Recipes for the

V-ZUG AG
Industriestrasse 66, 6301 Zug
vzug@vzug.ch, www.vzug.ch
V-ZUG AG, 6301 Zug, 2009

J766.017

Recipes for the Steam S

Steam S

Delicious recipes

Delicious recipes

Contents

Theory
7 General information
8 Operating modes
10 Accessories
11 Operating the appliance
12 Uses and tips
14 Notes and abbreviations

Vegetable
64 Vegetable patch
66 Spring vegetables
68 Asparagus with red hollandaise sauce
70 Colourful bean platter
72 Stuffed kohlrabies
74 Mediterranean vegetables

Starters
18 Zander and salmon terrine
20 Poultry terrine
22 Game terrine
24 Carrot and cheese flan
26 Vegetable terrine Italia

Desserts
78 Orange and caramel flan
80 Chocolate and gingerbread flan
80 Coconut flan
82 Plums in red wine
84 Fruit compote

FishPoultryMeat
30 Fish rolls
32 Steamed fish fillets
34 Colourful fish brochette
36 Veal fillet coated in herbs
38 Beef stroganoff
40 Stewing meat
42 Lime chicken breast
44 Bernese platter
46 Minced-meat and savoy rolls

AccompanimentsGratins
50 Stuffed potatoes
52 Oriental rice
54 Risotto variations
56 Polenta with vegetables
58 Lentils with semolina gnocchi
60 Ebly wheat with peppers and courgettes

General information

Healthy cooking is part of modern life

Ever more health-conscious people are choosing gentle
methods of cooking, because being sporty and fit
is part of the modern lifestyle. Part and parcel with this are
culinary delights, for the steamer satisfies both requirements. A steamer makes healthy food even tastier and as if
prepared by a master chef. Steaming also eliminates
constant watching. Nothing is overcooked, nothing burns.
Head and hands are free for other tasks.
Function principle of operating modes using steam
The principle of your appliance is very simple. Water is
brought to the boil in a boiler. The steam produced
is fed into the cooking space where it condenses on the
colder surface of the food to water and the energy
is transferred to the food.
The bigger the surface area of the food, the quicker it will
cook. Simply cut the food into smaller pieces to increase the
surface area. For steaming, use the perforated cooking
tray so that the steam reaches all parts of the food uniformly.
The energy transfer of steam is very efficient, with the
food being heated evenly as more steam condenses on the
thicker parts and energy in the form of heat is transferred
into the food.
Important note
The operating instructions contain important safety information. Please read this carefully before you use the
appliance. The operating instructions also contain detailed
information for using the appliance.

6 7

Theory

Operating modes

Place tins, moulds, etc. on the stainless steel tray.

The appliance has four preset cooking space temperatures for steaming which cannot be changed. Follow the advice in
Tips on settings and in Tips and tricks.

Operating mode

Temperature range

Level

Use

Heating method

Steaming

100C

1 to 4

Cooking vegetables. Cooking rice, cereal

products and pulses. Cooking meat (ham, smoked
pork loin or ribs). Cooking mussels.
Extracting juice from fruit and berries. Regenerating, defrosting and simultaneously cooking
vegetables. Place the stainless steel tray underneath the perforated cooking tray.

The cooking space is heated by steam.

The food is heated up or cooked by
steaming.

Cooking dishes that contain egg (creams and

custards). Preserving fruit. For gently regenerating
dishes.
Place the stainless steel tray underneath
the perforated cooking tray.

The cooking space is heated by steam.

The food is heated up or cooked by
steaming.

Poaching and cooking meat (fillet) and fish.

Place the stainless steel tray underneath the perforated cooking tray.

The cooking space is heated by steam.

The food is heated up or cooked by
steaming.

Defrosting sensitive food, e.g. meat and fish.

For making joghurt.
Place the stainless steel tray underneath the
perforated cooking tray.

The cooking space is heated by steam.

The food is heated up or cooked by
steaming.

Steaming

Steaming

Steaming

90C

80C

40C

1 to 4

1 to 4

1 to 4

8 9

Theory

4
3
2
1

4
3
2
1

4
3
2
1

4
3
2
1

Accessories

Accessories
Perforated cooking tray

Operating the appliance

Operating the appliance

Below are brief operating instructions for quick reference.
Additional and more detailed information is to be
found in the operating instructions.
Place the food in the cooking space.
Fill the water tank up to the 1.25 litre mark with fresh,
cold drinking water and slot into position in the water tank
compartment.
n Press the button for the required operating mode once or
more.
n Press the OK adjusting knob to start the appliance
immediately.
n Press the Off button to finish cooking.
n When the appliance is switched off, the residual water is
pumped back into the water tank.
n Take the cooked food out of the cooking space.
n If any water has collected on the bottom of the cooking
space, allow it to cool before wiping it up with a soft
cloth.
n Remove and empty the water tank and then put it back in
the appliance.
n Leave the appliance door open in the at-rest position to
enable the cooking space to cool down.
n
n

Wire shelf

Stainless steel tray

Unperforated cooking tray

Porcelain dish

Terrine mould

Saving energy Menu preparation

When steaming, a variety of food can be cooked at
the same time. For example, rice or pulses can be prepared
at the same time as vegetables with similar cooking
times, saving energy and the washing-up.
A continuous fresh supply of steam from the external boiler
prevents transfer of flavours between foods.
Where food has different cooking times, place it staggered
in the cooking space.

