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Gaggenau Cookbook

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Gaggenau Cookbook Rezepte fr weitere Gaggenau Gerte 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 fr 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.

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Entres General information Gaggenau Hausgerte GmbH PO Box 83 01 01 D-81701 Munich Germany Phone +49.(0)89.45 90-03 www.gaggenau.com 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 Hushllsapparater AB Landsvgen 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 Hausgerte GmbH, Munich 2005 Edition Desserts Side Dishes

Der Gaggenau Dampfbackofen The Gaggenau CombiSteam oven

Rezepte fr den Gaggenau Recipes Dampfbackfor the Gaggenau ofen CombiSteam oven

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The Gaggenau CombiSteam oven

A whole new world of tastes: The CombiSteam oven In the beginning, one may find cooking with the CombiSteam oven slightly unusual; however, it is actually easier to operate than conventional appliances. Certainly once they see and taste the results, aspiring home chefs and gourmets will never want to miss the quality and convenience of this versatile appliance. The professional cooking methods explained here make it easy to achieve perfect results. Therefore, it is important to select the right setting. Cooking times and quantities are as recommended by Gaggenau.

Depending on the weight and temperature of the food you are preparing, these values can differ. Gaggenau recommends not preparing ingredients that come straight out of the refrigerator, but are room temperature. The CombiSteam oven should always be preheated. If it is not preheated, the recommended cooking time extends by about five minutes. 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.

Which setting works best for what kind of dish? Dish Poultry, wildfowl Vegetables Meat Roasts, meat squares Entrecote, roast beef, leg of lamb, loin Fish Baking Crisping Bread Pies, quiches Fruit Juice extraction Preserving Yogurt Defrosting Warming up 11. Juice extraction 12. Sterilizing 13. Yogurt preparation 14. Quick defrosting 15. Regeneration 7. Crisping and 8. Misting 9. Fermenting, 10. Convection and 8. Misting 10. Convection 4. Combi-steaming 5. Low temperature cooking 6. Low temperature steaming Setting 1. Steam-baking 2. Blanching, 3. Steaming

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

3. Steaming Temperature setting : 100 C Humidity : 100% Healthier and more flavour than with regular cooking.

4. CombiSteam Temperature setting : 150 C 230 C Humidity : 30 % 80 % The ideal combination for tender meat. By combining steam and convection, one

The steam setting is better for almost anything one would regularly boil in water. The difference is that the food is surrounded by steam instead of water. While steaming, neither vitamins nor colour is washed out. Quality is immediately noticeable through the fresh colour and the unsurpassed intense natural taste. Since the steaming works without pressure and at only 100 C, the preparation is even gentler than preparation in a pressure cooker. Vitamins that are not water-soluble are better preserved at a lower temperature. Another advantage : The usable cooking space includes the whole interior. Multiple cooking inserts with different contents can be placed inside at the same time, with different starting times depending on the cooking time of the dish. Steam isolates the different dishes from each other and does not transfer flavours. It enables one to prepare fish, vegetables and dessert at the same time in the same oven.

will achieve best results for many meat varieties. Roasts and square cuts will turn out especially well and tender. The oven is hermetically sealed during this process, and the humidity prevents the dry-out effect of the conventional convection. With minimal added water the roast cooks in its own juice. The variable humidity level settings offer the right setting for every dish. 5. Low Temperature Cooking Temperature setting : 70 C 80 C Humidity : 30 % The perfect roast guaranteed. The professional, and therefore the most reliable method to prepare a perfect roast. Particularly for high-end, expensive pieces of meat such as roast beef, entrecote and leg of lamb, but also for tender pieces of veal, beef, pig and lamb and poultry breast. The meat is roasted on all sides. With intense heat, the pores close and precious meat juice cannot leak out and retract to the centre of the meat. Afterwards, the meat is cooked ripe at a low temperature 70 C for small pieces, 80 C for larger pieces and then actually roasted. A large piece of roast beef, for example, turns out better than with any other cooking method : for example, a millimetre tin crust that is completely soft and pink with unsurpassed juiciness. The exact temperature control enables precise pre-selection of the desired result, from rare to very well done. Larger pieces such as entrecote, roast beef or leg of lamb will cook for 2 to 4 hours, smaller pieces such as steaks or poultry cubes for

30 to 60 minutes. 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, 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, small pieces 30 to 45 minutes). Tips : Season carefully the slow roasting intensifies all aromas. 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, not to everyones likening.

6. Low Temperature Steaming Temperature setting : 90 C Humidity : 100 % The professional way to prepare fish. The steam saturated air results in optimal heat transfer without drying the dish out. The low temperature reduces the clotting and the emission of protein. The fish stays juicy and tender and the natural taste is ideally conserved. 7. Crisping Temperature setting : 160 C Humidity : 0 % Crisp and not dry. Bread rolls and white bread, e.g. baguette,

The core temperature probe is the best measure against kitchen stress : Just set the desired temperature, and everything else is done automatically until the appliance is turned off. Always place the core temperature probe vertically in the dish, somewhat close to the bone. Important : Do not pierce through fatty tissue, as it heats up faster and could adulterate the cooking time.

are baked at 160 C convection on the wire rack, without drying out. The special trick is misting: Immediately after closing the oven door, mist once or twice by pressing the symbol ( 5 minutes. ) on the control panel. Bake bread or rolls for approximatetely

8. 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. This functionality is used, for example, for baking bread and creates more crust and volume. To steam quench hold the button for one second and the steam condenses in the oven within approximately 20 seconds. The steam is already condensed when opening the door, and none will escape from the oven.

9. Fermenting Temperature setting : 30 C Humidity : 60 % The ideal climate for yeast dough. Warm and humid the ideal environment for rising yeast dough, baking fermentation and sourdough. The dough is guaranteed without draft, 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%. Put the mixing bowl with the dough or the formed dough on a baking tray into the oven.

11. Straining Temperature setting : 100 C Humidity : 100% The best part of the fruit, easy and clean. As easy as it gets: preheat the CombiSteam oven, put cut fruit or whole berries in a perforated cooking insert, and collect the juice in a non-perforated insert below. Leave fruit and berries in the oven until no more juice can be extracted. 12. Sterilizing Temperature setting : 100 C Humidity : 100% Preserving made effortless. The CombiSteam oven eliminates the need for water baths or a preserving jar. Set the closed jars at 100 C and 100% humidity on the wire rack or the perforated cooking insert. The jars should have good spacing in between and should not touch each other. As soon as the liquid in the jars begins to bubble, shut the oven off. Leave the jars in the oven until completely cooled down.

10. Convection Temperature setting : 150 C 230 C Humidity : 0 % Ideal solution for cakes: short pastry bottom, juicy topping. Ideally with convection in a traditional convection oven. The oven is vented through an opening to extract humidity. Especially advantageous for baking, since baked goods dispense humidity during the baking process, otherwise the dough will be soaking wet e.g. cheesecake, fruitcake, bund cake, biscuit or hearty quiches.

13. Yogurt preparation Temperature setting : 45 C Humidity : 80 % Homemade yogurt: a simple delicacy. Homemade yogurt is not only a bargain; you also know exactly what is in it. To make yogurt, all different kinds of milk are suitable, even low and no fat milk. Only sterilized milk is not recommended, since the vitamin content is significantly reduced. First, sanitize the milk in a pot by bringing the heat up to 90 C to kill any germs, which could interfere with the acidification. Then cool the milk to 40 C in a water bath. For each 100 ml of milk, fold one to two teaspoons of plain yogurt or fermented yogurt into it. 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. If the milk used is cold, the maturation might take longer. 14. Thawing Temperature setting : 45 C 55 C Humidity : 80 % Fast but gentle. Frozen food thaws much faster in the CombiSteam oven than at room temperature. 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). Flip meat or fish halfway though the thawing process, separate, for example, berries or small pieces of meat and place apart from each other on the insert. Fish does not have to be thawed completely, as it is sufficient if the surface is soft enough to absorb spices.

15. Refreshing Temperature setting : 120 C Humidity : 60 % Refreshing without loss of quality or taste. The most gentle refreshing available. Food does not dry out or fall apart, and will not lose flavor or color. Place the already cooked, cold dishes portioned on a plate and warm in the preheated oven on the wire rack for 7 to 15 minutes. Vegetables and pasta dishes need a higher humidity level. Convenience foods or pre-portioned dishes for microwaves or cooktops can also be prepared the CombiSteam oven. Just follow the instruction on the package for preparation in a pot, and use 100 C and 100% humidity to heat them. Cleaning aide Appliance setting: turn both knobs one setting to the left and start with enter (symbol: ). The cleaning aide enables the soaking of cooking residues in the oven with the help of steam. Afterwards the oven is easier to clean. Please see operating manual for detailed instructions.

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, roll out, form, and bake a 180 C 200 C for 10 15 minutes depending on filling

With/without humidity

Frozen puff pastry sheets, unbaked

Press mist button after closing oven door

Frozen puff pastry, baked

Let slightly thaw and then bake for 10 minutes at 170 C 200 C

Depending on filling, press mist button after closing the oven door, 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, press mist button after closing the oven door, or select 30% humidity

Frozen bread rolls, baked

While still frozen, bake for 10 12 minutes at 180 C. 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, baked Unbaked pieces Baked pieces

While still frozen, crisp up for 10 15 minutes at 160 C 180 C Depending on size, crisp up for up to 30 minutes at 200 C Even better: Let thaw at 20 C, 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, unbaked

While still frozen, bake for 30 minutes at 200 C

Depending on the toppings, press mist buttons after closing the oven door, or select 30% humidity level

Strudel, filled and baked

While frozen, crisp up at 200 C for 30 45 minutes, 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.

Frozen baguette Frozen baguette, thawed Frozen baguette, stale

Recipes for the Gaggenau CombiSteam oven

Truffled Goose Liver Terrine

Preparation: Soak the goose liver in cold whole milk for one hour to extract bitterness. Remove from milk and blot dry. Carefully separate the two liver lobes and with a sharp knife, remove all blood vessels, nerves and fatty tissues. Liver will automatically separate into chunky pieces. Let it rest for 1 hour at room temperature. Mix the ingredients for the marinade. Put the liver on a deep plate and pour marinade over it. Cover and let it rest overnight in the fridge. The next day, layer the goose liver in a terrine form, just spacious enough for the meat. Press the liver tightly to eliminate all spaces. Cut the truffles in strips and stick in the middle of the goose liver. 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 : 55C 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 0.5 l whole milk 20 g black truffles, 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. Cover the terrine with heat resistant foil and place it on the oven shelf. Insert core temperature probe in center of terrine. Set the core temperature to 55 C and let terrine cook for approximately 45 minutes, until the core temperature is reached. The CombiSteam oven will automatically shut off when the core temperature is reached, ensuring that the terrine is cooked to perfection. After cooking, remove terrine from the oven, and let cool. The next day, clean the rim of the terrine, cover it with the goose grease, and let chill. Tips: Prepare the goose liver terrine at least two days before serving. Only then will it develop its typical aroma. The traditional Strasburg terrine stays fresh for 14 days if unopened in the fridge, but reaches its flavor peak only after 7 days. It is consumed cold and served with fresh toasted white bread. During preparation, please obey the exact quantities. Liver adopts every flavor and intensifies it. Too much spices or alcohol can make it inedible. This dish is served best with French white whines, such as Sauternes, Gewrztraminer Alsace or Monbazillac.

Couscous Taboule with Lime Dressing

Preparation : Preheat CombiSteam oven to 100 C and 100% humidity Score the tomatoes and steam them for 3 4 minutes in the preheated oven. Then skin the tomatoes, core and finely dice them. Peel the ginger and garlic and finely chop. Cut the onion into small cubes. Wash the herbs, take off the leaves and finely chop them. Put broccoli, cauliflower and carrots in the perforated insert and lightly steam them in the preheated CombiSteam oven for 6 minutes. Put the couscous on the large unperforated insert ( 2 / 3 GN). Braise the ginger, garlic and onion in an adequate pot with hot oil on the cooktop and extinguish with vegetable stock. Add saffron and Harissa and let dissolve. Pour vegetable stock over couscous. 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, 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, cut into small florets 200 g cauliflower, cut into small florets 2 carrots, 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, sultanas and remaining vegetables. Mix the lime juice with salt, pepper and olive oil, then pour over couscous. Let sit for a short while and serve lukewarm or cold.

Fish Fillet on Seaweed

Preparation: Preheat Gaggenau Combination Steam Oven to 230C with humidity set at 100%. Clean fish fillets and cut into 6 portions. Clean and wash seaweed. Mix lemon juice, herbs and shallots in a bowl, season to taste with pepper, and let fish fillets marinate in the mixture for approx. 60 minutes. Peel cucumber, halve lengthways and remove seeds with a teaspoon. Cut cucumber into small cubes. Oil non-perforated steam tray and spread with seaweed. Place tomato halves over this and evenly distribute marinated fish fillets and cucumber cubes on top. Salt and sprinkle with oil. Depending on thickness of fish fillets, steam for 8 11 minutes. Serve immediately.

