Gaggenau Cookbook


Der Gaggenau Dampfbackofen

Rezepte für den Gaggenau Dampfbackofen

Gaggenau Cookbook Rezepte für weitere Gaggenau Geräte Experience Gaggenau at its best : live, when only the best will do. Spoil your guests, friends and family. Perform the magic at home like a professional chef – with the large oven, CombiSteam oven, grill, wok, or Teppan Yaki. Get seduced Rezepte für Profis by the variety of our recipes. Find even m o r e a t w w w. g a g g e n a u . c o m . U s e this ring binder for collecting recipes – it will become your cookbook. The difference is Gaggenau.

Rezepte für Gäste

Eigene Rezepte



Appetizers / Finger Food

Entrées General information Gaggenau Hausgeräte GmbH PO Box 83 01 01 D-81701 Munich Germany Phone +49.(0)89.45 90-03 Bread / Pastries Greece BSH Ikiakes Syskeves A.B.E. 17th km National Road Athinon – Lamias & Potamou 20 14564 Kifissia, Athens Greece Phone +30.(0)210.427 78 69 South Africa BSH Home Appliances (Pty) Ltd Private Bag X36 Midrand 1635 South Africa Phone +27.(0)11.265 7803 Northern Europe BSH Hushållsapparater AB Landsvägen 32 172 63 Solna Sweden Phone +46.(0)8.734 12 00 Russia 000 ”BSH Bytowaja Technika” Ul. Malaja Kalushskaja, 19 119071 Moscow Russia Phone +7.095.737-28-52 Asia BSH Home Appliances Pte. Ltd. 38C Jalan Pemimpin Singapore 577180 Singapore Phone +65.(0)6.356 1080 Copyright : Gaggenau Hausgeräte GmbH, Munich 2005 Edition Desserts Side Dishes

Der Gaggenau Dampfbackofen The Gaggenau CombiSteam oven Rezepte für den Gaggenau Recipes Dampfbackfor the Gaggenau ofen CombiSteam oven Rezepte für weitere Recipes Gaggenau for the GaggenauGeräte ovens Rezepte Recipesfür forProfis other Gaggenau appliances Rezepte Chef’s für recipes Gäste Your recipes Eigene Rezepte Kitchen glossary Küchenlexikon .


The Gaggenau CombiSteam oven 1 .


A whole new world of tastes: The CombiSteam oven In the beginning. The CombiSteam oven should always be preheated. Therefore. roast beef. Crisping and 8. the recommended cooking time extends by about five minutes. wildfowl Vegetables Meat • Roasts. Steam-baking 2. quiches Fruit • Juice extraction • Preserving Yogurt Defrosting Warming up 11. Regeneration 7. Convection 4. Blanching. loin Fish Baking • Crisping • Bread • Pies. Certainly once they see and taste the results. one may find cooking with the CombiSteam oven slightly unusual. Depending on the weight and temperature of the food you are preparing. meat squares • Entrecote. Steaming . Fermenting. Cooking times and quantities are as recommended by Gaggenau. but are room temperature. Convection and 8. Low temperature cooking 6. If it is not preheated. Low temperature steaming Setting 1. Misting 10. 10. Misting 9. 3. Gaggenau recommends not preparing ingredients that come straight out of the refrigerator. Yogurt preparation 14. Juice extraction 12. Combi-steaming 5. Which setting works best for what kind of dish? Dish Poultry. it is important to select the right setting. Quick defrosting 15. Detailed information about specific dishes / ingredients and recipes can be found in the cooking and baking tables for the CombiSteam oven as well as in the Gaggenau recipes specifically created for the CombiSteam oven. The professional cooking methods explained here make it easy to achieve perfect results. Sterilizing 13. leg of lamb. aspiring home chefs and gourmets will never want to miss the quality and convenience of this versatile appliance. however. these values can differ. it is actually easier to operate than conventional appliances.

Place produce in the preheated oven and into the perforated cooking insert at the second level and place a drip tray underneath. one can cook and bake in pure steam without pressure at normal baking temperatures. To achieve results otherwise only possible in professional gastronomy. essential for poultry or wildfowl. Tomatoes are easy to peel if scored and blanched for 3 minutes in the CombiSteam oven. 2. A chicken is crisp and brown on all sides. tender breast. Blanching takes two minutes. the skin achieves a crisp browning through the high temperature. . Blanching Temperature setting : 100 °C Humidity : 100 % Prepare vegetable and fruit in a more nutritious and savoury way than in boiling water. The hot steam possesses double the heat transfer ability than traditional convection and reaches all parts of the dish. Spinach is perfectly prepared in 4 minutes. Place fruit or vegetables for a quick cool down in ice water and let drip off well. With the ED 220. Blanching in the CombiSteam oven improves the preservation of water-soluble ingredients. Steam Cooking Temperature setting : 150 °C – 230 °C Humidity : 100% Makes poultry perfectly juicy and crisp at the same time. and still has a moist. texture and form. At the same time.1. even under the legs. Humidity prevents the food from drying out.

for example. the pores close and precious meat juice cannot leak out and retract to the centre of the meat. Low Temperature Cooking Temperature setting : 70 °C – 80 °C Humidity : 30 % The perfect roast – guaranteed. The exact temperature control enables precise pre-selection of the desired result. CombiSteam Temperature setting : 150 °C – 230 °C Humidity : 30 %– 80 % The ideal combination for tender meat. beef. 5.3. pig and lamb and poultry breast. the preparation is even gentler than preparation in a pressure cooker. vegetables and dessert at the same time in the same oven. 4. with different starting times depending on the cooking time of the dish. The meat is roasted on all sides. The difference is that the food is surrounded by steam instead of water. one The steam setting is better for almost anything one would regularly boil in water. With intense heat. The professional. Roasts and square cuts will turn out especially well and tender. Vitamins that are not water-soluble are better preserved at a lower temperature. Since the steaming works without pressure and at only 100 °C. A large piece of roast beef. and the humidity prevents the dry-out effect of the conventional convection. The variable humidity level settings offer the right setting for every dish. Afterwards. Multiple cooking inserts with different contents can be placed inside at the same time. Particularly for high-end. expensive pieces of meat such as roast beef. roast beef or leg of lamb will cook for 2 to 4 hours. Larger pieces such as entrecote. Steaming Temperature setting : 100 °C Humidity : 100% Healthier and more flavour than with regular cooking. Another advantage : The usable cooking space includes the whole interior. 80 °C for larger pieces – and then actually roasted. With minimal added water the roast cooks in its own juice. Quality is immediately noticeable through the fresh colour and the unsurpassed intense natural taste. The oven is hermetically sealed during this process. but also for tender pieces of veal. will achieve best results for many meat varieties. turns out better than with any other cooking method : for example. By combining steam and convection. from rare to very well done. smaller pieces such as steaks or poultry cubes for . the meat is ‘cooked ripe’ at a low temperature – 70 °C for small pieces. a millimetre tin crust that is completely soft and pink with unsurpassed juiciness. neither vitamins nor colour is washed out. While steaming. It enables one to prepare fish. entrecote and leg of lamb. Steam isolates the different dishes from each other and does not transfer flavours. and therefore the most reliable method to prepare a perfect roast.

Bread rolls and white bread. somewhat close to the bone. Tips : • Season carefully – the slow roasting intensifies all aromas. and everything else is done automatically until the appliance is turned off. without drying out.30 to 60 minutes. 6. Misting and Steam Quenching Temperature setting : depending on the dish Humidity : control panel key ‘misting’ Misting – only possible in convection mode – instantly adds humidity to the dish by pressing the symbol button. are baked at 160 °C convection on the wire rack. for example. The fish stays juicy and tender and the natural taste is ideally conserved. mist once or twice by pressing the symbol ( 5 minutes. This functionality is used. Crisping Temperature setting : 160 °C Humidity : 0 % Crisp and not dry. the cooking process is stopped and the meat can stay in oven without a loss of quality (large pieces up to 1 to 2 hours. • The core temperature probe is the best measure against kitchen stress : Just set the desired temperature. 7. baguette. e. Always place the core temperature probe vertically in the dish. Bake bread or rolls for approximatetely 8. • Please notice when cooking venison or horsemeat. leaving the meat in the oven after the cooking process at reduced heat can create additional ripening which will create a very intense taste. ) on the control panel. To steam quench hold the button for one second and the steam condenses in the oven within approximately 20 seconds. and none will escape from the oven. not to everyone’s likening.g. The special trick is misting: Immediately after closing the oven door. small pieces 30 to 45 minutes). The steam saturated air results in optimal heat transfer without drying the dish out. Important : Do not pierce through fatty tissue. as it heats up faster and could adulterate the cooking time. The steam is already condensed when opening the door. It is not necessary to rotate or wet the meat during the cooking time. If the temperature is reduced to 60 °C at the end of the cooking time. for baking bread and creates more crust and volume. The low temperature reduces the clotting and the emission of protein. Low Temperature Steaming Temperature setting : 90 °C Humidity : 100 % The professional way to prepare fish. .

The oven is vented through an opening to extract humidity. 10. easy and clean. The jars should have good spacing in between and should not touch each other. 11. and collect the juice in a non-perforated insert below. Sterilizing Temperature setting : 100 °C Humidity : 100% Preserving made effortless. The CombiSteam oven eliminates the need for water baths or a preserving jar. Leave fruit and berries in the oven until no more juice can be extracted. fruitcake. As easy as it gets: preheat the CombiSteam oven. 12. since baked goods dispense humidity during the baking process. Warm and humid – the ideal environment for rising yeast dough.g. The dough is guaranteed without draft. shut the oven off.9. Set the closed jars at 100 °C and 100% humidity on the wire rack or the perforated cooking insert. Convection Temperature setting : 150 °C – 230 °C Humidity : 0 % Ideal solution for cakes: short pastry bottom. Straining Temperature setting : 100 °C Humidity : 100% The best part of the fruit. biscuit or hearty quiches. Leave the jars in the oven until completely cooled down. As soon as the liquid in the jars begins to bubble. Ideally with convection in a traditional convection oven. Especially advantageous for baking. bund cake. put cut fruit or whole berries in a perforated cooking insert. . juicy topping. Fermenting Temperature setting : 30 °C Humidity : 60 % The ideal climate for yeast dough. baking fermentation and sourdough. cheesecake. does not need to be covered and the rising only takes half as long. Preheat the oven to 30 °C – 40 °C and set the humidity to 60%. otherwise the dough will be soaking wet – e. Put the mixing bowl with the dough or the formed dough on a baking tray into the oven.

all different kinds of milk are suitable. and use 100 °C and 100% humidity to heat them. for example. Yogurt preparation Temperature setting : 45 °C Humidity : 80 % Homemade yogurt: a simple delicacy. cold dishes portioned on a plate and warm in the preheated oven on the wire rack for 7 to 15 minutes. First. Homemade yogurt is not only a bargain. The most gentle refreshing available. the maturation might take longer. sanitize the milk in a pot by bringing the heat up to 90 °C to kill any germs. If the milk used is cold. separate. 14.13. . To make yogurt. 15. since the vitamin content is significantly reduced. Afterwards the oven is easier to clean. Place the already cooked. Please see operating manual for detailed instructions. Refreshing Temperature setting : 120 °C Humidity : 60 % Refreshing without loss of quality or taste. Frozen food thaws much faster in the CombiSteam oven than at room temperature. Only sterilized milk is not recommended. Just follow the instruction on the package for preparation in a pot. fold one to two teaspoons of plain yogurt or fermented yogurt into it. you also know exactly what is in it. Then cool the milk to 40 °C in a water bath. and will not lose flavor or color. Fish does not have to be thawed completely. berries or small pieces of meat and place apart from each other on the insert. Flip meat or fish halfway though the thawing process. The cleaning aide enables the soaking of cooking residues in the oven with the help of steam. Vegetables and pasta dishes need a higher humidity level. Cleaning aide Appliance setting: turn both knobs one setting to the left and start with enter (symbol: ). Place the frozen goods in the perforated cooking insert at medium level with a drip pan underneath – this way the food does not sit in the thawing liquid (please discharge liquid afterwards). Convenience foods or pre-portioned dishes for microwaves or cooktops can also be prepared the CombiSteam oven. Food does not dry out or fall apart. even low and no fat milk. which could interfere with the acidification. as it is sufficient if the surface is soft enough to absorb spices. Put the starter in carefully cleaned yogurt jars and let it mature in the oven at 45 °C and 80% humidity for approximately 4 to 6 hours. For each 100 ml of milk. Thawing Temperature setting : 45 °C – 55 °C Humidity : 80 % Fast but gentle.

depending on size 30% humidity Frozen white bread Crisp up whole or half loaves of frozen bread for 30 – 40 minutes at 170 °C Crisp up at 180 °C for 10 minutes 30% humidity Crisp up for 5 minutes at 200 °C Crisp up for 5 minutes at 180 °C Press mist button after closing the oven door if you want a soft inside and a crispy crust. baked While still frozen. or select 30% humidity Frozen flat cake baked Crisp up frozen cake slices for 20 minutes at 155 °C (no sugar or egg white glaze) Depending on toppings. crisp up at 200 °C for 30 – 45 minutes. form. baked Unbaked pieces Baked pieces While still frozen. stale . or select 30% humidity Frozen bread rolls. crisp up for up to 30 minutes at 200 °C Even better: Let thaw at 20 °C. press mist button after closing the oven door. bake for 30 minutes at 200 °C Depending on the toppings. and bake a 180 °C – 200 °C for 10 – 15 minutes depending on filling With/without humidity Frozen puff pastry sheets. crisp up for 10 –15 minutes at 160 °C – 180 °C Depending on size. unbaked Press mist button after closing oven door Frozen puff pastry. then crisp up for 10 minutes at 180 °C 30% humidity 30% humidity 30% humidity Frozen shortcrust pastry Defrost dry shortcrust pastry for 10 minutes at 160 °C Press mist button after closing the oven door Frozen pizza. filled and baked While frozen. baked Let slightly thaw and then bake for 10 minutes at 170 °C – 200 °C Depending on filling. unbaked While still frozen. bake for 10 –12 minutes at 180 °C. press mist button after closing the oven door. thawed Frozen baguette. press mist buttons after closing the oven door. roll out.Having unexpected guests for dinner? How to quickly bring frozen food to the table Bakery products Tips for crisping up in the preheated CombiSteam oven Let thaw. Frozen baguette Frozen baguette. Serve soon Press mist button after closing the oven door Stale bread rolls and pretzels Right before serving crisp up for 4 – 5 minutes at 165 °C– 180 °C Briefly press mist button after closing the oven door Frozen yeast cookies. or select 30% humidity level Strudel.

Recipes for the Gaggenau CombiSteam oven 2 .


Truffled Goose Liver Terrine .

The traditional Strasburg terrine stays fresh for 14 days if unopened in the fridge. Tips: Prepare the goose liver terrine at least two days before serving. Only then will it develop its typical aroma. Preheat the CombiSteam oven to 65 °C Truffled Goose Liver Terrine (Foie Gras) Gaggenau appliance : CombiSteam and Convection Oven with temperature probe Temperature : 60 °C Humidity : 100% Core temperature : 55°C Preparation time : 40 minutes plus 45 minutes cooking time plus 2 hours resting time plus 12 hours marinating time Ingredients serve 8 (as appetizer) Ingredients : 600 g fresh foie gras 0. layer the goose liver in a terrine form. and let cool. The CombiSteam oven will automatically shut off when the core temperature is reached. It is consumed cold and served with fresh toasted white bread. Liver will automatically separate into chunky pieces. Remove from milk and blot dry. Set the core temperature to 55 °C and let terrine cook for approximately 45 minutes. Carefully separate the two liver lobes and with a sharp knife. Gewürztraminer Alsace or Monbazillac. remove all blood vessels. Let it rest for 1 hour at room temperature.Preparation: Soak the goose liver in cold whole milk for one hour to extract bitterness. freshly poached or canned 2 tablespoons goose grease For the marinade : 2 cl cognac 4 cl port 4 cl sauternes (sweet French white wine) 2 cl dry sherry 1 tablespoon truffle-jus 2 teaspoons sugar 1 strong dash/pinch fresh ground pepper (1 g) 1 teaspoon salt (6 g) and 100% humidity. just spacious enough for the meat. but reaches its flavor peak only after 7 days. and let chill. Too much spices or alcohol can make it inedible. such as Sauternes. Mix the ingredients for the marinade. nerves and fatty tissues. Cover and let it rest overnight in the fridge. cover it with the goose grease. Insert core temperature probe in center of terrine. please obey the exact quantities. After cooking. Liver adopts every flavor and intensifies it. Press the liver tightly to eliminate all spaces. Cut the truffles in strips and stick in the middle of the goose liver.5 l whole milk 20 g black truffles. until the core temperature is reached. During preparation. Cover the terrine with heat resistant foil and place it on the oven shelf. The next day. This dish is served best with French white whines. remove terrine from the oven. ensuring that the terrine is cooked to perfection. The next day. Put the liver on a deep plate and pour marinade over it. clean the rim of the terrine. .

Couscous Taboule with Lime Dressing .

. Put broccoli. then pour over couscous. Then skin the tomatoes. Put the couscous on the large unperforated insert ( 2 / 3 GN). Cut the onion into small cubes. cauliflower and carrots in the perforated insert and lightly steam them in the preheated CombiSteam oven for 6 minutes. Spread presteamed vegetables over the couscous and steam for another 6 minutes. Take out of the oven and mix couscous Couscous Taboule with Lime Dressing Gaggenau appliance : CombiSteam oven.Preparation : Preheat CombiSteam oven to 100 °C and 100% humidity Score the tomatoes and steam them for 3 – 4 minutes in the preheated oven. Peel the ginger and garlic and finely chop. cut into small florets 2 carrots. Mix the lime juice with salt. take off the leaves and finely chop them. garlic and onion in an adequate pot with hot oil on the cooktop and extinguish with vegetable stock. Let sit for a short while and serve lukewarm or cold. cooktop Temperature CombiSteam oven : 100 °C Humidity : 100% Preparation time : 25 minutes Ingredients serve 4 Ingredients : 2 large tomatoes 1 small piece of ginger 2 garlic cloves 1 small red onion 5 coriander stems (or parsley or mint) 200 g broccoli. Pour vegetable stock over couscous. finely diced 250 g couscous (instant) 1 tablespoon olive oil 250 ml vegetable stock 1 pinch saffron 1– 2 tablespoons Harissa (hot chili paste) 75 g sultanas (golden raisins) Ingredients dressing : Juice from 2 organic limes 4 – 5 tablespoons olive oil Salt Black pepper with herbs. pepper and olive oil. Wash the herbs. sultanas and remaining vegetables. Braise the ginger. cut into small florets 200 g cauliflower. core and finely dice them. Add saffron and Harissa and let dissolve.

Fish Fillet on Seaweed .