The perforated and unperforated cooking tray is supplied in Gastronorm (GN) sizes and and the porcelain dish
in sizes , and GN.

10 11

Theory

Uses and tips

Regeneration
Prepared dishes and convenience foods can be
heated up directly on a heat-resistance plate using steam
without any loss of quality and be served as if freshly
prepared. The food does not have to be covered and can
be regenerated on several levels at the same time.
Defrosting
Deep frozen meat, fish and poultry can be gently defrosted
with Steam 40C. Deep frozen vegetables can be
prepared with Steam 100C, just like fresh vegetables.
Preserving
With steam, food can be prepared for preserving in glass
containers and infant feeding bottles can be sterilised.
The food is preserved by killing any microorganisms and
then hermetically sealing it in jars. See the Tips on
settings section for details.
Blanching
Blanching refers to the preparation of food by putting
it briefly into plenty of boiling water. Blanch food
in the steamer by steaming it briefly at 100C. The
enzymes are deactivated by the heat, while the colour of
the vegetables is retained. Similarly, leafy vegetables
(e.g. white cabbage) are softened, making them easier
to prepare and freeze. After blanching, plunge the
vegetables straight into ice-cold water and then dry.

Uses and tips

Steaming
Vital vitamins, minerals and flavours are retained during the
process of being gently steamed in the steamer. Not
matter the food, there is an operating mode to steam it to
perfection.
Grains (e.g. rice and millet) and pulses (e.g. lentils), adding
an appropriate amount of liquid, can be cooked directly
in suitable tableware.

Type of food

Weight

Approximate amount of liquid to be added

(depending on desired consistency)

Rice

100g

1.5dl (salted water, bouillon, etc.)

Risotto

100g

2.5dl (water, wine, etc.)

Maize semolina (polenta)

100g

3dl (water/milk mixture)

Semolina

100g

2 to 3dl water

Lentils

100g

2 to 3dl water

Ebly wheat

100g

1 to 1.5dl water

Millet

100g

1.5 to 2dl water

Chickpeas, soaked

100g

0.5 to 1dl water

Juice extracting
Steam juicing is a very gentle method of extracting
juice from berries and fruits, for instance cherries, blackcurrants, etc. The energy-rich steam bursts the cell
walls, allowing the juice to escape.

12 13

Theory

Notes and abbreviations

The following abbreviations are used in the recipes:

Ingredients
The recipes serve four, unless stated otherwise.
Cooking time
The cooking times given are based on the stated accessories. The cooking time may vary slightly depending on
the type of cookware being used. The cooking times given
serve as a guide. The duration can be shortened for
firmer or lengthened for more well cooked food, according
to individual preference.

gram

kg

kilogram

dl

decilitre

litre

tsp

teaspoon

tbsp

tablespoon

Quantities
Ingredients

Flat
teaspoon

Flat
tablespoon

Heaped
teaspoon

Heaped
tablespoon

Baking powder

3g

6g

7g

13g

Butter

3g

8g

10g

18g

Honey

6g

13g

12g

26g

Jam

6g

18g

14g

36g

Flour

3g

7g

5g

15g

Oil

3g

12g

Salt

5g

13g

8g

24g

Mustard

4g

12g

11g

26g

Water, milk

5g

15g

Cinnamon

2g

3g

4g

11g

Sugar

3g

9g

6g

17g

14 15

Theory

Starters

Zander and salmon terrine

Half-round terrine mould, 0.7l
Stainless steel tray, GN
1 Put the diced zander into the freezer for 30 minutes.
2 Line the terrine mould with cling film, leaving enough spare
to cover the terrine, once filled. Lay the basil leaves in
the bottom of the terrine mould.
3 Puree the double cream with the frozen diced zander in
a blender or using a hand-held mixer, add the herbs and
season with salt and pepper.
4 Put half of the zander mixture into the mould. Lay the salmon
strips across the centre, lengthways. Spread the rest of
the zander mixture on top. Cover the terrine with cling film.
5 Put the terrine mould on to the stainless steel tray at level 2
of the cold cooking space. Steam 100C, 20 minutes.
6 Remove the cling film from the top of the terrine. Allow the terrine
to stand for at least 20 minutes, before turning it out.

