For truly intensive f lavour

Gorenje Cook Book

Finest recipes for your new Gorenje oven
2 | Cook Book

Congratulations!
You are now a proud owner of a very special
factory of health - Gorenje steam oven

Content:

1. WELCOME TO THE FACTORY

OF PERFECT FLAVOURS 04

Cooking systems 07

2. WELCOME TO THE
GORENJE COOKBOOK 06

3. RECIPES 08

Meat 08
Fish & Clam 24
Vegetables 29
Meals 34
International dishes 39
Soufflés and au gratin 51
Bread 57
Pastries & Desserts 64

4. SOUSVIDE 88

5. STEAM COOKING 92

Steam cooking tips and tricks 93

6. INDEX OF RECIPES 96
 Cook Book | 3

www.gorenje.com
4 | Cook Book

Welcome to the
factory of perfect
flavours
Steam cooking is one of the healthiest cooking methods. Gentle
steam action during cooking preserves important minerals and
vitamins while making sure the food retains its full and intensive
flavour and colour, and remains compact and juicy. A delicious
and hearty meal no longer requires a heap of herbs and spices
or more than a few drops of oil. Indeed, appetizing food can be
made without any fat at all, and the food can finally shine in all its
glory of natural ingredients.
During steam cooking, the steam is injected into the oven from
a special water heater. Owing to innovative technology, it is
distributed evenly throughout the oven cavity. The flow of steam
is automatically controlled based on the selected program. If
required, the user can also set the amount of steam for a particular
dish manually. In a steam oven there is little cause for concern
about burning or overcooking the food. In a steam oven, you can
easily cook the entire lunch at once, from soup to dessert, without
having to worry about mixing of the flavours. After cooking, the
oven interior will remain dry, without water droplets and therefore
without lime scale. As a result, cleaning of the oven is a breeze.
With Gorenje steam ovens, a part of professional cooking
technique is available to home chefs and everyday cooking really
becomes a pleasant and simple task. Allow us to impress you.

What are the secrets of Gorenje steam ovens?

NO WATER, JUST STEAM MULTISTEAM

Gorenje combi steam ovens feature an
excellent steaming performance that
produces steam without any drops of water.
The same ventilation system used in conventional
ovens, MultiFlow 360˚, is used in steam ovens.
After the steam enters the oven cavity through
multiple openings, a special fan distributes the
steam evenly, giving the food a soft and tender feel.
 Cook Book | 5

WATER TANK DECALCINATION

The large, practical and elegant water tank is easily The descaling function operates automatically.
accessible and can be refilled even during the When needed, it reminds the user to run the
cooking process, without ever interrupting it. The 1.3l descaling process. After a special descaling solution
tank is smartly positioned for easier handling. is added, it takes only 1 hour to complete the process.

www.gorenje.com
6 | Cook Book
Welcome to
Gorenje Cook Book
We are happy to introduce a Cook Book of top-class recipes
resulting from years of experience, testing and research in the
field. By combining everyday ingredients found at your local store,
and with cunning use of the many innovative functions of the
Gorenje ovens, you will see truly superior results in the form of
delicious and wholesome meals.
Tasty meat, succulent fish, vegetables full of vitamins, fruit of
wonderful colours, side dishes cooked to perfection – all this and
much more is now possible in your home kitchen with your new
Gorenje steam oven.
BAKING DISHES AND TRAYS
For the users of technologically perfected and superiorly
designed Gorenje ovens, we carefully chose all the accessories
that are either included as a part of the basic equipment, or
available as optional extras.
Years of experience and profound understanding of the needs
of our consumers dictate a broad selection of baking pans and
dishes that will make your cooking easier and oven operation
as efficient as possible.
Deep baking tray Shallow baking sheet Grid
Following are carefully drawn up recipes systematically divided
based on 8 basic types of food, which will aid you in cooking
perfect meals. Each recipe includes a list of required ingredients
and a brief description of the cooking method. Moreover, we have
provided precise instructions on how to use the many features
and options offered by the ovens for truly superior results. To this
end, the basic settings are also provided with each recipe, along
with a clear definition as to which heater or combination thereof
is best suited for the selected dish, what is the optimum cooking
temperature and time, and what type of baking dish or pan to
choose and which height level to place it on.
BAKING LEVELS
Gorenje ovens can cook food on up to five different height
levels, depending on the type and amount of food being cooked.
Moreover, they allow cooking at several levels simultaneously.
Smart air distribution will make sure the food at every level is
cooked evenly and without mixing of flavours and aromas.
Porcelain baking tray Glass baking dish

Cooking systems
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling
of the oven cavity will radiate heat evenly into
the oven interior. Pastry or meat can only be
baked/roasted at a single height level.
UPPER HEATER
Only the heater on the oven cavity ceiling will
radiate heat. Use this heater to brown the
upper side of the dish.
BOTTOM HEATER
Only the heater on the bottom of the oven
cavity will radiate heat. Use this heater to
brown the lower side of the dish.
HOT AIR AND BOTTOM HEATER
Bottom heater, round heater, and the fan will
operate. This is used to bake pizza, moist
pastry, fruitcakes, leavened dough and
shortcrust on several levels simultaneously.
BOTTOM HEATER AND FAN
This is used for baking leavened but low-rising
pastry and for preserving fruit and vegetables.
GRILL
Only grill heater, a part of the large grill set,
will operate. Use this heater to grill a few
open sandwiches or beer sausages, or for
toasting bread.
Cook Book | 7
GRILL WITH FAN
Grill heater and the fan will operate. This
combination is used to grill meat and to roast
larger chunks of meat or poultry at a single
height level. It is also appropriate for dishes au
gratin and for browning to a crispy crust.
3D HOT AIR
Round heater and the fan will operate. The
fan installed in the back wall of the oven cavity
makes sure the hot air constantly circulates
around the roast or pastry. This mode is used
for roasting meat and baking pastry at several
levels simultaneously.
STEAM
Use this for all types of meat, stews,
vegetables, pies, cakes, bread, and dishes
au gratin (i.e. food that require longer
cooking time).
HOT AIR WITH STEAM
Steam system are used for cooking and
defrosting. They allow quick and efficient
cooking without changing the colour or shape
of the food. Three options are available: high,
medium and low.
LARGE GRILL
The upper heater and the grill heater will
operate. The heat is radiated directly by the
grill heater installed in the oven ceiling. To
boost the heating effect, the upper heater
is activated as well. This system is used for
grilling a smaller amount of open sandwiches
or beer sausages, and for toasting bread.
www.gorenje.com
8 | Cook Book

Meat
 Cook Book | 9

Pork roast QUANTITY HEATER

COMBINATION TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg grill with fan 170 °c 85 min 2

INGREDIENTS:
• pork neck (other cuts may work as well) first 190 °c for 60 min
upper and bottom
1 kg
• 1 teaspoon salt heater
then 180 °c for 50 min
• a pinch of pepper first upper and
at 185 °c for 90 min small baking tray
• a pinch of allspice bottom heater
1,5 kg 1
• a pinch of cumin then grill with fan at 160 °c for 55 min
• lemon slices first upper and
at 185 °c for 100 min
bottom heater
• parsley 2 kg
then grill with fan at 160 °c for 65 min

PREPARATION: 2,5 kg 140 min 2

upper and bottom
Oil to the baking dish and place the 185 °c deep baking tray
heater
3 kg 180 min
beaten and salted chunk of meat into it.
Add other seasoning to the meat.
Line with lemon slices and parsley. This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
Add some water or stock. heater combination, temperature, cooking time

www.gorenje.com
10 | Cook Book

Roasted beef QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 80 min
INGREDIENTS:
• beef 1 kg 90 min
• 1 teaspoon salt hot air
1,5 kg 180 °C 100 min small baking tray 2
• a pinch of pepper with steam

• 1 tablespoon mustard 2 kg 110 min

• 1 tablespoon mustard seeds
2,5 kg 120 min

PREPARATION:
Rub the meat with salt and pepper. This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
Spread mustard over meat and sprinkle heater combination, temperature, cooking time
with mustard seeds. Oil the baking dish and
place the meat onto it.
 Cook Book | 11

Veal roast QUANTITY HEATER

COMBINATION TEMPERATURE COOKING TIME CONTAINER BAKING
LEVEL
first hot air with
at 180 °C for 40 min
steam
INGREDIENTS: 0,5 kg
then hot air at 200 °C for 20 min
• veal
• 1 teaspoon salt first hot air with
at 180 °C for 50 min
steam
• a pinch of pepper 1 kg
then hot air at 200 °C for 25 min
• a pinch of marjoram small baking tray 1
first hot air with
• 2 sprigs parsley at 180 °C for 60 min
steam
1,5 kg
• 4 slices bacon then hot air at 200 °C for 30 min
• 4 pickles (pickled gherkins) first hot air with
at 180 °C for 70 min
steam
2 kg
PREPARATION: then hot air at 200 °C for 35 min
Rub the meat with salt, pepper, and first hot air with
at 180 °C for 80 min
steam
marjoram. Oil the baking tray, place the 2,5 kg deep baking tray 2
then hot air at 200 °C for 40 min
meat into it, and lard it with bacon and
slices of pickles/gherkins.
This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
Tip: Maximum meat thickness is 8 centimetres! heater combination, temperature, cooking time
www.gorenje.com
12 | Cook Book

Braised beef roast QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING
LEVEL
0,5 kg 80 min
INGREDIENTS: • cubed green
1 kg 100 min
• leg of beef bell pepper 2
upper + bottom glass ovenware
• 1 teaspoon salt • cubed red bell 1,5 kg
heater
210 °C 120 min
with lid
• a pinch of pepper pepper 2 kg 140 min
• 1 onion • a handful of kale
2,5 kg 160 min 1
• 2 carrots • 2 cloves garlic,
• 2 tablespoons crushed
tomato paste • sunflower oil This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
• 1 sliced parsley • 2 tablespoons heater combination, temperature, cooking time
root sour cream
• 1 tablespoon flour
vegetables. Add some water or stock. of hot juices released from the meat. Mix
PREPARATION: Cover the baking dish and braise. When the in two tablespoons sour cream just before
Oil to the baking dish and place the beaten meat is cooked, thicken the juices with a serving.
and salted chunk of meat into it. Line with mixture of flour whisked into a few spoons Tip: Maximum meat thickness is 6 centimetres!
 Cook Book | 13

Beef QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

first grill at 220 °C for 38 min

INGREDIENTS: open glass
• 1,5 kg beef recipe then fan at 25 °C for 20 min ovenware 2
PYREX
• 1 teaspoon salt and then upper +
at 100 °C for 220 min
• a pinch of pepper bottom heater

• 1 onion
• 2 carrots This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.