Place tomato halves over this and evenly distribute marinated fish fillets and cucumber cubes on top. Clean and wash seaweed. Mix lemon juice. black pepper 2 – 3 tablespoons oil . e. 60 minutes. Serve immediately. steam for 8 – 11 minutes. dorado fillet 200 – 250 g seaweed 3 tablespoons lemon juice 1 tablespoon each of finely chopped dill and tarragon 2 shallots. Cut cucumber into small cubes.Preparation: Preheat Gaggenau Combination Steam Oven to 230°C with humidity set at 100%. Clean fish fillets and cut into 6 portions. season to taste with pepper. Depending on thickness of fish fillets. Peel cucumber. Fish Fillet on Seaweed Gaggenau appliance: Combination Steam Oven Temperatur e: 230 °C Humidity: 100% Preparation time: 30 minutes plus 60 minutes to marinate Ingredients for 6 starters Ingredients: 480 – 600 g fish fillet.g. and let fish fillets marinate in the mixture for approx. finely chopped 1 small cucumber 100 g cherry tomatoes. halve lengthways and remove seeds with a teaspoon. Salt and sprinkle with oil. Oil non-perforated steam tray and spread with seaweed. herbs and shallots in a bowl. halved Salt.

Baked Carrots with Parma Ham .

Preparation: Preheat Gaggenau Combination Steam Oven to 100 °C without humidity setting. Steam carrots with humidity set at 100 % for 10 –12 minutes using perforated tray. In the meantime stir together the soft cheese and the parmesan and garlic. Salt and pepper to taste. Now spread this on the halved slices of ham and top each with a basil leaf. Remove carrots from steam oven and place perforated tray in non-perforated tray. Raise temperature to 180 °C and reduce humidity to 60 %. Whisk oil and vinegar and pour over carrots. Wrap each carrot with half a slice of Parma ham. Cook carrots a further 5 minutes in the preheated steam oven. Arrange on a platter and serve – delicious hot or cold.

Baked Carrots with Parma Ham Gaggenau appliance : Combination Steam Oven Temperatur e: 180 °C Humidity: 100% and 60% Preparation time: 35 minutes Ingredients for 20 snacks / two per person Ingredients : 10 thin carrots, peeled and halved lengthways 100 g soft cheese, e.g. ricotta 100 g parmesan, freshly grated 1 clove of garlic, finely chopped Salt, freshly ground black pepper 10 slices of Parma ham, halved crossways 20 basil leaves 2 tablespoons raspberry vinegar 2 tablespoons olive oil

Filled Flaky Pastry Pockets (Piroggi)

Preparation : Chop flour, salt, margarine and Butaris up together quickly, add iced water, knead quickly to form a firm dough. Set to cool for 60 minutes. Roll out to an oblong 50 cm long and 16 cm wide, fold together in 3 layers. Roll out again to an oblong, fold, repeat twice. Set to cool for 60 minutes. Fry onions, garlic and meat fiercely in heated butter for 10 minutes. Mix in chopped egg and dill, add plenty of salt and pepper. Roll out dough 3 mm thick. Cut out circles diameter 8 cm. Place 1 teaspoon filling on every circle, pressing down a bit. Fold dough up like a pocket, pressing edges firmly. Line unperforated cooking tray with baking paper, distribute piroggi on it, push into preheated Gaggenau Combination Steam Oven and bake. 10 minutes before the end of the baking time, beat egg yolk into milk and brush onto piroggi. Finish baking. Eat the piroggi with clear beef con-

Filled Flaky Pastry Pockets (Piroggi) Gaggenau appliance: Combination Steam Oven Temperature : 155 °C Humidity: 30% Preparation time : approx. 45 minutes plus baking time 25 minutes plus 2 hours to cool Ingredients for 4 servings, 20 – 25 piroggi Ingredients dough : 250 g flour Salt 100 g ice-cold margarine 65 g ice-cold Butaris 3 tablespoons iced water Flour for rolling Ingredients filling : 25 g butter 125 g onions, chopped 1 clove of garlic, chopped 250 g lean beef 1 hard-boiled egg 2 tablespoons fresh dill Salt Freshly ground black pepper 1 egg yolk 1 tablespoon milk

sommé. Tip : Prepare the dough one day in advance, or purchase ready-made flaky pastry from the refrigerated counter.

Salmon Fillet in Almond Crust .

chopped finely 1 tablespoon dry sherry 1 tablespoon olive oil 1 tablespoon white wine vinegar Black pepper Salt . Place fish fillets in the dish and coat each with a little almond butter. Preheat Gaggenau Combination Steam Oven to 230 °C. cut in slanting pieces. Cook for 10 minutes on the top shelf on the wire grille of the combination steam oven. Mix olive oil and vinegar and sprinkle on fish after cooked. alternatively hazelnuts 2 tablespoons smooth parsley.Preparation : Wash salmon fillet. pat dry. Grease a suitable dish with butter. Salmon Fillet in Almond Crust Gaggenau appliance: Combination Steam Oven Temperature : 230 °C Humidity : 80 % Preparation time : 15 minutes plus 10 minutes cooking time Ingredients for 18 starters Ingredients : 600 g salmon fillet 3 – 4 tablespoons lemon juice 60 g butter 1– 2 cloves of garlic 50 g ground almonds. Chop garlic very fine or squeeze through garlic press. Season with salt and sprinkle with lemon juice. remaining butter. Mix with almonds. humidity setting 80 %. Serve dusted with pepper. parsley and sherry.

Lamb Strudel with Savoy Cabbage .

and remove the very dark green leaves. Put the partially thawed and thinly rolled out puff pastry dough Lamb Strudel with Savoy Cabbage Gaggenau appliance : CombiSteam oven using a small perforated insert ( 1/3 GN). cut the strudel diagonally into slices and put on preheated plates. baking 30% Preparation time : 1 hour Ingredients serve 4 – 6 Ingredients : 1 savoy cabbage 1 onion 1 garlic clove 40 g butter 500 g tartar of lamb (from the shoulder) 1 egg 3 stem of parsley 1 stem each of fresh thyme and marjoram or oregano Salt White pepper Puff pastry plates (approximately 250 g frozen) Flour for the work process 1 egg yolk 1 tablespoon whole milk Non-stick spray on a floured kitchen towel. Sear on all sides while stirring. cooktop Temperature : steaming at 100 °C. Preheat CombiSteam oven to 200°C and 100% humidity. cabbage strips. Serve to taste with gravy. baking at 200 °C Humidity level : steaming 100 %. Cut the remaining cabbage into fine strips and steam for 3–4 minutes. Roll the strudel up with the help of the towel and tuck the sides under. finely chopped herbs. Roll the strudel into the perforated pan greased with a nonstick spray. Dice the onion. with the matching pepper sauce (from the recipe grill fun-meat skewers with three sauces). Peel the onion and garlic clove. Hand-batter the remaining lamb tartar with egg. e. Lift the towel at the long side. then chill with ice water and dry on a kitchen towel.g. Tip : using the perforated pan helps to achieve better baking results. Intensely mist the strudel once and bake for 20 – 25 minutes (baking varies depending on the producer of the dough). Mix egg yolk and milk and brush onto the strudel. Put into the preheated CombiSteam oven on the second level from the bottom. Separate the leaves of the cabbage. heat butter and sear onion until glassy in the butter in a large pot on the cooktop. Press garlic over the onion and add half of the lamb tartar. Drip dry well. Cover the dough with a layer of Savoy leaves and those with the meat filling. salt and pepper.Preparation : Preheat the CombiSteam oven to 100 °C and humidity level 100%. Steam 4 especially good leaves in the CombiSteam oven for 4 minutes. Remove from cooktop and let cool. . To serve.

Lemon Duck with Fennel .

turn the duck. Sprinkle over the fennel before serving. Serve with white bread or boiled potatoes. cooktop Temperature : 200 °C and 175 °C Humidity : 80% Preparation time : 2 hours. Those who prefer the skin especially crisp should now brush it with salt water (1 tablespoon salt in 0.8 – 2 kg. Reduce the temperature to 180 °C. Insert the core temperature probe into the joint. After half the cooking time. wash and trim the fennel and put the tender leaves aside.25 l water). remove them using tweezers. 1. Remove the duck from the CombiSteam oven and scoop the grease from the cooking insert. pepper. Cook for 1 hour in the CombiSteam oven. Take out the fennel and cut into slices. Put the duck breastdown into the cooking insert or cast roaster. kitchen-ready and gutted) Salt White ground pepper 20 ml anise schnapps Juice and grated peel from 1– 2 organic lemons 1 kg fennel 1 l chicken stock 2 bay leaves 1 teaspoon fennel seeds 50 g streaky bacon . Prepare about a half-liter of fennel stock. Spread the fennel slices around the duck. add them to the boiling stock and cook for 10 minutes at low heat. including 60 plus 20 minutes cooking time Ingredients serve 4 Ingredients : 1 duck (approx. If necessary. In the meantime. Cut the bacon into very small pieces and stir-fry in a pan. If any quills are left. season the inside with salt. Add bay leaves and fennel seeds. Wash the duck and dab dry. adding a few tablespoons of lemon juice to taste. Continue to cook at 80% humidity until the core temperature is reached (after about 20 – 25 minutes). set the desired temperature to 80 °C and confirm. anise schnapps and plenty of grated lemon peel. Tie the duck’s wings to its body. Quarter the fennel bulbs lengthwise. Chop the fennel leaves and mix with the bacon. Forcefully rub the duck’s exterior with salt and pepper. season the duck stock from the cooking insert or cast roaster and put into a gravy boat. Boil the stock on the cooktop using a wide pot.Preparation: Preheat the CombiSteam oven to 200 °C and select 80% humidity. Lemon Duck with Fennel Gaggenau appliance : CombiSteam oven with core temperature probe and large unperforated cooking insert ( 2 /3 GN) or cast roaster.

Salmon Raviolis with Sage Butter .

finely chopped 4 tablespoons cream Salt. Salmon Raviolis with Sage Butter Gaggenau appliance: Combination Steam Oven Temperatur e: 100 °C Humidity: 100% Preparation time: 45 minutes Ingredients for 4 servings Ingredients dough : 500 g wheat flour type 405 1 level teaspoon salt 4 eggs 1 tablespoon olive oil Flour for kneading the dough Ingredients filling : 350 g fresh salmon fillet.Preparation : To make the dough.) For filling. Place on lightly floured cloth until all raviolis are ready. Meanwhile. Work to a smooth dough using fingers from the middle outwards and form a ball. eggs and olive oil and pour in the middle. Mix salt. pepper 1 tablespoon oil Ingredients sage butter : 60 g butter 5 sage leaves. add leaves and sage and fry gently. Cut dough into 4 pieces. Cook raviolis on perforated. Spread over the cooked raviolis and serve immediately. finely chopped 1 tablespoon lemon juice 1 bunch of basil. . slightly oiled cooking tray 8 –10 minutes (depending on thickness of dough). Coat dough evenly with herb mixture and place salmon pieces on it. Coat edges with water and press firmly. melt butter. carefully mix ingredients apart from salmon to form a pesto and season well. finely chopped Possibly a handful of red Swiss chard leaves or beetroot leaves Preheat combination steam oven to 100 °C with humidity set at 100%. (Humidity setting 30 % if dough is very moist. Place second layer of dough on it and cut out circles 5 – 6 cm in size. diced cut For the pesto : 2 shallots. Let dough rest in the Gaggenau Combination Steam Oven for 20 minutes at 30 °C and humidity setting 60 %. sieve flour in a circle on the worktop. roll each piece separately 1 mm thick.

Mussels .

Mussels with Lemon Grass and Coconut Milk Gaggenau appliances : Combination Steam Oven. either toss mussels in coconut mixture. Place on the perforated cooking tray and cook for 10 –12 minutes in preheated combination steam oven at 100 °C. cut in thin rolls 400 ml coconut milk (alternatively 200 ml white wine and 200 ml coconut milk) 2 – 3 limes. humidity setting 100 %.Preparation : Preheat Gaggenau Combination Steam Oven to 100 °C without humidity setting. Tip: Approx. finely chopped 2 fresh red chilli peppers. finely chopped 1– 2 teaspoons sesame oil 1 bunch spring onions. Clean mussels thoroughly and remove beard. or place mussels on preheated plates. until the mussels open. seeds and partitions removed. pour hot sauce over mussels and serve immediately with lime quarters. heat olive oil in wok or large saucepan and fry lemon grass.5 cm long). quartered . salt and pepper. Discard damaged mussels and any which do not close. Season with sesame oil. Meanwhile. Add coconut milk and stir in coriander. ginger and spring onions. 2 kg mussels fit on a perforated cooking tray. finely chopped 1 piece fresh ginger (2. chilli. Depending on size of the pan or wok. wok burner or hob Temperature Combination Steam Oven: 100 °C Humidity setting Combination Steam Oven: 100% Preparation time: 45 minutes Ingredients for 5 – 6 servings Ingredients : 2 kg mussels 1 tablespoon olive oil 2 stems of lemon grass. peeled and chopped 2 bunches fresh coriander.

Leg of Lamb with Pecorino Crust .

Rub all round with parsley paste. Season the meat with salt and pepper. 10 minutes until the topping is crisp. Leave to rest for 5 minutes before carving.5 – 3 hours plus 30 minutes searing and 10 minutes for the topping Ingredients for 6 – 8 servings Ingredients : 1.8 – 2 kg leg of lamb with bone / lamb gigot (prepared ready for cooking by the butcher) 1 large bunch of smooth parsley Juice and rind of an untreated lemon 100 g freshly grated Pecorino (alternatively Parmesan) 7 tablespoons bread crumbs 5 cloves of garlic 7 tablespoons olive oil Salt Black pepper both the combination steam oven and in the oven/grill. Chop parsley and garlic very fine. Mix 2/3 to a paste with 5 tablespoons olive oil. coat over leg of lamb and finish off for approx. mix with bread crumbs and finely grated lemon rind. Tip : Choose a roasting tin which fits in Leg of Lamb with Pecorino Crust Gaggenau appliances: Combination Steam Oven.5 – 3 hours (depending on size). preheat the oven or grill with circulating hot air to 225 °C. Grease a large roasting tin or unperforated cooking tray with 2 tablespoons olive oil. For crust. pat dry and rub with lemon juice. . oven/grill with cirulating hot air Temperature : 200 °C and 65 °C Humidity : 100% and 30% Preparation time : 25 minutes Low-temperature roasting: 2.Preparation: Preheat Gaggenau Combination Steam Oven to 200 °C with humidity set at 100 %. place in roasting tin and cook for 30 minutes in preheated combination steam oven. Wash leg of lamb. Then reduce temperature to 65 °C with humidity set at 30 % (do not open door!) and leave leg of lamb to cook gently for 2. Mix rest with Pecorino and put aside for later. Mix parsley/cheese mixture with roasting juices to form a paste. Serve with rosemary potatoes.

Veal Olives in Burgundy Sauce .

Excellent with diced Swiss fried potatoes and lettuce salad. incl. 4 minutes in hot butter. Tip: Place veal between two pieces of clingfilm before beating to keep it nice and smooth.5 l cream . Pour burgundy wine and cream over veal olives and cook approx. 30 g butter for searing Salt Pepper Wooden skewers Ingredients filling : 150 g brown mushrooms 1 onion 1 small bunch smooth parsley 1 teaspoon lemon juice Salt Pepper approx. Fry approx. Season with salt. Veal Olives in Burgundy Sauce Gaggenau appliance : Combination Steam Oven Temperature : 225 °C Humidity : 60% Preparation time : 45 minutes. lemon juice and coarsely chopped parsley.1 l white burgundy wine 0. 20 minutes in the Gaggenau Combination Steam Oven. season with salt and pepper on both sides. 30 g butter for searing Ingredients sauce : 0. Spread mushroom mixture onto meat. pepper. Beat veal slices thin. Then thicken sauce and serve with veal olives. peel onions. Sear veal olives all over in hot butter and place in buttered dish.Preparation : Clean and slice mushrooms. 20 minutes cooking time Ingredients for 4 servings Ingredients : 4 thin slices of veal from the leg approx. roll up meat and fasten with skewer. cut in thin half rings.

Thyme Chicken with Calvados Apples .

baste with remaining Calvados and remaining butter. . hob Temperatur e : 200 °C.Preparation : Preheat Gaggenau Combination Steam Oven to 200 °C with humidity set at 100%. Baste chicken with 5 tablespoons Calvados and marinate for 30 minutes. seal well and place on unperforated cooking tray. with door half open. Wash chicken. Fill chicken with two twigs of thyme and apple wedges. reduce and season with salt and pepper. Cut an apple into wedges. Melt butter. ready for cooking or poularde (approx. Stir in crème fraîche. Arrange chicken and apples on a plate and leave to rest in oven which has been switched off. place apple pieces around chicken. pat well dry. Cook for another 20 minutes. frequently basting with Calvados. pour partly over chicken and push into preheated combination steam oven. cook for another 10 –15 minutes (depending on weight) at humidity setting 0%. Serve sauce with chicken (recommended core temperature 85 °C). sieve Thyme Chicken with Calvados Apples Gaggenau appliances : Combination Steam Oven with core temperature probe. Carefully raise skin from breast and leg and push other thyme leaves underneath. core temperature 85 °C Humidity : 100 % and 0 % Preparation time : 25 minutes plus 30 minutes to marinate plus 55 – 60 minutes cooking time Ingredients for 4 servings Ingredients : 1 organic chicken. 1.125 l dry cider 100 g crème fraîche Salt White pepper and remove excess fat. salt well inside and outside. Halve remaining apples.7 kg) Salt 4 tart apples 5 twigs of thyme 7 tablespoons Calvados 50 g butter Ingredients sauce : 0. Turn again. Meanwhile bring roasting juices and cider to the boil in a saucepan. Turn chicken after 25 minutes.5 – 1. remove cores and fill with thyme.

Rabbit Home-made Style .

sage and thyme in with the meat and pour on white wine. cast roaster Temperature : 100 °C and 160 °C Humidity : 100% and 80% Preparation time : 80 minutes. Enter short cooking time. remove rabbit and serve sprinkled with parsley. legs possibly in two pieces. 60 minutes cooking time Ingredients for 4 – 6 servings Ingredients : 4 large fleshy tomatoes 3 onions 3 cloves of garlic 3 carrots 1 rabbit 1. Scatter vegetables. press steam removal button. Make a cross in the tomato skins. incl. Braise rabbit in form for 45 minutes in preheated combination steam oven at humidity setting 80 %. Enter short cooking time and confirm.Preparation: Preheat Gaggenau Combination Steam Oven to 100 °C without humidity setting. Meanwhile. front legs and back two to three pieces. garlic and carrots. Sear well on all sides in Gaggenau cast roaster or another deep (preferably cast iron) form in hot fat – mix butter-lard and olive oil. Add plenty of salt and pepper. Rabbit Home-made Style Gaggenau appliances: Combination Steam Oven. peel and slice onion. hob.8 kg 2 tablespoons butter-lard 2 tablespoons olive oil Salt Black pepper from the pepper mill 4 sage twigs 12 black olives without stone 0.5 l white wine 5 twigs smooth parsley. and steam for 3 – 6 minutes on perforated cooking tray in combination steam oven at humidity setting 100 %. On hearing timer. Cut rabbit into pieces (preferably ask butcher to do so). olives. skin and chop coarsely. Then continue to braise for another 15 minutes without humidity setting. take tomatoes out of the oven. plucked and finely chopped . Preheat combination steam oven to 160 °C without humidity setting.6 –1. remove green pith. On hearing timer.

Fillet of Beef with Herbs and Port Shallots .

