450 986 - Livre Recettes Robot Cook en

– RECIPES –
Savoury Recipes
page 13
Béchamel Sauce 13 Cream of Asparagus Soup 51
Béarnaise Sauce 17 Dubarry Cauliflower Soup 53
Hollandaise Sauce 19 Blackcurrant Chutney 55
Beurre blanc 21 Moist Fig Chutney 57
Parsley Butter 23 Guacamole 59
Shellfish Butter 25 Salmon Tartare 61
Mayonnaise 27 Basil Pesto 63
Green Smoothie 29 Black Olive Tapenade Spread 65
Tomato Purée 31 Hummus 67
Tomato and Red Pepper Sauce 33 Aubergine Caviar 69
Tomato Sauce 35 Taramasalata with Cod Roe 71
Pea Flan 37 Smoked Salmon Taramasalata 73
Polenta 39 Basic Risotto 75
Orange Carrot Purée 41
Celeriac Purée 43
Pea Purée 45
Haricot Bean Emulsion 47
Cream of Artichoke Soup 49

Sweet Recipes
page 77
Crème Anglaise 77 Strawberry Jam 105
Crème Pâtissière 79 Apricot Coulis 107
French Buttercream 81 Peach Ice-Cream Base 109
Boiled Sugar Buttercream 83 Instant Berry Sorbet 111
Ganache 85 Black Currant Ice-Cream Base 113
Zabaglione 87 Mango Sorbet 115
Choux Pastry 89 Almond Granita 117
Chocolate Icing 91
Chocolate Cream 93
Chocolate Fondant Cake 95
Couverture Chocolate Preparation 97
Lemon Curd 99
Bavaroise Cream 101
Apple Compote 103
3
— FUNCTIONS —
EMULSIFY
G
D
RI
EN
ND
BL

HO
T
To
r A MBIE
EAD
N
MIX
KN
M
AI
NT P
AIN C HO

°C

4
— FEATURES —
The 1st professional Cooking Cutter-Blender!
ANTI-VAPOUR
LID
constant visibility
Cooking precision
3.7 L up to 140°
to the nearest
SCRAPER ARM
degree
for uniform texture
LARGE 3.7 L
BOWL
with micro-serrated
blade
PROGRAMMING
FUNCTION
TURBO PULSE 5 SPEED

4,500 rpm FUNCTIONS
SILENT INDUCTION MOTOR
5
— INSTRUMENT PANEL —
SETTING ZONE PROGRAMMING ZONE
LOW AND HIGH HEATING

CAPACITY FUNCTION
PROGRAMME
FUNCTION
SPEED FUNCTION
STEP BUTTON
TIMER FUNCTION
PROCESS ZONE
BACK OF
ROBOT
RB
TU
O
PU SE
L
TURBO/PULSE START OFF CONTROL DIAL

FUNCTION BUTTON BUTTON SETTING
ON/OFF
OF PARAMETERS
6
— INSTRUCTIONS FOR USE —
SETTINGS
LOW AND HIGH HEATING SPEED FUNCTION

CAPACITY FUNCTION
Variable speed from 100 to 3,500 rpm
Low heating capacity Select the speed required using the control dial.
High heating capacity High Precision Pulse Function:

For better control of food preparations
Temperature settings from 20°C to 140°C TU
RB
O
4,500 rpm turbo function PU SE
L
To set the temperature:
R-Mix function from -100 to -500 rpm
Low heating capacity press once.
High heating capacity press twice. Intermittent Function:
Slow rotation of blade every two seconds. This function is
Then select the temperature required obtained by turning the control dial to the last notch before 0.
using the control dial
Functions Speeds
Temperature required displayed
opposite selection arrow Blend 100 to 500 rpm
R-Mix function from -100 to -500 rpm
Temperature measured at
bottom of bowl Chop 600 to 2,000 rpm
Mix 2,100 to 3,000 rpm
Emulsify 3,000 to 4,500 rpm
Both the heating capacity and the temperature can be Grind
changed during the process.
Maintain °C Intermittent Function:
If the heating function is not required, turn the control dial Knead 500 to 1,000 rpm
to 0 so that temperature is displayed as 2 dashes --°C.
When the preparation is finished, a short beep is emitted
by default .
7
TIMER FUNCTION
Countdown timer mode Set temperature timer
Press , This function is very useful for highly precise
then turn the dial to set the process operating time. cooking times.
When the preparation is finished, a short beep is emitted The countdown timer only starts when the
by default. The long beep option can be selected to ingredients have reached the set temperature.
produce a proper alarm by pressing the Timer button Hold the Timer button for 2 seconds until
twice. is displayed on the screen. Turn the dial to set
the operating time required once the selected
temperature has been reached.
Stopwatch mode
This mode will be automatically deactivated after
By default, a stopwatch detects the time the robot has use and the indicator will disappear.
been operating.
8
CREATING A PROGRAMME
PROGRAMMING FUNCTION
You can save up to To create a programme:
9 programmes Press the programme button + to obtain the programme required (1 to 9).
in your Robot Cook
For each programme, each step must be entered with the following information:
- Heating capacity and temperature
- Speed
- Timer
To create or edit a step
Select the step by pressing . for two seconds. When the number of the step starts to blink,
enter the parameters. Validate by pressing the step button to save, then turn the dial to go to
the next step.
LAUNCHING A PROGRAMME
3 recipes To read a programme,
are programmed:
Go to the Programme function ,
Programme 1:
select the programme number using the dial,
Béchamel
Programme 2: and press Start
Crème Anglaise At the end of each step in the programme,
Programme 3: a beep is emitted to indicate that the programme
Crème Pâtissière is proceeding with the next step.
DELETING A PROGRAMME
To delete a programme, all the steps in the programme must be deleted.
To delete a step:
Go to the step to be deleted and press the step button for two seconds , then press the red STOP button
to delete the step. The deleted step is then replaced by the next step.
When all the steps have been deleted, the programme is deactivated. The word End is displayed in place of the last step.
During operation, the programme will stop at that point.
9
10
Robot Cook®’s points
utter function twin-blade assembly at base
C
of bowl
3.7 litre stainless-steel bowl with handle
Precise temperature control to within 1°C
Heating capacity up to 140°C
4,500 rpm turbo function
Programming function
Very easy to use
Ultra-silent
11
Recipe N°1: Pre-programmed in your Robot Cook
SAVOURY
Béchamel sauce
Ingredients for 1 litre preparation:
Butter 100 g Pepper 1g
Flour 100 g Nutmeg 1g
Milk 1L
Salt 5 g
Heat Lid
Ingredients Weight Action Speed Time Comments
setting opening
1 Butter 100 g Melt 200 rpm 2 min Closed

