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Recipe Book for ABAT Mini-Combi Steamers - PKA-6-1/2P and PKA-6-1/3P

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Recipe Book for ABAT Mini-Combi Steamers - PKA-6-1/2P and PKA-6-1/3P - ENGLISH Version

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Recipe Book for ABAT Mini-Combi Steamers - PKA-6-1/2P and PKA-6-1/3P

  1. 1. Recipe Book For mini-combi steamers PKA-6-1/3P and PKA-6-1/2P models
  2. 2. Contents Introduction 03 Accessories and gastronorm containers Recommendations on gastronorm containers application 05 The «STEAM» mode Recommendations on the «STEAM» mode 06 The «LOW TEMPERATURE STEAM» mode Recommendations on the «LOW TEMPERATURE STEAM» mode 07 The «CONVECTION» mode Recommendations on the «CONVECTION» mode 08 The «CONVECTION + STEAM» mode- the combined mode Recommendations on the combined mode 09 The «WARMING UP» mode Recommendations on the «WARMING UP» mode 10 Recommendations on multistage cooking 11 Cooking with the multi-point temperature probe Recommendations on the temperature probe application ( the function of determining the core product temperature) 13 Washing and maintenance ofthe combi steamer 14 Cooking secrets Recipes 16 Meats 32 Poultry 44 Fish 56 Snacks, eggs, cottage cheese 60 Garnishes 68 Vegetables 78 Pastry and desserts
  3. 3. Introduction Abat combi steamer is a multifunctional device combining the functions of two thermal appliances at the same time — the functions of the steam cooker and the functions of the convection oven. Simultaneous or separate steam and hot air [convection] circulation in one chamber makes it possible to cook products in a number of difierent ways: stewing, baking, frying, regeneration. You can also combine diflerentmodes and cook products stage by stage. Combi steamers can be used for cooking dishes at widely difierent range of enterprises: from small cafeterias to restaurants, fast-food chains and meat processing combines, school and pre-school canteens, confectionery and bakery shops, 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 % less grease and, consequently, without greasy crust and 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 control 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: it bakes, stews, fries and blanches. With the use of a combi steamer it is possible to cook up to 6 different dishes at the same time while each of them gets i ts own flavor and taste. One combi steamer can replace 30-40% of all the thermal equipmentin the kitchen saving your money and time. In other words, you can reduce kitchen space by30% thereby increasing the dining area. This recipe book is dedicated to PKA-6-1/2P and PKA-6-1/3P models which have an electronic memory uni t for recording up to 99 programs with up to 4 cooking stages in each program.
  4. 4. Accessories and gastronorm containers Recommendations on gastronorm containers application No professional kitchen can work withouta setofgastronorm 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 warming-up products in gastronorm containers can be placed in to a hotstorage cabinet ora blast chiller. All the manufactures of gastronorm containers make them according to the global standards that provide global gastronorm dimensioning: all containersizes are measured in relation to the standard basic size. So, they can be used with almostall kinds of kitchen equipment by difierent manufactures. The basic measure is called GN 1/1 and has outer dimensions 530 x 325 mm. All container sizes are measured in relation to this basic measure. The depth of the gastronorm containers is specified in millimeters andcan be20, 40, 65, 1 00, 150 or200 mm. You can also fit yourgastronorm containers together with lids. Gastronorm containers ofstainless steel: Rustproof Tasteless and odorless. Long service life. Temperature-resistantfrom—40 °C to +280 °C Gastronorm containers ofperforated stainless steel: Perforation ensures betterairand steam circulation, shorter cooking time and quick cooling. No condensate formation atthe bottom. Gastronorm containers ofaluminium and perforated aluminium. Silicone or Teflon coated gastronorm containers: High thermal conductivity. Ideal for baking and frying. Filled volume - 1 00 ml (approximately). Flat stainless steel grid: Good thermal conductivity. Forplacing non-standard moulds, plates and pots in the oven. Forgrilling steaks, vegetables or fish, regeneration and drying. Teflon coated grid: ldealforgrilling and toasting bread. Gives a perfectgrilling pattern on the products and aids browning. Stainless steel basket for steaming and frying: Forsteaming and frying large quantities of the product pre-blanched in grease.
  5. 5. Enamelled gastronorm container: Excellent thermal conductivity and extremely smooth surface for easy cleaning. Temperature-resistantfrom -40 °C to +280 °C. Suitable for whole-tray cakes and pizza, for tray frying and baking. Optimum browning effect from above and below. You can easy take bakery products outof the con tainer 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. Muffin mould: Perfect for cooking muffins, cupcakes, vegetable quiches, fish timbales, bread pudding, poached eggs, a wide range of desserts andmuch more. Filled volume - 100 ml (approximately). Types and application of gastronorm containers , |I‘| IIr-IIIci‘tI)m< ‘rule , |IagiI‘u, .Ium : llI]gI0}g‘l'-‘ mu"lira: --liuu)umI‘Iual: < GN 1/2 Stainless steel 20 For frying fish, meat, dumplings, poultry, 6 32 5x265 mm gastronorm vacuum cooking. Container GN 1/3 For blanching vegetables, fish, meat, poultry, 325x176 mm 40 baked puddings, soufflés an casserole dishes. 6 For staffed peppers, cereal garnishes, soufflés an casserole dishes, pilaf. 65 3 For pilaf, stewed vegetables, casserole dishes, 100 sauces. 2 For garnishes, sauces, porridges, stews. 150 2 For garnishes, sauces, porridges, stews. 200 1 Flat stainless steel For grilling, toasting and regenerating 6 grid large-size products
  6. 6. The «STEAM» mode Thesteam issupplied into the chamber without pressure. The steam circulation is provided by a fan ofbig diameter. In this case the products wrapped by steam are cooked in their own j uice. 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-point. As a result you alwaysget 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 greatdemand. In this mode it is possible to stew, blanch, pouch, and preserve meat, fish, poultry and vegetables. It is also possible to cook different dishes at the same time without theirflavors mixing. When cooking in «STEAM» mode only timesettingsare available; the temperature cannotbe regulated. Recommendations on the «STEAM» mode It is recommended to heat up the oven for several minutes before cooking. Cooking in non-perforated gastronorm containers leads to condensate formation. This moisture could be used as a sauce base. Use grid forcooking large pieces of meatand vegetables. The vegetables can be cooked in whole orin diced orjuliennedform. The layershould notbe higher than 2.5-3 cm. All kinds ofgroats and pasta should be cooked in sufficient amount ofwater. The groats should be washed and salted before cooking. When the groats are ready add butter. Use the «STEAM» mode to warm up the products cooked bysteam. Examples of the «Steam» mode application One gastronorm container Ga5tr°n°"“ comainer capacity for PKA-6-1/3 P Purpose Numb, ” of depth, mm (for PKA_6_1/2P)_ kg containers Broccoli, frozen 40 0,7 (1,1) 4,2 [6,6) 7-10 Vegetable mix, frozen 40 0,8 (1,2) 4,8 [7,2) 12 Potatoes 40 1,2 [1,8] 7,2 (10.8) 30 Cauliflower 40 0,7 (1,1) 4,2 [6,6) 20 Baby carrots 40 0,8 (1,2) 4,8 [7,2) 7-10 Carrots, in whole 40 1 (1,5) 6 [9) 30 Diced carrots 40 0,5 (0,8) 3 (4,8) 15
  7. 7. Diced carrots 40 0,8 (1,2) 4,8 (7,2) 10-12 (fin beans 40 pcs) 90 pcs(138 pcs) Hard-boiled eggs 4% 15 pcs (23 pcs) 90 pcs (138 pcs) 7’ ” Soft-boiled eggs E 1,5 (2,3) 3 (4,6) E23?) Rice 77* 17 175 (2,3) 3 (4,6) % Buckwheat groats F 0,3 (1,2) 2,4 (7,2) so Bgohgug 20 llpcs pcs) 2 pcs (4 pcs) 91) Chicken cutlets 77 W 7 T 8 pcs (12 pcs) 48 pcs (72 pcs) T T 15 T Shrimps, shelled 40 0,8 (1,2) 4,8 (7,2) 8 Salmon steak 77 W 3 pcs (5 pcs) 18 pcs (30 pcs) 10 T The «LOW TEMPERATURE STEAM» mode 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, vacuum cooking and pasteurization. The accurate temperature settings ensure the high quality of the meals cooked. The products preserve their own taste, colors and flavor. When cooking in the «LOW TEMPERATURE STEAM» mode both time and temperature settings are available. Recommendations on the «LOW TEMPERATURE STEAM» mode Temperature settings for steaming at low temperatures Sausages — 65-75°C, 12 min Oysters — 65-75°C, 10min 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 briilée, creme caramel — 80°C, 30-40 min
  8. 8. When loading the oven bear it in mind thatshrinkage losses of the product will be minimum. You will get dishes of high quality, palatability and appetizing appearance. In «LOW TEMPERATURE STEAM»mode you can also cook meat, fish, vegetables and frui ts by the method of vacuum cooking. The Sous-Vide technology is applicable, too. Moreover, the «LOW TEMPERATURE STEAM» mode can be used for proofing dough at 35 °C—96°C and for defrosting products. The «CONVECTION» mode In the «CONVECTION» mode the products are cooked by the hot air circulating with the help of a fan at high speed flows around the product from all sides. No steam is supplied into the chamber. This mode is perfect for casseroles, soufflés mousses, pate’, grilling vegetables, frying meat, fish, steaks, bone-in and boneless loin. In the «CONVECTION» mode you can also cook different desserts, sponge cakes, cupcakes, muffins, shortcrust pastry, puff pastry and choux pastry, croissants, strudels, bread and baguettes, buns. This mode is also applicable for the sneak food and semi-finished products thatare usually cooked in the deep fryer. When cooking in the «CONVECTION» made both time and temperature settings are available. Recommendations on the «CONVECTION» mode One of the advantages of the «CONVECTION» mode is a guarantee of getting uniformly browned crunchy crackling products. Itallows preparing French fries withoutdeep frying. Non-prefried products will be better if theyare smeared or sprinkled with oil. 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. 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 every second level with gastronorm containers for better hot air circulation. You can cook meals atlow temperature and leave the combi steam er to work atnigh t.