Add stock and port. enter required core temperature (fillet of beef is rare at a core temperature of 58 – 60 ºC) and confirm. Roast fillet of beef in combination steam oven at 150 ºC with humidity set at 60 %. Fry in hot oil over medium heat while stirring until shallots start to brown. Place meat on unperforated cooking tray and push into oven on second shelf from the top.3 kg fillet of beef 1/2 the side into thickest point of fillet of beef. pat dry and pull leaves off all stems. Wash herbs. Depending on size. Peel clove of garlic. 30 minutes).2 – 1. mustard. Season port shallots with soy sauce and Worcester sauce.Preparation meat : Preheat Gaggenau Combination Steam Oven to 150 ºC without humidity setting. Add tomato purée and balsamic vinegar. Sear fillet of beef well in large roasting tin or cast roaster. oil. Then coat with herb paste. cut into it from the side so that meat has uniform width. Put unpeeled shallots in water. an acoustic signal can be heard and oven switches off automatically (approx. bunch smooth parsley bunch thyme bunch marjoram 1 twig of rosemary 1/2 1/2 1 clove of garlic 2 – 3 tablespoons walnut oil (alternatively hazelnut oil) 2 tablespoons olive oil 1 teaspoon salt Black pepper from the mill 3 tablespoons coarsely grained mustard Ingredients port shallots : 1 kg shallots 3 tablespoons oil 2 tablespoons tomato puree 3 tablespoons balsamic vinegar 300 ml vegetable stock 500 ml red port Salt Black pepper from the mill 2 teaspoons pale soy sauce 2 teaspoons Worcester sauce . Tip: The fillet of beef can be well seared in the morning and then cooked in the combination steam oven in the evening. Preparation port shallots : Boil plenty of water in a large saucepan. salt and pepper in liquidizer. blanch for a good minute. season with salt and pepper. or steam in preheated combination steam oven for 4 minutes at 100 ºC and humidity setting 100 % and rinse in cold water. Shallots can now be peeled without (almost) any tears. hob or grill with cast roaster Temperature : 150 °C Humidity : 60% Preparation time meat : 70 minutes Preparation time port shallots : 2 hours Ingredients for 7 – 8 servings Ingredients meat: 1. Leave meat to rest – covered with aluminium foil – before carving. If fillet has a tip. halve or quarter shallots. stirring well. On reaching core temperature. Insert temperature probe from Fillet of Beef with Herbs and Port Shallots Gaggenau appliances: Combination Steam Oven with core temperature probe. Simmer in open pan over low heat until vegetables are tender and liquid is reduced to syrup consistency. Purée all herbs with garlic.

Swiss Potatoes .

season well with salt and pepper. Place potatoes in buttered dish with tomatoes in between. Scoop out potatoes to take an egg. Crack an egg into each hollowed out potato. grated 2 tablespoons milk Salt Pepper Mild paprika 1 pinch grated nutmeg . brush on tomatoes and potatoes. Melt half of the butter.Preparation : Steam unpeeled potatoes 45 – 50 minutes in Gaggenau Combination Steam Oven and then leave to cool. grated 50 g Emmental cheese. sprinkle with mixed cheese. 20 minutes until cheese topping is crispy. pepper and pinch of grated nutmeg. add salt. Mash scooped out potato with remaining cheese and milk. Form into bonnets and place on potatoes filled with egg. after making a cross cut in the tomato skins. Place in preheated combination steam oven for approx. Swiss Potatoes Gaggenau appliance : Combination Steam Oven Temperature steaming : 100 °C Humidity steaming : 100% Temperature cheese topping: 225 °C Humidity cheese topping : 0% Preparation time : 15 minutes plus 110 minutes cooking time Ingredients for 4 servings Ingredients : 8 large round potatoes 8 small eggs 4 tomatoes 60 g butter 50 g Gruyère cheese. Sprinkle with paprika and place flake of butter on top. keeping about half the cheese. Cut off bottom end just to let potatoes stand upright. Cut off big lid on top.

Chicory Gratin .

Preparation: Preheat Gaggenau Combination Steam Oven to 200 °C with humidity set at 100%. butter.25 l milk (or cream and vegetable stock. finely chopped 12 cherry tomatoes 6 tablespoons Béchamel sauce Butter to grease the dish . Season with salt. Chicory Gratin Gaggenau appliance : Combination Steam Oven Temperature : 200 °C Humidity : 100% Preparation time : 45 minutes Ingredients for 4 servings Ingredients : 4 whole chicories 6 tablespoons breadcrumbs (or freshly sliced bread. vermouth or white wine). spread over chicory together with Béchamel sauce. Halve chicory lengthwise. white pepper and freshly grated nutmeg. Tip : For Béchamel sauce: melt 20 g butter. garlic and parsley to form a loose crumbly mixture. Quarter or halve cherry tomatoes depending on size. add 20 g flour and cook until pale yellow. cheese. humidity setting 100 %. season with salt and pepper and cook in combination steam oven for 10 minutes. bring to boil and thicken for 5 minutes. remove frequently bitter stem. Place chicory pieces in a suitable greased casserole dish. sprinkle breadcrumbcheese mixture on top and place in combination steam oven for another 10 minutes without humidity setting to finish the topping. stirring constantly. crumbed in the food processor) 3 tablespoons butter 4 tablespoons grated hard cheese 1– 2 cloves of garlic Salt Black pepper 2 tablespoons smooth parsley. Meanwhile mix breadcrumbs. Add 0.

Green Pasta Roll .

wrap in foil. diced 2 cloves of garlic. Green Pasta Roll Gaggenau appliance : Combination Steam Oven Temperature : 100 °C / for the topping: 180 °C Humidity: 100 %/0 % Preparation time: 60 minutes. . smooth dough. Preheat the combination steam oven to 100 °C. press the steam removal button. then chop coarsely. Enter short cooking time and confirm. Add red wine. Tip: Steam is a real help to skin tomatoes. Cut the rolls into pieces 5 cm long and place on the sauce with the cut surface upwards. Spread the spinach/cheese mixture with a spatula evenly over the dough and roll up like a strudel. take the tomatoes out. On hearing the timer. Cook the pasta in the preheated combination steam oven for 10 minutes at 100 °C with humidity set at 100 %. 20 minutes cooking time Ingredients for 4 servings Ingredients pasta dough : 300 g flour type 405 or 150 g durum wheat semolina and 150 g flour 3 eggs 1 teaspoon salt Flour for rolling or depending on the thickness of the dough 300 – 400 g ready pasta dough Ingredients filling : 50 g butter 500 g cleaned spinach 1 clove of garlic. On hearing the timer. Add diced tomato and simmer for 10 minutes until disintegrate. gently fry the shallots and garlic in 1 tablespoon olive oil until transparent. and steam in the steam oven for 3 – 6 minutes at humidity setting 100 %. Meanwhile. chopped 750 g tomatoes. depending on how thick and firm the tomato skin is. Season with salt and pepper. Sprinkle the remaining cheese on the pasta rolls. skinned and diced 2 tablespoons olive oil 100 ml red wine Salt Black pepper from the mill lemons and half the Parmesan. Spread the tomatoes on the perforated cooking tray. put in a bowl with the spinach and leave to cool. Blanch the cleaned spinach for 4 minutes in the Gaggenau Combination Steam Oven at 100 °C and humidity setting 100 %. incl. season with salt and pepper. sauté the garlic. switch to humidity setting 0 % and finish off the dish for approx. Put the tomato sauce in a casserole dish. 10 minutes at 180 °C until the cheese turns brown. share out the remaining butter in little flakes on top. Mix with the Ricotta. chopped 100 g freshly grated Parmesan 250 g Ricotta cheese 1– 2 tablespoons lemon juice Salt Black pepper from the mill Ingredients tomato sauce : 2 shallots.Preparation: Knead the dough ingredients together to form a firm. leave to rest for 20 minutes. Meanwhile make cross-wise cuts in the tomatoes and remove the green pith. Enter short cooking time and confirm. Halve the dough and roll out with the rolling pin/pasta machine to form rectangles of 25 x 35 cm. Melt half the butter. quench briefly and remove the skins.

Normandy Pie .

Spread the liver mixture on the dough. Spread half the flaky pastry on the cooking tray or loaf tin so that the rest can be used for a lid. finely diced 1 small apple. with slices of apple and pieces of walnut. squeeze garlic in garlic press and add to mixture. finely diced 150 g thin slices of bacon (streaky) 1 bayleaf 2 stems marjoram 1 twig of thyme 3 shallots 1 clove of garlic 2 cl Calvados Salt Pepper 1 pack (450 g) flaky pastry from the refrigerated counter 1 egg yolk A little milk . then place the lid on. finely chop marjoram and thyme. beat the egg yolk into the milk and use this to coat the edges of the dough. Season with Calvados. incl. Normandy Pie Gaggenau appliances: Combination Steam Oven with 1/3 unperforated cooking tray (oven accessory) or loaf tin Temperature : 200 °C Humidity : 30 % Preparation time : 60 minutes. Tip : Can be served with lamb’s lettuce in raspberry vinegar and walnut oil vinaigrette. Spread the slices of bacon over the dough. salt and pepper. stir well. Stir diced apple and meat into liver mixture. Bake for 40 minutes at 200 °C and humidity setting 30%. Grate bayleaf. Line the tin with baking paper first.Preparation: Purée liver and peeled shallots in food processor. Coat the lid with the remaining egg-and-milk mixture. 40 minutes cooking time Ingredients for 4 servings Ingredients: 400 g veal liver 200 g cooked pork. The pie tastes excellent served hot or cold.

Three Cheese Quiche .

Mix with a fork at will to create a marble effect. Prick the pie base several times with a fork and leave the dish to chill in the refrigerator for a few minutes. salt and pepper. Put the dishes on one side. Pour the contents of each of the three dishes – the egg-cheese-milk mixture – onto a third of the pie base. add one kind of cheese to each dish and mix.5 l milk Freshly grated nutmeg 100 g Roquefort cheese. or leave the individual areas separate. 230 g. Preheat Gaggenau Combination Steam Oven to 200 °C without humidity setting. Arrange the cherry tomatoes decoratively on the pie base. 45 minutes baking time Ingredients for a quiche dish measuring 28 cm in diameter Ingredients : 1 round flaky pastry. Turn the combination steam oven down to 175 °C and bake the quiche for another 30 – 35 minutes until it is golden brown on top. Three Cheese Quiche Gaggenau appliance : Combination Steam Oven Temperature : 200 °C and 175 °C Humidity : 30% Preparation time: 60 minutes incl. Bake the quiche for approx.Preparation : Use the flaky pastry to line a silicon. quartered Salt. black pepper . grated 100 g goat’s cream cheese. crème fraîche and milk and season well with nutmeg. 15 minutes in the preheated combination steam oven at 200 °C and 30 % humidity setting. Tip: Serve with Pinot Blanc or Riesling from Alsace. crumbled 150 g cherry tomatoes. from the refrigerator counter. porcelain or ceramic pie dish (or place the thawed slices of frozen flaky pastry on top of each other and roll out using a little flour). Mix eggs. Share the egg milk out in three little dishes. alternatively 3 slices of frozen flaky pastry 75 g each 2 eggs 2 egg yolks 250 g crème fraîche 0. crumbled 100 g Emmental cheese.

Pigeon Breasts in Savoy Cabbage Leaves .

Wash and skin the pigeon breasts. quench with cold water. 45 minutes Ingredients for 4 servings Ingredients : 8 pigeon breasts (approx. Remove from the heat. try steamed potatoes which are placed in the oven about 5 minutes before the savoy cabbage parcels. Place on the perforated cooking tray and steam for 10 minutes in the combination steam oven at 100 °C and 100 % humidity setting. tucking in the edges and wrapping the breast completely in the cabbage leaf. season with salt and pepper. Arrange the cabbage leaves in rectangles. Side dish: Mashed potato with carrots: Simply add 1/3 carrots to vary classical mashed potato. Place a pigeon breast on the front half. Season with lemon juice just before serving Pigeon Breasts in Savoy Cabbage Leaves Gaggenau appliances : Combination Steam Oven. season with salt and pepper. placing half a leave in each case over the gap left by the middle rib. sieve the sauce. Remove the middle ribs. add horseradish. and coat with butter.Preparation: Wash the cabbage leaves. Place small peeled potatoes on the perforated cooking tray in the preheated oven at 100 % humidity setting and 100 °C. Leave to stand briefly.5 for each parcel) 20 g soft butter Salt Freshly ground white pepper Ingredients sauce : 300 ml pale poultry stock 150 ml milk 150 ml cream 50 g white bread without the crust 150 g horseradish. 80 g each) 12 savoy cabbage leaves (1. blanch for approx. Fold the sides over the meat. For the sauce. and dry the leaves on a cloth. Serve the savoy cabbage pigeon breasts on the horseradish sauce. hob Temperature : 100 °C Humidity : 100% Preparation time: approx. Tip : To save time. increase the temperature to 120 °C. remove the tendons. Add the diced white bread and bring to the boil. freshly grated 1 pinch of salt Freshly ground white pepper Few squirts lemon juice 1 tablespoon whipped cream and garnish with the whipped cream. boil the stock with the milk and cream. . As soon as the pigeon breasts in savoy cabbage are added. 4 minutes in the Gaggenau Combination Steam Oven. holding the knife at an angle.

Pasta with Avocados and Tomatoes .

Pasta with Avocados and Tomatoes Gaggenau appliances : Combination Steam Oven and steam cooker or hob Temperature : 100 °C /steam mode Preparation time : 45 minutes Ingredients for 4 servings Ingredients: 600 g ripe tomatoes 2 large. Halve avocados. black pepper 150 g cherry tomatoes. serve with grated Parmesan. Add one tablespoon salt and cook spaghetti al dente in pasta basket. finely chopped 2 bunch fresh coriander. diced tomatoes and diced onions. and dice.Preparation : Preheat Gaggenau Combination Steam Oven to 100 °C with humidity set at 100%. quartered A few coriander leaves as garnish 50 g Parmesan cheese 400 g spaghetti . Garnish with cherry tomatoes and coriander leaves. Make a cross cut in the tomato skins and steam on perforated cooking tray 3 – 4 minutes depending on how firm tomatoes are. Sprinkle with lime juice and crush with a fork. Fill steam cooker with water up to top marking and preheat in steam mode. Drain cooked spaghetti and mix with avocado mixture in preheated bowl. otherwise spaghetti go sticky and soft. finely chopped Salt. Stir in coriander. Take out of the oven. first remove pips then scoop flesh out with a tablespoon. Do not cover steam cooker with glass lid. skin. fully ripe avocados 2 – 3 tablespoons lime juice 1 red onion. remove pips. Season well with salt and pepper. Tip : The sauce is cold so that the bowl or pasta plates should certainly be heated.

Risotto .

Cooking time on the cooktop 15 – 17 minutes. Medium to long grain. fewer quantities are harvested than Vialone or Arborio. Medium grain. CombiSteam oven Temperature CombiSteam Oven : 120 °C Humidity level : 100% Preparation time : 30 minutes Ingredients serve 4 Ingredients : 1 onion 1 thyme stem. Finely chop onions. 1. leaves pulled 1– 2 garlic cloves 3 tablespoons olive oil 250 g risotto rice (Carnaroli) 1– 2 tablespoons lemon juice or a glass of white wine Approx.25 l vegetable stock 50 g butter 50 g grated parmegganio Optional 1 bunch parsley. Immediately stir butter and parmeggiano into it.Preparation : Preheat CombiSteam oven to 120 °C and 100% humidity using a large unperforated baking insert ( 2 /3 GN). extinguish with lemon juice or white wine. Cooking time on the cooktop : approximately 18 minutes. thyme leaves and garlic for the risotto and sauté in olive oil. Cooking time on the Risotto Gaggenau appliance : cooktop. Vialone : Traditional risotto rice. so it is more expensive. Season to taste and add chopped parsley. but is much easier to prepare. take the insert out. Transfer the hot risotto into the warm unperforated cooking insert. . Tip : Risotto takes slightly longer in the CombiSteam oven than on the cooktop. Tends to become soft and slightly sticky. When the grain is soft but ‘al dente’ at the core. If kept warm it tends to overcook. add all broth at once. Cook in the preheated CombiSteam oven at 100% humidity for approximately 25 – 30 minutes. Carnaroli : Commonly know as the best Italian risotto rice. salt and fill with hot broth. To avoid constant stirring. add the rice and stir thoroughly until all grains are shiny. Before the rice begins to roast. Arborio : Traditional risotto rice. Boil the vegetable broth before pouring. finely chopped cooktop: approximately 18 minutes.

Potato Gratin .

Tip: To refine the gratin. as side dish for meat or fish Ingredients : 500 g potatoes 1/2 clove of garlic 300 ml cream 1 egg yolk Butter for the dish Salt. sprinkle a little white wine on the potatoes before browning. place in preheated combination steam oven and bake until golden brown on top. then grease dish by brushing with butter. peel and slice raw potatoes. egg yolk. Place potato slices in layers in the dish.The perfect potato gratin: crispy crust. salt. rub it around a flat dish. nutmeg Possibly a little white wine . Potato Gratin Gaggenau appliance : Combination Steam Oven Temperature : 180 °C Humidity : 60 % Preparation time : 15 minutes Cooking time: 40 – 45 minutes Ingredients for 4 servings. the gratin does not dry out and the potatoes are not too soft. pepper and nutmeg. Mix cream. Pour over potatoes. pepper. Preheat Gaggenau Combination Steam Oven to 180 °C with humidity set at 60%. Peel garlic. Preparation: Wash.

Castagnaccio – Maroon flat cake .

including 40 minutes baking time Ingredients for one large ED perforated cooking insert ( 2 /3 GN) or a 28 cm springform pan Ingredients : 6 tablespoons raisins 500 g chestnut flour 500 ml water 1 pinch salt 2 tablespoons sugar 6 tablespoons olive oil 100 g pine nuts 100 g walnuts.Preparation : Preheat CombiSteam oven to 220 °C and 30% humidity. Readjust the preheated CombiSteam oven to 200 °C. Soak raisins in warm water. salt and sugar. but be careful not to burn it. The dough should be approximately 1 cm high. Sift the chestnut flour and pre-dough with some water. but also pairs well with wine. 5 tablespoons pine nuts and walnuts plus the dripped off raisins into the dough. Spread left over olive oil on top of that. The dough should be flexible and creamy. Fill insert with the dough. Grease the rim of the baking insert with oil and cover the bottom with non-sticky spray. finely chopped 5 rosemary stems Nonstick spray The perforated baking insert achieves better results. Castagnaccio – Chestnut flat cake (pancake) Gaggenau appliance : CombiSteam Oven Temperature : 220 °C and 200 °C Humidity : 30% Preparation time : 1 hour. The chestnut pancake can be served as a dessert. Stir 3 tablespoons olive oil. to avoid clumping. The flat cake needs to be well done. Served best when lukewarm. Fold to a smooth dough afterwards with approximately 500 ml water. . The amount of rosemary. Sprinkle top with the left over pine nuts and plenty of rosemary. pine nuts and walnuts can vary. Tip : This ancient traditional recipe from Tuscany varies with each family preparing it. Bake the chestnut pancake at 30% humidity on the second baking insert level from the bottom for 40 – 45 minutes. because the dough gets more bottom heat than in a solid pan.

Papaya Pie .