115°C
2 Flour 100 g Add 200 rpm 5 min Closed

120°C
Milk 1L
Salt 5g Add in gently
3 Pepper 1g
Cook 500 rpm 15 min Closed all at once
100°C
Nutmeg 1g
CHEF’S TIP
All the cooking steps are important to avoïd having a floury taste.
13
Béchamel sauce
14
STEP 1: Add butter
Heat setting
115°C
Speed
200 rpm
Time
2 min
STEP 2: Add flour

Heat setting
120°C
Speed
200 rpm
Time
5 min
STEP 3: Add milk and spices

Heat setting
100°C
Speed
500 rpm
Time
15 min
15
SAVOURY
Béarnaise Sauce
Shallots 75 g Egg yolks 160 g
Tarragon 15 g Butter 325 g
Vinegar 50 g Salt 5g
White wine 50 g Pepper 1g
Heat Lid
setting opening
Shallots 75 g
Tarragon 15 g 2,000 rpm 3 to 4
1 Salt 5g
Mix
Pulse Pulse
Closed
Pepper 1g
Vinegar 50 g -100 rpm
2 Wine 50 g
Add
R-Mix
4 min Open
110°C
Open to reduce
3 Egg yolks 160 g Add 700 rpm 2 min 30 Open
temperature
80°C
Butter 325 g
4 in small pieces
Add 400 rpm 3 min Open
45°C
CHEF’S TIP
Reduce the temperature and increase the speed before adding the eggs to prevent the sauce
coagulating.
17
SAVOURY
Hollandaise Sauce
Water 100 g Lemon 1
Melted butter 120 g Salt 5g
Clarified butter 300 g Pepper 1g
Egg yolks 120 g
Heat Lid
setting opening
1 Water 100 g Warm 700 rpm 2 min Closed

75°C
2 Egg yolks 120 g Add 700 rpm 1 min Open

75°C
3 Melted butter 120 g Add 700 rpm 10 min Open

75°C
Clarified 300 g
butter
4 Lemon juice 1 Pour in slowly 700 rpm 5 min Open
Salt 5g 75°C
Pepper 1g
CHEF’S TIP
Reduce the temperature and increase the speed before adding the eggs to prevent the sauce
coagulating.
19
SAVOURY
Beurre blanc
Shallots 100 g Butter 500 g
Vinegar 50 g
White wine 100 g
Light cream 250 g
Heat Lid
setting opening
1 Shallots 100 g Chop – 1,000 rpm 1 min Closed
Vinegar 50 g -100 rpm

2 Wine 100 g
Reduce
R-Mix
5 min Open
100°C
-200 rpm
3 Light cream 250 g Pour in
R-Mix
10 min Open
95°C
-200 rpm Taste and adjust

4 Butter 500 g Emulsion
R-Mix
5 min Open
seasoning
70°C
CHEF’S TIP
A very dry base must be achieved during reduction to make the recipe a success.
21
SAVOURY
Parsley Butter
Ingredients:
Flat-leaf parsley 350 g Softened unsalted butter 1 kg
leaves only, washed and pat-dried
Salt 40 g
Shallots x 6 150 g Pepper
Mild new season garlic, Espelette pepper
degermed 120 g
Heat Lid
setting opening
Parsley 350 g
Garlic 120 g
Shallots 150 g
Pulse 5
1 Salt – Chop finely –
1,500 rpm pulses
Closed
Pepper –
Espelette –
pepper
Softened Taste and adjust
2 butter
1 kg Blend – 1,300 rpm 1min 30
seasoning
10 to
3 – Turbo
15 sec
CHEF’S TIP
You can vary the herbs (basil, tarragon, coriander, dill) according to the final result required. You
can add grain mustard and powdered almonds for a stronger, crunchier effect.
23
SAVOURY
Shellfish Butter
Ingredients:
Unsalted or slightly salted heads and legs of large Tomato concentrate 1 tbsp
butter 1 kg langoustines Salt 12 g
Olive oil 1 drizzle 10 i.e. about 500 g of shells
Heat Lid
setting opening
Olive oil 1 drizzle 2,500 rpm 3 to 4

1 Shells 500 g
Put in bowl –
pulse pulses.
Open
Intermittent
2 OIOI
10 min
110°C
Butter 1 kg
Pepper As Needed
Intermittent Taste and adjust
3 Tomato Fold in
OIOI
15 min Closed
seasoning
concentrate 1 tbsp 110°C
Strain out the

4 Preparation
butter
–
CHEF’S TIP
You can use this butter to reheat langoustines, thicken a sauce or as a base for a roux, for
example. Other shellfish can also be used instead of langoustines.
25
SAVOURY
Mayonnaise
Ingredients:
Egg yolks 60 g Cayenne pepper
Whole eggs 2 Grapeseed oil 750 ml
Mustard 150 g Sherry vinegar As Needed
Salt
Heat Lid
setting opening
Yolks 60 g
Eggs 2
Salt –
1 Cayenne –
Put in bowl – 700 rpm 10 sec
pepper
Mustard 150 g
Pour oil through

Grapeseed
2 oil
750 ml spout in a good – 2,500 rpm 1 min
steady drizzle
Sherry Add and mix for a Taste and adjust
3 vinegar
As
Needed few seconds
– 2,500 rpm
seasoning
CHEF’S TIP
Use whole eggs for a stiffer mayonnaise.
27
SAVOURY
Green Smoothie
Ingredients:
Spinach leaves 500 g
Washed, drained flat-leaf parsley,
leaves only 300 g
Water 1L
Heat Lid
setting opening
Spinach 500 g
2,000 rpm 4
1 Parsley 300 g Put in bowl
pulse pulses
Water 1L 70°C
2 Heat 200 rpm 7 min

