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Dieta kettle cookbook 2017

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Dieta mixer kettle was a smart choice by you - It can
combine three food preparation functions: cooking,
mixing and chilling. Thereby saving time, labor, and
manual work. Additionally, it will increase the level
of food safety and productivity of your kitchen.

This publication contains the most commonly
used cooking procedures with Dieta mixer kettles.
Here you can find a range of preparation styles and
cooking procedures for side dishes, soups, sauces,
stews, desserts, and also hints on what else you can
make with mixer kettle. In this cookbook we have
also included instructions for operation of the mixer
kettles.

Published in: Food
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Dieta kettle cookbook 2017

  1. 1. Dieta Mixer-Kettle Cookbook
  2. 2. Kettle Cookbook 09/2017Page 2 OPERATIONS6 Mixing6 Mixing tool 7 Food temperature control 10 Jacket temperature control (only) 11 Washing the kettle 12 Mixer Kettle Production Capacity 13 Typical Heating times 14 Cook-Mix-Chill in mixer kettle 15 Dieta Cook-Mix-Chill Performance 16 Icebank for cook-mix-chill 18 SIDES19 Vegetables20 Sauerkraut22 Legumes22 Boiling Pasta 23 Boiling Rice 24 Fried rice 24 Rice pilaf 24 Boiling Potatoes 25 Potatoe Purée 26 Mashed potatoes, procedure 1 26 Mashed potatoes, procedure 2 27 Spiced mashed potatoes 28 Mashed potatoes from powder 28 Mashed potatoes (Cold-Preparation) 28 Root Purée 29 SOUPS30 Soup, basicprocess 31 Pea Soup 31 Fish Soups 32 Scandinavian Salmon Soup 32 Red salmon soup 32 Bouillabaisse32 Mexicali Soups 32 PASTA MEALS AND RISOTTOS 33 WARM SAUCES 34 Fat and flour sauces (roux-sauce) 35 Veloute36 Bechamel(basic white sauce) 36 Basic brown sauces 37 Tomato sauces 37 Sauces from basic sauces 38 Sauce Espagnol - Brown basic sauce 38 Bell pepper sauce 38 Red pepper sauce 38 Rosé pepper sauce 38 White sauce with herbs 38 Green pepper sauce 38 Shrimp sauce 38 Blue cheese sauce 38 Cheese sauce 38 Egg sauce for fish 38 Curry sauce 38 Lemon sauce 38 Mustard sauce 38 Spinach Sauce 39 Cream Sauce 39 Bernaise and Bernaise based sauces 40 Modified Sauce Hollandaise 40 Sauce Hollandaise 40 MEAT, STEWS, AND MEAT SAUCES 41 Meat cubes 41 Ground meat 41 Stews42 Meat stew (raw meat) 42 Meat stew (pre-cooked meat) 42 Seafood stew 42 Vegetable stew 42 Meat Sauces 43 Sauce Bolognese 44 Traditional bolognese 44 Ground meat-Tomato sauce 44 Ham sauce 44 Curries45 COLD SAUCES 46 Dipping sauces, salsa 46 Tartar sauce 46 Dressings46 Italian type red salad dressing 46 Mustard dressing 46 Creamy salad dressing 46 CONTENT
  3. 3. Kettle Cookbook 09/2017 Page 3 DESSERT SAUCES 47 Fruit, Berry Juice Sauces 47 Juice sauce 47 Cold orange sauce 47 Orange sauce 47 Chocolate sauces 48 Vanilla sauces 48 COMPOTTES AND PUDDINGS 49 basic 49 á la minute 49 Apricot pudding 50 Juice puddings, jellies 50 Fruit and berry puddings 50 PORRIDGES AND PUDDINGS 51 Grain porridges 51 Flour porridges 51 Rye porridge 51 Semolina pudding 52 Rice pudding 52 Whipped desserts (puddings) 52 BATTERS AND DOUGH 53 Dough for rolls 53 Batter for pancakes 53 Batter for blinis 53 MIXES54 Hamburger mix, meat loaf mix 54 Cabbage55 Salads55 Mixing salads 55 Coleslaw55 Pizza Sauces 56 Pies Tarts 56 Dip Sauces 56 Spice mixes 56 Eggs56 Scrabled eggs 56 Omelette56 Ice-Cream57 What else can you make? 58
  4. 4. Kettle Cookbook 09/2017Page 4 THANK YOU FOR CHOOSING THE DIETA KETTLE! Dieta mixer kettle was a smart choice by you - It can combine three food preparation functions: cooking, mixing and chilling. Thereby saving time, labor, and manual work. Additionally, it will increase the level of food safety and productivity of your kitchen. This book is an updated edition of the Dieta mixer kettle cookbook – a small guide for efficient food production with mixer kettles. This publication contains the most commonly used cooking procedures with Dieta mixer kettles. Here you can find a range of preparation styles and cooking procedures for side dishes, soups, sauces, stews, desserts, and also hints on what else you can make with mixer kettle. In this cookbook we have also included instructions for operation of mixer kettles. The procedures and recipes here are intended as instruction for what you can do with mixer kettle. Feel free to adapt and modify them to your own needs. Please note that this cookbook is not a user manual It is only intended as inspiration for working with mixer kettles. For trouble free use of kettles and in order to make the best use of this cookbook, please read the user manual, which was supplied with the kettle. We wish you every success with your Dieta Kettle! DIETA team
  5. 5. Kettle Cookbook 09/2017 Page 5
  6. 6. Kettle Cookbook 09/2017Page 6 Mixing Mixing speed The Dieta mixer kettles include a powerful integrated mixer. The use of mixer is designed to work efficiently regardless of the kettle size. The speed selected in controller is always relative to the product in the kettle. So one mixing food with one mixing speed, is always similar between all kettle sizes. Other way to say this is, that selected mixing speed is rim speed, when axle speed (= r.p.m.) is dependant on kettle diameters. This way your cooking programs and processes can be easily moved from one kettle to anohter and you can utilize the complete speed range of the mixer. Mixing modes Dieta kettles have seven differnet mixing modes to select: P1) Forward only. • Speeds 10 ... 200. • General mixing that suits almost anything • Whipping at high speeds. P2) Auto-Reverse. • Program: 15 s. forward, 5 s. reverse • Speeds 10 ... 160. • Breaking / mashing. • Making mashed products. e.g. Breaking the potatoes in the mashed potatoes. P3) Auto-Reverse, quick. • Program: 5 s. fwd, 5 s. rev • Speeds 10 ... 100. • Suits specially for breaking minced meat in braising. P4) Auto-Reverse, slow. • Program: 15 s. fwd, 15 s. rev • Speeds 10 ... 160. • Breaking andmashing, specially for heavy mixes. P5) Auto-Reverse, pause. • Program: 15 s. fwd, 5 s. rev, 60 s. pause • Speeds 10 ... 100. • As a moderately gentle mixing suits for long time mixing • If you do not want to break the food, but forward only mode does not mix properly. P6) Forward only, pause. • Program: 15 s. fwd, 60 s. pause • Speeds 10 ... 100. • Gentle mixing for soups. • Evens temperatures but does not break the product. P7) Forward only, long pause. • Program: 15 s. fwd, 3 min pause • Speeds: 10 ... 100. • Very gentle mixing for e.g. soups or similar with very delicate components OPERATIONS Typical mixing speed and mode Boiling (potatoes, pasta, rice) Forward, long pause Speed 10...20 Soups Forward, long pause Speed 10...30 Sauces, mixing ingredients Auto-Reverse Speed 80...120 Sauces, simmering Forward/Auto-Reverse Speed 10...20 Mashing (purees) Auto-Reverse Speed 80...120 Meat Auto-Reverse Speed 20...40 Puddings, Porridges Forward Speed 30...40 Whipped desserts Auto-Reverse Speed 80...100
  7. 7. Kettle Cookbook 09/2017 Page 7 Mixing tool Today catering has a demand for a wide variety of tasty and healthy food in the most efficient way. For this reason, you need to cook various recipes one cooking equipment. Ideally, the stirrer is easily modified making it incredibly versatile and equally well suited for preparing food from deserts to warm meals: • mashing products (e.g. potato purée) • whipped products (e.g. deserts) • delicate foods (e.g. milk based products) or • heavy masses (e.g. raw cabbage) Good news: Dieta kettles provides a way for this! Dieta kettles unique 3-part mixing tool is a patented design and consists three parts; a center axis and two convertible side attachments. This provides the possibility to vary the tool according to the requirement of cooked food. The ergonomic in the kitchen is ensured with easy to install and change tool parts - even when ingredients are already in the kettle. In addition, the parts of the tool can be washed in standard washing machine.
