Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Recipe Book for ABAT Combi Steamers - PM2 Series

929 views

Published on

Recipe Book for ABAT Combi Steamers - PM2 Series - ENGLISH Version

Published in: Marketing
  • Be the first to comment

  • Be the first to like this

Recipe Book for ABAT Combi Steamers - PM2 Series

  1. 1. Recipe Book For combi steamers PKA-6-1/1PM2 and PKA-10-1/1PM2 models
  2. 2. Combi Steamers PKA-6-1PM2 and PKA-10-1PM2 The combi steamers of PM2 series of boiler type are designated for cooking various dishes with the help of steam and hot air separately or combined. The steam is generated by a built-in steam generator. The combi steamers of PM2 series combine the reliability and high productivity of the previous models with a number of new technological approaches for more convenient and easier operation. During simultaneous cooking various dishes, each of them gets its own delicious taste; the food preserves the majority of vitamins and mineral nutrients and looks appetizing and fresh.
  3. 3. Conten'ts Introduction 03 Accessories and gastronorm containers Recommendations on gastronorm containers application 07 The «STEAM» mode {100°C} Recommendations on the «STEAM» mode 09 The «CONVECTION + STEAM» mode (from +35°C to +250°C) — the combined mode Recommendations on the combined mode 10 The «CONVECTION» made (up to +270°C) Recommendations on the «CONVECTION» mode 11 Cooking with the multi-point temperature probe Recommendations on the temperature probe application (the function of determining the core product temperature) 12 Recommendations on multistage cooking 14 Extra cooking modes and functions The «WARMING UP» mode 0‘rom +30°C to +270°C) Recommendations on the «WARMING UP» mode 14 Cooking secrets 15 Washing and maintenance of the combi steamer 17 The guidefor beginner chefs Re cip es 18 Meats 28 Poultry 38 Fish 46 Garnishes and vegetables 56 Pastry and desserts 65 Recipes for schools
  4. 4. Introduction Abat combi steamer is a multifunctional device combining the functions of two thermal appliances at the same time — the functions of thesteam cookerand the functions of the convection oven. Simultaneous orseparate steam and hotair [convection] circulation in one chamber makes it possible to cook products in a number of different ways: stewing, baking, flying, regeneration. You can also combine diflerentmodes and cook products stage by stage. Combi steamers can be used for cooking dishes at widely diflerent range of enterprises: from small cafeterias to restaurants, fast-food chains and meat processing combines, school and pre-school canteens, confectionery and bakeryshops, health resorts and catering companies. The dishes cooked with the use of the combi steamer are considered as dietetic: the products are prepared with 95 % lessgrease and, consequently, withoutgreasy crustand carcinogen formation. Cooking is an art. Abat knows it and provides chefs with all the instruments they need to show their talents. The chef himself chooses the program and settings so he can pay due attention to every nuance of the cooking process, experiment with new tastes and new technologies which meet modern requirements and latest culinary trends. The advanced operational control system allows setting up temperature in the chamber with accuracy to a degree, regulating humidity accurate to 2% and controlling core temperature of the product. Smart design and user-friendly con trol panel in English make the cooking process intuitive and easy. Abat combi steamer is easy-to-operate and safe; it is a multi-purpose and reliable assistant in progressing culinary world. The device performs up to 80% culinary operations: itbakes, stews, fries and blanches. With the use ofa combi steamer it is possible to cook up to 6 dijferentdishes at thesame time while each of them gets its ownflavorand taste. One combi steamer can replace 30-40% ofall the thermal equipment in the kitchen savingyour money and time. In other words, you can reduce kitchen space by30% thereby increasing the dining area. This recipe book is dedicated to PKA-6-1/1VM2 and PKA-10-1/1VM2 models which are designated only for professional kitchens.
  5. 5. Accessories and gastronorm containers Recommendations on gastronorm containers application No professional kitchen can work without a set ofgastronorm containers of diflerentsizes and purposes: for cooking, warming- up, storing products and displaying prepared dishes. The gastronorm containers made ofstainless steel can be used at all cooking stages as they have high temperature resistance. After the cooking or warm ing-up products in gastronorm containers can be placed in to a hotstorage cabinet or a blast chiller. All the manufactures of gastronorm containers make them according to the global standards that provide global gastronorm dimensioning: all container sizes are measured in relation to the standard basic size. So, they can be used with almost all kinds of kitchen equipmentby different manufactures. The basic size is called GN 1/1 and has outer dimensions 530x325 mm. All the gastronorm containers are measured in relation to this basic size: 1/2, 1/3, 1/4, 1/6, 1/9, 2/1, 2/3, 2/4. The gastronorm container depth is specified in millimeters and can be 20, 40, 65, 1 00, 1 50 or200 mm. You can also fit yourgastronorm containers together with lids. The most popular gastronorm container sizes. Some illustrative examples of Choosing your size: Gastronorm containers overlook 1/6 1/4 2/4 1/9 2/8 1/3 1/2 2/3 1/1 2/1 : ] Gastronorm is a raster-based standard The basic size is called GN 1/1 (530 x 325 mm). All the gastronorm containers are measured in relation to this basic size: 2/1, 2/3, 1/2, 1/3, 1/4, 2/8, 2/4, 1/6, 1/9. You can always choose the gastronorm container size which meets your individual requirements. The volume ofone GN 1/3 gastronorm container 200 mm The volume ofone GN 1/1 depth is equal to 44 portions of gastronorm container 65 mm gastronorm container application. 1/1 depth — 7liters. It is equal to 14 any 501159- portions aflasagna The volume ofone GN 2/3 gastronorm container 200 mm depth is equal to 46 portions of any garnish. _ 200 150 1 00 65 55 40 20 Depth, mm Volume (for GN 1/1) 26 liters 13,4 liters 1 1,7 liters 7 liters 56 liters 3.4 liters The volume ofone GN 1/4 gastronorm container 200 mm depth 1.5 equal to 1?: volpme ofone GtN‘ 17}: volpme ofone GN 15 portions ofvegembles gas ronorm can ainer gas ronorm or 33 portions ofany 200 mm depth is equal to container 200 mm depth Sauce 44 portions of meat, 44 is equal to 25 portions of The Vglume ofone (W 1/3 portions of any sauce or any soup, 15 portions of gastronorm Container 20 porftllons of any ajny garnish, 331p5ortlons 200 mm depth is equal to gum” ' D Sq“? or t M 33 portions ofany po ions 0 vege a es. garnish.
  6. 6. HUI _ N 3 3 E 2/3 EU 1/2 D1 1/3 oj one en 6 1/9 5 Depth 200 150 100 65 40 20 200 150 100 65 55 40 20 200 150 100 65 40 20 200 150 100 65 55 40 20 200 150 100 65 40 20 200 150 100 65 20 200 150 100 65 20 150 100 65 40 20 200 150 100 65 100 65 Jflluaiwflulucniu Internal dimensions 600x500 300x505 300x327 300x240 300x151 137x240 300x106 137x505 137x151 83x151 External dimensions 650x530 325x530 325x352 325x265 325x176 162x265 325x131 162x530 162x176 108x176 Vlnillliu-g. .|i’(~—nl. ~« 55 41 27 17 10 26 1&4 1L7 56 3A 153 1L8 Z4 43 14 1Q9 Q4 53 33 26 L7 66 43 33 53 36 13 L5 56 39 L6 L3 Q4 53 33 L7 Z8 21 L4 Q9 Q7 Q5
  7. 7. Gastronorm containers of stainless steel: Rustproof Tasteless and odorless. Long service ll'fe. Temperature-resistant from —40°C to +280°C Gastronorm containers of perforated stainless steel: Perforation ensures better air and steam circulation, shorter cooking time and quick cooling. No condensate formation at the bottom. Baking trays: Aluminium trays High thermal conductivity. Ideal for baking and frying. Perforated aluminium trays and moulds (diameter of the holes >6 mm) Only for baking. Diameter ofthe holes - 6 mm. Non-perforated aluminium trays Non-perforated aluminium trays help to preserve the moisture inside of the bakery products and prevent their over-drying. Flat stainless steel grid: Good thermal conductivity. For placing non-standard moulds, plates and pots in the oven. For grilling steaks, vegetables or fish, regeneration and drying. Teflon coated grid: Ideal for grilling and toasting bread. Gives a perfect grilling pattern on the products and aids browning. Stainless steel basket for steaming and frying: For steaming and frying large quantities of the product pre-blanched in grease. Enamelled gastronorm container: Excellent thermal conductivigl and extremely smooth surface for easy cleaning. Temperature-resistant from —40°C to +280°C. Suitable for whole-tray cakes and pizza, for tray frying and baking. Optimum browning efi‘ect from above and below. You can easy take bakery products out of the container due to right-shape container corners. Teflon coated gastronorm container with round moulds for fried eggs: For preparing large quantities of fried eggs, omelettes, rosti, tortillas and pancakes. The special Teflon coating prevents the food from sticking. Moulds for hamburgers, hot dogs, muffins and buns: Perfect for cooking muflins, cupcakes, vegetable quiches, fish timbales, bread pudding, poached eggs, a wide range of desserts and much more. Filled volume - 100 ml (approximately). Robust construction due to the aluminium—coated stainless steel the moulds are made from. The stamped moulds of difierent forms and sizes are designated for a wide range of confectionery and bakery products. Non-stick baking sheets: The flexible baking sheets are used with perforated containers as a non-stick lining when baking sweets and salty bakery products including cookies and pufl’ pastry. The non-stick baking sheets are used both with the non- coated baking trays and with the containers with damaged coating. The baking sheets do not need to be precalcinated before using.
