br />
50–60 minutes depending on size.<br />
Skewers: Preheat the Teppan Yaki to<br />
220 °C. Alternately arrange the meats<br />
and vegetables on the skewers. Salt<br />
and pepper them and grill on the hot<br />
Teppan Yaki for 4 minutes on each side.<br />
To serve: Remove meat and vegetable<br />
skewers from Teppan Yaki, and serve<br />
with baked potato and sauce of choice.<br />
1 garlic clove, peeled and pressed<br />
2 tablespoons chives<br />
1 teaspoon lemon juice<br />
1–2 drops of Tabasco<br />
Ingredients curry sauce:<br />
3 tablespoons mayonnaise<br />
1 tablespoon spicy curry powder<br />
2 tablespoons pineapple, finely diced<br />
1 teaspoon cognac<br />
1/2 teaspoon lemon juice<br />
1 tablespoon whipped cream<br />
or 1 tablespoon crème fraiche
Spicy Seared Tuna With Ginger and Chives
Spicy Seared Tuna With Ginger and Chives<br />
<strong>Gaggenau</strong> appliance: Teppan Yaki<br />
Temperature: 240 °C<br />
Preparation time: 10 minutes,<br />
plus 1 hour marinating time<br />
Ingredients serve 4<br />
Ingredients:<br />
1 tablespoon Mirin (sweet rice wine)<br />
1 tablespoon soy sauce<br />
1 tablespoon sake or dry sherry<br />
350 g tuna (sushi quality)<br />
2 thumb size pieces of ginger<br />
1 tablespoon sesame oil<br />
1 bunch chives<br />
Preparation: Mix Mirin, soy sauce and<br />
Sake for the marinade and marinate the<br />
tuna for 1 hour. Preheat Teppan Yaki<br />
grill to 240 °C. Take tuna out of the<br />
marinade and dab dry with paper towels.<br />
Rub in sesame oil. Peel ginger and<br />
finely grate. Sear tuna for 2 minutes on<br />
the Teppan Yaki, turning constantly.<br />
Let it rest for 1 minute. To serve, place<br />
ginger and soy sauce in several small<br />
plates and bowls. Cut tuna with a sharp<br />
knife in 1 cm thick slices and serve<br />
3–4slices per plate. Garnish each plate<br />
with chives at the rim.<br />
Tip: Another way of serving the tuna<br />
is to marinate it in soy sauce and drink<br />
the sake as an accompaniment.
Monkfish in sesame coating with vegetables
Monkfish in sesame coating with<br />
vegetables<br />
<strong>Gaggenau</strong> appliance: Teppan Yaki<br />
Temperature: 180 °C<br />
Preparation time: 40 minutes<br />
Ingredients for 4 people<br />
Ingredients:<br />
600 g monkfish<br />
White of 2 eggs<br />
1 dessert spoon cornstarch<br />
70 g sesame seeds, with shells removed<br />
1 small head of savoy cabbage or pak<br />
choy, beet greens, spinach, etc.<br />
1 red pepper<br />
100 g cooked red lentils<br />
6 dessert spoons vegetable oil<br />
50 ml dry sherry<br />
300 ml fish stock<br />
2 dessert spoons sherry vinegar<br />
1 bunch of chervil<br />
1teaspoon curry powder<br />
fresh nutmeg<br />
Salt<br />
Freshly ground black pepper<br />
Preparation: Preheat the Teppan Yaki<br />
plate to 180 °C. Wash the fish fillet, pat<br />
dry and cut into bite size pieces. Season<br />
with salt and pepper. Lightly beat the egg<br />
white and the cornstarch until it is foamy,<br />
using a hand blender. Dip the fillets<br />
first in the egg white mixture, and then in<br />
the sesame seeds. Press the coating<br />
firmly in place. Cover the fish and keep<br />
in a cool place<br />
Halve the savoy cabbage, remove the<br />
central stalk and cut into fine strips.<br />
Wash and halve the pepper, remove the<br />
stalk and dice. Heat the oil on the<br />
surface of the grill plate and cook the<br />
fish for about 2–3 minutes turning it so<br />
it is done on all sides. Place on one<br />
side and keep warm. Place the vegetables<br />
in the fat used for cooking and<br />
allow to soften over a medium heat for<br />
5–6 minutes. Season with curry and<br />
nutmeg, and pour the sherry, stock and<br />
vinegar over it. Allow it to cook through,<br />
then mix the lentils with the remaining<br />
vegetables and allow to heat. Arrange<br />
the fish on the vegetables, sprinkle<br />
with chervil leaves and serve.