300g fresh fillet of zander, diced

56 basil leaves
1 bunch of chives or dill,
finely chopped
1dl double cream
Salt
Pepper
100g salmon fillet, in strips

Tip
The terrine can be eaten hot or cold.

Preparation: 60 minutes | Cooking: 20 minutes

18 19

Starters

Poultry terrine
Triangular terrine mould, 0.45l
Stainless steel tray, GN
1 Line the terrine mould with cling film, leaving enough spare to
cover the terrine once it is filled.
2 Puree the diced chicken breast with the double cream in a
blender or using a hand-held mixer, then season with salt and
pepper. Stir in the cranberries and pistachio nuts.
3 Fill the corners of the terrine mould with the chicken mixture first,
then add the rest of the mixture and smooth off the surface.
Cover the terrine with the cling film.
4 Put the terrine mould on to the stainless steel tray at level 2
of the cold cooking space. Steam 100C, 15 minutes.

Preparation: 30 minutes | Cooking: 15 minutes

300g chicken breast, finely diced

1dl double cream
Salt
Pepper
50g cranberries
50g pistachio nuts, shelled

20 21

Starters

Game terrine
Porcelain dish, GN
Half-round terrine mould, 0.7l
Stainless steel tray, GN
1 The day before you want to cook the dish, put all the
ingredients for the marinade into the porcelain dish, along with
the diced venison, cover and leave in the refrigerator to
marinate for 12 hours.
2 Mix the lingonberries with 2tbsp of Williams pear liqueur,
cover and leave to marinate at room temperature for 12 hours.
3 Take the diced venison out of the marinade and pat it dry.
Sieve the marinade and put it to one side.
4 Put the marinated venison and the bacon into the porcelain
dish. Cover and put the porcelain dish into the cold cooking
space at level 2. Steam 100C, 10 minutes.
5 Put the venison strips into a frying pan with the oil and sear
well, then remove them from the pan. Pour the game stock into
the pan to deglaze the fond, add the Williams pear liqueur
and allow the stock to reduce by half over a low heat.
6 Take the porcelain dish out of the cooking space and pour
the liquid over it. Puree small batches of the meat in a blender,
adding a little crme frache each time. Stir the reduced
game stock, lingonberries and parsley into the meat mixture
and season well with salt and pepper.
7 Line the terrine mould with cling film, leaving enough spare to
cover the terrine, once filled. Put half of the meat mixture
into the mould, lay the strips of venison over the top, cover with
the remaining meat mixture and smooth off. Cover the terrine
with the cling film.
8 Put the terrine mould on to the stainless steel tray at level 2
of the warm cooking space. Steam 90C, 20 minutes.

Preparation: 60 minutes | Cooking: 30 minutes

Marinade
1dl red wine
1 shallot, quartered
tbsp red pepper corns
2 bay leaves
400500g venison,
cut into 34cm cubes
25g dried lingonberries or
cranberries
2tbsp Williams pear liqueur
The next day
50g bacon, in thin strips
100g streaky bacon, finely diced
70100g venison shoulder steak, in
strips 2cm thick
1tbsp oil
dl game stock
1tbsp Williams pear liqueur
50g crme frache
23 stalks of flat-leaf parsley, leaves
pulled off and finely chopped
Salt
Pepper

22 23

Starters

Carrot and cheese flan

46 flan dishes, 7cm
Stainless steel tray, GN
1 Puree the carrots in a blender or using a hand-held mixer.
2 Mix the eggs, cream, milk, cheese and carrots together, then
season.
3 Put the dishes on the stainless steel tray and divide the mixture
between them evenly.
4 Put the dishes and the stainless steel tray into the cold cooking
space at level 2. Steam 90C, 30 minutes.

Preparation: 20 minutes | Cooking: 30 minutes

300g carrots, finely chopped

4 eggs
2dl cream
dl milk
50g grated cheese
Salt
Pepper
Nutmeg

24 25

Starters

Vegetable terrine Italia

Perforated cooking tray, GN
Triangular terrine mould, 0.45l
Stainless steel tray, GN
1 Put the vegetables in the perforated cooking tray and put
the tray into the cold cooking space at level 2. Steam
100C, 20 minutes.
2 Puree each vegetable separately, mixing 1tbsp double cream,
1 egg, salt, pepper and nutmeg with each.
3 Season the carrot mixture with freshly grated ginger. Press
the pea mixture through a sieve to remove the skins.
4 Line the terrine mould with cling film, leaving enough spare to
cover the terrine, once filled. Put the carrot, cauliflower and pea
mixtures into the mould, in that order. Cover the terrine with
cling film.
5 Put the terrine mould on to the stainless steel tray at level 2
of the cold cooking space. Steam 100C, 20 minutes.