  9. 9. Examples of the «CONVECTION» mode application One gastronorm The <<CONVECTION+STEAM» mode—combined mode Gastronorm . . . Total oven loading container §; ’;‘l‘, ‘:$‘_*; _°1“/ l§, “l§"3’ for PKA-6- 1/3 -P Temperature, “C Time, min depth, mm (for PKA_6_1/2], )’ kg (for PKA-6- 1/2P) Meatballs 40 1,5 (2,3) 9 (13.8) 160 15-20 Fried liver, 100 g per portion 20 5 pcs (8 pcs) 30 pcs (48 pcs) 170 9-12 Chops, 180 g per portion 20 3 pcs (5 pcs) 18 pcs (30 pcs) 165 8 Chicken, in pieces 40 0,8 (1,2) 4,8 (7,2) 170 25 Roast beef 40 1 (1,5) 3 (9) 165 25 Pork fillet 20 1,1 (1,7) 6,6 (10,2) 170 20 Trout fillet 20 2 pcs (4 pcs) 12 pcs (24 pcs) 175 12 Fish rolls 20 10 pcs (15 pcs) 30 pcs (45 pcs) 175 8 Meringues 20 0,2 (0,3) 1,2 (1,8) 90 120 Sponge cakes 40 0,4 (0,6) 2,4 (3,6) 200 12 Focaccia 20 2 pcs (4 pcs) 12 pcs (24 pcs) 175 16 Shortbread cookies 20 8 pcs (12 pcs) 48 pcs (72 pcs) 180 10 Vegetable cutlets 20 3 pcs (5 pcs) 18 pcs (30 pcs) 190 10 Baked pear 20 0,5 (0,8) 1,5 (4,8) 170 20 The «CONVECTION + STEAM» mode is a mode combining the benefits both ofa steamerandofa convection oven. While cooking in the combined mode the hot air circulates together with the steam supplied into the chamber. It 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 is guaranteed. The combined mode is applicable for cooking the majority of the classic second courses (garnishes, stews, pilaf lasagne, casserole dishes, staffed vegetables, cutlets, omelettsand differentpies]. When cooking in the «CONVECTION + STEAM» mode the time, temperature and humiditysettings are available. The products are cooked quickerand theshrinkage decreases by almost 50% in comparison with traditionalcooking.
  10. 10. 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 not cook stews without sauce or broth. The optimal temperature mode for roasting is from 140 °C to 160 °C. The shrinkage losses are minimal in this case. If the product does not get sufficient browning set the maximum temperature for several minutes. Examples ofthe «CONVECTION + STEAM» mode application Iuuilunii | jil‘II‘. l,, ,r”| ',li‘L<-I-iul’rI‘iIi'-iv ‘I-migiaivi-: l‘uI-1a. "! ‘I’| In(a. ul‘| u i Chicken legs Grid or GN-container 20 mm 165 20-25 i Staffed peppers GN-container 40 or 150 mm 150-170 25.30 Baked fish GN-container 20 mm 170 10.12 Hot sandwiches Grid 170-180 10.15 Chicken, in pieces GN-contlainerlfinim 165 7 25-30 Stewed vegetables GN-container 40 mm 165-1% 20.30 EscalopeT'W I GN-container 20 mm 160% 10.12 Cutlets, ’ minced collops GN-cofimler 165-175 1T2.i5 Cabbage rolls GN-container 40 mm 175 20 Ratatouille GN-container 40 mm 180 10 The «WARMING UP» mode No modern catering enterprise can work without high technologies nowadays. Shock freezers and blast chillers become an integral part ofcooking process due to theirability ofrapid cooling while maintaining intact productquality. Itis 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 withoutlosing quality. You can warm up all kinds ofprepared meals using the «WARMING UP» mode. Due to the steam supply regulation there will be condensate neither on the surface of the food nor on thegastronorm containersorplates. When cooking in the «WARMING UP» mode both time and temperature settingsare available. Recommendations on the «WARMING UP» mode The main rule: the products cooked by steam should be warmed up with the use of the «STEAM» mode. 9
  11. 11. Recommendations on multistage cooking Some dishes are recommended to be cooked stage by stage in the multistage cooking mode ( 4 stages are available]. Examples of multistage cooking Product a/ h(l; (:lr' Stage Mode Temperature, °C Time, min MEAT Roast duck GN-container 1 Combined 155 16 . 2 ' (1-Skgapvroxlmatelw 3 E2$‘: ‘§§§. . 1?? $3 4 Convection 180 15 Pork fillet Grid 1 Steam 100 20 2 Combined 140 35 3 Convection 180 15 Stewed beef GN-container 1 Convection 200 8 2 Combined 130 110 3 Convection 180 20 Roast chicken Grid with spikes 1 Combinedcombined 160 10 2 Temperature probe 180 10 3 (core T°C, chamber T°C) 90, 200 4 Convection 220 5 Chicken wings GN-container 1 Steam 100 5 2 Combined 170 5 3 Convection 220 3 Rabbit GN-container 1 Combined 135 35 2 Convection 165 15 Fried chicken legs Grid 1 Combined 160 10 2 Convection 175 15 Chicken breas GN. container 1 Combined 120 15 2 Convection 150 5 3 Convection 185 5 VEGETABLES Fried potatoes GN. containe1- 1 Steam 100 10 2 Convection 180 20 Mushrooms GN_C0ntainer 1 Combined 160 10 2 Convection 175 25 Ratawullle GN-container 1 Combined 155 10 2 Convection 1 75 5 10
  12. 12. FISH Stewed fish GEN-container 1 Combined 1&5 10 2 Convection 140 10 Baked plaice GN-container 1 Combined 185 5 2 Convection 165 15 GARNISHES Rice casserole GTN-container 1 Combined 150 20 2 Convection 170 15 Noodle pudding GN-container 1 Combined 150 25 _ L T __ Q 3 Lasagne GN-container 1 Combined 160 17 2 Convection @ 8 PASTRY Focaccia GN-container 1 Convection 180 13 2 Convection 190 3 Pizza GN-container 1 Combined 2 10 10 2 Convection 2&3 5 Profiteroles GN-container 1 Combined 155 5 2 Convection 160 10 3 Convection 170 5 Cupcakes Muffin moulds 1 Convection 170 10 irvith paper 2 Convection 180 5 iners Cooking with the multi-point temperature probe You will take a real advantage of using core temperature probe when cooking, forexample, large-size meat which requires to be cooked fora 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 meatwhen 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. The cooking process ends when the preset core temperature is achieved. 11
  13. 13. 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 it should be higher than the selected core temperature ofthe product. The smaller the temperature difference between the chamber temperature and the core temperature of the product is, the better the organoleptic characteristics of the product [such as succulence, tenderness, texture) will be. The temperature probe can be used with all the basic cooking programs which can increase the cooking effectiveness by 50%. Examples of cooking with the use oftemperature probe characteristic Temperature, °C Time, min MHCO Veal fillet Well—done Convection 75-80 120 Beef, vacuum packed Well—done Combined 52 85 Beef, large-sized Medium Convection 55-60 85 Beef tongue Well—done Combined 85-90 110-120 Lamb fillet Well—done Combined 85-90 110-120 Lamb leg Well—done Convection 64 145 Pork chops Well—done Convection 85 150 Marinated fillet Medium-well Convection 45 120 55 150 70 180 Ham Medium Combined 80-85 140-155 Lamb shoulder, vacuum packed Medium-well Combined 67 165 Roast pork leg Medium-well Convection 70 110 90 140 Chicken breast Well—done Convection 45 120 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 12
  14. 14. Duck Well—done Combined 75 140 Goose Well—done Combined 75 130 Turkey Well—done Combined 73 130 Chicken legs Well—done Combined 73 190 Chicken, in whole Well—done convection 75 180 Boiled potatoes Well—done Steam 92 100 Washing and maintenance of the combi steamer You 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 chambersurface and switch on the «STEAM» mode for 15 minutes. Rinse the chamber. Repeat the procedure if the soiled spots are left. Then wipe the chamber and switch on the «CONVECTION» mode for 10 minutes. We recommend leaving the oven door open after the washing. The length of the service life of the combi steamer as well as the quality of the food you cook using it depends to a large extent on the appropriate constant maintenance of the appliance. I t is notonly washing. I t is total care of the device: 1. Shut the oven door with care. Do not turn the door handle with force. Do notstack trays, pots, plates and oven mittens on the combi steamer: Do not touch the control panel by oily hands. Change water filters (for water supply] regularly. 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 agentsshould 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. l t is recommended to discharge water from the steam generator if you are notgoing to use the combi steamer fora long time. 4. The door glazing and the rubber gasket require gentle treatment. The abrasive powder detergents are their worst enemies. Do not use them if you do notwant the glazing to become frosted and non-transparen t. 5. The drip collector is non-detachable butit can be easily cleaned and washed by a sponge with a liquid dishwashing detergent. 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. In conclusion, monitor the overall state of the appliance. Remember that there are no trifle problems as far as the high technologiesare concerned. Anyminorproblem can bring a lotoftroubles in future ifyou do notpay due attention to it. 13