70°C
10 to The mixture must be very
3 – Turbo
30 sec smooth.
Strain
Taste and adjust
4 Remove pulp and –
seasoning
cool immediately
CHEF’S TIP
It is important to cool the smoothie as soon as it is made so as not to lose the colour.
29
SAVOURY
Tomato Concasse
Ingredients:
Tomatoes 1 kg Olive oil 30 g
blanched, seeds removed and drained Salt, pepper, sugar
Medium-sized garlic cloves 2 Basil leaves, snipped
Large shallot 1
Heat Lid
setting opening
Shallots 1
1 Garlic cloves 2 Put in bowl 800 rpm 2 min Closed
Olive oil 30 g 100°C
Tomatoes 1 kg
Salt – -100 rpm 25
2 Pepper –
Add
R-Mix to 30 min
Open
105°C
Sugar –
1,500 rpm 1 to 2 Taste and adjust
3 Snipped basil – Add and mix –
pulse pulses seasoning
CHEF’S TIP
Use Roma or beef tomatoes if possible as they have less juice and fewer seeds.
31
SAVOURY
Tomato and Red Pepper Coulis

with Poppy Seeds
Ingredients:
Fresh tomatoes 700 g 1 garlic clove Salt
Red peppers (capsicums) 300 g Thyme, bay leaves, parsley
blanched and peeled 1 tablespoon of poppy seeds
White onions 180 g 1 drizzle of olive oil
Heat Lid
setting opening
Red peppers 300 g

Intermittent
1 Onions 180 g Put in bowl
OIOI
6 min Open
Olive oil 1 drizzle 110°C
Tomatoes 700 g
Garlic clove 1
Parsley –
2 Thyme –
Add and mix 200 rpm 10 min Closed
100°C
Bay leaves –
Salt –
Taste and adjust
3 Mix – 3,500 rpm 30 sec
seasoning
Optional depending on
4 – Turbo 30 sec
required result
Remove and add
5 poppy seeds
–
CHEF’S TIP
This coulis can be used for special dietary meals by eliminating the olive oil and salt.
33
SAVOURY
Tomato sauce
Ingredients:
Butter 20 g Celery 15 g Garlic cloves 1
Smoked bacon, 45 g Tomato concentrate 225 g White stock 750 ml
Onions 50 g Tomatoes, blanched and Thyme, bay leaves, parsley stems
Carrots 40 g seeds removed 300 g Salt, pepper
Heat Lid
setting opening
Butter 20 g
Onions 50 g 1,500 rpm 4
pulse pulses
1 Carrots 40 g Put in bowl Closed
Celery 15 g 115°C 100 rpm 6 min
Bacon 45 g
Tomato 225 g
concentrate
Tomatoes 300 g
Garlic 1
Turbo 10 sec
White stock 750 ml Taste and adjust
2 Thyme –
Fold in
Intermittent 20 min
Open
seasoning
130°C OIOI
Bay leaf –
Parsley –
Salt –
Pepper –
Process
preparation with
3 Cuisine Kit coulis
–
accessory
CHEF’S TIP
You can season the sauce as required by adding various herbs (oregano, basil, savory, etc.).
35
SAVOURY
Pea Flan
Ingredients for 30 flans, 4.5 cm in diameter and 3 cm high:
Deep-frozen raw peas 220 g Milk 60 g
Eggs 4 Salt, pepper
Flour 60 g
Light cream 500 g
Heat Lid
setting opening
Peas 220 g
Flour 60 g
Milk 60 g
1 Cream 500 g Put in bowl – 3,500 rpm 1min 30 Closed
Eggs 4
Salt –
Pepper –
2 Strain preparation – Optional
Pour into flan

cases Taste and adjust
3 Cook in steam
15 min
seasoning
oven at 95°C
CHEF’S TIP
The recipe can be varied using different types of cooked vegetables (broccoli, carrots, sweet
corn, etc.)
37
SAVOURY
Polenta
Ingredients:
Water 750 ml Olive oil 15 g
Salt 4g
Polenta 190 g
Parmesan cheese 40 g
Heat Lid
setting opening
Water
750 ml
Olive oil Wait until the water is
1 Salt
15 g Put in bowl 100 rpm 5 min Open
simmering
4g 100°C
2 Polenta 190 g Add 100 rpm 20 min Closed

100°C
Parmesan without -150 rpm Taste and adjust
3 cheese
40 g Add
heating R-Mix
30 sec
seasoning
CHEF’S TIP
Remove and pour onto a tray so it can be cut and fried later or add a drizzle of 10 cl of cream
for a creamy polenta.
39
SAVOURY
Carrot Purée with orange

Ingredients:
Sand-grown carrots 1 kg Salt, pepper
peeled and washed
Powdered cumin 2g
Orange juice 400 ml
Heat Lid
setting opening
Carrots 1 kg
(large chunks)
Salt – Taste and adjust
1 Pepper –
Put in bowl 600 rpm 25 min
seasoning
100°C
Cumin 2g
Orange juice 400 ml
15 to To obtain a very smooth
2 – Turbo
20 sec purée
CHEF’S TIP
White stock can be used instead of orange juice if you want a more neutral purée.
41
SAVOURY
Celeriac Purée
Ingredients:
Celeriac, peeled 750 g
Milk 375 g
Salt, pepper, nutmeg
Heat Lid
setting opening
Celeriac 750 g
(large pieces)
Milk 375 g Intermittent
1 Salt –
Put in bowl
OIOI
15 min Open
95°C
Pepper –
Nutmeg –
Taste and adjust

2 Mix 600 rpm 10 min Open
seasoning
95°C
Mix to obtain a
3 smoother purée
– 3,500 rpm 3 min Closed
CHEF’S TIP
You can tone down the strong taste of the celeriac by adding potatoes.
43
SAVOURY
Pea Purée
Ingredients:
Deep-frozen raw peas 750 g
Butter 100 g
Salt, pepper
Heat Lid
setting opening
1 Peas 750 g Put in bowl 3,500 rpm 2 min Closed

80°C
2 Butter 100 g Add 100 rpm 13 min Open

80°C
Salt Taste and adjust
3 Pepper
–
seasoning
CHEF’S TIP
You can add a trace of cream or butter to make it smoother.
Using frozen peas preserves the chlorophyll and there is no need to blanch the peas first (shorter
preparation and handling time => time saver).
45
SAVOURY
Haricot Bean Emulsion