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, e.g. dorado fillet 200 250 g seaweed 3 tablespoons lemon juice 1 tablespoon each of finely chopped dill and tarragon 2 shallots, finely chopped 1 small cucumber 100 g cherry tomatoes, halved Salt, black pepper 2 3 tablespoons oil

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

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

Salmon Fillet in Almond Crust

Preparation : Wash salmon fillet, pat dry, cut in slanting pieces. Season with salt and sprinkle with lemon juice. Grease a suitable dish with butter. Preheat Gaggenau Combination Steam Oven to 230 C, humidity setting 80 %. Chop garlic very fine or squeeze through garlic press. Mix with almonds, remaining butter, parsley and sherry. Place fish fillets in the dish and coat each with a little almond butter. 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. Serve dusted with pepper.

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, alternatively hazelnuts 2 tablespoons smooth parsley, chopped finely 1 tablespoon dry sherry 1 tablespoon olive oil 1 tablespoon white wine vinegar Black pepper Salt

Lamb Strudel with Savoy Cabbage

Preparation : Preheat the CombiSteam oven to 100 C and humidity level 100%. Separate the leaves of the cabbage, and remove the very dark green leaves. Steam 4 especially good leaves in the CombiSteam oven for 4 minutes, then chill with ice water and dry on a kitchen towel. Cut the remaining cabbage into fine strips and steam for 34 minutes. Drip dry well. Peel the onion and garlic clove. Dice the onion, 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. Sear on all sides while stirring. Remove from cooktop and let cool. Hand-batter the remaining lamb tartar with egg, finely chopped herbs, cabbage strips, salt and pepper. Preheat CombiSteam oven to 200C and 100% humidity. 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), cooktop Temperature : steaming at 100 C, baking at 200 C Humidity level : steaming 100 %, 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. Cover the dough with a layer of Savoy leaves and those with the meat filling. Lift the towel at the long side. Roll the strudel up with the help of the towel and tuck the sides under. Roll the strudel into the perforated pan greased with a nonstick spray. Mix egg yolk and milk and brush onto the strudel. Put into the preheated CombiSteam oven on the second level from the bottom. Intensely mist the strudel once and bake for 20 25 minutes (baking varies depending on the producer of the dough). To serve, cut the strudel diagonally into slices and put on preheated plates. Serve to taste with gravy, e.g. with the matching pepper sauce (from the recipe grill fun-meat skewers with three sauces). Tip : using the perforated pan helps to achieve better baking results.

Lemon Duck with Fennel

Preparation: Preheat the CombiSteam oven to 200 C and select 80% humidity. Wash the duck and dab dry. If any quills are left, remove them using tweezers. Forcefully rub the ducks exterior with salt and pepper, season the inside with salt, pepper, anise schnapps and plenty of grated lemon peel. Tie the ducks wings to its body. Put the duck breastdown into the cooking insert or cast roaster. Cook for 1 hour in the CombiSteam oven. After half the cooking time, turn the duck. Those who prefer the skin especially crisp should now brush it with salt water (1 tablespoon salt in 0.25 l water). In the meantime, wash and trim the fennel and put the tender leaves aside. Boil the stock on the cooktop using a wide pot. Add bay leaves and fennel seeds. Quarter the fennel bulbs lengthwise; add them to the boiling stock and cook for 10 minutes at low heat. Take out the fennel and cut into slices. Remove the duck from the CombiSteam oven and scoop the grease from the cooking insert. Prepare about a half-liter of fennel stock, adding a few tablespoons of lemon juice to taste. Spread the fennel slices around the duck. Reduce the temperature to 180 C. Insert the core temperature probe into the joint, set the desired temperature to 80 C and confirm. Continue to cook at 80% humidity until the core temperature is reached (after about 20 25 minutes). Cut the bacon into very small pieces and stir-fry in a pan. Chop the fennel leaves and mix with the bacon. Sprinkle over the fennel before serving. If necessary, season the duck stock from the cooking insert or cast roaster and put into a gravy boat. Serve with white bread or boiled potatoes.

Lemon Duck with Fennel Gaggenau appliance : CombiSteam oven with core temperature probe and large unperforated cooking insert ( 2 /3 GN) or cast roaster, cooktop Temperature : 200 C and 175 C Humidity : 80% Preparation time : 2 hours, including 60 plus 20 minutes cooking time Ingredients serve 4 Ingredients : 1 duck (approx. 1.8 2 kg, 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

Salmon Raviolis with Sage Butter

Preparation : To make the dough, sieve flour in a circle on the worktop. Mix salt, eggs and olive oil and pour in the middle. Work to a smooth dough using fingers from the middle outwards and form a ball. Let dough rest in the Gaggenau Combination Steam Oven for 20 minutes at 30 C and humidity setting 60 %. (Humidity setting 30 % if dough is very moist.) For filling, carefully mix ingredients apart from salmon to form a pesto and season well. Cut dough into 4 pieces, roll each piece separately 1 mm thick. Coat dough evenly with herb mixture and place salmon pieces on it. Place second layer of dough on it and cut out circles 5 6 cm in size. Coat edges with water and press firmly. Place on lightly floured cloth until all raviolis are ready.

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, diced cut For the pesto : 2 shallots, finely chopped 1 tablespoon lemon juice 1 bunch of basil, finely chopped 4 tablespoons cream Salt, pepper 1 tablespoon oil Ingredients sage butter : 60 g butter 5 sage leaves, 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%. Cook raviolis on perforated, slightly oiled cooking tray 8 10 minutes (depending on thickness of dough). Meanwhile, melt butter, add leaves and sage and fry gently. Spread over the cooked raviolis and serve immediately.

Mussels

Preparation : Preheat Gaggenau Combination Steam Oven to 100 C without humidity setting. Clean mussels thoroughly and remove beard. Discard damaged mussels and any which do not close. Place on the perforated cooking tray and cook for 10 12 minutes in preheated combination steam oven at 100 C, humidity setting 100 %, until the mussels open. Meanwhile, heat olive oil in wok or large saucepan and fry lemon grass, chilli, ginger and spring onions. Add coconut milk and stir in coriander. Season with sesame oil, salt and pepper. Depending on size of the pan or wok, either toss mussels in coconut mixture, or place mussels on preheated plates, pour hot sauce over mussels and serve immediately with lime quarters. Tip: Approx. 2 kg mussels fit on a perforated cooking tray.

Mussels with Lemon Grass and Coconut Milk Gaggenau appliances : Combination Steam Oven, 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, finely chopped 2 fresh red chilli peppers, seeds and partitions removed, finely chopped 1 piece fresh ginger (2.5 cm long), peeled and chopped 2 bunches fresh coriander, finely chopped 1 2 teaspoons sesame oil 1 bunch spring onions, cut in thin rolls 400 ml coconut milk (alternatively 200 ml white wine and 200 ml coconut milk) 2 3 limes, quartered

Leg of Lamb with Pecorino Crust

Preparation: Preheat Gaggenau Combination Steam Oven to 200 C with humidity set at 100 %. Wash leg of lamb, pat dry and rub with lemon juice. Grease a large roasting tin or unperforated cooking tray with 2 tablespoons olive oil. Chop parsley and garlic very fine, mix with bread crumbs and finely grated lemon rind. Mix 2/3 to a paste with 5 tablespoons olive oil. Mix rest with Pecorino and put aside for later. Season the meat with salt and pepper. Rub all round with parsley paste, place in roasting tin and cook for 30 minutes in preheated combination steam oven. Then reduce temperature to 65 C with humidity set at 30 % (do not open door!) and leave leg of lamb to cook gently for 2.5 3 hours (depending on size). For crust, preheat the oven or grill with circulating hot air to 225 C. Mix parsley/cheese mixture with roasting juices to form a paste, coat over leg of lamb and finish off for approx. 10 minutes until the topping is crisp. Leave to rest for 5 minutes before carving. Tip : Choose a roasting tin which fits in

Leg of Lamb with Pecorino Crust Gaggenau appliances: Combination Steam Oven, oven/grill with cirulating hot air Temperature : 200 C and 65 C Humidity : 100% and 30% Preparation time : 25 minutes Low-temperature roasting: 2.5 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. Serve with rosemary potatoes.

Veal Olives in Burgundy Sauce

Preparation : Clean and slice mushrooms, peel onions, cut in thin half rings. Fry approx. 4 minutes in hot butter. Season with salt, pepper, lemon juice and coarsely chopped parsley. Beat veal slices thin, season with salt and pepper on both sides. Spread mushroom mixture onto meat, roll up meat and fasten with skewer. Sear veal olives all over in hot butter and place in buttered dish. Pour burgundy wine and cream over veal olives and cook approx. 20 minutes in the Gaggenau Combination Steam Oven. Then thicken sauce and serve with veal olives. Excellent with diced Swiss fried potatoes and lettuce salad. Tip: Place veal between two pieces of clingfilm before beating to keep it nice and smooth.

Veal Olives in Burgundy Sauce Gaggenau appliance : Combination Steam Oven Temperature : 225 C Humidity : 60% Preparation time : 45 minutes, incl. 20 minutes cooking time Ingredients for 4 servings Ingredients : 4 thin slices of veal from the leg 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. 30 g butter for searing Ingredients sauce : 0.1 l white burgundy wine 0.5 l cream

Thyme Chicken with Calvados Apples

Preparation : Preheat Gaggenau Combination Steam Oven to 200 C with humidity set at 100%. Wash chicken, pat well dry, salt well inside and outside. Cut an apple into wedges. Fill chicken with two twigs of thyme and apple wedges, seal well and place on unperforated cooking tray. Carefully raise skin from breast and leg and push other thyme leaves underneath. Baste chicken with 5 tablespoons Calvados and marinate for 30 minutes, frequently basting with Calvados. Melt butter, pour partly over chicken and push into preheated combination steam oven. Halve remaining apples, remove cores and fill with thyme. Turn chicken after 25 minutes, place apple pieces around chicken, baste with remaining Calvados and remaining butter. Cook for another 20 minutes. Turn again, cook for another 10 15 minutes (depending on weight) at humidity setting 0%. Arrange chicken and apples on a plate and leave to rest in oven which has been switched off, with door half open. Meanwhile bring roasting juices and cider to the boil in a saucepan, sieve

Thyme Chicken with Calvados Apples Gaggenau appliances : Combination Steam Oven with core temperature probe, hob Temperatur e : 200 C, 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, ready for cooking or poularde (approx. 1.5 1.7 kg) Salt 4 tart apples 5 twigs of thyme 7 tablespoons Calvados 50 g butter Ingredients sauce : 0.125 l dry cider 100 g crme frache Salt White pepper

and remove excess fat. Stir in crme frache, reduce and season with salt and pepper. Serve sauce with chicken (recommended core temperature 85 C).

Rabbit Home-made Style

Preparation: Preheat Gaggenau Combination Steam Oven to 100 C without humidity setting. Make a cross in the tomato skins, remove green pith, and steam for 3 6 minutes on perforated cooking tray in combination steam oven at humidity setting 100 %. Enter short cooking time. Meanwhile, peel and slice onion, garlic and carrots. On hearing timer, press steam removal button, take tomatoes out of the oven, skin and chop coarsely. Preheat combination steam oven to 160 C without humidity setting. Cut rabbit into pieces (preferably ask butcher to do so), legs possibly in two pieces, front legs and back two to three pieces. 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. Scatter vegetables, olives, sage and thyme in with the meat and pour on white wine. Braise rabbit in form for 45 minutes in preheated combination steam oven at humidity setting 80 %. Then continue to braise for another 15 minutes without humidity setting. Enter short cooking time and confirm. On hearing timer, remove rabbit and serve sprinkled with parsley.

Rabbit Home-made Style Gaggenau appliances: Combination Steam Oven, hob, cast roaster Temperature : 100 C and 160 C Humidity : 100% and 80% Preparation time : 80 minutes, incl. 60 minutes cooking time Ingredients for 4 6 servings Ingredients : 4 large fleshy tomatoes 3 onions 3 cloves of garlic 3 carrots 1 rabbit 1.6 1.8 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, plucked and finely chopped

Fillet of Beef with Herbs and Port Shallots

Preparation meat : Preheat Gaggenau Combination Steam Oven to 150 C without humidity setting. Wash herbs, pat dry and pull leaves off all stems. Peel clove of garlic. Pure all herbs with garlic, mustard, oil, salt and pepper in liquidizer. Sear fillet of beef well in large roasting tin or cast roaster. Then coat with herb paste. If fillet has a tip, cut into it from the side so that meat has uniform width. Place meat on unperforated cooking tray and push into oven on second shelf from the top. Insert temperature probe from

Fillet of Beef with Herbs and Port Shallots Gaggenau appliances: Combination Steam Oven with core temperature probe, 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: 1.2 1.3 kg fillet of beef
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the side into thickest point of fillet of beef, enter required core temperature (fillet of beef is rare at a core temperature of 58 60 C) and confirm. Roast fillet of beef in combination steam oven at 150 C with humidity set at 60 %. On reaching core temperature, an acoustic signal can be heard and oven switches off automatically (approx. 30 minutes). Leave meat to rest covered with aluminium foil before carving. 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. Put unpeeled shallots in water, blanch for a good minute, or steam in preheated combination steam oven for 4 minutes at 100 C and humidity setting 100 % and rinse in cold water. Shallots can now be peeled without (almost) any tears. Depending on size, halve or quarter shallots. Fry in hot oil over medium heat while stirring until shallots start to brown. Add tomato pure and balsamic vinegar, stirring well. Add stock and port, season with salt and pepper. Simmer in open pan over low heat until vegetables are tender and liquid is reduced to syrup consistency. Season port shallots with soy sauce and Worcester sauce.