  15. 15. 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. The 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 in ternal 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 impactbyoil andgrease is neithergoodforrubber. 4. Local overheating. lfth ere 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 difference. 5. Dehydration. As a result of dehydration the gasket loses its elasticity. The main rule is to keep the rubber gasket always 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 ofi‘ 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. Descalin Th ere aregalways dissolved salts in the wa ter. When boiling some of th em precipitate as limescale on the in ternal surfaces of the steam generator. The limescale should be eliminated regularly as it impairs the operation of the combi steamer, prevents its propercleaning and deteriorates the taste of the products cooked in the combisteamer. To avoid these eflects and to extend the service l1'fe of the combi steamer it is recommended to descale the steam generator regularly. This procedure is often neglected butit is worth the costanddoes notrequire a lotofefforts. Cooking secrets For perfectcooking results the following recommendationsshould be taken into account: - 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 chamber switch on the combi steamer and leave it working 1 0-15 minutes at the temperature 30°C higher than you need for cooking. You can also preheat the chamber before loading frozen products and before full-load cooking. - The combi steamer will stop cooking when the preset time is passed or when the preset temperature of the probe is achieved. The buzzer will inform you that the process is oven 14
  16. 16. You can change the temperature, time, humidity and probe settings withoutceasing the cooking process. You can open the door at any moment while cooking. The fan stops and the heating elements are switched 017‘ in this case. After closing the door they resume working automatically. - The oven doorcan be opened atany momentwhile cooking andeven in the case ofpower cut. 0 Do not overload 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 upper and lower levels. When loading and unloading the chamberyou shouldfix the door at 135° to avoid breaking the glass. - Close the dooraccurately to provide its proper contact with the gasket to avoid burning of the rubber gasket. - The doorof the combisteamershould be closed when itstands idle fora long time. - The products cooked at a time should be about the same size and thickness. Do not place the products too close to the chamber walls. lfyou want the products to get crispy crust or intense browning do notput them one upon the other or too close to the oven door. - To give intensive browning to the products coated in breadcrumbs grease them with oil before roasting. 0 Do notsaltmeat when leaving it to be cooked in the combi steamer overnight. Otherwise Itwill 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. 0 Be attentive when filling thegastronorm containers with liquids to avoid scalding when taking them out. - When baking pastry in the combi steamersetthe temperature 1 0-30 °C lower than you used to do it using a regularoven. - The cooking time depends on the quality, weight and density of the product. If the chamber is loaded fulhr the cooking timeshould be increased by 5-1 0 minutes. - Cookvacuum packedmeatorfish at 70-90°C. 0 The deep-frozen products should be defrosted before cooking. - Before changing the temperature mode from high to low ( or «ST EAM») the oven should be cooled down to 100 °C. The aforementioned recommendations on cooking time, temperature and other settings should be adjusted to individual characteristics of a particular product. 15
  17. 17. Ingredients: - lamb loin, 350-400 g, 3 pcs - olive oil, 100 ml - dry white wine 0 salt - ground black pepper - ground chili pepper - thyme 0 basil - garlic - adjika sauce For decoration: salad mix, pomegranate Ingredients: 0 beef liver, 108 kg 0 wheatflour, 90g - onions, 1 kg salt ground black pepper sunflower oil Spicy lamb loin with herbs Mode: convection+steam Settings: chamber temperature +150°C, temperature probe+76°C, humidity 60% Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Release the lamb loinfrom the membranes, rub it with salt, pepper and other spices, put it into thegastronorm container and addgarlic, 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 out on the plates together with the salad mix dressed with oil. Decorate the dish with the pomegranate seeds and ground spices. Fried beef liver Mode: convection+steam Settings: chamber temperature +200°C, time 12 minutes, humidity 70% Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 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. Sauté the onion rings. When the meat is half-done cover it with the sauteed onion rings and con tin ue cooking until the meatis ready. 16
  18. 18. Ingredients: - pork loin, 1.5 kg mayonnaise, 100g soy sauce, 100 ml onions, 200g bay leaves rosemary leaves thyme herbes de Provence salt - ground black pepper Pork loin on bone Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +165 °C, time 12 minutes, humidity 80% stage 2 — convection, temperature +215 °C, time 3 minutes Accessories: grid ofGN 1/2 or ofGN 1/3 size 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 into the preheated chamber. Cook until the meat is ready 18
  19. 19. Spicy lamb loin with he. gs : 1 fray’. . ' ; Z n
  20. 20. Ingredients: Dough: - wheatflour, 375g 0 salt, 5g 0 water, 150 ml - 1 egg - sunflower oil, 60g Stufiing: - mutton or beef meat (shoulder or thigh part), 715g - onions, 325 g 0 ground chili pepper - salt - butter 4 Oriental dumplings Mode: steam Settings: time 25 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Dough: knead hard doughfrom theflour, waterandsalt, cover it with a wetcloth andleave itfor30 minutes. Stuffing: mince the meat with the use of a mincing machine; add the shredded onions, salt, pepper, water and butter. Mix it all to a smooth paste. Form thin rolls from the dough, divide them in to 20 g pieces and sheet those in to round cakes. Put 45g ofthe stuffing in the middle ofeach cake and pinch the edges to the middle giving the dumplings round or oval shape. Then lay them out on thegastronorm con tainergreased with oil and cook. 19
  21. 21. Ingredients: - boiled beef 1.5 kg - dried plumps, 20g - tomato juice, 300 ml - sugar, 30 g Beef stewed with dried plumps Mode: steam Settings: time 20 minutes Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Slice the boiled meat into steaks, put them into the gastronorm container and fill the container with tomato juice. Add the dried plumps and sugar. Insert the containerinto the oven andstew the meatfor20 minutes. Puta couple ofthe dried plumps on each steak when serving. 20
  22. 22. 0 gr, 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 Beef medallions Mode: convection Settings: temperature +165°C, time 10 minutes Accessories: gastronorm containers GN 1/2-20 orgastronorm containers GN 1/3-20 Cooking process: Slice the tenderloin into 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 meatis ready. For the sauce: pour the red wine into a saucepan add the cranberries and evaporate the wine till the initial volume reduces by 50%. Add sugar and thyme and boil the sauce 10-12 minutes more. Then add salt and pepper and mix it all with a blender. Pour some sauce on the plates before laying out the medallions. Decorate the plates with the mango slices, corn salad, capers and thyme leaves. 21
  23. 23. Ingredients: meat ofone rabbit sour cream, 500 g chicken stock, 500 ml soy sauce, 300 ml onions, 200 g sunflower oil, 100 ml 2-3 garlic cloves bay leaves thyme dried herbs mix salt - ground black pepper 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 1/2-65 or gastronorm containers GN 1/3-65 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 marinating for 5-6 hours. Then roast the meat for several minutes until it gets uniform browning andputit into a baking mould. Pourthe sauce madefrom the chicken stock sourcream and the spices into the form and insert the mould into the preheated chamber. Stew until the meat is ready. 22
  24. 24. Ingredients: - pork meat, 1.5kg - salt - ground black pepper Pork escalope Mode: select any program number and record the following settings: stage 1 — steam, time 10 minutes stage 2 — convection+steam, temperature +175°C, time 5 minutes, humidity 30% Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Pound the portion pieces of pork slightly and rub them with saltand pepper. Lay them outon the gastronorm containers greased with oil. Insert the meat into the preheated chamber for cooking. 23
  25. 25. Ingredients: beef pork, veal or mutton meat, 800g white bread, 150g milk or water, 200g onions, 250 g animalfat, 40g wheatflour, 40g cheese, 150 g (for stufling) salt ground black pepper sour cream sauce mixed with tomatoes, 700g Meat balls with cheese Mode: select any program number and record the following settings: stage 1 — steam, time 10 minutes stage 2 — convection+steam, temperature +180°C, time 8 minutes, humidity 30% Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Mince the meat together with the sautéed onions and milk-soaked bread using a mincing machine. Stir the mass with the saltand pepper thoroughly and divide it into flatcakes. Putsome cheese in the middle of each cake and form the meat balls. Roll the meat balls in the flour, lay them out on the gastronorm containers and insert the containers into the preheated chamber. When the first cooking stage is overpour thesauce on theballsand continue cooking for the timeleft. 24