250g frozen green peas

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

Tip
Eat the terrine hot or cold.

Preparation: 40 minutes | Cooking: 40 minutes

26 27

Starters

Fish
Poultry
Meat

Fish rolls
Toothpicks
Perforated cooking tray, GN
1 Season the lemon sole fillets with salt and pepper. Spread
the rocket and pine nuts on the fish fillets, roll the fillets up from
the pointed end, then secure them with toothpicks. Grease
the perforated cooking tray and put the fish rolls in it.
2 Put the perforated cooking tray into the cold cooking space
at level 2. Steam 80C, 10 minutes.

8 lemon sole fillets

Salt
Pepper
100g rocket
20g pine nuts

Tips
Greasing the cooking tray prevents the fish rolls from sticking
to it.
To make the dish more colourful, use 4 red and 4 white fish
fillets.

Preparation: 15 minutes | Cooking: 10 minutes

30 31

FishPoultryMeat

Steamed fish fillets

Porcelain dish, GN
1 Peel the tomatoes and cut out the stalks. Quarter the tomatoes,
remove the seeds and pulp, then dice the remaining flesh.
2 Sweat the shallots and garlic in the olive oil, then stir in the thyme
and oregano.
3 Place layers of fish fillet, courgette, mushroom and tomato into
the greased porcelain dish, adding a little of the shallot mixture at
each stage, season with salt and pepper, then drizzle with
the white wine.
4 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 20 minutes.
Tip

2 medium-sized beef tomatoes

12 shallots, finely diced
1 small clove of garlic, finely diced
3tbsp olive oil
Thyme sprigs, leaves pulled off
Oregano, fresh or dried
500g fillets of fish
2 courgettes, finely sliced
150g mushrooms, sliced
Salt
Pepper
White wine for drizzling

To peel tomatoes: cut a cross into the top of each tomato, use
a slotted spoon to lower them into boiling water until the skin
starts to come away, then rinse the tomatoes in cold water and
peel them.

Preparation: 30 minutes | Cooking: 20 minutes

32 33

FishPoultryMeat

Colourful fish brochette

Short skewers
Stainless steel tray, GN
1 Cut the pepper in half, remove the stalk, seeds and white
membranes, then cut into 3cm squares. Cut the stalk
off the top of the courgette, then cut it into slices 15mm thick.
2 Thread cubes of salmon, pieces of pepper and slices
of courgette on to short skewers, alternating between salmon,
pepper and courgette, then season.
3 Put the skewers on the stainless steel tray.
4 Put the stainless steel tray into the cold cooking space
at level 2. Steam 100C, 15 minutes.

Preparation: 15 minutes | Cooking: 15 minutes

1 yellow pepper
12 courgettes
300g salmon fillet,
cut into 3cm cubes
Salt
Pepper

34 35

FishPoultryMeat

Veal fillet coated in herbs

Stainless steel tray, GN
1 Pull the parsley, chervil, thyme, marjoram and tarragon leaves
off the stalks and chop them; finely chop the chives. Mix the
herbs with a little olive oil.
2 Put a piece of cling film 20cm longer than the fillet on to
the work surface and lay the herbs along the middle of the cling
film, in a row that is the same length as the veal. Season the
fillet with salt and pepper, turn it over in the herbs and wrap it in
the cling film. Wrap this parcel in aluminium foil, sealing the
ends up well. Put the wrapped fillet on to the stainless steel tray.
3 Put the stainless steel tray into the cold cooking space at
level 2. Steam 100C, 40 minutes.
4 For the herb jus, sweat the onion and herbs in the butter, pour
in the port and allow to reduce by half, then add the veal
stock, bring to the boil and leave to simmer for 10 minutes. Pour
the sauce through a sieve.
5 Take the fillet out of the cooking space, leave to rest for a few
minutes, remove the foil and film, then slice it up.
6 Pour a little of the herb jus on to the plate and arrange the
fillet on top.

Preparation: 30 minutes | Cooking: 40 minutes

50g mixed herbs: parsley, chervil,

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

36 37

FishPoultryMeat

Beef stroganoff
Porcelain dish, GN
1 Season the meat with salt and pepper.
2 Cut the peppers in half, remove the stalks, seeds and white
membranes, then cut into strips.
3 Put the meat in the porcelain dish and scatter the beef bouillon
powder, peppers and onions over the top.
4 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 40 minutes.
5 Pour out and collect the juices from the porcelain dish, stir
the gravy powder, tomato puree, the thickened cream and
paprika into the juices, then add this sauce to the meat.
6 Put the porcelain dish into the warm cooking space at level 2.
Steam 100C, 68 minutes. Season to taste before
serving.
Tip
Serve with polenta.