Mediterranean Combo
Mediterranean Combo<br />
with lamb and king prawns<br />
<strong>Gaggenau</strong> appliance: Teppan Yaki<br />
Temperature: 220–240 °C<br />
Preparation time: 40 minutes<br />
Marinating time: 4 hours<br />
Ingredients for 4 people<br />
Ingredients Marinade:<br />
1 clove of garlic<br />
1 sprig of rosemary<br />
200 ml vermouth (or white wine)<br />
2 dessert spoons white balsamic<br />
1 dessert spoon honey (e.g.lavender honey)<br />
200 ml olive oil<br />
Salt<br />
Freshly ground pepper<br />
400 g lamb fillets<br />
400 g king prawns<br />
1 large eggplant<br />
1 red onion<br />
1 yellow zucchini<br />
1 green zucchini<br />
Ingredients Sauce:<br />
1 bunch of flat-leaf parsley<br />
1 large bunch of basil<br />
3 sprigs of mint<br />
2 cloves of garlic<br />
1 dessert spoon mustard<br />
1 dessert spoon capers<br />
2 anchovies<br />
1–2 dessert spoons lemon juice<br />
200 ml olive oil<br />
Salt<br />
Pepper<br />
Preparation: Peel the garlic and chop<br />
finely with the rosemary leaves. Mix the<br />
rosemary with the garlic and the remaining<br />
ingredients to make a marinade.<br />
Cut the eggplant and onions into 0.5 cm<br />
thick slices, and slice the zucchini<br />
lengthways to about the same thickness.<br />
Spread all the ingredients out in<br />
a flat, low pile and pour the marinade<br />
over them. Allow to marinate for at<br />
least 4 hours.<br />
For the sauce, wash the herbs, pluck<br />
off the leaves and peel the garlic. Puree<br />
all the ingredients in a mixer. Preheat<br />
the Teppan Yaki plate to 240°C.<br />
Allow the marinade Allow the marinade<br />
to drain off, and cook the vegetables,<br />
meat and king prawns for 2–4minutes<br />
on each side (according to taste), and<br />
drizzle with some of the marinade. Serve<br />
with the herb dip.
Potato Pockets with Herb Filling
Potato Pockets with Herb Filling<br />
<strong>Gaggenau</strong> appliance: deep fryer<br />
Temperature: 190 °C<br />
Preparation time: 30 minutes<br />
plus cooking time for the potatoes<br />
Ingredients for 4 servings<br />
Ingredients:<br />
500 g potatoes<br />
0.2 l water<br />
30 g butter<br />
100 g flour<br />
1–2 eggs<br />
1 egg yolk<br />
Salt, nutmeg<br />
Ingredients filling:<br />
1 bunch parsley<br />
1–2 spring onions<br />
50 g grated Emmental cheese<br />
1 egg yolk<br />
Salt, pepper<br />
Preparation: Cook potatoes in skins.<br />
Meanwhile, prepare filling: chop parsley<br />
and cut spring onions into thin rings.<br />
Mix parsley, spring onions, Emmental<br />
cheese, egg yolk, salt and pepper.<br />
Let the potatoes cool, remove skins<br />
and squeeze through a potato press.<br />
Boil water with butter, salt and nutmeg,<br />
add flour all at once and keep stirring<br />
until dough comes away from bottom<br />
of pan. Take from the stove and stir in<br />
eggs one at a time.<br />
Mix this choux pastry and the mashed<br />
potato.<br />
Roll potato dough out approx. 0.5 cm<br />
thick onto a floured worktop and cut<br />
out circles (use large cup if no round<br />
pastry cutter available). Place approx.<br />
one teaspoon filling on every dough<br />
pocket, just off the middle. Fold up<br />
pockets, press edges, bake in deep<br />
fryer.<br />
Tip: Serve with cucumber salad with<br />
yoghurt-dill dressing or lettuce salad<br />
with Ruccola.
Stuffed Dill Pancakes
Stuffed Dill Pancakes<br />
<strong>Gaggenau</strong> appliance: Grill with cast roaster<br />
Temperature: setting 9 –10<br />
Preparation time: 40 minutes<br />
Ingredients for 4 servings as main course<br />
We recommend a light summer salad<br />
as first course.<br />
Ingredients pancakes:<br />
200 ml milk<br />
2 eggs<br />
125 g flour<br />
1 bunch dill<br />
Salt<br />
Ingredients filling:<br />
4 slices smoked salmon<br />
250 g low-fat soft cheese<br />
2tablespoons whipped cream<br />
2teaspoons grated horseradish<br />
(from the jar)<br />
1teaspoon lemon juice<br />
Salt, pepper<br />
For frying:<br />
Neutral tasting oil<br />
To garnish:<br />
Lemon slices and 4 twigs of dill<br />
Preparation: Mix milk and eggs with egg<br />
whisk, stir in flour gradually to avoid any<br />
lumps, add salt.<br />
Wash dill, chop finely and stir into pancake<br />
mixture.<br />
Stir soft cheese and cream together<br />
until smooth and season with horseradish,<br />
lemon juice, salt and pepper.<br />
Pour a little oil onto the preheated<br />
cast roaster (setting 9–10), and bake<br />
4 small pancakes one after the other.<br />
Place a slice of smoked salmon on each<br />
pancake. Fill the soft cheese mixture<br />
into the middle and roll up the pancake.<br />
Garnish with lemon and dill.<br />
Tip: Use the mixer for the pancake<br />
mixture, this saves time and avoids any<br />
lumps.<br />
Always preheat the griddle plate first<br />
before adding the oil.