  26. 26. Ingredients: - kupati sausages, 2 kg - sunflower oil Kupati sausages — Georgian pork sausages Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +180°C, time 12 minutes, humidity 50% stage 2 — convection, temperature +200°C, time 4 minutes, Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-20 Cooking process: Lay the kupati sausages out on the gastronorm con tainers greased with oil. Insert the meatin to the preheated chamber for cooking. 25
  27. 27. Ingredients: cabbage leaves, 1.7 kg beef meat 1.3 kg (for stuffing] rice, 130 g onions, 280 g - sour cream sauce mixed with tomatoes, 1.2l - salt - ground black pepper 0 sunflower oil Ingredients: beefmeat, 1.5 kg onions, 400g oyster mushrooms, 500 g cream, 33% fat, 1 l salt Pepper Cabbage rolls Mode: select any program number and record the following settings: stage 1 — steam, temperature +180°C, time 12 minutes, stage 2 — convection+steam, temperature +1 75 °C, time 20 minutes, humidity 50% stage 3 — convection, temperature +180°C, time 8 minutes, Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Steam the cabbage leaves for 12 minutes. Make stufling from the minced beef meat, onions, rice and spices. Put the stufling on the cabbage leaves and wrap the leaves around the stufling. 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 simmering for the time left. You can also set the temperature and the time manually after each stage. 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 minutes, humidity 80% stage 3 — convection+steam, temperature +1 65°C, time 10 minutes, humidity 40% Accessories: gastronorm containers GN 1/2-150 orgastronorm containers GN 1/3-1 50 Cooking process: Wash the beefand cutit in small pieces. Then putitinto the gastronorm container greased with oil and insert the container in to 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 over add the torn up oyster mushrooms to the meat pour the cream into the containers and continue with the third and the forth cooking stages. 26
  28. 28. Cabbage rolls
  29. 29. Ingredients: 0 beefmeat, 300g - potatoes, 700 g - carrots, 100 g onions, 1 00 g green peas, 50 g tomato paste, 50 g meat stock, 200 ml sunflower oil bay leaves salt ground black pepper Iugged beef, home-style Mode: convection Settings: temperature +160°C, time 35 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Dice the meat, potatoes, carrots and onions. Fry the meat and the vegetables separately. Put the half of the fried vegetables into a jug and cover it with the meat. Then lay out the remaining vegetables on the meat, add the tomato paste and spices and pour the meatstock into the jug. Place the jug on the gastronorm container, insert the container in to the chamber and leave the dish stewing for 35 minutes. Put the bay leaves into the jug 5 minutes before the cooking time is over. 28
  30. 30. , «pfi 4-§ (:3. ~: ::. Ingredients: - beef tongue, 3 pcs ‘X ,4 / " —‘_ q , - / . > . ‘r( bx. Xal ’‘ . V 9 .4.“ Beeftongue Mode: steam Settings: time 90 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN1/$20 Cooking process: Lay the tongues out on 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 the skin. Serve by portions. 29
  31. 31. Ingredients: pork neck, 2.5 kg mayonnaise, 100g soy sauce, 1 00 ml onions, 300 g bay leaves rosemary leaves thyme «Barbecue» sauce liquid smoke salt ground black pepper Meat brochettes Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +165°C, time 12 minutes, humidity 30% stage 2 — convection, temperature +215 °C, time 3 minutes, Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Cut onions in rings and stir 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 night. 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 prehea ted chamber. 30
  32. 32. Ingredients: beef pork, veal or mutton meat, 1.1 kg white bread, 300g milk or water, 160g onions, 1 60 g bread crumbs, 160g salt ground black pepper Meat cutlets, croquettes Mode: convection+steam Settings: temperature +180°C, time 13 minutes, humidity 40% Accessories: gastronorm containers GN 1/2-20 orgastronorm containers GN 1/3-20 Cooking process: Mince the meat together with the sautéed onions and milk-soaked bread using a mincing machine. Stir the mass with salt and pepper thoroughly. Form oval- shaped [for cutlets) or round-shaped 0”orcroquettes)flatcakes. Then roll them in the bread crumbs, lay them out on the gastronorm containers and insert the containers into the preheated chamber. Cook until the meatis ready. 31
  33. 33. I? <1 ri. l.‘f: ry 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: - chicken wings, 700g - soy sauce, 1 00 g - garlic, 20 g - adjika sauce, 10 g - honey, 50g - sugar, 100 g - liquid smoke, 15g - salt - ground chili pepper Stuffed goose Mode: convection+steam Settings: temperature +160°C, time 80 minutes, humidity 60% Accessories: gastronorm containers GN 1/2-150 or gastronorm containers GN 1/3-150 (or GN 1/3-40) Cooking process: Leave the goose marinating in the brine made from water, vinegar, sugarand the spicesfor one day. Make stuffingfrom the minced meat, rice, one apple and the dried fruits. Rub the stuffed 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. Chicken wings Mode: select any program number and record the following settings: stage 1 — steam, time 3 minutes stage 2 — convection+steam, temperature +150°C, time 5 minutes, stage 3 — convection, temperature +190°C, time 5 minutes, Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 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 containers. Insert the containers into the preheated chamber. 32
  34. 34. “ Stuffed goose . I ".1 } 5 Q: QI- _~. , ‘L .1- . t . ‘ I b 1' ' t‘ *»-q' § 4 * I: ,7f. ' I (‘H ‘I l l _ A)’-ix; 5 K 9 I3'{- , ~ . *1; ' . . v ' | - , I . ‘cf’ *". . - - . _ . " w, _. ~- ‘gut - . r‘ y
  35. 35. Ingredients: chicken legs, 2 kg button mushrooms, 1 kg onions, 300 g salt P9PP9" sunflower oil Chicken legs stuffed with mushrooms Mode: convection+steam Settings: temperature +170°C, time 1 7 minutes, humidity 60% Accessories: gastronorm containers GN 1/2-20 orgastronorm containers GN 1/3-20 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 stuffed legs on thegastronorm containerand insert it into thepreheated chamber. 34
  36. 36. Ingredients: chicken breast flllet, 2 kg sweet bell peppers, 300 g button mushrooms, 250 g onions, 300 g sour cream, 300 g ground black pepper Hungarian sweet paprika sunflower oil salt Chicken paprikash Mode: select any program number and record the following settings: 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 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Cut the flllet in pieces, julienne the vegetables and slice the mushrooms. Put the meat into the gastronorm containers separately from the vegetables and mushrooms. Insert all the containers together into the preheated chamber. When the first cooking stage is over mix the meat with vegetables and mushrooms thoroughly, addsaltand pepper. Continue with the second cooking stage. When it is overadd thesour cream into the mass and continue with the last cooking stage. 35
  37. 37. Ingredients: chicken breast fillet, 1.5 kg onions, 500 g cheese, 350g (for baking) salt ground black pepper Cheese and onion coated chicken fillet Mode: convection+steam Settings: temperature +175°C, time 16 minutes, humidity 60% Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: julienne andsauté the onions. Cut theflllet in portion pieces andflatten them by pounding. Cover every piece of meat with the sautéed onions and grated cheese. Bake the dish in the preheated chamber. 36
  38. 38. "7’ ~ ~ arc» . I . — . l . : ‘x ‘D I x 1" ~ . ’ ‘ g I - / [:'——~ *2 . l . ‘ -‘ ~ 4 : 3.1 N __ Hy. ’ ' - X . ‘i‘ I $2 - _ . « ill] : ‘%E Bacon-wrapped turkey fillet stuffed with dried apricots Ingredients: Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +170°C, time 10 minutes, - turkeyfillet. 1-5 kg humidity 60% ' Zhfeg b'”, ”"'t3Z%-g stage 2 — convection, temperature +200°C, time 5 minutes _ bgfteragggo 5’ g Accessories: gastronorm containers GN 1/2-40 or gastronorm containers , Salt GN 1/3-40 - pepper Cooking process: Cut the flllet in 50 g 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 the stuffed meat pieces in the sliced 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. 37