  8. 8. Kettle Cookbook 09/2017Page 8 Products: The mixing tool with standard side attachments is always included in DIETA mixer kettles and is suitable for almost all mixing and almost all recipes. Mixing modes: A standard tool is an universal tool that fits for all mixing modes and all speeds. Applications: The standard tool consists a bottom scraper and a side scraper attachments. If with the standard tool the product does not mix but rather stays as one mass, it is possible to try auto-reverse mixing modes, using only bottom scrape or mixing hook special tool. Products: Whipping attachment is suited for adding air into light products or optionally for mixing light and smooth products. Product structure should be light and allow the whipping tool to easily pass through (e.g. cream, egg whites, smooth sauces, etc.). The lightweight tool cannot handle heavier masses. Mixing modes: Recommended speeds are ca. 60 for mixing (e.g. porridge, sauces) and 120 to 200 when whipping is needed to achieve desired product structure (e.g. hollandaise sauce, whipped cream). Whipping tool is recommended to be used only with forward mixing modes (no auto-reverse). Applications: Whipping attachment is typically used with bottom scraper attachment by replacing the side scraper attachment with whipping tool. It is not recommended to use whipping attachment without bottom scraper as the bottom scraper helps to turn the product in the kettle. This does not only improve mixing but also reduces the forces towards whipping attachment. Standard mixing tool for almost all cooking Whipping desserts and smooth sauces
  9. 9. Kettle Cookbook 09/2017 Page 9 Products: Mixing hook is most useful with heavy products (e.g.sim. cabbage, dough or meat mixes), it helps the heavy product to “turn-around” and thus to mix. Mixing hook is a choice for products that do not properly mix (=moves as a mass) with the standard tool. Mixing modes: Recommended speed for mixing hook is 60 to 100. Applications: Mixing hook can be used alone (without other attachment) or with bottom scraper attachment. When using the bottom scraper with mixing hook (e.g. grounding meat), the bottom scraper ensures mixing of product in the kettle bottom. Though, with products that have long shreds (like shredded cabbage) the bottom scraper attachment can prevent the product from mixing. Then it is better to use only the mixing hook The washing tool and automatic washing programs make kettle cleaning easy and cost-effective. You save almost 80% water and 45 minutes labor time in a day. The cleaning of mixing kettle is extremely easy! Before cleaning use scraper to remove all loosen food and then place washing tool in the kettle. Add water (10% of volume) and a small amount of washing agent. Start washing program. Recommended speed is 80 to 160, so that the foam reaches kettle rim. After washing cycle, just rinse the foam away. Dieta washing tool is available in two versions - one with central pillar brusher and another without. Mixing heavy products in the kettle Cost-effective and automatic washing tool
  10. 10. Kettle Cookbook 09/2017Page 10 Food temperature control ‘With Dieta kettles the cooking temperature is simple to select and you can have full control over your cooking. You just select one temperature. The precise food temperature control of makes cooking simple and effective. Only set the desired food temperature – and the kettle automatically heats food to this and then regulates the heating. This improves cooking results and prevent food from burning, but also saves in energy and costs. Minimum fill rate Probe for measuring food temperature is positioned in the kettle inner wall. For this temperature measurement to work, the kettle has to be fulfilled at least to the level of the temperature probe. Otherwise, temperature measurement is not correct and kettle heating is not as precise as it could be. Kettle size Minimum fill 40-60-80-100n L 12 L 100-150-200 33 L 300-400-470 L 74 L Above is minimum fill for the operation of food temperature control (or also chilling in the kettle). Food temperature control, 1 to 99 °C Whentemperatureselectedisfrom1to99°Ckettleoperaties with food temperature control. With food temperature control you just select one temperature - the temperature for the food. The kettle automatically heats food to the selected temperature and then regulates heating to hold the food in this temperature. Jacket temperature control, 100...125 °C If temperatures 100°C or higher is slected, then heating is notanymorecontrolledbyfoodtemperature. Nowthekettle just heats the jacket to the selected temperature. The food temperature can be shown, even if it is not used to control heating. NOTE: Using temperatures over 100 °C does not neces- sary provide faster cooking/boiling times. • To heat fast or for heavy boiling, use tempeerature selection 99 °C. • Typically temperatures over 100 is only used for searing,“light browining”ingredients, or with non- water-based products (e.g. syrup or toffee) Controlled by Food temperature Controlled by Jacket temperature 1...39 °C 40...92 °C 93...99 °C 100...125 °C Proving Gentle cooking Burn Prevent Power cooking Jacket temperature control Set temperature 1 ... 39°C, • max jacket temperature to 105 °C to prevent the food from burning. • the kettle automatically regulates heating to hold food in the set temperature Set temperature 40 ... 92°C, • Jacket max temperature limited to 105 °C to prevent the food from burning. • The kettle automatically regulates heating to hold food in the set temperature. Set temperature 93 ... 99°C • Jacket max temperature limited to 105...111°C (=set food temp. + 12°C). • The kettle heats up the food as quickly as possible and automatically regulates heating to hold food in the set temperature Set temperature 100...125 °C • Jacket heated to set temperature. • The food temperature is always shown, even if it is not used to control heating. • Autimatic proving program • Recommended to milk based sauces and soups. • Recommended for simmering. • This program is recommended for boiling potatoes or reducing sauce • Use this when searing, “Light browning”, meat (set to 115...125 °C). • High temperature is also needed to make syrup or toffee.
  11. 11. Kettle Cookbook 09/2017 Page 11 If kettle model is not equipped with food temperature control, then only steam jacket temperature can be set.The kettleautomaticallyregulatesheatingtomaintainthejacket in this temperature, but user has to follow the temperature of the product cooked. The recommended temperatures are ment as guidelines. The operation temperatures depend on the kettle size and the desired outcome. In large kettles 200 to 470 liters the distance between the center of the kettle to the sides is greater and threrefore you may use 1 to 2°C higher temperatures, particularly in the beginning of the cooking procedure. Generally itis better to use lowtemperatures because in this waykettlecleaningiseasieranditsavesenergy.Alsoinmany cases cooking is faster because scorching (milk for examle) worksasinsulatorandslowscooking.(Thisissomethingthat you do not need to mind with food temperature control and burn prevent function). 70°C This temperature is recommended for holding. Note! Never use temperatures below 60°C for holding. 102°C Soups, porridges, sauces, pastas, risottos: boiling is mild or it does not seemingly happen. This is anenergy saving temperature for almost all cooking and simmering. 105°C Proper boilingtemperature for example boiling potatoes in a ample amount of water. 115...125°C “Light Browning” meat cubes, ground meat, stripped meat. Jacket temperature control (only)
  12. 12. Kettle Cookbook 09/2017Page 12 Clean the kettle immediately after use. Cleaning is much easier - save trouble, water, and detergent. Kettle part Using the wash tool is easier than washing manually. Compared to the traditional soak-and-wash method you save 80% water and detergent. Basic step for automatic washing: • Cool down the inside of the kettle using water hose (mind the panel). • Scrape all easily removable food from the kettle surface. • Put wash tool to the kettle. • Put some foam producing mild detergent into the kettle. • Select WASH program and start. Adjust speed if needed (save program after adjustment). • Add water 10% of total volume. Set the kettle heating to 40°C and put the mixer on with the lowest speed. Slowly increase the speed of the mixer until the foam almost reaches the rim. Leave this mixing speed on for a while (10 to 30 minuts). • When the wash program is ended and kettle part is cleaned, stop the mixer, tilt the kettle and rinse.. Basic step for manual washing: • Scrape all easily removable food from the kettle surface. • Fill the kettle with water and mild detergant, if needed. Let it soak. • Tilt water out, rub the rest food away using the brush or the scouring pad. If still needed, use mild detergent to remove fat. Rinse and dry with a rubber spatula. Lid The lid can be removed for washing. You can wash the lid in a pot washer or by hand. You can wash the lid also on its place. Tools Wash the measuring sticks, strainer plates, and mixer tools in a dishwasher or by hand. There is no need to remove the scrapers for washing. Mixer tool may be disassembled and washed in a dishwasher rack. Outer cladding Do not use pressure hose! Wipe the surfaces with a microfiber cloth. If necessary, use brush or white scouring pad. Wipe the display with a microfiber cloth. Washing the kettle
  13. 13. Kettle Cookbook 09/2017 Page 13 Mixer Kettle Production Capacity When selecting equipment for efficient and productive mass catering kitchen, considerations are the requirement for cost-effective processes, the flexibility to variety meals, and the capacity to produce the necessary amount of meals day in, day out. • Automatic cooking with mixer kettle is labor efficient. • Mixer kettle cook variety meals from sides and sauces to desserts. • Cooking programs requires less skilled labor and secures constant food quality. • Mixer kettles can provide the capacity for thousands of meals. There are always multiple solutions to plan the equipment to meet necessary capacity. We wanted to provide you a fast sheet to check the capacity of different size mixer kettles. Process time in professional kitchen In mass catering, the production capacity needs to be optimized for operation hours of the kitchen. Thus, we have also have provided an estimated process time for one cooking batch with mixer kettle (including preparation, cooking, and cleaning). Note that smaller kettle heats faster and thus has a shorter process time. Potatoes Pasta Rice Soup (main) Soup (appetizer) Stew Sauce Dessert Dessert sauce Portion size 150g (uncooked) 50g (uncooked) 75g (uncooked) 350 ml 220 ml 250 ml 70 ml 200 ml 20 ml 40L 130 80 140 100 160 140 510 180 1800 60L 200 120 220 160 250 220 800 280 2800 80L 280 160 290 220 350 300 1090 380 3800 100L 330 200 350 260 410 360 1290 450 4500 150L 500 300 540 400 640 560 2000 700 7000 200L 700 410 730 540 860 760 2710 950 9500 300L 1040 610 1040 770 1230 1080 3860 1350 13500 400L 1440 810 1430 1060 1680 1480 5290 1850 18500 470L 1720 950 1700 1260 2000 1760 6290 2200 22000 Process time 90 min to 125 min 55 min to 90 min 60 min to 95 min 75 min to 110 min 75 min to 110 min 80 min to 115 min 55 min to 90 min 50 min to 85 min 50 min to 85 min Average portions per one cooking batch
  14. 14. Kettle Cookbook 09/2017Page 14 Typical time for heating to boiling with electrically heated Dieta mixer kettle. * Performance according to DIN 18855-1 standard (heating time for water from 20 to 90°C) Typical Heating times Kettle size 40L 60L 80L 100L 150L 200L 300L 400L 470L Heating time * 18 min 20 min 22 min 27 min 32 min 33 min 35 min 47 min 55 min Potatoes (cooked) Pasta (cooked) Rice (cooked) Soup (main) Soup (appetizer) Stew Sauce Dessert Dessert sauce 40L 24 29 8 37 37 29 41 36 38 60L 37 46 13 59 58 46 64 57 59 80L 51 61 17 81 81 62 88 77 80 100L 60 74 21 96 95 75 104 91 95 150L 92 113 32 147 148 116 161 141 147 200L 128 153 45 198 200 158 218 192 200 300L 190 220 65 285 285 225 310 275 285 400L 265 300 85 390 390 3075 425 375 390 470L 315 355 100 460 460 365 505 445 460 Process time 90 min to 125 min 55 min to 90 min 60 min to 95 min 75 min to 110 min 75 min to 110 min 80 min to 115 min 55 min to 90 min 50 min to 85 min 50 min to 85 min Average volume (kg) per one cooking batch