Fried Scallops
Fried Scallops with<br />
Pak-choi & Peanut Sauce<br />
<strong>Gaggenau</strong> appliances: Wok burner, oven<br />
Temperature: max. heat setting<br />
Preparation time: 45 minutes<br />
Ingredients for 4 servings<br />
Ingredients:<br />
12 –16 scallops, removed from shells<br />
Sesame oil<br />
Salt, black pepper<br />
800 g pak-choi, sliced into 6 cm wide strips<br />
2tablespoons Asian fish sauce, diluted<br />
with 2 tablespoons of water<br />
Ingredients sauce:<br />
100 g unsalted peanuts, roasted<br />
1 clove of garlic<br />
1tablespoon fresh ginger, finely grated<br />
1 green chilli pepper, chopped<br />
1–2tablespoons brown sugar<br />
150 – 200 ml unsweetened coconut milk<br />
1 bunch fresh coriander leaves,<br />
finely chopped<br />
Lemon wedges<br />
Preparation: Clean the scallops, blot<br />
dry and sprinkle with a little sesame oil<br />
until oiled all over. Cover and allow to<br />
marinate for 15 minutes at room temperature.<br />
To make the sauce, use a mixer<br />
to make the peanuts, garlic, ginger, chilli<br />
and sugar into a pesto. Stir the pesto<br />
into the coconut milk little by little.<br />
Place all ingredients at the ready. Make<br />
the wok very hot, without oil. Fry the<br />
scallops one after the other in the wok<br />
for one minute each side, season with<br />
salt and pepper and keep warm in oven.<br />
Reheat the wok and only now add oil.<br />
Now stir-fry pak-choi al dente and add<br />
fish sauce to taste. Add the peanut<br />
sauce and bring to the boil. Then add<br />
the scallops and briefly reheat. Serve<br />
with freshly chopped coriander and<br />
lemon wedges.<br />
Tip: Pak-choi, also called Chinese<br />
mustard cabbage, is one of the finest<br />
types of Chinese cabbage.<br />
Lemon rice goes very well with fried<br />
scallops with pak-choi and peanut<br />
sauce.
Sweet-and-sour Chicken
Sweet-and-sour Chicken<br />
<strong>Gaggenau</strong> appliance: Wok-burner<br />
Temperature: max. heat setting<br />
Preparation time: 30 minutes,<br />
incl. approx. 8 –10 minutes cooking time<br />
Ingredients for 4 servings<br />
Ingredients:<br />
300 g chicken breasts, in thin strips<br />
Soya oil<br />
1 red hot chilli pepper, core removed,<br />
cut in thin rings<br />
2 spring onions, cut in rings<br />
1 chopped clove of garlic<br />
1 /2 pineapple in pieces<br />
1 red pepper, cut in strips<br />
1 leek, cut in strips<br />
1 courgette, cut in strips<br />
50 g soy beans<br />
50 g cashew nuts<br />
Ingredients sauce:<br />
75 ml vinegar<br />
2tablespoons soy sauce<br />
2tablespoons honey<br />
Salt to taste<br />
1tablespoon plum sauce<br />
1tablespoon ketchup<br />
2tablespoons Worcester sauce<br />
Preparation: Fry meat in oil and keep<br />
warm. Sauté courgette, pepper, chilli,<br />
leek and spring onions one after the<br />
other in wok pan. Add soy beans,<br />
cashew nuts and garlic.<br />
Add pineapple and meat, season with<br />
sweet-and-sour sauce and serve hot.<br />
Go steady with salt because soy sauce<br />
and Worcester sauce already contain<br />
lots of salt.<br />
Tip: Rice is always perfect in the<br />
<strong>Gaggenau</strong> Combination Steam Oven:<br />
Put the required quantity of rice on an<br />
unperforated cooking tray, add the<br />
quantity of water stated on the packet,<br />
steam at 100 °C with humidity set<br />
at 100% for the time indicated on the<br />
packet.
Stuffed Potato Roll
Stuffed Potato Roll<br />
<strong>Gaggenau</strong> appliance: Steam cooker<br />
Temperature: Steam mode<br />
Preparation time: 45 minutes,<br />
incl. approx. 20 minutes cooking time<br />
Ingredients for 4 servings<br />
Ingredients:<br />
1kgcooked potatoes (floury potatoes,<br />
from the day before)<br />
150 g flour<br />
2 egg yolks<br />
1teaspoon salt<br />
1 pinch of nutmeg<br />
Ingredients filling:<br />
450 g chopped spinach (frozen)<br />
150 g grated Pecorino cheese<br />
2tablespoons crème fraîche<br />
1 diced shallot<br />
1 small clove of garlic<br />
2tablespoons pine kernels<br />
Salt<br />
Pepper<br />
A little butter<br />
Preparation: Peel and mash potatoes.<br />
Add flour, egg yolks, salt and nutmeg,<br />
and mix to form a dough.<br />
Thaw spinach and squeeze in a cloth.<br />
Sauté shallot and garlic in butter. Mix<br />
shallot, grated cheese and crème fraîche<br />
with spinach, and season with salt and<br />
pepper.<br />
Fill steam cooker with water up to lower<br />
marking and preheat the appliance.<br />
Roll dough out to form a triangle on a<br />
floured worktop and spread spinachcheese<br />
mixture on dough. Scatter pine<br />
kernels on mixture. Roll the filled<br />
potato dough up to form a roll, wrap in<br />
a towel and seal ends well. Then place<br />
potato roll on the perforated cooking<br />
tray, put in the preheated steam cooker<br />
and cook for approx. 20 minutes.