  39. 39. Ingredients: - chicken breast fillet, 900 g white bread, 50g milk, 100 ml butter, 20 g onions, 1 00 g 1 egg 1 egg white salt ground black pepper Chicken quenelles Mode: steam Settings: time 10 minutes Accessories: gastronorm containers GN 1/2-20 orgastronorm containers GN 1/3-20 Cooking process: Mince the chicken breast fillet together with the onions and milk-soaked bread for 3 times. Stir the mass with one egg, salt and pepper. Beat the egg white until stiff Then mix the whipped egg white into the minced meat stuffing carefully. Form quenelles, lay them outon the gastronorm containersgreased with oil and insert the containers into thepreheated chamber. 38
  40. 40. Ingredients: chicken liver, 3 kg onions, 1 kg wheatflour, 200g sunflower oil, 200 ml salt ground black pepper 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. Sauté the onions. Add the sautéed onions together with the grease in to the con tainers with the liverand continue cooking for the time left. 39
  41. 41. Ingredients: chicken breast fillet, 1.5 kg spinach, 250g sugarless cottage cheese, 15 0 g salt ground black pepper Spinach stuffed chicken rolls Mode: convection+steam Settings: temperature +1 75 °C, time 28 minutes, humidity 80% Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Blanch thespinach in boiling water orsteam it in the combi steamer. Flatten the chicken fillet by pounding; rub it with salt and pepper. For the stuffing: stir the cottage cheese with the blanched spinach adding salt and pepper. Lay out the stuffing on the chicken fillet and roll it all up. Secure the rolls with skewers or kitchen string. Put the rolls on the gastronorm containers greased with oil and insert them into the preheated chamber. Cut the rolls on portion pieces when serving. 40
  42. 42. Ingredients: chicken, 860 g white bread, 90 g milk, 130 ml butter, 20 g wheatflour, 50g salt ground black pepper Steamed chicken cutlets Mode: steam Settings: time 15 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Mince the chicken breast. Add the butter, milk-soaked bread, salt and pepper: Stir and beat the mass thoroughly. Form cutlets and roll them in the flour. Lay the cutlets out on the gastronorm containers greased with oil and insert the containers into thepreheated chamber. 41
  43. 43. 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 Ingredients: turkey fillet, 1.6 kg cream, 33%fat, 300 ml butter, 1 5 0 g Maasdam cheese, 200 g 2 eggs wheatflour, 200g P9PP9r nutmeg salt Chicken soufflé Mode: convection+steam Settings: temperature +170°C, time 15 minutes, humidity 60% Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20, muffin 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 stuffing by two thirds. Decorate every portion with broccoli, carrots and a piece of a sweet bell pepper. Insert the moulds into the preheated chamberand cook until ready. Steamed turkey cutlets with cheese Mode: steam Settings: time 14 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Mince the turkey fillet for two times. Stir it with the drawn butter, cream and 2 eggs. Dice the cheese into cubes of 0.7x0.7 mm. Add salt, pepper, cheese and nutmeg to taste into the stuffing. Stir and beat the mass thoroughly to aerate it. Form cutlets and roll them in the flour. Lay the cutlets out on the gastronorm containers greased with oil and insert the containers into the preheated chamber. 42
  44. 44. Chicken soufflé
  45. 45. Ingredients: - mackerel, 780g - mayonnaise, 20g - lemon, 8 g - salt 0 ground black pepper - sunflower oil Ingredients: - salmon or trout steaks, 1 kg broccoli, 200 g brussels sprouts, 200 g cauliflower, 200 g Kenyan green beans, 200 g leeks, 100 g - green peas, 100 g 0 salt - ground black pepper Grilled mackerel Mode: convection Settings: temperature +220°C, time 6 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20, 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. Steamed fish with vegetables Mode: steam Settings: time 8 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Put the vegetables in to the gastronorm containers. 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. 44
  46. 46. D Grilled mackerel V
  47. 47. Ingredients: 0 1 0 sea basses - spinach, 300g - butter, 100 g - salt - ground black pepper - sunflower oil Sea bass rolls Mode: convection Settings: temperature +175°C, time 9 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 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. Salt and pepper the sea bass fillet. Lay out the stufling from the blanched spinach and butter on the fillets 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. 46
  48. 48. Ingredients: mahi-mahifish, 3 button mushrooms, 300 g onions, 200 g carrots, 1 00 g sweet bell peppers, 200 g broccoli, 200 g leeks, 1 00 g salt ground black pepper sunflower oil Whole-roasted mahi-mahi fish (dorado) Mode: convection+steam Settings: temperature +180°C, time 25 minutes, humidity 60% Accessories: gastronorm containers GN 1/2-20 orgastronorm containers GN 1/3-20 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 parchment paper greased with oil. Stufl‘ 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 chamberforcooking. 47
  49. 49. H Ingredients: sole fillets, 1.8 kg carrots, 400g onions, 400 g tomato paste, 100 g sunflower oil, 100 ml salt sugar ground black pepper vinegar, 9%, 1 teaspoon Sauce poached fish Mode: convection+steam Settings: temperature +170°C, time 15 minutes, humidity 80% Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Sauté the carrots and onions with oil. Then add the tomato paste, water orstock into the mass and stew ituntil the vegetables are softened. Lay thesolefilletsout on the gastronorm containers greased with oil and cover them with the sauce. Insert the containers into the preheated chamber for cooking. 48
  50. 50. Ingredients: salmon or troutfillet of2 wholefishes 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 Stuffed fish Mode: convection+steam Settings: temperature +175°C, time 25 minutes, humidity 60% Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 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 the fillet 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 out on the top fillet part and decorated with lemon slices. Secure the stuffed fillets with kitchen string in several parts. Put it on the gastronorm containers lined with foil. Crumple the foil edges inwards forming a «boat». Insert the containers into the preheated chamber for cooking. 49
  51. 51. Ingredients: 0 troutsteaks, 5 pcs - salt - ground black pepper 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 the preheated chamber. 50
  52. 52. Ingredients: - 9 sea bass fillets - salt . ii" 1.2;‘ ’. ‘,. f)y~v/ Steamed sea bass fillet Mode: low temperature steam Settings: temperature +89°C, time 7 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Salt the sea bass fillets and lay them out on the gastronorm containers, 3 sea bass fillets on each. Insert the containers into the chamber of the combi steamer forcooking in the «low temperaturesteam» mode. 51
  53. 53. Ingredients: plaice, 6 pcs soy sauce, 700 ml 1 lemon sugar, 3 tablespoons 1 ginger root 3-4 garlic cloves wheat flour oil garlic salt 1 -2 rosemary sprigs Roasted plaice Mode: convection+steam Settings: temperature +1 75°C, time 10 minutes, humidity 30% Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Leave the prepared fish marinating in the mixture of the soy sauce, sugar, salt, ginger, garlic, lemon juice and oil for1 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 un til it is ready. 52
  54. 54. Ingredients: - salmon steaks, 1.5 kg 0 salt - ground black pepper - spices, to taste Roasted salmon steak Mode: convection Settings: temperature +180°C, time 10 minutes Accessories: gastronorm containers GN 1/2-20 orgastronorm containers GN 1/3-20 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. 53
  55. 55. Ingredients: salmon steaks, 12 pcs salt ground black pepper sunflower oil rosemary leaves Grilled salmon steaks Mode: convection Settings: temperature +200°C, time 6 minutes Accessories: grid GN 1/2 or ofGN 1/3 size Cooking process: Rub the salmon steaks with the salt and spices to taste and sprinkle them with the lemon juice. Lay the steaks out on the oiled grids and insert them into the preheated chamber for grillin g. Turn the steaks over in the middle of the cooking pI‘0C€SS. 54
  56. 56. Ingredients: - king prawns, 2 kg 0 salt . 'l Steamed king prawns Mode: steam Settings: time 7minutes Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Put the king prawns with theirshells on into the gastronorm con tainers, add salt and insert the containers into the chamber of the combi steamer. The shelled prawns can be cooked in the combi streamer, too. You can also cook the prawns on skewers. 55