  15. 15. Kettle Cookbook 09/2017 Page 15 Cook-Mix-Chill in mixer kettle Cook Chill process The Cook Chill process is becoming more and more common in the most demanding kitchens. It is a process in which the cooked products are rapidly chilled so that they quickly cross the temperature zone from 70 ºC to 6 ºC, where is a risk of food contamination. Subsequently, they are stored at an ideal temperature until they are required again. The main change to traditional processes are that food production and servicing are timely separated from each other. This provides savings in work flow management, as it is possible use downtimes or quiet periods to prepare the food for the rest of the week. Cook-Mix-Chill in Dieta kettles Dieta Cook-Mix-Chill kettles are perfect for a kitchen that supplies chilled food as both cooking and chilling processes takes place directly in the kettle. Chilling with Dieta kettle is ridiculously straightforward. Chilling is either activated from a push button in the display or as part of automated cooking program - no hoses to attach and no extra devices to put in the kettle. In Dieta kettles the chilling process can be automatically performed after cooking without need to handle any additional tools or move the hot food. This saves a lot of time, increases safety and ergonomics, as it minimizes the number of heavy lifts that the staff have to perform during the cooking process. The precise control of food temperature and built-in food mixer of Dieta kettles are excellent when preparing cold dishes. It guarantees that the product does not generate ice inside or in other hand reach temperatures that can promote the growth of micro-organisms. The controlled and evenly distributed drop in the food temperature provides a product, which can be kept for longer and will maintain the flavor and properties of a fresh product. With Dieta Cook-Mix-Chill kettles you can guarantee the quality of the dishes, increase food conservation time and reduce the proliferation of bacteria. Cook-Mix-Chill process is dependent on the correct temperature of the food when it cross the temperature zone with a risk of food contamination. To facilitate the quality assurance of food Dieta kettles have temperature monitoring and recording possibilities for HACCP system. Cook-Mix-Chill in Dieta kettles • Straightforward operation – Simply started from a press of a button or as a part of cooking program • High performance – Unique chilled center-axis increases the chilling surface • Easy installation - No need for any external devices between the icebank and the kettle Benefits of chilling in the kettle: QUALITY of food • No risk of food freezing • No risk of ice inside the food • No drying of the food PRODUCTIVITY of workflows • Reduced steps in workflow • Automatized cooking process SAFETY, HYGIENIC AND ERGONOMICS in daily operations • No handling of boiling hot food • Reduced operating of devices ECONOMICS • Reduction in unnecessary expenditure and waste • Energy savings • Optimization of resources
  16. 16. Kettle Cookbook 09/2017Page 16 Factors for chilling performance 1. Ability to distribute heat evenly. To get even chill effect, the mixing must “turn” food effectively - this varies by structure of the food and by mixing speed allowed by the food. It can be said that chilling times are always affected by what (recipe and ingredients) is cooked and how (process, mixing and fill rate) food is cooked. General rule is, that for effective chilling • mixing speed around 60-80 • liquid content at least 30% • fill rate 70% 2. Temperature of chilling media. As chilling is based on the temperature difference between food and chilling media, the end temperature and chilling performance is always affected by temperature of chilling media. At the beginning of the chilling, when the food is near 90°C, the difference to chilling media is large and chilling is fast. When the temperature of food is getting lower, the temperature of chilling media starts to be more important – As lower temperature of chilling media means larger is temperature difference and faster is chilling. The kettle does not make the chilling media colder. So to achieve low temperatures chilling media must be ice water. Dieta kettles has different chilling systems for different chilling solutions, which have been developed during the years to suit all needs. 3. Flow rate of chilling media The higher the flow rate of chilling media through the kettle jacket the faster warmed water is replaced by chilled water. This way, the temperature of chilling media inside the kettle jacket stays lower and increases chilling performance. 4. Chilling surface area The size and form of the kettle directly affects to the chilling performance – more chilling surface, more efficient chilling. For this reason Dieta MI-MX kettles has unique design where also center pillar is chilled. This increases chilling surface even 10%, compared to other kettles! Operation principle Dieta kettle chills food by circulating cold water in the kettle jacket. The chilling of food in the kettle is based on the temperature difference between food and the water in the kettle jacket – the end temperature of food cannot be lower than the temperature of water used as chilling media. The water used in Dieta kettles can be either normal tap water or chilled water (temperature near 0.5C) from an external chilling system. With chilled water from an external icebank the chilling effect is high and the water consumption is low. The high rate of flow of chilled water through the kettle jacket, combined with low water temperature, produces a very high cooling effect. Still as water is circulated back to the ice bank, it is very environmentally friendly with minimal water consumption. Chilling performance The circulating water in kettle jacket chills the kettle surface, which then chills the food near surface. The rotating mixer moves new warm food to near the surface area, and this way helps to distribute the temperature evenly and makes chilling efficient. For this reason there are three important factors affecting the chilling performance and 1. the ability to distribute the temperature evenly in the food, 2. the temperature of chilling media circulated in the kettle jacket, and 3. the flow rate of chilling media 4. the chilling surface area Dieta Cook-Mix-Chill Performance
  17. 17. Kettle Cookbook 09/2017 Page 17 Mains water as chilling media - Chill CH1, CH2 and CH3 In these chilling options the mains water is connected directly to kettle, which circulates cold water through the kettle jackets and then exits it to floor drain. The chilling speed with tap water depends greatly on the mains water temperature and of course very low temperatures such as +3...6 °C cannot be achieved. Examples of chilling time from 95°C to 20°C for water with tap water (12°C) as chilling media Kettle size Chilling time 95°C to 20°C (12°C inlet water temperature) Chilled water flow 40 L 30 min 30 L/min 60 L 35 min 30 L/min 80 L 40 min 30 L/min 100 L 50 min 30 L/min 150 L 60 min 30 L/min 200 L 70 min 30 L/min 300 L 70 min 55 L/min Ice water from external ice bank as chilling media – Chill CH4 and CH5 The chilling is fully automatic and circulates chilled water from an external icebank. This system uses the same chilling water over and over again, saving water. With chilled water from an external ice bank and the right cooking process, a high degree of cooling can be achieved. Circulating water back to the ice bank is highly environmentally friendly and minimises water consumption. Two options are available for circulated water cooling: • The CH5 Chill System has an integrated intermediate tank in the kettle and a pump to enhance the flow of the cooling water back into the ice bank. The ice bank can even be located on a different floor. • The CH4 Chill System circulates cooling water to and from an ice bank located next to the kettle Examples of chilling time from 95°C to 6°C for water with chilled water from external ice-bank (0,5°C) as chilling media Kettle size Chilling time 95°C to 6°C (0,5°C inlet water temperature) Chilled water flow 40 L 40 min 85 L/min 60 L 50 min 85 L/min 80 L 60 min 85 L/min 100 L 50 min 85 L/min 150 L 55 min 85 L/min 200 L 60 min 85 L/min 300 L 80 min 85 L/min Multiple kettles can be connected to the same icebank, but each kettle should have an individual pump, water inlet line to the kettle and a water return line back to the icebank. This is needed, so that each kettles flow can be adjusted individually and that one kettle chilling cycle do not effect to another kettle. Ice-bank located next to the kettle Multiple kettles connected to the ice bank located a floor below
  18. 18. Kettle Cookbook 09/2017Page 18 Calculate the capacity of icebank The dimensions of the chilling system and the ice bank/ chilled water reservoir will depend on the number and size of kettles and the expected number of chillings per day. These dimensions must therefore be determined by a chilling systems contractor, who can also assess whether the existing chilling equipment can be reused, whether a supply of ice/chilled water can be built up overnight when electricity is cheap, etc. When considering the installation room requirements, nota also that you need service area around the ice- bank AND somewhere in the building the compressors (cooling machines). The chilling of food from boiling hot 95°C to +3°C consumes chilling power approx 0.11 kWh/kg food. The following list contains chilling power needed for different kettle sizes (one chilling cycle per kettle): Kettle Capacity (needed food+jacket) Liters kWh 40 5.5 60 7.7 80 9.9 100 13.2 150 18.7 200 24.2 300 36.3 Example: The kitchen has 3 kettles, 200, 200, and 150 liters. They want to chill with all of the kettles twice a day in shortest possible time. Then Ice bank capacity needs to be: 1. 200+200+150 liter kettles need chilling power 24.2+24.2+18.7 kWh = 67 kWh. 2. Chilling twice means 2 x 67 = 134 kWh. Ice bank capacity is thus 132 kWh. Icebank for cook-mix-chill Examples of ice banks Manufacturer PACKO model Chilling Icebank capacity size (kWh) (mm) PIB 8 9 1162 x 923 x 1328 PIB 13 11 1162 x 923 x 1328 PIB 25 22 1337 x 1360 x 1960 PIB 40 35 1337 x 1360 x 1960 PIB 60 53 1817 x 1360 x 1960 PIB 80 71 2257 x 1360 x 1960 PIB 120 106 3137 x 1360 x 1960 PIB 160 141 4017 x 1360 x 1960 PIB 230 205 3360 x 2176 x 1985 PIB 370 322 4695 x 2176 x 1985 For the installation room you need also service area around the ice-bank AND somewhere in the building the compressors (cooling machines). Cooling units: Electrical power PIB 8 to 120 1 unit á 1.1 to 10 kW PIB 160 2 units á 6.9 kW PIB 230 2 units á 10 kW PIB 370 4 units á 8.9 kW PIB 25 and PIB 40 with integrated cooling unit at the end of the ice-bank
  19. 19. Kettle Cookbook 09/2017 Page 19 SIDES
  20. 20. Kettle Cookbook 09/2017Page 20 General Vegetables should be cooked very gently to maintain vitamines and color. To keep the structure of fragile vegetables as well as possible, cook in a shallow kettle. Most of the Dietatec MixerKettles have a very shallow form to ensure the best quality when cooking vegetables. Do not overcook. Cook only until tender, or ‘al dente’. Overcooking will deteriorate taste and color. Keep in mind, that some cooking will take place even during chilling and warm holding. Season after cooking To decrease the amount of sodium, salt should be added at the final stage of cooking. This way the vegetable shall taste salty, but requires only a half of the amount normally needed. Also remember, that salt in the cooking water will toughen some vegetables. Serve immediately Serve immediately after cooking. Warm holding will destroy vitamine-C and deteriorate color, especially when holding in devices that have high holding temperature, or where temperature fluctuates. Take the vegetables out of the kettle immediately after cooking to avoid excess cooking (the kettle will stay warm for hours). Vegetables COOKING PROGRAM Vegetables 100%, Water 50% STEP 1 “Add vegetables” -note - Cook: 93°C, - Time 30min - Water 50% - Mixer: Forward, pause; speed 10 “STEP 2” Draw water out using a strainer plate
  21. 21. Kettle Cookbook 09/2017 Page 21 Cooking in steam Minimize the amount of water by cooking in steam: put a small amount of water in the kettle, set temperature to +93... +98°C and bring to boil. Add the vegetables, close lid, and cook until done. To see that the temperature is right, after a couple of minutes cooking (with the vegetables), open the lid – a considerable amount of steam should escape. If not, increase temperature. The amount of water needed should be so little, that after cooking only some water is left. When cooking first time, open the kettle a couple of times to see that some water is left on the bottom of the kettle. Add water if needed. After cooking, write down the amounts of water and vegetable so that you need not do the testing again. Products with sticky structure For products with heavy mass, with low viscosity, with long fabrics or with sticky structure (e.g. raw cabbage) it is recommended to use only mixing hook for mixing. As these type of products can be so sticky, that they do not mix properly rather move as one mass. If still prefered to use standard mixing tool, first cook and wait that product has become tender, then mixing is possible. Example water amount is approx. 10 liters of water to 100 kilos of cabbage. Cooking dried vegetables . Avoid overnight soaking. Just pre-soak the time recommended in the package, and Cooking frozen vegetables As a rule, cook frozen vegetables from frozen state. Thaw partially (in a refrigerator) only such vegetables that are stuck together (like spinach) and need separation before cooking. Do not cook in large lumps, because the surface will overcook. Most of the frozen vegetables are partially precooked, and thus you do not need to cook them as long as fresh vegetables. Check the doneness from the package. Some items may be fully cooked, and need only rethermalizing! Do not refreeze thawn or partially thawn vegetables. Frozen pre-processed (diced, shredded, sliced) vegetables are excellent to increase kitchen´s product variety and to reduce labour costs. Combine-Cook-and-Serve Use pre-processed vegetables and meat. Combine before cooking (no washing, dicing etc.) and cook until done. Since there is no preparation, the variety of foods may be very wide at very low labour costs.