Ingredients:
Butter 20 g Cooked haricot beans 250 g
Onion 1 White stock 500 ml
(cut in quarters) Light cream 250 ml
Garlic cloves 2
Heat Lid
setting opening
Butter 20 g
1 Onion 1 Put in bowl 600 rpm 3 min Open
Garlic cloves 2 100°C
Cooked 250 g
2 haricot beans Add 600 rpm 10 min Open
White stock 500 ml 100°C
Taste and adjust

3 Cream 250 ml Pour in 600 rpm 2 min
seasoning
100°C
4 Strain –
Pour into a siphon

Charge with two
5 cartridges
–
Keep warm
CHEF’S TIP
Adding cream to the siphon gives a very light emulsion.
47
SAVOURY
Cream of Artichoke Soup

Ingredients:
Onion 1 Olive oil 15 g
Artichokes, peeled 400 g Salt, pepper
White stock 500 ml
Cream 200 ml
Heat Lid
setting opening
Artichokes 400 g
1 Olive oil 15 g Put in bowl 1,000 rpm 4 min Open
Onion 1 120°C
2 White stock 500 ml Pour in 400 rpm 15 min Open

100°C
Stop when cream is fine
3 Cream 200 ml Add – 3,500 rpm
and smooth
Taste and adjust
4 –
seasoning
CHEF’S TIP
After peeling the artichokes, put them in lemon water to prevent them from oxidising.
49
SAVOURY
Cream of Asparagus Soup

Ingredients:
Butter 40 g Asparagus, peeled 400 g
White stock 800 ml Onion 1
i.e. 100 g
Egg yolks 60 g
Light cream 100 ml
Heat Lid
setting opening
1 Butter 40 g Put in bowl 200 rpm 2 min Open

120°C
Add to bowl 2,000 rpm 3 to 4
Asparagus 400 g pulse pulses
2 Onion 1
Open
Cook 350 rpm 6 min
120°C
3 White stock 800 ml Pour in 400 rpm 10 min Open

100°C
4 Mix – 3,500 rpm 2 min Closed
Egg yolks 60 g Blend egg yolks Taste and adjust

5 Cream
with cream, then
100 ml add and mix.
– 600 rpm 30 sec Open
seasoning
CHEF’S TIP
Use green asparagus whenever possible because it is less stringy and requires less peeling.
51
SAVOURY
Dubarry Cauliflower Soup

Ingredients for 1.3 litre preparation
Cauliflower 500 g Butter 12 g Nutmeg 1pinch
Leeks, white part only 1 Double cream 80 ml Chervil
White stock 400 ml Egg yolks 40 g
Milk 400 ml Salt
Heat Lid
setting opening
Butter 12 g Intermittent
1 Leeks 1
Put in bowl
OIOI
7 min Open
105°C
Cauliflower 500 g
2 White stock 400 ml Add 200 rpm 20 min Closed
Milk 400 ml 100°C
3 Double cream 80 ml Add – 3,500 rpm 5 min Closed
4 Egg yolks 40 g Add – 3,500 rpm 3 min Open
Salt –
Nutmeg 1 pinch Taste and adjust
5 Chopped
Add –
seasoning
chervil –
CHEF’S TIP
The cauliflower can be replaced with any equivalent vegetable (broccoli, purple cauliflower, etc.)
53
SAVOURY
Blackcurrant Chutney
Ingredients:
Fresh blackcurrants 750 g Granny Smith apples 2 Garlic clove 1
Alcohol vinegar 50 ml (i.e. about 350 g) Crème de cassis liqueur 70 g
Brown sugar 90 g Fresh ginger 30 g
Heat Lid
setting opening
Blackcurrant s 750 g
2 apples 350 g Peel apples and
1 Ginger 30 g Put in bowl 150 rpm 6 min Open remove seeds before
Garlic 1 90°C putting in bowl
Brown sugar 90 g
Vinegar 50 ml
Taste and adjust
2 Crème de 70 g 100 rpm 30 min Open
seasoning
cassis 105°C
CHEF’S TIP
The blackcurrants can be replaced with red currants or raspberries, using the corresponding
liqueur, for example, raspberry + raspberry liqueur.
55
SAVOURY
Moist Fig Chutney

Ingredients:
Royal Gala apple 1 Currants 75 g
Dried moist figs 500 g Raspberry vinegar 80 ml
Muscat wine 150 ml Brown sugar 100 g
Sugar 65 g
Heat Lid
setting opening
Figs 500 g
Apple 1
Intermittent Peel apple and cut in
1 Currants 75 g Put in bowl
IOIO
10 min Open
quarters beforehand.
Sugar 65 g 140°C
Brown sugar 100 g
If necessary, a few
4,500 rpm turbo pulses
Vinegar 80 ml Intermittent can be then used.
2 Muscat wine 150 ml
Pour into bowl
IOIO
10 min Open
140°C Taste and adjust
seasoning
CHEF’S TIP
Other dried fruits can be used instead of figs, such as dates, apricots and prunes.
57
SAVOURY
Guacamole
Ingredients:
Avocados 1 kg Salt
Juice of 1 lemon Pepper
Tomato quarters 300 g
Olive oil
Heat Lid
setting opening
Avocados 1 kg
Lemon juice 1
1,500 rpm 4
1 Olive oil – Put in cold bowl –
pulse pulses
Open
Salt –
Pepper –
2 – 1,000 rpm 20 sec
Tomatoes -300 rpm Taste and adjust

3 cut in cubes
Add –
R-Mix
30 sec
seasoning
CHEF’S TIP
The preparation must be covered with ClingFilm as soon as it comes into contact with the air to
prevent oxidation.
Add Tabasco sauce if you want it to be spicier.
59
SAVOURY
Salmon Tartare
Ingredients:
Fresh salmon 1 kg Fresh dill As Needed
Shallots 3 Fresh coriander As Needed
Coriander seeds 45 Salt, lemon juice As Needed
Fresh chervil As Needed Olive oil As Needed
Heat Lid
setting opening
Herbs –
Shallots 3
2,000 rpm 4 to 5
1 Coriander 45 Put in bowl –
pulse pulses
Open
seeds
Lemon juice –
Fresh salmon 1 kg
in large cubes 2,000 rpm 4 to 5 Taste and adjust
2 Salt As Needed
Add –
pulse pulses
Open
seasoning
Olive oil As Needed
CHEF’S TIP
The salmon can be replaced with other white fish such as sea bream and sea bass.
61
SAVOURY
Basil Pesto
Ingredients:
Olive oil 500 ml Garlic cloves 2
Fresh basil 200 g lemon juice 1
Pine nuts 100 g Grated parmesan 150 g
Salt, pepper
Heat Lid
setting opening
Grated 150 g
parmesan
Garlic cloves 2
1 Salt _
Put in bowl – 3,500 rpm 20 sec Open
Pepper _
Pine nuts 100 g
Olive oil 500 ml
2 lemon juice 1
Pour into bowl – 3,500 rpm 15 sec Closed
10 to Wash and drain basil