  8. 8. Bakery paper The bakery paper is primary used to prevent pastry sticking on the baking moulds and trays as well as to eliminate the necessity of washing the cookware after baking. The dough can be rolled out on the parchmentpaper directly to avoid tearing the thin sheets up when carrying them over from the working table. Some shortcrust pastries can be rolled outonbl between two sheets of parchment paper or cling film. Bakery paper types The most popular bakery paper is a parchment paper coated with a thin layer of silicone which is the best release agent when baking pastry, sponge cakes included. At the same time the silicone coating is waterproof it does not absorb oils and there is no need to grease it additionally. It can be used for baking any type of pastry for several times with an exception of sponge cakes baking ( it is impossible to use it again in this case). Moreover, the parchment paper can be used for wrapping meat and fish when baking as well. There is also a parchment paper designated for baking bread which is temperature-resistant to even 280- 300°C. The silicone bakery paper is staying apart from other bakery paper types due to its heavy silicone coating and is usually sold notin reels butin sheets. SAGA Cooking Paper The waterproof both-side coa ted silicone cooking paper SAGA is suitable not only for baking but for all kinds of cooking. You do not need to grease trays and baking moulds with oil if you line them with this professional paper. Along with that, Saga Baking Paper contributes to the better taste and appetizing appearance of the baked products and can be used atall cooking stages. Do not forget about the quality of the accessories when choosing the cheaper ones. The containers thatare equal in size can be made ofstainless steel of diflerent quality and thickness. Search the accessories you may need in on-line catalogues. You can always find some new products there that can be a new experience for you. Don ’t let your competitors make the headlines. Be avail of the latest market ofifers. The quality, technical and aesthetic characteristics of your equipment and accessories should be of higher level than actual production standards require. Only in this case you can ensure the future growth ofyourbusiness. The baking trays may have non-stick coatings by DuPontandAkzoNobel. Types and application of gastronorm containers , |flu('-lulonnn ‘[291; J1‘-]gfli. §-lIlIIi lllugimi-. x‘lI. Inl, ‘nl-Iv‘-ulhoiilltnimucl GN 1/3 Stainless steel 20 MM For frying fish, meat, dumplings, poultry, 6/ 10 3 2 5x176 mm gastronorm vacuum cooking 40 MM For blanching vegetables, fish, meat, 6/ 10 poultry, baked puddings, soufflés an casserole dishes 65 MM For staffed peppers, cereal garnishes, 3 / 5 soufflés an casserole dishes, pilaf 100 MM For pilaf, stewed vegetables, casserole 2/4 dishes, sauces 150 MM For garnishes, sauces, porridges, stews 2/4 200 MM For garnishes, sauces, porridges, stews 1/ 2 Flat stainless For grilling, toasting and regenerating 6/ 10 steel grid large-size products
  9. 9. STANDARD COOKING MODES AND FUNCTIONS The «STEAM» mode (100 °C) The steam is supplied into the chamber without pressure. The steam circulation is provided by a fan of big diameter. In this case the products wrapped bysteam are cooked in their own juice. Delicate cooking in the «STEAM» mode minimizes shrinkage losses and preserves vitamins and mineral substances as the products are cooked at the temperature lower than boiling-poin t. As a result you always get tasty and healthy food. Best of all the «STEAM» mode corresponds to the needs of school and pre-school canteens, health resorts and hospitals where dietetic food in great demand. In this mode it is possible to cook, stew, blanch, pouch, and preserve meat, fish, poultry, vegetables, groats, eggs and fast-frozen products. It is also possible to cookdifferentdishes at the same time withouttheir flavors mixing. When cooking in the «STEAM» mode the time settings are available and both the fan speed and the steam temperature can be regulated { it is possible to cook in the «LOWTEMPERATURE STEAM» mode). The «LOW TEMPERATURE STEAM» mode (from +30 °C to + 99°C) The «LOW TEMPERATURE STEAM» mode is ideal for delicate cooking such dishes as mousses, desserts and valuable fish species. It is also intended for cooking coddled eggs, pasteurization, vacuum cooking. The products preserve their own natural taste, colors and flavor and look perfect. At the same time the low-temperature steaming prevents the bacterial growth extending the storage life of the products. When cooking in the «LOW TEMPERATURE STEAM» mode [ l'f the parameters are notrecordedyet) the timesettings are available and both the fan speed and the steam temperature can be regulated. The cooking process ends when the preset time is passed or the preset core temperature of the product is achieved. The buzzer will inform you that the process is over. You can change the chamber temperature, the time and the temperature probe settings as well as the fan speed without ceasing the cooking process. Recommendations on the «STEAM» mode It is recommended to heat up the oven for several minutes before cooking. Cooking in non-perforatedgastronorm containers leads to condensate formation. This moisture could be used as a sauce base. Use grids for cooking large pieces of meatand stainless steel baskets or perforated gastronorm containers forcooking vegetables and eggs. The cooking time of these products isshortened by 1 0-15 % in this case. The vegetables can be cooked in whole orin diced orjuliennedform. The layer should not be higher than 2.5-3 cm. All kinds ofgroats and pasta should be cooked in suflicient amount of water. The groats should be washed and salted before cooking. When the groats are ready add butter.
  10. 10. Examples ofthe «Steam» mode application Gastronorm One gastronorm T0t31 OVBI1 T0t3l 0Vel‘l container depth, container loading for loading for Time, min mm capacity, kg PKA—6—1/1PM2 PKA-10-1/1PM2 Broccoli, frozen GN 1/ 1, 40 perforated 4' 12 20 7'10 Vegetable mix, frozen (; N 1/1, 40 perforated 2,5 15 25 12-15 Potatoes GN 1/1, 40 perforated 5 15 25 30 Cauliflower GN 1/1, 40 perforated 2:4’ 7.2 12 20 Baby CBITOIZS perfgrated 2,5 7-10 Carrots, in whole GN 1/ 1, 40 perforated 3 9 15 30 Diced carrots GN 1/1, 40 perforated 1.5 9 15 12-15 Green beans GN 1/1, 40 perforated 2,5 15 25 10-12 Hard-boiled eggs GN 1/1, 40 perforated 60 pcs 180 pcs 300 pcs 13-15 Soft—boiled eggs GN 1/1, 40 perforated 60 pcs 180 pcs 300 pcs 6-7 Rice GN 1/1, GN 1/2, 60,150 5-6 30-36 50-60 25-35 Buckwheat groats GN 1/1, GN 1/2, 60,150 4-5 25-30 40-50 25-35 Lentils GN 1/1, GN 1/2, 60,150 5-6 30-36 50-60 50-60 Recommendations on the «LOW TEMPERATURE STEAM» mode The «LOW TEMPERATURE STEAM» mode is also intended for cooking coddled eggs, vacuum cooking and pasteurization. The accurate ( up to -_l-1°C) temperature settings, the tree-point temperature probe and the humidity regulation system ensure the high quality of the meals cooked. Temperature settings for steaming at low temperatures Sausages — 65-75°C, 12 min Oysters — 65-75°C, 10 min Clams — 96°C, 10-12 min Shrimps — 80°C, 4-8 min Salmonfjllet — 63°C, 12-15min Trout, vacuum packed — 70°C, 18-24min Fish pdté - 80°C, 60-70 min Liver pdté — 75°C, 30 min Boiled ham — 85 °C, temperature probe 65°C Creme brulée, creme caramel — 80°C, 30-40 min When loading the oven bear it in mind that shrinkage losses ofthe product will be minimum. You willget dishes ofhigh quality, palatability and appetizing appearance. In «LOW TEMPERATURE STEAM» modeyou can also cook meat, fish, vegetables and fruits by the method of vacuum cooking ( the Sous-Vide technology). Moreover, the «LOWTEMPERATURE STEAM» mode can be usedforproofing dough at35°C- 40 °Candfordefrosting products.
  11. 11. The «CONVECTION + STEAM» mode (the combined mode) The «CONVECTION + STEAM» mode is a mode combining the benefits both of the steam cookers and of the convection ovens. While cooking in the combined mode the hot air circulates together with the steam supplied in to the chamber. I t ensures getting succulent meals and avoids their over-drying and burning. This mode is perfect for baking, stewing and frying, large-size products cooking (pork, beef poultry, fish). The food can be prepared almost without using grease and oil, the shrinkage losses are minimized, the uniform browning isguaranteed. The combined mode is applicable for cooking the majority of the classic second courses (garnishes, stews, pilafi lasagne, casserole dishes, stajfed vegetables, cutlets, omeletts and dijferen t pies). When cooking in the «CONVECTION + STEAM» mode the time, temperature and humidity settings are available. The products are cooked quicker and the shrinkage decreases by almost 50% in comparison with traditional cooking. When cooking in the «CONVECTION + STEAM» mode the time, the chamber temperature and the temperature probe settings are available; the fan speed and the humidity level can be regulated as well. The cooking process ends when the preset time is passed or the preset core temperature of the product is achieved. The buzzer will inform you that the process is over. You can change the chamber temperature, the time and the temperature probe settings as well as the fan speed and the humidity level withoutceasing the cooking process. You can open the dooratany momentwhile cooking. The fan stops and the heating elements are switched ofi‘ in this case while the cooking time is still passing by. After closing the door both the fan and the heating elements resume working automatically. Recommendations on the combined mode You do not need to turn over the products while cooking. Put a non-perforatedgastronorm container with aromatic spices or vegetable mix under the grid for collecting the excess juices. Then cook this semi-finished product with a broth base to make a sauce. Do notcookstews withoutsauce orbroth. The optimal temperature mode for roasting is from 140°C to 1 60°C. The shrinkage losses are minimal in this case. If the product does notgetsufficientbrowning preset the maximum temperature and the maximum fan speed forseveral minutes. Examples of the <<CONVECTION+STEAM» mode application unrujhun ljlfil ‘ "flfihqninlisniiav ‘I-iii1gi: iin, liI. IIa. "! ‘lliiiamnun Chicken legs Grid or GN—container 20 mm 165 20-25 Staffed peppers GN—container 4-0 or 150 mm H)-1770 25-30 Baked fish GN—container 20 mm W 10-12 Hot sandwiches Grid 170-180 10-15 Chicken, in pieces GN—container 20 mm 165 25-30 Stewed vegetables GN—container 4-0 mm 165-170 20-30 Escalope GN—container 20 mm 160-170 10-12 Cutlets, minced collops GN—container 20 mm 165-175 12-15 T Cabbage rolls GN—container 40 mm 175 20 Ratatouille GN—container 4-0 mm 160 10