Preparation: 30 minutes | Cooking: 47 minutes

800g shoulder of beef,

in strips 1cm thick
Salt
Pepper
1tsp beef bouillon powder
2 yellow peppers
2 red peppers
2 green peppers
2 onions, finely diced
Sauce
34tbsp gravy powder
2tbsp tomato puree
180g thickened cream
for making sauces
Paprika powder

38 39

FishPoultryMeat

Stewing meat
Cooking tray unperforated,
10cm high, GN
1 Put the meat, vegetables and spices in the cooking tray,
then add the vegetable bouillon. The bouillon must cover
the meat.
2 Put the cooking tray into the cold cooking space at level 2.
Steam 100C, 90120 minutes (depending on the thickness
of the meat).
Tip
If you are serving potatoes as an accompaniment, they can
be cooked along with the meat.

Preparation: 20 minutes | Cooking: 2 hours

1kg beef, brisket flat cut or brisket

point cut
2 carrots, peeled, quartered
small celeriac, peeled, quartered
2 small onions
1 bay leaf
2 cloves
4 black pepper corns
1l vegetable bouillon

40 41

FishPoultryMeat

Lime chicken breast

Perforated cooking tray, GN
Toothpicks
1 Mix all the stuffing ingredients together.
2 Use a sharp, pointed knife to cut a pocket into each chicken
breast (or ask your butcher to do this for you), season and
stuff with the ricotta mixture. Close the chicken breasts with a
toothpick. Put the chicken into the perforated cooking tray.
3 Put the perforated cooking tray into the cold cooking space at
level 2. Steam 90C, 20 minutes.
Tip
Garnish with slices of lime and kaffir lime leaves as you wish.

Preparation: 20 minutes | Cooking: 20 minutes

4 chicken breasts,
around 120g each
Salt
Pepper
Stuffing
lime, zest and juice
75g ricotta
1tsp lemon pepper
2tbsp grated Parmesan
Salt
Paprika powder

42 43

FishPoultryMeat

Bernese platter
Cooking tray unperforated,
10cm high, GN
1 Put the bacon, smoked pork loin and saucisson vaudoise
into the cooking tray. Spread the sauerkraut over the meat and
lay the potatoes on top.
2 Put the cooking tray into the cold cooking space at level 2.
Steam 100C, 4050 minutes.

150g smoked bacon

250g smoked pork loin
200g saucisson vaudoise
1kg cooked sauerkraut
1kg waxy potatoes, peeled

Tip
Cook raw sauerkraut for an additional 3060 minutes.
Soak some dried beans and cook them on top of the sauerkraut.

Preparation: 15 minutes | Cooking: 50 minutes

44 45

FishPoultryMeat

Minced-meat
and savoy rolls
Perforated cooking tray, GN
Porcelain dish, GN
1 Put the cabbages leaves in the perforated cooking tray.
2 Put the perforated cooking tray into the cold cooking space at
level 2. Steam 100C, 10 minutes.
3 Combine the ingredients for the minced-meat mixture to form
a compact mass.
4 Use a fork to crush the feta, then mix in the single cream, olives
and basil.
5 Put some of the minced-meat mixture onto each cabbage leaf
and press it down flat, put the feta mixture on top, then roll
up the cabbage leaves and place them in the porcelain dish.
Pour the vegetable bouillon into the dish.
6 Put the porcelain dish into the warm cooking space at level 2.
Steam 100C, 30 minutes.

1 Savoy cabbage
2dl vegetable bouillon
Minced-meat mixture
400g minced-meat,
half veal/half beef
2 small onions, finely diced
1 clove of garlic, finely diced
8tbsp seasoned breadcrumbs
2 eggs
1 bunch of parsley, leaves pulled off
from stalks and chopped
1 bunch of chives, finely chopped
Salt
Pepper
Feta mixture
200g feta
2tbsp single cream
1012 pitted black olives, sliced
1 bunch of basil, finely chopped

Preparation: 40 minutes | Cooking: 40 minutes

46 47

FishPoultryMeat

Accompaniments
Gratins

Stuffed potatoes
Porcelain dish, GN
1 Leaving the skins on, cut the potatoes in half lengthways and
use a melon ball scoop to hollow them out a little.
2 Mix the marjoram leaves, spinach and feta together, then
season with salt and pepper. Stir the hollowed-out potato into
this mixture.
3 Put the potato halves into the porcelain dish and fill them
with the mixture.
4 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 30 minutes.
5 Sprinkle the stuffed potatoes with the chopped walnuts and
serve.

4 large, waxy potatoes

1 egg, beaten
3 marjoram sprigs, leaves pulled off
50g baby spinach, shredded
100g feta cheese, diced
Salt
Pepper
50g walnuts, roughly chopped

Tips
For a stronger flavour, replace the feta with Gorgonzola or
Roquefort.
You can replace the spinach with herbs of your choice.