Honeyed bananas coated in sesame
Honeyed bananas coated in sesame<br />
<strong>Gaggenau</strong> appliance: Teppan Yaki<br />
Temperature: 180 –190 °C<br />
Preparation time: 30 minutes<br />
Ingredients for 4 people<br />
Ingredients:<br />
4 baby or apple bananas<br />
2 dessert spoons lemon juice<br />
2 dessert spoons honey<br />
1 teaspoon freshly grated ginger root<br />
Juice and zest of an untreated orange<br />
Whites of 2 eggs<br />
1 dessert spoon of cornstarch<br />
100 g sesame seeds (or grated coconut)<br />
4 dessert spoons groundnut oil<br />
Preparation: Preheat the Teppan Yaki<br />
plate to 180 ºC. Peel the bananas, cut<br />
them into in pieces (suitable for eating<br />
with chopsticks) and drizzle with lemon<br />
juice. Mix together the honey, ginger,<br />
orange juice and peel. Coat the bananas<br />
in the mixture and marinate for at least<br />
15 minutes. Beat the egg white lightly<br />
using a hand blender. Dip the banana<br />
in cornstarch, then the egg white and<br />
finally the sesame. Press the coating<br />
firmly in place. Heat up the grill surface<br />
and cook the bananas for 3–4 minutes.<br />
Turn with the aid of two forks, and cook<br />
the other side for a few minutes until<br />
golden brown and crispy. Serve immediately,<br />
and eat (stylishly) with chopsticks.<br />
Handy hint: A sabayon made with rice<br />
wine or sherry goes particularly well<br />
with this dish.
Blinis Filled with Raspberry Cream
Blinis Filled with Raspberry Cream<br />
<strong>Gaggenau</strong> appliance: Grill with <strong>Gaggenau</strong><br />
cast roaster<br />
Temperature: setting 9 –10<br />
Preparation time: 45 minutes<br />
Dessert for 4 servings<br />
Ingredients:<br />
150 g flour<br />
0.25 l milk<br />
1 pinch salt<br />
3 egg yolks<br />
3 egg whites<br />
1 teaspoon sugar<br />
1 sachet vanilla sugar<br />
Icing sugar<br />
Butter-lard<br />
Ingredients filling:<br />
250 g soft cheese<br />
250 g Mascarpone (Italian soft cheese)<br />
1 bag frozen raspberries<br />
60 g sugar<br />
1 sachet vanilla sugar<br />
Preparation: Sieve flour into a bowl,<br />
stir in milk, vanilla sugar, salt and egg<br />
yolk to make a smooth dough. Beat<br />
egg whites with sugar until very stiff<br />
and fold into the dough.<br />
For the filling, mix soft cheese, Mascarpone,<br />
sugar and vanilla sugar. Carefully<br />
mix thawed raspberries into quark mixture.<br />
Put a little butter-lard on the preheated<br />
cast roaster (setting 9–10). Use a ladle<br />
to arrange the dough as little blinis<br />
in the cast roaster, and bake on both<br />
sides.<br />
Arrange the soft cheese mixture on half<br />
of the blinis and cover with the other<br />
half. Dust with icing sugar.