3 Basil leaves 200 g Fold in – Turbo
15 sec
leaves before adding to
preparation
Taste and adjust
4 –
seasoning
CHEF’S TIP
Different varieties of basil can be used to change the taste (dark opal, etc.)
Once the basil has been added to the preparation you can either reduce the pesto to a purée
with a few long pulses at 4,500 rpm or obtain a chunkier pesto using 2 or 3 pulses. Adding the
basil at the end of the preparation means that it stays green longer.
63
SAVOURY
Black Olive Tapenade Spread

Ingredients:
Anchovies 100 g Mixed herbs 5g Salt, pepper As Needed
Garlic cloves 4 Capers 75 g
Pitted black olives 500 g Lemon juice 1
½ oil-cured and ½ in brine Olive oil 200 ml
Heat Lid
setting opening
Anchovies 100 g
1 Garlic 4 cloves
Put in bowl – 2,500 rpm 10 sec Open
Olives 500 g
2 Capers 75 g Fold in – 800 rpm 30 sec Open
Herbs 5g
Drizzled oil 200 ml
Lemon juice 1 Taste and adjust
3 Salt As Needed
Pour into bowl – 700 rpm 40 sec Closed
seasoning
Pepper As Needed
Mix if a finer tapenade is

4 Mix – 1,000 rpm
required
CHEF’S TIP
Other varieties of olives can also be used (green, rosemary flavoured, etc.).
Add a fine drizzle of olive oil while the robot is operating to give the tapenade a mayonnaise
consistency.
65
SAVOURY
Hummus
Ingredients:
Chick peas, cooked 700 g Lemon juice 80 g
Sesame oil 300 ml Paprika, Espelette pepper As Needed
Salt As Needed
Garlic 20 g
Heat Lid
setting opening
Chick peas 700 g

Garlic, 20 g
degermed
1 Lemon 80 g Put in bowl – 3,500 rpm Open
Paprika As Needed
Espelette As Needed
pepper
Taste and adjust
2 Sesame oil 300 ml Fold in – 2,500 rpm 50 sec Open
seasoning
CHEF’S TIP
Remove 150 g of the mixture, add 40 g of egg yolk, blend, spoon onto a silicone mat and cook
in the oven at 170°C for approximately 6 minutes to make hummus tuile biscuits to decorate your
dishes.
67
SAVOURY
Aubergine Caviar
Ingredients:
Aubergines, peeled 1 kg Cayenne pepper
Lemon juice 40 g Drizzle of olive oil
Salt
Heat Lid
setting opening
Aubergines 1 kg
Lemon juice 40 g
1 Salt – Put in bowl 700 rpm 10 min Open
Cayenne – 120°C
pepper
10 to Taste and adjust
2 Olive oil 1 drizzle Add drizzle of oil – Turbo
15 sec
Closed
seasoning
CHEF’S TIP
You can change the smoothness of the aubergine caviar by varying the number of turbo
pulses.
69
SAVOURY
Taramasalata with Cod Roe

Ingredients:
Milk 200 ml Olive oil 50 ml
Bread crumbs 120 g Lemon juice
Smoked cod’s roe 400 g Onion 1
Vegetable oil 50 ml Salt, pepper
Heat Lid
setting opening
Soaked bread –
crumbs
Squeeze water out of
1 Cod roe 400 g Put in bowl – 3,500 rpm 2 min Open bread crumbs before
Lemon juice – adding to bowl
Onion 1
Vegetable oil 50 ml Taste and adjust
2 Olive oil 50 ml
Add – 600 rpm 1 min Closed
seasoning
CHEF’S TIP
You can add aromatic herbs to your taramasalata
(dill, chives, etc.)
71
SAVOURY
Smoked Salmon Taramasalata

Ingredients:
Smoked salmon 300 g
Butter 150 g
Light cream 450 g
Salt, pepper
Heat Lid
setting opening
Salmon 300 g 1,500 rpm 3 to 4

Butter 150 g pulse pulses
1 Salt –
Add to bowl – Open
Pepper – 3,000 rpm 20 sec
Cream 450 g
2 (drizzle)
Add – 3,500 rpm 1 min Open
Keep refrigerated
Put in a piping
bag with a fluted
Taste and adjust
3 nozzle – 600 rpm
seasoning
Spread
taramasalata on
croûtons
CHEF’S TIP
Use smoked wild salmon which will be less fatty and have more taste than farmed salmon.
73
SAVOURY
Basic risotto
Ingredients for 1 litre of risotto:
Arborio short-grain rice 300 g Butter 25 g Salt 14 g
Shallot 50 g Grated parmesan 50 g Pepper 5g
White chicken stock 1L Onions 50 g
White wine 25 cl Olive oil 50 ml
Heat Lid
setting opening
1 Shallot 50 g Chop – 1,500rpm 3 pulses Closed
-100 rpm
2 Olive oil 50 ml Sweat shallot
R-Mix
5 min Closed
100 °C
Stir in until -200 rpm

3 Arborio rice 300 g
coated with oil R-Mix
1 min Closed
100 °C
4 White wine 25 Pour in – Closed
Pour in enough hot stock to