  12. 12. The «CONVECTION» mode (no 270°C) In the «CONVECTION» mode theproducts are cooked by the hotair circulating with the help ofafan athigh speedflows around the product from all sides. No steam is supplied into the chamber. This mode is perfect for casseroles, soufflés, mousses, pdte’, grilling vegetables, frying meat, fish, steaks, bone-in and boneless loin. In the «CONVECTION» mode you can also cook different desserts, sponge cakes, cupcakes, muffns, shortcrust pastry, pufi‘ pastry and choux pastry, croissants, strudels, bread and baguettes, buns. This mode is also applicable for the sneak food and semi-finished products that are usually cooked in the deep fryer. When cooking in the «CONVECTION» mode the time, the chamber temperature and the temperature probe settings are available; the fan speed can be regulated as well. The cooking process ends when the preset time is passed or the preset core temperature of the product is achieved. The buzzer will inform you that the process is over. You can change the chamber temperature, the time and the temperature probe settings as well as the fan speed withoutceasing the cooking process. You can open the dooratany momentwhile cooking. The fan stops and the heating elements are switched ofl’ in this case while the cooking time is still passing by. After closing the door both the fan and the heating elements resume working automatically. Recommendations on the «CONVECTION» mode One of the advantages of the «CONVECTION» mode isa guarantee of getting uniformly browned crunchy crackling products. It allows preparing French fries without deep frying. Non-prefried products will be better if they are smeared or sprinkled with oil. Use special grids to give yoursteaks a perfectgrilling pattern and to cook the large-sized product quicker. The temperature in the chamber should be 10-20% lower and the cooking time should be 5-10 minutes shorter in comparison with traditional cooking due to uniform and quickerheatdistribution in the chamber. It is possible to cook meats and fish at low temperature in the «CONVECTION» mode. It is no secret that the products loose the majority of proteins, vitamins, minerals, colors, enzymes and carbohydrates at high temperatures. The overheating destructs them. The low-temperature cooking is the only way to preserve the vitamins and other valuable nutrients sensitive to the heat treatment. The product simmered in the combi steamer remains succulent and loses neither its natural taste and flavor nor its nutritional value [itis also possible to cook the products all-nigh t). I t is proved to be importantby the nutrition specialists. The confectionary and bakery product should be baked according to their specific characteristics. The baking method may dependon theprotein contentoftheflourused, on the combination ofthe ingredients oron thefullproofing time. I t is recommended to bake the confectionary and bakery products on perforated aluminium gastronorm containers and Silicon or Teflon coated baking trays. When baking pastry we recommend not to place the products too close to each other and to the edges of the gastronorm containers as well as to load everysecond level with gastronorm containers forbetterhotair circulation. 10
  13. 13. Examples of the «CONVECTION» mode application ffikiiiiiiiuiuiii lJIi= u;. iei'unimnm huxil-un pllligflllar ‘mil . it-iv‘--1».1ii-. .i-flu. 'rlI’! %I¥llVl‘-llIl| )3li"ll]: -I‘ ‘lauijgxanlillia. ‘'0 ‘I1IIl'g-ul'| u il‘-jillituiim E354 Meatballs 40 4 kg 27/40 kg 160 15-20 Fried liver, 100 gper portion 20 15 pcs 90/150 pcs 170 9-12 Chops, 180 g per portion 20 9 pcs 54-/90 pcs 165 8 Chicken, in pieces W 3 kg 18/30 kg W E Roast beef @ E 9/15 kg 7:5 Q Pork fillet 20 4 kg 12/20 kg 170 20 Trout fillet W 4 pcs 24/40 kg E 3 Fish rolls 5 15 pcs 90/150 pcs W ? Meringues l 0,6 kg 7 3,6/6 kg 7 Q 120 i Sponge cakes 40 1,2 kg 7,2/12 kg 200 12 Fesagsia 29 6_ PS5 3§@<g 125 1,6 Shortbread cookies 2_0 20 pcs 120/200 pcs E2 1:) Vegetable cutlets 20 20 pcs 120/200 pcs 190 10 Baked pear 20 12 pcs 72/120 pcs 170 20 Cooking with the multi-point temperature probe The best way to determine the core temperature of the hot courses is to take it with a temperature probe. It is one of the most effective cooking methods we recommend to use regularly. You will take a real advantage of using core temperature probe when cooking, for example, large-size meat which requires to be cooked for a long time. In this case the cooking time will not depend on time settings but on the core temperature of the product. It is practically impossible to overdo the meat when its core temperature is monitored. The shrinkage losses are minimized due to the overall cooking process control. The temperature probe is on the right-hand side inside the chamber. Take the probe out of the holder and insert its tip as deep as you can in the middle part of the product. Preset the core product temperature to be achieved at the end of the cooking process. When cooking with the temperature probe the chamber temperature settings are available; the fan speed and the humidity level can be regulated as well. The cooking process ends when the preset core temperature of the product is achieved. The buzzer will in form you that the process is over. You can change the chamber temperature, the settings of the temperature probe, the fan speed and the humidity level without ceasing the cooking process. You can open the door at any momentwhile cooking. The fan stops and the heating elements are switched 013' in this case while the cooking time is still passing by. After closing the door both the fan and the heating elements resume working automatically. Recommendations on the multi-point temperature probe application (the function of determining the core product temperature) When setting temperature in the chamber bear it in mind that itshould be higher than the selected core temperature of the product. The smaller the temperature difiference between the chamber temperature and the core temperature of the product [A t 40-60 °C) is, the better the organoleptic characteristics of the product [such as succulence, tenderness, texture) will be. The delicate cooking is ensured and the shrinkage and moisture losses are minimized. The temperature probe can be used with all the basic cooking programs which can increase the cooking effectiveness by 5 0%. When cooking with the use of the temperature probe insert it in the core part of the raw product when the chamber is preheated already. Wait for a minute until the probe indicates the actual core temperature of the product and start cooking. 11
  14. 14. Examples of cooking with the use of temperature probe characteristic Temperature, “C Time, min Veal fillet Well-done Convection 75-80 1 20 Beef, vacuum packed Well—done Combined 52 85 Beef, large-sized Medium Convection 55-60 85 Beeftongue Well-done Combined 85-90 110-120 Lamb fillet Well-done Combined 80 120 Lamb leg Well-done Convection 64 145 Brisket Well-done Convection 85 130 Pork chops Well-done Convection 85 1 50 45 120 Marinated fillet Medium-well Convection 55 1 50 70 180 Ham Medium Combined 80-85 140-155 Lamb shoulder, vacuum packed Medium-well Combined 67 165 R0aSt pork leg Medium—well Convection 45 120 Chicken breast Well—done Convection 55 150 67 180 Meatloaf Well—done Combined 82 140 Stuffed peppers Well-done Combined 82 135 Beef steak, 200 g Medium, cooked on grid Combined 52 220 Duck Well-done Combined 75 140 Goose Well—done Combined 75 130 Turkey Well-done Combined 78 1 30 Chicken legs Well-done Combined 78 190 Chicken, in whole Well-done Convection 75 180 Boiled potatoes Well—done Steam 92 100 Recommendations on multistage cooking Some dishes are recommended to be cooked stage by stage in the multistage cooking mode (4 stages are available). 12
  15. 15. Examples of multistage cooking Grid / GN- mmainer Temperature, “C Time, min MEAT Roast duck GN—container 1 Combined 80% 155 16 . 2 Combined 50% 165 16 (15 kg appmxlmatelyl 3 Convection 175 30 4 Convection 180 15 Pork fillet Grid 1 Combined 100% 100 20 2 Combined 50% 140 35 3 Convection 180 15 Stewed beef GN—container 1 Convection 200 8 2 Combined 80% 130 110 3 Convection 180 20 Roast chicken Grid with spikes 1 Combined 40% 160 10 2 Combined 20% 180 10 3 Temperature probe 90, 200 [core T°C, chamber T°C) 4 Convection 220 5 Chicken wings GN—container 1 Combined 100% 100 5 2 Convection 170 5 3 Convection 220 3 Rabbit GN—container 1 Combined 80% 135 35 2 Convection 165 15 Fried chicken legs Grid 1 Combined 60% 160 20 2 Convection 180 5 Chicken breast GN—container 1 Combined 100% 120 15 2 Convection 150 5 3 Convection 185 5 VEGETABLES Fried potatoes GN—container 1 Combined 100% 100 10 2 Convection 180 20 Mushrooms GN_c0ntajner 1 Combined 60% 160 10 2 Convection 175 25 Ratatouille GN—container 1 Combined 80% 155 10 2 Convection 175 15 FISH Stewed fish GN—container 1 Combined 80% 185 10 2 Convection 140 10 Baked plaice GN—container 1 Combined 80% 185 5 2 Convection 165 15 GARNISHES Rice casserole GN—container 1 Combined 80% 150 20 2 Convection 170 15 Noodle pudding GN—container 1 Combined 80% 150 25 2 Convection 170 15 Lasagne GN—container 1 Combined 40% 160 20-25 2 Convection 200 5-10 PASTRY Focaccia Perforated 1 Combined 30% 200 2 (; N.c0ntainer 2 Convection 175 10 Convection 165 3 Pizza Perforated 1 Combined 20% 210 10 GN—container 2 Convection 200 5 13
  16. 16. 1 Combined 1% 5 Profiteroles Egfizgfiiid GNP 2 Convection 160 10 3 Convection 170 5 M ff n mo Ids - Cupcakes wiihlpapeill % Eombmgd :0 liners onvection EXTRA COOKING MODES AND FUNCTIONS «WARMING UP» mode (from 30°C to +270°C) No modern catering enterprise can work without high technologies nowadays. Shock freezers and blast chillers become an integral part of cooking process due to their ability of rapid cooling while maintaining intact product quality. It is normal when even the fine dining restaurants use the semi-finished products of high quality. Every restaurateur carries about the quick warming prepared meals up to serving temperature without losing quality. You can warm up all kinds of prepared meals using the ”WARMING UP" mode. Due to the steam supply regulation there will be condensate neitheron thesurface of the food noron thegastronorm containers or plates. When cooking in the “WARMING UP"mode the time and the chamber temperature settings are available; the fan speed can be regulated as well. Recommendations on «WARMING UP» mode The main rule: the products cooked in the «CONVECTION+STEAM» mode should be warmed up in the «CONVECTlON+STEAM» mode; the products cooked in the «CONVECTION» mode should be warmed up in the «CONVECTION» mode. Cooking secrets For perfect cooking results the following recommendations should be taken in to accoun t: ° The chamber of the combi steamer should be preheated before cooking. Otherwise the product edges will be overroasted . Moreover: the cooking time will have to be increased in this case. To preheat the chamberswitch on the combi steamer and leave it working 10-15 minutes at the temperature 30°C higher thanyou needfor cooking. You can also preheat the chamber before loading frozen products and before full-load cooking. The chamber is preheated quicker when the fan works atits maximum speed. ° The combi steamer will stop cooking when the preset time is passed orwhen the preset temperature of the probe is achieved. The buzzer will inform you thatthe process is completed. You can change the temperature, time, humidity and probe settings without ceasing the cooking process. You can open the door at any moment while cooking. The fan stops and the heating elements are switched of in this case. After closing the door they resume working automatically. ° The oven door can be opened atanymomentwhile cooking and even in the case ofpower cut. ' Do notoverload the chamber as the cooking will be longer in this case and you can be dissatisfied with the quality of the dishes. When you are going to load the chamber partially the gastronorm containers should be placed one by one from the central to the upperand lower levels. When loading and unloading the chamber you shouldfix the door at135° to avoid breaking the glass. 14