PREPARATION:
Oil to the baking dish and place the salted
chunk of meat into it. Line with vegetables.
Add some water or stock.

www.gorenje.com
14 | Cook Book

Beefsteak QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater + non perforated
recipe 100 °C 45 min 2
INGREDIENTS: fan + steam container

• 4 steaks
• 2 tablespoons mustard This is automatic programme.
The oven automaticaly sets heater,
• 1 tablespoon of capers or green temperature and cooking time.
peppercorns
• salt PREPARATION:
Season the steaks and spread mustard
over them. Place them on a non-perforated
baking sheet. Add a tablespoon of capers
or green peppercorns.
 Cook Book | 15

Whole chicken QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 55 min
INGREDIENTS: grill with fan 210 °C small baking tray 1
• chicken 1,5 kg 60 min
• 1 teaspoon salt
first 165 °C for 90 min
• a pinch of white pepper
• olive oil 3,5 kg hot air than 210 °C for 20 min deep baking tray 2

and than 200 °C for 20 min

PREPARATION:
Wash the chicken and pat dry with a paper
towel. Rub the meat with salt, pepper, and This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
oil. Place the chicken onto the wire rack. heater combination, temperature, cooking time
Insert a baking sheet one level lower as a
drip tray.

www.gorenje.com
16 | Cook Book

Chicken thighs QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 30 min
INGREDIENTS: 180 °C small baking tray
• chicken thighs 1 kg grill with fan 45 min 2
• 1 teaspoon salt
1,5 kg 170 °C 65 min deep baking tray
• a pinch of white pepper
• a pinch of allspice
• olive oil This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
heater combination, temperature, cooking time

PREPARATION:
Coat the drumsticks or thighs with olive
oil. Rub with salt, white pepper, and
allspice. Place the meat on the wire rack
and insert a baking sheet a guide lower
to serve as a drip tray.
 Cook Book | 17

Chicken breasts QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 60 min
INGREDIENTS: small baking tray
• chicken breast 1 kg hot air 175 °C 85 min 2
• a pinch of salt
1,5 kg 100 min deep baking tray
• a pinch of white pepper
• 1 tablespoon curry
• stock This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
heater combination, temperature, cooking time

PREPARATION:
Wash the fillets and pat dry with a paper
towel. Season with salt, pepper, and curry.
Baste with stock as the meat cooks.

www.gorenje.com
18 | Cook Book

Chicken with stuffing QUANTITY HEATER

COMBINATION TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 75 min
INGREDIENTS: hot air 175 °C small baking tray 1
• 1,5 kg chicken • 3 slices cooked ham 1,5 kg 105 min

• 1 teaspoon salt • ½ green bell pepper first hot air for 90 min
• a pinch of white • ½ onion, diced 2 kg
than gril with fan for 35 min
pepper • 2 eggs 170 °C deep baking tray 2
• olive oil • 5 tablespoons milk first hot air for 135 min
• 2 bread rolls • pinch of nutmeg 3 kg
than gril with fanE for 30 min
• 2 sprigs green
parsley
This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
heater combination, temperature, cooking time
PREPARATION:
Clean the poultry, wash, remove the giblets, Pour beaten eggs mixed with milk over the
and pat dry with a paper towel. Cube the bread. Form the stuffing. Season to taste
bread rolls and sprinkle them with parsley. with salt, pepper, and a pinch of nutmeg.
Add the ham, peppers, and sautéed onion. Stuff the chicken.
 Cook Book | 19

Turkey QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

4 kg hot air 160 °C 170 min deep baking tray 2

INGREDIENTS:
• turkey
• 1 teaspoon salt
• a pinch of white pepper
• olive oil
• 6 slices bacon
• stock or water for basting
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Clean the turkey, wash and pat dry with a
paper towel. Coat it with olive oil and rub
with salt and pepper. Lard the turkey with
slices of bacon. Baste with stock as the
turkey roasts.

www.gorenje.com
20 | Cook Book

Lamb – ribs QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 65 min
INGREDIENTS:
• lamb 1 kg 70 min
190 °C small baking tray
• 1 teaspoon salt hot air
1,5 kg 85 min 2
• a pinch of pepper with steam

• a pinch of basil 2 kg 100 min

• a pinch of balm (melissa)
2,5 kg 185 °C 120 min deep baking tray
• 4 juniper berries
• 2 bay leaves
• 4 shallots This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
• 2 carrots heater combination, temperature, cooking time
• 2 sprigs parsley
PREPARATION:
Rub the meat with salt, pepper, and other the meat onto it. Line the meat with shallot,
seasoning. Oil the baking dish and place carrots, bay leaves, and parsley.
 Cook Book | 21

Game – chunks QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 50 min
INGREDIENTS:
• leg of deer 1 kg 60 min
upper + bottom
• 1 onion heater
190 °C small baking tray 2
• 1 carrot 1,5 kg 80 min

• 1 parsley root
2 kg 120 min
• 1 sprig thyme
• strip lemon zest
• 5 seeds berries (allspice) This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
• 100 ml wine heater combination, temperature, cooking time
• 100 g bacon
PREPARATION:
Pull the membrane off of a well-aged deer boiling fat over the meat. Baste the meat
leg. Season with salt and lard with bacon. with the juices it releases during roasting.
Place the meat onto the baking tray. Add Tip: Serve the venison with pressed cranberries,
vegetables, seasoning, and wine. Pour mixed with red wine.

www.gorenje.com
22 | Cook Book

Meat loaf QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 180 °C 50 min

INGREDIENTS:
• 1,5 kg ground meat • 1 green bell pepper 1 kg 65 min
• 1 onion • a pinch of salt
1,5 kg 80 min small baking tray 1
• 3 cloves garlic • a pinch of pepper
grill with fan 170°C
• 2 sprigs parsley • a pinch of 2 kg 95 min
• 2 bread rolls marjoram and
• 50 ml milk thyme 2,5 kg 100 min

• 4 eggs
3 kg 160°C 120 min deep baking tray 2
• 1 small carrot

This is an automatic programme.

PREPARATION:
Sauté the onion and let it cool down.
Cube the two bread rolls. Pour milk and
two beaten eggs over the bread. Hard boil
two eggs. Finley cube the bell pepper and
When you set quantity, the oven automatically sets other parametres:
heater combination, temperature, cooking time
carrot. Season the ground meat and add Form a loaf of ground meat. Place the hard
the onion, bread, vegetables, and crushed boil eggs in the middle.
garlic. Let the hard-boiled eggs cool down.
 Cook Book | 23

Meat roll QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

upper + bottom shallow baking

recipe 200 °C 18 min 2
INGREDIENTS: For the filling: heater sheet

• 375 g flour • 1 onion

• 75 g margarine • 500 g ground meat This is automatic programme.
The oven automaticaly sets heater,
• pinch of sugar • 2 cloves garlic temperature and cooking time.
• 30 g yeast • 1 sprig parsley
• 2 pinches salt • salt, pepper PREPARATION:
• 1 egg • 1 tablespoon First, prepare the starter. Add crumbled 20 minutes. Meanwhile, prepare the filling.
• 125 ml milk tomato paste yeast, sugar, a little salt, and some flour Sauté the onion over some oil, add minced
• a pinch of salt into 1 dl of lukewarm water to obtain a meat, season to taste, add tomato paste,
smooth mixture. Let rise for approximately 5 and sauté a while longer. Roll out the dough
minutes. Add the starter to flour, along with to a thickness of 1 cm and cut out square
margarine and milk. Knead with an electric shapes. Place a teaspoon of the filling on
mixer. Let the dough rise for approximately each square. Shape into rolls.

www.gorenje.com
24 | Cook Book

Fish & Clam

 Cook Book | 25

Grilled fish QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 25 min
INGREDIENTS:
180 °C
• fish
1 kg grill with fan 30 min grid 2
• a pinch of salt
• a pinch of white pepper 1,5 kg 170 °C 40 min
• a pinch of rosemary
• 2 cloves garlic
• 2 sprigs parsley This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
heater combination, temperature, cooking time