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

Swiss Potatoes

Preparation : Steam unpeeled potatoes 45 50 minutes in Gaggenau Combination Steam Oven and then leave to cool. Cut off bottom end just to let potatoes stand upright. Cut off big lid on top. Scoop out potatoes to take an egg. Place potatoes in buttered dish with tomatoes in between, after making a cross cut in the tomato skins. Melt half of the butter, brush on tomatoes and potatoes, season well with salt and pepper, sprinkle with mixed cheese, keeping about half the cheese. Crack an egg into each hollowed out potato. Mash scooped out potato with remaining cheese and milk, add salt, pepper and pinch of grated nutmeg. Form into bonnets and place on potatoes filled with egg. Sprinkle with paprika and place flake of butter on top. Place in preheated combination steam oven for approx. 20 minutes until cheese topping is crispy.

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 Gruyre cheese, grated 50 g Emmental cheese, grated 2 tablespoons milk Salt Pepper Mild paprika 1 pinch grated nutmeg

Chicory Gratin

Preparation: Preheat Gaggenau Combination Steam Oven to 200 C with humidity set at 100%. Halve chicory lengthwise, remove frequently bitter stem. Place chicory pieces in a suitable greased casserole dish, season with salt and pepper and cook in combination steam oven for 10 minutes, humidity setting 100 %. Meanwhile mix breadcrumbs, butter, cheese, garlic and parsley to form a loose crumbly mixture. Quarter or halve cherry tomatoes depending on size, spread over chicory together with Bchamel sauce, sprinkle breadcrumbcheese mixture on top and place in combination steam oven for another 10 minutes without humidity setting to finish the topping. Tip : For Bchamel sauce: melt 20 g butter, add 20 g flour and cook until pale yellow, stirring constantly. Add 0.25 l milk (or cream and vegetable stock, vermouth or white wine), bring to boil and thicken for 5 minutes. Season with salt, white pepper and freshly grated nutmeg.

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, 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, finely chopped 12 cherry tomatoes 6 tablespoons Bchamel sauce Butter to grease the dish

Green Pasta Roll

Preparation: Knead the dough ingredients together to form a firm, smooth dough, wrap in foil, leave to rest for 20 minutes. Meanwhile, gently fry the shallots and garlic in 1 tablespoon olive oil until transparent. Add diced tomato and simmer for 10 minutes until disintegrate. Add red wine, season with salt and pepper. Blanch the cleaned spinach for 4 minutes in the Gaggenau Combination Steam Oven at 100 C and humidity setting 100 %, then chop coarsely. Melt half the butter, saut the garlic, put in a bowl with the spinach and leave to cool. Mix with the Ricotta,

Green Pasta Roll Gaggenau appliance : Combination Steam Oven Temperature : 100 C / for the topping: 180 C Humidity: 100 %/0 % Preparation time: 60 minutes, incl. 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, 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, diced 2 cloves of garlic, chopped 750 g tomatoes, skinned and diced 2 tablespoons olive oil 100 ml red wine Salt Black pepper from the mill

lemons and half the Parmesan. Season with salt and pepper. Halve the dough and roll out with the rolling pin/pasta machine to form rectangles of 25 x 35 cm. Spread the spinach/cheese mixture with a spatula evenly over the dough and roll up like a strudel. Put the tomato sauce in a casserole dish. Cut the rolls into pieces 5 cm long and place on the sauce with the cut surface upwards. Sprinkle the remaining cheese on the pasta rolls, share out the remaining butter in little flakes on top. Cook the pasta in the preheated combination steam oven for 10 minutes at 100 C with humidity set at 100 %. Enter short cooking time and confirm. On hearing the timer, switch to humidity setting 0 % and finish off the dish for approx. 10 minutes at 180 C until the cheese turns brown. Tip: Steam is a real help to skin tomatoes. Preheat the combination steam oven to 100 C. Meanwhile make cross-wise cuts in the tomatoes and remove the green pith. Spread the tomatoes on the perforated cooking tray, and steam in the steam oven for 3 6 minutes at humidity setting 100 %, depending on how thick and firm the tomato skin is. Enter short cooking time and confirm. On hearing the timer, press the steam removal button, take the tomatoes out, quench briefly and remove the skins.

Normandy Pie

Preparation: Pure liver and peeled shallots in food processor. Stir diced apple and meat into liver mixture. Grate bayleaf, finely chop marjoram and thyme, squeeze garlic in garlic press and add to mixture. Season with Calvados, salt and pepper, stir well. Spread half the flaky pastry on the cooking tray or loaf tin so that the rest can be used for a lid. Line the tin with baking paper first. Spread the slices of bacon over the dough. Spread the liver mixture on the dough, beat the egg yolk into the milk and use this to coat the edges of the dough, then place the lid on. Coat the lid with the remaining egg-and-milk mixture. Bake for 40 minutes at 200 C and humidity setting 30%. The pie tastes excellent served hot or cold. Tip : Can be served with lambs lettuce in raspberry vinegar and walnut oil vinaigrette, with slices of apple and pieces of walnut.

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, incl. 40 minutes cooking time Ingredients for 4 servings Ingredients: 400 g veal liver 200 g cooked pork, finely diced 1 small apple, 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

Three Cheese Quiche

Preparation : Use the flaky pastry to line a silicon, 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). Prick the pie base several times with a fork and leave the dish to chill in the refrigerator for a few minutes. Preheat Gaggenau Combination Steam Oven to 200 C without humidity setting. Mix eggs, crme frache and milk and season well with nutmeg, salt and pepper. Share the egg milk out in three little dishes, add one kind of cheese to each dish and mix. Put the dishes on one side. Arrange the cherry tomatoes decoratively on the pie base. Pour the contents of each of the three dishes the egg-cheese-milk mixture onto a third of the pie base. Mix with a fork at will to create a marble effect, or leave the individual areas separate. Bake the quiche for approx. 15 minutes in the preheated combination steam oven at 200 C and 30 % humidity setting. 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. Tip: Serve with Pinot Blanc or Riesling from Alsace.

Three Cheese Quiche Gaggenau appliance : Combination Steam Oven Temperature : 200 C and 175 C Humidity : 30% Preparation time: 60 minutes incl. 45 minutes baking time Ingredients for a quiche dish measuring 28 cm in diameter Ingredients : 1 round flaky pastry, 230 g, from the refrigerator counter, alternatively 3 slices of frozen flaky pastry 75 g each 2 eggs 2 egg yolks 250 g crme frache 0.5 l milk Freshly grated nutmeg 100 g Roquefort cheese, crumbled 100 g Emmental cheese, grated 100 g goats cream cheese, crumbled 150 g cherry tomatoes, quartered Salt, black pepper

Pigeon Breasts in Savoy Cabbage Leaves

Preparation: Wash the cabbage leaves, blanch for approx. 4 minutes in the Gaggenau Combination Steam Oven, quench with cold water. Remove the middle ribs, holding the knife at an angle, and dry the leaves on a cloth. Wash and skin the pigeon breasts, remove the tendons. Arrange the cabbage leaves in rectangles, placing half a leave in each case over the gap left by the middle rib, and coat with butter. Place a pigeon breast on the front half, season with salt and pepper. Fold the sides over the meat, tucking in the edges and wrapping the breast completely in the cabbage leaf. Place on the perforated cooking tray and steam for 10 minutes in the combination steam oven at 100 C and 100 % humidity setting. For the sauce, boil the stock with the milk and cream. Add the diced white bread and bring to the boil. Remove from the heat, add horseradish. Leave to stand briefly, sieve the sauce, season with salt and pepper. Season with lemon juice just before serving

Pigeon Breasts in Savoy Cabbage Leaves Gaggenau appliances : Combination Steam Oven, hob Temperature : 100 C Humidity : 100% Preparation time: approx. 45 minutes Ingredients for 4 servings Ingredients : 8 pigeon breasts (approx. 80 g each) 12 savoy cabbage leaves (1.5 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, freshly grated 1 pinch of salt Freshly ground white pepper Few squirts lemon juice 1 tablespoon whipped cream

and garnish with the whipped cream. Serve the savoy cabbage pigeon breasts on the horseradish sauce. Side dish: Mashed potato with carrots: Simply add 1/3 carrots to vary classical mashed potato. Tip : To save time, try steamed potatoes which are placed in the oven about 5 minutes before the savoy cabbage parcels. Place small peeled potatoes on the perforated cooking tray in the preheated oven at 100 % humidity setting and 100 C. As soon as the pigeon breasts in savoy cabbage are added, increase the temperature to 120 C.

Pasta with Avocados and Tomatoes

Preparation : Preheat Gaggenau Combination Steam Oven to 100 C with humidity set at 100%. Make a cross cut in the tomato skins and steam on perforated cooking tray 3 4 minutes depending on how firm tomatoes are. Take out of the oven, skin, remove pips, and dice. Halve avocados, first remove pips then scoop flesh out with a tablespoon. Sprinkle with lime juice and crush with a fork. Stir in coriander, diced tomatoes and diced onions. Season well with salt and pepper. Fill steam cooker with water up to top marking and preheat in steam mode. Add one tablespoon salt and cook spaghetti al dente in pasta basket. Do not cover steam cooker with glass lid, otherwise spaghetti go sticky and soft. Drain cooked spaghetti and mix with avocado mixture in preheated bowl. Garnish with cherry tomatoes and coriander leaves, serve with grated Parmesan. Tip : The sauce is cold so that the bowl or pasta plates should certainly be heated.

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, fully ripe avocados 2 3 tablespoons lime juice 1 red onion, finely chopped 2 bunch fresh coriander, finely chopped Salt, black pepper 150 g cherry tomatoes, quartered A few coriander leaves as garnish 50 g Parmesan cheese 400 g spaghetti

Risotto

Preparation : Preheat CombiSteam oven to 120 C and 100% humidity using a large unperforated baking insert ( 2 /3 GN). Finely chop onions, thyme leaves and garlic for the risotto and saut in olive oil, add the rice and stir thoroughly until all grains are shiny. Boil the vegetable broth before pouring. Before the rice begins to roast, extinguish with lemon juice or white wine, salt and fill with hot broth. To avoid constant stirring, add all broth at once. Transfer the hot risotto into the warm unperforated cooking insert. Cook in the preheated CombiSteam oven at 100% humidity for approximately 25 30 minutes. When the grain is soft but al dente at the core, take the insert out. Immediately stir butter and parmeggiano into it. Season to taste and add chopped parsley. Tip : Risotto takes slightly longer in the CombiSteam oven than on the cooktop, but is much easier to prepare. Carnaroli : Commonly know as the best Italian risotto rice, fewer quantities are harvested than Vialone or Arborio, so it is more expensive. Cooking time on the cooktop 15 17 minutes. Arborio : Traditional risotto rice. Medium grain. Tends to become soft and slightly sticky. Cooking time on the cooktop : approximately 18 minutes. Vialone : Traditional risotto rice. Medium to long grain. Cooking time on the

Risotto Gaggenau appliance : cooktop, CombiSteam oven Temperature CombiSteam Oven : 120 C Humidity level : 100% Preparation time : 30 minutes Ingredients serve 4 Ingredients : 1 onion 1 thyme stem, 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. 1.25 l vegetable stock 50 g butter 50 g grated parmegganio Optional 1 bunch parsley, finely chopped

cooktop: approximately 18 minutes. If kept warm it tends to overcook.

Potato Gratin

The perfect potato gratin: crispy crust, the gratin does not dry out and the potatoes are not too soft. Preheat Gaggenau Combination Steam Oven to 180 C with humidity set at 60%. Preparation: Wash, peel and slice raw potatoes. Peel garlic, rub it around a flat dish, then grease dish by brushing with butter. Place potato slices in layers in the dish. Mix cream, egg yolk, salt, pepper and nutmeg. Pour over potatoes, place in preheated combination steam oven and bake until golden brown on top. Tip: To refine the gratin, sprinkle a little white wine on the potatoes before browning.

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, as side dish for meat or fish Ingredients : 500 g potatoes
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clove of garlic

300 ml cream 1 egg yolk Butter for the dish Salt, pepper, nutmeg Possibly a little white wine

Castagnaccio Maroon flat cake

Preparation : Preheat CombiSteam oven to 220 C and 30% humidity. Soak raisins in warm water. Sift the chestnut flour and pre-dough with some water, to avoid clumping. Fold to a smooth dough afterwards with approximately 500 ml water, salt and sugar. The dough should be flexible and creamy. Stir 3 tablespoons olive oil, 5 tablespoons pine nuts and walnuts plus the dripped off raisins into the dough. Grease the rim of the baking insert with oil and cover the bottom with non-sticky spray. Fill insert with the dough. The dough should be approximately 1 cm high. Sprinkle top with the left over pine nuts and plenty of rosemary. Spread left over olive oil on top of that. Readjust the preheated CombiSteam oven to 200 C. Bake the chestnut pancake at 30% humidity on the second baking insert level from the bottom for 40 45 minutes. The flat cake needs to be well done, but be careful not to burn it. Served best when lukewarm. Tip : This ancient traditional recipe from Tuscany varies with each family preparing it. The amount of rosemary, pine nuts and walnuts can vary. The chestnut pancake can be served as a dessert, but also pairs well with wine.