  22. 22. Kettle Cookbook 09/2017Page 22 Sauerkraut To make sauerkraut, or other cabbage based products, use combination of standard mixing tool’s bottom scraper and mixing hook. First low roast the bacon on the bottom of the kettle and when bacon is ready remove the bottom scraper from mixing tool. Now you have only mixing hook in the kettle and then you can add raw cabbage and seasons. Mixing with speed 60...100, it should take only few minutes to fully mixed construction. Legumes Avoid overnight soaking. Just pre-soak the time recommended in the package, and use enough time to ensure proper cooking of the proteins and other harmful substances. In general, big beans require longer soaking and cooking times than small beans. If you do not want to soak at all, put dried beans in the kettle and cover with water. Bring to boil and let stand 1 hour covered, heating off. Cook then at +93...+98°C according to the times stated below.. COOKING TIMES Safe cooking times (after proper soaking): minutes adzuki bean 45 black eyed bean 30 chick pea (garbanzo) 45 ... 75 kidney bean 45 ... 60 lentils 20 ... 30 lima bean 30 mung bean 20 ... 30 pea (yellow or green) 60 soya bean 30 ... 90
  23. 23. Kettle Cookbook 09/2017 Page 23 Boiling Pasta When cooking pasta only use Forward, long pause 10...20 which does not break the pasta. Use ample amount of water (water 900%, pasta 100%). Note, that almost all the kettles are so wide that you can utilize the whole volume of the kettle (except 400 liter and 470 liter kettles) to cook pasta. When pasta is cooked, attach strainer plate and pour excess water out. You can start the water fill at the same time to get the pasta rinsed as well! Volumes for Pasta Kettle Recommended Portions, size batch á 50g (uncokeed) (uncooked) 40 4 kg 80 60 6 kg 120 80 8 kg 160 100 10 kg 200 150 15 kg 300 200 20,5 kg 410 300 30,5 kg 610 400 40,5 kg 810 470 52 kg 950 COOKING PROGRAM Pasta 100%, Water 900% STEP 1 - Cook: 94°C, - Water 900% - Mixer: Forward only; speed 10 STEP 2 “Add pasta” - note - Cook: 94°C, - Time: 8min - Mixer: Forward, long pause; speed 10 “STEP 3” Draw water out using a strainer plate
  24. 24. Kettle Cookbook 09/2017Page 24 Boiling Rice Rice can be cooked with same process as pasta, Forward, long pause 10...20. It can be cooked either with ample water (water 300%, rice 100%) or with less water (water 200%, rice 100%). When rice is cooked, attach strainer plate and pour excess water out. Volumes for Pasta Kettle Recommended Portions, size batch á 75g (uncooked) (uncooked) 40 10,5 kg 140 60 16,5 kg 220 80 22 kg 290 100 26,5 kg 350 150 40.5 kg 540 200 55 kg 730 300 78 kg 1040 400 107,5 kg 1430 470 127,5 kg 1700 COOKING PROGRAM Rice 100%, Water 300%/ (with ample water) or Water 200% (with less water) STEP 1 - Cook: 90°C, - Water 300%/200% - Mixer: Forward only; speed 10 STEP 2 “Add rice” - note - Cook: 90°C, - Time: 20min - Mixer: Forward, long pause; speed 10 “STEP 3” Draw water out if needed Fried rice For fried rice make the rice earlier and chill it. Start with pre-heating kettle to 115°C with oil. First prepare seasons/vegetable mixture first. Then add the ready-made rice in smaller portions (to prevent kettle from cooling down). Rice pilaf Rice pilaf is a tasty and foolproof alternative to your standard rice side dish. Pre-heat kettle to 115°C and add oil, onions and possible seasonings (e.g. curry). Then sauté the rice and after that add liquids (e.g. chicken stock, soya sauce) and boil in 90...96°C with Forward, long pause; 10...20. If you want, you can add pre-cooked meat or chicken at the end.
  25. 25. Kettle Cookbook 09/2017 Page 25 Boiling Potatoes Recommended temperatures: 90...95°C. Use gentle mixing, since the potatoes tend to break before you have drained the excess water out. Speed up boiling time by choosing potatoes of uniform size or by cleaving the largest potatoes. For boiling only or for mashing only (if you add only butter and spices but no milk), you may fill the kettle up to the nominal volume. Volumes for Potatoes Kettle Recommended Portions, size batch á 150g (uncooked) (uncooked) 40 19,5 kg 130 60 30 kg 200 80 42 kg 280 100 49,5 kg 330 150 75 kg 500 200 105 kg 700 300 156 kg 1040 400 216 kg 1440 470 258 kg 1720 COOKING PROGRAM Potatoes 100% Water 45% (with ample water) or Water 25% (with less water), STEP 1 “Add potatoes” -note - Cook: 90°C, - Time: 30min - Water: 45%/25% - Mixer: Forward, long pause; speed 20 “STEP 2” Draw water out using a strainer plate
  26. 26. Kettle Cookbook 09/2017Page 26 Mashed potatoes, procedure 1 Put first the mixer tool in the kettle. Then add potatoes. Boil potatoes in a small amount of water. Use 1 liter of water to 3 kg of potatoes. With this method water must boil very strongly so that all the potatoes are under bubbling starchy water. Otherwise the potatoes on the top cook slower and the mash becomes lumpy. When the potatoes are cooked and almost all the water gone, turn mixer on ForwardOnly speed 50...70. After approx. 10 to 15 minutes, when the potatoes are mashed totally, add milk (and/or cream) with salt and butter/ margarine. You probably have to decrease speed at the beginning, since the loose liquid on top of the mash tends to spill easily. Kettles with the standard tool make mash in a few minutes. When adding liquid, always remember to start mixing at a lower speed. Increase speed as desided at the end of the procedure to mix air to the mash. With this method potato taste, vitamins and minerals are preserved best. Also the procedure is easiest, because one operation step (pouring of boiling water) has been removed. Because the amount of milk is small, the taste may be made better with cream and butter. You need very starchy good quality potatoes for this method – and preferably overcooked. COOKING PROGRAM, Water 20% Potatoes 80% Milk 10% Butter 3% STEP 1 “Add potatoes” - Cook: 96°C, - Time: 32min - Water 20% - Mixer: Forward, long pause; speed 20 STEP 2 - Time: 10min - Mixer: Auto-Reverse; speed 120 STEP 3 “Add milk” - Time: 4min - Mixer: Auto-Reverse; speed 60 STEP 4 “Add butter” - Cook: 90°C, - Time: 11min - Mixer: Forward only; speed 100 Additional information In both procedures use either warm or cold milk. If you use warm milk turn the heating off immediately after starting the mixer. It is preferable to use cold milk since the the danger of burning yourself is smaller. You can keep 80°C temperature in the jacket for some time at the beginning of the mixing procedure - this will warm up the milk as desired. Never leave heating on after the mash is done. If potato is not starchy, it must be thoroughly overcooked. It may be necessary to use longer mixing times. If you want lighter and fluffier mash, after the normal mash is ready, restart mixing with high speed ‘forward only’ and let mix a couple of minutes. Note! You cannot use the maximum batches as stated earlier because the mixture will spill. With the bottom tool you can use also the maximum batches! Adding butter or margarine may be done either at the beginning of mashing - or at the end. Potatoe Purée
  27. 27. Kettle Cookbook 09/2017 Page 27 Mashed potatoes, procedure 2 Put first the mixer tool in the kettle. Then add potatoes. Boil potatoes normally. Use water so that the potatoes are just under water. Cook at approximately +90...+95°C. When the potatoes are cooked, pour water from the kettle using a strainer plate. Leave the mixer tool in it´s place. Note! After the boiling the mixer tool is hot: to avoid burning use an oven mitten. When almost all of the water has been poured off, raise the kettle up to the cooking position, close lid and turn on the mixer with programs mentioned here earlier. After 10 to 15 minutes add milk or cream, butter or margarine and salt. COOKING PROGRAM, Water 40% Potatoes 80% Milk 20% Butter 3% STEP 1 “Add potatoes” - Cook: 96°C, - Time: 30min - Water 40% - Mixer: Forward, long pause; speed 20 STEP 2 Draw water out using a strainer plate - Time: 10min - Mixer: Auto-Reverse; speed 120 STEP 3 “Add milk” - Time: 4min - Mixer: Auto-Reverse; speed 60 STEP 4 “Add butter” - Cook: 90°C, - Time: 11min - Mixer: Forward only; speed 100
  28. 28. Kettle Cookbook 09/2017Page 28 Spiced mashed potatoes Add spinach (or other spices) in the purée at the first part of the chosen mixer procedure. If you are using an additional component as thick as sauerkraut, add the component after milk/cream has been added or at the same time when adding milk/cream. Mashed potatoes from powder See mixing ratios from the manufac-turer´s instructions Use a cold kettle. If the kettle is warm rinse it with cold water or cool it the normal way. Fasten the mixing tool. Put all the ingredients in the kettle. Note: because of the extremely efficient mixing, you must use 10 to 15% more liquid if you make the mash in a MI / MX kettle. Start mixer at ForwardOnly 100...140. Increase speed as high as possible. Let mix 2 to 3 minutes. Switch the heating on at 90°C. When the mixture is hot the mash is ready. Mashed potatoes (Cold-Preparation) Use a cold kettle. If the kettle is warm rinse it with cold water or cool it the normal way. Fasten the mixing tool. Put all the ingredients in the kettle (mash powder or flakes). Note: because of the extremely efficient mixing, you must use 15 to 20% more liquid if you make the mash in a MI / MX kettle. Start mixer at ForwardOnly 100...140. Increase speed as high as possible. Let mix 2 to 5 minutes. Chill down to desired cold holding temperatute. Move to GN containers. Use lids with seal if necessary.
  29. 29. Kettle Cookbook 09/2017 Page 29 Root Purée If you are making a root purée (a vegetable bisque), all roots must be cooked very soft. Carrot and rutabaga may be boiled seprately very soft e.g in a combi-oven. Another alternative is to boil them with the potatoes shredded, sliced or cubed. COOKING PROGRAM, Water 35% Roots 70% STEP 1 “Add vegetables” - Cook: 96°C, - Time: 30min - Water 35% - Mixer: Forward, pause; speed 20 STEP 2 Draw water out using a strainer plate - Time: 12min - Mixer: Auto-Reverse; speed 120 STEP 3 - Cook: 90°C, - Mixer: Forward only; speed 60
  30. 30. Kettle Cookbook 09/2017Page 30 SOUPS Cooking soups in a MixerKettle requires no special tricks. Just follow your favorite recipe. Use gentle mixing (Forward, long pause 10...30) to ensure even temperatures and even doneness in the soups. You can start making soups from meat stripes, or ground meat like (look at section ‘Meat’) at 115°C temperature. Then add water, possible colour (for example tomato in a minestrone soup), vegetables and roots. For spicing just use your favorites, or use stock powder or stock paste. When meat is cooked and all other ingredients added, change to Forward, long pause 10...30. With right selection of mixing modes even the most delicate ingredients do not get mashed and the temperature variations (doneness) between different parts of the food stay minimal. Using convenience foods Especially when making soups you can benefit from using convenience foods like blanched cubed/striped roots or vegetables. The preparation time is minimal – and you still have full control on the ingredients, taste and overall quality (which you do not have if you just reheat ready made food). Combine-Cook-and-Serve Quick soups from pre-processed ingredients Traditional soups Make soups as you have always made them. To achieve better quality (even temperature), use mixing Forward, long pause 10...20 with the standard tool. Very slow mixing does not harm the foodstuffs. Cream soups You can make all the traditional CREME -soups very easily with Dietatec MixerKettles. The constant – and still gentle mixing allows making the most difficult soups with ease. When preraping soups that contain root or vegetable purees, remember to shred or slice the ingredients before cooking and mashing them in the kettle. Volumes for main Soups Kettle Portions, size á 350 ml 40 100 60 160 80 220 100 260 150 400 200 540 300 770 400 1060 470 1260 Volumes for appetizer Soups Kettle Portions, size á 220 ml 40 160 60 250 80 350 100 410 150 640 200 860 300 1230 400 1680 470 2000
  31. 31. Kettle Cookbook 09/2017 Page 31 Soup, basic process With these two methods you can easily make hundreds of different soups based on souce recipes. Method 1: Prepare a thin sauce using any of the recipes. Use mixing Forward, long pause 10...20 with the standard tool. Add ingredients that do not require cooking or only a little cooking (cheese to melt in, ham in cubes, shrimps etc.) at the end. Season to taste. Method 2: Put a little oil or butter in the kettle. Add cubed or sliced onions or bell peppers or minced meat etc. in the kettle. Mix and cook at maximum temperature for a while (do not overcook – you have to cook a bit more with the gravy mixture). Add water and after the mixture is boiling, your favourite gravy mix stirred in cold water. Cook until done. Pea Soup To soak peas overnight, put the dried peas in the kettle, add water just enough to cover them – and 10...20 cm of ice cubes (deep kettles high, shallow kettles low), close lid. Cook until done, usually minimum1,5 hours. Spice with salt and marjoram, garnish with a peapod (in picture) or fresh marjoram. German version: add 50...80 g piece of smoked pork loin per portion when serving. Traditional Finnish version: add 10...20g smoked ham in small pieces to the soup. New Finnish version: Sauté 10...20g coarsely ground pork on the bottom of the kettle (See page 23). Store in a heated drawer or cupboard. Garnish the portion sprinkling the meat on.