PREPARATION:
Clean the fish and pat dry with a paper salt, and pepper to taste. Place the fish on
towel. Coat the inside of the fish with the wire rack and insert a baking sheet a
chopped garlic and parsley. Add rosemary, guide lower to serve as a drip tray.

www.gorenje.com
26 | Cook Book

Fish fillets QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,5 kg 20 min
INGREDIENTS:
grill with fan 220 °C glass baking dish 3
• fish fillets 1 kg 28 min
• a pinch of salt
• a pinch of white pepper
• a pinch of rosemary This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
• 2 cloves garlic heater combination, temperature, cooking time
• 2 sprigs parsley
• 1 tablespoon lemon juice PREPARATION:
Clean the fish and pat dry with a paper
towel. Rub the fillets with seasoning and
place in a small glass baking dish greased
with olive oil. Drizzle some lemon juice on
the fillets when done.
 Cook Book | 27

Braised fish QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING

LEVEL

0,5 kg 50 min
INGREDIENTS:
• trout glass ovenware glass ovenware
1 kg 210 °C 60 min 1
• a pinch of salt with lid with lid

• a pinch of white pepper 1,5 kg 80 min

• a pinch of basil
• a pinch of rosemary
• 4 cloves garlic
• 2 sprigs parsley
This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
heater combination, temperature, cooking time

PREPARATION:
Season the fish. Add some olive oil into
a glass baking dish and place the fish
onto the oil. Add dry white wine and
lemon to taste.

www.gorenje.com
28 | Cook Book

Scallops QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

0,3 kg 12 min
INGREDIENTS:
• Scallops
0,5 kg grill with fan 190 °C 15 min glass baking dish 1
• 2 cloves garlic
• 2 sprigs parsley 0,8 kg 20 min
• 2 tablespoons olive oil
• 100 g grated cheese
• 4 slices prosciutto (chopped) This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
heater combination, temperature, cooking time

PREPARATION:
Chop the garlic and parsley, and add olive
oil. Pour the mixture over the scallops. Put
some prosciutto into each scallop shell, and
sprinkle with grated cheese.
 Cook Book | 29

Vegetables

www.gorenje.com
30 | Cook Book

Baked potatoes QUANTITY HEATER

COMBINATION TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

first hot air at 180 °C for 30 min

INGREDIENTS: 1 kg
• potatoes then grill at 230 °C for 10 min

• oil for the baking tray first hot air at 180 °C for 38 min
shallow baking
1,5 kg 2
sheet
then grill at 230 °C for 12 min
PREPARATION:
Cut the potatoes into wedges and place first hot air at 180 °C for 46 min
them into an oiled deep baking tray. 2 kg
then grill at 230 °C for 14 min
During baking, toss the potatoes around
once with a spatula.
This is an automatic programme.
When you set quantity, the oven automatically sets other parametres:
heater combination, temperature, cooking time
 Cook Book | 31

Baked broccoli QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
with potatoes recipe grill with fan 190 °C 40 min deep baking tray 2

INGREDIENTS:
• 500 g potatoes This is automatic programme.
The oven automaticaly sets heater,
• 500 g broccoli temperature and cooking time.
• 150 ml heavy cream
• 3 eggs PREPARATION:
• 100 g Parmesan cheese Cook the potatoes until half done and peel glass baking dish greased with butter. Pour
• a pinch of salt them. Beat the eggs; add heavy cream and the mixture of eggs, heavy cream, and salt
• 30 g butter salt. Gently mix together the potatoes and over potatoes and broccoli and sprinkle
broccoli and place the mixture into a Parmesan cheese on top.

www.gorenje.com
32 | Cook Book

Stuffed tomatoes QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe grill with fan 200 °C 40 min small baking tray 2

INGREDIENTS:
• 8 large tomatoes
• 500 g potatoes This is automatic programme.
The oven automaticaly sets heater,
• 15 g margarine temperature and cooking time.
• 3 egg yolks
• 3 tablespoons grated Parmesan cheese PREPARATION:
• 3 tablespoons milk Cook the potatoes until half done. Let them and scoop out most of the pulp. Stuff the
• a pinch of salt cool down and mash them. This will be the tomatoes with the mixture of potatoes, egg
base for the stuffing. Combine the mashed yolks, margarine, milk, and salt. Sprinkle
potatoes with egg yolks, margarine, milk, Parmesan cheese on top.
and salt. Slice the tops off the tomatoes
 Cook Book | 33

Vegetable roll QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

upper + bottom shallow baking

recipe 210 °C 15 min 2
INGREDIENTS: heater sheet

For the dough: For the filling:

• 375 g flour • 1 shallots This is automatic programme.
The oven automaticaly sets heater,
• 75 g margarine • 1 small courgette temperature and cooking time.
• pinch of sugar (zucchini)
• 30 g yeast • ½ egg-plant PREPARATION:
• 2 pinches salt • 2 cloves garlic First, prepare the starter. Add crumbled 20 minutes. Meanwhile, prepare the filling.
• 1 egg • 1 red bell pepper yeast, sugar, a little salt, and some flour Sauté the shallot over some oil. Add cubed
• 125 ml milk • salt into 1 dl of lukewarm water to obtain a vegetables. Season to taste and continue
• a pinch of salt • pepper smooth mixture. Let rise for approximately 5 to sauté. Roll out the dough to a thickness
• celery minutes. Add the starter to flour, along with of 1 cm and cut out square shapes. Place
margarine and milk. Knead with an electric a teaspoon of the filling on each square.
mixer. Let the dough rise for approximately Shape into rolls.

www.gorenje.com
34 | Cook Book

Meals
 Cook Book | 35

Moussaka with QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
potatoes recipe grill with fan 200 °C 40 min
open glass
2
ovenware PYREX

INGREDIENTS: For white

• 700 g potatoes (bechamel) sauce:
• 700 g ground • 100 ml milk This is automatic programme.
The oven automaticaly sets heater,
meat • 80 g flour temperature and cooking time.
• 1 onion • 80 g butter
• oil • 4 eggs PREPARATION:
• a pinch of salt • juice of ½ lemon Cook the potatoes until half done and and potatoes into it. Finish with a layer of
• salt strain. Sauté the meat with onions and meat. Cover with white (Béchamel) sauce.
• pepper bell peppers over some oil. Oil the glass Sprinkle with grated cheese to taste.
• pinch of nutmeg baking dish and layer the ground meat

www.gorenje.com
36 | Cook Book

Risotto QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater + steam deep
recipe 100 °C 37 min 2
INGREDIENTS: fan + steam container

• 1 courgette/zucchini (approx. 250 g)

• 1 small onion
• 250 g rice This is automatic programme.
The oven automaticaly sets heater,
• 2 chicken fillets temperature and cooking time.
• half teaspoon salt
• 1 teaspoon curry PREPARATION:
• pinch of nutmeg Shred the zucchini, onion, and chicken
• a pinch of celery fillets. Combine with rice and season. Place
in a non-perforated dish and add 4 dl of tap
water. After twenty minutes of cooking, stir
the risotto.
 Cook Book | 37

Poached eggs QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater + steam deep
recipe 100 °C 15 min 2
INGREDIENTS: fan + steam container

• 4 eggs
• 1 tablespoon vinegar
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.

PREPARATION:
Pour hot water (approximately 70 °C) into a
non-perforated dish. Add a tablespoon of
vinegar. Carefully crack four eggs into the
water. Place the dish into the oven.

www.gorenje.com
38 | Cook Book

Omelette with bacon QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater + steam deep
recipe 100 °C 20 min 2
INGREDIENTS: fan + steam container

• 4 eggs
• 50 g cheese This is automatic programme.
The oven automaticaly sets heater,
• 6 slices smoked bacon temperature and cooking time.
• salt
• pepper PREPARATION:
Whisk and season the eggs. Cut the bacon
into small pieces and add to the eggs. Add
some grated cheese.
 Cook Book | 39

International
dishes

www.gorenje.com
40 | Cook Book

Walnut cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
Slovenia upper + bottom
recipe 170 °C 55 min deep ovenware 2
heater

INGREDIENTS
For the dough: For the filling: This is automatic programme.
The oven automaticaly sets heater,
• 600 g flour • 400 g walnuts temperature and cooking time.
• 30 g yeast • 200 ml milk
• 200 ml milk • 250 g sugar PREPARATION:
• 140 g sugar • 2 tablespoons rum Pile the flour in a bowl and make a well on on a floured tablecloth and spread the filling
• 140 g butter or • 2-3 egg whites top. Crumble the yeast and add sugar, salt, over it. To make the filling, pour hot milk
margarine butter, and milk into the well and mix. Le over walnuts and sugar. Add rum. Then,
• 4 egg yolks the bowl with the flour and the starter to fold in beaten egg whites (with soft peaks).
• 1 pack vanilla rise for 30 minutes. Cover the starter with The filling should be easily spreadable, but
sugar flour; add eggs, butter or margarine, sugar, not too runny. Sprinkle lemon zest over the
• grated lemon zest and egg yolks, and knead with an electric filling. Roll the dough with filling and place
mixer. During kneading, add lukewarm milk in a greased and dusted round clay or
to obtain a delicate leavened dough. Let rise ceramic baking dish. Let the cake rise again
for another 30 minutes. Roll out the dough in a warm place; then, transfer to oven.
 Cook Book | 41

Sauerkraut and QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
carniolan sausage recipe
bottom heater +
100 °C 35 min
perforated cooking
2
Slovenia fan + steam container

INGREDIENTS: This is automatic programme.