Work in the diced butter and vegetable fat until the dough is crumbly in consistency. Stir 1 tablespoon of cold water into wheat powder and add to fruit mixture until it thickens. Add cinnamon and freshly grated nutmeg. stirring constantly. Fold over edge and press firmly. Papaya Pie Gaggenau appliance : Combination Steam Oven Temperature : 180 °C /190 °C Humidity : 30% Preparation time : 50 minutes plus 30 minutes cooling time Ingredients for 8 slices of pie Ingredients dough : 250 g flour 1 pinch of salt 1– 2 tablespoons sugar 100 g cold butter 50 g vegetable fat.Preparation: To make the dough. . Wrap the remaining dough and form in foil and keep in a cool place for at least 30 minutes. peel the papayas. Roll out two thirds of the dough and line a 24 cm diameter form. Roll out the remaining dough to make a top crust. Cut a cross in the center of the pie. Bake in preheated oven or combination steam oven for 35 to 40 minutes until golden-brown. Moisten the edge of the dough and put top crust in place. brush on beaten egg and sprinkle with sugar. Boil lime juice and sugar in a small saucepan and cook the papaya cubes in it until soft. In the meantime. diced small Ingredients filling: 2 – 3 ripe papayas 3 tablespoons lime juice 100 g sugar 1 tablespoon wheat powder 1 large pinch of cinnamon Freshly grated nutmeg Allow to cool. Preheat Gaggenau Combination Steam Oven to 180 ºC with humidity set at 30%. Add enough ice water to produce a smooth dough. Tip: Also tastes delicious with walnut ice-cream. then cut one into cubes and one into slices. Knead rapidly with cold hands. then serve with vanilla ice-cream whilst still slightly warm. Put papaya purée into form then place the papaya slices on top. mix the flour and salt in a bowl.

Brownies with Chestnuts .

smooth over on top. Bake brownies for 45 minutes in preheated combination steam oven on bottom shelf. Stir in the chocolate mixture and flour. add chocolate. Take the saucepan from the stove and add the chestnuts. vanilla sugar and salt. Melt butter in saucepan. Leave to cool a little. 30 brownies Ingredients chestnuts: 4 tablespoons sugar 3 tablespoons water 250 g precooked chestnuts Ingredients basic dough : 150 g butter 600 g plain chocolate. Preheat Gaggenau Combination Steam Oven to 180 °C with humidity set at 30%. Beat eggs with sugar. 2 minutes. The dough should still be moist. Return to the heat and caramelize the chestnuts for approx. Leave to cool with the lid on. Line cooking tray with baking paper. simmer while gently swaying the saucepan to produce a light brown caramel. Reduce heat. Brownies with Chestnuts Gaggenau appliance : Combination Steam Oven Temperature : 180 °C Humidity : 30% Preparation time : 45 minutes Ingredients for an unperforated cooking tray / approx. broken into small pieces 6 eggs 300 g sugar 3 teaspoons vanilla sugar 1 pinch of salt 225 g flour . then cut into cubes while still warm. fill mass into prepared mould. Tip: Brownies can be kept for one week in the refrigerator or two months in the freezer.Preparation: Boil sugar and water in a large saucepan without stirring. melt while stirring and leave to cool. Chop chestnuts roughly and mix under the chocolate mass. Walnuts also taste good instead of chestnuts.

Chocolate and Star Aniseed Mousse Cake .

Chocolate and Star Aniseed Mousse Cake Gaggenau appliance : Combination Steam Oven Temperature : 180 °C Humidity : 60% Preparation time : 20 minutes plus 4 hours for the dough to rest Ingredients for 20 cm spring-clip cake tin Ingredients: 300 g plain chocolate (min.Preparation: Preheat Gaggenau Combination Steam Oven to 180 ºC without humidity setting. Stir in the cooled chocolate mass. Leave to cool and rest covered for at least 4 hours in the refrigerator. vanilla ice cream or crème fraîche. Carefully stir one third into the chocolate mass. Separate the eggs. sieved 50 g sugar . Then continue to bake the cake for another 5 minutes at humidity setting 60 % to get a soft surface. Beat the egg white with the remaining sugar until stiff. 60% cocoa butter) 150 g butter 6 eggs 1 teaspoon freshly ground star aniseed. Beat the egg yolk with ground star aniseed and two tablespoons sugar with the hand whisk. Spread the mixture in the spring-clip tin and bake for 15 minutes in the preheated combination steam oven on the second shelf from the bottom. Serve with whipped cream. Melt chocolate and butter in a mixing bowl over boiling water. Line base and edge of spring-clip tin with baking paper. Then gently add the rest.

La Gougère .

When butter is completely melted. Stir in the eggs one by one and add the cheese. La Gougère Gaggenau appliance: Combination Steam Oven Temperature : 190 °C Humidity : 0%. add flour. Preheat Gaggenau Combination Steam Oven to 190 °C without humidity setting. Line baking tray with baking paper and use a pan lid to draw a circle of 20 cm in diameter. Then place small portions of dough between the dumplings and proceed until the ring shows a consistent form. Once there is a whitish coating on the bottom of the saucepan. remove saucepan from heat and allow to cool a bit. Bake for 50 to 55 minutes until it is crispy and golden brown. Switch off the heat and allow the Gougère to stand in the oven for another 5 to 10 minutes. finely cut into small cubes (leave 2 tablespoons cheese cubes to sprinkle) 1 egg (for the glaze) . as the dough might go down. Brush on whisked egg and sprinkle with the remaining cheese. Tip: Gougère is a choux pastry seasoned with cheese that comes from the French Burgundy where it is preferably served with wine. Stir over medium heat until a lump forms. Mode: Mist Preparation time : 25 minutes Ingredients for 1 ring of 20 cm in diameter Ingredients : 200 ml water 120 g butter 250 g flour 1 teaspoon salt.Preparation: Boil water and butter in a saucepan. salt and pepper. Arrange dumplings on the baking tray along the marked circle to make them form the outer rim of the Gougère ring. black pepper 5 – 6 eggs (depending on size) 150 g Greyerzer cheese. Put the Gougère into the preheated combination steam oven and push mist button to add moisture. Use two tablespoons to shape small dumplings. It is recommended not to open the oven door during the baking process.

Mushroom Brioche .

Put in a bowl. Meanwhile. Tip: Turn out the mushroom roll. (combination steam oven accessory) Ingredients dough: 1 teaspoon dry yeast 3 tablespoons milk. Mushroom Brioche Gaggenau appliances : Combination Steam Oven. Grease the cooking tray. knead the mixture to a silky smooth. Leave to cool. add salt and a good pinch of sugar. Bake the mushroom roll for 40 to 45 minutes in the preheated combination steam oven. hob Temperature : 180 °C Humidity: 30% Preparation time : 25 minutes plus 50 minutes for the dough to rise plus 2 hours for the dough to rest plus 45 minutes baking time Ingredients for a perforated or unperforated cooking tray GN 1/3 add egg and lemon rind and mix briefly. very elastic dough. add parsley and season. Roll the dough into a rectangle approx. cut into slices and serve with butter refined with orange peel and a green salad.Preparation: Place yeast and milk in a mixing bowl. Add butter in small pieces. Then cook under fast heat setting. 25 x 40 cm. mix gently in the dough kneading machine. Take out of the oven after 25 minutes and increase the temperature in the combination steam oven to 180 °C at humidity setting 30%. Place the dough in the mixing bowl in the Gaggenau Combination Steam Oven for 25 minutes at 30 °C and humidity setting 60 % until its volume has doubled. slightly warm 400 g flour type 405 1 teaspoon salt 3 eggs 1 pinch of sugar Grated peel of half an untreated lemon 200 g butter at room temperature Ingredients filling : 2 shallots 50 g butter 350 g mixed wild and cultivated mushrooms. and fry until juice comes out. Add mushrooms and garlic. Add 125 g flour and knead to a dough. Wrap the dough in clingfilm and leave to rest in the refrigerator for 2 hours. Bake the mushroom roll for 180 °C at humidity setting 30%. Spread the mushroom mixture on the dough and roll up. Scatter remaining flour in the dough. The roll can be baked on the unperforated or perforated cooking tray. sauté the shallots in a pan (preferably the cast roaster of the electric grill) until transparent. Let the dough roll rise in the combination steam oven a second time at 30 °C and humidity setting 60 %. cleaned and coarsely chopped 1 clove of garlic 5 tablespoons smooth parsley. finely chopped Salt Black pepper .

Recipes for the Gaggenau ovens 3 .


Pizza with Smoked Salmon and Wasabi .

peel and halve it lengthwise. wasabi. including 5 minutes baking time and 20 minutes baking the dough in the CombiSteam oven Ingredients for 5 single serving pies Ingredients yeast dough : 1/2 spoon to remove the seeds and dice the cucumber. Quickly transfer pizza onto the baking stone and bake for 5 minutes. Use a table- Pizza with Smoked Salmon and Wasabi Gaggenau appliance : Oven with baking stone. cube of yeast 1 pinch of sugar 300 – 350 ml lukewarm water 500 g flour. spread the crème fraiche on the pizza and top with the salmon. (Alternatively.g.) Preheat the baking stone to 300 °C. Once again. Transfer the dough to the CombiSteam oven and let it rise for 30 minutes at 30 °C and 60% humidity. thoroughly knead the risen dough and form 5 – 6 balls. cover the dough with a moist towel and let it rest for about 45 minutes at room temperature. then continue to knead by hand on a flour-covered cutting board. For the toppings. While keeping the mixer running. type 405 1 tablespoon salt 3 tablespoons oil Ingredients pizza toppings : 200 g crème fraiche (can be replaced by mascarpone) 1 tablespoon lemon juice 1– 2 leveled tablespoons Wasabi (spicy Japanese horseradish paste) Freshly ground pepper Salt 1 short or 1/2 long cucumber 2 stems of dill. Take one ball and roll it out to a thin circle on a little bit of flour. With the remaining dough balls. Wash the cucumber.Preparation : Dissolve yeast and sugar in half of the lukewarm water. Add the finely chopped dill. Put the remaining dough ingredients in a bowl and combine with a mixer. follow the same procedure. Pound the dough with the mixer for 1 minute. CombiSteam oven if available Temperature : 300 °C Function : Baking stone Preparation time : 1 hour. Sprinkle the diced cucumber onto the finished pizza and garnish with arugula. Canadian wild salmon) 1 bunch of arugula . add the dissolved yeast and enough water to achieve a smooth dough. finely chopped 200 g thin slices of smoked salmon (e. stir the crème fraiche until smooth and season to taste with lemon juice. pepper and a little bit of salt. Move onto a lightly floured spatula.

Gratin of Munster Cheese .

Cut the Munster into cubes and mix carefully with pear pieces. finely chopped 40 g butter. Stay close to the oven when grilling. Tip : The pear can also be sautéed on a cooktop with some liquid. Gratin of Munster Cheese with Lingonberries and Green Pepper Gaggenau appliances : Oven with grill. to avoid burning. remove core and cut into quarters. Fill into small baking ramekins and pour foamed butter over mixture. Lingonberries and green peppercorns. foamed . Remove.Preparation : Preheat the oven to 200 °C with the wire rack on the second baking level from the top. Peel pear. Bake until golden brown in the preheated oven using top heat. Drizzle schnapps on the pear quarters and steam in the steamer or CombiSteam oven at 100% humidity level and 100 °C for 5 – 7 minutes depending on their ripeness. possibly steamer or CombiSteam oven Temperature oven : 200 °C Function : Grill Preparation time : 25 minutes Ingredients serve 4 Ingredients : 1 pear 1 tablespoon Williams pear schnapps 160 g Munster cheese without the rind (crust) 2 tablespoons Lingonberries (can be replaced by cranberries) 20 green peppercorns. let chill and dice finely.

Italian-style Unleavened Bread .

Distribute oil evenly with a brush. and pinch together with the knuckles here and there. Spread salt on top and sprinkle with the remaining oil.g. thyme) 1 tablespoon lemon juice 1 tablespoon coarse salt Some cold water Some herb twigs for garnish Tip : Take care that the bread does not stick to the wooden pizza peel when you put it into the oven. Cut into 10 cake slices and serve immediately. Shape into a ball. knead it once more. wrap in foil and allow to stand for 1 hour. mix with the chopped herbs and season with some lemon juice. sage. lift and re-flour. Roll out the second dough ball. Preheat oven with baking stone to 300 ºC. Cover with the second dough plate. Crumble goat’s cheese. Thinly roll out one dough ball on the floured working board.Preparation: Mix the flour in the mixing bowl with half the olive oil and add enough cold water to produce a smooth dough. Spread remaining herbs on. Place one dough plate onto the floured pizza peel and distribute goat’s cheese cubes on it.The bread tastes delicious also when lukewarm. If necessary. . press edges together. Italian-style Unleavened Bread with Cheese and Herbs Gaggenau appliance : Oven with baking stone Temperature : 300 °C Preparation time : 25 minutes plus 65 minutes dough rising time baking time : 7 minutes Ingredients for 10 large pieces of pizza bread or 20 small strips Ingredients : 200 g flour 100 ml olive oil 150 – 175 g goat’s cream cheese 1 – 2 tablespoons chopped fresh herbs (e. rosemary. Once the dough has stood. halve it and set aside for another 5 minutes. carefully draw out in all directions by hand as thinly as possible (take account of peel size). Bake for 7 minutes in the preheated oven directly on the baking stone until the surface is neatly brown.

Quails Wrapped in Bacon .

kitchen-ready Salt Freshly ground black pepper 16 sage leaves 8 thin (approx. The quails are done if the meat juice runs clear. Put one bay leaf on the right side of each quail’s breast. Quails Wrapped in Bacon Gaggenau appliances : Oven with rotisserie (70 cm wide) Temperature: 180 °C Function : Grill with convection Preparation time : 45 minutes Ingredients serves 4 – 6 Ingredients : 8 quails. Remove the spit’s handle and start the rotisserie via the control panel. Wrap the bacon around the herbs and the quail’s breast and secure with toothpicks and cooking string. Put a bay leaf into each quail. Spread the slices of bacon across a big cutting board. 120 g) slices of lean. Grill for 20 – 25 minutes.Preparation : Preheat the oven to 180 °C using the convection grill function. Put the quails on the rotisserie spit. Serve with white bread. secure them and put spit into the rotisserie of the preheated oven. Put one quail on each slice. Rub inside and outside of quails with salt. Wash the quails inside and outside with cold water and pat dry with a paper towel. smoked bacon 8 bay leaves 4 tablespoons olive oil Toothpicks Cooking string . Put a baking insert underneath. and a sage leaf on the left side.

Juniper Spit Roast .

Preparation: Wash the meat, blot dry and set aside. Crush the junipers, pimento and peppercorns with a mortar. Add the orange peel, salt and mustard together with schnapps and oil, stirring into a creamy paste. Brush the meat with the paste and let it sit covered overnight. Next day: preheat oven to 180 °C. Remove paste from meat and put roast on spit. Secure well on both ends. Put spit into rotisserie, remove handheld and activate rotisserie via control panel. Make sure to put the drip insert under the meat, to collect the juices. Mix the reminder of the paste with the wine and drizzle it over the meat while grilling. Grill for about 75 minutes until golden brown. Remove the roast from the spit and let it rest for approximately 5 minutes. Cut and pour the collected juices from the insert over the meat.

Juniper Spit Roast Gaggenau Appliance : Any oven with a rotisserie Temperature : 180 °C Functionality: Grill with convection Preparation time : 75 minutes plus 12 hours marinade time Ingredients serve 7– 8 Ingredients: 1.2 kg beef roll roast or one juicy piece of fattened ox 10 junipers 5 pimento kernels 12 black peppercorns 1 peel from an organic orange Salt 3 tablespoons tarragon mustard 4 cl juniper schnapps 4 tablespoons wheat germ oil 0.5 l fruity white wine

Salt-Encrusted Roast Beef

Preparation : Preheat oven with top and bottom heat function to 250 °C. Mix flour and salt in a bowl, then stir cold water into the mix until dough is stringy. Cover the dough and let it rest for 15 minutes. In the meantime, rub pepper and crushed garlic onto the roast beef and place the herb stems on top of the meat. On a flour covered cutting board, roll out the salt dough to a size big enough for wrapping it around the meat. Place the meat in the center and fold the corners of the dough over, firmly pressing the corners together. Use a fork to poke several little holes in the dough to allow steam to evaporate. Put the roast on a deep oil-brushed baking sheet and put it in the oven, on the second level from the bottom. Insert the core temperature probe from the side – through the dough – into the meat. Set the desired core temperature (55 – 58 °C) and confirm. After 30 minutes, reduce heat to 180 °C and continue to bake until the desired core temperature is reached (after another approximate 15 minutes). Take the roast beef out of the oven and let it rest for a few minutes, so that the meat juices can spread. It is best to only open the salt crust at the table, take out the pink roast beef and cut it into slices.

Salt-Encrusted Roast Beef Gaggenau appliance : Oven with core temperature probe Temperature : 250 °C /180 °C Function : Top and bottom heat Preparation time : 80 minutes Ingredients serve 6 Ingredients : 300 g flour 200 g sea salt Water Freshly ground pepper 1 garlic clove, crushed 1.5 kg well-aged roast beef 2 thyme stems 2 rosemary stems 2 tablespoons wheat germ oil

Chicken Filled with Morels .

Put the warm morel juice into the grill insert and mix with the roast drippings. Take the chicken out of the oven and place on a serving plate. For the stuffing. Mix well with the dripped-off white bread. Tip : Serve with classic au gratin potatoes. Stuff the chicken with the mix and stitch up with cooking string. 200 ml of the morels’ juice in a small pot. approx.Preparation : Let the morels swell in lukewarm water for 1 hour. Slightly rub the chicken with butter and place on a wire shelf. half of the morels and the bacon into small pieces. and serve the roast stock separately. Preheat the oven to 160 °C using the convection function. cooktop Temperature : 160 °C Function : Convection Preparation time : 40 minutes plus 90 minutes of baking time Ingredients serve 4 Ingredients : 1 package dried morels (40 g) 1 chicken. 1. Melt 40 g of butter in a pan and let the remaining morels simmer for 5 –10 minutes at medium heat. Sieve the juice and keep it.7 kg 80 g butter Salt Pepper Ingredients for the stuffing : Heart and liver of the chicken 2 additional poultry livers 50 g uncooked bacon 1 handful of milk-soaked white bread without crust 1 egg 1 tablespoon cognac Salt Pepper Cooking string Pour the mix into a gravy boat. chop the giblets. Chicken Filled with Morels Gaggenau appliances : Oven. Serve the chicken with the morels. . Bake for about 90 minutes. Cook approx. Then let them drip off thoroughly. egg. cognac. Slide the shelf into the oven with a grill insert underneath. salt and pepper.

Chicken Roast with Pesto .

Chicken Roast with Pesto Gaggenau appliance : Oven with rotisserie. Attach the prepared chickens to the spit. then tie the ends of the cooking string around the leg joints and knot firmly. freshly grated Salt Ingredients chicken : 2 chickens. Roast the chickens for 40 – 45 minutes. starting from the cavity (try not to take off or damage the skin). kitchen-ready 1 bread roll Cooking string Remove chickens from the spit. Immediately take them out of the pan.Preparation : Preheat the oven to 180 °C. Halve the roll and toast it. Mince pine nuts. Put the remaining pesto inside the chickens’ cavity. Tip : Good sides are Italian white bread and baked potatoes. Put half a roll into each chickens’ cavity (which gives stability when on the spit). Remove the handle and start the rotisserie via the control panel. tuck them behind the back and tie a cooking string around both. Twist the wings. Loosen the chickens’ skin on the breast as much as possible. secure and transfer them into the preheated oven’s rotisserie. then mix and salt. Add oil and Parmesan. cooktop Temperature : 180 °C Function : Grill with convection Preparation time : 1 hour Ingredients serve 4 Ingredients pesto : 100 g pine nuts 2 mid-size garlic cloves 1 basil bunch 3 – 5 tablespoons olive oil 50 g Parmesan cheese. Cut off the tips of the chicken wings. Peel the garlic clove and coarsely chop it. carve and serve. Place the chickens breast-up on the cutting board. garlic and basil with a mixer. Firmly press the chicken legs down. Separate the basil leaves from the stems and coarsely chop the leaves. Spread two tablespoons of pesto between the breast meat and the skin. . Wash the chickens inside and outside with cold water and dab dry. Fry the pine nuts without additional oil or butter in a pan at medium heat until they are golden-brown and release a fragrant scent.