Recipes from<br />
professional chefs<br />
5
For more recipes from professional chefs,<br />
please visit www.gaggenau.com
Your own recipes 6
1<br />
The <strong>Gaggenau</strong> Cooking Dictionary from A–Z<br />
What do professional chefs mean when they use<br />
words like “thicken” or “reduce” in their recipes,<br />
or what is the difference between “steaming”<br />
and “poaching”?<br />
Here the ambitious hobby chef can find out<br />
exactly how to interpret recipes in future: in the<br />
<strong>Gaggenau</strong> cooking dictionary, featuring specialist<br />
expressions used in all kinds of recipes,<br />
together with an explanation for some of the<br />
essential ingredients used in haute cuisine.<br />
You can also find the cooking dictionary<br />
with lots of illustrations on the internet under<br />
the heading Gourmet Magazine under<br />
www.gaggenau.com.<br />
à part served separately, e. g. vegetables or a<br />
sauce<br />
à point just right, just so<br />
acidify to season with vinegar or lemon juice<br />
agar agar gelling agent made of seaweed, for<br />
desserts or aspic<br />
al dente vegetables, pasta etc. cooked not too<br />
soft so that they are still firm in the middle<br />
allspice peppery spicy berries for seasoning<br />
biscuits and sausages, but also for soups,<br />
sauces and marinades<br />
amuse gueule appetizer, to arouse the appetite<br />
before the actual meal<br />
aniseed seeds with an intensive spicy sweet<br />
taste, for biscuits and baking, desserts and<br />
sauces<br />
anisette seasoned liqueur with strong aniseed<br />
flavour<br />
apple vinegar cooking vinegar made from<br />
apple wine with a fruity acid taste<br />
bain marie A vessel filled with water for gentle<br />
heating of delicate sauces, crèmes etc. so that<br />
these do not boil (e.g. sauce Hollandaise). The<br />
vessel containing the food stands on a support<br />
to prevent contact with the hot bottom of the<br />
pan. The water in the bain marie must never<br />
boil.<br />
bake blind To bake a pie base without filling<br />
so it stays flat or does not go soggy with fruit.<br />
So that the edge rises, the pie base is covered<br />
with greaseproof paper or aluminium foil and<br />
held down with dry pulses (peas, beans). All<br />
this is removed again after baking.<br />
basil thin-leaved kitchen herb for seasoning<br />
sauces, salad, tomatoes, meat and fish dishes<br />
baste to pour hot roasting juice over a joint<br />
while roasting<br />
bavaroise Bavarian crème made of milk, cream,<br />
egg yolk, sugar and vanilla<br />
Béarnaise sauce pale basic sauce made of<br />
flour, butter, milk and cream<br />
beignets small doughnuts cooked in hot fat<br />
blanch 1. boil briefly in well salted water or<br />
2. heat gently in the <strong>Gaggenau</strong> Combination<br />
Steam Oven, e.g. vegetables, to remove any<br />
impurities and unpleasant flavours while preserving<br />
the vitamins, or to make it easier to<br />
remove the skin or as preparation for freezing<br />
blinis little pancakes made of buckwheat<br />
flour, eggs, milk and cream
one to remove all bones from meat, poultry<br />
and game without damaging the skin<br />
borage for seasoning cucumber salad, cooked<br />
cabbage, herb sauces<br />
bouquet garni a bouquet of different herbs,<br />
soup vegetables and seasoning to refine the<br />
taste of sauces, soups, stock<br />
braise to cook seared meat or vegetables in<br />
a closed dish with very little liquid – own juice<br />
or fat – at 100 °C without browning<br />
broad-leaved garlic wild vegetable in the garlic<br />
family, used to season soups, sauces, salad<br />
and meat<br />
brown butter heated browned butter sieved<br />
through a sieve or filter paper<br />
brunch late breakfast, instead of lunch, comes<br />
from br(eakfast) and (l)unch<br />
brunoise finely diced vegetables<br />
butter-lard cooking fat of pure butter, suitable<br />
for high temperatures<br />
canapé small pieces of white bread, cut square<br />
or round, usually without crust<br />
caramel dark brown smelt with intensive<br />
roasted taste produced by heating sugar slowly<br />
for a long time, also called “burnt sugar”;<br />
becomes sugar colour when dissolved in water<br />
caramelize 1. to roast food in a frying pan so it<br />
is covered with sugar on all sides<br />
2. to burn sugar on the surface of a dish using<br />
a Bunsen burner<br />
carcass skeleton of crustaceans or poultry,<br />
for stewing as stock<br />
cardamom spice seeds containing an ethereal<br />
oil, primarily for biscuits and baking, but also<br />
in sausages and soup<br />
carpaccio wafer-thin raw slices of beef, meat<br />
or vegetables<br />
carve to cut the meat before cooking or serving<br />
and arrange in slices<br />
casserole flat dish for roasting or braising<br />
cassis liqueur made of black currants<br />
chervil sweetly aromatic kitchen herb, only<br />
used fresh for herb soups, green sauces, salad,<br />
egg dishes and meat dishes<br />
chiffonade rolled-up lettuce leaves cut in fine<br />
strips<br />
chili, chilli sharp peppers<br />
chop to chop herbs etc. with a chopping knife<br />