Hot chicken -200 rpm just cover the rice. As soon
5 stock
1 L Add in 5 batches
R-Mix
17 min Closed
as it has evaporated, repeat
90 °C this step four times.
6 Butter 25 g Finish the rice – 1 min Closed
Parmesan 50 g
Taste and adjust the seaso-
7 Salt 14 g Finish the rice – 1 min
ning.
Pepper 5g
CHEF’S TIP
Make sure you use the R-Mix (reverse rotation) from Step 2 onwards, to keep the rice grains
whole.
75
Recipe N°2 : Pre-programmed in your Robot Cook
SWEET
Crème Anglaise
Whole milk Vanilla pod 1
at room temperature 1L
White sugar 150 g
Egg yolks 200 g
Heat Lid
setting opening
Sugar 150 g
Egg yolks 200 g
1 Milk 1L
Add in the bowl 250 rpm 13 min Closed
83°C
Vanilla pod 1
Cook quickly. Taste and adjust
2 Remove and store. seasoning
CHEF’S TIP
For this type of preparation, the choice of ingredients is essential.
Using whole milk and good quality eggs will give a tastier result
77
Recipe N°3: Pre-programmed in your Robot Cook
SWEET
Crème Pâtissière
Whole milk 1L Flour 50 g
White sugar 250 g Corn flour 50 g
Egg yolks 120 g Fresh unsalted butter 100 g
Vanilla pod 1
Heat Lid
setting opening
White sugar 250 g

Egg yolks 120 g
1 Flour 50 g Beat until white – 2,000 rpm 30 sec. Closed
Corn flour 50 g
Vanilla 1 pod
2 Milk 1 L Pour in milk 1,000 rpm 12 min Open

95°C
Add butter in Taste and adjust

3 Butter 100 g
pieces
1,000 rpm 30 sec. Open
seasoning
95°C
CHEF’S TIP
You can flavour your crème pâtissière with vanilla, chocolate or rum.
79
SWEET
French Buttercream
Whole milk 1/2 L. Fresh butter 1 kg
White sugar 200 g
Egg yolks 100 g
Vanilla 5g
Heat Lid
setting opening
White sugar 200 g

500 rpm
1 Egg yolks 100 g Beat until white –
R-Mix
30 sec Closed
Vanilla 5g
2 Milk ½ L Add 800 rpm 15 min Open

90°C
Remove
3 from bowl
–
Cool diced
butter to room
4 Butter 1 kg
temperature in
300 rpm 5 min Open
25°C
bowl
Add preparation Taste and

5 to butter
1,200 rpm 1 min Open
adjust seasoning
25°C
When fluffy,
6 remove and store –
at 4°C
CHEF’S TIP
Buttercream can be flavoured with alcohol, coffee extract and chocolate.
81
SWEET
Boiled Sugar Buttercream

Ingredients:
Sugar 400 g
Water 100 ml
Eggs 3
Fresh unsalted butter 600 g
Heat Lid
setting opening
Water 100 ml
1 Sugar 400 g
Put in bowl 100 rpm 14 min
121°C
2 Eggs 3 Add through spout – 500 rpm 5 min
Until temperature goes down

to 40°C.
3 Cool bowl – The bowl can also be placed
in cold water or refrigerated
to speed up the process.
Taste and adjust
4 Butter at 3°C 600 g Pour in gradually – 500 rpm 4 min
seasoning
5 Keep refrigerated – 500 rpm
CHEF’S TIP
You can add different flavours to the buttercream: vanilla, praline, chocolate, etc.
83
SWEET
Ganache
Chocolate
66% cocoa 750 g
Light cream 580 ml
Heat Lid
setting opening
Place in 2,000 rpm 4 to 5

1 Chocolate 750 g
cold bowl pulse Pulse
Closed
OIOI
Light cream Possibility of adding light
2 at 85°C
580 ml Pour in intermittent 15 min Closed
cream heated to 85°C
55°C speed
Make creamier if
3 necessary
1,000 rpm 30 sec Taste and adjust seasoning
4 Pour into mould
CHEF’S TIP
The higher the cocoa butter content in the chocolate, the firmer the ganache will be.
85
SWEET
Zabaglione
Water 100 g
Icing sugar 80 g
Egg yolks 150 g
Dry white wine 50 g
Heat Lid
setting opening
Water 100 g
Taste and adjust
1 White wine 50 g Drizzle 600 rpm 3 min Open
seasoning
Icing sugar 80 g 80°C
2 Egg yolks 150 g Fold in 1500 rpm 5 min Open

80°C
CHEF’S TIP
The white wine can be replaced with champagne or sweet wine. It can also be flavoured by blending
mint leaves in step 1.
87
SWEET
Choux Pastry
Water 200 ml Flour 160 g
Salt 1pinch Eggs 100 g
Butter 70 g Egg Yolk 20 g
Sugar 20 g
Heat Lid
setting opening
Water 200 ml
Butter 70 g
1 Salt 1 pinch
Put in bowl 200 rpm 2 min Open
90°C
Sugar 20 g
Stop temperature after

2 Flour 160 g Add 500 rpm 30 sec Open
this step.
100°C
Eggs 100 g Add Quickly transfer the
3 Egg yolk 20 g gradually
– 500 rpm 45 sec Open
preparation into a container.
CHEF’S TIP
You can add sugar or chocolate chips on your choux when cooked.
89
SWEET
Chocolate Icing
Apricot glaze 500 g Light cream 250 g
Couverture chocolate
66% cocoa 250 g
Heat Lid
setting opening
1 Apricot glaze 500 g Heat 300 rpm 5 min Open

110°C
Couverture
chocolate 250 g Taste and adjust
2 Light cream 250 g
Fold in 300 rpm 10 min Open
seasoning
110°C
CHEF’S TIP
The icing can be stored in an airtight container for one week at 4°C.
91
SWEET
Chocolate Cream
Ingredients:
Light cream 570 g Guanaja dark chocolate
Milk 180 g 66% cocoa 300 g
Egg yolks 120 g
Sugar 120 g
Heat Lid
setting opening
Egg yolks 120 g

Sugar 120 g
1 Cream 570 g
95°C
Milk 180 g
2 Chocolate 300 g Add – 250 rpm 2 min Open
Taste and adjust

3 Remove and chill – 250 rpm 4h
seasoning
CHEF’S TIP
Chocolate cream can be used to fill a tart case using the same method as a crème brûlée without
baking.
The type of chocolate can be varied according to the required results (milk chocolate, dark chocolate,
caramel chocolate, etc.).
93
SWEET
Chocolate fondant cake

Ingredients:
Dark chocolate 70% 220 g Sugar 100 g
Butter 250 g Flour 50 g
Eggs 4
Egg yolks 80 g
Heat Lid
setting opening
Chocolate 220 g
Intermittent
1 Butter 250 g Put in bowl
OIOI
6 min Open
Sugar 100 g 50°C
Whole eggs 80 g
2 Egg yolks 4
Add – 1,200 rpm 1 min Open
Taste and adjust