Castagnaccio Chestnut flat cake (pancake) Gaggenau appliance : CombiSteam Oven Temperature : 220 C and 200 C Humidity : 30% Preparation time : 1 hour, 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, finely chopped 5 rosemary stems Nonstick spray

The perforated baking insert achieves better results, because the dough gets more bottom heat than in a solid pan.

Papaya Pie

Preparation: To make the dough, mix the flour and salt in a bowl. Work in the diced butter and vegetable fat until the dough is crumbly in consistency. Add enough ice water to produce a smooth dough. Knead rapidly with cold hands. Roll out two thirds of the dough and line a 24 cm diameter form. Wrap the remaining dough and form in foil and keep in a cool place for at least 30 minutes. In the meantime, peel the papayas, then cut one into cubes and one into slices. Boil lime juice and sugar in a small saucepan and cook the papaya cubes in it until soft. Add cinnamon and freshly grated nutmeg. Stir 1 tablespoon of cold water into wheat powder and add to fruit mixture until it thickens, stirring constantly. Preheat Gaggenau Combination Steam Oven to 180 C with humidity set at 30%. Roll out the remaining dough to make a top crust. Put papaya pure into form then place the papaya slices on top. Moisten the edge of the dough and put top crust in place. Fold over edge and press firmly. Cut a cross in the center of the pie, brush on beaten egg and sprinkle with sugar. Bake in preheated oven or combination steam oven for 35 to 40 minutes until golden-brown.

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, 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, then serve with vanilla ice-cream whilst still slightly warm. Tip: Also tastes delicious with walnut ice-cream.

Brownies with Chestnuts

Preparation: Boil sugar and water in a large saucepan without stirring. Reduce heat, simmer while gently swaying the saucepan to produce a light brown caramel. Take the saucepan from the stove and add the chestnuts. Return to the heat and caramelize the chestnuts for approx. 2 minutes. Leave to cool with the lid on. Melt butter in saucepan, add chocolate, melt while stirring and leave to cool. Beat eggs with sugar, vanilla sugar and salt. Stir in the chocolate mixture and flour. Preheat Gaggenau Combination Steam Oven to 180 C with humidity set at 30%. Chop chestnuts roughly and mix under the chocolate mass. Line cooking tray with baking paper, fill mass into prepared mould, smooth over on top. Bake brownies for 45 minutes in preheated combination steam oven on bottom shelf. The dough should still be moist. Leave to cool a little, then cut into cubes while still warm. Tip: Brownies can be kept for one week in the refrigerator or two months in the freezer. Walnuts also taste good instead of chestnuts.

Brownies with Chestnuts Gaggenau appliance : Combination Steam Oven Temperature : 180 C Humidity : 30% Preparation time : 45 minutes Ingredients for an unperforated cooking tray / approx. 30 brownies Ingredients chestnuts: 4 tablespoons sugar 3 tablespoons water 250 g precooked chestnuts Ingredients basic dough : 150 g butter 600 g plain chocolate, broken into small pieces 6 eggs 300 g sugar 3 teaspoons vanilla sugar 1 pinch of salt 225 g flour

Chocolate and Star Aniseed Mousse Cake

Preparation: Preheat Gaggenau Combination Steam Oven to 180 C without humidity setting. Line base and edge of spring-clip tin with baking paper. Melt chocolate and butter in a mixing bowl over boiling water. Separate the eggs. Beat the egg yolk with ground star aniseed and two tablespoons sugar with the hand whisk. Stir in the cooled chocolate mass. Beat the egg white with the remaining sugar until stiff. Carefully stir one third into the chocolate mass. Then gently add the rest. 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. Then continue to bake the cake for another 5 minutes at humidity setting 60 % to get a soft surface. Leave to cool and rest covered for at least 4 hours in the refrigerator. Serve with whipped cream, vanilla ice cream or crme frache.

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. 60% cocoa butter) 150 g butter 6 eggs 1 teaspoon freshly ground star aniseed, sieved 50 g sugar

La Gougre

Preparation: Boil water and butter in a


saucepan. When butter is completely melted, add flour, salt and pepper. 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 a bit. Stir in the eggs one by one and add the cheese. 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. Use two tablespoons to shape small dumplings. Arrange dumplings on the baking tray along the marked circle to make them form the outer rim of the Gougre ring. Then place small portions of dough between the dumplings and proceed until the ring shows a consistent form. Brush on whisked egg and sprinkle with the remaining cheese. Put the Gougre into the preheated combination steam oven and push mist button to add moisture. Bake for 50 to 55 minutes until it is crispy and golden brown. Switch off the heat and allow the Gougre to stand in the oven for another 5 to 10 minutes. Tip: Gougre is a choux pastry seasoned with cheese that comes from the French Burgundy where it is preferably served with wine. It is recommended not to open the oven door during the baking process, as the dough might go down.

La Gougre Gaggenau appliance: Combination Steam Oven Temperature : 190 C Humidity : 0%, 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, black pepper 5 6 eggs (depending on size) 150 g Greyerzer cheese, finely cut into small cubes (leave 2 tablespoons cheese cubes to sprinkle) 1 egg (for the glaze)

Mushroom Brioche

Preparation: Place yeast and milk in a mixing bowl, add salt and a good pinch of sugar, mix gently in the dough kneading machine. Add 125 g flour and knead to a dough. 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. Meanwhile, saut the shallots in a pan (preferably the cast roaster of the electric grill) until transparent. Add mushrooms and garlic, and fry until juice comes out. Then cook under fast heat setting. Put in a bowl, add parsley and season. Leave to cool. Scatter remaining flour in the dough,

Mushroom Brioche Gaggenau appliances : 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
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add egg and lemon rind and mix briefly. Add butter in small pieces, knead the mixture to a silky smooth, very elastic dough. Wrap the dough in clingfilm and leave to rest in the refrigerator for 2 hours. Grease the cooking tray. Roll the dough into a rectangle approx. 25 x 40 cm. Spread the mushroom mixture on the dough and roll up. Let the dough roll rise in the combination steam oven a second time at 30 C and humidity setting 60 %. Take out of the oven after 25 minutes and increase the temperature in the combination steam oven to 180 C at humidity setting 30%. Bake the mushroom roll for 180 C at humidity setting 30%. Bake the mushroom roll for 40 to 45 minutes in the preheated combination steam oven. Tip: Turn out the mushroom roll, cut into slices and serve with butter refined with orange peel and a green salad. The roll can be baked on the unperforated or perforated cooking tray.

(combination

steam oven accessory) Ingredients dough: 1 teaspoon dry yeast 3 tablespoons milk, 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, cleaned and coarsely chopped 1 clove of garlic 5 tablespoons smooth parsley, finely chopped Salt Black pepper

Recipes for the Gaggenau ovens

Pizza with Smoked Salmon and Wasabi

Preparation : Dissolve yeast and sugar in half of the lukewarm water. Put the remaining dough ingredients in a bowl and combine with a mixer. While keeping the mixer running, add the dissolved yeast and enough water to achieve a smooth dough. Pound the dough with the mixer for 1 minute, then continue to knead by hand on a flour-covered cutting board. Transfer the dough to the CombiSteam oven and let it rise for 30 minutes at 30 C and 60% humidity. (Alternatively, cover the dough with a moist towel and let it rest for about 45 minutes at room temperature.) Preheat the baking stone to 300 C. For the toppings, stir the crme fraiche until smooth and season to taste with lemon juice, wasabi, pepper and a little bit of salt. Wash the cucumber, peel and halve it lengthwise. Use a table-

Pizza with Smoked Salmon and Wasabi Gaggenau appliance : Oven with baking stone, CombiSteam oven if available Temperature : 300 C Function : Baking stone Preparation time : 1 hour, 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. Add the finely chopped dill. Once again, thoroughly knead the risen dough and form 5 6 balls. Take one ball and roll it out to a thin circle on a little bit of flour. Move onto a lightly floured spatula, spread the crme fraiche on the pizza and top with the salmon. Quickly transfer pizza onto the baking stone and bake for 5 minutes. Sprinkle the diced cucumber onto the finished pizza and garnish with arugula. With the remaining dough balls, follow the same procedure.

cube of yeast

1 pinch of sugar 300 350 ml lukewarm water 500 g flour, type 405 1 tablespoon salt 3 tablespoons oil Ingredients pizza toppings : 200 g crme 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, finely chopped 200 g thin slices of smoked salmon (e.g. Canadian wild salmon) 1 bunch of arugula

Gratin of Munster Cheese

Preparation : Preheat the oven to 200 C with the wire rack on the second baking level from the top. Peel pear, remove core and cut into quarters. 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. Remove, let chill and dice finely. Cut the Munster into cubes and mix carefully with pear pieces, Lingonberries and green peppercorns. Fill into small baking ramekins and pour foamed butter over mixture. Bake until golden brown in the preheated oven using top heat. Tip : The pear can also be sauted on a cooktop with some liquid. Stay close to the oven when grilling, to avoid burning.

Gratin of Munster Cheese with Lingonberries and Green Pepper Gaggenau appliances : Oven with grill, 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, finely chopped 40 g butter, foamed

Italian-style Unleavened Bread

Preparation: Mix the flour in the mixing bowl with half the olive oil and add enough cold water to produce a smooth dough. Shape into a ball, wrap in foil and allow to stand for 1 hour. Preheat oven with baking stone to 300 C. Crumble goats cheese, mix with the chopped herbs and season with some lemon juice. Once the dough has stood, knead it once more, halve it and set aside for another 5 minutes. Thinly roll out one dough ball on the floured working board, carefully draw out in all directions by hand as thinly as possible (take account of peel size). Roll out the second dough ball. Place one dough plate onto the floured pizza peel and distribute goats cheese cubes on it. Cover with the second dough plate, press edges together, and pinch together with the knuckles here and there. Spread salt on top and sprinkle with the remaining oil. Spread remaining herbs on. Distribute oil evenly with a brush. Bake for 7 minutes in the preheated oven directly on the baking stone until the surface is neatly brown. Cut into 10 cake slices and serve immediately.

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 goats cream cheese 1 2 tablespoons chopped fresh herbs (e.g. rosemary, sage, 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. If necessary, lift and re-flour.The bread tastes delicious also when lukewarm.

Quails Wrapped in Bacon

Preparation : Preheat the oven to 180 C using the convection grill function. Wash the quails inside and outside with cold water and pat dry with a paper towel. Rub inside and outside of quails with salt. Put a bay leaf into each quail. Spread the slices of bacon across a big cutting board. Put one quail on each slice. Put one bay leaf on the right side of each quails breast, and a sage leaf on the left side. Wrap the bacon around the herbs and the quails breast and secure with toothpicks and cooking string. Put the quails on the rotisserie spit, secure them and put spit into the rotisserie of the preheated oven. Put a baking insert underneath. Remove the spits handle and start the rotisserie via the control panel. Grill for 20 25 minutes. The quails are done if the meat juice runs clear. Serve with white bread.

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, kitchen-ready Salt Freshly ground black pepper 16 sage leaves 8 thin (approx. 120 g) slices of lean, smoked bacon 8 bay leaves 4 tablespoons olive oil Toothpicks Cooking string

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

Preparation : Let the morels swell in lukewarm water for 1 hour. Then let them drip off thoroughly. Sieve the juice and keep it. For the stuffing, chop the giblets, half of the morels and the bacon into small pieces. Mix well with the dripped-off white bread, egg, cognac, salt and pepper. Stuff the chicken with the mix and stitch up with cooking string. Preheat the oven to 160 C using the convection function. Slightly rub the chicken with butter and place on a wire shelf. Slide the shelf into the oven with a grill insert underneath. Bake for about 90 minutes. Melt 40 g of butter in a pan and let the remaining morels simmer for 5 10 minutes at medium heat. Cook approx. 200 ml of the morels juice in a small pot. Take the chicken out of the oven and place on a serving plate. Put the warm morel juice into the grill insert and mix with the roast drippings.

Chicken Filled with Morels Gaggenau appliances : Oven, 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, approx. 1.7 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. Serve the chicken with the morels, and serve the roast stock separately. Tip : Serve with classic au gratin potatoes.

Chicken Roast with Pesto

Preparation : Preheat the oven to 180 C. 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. Immediately take them out of the pan. Peel the garlic clove and coarsely chop it. Separate the basil leaves from the stems and coarsely chop the leaves. Mince pine nuts, garlic and basil with a mixer. Add oil and Parmesan, then mix and salt. Cut off the tips of the chicken wings. Wash the chickens inside and outside with cold water and dab dry. Loosen the chickens skin on the breast as much as possible, starting from the cavity (try not to take off or damage the skin). Spread two tablespoons of pesto between the breast meat and the skin. Put the remaining pesto inside the chickens cavity. Halve the roll and toast it. Put half a roll into each chickens cavity (which gives stability when on the spit). Place the chickens breast-up on the cutting board. Twist the wings, tuck them behind the back and tie a cooking string around both. Firmly press the chicken legs down, then tie the ends of the cooking string around the leg joints and knot firmly. Attach the prepared chickens to the spit, secure and transfer them into the preheated ovens rotisserie. Remove the handle and start the rotisserie via the control panel. Roast the chickens for 40 45 minutes.

Chicken Roast with Pesto Gaggenau appliance : Oven with rotisserie, 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, freshly grated Salt Ingredients chicken : 2 chickens, kitchen-ready 1 bread roll Cooking string

Remove chickens from the spit, carve and serve. Tip : Good sides are Italian white bread and baked potatoes.