clarified butter heated butter which is strained<br />
through a cloth after cooling, leaving the pure<br />
butter fat without the whey<br />
clarify To remove the cloudy substances from<br />
soup, juice, jelly or butter. Protein is primarily<br />
used for this purpose, being boiled in the<br />
liquid: it coagulates, binding all cloudy substances<br />
and can then be strained.<br />
clot The coagulation of fat when liquid is<br />
added to produce a bitty mass instead of a<br />
homogeneous one. To avoid clotting, stir the<br />
liquid only slowly while stirring constantly.<br />
coat to coat food with a sauce and cover completely<br />
colander kitchen utensil for sieving soups,<br />
sauces, purées<br />
confit food cooked in own juice, preserved in<br />
flavoured liquid<br />
consommé particularly strong clear soup<br />
(stock)<br />
corail roe of female crustaceans and shellfish<br />
coulis concentrated juice or sauce, purée<br />
consistency<br />
crab nose body without tail of boiled crabs,<br />
for filling with stuffing and as garnish<br />
crackling diced rendered bacon<br />
cracknel peeled almonds or nuts with caramelized<br />
sugar, mixed in a ratio of 30:70<br />
crème double high-fat sweet cream (45% fat<br />
content)<br />
crème fraîche thick sour cream (30–40% fat<br />
content)<br />
croûtons roasted pieces of white bread, for<br />
the topping of soups or salads<br />
crumb coating meat, fish or vegetables are<br />
coated in flour, then in beaten egg and finally<br />
in breadcrumbs<br />
crystallize to soak fruit or root vegetables in<br />
concentrated sugar syrup<br />
cut and fold to mix ingredients gently using a<br />
wooden spoon so that they stay light and fluffy<br />
debeard to remove the beard from mussels<br />
decant to pour off a liquid carefully from the<br />
sediment<br />
deep fry to cook food swimming in lots of hot<br />
fat until golden brown<br />
deep fryer fat bath for cooking food<br />
demiglace highly concentrated gravy or highly<br />
reduced stock of meat, poultry or fish<br />
dill mildly spicy kitchen herb for salad, pale<br />
sauces, new potatoes, fish<br />
Dim Sum “little joys of the heart” (chin.),<br />
dough pockets with sweet or savoury filling<br />
2
3<br />
dip thick sauce for dipping pieces of vegetables<br />
or meat<br />
dress to arrange food tastefully using a piping<br />
bag and nozzle<br />
dust to scatter flour on tins or food<br />
egg royal beaten and seasoned egg, cooked<br />
in the water bath, cooled down and cut in<br />
various shapes as soup garnish<br />
émincé meal cooked from minced meat<br />
entrecôte slice of meat between the ribs of<br />
beef<br />
essence highly reduced consommé, concentrated<br />
stock<br />
estouffade ragout similar to gulash, prepared<br />
in closed casserole in the oven<br />
fillet 1. to remove bones from meat or fish<br />
2. to separate citrus fruit from the partitioning<br />
skin<br />
flaky pastry pastry which has been rolled out<br />
and folded over in itself several times<br />
flambé to pour high-percent alcohol over food<br />
and light it: the alcohol evaporates, leaving<br />
the fine aroma; Cognac or brandy are suitable<br />
for meat, rum for desserts<br />
flame to burn off fine downy feathers, e.g. of<br />
plucked poultry, over a gas flame<br />
flatten to wrap thin cuts of meat in foil and<br />
beat evenly with a heavy, flat object<br />
flavourings collective word for seasoning<br />
ingredients (seasoning, herbs, roasted vegetables)<br />
flour butter thickening agent consisting of<br />
butter mixed in with as much flour as it can take<br />
foam to heat in fat until foam is produced<br />
fondant concentrated thickly reduced sugar<br />
solution for glazing<br />
fondants sweet or also meat and vegetable<br />
dishes which are so tender that they melt on<br />
the tongue<br />
fond blanc extract obtained when cooking<br />
finely chopped poultry bones with white wine<br />
and seasoning<br />
fricassée ragout of white meat in white sauce<br />
furred game game such as venison, deer, boar,<br />
hare<br />
game meat of fur or feathered game<br />
garnish 1. to arrange food prettily<br />
2. side dish for a meal or also ingredients added<br />
to soup<br />
gel to let a liquid become jelly<br />
giblets head, gullet, wings, innards of poultry,<br />
in chicken also the neck<br />
ginger bulbous root with sharp taste, fresh or<br />
as powdered seasoning in soups, meat<br />
consommés and braised dishes, but also for<br />
desserts<br />
glace highly reduced unsalted stock to enhance<br />
the taste of sauces or for glazing food<br />
glaze 1. to cover with a fine glaze, or swivel in<br />
fat and a little sugar to make shiny<br />
2. to cover cold food with jelly or biscuits with<br />
icing<br />
3. to cover meat or poultry with its own highly<br />
reduced stock or meat extract<br />
gratin a dish finished under strong overhead<br />
heat or grill to produce a lovely brown crusty<br />
topping<br />
gratin dauphinois potato gratin, slices of<br />
potato baked in cream<br />
grease to grease a tin etc. with butter/margarine/lard<br />
to make it easier to remove the<br />