3 Flour 50 g Add – 1,000 rpm 30 sec Open
seasoning
CHEF’S TIP
Bake at 200°C for about 7 minutes in individual greased and floured ramekins.
95
SWEET
Couverture Chocolate
Preparation
Couverture chocolate 1 kg
Heat Lid
setting opening
Couverture
1 chocolate in 500 g Melt 800 rpm 8 min Closed
discs 55°C
Couverture
2 chocolate in 500 g Fold in 500 rpm 5 min Open Taste and adjust seasoning
discs 32°C
Homogenise without
3 Mix 800 rpm 30 sec
incorporating air
32°C
Perform a tempering test on

4 Paper test
greaseproof paper
32°C
Checking of The chocolate must lift

5 tempering
220 rpm easily during the test and
32°C not be brittle.
Tempering Maintain rotational speed

6 Use
220 rpm
during use.
32°C
CHEF’S TIP
If the paper test is not successful, it must be repeated.
It is important to use good quality couverture chocolate.
97
SWEET
Lemon Curd
Ingredients:
Butter 150 g
Eggs 250 g
Sugar 125 g
Lemon juice 150 ml
Heat Lid
setting opening
Butter 150 g
Eggs 250 g
1 Sugar 125 g
80°C
Lemon juice 150 ml
CHEF’S TIP
For more flavor, you can add lime or kaffir lime zest with the other ingredients.
99
SWEET
Bavaroise Cream
Whole milk 1L Vanilla pod 1
White sugar 250 g Leaf gelatine 20 g
Egg yolks 200 g Whipped cream 800 g
Heat Lid
setting opening
White sugar 250 g Split pod and put

seeds in bowl with 3 to 4
1 Egg yolks 200 g
sugar and egg
600 rpm
min
Open
Vanilla pod 1 85°C
yolks.
2 Whole milk 1 L Pour in 600 rpm 12 min Open

85°C
Soak and fold into
mixture
3 Gelatine 20 g
Cool rapidly to
–
20°C.
Fold cream
Whipped manually into mix- Taste and adjust
4 cream
800 g
ture. Cool rapidly
–
seasoning
to 20°C.
CHEF’S TIP
You can flavour your basic Bavarian cream with coffee, flavoured syrup, citrus fruit zests, pistachios,
puréed fruit or praline.
101
SWEET
Apple Compote
Ingredients:
Apples, peeled and halved 1 kg
Sugar 100 g
Juice of 1 lemon i.e. 100 g
Heat Lid
setting opening
Apple 1 kg
Intermittent
1 Sugar 100 g Put in bowl
OIOI
7 min Open
Lemon juice 30 g 100°C
Taste and adjust
2 Mix – 600 rpm 30 sec Open
seasoning
CHEF’S TIP
Spices can also be added as required (vanilla, cinnamon, allspice, Szechwan pepper) and pears or
Japanese apple pears can be used instead of apples.
103
SWEET
Strawberry Jam
Ingredients:
Strawberries 750 g
Sugar (Confisuc) 525 g
Pectin 8g
Heat Lid
setting opening
Strawberries 750 g
Intermittent
1 Sugar 525 g Put in bowl
OIOI
18 min Open Blend sugar and pectin first.
Pectin 8g 107°C
2 Pour into jam jars – Taste and adjust seasoning
CHEF’S TIP
Macerating the halved fruit in sugar for several hours beforehand will shorten the cooking time.
Use fresh fruit that naturally contains a large amount of sugar.
105
SWEET
Apricot Coulis
Ingredients:
Apricots 1 kg Pectin 20 g
Sugar 170 g 2 pinches of allspice
Invert sugar 170 g
Lemon juice 16 g
Heat Lid
setting opening
Apricots 1 kg
Invert sugar 170 g Blend sugar
Lemon juice 16 g and pectin
1 Sugar 170 g
Place in bowl 260 rpm 13 min Closed
Pectin 20 g seasoning
Allspice 2 pinches
CHEF’S TIP
You can also add softened, squeezed gelatine leaves to the completed mixture (12 x 2 g leaves per
kilo of uncooked fruit), pour into a tray and use in a layered cake.
107
SWEET
Peach, Honey and Rosemary

Ice-Cream Base
Ingredients:
White peaches 250 g Sugar 100 g
Sprig of rosemary 1 Milk 300 ml
Honey 25 g Cream 200 ml
Egg yolks 100 g
Heat Lid
setting opening
Honey 25 g Intermittent
1 Peaches 250 g
Put in bowl
OIOI
7 min Open
140°C
Egg yolks 100 g
Sugar 100 g Cook until temperature is
Milk 300 ml reached
2 Cream 200 ml
Fold in 120 rpm 5 min
Sprig of 1 seasoning
rosemary
Remove, cool and remove
3 rosemary
Pour mixture into an ice-cream
4 maker. When set, place in
freezer.
CHEF’S TIP
Apricots and other varieties of peach (bush, yellow, etc.) can be used instead of white
peaches. Aromatic herbs can also be used as required (lemon thyme, mint, tarragon,
citronnelle, etc.)
109
SWEET
Instant Berry Sorbet

Ingredients:
Frozen berries 800 g Icing sugar 130 g
Large vanilla pod, 1 split and Egg whites 190 g
scraped
Heat Lid
setting opening
Berries 800 g
2,000 rpm 3 to 4 Turbo until a powder is
1 Icing sugar 130 g Put in cold bowl –
Pulse pulses formed
Vanilla pod 1
Taste and adjust
2 Egg whites 190 g Drizzle – 3,500 rpm 30 sec
seasoning
CHEF’S TIP
To obtain a slightly creamy sorbet, add 200 g of plain yoghurt along with the egg whites.
The taste can be varied according to the fruit (strawberries, cherries, raspberries, black
currants, etc.) by using different spices (strawberries/cloves, black currants/mint,
blackberries/cinnamon, cherries/allspice, etc.).
111
SWEET
Black Currant Ice-Cream Base