Preparation: 30 minutes | Cooking: 30 minutes

50 51

AccompanimentsGratins

Oriental rice
Porcelain dish, GN
1 Peel the carrots and grate them roughly.
2 Put all the ingredients in the porcelain dish and mix together.
3 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 25 minutes.
4 When the appliance switches off, leave the rice inside to rest
for 510 minutes. Garnish with coriander.

2 carrots
200g parboiled rice
50g raisins
1 small piece of ginger, around 2cm,
peeled, finely diced (brunoise)
3dl vegetable bouillon
Coriander

Preparation: 10 minutes | Cooking: 25 minutes

52 53

AccompanimentsGratins

Risotto variations
Porcelain dish, GN
1 Put the risotto rice, white wine, bouillon, lemon grass and
lemon thyme sprigs in the porcelain dish and mix together.
2 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 35 minutes.
3 Once the dish is cooked, take out the lemon grass and lemon
thyme. Add the chives, lemon juice, mascarpone, butter and
Parmesan and stir.
Tips
Replace the lemon grass, lemon juice and mascarpone with
fromage frais, herbs and diced vegetables. Cook the diced
vegetables together with the rice.

Preparation: 15 minutes | Cooking: 35 minutes

200g risotto rice, such as carnaroli

1dl dry white wine
4dl bouillon
2 sticks of lemon grass,
halved lengthways
23 lemon thyme sprigs
1 bunch of chives, finely chopped
1 lemon, juice
1tbsp mascarpone
1tbsp butter
50g grated Parmesan

54 55

AccompanimentsGratins

Polenta with vegetables

Cooking trays unperforated, GN,
2 pieces
1 Put the maize semolina, vegetable bouillon and milk in the
cooking tray and stir.
2 Cut the peppers in half, remove the stalk, seeds and white
membranes, then cut into 1cm cubes.
3 Put the plum tomatoes, kidney beans, peppers, chilli, garlic and
thyme in the other cooking tray, mix everything together and
season with salt.
4 Put the cooking trays into the cold cooking space at levels 1
and 3. Steam 100C, 40 minutes.
Tips
You can also cook the vegetables with meat. Brown
250g minced-meat in a frying pan and mix into the vegetables.
To make the polenta creamy, add around 1dl single cream.

Preparation: 30 minutes | Cooking: 40 minutes

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

56 57

AccompanimentsGratins

Lentils with
semolina gnocchi
Porcelain dish, GN
Porcelain dish, GN
1 For the gnocchi, mix the milk, salt and durum wheat semolina
together in the smaller porcelain dish.
2 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 15 minutes.
3 Stir the Parmesan, egg yolks, butter and nutmeg into the hot
semolina. Leave to cool.
4 Peel the carrots and celeriac and cut them into sticks about
4cm long and 5mm thick. Remove the fibrous parts of the leeks,
cut it in half lengthways and then into strips. Cut the onions
into thin rings.
5 Put the vegetables, ginger, garlic, lentils, plum tomatoes and
olive oil into the larger porcelain dish, mix well and season.
6 Use a tablespoon to scoop gnocchi out of the semolina
and put on top of the lentils and vegetables.
7 Put the porcelain dish into the warm cooking space at level 2.
Steam 100C, 35 minutes.

Preparation: 60 minutes | Cooking: 50 minutes

Gnocchi
7dl milk
tsp salt
200g durum wheat semolina
50g grated Parmesan
2 egg yolks
25g butter
Nutmeg
Lentil dish
2 large carrots
200g celeriac
200g leeks
2 onions
240g tinned plum tomatoes,
stalks removed
2cm root ginger,
peeled, sliced
3 cloves of garlic, sliced
100g red lentils
2tbsp olive oil
Salt
Pepper

58 59

AccompanimentsGratins

Ebly wheat with

peppers and courgettes
Porcelain dish, GN
1 Cut the stalk off the top of the courgette, then cut the vegetable
into quarters lengthways and then into 2cm cubes.
2 Cut the pepper in half, remove the stalk, seeds and white
membranes, then cut into 2cm squares.
3 Put all the ingredients in the porcelain dish and mix together.
4 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 20 minutes. When the appliance switches off,
leave the dish inside to rest for 510 minutes.

Preparation: 10 minutes | Cooking: 20 minutes

1 courgette
1 red pepper
200g Ebly wheat
3dl vegetable bouillon

60 61

AccompanimentsGratins

Vegetable

Vegetable patch
Perforated cooking tray, GN
1 Separate the cauliflower into small florets. Chop off the
broccoli stalk, peel it and cut it into sticks about 1cm thick.
Separate the broccoli head into small florets. Peel the carrots
and cut them into sticks about 5cm long and 1cm thick.
2 Put the vegetables into the perforated cooking tray.
3 Put the perforated cooking tray into the cold cooking space
at level 2. Steam 100C, 20 minutes.
4 Season the vegetables with salt and pepper to taste, then
sprinkle on the herbs and a little olive oil.