  57. 57. Snacks, eggs, cottage cheese Ingredients: - 10 eggs - milk, 300 ml - butter, 5g - salt Ingredients: cottage cheese, 1.4 kg semolina, 1 70 g sugar, 100 g eggs, 40 g butter, 50 g breadcrumbs, 50 g sour cream, 50 g Real omelette Mode: convection Settings: temperature +180°C, time 10 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Mix the eggs with the milk and salt thoroughly and pour the mass into the gastronorm containers greased with oil. Insert the gastronorm containers into the preheated chamber. Cut the omelette into portions andsmear it with butter when serving. Russian cheesecake Mode: convection Settings: temperature +180°C, time 15 minutes Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Mix the creamed cottage cheese with the semolina, eggs, sugar and salt thoroughly. Cover the greased and sprinkled with breadcrumbs gastronorm containers with a 3 cm thick layer of this mass. Smooth the surface of the layer and smear it with the sour cream. Insert the containers into the preheated chamber. Bake the cheesecake till browning. 56
  58. 58. ~ ‘ , 4 Q, ’ . . if ‘AP A , 1 ' as. .‘ ' . - Ingredients: - 3 big eggplants - 2 big tomatoes - Mozzarella cheese, 500 g - Parmesan cheese, 200 g 1'5‘ 1 ‘ -. .i _ a ‘ ll , ‘ i . ._ «- . 3 R". ‘ ‘1»')''. _‘ av“. ' ’ _ ‘ I‘. X’ -'~r"' 5 '1 , ‘_ _ . . , , 1. -~ - ' z . ‘ ‘ “ ‘ J’ I -. A ‘ i ' V} ° A ‘ "'- I M’ _ , . - _, _.a. ,‘ , 4 _ ‘ 1 5. ' . ,/ Eggplants baked with Mozzarella cheese Mode: select any program number and record the following settings: stage 1 — convection, temperature +205 °C, time 6 minutes stage 2 — convection, temperature +190°C, time 6 minutes Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Slice the eggplants, tomatoes and Mozzarella cheese. Put the sliced eggplants into the gastronorm containers greased with oil and insert the containers into the preheated chamber for 6 minutes. When the time is over take the eggplants out of the chamber and cool them down. Then lay the tomato slices on the eggplant ones, put the Mozzarella cheese on the tomato slices and cover them with the remaining eggplant slices. Sprinkle the stacks with the Parmesan cheese and insert them into the preheated chamber for baking. 57
  59. 59. Ingredients: - mussels, 500 g - 1 parsley root - 1 carrot - 2 onions - 2 garlic cloves - Zlemons - dry white wine, 1 glass - ketchup, 50 g - butter, 70 g 0 grated hard cheese, 100 g - ground white pepper - salt Baked mussels in garlic sauce Mode: convection Settings: temperature +165 °C, time 8 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Pre-soak the mussels in cold water for2 hours, gently scrub at the shells and rinse the mussels under running water. Then cover them with hot water, add the roots and salt and cook the mussels for 15 minutes. If some mussels are not open after the cooking throw them out. Take the meat out of the cooked mussels and wash it thoroughly. Shred and sauté the onions in oil, add garlic and pour the wine into the saucepot. Boil the mixture till the wine is evaporated. Add ketchup, salt and pepper and stew the sauce 8 minutes more. Smear the shells with butter, put the meat back into the shells, sprinkle the meat with cheese and bake the mussels till golden browning. Serve the mussels hot and decorated with greens and lemon slices. 58
  60. 60. Ingredients: - button mushrooms, 600 g - onions, 300g - cream, 33%fat, 300g - cheese, 200 g (for baking) 0 salt - ground black pepper Mushroom julienne Mode: convection Settings: temperature +180°C, time 10 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Clean and cut the mushrooms and. Saute’ the mushrooms in oil and add the onions sautéed separately. Salt, pepper and spice the mass to taste and put it into the cocottes greased with oil. Mix the cream with the cheese and pour this mixture into the cocottes. Put the cocottes on the gastronorm containers and insert them into the preheated chamber. 59
  61. 61. rEarni Ingredients: -1 I. & he - frozen potato wedges, 1.5 kg Ingredients: - fast-frozen or fresh cauliflower, 1.5 kg iodized salt milk butter breadcrumbs oil LL Roasted potato wedges Mode: convection Settings: temperature +210°C, time 15 minutes Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Lay out the frozen potato wedges on the gastronorm containers and insert the containers into the preheated chamber. Baked cauliflower in bread crumb sauce Mode: select any program number and record the following settings: stage 1 — steam, time 5 minutes stage 2 — convection+steam, temperature +1 75 °C, time 10 minutes, humidity 30% Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 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 is golden brown. For the sauce: boil the milkand mix it with butter, toasted breadcrumbsand iodizedsalt. 60
  62. 62. Roasted potato wedges 5
  63. 63. Ingredients: - parboiled rice, 2 kg 0 sweet bell peppers of different colors, 200 g green beans, 100 g green peas, 100 g corn kernels, 100 g salt butter Rice with vegetables Mode: steam Settings: time 30 minutes Accessories: gastronorm containers GN 1/2-150 or gastronorm containers GN 1/3-150 Cooking process: Wash and salt the rice and put it into thegastronorm container. Wash and cut the vegetables and mix them with the rice. Cover the rice with water 1 cm above the rice level. Insert the gastronorm container into the chamber of the combi steamer and cook the rice until it is ready. Add the butter 5 minutes before the cooking time is over. 62
  64. 64. F ‘ " pf’ . s ‘V , L. K ' a. L‘~' _ It 3-. .. _ _. _‘/ out ‘ ’»_-"~: ‘ ‘ - «'~ 6., ’ pg J. V/ y./ (V / I’, . ‘ v‘ A e -r Est‘/ I x, M’: ' W "J? A” I4 ~. .J 7 < -. - _ . . ‘ t , ,,, ’ / « ' ‘'7 v/ ’.L ‘_". :—. *.«’ ‘¥ * ~ . — Y»»'°~-4 ‘jg/ -L: ».4E_, «.g‘<"" 4‘ “'~}*‘~ “I ’: “'3 ' ‘I ‘ ‘; 9-‘. '1' » ‘Jig 7 . . / / I‘. Steamed lentils Ingredients: Mode: steam ,1 151,215 Settings: time50minutes . 527,15 kg Accessories: gastronorm containers GN 1/2-40 orgastronorm containers . Water GN1/3-40 Cooking process: Wash the lentils and put them into the gastronorm con tainer. Salt the lentils and cover them with water 1 cm above the len tils. Insert the gastronorm containers in to the chamber of the combi steamer. 63
  65. 65. - frozen French fries, 1.5 kg ‘§ / ‘N 4 3. L 3» , . ~""l : . " . ' ‘K 'r ‘ . ' . (. - / . . -. <°’ —— . 1 g -‘ ' , - . ~ ~ _ " xx‘ Ingredients: / — / / g 2? ‘ * V‘ NJ‘. . . _ _s z/ / ; 1 7 I 1 . 1- * P‘ 1. . '4. ’ I _ I . , ~ ' ' ’ l /14‘ I "v ' w -‘V ‘. l V I I . . , . ’ , 3f. ‘ '4 I - 3' F . . I , 4 A 42 French fries Mode: convection Settings: temperature +200°C, time 10 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Fill the gastronom containers with the frozen French fries. The potato layer should not be thicker than 1.5 m. Insert the containers into the preheated chamber. 64
  66. 66. Ingredients: - parboiled rice, 2 kg - dried apricots, 200 g o raisins, 200 g - 1 apple - salt - butter Rice with dried fruits Mode: steam Settings: time 30 minutes Accessories: gastronorm containers GN 1/2-150 or gastronorm containers GN 1/3-20 Cooking process: Wash and salt the rice and put it 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. 65
  67. 67. Ingredients: 0 potatoes, 1.5kg - salt - oil Baked potatoes Mode: convection+steam Settings: temperature +180°C, time 30 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Wash and rub the potatoes with salt and oil. Wrap the potatoes in foil. Lay out the potatoes on the gastronorm containers and insert the containers into the chamber ofthe combisteamer. 66
  68. 68. Ingredients: 0 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 oil Vegetable ratatouille Mode: convection+steam Settings: temperature +165°C, time 15 minutes, humidity 80% Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-20 Cooking process: Slice the vegetables as you like, add salt and sprinkle the slices with oil. Lay out the sliced vegetables on the gastronorm container and insert the containers in to the preheated chamber of the combi steamer. 67
  69. 69. ‘ZIege'«": a.I1I. e:: Confit tomatoes Ingredients: Mode: convection _ Cherry tomatoes’ 1 kg Settings: -temperature +105°C, time 20 minutes . sap: Accessories: gastronorm containers GN 1/2-20 or gastronorm containers - sugar GN 1/3-20 - olive oil - herbes de Provence - k : . frgshflmund pepper Coo ing process ' 0l1V€ 011 Confit is a cooking term for when diflferent products are cooked in oil at a lower temperature than deep frying. It is no secret that the products loose the majority of vitamins and other valuable nutrients at high temperatures. But it does not concern tomatoes — the vegetables we can eat almost every day. The tomatoes contain lycopene which is one of the most powerful natural antioxidants. The h/ copene 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, sugarandsalt; drizzle the tomatoes with the olive oil and insert the containers into the chamber of the combi steamer for drying. Baked pumpkin Ingredients: Mode: convection _ 1 pumpkin Ofmedl-um S1-Z3 Settings: ‘temperature +160°C, time 20 minutes . 5,11; Accessories: gastronorm containers GN 1/2-20 or gastronorm containers - pepper GN1/3-20 - dried cloves 0 olive oil herbes de Provence Cookmg process: C ut the pumpkin in to chunks as you like, rub the chunks with the salt and spices; drizzle 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 chamber ofthecombisteamer. 68