• 2 pairs Carnolian Sausage
• 500 g sauerkraut
• 4 whole black peppercorns
• a pinch of ground red paprika
• 2 cloves garlic
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Season the sauerkraut with paprika,
pepper, and garlic. Mix well. Place
the sauerkraut and sausages onto the
perforated baking tray.

www.gorenje.com
42 | Cook Book

Yorkshire pudding QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
United Kingdom
recipe hot air 190 °C 40 min small baking tray 1

INGREDIENTS:
• 190 g flour This is automatic programme.
The oven automaticaly sets heater,
• 5 g salt temperature and cooking time.
• 3 eggs
• 180 ml water PREPARATION:
• 180 ml milk (room temperature) Combine flour and salt. Add milk and whisk the oven and pour in the beef roast juices or
• 120 ml beef roast juice or melted pork lard into a firm batter. Whisk in the eggs, add melted fat. When the juices or fat are warm
water, and beat until foamy. Let the mixture enough, cover them with the batter.
rest for one hour. Place the baking sheet in
 Cook Book | 43

Swabian cherry cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
Germany round metal
recipe hot air 190 °C 55 min 1
mould

INGREDIENTS:
• 8 stale bread rolls • 500 ml milk This is automatic programme.
The oven automaticaly sets heater,
• 750 g cherries • 4 eggs temperature and cooking time.
• 80 g raisins • 130 g sugar
• 50 g sliced • 2 tablespoons PREPARATION:
almonds confectioner’s Cut the dry bread rolls into thin slices and grated lemon zest. Add soaked bread rolls,
• zest of one lemon sugar pour lukewarm milk over them. Let soak for cherries, raisins, and almonds. Gently fold
• 80 g butter 20 minutes. Stone the cherries and sprinkle in the beaten egg whites. Pour the mixture
with 50 g sugar. Grease the round mould. into the mould.
Whisk the butter, sugar, egg yolks, and

www.gorenje.com
44 | Cook Book

Quiche Lorraine QUANTITY HEATER

COMBINATION TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
France first bottom
for 40 min
heater + hot air round metal
recipe at 190 °C 2
INGREDIENTS For the filling: then bottom mould
for 10 min
heater
For the dough:

• 200 g flour • 4 eggs This is automatic programme.

The oven automaticaly sets heater,
• 150 g margarine • 125 ml milk temperature and cooking time.
• 1 teaspoon • 40 g butter
baking powder • salt PREPARATION:
• 6 tablespoons • pepper Mix the ingredients into shortcrust and
water • 150 g grated cheese let it rest in the refrigerator for at least 30
• salt • 150 g cooked ham minutes. Roll out the dough into a circle.
• 3 teaspoons grated Place the dough into the greased mould.
onions Roll up the dough along the perimeter.
• 2 tablespoons finely Cover the rolled out crust with the filling.
chopped green bell
peppers
 Cook Book | 45

Greek moussaka QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
Greece porcelain baking
recipe hot air 180 °C 45 min 2
tray

INGREDIENTS:
• 6 eggplants This is automatic programme.
The oven automaticaly sets heater,
• 150 ml olive oil temperature and cooking time.
• 1 onion
• 600 g ground mutton or lamb PREPARATION:
• salt Peel and slice the egg plants. Fry them in
• pepper oil. Sauté the onion and minced meat on
• pinch of nutmeg the remaining oil. Add seasoning. Grease
• 100 g grated cheese the bottom of a porcelain baking dish and
• 3 egg layer the eggplants and meat alternately.
• 250 ml heavy cream Finish with a layer of eggplants. Sprinkle
cheese and pour the egg and cream
mixture on top.

www.gorenje.com
46 | Cook Book
Ukrainian cabbage rolls
Ukraine
INGREDIENTS:
• 500 g beef or pork
• 100 g rice
• 2 large onions
• 1 head cabbage
• 2 tablespoons tomato paste
• 2 tablespoons butter
• 3–4 cloves garlic
• salt
• pepper
• 2 sprigs parsley
QUANTITY HEATER TEMPERATURE
recipe hot air 180 °C
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Blanche the cabbage leaves in salt water
for a few minutes. When the cabbage has
cooled down, separate the leaves and
remove larger veins. Thinly slice the meat,
pound it, and mix it with raw rice, tomato
paste, chopped onions, pressed garlic,
and chopped parsley. Season with salt and
pepper. Put the filling onto the
COOKING TIME CONTAINER BAKING LEVEL
25 min open ovenware 2
cabbage leaves and roll them up. Arrange
the cabbage rolls closely next to each other.
Carefully pour boiling water over them. Add
salt and fat and let them simmer on the
cooking hob for approximately 90 minutes.
Add tomato paste combined with sour
cream. Place the open pot into a hot oven
for 30 minutes.
 Cook Book | 47

Lasagna QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

Italia
recipe hot air 170 °C 40 min small baking tray 2

INGREDIENTS:
• 500 g ground meat • oregano This is automatic programme.
The oven automaticaly sets heater,
• 2 carrots • fresh tomato temperature and cooking time.
• 1 onion • 100 ml tomato
• oil sauce PREPARATION:
• salt • 50 g butter Sauté the onions over some oil. Add baking tray and cover the bottom with one
• pepper • 50 g white wheat minced meat and stir. Add chopped carrots layer of lasagne sheets. Spread the meat
• nutmeg flour and seasoning. Cube the tomato and add sauce over it. Add the white sauce and
• bay leaf • lasagne sheets it to the meat. Add tomato paste. Simmer some grated cheese. Repeat the process
• basil • grated cheese for about 15 minutes. Prepare the white with the next layers. Sprinkle the grated
(Béchamel) sauce. Melt the butter in a small cheese more generously over the last layer
saucepan. Add flour and wait for it to turn and add the white sauce.
yellow. Season with nutmeg. Grease the

www.gorenje.com
48 | Cook Book

Pizza QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

Italia bottom heater + shallow baking
recipe 200 °C 15 min 2
hot air sheet

INGREDIENTS INGREDIENTS
For the dough: For the toppings: This is automatic programme.
The oven automaticaly sets heater,
• 200 ml tomato temperature and cooking time.
• 300 g flour sauce
• 25 g fresh yeast • 1 teaspoon PREPARATION: Tip: For a healthier version, use spelt,
• 150 ml lukewarm oregano Prepare leavened dough. Pile the flour buckwheat, or whole-wheat flour instead of
water • salt in a bowl. Make a well in the middle and white wheat flour.
• 2 tablespoons • pepper crumble the yeast into the well. Add a
sunflower oil • 300 g canned little sugar and salt and top with water. Tip: Make your own tomato sauce by
• 3 g salt mushrooms in Add some oil. Use an electric mixer to simmering peeled tomatoes with some salt,
brine knead into smooth dough. Let rise in a pepper, half decilitre red wine, oregano, and
• 150 g pizza ham warm place for at least half an hour. Oil the some red sweet paprika. For topping, use a
• 150 g grated baking sheet and roll out the dough. Add variety of vegetables which are a rich source of
cheese toppings as desired. fibre and other nutrients.
• 5 slices mozzarella
 Cook Book | 49

Cabbage pirozhki QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
Russia upper + bottom shallow baking
recipe 180 °C 35 min 2
heater sheet

INGREDIENTS This is automatic programme.

The oven automaticaly sets heater,
For the dough: For the filling: temperature and cooking time.

• 1 kg white wheat • ½ head cabbage PREPARATION:

flour • 4 hard-boiled eggs Pile the flour in a bowl and make a well on into equal pieces. Roll out the pieces of
• 400 ml milk • 2 tablespoons oil top. Crumble the yeast and add sugar, salt, dough to a thickness of 0.5 to 1 cm. Place
• 100 g butter or • 1 teaspoon salt butter, and milk into the well. Knead with the stuffing on each piece of dough, bring
margarine an electric mixer. Let the dough rise for 30 together the edges and seal them. Place
• pinch of sugar minutes. Meanwhile, prepare the stuffing. the pirozhki on a shallow baking sheet lined
• 40 g yeast Cook and chop the eggs. Cook the sliced with parchment paper. Allow 2 cm of space
• ½ teaspoon salt cabbage in milk until half done. Then, between adjacent pirozhki. Let the pirozhki
combine with eggs, add oil, and season to rise again in a warm place for approximately
taste. Knead the risen dough and divide 30 minutes.

www.gorenje.com
50 | Cook Book

Salmon au gratin QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
Scandinavia open glass
recipe grill with fan 230 °C 10 min 2
ovenware PYREX

INGREDIENTS:
This is automatic programme.
The oven automaticaly sets heater,
• 250 g salmon temperature and cooking time.
• 2 teaspoons lemon juice
• olive oil PREPARATION:
• 50 g butter Coat the glass baking dish with olive oil.
• 3 slices white bread (without crust) Place salmon fillets on the baking dish.
• 4 sprigs parsley Drizzle some lemon juice on the fillets.
• 1 shallot Combine butter and bread (crumbs),
• 2 tablespoons white wine chopped shallot, and parsley. Season with
• 150 g fish stock salt and pepper. Spread over the fillets. Add
fish stock and wine. Place the baking dish
into a preheated oven.
 Cook Book | 51

Souffles and
au gratin

www.gorenje.com
52 | Cook Book

Vegetable soufflé – raw QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
ingredients recipe
upper + bottom
190 °C 45 min
open glass
2
heater ovenware PYREX