  17. 17. ° Close the dooraccuratebl to provide its proper contact with the gasket to avoid burning of the rubber gasket. ' The doorofthe combisteamershould be closed when itstands idlefora long time. ° The products cooked ata time should be about the same size and thickness. Do notplace the products too close to the chamber walls. Ifyou want the products to get crispy crust or intense browning do not put them one upon the otheror too close to the oven door. ° To give intensive browning to the products coated in breadcrumbs grease them with oil before roasting. ' Do notsalt meatwhen leaving it to be cooked in the combi steamerovernight. Otherwise It will be discolored to red then. ' Choose the gastronorm container depth according to the height of the products to be cooked. If the gastronorm containers are too deep they will preven ts free air circulation. ° Be attentive when filling the gastronorm containers with liquids to avoid scalding when taking them out. ° When baking pastry in the combisteamerset the temperature 1 0-30°C lower than you used to do it using a regular oven. ° The cooking time depends on the quality, weight and density of the product. Ifthe chamber is loadedfully the cooking timeshould be increased by 5-1 0 minutes. ' For the perfect grilling pattern preheat the Teflon coated grid the product is to be cooked on in the chamber of the combi steamer. ' The deep-frozen products should be defrosted before cooking. The aforementioned recommendations on cooking time, temperature and other settings should be adjusted to individual characteristics of a particular product. IT IS PROHIBITED: 1. To use the shower for cooling the chamber: 2. To warm up any dry powdered or grained products or highly flammable substances. 3. To warm up the canned products in their cans. 4. To cook using alcohol. WASHING AND MAINTENANCE OF THE COMBI STEAMER Yyou should prepare the combi steamer for washing. Take out all the gastronorm containers, the grease filter and the guide rails from the chamber. For better result it is recommended to leave the combi steamer working in the «STEAM» mode for 5-10 minutes before washing to soften consolidated grease and dirty spots. Then spread your cleansing agent over the inner chamber surface and switch on the «STEAM» mode for 15 minutes. Rinse the chamber. Repeatthe procedure if the soiled spots are left. Then wipe the chamberandswitch on the «CONVECTION» mode for 1 0 minutes. We recommend leaving the oven dooropen after the washing. The length of the service l1'fe of the combi steamer as well as the quality of the food you cook using it depends to a large extenton the appropriate constantmaintenance of the appliance. It is notonbl washing. It is total care of the device: 1. Shut the oven door with care. Do not turn the door handle with force. Do not stack trays, pots, plates and oven mittens on the combi steamer. Do not touch the controlpanel by oily hands. Change waterfilters (for water supply} regularbl. Do not use the combi steamer for unin tended purposes. 2. Wash the chamber of the combi steamer every day. It is the main rule. The recommended cleansing and rinsing agents should be applied for this aim. Do not start washing while the temperature in the chamber is above 80 °C. Strictly observe safety measures when working with chemical liquids. 3. It is recommended to discharge water from thesteam generator ifyou are notgoing to use the combi steamer fora long time. 15
  18. 18. 4. The door glazing and the rubber gasket require gentle treatment. The abrasive powder detergents are their worstenemies. Do notuse them if you do notwant the glazing to become frosted and non-transparent. 5. The drip collector is non-detachable but it can be easily cleaned and washed by a sponge with a liquid dishwashing detergen t. 6. Wipe the external surfaces of the combi steamer using a special stainless steel cleaner for this aim. Never wash the external surfaces of the combi steamer with the use of the hand shower the appliance is equipped with. 7. Wash the temperature probe every day. Clean it from all the food left-over. Wash it with a liquid dishwashing detergent, rinse and patit dry with a papernapkin and disinfect the probe. In conclusion, monitor the overall state of the appliance. Remember that there are no trifle problems as far as the high technologies are concerned. Any minor problem can bring a lotoftroubles infuture ifyou do notpay due attention to it. Remember that there are no trifle problems as far as the high technologies are concerned. Any minor problem can bring a Iotof troubles in future ifyou do not pay due attention to it. How to guarantee the long service life of the rubbergasket Sooner or later all the things are deteriorated and should be replaced. Despite the continuous improvement of the modern materials there is no eternally durable rubber so far. Th e following reasons shorten its service life: 1. High temperature. 2. Mechanical impacts: the impact pressure when shutting the door, fan rotation vibration, continuous elastic deformation when the door is closed [ the material internal stress accumulation). 3. Chemical impact by the detergents. Despite the rubber is considered as a material resistant to alkaline and acid attack this resistance is notabsolute. The impact by oil and grease is neithergoodforrubber. 4. Local overheating. If there are dirty spots or consolidated grease or on the rubber these areas will be overheated. The rubber gasket will warp as a result due to the thermal conductivity and thermal capacity dijference. 5. Dehydration. As a result of dehydration the gasket loses i ts elasticity. It is impossible to violate the physical laws and to stop the chemical reactions. But it is possible to slow the deterioration processes. The main rule is to keep the rubber gasketalways clean. At the end of every working day wash the gasket clean from all the grease and spoils using only mild liquid detergents for this aim. Then thoroughly wash the detergent off with water. Regularly lubricate the gasket with silicone grease. When you don't use the combi steamer leave its door opened to straighten out the gasket. The handshower The hand shower is the most commonly broken part of the combi steamer. It consists of a hose and a showerhead. If the water leaks from the hand shower renew the gaskets and inspect the connection of the showerhead to the hose. Do not touch it by oily hands. Do not use abrasive powder detergents to clean it. Use only mild liquid detergents for this aim. So you will extend the service life of the hand shower. Descaling There are always dissolved salts in the water. When boiling some of them precipitate as limescale on the internal surfaces of the steam generator. The limescale should be eliminated regularly as it impairs the operation of the combi steamer, preven ts its proper cleaning and deteriorates the taste of the products cooked in the combi steamer. To avoid these effects and to extend the service l1'fe of the combi steamer it is recommended to descale the steam generatorregularly. This procedure is often neglected butit is worth the costand does notrequire a lotofejforts. 16
  19. 19. The guide for beginner chefs If the combi steamer does not work «suddenly» Your quick response: 1. First ofall do notforget what has happened before thefailure. There might have been extraneous or scratching noise, vibrations or foreign odors, the lights mighthave failed in the kitchen due to the power cutor the watersuppbl mighthave been suspended. I t will help you to pinpointthe problem. 2. Carry out the visual examination of the combi steamer. Make sure that there are no visible damages on the surface and the door is closed tightly. 3. Verify that the combi steamer is connected to the powersupply, the plug is pushed into the socket until tightand the appropriate circuitbreaker in the breaker box is closed. 4. Ifthe power is notcutswitch the combisteamer ofiand then on again. 5. Verijy that the combi steamer is connected to the water supply, the watersuppbl is not suspended at all, the taps are not turned oflf and the waterhoses are notpinched. 6. If the steam is not supplied into the chamber verijy that the tap is turned back after the last steam generator discharge. 7. If there is no water from the hand shower verijjz thatthe appropriate tap thatis situated below from the leftside of the combisteamer is notturned oflf 8. Make sure that the drainage pipes and the water hoses are not damaged, all the pipes and hoses are connected correctly and the water disposal system is notblocked. 9. Then look at the control panel and record the code of the error orsome other numerical symbols indicated on the panel 1'f there aresome. 1 0. Scrutinize the manual as it can answer the majority ofyour possible questions. 11. If you cannot solve the problem by yourself disconnect the combi steamer, turn ojf the water taps and call to Technical Service. Forward all the information aboutyourproblem to theservice specialists. 12. Do not use thefaulty equipment. It may endangeryoursafety and make the situation worse. The repairs might cost you more and the warranty may be cancelled in this case. Ifyou do notignore these recommendations yourequipmentwill notbe staying idle and your money will be in safe. 17
  20. 20. ff 3: -T ‘W'- :4. . }‘: J.. ‘;u Ingredients: - beefmeat, 800g - olive oil ' P‘-’PP9T - salt Advices: - The steak will bejuicy and flavorful if it is made from the fresh meat cut. - Do notpound neither beef steaks nor other meat steaks; it damages the meat structure and leads to meat juice losses. - The level the meat is cooked to is determined by pressing the steak with the finger. The rare steak should be soft; the well—done steak should be firm. The steak cooked according to this recipe should be soft enough with no pinkjuice coming out. Ingredients: - beefmeat, 1.5 kg - onions, 400 g - oyster mushrooms, 500 g - cream, 33%fat, 1 l - salt - pepper Beef steak Mode: select any program number and record the following settings: stage 1 — convection, temperature +200°C, time 6 minutes stage 2 — convection, temperature +185°C, time 10 minutes Accessories: Teflon-coatedgrid Cooking process: Slice the fresh beef meat into 2 cm thick steaks perpendicular to the muscle fibers so thateach steak will be tender and succulentwhen it is cooked. Grease the steaks with the oil and rub them with salt and pepper to taste. Leave the meat marinating for about an hour. Roast the steaks for3 minutes on the each side on the preheated grid. Then continue roasting the steaks at the lower temperature till they are done. The cooked steaks can have different characteristics. The most common of them are: rare [ cold red center, the core temperature 45°C — 50°C), medium (pink andfirm, the core temperature 55°C- 60°C) and well-done [gray- brown throughout, the core temperature 65 °C — 70°C). The best way to check if the meat is ready is to determine its core temperature with the use of the temperature probe. Nevertheless, you can also determine the level the meat is cooked to by pressing the steak with your finger. The rare steak should be soft; the well-done steak should be firm. The steak cooked to the medium level should be firmer than the rare one and softer than the well-done steak. Leave the cooked beefsteakresting for 1 0-15 minutes and then serve. Beef fricassée with oyster mushrooms in cream sauce Mode: select any program number and record the following settings: stage 1 — convection, temperature +200°C, time 10 minutes stage 2 — convection+steam, temperature +150°C, time 25 min, humidity 80% stage 3 — convection+steam, temperature +165°C, time 10 min, humidity 40% stage 4 — convection, temperature +210°C, time 10 minutes Accessories: gastronorm containers GN 1/1-65 Cooking process: Wash the beef and cuti t in small pieces. Then put it in to the gastronorm container greased with oil and insert the container into the preheated chamber for roasting the meat during the first cooking stage. After the first cooking stage add the julienned onions to the meat, stir the mass and continue with the second cooking stage. When the second cooking stage is overadd the torn up oyster mushrooms to the meat, pour the cream into the containers and continue with the third and the forth cooking stages. 18
  21. 21. Beef steak
  22. 22. Ingredients: - minced beef meat, 800 g - porkfatback, 120g - milk or water, 70g - salt - ground black pepper - oil Ingredients: - pork neck, 2.5 kg mayonnaise, 100 g soy sauce, 100 ml onions, 300 g bay leaves rosemary leaves thyme «Barbecue» sauce liquid smoke salt - ground black pepper Ground beef steak Mode: convection+steam Settings: temperature +180°C, time 12 min, humidity 30% Accessories: stainless steel or enamelledgastronorm containers GN 1/1-20 Cooking process: Add the pork fatback, salt, pepper and milk in to the minced beef meat and stir the mass thoroughly. Form the patties from the mass, lay them out on the gastronorm con tainers greased with oil and insert them into the preheated chamber. Meat brochettes Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +165 °C, time 12 min, humidity 30% stage 2 — convection, temperature +215 °C, time 3 minutes Accessories: stainless steel or enamelled gastronorm containers GN 1/1-20, stainless steel grid, grill and tandoori skewer Cooking process: Cut onions in rings andstir them with the mayonnaise, soy sauce and spices. Cut the pork neck in middle-size cubes. Leave them marinating for 8 hours or for the whole nigh t. Then put the meat on wooden skewers placing the onion rings between the meat pieces. Lay the brochettes out on the gastronorm containers and insert them into the preheated chamber. 20