Dorade (Sea Bream) with Lemon

Preparation: Preheat the oven to 160 C using convection. Cut onions into thin rings, the organic lemons into 1 cm thick slices and cut in half. Wash the dorade and blot dry with paper towels. Slice the fish diagonally 5 to 6 times on both sides. Put one lemon slice into each cut, and the rest of the lemon slices into the belly. Season the fish with salt and pepper. Put onion rings into a baking dish or directly on a baking insert, and place the fish on top of them. Dose with oil and white wine. Place in oven and bake for 30 to 40 minutes. Tip: Serve the Dorade very hot right from the oven with white bread, to soak up the olive-oil-lemon mix from the plate. The Mediterranean dish doesnt require side dishes, as the south of Europe enjoys fish pure. Vegetables, pasta or salad are served as an appetizer.

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, 1.25 2 kg 3 4 onions 2 3 organic lemons
1/2

glass of dry white wine

3 5 tablespoons olive oil Salt Pepper

Italian-style Pizza on the Baking Stone

Preparation : Preheat baking stone to 300 C. Crumble yeast. Add all other ingredients for the dough in a mixing machine and work into a firm dough. Cover dough with a moist cloth and let rise in a warm place until its volume has doubled. Shape five pieces of equal size from the dough and let rise for another 10 minutes. Attention : Avoid draught. Mix tomatoes, tomato pure, herbs, salt and pepper. Cut pepper into cubes, mozzarrella into slices. Thinly roll out dough, place onto the slightly floured pizza peel. Evenly distribute tomato mixture on the dough and top with prepared ingredients. Immediately place onto the preheated baking stone using the pizza peel. The pizza is done after 2 3 minutes.

Italian-style Pizza on the Baking Stone Gaggenau appliances : Oven, baking stone or possibly Combination Steam Oven Temperature : 300 C Mode : Baking stone Preparation time incl. dough rising time : 60 minutes, one pizza is done after 2 3 minutes on average Ingredients for 5 pizzas Ingredients dough :
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Tip : If you own a Gaggenau Combination Steam Oven, its easier and faster: Warm and moist the ideal environment for letting yeast doughs, baking ferment or sour dough preparations rise. The dough is guaranteed to get no draught, needs not be covered with a moist cloth, and rising time is reduced by half. 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, 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 pure 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

Hearty Potato Tart

Preparation: Dilute yeast and sugar with the help of the lukewarm water. Mix remaining ingredients in a bowl. While running the mixer, add as much yeast and water to create smooth dough. Pound for one minute in the mixer and then continue pounding by hand. 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. Meanwhile, preheat the baking stone in baking stone mode to 270 C. Cook potatoes or steam them in the CombiSteam oven. Alert: potatoes still have to be firm. Peel potatoes and cut into 0.5 cm thick slices. Pound the dough and form 3 balls. Roll out two balls to flat dough cakes and create a small rim (remaining dough can be used or freezed). Place dough on baking spatula and spread crme fraiche on it. Place potatoes on it and spice strongly with salt, pepper, nutmeg. Spread thyme leaves and blue mold cheese on top. Bake on baking stone for 10 12 minutes.

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 crme fraiche Pepper Nutmeg, ground 2 thyme stems 150 g blue cheese, e.g. Roquefort

Tarte Tatin

Preparation : Roll out the slightly thawed dough on a floured cutting board and poke several times with a fork. Cut out a circle of approx. 26 cm diameter, cover with foil and chill for 20 minutes in the refrigerator. To make caramel, fill a heavy pan with water and cover with sugar. As soon as the sugar has absorbed the water, caramelize it at medium temperature. Add butter while stirring. Remove the caramel and immediately add to the cake pan, spreading on the bottom. 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. In the center pile three apples. Chop the remaining apples finely and fill into the spaces. Top with melted butter and sugar. Bake apples in the preheated oven for 30 minutes and remove. Cover apples with puff pastry dough. Tuck into the dough in the baking pan at the seam and bake on the second level from the top for 20 25 minutes. Let the Tarte Tatin chill well, loosen the seam with a knife and turn upside down with the help of a cake plate. Tip : Remove the apple core with a core remover and season the apples before baking with calvados. Caramel can be prepared in two ways: by heating up sugar without water or by cooking sugar syrup. The latter is easier, since syrup doesnt burn as fast and makes a more even color. Baking time (and potentially also the temperature) depends on the frozen dough and the directions of the producer. Before turning the Tarte Tatin, let chill very well otherwise the dough will be soaked.

Tarte Tatin Gaggenau appliance : Oven Temperature : 220 C Function : Top and bottom heat Preparation time : 1.5 hours, 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, e.g. Cox Orange, peeled, halved and cored 10 g butter 1 tablespoon of sugar

Olive Tomato Foccacia

Preparation: Dissolve yeast and sugar in lukewarm water. Mix all other ingredients except the wine in a bowl. Add wine and dissolved yeast while the mixer is running until a smooth dough is created. Batter 1 minute with the machine and continue via hand on the flour covered cutting board. 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. Add and mix eggs one at a time into the risen dough. Push bacon, pecorino, pine nuts, olives and 2 /3 of the rosemary into the dough, add the remaining flour and batter together. Grease and flour the grilling pan. 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, 45 minutes baking time, 2 x 30 cooking time Ingredients for the grilling pan Ingredients for dough: 2 yeast squares 1 tablespoon of sugar 0.4 l lukewarm water 1.7 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, cut in small strips 250 g young pecorino, ground 150 g pine nuts (or walnuts), chopped 100 g pitted black olives, finely chopped 100 g pitted green olives, finely chopped 5 6 branches rosemary, finely chopped 100 g flour 500 g cherry tomatoes (red and yellow),
2 /3

grilling pan and distribute evenly on the insert. Add half and whole cherry tomatoes on top and press lightly into the dough. Let rest for another 30 minutes slightly above room temperature (warm). Preheat the oven to 210 C. Sprinkle foccacia with the left over rosemary, sea salt and pine nuts, and drip olive oil on top. Bake 45 minutes golden brown in preheated oven. Let bread rest before cutting for a few minutes.

cut in half, 1/3 leave green tops

Sea salt 50 g pine nuts for decoration 5 tablespoons olive oil

Focaccia with Green Peppercorns

Preparation: Please allow enough time to preheat the baking stone to 210 C (takes approx. 30 minutes). Mix flour and dried yeast in the mixing bowl of the mixer. Add crushed peppercorns and oil and mix using kneading hook. While the mixer is kneading, add warm water until a homogeneous dough is created. The dough should be smooth and elastic, but not sticky. If necessary, work in some more flour. Knead dough for 5 minutes, then let it rise in the Gaggenau Combination Steam Oven at 30 C and 60 % humidity for 30 minutes until volume has doubled. (If you do not have a steam oven, cover dough with a moist cloth, store in a warm place and give it 1.5 to 2 hours to rise.) Knead dough by hand and shape into a flat, oval plate, taking account of the size of the pizza peel. Cover dough and allow it to rise for another 20 minutes. Place dough on the floured pizza peel and pinch it with the knuckels here and there. Sprinkle on top with salt, the remaining oil and the sage leaves. Bake in the preheated oven directly on the baking stone for 25 minutes at 210 C

Focaccia with Green Peppercorns and Sea Salt Gaggenau appliance : Oven with baking stone, 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, drained and crushed 3 tablespoons olive oil 300 350 ml water, 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. Cut into cake slices while warm and serve.

Bread with Olives and Tomatoes

Preparation : Make a yeast dough out of the ingredients: put water into the mixing bowl, add yeast, salt and a good pinch of sugar and dissolve in the kneading machine. Slowly trickle flour into the mixing bowl and knead dough for 10 minutes. Let dough rise until its volume has doubled, best done by putting the mixing bowl into the Gaggenau Combination Steam Oven at 30 C and 60% humidity for 30 minutes. Meanwhile preheat the oven with the baking stone to 175 C in baking stone mode. Leave tomatoes to drain well, finely chop with the olives and knead into the dough with pepper. If too much dough sticks to your hands, add some flour. Halve dough and shape two small oval loafs. Let rise for another 20 minutes. Bake loafs on the preheated baking stone at 175 C for approx. 45 minutes and brush with olive oil from time to time.

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, 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, finely chopped Black pepper 4 tablespoons olive oil Flour for kneading

Walnut Biscottini with Dried Apricots

Preparation : Preheat oven (upper and lower heat) to 180 C. Spread walnuts evenly on the baking tray and roast in oven to golden brown. Leave walnuts to cool. Sieve flour, baking powder and salt into mixing bowl of mixer. Add pepper, apricot cubes, eggs and water and mix using dough hook. Add coarsely chopped walnuts and knead dough by hand. Divide dough into four pieces. Shape each piece of dough into a roll (2.5 cm thick, 25 cm long). Brush baking tray with oil and sprinkle with flour. Place dough rolls on baking tray and bake for 25 minutes in the preheated oven at 180 C until rolls are firm to the touch. Remove from oven and leave rolls to cool. Use a bread knife to cut rolls obliquely into slices (2 cm thick). Put slices back on baking tray and bake for another 12 minutes until they are dry and crispy. Allow biscottini to cool on a cooling tray. 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.

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, finely cut into small cubes 3 eggs, whisked 50 ml water

Potato Biscuits with Olives and Parmesan

Preparation : Preheat oven (upper and lower heat) to 210 C. Steam potatoes in steam cooker or Gaggenau Combination Steam Oven using perforated tray. Then mash potatoes with milk and season with pepper. Mix flour and baking powder in a bowl and work in the diced butter by hand. Add olives, rosemary and parmesan. Shape a hollow into the mixture, fill in the mashed potatoes and half of the water, and knead rapidly to produce a smooth dough. If the dough is too dry, add more water. Brush baking tray with oil. Knead dough on a floured surface, roll out dough and shape a thin sheet (2 cm thick). 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. Brush biscuits with milk and sprinkle with parmesan. Bake 15 20 minutes in preheated oven at 210 C until the potato biscuits are golden brown and crispy. Tip : The biscuits can be served as delicious snacks to round off a winetasting ceremony with friends. 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, peeled and cut into small cubes 125 ml milk 250 g flour 1 pack baking powder 30 g butter, diced small 50 green olives, stoned and chopped 1 pinch of black pepper 1 small sprig of rosemary, needles finely chopped 50 g Parmesan cheese, 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.

Modes Gaggenau Ovens


Knob position (mode indication on display) Heating System Application

Convection

Convection cooks all dishes with the same temperature, generated by a circular heating element. Several dishes the same or different can be prepared at the same time on different levels without transporting the flavour between the dishes. Convection can be used for baking, roasting, thawing, drying, dehydrating, sterilizing.

Convection + bottom heat

This mode uses the bottom heating element. The fan distributes the heat evenly. Heat is generated only from the bottom. This mode is used to bake and roast.

Convection + large grill

Temperature controlled grilling with convection: During the temperature controlled grilling the heating element releases less or more infrared heat, depending on the setting of the temperature knob. The rotating fan wallows the hot air simultaneously which results in an even all-around warming, even with a full roast. Multiple flipping is eliminated.

Large grill

Performance oriented grilling: During the temperature controlled grilling the heating element releases less or more infrared heat, depending on the setting of the temperature knob. Best for thinner meat slices and to cook au gratin. For browning on all sides the meat has to be turned. Another option is to use the rotisserie. Grilling with the rotisserie creates a crispy crust and even browning on all sides. Insert the wire rack holder for the rotisserie at the second insert level from the bottom. Place the drip tray one insert level below. Attention: rotisserie and core temperature probe cannot be used together. If the core temperature probe is plugged in, the rotisserie mode is blocked.

Economy grilling

The grills heating element is only partially heated. Please turn the meat after half of the cooking time in order to achieve an even all-around roasting.

Bottom heat

To brown or cook only with bottom heat.

Bottom heat + 1 / 3 top heat

To brown or cook with bottom heat and partial top heat.

Top + bottom heat

Two heating elements are operated together. Only one insert level can be used when baking or roasting with top and bottom heat. The best result is achieved when using the second insert level from the bottom.

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.

Top heat

For targeted browning and cooking from the top.

Cooking

Dough rising at 38 C with the cooking mode. (Attention: The oven light does not turn on in this mode to avoid additional heat in the oven. By pressing any key the light will turn on for a few seconds).

Cast roaster mode or

The cast roaster with heating element roasts and simmers large amounts of meat, and is ideal for turkey, a large goose, or a casserole. To protect the cast roaster the temperature is limited to 220 C. (Attention: Only with accessory BT 26 / cast roaster with heating element HZ 026 / heating element for cast roaster and baking stone. For 70 cm ovens additional accessory GR 027 / wire rack holder for BT 026 necessary).

Baking stone

Pizza, bread and much more the baking stone creates baking results like a massive stone oven. (Attention: For ovens of the Series 200 only with accessory PS 026 / baking stone with pizza paddle for 60 cm ovens. For 70 cm ovens and HZ 026 / heating element for baking stone and cast roaster. 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).

ECO

The Eco mode allows baking cake, cookies, casseroles and gratins in an energy-efficient way. The oven light (only with EB 240/260/270/290/294) and the catalyst heating are turned off in this mode. The preheating time extends. In addition, the oven will turn off if heating elements are programmed and use the residue heat for the remainder of the cooking time.