  70. 70. ‘ Confit tomatoes
  71. 71. r- ~ ‘ ‘ . i . "v“"€': ."». K/ V A ""-‘ ’ 3 / 4 ‘(if . «W ~; :;° , Ky _ 1 ‘_ I *-p____: .—______; .—— Vegetable casserole Ingredients: Mode: convection , Carrots 1509 Settings: temperature +180°C, time 20 minutes . 2 eggplants Accessories: gastronorm containers GN 1/2-40 or gastronorm containers - 2 zucchini GN 1/3-40 - 2 sweet bell peppers - 2 onions - . - Kenyan green beans, 200g Cookmg pr0CeSS' ' gI“€€f1P€aS,200g Dice the prepared and washed vegetables into medium-size cubes. Salt and ' Cheese: 400.9 (f0Vb¢1ki".9) pepper the mass and drizzle it with oil. Put the mass into the gastronorm ' 5”” d bl k containergreased with oil and insert the container into the preheated chamber ' 9mm "C pepper for cooking. Sprinkle the dish with the grated cheese 7 minutes before the - ground chili pepper _ oil cooking time is over. 70
  72. 72. Ingredients: - carrots, 500g 0 milk, 40g - semolina, 20 g - butter, 20 g - 1 egg - sugar - salt / . ‘ ' . ' . . _: ' _ r“: .~j‘ . . ‘At _‘ ‘ “ 1. A V 5 ‘ an h' IL‘: n V . ,> . -" ". .,_ - . . ”s. _ ‘r--——§. __, ‘ Carrot cutlets Mode: select any program number and record the following settings: stage 1 — convection, temperature +180°C, time 7 minutes stage 2 — convection, temperature +200°C, time 3 minutes, Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Put the grated carrots into the saucepot together with the milk and butter. Stew until the mass is softened, then add sugar, salt and semolina and continue cooking until the semolina absorbs the liquid. Take the mass from the fire and cool it down. Stir the mass with the eggs thoroughly. Form cutlets with the use of round moulds when laying the mass on the gastronorm con tainers greased with oil. Insert the cutlets into thechamberof the combisteamerforbaking. 71
  73. 73. Grilled Vegetables Ingredients: Mode: convection , 1 eggplant Settings: temperature +175°C, time 15 minutes . 1 zucchini Accessories: grid GN 1/2 or ofGN 1/3 size - 1 fennel bulb ' 1 SW99‘ 179"! "-’PP‘-” Cooking process: button mushrooms, 100 g Wash and slice the vegetables. Heat the grids in the chamber of the combi steamer. Lay the vegetable slices on the grids. For both -side grilling pattern turn them over when the half of the cooking time is over. 72
  74. 74. Ingredients: 0 fresh asparagus, 1.5 kg - Parmesan cheese, 150 g - 6 eggs - herbes de Provence - garden cress Steamed asparagus Mode: steam Settings: time 5 minutes Accessories: gastronorm containers GN 1/2-150 or gastronorm containers GN 1/3-20 Cooking process: Wash the asparagus and clean its stalks. Lay the asparagus on the gastronorm containers. Insert the containers into the preheated chamber. Steam the asparagus until it is done. When serving sprinkle the steamed asparagus with the grated cheese and cover it with the poached egg sprinkled with cheese as well. Decorate the dish with the garden cress. 73
  75. 75. A v, . / L/ ¢_ : <. V / I‘ g C; if / "I 7 .1 / 4 7,; V’; V , N _' , I; V ‘V’ ‘I I ‘ 1, ‘Via =2 . i‘§? -i~‘f;7 *9 7”‘ / “ ‘‘. ’‘‘. ‘ - N I V » <': - 3 I ——— . u ! A l’l : 7?‘: I ‘C’ -1’ I‘ '~ I * ‘. / * V7 “ , _ 73*? »/‘ / k ‘ a » fl , » 4 » » ‘ :30 - : Stewed cabbage Ingredients: Mode: select any program number and record the following settings: stage 1 — steam, time 10 minutes ' fresh Cabbage» 1-15 [<9 stage 2 — steam, time 10 minutes ' rendered animalfat 35-9 stage 3 - steam time 10 minutes : $g?1:5’f00§ Accessories: gastronorm containers GN 1/2-40 or gastronorm containers - tomato paste, 60 g GN 1/3-40 - vinegar, 3%, 30g ° Sugar, 309 Cooking process: - wheat flour . salt Put the shredded cabbage into the gastronorm containers and insert the . ground black pepper containers into the combi steamer: Steam the shredded cabbage for 10 minutes. . bay1eave5 After the first steaming 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 carrotmix, 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, salt and sugar and boil the mass. 74
  76. 76. Ingredients: 8 sweet bell peppers beefmeat, 500g rice, 80 g onions, 1 60 g butter, 40 g tomato & sour cream sauce, 600g salt ground black pepper Stuffed peppers Mode: convection+steam Settings: temperature +160°C, time 25 minutes, humidity 70% Accessories: gastronorm containers GN 1/2-150 orgastronorm containers GN 1/3-150 Cooking process: Wash the peppers. Remove the stems, seeds and membranes and blanch the peppers in the «steam» mode for 10 minutes. Mince the beef meat, dice the onions in small cubes and boil the rice. Make stuflingfrom the meat, rice and onions. Add the spices to taste. Fill the peppers with the stuffing andput them on the gastronorm containers. Pour the sauce into the containers and stew the peppers in the combisteamer until theyare done. 75
  77. 77. Ingredients: peeled potatoes, 300 g wheatflour, 20g 1 egg cheese, 20 g (for baking) butter, 1 0 g milk, 40 g salt pepper Ingredients: - peeled potatoes, 4 kg - sour cream, 33% fat, 1 I - salt pepper nutmeg Parmesan cheese, 300 g Cheese potato pancakes Mode: select any program number and record the following settings: stage 1 — steam, time 25 minutes stage 2 — convection, temperature +1 70°C, time 12 minutes, Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Steam the potatoes during the firststage. Then dryand cool them down. Pass the cooked potatoes through a sieve. Mix the potatoes with the flour, egg yield, grated cheese, salt and pepper. Blend the mass with the drawn butter and hot milk. Then mix the beaten egg white into the mass. Put the pancakes on the gastronorm containers greased with oil. Insert the containers into the preheated chamber. Turn the pancakes over when the first 9 minutes of the second stage are over. Potato gratin Mode: select any program number and record the following settings: stage 1 — convection+steam, temperature +150°C, time 15 minutes, humidity 80% stage 2 — convection, temperature +200°C, time 5 minutes stage 3 — convection, temperature +200°C, time 2 minutes Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Slice the peeled potatoes using a slicer or manually. Prepare the mixture of the sour cream, salt, pepper and nutmeg. Put the potato slices into the gastronorm containers and cover them with the prepared mixture. Insert the containers into the preheated chamber of the combi steamer. When the first two cooking stages are over sprinkle the dish with the grated Parmesan cheese and continue cooking for the last 2 minutes. It is also possible to record only the first two stages of the cooking process, then sprinkle the dish with the grated cheese and setthe parameters of the third cooking stage manually. 76
  78. 78. Ingredients: spinach green peas in pods Kenyan green beans Brussels sprouts broccoli cauliflower I, Blanched Vegetables Mode: steam Settings: time 5 minutes Accessories: gastronorm containers GN 1/2-40 or gastronorm containers GN 1/3-40 Cooking process: Put the vegetables into the gastronorm containers so that the vegetables make the layer not thicker than 3 cm. Steam the vegetables until they are done. 77
  79. 79. Pa_: :i: ry a-ii_d. dessei. ‘:5: Ingredients: olive oil, 160 ml 1 garlic bulb 3 rosemary sprigs sun—dried tomatoes, 100 g water, 320 ml yeast, 12 g wheatflour; 600g salt, 3 teaspoon sea salt, 1 teaspoon sugar, 2 teaspoons F Mini focaccia with rosemary sprigs and sun—dried tomatoes Mode: select any program number and record the following settings: stage 1 — convection, temperature +180°C, time 13 minutes stage 2 — convection, temperature +190°C, time 3 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Put the pressed garlic cloves into the pan with the preheated olive oil and saute’ the garlic until golden browning. Strain both the garlic and oil through a sieve. Mix theyeast with the sugar andsome water and leave the massfor 10 minutes. Pour the remained water into the active yeast. Then add the sieved flour into the mass little by little. Knead the doughfor 5 minutes; add salt and 100 ml ofthe garlic oil. Knead the dough thoroughlyfor 10-15 minutes more and roll it into a ball. Cover the ball with a cloth and leave itproofingforan hour. Putthe proofed dough on the working table sprinkled with the flour and roll it out into a rectangular sheet. Fold the sheet into thirds, and then fold it in half Cover the dough with a cloth and leave it proofing for 50 minutes. Divide the proofed dough in 12 parts and make small flat cakes from them. Lay these cakes out on the gastronorm containers greased with oil. Grease each flat cake with the remained garlic oil and sprinkle with the sea salt. Decorate one half of the pastry with the rosemarysprigs and the other— with the dried tomatoes. Insert the flat cakes in to the preheated chamber for baking. 78
  80. 80. —~" Mini focaccia with rosemary sprigs
  81. 81. Ingredients: 0 6 frozen croissants Croissants Mode: convection Settings: temperature +180°C, time 11 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Defrost the frozen croissants at room temperature. Lay them out on the gastronorm containers and bake un til golden browning. 80