Ingredients:
Milk 300 ml Sugar 150 g
Cream 200 ml Blackcurrant juice processed
Egg yolks 140 g in a centrifugal extractor 300 g
Heat Lid
setting opening
Egg yolks
140 g
Sugar
150 g
Blackcurrant R-Mix Taste and adjust
1 juice
300 g Put in bowl
150 rpm
16 min Closed
seasoning
300 ml 85°C
Milk
200 ml
Cream
Cool and process
2 in an ice-cream –
maker
CHEF’S TIP
Red currants or raspberries can be used instead of blackcurrants.
113
SWEET
Mango Sorbet
Ingredients:
Frozen mangoes 800 g
Icing sugar 130 g
Heat Lid
setting opening
Mangoes at 800 g
Taste and adjust
1 -18°C Mix – 3,500 rpm 1 min
seasoning
Sugar 130 g
CHEF’S TIP
You can also select your own fresh mangoes and freeze them.
115
SWEET
Almond Granita
Ingredients:
Caster sugar 50 g Icing sugar 100 g
Water 12 g Ice cubes 500 g
Glucose 25 g Milk 10 cl
Powdered almonds 70 g
Heat Lid
setting opening
Caster sugar 50 g
Cook until temperature is
1 Water 12 g Put in bowl 100 rpm Open
reached
Glucose 25 g 110°C
Powdered
The mixture must be
2 almonds 70 g Fold in and blend – 600 rpm 3 min Open
homogeneous
Icing sugar 100 g
3 – Cool bowl under cold water
4 Milk 10 cl Pour in – 3,500 rpm 2 min
Mix until homogeneous and

10 to 15 ice is completely crushed.
5 Ice cubes 500 g Add and mix – Turbo
sec
Closed
Taste and adjust
seasoning
CHEF’S TIP
Ready-made almond paste can be used instead of the almond paste preparation in the recipe.
117
WHAT THE CHEFS HAVE TO SAY
“ L e Robot Cook® fills a real need.
I don’t know how we ever did without it. “
DAVID ZUDDAS – CHEF
RESTAURANT DZ’ENVIES – 21000 DIJON – 1 MICHELIN FORK
“H
aving such a quiet appliance in the kitchen is a real boon. It’s incredibly
simple and logical to use. The heating control is a particular bonus when it
comes to making certain recipes. “
MARC MEURIN – CHEF CUISINIER
CHÂTEAU DE BEAULIEU – 62350 BUSNES – 2 MICHELIN STARS
“ I can’t fault it for heating speed and cutting quality.

And the Intermittent speed function is vital for puréeing and fine blending. “
YANNICK MOREIRA – CONSULTANT CHEF
CHEF SERVICES BRETAGNE – 35380 PLELAN LE GRAND
Head office, French, Export and marketing department:
Tel.: + 33 1 43 98 88 33 - Fax: + 33 1 43 74 36 26
email: international@robot-coupe.com
Robot Coupe Australia: Tel.: (02) 9478 0300 - Fax: (02) 9460 7972
New Zealand: Tel.: 0800 716161 - Fax: 0800 716162
email: orders@robotcoupe.com.au
Robot Coupe U.K. LTD: Tel.: 020 8232 1800 - Fax: 020 8568 4966
Réf. : 450 986 - 12/2019
2, Fleming Way, Isleworth, Middlesex TW7 6EU

email: sales@robotcoupe.co.uk
Robot Coupe U.S.A.: Tel.: 1-800-824-1646 - Fax: 601-898-9134
email: info@robotcoupeusa.com - website: www.robotcoupeusa.com
www.robot-coupe.com

450 986 - Livre Recettes Robot Cook en

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– RECIPES –

TURBO PULSE 5 SPEED

SILENT INDUCTION MOTOR

SETTING ZONE PROGRAMMING ZONE

LOW AND HIGH HEATING

TURBO/PULSE START OFF CONTROL DIAL

LOW AND HIGH HEATING SPEED FUNCTION

High heating capacity High Precision Pulse Function:

1 Butter 100 g Melt 200 rpm 2 min Closed

2 Flour 100 g Add 200 rpm 5 min Closed

STEP 2: Add flour

STEP 3: Add milk and spices

1 Water 100 g Warm 700 rpm 2 min Closed

2 Egg yolks 120 g Add 700 rpm 1 min Open

3 Melted butter 120 g Add 700 rpm 10 min Open

1 Shallots 100 g Chop – 1,000 rpm 1 min Closed

Vinegar 50 g -100 rpm

-200 rpm Taste and adjust

Olive oil 1 drizzle 2,500 rpm 3 to 4

Strain out the

Pour oil through

2 Heat 200 rpm 7 min

Tomato and Red Pepper Coulis

Red peppers 300 g

2 Strain preparation – Optional

Pour into flan

2 Polenta 190 g Add 100 rpm 20 min Closed

Carrot Purée with orange

Taste and adjust

1 Peas 750 g Put in bowl 3,500 rpm 2 min Closed

2 Butter 100 g Add 100 rpm 13 min Open

Haricot Bean Emulsion

Taste and adjust

Pour into a siphon

Cream of Artichoke Soup

2 White stock 500 ml Pour in 400 rpm 15 min Open

Cream of Asparagus Soup

1 Butter 40 g Put in bowl 200 rpm 2 min Open

3 White stock 800 ml Pour in 400 rpm 10 min Open

4 Mix – 3,500 rpm 2 min Closed

Egg yolks 60 g Blend egg yolks Taste and adjust

Dubarry Cauliflower Soup

3 Double cream 80 ml Add – 3,500 rpm 5 min Closed

4 Egg yolks 40 g Add – 3,500 rpm 3 min Open

Moist Fig Chutney

2 – 1,000 rpm 20 sec

Tomatoes -300 rpm Taste and adjust

10 to Wash and drain basil

Black Olive Tapenade Spread

Mix if a finer tapenade is

Chick peas 700 g

Taramasalata with Cod Roe

Smoked Salmon Taramasalata

Salmon 300 g 1,500 rpm 3 to 4

Pepper – 3,000 rpm 20 sec

1 Shallot 50 g Chop – 1,500rpm 3 pulses Closed

Stir in until -200 rpm

4 White wine 25 Pour in – Closed

Pour in enough hot stock to

6 Butter 25 g Finish the rice – 1 min Closed

White sugar 250 g

2 Milk 1 L Pour in milk 1,000 rpm 12 min Open

Add butter in Taste and adjust

“ I can’t fault it for heating speed and cutting quality.