INGREDIENTS:
• 3 zucchini This is automatic programme.
The oven automaticaly sets heater,
• 1 carrot temperature and cooking time.
• 2 tomatoes
• a little margarine PREPARATION:
• 50 g grated cheese Thinly slice the zucchini, carrot, and
• 500 ml milk tomatoes. Cover with a mixture of beaten
• 3 tablespoons flour milk and egg yolks, flour, and salt. Finally,
• 3–4 eggs gently fold in the beaten egg whites.
• salt Sprinkle cheese on top.
• pepper
 Cook Book | 53

Soufflé – cooked QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
ingredients recipe
upper + bottom
200 °C 40 min
open glass
2
heater ovenware PYREX

INGREDIENTS:
• 1 kg ground meat
• 1 onion
• 1 green bell pepper
• 500 g cooked pasta (macaroni)
• 300 g grated cheese
• 750 ml milk
• 4 eggs
• 3 tablespoons flour
• pinch of salt and pepper
• pinch of oregano
• 2 sprigs parsley
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Sauté the meat, onion, and bell pepper Combine the mixture of egg yolks, milk,
and season. Cook the pasta and combine and flour with the meat. Then, carefully
with meat. Separate the egg yolks from fold with the beaten egg whites. Pour
the whites. Whisk the egg yolks with milk the mixture into the greased baking dish.
and flour, and beat the egg whites. Sprinkle cheese on top.

www.gorenje.com
54 | Cook Book

Sweet soufflé QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom open glass
recipe 200 °C 40 min 2
INGREDIENTS: heater ovenware PYREX

• 200 g rice
• 1 l milk This is automatic programme.
The oven automaticaly sets heater,
• 1 teaspoon salt temperature and cooking time.
• 100 g butter
• 80 g sugar PREPARATION:
• grated lemon zest Cook the rice until half done in salted milk. Tip: This dish can be served sprinkled with
• 4 egg yolks Let the rice cool down; then fold in the grated chocolate or with homemade compote.
• 4 egg whites butter, sugar, egg yolks, and lemon zest.
Beat the egg whites and fold in with rice.
Pour the mixture into a greased baking dish.
 Cook Book | 55

Chocolate soufflé QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 190 °C 20 min 2
INGREDIENTS: heater sheet

• 20 g flour
• 200 ml milk
• 200 g dark chocolate
(70% cocoa)
• 80 g egg yolks
• 200 g egg whites
• 150 g confectioner’s sugar
• 1 tablespoon powdered cocoa
butter
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Grease the ceramic ramekins with butter sugar. Carefully fold the beaten egg whites
and place in the refrigerator for 5 minutes. into the chocolate mixture. Pour the batter
Combine flour with milk. Pour into a into the ramekins.
saucepan and bring to the boil to obtain a
smooth mixture. Melt 200 g of chocolate in Tip: Ingredients are sufficient for approximately
this mixture. When the mixture cools down, 8 ramekins.
add the egg yolks. Beat the egg whites until
firm peaks form. Then, add confectioner’s

www.gorenje.com
56 | Cook Book

Potatoes au gratin QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe grill with fan 190 °C 40 min deep baking tray 2

INGREDIENTS:
• 1 kg potatoes
• a pinch of salt This is automatic programme.
The oven automaticaly sets heater,
• 250 ml heavy cream temperature and cooking time.
• 250 ml sour cream
• 2 eggs PREPARATION:
• pinch of nutmeg Peel, wash and cut the potatoes into the second half of the potatoes over the
• 150 g grated cheese wedges. Place one half of the potato cheese. Pour with the mixture of sour and
wedges into a glass or ceramic baking dish. heavy cream, eggs, and nutmeg. Sprinkle
Sprinkle with one half of the cheese. Layer the rest of the cheese on top.
 Cook Book | 57

Bread

www.gorenje.com
58 | Cook Book

preheat at 150 °C

White bread QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 190 °C 45 min 2
INGREDIENTS: heater sheet

• 800 g white wheat flour

This is automatic programme.
• 2 teaspoons salt The oven automaticaly sets heater,
temperature and cooking time.
• 40 g fresh yeast
• 450 ml lukewarm water
• 1 teaspoon sugar PREPARATION:
• 1 tablespoon olive oil First, prepare the starter. Add crumbled an electric mixer. During kneading, add
yeast, sugar, a little salt, and some flour lukewarm water. Let the dough rise for
into 1 dl of lukewarm water to obtain a approximately 60 minutes. Line the shallow
smooth mixture. Let rise for approximately baking sheet with parchment paper. Form
5 minutes. Add the starter mixture to the a loaf. Do not forget to score the bread to
flour and add olive oil. Knead with prevent it from cracking.
 Cook Book | 59

Buckwheat bread QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 180 C °C 45 min 2
INGREDIENTS: heater sheet

• 500 g buckwheat flour

• 250 g rye flour This is automatic programme.
The oven automaticaly sets heater,
• 500 g white wheat flour temperature and cooking time.
• 80 g butter or margarine
• 50 g yeast PREPARATION:
• 25 g salt Pour boiling water over buckwheat flour. Let
• 200 g walnut kernels it cool down. Add water, salt, rye and white
• 100 ml boiling water flour, yeast, and melted butter or margarine.
• 400 ml lukewarm water Knead with an electric mixer. Add cleaned
• 10 g sugar walnut kernels to the kneaded dough. Let
rise. Score and bake.

www.gorenje.com
60 | Cook Book

Whole-wheat bread QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 180 °C 45 min 2
INGREDIENTS: heater sheet

• 1 kg whole-wheat flour
• 2 teaspoons salt This is automatic programme.
The oven automaticaly sets heater,
• 20 g fresh yeast temperature and cooking time.
• 600 ml lukewarm water
• 1 teaspoon sugar PREPARATION:
• 1 tablespoon olive oil First, prepare the starter. Add crumbled approximately 60 minutes. Line the shallow
yeast, sugar, a little salt, and some flour baking sheet with parchment paper. Form
into 1 dl of lukewarm water to obtain a a loaf. Do not forget to score the bread to
smooth mixture. Let rise for approximately prevent it from cracking.
5 minutes. Add the starter mixture to the
whole-wheat flour and add olive oil. Knead Tip: Before baking, the bread can be coated with
with an electric mixer. During kneading, add egg yolk and sprinkled with sunflower seeds,
lukewarm water. Let the dough rise for linseeds, and sesame seeds.
 Cook Book | 61

preheat at 150 °C

Rye bread QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 180 °C 45 min 2
INGREDIENTS: heater sheet

• 500 g rye flour

• 500 g whole-wheat flour This is automatic programme.
The oven automaticaly sets heater,
• 20 g fresh yeast temperature and cooking time.
• 600 ml lukewarm water
• 1 teaspoon sugar PREPARATION:
• 2 teaspoons salt First, prepare the starter. Add crumbled
• 1 tablespoon olive oil yeast, sugar, a little salt, and some flour
into 1 dl of lukewarm water to obtain a
smooth mixture. Let rise for approximately
5 minutes. Add the starter mixture to
the rye and whole-wheat flour and add
olive oil. Knead with an electric mixer.
During kneading, add lukewarm water.
Let the dough rise for approximately 60
minutes. Line the shallow baking sheet with
parchment paper. Form a round loaf. Do
not forget to score the bread to prevent it
from cracking.

www.gorenje.com
62 | Cook Book

preheat at 150 °C

Spelled bread QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 180 °C 50 min 2
INGREDIENTS: heater sheet

• 1 kg spelt flour
• 2 teaspoons salt This is automatic programme.
The oven automaticaly sets heater,
• 4 tablespoons olive oil temperature and cooking time.
• 2 packs cream of tartar
• 1 l mineral water PREPARATION:
Pile the flour in a large bowl, add salt, and
make a well in the middle. Add the olive
oil and cream of tartar into the well. Add
mineral water and mix into an even mixture
with an electric mixer. Pour the mixture into
a baking tray lined with parchment paper.
 Cook Book | 63

preheat at 150 °C

Bread rolls QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 200 °C 35 min 2
INGREDIENTS: heater sheet

• 800 g white wheat flour

• 30 g fresh yeast This is automatic programme.
The oven automaticaly sets heater,
• 200 ml milk temperature and cooking time.
• 300 ml water
• 3 tablespoons oil PREPARATION:
• 2 teaspoons salt First, prepare the starter. Add crumbled with an electric mixer. Let the dough rise
• 2 teaspoons sugar yeast, sugar, a little salt, and some flour for approximately 60 minutes. Shape round
into 1 dl of lukewarm water to obtain a rolls and let them rise in a warm place.
smooth mixture. Let rise for approximately Place the risen rolls on a shallow baking
5 minutes. Add the starter to wheat flour; sheet lined with parchment paper.
add oil, lukewarm water and milk. Knead

www.gorenje.com
64 | Cook Book

Pastries & desserts

 Cook Book | 65

preheat at 170 °C

Cookies QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

shallow baking
recipe hot air 170 °C 18 min 2
INGREDIENTS: sheet

• 650 g white wheat flour

• 300 g margarine
• 300 g confectioner’s sugar
• 1 pack baking powder
• 3 eggs
• grated lemon zest
• 1 pack vanilla sugar
• 2 tablespoons sour cream
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Knead the ingredients to form a dough. An of approximately 1 cm. Then, use cookie
electric mixer can make the process easier. cutters to shape the cookies. Place the
Let the dough rise in a cool place for 45 cookies onto a shallow baking sheet lined
minutes. Roll out the dough to a thickness with parchment paper.