  23. 23. l Ingredients: meat of one rabbit sour cream, 500 g chicken stock, 500 ml soy sauce, 300 ml onions, 200g sunflower oil, 1 00 ml 2-3 garlic cloves bay leaves thyme dried herbs mix salt - ground black pepper Ingredients: - kupati sausages, 2 kg - sunflower oil Rabbit in sour cream sauce Mode: select any program number and record the following settings: stage 1 — convection, temperature +200°C, time 8 minutes stage 2 — convection+steam, temperature +155°C, time 25 min, humidity 80% stage 3 — convection+steam, temperature +185 °C, time 10 min, humidity 20% Accessories: gastronorm containers GN 1/1-65 Cooking process: Take the rabbit in whole or cut the meat in portion pieces. Prepare marinade from the onions, oil and soy sauce adding spices and herbs. Leave the meat marinatingfor 5-6 hours. Then roast the meatfor several minutes until itgets uniform browning and putitinto a baking mould. Pour the sauce made from the chicken stock, sour cream and thespices into the form and insert the mould into the preheated chamber. Stew until the meatis ready. Kupati sausages — Georgian pork sausages Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +180°C, time 12 min, humidity 80% stage 2 — convection, temperature +200°C, time 4 minutes Accessories: stainless steel or enameled gastronorm containers GN 1/1-20, flat grids Cooking process: Lay the kupati sausages out on the gastronorm containers greased with oil. Insert the meatinto the preheated chamber for cooking. 21
  24. 24. Ingredients: - lamb loin, 350-400 g, 3 pcs - olive oil, 100 ml - dry white wine - salt ground black pepper - ground chili pepper - thyme - basil - garlic - adjika sauce For decoration: salad mix, pomegranate Ingredients: - beef tongue, 3 pcs Spicy lamb loin with herbs Mode: convection+steam Settings: chamber temperature +150°C, temperature probe +76 °C, humidity 60% Accessories: gastronorm containers GN 1/1-20, grill skewer Cooking process: Release the lamb loin from the membranes, rub it with salt, pepper and other spices, put it into thegastronorm container and add garlic, oil and wine. Leave the meat marinatingfor2 hours. Then lay it out on thegastronorm containers, insert the temperature probe in the center of a loin piece and place the containers into the preheated chamber: Cook until the meat is ready. Then lay the meat outon the plates together with the salad mix dressed with oil. Decorate thedish with thepomegranateseedsandgroundspices. Beef tongue Mode: steam Settings: time 90 minutes Accessories: gastronorm containers GN 1/1-40 Cooking process: Lay the tongues outon the gastronorm containers and insert the containers into the preheated chamber. When the cooking process is over put the tongues into the cold water and immediately remove theskin. Serve by portions. 22
  25. 25. Beef tongue
  26. 26. Ingredients: - pork meat, 1.5 kg - salt - ground black pepper Ingredients: - pork tenderloin, 400 g - bacon strips, 5-6 pcs - olive oil, 1 tablespoon - ground pepper mix - salt Pork escalope Mode: select any program number and record the following settings: stage 1 — steam, time 10 minutes stage 2 — convection+steam, temperature +1 75 °C, time 5 min, humidity 30% Accessories: stainless steel or enameled gastronorm containers GN 1/1-20 Cooking process: Pound the portion pieces of pork sligh tbl and rub them with salt and pepper: Lay them outon thegastronorm containersgreased with oil. Insert the meatinto the preheated chamber for cooking. Pork tenderloin cooked at low temperature Mode: convection Settings: chamber temperature +135 °C, temperature probe 68- 74°C Accessories: gastronorm containers GN 1/1-20 Cooking process: Wash the pork tenderloin, pat it dry with paper towels and eliminate the membranes from the meat surface. Pepper the tenderloin, grease it with the olive oil and leave itfor 15-30 minutes. Then rub the meat with a trace ofsalt and wrap it in the bacon strips. Insert the temperature probe in the very core and thick part of the loin. When the core temperature achieves 68°C you will get the meat which is pink inside with the rose-pinkjuice coming out. Ifyou do not want the meat to drip with the pink juice continue cooking till the core temperature of the meat achieves 74°C. The juice will become colorless and transparent in this case while the meat will remain pink inside. The products cannot be over—dried and remain succulent when they are cooked at low- temperatures. If you want to get crispy browning it is recommended to deep-fry the product within a short period of time. The cooking method minimizes the shrinkage losses. 24
  27. 27. Ingredients: cabbage leaves, 1. 7 kg beef meat, 1.3 kg [for stuffing) rice, 130g - onions, 280g - sour cream sauce mixed with tomatoes, 1.2 l 0 salt - ground black pepper - sunflower oil Ingredients: - beefliver, 1.8kg - wheat flour, 90 g - onions, 1 kg - salt - ground black pepper - sunflower oil Cabbage rolls Mode: select any program number and record the following settings: stage 1 — steam, time 10-15 minutes stage 2 — convection+steam, temperature +1 75°C, time 20 min, humidity 50% stage 3 — convection, temperature +180°C, time 8 minutes Accessories: gastronorm containers GN 1/1-40 Cooking process: Steam the cabbage leaves for 10-15 minutes. Make stuffing from the minced beef meat, onions, rice and spices. Put the stuffing on the cabbage leaves and wrap the leaves around the stuffing. Then put this semi-finished product into the gastronorm containers and insert the containers into the preheated chamber. When the first and the second cooking stages are over pour the sauce on the cabbage rolls and continue cooking forthe time leftin the «convection» mode. Fried beef liver Mode: convection+steam Settings: chamber temperature +200°C, time 12 min, humidity 70% Accessories: stainless steel or enameled gastronorm containers GN 1/1-20 Cooking process: Cut the beef liver in portion pieces; add salt and pepper. Grease the pieces with oil, roll them in the wheat flour and lay out on the gastronorm containers greased with oil. Insert the containers into the preheated chamber. Saute’ the onion rings. When the meat is half-done cover it with the sautéed onion rings andcontinue cooking until the meatis ready. 25
  28. 28. Ingredients: - pork loin, 1.5kg mayonnaise, 100 g soy sauce, 100 ml onions, 200 g bay leaves rosemary leaves thyme herbes de Provence salt - ground black pepper Ingredients: - minced beef pork, veal or mutton meat, 800g white bread, 150 g milk or water, 200 g onions, 250g animalfat, 40g wheat flour, 40 g cheese, 150 g (for stufing) salt ground black pepper sour cream sauce mixed with tomatoes, 700g Pork loin on bone Mode: select any program number and record the following settings: stage 1 - convection+steam, temperature +165 °C, time 12 min, humidity 80% stage 2 — convection, temperature +215°C, time 3 minutes Accessories: stainless steel grid, enamelledgastronorm containers GN 1/1-20, stainless steel grid, grill and tandoori skewer Cooking process: Prepare marinade from the mayonnaise and soy sauce with the spices and herbs. Leave the meatmarinating in itfor 5-6 hours. Then lay the loin outon the greased grid and insert it in to the preheated chamber. Meat balls with cheese Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +165 °C, time 10 min, humidity 60% stage 2 - convection, temperature +180°C, time 8 minutes Accessories: gastronorm containers GN 1/1-40 Cooking process: Mince the meat together with the sautéed onions and milk-soaked bread using a mincing machine. Stir the mass with thesaltandpepper thoroughlyanddivide it into flat cakes. Put some cheese in the middle of each cake and form the meat balls. Roll the meatballs in the flour, lay them outon the gastronorm containers and insert the containers into the preheated chamber. When the first cooking stage is over pour the sauce on the balls and con tin ue cooking for the time left. 26
  29. 29. "*' Ingredients: - beef tenderloin, 1 kg - salt - ground black pepper - olive oil For sauce and decoration: red wine, 100 ml sugar, 50 g cranberries, 50 g thyme corn salad capers sliced mango Ingredients: beef fillet, 800 g 1 red onion cherry tomatoes, 1 kg olive oil (for dressing) spinach leaves pitted olives, 100 g course sea salt - wine vinegar, 20 ml - ground black pepper, to taste Beef medallions Mode: convection Settings: temperature +165°C, time 10 minutes Accessories: gastronorm containers GN 1/1-20, flatgrid Cooking process: Slice the tenderloin in to medallions. Salt and pepper every medallion. Then roast the medallions on a grill pan from the both sides and insert them into the preheated chamber. Cook until the meat is ready. For the sauce: pour the red wine into a saucepot, add the cranberries and evaporate the wine till the initial volume reduces by 50%. Addsugar and thyme and boil the sauce 1 0-12 minutes more. Then addsaltandpepper and mix itall with a blender. Poursomesauce on the plates before laying out the medallions. Decorate the plates with the mango slices, corn salad, capers and thyme leaves. Warm beef salad Mode: select any program number and record the following settings: stage 1 — convection, temperature +220°C, time 10 minutes stage 2 — convection+steam, chamber temperature +145 °C, time 10 min, temperature probe, humidity 20% Accessories: gastronorm containers GN 1/2-20, GN 1/2-40 Cooking process: Leave the fillet marinating in the mixture of the olive oil, sea salt and pepper. Then roast the meat in the preheated chamberfor 10 minutes at 220 °C. The crispy crust will preserve the meat juice. Then cook the meat with the use of the temperature probe. Cool the cooked meat down and slice it into thin strips. Use the liquid dripped from the meat as a sauce base. Boil it adding the wine vinegar and the spices to taste and the delicious dressing is ready, Cut the cherry tomatoes in four parts and bake them in the «convection»modefor20 minutes. Mix the spinach leaves, pitted olives, baked tomatoes and the onion half-rings thoroughly and dress it all up with the meat sauce. Serve the salad warm alternating the vegetable layers with the sliced meat. 27
  30. 30. I? o u. I:f: ify Ingredients: one goose carcass rice, 1 00 g raisins, 50 g dried apricots, 50 g one green apple vinegar, 9%, 40g peppercorns bay leaves salt ground black pepper sugar - 2-3 garlic cloves Ingredients: - 1 chicken carcass - salt Ingredients: - chicken liver, 3 kg - onions, 1 kg - wheat flour, 200 g o sunflower oil, 200 ml - salt - ground black pepper Stuffed goose Mode: convection+steam Settings: temperature +160°C, time 80 min, humidity 60% Accessories: gastronorm containers GN 1/1-65, GN 1/1-40 Cooking process: Leave the goose marinating in the brine made from water, vinegar, sugar and the spices for one day. Make stuffing from the minced meat, rice, one apple and the dried fruits. Rub the stufi‘ed goose all round with the mix of salt, pepper, pressed garlic and oil. Put the goose into a baking sleeve an insert it into the preheated chamber. For the uniform browning scissor the sleeve several minutes before the cooking process is over: Then continue the cooking in the «convection» mode at +200°C for 3-5 minutes. If the goose is too big cut its carcass in portion pieces. Serve it with rice and dried fruits. Boiled chicken Mode: steam Settings: temperature probe 88-90°C Accessories: gastronorm containers GN 1/1-40, grid with the spikes for roasting chickens, guinea fowls, ducks Cooking process: Rub the chicken with saltandputiton thegastronorm container. Set up the mode and preheat the chamber of the combi steamer. Insert the temperature probe deep in to the chicken breastand set up the parameters, Insert the chicken in to the preheated chamber for cooking until the preset core temperature is achieved. Chicken liver Mode: select any program number and record the following settings stage 1 — convection, temperature +180°C, time 3 minutes stage 2 — convection+steam, temperature +160°C, time 5 min, humidity 80% Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Cut the chicken liver in small pieces, put them into the gastronorm containers and stir them with the flour, salt, pepper and oil. Insert the containers into the preheated chamber. Saute’ the onions. Add thesautéed onions together with the grease in to the containers with the liver and continue cooking for the time left. 28
  31. 31. av“ . , _*= --3. f 1"-'. ‘w Stuffed goose