Preparation: 15 minutes | Cooking: 20 minutes

1 small cauliflower
1 small head of broccoli or
Romanesco broccoli
2 carrots
Salt
Pepper
bunch of finely chopped
flat-leaf parsley or
finely chopped basil leaves
Olive oil

64 65

Vegetable

Spring vegetables
Perforated cooking tray, GN
1 Cut the ends off the asparagus and peel the bottom half.
Cut the green tops of the baby carrots to a length of 2cm and
wash them thoroughly, but do not peel. Peel the kohlrabi
and cut it into sticks about 1cm thick.
2 Put the vegetables into the perforated cooking tray.
3 Put the perforated cooking tray into the cold cooking space
at level 2. Steam 100C, 15 minutes.
4 Season the vegetables with salt and pepper to taste, then
sprinkle the herbs over them.

500g green asparagus

1 bunch of baby carrots
1 kohlrabi
1 bunch of chives, finely chopped
Salt
Pepper

Tips
Serve the vegetables with a Barnaise sauce or as a salad
with a vinaigrette.

Preparation: 20 minutes | Cooking: 15 minutes

66 67

Vegetable

Asparagus with
red hollandaise sauce
Perforated cooking tray, GN
1 Cut the ends off the green asparagus and peel the bottom
half. Cut a large section off the ends of the white asparagus
and peel until you have removed all the woody parts. Put
the green and white asparagus in the perforated cooking tray.
2 Put the cooking tray into the cold cooking space at level 2.
Steam 100C, 15 minutes.
3 For the hollandaise sauce, put the white wine vinegar, white
wine, shallot, pepper and bay leaf in a small pan over
a medium heat and reduce by half. Pour the reduction through
a sieve. Stir the reduction, egg yolks and lemon juice
together in a bowl, season with salt and pepper, then beat the
egg yolk mixture in a warm bain-marie until fluffy. Mix the
tomato puree in carefully, then pour the liquid butter in slowly,
in a thin stream, stirring continuously. Serve the hollandaise
immediately with the asparagus.

500g green asparagus

500g white asparagus
Hollandaise sauce
2tbsp white wine vinegar
2tbsp white wine
1 shallot, finely diced
Several black pepper corns
1 bay leaf
2 egg yolks
Several drops of lemon juice
Salt
Pepper
1tsp tomato puree
50100g lukewarm, melted butter

Tip
The cooking time for the asparagus will vary according to
thickness.

Preparation: 30 minutes | Cooking: 15 minutes

68 69

Vegetable

Colourful bean platter

Perforated cooking tray, GN
1 Cut the stalks off the beans and remove the stringy threads.
Cut the cherry tomatoes in half. Cut the mushrooms in half or
in quarters.
2 Put all the vegetables into the perforated cooking tray and
sprinkle the savory on top.
3 Put the perforated cooking tray into the cold cooking space
at level 2. Steam 100C, 40 minutes. Season with salt
and pepper to taste.

Preparation: 30 minutes | Cooking: 40 minutes

500g green bush beans

250g cherry tomatoes
200g mushrooms
Savory, finely chopped
Salt
Pepper

70 71

Vegetable

Stuffed kohlrabies
Porcelain dish, GN
Perforated cooking tray, GN
1 Mix the bulgur with the vegetable bouillon in the porcelain
dish.
2 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 10 minutes.
3 Peel the kohlrabies, cut off the bottom root section and use
a melon ball scoop to hollow out the bulbs from the root end
until the outside wall of the kohlrabies is around 8mm thick.
Put the hollowed-out kohlrabi flesh to one side. Peel the carrots
and cut them into sticks about 3cm long and 1cm thick.
Cut the stalks off the mange-tout and remove the stringy threads.
4 Mix the bulgur with three quarters of the Gorgonzola, stuff
it into the kohlrabies and press down. Sprinkle the remaining
Gorgonzola over the top.
5 Put the stuffed kohlrabies into the perforated cooking tray.
Spread the hollowed-out kohlrabi flesh, carrots and mange-tout
around the kohlrabies.
6 Put the perforated cooking tray into the still-warm cooking
space at level 2. Steam 100C, 30 minutes.