www.gorenje.com
66 | Cook Book

preheat at 160 °C

Pressed cookies QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
shallow baking
recipe hot air 160 °C 18 min 2
INGREDIENTS: sheet

• 1 kg white wheat flour

• 500 g margarine This is automatic programme.
The oven automaticaly sets heater,
• 400 g sugar temperature and cooking time.
• 4 eggs
• 2 pinches salt PREPARATION:
Knead the ingredients to form a dough.
An electric mixer can make the process
easier. Let the dough rise in the refrigerator
overnight. Use a cookie press to press and
shape the cookies.
 Cook Book | 67

Small pastry made of QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
leavened dough recipe
upper + bottom
180 °C 20 min
shallow baking
2
heater sheet

INGREDIENTS
This is automatic programme.
For the dough: For the filling: The oven automaticaly sets heater,
• 375 g flour • apricot jam or jelly, temperature and cooking time.
• 75 g margarine chocolate spread,
• 75 g sugar mascarpone with PREPARATION:
• 30 g yeast blueberries, or First, prepare the starter. Add crumbled mixer. Let the dough rise for approximately
• 2 pinches salt cottage cheese yeast, sugar, a little salt, and some flour 20 minutes. Roll out the dough to a
• 1 egg with sugar into 1 dl of lukewarm water to obtain a thickness of 1 cm and cut out square
• 125 ml milk smooth mixture. Let rise for approximately 5 shapes. Place a teaspoon of any desired
• a pinch of salt minutes. Add the starter to flour, along with filling on each square. Form crescent-
margarine and milk. Knead with an electric shaped rolls.

www.gorenje.com
68 | Cook Book

Small phyllo pastry QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 200 °C 20 min 2
INGREDIENTS: heater sheet

• 150 g flour
• a pinch of salt This is automatic programme.
The oven automaticaly sets heater,
• 100 ml water temperature and cooking time.
• 10 g yeast
• 100 g butter PREPARATION:
Sieve the flour onto the work surface. Make it with the dough and form a package.
a hole in the middle and add the water and Refrigerate for 15 minutes. Roll out the
crumbled yeast into it. Sprinkle the sale dough again and refrigerate for further 15
around the hole. Knead into smooth dough minutes. Repeat the process 3 to 4 times.
and let rise for 15 minutes. Thinly roll out When the dough is ready, roll it out and add
the dough. Add butter to the middle, cover your favourite filling.

Macarons
INGREDIENTS:
• 100 g egg whites
• 110 g ground and peeled almonds
• 200 g confectioner’s sugar
• 50 g coarse-grain sugar
For the ganache:
• 1 dl heavy cream
• 200 g dark chocolate
Cook Book | 69
QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 140 °C 16 min 2
heater sheet
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Beat the egg whites with an electric mixer Bake for approximately 15 minutes until
for approximately 8 minutes. Add the the characteristic foot forms. Prepare
coarse-grain sugar while beating. Sieve the cream. Heat the heavy cream. Break
the almonds and sugar. Carefully fold in chocolate into pieces and add them to
the sieved almonds and sugar with the the cream. Mix until the chocolate melts.
beaten egg whites. Fill a pastry bag with Let the mixture cool down in a refrigerator.
the mixture and press small mounds 2 Then, add the fillings to the macarons.
cm in diameter onto the baking sheet.
www.gorenje.com
70 | Cook Book

Meringue cookies QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 90 °C 120 min 2
INGREDIENTS: heater sheet

• 3 egg whites
• 210 g sugar This is automatic programme.
The oven automaticaly sets heater,
• 1 tablespoon lemon juice temperature and cooking time.

PREPARATION:
Beat the egg whites until stiff peaks form.
Add sugar while beating. Add lemon juice.
Line the bottom of a shallow baking sheet
with parchment paper and press small
dollops of the egg white mixture on it.
 Cook Book | 71

preheat at 170 °C

Chocolate muffins QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
shallow baking
recipe hot air 170 °C 22 min 2
INGREDIENTS: sheet

• 310 g flour
• 225 g margarine
• 225 g sugar
• 4 eggs
• 2 pinches salt
• 10 g baking powder
• 50 grams chocolate droplets
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Beat together margarine and sugar until the
mixture turns soft and pale. Add one egg
at a time and beat. Finally, gently fold in the
mixture of flour, baking powder, and salt.
Add the chocolate droplets. Fill the muffin
moulds to 3/4 of the mould height.

www.gorenje.com
72 | Cook Book

preheat at 170 °C

Brownies QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe hot air 180 °C 35 min small baking tray 2

INGREDIENTS:
• 250 g butter
• 250 g dark chocolate powder
• 250 g brown cane sugar
• 1 pack vanilla sugar
• 180 g white wheat flour
• 50 g cocoa powder
• 5 eggs
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Combine all ingredients into a smooth
homogeneous mixture. Pour the mixture
into a greased baking dish.
 Cook Book | 73

Mould cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom round metal
recipe 170 °C 70 min 1
heater mould
INGREDIENTS:
• 250 g butter or margarine
• 250 g sugar This is automatic programme.
The oven automaticaly sets heater,
• 4 eggs temperature and cooking time.
• a pinch of salt
• grated lemon zest PREPARATION:
• 500 g flour Whisk together margarine and sugar. Then, tablespoons milk to one half of the dough.
• 1 pack baking powder add whole eggs. While mixing, add flour Place the light-coloured part of the dough
• 125 ml milk and baking powder. Add milk, rum, grated into a greased ring pan or Gugelhupf mould,
• a handful of raisins lemon zest, and raisins. Divide the dough and add the dark-coloured part on top.
• 2 tablespoons cocoa powder into two parts. Add cocoa powder and two
• 1 tablespoon rum
• 1 teaspoon coffee powder

www.gorenje.com
74 | Cook Book

preheat at 170 °C

Sponge cake in mould QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom round metal
recipe 170 °C 36 min 2
INGREDIENTS: heater mould

• 6 eggs
• 4 tablespoons warm water
• 210 g sugar
• 115 g white wheat flour
• 110 g cornstarch
• 2 level teaspoons baking powder
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Separate the egg yolks from the egg whites. mixture and whisk together quickly. Add
Whisk together the egg yolks and sugar. flour combined with baking powder and
Beat the egg whites with some warm water cornstarch to the ingredients. Pour the
until stiff peaks form. Add the stiff beaten mixture into a cake mould. Line the bottom
egg whites to the egg yolk and sugar of the mould with parchment paper.
 Cook Book | 75

Fruit cake in mould – QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
shortcrust recipe
upper + bottom
190 °C 40 min
round metal
1
heater mould

INGREDIENTS:
• 250 g flour This is automatic programme.
The oven automaticaly sets heater,
• 125 g margarine temperature and cooking time.
• 75 g sugar
• 1 egg PREPARATION:
• 1 pack vanilla sugar Prepare the shortcrust. Let it rest in the Roll out the remaining third of the dough
• 1 teaspoon baking powder refrigerator for at least 30 minutes. Roll out and cut into strips. Place the strips over the
• 1 tablespoon rum two thirds of the dough on a sheet of paper. filling, forming a web.
Cover the rolled out crust with the filling.

www.gorenje.com
76 | Cook Book

Cheesecake in mould – QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
shortcrust recipe
bottom heater +
170 °C 70 min
round metal
1
hot air mould

INGREDIENTS For the filling:

For the dough: • 5 egg whites This is automatic programme.
The oven automaticaly sets heater,
• 200 g flour • 100 g sugar temperature and cooking time.
• 1 teaspoon baking • 5 egg yolks
powder • 750 g cottage PREPARATION:
• 80 g sugar cheese Prepare the shortcrust. Let it rest in the
• 100 g butter or • 150 g sour cream refrigerator for at least 30 minutes. Roll
margarine • 30 g cornstarch out the dough on the paper, matching the
• 1 egg • juice and grated bottom of the mould. Beat the egg whites.
• grated lemon zest zest of one lemon Combine all ingredients for the filling and
• 1 pack vanilla pour into the mould.
sugar
 Cook Book | 77

Bundt cake/ QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
gugelhupf recipe
upper + bottom
170 °C 55 min
round metal
1
heater mould

INGREDIENTS
FOR THE DOUGH: This is automatic programme.
The oven automaticaly sets heater,
• 600 g flour temperature and cooking time.
• 1 tablespoon salt
• 20 g yeast PREPARATION:
• 50 g sugar Pile the flour in a large bowl and make a well Knead into dough and let rise again. When
• 50 g butter or margarine on top. Crumble the yeast into the well. Add the dough has risen, add raisins. Place the
• 2 egg yolks a teaspoon of sugar and some lukewarm dough into a greased round cake mould
• 30 ml milk milk. Knead and let rise for approximately and let rise again. When the dough has
• grated lemon zest 25 minutes. When risen, cover the sides risen, transfer it into the oven to bake.
• 2 teaspoons rum with flour and add sugar, butter, and rum.
• 100 g raisins
• 1 egg for the egg wash

www.gorenje.com
78 | Cook Book

Cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

upper + bottom round metal
recipe 170 °C 36 min 2
INGREDIENTS heater mould

• 6 eggs
• 4 tablespoons warm water
• 210 g sugar
• 115 g white wheat flour
• 110 g cornstarch
• 2 teaspoons baking powder
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Separate the egg yolks from the egg whites. sugar mixture and whisk together quickly.
Whisk together the egg yolks and sugar. Add flour combined with baking powder
Beat the egg whites with some warm water and cornstarch to the ingredients. Pour the
until stiff peaks form. Add the stiff beaten mixture into a cake mould. Line the bottom
egg whites to the egg yolk and of the mould with parchment paper.
 Cook Book | 79