  32. 32. Ingredients: chicken breast fillet, 2 kg sweet bell peppers, 300 g button mushrooms, 250g onions, 300 g sour cream, 300g ground black pepper Hungarian sweet paprika sunflower oil salt Ingredients: - chicken legs, 2 kg - button mushrooms, 1 kg - onions, 300 g 0 salt ' P9I7I79V - sunflower oil Chicken paprikash Mode: select the built-in program or set the parameters manually stage 1 — convection, temperature +180°C, time 8 minutes stage 2 — convection+steam, temperature +180°C, time 5 min, humidity 60% stage 3 — convection+steam, temperature +180°C, time 3 min, humidity 60% Accessories: gastronorm containers GN 1/1-40 Cooking process: Cut the fillet in pieces, julienne the vegetables and slice the mushrooms. Put the meat into the gastronorm containers separately from the vegetables and mushrooms. Insertall the containers together into the preheated chamber. When the first cooking stage is over mix the meat with vegetables and mushrooms thoroughly, add saltand pepper. Continue with thesecond cooking stage. When it is over add the sour cream in to the mass and continue with the last cooking stage. Chicken legs stuffed with mushrooms Mode: convection+steam Settings: temperature +1 70°C, time 17 minutes, humidity 60% Accessories: gastronorm containers GN 1/1-20 Cooking process: Clean up the mushrooms. Sauté the mushrooms in oil and add the onions sautéed separately. Take out the bones and the central meat part from the chicken legs. Then stuff them with the mixture of sautéed onions and mushrooms. Secure each portion with a skewer or kitchen string. Put the stujfed legs on thegastronorm containerand insertitinto the preheated chamber. 30
  33. 33. Ingredients: chicken breast fillet, 1.5 kg onions, 500 g cheese, 350g 0‘or baking) salt ground black pepper Ingredients: - chicken flllet, 200g - sweet bell peppers of different colors, 20 g - shallots, 50g Gouda cheese, 20g 1 egg 6 tomatoes green salad, 1 tuft cream, 10%fat, 100 ml dry white wine, 100 ml oil, 2 tablespoons condimen t for chicken dried dill and parsley mix, 1 teaspoon - turmeric powder - mixed pepper and garlic condiment, half—a—teaspoon Cheese and onion coated chicken fillet Mode: convection+steam Settings: temperature +1 75°C, time 16 minutes, humidity 60% Accessories: gastronorm containers GN 1/1-20 Cooking process: julienne and sauté the onions, Cutthefillet in portion pieces and flatten them by pounding. Cover every piece of meat with the sautéed onions and grated cheese. Bake the dish in the prehea ted chamber. Chicken lula—kebab with Vegetables and spicy herbs [Turkish cuisine) Mode: convection Settings: temperature +180°C, time 12 minutes Accessories: stainless steel or enameled gastronorm containers GN 1/1-20 Cooking process: Pound the skin-ofl chicken breast and cut it in very small pieces with a knife. Wash the sweet bell peppers and cut them in small cubes. Cut the shallots and Gouda cheese in the same way. Add the egg, dried dill and parsley, mixed peppers and garlic. Stir it all with the chicken fillet thoroughly. Spread the mass over bamboo skewers giving «lula» form to the each portion and ley the skewers out on the gastronorm containersgreased with oil and insert the containers into the preheated chamber for cooking at 180°C for 12 minutes. For the sauce: evaporate the wine, add the sour cream, turmeric powder and the condimen t for chicken, and cook the mass on a slow fire until it is thickened. Put the cooked chicken lula-kebabs on the plates decorated with cherry tomatoes, the salad leaves and the sauce remained. 31
  34. 34. Ingredients: one duck carcass 5 apples cherries, 200 g sugar, 200 g 1 orange zest 1 orangejuice cardamom star anise red wine, 100 ml pomegranatejuice, 150 ml salt starch ground black pepper Ingredients: 1 chicken carcass herbes de Provence - garlic salt ground red chili pepper oil Roast duck with cherry sauce Mode: convection+steam Settings: temperature +1 70°C, time 55 minutes, humidity 60% Accessories: gastronorm containers GN 1/1-65, GN 1/1-40 Cooking process: Rub the duck with salt and pepper; stufi‘ it with the apple slices, secure with skewers. Put it on the gastronorm container and insert the container into the preheated chamber. Cook until ready. If it is necessary use the temperature probe to determine the level the duck is cooked to. For the cherry sauce: pourthe wine into the mixture of the orange zest, cardamom and star anise and boil the mass down slightb/ . Take the spices out of the mass; add the cherries, pomegranate juice and sugar. Bring the mass to the boil, add the starch and leave it for thickening. Pour the duck with the sauce and decorate it with cherries when serving. Grilled chicken Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +155°C, time 10 min, humidity 60% stage 2 — convection+steam, temperature +1 75 °C, time 10 min, humidity 30% stage 3 — convection, temperature +200°C, temperature probe +90°C stage 4 — convection, temperature +220°C, time 5 minutes Accessories: grid with the spikes for roasting chickens, guinea fowls, ducks Cooking process: Rub the skin-on chicken with the mixture of salt, pepper, herbes de Provence, garlic and oil. Put the chicken on the grid and insert it into the preheated chamber of the combi steamer: Cook the chicken stage by stage presetting the modes, the temperature of the probe and the temperature in the chamber. When the probe indicates the preset core temperature is achieved continue with the last cooking stage to give the chicken uniform browning. 32
  35. 35. Ingredients: chicken, 860 g white bread, 90 g milk, 130 ml butter, 20 g - wheatflour, 50g - salt - ground black pepper Ingredients: - chicken wings, 700g - soy sauce, 100g - garlic, 20 g - adjika sauce, 10g - honey, 50 g - sugar, 100 g - liquid smoke, 15g - salt - ground chili pepper Steamed chicken cutlets Mode: steam Settings: temperature +120°C, time 15 minutes, humidity 100% Accessories: gastronorm containers GN 1/1-20 Cooking process: Mince the chicken breast. Add the butter, milk-soaked bread, salt and pepper. Stir and beat the mass thoroughb/ . Form cutlets and roll them in theflour, Lay the cutlets out on the gastronorm containers greased with oil and insert the containers into the preheated chamber. Chicken wings Mode: select any program number and record the following settings: stage 1 — steam, time 5 minutes stage 2 — convection+steam, temperature +165°C, time 5 min, humidity 70% stage 3 — convection, temperature +200°C, time 5 minutes Accessories: stainless steel or enameled gastronorm containers GN 1/1-20 Cooking process: Salt and pepper the chicken wings and leave them in the marinade made from the soy and adjika sauces and garlic for 4-5 hours. Sprinkle the wings with the liquid smoke before cooking and then lay them out on the gastronorm con tainers. Insert the containers into the preheated chamber: 33
  36. 36. Ingredients: - poultry kupati sausages, 2 kg - oil Ingredients: - turkey fillet, 1.5 kg - sliced bacon, 300 g - dried apricots, 100 g - butter, 80g - salt ' P9PPe’" Poultry kupati sausages Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +180°C, time 12 min, humidity 50% stage 2 — convection, temperature +200°C, time 4 minutes Accessories: gastronorm containers GN 1/1-20, stainless steel grid, griddle grid, enameled trays for roasting Cooking process: Lay the kupati sausages out on the gastronorm containers greased with oil; insert them into the preheated chamber for cooking until ready in the «convection+steam» mode. When the first cooking stage is over continue cookingfor4 minutes more in the «convection» mode to give the kupati uniform browning. Bacon-wrapped turkey fillet stuffed with dried apricots Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +170°C, time 10 min, humidity 60% stage 2 — convection, temperature +200°C, time 5 minutes Accessories: gastronorm containers GN 1/1-20 Cooking process: Cut thefillet in 50g pieces. Salt and pepper the meat. Make a pocket in center of each piece of meat. Then fill the pockets with the dried apricots and butter. Wrap thestuffed meat pieces in thesliced bacon and secure each roll with a skewer. Lay out the rolls on the gastronorm containers greased with oil. Bake the rolls in the preheated chamber: When the first cooking stage is over continue cooking in the «convection» mode to give the meatun1'form browning. 34
  37. 37. Ingredients: - chicken, 2 kg - margarine, 250g - onions, 1.5 g - fresh tomatoes, 700g o wheatflour, 20g - stock or water, 500g - vinegar, 3%, 100g - garlic, 40 g - coriander leaves, 150g - basil leaves Ingredients: chicken fillet on bone, 90 g butter, 30 g eggs, 1 0 g wheat bread, 25g culinary fat, 15 g Chakhokhbili Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +175°C, time 20 min, humidity 80% stage 2 — convection+steam, temperature +180°C, time 20 min, humidity 100% Accessories: gastronorm containers GN 1/1-40 Cooking process: Cut the chicken in portion pieces, put them in the gastronorm containers and insert the containers into the preheated chamber. Cut the onions in rings and sauté them. When the first cooking stage is over add the sautéed onions into the containers with the meat together with the tomatoes cut in small pieces and the flour, pour the stock ( or water] and vinegar into the mass, add coriander, basil leaves and spices and continue stewing until the dish is ready. Chicken Kiev Mode: select any program number and record the following settings: stage 1 — convection, temperature +200°C, time 5 minutes stage 2 — convection+steam, temperature +160°C, time 10 min, humidity 80% Accessories: stainless steel or enameled gastronorm containers GN 1/1-20 Cooking process: Separate fillet mignon from the loin. Remove the tendons from the fillet mignon and the bones from the loin. Release the loin from the membrane and slit it lengthwise. Unfold the top half part of the loin slightly, cut the tendons in several places, put the fillet mignon together with the butter in the slit and fold the top half part of the loin back. Dunk the meat into the eggs and roll every cutlet in wheat bread crumbs twice. Lay the cutlets on the gastronorm containers and roast them for several minutes at high temperature. Continue with the second cooking stage and cook the cutlets until ready. 35 r : ‘ JC‘. 5 . ll(. .
  38. 38. Chicken salad The chicken salads are set apartfrom other ones. First ofall, the majority of the chicken salads are not complicated. Secondly, the chicken salad can be served both as a main course and asa salad; itdependson the portion size and the meatcontent. Finally, the chicken salads are looking perfect but they do not cost a lot at same time. As a rule, the chicken breast is used as the main ingredient of such salads as it is the leanest part of the chicken carcass. Low fat con tent allows the chicken breast as well as the chicken salads to be considered as dietetic. Ingredients: - chicken fillet, 4 pcs - fi'esh-frozen green beans, 250 g - rocket leaves, 70 g - pitted olives, 50 g - 4 eggs 0 cherry tomatoes, 150g For dressing: - extra virgin olive oil, 0.3 glass - grainy mustard, 2 teaspoons - lemon juice, 1 tablespoon - 2 garlic cloves Ingredients: chicken breast fillet, 3 kg white bread, 200 g milk, 150 ml butter, 70 g cream, 33% fat, 100 ml onions, 300 g 3 eggs 3 egg white salt ground black pepper sunflower oil broccoli, 200 g carrots, 200 g sweet bell peppers, 200 g Nicoise chicken salad Mode: convection+steam Settings: temperature +175°C, time 20-25 min, humidity 100% Accessories: non-perforated and perforated gastronorm containers GN 1/1-40 Cooking process: Preheat the chamber of the combi steamer in the «convection+steam» mode. Wash the chicken fillets, putthem into the container filled with water, add spices to taste and insert the container into the combi steamer. Boil for20-25 minutes. Take thefillets outfrom the stock, cool the meat down and cut it into 1.5 cm cubes. Put the green beans into the perforated gastronorm container together with the cutchickenflllets and boil them in the «convection+steam» mode for 6- 7 minutes until softened. Meanwhile prepare the dressing. Peel and slash the garlic cloves. Beat the butter with the mustard, garlic and lemon juice. Poach the eggs. Slice the olives. Wash the tomatoes and rocket leaves and pat them dry. Cut the tomatoes in halves. Mix the rocket leaves, green beans, tomatoes and olives with the half of the dressing. Lay thesalad on the plates putting the chicken fillet on top together with poached eggs cut in halves. Pour it with the remained dressing. The productquan tity is calculated for 6 persons. Chicken soufflé Mode: convection+steam Settings: temperature +1 70°C, time 15 minutes, humidity 60% Accessories: gastronorm containers GN 1/1-20, stainless steel grid, silicon and tin cupcake moulds, muflin moulds Cooking process: Mince the chicken breast fillet together with the onions, milk-soaked bread and butter forseveral times. Stir the mass with the eggs, cream and spices. Beat the egg whites until stiff Then mix them into the stufling carefully. Fill the greased muffin moulds with the stufling by two thirds. Decorate every portion with broccoli, carrots and a piece of a sweet bell pepper. Insert the moulds into the preheated chamber and cook until ready. 36