  32. 32. Kettle Cookbook 09/2017Page 32 Fish Soups Scandinavian Salmon Soup Prepare a fish stock in the kettle using fish bouillon powder or paste. Add fresh or frozen cubed salmon, some cream or sour cream, and bring to boil. Add cubed blanched potatoes and diced onion (frozen or chilled), season to taste traditionally only white pepper, salt and dill, heat until boiling hot and serve! COOKING PROGRAM, STEP 1 “Add potatoes/vegetables” - Cook: 92°C, - Time: 20min - Water - Mixer: Forward; speed 20 STEP 2 “Add milk/cream” - Cook: 90°C, - Time: 5min - Mixer: Forward, pause; speed 10 STEP 3 “Add fish” - Cook: 90°C, - Time: 5min - Mixer: Forward, pause; speed 10 Bouillabaisse Start with boiling vegetables (leek, onion, tomato, celery, garlic, etc.) in 92°C mixing Forward, pause 10...20. Add seafood and boil until they are ready. Season (fennel, saffron, basilica, bay leaves, orange peel, etc.) and heat to serve! Red salmon soup Prepare a light tomato sauce (use only half of the tomato and flour. Add blanched potato and/or vegetables and diced salmon. Use your favourite spices. Preparation time approx 10 minutes (after the mixture har reached boiling temperature approx. 90°C). Mexicali Soups Mexicali Soup I Prepare a tomato soup. Make the sauce a little bit thinner than normal. Add grated or cubed cheddar cheese, ready sautéed bell peppers, jalapeno peppers chopped, corn kernels etc., and your choise of precooked meat (chicken, ham, shrimp etc.). If you use beans, there are 3 possibilities: 1. Start with boiling the beans 2. Pre-cook the beans before starting to prepare the soup 3. Use canned beans Mexicali Soup II Cook your choice of beans, add bell peppers, jalapeno peppers chopped, split peas etc., Garnish and spice. Thicken with tomato paste and kneaded butter or ready made roux.
  33. 33. Kettle Cookbook 09/2017 Page 33 PASTAMEALSANDRISOTTOS Pastas (Pasta Meals) Start making a pasta by cooking the meat first. For example in a ground meat pasta you can put tomato purée and chopped onion together with the ground meat in the kettle. You can use 92...96°C temperature from the beginning. After 5 minutes, put pasta and water in the kettle. Cook for a few minutes following the pasta manufacturers instructions. Start counting the cooking time when the water is boiling. Risottos The risottos are made like pastas. The temperatures and the programs are the same as for making pasta. Use parboiled long grain rice to get a loose risotto. Note that the onion tends to break (soften) the rice - if possible use special rice (so called paella-rice) when cooking with onion. When you are making pastas and risottos you must note that deep kettles are not the best because deep kettle may easily collapse the pasta.
  34. 34. Kettle Cookbook 09/2017Page 34 WARMSAUCES
  35. 35. Kettle Cookbook 09/2017 Page 35 Fat and flour sauces (roux-sauce) Basicproduction procedure later referred to as “basic“ Put fat and flour on the bottom of the kettle. To make white roux do not melt the butter first. To make blond roux melt and heat butter at 115°C to get colour. To make brown roux, add some kitchen bouquet at the end of the production. Close the lid and let the mixer mix the product with AutoReverse 50...80. Set the temperature to 94°C. After 5 minutes add half of the liquid pouring slowly and again after 5 minutes add the rest of the liquid and spices pouring slowly. Wait another 5 minutes and the sauce is ready. The quantity of the liquid is approx. 10 times the quantity of the flour depending on the desired thickness. Fat : flour : liquid - ratio is 1:1:10 to 0.75:1:10. Using sauce/gravy mixes Use your favourite sauce/gravy mixes to make basic sauces. Follow the manufacturer´s suggested preparation procedure. You can also test the mix using basic procedure: prepare a small quantity on a stove using a saucepan. Combine the mix and liquid cold and heat up mixing all the time with a wire whip. If the test batch turns out to be OK, you can use the basic procedure in bigger batches and in a MixerKettle also (nobody can mix manually all the time for 30 minutes, but a MixerKettle can – easily! a‘la Minute procedure later referred to as “a´la minute“ With this method you can make also very small quantities. If you want sauces which contain less fat, this method is preferrable. First heat up 85 % of the liquid. Set the temperature to 94°C. When the liquid is hot, mix in the rest of the liquid with flour. Pour the mixture in to the kettle mixing at AutoReverse 50...70. You can also prepare the sauce heating all of the liquid and adding the flour as ‘beurre manier’ (kneaded butter 1:1). Cook for 10 minutes. COOKING PROGRAM, STEP 1: Pre-heat kettle to 102°C - Cook: 102°C, - Time: e.g. 5min STEP 2 “Add fat and flour” - Cook: 102°C, - Time: 5min - Mixer: Auto-Reverse; speed 80 STEP 3 “Add half of the liquid” - Cook: 94°C, - Time: 5min - Mixer: Auto-Reverse; speed 120 STEP 4 “Add rest of the liquid” - Cook: 94°C, - Time: 5min - Mixer: Auto-Reverse; speed 20 Making sauces with a MixerKettle is very easy. Since the methods differ from traditional procedures, it is important to learn and study the new methods. Volumes for Sauces (Bechamel, Veloute,...) The recommended max. amounts to be used for production of traditional fat/flour (roux) based sauces. with fat : flour : liquid ratio 1 : 1 : 10 (weight). Fat content may be reduced down to 25%. Kettle fat flour liquid total Portions, size kg kg kg liters á 70ml 40 3 3 30 36 500 60 4 4 40 48 800 80 6 6 60 72 1100 100 8 8 80 96 1300 150 12 12 120 144 2000 200 15 15 150 180 2700 300 22 22 220 264 3850 400 30 30 300 360 5300 470 36 36 360 432 6300
  36. 36. Kettle Cookbook 09/2017Page 36 Bechamel (basic white sauce) basic Prepare normally, use milk or milk and cream as liquid. season with salt and white pepper. a‘la minute Prepare normally, use milk or milk and cream as liquid. Use some oil, margarine or cream if you want richer flavor. Season with salt and white pepper. COOKING PROGRAM, STEP 1: Pre-heat kettle to 102°C - Cook: 102°C, - Time: e.g. 5min STEP 2 “Add fat and flour” - Cook: 102°C, - Time: 5min - Mixer: Auto-Reverse; speed 80 STEP 3 “Add milk/cream” - Cook: 94°C, - Time: 10min - Mixer: Auto-Reverse; speed 120 Veloute basic Prepare the normal fat and flour sauce, which has meat-, chicken-, or fish stock as liquid. à la minute Prepare a meat-, chicken-, or fish stock first. hicken with flour-water mixture or flour-fat mixture. COOKING PROGRAM, STEP 1: Pre-heat kettle to 102°C - Cook: 102°C, - Time: e.g. 5min STEP 2 “Add fat and flour” - Cook: 102°C, - Time: 5min - Mixer: Auto-Reverse; speed 80 STEP 3 “Add other ingredients” - Cook: 94°C, - Time: 10min - Water: 85% - Mixer: Auto-Reverse; speed 120
  37. 37. Kettle Cookbook 09/2017 Page 37 Basic brown sauces basic Prepare a fat/flour sauce, use water, milk or water+milk mixture, or stock as liquid. Colour with soy sauce or kitchen bouquet. Season to taste. à la minute Prepare normally, use water, milk or water+milk mixture, or stock as liquid. Colour with soy sauce or kitchen bouquet. If you want richer flavor add some butter or margarine and/or cream. Season to taste COOKING PROGRAM, STEP 1: Pre-heat kettle to 102°C - Cook: 102°C, STEP 2 “Add fat and flour” - Cook: 102°C, - Time: 5min - Mixer: Auto-Reverse; speed 80 STEP 3 “Add other ingredients” - Cook: 94°C, - Time: 10min - Water: 80% - Mixer: Auto-Reverse; speed 120 Tomato sauces basic Add tomato purèe (a half of the amount of flour). Prepare normally with purèe, fat and flour. Add water as liquid. When seasoning, notice that tomato sauce needs more salt than basic sauce. Season to taste. à la minute Add tomato purèe to the liquid (water) when starting the preparation. The amount of purèe is a half of the amount of flour. Prepare normally. When seasoning, notice that tomato sauce needs a bit more salt than a basic sauce. Season to taste. Italian type seasoning: season with a pizza seasoning mix (Italian herbs and pepper mixture) or herbs (thyme,basil and/or oregano) and black pepper (and garlic). You can also add 10 to 20 % heavy cream to the liquid to get a more festive version of the sauce. COOKING PROGRAM, STEP 1: Pre-heat kettle to 115°C - Cook: 115°C, STEP 2 “Add other than water” - Cook: 115°C, - Time: 5min - Mixer: Auto-Reverse; speed 50 STEP 3 - Cook: 90°C, - Time: 10min - Water: 4L - Mixer: Forward only; speed 10
  38. 38. Kettle Cookbook 09/2017Page 38 Sauce Espagnol - Brown basic sauce á la mode: Prepare a velouté from a heavy stock. If the stock is too light, colour with kitchen bouquet. Season to taste with salt and pepper. Bell pepper sauce Use the basic method. Put fat, flour, chopped onion (1 to 2 times the amount of flour) and tomato sauce (5 to 10 % ) on the bottom of the kettle. Prepare the sauce normally and season with bell pepper powder or chopped (sweet) bell pepper and crushed garlic. Red pepper sauce Colour a basic white roux sauce or a velouté red or reddish by adding tomato sauce. Season with rosé peppercorns and salt. If you are using the sauce with meat, you can make it sharper by adding some white pepper. Rosé pepper sauce Rosé pepper sauce (basic roux sauce with water as liquid with rosé pepper instead of white pepperand low salt) may also be used with sweet desserts. White sauce with herbs Prepare a bechamel. Add fresh herbs. Green pepper sauce Colour a bechamel, cream sauce or veloute with soy sauce or kitchen bouquet. Season with green pepper corns and salt. Shrimp sauce Colour a bechamel or a fish stock based velouté pink by adding 5 % tomato purée. Add to the ready made sauce frozen shrimps 20 to 30 % of the amount of the sauce. Heat up. Do not boil. Season with a small amount of Cayenne pepper or Cajun spice mixture. Sauces from basic sauces Blue cheese sauce Add blue cheese sauce in a bechamel 5 to 10 % of the amount of the sauce. If you want to have rich but milder sauce, replace half of the cheese with grated cream cheese. Cheese sauce Add grated cheese in a bechamel 5 to 10 % of the amount of the sauce mixing constantly. Egg sauce for fish Add cubed boiled eggs in a bechamel 20 % of the amount of the sauce. Season with dill, chives or parsley. If you are using dehybrated herbs it is recommended to prepare the sauce by á la minute method, soak the dehybrated herbs i hot water and add to the kettle with the flour. Curry sauce Season a sauce base (bechamel or velouté) with curry powder. If you want milder taste but more color, replace some of the curry powder with turmeric (indian safran). If you want to get rid of the earth-like taste and smell of the turmeric, add ssome sugar to the sauce. For each gram of turmeric use 2 or 3 gram of sugar. Notice that you should mix curry powder and turmeric in a small amount of cold water before putting it into the kettle to prevent lumps. Lemon sauce Prepare a velouté, season with cream (20 % of the amount of the sauce) and lemon juice. Lemon sauce is suitable for lamb, fish and chicken. Mustard sauce Season a velouté with mustard (2 to 3 % of the amount of the sauce). If you want to to have a stronger yellow colour, colour with turmeric (see directions for curry sauce). You can also make a mustard sauce from a bechamel.