Dorade (Sea Bream) with Lemon .

Slice the fish diagonally 5 to 6 times on both sides.25 – 2 kg 3 – 4 onions 2 – 3 organic lemons 1/2 glass of dry white wine 3 – 5 tablespoons olive oil Salt Pepper . Tip: Serve the Dorade very hot right from the oven with white bread. Place in oven and bake for 30 to 40 minutes. Put one lemon slice into each cut.Preparation: Preheat the oven to 160 °C using convection. Dose with oil and white wine. 1. The Mediterranean dish doesn’t require side dishes. Vegetables. the organic lemons into 1 cm thick slices and cut in half. and place the fish on top of them. Put onion rings into a baking dish or directly on a baking insert. and the rest of the lemon slices into the belly. as the south of Europe enjoys fish pure. Dorade (Sea Bream) with Lemon Gaggenau appliance : Oven (ideally 70 or 90 centimeter wide) Temperature : 160 °C Function : Convection Preparation time : 15 minutes plus 30 – 40 minutes cooking time Ingredients serve 4 – 6 Ingredients : 1 Dorade. Cut onions into thin rings. to soak up the olive-oil-lemon mix from the plate. Season the fish with salt and pepper. Wash the dorade and blot dry with paper towels. pasta or salad are served as an appetizer.

Italian-style Pizza on the Baking Stone .

Mix tomatoes. Cut pepper into cubes. salt and pepper. needs not be covered with a moist cloth. tomato purée. Evenly distribute tomato mixture on the dough and top with prepared ingredients. Crumble yeast. one pizza is done after 2 – 3 minutes on average Ingredients for 5 pizzas Ingredients dough : 1/2 Tip : If you own a Gaggenau Combination Steam Oven.Preparation : Preheat baking stone to 300 °C. and rising time is reduced by half. Thinly roll out dough. slightly warm 500 g flour 3 tablespoons olive oil 1 tablespoon salt 1 pinch of sugar Pizza topping : 6 – 8 peeled tomatoes (or 1 tin of peeled tomatoes) 1 tablespoon tomato purée Fresh oregano (or dried herbs of Provence) Stoned olives 1 yellow pepper 150 g thin slices of salami or ham 250 g mozzarella Salt Black pepper ground with the pepper mill . mozzarrella into slices. baking ferment or sour dough preparations rise. Cover dough with a moist cloth and let rise in a warm place until its volume has doubled. herbs. dough rising time : 60 minutes. Preheat the Gaggenau Combination Steam Oven to 30 – 40 °C at 60% humidity and place the bowl with the dough onto the grill or place dough portions onto the baking tray. cube of yeast 300 – 350 ml water. Immediately place onto the preheated baking stone using the pizza peel. Shape five pieces of equal size from the dough and let rise for another 10 minutes. The pizza is done after 2 – 3 minutes. Add all other ingredients for the dough in a mixing machine and work into a firm dough. place onto the slightly floured pizza peel. Attention : Avoid draught. The dough is guaranteed to get no draught. baking stone or possibly Combination Steam Oven Temperature : 300 °C Mode : Baking stone Preparation time incl. Italian-style Pizza on the Baking Stone Gaggenau appliances : Oven. it’s easier and faster: Warm and moist – the ideal environment for letting yeast doughs.

Hearty Potato Tart .

g. While running the mixer. Alert: potatoes still have to be firm. add as much yeast and water to create smooth dough. nutmeg. Pound the dough and form 3 balls. pepper. Bake on baking stone for 10 –12 minutes. Meanwhile. Cook potatoes or steam them in the CombiSteam oven. Place potatoes on it and spice strongly with salt. Hearty Potato Tart Gaggenau Appliance : Oven with baking stone Function: Baking stone Temperature : 270 °C Preparation time : 60 minutes Ingredients for 4 servings or 2 flat dough cakes Ingredients for dough : 1/2 cube yeast 1 pinch sugar 300 – 325 ml lukewarm water 500 g flour (type 405) 1 tablespoon salt 3 tablespoons oil Ingredients for toppings : 400 g potatoes 80 g crème fraiche Pepper Nutmeg.5 cm thick slices. e. preheat the baking stone in baking stone mode to 270 °C.Preparation: Dilute yeast and sugar with the help of the lukewarm water. Mix remaining ingredients in a bowl. Peel potatoes and cut into 0. Roquefort . Pound for one minute in the mixer and then continue pounding by hand. Roll out two balls to flat dough cakes and create a small rim (remaining dough can be used or freezed). Let the dough rise in the CombiSteam oven at 30 °C and 60% humidity for 30 minutes or for 45 minutes covered under a wet towel at room temperature. Spread thyme leaves and blue mold cheese on top. Place dough on baking spatula and spread crème fraiche on it. ground 2 thyme stems 150 g blue cheese.

Tarte Tatin .

Caramel can be prepared in two ways: by heating up sugar without water or by cooking sugar syrup. Cut out a circle of approx.g. The latter is easier. fill a heavy pan with water and cover with sugar. As soon as the sugar has absorbed the water. Bake apples in the preheated oven for 30 minutes and remove. since syrup doesn’t burn as fast and makes a more even color. spreading on the bottom. loosen the seam with a knife and turn upside down with the help of a cake plate. Before turning the Tarte Tatin. caramelize it at medium temperature. Chop the remaining apples finely and fill into the spaces. 26 cm diameter. let chill very well otherwise the dough will be soaked. Let the Tarte Tatin chill well. e. Top with melted butter and sugar. Cox Orange. cover with foil and chill for 20 minutes in the refrigerator.5 hours. Tuck into the dough in the baking pan at the seam and bake on the second level from the top for 20 – 25 minutes. 55 minutes baking time Ingredients serve 8 (cake pan of 24 cm diameter) Ingredients : 300 g Strasbourg puff pastry dough (1 frozen pack) 40 ml water 100 g fine sugar 25 g butter 13 – 14 small apples. halved and cored 10 g butter 1 tablespoon of sugar . Cover apples with puff pastry dough. Baking time (and potentially also the temperature) depends on the frozen dough and the directions of the producer. Preheat oven to 220 °C with the wire rack on the second level from the bottom. Fill the baking pan at the rim with half of the apples. peeled. Tarte Tatin Gaggenau appliance : Oven Temperature : 220 °C Function : Top and bottom heat Preparation time : 1. To make caramel. Tip : Remove the apple core with a core remover and season the apples before baking with calvados.Preparation : Roll out the slightly thawed dough on a floured cutting board and poke several times with a fork. In the center pile three apples. Remove the caramel and immediately add to the cake pan. Add butter while stirring.

Olive Tomato Foccacia .

Put dough into the Olive Tomato Foccacia Gaggenau appliance: Oven (90 centimeters wide) Temperature : 210 °C Function : Top and bottom heat Preparation time : 2 1/2 hours. Add wine and dissolved yeast while the mixer is running until a smooth dough is created. 1/3 leave green tops Sea salt 50 g pine nuts for decoration 5 tablespoons olive oil . 45 minutes baking time. Batter 1 minute with the machine and continue via hand on the flour covered cutting board. Add half and whole cherry tomatoes on top and press lightly into the dough. finely chopped 100 g pitted green olives. Push bacon. Preheat the oven to 210 °C. Let it rise in the CombiSteam oven at 60% humidity and 30 °C or 45 minutes in mixing bowl covered with a wet towel at room temperature. Let bread rest before cutting for a few minutes. finely chopped 100 g flour 500 g cherry tomatoes (red and yellow). finely chopped 5 – 6 branches rosemary. Mix all other ingredients – except the wine – in a bowl.7 kg flour 2 tablespoons salt 300 ml olive oil 0.5 l dry white wine Additional ingredients : 8 eggs 250 g air dried and aged bacon.Preparation: Dissolve yeast and sugar in lukewarm water. cut in small strips 250 g young pecorino. ground 150 g pine nuts (or walnuts). 2 x 30 cooking time Ingredients for the grilling pan Ingredients for dough: 2 yeast squares 1 tablespoon of sugar 0. Bake 45 minutes golden brown in preheated oven. Let rest for another 30 minutes slightly above room temperature (warm). olives and 2 /3 of the rosemary into the dough. add the remaining flour and batter together. Add and mix eggs one at a time into the risen dough. 2 /3 grilling pan and distribute evenly on the insert. Grease and flour the grilling pan. and drip olive oil on top. chopped 100 g pitted black olives. cut in half. Sprinkle foccacia with the left over rosemary. pine nuts. sea salt and pine nuts. pecorino.4 l lukewarm water 1.

Focaccia with Green Peppercorns .

Add crushed peppercorns and oil and mix using kneading hook. then let it rise in the Gaggenau Combination Steam Oven at 30 ºC and 60 % humidity for 30 minutes until volume has doubled. If necessary. cover dough with a moist cloth. work in some more flour. drained and crushed 3 tablespoons olive oil 300 – 350 ml water. (If you do not have a steam oven.) Knead dough by hand and shape into a flat. taking account of the size of the pizza peel. The dough should be smooth and elastic. Mix flour and dried yeast in the mixing bowl of the mixer.Preparation: Please allow enough time to preheat the baking stone to 210 °C (takes approx. While the mixer is kneading. Bake in the preheated oven directly on the baking stone for 25 minutes at 210 ºC Focaccia with Green Peppercorns and Sea Salt Gaggenau appliance : Oven with baking stone. Cover dough and allow it to rise for another 20 minutes. Cut into cake slices while warm and serve. store in a warm place and give it 1. Knead dough for 5 minutes. the remaining oil and the sage leaves. Sprinkle on top with salt. slightly warm 1 tablespoon oil to sprinkle over 1 tablespoon coarsely ground sea salt for spreading Leaves of fresh sage for garnish until the surface is neatly brown. Place dough on the floured pizza peel and pinch it with the knuckels here and there. but not sticky.5 to 2 hours to rise. . add warm water until a homogeneous dough is created. oval plate. 30 minutes). or possibly Combination Steam Oven Temperature : 210 °C Preparation time: 35 minutes plus 50 minutes dough rising time plus 25 minutes baking time Ingredients for one 30 cm diameter round flat loaf Tastes delicious hot or cold. Ingredients: 500 g flour 1 pack dried yeast 1– 2 teaspoons brine-pickled green peppercorns.

Bread with Olives and Tomatoes .

Meanwhile preheat the oven with the baking stone to 175 °C in baking stone mode. add some flour. 45 minutes and brush with olive oil from time to time. finely chop with the olives and knead into the dough with pepper. Bake loafs on the preheated baking stone at 175 °C for approx. Let rise for another 20 minutes. finely chopped Black pepper 4 tablespoons olive oil Flour for kneading . add yeast. best done by putting the mixing bowl into the Gaggenau Combination Steam Oven at 30 °C and 60% humidity for 30 minutes. If too much dough sticks to your hands. Leave tomatoes to drain well. Bread with Olives and Tomatoes Gaggenau appliance : Oven with baking stone Temperature : 175 °C Preparation time : 20 minutes plus 50 minutes dough rising time plus 45 minutes baking time Ingredients for two 650 g breads (baked weight) Ingredients : 400 ml water. Halve dough and shape two small oval loafs. Slowly trickle flour into the mixing bowl and knead dough for 10 minutes. slightly warm 1 cube of yeast 1 tablespoon salt 1 pinch sugar 1 kg flour type 405 200 g dried tomatoes in oil 200 g black olives without stones 2 tablespoons rosemary.Preparation : Make a yeast dough out of the ingredients: put water into the mixing bowl. Let dough rise until its volume has doubled. salt and a good pinch of sugar and dissolve in the kneading machine.

Walnut Biscottini with Dried Apricots .

Place dough rolls on baking tray and bake for 25 minutes in the preheated oven at 180 ºC until rolls are firm to the touch. Put slices back on baking tray and bake for another 12 minutes until they are dry and crispy. Shape each piece of dough into a roll (2. Sieve flour. eggs and water and mix using dough hook. Divide dough into four pieces. Allow biscottini to cool on a cooling tray.5 cm thick. finely cut into small cubes 3 eggs. Brush baking tray with oil and sprinkle with flour. apricot cubes.Preparation : Preheat oven (upper and lower heat) to 180 ºC. whisked 50 ml water . Add pepper. baking powder and salt into mixing bowl of mixer. Spread walnuts evenly on the baking tray and roast in oven to golden brown. Remove from oven and leave rolls to cool. Walnut Biscottini with Dried Apricots Gaggenau appliance : Oven Temperature : 180 °C Preparation time : 60 minutes plus 37 minutes baking time Ingredients for 48 biscottini Ingredients : 100 g walnuts 125 g wholemeal wheat flour type 1050 125 g wheat flour type 405 1 teaspoon baking powder 1 teaspoon salt 1 pinch of black pepper 50 – 75 g dried apricots. Add coarsely chopped walnuts and knead dough by hand. Tip : The biscottini are ideally suited to accompany a glass of red wine and can be served as delicious snacks to round off a wine-tasting ceremony. 25 cm long). Use a bread knife to cut rolls obliquely into slices (2 cm thick). Leave walnuts to cool.

Potato Biscuits with Olives and Parmesan .

Shape a hollow into the mixture. rosemary and parmesan. freshly grated (leave 1 teaspoon parmesan to sprinkle) 125 ml ice-cold water Milk (to brush on) the raw biscuits with some sprigs of rosemary before baking adds a decorative garnishing. roll out dough and shape a thin sheet (2 cm thick). peeled and cut into small cubes 125 ml milk 250 g flour 1 pack baking powder 30 g butter. and knead rapidly to produce a smooth dough. Topping Potato Biscuits with Olives and Parmesan Gaggenau appliance : Oven Temperature : 210 °C Preparation time : 30 minutes plus cooking time of potatoes plus 15 – 20 minutes baking time Ingredients for 18 – 20 biscuits Ingredients : 250 g mealy potatoes. Brush baking tray with oil. Brush biscuits with milk and sprinkle with parmesan. Add olives. Mix flour and baking powder in a bowl and work in the diced butter by hand.Preparation : Preheat oven (upper and lower heat) to 210 ºC. needles finely chopped 50 g Parmesan cheese. . Bake 15 – 20 minutes in preheated oven at 210 ºC until the potato biscuits are golden brown and crispy. diced small 50 green olives. Then mash potatoes with milk and season with pepper. add more water. Steam potatoes in steam cooker or Gaggenau Combination Steam Oven using perforated tray. stoned and chopped 1 pinch of black pepper 1 small sprig of rosemary. fill in the mashed potatoes and half of the water. If the dough is too dry. Use a cutter or a small liqueur glass to cut out small biscuits of 4 to 5 cm in diameter and place biscuits on the baking tray. Knead dough on a floured surface. Tip : The biscuits can be served as delicious snacks to round off a winetasting ceremony with friends.

even with a full roast. . Large grill Performance oriented grilling: During the temperature controlled grilling the heating element releases less or more infrared heat. thawing. If the core temperature probe is plugged in. Bottom heat + 1 / 3 top heat To brown or cook with bottom heat and partial top heat. The rotating fan wallows the hot air simultaneously which results in an even all-around warming. The fan distributes the heat evenly. generated by a circular heating element. Economy grilling The grill’s heating element is only partially heated. the rotisserie mode is blocked. roasting.Modes Gaggenau Ovens Knob position (mode indication on display) Heating System Application Convection Convection cooks all dishes with the same temperature. Please turn the meat after half of the cooking time in order to achieve an even all-around roasting. Place the drip tray one insert level below. Attention: rotisserie and core temperature probe cannot be used together. Convection + large grill Temperature controlled grilling with convection: During the temperature controlled grilling the heating element releases less or more infrared heat. Only one insert level can be used when baking or roasting with top and bottom heat. Top + bottom heat Two heating elements are operated together. Convection can be used for baking. Insert the wire rack holder for the rotisserie at the second insert level from the bottom. sterilizing. The best result is achieved when using the second insert level from the bottom. drying. depending on the setting of the ‘temperature’ knob. Heat is generated only from the bottom. Bottom heat To brown or cook only with bottom heat. Another option is to use the rotisserie. Several dishes – the same or different – can be prepared at the same time on different levels without transporting the flavour between the dishes. This mode is used to bake and roast. Multiple flipping is eliminated. depending on the setting of the ‘temperature’ knob. Best for thinner meat slices and to cook ‘au gratin’. dehydrating. Grilling with the rotisserie creates a crispy crust and even browning on all sides. For browning on all sides the meat has to be turned. Convection + bottom heat This mode uses the bottom heating element.

the oven will turn off if heating elements are programmed and use the residue heat for the remainder of the cooking time. (Attention: The oven light does not turn on in this mode to avoid additional heat in the oven.Knob position (mode indication on display) Heating System Application Top heat + 1 / 3 bottom heat To brown or cook with top heat and partial bottom heat. Please note: Not all ovens include all heating modes. cookies. In addition. bread and much more – the baking stone creates baking results like a massive stone oven. ECO The Eco mode allows baking cake. (Attention: Only with accessory BT 26 / cast roaster with heating element HZ 026 / heating element for cast roaster and baking stone. The preheating time extends. a large goose. (Attention: For ovens of the Series 200 only with accessory PS 026 / baking stone with pizza paddle for 60 cm ovens. By pressing any key the light will turn on for a few seconds). casseroles and gratins in an energy-efficient way. Top heat For targeted browning and cooking from the top. For ovens of the Series 300 only with accessory PS 070 (EB 388) or PS 075 (for EB 385) / baking stone including heating element with pizza paddle). To protect the cast roaster the temperature is limited to 220 °C. Cooking Dough rising at 38 °C with the ‘cooking’ mode. Cast roaster mode or The cast roaster with heating element roasts and simmers large amounts of meat. Baking stone Pizza. or a casserole. and is ideal for turkey. . For 70 cm ovens additional accessory GR 027 / wire rack holder for BT 026 necessary). The oven light (only with EB 240/260/270/290/294) and the catalyst heating are turned off in this mode. For 70 cm ovens and HZ 026 / heating element for baking stone and cast roaster.

precise cooking. but between abdomen and thigh. Use oven mitts. – Plug the core temperature probe into the connector located in the front of the left inside oven wall – Insert the tip of the core temperature probe into the center and thickest part of the meat. the oven will be switched off by whatever tool reaches its target first. you will hear an acoustic signal. – Ensures total control over the cooking process by displaying the current temperature. Caution: Remove the core temperature probe before taking the meat out of the oven. the core temperature symbol starts blinking and the suggested temperature of 60 °C is displayed – By pressing + and – you can enter a temperature between 1 °C and 99 °C – Hit the enter button to confirm the selected temperature. The oven switches off automatically. It indicates when the selected core temperature is reached and the meat has reached the desired degree of cooking. since the probe gets very hot during operation.The core temperature probe With the core temperature probe one can precisely measure the core temperature of a piece of meat between 1 °C and 99 °C during the cooking process. Note: If you press the core temperature button once during cooking. – Prevents overcooking of the meat. How to proceed: – Preheat the oven. With poultry. . The probe measures the temperature in the meat’s core. As soon as the core temperature has been reached. make sure not to insert the probe into the cavity. the actual core temperature will be displayed for a few seconds. The symbols ‘core temperature’ and ‘end’ will blink. Note: You cannot select a temperature for the probe that is lower than the actual core temperature of the meat. On the display. If you program the core temperature probe and the automatic timer. The core temperature probe – Allows for exact. The measuring tip of the probe must not touch bones and should not be inserted into fatty tissue – Close the oven door – Press the button (core temperature probe) twice. The oven switches off automatically as soon as the programmed core temperature has been reached. You will hear an acoustic signal. – Place the cooking insert with the meat in the oven.