  39. 39. Chicken soufflé
  40. 40. Ingredients: - cod, 800g - mayonnaise, 100g - 1 lemon - salt - ground black pepper - breadcrumbs, 300g - oil Ingredients: - salmon or trout fillet of 2 whole fishes - dill leaves - parsley leaves - basil leaves - spinach leaves sorrel leaves thyme leeks scallion greens, 1 small tuft 1-2 rosemary sprigs 2 lemons king prawns, 300 g salt ground black pepper sunflower oil Ingredients: - salmon steaks, 1.5 kg - salt - ground black pepper - spices, to taste Roasted cod with breadcrumbs and lemon Mode: convection+steam Settings: temperature +1 75°C, time 15 min, humidity 60% Accessories: gastronorm containers GN 1/1-20 Cooking process: Fillet the cod and cutit in portion pieces. Rub them all with the salt, pepper and mayonnaise and leave soaking for 10 minutes. Then sprinkle the fish with the lemon juice. Mix the breadcrumbs and lemon zest with a pinch of salt and ground black pepper. Roll the cod pieces in this mixture pressing them sligh tbi so that the coating can «stick» to the fish. Put the coated fish on the gastronorm containers greased with oil and insert the containers into the preheated chamber of the combi steamer. Sprinkle the breadcrumbs with oil sligh tly for the uniform browning. Roast until ready. Stuffed fish Mode: convection+steam Settings: temperature +1 75°C, time 25 minutes, humidity 60% Accessories: gastronorm containers GN 1/1-20 Cooking process: Shell the prawns and steam them in the combi steamer: Shred all the green leaves and stir them with spices and oil. Mix the mass with the steamed prawns thoroughly. Rub thefillet with the mixture ofsalt, ground black pepper, lemon zest and shredded rosemary sprigs. Grease the fillet with oil. Put the stufling between the fillet parts covering one part by another: The extra staffing can be laid outon the top fillet partand decorated with lemon slices. Secure thestuffed fillets with kitchen string in several parts. Put it on the gastronorm container s lined with foil. Crumple the foil edges inwards forming a «boat». Insert the containers into the preheated chamber for cooking. Roasted salmon steak Mode: convection Settings: temperature +180°C, time 10 minutes Accessories: gastronorm containers GN 1/1-20,flatgrid Cooking process: Spice the salmon steaks to taste and lay them outon the gastronorm containers greased with oil. Insert the steaks in to the preheated chamber for cooking. 38
  41. 41. Roasted cod with bread " imbs and lemon
  42. 42. Ingredients: - 1 0 sea basses - spinach, 300g - butter, 100 g - salt - ground black pepper - sunflower oil Ingredients: sole fillets, 1.8 kg carrots, 400 g onions, 400 g tomato paste, 100 g sunflower oil, 100 ml salt sugar ground black pepper vinegar, 9%, 1 teaspoon Sea bass rolls Mode: convection Settings: temperature +1 75°C, time 9 minutes Accessories: gastronorm containers GN 1/1-20 Cooking process: Clean and fillet the fish. Blanch the spinach in boiling water or steam it in the combi steamer: Stir the blanched spinach with butter adding the spices. Saltand pepper the sea bass fillet. Lay out the stufling from the blanched spinach and butter on the flllets and roll them up. Secure the rolls with skewers or kitchen string. Put the rolls on the gastronorm containers lined with cookery parchment paper and greased with oil and insert the containers into the preheated chamber. Sauce poached fish Mode: convection+steam, Settings: temperature +1 70°C, time 15 minutes, humidity 80% Accessories: gastronorm containers GN 1/1-40 Cooking process: Saute’ the carrots and onions with oil. Then add the tomato paste, water orstock in to the mass and stew it until the vegetables are softened. Lay the sole fillets out on the gastronorm containers greased with oil and cover them with the sauce. Insert the containers in to the preheated chamber for cooking. 40
  43. 43. Ingredients: mahi-mahifish, 3 pcs button mushrooms, 300 g onions, 200 g carrots, 1 00 g - sweet bell peppers, 200 g - broccoli, 200 g - leeks, 100 g - salt - ground black pepper - sunflower oil Ingredients: - cod orzander, 66 or 100 g, accordingly - white bread, 14g - milk or water, 19 g - bread crumbs, 7g - oil Mahi-mahi fish (dorado) roasted in whole Mode: convection+steam Settings: temperature +180°C, time 25 minutes, humidity 60% Accessories: gastronorm containers GN 1/1-20 Cooking process: Clean and disembowel the fish through its back side. Saute’ the vegetables separately and then mix them together adding salt and pepper. Line the gastronorm container with the cookery parchmentpapergreased with oil. Stuff the fish with the sautéed vegetables and put the fish on the gastronorm container. Fold the paper ends inward making a «pocket» for each fish. Insert the containers into the preheated chamber for cooking. Fish cutlets, croquettes Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +160°C, time 10 min, humidity 100% stage 2 — convection, temperature +1 70°C, time 5 minutes Accessories: stainless steel or enamelled gastronorm containers GN 1/1-20 Cooking process: Fillet the fish removing theskin and bones. Cut the fllletand mince it together with the milk-soaked dry bread using a mincing machine. Stir the mass with the salt and pepper thoroughly and beat it. Form cutlets or croquettes from the mass. Then roll these cutlets in the bread crumbs and lay them out on the gastronorm containers greased with oil. Insert the containers into the preheated chamberand cook the cutlets in the «convection+steam» mode until ready. Then continue with the second cooking stage and roast the cutlets for several minutes more to give them uniform browning. 41
  44. 44. Ingredients: - plaice, 6 pcs - soy sauce, 700 ml - 1 lemon - sugar, 3 tablespoons - 1 ginger root - 3-4 garlic cloves - wheatflour - oil - garlic - salt - 1-2 rosemary sprigs Ingredients: - salmon or troutsteaks, 1 kg - broccoli, 200 g - Brussels sprouts, 200 g - cauliflower; 200 g - Kenyan green beans, 200g - leeks, 100 g - green peas, 100g - salt - ground black pepper Roasted plaice Mode: convection+steam Settings: temperature +1 75°C, time 10 minutes, humidity 30% Accessories: gastronorm containers GN 1/1-20 Cooking process: Leave the prepared fish marinating in the mixture of the soy sauce, sugar, salt, ginger, garlic, lemon juice and oil for 1 hour. Make cross-type incisions on the top fish side. Salt and pepper the fish and flour it slightly. Put the plaice on the gastronorm container, grease the fish with oil and decorate with the rosemary sprigs. Roast the fish until i tis ready. Steamed fish with Vegetables Mode: steam Settings: time 8 minutes Accessories: perforated or non—perforated gastronorm containers GN 1/1-20 Cooking process: Put the vegetables in to the gastronorm con tainers. Add salt and pepper. Butterfly the fish steaks and rub them with salt and pepper: Lay the steaks on the vegetables and insert them in to the preheated chamber. 42
  45. 45. Ingredients: - mackerel, 780g - mayonnaise, 20 g - lemon, 8 g - salt - ground black pepper - sunflower oil Ingredients: - cod orzander, 66 or 100 g, accordingly white bread, 10 g milk or water, 15g onions, 1 0 g wheat flour, 6 g oil, 5 g tomato sauce or tomato sauce mixed with vegetables, 50 g Grilled mackerel Mode: convection Settings: temperature +220°C, time 6 minutes Accessories: gastronorm containers GN 1/1-10, grid Cooking process: Rub the mackerel fillet with salt, pepper and mayonnaise and leave it soaking for 1 0 minutes. Then sprinkle the fish with lemon juice. Lay the fish skin—down on the oiled grid and insert the grid in to the preheated chamber. Cook until ready. Fish balls Mode: select any program number and record the following settings: stage 1 — convection, temperature +160°C, time 8 minutes stage 2 — adding sauce stage 3 — convection+steam, temperature +1 70°C, time 8 min, humidity 60% Accessories: gastronorm containers GN 1/1-40 Cooking process: Fillet the fish removing the skin and bones. Cut the fillet and mince it twice together with the milk-soaked white bread using a mincing machine. Stir the mass with the salt and pepper thoroughly and form the balls fiom the mass in the amount of 3-5 balls per person. Roll thefish balls in the flour, lay them out on the gastronorm containers greased with oil and insert the containers into the preheated chamber of the combi steamer. When the first cooking stage is over pour the sauce on the balls and continue with the last cooking stage cooking the balls until ready. 43
  46. 46. / / / ’ / I '. / . } ‘ _ ‘ V’ _‘>_ . . . x: 1" -1 ’ . $1 / ‘ ' Ingredients: - cod or zander or catfish orpike, 66, 100, 107 or 120g, accordingly - white bread, 14g - milk or water, 1 9g For stuffing: - onions, 19 g - culinaryfat, 3 g - fresh carrots, 11 g - breadcrumbs, 6g - tomato sauce or red sauce, 50g Ingredients: - troutsteaks - salt - ground black pepper V-.4- ran’ _ ‘ / . I ' ; K ( l . '-s. /” ‘ ’ _, ' ‘»- . // // _, .. ‘___ Z ‘ '9 ‘ . ..4- ' H ‘ I i‘. . . l - V . . ' ,7 ' .4 M . j . , I . ‘ . F‘ . ‘ 1 ’ . ‘. I ‘g 4' ‘ S. ’-Li ‘ " I . 4, r I . . ‘ . ,r xl. ~ '. p, ‘J: -'I: ’q_r‘é>_. ,_ ’ ~ . :- V . *‘/ .r 3, — ‘K F / ‘E? ’ L af, A . <_, ~. -2 ’~*’ ’ ’ I’ ‘ / /.7 ' .2’ 'J Stuffed fish rolls [Zrazy) Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +175°C, time 20 min, humidity 40% stage 2 — convection, temperature +185 °C, time 12 minutes Accessories: perforated gastronorm containers GN 1/1-40 Cooking process: Fillet thefish removing the skin and bones. Cut thefillet and mince it together with the milk or water-soaked dry white bread using a mincing machine. Stir the mass with salt and pepper thoroughly and beat it. ]ulienne the carrots. Cut the onions in rings. Mix the vegetables sautéed separately adding salt and pepper. Form 1 cm thick patties from the minced fish mass. Put the stufling in the center of each patty and join the patties’ edges. Roll the stuffed patties in the flour giving them oval form. Put the rolls into the gastronorm containers greased with oil and insert them into the preheated chamber ofthe combisteamer. Pour the rolls with thesauce when serving. Fish steamed at low temperature Mode: low-temperature steam Settings: temperature +54°C, time 14 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Butterfly the fish steaks and rub them with salt and pepper. Vacuum seal the steaks. Lay the vacuum packed steaks on the gastronorm containers and insert them into thepreheated chamber. 44
  47. 47. Ingredients: - 1 rainbow trout, 0.5kg - 1 lemon ofmiddle size - fresh ground pepper mix, 1 teaspoon - coarse salt, 1.5 teaspoon - parsley, 1 tuft of 20-25 stalks - soy sauce, 2 teaspoons - oil, 2 tablespoons - butter, 50-60g - salad leaves, 250 g - 1 red onion - thyme and rosemary sprigs Rainbow trout Mode: convection Settings: temperature +180°C, time 15 minutes Accessories: stainless steel or enamelled gastronorm containers GN 1/1-20, baking moulds Cooking process: Wash and scale the trout, slit down the belly side of the fish, eviscerate it and scrub it clean. Cut ofl’ the fins. Wash he fish again and pat it dry with paper towels. Mix the soy sauce, oil and the juice of the lemon half ( 2-3 teaspoons). Rub the trout with this mixture both from inside and outside. Then sprinkle the fish with thesalt and pepper mix all round as well. Put the parsley together with the unpeeled lemon slices cut thin into the fish ‘s belly. Make 5-6 lateral incisions on one of the sides. Insert one lemon slice and one butter slice in to the each one. Put the trouton the gastronorm container ora baking tray lined with cookery parchment paper. Bake the fish in thepreheated chamberofthe combisteamerat+180°Cfor15 minutes until ready. Wash the salad leavesthoroughly, dry them and sort the thick stacks out. Tear the salad leaves in small parts manually and lay them out on a big plate for the fish. Dress itwith thesauce accurately and garnish with the lemon and red onion slices, rosemary and thyme sprigs. Put the baked trout on the salad. Serve the dish together with the Beurre blancsauce. 45