Please note: Not all ovens include all heating modes.

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. The probe measures the temperature in the meats core. It indicates when the selected core temperature is reached and the meat has reached the desired degree of cooking. The oven switches off automatically as soon as the programmed core temperature has been reached. The core temperature probe Allows for exact, precise cooking. Prevents overcooking of the meat. Ensures total control over the cooking process by displaying the current temperature. Note: You cannot select a temperature for the probe that is lower than the actual core temperature of the meat. If you program the core temperature probe and the automatic timer, the oven will be switched off by whatever tool reaches its target first. How to proceed: Preheat the oven. Place the cooking insert with the meat in the oven. 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. With poultry, make sure not to insert the probe into the cavity, but between abdomen and thigh. 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. On the display, 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. You will hear an acoustic signal. As soon as the core temperature has been reached, you will hear an acoustic signal. The oven switches off automatically. The symbols core temperature and end will blink. Caution: Remove the core temperature probe before taking the meat out of the oven. Use oven mitts, since the probe gets very hot during operation. Note: If you press the core temperature button once during cooking, the actual core temperature will be displayed for a few seconds.

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, filled Veal loin Venison Leg of venison Rabbit / venison loin Poultry Chicken Goose Turkey, 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. The core temperature probe symbol starts blinking on the display. 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. Note: If not in use, remove the core temperature probe from the oven. Never use the rotisserie spit together with the core temperature probe. The rotisserie is blocked when the core temperature probe is connected. Only use the original temperature probe provided by Gaggenau. If necessary, you can order a replacement (Order # 156838 International?).

Recipes for other Gaggenau appliances

Meatballs, Hamburgers and More

Preparation Kofte : Preheat Teppan Yaki to 220 C. Prepare meat dough from the ingredients and season to taste with salt and pepper. With a tablespoon, separate small pieces of the dough and form small, lengthy balls. First roll in flour, then in egg and immediately afterwards grill in hot oil on all sides for 6 8 minutes. Preparation Arab meatballs : Preheat Teppan Yaki to 220 C. Prepare meat dough from the ingredients and season to taste with the spices. Form small balls with an approx. diameter of 3 cm.

Meatballs, Hamburgers and More Gaggenau appliance : Teppan Yaki Temperature : 220 C Preparation time : 25 minutes per meat dough, 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, cooked 1 egg yolk 50 g ground Pecorino 1 tablespoon dried thyme, roughly crushed 2 tablespoons parsely, chopped 1 tablespoon dill, finely chopped Flour 2 eggs, beaten 2 tablespoons wheat germ oil Salt Black pepper Ingredients Arab meatballs : 500 g ground beef 1 egg 1 small red pepper, diced into tiny pieces 2 tablespoons dried apricots, finely cut 1 tablespoon pine nuts, chopped 1 tablespoon pistachios, chopped 1 pinch pimento 1 small pinch Saffron powder 1 tablespoon mint leaves, 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. Preparation Mini-lamb burger : Preheat Teppan Yaki to 220 C. Prepare meat dough from bread roll, egg, diced onion, garlic and herbs and season with salt and pepper. Wrap each feta cheese strip within meat dough. Form lengthy loaves and roll in sesame seeds. Heat oil on Teppan Yaki and grill small meat loaves on each side for 4 minutes. Tip: serve the small meatballs garnished with tomatoes and tzatziki.

Ingredients Mini-lamb burger with Feta cheese : 500 g ground lamb meat 1 soaked bread roll 1 egg 1 onion, finely diced 2 garlic cloves, chopped and lightly sauted 150 g feta cheese, cut in long strips 1 tablespoon dried thyme, roughly crushed 1.5 teaspoons fresh rosemary needles, finely chopped 3 tablespoons sesame seeds 4 tablespoons wheat germ oil Salt Black Pepper

Salmon Beignets

Preparation : Steam salmon in steam cooker or in the Gaggenau Combination Steam Oven and allow to cool. Pure garlic and salmon in mixer and add potatoes. Whilst pureing, 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 C. 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 C 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

Preparation: Mix pistachios, olives, coriander and egg and blend in enough freshly grated bread to make a spreadable mixture. Season with salt and pepper and add lemon juice to taste. Halve the lamb fillets lengthways and quarter. Spread mixture on one side, form into rounds and fix each with a skewer. Preheat grill with griddle to setting 9 (small grill setting 8) and grill lamb fillets for 5 7 minutes, to taste. In the meantime brown the shallot in hot oil. Add vinegar and sugar and reduce at medium heat. Add salt and pepper to taste. Sprinkle over lamb fillets on griddle prior to serving. Tip: The lamb fillets can also be cooked using the fan-assisted oven grill at 220 C (third shelf from bottom). To do this, preheat oven and tray and grill fillets on the hot tray for 7 9 minutes.

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, finely chopped 50 g green olives, stoned and finely chopped 1 bunch fresh coriander, finely chopped 3 4 tablespoons freshly grated white bread 2 eggs, beaten 1 clove of garlic, finely chopped Lemon juice to taste Salt, black pepper 5 small lamb fillets Olive oil Small wooden skewers/toothpicks, soaked in water Ingredients Balsamico Sauce : 1 shallot, finely chopped 4 tablespoons balsamic vinegar 1 2 tablespoons sugar 3 4 tablespoons olive oil

Chinese Pan-Fried Fish

Preparation: Bring fish stock and chopped lemongrass together to a boil and set aside. Cut sole and monkfish into bite-sized slices. Mix with coriander leaves and keep cool. Douse dried mushrooms with boiling water and let swell for 30 minutes. Then pour the water off, wash mushrooms cold, dab them off and cut into small pieces. Trim shiitake and cut big mushrooms into slightly smaller pieces. Wash Chinese cabbage, leek and pepper, then halve them and cut into thin slices. Cook pasta as directed on package. Heat up the wok and add two tablespoons of oil to the wok pan. Add mushrooms, vegetables and soybean sprouts portion-wise, then stir-fry. After approximately 4 minutes, move vegetables to the edge of the pan. Add remaining oil to the pans center and fry fish for 2 minutes on each side. Season with salt and Tabasco. Add fish stock, soy sauce, pasta and shrimp meat, briefly cooking while continuing to stir. Mix the cornstarch with a teaspoon of water and add to the pan. Season to taste again; then arrange on

Chinese Pan-Fried Fish Gaggenau appliance : Induction wok Temperature : Saut : level 11, Fry : level 10 Preparation time : 35 minutes, including 8 10 minutes cooking time Ingredients serve 4 Ingredients : 100 ml fish stock (from a jar) 2 lemon grass stems, 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. Tip: Lemon grass is one of the most popular herbs in Asian cuisine, not to be confused with lemon leaf. The reedlike plant has a strong lemon scent and can be found in all Asian specialty stores, often also in well-assorted grocery stores. Only the thick lower part is used, not the leaves.

Paella (Spanish rice and seafood dish)

Preparation: Peel the shallots and garlic and cut into small squares. Separate thyme leaves from the stems. Mix shallots, garlic and thyme in a deep wok pan and saut in butter. Add rice, saffron and then 400 ml of water. Bring to a boil. Transfer pan from cooktop to the preheated CombiSteam oven (100 C, 100% humidity) and let rice swell for 20 25 minutes. Meanwhile, cut the broccoli into florets and together with the peas put into the CombiSteam oven for 4 minutes. Wash, trim and halve fennel, then cut into thin slices. Put the fennel leaves aside. Wash and trim the mussels, and let them drip off well. Season the calamari with salt and pepper and flour lightly.

Paella (Spanish rice and seafood dish) Gaggenau appliances: Induction wok, CombiSteam oven Induction wok temperature: Saut: level 11, Fry: level 9 10 CombiSteam oven temperature: 100 C Humidity level: 100% Preparation time: 45 minutes total, including 20 25 minutes for cooking 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, without head, with shell 75 ml white wine 160 g prawn or shrimp without shell approximately 250 g cherry tomatoes

Heat up the wok. Add 1 tablespoon of oil, saut the first 8 prawns for 1 minute, and take them out. Add some oil again and saut the calamari for 1 minute, then put them together with the prawns. Put 1 tablespoon of oil in the wok pan, add mussels and fennel, stir once, and add the wine. Cover the pan and cook for 5 minutes until all mussels are open. Take out the mussels and break them out of the shells. For serving, leave some mussels in the open shell. Heat up the remaining oil in the wok pan. Add rice, de-shelled shrimp and all other ingredients. Briefly broil, and stir continuously. Season with salt and pepper. Serve the rice on pre-warmed plates or in the pan. Sprinkle with fennel and serve immediately.

Vegetable Plate with Tofu

Preparation: Wash all vegetables. Cut majority of greens off of the carrots, leaving approx. 5 cm of the green remaining. With the exception of the carrots, chop all vegetables into bite size pieces. Blanch peppers and carrots separately in water for 2 minutes each, shock in ice water and drip dry. Rinse sprouts rapidly under hot running water. Cut tofu into cubes and marinate with soy sauce. Heat oil in wok and sear all vegetables for 5 minutes, turning constantly. Remove, add tofu cubes and pine nuts, and softly brown in the wok. Return vegetables to the wok, toss with tofu and pine nuts, and add salt and pepper to taste. Remove, and serve in preheated bowls garnished with pine nuts. Tip : Vegetables can be blanched perfectly in the steamer or CombiSteam oven. Use perforated cooking insert and 100% humidity at 100 C for 3 4 minutes.

Vegetable Plate with Tofu Gaggenau appliance : Induction wok Temperature : Searing at level 11, soft roasting at level 8 9 Preparation time : 20 minutes, 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

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. Saut meat in small portions, remove and keep warm. Then briefly saut 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 : Saut : 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

Preparation: Peel and clean the white asparagus. Cut off the tough parts of the green asparagus and if necessary, peel the lower third part thin. Heat water with butter, lemon juice, salt and sugar. Bring to a boil, first adding the white asparagus and cooking al dente, followed by the green asparagus. After cooking, quench in ice water. Take all tops from the white asparagus and 12 good ones from the green asparagus and put aside. Puree the rest of the white asparagus with a blender or hand mixer, pass through a filter and fold 3 tablespoons of crme fraiche into it. Add salt and pepper to taste. Puree the rest of the green asparagus, pass through a sifter and add the rest of the crme fraiche, again adding salt and pepper to taste. Chill both sauces. Preheat the Teppan Yaki to 200 C. Clean the salad and rip into bite-size pieces. Season half of it with the vinaigrette. 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
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vinaigrette over the asparagus tops. Salt the salmon slices, pepper and lightly flour them. Heat the butter on the Teppan Yaki and grill the fish slices for 2 minutes on each side. Put some of the green and white asparagus sauce on a plate and place the salmon slice in the center. Garnish with the asparagus tops and the frisee salad. Put remaining sauce into small glass bowls and serve immediately. Tip: Asparagus turns out perfect in the CombiSteam oven. Place stalks in an unperforated cooking insert and add one small glass of water, slice of butter, some lemon juice, salt and sugar. Cook in CombiSteam oven at 100 C and 100% humidity.

lemon

Salt 1 pinch sugar 6 tablespoons crme fraiche White pepper Ingredients Salad : 100 g frisee 6 tablespoons herb vinaigrette Ingredients Fish : 320 g salmon, sliced into 4 pieces (or 4 slices 80 g each) Salt Black pepper Flour 1.5 tablespoons butter

Filet of Bass with Lovage Egg Wrap

Preparation : Heat olive oil in a sauteuse and saut shallot until glassy. Add garlic, basil and tomato, and cook until viscous. Salt and pepper to taste. Before serving, remove garlic and basil. Mix some salt with lemon zest. Remove any bones from fish filet with pliers (big bones) or tweezers (small). Preheat Teppan Yaki to 200 C. Cut the fish filet into four equal pieces. Season with lemon-salt and pepper and turn in flour. Wash the lovage, dab dry and chop into chunky pieces, mix with the eggs and season with a pinch of salt. Dip the floured fish filets into the egg mixture, and grill in butter grease on each side for 2 3 minutes. Evenly place the sauted tomatoes on four preheated plates. Add one filet to each and garnish with basil and olives. Matching sides are tender wheat, a wild rice mix or pasta. Tip : Steam is perfect for peeling tomatoes. Preheat the CombiSteam oven to 100 C. In the meantime, carve tomatoes crosswise and remove the greens. Spread tomatoes in the perforated insert and steam in CombiSteam oven at 100% humidity for 3 6 minutes, depending on the thickness and sturdiness of the tomato skin. Set short period-alarm-timer or cooking time and confirm. When the buzzer sounds, mist, remove tomatoes, chill shortly and peel.