– Press the + and – buttons simultaneously – You will hear an acoustic signal and the core temperature probe symbol stops blinking Clean the core temperature probe with a damp cloth. .Recommended core temperatures Beef Roast beef / steak rare well-done Pot roast Pork Pork roast Pork loin Meat loaf Veal Roast veal Breast of veal. The core temperature probe symbol starts blinking on the display. Note: If not in use. The rotisserie is blocked when the core temperature probe is connected. duck Breast of duck Lamb Leg of lamb Lamb Mutton Leg of mutton Mutton loin Bread medium / pink 75 – 80 °C well-done 80 °C 90 °C medium / pink 55 – 65 °C well-done 75 – 80 °C 85 °C 85 – 90 °C 80 – 85 °C 70 °C 75 – 80 °C 65 – 70 °C medium / pink 75 – 80 °C 75 – 80 °C 65 – 70 °C 75 – 80 °C 65 – 70 °C 85 °C 45 – 50 °C 70 – 80 °C 80 – 85 °C medium / pink 55 – 65 °C Erasing the core temperature: – Press the core temperature probe button twice. Only use the original temperature probe provided by Gaggenau. If necessary. filled Veal loin Venison Leg of venison Rabbit / venison loin Poultry Chicken Goose Turkey. remove the core temperature probe from the oven. Never use the rotisserie spit together with the core temperature probe. you can order a replacement (Order # 156838 International?).

Recipes for other Gaggenau appliances 4 .


Hamburgers and More .Meatballs.

roughly crushed 1. Wrap each feta cheese strip within meat dough.5 teaspoons fresh rosemary needles. cut in long strips 1 tablespoon dried thyme. Prepare meat dough from the ingredients and season to taste with the spices. then in egg and immediately afterwards grill in hot oil on all sides for 6 – 8 minutes. roughly crushed 2 tablespoons parsely. First roll in flour. Form lengthy loaves and roll in sesame seeds. Heat oil on Teppan Yaki and grill small meat loaves on each side for 4 minutes. diced onion. Hamburgers and More Gaggenau appliance : Teppan Yaki Temperature : 220 °C Preparation time : 25 minutes per meat dough. finely cut 4 tablespoons wheat germ oil Salt Black pepper Heat oil on Teppan Yaki and grill the meatballs for 6 – 8 minutes from all sides. chopped 1 pinch pimento 1 small pinch Saffron powder 1 tablespoon mint leaves. chopped and lightly sautéed 150 g feta cheese. finely chopped Flour 2 eggs. Form small balls with an approx. egg. including 8 – 10 minutes cooking time Ingredients serve 4 per meat dough Ingredients Kofte (Turkish meatballs) : 250 g ground lamb meat 250 g ground beef 50 g long grain rice. garlic and herbs and season with salt and pepper. diameter of 3 cm. Tip: serve the small meatballs garnished with tomatoes and tzatziki. Prepare meat dough from bread roll. finely chopped 3 tablespoons sesame seeds 4 tablespoons wheat germ oil Salt Black Pepper . Preparation Arab meatballs : Preheat Teppan Yaki to 220 °C. Meatballs. chopped 1 tablespoon dill. diced into tiny pieces 2 tablespoons dried apricots. Ingredients Mini-lamb burger with Feta cheese : 500 g ground lamb meat 1 soaked bread roll 1 egg 1 onion. Prepare meat dough from the ingredients and season to taste with salt and pepper. With a tablespoon. cooked 1 egg yolk 50 g ground Pecorino 1 tablespoon dried thyme. separate small pieces of the dough and form small. chopped 1 tablespoon pistachios.Preparation Kofte : Preheat Teppan Yaki to 220 °C. finely diced 2 garlic cloves. beaten 2 tablespoons wheat germ oil Salt Black pepper Ingredients Arab meatballs : 500 g ground beef 1 egg 1 small red pepper. lengthy balls. finely cut 1 tablespoon pine nuts. Preparation Mini-lamb burger : Preheat Teppan Yaki to 220 °C.

Salmon Beignets .

Preparation : Steam salmon in steam cooker or in the Gaggenau Combination Steam Oven and allow to cool. Purée garlic and salmon in mixer and add potatoes. Whilst puréeing, slowly add oil until salmon mixture has the consistency of mashed potatoes. Add cream and season with salt and pepper. Place mixture in a metal bowl and store in a cool place. In the meantime bring butter and 125 ml water to boil. When butter has completely melted add flour and salt. Stir over medium heat until a lump forms. Once there is a whitish coating on the bottom of the saucepan remove saucepan from heat and allow to cool. Break eggs and stir in. Mix salmon/potato mousse with choux pastry in mixer and fold in the spring onion. Preheat deep fryer to 190 ºC. Shape bite-sized portions from the mixture using two tablespoons. Deep-fry salmon beignets golden brown in hot oil. Drain on kitchen roll then serve hot. Tip : Keep salmon beignets warm in the Gaggenau Combination Steam Oven at 85 ºC without humidity setting whilst the remaining mixture is being deep-fried. The beignets should not touch each other if they are to remain crispy. The beignets can also be formed using two teaspoons, the mixture will then make 25 – 30 beignets.

Salmon Beignets Gaggenau appliances : Deep fryer and steam cooker or Combination Steam Oven Preparation time : 40 minutes Ingredients for 10 – 15 beignets Ingredients : 1 clove of garlic 200 g salmon with skin and bones removed 150 g mealy potatoes, boiled and peeled 75 – 100 ml olive oil 2 tablespoons cream Salt, freshly ground black pepper 30 g butter 100 g flour 2 eggs 1 spring onion cut into very fine rings (alternatively chives) Oil for frying

Moroccan Monkfish Kebab

Preparation: To make the marinade, mix the onion, garlic, chilli, coriander, mint, cumin, paprika powder, saffron, olive oil, lemon juice and salt. Turn the fish in the marinade several times. Cover and store in a cold place for 2 hours. Preheat grill with grid on setting 9 (smaller grill setting 7) for 10 minutes. Put fish cubes onto wooden skewers each followed by a bayleaf and warm potato. Brush grid with oil. Grill both sides on grid for approx. 3 – 4 minutes until kebab is golden brown. Tip: The kebabs can be prepared in advance. Marinate fish and put on skewer with bayleaves. Cook potatoes and place on skewers whilst warm, or regenerate the boiled potatoes briefly in steam cooker or steam oven. These fish kebabs can also be grilled on a griddle.

Moroccan Monkfish Kebab Gaggenau appliance : Grill with grid or griddle Preparation time : 20 minutes plus 2 hours to marinate Ingredients for 10 kebabs Ingredients : 450 g monkfish cut into 10 pieces 10 very small potatoes, peeled and warm 10 bayleaves Ingredients marinade : 1 small red onion, finely chopped 1 clove of garlic 1 red chilli, finely chopped 2 tablespoons coriander leaves, finely chopped 1 tablespoon mint, finely chopped 1 teaspoon cumin 1 teaspoon paprika powder 1 pinch of saffron Olive oil Juice of 1 lemon Salt

Small Lamb Fillets .

Spread mixture on one side. beaten 1 clove of garlic. Sprinkle over lamb fillets on griddle prior to serving. finely chopped 50 g green olives. Preheat grill with griddle to setting 9 (small grill setting 8) and grill lamb fillets for 5 – 7 minutes. soaked in water Ingredients Balsamico Sauce : 1 shallot. preheat oven and tray and grill fillets on the hot tray for 7– 9 minutes. form into rounds and fix each with a skewer. Tip: The lamb fillets can also be cooked using the fan-assisted oven grill at 220 °C (third shelf from bottom). to taste. To do this. Small Lamb Fillets with Pistachio-Olive Pesto Gaggenau appliances : Grill with griddle / oven grill with fan Temperature : setting 9 / 220 °C Preparation time : 20 – 25 minutes Ingredients for 20 snacks /20 small skewers Ingredients : 50 g pistachios. In the meantime brown the shallot in hot oil. coriander and egg and blend in enough freshly grated bread to make a spreadable mixture. finely chopped Lemon juice to taste Salt. Add salt and pepper to taste. finely chopped 3 – 4 tablespoons freshly grated white bread 2 eggs. Add vinegar and sugar and reduce at medium heat. stoned and finely chopped 1 bunch fresh coriander. finely chopped 4 tablespoons balsamic vinegar 1 – 2 tablespoons sugar 3 – 4 tablespoons olive oil .Preparation: Mix pistachios. Halve the lamb fillets lengthways and quarter. black pepper 5 small lamb fillets Olive oil Small wooden skewers/toothpicks. Season with salt and pepper and add lemon juice to taste. olives.

Chinese Pan-Fried Fish .

not the leaves. then stir-fry. Mix the cornstarch with a teaspoon of water and add to the pan. wash mushrooms cold. dab them off and cut into small pieces. soy sauce. Only the thick lower part is used. finely chopped 250 g sole filet (or 1 sole at 600 g) 250 g monkfish 1 coriander stem with leaves 25 g dried mu-err mushrooms 100 g shiitake mushrooms 1 small Chinese cabbage 1 leek stem 1 small red pepper 200 g whole-wheat pasta 3 tablespoons sesame oil 100 g soybean sprouts Salt 1 – 2 drops of Tabasco 2 tablespoons soy sauce 100 g North Sea shrimp meat 1 big pinch cornstarch pre-warmed plates and serve immediately. Cut sole and monkfish into bite-sized slices. Add fish stock. . Douse dried mushrooms with boiling water and let swell for 30 minutes. including 8 –10 minutes cooking time Ingredients serve 4 Ingredients : 100 ml fish stock (from a jar) 2 lemon grass stems. briefly cooking while continuing to stir. not to be confused with lemon leaf. Mix with coriander leaves and keep cool. Trim shiitake and cut big mushrooms into slightly smaller pieces. Fry : level 10 Preparation time : 35 minutes. Then pour the water off. then arrange on Chinese Pan-Fried Fish Gaggenau appliance : Induction wok Temperature : Sauté : level 11. then halve them and cut into thin slices.Preparation: Bring fish stock and chopped lemongrass together to a boil and set aside. move vegetables to the edge of the pan. Season with salt and Tabasco. pasta and shrimp meat. Season to taste again. Heat up the wok and add two tablespoons of oil to the wok pan. Tip: Lemon grass is one of the most popular herbs in Asian cuisine. often also in well-assorted grocery stores. The reedlike plant has a strong lemon scent and can be found in all Asian specialty stores. After approximately 4 minutes. Wash Chinese cabbage. Add remaining oil to the pan’s center and fry fish for 2 minutes on each side. vegetables and soybean sprouts portion-wise. Cook pasta as directed on package. Add mushrooms. leek and pepper.

Paella (Spanish rice and seafood dish) .

100% humidity) and let rice swell for 20 – 25 minutes. Briefly broil. Add 1 tablespoon of oil. and stir continuously. Wash and trim the mussels. without head. Heat up the remaining oil in the wok pan. Mix shallots. including 20 – 25 minutes for cooking rice. Wash. and take them out. . Add rice. For serving. and add the wine. Season the calamari with salt and pepper and flour lightly. Add some oil again and sauté the calamari for 1 minute. garlic and thyme in a deep wok pan and sauté in butter. Put the fennel leaves aside. leave some mussels in the open shell. with shell 75 ml white wine 160 g prawn or shrimp without shell approximately 250 g cherry tomatoes Heat up the wok. Bring to a boil. Take out the mussels and break them out of the shells. Put 1 tablespoon of oil in the wok pan. Meanwhile. and let them drip off well. Cover the pan and cook for 5 minutes until all mussels are open. trim and halve fennel. Serve the rice on pre-warmed plates or in the pan. then put them together with the prawns. Fry: level 9 –10 CombiSteam oven temperature: 100 °C Humidity level: 100% Preparation time: 45 minutes total. add mussels and fennel. sauté the first 8 prawns for 1 minute.Preparation: Peel the shallots and garlic and cut into small squares. stir once. Add rice. 10 minutes for cooking with the induction wok Ingredients serve 4 Ingredients: 2 shallots 1 garlic clove (small) 1 fresh thyme stem 10 g butter 200 g long grain rice 1 big pinch of saffron 250 g broccoli 4 tablespoons peas 1 small fennel 500 g Bouchot mussels (very small mussels) 200 g small calamari (fresh or frozen) Salt Black pepper Flour 4 tablespoons olive oil 8 prawn or shrimp. Season with salt and pepper. cut the broccoli into florets and together with the peas put into the CombiSteam oven for 4 minutes. Transfer pan from cooktop to the preheated CombiSteam oven (100 °C. Separate thyme leaves from the stems. de-shelled shrimp and all other ingredients. CombiSteam oven Induction wok temperature: Sauté: level 11. Sprinkle with fennel and serve immediately. Paella (Spanish rice and seafood dish) Gaggenau appliances: Induction wok. then cut into thin slices. saffron and then 400 ml of water.

Vegetable Plate with Tofu .

Rinse sprouts rapidly under hot running water. Blanch peppers and carrots separately in water for 2 minutes each. Cut majority of greens off of the carrots. Cut tofu into cubes and marinate with soy sauce. 5 cm of the green remaining. add tofu cubes and pine nuts. Tip : Vegetables can be blanched perfectly in the steamer or CombiSteam oven. plus 10 minutes cooking time Ingredients serve 4 Ingredients : 1 small green zucchini 1 small yellow zucchini 1 small red pepper 250 g broccoli 100 g shitake mushrooms 12 small whole carrots 100 g soybean sprouts 300 g plain tofu 2 – 3 tablespoons soy sauce 4 – 5 tablespoons sesame oil 2 tablespoons pine nuts Salt White pepper . leaving approx. soft roasting at level 8 – 9 Preparation time : 20 minutes. Heat oil in wok and sear all vegetables for 5 minutes. toss with tofu and pine nuts. Remove. and serve in preheated bowls garnished with pine nuts. Vegetable Plate with Tofu Gaggenau appliance : Induction wok Temperature : Searing at level 11. chop all vegetables into bite size pieces. Remove. turning constantly. shock in ice water and drip dry.Preparation: Wash all vegetables. Return vegetables to the wok. With the exception of the carrots. and softly brown in the wok. Use perforated cooking insert and 100% humidity at 100 °C for 3 – 4 minutes. and add salt and pepper to taste.

Lamb Curry

Preparation : Wash lamb in cold water, blot dry and cut into bite-size pieces. Wash the lemon in hot water, dry, and grate the peel (zest) into a bowl. Then cut lemon in half and press out its juice. Mix juice, peel, Sambal Oelek, sugar, ground coriander, cinnamon, salt and pepper for a marinade and pour over meat. Wash the lemon grass and cut lengthwise in half. Peel the ginger and cut it into very thin slices. Peel the garlic and shallots and chop into finely. Heat up the wok and add oil to the pan. Sauté meat in small portions, remove and keep warm. Then briefly sauté garlic, shallots, ginger and lemon grass. Return meat to the wok, add tumeric and curry and stir-fry briefly. Add coconut milk, mix, and simmer for 4 minutes. Separate coriander leaves from the stems and sprinkle on lamb curry. Tip : Sprinkle sesame seeds on basmati rice and serve.

Lamb Curry Gaggenau appliance : Induction wok Induction wok temperature : Sauté : level 11 –12 Finish : level 7 – 8 Preparation time : 30 minutes, including 15 minutes for cooking Ingredients serve 4 Ingredients : 700 g leg of lamb 1 organic lemon 3 teaspoons Sambal Oelek paste (Asian spice) 2 teaspoons sugar 1 teaspoon ground coriander 1 teaspoon cinnamon Salt Black pepper 2 lemon grass stems 75 g fresh ginger 2 garlic cloves 4 shallots 5 tablespoons vegetable oil 2 teaspoons turmeric 1 teaspoon curry 400 ml unsweetened coconut milk 2 fresh coriander stems

Roasted Salmon with Asparagus Sauce

Take all tops from the white asparagus and 12 good ones from the green asparagus and put aside. lemon juice. some lemon juice. Heat the butter on the Teppan Yaki and grill the fish slices for 2 minutes on each side. pass through a filter and fold 3 tablespoons of crème fraiche into it. sliced into 4 pieces (or 4 slices 80 g each) Salt Black pepper Flour 1. Garnish with the asparagus tops and the frisee salad. Tip: Asparagus turns out perfect in the CombiSteam oven. Chill both sauces. Heat water with butter. Season half of it with the vinaigrette. After cooking. Cut off the tough parts of the green asparagus and if necessary. Place stalks in an unperforated cooking insert and add one small glass of water. Bring to a boil. Drizzle the rest of the Roasted Salmon with White and Green Asparagus Sauce and Salad Gaggenau appliance : Teppan Yaki Temperature Teppan Yaki : 200 °C Preparation time : 45 minutes Ingredients serve 4 Ingredients Sauce : 20 white asparagus spears 20 green asparagus spears 2 l water 40 g butter 1/2 vinaigrette over the asparagus tops. slice of butter. Put some of the green and white asparagus sauce on a plate and place the salmon slice in the center. salt and sugar. Preheat the Teppan Yaki to 200 °C.Preparation: Peel and clean the white asparagus. Clean the salad and rip into bite-size pieces. Cook in CombiSteam oven at 100 °C and 100% humidity. salt and sugar. Add salt and pepper to taste. Puree the rest of the green asparagus. Salt the salmon slices. pepper and lightly flour them. quench in ice water. pass through a sifter and add the rest of the crème fraiche. peel the lower third part thin. lemon Salt 1 pinch sugar 6 tablespoons crème fraiche White pepper Ingredients Salad : 100 g frisee 6 tablespoons herb vinaigrette Ingredients Fish : 320 g salmon. Put remaining sauce into small glass bowls and serve immediately. again adding salt and pepper to taste. Puree the rest of the white asparagus with a blender or hand mixer. followed by the green asparagus. first adding the white asparagus and cooking al dente.5 tablespoons butter .

Filet of Bass with Lovage Egg Wrap .