contents later<br />
green bacon fresh, non-salted, non-smoked<br />
bacon<br />
grill to cook pieces of meat, fish or poultry on<br />
the wire grille<br />
harissa hot red seasoning paste made of chilli<br />
and oriental spices<br />
hash dish of finely minced meat or fish in a<br />
thick sauce<br />
jelly clear gelatinously thickened meat or fruit<br />
juice<br />
juice concentrated brown stock or pure roasting<br />
juice<br />
julienne very fine strips of vegetables or<br />
truffles, as ingredient in soups, side dish or<br />
garnish<br />
julienne knife knife for peeling off julienne<br />
strips or citrus zest<br />
just so vegetables, pasta etc. cooked not too<br />
soft so that they are still firm in the middle<br />
keep warm to keep food warm for a brief<br />
period at approx. 50 °C<br />
kitchen cutter electric high-speed chopper for<br />
making stuffings<br />
lard wrapping or covering lean meat with<br />
slices of bacon so it does not dry out during<br />
the cooking process
lemon grass stem with lemony flavour for<br />
seasoning Asian food<br />
liaison mixture of egg yolk and cream, also<br />
milk or white wine, to thicken sauces<br />
line to line a tin etc. with rolled dough, slices<br />
of green bacon, etc.<br />
lovage spicy aromatic kitchen herb for soups,<br />
sauces, meat and vegetable dishes<br />
mace flower dried seed pod of the nutmeg,<br />
for seasoning meat and sausages and for<br />
biscuits and baking<br />
macerate to soak fruit or biscuits in spirits<br />
majoram also called oregano; strong, slightly<br />
bitter kitchen herb for seasoning sausage,<br />
meat dishes, mutton, soups, fish sauces and<br />
pizza<br />
malossol mildly salted caviar<br />
marinade a spicy liquid of vinegar, wine, lemon<br />
juice, oil, herbs and seasoning, in which meat,<br />
fish, game, seafood or vegetables are soaked<br />
to make them tender or give them flavour<br />
marinate to give food a flavour with a marinade<br />
mask to cover a dish with sauce, crème or jelly<br />
melange mixture<br />
milk pan saucepan with a handle<br />
mille-feuille cake made with flaky pastry<br />
mince to finely chop or mince meat or fish<br />
needle test when baking a cake, a smooth<br />
wooden or knitting needle is inserted into the<br />
cake: if dough sticks to the needle when it is<br />
pulled out, this means the cake is not ready yet<br />
Noilly Prat dry French vermouth, apéritif<br />
Nori leaves thin green leaves of pressed dried<br />
seaweed for making sushi<br />
onion chives which are not finely chopped<br />
have an intensive onion taste, they “onion”<br />
parfait an exquisite filling thickened with egg<br />
yolk or gelatine made of specially noble ingredients<br />
in small moulds, chilled and turned out<br />
perfume to give food flavour with an aromatic<br />
liquid<br />
pesto Italian sauce made of olive oil, pine<br />
kernels, Pecorino cheese, basil and garlic<br />
pimpernel slightly bitter seasoning herb<br />
tasting like cucumber, for soups, sauces,<br />
salad, fish dishes<br />
pinch the quantity held between the thumb<br />
and first finger<br />
poach to cook in a gently simmering, not<br />
boiling liquid<br />
poach blue to poach fish in vinegar until it<br />
turns blue<br />
Pommes allumettes matchstick potatoes<br />
Pommes Berny potato croquettes coated with<br />
almonds<br />
Pommes dauphine potato croquettes<br />
Pommes duchesse potato croquettes with a<br />
crispy topping<br />
Pommes mousseline potato purée<br />
Pommes rissolées (sautées) sautéd potatoes,<br />
fried crispy brown<br />
Pommes rôties Swiss fried potatoes<br />
Pommes rôties au four baked potatoes in their<br />
skins<br />
Pommes vapeur steamed potatoes<br />
prepare to remove the tendons, fat and skin<br />
from meat and fish and cut into equal pieces;<br />
the discarded pieces can be used for stock<br />
profiteroles cream puffs<br />
purée to mash<br />
quench 1. to cool hot food down quickly under<br />
ice-cold water<br />
2. to cool drinks or food quickly with ice<br />
ragout mixed dish of pieces of meat or fish in<br />
a sauce<br />
reconstitute to soak dried food in liquid before<br />
use<br />
reduce to reduce the liquid (stocks, soups,<br />
sauces) by letting some of the liquid evaporate<br />
over a mild heat with the open pan, for a more<br />
concentrated, intensive flavour<br />
render to heat fatty chopped food products to<br />
obtain fat, e.g. bacon fat<br />
roasting juices the fat dripping from the meat<br />
and everything else collecting in the tin during<br />
roasting<br />
roe fish eggs which have not been laid yet<br />
roots greenery or soup vegetables: carrots,<br />
leak, parsley root/parsley, celeriac<br />
rosemary herbal twig with firm, coniferous<br />
leaves with intensive taste, highly versatile in<br />
fresh or dried state<br />
roux flour cooked in hot fat until pale yellow<br />
to brown, and used to thicken soups or sauces<br />
rump the best of the leg of beef<br />
sabayon foam sauce whipped up in hot bain<br />
marie<br />
4
5<br />
saffron noble, expensive seasoning from the<br />
saffron flower, develops its beguiling flavour<br />