  39. 39. Kettle Cookbook 09/2017 Page 39 Cream Sauce Traditional cream sauce: Pour heavy cream in the kettle. (Open the small lid). Season, and boil untill thick. Low fat cream sauce Low cost and low-fat version: Prepare a bechamel, comprising heavy cream 20% of the liquid. If you are preparing sauce for fish, season with lemon. If you are preparing sauce for meat, season with stock. Spinach Sauce milk 10 liters flour 1,1 kg spinach 1,1 kg salt, pepper to taste Put milk in the kettle. Add the flour. Start mixer with AutoReverse 50...60 . After the mixture is well mixed, set the temperature to 94°C and heat 15 minutes. Change to speed 20...30. Let boil 10 to 20 minutes until the sauce is smooth. Add blanched chopped spinach. Season with salt and pepper. Mix with speed 100 about 1 minute.
  40. 40. Kettle Cookbook 09/2017Page 40 Modified Sauce Hollandaise Easy to prepare, less calories, less cholesterol. fat ( butter ) 2 kg flour 1 kg veg. stock 10 kg cream ( 19% fat ) 2,5 to 3 kg egg yolks 1 kg (butter 0,4 kg) This variety of the basic Hollandaise sauce is easy to make, has less cholesterol and less fat than the traditional made with only egg yolks as thickening. Put fat and flour into the kettle. Prepare normally. Add fish stock or vegetable stock or water. Let the sauce simmer about 5 minutes at 102°C. Mix separately in a mixer cream and egg yolks. Add the mixture to the sauce. Let the sauce thicken mixing constantly with AutoReverse 20...40 . When thickened, stop heating by setting temperature to holding 65°C. Season with salt, white pepper and lemon juice. You can add some melted butter (mixing constantly) about 1/5 of the original amount of fat. This is to make the sauce glossy. Sauce Hollan- daise The precise temprature control and high speed mixing are ideal to prepare delicate sauces. It is easy to prepare and constant quality day in, day out. Butter 1,5 kg Onion 10 Vinegar 0,5 dl White wine 2 l Egg yolk 30 pcs Lemon juice 1,5 dl White pepper 50 pcs Bay leaves 10 pcs Tabasco TOTAL 6,5 L Set temperature to +45°C with mixing Forward Speed 60-80. High-speed mixing whisks the egg yolks, vinegar, white wine and lemon juice. Continue until the mixture starts to form a foam and it is thick and pale. Typically about 5 minutes, but time depends on quantity. Test the first time, save the program for later use. Then when starting to add warmed butter remove the heating and increase mixing speed to 100...120 (or as high as the volume allows). This easy and reliable is to make hollandaise sauce with mixer kettle. Thanks to temperature control and high-speed mixing, no risk of egg yolks coagulating. Bernaise and Ber- naise based sauces You can easily make delicate sauces like Bearnaise starting with water or white wine and egg yolks and using your own recepies. The kettle temperature control makes the preparation easy. Yolk does not coagulate when you set the temperature to 60°C. Note! When preparing Hollandaise type butter sauces, sometimes it may happen that the sauce ‘cuts’ – the fat and other substancer separate. If you are using butter fat, this is no problem. The fat-water emulsion just has too little water to hold. Add some water and mix vigorously, and everything is again OK. If you do not use butter fat, you can still try adding water and mixing, but the result cannot be guaranteed.
  41. 41. Kettle Cookbook 09/2017 Page 41 MEAT,STEWS,AND MEATSAUCESCooking meat in a kettle is easy and healthy. You need very little or no fat at all and you don´t have to fry the meat. Ground meat, meat cubes and stripped meat are handy to cook in a kettle because you can make in one singlepiece of equipment many dishes from the beginning, without any transfers from one piece of equipment to anothe: pastas, risottos and soups. In addition you save labour in cleaning: only one piece of equipment to clean, no additional pans or buckets to clean. It is usually best to use AutoReverse 70, or when breaking ground beef, a special program Auto-Reverse, quick 70. These mixer programs break the meat lumps and cook the meat fast and evenly. Meat cubes Put liquid margarine or butter into the kettle, so that the surface of the meat gets more colour. Set heat to 115°C. Put meat cubes or stripped meat in the kettle. Start AutoReverse 50...70 and cook for 5 to 10 minutes. You can make pasta, risotto and stews from meat cubes and stripped meat. Ground meat You can either start by first granulating meat or you can add all ingredients simultaneously to the kettle. If you start by granulating, then first pre-heat kettle to 95°C for cooking 105°C for low granulating 115°C for granulating Note! At 90°C the meat does not brown at all, but usually stays softer and losses less moisture. After meat is granular, put other possible ingredients (for example onion) in a kettle. You can mix all the time Auto-Reverse 30...40 or first mix Forward 30...40 for few minutes then Auto-Reverse 30...40 a minute until meat is ready
  42. 42. Kettle Cookbook 09/2017Page 42 Stews Stews can be made using sauce reciepes as basis with 50 % less water amount Then just add meat and/or vegetables. Meat stew (raw meat) water 70% meat 79% Vegetables 5% Oil 0.3 % Stock powder 1% Meat stew (pre-cooked meat) water 25% pre-cooked meat 74% vegetable 5% stock powder 1% Seafood stew water 25% seafood 74% vegetable 5% flour 1% stock powder 1% Vegetable stew water 25%, vegetable 74% flour 1% stock powder 1% COOKING PROGRAM from raw meat STEP 1: Pre-heat kettle to 115°C - Cook: 115°C, STEP 2 “Add fat and half meat” - Cook: 115°C, - Time: 5min - Mixer: Auto-Reverse; speed 30 STEP 3 “Add rest of meat” - Cook: 115°C, - Time: 5min - Mixer: Auto-Reverse; speed 30 STEP 4 “Add rest of ingredients” - Cook: 94°C, - Time: 10 to 30 min - Add water 25% - Mixer: Forward; speed 20 COOKING PROGRAM Pre-cooked meat, seafood or vegetable STEP 1 “Add all other than meat” - Cook: 96°C, - Time: 10min - Water 25% - Mixer: Forward; speed 40 STEP 2 “Add meat” - Cook: 90°C, - Time: 10min - Mixer: Forward, pause; speed 10 (meat stew) speed 10 (seafood stew) speed 20 (vegetable stew) Volumes for Stews and Meat sauces Kettle Portions, size á 250 ml 40 140 60 220 80 300 100 360 150 560 200 760 300 1080 400 1480 470 1760
  43. 43. Kettle Cookbook 09/2017 Page 43 Meat Sauces From sous vide or frozen pre-cooked meat meat 49%, water 49%, onion 5%, flour 3%, stock powder 0,7% oil 0,3%. COOKING PROGRAM Pre-cooked meat STEP 1 “Add all other than meat” - Cook: 94°C, - Time: 10min - Water 49% - Mixer: Forward; speed 80 STEP 2 “Add meat” - Cook: 94°C, - Time: 5min - Mixer: Forward, speed 20 From raw meat. Start by granulating meat in the kettle and then add rest of ingredients. meat 61,5%, water 49%, onion 5%, flour 3%, stock powder 0,7%, oil 0,3%. COOKING PROGRAM from raw meat STEP 1: Pre-heat kettle to 115°C - Cook: 115°C, STEP 2 “Add fat and half meat” - Cook: 115°C, - Time: 5min - Mixer: Auto-Reverse; speed 30 STEP 3 “Add rest of meat” - Cook: 115°C, - Time: 5min - Mixer: Auto-Reverse; speed 30 STEP 4 “Add rest of ingredients” - Cook: 94°C, - Time: 10 min - Add water 49% - Mixer: Forward; speed 20
  44. 44. Kettle Cookbook 09/2017Page 44 Ground meat-Tomato sauce This tomato based ground beef sauce is less richer and less costlier than italian type. It also suitable for pizza bolognese and for lasagne and moussaka. ground meat 4,5 kg onion 1,0 kg oil 0,3 liters flour 0,4 kg tomato purèe 0,25 kg water 4 liters total 10 kg This makes 10 kg of sauce. Prepare like a tomato sauce. Pre-heat kettle to 115°C. Put all other ingredients except the liquid in the kettle. Start mixer with AutoReverse 50 . After approx. 5 minutes, when all the ground meat is granular, add 4 liters of water or 3 liters of water and 1 liter of cream (19 % fat). Ham sauce Prepare a tomato sauce following basic procedures. Use only a half of salt and spices. Add ham strips (preferably smoked ham to taste); to the amount of tomato sauce add 2/3 to equal amount of ham. Heat up the mixture. You can also add sliced mushrooms and vegetables to make the sauce richer. This sauce may be used as a spaghetti sauce (or for other types of pasta). Sauce Bolognese COOKING PROGRAM STEP 1: Pre-heat kettle to 115°C - Cook: 115°C, STEP 2 “Add oil and onion” - Cook: 115°C, - Time: 3min - Mixer: Auto-Reverse; speed 80 STEP 3 “Add meat” - Cook: 115°C, - Time: 7min - Mixer: Auto-Reverse; speed 80 STEP 4 “Add tomato purèe” - Cook: 115°C, - Time: 5min - Mixer: Auto-Reverse; speed 80 STEP 5 “Add vegetables” - Cook: 115°C, - Time: 5min - Mixer: Auto-Reverse; speed 80 STEP 6 “Add water and wine” - Cook: 94°C, - Time: 40min - Mixer: Forward only; speed 60 “STEP 7” Add milk when roots are ready Traditional bolognese ground meat 30 kg tomato purèe 4,5 kg onion 5 kg oil 1 liters grated carrots 5 kg grated celery 5 kg red wine 3 liters milk 3 liters total 55 kg For sauce bolognese pre-heat kettle to 115°C. First put oil and onion in the kettle and start mixing with Autoreverse 80...100. After approx. 2 to 3 minutes add ground meat and continue mixing for 7 minutes. Then add tomato purèe and after 2 to 5 minutes add grated carrot and celery for another 2 to 5 minutes. Add water and wine and then keep boiling 94°C for 30 to 40 minutes until roots are ready. Finish with milk and seasoning.