Preheat the CombiSteam oven to 100 °C. Add one filet to each and garnish with basil and olives. chill shortly and peel. Season with lemon-salt and pepper and turn in flour. Preheat Teppan Yaki to 200 °C. Salt and pepper to taste. a wild rice mix or pasta. and cook until viscous. cooking time 6 – 7 minutes Ingredients serve 4 Ingredients sautéed tomatoes : 3 tablespoons olive oil 1 shallot. Set short period-alarm-timer or cooking time and confirm. When the buzzer sounds. Mix some salt with lemon zest. and grill in butter grease on each side for 2 – 3 minutes. Remove any bones from fish filet with pliers (big bones) or tweezers (small). Matching sides are tender wheat.5 tablespoons butter grease Fresh basil and olive to garnish Salt . Spread tomatoes in the perforated insert and steam in CombiSteam oven at 100% humidity for 3 – 6 minutes. mist. Evenly place the sautéed tomatoes on four preheated plates. Dip the floured fish filets into the egg mixture. Cut the fish filet into four equal pieces. Before serving. depending on the thickness and sturdiness of the tomato skin. Add garlic. Tip : Steam is perfect for peeling tomatoes. peeled 1 stem of basil 500 g plum tomatoes. remove tomatoes. remove garlic and basil. Wash the lovage. In the meantime. Filet of Bass with Lovage Egg Wrap and Sautéed Tomatoes Gaggenau appliance : Teppan Yaki Temperature : 200 °C Preparation time : 30 minutes.Preparation : Heat olive oil in a sauteuse and sauté shallot until glassy. mix with the eggs and season with a pinch of salt. skinned and diced Salt White pepper Ingredients fish : 400 g filet of bass Zest from 1/2 lemon White pepper Flour 1 fresh lovage stem 2 small eggs 1. finely diced 1 small garlic clove. dab dry and chop into chunky pieces. basil and tomato. carve tomatoes crosswise and remove the greens.

Cod Filet with Carrot Coriander Crust .

Add diced tomatoes and fennel green and season with salt. Pass through a sifter. Spread the filling over both sides of each filet and wrap carrot slices carefully around. chop finely and set aside. Pull off fennel greens. cored and diced . Cod Filet with Carrot Coriander Crust and Fennel Saffron Butter Gaggenau appliance : Teppan Yaki Temperature : 200 °C Preparation time : 70 minutes. Fill the sautéuse with Pernod. add the saffron strings and cook covered until it is ‘al dente’. Chop the remaining 100g. Chill fish. Put into the simmering stock the butter squares one after the other. pour sauce on them.Preparation: Cut fish filet in four equally sized pieces equaling 100 g each. and place the fish on top. puree with a mixer until this filling achieves a fine consistency. Preheat the Teppan Yaki to 200 °C. wine and stock. on the fish side for 2 minutes. Wash and peel carrot and use a ribbon grater or slicer to cut it into long thin pieces. Pair with the following sides: pasta. Heat butter (ghee) in a sautéuse pan and shift fennel slices around in it for 3 minutes. and 6 minutes cooking time Ingredients serve 4 Ingredients : 500 g cod filet 60 ml cream Salt 1 lemon 1 big potato 1 thick carrot 1 stem coriander 1/ 2 teaspoon hot curry power 1 big pinch bitter-sweet pepper powder 1. Place fennel slices on plates.5 tablespoons butter grease or Ghee Ingredients : 1 big fennel bulb 10 g butter 2 cl Pernod 4 cl white wine 125 ml fish stock 1/ 2 can saffron strings 60 g cold butter slices 1 small tomato. Afterwards. rice or potatoes. curry and pepper. Cut fennel bulb in lengthy thin slices. skinned. season with salt and lemon juice. Mix the carrot slices with coriander. 40 cooling time. Sear the fish packets on the hot Teppan Yaki in the butter grease or ghee: on the carrot side for 3 – 4 minutes. Remove fennel and keep warm. Marinate the fish filets in lemon juice and season with salt. immerse in the cream and chill in the freezer for 40 minutes. and chill.

Beef Filet (Steak) .

season to taste with salt and pepper and add to the leek potato vegetables. e. .Preparation : Steam pumpkin until soft in the preheated CombiSteam oven for 30 – 40 minutes. Add breadcrumbs. garnish the steaks each with a thick slice of pumpkin butter (keep the remaining pumpkin butter in the freezer for alternate use) and cook ‘au gratin’ on the preheated grill plate in the oven for 1 minute. and weigh 300 g of the pumpkin meat for the pumpkin butter (keep the reminder of the pumpkin meat for alternate use. Place in fridge until solidified. Afterwards. Heat oil on Teppan Yaki and sear the steaks on each side for 3 minutes. fill with stock and cook potatoes in it. CombiSteam oven Temperature : Teppan Yaki 240 °C. depending on size. Serve each preheated plate with some vegetables and an au gratin steak. Remove tinfoil. remove the seeds. fill further with liquid cream and wine and let simmer until vegetables are ‘al dente’. cook or steam for 20 – 50 minutes. Split the pumpkin. e.g. finely chopped Black pepper Ingredients Mushroom Leek Potatoes : 300 g small hard boiling potatoes 100 g leek 30 g butter 250 ml clear chicken stock 100 ml cream 50 ml dry white wine 2 leveled teaspoons cornstarch 100 g chanterelles 100 g champions White pepper 2 tablespoons beaten cream Ingredients Meat : 4 beef filets or steaks (150 g each) Black pepper 4 tablespoons oil foam the eggs.g. in soups one could use the skin as well. fold the whipped cream under the mushroomleek-potato vegetables. Wring pumpkin meat well in a kitchen towel and push through a very fine sifter. Depending on size. Hokkaido pumpkins do not necessary need to be peeled. Put the resulting pumpkin butter on cling wrap. Wash leeks and separate into fine rings. wrap them in tinfoil and let rest for 5 more minutes. Salt and pepper the beef filets. ‘au gratin’: oven with grill 250 °C CombiSteam oven 120 °C. roll up and tie the ends up like a sausage. Season to taste with salt and pepper. Clean and cut the chanterelles into small pieces. Add leeks. such as the Hokkaido pumpkin or the Spaghetti pumpkin. Bring butter to room temperature and Beef Filet (Steak) Garnished with Pumpkin Butter on Mushroom Leek Potatoes Gaggenau appliance : Teppan Yaki. peel and slice in thin slices on a Mandoline. Sweat the potato slices in 20 g butter (do not brown). Tip : Some pumpkin varieties can be cooked as one piece. pumpkin mass. oven. Keep vegetables warm. Preheat Teppan Yaki to 240 °C. Before serving. remove the inner seeds and pulp with a spoon. including 6 minutes roasting time and to cook ‘au gratin’ 2 minutes Ingredients serve 4 Ingredients Pumpkin Butter : 1 small Hokkaido pumpkin or 300 g pumpkin meat Salt 200 g butter 2 egg yolks 80 g white bread crumbs 3 – 4 parsley stems. and parsley. Clean and cut the champions into fine slices. Mix cornstarch in cold water and slightly tether the vegetables. Humidity 100% Preparation time : I hour. in the freezer). Sauté the mushrooms in the remaining butter for 3 minutes. Wash the potatoes. cut in half.

Grill-Fun : Meat Skewers with Three Sauces .

including baking time for potatoes (depending on size) 50 – 60 minutes. Place the potatoes in the pan and leave small spaces in between. Pepper sauce : Heat up the oil and sauté Grill-Fun : Meat Skewers with Three Sauces and Baked Potato Gaggenau appliances : Teppan Yaki. Ingredients garlic sauce : 4 tablespoons mayonnaise 1 garlic clove. Marfona) 300 g coarse sea salt teaspoon lemon juice 1 tablespoon whipped cream or 1 tablespoon crème fraiche . cooking time 8 minutes Ingredients serve 4 Ingredients for skewers : 200 g Entrecôte steak 200 g pork filet 200 g white poultry meat 100 g smoked ham 1 onion 1 small red pepper 1 small zucchini 1 fresh thyme stem 5 – 8 rosemary needles 6 – 8 tablespoons olive oil 8 small metal skewers Salt. CombiSteam Oven Temperature : Teppan Yaki 220 °C. CombiSteam Oven 200 °C. Bake them in the preheated CombiSteam oven for 50 – 60 minutes depending on size. Potatoes : Clean and brush the potatoes. fold the whipped cream under the mix and season to taste again. meat approx. cut into thin slices 1 shallot. add the herb oil and mix well. finely diced 100 ml meat broth 1/ 2 the pepper and shallot pieces. Add the broth and cook for 8 minutes with the lid closed. Cut meat and ham into even sized square pieces. Cover the bowl and put it in the refrigerator. finely diced 1 teaspoon cognac 1/ 2 tablespoon tomato puree 1– 2 drops of Tabasco Salt Ingredients side dish : 4 mid-sized floury potatoes (King Edward. and serve with baked potato and sauce of choice.Preparation : If necessary. To serve: Remove meat and vegetable skewers from Teppan Yaki. Put a 2 cm layer of salt in a pan. Before serving. Skewers : Preheat the Teppan Yaki to 220 °C. Black pepper Ingredients pepper sauce : 1 tablespoon olive oil 1 small red pepper. Season with salt. remove skin and tendons from all meat. then cut each into bite-size pieces. Put meat and vegetables in a bowl. humidity 100 % Total preparation time : 90 minutes. Fill small glass dishes with each sauce and keep them covered and cool until served. Peel the onion and trim the pepper and zucchini. Curry sauce : Mix all ingredients except the whipped cream. peeled and pressed 2 tablespoons chives 1 teaspoon lemon juice 1– 2 drops of Tabasco Ingredients curry sauce : 3 tablespoons mayonnaise 1 tablespoon spicy curry powder 2 tablespoons pineapple. Add the tomato puree and mince everything with the wand mixer. Salt and pepper them and grill on the hot Teppan Yaki for 4 minutes on each side. Chop the herbs and mix with oil. Garlic sauce : Mix all ingredients for the sauce and season to taste with salt. Alternately arrange the meats and vegetables on the skewers. Season to taste with Tabasco and salt.

Spicy Seared Tuna With Ginger and Chives .

Preparation: Mix Mirin. To serve. plus 1 hour marinating time Ingredients serve 4 Ingredients: 1 tablespoon Mirin (sweet rice wine) 1 tablespoon soy sauce 1 tablespoon sake or dry sherry 350 g tuna (sushi quality) 2 thumb size pieces of ginger 1 tablespoon sesame oil 1 bunch chives . soy sauce and Sake for the marinade and marinate the tuna for 1 hour. Cut tuna with a sharp knife in 1 cm thick slices and serve 3 – 4 slices per plate. Sear tuna for 2 minutes on the Teppan Yaki. turning constantly. Peel ginger and finely grate. Let it rest for 1 minute. Rub in sesame oil. place ginger and soy sauce in several small plates and bowls. Tip: Another way of serving the tuna is to marinate it in soy sauce and drink the sake as an accompaniment. Take tuna out of the marinade and dab dry with paper towels. Garnish each plate with chives at the rim. Preheat Teppan Yaki grill to 240 °C. Spicy Seared Tuna With Ginger and Chives Gaggenau appliance: Teppan Yaki Temperature: 240 °C Preparation time: 10 minutes.

Monkfish in sesame coating with vegetables .

and then in the sesame seeds. Place on one side and keep warm. then mix the lentils with the remaining vegetables and allow to heat. Season with curry and nutmeg. Season with salt and pepper. with shells removed 1 small head of savoy cabbage or pak choy. Press the coating firmly in place. Wash and halve the pepper. stock and vinegar over it. Arrange the fish on the vegetables. Allow it to cook through. remove the central stalk and cut into fine strips. Wash the fish fillet. spinach. sprinkle with chervil leaves and serve. Monkfish in sesame coating with vegetables Gaggenau appliance : Teppan Yaki Temperature : 180 °C Preparation time : 40 minutes Ingredients for 4 people Ingredients : 600 g monkfish White of 2 eggs 1 dessert spoon cornstarch 70 g sesame seeds. 1 red pepper 100 g cooked red lentils 6 dessert spoons vegetable oil 50 ml dry sherry 300 ml fish stock 2 dessert spoons sherry vinegar 1 bunch of chervil 1 teaspoon curry powder fresh nutmeg Salt Freshly ground black pepper . Place the vegetables in the fat used for cooking and allow to soften over a medium heat for 5 – 6 minutes.Preparation : Preheat the Teppan Yaki plate to 180 °C. pat dry and cut into bite size pieces. Heat the oil on the surface of the grill plate and cook the fish for about 2 – 3 minutes turning it so it is done on all sides. Cover the fish and keep in a cool place Halve the savoy cabbage. beet greens. etc. remove the stalk and dice. Dip the fillets first in the egg white mixture. using a hand blender. and pour the sherry. Lightly beat the egg white and the cornstarch until it is foamy.

Mediterranean Combo .

Allow the marinade Allow the marinade to drain off. Mix the rosemary with the garlic and the remaining ingredients to make a marinade. Cut the eggplant and onions into 0. wash the herbs. Allow to marinate for at least 4 hours. and drizzle with some of the marinade. .Preparation : Peel the garlic and chop finely with the rosemary leaves. and slice the zucchini lengthways to about the same thickness. Serve with the herb dip.g. Preheat Mediterranean Combo with lamb and king prawns Gaggenau appliance : Teppan Yaki Temperature : 220 – 240 °C Preparation time : 40 minutes Marinating time : 4 hours Ingredients for 4 people Ingredients Marinade : 1 clove of garlic 1 sprig of rosemary 200 ml vermouth (or white wine) 2 dessert spoons white balsamic 1 dessert spoon honey (e. pluck off the leaves and peel the garlic. For the sauce. meat and king prawns for 2 – 4 minutes on each side (according to taste). lavender honey) 200 ml olive oil Salt Freshly ground pepper 400 g lamb fillets 400 g king prawns 1 large eggplant 1 red onion 1 yellow zucchini 1 green zucchini Ingredients Sauce : 1 bunch of flat-leaf parsley 1 large bunch of basil 3 sprigs of mint 2 cloves of garlic 1 dessert spoon mustard 1 dessert spoon capers 2 anchovies 1 – 2 dessert spoons lemon juice 200 ml olive oil Salt Pepper the Teppan Yaki plate to 240 °C.5 cm thick slices. and cook the vegetables. Spread all the ingredients out in a flat. Puree all the ingredients in a mixer. low pile and pour the marinade over them.

Potato Pockets with Herb Filling .

bake in deep fryer.2 l water 30 g butter 100 g flour 1– 2 eggs 1 egg yolk Salt. Emmental cheese. prepare filling: chop parsley and cut spring onions into thin rings. one teaspoon filling on every dough pocket. nutmeg Ingredients filling : 1 bunch parsley 1– 2 spring onions 50 g grated Emmental cheese 1 egg yolk Salt. Let the potatoes cool. add flour all at once and keep stirring until dough comes away from bottom of pan. Tip: Serve with cucumber salad with yoghurt-dill dressing or lettuce salad with Ruccola. Mix this choux pastry and the mashed potato. remove skins and squeeze through a potato press. spring onions. just off the middle. Fold up pockets. egg yolk. Mix parsley.5 cm thick onto a floured worktop and cut out circles (use large cup if no round pastry cutter available). Meanwhile. Potato Pockets with Herb Filling Gaggenau appliance : deep fryer Temperature : 190 °C Preparation time : 30 minutes plus cooking time for the potatoes Ingredients for 4 servings Ingredients : 500 g potatoes 0. press edges. salt and pepper. salt and nutmeg. Boil water with butter.Preparation : Cook potatoes in skins. Roll potato dough out approx. Place approx. 0. pepper . Take from the stove and stir in eggs one at a time.

Stuffed Dill Pancakes .

Fill the soft cheese mixture into the middle and roll up the pancake. this saves time and avoids any lumps. Place a slice of smoked salmon on each pancake. Tip : Use the mixer for the pancake mixture. add salt. lemon juice. Pour a little oil onto the preheated cast roaster (setting 9 –10). Stuffed Dill Pancakes Gaggenau appliance : Grill with cast roaster Temperature : setting 9 –10 Preparation time : 40 minutes Ingredients for 4 servings as main course We recommend a light summer salad as first course. salt and pepper. Always preheat the griddle plate first before adding the oil. Stir soft cheese and cream together until smooth and season with horseradish. stir in flour gradually to avoid any lumps. Garnish with lemon and dill. pepper For frying : Neutral tasting oil To garnish : Lemon slices and 4 twigs of dill . chop finely and stir into pancake mixture. and bake 4 small pancakes one after the other.Preparation : Mix milk and eggs with egg whisk. Wash dill. Ingredients pancakes : 200 ml milk 2 eggs 125 g flour 1 bunch dill Salt Ingredients filling : 4 slices smoked salmon 25 0 g low-fat soft cheese 2 tablespoons whipped cream 2 teaspoons grated horseradish (from the jar) 1 teaspoon lemon juice Salt.

Fried Scallops .

Then add the scallops and briefly reheat. chilli and sugar into a pesto. To make the sauce. without oil. removed from shells Sesame oil Salt. Serve with freshly chopped coriander and lemon wedges. finely grated 1 green chilli pepper. Reheat the wok and only now add oil. Stir the pesto into the coconut milk little by little. chopped 1 – 2 tablespoons brown sugar 150 – 200 ml unsweetened coconut milk 1 bunch fresh coriander leaves. Make the wok very hot. ginger. use a mixer to make the peanuts. garlic. Fry the scallops one after the other in the wok for one minute each side. oven Temperature : max. Add the peanut sauce and bring to the boil. heat setting Preparation time : 45 minutes Ingredients for 4 servings Ingredients : 12 – 16 scallops. also called Chinese mustard cabbage. diluted with 2 tablespoons of water Ingredients sauce : 100 g unsalted peanuts. Fried Scallops with Pak-choi & Peanut Sauce Gaggenau appliances : Wok burner. Tip : Pak-choi. season with salt and pepper and keep warm in oven. is one of the finest types of Chinese cabbage.Preparation: Clean the scallops. roasted 1 clove of garlic 1 tablespoon fresh ginger. finely chopped Lemon wedges . Cover and allow to marinate for 15 minutes at room temperature. blot dry and sprinkle with a little sesame oil until oiled all over. Lemon rice goes very well with fried scallops with pak-choi and peanut sauce. sliced into 6 cm wide strips 2 tablespoons Asian fish sauce. black pepper 800 g pak-choi. Now stir-fry pak-choi al dente and add fish sauce to taste. Place all ingredients at the ready.

Sweet-and-sour Chicken .

core removed. pepper. steam at 100 °C with humidity set at 100% for the time indicated on the packet. in thin strips Soya oil 1 red hot chilli pepper. heat setting Preparation time : 30 minutes. cut in thin rings 2 spring onions. cut in strips 50 g soy beans 50 g cashew nuts Ingredients sauce : 75 ml vinegar 2 tablespoons soy sauce 2 tablespoons honey Salt to taste 1 tablespoon plum sauce 1 tablespoon ketchup 2 tablespoons Worcester sauce . cut in rings 1 chopped clove of garlic 1/2 pineapple in pieces 1 red pepper. Add soy beans. cut in strips 1 courgette. approx. Add pineapple and meat. incl. leek and spring onions one after the other in wok pan.Preparation: Fry meat in oil and keep warm. Sweet-and-sour Chicken Gaggenau appliance: Wok-burner Temperature : max. cashew nuts and garlic. 8 – 10 minutes cooking time Ingredients for 4 servings Ingredients: 300 g chicken breasts. Go steady with salt because soy sauce and Worcester sauce already contain lots of salt. Sauté courgette. Tip : Rice is always perfect in the Gaggenau Combination Steam Oven: Put the required quantity of rice on an unperforated cooking tray. add the quantity of water stated on the packet. season with sweet-and-sour sauce and serve hot. chilli. cut in strips 1 leek.