Filet of Bass with Lovage Egg Wrap and Sauted Tomatoes Gaggenau appliance : Teppan Yaki Temperature : 200 C Preparation time : 30 minutes, cooking time 6 7 minutes Ingredients serve 4 Ingredients sauted tomatoes : 3 tablespoons olive oil 1 shallot, finely diced 1 small garlic clove, peeled 1 stem of basil 500 g plum tomatoes, 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 1.5 tablespoons butter grease Fresh basil and olive to garnish Salt

Cod Filet with Carrot Coriander Crust

Preparation: Cut fish filet in four equally sized pieces equaling 100 g each. Chop the remaining 100g, immerse in the cream and chill in the freezer for 40 minutes. Afterwards, puree with a mixer until this filling achieves a fine consistency. Pass through a sifter, season with salt and lemon juice, and chill. Wash and peel carrot and use a ribbon grater or slicer to cut it into long thin pieces. Mix the carrot slices with coriander, curry and pepper. Marinate the fish filets in lemon juice and season with salt. Spread the filling over both sides of each filet and wrap carrot slices carefully around. Chill fish. Preheat the Teppan Yaki to 200 C. Pull off fennel greens, chop finely and set aside. Cut fennel bulb in lengthy thin slices. Heat butter (ghee) in a sautuse pan and shift fennel slices around in it for 3 minutes. Fill the sautuse with Pernod, wine and stock, add the saffron strings and cook covered until it is al dente. Remove fennel and keep warm. Sear the fish packets on the hot Teppan Yaki in the butter grease or ghee: on the carrot side for 3 4 minutes, on the fish side for 2 minutes. Put into the simmering stock the butter squares one after the other. Add diced tomatoes and fennel green and season with salt. Place fennel slices on plates, pour sauce on them, and place the fish on top. Pair with the following sides: pasta, rice or potatoes.

Cod Filet with Carrot Coriander Crust and Fennel Saffron Butter Gaggenau appliance : Teppan Yaki Temperature : 200 C Preparation time : 70 minutes, 40 cooling time, 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
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teaspoon hot curry power

1 big pinch bitter-sweet pepper powder 1.5 tablespoons butter grease or Ghee Ingredients : 1 big fennel bulb 10 g butter 2 cl Pernod 4 cl white wine 125 ml fish stock
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can saffron strings

60 g cold butter slices 1 small tomato, skinned, cored and diced

Beef Filet (Steak)

Preparation : Steam pumpkin until soft in the preheated CombiSteam oven for 30 40 minutes, depending on size. Split the pumpkin, remove the seeds, and weigh 300 g of the pumpkin meat for the pumpkin butter (keep the reminder of the pumpkin meat for alternate use, e.g. in the freezer). Wring pumpkin meat well in a kitchen towel and push through a very fine sifter. Bring butter to room temperature and

Beef Filet (Steak) Garnished with Pumpkin Butter on Mushroom Leek Potatoes Gaggenau appliance : Teppan Yaki, oven, CombiSteam oven Temperature : Teppan Yaki 240 C, au gratin: oven with grill 250 C CombiSteam oven 120 C, Humidity 100% Preparation time : I hour, 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, 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. Add breadcrumbs, pumpkin mass, and parsley. Put the resulting pumpkin butter on cling wrap, roll up and tie the ends up like a sausage. Place in fridge until solidified. Wash the potatoes, peel and slice in thin slices on a Mandoline. Wash leeks and separate into fine rings. Sweat the potato slices in 20 g butter (do not brown), fill with stock and cook potatoes in it. Add leeks, fill further with liquid cream and wine and let simmer until vegetables are al dente. Season to taste with salt and pepper. Mix cornstarch in cold water and slightly tether the vegetables. Clean and cut the chanterelles into small pieces. Clean and cut the champions into fine slices. Saut the mushrooms in the remaining butter for 3 minutes, season to taste with salt and pepper and add to the leek potato vegetables. Keep vegetables warm. Preheat Teppan Yaki to 240 C. Salt and pepper the beef filets. Heat oil on Teppan Yaki and sear the steaks on each side for 3 minutes. Afterwards, wrap them in tinfoil and let rest for 5 more minutes. Remove tinfoil; 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. Before serving, fold the whipped cream under the mushroomleek-potato vegetables. Serve each preheated plate with some vegetables and an au gratin steak. Tip : Some pumpkin varieties can be cooked as one piece, such as the Hokkaido pumpkin or the Spaghetti pumpkin. Depending on size, cook or steam for 20 50 minutes, cut in half, remove the inner seeds and pulp with a spoon. Hokkaido pumpkins do not necessary need to be peeled, e.g. in soups one could use the skin as well.

Grill-Fun : Meat Skewers with Three Sauces

Preparation : If necessary, remove skin and tendons from all meat. Cut meat and ham into even sized square pieces. Peel the onion and trim the pepper and zucchini, then cut each into bite-size pieces. Chop the herbs and mix with oil. Put meat and vegetables in a bowl, add the herb oil and mix well. Cover the bowl and put it in the refrigerator. Pepper sauce : Heat up the oil and saut

Grill-Fun : Meat Skewers with Three Sauces and Baked Potato Gaggenau appliances : Teppan Yaki, CombiSteam Oven Temperature : Teppan Yaki 220 C, CombiSteam Oven 200 C, humidity 100 % Total preparation time : 90 minutes, including baking time for potatoes (depending on size) 50 60 minutes, meat approx. cooking time 8 minutes Ingredients serve 4 Ingredients for skewers : 200 g Entrecte 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, Black pepper Ingredients pepper sauce : 1 tablespoon olive oil 1 small red pepper, cut into thin slices 1 shallot, finely diced 100 ml meat broth
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the pepper and shallot pieces. Add the broth and cook for 8 minutes with the lid closed. Add the tomato puree and mince everything with the wand mixer. Season to taste with Tabasco and salt. Garlic sauce : Mix all ingredients for the sauce and season to taste with salt. Curry sauce : Mix all ingredients except the whipped cream. Season with salt. Before serving, fold the whipped cream under the mix and season to taste again. Fill small glass dishes with each sauce and keep them covered and cool until served. Potatoes : Clean and brush the potatoes. Put a 2 cm layer of salt in a pan. Place the potatoes in the pan and leave small spaces in between. Bake them in the preheated CombiSteam oven for 50 60 minutes depending on size. Skewers : Preheat the Teppan Yaki to 220 C. Alternately arrange the meats and vegetables on the skewers. Salt and pepper them and grill on the hot Teppan Yaki for 4 minutes on each side. To serve: Remove meat and vegetable skewers from Teppan Yaki, and serve with baked potato and sauce of choice.

Ingredients garlic sauce : 4 tablespoons mayonnaise 1 garlic clove, 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, finely diced 1 teaspoon cognac
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tablespoon tomato puree

1 2 drops of Tabasco Salt Ingredients side dish : 4 mid-sized floury potatoes (King Edward, Marfona) 300 g coarse sea salt

teaspoon lemon juice

1 tablespoon whipped cream or 1 tablespoon crme fraiche

Spicy Seared Tuna With Ginger and Chives

Preparation: Mix Mirin, soy sauce and Sake for the marinade and marinate the tuna for 1 hour. Preheat Teppan Yaki grill to 240 C. Take tuna out of the marinade and dab dry with paper towels. Rub in sesame oil. Peel ginger and finely grate. Sear tuna for 2 minutes on the Teppan Yaki, turning constantly. Let it rest for 1 minute. To serve, place ginger and soy sauce in several small plates and bowls. Cut tuna with a sharp knife in 1 cm thick slices and serve 3 4 slices per plate. Garnish each plate with chives at the rim. Tip: Another way of serving the tuna is to marinate it in soy sauce and drink the sake as an accompaniment.

Spicy Seared Tuna With Ginger and Chives Gaggenau appliance: Teppan Yaki Temperature: 240 C Preparation time: 10 minutes, 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

Monkfish in sesame coating with vegetables

Preparation : Preheat the Teppan Yaki plate to 180 C. Wash the fish fillet, pat dry and cut into bite size pieces. Season with salt and pepper. Lightly beat the egg white and the cornstarch until it is foamy, using a hand blender. Dip the fillets first in the egg white mixture, and then in the sesame seeds. Press the coating firmly in place. Cover the fish and keep in a cool place Halve the savoy cabbage, remove the central stalk and cut into fine strips. Wash and halve the pepper, remove the stalk and dice. 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. Place on one side and keep warm. Place the vegetables in the fat used for cooking and allow to soften over a medium heat for 5 6 minutes. Season with curry and nutmeg, and pour the sherry, stock and vinegar over it. Allow it to cook through, then mix the lentils with the remaining vegetables and allow to heat. Arrange the fish on the vegetables, 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, with shells removed 1 small head of savoy cabbage or pak choy, beet greens, spinach, etc. 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

Mediterranean Combo

Preparation : Peel the garlic and chop finely with the rosemary leaves. Mix the rosemary with the garlic and the remaining ingredients to make a marinade. Cut the eggplant and onions into 0.5 cm thick slices, and slice the zucchini lengthways to about the same thickness. Spread all the ingredients out in a flat, low pile and pour the marinade over them. Allow to marinate for at least 4 hours. For the sauce, wash the herbs, pluck off the leaves and peel the garlic. Puree all the ingredients in a mixer. 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.g. 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. Allow the marinade Allow the marinade to drain off, and cook the vegetables, meat and king prawns for 2 4 minutes on each side (according to taste), and drizzle with some of the marinade. Serve with the herb dip.

Potato Pockets with Herb Filling

Preparation : Cook potatoes in skins. Meanwhile, prepare filling: chop parsley and cut spring onions into thin rings. Mix parsley, spring onions, Emmental cheese, egg yolk, salt and pepper. Let the potatoes cool, remove skins and squeeze through a potato press. Boil water with butter, salt and nutmeg, add flour all at once and keep stirring until dough comes away from bottom of pan. Take from the stove and stir in eggs one at a time. Mix this choux pastry and the mashed potato. Roll potato dough out approx. 0.5 cm thick onto a floured worktop and cut out circles (use large cup if no round pastry cutter available). Place approx. one teaspoon filling on every dough pocket, just off the middle. Fold up pockets, press edges, bake in deep fryer. Tip: Serve with cucumber salad with yoghurt-dill dressing or lettuce salad with Ruccola.

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 0.2 l water 30 g butter 100 g flour 1 2 eggs 1 egg yolk Salt, nutmeg Ingredients filling : 1 bunch parsley 1 2 spring onions 50 g grated Emmental cheese 1 egg yolk Salt, pepper

Stuffed Dill Pancakes

Preparation : Mix milk and eggs with egg whisk, stir in flour gradually to avoid any lumps, add salt. Wash dill, chop finely and stir into pancake mixture. Stir soft cheese and cream together until smooth and season with horseradish, lemon juice, salt and pepper. Pour a little oil onto the preheated cast roaster (setting 9 10), and bake 4 small pancakes one after the other. Place a slice of smoked salmon on each pancake. Fill the soft cheese mixture into the middle and roll up the pancake. Garnish with lemon and dill. Tip : Use the mixer for the pancake mixture, this saves time and avoids any lumps. Always preheat the griddle plate first before adding the oil.

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. 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, pepper For frying : Neutral tasting oil To garnish : Lemon slices and 4 twigs of dill

Fried Scallops

Preparation: Clean the scallops, blot dry and sprinkle with a little sesame oil until oiled all over. Cover and allow to marinate for 15 minutes at room temperature. To make the sauce, use a mixer to make the peanuts, garlic, ginger, chilli and sugar into a pesto. Stir the pesto into the coconut milk little by little. Place all ingredients at the ready. Make the wok very hot, without oil. Fry the scallops one after the other in the wok for one minute each side, season with salt and pepper and keep warm in oven. Reheat the wok and only now add oil. Now stir-fry pak-choi al dente and add fish sauce to taste. Add the peanut sauce and bring to the boil. Then add the scallops and briefly reheat. Serve with freshly chopped coriander and lemon wedges. Tip : Pak-choi, also called Chinese mustard cabbage, is one of the finest types of Chinese cabbage. Lemon rice goes very well with fried scallops with pak-choi and peanut sauce.

Fried Scallops with Pak-choi & Peanut Sauce Gaggenau appliances : Wok burner, oven Temperature : max. heat setting Preparation time : 45 minutes Ingredients for 4 servings Ingredients : 12 16 scallops, removed from shells Sesame oil Salt, black pepper 800 g pak-choi, sliced into 6 cm wide strips 2 tablespoons Asian fish sauce, diluted with 2 tablespoons of water Ingredients sauce : 100 g unsalted peanuts, roasted 1 clove of garlic 1 tablespoon fresh ginger, finely grated 1 green chilli pepper, chopped 1 2 tablespoons brown sugar 150 200 ml unsweetened coconut milk 1 bunch fresh coriander leaves, finely chopped Lemon wedges

Sweet-and-sour Chicken

Preparation: Fry meat in oil and keep warm. Saut courgette, pepper, chilli, leek and spring onions one after the other in wok pan. Add soy beans, cashew nuts and garlic. Add pineapple and meat, season with sweet-and-sour sauce and serve hot. Go steady with salt because soy sauce and Worcester sauce already contain lots of salt. 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, steam at 100 C with humidity set at 100% for the time indicated on the packet.

Sweet-and-sour Chicken Gaggenau appliance: Wok-burner Temperature : max. heat setting Preparation time : 30 minutes, incl. approx. 8 10 minutes cooking time Ingredients for 4 servings Ingredients: 300 g chicken breasts, in thin strips Soya oil 1 red hot chilli pepper, core removed, cut in thin rings 2 spring onions, cut in rings 1 chopped clove of garlic
1/2

pineapple in pieces

1 red pepper, cut in strips 1 leek, cut in strips 1 courgette, 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

Stuffed Potato Roll

Preparation : Peel and mash potatoes. Add flour, egg yolks, salt and nutmeg, and mix to form a dough. Thaw spinach and squeeze in a cloth. Saut shallot and garlic in butter. Mix shallot, grated cheese and crme frache with spinach, and season with salt and pepper. Fill steam cooker with water up to lower marking and preheat the appliance. Roll dough out to form a triangle on a floured worktop and spread spinachcheese mixture on dough. Scatter pine kernels on mixture. Roll the filled potato dough up to form a roll, wrap in a towel and seal ends well. Then place potato roll on the perforated cooking tray, put in the preheated steam cooker and cook for approx. 20 minutes.