Sponge fruit cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 160 °C 35 min 2
INGREDIENTS heater sheet

• 250 g butter or margarine

• 250 g sugar This is automatic programme.
The oven automaticaly sets heater,
• 4 eggs temperature and cooking time.
• a pinch of salt
• grated lemon zest PREPARATION:
• 500 g flour Whisk the butter or margarine with butter. baking sheet. Core the apples and cut them
• 1 pack baking powder Add eggs and beat. Add other ingredients into quarters. Place apple wedges (quarters)
• 125 ml milk and mix into a dough. Spread the dough on the dough.
evenly on a greased and dusted shallow

www.gorenje.com
80 | Cook Book

Rich fruit cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom round metal
recipe 130 °C 130 min 2
INGREDIENTS heater mould

• 170 g margarine
• 170 g sugar This is automatic programme.
The oven automaticaly sets heater,
• 4 eggs temperature and cooking time.
• 230 g flour
• 3 g baking powder PREPARATION:
• a pinch of salt Whisk together the margarine and sugar. and rum, and add to other ingredients. At
• 230 g raisins Add flour, baking powder, and a pinch of the end, gently fold in the beaten egg whites
• 170 g chopped dry fruit salt. Separately combine dry fruit, raisins, and put the cake into the oven.
• 1 tablespoon rum
 Cook Book | 81

Butter cake QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

recipe hot air 180 °C 25 min small baking tray 2

INGREDIENTS
• 170 g softened butter
• 175 g confectioner’s sugar
• 1 pack vanilla sugar
• 2 teaspoons baking powder
• 3 eggs
• 175 g flour
• 150 ml warm milk
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Whisk the butter, sugar, and vanilla sugar and gradually, while stirring, add them
into a creamy mixture. Add beaten eggs to the wet mixture. Grease and dust the
and milk and continue whisking. Separately baking tray or line it with parchment paper,
combine the flour and the baking powder and pour the batter into it.

www.gorenje.com
82 | Cook Book

Roulade QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

shallow baking
recipe hot air 170 °C 18 min 2
INGREDIENTS sheet

• 5 eggs
• 150 g sugar This is automatic programme.
The oven automaticaly sets heater,
• 2 tablespoons lukewarm water temperature and cooking time.
• 75 g flour
• 75 g cornstarch PREPARATION:
• 1 teaspoon baking powder Whisk the egg yolks together with sugar. with butter, or line it with parchment paper.
Beat the egg whites and lukewarm water When the dough for the roll is done, turn
until firm and dry. Add egg whites to the it around carefully. Spread, for example, a
yolks and sugar and gently fold in the flour mixture of mascarpone, heavy cream, and
combined with cornstarch and baking blueberries over the dough and roll it up. Let
powder. Grease the shallow baking sheet it cool in the refrigerator for 2 hours.
 Cook Book | 83

Fruit roll QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
upper + bottom shallow baking
recipe 200 °C 25 min 2
INGREDIENTS heater sheet

For the dough:

• 375 g flour This is automatic programme.
The oven automaticaly sets heater,
• 75 g margarine temperature and cooking time.
• 75 g sugar
• 30 g yeast PREPARATION:
• 2 pinches salt First, prepare the starter. Add crumbled 20 minutes. Meanwhile, prepare the filling.
• 1 egg yeast, sugar, a little salt, and some flour Combine heavy cream and mascarpone
• 125 ml milk into 1 dl of lukewarm water to obtain a in a large bowl. Add sugar. Using a spoon,
• a pinch of salt smooth mixture. Let rise for approximately 5 carefully add blueberries. Roll out the dough
minutes. Add the starter to flour, along with to a thickness of 1 cm and cut out square
For the filling: margarine and milk. Knead with an electric shapes. Place a teaspoon of the filling on
• 300 g blueberries mixer. Let the dough rise for approximately each square. Shape into rolls.
• 200 ml heavy cream
• 200 ml mascarpone
• 2 packs vanilla sugar
www.gorenje.com
84 | Cook Book

Sweet strudel QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater + shallow baking
recipe 170 °C 60 min 2
INGREDIENTS hot air sheet

• frozen strudel dough

• jelly This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.

PREPARATION:
Defrost the strudel dough. Spread it and
fill with jam or jelly. Roll up the dough,
brush the roll with oil, and sprinkle with
breadcrumbs.

Crème caramelle
INGREDIENTS
FOR THE DOUGH:
• 400 ml milk
• 600 ml heavy cream
• 1 vanilla pod
• 1 cinnamon quill
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 8 egg yolks
• 115 g confectioner’s sugar
• 40 g cornstarch
• 45 g brown cane sugar
QUANTITY HEATER TEMPERATURE
bottom heater +
recipe 100 °C
fan + steam
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
Split the vanilla pod lengthwise and use the
tip of a knife to scoop out the seeds. Finely
grate the lemon zest and zest of one half
of orange. Combine the milk with heavy
cream. Pour the mixture into a saucepan
and add the vanilla pod, scooped out
seeds, a quill of cinnamon, and lemon and
orange zest. Heat the ingredients in the
saucepan on a cooking hob. When the
mixture is brought to the boil, reduce
Cook Book | 85
COOKING TIME CONTAINER BAKING LEVEL
steam deep
45 min 2
container
temperature and let simmer for five minutes.
Remove the saucepan from heat, strain
the mixture and let cool until lukewarm.
Separate the egg whites from the yolks.
Combine the egg yolks with sugar and
whisk for approximately five minutes. Add
cornstarch to the frothy mixture and mix
well. Then, slowly add the milk and heavy
cream mixture while constantly stirring.
Pour it all in a deep baking dish and cook.
www.gorenje.com
86 | Cook Book
Milk rice pudding
INGREDIENTS:
• 250 g round grain rice
• 900 ml milk
• 1 cinnamon quill
• 2 teaspoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater + steam deep
recipe 100 °C 37 min 2
fan + steam container
This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.
PREPARATION:
In a large bowl, melt sugar in milk. Add cornstarch into the bowl with the cooked
the cinnamon quill. Add rice and stir. Let rice and stir briefly until the excess liquid
the rice soak / simmer. When the rise is thickens into cream. Add ground cinnamon
almost done (make sure the rice grains and vanilla aroma, and stir.
are no longer rough on the inside), there
will be some remaining fluid that has not
been absorbed by the rice. Remove the Tip: Sprinkle with powdered cocoa or
cinnamon quill. Sieve two teaspoons of chocolate shavings to taste.
 Cook Book | 87

Yoghurt QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

shallow baking
recipe hot air 40 °C 240 min 3
INGREDIENTS: sheet

• 1 l milk
• 150 ml plain yoghurt This is automatic programme.
The oven automaticaly sets heater,
temperature and cooking time.

PREPARATION: Tip: Optionally, blueberries, raspberries, peaches,

Use milk processed at ultra-high apricots, bananas, linseeds, oatmeal etc. can be
temperature (UHT). Pour it into a added at the end.
saucepan. Heat the milk to 40 °C. When
the temperature is reached, add 150 ml of
plain yoghurt. Mix well. Pour into ceramic or
glass ramekins. Place the ramekins into a
deep baking tray and leave in the oven for
3 hours.

www.gorenje.com
88 | Cook Book

SousVide
 Cook Book | 89

Pork QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater +
recipe 70 °C 140 min grid 2
INGREDIENTS fan + steam

• 500 g pork loin

This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Beefsteak QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater +
recipe 60 °C 140 min grid 2
INGREDIENTS fan + steam

• 600 g beef steak

This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Chicken breasts QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater +
recipe 70 °C 100 min grid 2
INGREDIENTS fan + steam

• 500 g chicken breast

This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Turkey breasts QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater +
recipe 70 °C 105 min grid 2
INGREDIENTS fan + steam

• 500 g turkey breast

This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Duck breasts QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater +
recipe 7 °C 100 min grid 2
INGREDIENTS fan + steam

• 500 g duck breast

This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

www.gorenje.com
90 | Cook Book

Lamb QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater +
recipe 65 °C 130 min grid 2
INGREDIENTS fan + steam

• 600 g lamb
This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Fish steak QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater +
recipe 70 °C 45 min grid 2
INGREDIENTS fan + steam

• 500 g fish steak

This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Fish fillet QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater +
recipe 70 °C 30 min grid 2
INGREDIENTS fan + steam

• 500 g fish fillets

This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Clam QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater +
recipe 95 °C 30 min grid 2
INGREDIENTS fan + steam

• 500 g clam
This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Shrimps QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater +
recipe 75 °C 25 min grid 2
INGREDIENTS fan + steam

• 700 g shrimp
This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.
 Cook Book | 91

Octopus QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater +
recipe 85 °C 110 min grid 2
INGREDIENTS fan + steam

• 700 g sliced octopus

This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Potatoes QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater +
recipe 95 °C 60 min grid 2
INGREDIENTS fan + steam

• 500 g potatoes
This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Asparagus QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater +
recipe 90 °C 70 min grid 2
INGREDIENTS fan + steam

• 500 g asparagus
This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Eggplant QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL

bottom heater +
recipe 90 °C 35 min grid 2
INGREDIENTS fan + steam

• 500 g eggplant
This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven.