  48. 48. Ingredients: - frozen potato wedges, 1.5 kg Ingredients: - buckwheatgroats, 1.43 kg - water, 2.151 - butter, 150g - salt Ingredients: - 1 pumpkin ofmedium size - salt ' P‘-’PP9r - dried cloves - olive oil - herbes de Provence Roasted potato wedges Mode: convection Settings: temperature +Z10°C, time 15 minutes Accessories: gastronorm containers GN 1/1-40 or GN 1/1-20 (stainless steel basket for steaming and frying) Cooking process: With the use of the basket forsteaming and frying it is possible to cook potatoes without using fat and oil. This method is also applicable for the deep-frozen semi-finished products. Put the frozen potato wedges into the basket. The layer should not be higher than 1.5 cm. Roast the potato wedges s in the preheated chamber of the combi steamer till golden browning. The maximum loading for one basket is 1.2 kg, approximately. The cooking time depends on the quality and quantity of the product as well as on the level the products should be cooked and browned to. Buckwheat porridge Mode: steam Settings: time 25-30 minutes Accessories: gastronorm containers GN 1/1-65 GN 1/2-150 Cooking process: Put the buckwheatgroats into thegastronorm container; add salt and the half of the prepared butter. Fill the gastronorm container with water. Insert the container into the chamber of the combi steamer and boil the mass until the porridge is ready. Add the remained butter before serving. Baked pumpkin Mode: convection Settings: temperature +160°C, time 40 minutes Accessories: gastronorm containers GN 1/1-20 Cooking process: Cut the pumpkin into chunks asyou like, rub the chunks with the salt andspices; sprinkle them with olive oil and wrap the chunks in foil. Lay the «pockets» with the pumpkin chunks on the gastronorm containers and insert them into the chamberof the combisteamer. 46
  49. 49. Roasted potato wedges J
  50. 50. Ingredients: - potatoes, 200 g - porcini mushrooms or chanterelles, 200 g - onions, 100 g - butter, 10 g - mushroom stock, 100 g - salt ground black pepper spices, to taste oil Ingredients: - sweet bell peppers of different colors, 500 g - 2 zucchini - 2 eggplants - 2 tomatoes - 3 red onions - 2 carrots - parsley - dill - 3-4 garlic cloves 0 oil / . _ V‘ f ‘Y2; ' W I ‘ ' . ‘ _ u ; / , ' ‘ . ,4 Ii , ‘ 5 I. ’ E « ' “ ' ‘ ‘Vs ‘ ' - "" *7)- ! ll ’ ' J { 4,‘: V i 4' . ‘ : ' ‘ . ' 1 -- . .v--‘ A‘ §. —— * "‘ _. .a «_. ——n , Potatoes stewed with mushrooms Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +150°C, time 20 min, humidity 30% stage 2 — convection, temperature +160°C, time 10 minutes Accessories: gastronorm containers GN 1/1-40 Cooking process: Cut the potatoes in big cubes and put them into the gastronorm container greased with oil. Put the mushrooms and onions in to the gastronorm containers as well and insert all the containers into the chamber ofthe combi steamerfor roasting during the first cooking stage. When the first cooking stage is over mix up all the vegetables and mushrooms in one container, pour the stock into the container, add spices to taste, insert the container back to the combi steamer to continue with the second cooking stage and stew the dish for the time left. Vegetable ratatouille Mode: convection+steam Settings: temperature +165°C, time 15-20 minutes, humidity 80% Accessories: gastronorm containers GN 1/1-40 Cooking process: Slice the vegetables as you like, add salt and sprinkle the slices with oil. Lay out the sliced vegetables on the gastronorm con tainer and insert the containers into the preheated chamber of the combi steamer. 48
  51. 51. Ingredients: - lentils, 2.5 kg - salt - water Ingredients: 2 big eggplants 4 sweet bell peppers of middle size 1 onion (it is better to use red onion) 2 garlic cloves - oil - greens (dill, parsley, cilantro] - salt - fresh red hot chili pepper, to taste Steamed lentils Mode: steam Settings: time 50 minutes Accessories: gastronorm containers GN 1/1 -40 Cooking process: Wash the lentils andput them into thegastronorm container. Salt the lentils and cover them with water 1 cm above the lentils. Insert the gastronorm containers into the chamberofthe combisteamer. Ajapsandali Mode: convection Settings: temperature +200°C, time 20-30 minutes Accessories: perforated gastronorm container GN 1 /1 -40 (stainless steel basket for steaming and frying) Cooking process: Put the tomatoes cut in quarters together with the eggplants and sweet bell peppers in whole on the grid and bake them in the preheated chamber ofthe combi steamer for20—30 minutes until softened. The baking time depends on the size of the vegetables. Peel the baked and cooled down vegetables and cut them in small cubes. Press or chop thegarlic. Cut the onion in half-rings and slice the chili pepper. Mix all the ingredients, salt and pepper the mass, add some olive oil or butter. Sprinkle the dish with the chopped greens. It would be perfect ifyou serveAjapsandali with walnuts. 49
  52. 52. . _ ‘ . 1 ‘. - ‘ - .9’-~ -4 ‘- ‘ ‘ g V “. « Sfu _ ‘- I I; _ ‘ -1_ " . ' . § . __, 1. j , , mg ‘ K v ‘ ‘ . /-' ; , , 3, *»‘, "- -. . I . r ' /4 " '-‘I . ‘ l . ‘ —-~-. I‘ ; ‘ * L > . "" . , I. .. , -_, K . - ' M; ‘Q . __ . ~ » . ‘J r l J ' l . _ ‘ ". ,I. c '‘ ¢; ‘‘ V ‘ ' ‘T .7 , ‘—-4 _ " »‘| " B. V i . - , , _ __‘ ‘ _ Lasagne Ingredients; Mode: convection ForBoIognese Sauce: Settings: temperature +1 75°C, time 20 minutes - minced pork and beefmeat, mixed, 1 kg - 2 celery stalks 2 onions 1 carrot olive oil, 100 ml tomatoes, 500 g 4 garlic cloves basil leaves - parsley leaves - salt For Béchamel sauce: - butter, 100 g - wheatflour, 10g - milk, 400 g - salt - ground white pepper - dry lasagne sheets - cheese, for baking Ingredients: - chicken eggs Accessories: gastronorm containers GN 1/1-65 or heat—resistant baking moulds Cooking process: Boil the lasagne sheets for 2 minutes. Lay them out on the bottom of the gastronorm containers or baking moulds greased with oil. Spoon the Bolognese sauce over the lasagne sheets and sprinkle it with the grated cheese. Then pour the Béchamel sauce over the cheese layer and cover it with the lasagne sheets. Layer the ingredients in the same sequence again. Grease the top lasagne sheets with the Béchamel sauce and cover them with the grated cheese. Insert the dish into the preheated chamber of the combi steamer for Cooking. For Bolognese sauce: fry the shredded celery, carrot, onion and garlic in the olive oil. Add the minced meat mix and the pulp of the tomatoes. Then add thespices, salt and shredded basil and parsley leaves. Stir itall thoroughlyand stewon the low fire until ready. For Béchamel sauce: drawn the butter in the pan, add the wheat flour and mix it up thoroughly. Pour the milk into the mass little by little stirring it all the time so that no lumpsform. Boil thesauce until thickened. Add thespices to taste. Bofledeggs Mode: steam Settings: time 13 minutes Accessories: perforated gastronorm containers GN 1/1-40 Cooking process: Prepare and wash the chicken eggs and put them into the perforated gastronorm container. Insert the container into the preheated chamber of the combi steamer and boil the eggs. 50
  53. 53. Ingredients: - fresh cabbage, 1.15 kg rendered animal fat, 35g carrots, 20 g onions, 40 g tomato paste, 60 g vinegar, 3%, 30g sugar, 30 g wheat flour salt ground black pepper - bay leaves Ingredients: - parboiled rice, 2 kg - dried apricots, 200g - raisins, 200 g o 1 apple - salt - butter Stewed cabbage Mode: selectany program number and record the following settings: stage 1 —steam, time 10 minutes stage 2 — steam, time 10 minutes stage 3 — steam, time 10 minutes Accessories: gastronorm containers GN 1/1-40 Cooking process: Put the shredded cabbage into the gastronorm containers and insert the containers into the combi steamer. Steam the shredded cabbage for 10 minutes. After the firststeaming stage add the vinegar together with animal fat and tomato paste into the containers and steam the mass for 10 minutes more. Then stir the mass with the sautéed onion and carrot mix add the spices and insert the containers back into the chamber. Add some other spices if you like. Several minutes before the cooking time is over add the flour, saltand sugarand bring the mass to the boiling. Rice with dried fruits Mode: steam Settings: time 30 minutes Accessories: gastronorm containers GN 1/2-150, GN 1/1-65 Cooking process: Wash and salt the rice and putit into the gastronorm containers. Dice the dried apricots and the apple and mix this mass with the rice and raisins. Add salt. Fill the gastronorm containers with water 1 cm above the rice level. Insert the containers into the chamber of the combi steamer. Add the butter 5 minutes before the cooking time is over. 51
  54. 54. Ingredients: - carrots, 150 g - 2 eggplants - 2 zucchini - 2 sweet bell peppers - 2 onions - Kenyan green beans, 200 g - green peas, 200g - cheese, 400 g (for baking] - salt - ground black pepper - ground chili pepper - oil Ingredients: - cherry tomatoes, 1 kg - salt - sugar - olive oil herbes de Provence - fresh-ground pepper - olive oil aw Vegetable casserole Mode: convection Settings: temperature +180°C, time 20 minutes Accessories: gastronorm containers GN 1/1-40 Cooking process: Dice the prepared and washed vegetables into medium-size cubes. Salt and pepper the mass and drizzle it with oil. Put the mass into the gastronorm containergreased with oil and insert the container into the preheated chamber for cooking. Sprinkle the dish with the grated cheese 7 minutes before the cooking time is over. Confit tomatoes Mode: convection Settings: temperature +105°C, time 40 minutes Accessories: gastronorm containers GN 1/1-20 Cooking process: Confit is a cooking term for when different products are cooked in oil at a lower temperature than deep frying. I t is no secret that the products loose the majority ofvitamins and other valuable nutrients at high temperatures. But it does not concern tomatoes — the vegetables we can eat almost every day. The tomatoes contain blcopene which is one of the most powerful natural antioxidants. The lycopene concentration is only increased during the heat treatment. Wash the tomatoes and cut them in halves. Lay the tomato halves core side up on the gastronorm containers placing the garlic slices between them. Sprinkle the tomatoes with oregano, basil, thyme, sugar and salt; drizzle the tomatoes with the olive oil and insert the containers in to the chamber of the combi steamer for drying. 52
  55. 55. Confit tomatoes 2
  56. 56. Ingredients: - 1 eggplant 1 zucchini 1 fennel bulb 1 sweet bell pepper button mushrooms, 100g Ingredients: - fast-frozen or fresh cauliflower, 1.5 kg - iodized salt - milk - butter - breadcrumbs - oil Grilled vegetables Mode: convection Settings: temperature +1 75°C, time 15 minutes Accessories: grid ofGN 1/1 size Cooking process: Wash and slice the vegetables. Heat the grids in the chamber of the combi steam er. Lay the vegetable slices on the grids. For both -side grilling pattern turn them overwhen the halfofthe cooking time is over. Baked cauliflower in bread crumb sauce Mode: selectany program number and record the following settings: stage 1 —steam, time 5 minutes stage 2 — convection+steam, temperature +1 75°C, time 10 min, humidity 100% Accessories: perforated gastronorm containers GN 1 /1 -40 Cooking process: Steam the cauliflower (do not defrost the cauliflower if it is frozen) in the preheated chamber of the combi steamer. Then take it out and put it in the gastronorm containers greased with butter. Pour the sauce on the cauliflower and bake the dish until it isgolden brown. For the sauce: boil the milk and mix it with butter, toasted breadcrumbs and iodized salt. 54

×