  82. 82. .. —f , .4’ . , French baguette Ingredients: Mode: convection Settings: temperature +180°C, time 17minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 0 6 frozen baguettes Cooking process: Defrost the frozen baguettes at room temperature. Lay them out on the gastronorm containers and bake un til golden browning. 81
  83. 83. Ingredients: Weight: 0.25-0.3 kg - wheatflour, 0.5 kg - multigrain flour, 0.5 kg water, 0.5-0.6 ml* dry yeast, 11 g salt oil for greasing the moulds *The recommended water temperature is +18°C, the water quantity depends on theflour moisture content Multigrain bread Mode: convection Settings: temperature +175°C, time 20-25 minutes Accessories: loafmoulds N911 Cooking process: Mix the water, wheat and multigrain flour, salt andyeast in one basin. It is recommended to knead the dough using a two—speed spiral kneader: 7-8 minutes at the first speed and 9-10 minutes at the second speed. The dough temperature should be29-31 °C and the dough water content— 46-47% after the kneading. Leave the dough restingfor 10-15 minutes. Then divide it into pieces. The recommended weigh of the dough piece for the loaf mould N911 is 250-350 g. Proof the dough in a proofing cabinet at the temperature 38—40°C and humidity 70-80%for 40-50 minutes. During thefirst baking stage 1 minute long humidijy the chamber using the function of manual steam injection. Then bake the breadin the «convection» mode at1 75°Cfor20-25 minutes. 82
  84. 84. _/ ' W I / , , - I x ‘-:4.‘ ~ I. (3.: N‘ ~ . ' / A r ; ' ’§ . f “ T‘ ‘ . .*.2*»3 “ » I 4, - ‘ x_. v. ,1: vv ‘ _; § Nutritious pizza Ingredients: Mode: convection 0 yeast-fermented dough, 300g - tomato paste, 50g - pickled cucumbers, 50 g - sweet bell peppers, 1 00 g button mushrooms, 100 g salami, 1 00 g 2 tomatoes Mozzarella cheese, 300 g Parmesan cheese, 100 g olive oil - garlic - greens (basil, oregano) Settings: temperature +1 75°C, time 9-10 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Use only extra quality wheatflour containing 23% ofgluten. Sieve theflour to enrich it with oxygen. Knead the dough at the temperature not higher than 28°C. Punch the kneaded dough down, sprinkle it with the flourslightbl and roll it out. Lay the dough disk on the gastronorm container sprinkled with oil. Dice the Mozzarella cheese in small cubes, grate the Parmesan cheese. Smear the dough disk with the tomato paste and then cover it with the sautéed onions, salami, tomatoes, peppers, button mushrooms and pickled cucumbers. Sprinkle it all with the Mozzarella and Parmesan cheese. Insert the semi-finished pizza in to the preheated chamber of the combi steamer for baking. 83
  85. 85. Ingredients: kumquats, 3 kg lemonjuice, 300 ml sugar, 200 g cinnamon powder nutmeg lemon zest butter cinnamon stick (for decoration] balsamic cream sauce pine nuts mintsprig [for decoration) powdered sugar Mascarpone cheese Ingredients: wheatflour, 270g sour cream, 80 g sugar, 100 g margarine, 1 00 g baking soda, 2 g salt For stuffing: cottage cheese, 200 g sugar; 15 g 1 egg wheatflour, 10g vanilla powder; 2 g Candied kumquats Mode: convection+steam Settings: temperature +1 70°C, time 5-7 minutes, humidity 100% Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Mix the sugar with the drawn butter. Then add the cinnamon powder, nutmeg, lemon zest and lemon juice and warm up the syrup for 1 minute. Mix the kumquats with the syrup, pour the mass on the gastronorm containers and poach the kumquats in thepreheated chamber. Brown thepine nuts. Lay outthe kumquats on the plate and cover them with the Mascarpone cheese. Sprinkle it all with the pine nuts and decorate with the cinnamon stick, mint sprig and balsamic cream sauce. Cottage cheese pies Mode: convection Settings: temperature +1 75°C, time 10 minutes, humidity 100% Accessories: gastronorm containers GN 1/2-20 orgastronorm containers GN 1/3-20 Cooking process: Stir the sugar with the drawn margarine, Then add the sour cream, salt, neutralized baking soda and mix it all thoroughb/ . Pour this mass into the flour sieved on the table. Knead the dough and leave it for rising. Roll out the risen dough in to sheets 1 -1.5 thick. Cutoutcircles with the diameter of 8-9 cm. Put the stuffing into the middle of each one and pin ch the dough edges together forming crescent—shaped pies. Lay out the pies on the gastronorm containers greased with oil and insertinto the preheated chamberof the combisteamer. 84
  86. 86. Candied kumquats < v,4 x
  87. 87. Ingredients: butter, 100 g sugar, 35 g 1 egg yield wheatflour, 1.5glass and a half nutmeg cinnamon powder oil Shortcrust pastry tartlets Mode: convection Settings: temperature +180°C, time 8 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Stir the room-temperature butter with the sugar, add the eggyield andstir itall thoroughly. Add the sieved flour into the mass and knead the dough. Wrap the dough into cling film and leave it resting in the fridge for 30 minutes. Fill the moulds greased with oil with the rolled out dough. Put the moulds on the gastronorm containers and insert them into chamber of the combi steamer. Stuff the tartlets with any cream or fruitmix. 86
  88. 88. v riff ‘ .4--IN or fg%é“ K _ , xkrk ~ 3 r’ , K‘ / r ’ V . . I «’ I / V‘/ ‘ta-. _ »-/ ___, .« Shortcrust pastry cookies Ingredients: Mode: convection _ batten 2009 Settings: temperature +180°C, time 12 minutes . Sagan 70 9 Accessories: gastronorm containers GN 1/2-20 or gastronorm containers - 1 eggyield GN 1/3-20 - wheatflour, 2 glasses ' 0” Cooking process: Stir the room-temperature butter with the sugar, add the eggyield andstir itall thoroughly. Add the sieved flour into the mass and knead the dough. Wrap the dough in to cling film and leave it resting in the fridge for 30 minutes. Cut out the cookies of the form you like from the rolled out dough. Lay out the cookies on the gastronorm containers lined with cookery parchment paper and greased with oil. Bake the cookies in the preheated chamber of the combi steamer till golden browning. Decorate the baked cookies withfondanticing. 87
  89. 89. . , ‘I ‘Xx . ‘~ ,3» I’ ‘ *. 9 i) i A , K J .7 _ “ - ‘ I A - 2 x » 31 , I _' “ X 5 ’»'-'-r ‘ l , <v, '~. ;.». '5 , , It i 1 , . . A - L Stuffed apples Ingredients: Mode: convection a I 1 k Settings: temperature +170°C, time 20 minutes ' pp 95: .9 . . . . orangejuice, 300 ml Accessories: gastronorm containers GN 1/2-20 orgastronorm containers u gugay; 1009 GN - cinnamon powder - ground cloves - . _ 1 Vanilla pod Cooking process. F0’: stufling: You can bake the apples in whole or cut them in halves. Scoop out the corefiom ' r1C_ez.309 the whole apples or from the apple halves. Make syrup from the orange juice, "“5'"5' 309 sugar and spices. Prepare thestufling from the parboiled mixture of rice, raisins and dried apricots. Fill the apples or apple halves with the stufling, put them in to the gastronorm containers, pour the syrup on the apples or apple halves and insert them into the chamber of the combi steamer for baking. Sprinkle the baked apples with flaked almonds, syrup droplets and sugar powder when serving. Decorate each plate with afresh mintsprig. butter - dried apricots, 40 g - salt 88
  90. 90. Ingredients: 6 pears 3 oranges sugar, 50 g cinnamon powder ground cloves nutmeg orange zest 1 vanilla pod powdered sugar Ricotta cheese In Stuffed pears Mode: convection Settings: temperature +1 70°C, time 20 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: You can bake the pears in whole or cut them in halves. Scoop out the corefrom the whole pears or from the pear halves. Make syrup from the orange juice, orange zest, sugar and spices. Put the pears on the gastronorm con tainers. Ppour the syrup on the pears and insert them into the chamber of the combi steamer for baking. Stufi‘ the baked pears with the cheese and sprinkle with thesugarpowder. 89
  91. 91. 1*- Ingredients: - 10 big plums orange juice from 1 orange sugar, 50 g cinnamon powder, 1 teaspoon honey, 3 tablespoons ground cloves nutmeg lemon zest butter Baked plums Mode: convection Settings: temperature +180°C, time 6 minutes Accessories: gastronorm containers GN 1/2-20 or gastronorm containers GN 1/3-20 Cooking process: Mix the orange juice with the spices, sugar and lemon zest. Cut the plums in halves and remove thestones. Lay out the plums core side down on the mould or gastronorm container greased with the butter. Cover the plums with the syrup and insert the container into the chamber of the combi steamer for baking. Then cool the baked plums down and fill them with cream cheese or ice—cream. Sprinkle the plums with pistachio seeds and sugar powder if you like. 90
  92. 92. Bazovy proezd, 28 428020, Cheboksary Russia Tel: +7 [8352] 56-06-85 wvvvv. abat. ru market@abat. ru

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