Stuffed Potato Roll Gaggenau appliance : Steam cooker Temperature : Steam mode Preparation time : 45 minutes, incl. approx. 20 minutes cooking time Ingredients for 4 servings Ingredients : 1 kg cooked potatoes (floury potatoes, 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 crme frache 1 diced shallot 1 small clove of garlic 2 tablespoons pine kernels Salt Pepper A little butter

Honeyed bananas coated in sesame

Preparation: Preheat the Teppan Yaki plate to 180 C. Peel the bananas, cut them into in pieces (suitable for eating with chopsticks) and drizzle with lemon juice. Mix together the honey, ginger, orange juice and peel. Coat the bananas in the mixture and marinate for at least 15 minutes. Beat the egg white lightly using a hand blender. Dip the banana in cornstarch, then the egg white and finally the sesame. Press the coating firmly in place. Heat up the grill surface and cook the bananas for 3 4 minutes. Turn with the aid of two forks, and cook the other side for a few minutes until golden brown and crispy. Serve immediately, and eat (stylishly) with chopsticks. Handy hint : A sabayon made with rice wine or sherry goes particularly well with this dish.

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

Blinis Filled with Raspberry Cream

Preparation: Sieve flour into a bowl, stir in milk, vanilla sugar, salt and egg yolk to make a smooth dough. Beat egg whites with sugar until very stiff and fold into the dough. For the filling, mix soft cheese, Mascarpone, sugar and vanilla sugar. Carefully mix thawed raspberries into quark mixture. Put a little butter-lard on the preheated cast roaster (setting 9 10). Use a ladle to arrange the dough as little blinis in the cast roaster, and bake on both sides. Arrange the soft cheese mixture on half of the blinis and cover with the other half. Dust with icing sugar.

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

Recipes from professional chefs

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Your own recipes

The Gaggenau Cooking Dictionary from A Z What do professional chefs mean when they use words like thicken or reduce in their recipes, 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, featuring specialist expressions used in all kinds of recipes, together with an explanation for some of the essential ingredients used in haute cuisine. You can also find the cooking dictionary with lots of illustrations on the internet under the heading Gourmet Magazine under www.gaggenau.com.

part served separately, e. g. vegetables or a sauce point just right, just so acidify to season with vinegar or lemon juice agar agar gelling agent made of seaweed, for desserts or aspic al dente vegetables, pasta etc. cooked not too soft so that they are still firm in the middle allspice peppery spicy berries for seasoning biscuits and sausages, but also for soups, sauces and marinades amuse gueule appetizer, to arouse the appetite before the actual meal aniseed seeds with an intensive spicy sweet taste, for biscuits and baking, 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, crmes etc. so that these do not boil (e.g. sauce Hollandaise). The vessel containing the food stands on a support to prevent contact with the hot bottom of the pan. The water in the bain marie must never boil. bake blind To bake a pie base without filling so it stays flat or does not go soggy with fruit. So that the edge rises, the pie base is covered with greaseproof paper or aluminium foil and held down with dry pulses (peas, beans). All this is removed again after baking. basil thin-leaved kitchen herb for seasoning sauces, salad, tomatoes, meat and fish dishes baste to pour hot roasting juice over a joint while roasting bavaroise Bavarian crme made of milk, cream, egg yolk, sugar and vanilla Barnaise sauce pale basic sauce made of flour, butter, milk and cream beignets small doughnuts cooked in hot fat blanch 1. boil briefly in well salted water or 2. heat gently in the Gaggenau Combination Steam Oven, e.g. vegetables, to remove any impurities and unpleasant flavours while preserving the vitamins, or to make it easier to remove the skin or as preparation for freezing blinis little pancakes made of buckwheat flour, eggs, milk and cream

bone to remove all bones from meat, poultry and game without damaging the skin borage for seasoning cucumber salad, cooked cabbage, herb sauces bouquet garni a bouquet of different herbs, soup vegetables and seasoning to refine the taste of sauces, soups, 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, used to season soups, sauces, salad and meat brown butter heated browned butter sieved through a sieve or filter paper brunch late breakfast, instead of lunch, comes from br(eakfast) and (l)unch brunoise finely diced vegetables butter-lard cooking fat of pure butter, suitable for high temperatures canap small pieces of white bread, cut square or round, usually without crust caramel dark brown smelt with intensive roasted taste produced by heating sugar slowly for a long time, also called burnt sugar; becomes sugar colour when dissolved in water caramelize 1. to roast food in a frying pan so it is covered with sugar on all sides 2. to burn sugar on the surface of a dish using a Bunsen burner carcass skeleton of crustaceans or poultry, for stewing as stock cardamom spice seeds containing an ethereal oil, primarily for biscuits and baking, but also in sausages and soup carpaccio wafer-thin raw slices of beef, 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, only used fresh for herb soups, green sauces, salad, egg dishes and meat dishes chiffonade rolled-up lettuce leaves cut in fine strips chili, chilli sharp peppers chop to chop herbs etc. with a chopping knife clarified butter heated butter which is strained through a cloth after cooling, leaving the pure butter fat without the whey

clarify To remove the cloudy substances from soup, juice, jelly or butter. Protein is primarily used for this purpose, being boiled in the liquid: it coagulates, binding all cloudy substances and can then be strained. clot The coagulation of fat when liquid is added to produce a bitty mass instead of a homogeneous one. To avoid clotting, stir the liquid only slowly while stirring constantly. coat to coat food with a sauce and cover completely colander kitchen utensil for sieving soups, sauces, pures confit food cooked in own juice, preserved in flavoured liquid consomm particularly strong clear soup (stock) corail roe of female crustaceans and shellfish coulis concentrated juice or sauce, pure consistency crab nose body without tail of boiled crabs, for filling with stuffing and as garnish crackling diced rendered bacon cracknel peeled almonds or nuts with caramelized sugar, mixed in a ratio of 30 :70 crme double high-fat sweet cream (45 % fat content) crme frache thick sour cream (30 40 % fat content) crotons roasted pieces of white bread, for the topping of soups or salads crumb coating meat, fish or vegetables are coated in flour, 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, poultry or fish dill mildly spicy kitchen herb for salad, pale sauces, new potatoes, fish Dim Sum little joys of the heart (chin.), dough pockets with sweet or savoury filling 2

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, cooked in the water bath, cooled down and cut in various shapes as soup garnish minc meal cooked from minced meat entrecte slice of meat between the ribs of beef essence highly reduced consomm, concentrated stock estouffade ragout similar to gulash, prepared in closed casserole in the oven fillet 1. to remove bones from meat or fish 2. to separate citrus fruit from the partitioning skin flaky pastry pastry which has been rolled out and folded over in itself several times flamb to pour high-percent alcohol over food and light it: the alcohol evaporates, leaving the fine aroma; Cognac or brandy are suitable for meat, rum for desserts flame to burn off fine downy feathers, e. g. of plucked poultry, over a gas flame flatten to wrap thin cuts of meat in foil and beat evenly with a heavy, flat object flavourings collective word for seasoning ingredients (seasoning, herbs, 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 fricasse ragout of white meat in white sauce furred game game such as venison, deer, boar, hare game meat of fur or feathered game garnish 1. to arrange food prettily 2. side dish for a meal or also ingredients added to soup 3

gel to let a liquid become jelly giblets head, gullet, wings, innards of poultry, in chicken also the neck ginger bulbous root with sharp taste, fresh or as powdered seasoning in soups, meat consomms and braised dishes, but also for desserts glace highly reduced unsalted stock to enhance the taste of sauces or for glazing food glaze 1. to cover with a fine glaze, or swivel in fat and a little sugar to make shiny 2. to cover cold food with jelly or biscuits with icing 3. 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, slices of potato baked in cream grease to grease a tin etc. with butter/margarine/lard to make it easier to remove the contents later green bacon fresh, non-salted, non-smoked bacon grill to cook pieces of meat, 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, as ingredient in soups, side dish or garnish julienne knife knife for peeling off julienne strips or citrus zest just so vegetables, pasta etc. 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. 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

lemon grass stem with lemony flavour for seasoning Asian food liaison mixture of egg yolk and cream, also milk or white wine, to thicken sauces line to line a tin etc. with rolled dough, slices of green bacon, etc. lovage spicy aromatic kitchen herb for soups, sauces, meat and vegetable dishes mace flower dried seed pod of the nutmeg, for seasoning meat and sausages and for biscuits and baking macerate to soak fruit or biscuits in spirits majoram also called oregano; strong, slightly bitter kitchen herb for seasoning sausage, meat dishes, mutton, soups, fish sauces and pizza malossol mildly salted caviar marinade a spicy liquid of vinegar, wine, lemon juice, oil, herbs and seasoning, in which meat, fish, game, 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, crme 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, a smooth wooden or knitting needle is inserted into the cake: if dough sticks to the needle when it is pulled out, this means the cake is not ready yet Noilly Prat dry French vermouth, apritif Nori leaves thin green leaves of pressed dried seaweed for making sushi onion chives which are not finely chopped have an intensive onion taste, they onion parfait an exquisite filling thickened with egg yolk or gelatine made of specially noble ingredients in small moulds, chilled and turned out perfume to give food flavour with an aromatic liquid pesto Italian sauce made of olive oil, pine kernels, Pecorino cheese, basil and garlic pimpernel slightly bitter seasoning herb tasting like cucumber, for soups, sauces, salad, fish dishes pinch the quantity held between the thumb and first finger

poach to cook in a gently simmering, 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 pure Pommes rissoles (sautes) sautd potatoes, fried crispy brown Pommes rties Swiss fried potatoes Pommes rties au four baked potatoes in their skins Pommes vapeur steamed potatoes prepare to remove the tendons, fat and skin from meat and fish and cut into equal pieces; the discarded pieces can be used for stock profiteroles cream puffs pure to mash quench 1. to cool hot food down quickly under ice-cold water 2. 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, soups, sauces) by letting some of the liquid evaporate over a mild heat with the open pan, for a more concentrated, intensive flavour render to heat fatty chopped food products to obtain fat, e.g. 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, leak, parsley root/parsley, celeriac rosemary herbal twig with firm, coniferous leaves with intensive taste, highly versatile in fresh or dried state roux flour cooked in hot fat until pale yellow to brown, 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

saffron noble, expensive seasoning from the saffron flower, develops its beguiling flavour when combined with warm not hot dishes; for pasta, rice, vegetables, biscuits and baking sage leathery herb leaves with intensive seasoning, for sauces, soups, egg, meat and fish dishes Salade Nioise salad with tomatoes, cucumber, peppers, olives, onions, 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, beef or pork saut 1. to fry pieces of garlic or onion or vegetables over a low heat lightly in fat until transparent without catching or browning 2. 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 (chalottes) small, tasty egg-shaped 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 souffl to fill with a souffl mass and then simmer or top and brown soup vegetables carrots, leek, parsley root, celeriac steam to cook gently in water steam without the food having any contact with liquid, as in the Gaggenau Combination Steam Oven stir fry Asian cooking technique e.g. in hot wok for cooking small portions quickly with little fat

stock 1. liquid prepared with root vegetables and seasoning for cooking meat and fish 2. extract obtained when cooking meat, fish, game, poultry and vegetables; 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, fish or seafood and vegetables, 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 suprme always the best cut of a kind of meat sweet potato sweet potato high in starch, coloured, white, red or yellow tarragon aromatic kitchen herb for seasoning salad, sauces, ragouts, egg and fish temper to warm food gently from a low temperature to 32 C in order to process it further thicken 1. to thicken a liquid or sauce with a thickening agent 2. to add cream, egg yolk or starch flour to stock, sauce or soup or to add gelatine to a dessert crme to form a creamy mass. When thickening with egg yolk, the food must not be brought back to the boil because the egg yolk will clot 3. to thicken a sauce or soup by beating in cold butter thyme kitchen herb with intensive taste and ethereal oils, for seasoning meat dishes, pies and sauces timbale small mould used for pies, stuffings, jelly, aspic, rice, meat or vegetable souffls, 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, ready prepared tripe available from the butcher tumeric ginger-like yellow seasoning, main ingredient of curry powder

vinaigrette salad dressing of vinegar, oil, mustard and herbs Waldorf salad salad of celeriac, apples, walnuts and mayonnaise water To place pale still bloody meat (e. g. sweetbreads, brain) in water to wash the blood out. This means the meat stays pale in colour after cooking. Also to reduce the penetrating taste (kidneys) or bitter ingredients (chicory). water bath A vessel filled with water for gentle heating of delicate sauces, crmes etc. so that these do not boil (e.g. sauce Hollandaise). The vessel containing the food stands on a support to prevent contact with the hot bottom of the pan. The water in the water bath must never boil. whip to whip cold butter into a sauce or soup, to beat egg whites whipped cream whipped cream without sugar, ideal to make sauces and pures light and fluffy; 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)

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