Carrot slices QUANTITY HEATER TEMPERATURE COOKING TIME CONTAINER BAKING LEVEL
bottom heater +
recipe 95 °C 55 min grid 2
INGREDIENTS fan + steam

• 500 g carrots
This is automatic programme.
The oven automaticaly sets heater,
PREPARATION: temperature and cooking time.
Season to taste. Place the food into a
vacuum bag. Vacuum and seal the bag and
place it onto the grid in the oven. www.gorenje.com
92 | Cook Book

Steam cooking
tips and tricks
 Cook Book | 93

COOKING MEAT
With conventional cooking, meat often dries out, browns or even
burns. When using a steam oven, this is not a concern. Prefect
steam action leaves the meat soft and very juicy while keeping all
the vital ingredients and bringing out its pronounced flavour. Very
little seasoning is required when cooking meat in a steam oven,
and you can whip up a delicious and healthy meal without adding
any fat. If you wish, you can quickly sear the meat in a pan prior to
steam cooking, or grill it afterwards.

BAKING LEVEL
TYPE OF MEAT WEIGHT (G) TEMPERATURE (°C) COOKING TIME (MINUTES)
(FROM THE BOTTOM)

Sauerkraut and sausage 2 pairs 2 100 30-40

Beef steak 2 pairs 2 100 40-50

Chicken breast 2 pairs 2 100 20-30

Frankfurter sausage 1000 2 85 5-15

Sausage 1000 2 100 15-25

COOKING FISH
Cooking fish often requires complex procedures and yet the fish
often dries out or falls apart before we even manage to serve it.
Therefore, the steam oven is highly recommended for cooking
fish as well. Fish in steam is cooked at temperatures between
75 and 85 °C, which allows it to retain all proteins and compact
consistency. Fish will be wonderfully soft and juicy, and the
special flavour will be fully preserved.

BAKING LEVEL
TYPE OF FISH WEIGHT (G) TEMPERATURE (°C) COOKING TIME (MINUTES)
(FROM THE BOTTOM)

Shrimps 1000 2 100 20-30

Fish fillet 2 pairs 2 100 5-15

Fish filler 500 2 100 9-19

Whole fish 1000 2 80 10-20

Mussels 2 pairs 2 80 18-28

COOKING FRUIT AND VEGETABLES

Principles of healthy and balanced diet place great emphasis on majority of vitamins and minerals intact, while fruit and vegetables
fruit and vegetables. Unfortunately, the key ingredients are almost keep their intensive colour and genuine flavour. Steam ovens can
entirely lost in conventional cooking in water. In a steam oven, the also be used for preserving or juicing.
food is not in direct contact with water, which leaves the great

BAKING LEVEL
TYPE OF FRUIT WEIGHT (G) TEMPERATURE (°C) COOKING TIME (MINUTES)
(FROM THE BOTTOM)

Apple slices 500 2 100 5-15

Apricot slices 500 2 100 5-15

Cherries 500 2 100 7-17

Gooseberries 500 2 100 5-15

Pear – chunks 500 2 100 5-15

Plums 500 2 100 5-15

Rhubarb 500 2 100 5-15

Nectarines 500 2 100 5-10

www.gorenje.com
94 | Cook Book

BAKING LEVEL
TYPE OF VEGETABLE WEIGHT (G) TEMPERATURE (°C) COOKING TIME (MINUTES)
(FROM THE BOTTOM)

Beans 500 2 100 85-95

Beans – seeds 500 2 100 67-75

Peas 2000 2 100 40-50

Cauliflower – whole 500 2 100 25-40

Cauliflower – chopped 1000 2 100 25-35

Broccoli - whole 500 2 100 20-35

Broccoli – chopped 700 2 100 25-40

Carrot – whole 500 2 100 40-50

Carrot - chopped 500 2 100 15-25

Carrot - diced 500 2 100 15-25

Corn 500 2 100 25.35

Chickpeas 500 2 100 85-95

Fennel 500 2 100 10-20

Kohlrabi 500 2 100 15-25

Red beets - whole 500 2 100 60-70

Bell peppers 500 2 100 10-20

Radicchio 500 2 100 11-21

Brussel sprout 500 2 100 25-35

Asparagus 500 2 100 10-20

Spinach 500 2 100 10-20

Swiss chard 500 2 100 10-20

Mixed vegetables 1000 2 100 30-40

Cabbage 500 2 100 40-50

Chinese cabbage 500 2 100 30-40

Eggplant/aubergines 500 2 100 10-20

Courgettes 500 2 100 10-20

Potatoes – whole 500 2 100 30-40

Potatoes – sliced 500 2 100 23-31

 Cook Book | 95

COOKING DESERTS
Steam oven will also please those with a sweet tooth as it is
perfect for cooking dumplings, soufflés, stuffed apples, rice
pudding, and many other sweet dishes. These types of food
cook excellently in steam and since they are not in direct contact
with water, they will not get sticky and will not fall apart. The
doughwill remain puffy and soft, and the fruit filling will maintain
the wonderfully intense colour and authentic fruit flavour. Baking
enthusiasts will also love the simple chocolate melting process
which will never again be a problem

BAKING LEVEL
TYPE OF DESERT WEIGHT (G) TEMPERATURE (°C) COOKING TIME (MINUTES)
(FROM THE BOTTOM)
Melting chocolate 500 2 50 20-30

Soaking/dissolving gelatin 1 pack 2 50 15-25

DEFROSTING AND REHEATING

Living on the fast lane, we often find ourselves in a hurry and
sometimes there is simply no time to cook a balanced meat.
This, however, does not mean we have to eat fast and unhealthy.
Steam ovens prove very convenient in such situations as they
allow even reheating or defrosting of food. The steam will gently
reheat your ready-made meals without overcooking the food
or drying it out. In addition, the oven allows even and gentle
defrosting that will not change the consistency of the food and will
preserve all of its nutrients.

BAKING LEVEL
DEFROSTING WEIGHT (G) TEMPERATURE (°C) COOKING TIME (MINUTES)
(FROM THE BOTTOM)

Frozen meat 500 2 50 40-50

Frozen poultry 1500 2 50 50-60

Frozen fish 1000 2 50 45

Frozen fruit 500 2 50 10-20

Frozen ready – made meals 1000 2 60 45-55

www.gorenje.com
96 | Cook Book

Index of recipes
1. WELCOME TO THE 6. VEGETABLES 29
FACTORY OF PERFECT FLAVOURS 4
Baked potatoes 30
2. WELCOME TO Baked broccoli 31
GORENJE COOK BOOK 6 with potatoes 31
Stuffed tomatoes 32
3. COOKING SYSTEMS 7 Vegetable roll 33

4. MEAT 8 7. MEALS 34

Pork roast 9 Moussaka with potatoes 35

Roasted beef 10 Risotto 36
Veal roast 11 Poached eggs 37
Braised beef roast 12 Omelette with bacon 38
Beef 13
Beefsteak 14 8. INTERNATIONAL 39
Whole chicken 15
Chicken thighs 16 9. DISHES 39
Chicken breasts 17
Chicken with stuffing 18 Walnut cake 40
Turkey 19 Sauerkraut and carniolan sausage 41
Lamb – ribs 20 Yorkshire pudding 42
Game – chunks 21 Swabian cherry cake 43
Meat loaf 22 Quiche Lorraine 44
Meat roll 23 Greek moussaka 45
Ukrainian cabbage rolls 46
5. FISH & CLAM 24 Lasagna 47
Pizza 48
Grilled fish 25 Cabbage pirozhki 49
Fish fillets 26
Braised fish 27 10. SOUFFLES AND AU GRATIN 51
Scallops 28
Vegetable soufflé – raw ingredients 52
 Cook Book | 97

Soufflé – cooked ingredients 53 Roulade 82

Sweet soufflé 54 Fruit roll 83
Chocolate soufflé 55 Sweet strudel 84
Potatoes au gratin 56 Crème caramelle 85
Milk rice pudding 86
11. BREAD 57 Yoghurt 87

White bread 58 13. SOUSVIDE 88

Buckwheat bread 59
Whole-wheat bread 60 Pork 89
Rye bread 61 Beefsteak 89
Spelled bread 62 Chicken breasts 89
Bread rolls 63 Turkey breasts 89
Duck breasts 89
12. PASTRIES & DESSERTS 64 Lamb 90
Fish steak 90
Cookies 65 Fish fillet 90
Pressed cookies 66 Clam 90
Small pastry made of leavened dough 67 Shrimps 90
Small phyllo pastry 68 Octopus 91
Macarons 69 Potatoes 91
Meringue cookies 70 Asparagus 91
Chocolate muffins 71 Eggplant 91
Brownies 72 Carrot slices 91
Mould cake 73
Sponge cake in mould 74 14. STEAM COOKING 92
Fruit cake in mould – shortcrust 75
Cheesecake in mould – shortcrust 76 15. TIPS AND TRICKS 92
Bundt cake/gugelhupf 77
Cake 78
Sponge fruit cake 79
Rich fruit cake 80
Butter cake 81

www.gorenje.com
98 | Notes
 Notes | 99

www.gorenje.com
100 | Notes
 Notes | 101

www.gorenje.com
102 | Cook Book
 Cook Book | 103

www.gorenje.com
www.gorenje.com