Preparation: 30 minutes | Cooking: 40 minutes

100g bulgur
1dl vegetable bouillon
4 large kohlrabies
3 carrots
200g mange-tout
150g Gorgonzola, finely diced

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Vegetable

Mediterranean vegetables
Perforated cooking tray, GN
1 Cut the stalks off the top of the courgettes, then cut the vegetables into sticks 4cm long and 1cm thick. Cut the stalks
out of the tomatoes, then slice them. Cut the stalk and leaves
off the top of the aubergine, then cut the vegetable into
quarters lengthways and into pieces 2cm thick.
2 Put all the vegetables on to the perforated cooking tray, pull
the thyme and rosemary leaves off their stalks and sprinkle
them over the top.
3 Put the perforated cooking tray into the cold cooking space
at level 2. Steam 100C, 15 minutes.
4 Season the vegetables with salt and pepper to taste, then
drizzle with a little olive oil.

Preparation: 20 minutes | Cooking: 15 minutes

2 courgettes
300g San Marzano tomatoes
1 aubergine
2 thyme sprigs
2 rosemary sprigs
Salt
Pepper
Olive oil

74 75

Vegetable

Desserts

Orange and caramel flan

Flan dishes, 7cm, 6 pieces
Perforated cooking tray, GN
1 For the sauce, caramelise the sugar in a pan so that it turns
light brown in colour, pour in the orange juice and allow
to reduce by half.
2 Cover the bases of the flan dishes with the orange and caramel
sauce.
3 Put the milk, sugar, scraped out vanilla seeds and vanilla pod
in a pan and heat to 40C. Take out the vanilla pod. Slowly stir
the milk into the eggs. Pour into the dishes.
4 Put the dishes onto the perforated cooking tray, then put
the tray into the cold cooking space at level 2. Steam 90C,
25 minutes. Leave to cool.
5 Run a knife carefully around the edge of each dish and turn
the flans out onto a plate, then pour over the orange sauce.

Sauce
60g sugar
1dl orange juice
Flan
5dl milk
50g sugar
1 vanilla pod, cut open
3 eggs, beaten

Tips
For a classic crme caramel, replace the orange juice in
the sauce with water.
You can also buy ready-made caramel sauce.

Preparation: 15 minutes | Cooking: 25 minutes

78 79

Desserts

Chocolate and
gingerbread flan

Coconut flan

Flan dishes, 7cm, 6 pieces

Perforated cooking tray, GN

Flan dishes, 7cm, 6 pieces

Perforated cooking tray, GN

100g dark chocolate, crumbled

tsp gingerbread spices
5dl milk
50g sugar
3 eggs, beaten

4 eggs, beaten
80g sugar
5dl coconut milk

1 Put the chocolate, gingerbread spices, milk and

sugar in a pan and heat to 40C, allowing
the chocolate to melt. Slowly stir the chocolate
milk into the eggs. Pour into the dishes.
2 Put the dishes onto the perforated cooking tray,
then put the tray into the cold cooking space
at level 2. Steam 90C, 25 minutes. Leave to
cool.
3 Run a knife carefully around the edge of each
dish and turn the flans out onto a plate.

Preparation: 15 minutes | Cooking: 25 minutes

1 Mix the eggs with the sugar and coconut milk.

Pour into the dishes.
2 Put the dishes onto the perforated cooking tray,
then put the tray into the cold cooking space
at level 2. Steam 90C, 25 minutes. Leave to
cool.
3 Run a knife carefully around the edge of each
dish and turn the flans out onto a plate.
Tip
Serve with fresh pineapple.

80 81

Desserts

Plums in red wine

Porcelain dish, GN
1 Cut the plums in half and remove the stones.
2 Mix the red wine and sugar together in the porcelain dish,
then add the scraped-out vanilla seeds and the vanilla
pod. Put the plums in the porcelain dish.
3 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 15 minutes.

750g plums
2dl robust red wine
50g sugar
1 vanilla pod, cut open

Tips
Serving suggestion: garnish the cooled plums with whipped
cream and toasted flaked almonds. The plums also go well
with Dampfnudeln (steamed yeast dumplings).
If frozen plums are used, 1015 minutes must be added to
the cooking time.

Preparation: 20 minutes | Cooking: 15 minutes

82 83

Desserts

Fruit compote
Porcelain dish, GN
1 Peel the apples and pears, cut them into eight pieces and
de-seed them. Halve the plums and remove the stones,
then halve the halves. Put the prepared fruit into the porcelain
dish. Scoop out the pomegranate seeds and sprinkle
them over the top, then drizzle with Cointreau.
2 Put the porcelain dish into the cold cooking space at level 2.
Steam 100C, 1015 minutes.

2 apples
2 pears
3 plums
pomegranate
3tbsp Cointreau

Tips
Sweeten the compote with sugar to taste.
Replace the pomegranate seeds with redcurrants.

Preparation: 15 minutes | Cooking: 10 minutes

84 85

Desserts

Own recipes

Own recipes

Own recipes

Own recipes