Stuffed Potato Roll .

Preparation : Peel and mash potatoes. 20 minutes. Scatter pine kernels on mixture. Thaw spinach and squeeze in a cloth. from the day before) 150 g flour 2 egg yolks 1 teaspoon salt 1 pinch of nutmeg Ingredients filling : 450 g chopped spinach (frozen) 150 g grated Pecorino cheese 2 tablespoons crème fraîche 1 diced shallot 1 small clove of garlic 2 tablespoons pine kernels Salt Pepper A little butter . 20 minutes cooking time Ingredients for 4 servings Ingredients : 1 kg cooked potatoes (floury potatoes. grated cheese and crème fraîche with spinach. wrap in a towel and seal ends well. salt and nutmeg. Roll the filled potato dough up to form a roll. egg yolks. Fill steam cooker with water up to lower marking and preheat the appliance. Sauté shallot and garlic in butter. and mix to form a dough. approx. Then place potato roll on the perforated cooking tray. Add flour. Stuffed Potato Roll Gaggenau appliance : Steam cooker Temperature : Steam mode Preparation time : 45 minutes. and season with salt and pepper. Roll dough out to form a triangle on a floured worktop and spread spinachcheese mixture on dough. incl. put in the preheated steam cooker and cook for approx. Mix shallot.

Honeyed bananas coated in sesame .

Beat the egg white lightly using a hand blender.Preparation: Preheat the Teppan Yaki plate to 180 ºC. Turn with the aid of two forks. ginger. Handy hint : A sabayon made with rice wine or sherry goes particularly well with this dish. Press the coating firmly in place. cut them into in pieces (suitable for eating with chopsticks) and drizzle with lemon juice. Coat the bananas in the mixture and marinate for at least 15 minutes. and eat (stylishly) with chopsticks. Peel the bananas. Mix together the honey. Heat up the grill surface and cook the bananas for 3 – 4 minutes. Serve immediately. orange juice and peel. then the egg white and finally the sesame. Honeyed bananas coated in sesame Gaggenau appliance : Teppan Yaki Temperature: 180 –190 °C Preparation time: 30 minutes Ingredients for 4 people Ingredients: 4 baby or apple bananas 2 dessert spoons lemon juice 2 dessert spoons honey 1 teaspoon freshly grated ginger root Juice and zest of an untreated orange Whites of 2 eggs 1 dessert spoon of cornstarch 100 g sesame seeds (or grated coconut) 4 dessert spoons groundnut oil . Dip the banana in cornstarch. and cook the other side for a few minutes until golden brown and crispy.

Blinis Filled with Raspberry Cream .

Mascarpone. salt and egg yolk to make a smooth dough. sugar and vanilla sugar. Use a ladle to arrange the dough as little blinis in the cast roaster. stir in milk. Carefully mix thawed raspberries into quark mixture.Preparation: Sieve flour into a bowl. Put a little butter-lard on the preheated cast roaster (setting 9 –10). Dust with icing sugar. and bake on both sides. Arrange the soft cheese mixture on half of the blinis and cover with the other half. mix soft cheese. Blinis Filled with Raspberry Cream Gaggenau appliance : Grill with Gaggenau cast roaster Temperature : setting 9 –10 Preparation time : 45 minutes Dessert for 4 servings Ingredients : 150 g flour 0.25 l milk 1 pinch salt 3 egg yolks 3 egg whites 1 teaspoon sugar 1 sachet vanilla sugar Icing sugar Butter-lard Ingredients filling : 250 g soft cheese 250 g Mascarpone (Italian soft cheese) 1 bag frozen raspberries 60 g sugar 1 sachet vanilla sugar . vanilla sugar. Beat egg whites with sugar until very stiff and fold into the dough. For the filling.

Recipes from professional chefs 5 .

com . please visit www.gaggenau.For more recipes from professional chefs.

Your own recipes 6 .


eggs. crèmes etc. cooked not too soft so that they are still firm in the middle allspice peppery spicy berries for seasoning biscuits and sausages. milk and cream 1 . The water in the bain marie must never boil.The Gaggenau Cooking Dictionary from A – Z What do professional chefs mean when they use words like “thicken” or “reduce” in their recipes. e. butter. meat and fish dishes baste to pour hot roasting juice over a joint while roasting bavaroise Bavarian crème made of milk. to arouse the appetite before the actual meal aniseed seeds with an intensive spicy sweet taste. vegetables. à part served separately. bake blind To bake a pie base without filling so it stays flat or does not go soggy with fruit.g. for desserts or aspic al dente or to make it easier to remove the skin or as preparation for freezing blinis little pancakes made of buckwheat flour. heat gently in the Gaggenau Combination Steam Oven. You can also find the cooking dictionary with lots of illustrations on the internet under the heading Gourmet Magazine under www. basil thin-leaved kitchen herb for seasoning sauces. pasta etc. featuring specialist expressions used in all kinds of recipes. sauce Hollandaise).g. but also for soups. for biscuits and baking. So that the edge rises. vegetables or a sauce à point just right. sugar and vanilla Béarnaise sauce pale basic sauce made of flour. cream. e. milk and cream beignets small doughnuts cooked in hot fat blanch 1. The vessel containing the food stands on a support to prevent contact with the hot bottom of the pan. sauces and marinades amuse gueule appetizer. just so acidify to season with vinegar or lemon juice agar agar gelling agent made of seaweed. the pie base is covered with greaseproof paper or aluminium foil and held down with dry pulses (peas.gaggenau. egg yolk. or what is the difference between “steaming” and “poaching”? Here the ambitious hobby chef can find out exactly how to interpret recipes in future: in the Gaggenau cooking dictionary. salad. so that these do not boil (e. together with an explanation for some of the essential ingredients used in haute cuisine. tomatoes. g. desserts and sauces anisette seasoned liqueur with strong aniseed flavour apple vinegar cooking vinegar made from apple wine with a fruity acid taste bain marie A vessel filled with water for gentle heating of delicate sauces. All this is removed again after baking. boil briefly in well salted water or 2. to remove any impurities and unpleasant flavours while preserving the vitamins. beans).

used to season soups. salad. instead of lunch. poultry and game without damaging the skin borage for seasoning cucumber salad. for stewing as stock cardamom spice seeds containing an ethereal oil. jelly or butter. purées confit food cooked in own juice. clot The coagulation of fat when liquid is added to produce a bitty mass instead of a homogeneous one. chilli sharp peppers chop to chop herbs etc. suitable for high temperatures canapé small pieces of white bread. also called “burnt sugar”. soup vegetables and seasoning to refine the taste of sauces. green sauces. becomes sugar colour when dissolved in water caramelize 1. new potatoes. Protein is primarily used for this purpose. fish Dim Sum “little joys of the heart” (chin. to roast food in a frying pan so it is covered with sugar on all sides 2. cooked cabbage. stir the liquid only slowly while stirring constantly. then in beaten egg and finally in breadcrumbs crystallize to soak fruit or root vegetables in concentrated sugar syrup cut and fold to mix ingredients gently using a wooden spoon so that they stay light and fluffy debeard to remove the beard from mussels decant to pour off a liquid carefully from the sediment deep fry to cook food swimming in lots of hot fat until golden brown deep fryer fat bath for cooking food demiglace highly concentrated gravy or highly reduced stock of meat. soups. to burn sugar on the surface of a dish using a Bunsen burner carcass skeleton of crustaceans or poultry. juice. stock braise to cook seared meat or vegetables in a closed dish with very little liquid – own juice or fat – at 100 °C without browning broad-leaved garlic wild vegetable in the garlic family. meat or vegetables carve to cut the meat before cooking or serving and arrange in slices casserole flat dish for roasting or braising cassis liqueur made of black currants chervil sweetly aromatic kitchen herb. egg dishes and meat dishes chiffonade rolled-up lettuce leaves cut in fine strips chili. with a chopping knife clarified butter heated butter which is strained through a cloth after cooling. sauces. dough pockets with sweet or savoury filling 2 . primarily for biscuits and baking. sauces. binding all cloudy substances and can then be strained. usually without crust caramel dark brown smelt with intensive roasted taste produced by heating sugar slowly for a long time. comes from br(eakfast) and (l)unch brunoise finely diced vegetables butter-lard cooking fat of pure butter. for filling with stuffing and as garnish crackling diced rendered bacon cracknel peeled almonds or nuts with caramelized sugar. poultry or fish dill mildly spicy kitchen herb for salad. cut square or round. coat to coat food with a sauce and cover completely colander kitchen utensil for sieving soups. fish or vegetables are coated in flour.bone to remove all bones from meat. herb sauces bouquet garni a bouquet of different herbs. preserved in flavoured liquid consommé particularly strong clear soup (stock) corail roe of female crustaceans and shellfish coulis concentrated juice or sauce. To avoid clotting. but also in sausages and soup carpaccio wafer-thin raw slices of beef. for the topping of soups or salads crumb coating meat. being boiled in the liquid: it coagulates. mixed in a ratio of 30 :70 crème double high-fat sweet cream (45 % fat content) crème fraîche thick sour cream (30 – 40 % fat content) croûtons roasted pieces of white bread.). only used fresh for herb soups. pale sauces. leaving the pure butter fat without the whey clarify To remove the cloudy substances from soup. purée consistency crab nose body without tail of boiled crabs. salad and meat brown butter heated browned butter sieved through a sieve or filter paper brunch late breakfast.

g. innards of poultry. of plucked poultry. pasta etc. prepared in closed casserole in the oven fillet 1. deer. gullet. cooled down and cut in various shapes as soup garnish émincé meal cooked from minced meat entrecôte slice of meat between the ribs of beef essence highly reduced consommé. in chicken also the neck ginger bulbous root with sharp taste. herbs. cooked in the water bath. side dish or garnish julienne knife knife for peeling off julienne strips or citrus zest just so vegetables.dip thick sauce for dipping pieces of vegetables or meat dress to arrange food tastefully using a piping bag and nozzle dust to scatter flour on tins or food egg royal beaten and seasoned egg. as ingredient in soups. wings. or swivel in fat and a little sugar to make shiny 2. slices of potato baked in cream grease to grease a tin etc. to cover meat or poultry with its own highly reduced stock or meat extract gratin a dish finished under strong overhead heat or grill to produce a lovely brown crusty topping gratin dauphinois potato gratin. side dish for a meal or also ingredients added to soup 3 gel to let a liquid become jelly giblets head. cooked not too soft so that they are still firm in the middle keep warm to keep food warm for a brief period at approx. over a gas flame flatten to wrap thin cuts of meat in foil and beat evenly with a heavy. roasted vegetables) flour butter thickening agent consisting of butter mixed in with as much flour as it can take foam to heat in fat until foam is produced fondant concentrated thickly reduced sugar solution for glazing fondants sweet or also meat and vegetable dishes which are so tender that they melt on the tongue fond blanc extract obtained when cooking finely chopped poultry bones with white wine and seasoning fricassée ragout of white meat in white sauce furred game game such as venison. rum for desserts flame to burn off fine downy feathers. flat object flavourings collective word for seasoning ingredients (seasoning. fresh or as powdered seasoning in soups. to cover with a fine glaze. to cover cold food with jelly or biscuits with icing 3. leaving the fine aroma. non-smoked bacon grill to cook pieces of meat. with butter/margarine/lard to make it easier to remove the contents later green bacon fresh. boar. to separate citrus fruit from the partitioning skin flaky pastry pastry which has been rolled out and folded over in itself several times flambé to pour high-percent alcohol over food and light it: the alcohol evaporates. but also for desserts glace highly reduced unsalted stock to enhance the taste of sauces or for glazing food glaze 1. to remove bones from meat or fish 2. e. meat consommés and braised dishes. hare game meat of fur or feathered game garnish 1. fish or poultry on the wire grille harissa hot red seasoning paste made of chilli and oriental spices hash dish of finely minced meat or fish in a thick sauce jelly clear gelatinously thickened meat or fruit juice juice concentrated brown stock or pure roasting juice julienne very fine strips of vegetables or truffles. non-salted. to arrange food prettily 2. concentrated stock estouffade ragout similar to gulash. Cognac or brandy are suitable for meat. 50 °C kitchen cutter electric high-speed chopper for making stuffings lard wrapping or covering lean meat with slices of bacon so it does not dry out during the cooking process .

e. sauces. celeriac rosemary herbal twig with firm. fish dishes pinch the quantity held between the thumb and first finger poach to cook in a gently simmering. herbs and seasoning. to cool drinks or food quickly with ice ragout mixed dish of pieces of meat or fish in a sauce reconstitute to soak dried food in liquid before use reduce to reduce the liquid (stocks. fat and skin from meat and fish and cut into equal pieces. lemon juice. bacon fat roasting juices the fat dripping from the meat and everything else collecting in the tin during roasting roe fish eggs which have not been laid yet roots greenery or soup vegetables: carrots. not boiling liquid poach blue to poach fish in vinegar until it turns blue Pommes allumettes matchstick potatoes Pommes Berny potato croquettes coated with almonds Pommes dauphine potato croquettes Pommes duchesse potato croquettes with a crispy topping Pommes mousseline potato purée Pommes rissolées (sautées) sautéd potatoes. apéritif Nori leaves thin green leaves of pressed dried seaweed for making sushi onion chives which are not finely chopped have an intensive onion taste. meat and vegetable dishes mace flower dried seed pod of the nutmeg. with rolled dough. salad. chilled and turned out perfume to give food flavour with an aromatic liquid pesto Italian sauce made of olive oil. the discarded pieces can be used for stock profiteroles cream puffs purée to mash quench 1.lemon grass stem with lemony flavour for seasoning Asian food liaison mixture of egg yolk and cream. crème or jelly melange mixture milk pan saucepan with a handle mille-feuille cake made with flaky pastry mince to finely chop or mince meat or fish needle test when baking a cake. slices of green bacon. leak. parsley root/parsley. soups. coniferous leaves with intensive taste. lovage spicy aromatic kitchen herb for soups. for a more concentrated. fish. oil. sauces. game. meat dishes. basil and garlic pimpernel slightly bitter seasoning herb tasting like cucumber. mutton. Pecorino cheese.g. pine kernels. soups. they “onion” parfait an exquisite filling thickened with egg yolk or gelatine made of specially noble ingredients in small moulds. also milk or white wine. fried crispy brown Pommes rôties Swiss fried potatoes Pommes rôties au four baked potatoes in their skins Pommes vapeur steamed potatoes prepare to remove the tendons. a smooth wooden or knitting needle is inserted into the cake: if dough sticks to the needle when it is pulled out. for seasoning meat and sausages and for biscuits and baking macerate to soak fruit or biscuits in spirits majoram also called oregano. slightly bitter kitchen herb for seasoning sausage. highly versatile in fresh or dried state roux flour cooked in hot fat until pale yellow to brown. this means the cake is not ready yet Noilly Prat dry French vermouth. fish sauces and pizza malossol mildly salted caviar marinade a spicy liquid of vinegar. intensive flavour render to heat fatty chopped food products to obtain fat. to thicken sauces line to line a tin etc. wine. sauces) by letting some of the liquid evaporate over a mild heat with the open pan. for soups. seafood or vegetables are soaked to make them tender or give them flavour marinate to give food a flavour with a marinade mask to cover a dish with sauce. etc. to cool hot food down quickly under ice-cold water 2. in which meat. and used to thicken soups or sauces rump the best of the leg of beef sabayon foam sauce whipped up in hot bain marie 4 . strong.

acts as base for sauces strain to separate liquids and solids through a sieve or to pass liquids through a strainer or to filter liquid through filter paper or a cloth straining cloth fine gauze cloth for sieving the finest solid particles string to secure a piece of meat or similar with kitchen string stuffing filling made of very finely chopped or minced meat. meat or vegetable soufflés. egg and fish temper to warm food gently from a low temperature to 32 °C in order to process it further thicken 1.saffron noble. fish. rice. rice. poultry and vegetables. tasty egg-shaped onions. the food must not be brought back to the boil because the egg yolk will clot 3. extract obtained when cooking meat. peppers. to thicken a liquid or sauce with a thickening agent 2. also lined with aspic top and brown to place food under the grill or high top heat to form a crispy topping tripe (entrails) tripe of veal or beef. fish or seafood and vegetables. sauces. for sauces. soups. to add cream.g. to fry pieces of garlic or onion or vegetables over a low heat lightly in fat until transparent without catching or browning 2. When thickening with egg yolk. ready prepared tripe available from the butcher tumeric ginger-like yellow seasoning. egg. in hot wok for cooking small portions quickly with little fat stock 1. aspic. beef or pork sauté 1. biscuits and baking sage leathery herb leaves with intensive seasoning. main ingredient of curry powder 5 . sauce or soup or to add gelatine to a dessert crème to form a creamy mass. to thicken a sauce or soup by beating in cold butter thyme kitchen herb with intensive taste and ethereal oils. anchovies salted meat meat preserved with salt or salted solution salting salting certain vegetables so that they lose juice before further processing sausagemeat raw sausage meat produced from finely minced veal. to sear quickly and briefly or to cook through in hot fat savarin yeast crown scald to immerse in or pour over with boiling water scrape to scrape off the skin and tendons of meat sear to brown meat briefly all round in a little hot fat (300 – 350 °C) so that the pores close quickly and no more juice can leak out season to add finely dosed quantities of herbs and seasoning to the food after cooking to give it the final taste shallots (échalottes) small. stuffings. develops its beguiling flavour when combined with warm – not hot – dishes. for seasoning meat dishes. for pasta. expensive seasoning from the saffron flower. highly seasoned and usually thickened with egg or cream sugar crystals coarse white sugar for sprinkling on biscuits sugar water water boiled with crystal sugar suprême always the best cut of a kind of meat sweet potato sweet potato high in starch. leek. coloured. celeriac steam to cook gently in water steam without the food having any contact with liquid. white. vegetables. onions. noblest king of onion simmer to boil gently skin taste typical taste of game hung in fur or feathers sorbet half frozen food with wine or spirits soufflé to fill with a soufflé mass and then simmer or top and brown soup vegetables carrots. ragouts. meat and fish dishes Salade Niçoise salad with tomatoes. game. jelly. as in the Gaggenau Combination Steam Oven stir fry Asian cooking technique e. pies and sauces timbale small mould used for pies. red or yellow tarragon aromatic kitchen herb for seasoning salad. egg yolk or starch flour to stock. cucumber. olives. liquid prepared with root vegetables and seasoning for cooking meat and fish 2. parsley root.

to beat egg whites whipped cream whipped cream without sugar. whip to whip cold butter into a sauce or soup. apples. so that these do not boil (e. always only cut and fold into the food immediately before serving white stock veal stock zests to peel very thin rind off citrus fruit or vegetables using a special peeler (zest peeler) 6 . walnuts and mayonnaise water To place pale still bloody meat (e. water bath A vessel filled with water for gentle heating of delicate sauces. Also to reduce the penetrating taste (kidneys) or bitter ingredients (chicory).vinaigrette salad dressing of vinegar. sauce Hollandaise). The vessel containing the food stands on a support to prevent contact with the hot bottom of the pan. ideal to make sauces and purées light and fluffy. mustard and herbs Waldorf salad salad of celeriac.g. g. brain) in water to wash the blood out. The water in the water bath must never boil. sweetbreads. This means the meat stays pale in colour after cooking. crèmes etc. oil.

© Copyright by Gaggenau Hausgeräte . Munich www.