when combined with warm – not hot – dishes;<br />
for pasta, rice, vegetables, biscuits and baking<br />
sage leathery herb leaves with intensive seasoning,<br />
for sauces, soups, egg, meat and fish<br />
dishes<br />
Salade Niçoise salad with tomatoes, cucumber,<br />
peppers, olives, onions, anchovies<br />
salted meat meat preserved with salt or salted<br />
solution<br />
salting salting certain vegetables so that they<br />
lose juice before further processing<br />
sausagemeat raw sausage meat produced<br />
from finely minced veal, beef or pork<br />
sauté 1. to fry pieces of garlic or onion or<br />
vegetables over a low heat lightly in fat until<br />
transparent without catching or browning<br />
2. to sear quickly and briefly or to cook through<br />
in hot fat<br />
savarin yeast crown<br />
scald to immerse in or pour over with boiling<br />
water<br />
scrape to scrape off the skin and tendons of<br />
meat<br />
sear to brown meat briefly all round in a little<br />
hot fat (300 – 350 °C) so that the pores close<br />
quickly and no more juice can leak out<br />
season to add finely dosed quantities of herbs<br />
and seasoning to the food after cooking to<br />
give it the final taste<br />
shallots (échalottes) small, tasty egg-shaped<br />
onions, noblest king of onion<br />
simmer to boil gently<br />
skin taste typical taste of game hung in fur or<br />
feathers<br />
sorbet half frozen food with wine or spirits<br />
soufflé to fill with a soufflé mass and then<br />
simmer or top and brown<br />
soup vegetables carrots, leek, parsley root,<br />
celeriac<br />
steam to cook gently in water steam without<br />
the food having any contact with liquid, as in<br />
the <strong>Gaggenau</strong> Combination Steam Oven<br />
stir fry Asian cooking technique e.g. in hot<br />
wok for cooking small portions quickly with<br />
little fat<br />
stock 1. liquid prepared with root vegetables<br />
and seasoning for cooking meat and fish<br />
2. extract obtained when cooking meat, fish,<br />
game, poultry and vegetables; acts as base<br />
for sauces<br />
strain to separate liquids and solids through a<br />
sieve or to pass liquids through a strainer or to<br />
filter liquid through filter paper or a cloth<br />
straining cloth fine gauze cloth for sieving the<br />
finest solid particles<br />
string to secure a piece of meat or similar<br />
with kitchen string<br />
stuffing filling made of very finely chopped or<br />
minced meat, fish or seafood and vegetables,<br />
highly seasoned and usually thickened with<br />
egg or cream<br />
sugar crystals coarse white sugar for sprinkling<br />
on biscuits<br />
sugar water water boiled with crystal sugar<br />
suprême always the best cut of a kind of meat<br />
sweet potato sweet potato high in starch,<br />
coloured, white, red or yellow<br />
tarragon aromatic kitchen herb for seasoning<br />
salad, sauces, ragouts, egg and fish<br />
temper to warm food gently from a low temperature<br />
to 32 °C in order to process it further<br />
thicken 1. to thicken a liquid or sauce with a<br />
thickening agent<br />
2. to add cream, egg yolk or starch flour to stock,<br />
sauce or soup or to add gelatine to a dessert<br />
crème to form a creamy mass. When thickening<br />
with egg yolk, the food must not be brought<br />
back to the boil because the egg yolk will clot<br />
3. to thicken a sauce or soup by beating in cold<br />
butter<br />
thyme kitchen herb with intensive taste and<br />
ethereal oils, for seasoning meat dishes, pies<br />
and sauces<br />
timbale small mould used for pies, stuffings,<br />
jelly, aspic, rice, meat or vegetable soufflés,<br />
also lined with aspic<br />
top and brown to place food under the grill or<br />
high top heat to form a crispy topping<br />
tripe (entrails) tripe of veal or beef, ready<br />
prepared tripe available from the butcher<br />
tumeric ginger-like yellow seasoning, main<br />
ingredient of curry powder
vinaigrette salad dressing of vinegar, oil,<br />
mustard and herbs<br />
Waldorf salad salad of celeriac, apples,<br />
walnuts and mayonnaise<br />
water To place pale still bloody meat (e.g.<br />
sweetbreads, brain) in water to wash the blood<br />
out. This means the meat stays pale in colour<br />
after cooking. Also to reduce the penetrating<br />
taste (kidneys) or bitter ingredients (chicory).<br />
water bath A vessel filled with water for gentle<br />
heating of delicate sauces, crèmes etc. so that<br />
these do not boil (e.g. sauce Hollandaise). The<br />
vessel containing the food stands on a support<br />
to prevent contact with the hot bottom of the<br />
pan. The water in the water bath must never<br />
boil.<br />
whip to whip cold butter into a sauce or soup,<br />
to beat egg whites<br />
whipped cream whipped cream without sugar,<br />
ideal to make sauces and purées light and<br />
fluffy; always only cut and fold into the food<br />
immediately before serving<br />
white stock veal stock<br />
zests to peel very thin rind off citrus fruit or<br />
vegetables using a special peeler (zest peeler)<br />
6
© Copyright by <strong>Gaggenau</strong> Hausgeräte GmbH, Munich<br />
www.gaggenau.com