  45. 45. Kettle Cookbook 09/2017 Page 45 from chopped tomatoes First, heat oil in the kettle at 115 or 125 °C and add spices. Set mixing Auto-Reverse 40 and cook for 10 min. Add 1 liter water and cook another 10 minutes. Add onions and chopped tomato and continue to cook on 115 or 125 °C for 6 to 10 minutes. Then add rest of water and reduce cooking to 90 °C and simmer for 20 minutes with Forward 20. Add marinated chicken, mutton or vegetables/lentils and simmer another 20 minutes with Forward 20. from tomato paste First, heat oil in the kettle at 115 or 125 °C and add chopped onion, ginger and garlic. Set mixing Auto-Reverse 40 and cook for 10 min When onions are golden or brown, add tomate paste and rest of spices. Cook on 115 or 125 °C for 6 to 10 minutes with Auto- Reverse 40. Then add water and reduce cooking to 90 °C and simmer for 20 minutes with Forward 20. Add marinated chicken, mutton or vegetables/lentils and simmer another 20 minutes with Forward 20. Curries The automatic mixing, high temperatures, and efficient simmering can be utilized to simplify the production of curries. COOKING PROGRAM STEP 1: Pre-heat kettle to 115°C - Cook: 115°C STEP 2 - Cook: 115°C - Time: 10min - Mixer: Auto-Reverse; speed 40 STEP 3 - Cook: 115°C - Time: 10min - Mixer: Auto-Reverse; speed 30 STEP 4 - Cook: 90°C - Time: 20 min - Add water 25% - Mixer: Forward; speed 20 STEP 4 “Add mutton/chicken” - Cook: 90°C - Time: 20 min - Mixer: Forward; speed 20
  46. 46. Kettle Cookbook 09/2017Page 46 COLDSAUCES WiththeDietatecMixerKettleyoucanmixallthe usual cold sauces and salad dressings as with a standard mixer. If you have used the kettle, cool it for example by using the automatic chilling mode or by rinsing it with cold water. If the sauce you are making needs to be kept cold during the preparation, you can use the chilling mode. Tartar sauce Tartar sauce is based on mayonnaise. You can add chopped eggwhites, chopped onion, capers and parsley or you can add chopped onion, chopped chives and chopped pickled gurkins. Season with salt and sugar. Mix Auto-reverse 60...80. Do not heat. Excellent with fried fish. Options: Use yoghurt instead of mayonnaise. Dipping sauces, salsa You can use the kettle as a mixer for making any kind of cold mix from crushed tomatoes, sour cream, mayonnaise and/or your favourite spices. Dressings Italian type red salad dressing This dresssing is light (low chalorie), but feels rich. Use as dressing base unsweetened low fat yoghurt. Minimum batches for kettles without a bottom scraper are the same as for fat and flour sauces. Start mixer at Auto-Reverse 60...80. Colour red by adding tomato purée or tomato ketchup. Season with salt, sugar, and pizza seasoning (or black pepper and herbs like thyme, basil and/or oregano). Mix for few minutes, until the dressing is smooth and mixed. To mix tomato purée more easily, dilute it with water half and half before mixing into the dressing base. Mustard dressing oil 10 liters lemon juice 1,25 liters mustard powder 250-500 g cream (19 % fat) 5 liters Put oil and lemon juice in a cold kettle. Start mixing with AutoReverse 70. Add mustard powder. Sieve the mustard powder to prevent the dressing to becoming lumpy. Season with salt and sugar (not necessary). When oil-lemon-mustard mixture is well mixed, add cream. Let mixer work for a few minutes until mixed. Creamy salad dressing cream (19 % fat) 10 liters sugar 300 g mustard 700 g vinegar 700 g Put at the cream in to a cold kettle. Close the lid. Mix with AutoReverse 50...70. Add sugar, mustard and vinegar while mixing. Do not heat. Season with salt and white pepper.
  47. 47. Kettle Cookbook 09/2017 Page 47 DESSERTSAUCES Fruit, Berry Juice Sauces Juice sauce Put any juice and potato or maize starch (about 2 to 3 % of the amount of the juice) into a cold kettle. Start mixing at Auto-Reverse 100...140. After a couple of minutes of mixing, when you are sure that all the starch is diluted into the water, set heat to 102°C. Reduce now the speed to 50...70. Heat about 10 to 15 minutes or until mixture has thickened. Cool the sauce if needed. May be served either hot or cold. You can also serve the sauce hot with many desserts and with fresh or canned fruits. COOKING PROGRAM STEP 1 “Add other than water - Time: 2min - Water 10% - Mixer: Forward; speed 100 STEP 2 “Add meat” - Cook: 96°C, - Time: 5min - Water: 90% - Mixer: Forward, speed 20 Cold orange sauce Put cream (18 to 20 % fat) in a cold kettle. Note minimum batches. Start mixer at manual speed 3 and auto-reverse. Add orange juice concentrate (thick concentrate) 20 to 25 % of amount of the cream. Add sugar to taste. Let mix a few minutes until mixture thickens. Orange sauce Put water and potato or maize starch (2 to 3 % of the amount of water) in a cold kettle. Start mixing at Auto-Reverse 100...140. Start at lower speed, beware of spilling. After a couple of minutes of mixing, when you are sure that all of the starch is diluted into the water, set heat to 102°C. Reduce the speed to 3 or 4. Heat about 10 to 15 minutes or until the mixture has thickened. Chill the mixture. While cooling, add orange juice concentrate (thick concentrate) 20 to 25 % of the amount of water. Add sugar to taste.
  48. 48. Kettle Cookbook 09/2017Page 48 Chocolate sauces cocoa powder 1 kg sugar 1 kg water 6 kg heavy cream (38 %) 2 kg starch 250 g Put all the ingredients into a cold kettle. Add potato or maize starch for thickening. Start mixing at Auto- Reverse 100...140. After a couple of minutes of mixing, when you are sure that all the starch is diluted into the water, set heat to 102°C. Heat about 10 to 15 minutes or until the mixture has thickened. Cool the sauce if needed. you can also serve the sauce hot with many desserts (e.g. with ice-cream ) Vanilla sauces eggs 1 kg milk 9 kg sugar 250...500 g vanilla sugar 0.2 kg Put all the ingredients except the vanilla sugar into a cold kettle. Start mixing at Auto-Reverse 100...140. After a couple of minutes of mixing, set heat to 102°C. Heat about 10 to 15 minutes or until the mixture has thickened. Finally season with vanilla sugar or use vanilla pods in the mixture while heating. You can also crush some pods and leave them in the mixture. If you do not want to see black vanilla bits in the sauce, put the pods in a clean cloth (like bouquet garni) and tie the cloth to the mixing tool. If you use vanilla sugar, do not heat the sauce after you have added the vanilla sugar. It does not contain real vanilla, but an artificial flavoring, and the taste is better if not cooked.
  49. 49. Kettle Cookbook 09/2017 Page 49 COMPOTTESAND PUDDINGS The methods are the same as for making sauces. basic In the basic method you start putting all the ingredients into a cold kettle, start mixing and start heating after the mixture is mixed thoroughly. The basic method is the easiest way to make compottes, juice sauces and puddings. Sometimes, however, you might get a palm sized “ cake “ of starch on the bottom of the kettle (an undiluted part of the thickening) which is easy to throw away and is not harmful. 1. put into the kettle the juice or any liquid on the reipe 2. Add the thickening: for a juice soup or sauce 2 to 3 % for a compotte or pudding approx. 5% 3. Start mixing. Usually at maximum speed and AutoReverse. Mix until completely mixed. 4. Turn on heating, heat until ready. Temperature 94°C. While heating, reduce speed to approx. 50 . á la minute In the á la minute method you heat up the liquid and add the thickening part (starch, flour etc.) after the mixture is hot. Actually this is a normal method used in kitchens, because the basic method can only be used effectively if you have a mixer attached to the kettle. 1. Put 85 % of the liquid in the kettle. 2. Set the temperature to 94°C. To ensure even heat distribution, and to heat faster, use the mixer with ForwardOnly 20...40. 3. Whentheliquidishot,changetotoAutoReverse 70. 4. Add thickening mixed in the rest of the cold liquid pouring it evenly into the kettle through the opening on the lid. Potato or corn starch thickening cooks in a few minutes - when the sauce or pudding has thickened it is ready. Boil wheat flour thickening at least 5 minutes (preferably 10 minutes).
  50. 50. Kettle Cookbook 09/2017Page 50 Apricot pudding Apricot purée 2 kg Sugar 0,6 kg Potato starch 0,5 kg Water 10 liters basic Put apricot purée, sugar and starch into a cold kettle. Add cold water. Start mixing at manual speed 125 to 150 and auto-reverse. After a couple of minutes of mixing, when you are sure that all the starch is diluted into the water, set heat 92°C. Reduce speed to 50 ... 70. Heat about 10 to 15 minutes or until mixture has thickened. Juice puddings, jellies Prepare a juice pudding using either of the procedures, use any juice to your taste, sweeten with sugar, if needed. Add some fresh or frozen berries at the end. Fruit and berry puddings Make like a juice pudding. You can combine different fruits, berries and juices. The preparation is is easy - just have the right amount of thickening if you have a lot of fruit in the pudding.
  51. 51. Kettle Cookbook 09/2017 Page 51 Grain porridges basic Grain (or flake, gruel, semolina, pearl) porridges and gruels (like rice pudding, semolina soup) are best to prepare with the “basic” method as described in section ‘Compottes and Puddings’. á la minute If you want to use the traditional “a´la minute” method, where you cook the liquid first, you can add the grain through the opening the other half of the kettle lid. If the amount of the porridge or the gruel is so small that most of the mixing arm is not immersed in the liquid, some of the grain will stick to the mixing arm. Another possibility (for making small amounts) is to open the lid and mix the grains by hand using a big wire whip (be careful - do not burn yourself Flour porridges The best production method is the “basic” as described in section ‘Compottes and Puddings’. If you want to add flour (or bran) in the boiling liquid “á la minute”, you must mix the flour in a small amount of cold liquid - otherwise the porridge shall become lumpy. COOKING PROGRAM (basic method), STEP 1 “Add Grains” - Water - Mixer: Forward; speed 40 STEP 2 (with only water) - Cook: 96°C, - Time: 10min - Mixer: Forward; speed 40 STEP 2 (with milk 19%) - Cook: 94°C, - Time: 10min - Mixer: Forward; speed 40 Rye porridge rye flour 1,8 kg (3 liters) water 10 liters salt 30 g This is a breakfast porridge like oatmeal. Put water and rye flour in a cold kettle. Set heat to 96°C and cook about 45 minutes. Season with salt. PORRIDGESAND PUDDINGS
  52. 52. Kettle Cookbook 09/2017Page 52 Semolina pudding Put milk and semolina in a cold kettle. Start mixing at Auto-Reverse 100...140 . After a couple of minutes of mixing, when you are sure that all the semolina is well mixed to the milk, set heat to 96°C. Reduce speed to 50...80. Let simmer about 20 minutes. Season with salt. Whipped desserts (puddings) Make semolina pudding in juice instead of milk. When temperature has reached 96°C, you can change to Forward 60...80. After 5 minutes start chilling (or stop heating, if no chilling option). With the chill mode on, let the program do the work - cool and mix air to the pudding to make it lighter in colour and fluffier. Mix with Forward Only 100...140. Increase speed only if there is no spilling! Note, that the volume starts to increase only after the pudding is cold enough, 35 to 40 °C. You can increase your batch size with Whipping tool that adds even more air to the product. With whipping tool the volume can increase even over 50%, so you need to take thin into account with fill rate. COOKING PROGRAM, STEP 1: “Add all ingredients” Time 2min Mix Auto-Reverse; speed 100 STEP 2: Cook 96°, 5 min Mix Forward; speed 60 STEP 3: Chill 50° Mix Forward Only; speed 60 STEP 4: Chill 35° Mix Forward Only; speed 100 STEP 5: Chill 25° Mix Forward Only; speed 140 Rice pudding Porridge from rice, cooked in milk. rice 1,35 kg (1,5 liters) milk 10 liters salt 30 g (4 g) (sugar) (0,3 to 0,4 kg) Soak the rice in cold water for a few hours in a refrigerator (this is not necessary, but it speeds up the procedure and saves energy). Put cold milk into a cold kettle. Add rice to the milk. Start mixing with Auto-Reverse 70...100. Set heat to 96°C. When the temperature has reached 96°C, reduce to speed 20...30. Let simmer in this temperature stirring constantly for 45 to 50 minutes. Season with salt. COOKING PROGRAM, STEP 1 “Add rice and milk” - Cook: 96°C, - Time: 20min - Mixer: Auto-reverse; speed 70 STEP 2 - Cook: 96°C, - Time: 45min - Mixer: Forward, pause; speed 20
  53. 53. Kettle Cookbook 09/2017 Page 53 BATTERSAND DOUGH With the Dietatec MixerKettle´s mixer you can make all semi-liquid doughs and batters. You can use traditional recipes. Making in kettle gives you a possibility to heat water in the kettle - this way you save one transfer and one cleaning step. Usually it is best to start with ForwardOnly 100...120. After the mixture is well mixed, you can switch to the normal mixing speed (lower the speed). Dough for rolls water 10 kg yeast 1 kg wheat flour 8 + 8 kg salt to taste For small quantities use the normal mixing tool. Use the mixing tool without scrapers in the kettle if mixing big quantities or use the special dough tool. Put the water, the salt and yeast into the kettle. Set the mixer to AutoReverse 80. When the yeast has dissolved add half of wheat flour. Let mix for 10 minutes. Add the other half of flour (and some oil if you want). Mix for 10 more minutes. After this the dough is ready and you can remove it from the kettle or let it rise in the kettle: set the heating to 35...40°C. COOKING PROGRAM, STEP 1: Cook 35° Add water Mix Forward; speed 10 STEP 2: “Add yeast and salt” Time 2 min Mix Forward; speed 80 STEP 3: “Add flour” Time 8 min Mix Forward; speed 80 STEP 3: Time 4 min Mix Forward; speed 40 STEP 4: “Add rest of ingredients” Time 3 min Mix Forward; speed 60 Batter for pancakes milk 6 liters eggs 1.3 kg flour 2.2 kg (3.7 liters) oil 3.5 dl sugar 200 g total 10 kg Put the ingredients in a cold kettle. Mixing: AutoReverse 70. Batter for blinis (Russian buckwheat pancaces) milk 6.3 liters yeast 250 g salt 50 g buckwheat 1.2 kg (2 liters) wheat flour 1.8 kg (3 liters) eggs 0.5 kg total 10 kg Heat the milk lukewarm; set the temperature to 40°C, add yeast and other ingredients. Mixing: AutoReverse 70 .
  54. 54. Kettle Cookbook 09/2017Page 54 MIXES Hamburger mix, meat loaf mix Meat loaf mixes are made with Dietatec MixerKettle just like with a universal mixer. Since the kettle and the mixer has been in the first hand designed to be a food processing combination of a kettle and a mixer, the power of the mixer is not sufficient for everything. Particularly when mixing very heavy (low viscosity) masses with the bigger kettles from 200 liters to 500 liters you may not be able to fill the kettle up to the rim. To make the mixing easier, add heavy components like ground meat and ground fish in smaller amounts. For normal sized batches this is not necessary. Mix hamburger and meat loaf (or ground fish mixture) at AutoReverse 70 for a few minutes, until mixed. Then let the mixer work ForwardOnly at higher speed. COOKING PROGRAM, STEP 1: “Add breadcrumbs” Add water 24% Time 5 min Mix Forward; speed 40 STEP 2: “Add rest of ingredients” Time 3 min Mix Auto-Reverse; speed 60
  55. 55. Kettle Cookbook 09/2017 Page 55 Cabbage Raw cabbage has a heavy (low viscosity) mass and long fabrics with sticky structure It is recommended to use only mixing hook for mixing. As raw cabbage can be so sticky, that it does not mix properly rather move as one mass. If still prefered to use standard mixing tool, first wait that product has become tender, then mixing is possible. Cabbage casserolle For cabbage casserolle use combination of bottom scraper part from mixing tool and a mixing hook. First low roast the grounded meat and other possible ingredients (for example onion) in the kettle. You can mix all the time with Auto-Reverse 30...40, or first mix Forward 30…40 for few minutes then Auto- Reverse 30…40 a minute until meat is ready. After meat is granular you can remove the bottom scraper from mixing tool. Now you have only mixing hook in the kettle and then you can add raw cabbage and seasons. Mixing with speed 60...100, it should take only few minutes to fully mixed construction. Salads Mixing salads Make quantity salads easily with the standard mixing tool. Specially salads containing rice or pasta and diced vegetables are easy to make even in very large quantities. Remember to use cold kettle. If necessary, chill the kettle rinsing it with cold tap water. Coleslaw When making salads with raw cabbage, the structure of raw cabbage makes mixing more challenging, but DIETA kettle with mixing hook can do it. Place only mixing hook attachment in the kettle. Then add raw cabbage, seasons and other ingredients. Mixing with speed 60...100, it should take only few minutes to fully mixed construction.
  56. 56. Kettle Cookbook 09/2017Page 56 Pizza Sauces Use the mixerkettle to make pizza base from ready made pizza sauce by adding your favourite spices – or make it from tomato paste and/or canned crushed tomatoes. For Pizza Bolognese just make a Bolognaise sauce (basic spaghetti sauce). Pies Tarts Mix fillings for tarts and quiche easy. Some ingredients require sauté ing or blanching – here you can use the same equipment for preparation and mixing. Maybe the old method is not the best way to do it? Experiment and learn more about the fantastic possifilities of a MixerKettle. Dip Sauces Make your own dip sauces and salsa: hor or cold. Use them for starters, main dishes, snacks and breakfast servings. Use your imagination – a MixerKettle is an universal mixer AND a kettle! Spice mixes Mix dry spices and herbs to make your own grill seasoning. If all the ingredients are small size and non- sticky you may use the whipping grid with the bottom scraper tool. Eggs Scrabled eggs Scrambled eggs is easy. Use a shallow kettle or just the bottom of the kettle. Use the standard tool (with scrapers) grease the kettle with butter, add egg mixture and cook at low temperature 100...102°C until done. Remove immediately. Omelette Make quantity omelette mixes with the kettle. Whipping is easy with the bottom tool (the standard tool may also be used). Bake the omelettes in an oven, or fry on a fryingpan or frytop.
  57. 57. Kettle Cookbook 09/2017 Page 57 Ice-Cream The automatic mixing and precise temperature control can be utilized also to make ice cream. Add base ingredients in the kettle and let automatic mixer take care of the rest. COOKING PROGRAM, PRE-STEP: Mix Forward; speed 60 STEP 1: Cook: 85°C, 20 min Mix Forward; speed 20 STEP 3: Add“yolk mixture” Cook: 85°C, 20 min Mix Forward; speed 60 STEP 3: Chill: 20 °C / 6 °C Ice-cream base milk (whole) 10 liters cream (heavy) 10 liters egg yolks 4 kg (3,9 l) sugar, 4,1 kg vanilla pods total 28 kg First, premix egg yolk and sugar. Then move to the side and clean the kettle before continuing. Add milk, cream, and vanilla pods. Gently simmer in product temperature 85°C for 20 minutes. Set the mixer to Forward 20. Then add yolk mixture, increase mixing speed and simmer another 20 minutes in 85°C until thick. Set the mixer to Forward 60. When the mixture is thick, you can start the chilling process. Depending on kettle chilling options, you can either complete whole cooling in the kettle, or start chilling in the kettle and continue chilling in containers. After chilling, the mixture is ready for churning in the ice cream machine.
  58. 58. Kettle Cookbook 09/2017Page 58 Whatelsecanyou make? Use the good temperature control (at 70 to 80°C) to melt chocolate for decoration of cakes and desserts. Of course you can make the chocolate yourselves if you want to. Or use ready made chocolate as a base for your own “brand”. Even if not mentioned in this booklet, many ethnic foods are best prepared in a kettle – specially if you can rely on the steady temperature control. The kettle is also good for holding most of the meals prepared in it. You can make your own barbeque sauces. You can make barbeque oils mixing oils and spices. You can make spice mixtures. from dried spices. You can make cottage cheese. You can mix your own cereal mix (muesli) from various cereal and dried fruit components. MixerKettle is a mixer (with cooking and chilling as an option). You will find hundreds of uses. Make jellies, marmalade, syrup, soft fudge - many kinds of sweet sugar products. Accurate temperature control and usable temperatures up to 125°C! Syrup/candy temperatures: Syrup (for candied fruits) 106-112°C “thread” Fudge 113-118°C “flattening ball” Caramel 119-121°C “soft ball” Marshmallow 122-130°C “soft ball, sticky” Taffy, nougat 132-143°C “firm threads” Brittle 148-154°C “cracking” Pralines 160-176°C “golden”
  59. 59. Dietatec Oy Teollisuusneuvoksenkatu 4, FI-00880 Helsinki, Finland Tel. +358 9 755 190 | www.dietatec.com | info@dietatec.fi

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