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Bosch HSLP751UC Instructions and Recipes

1. Wash and dry the arugula Arrange on a platter and place the skewers on top Drizzle the warm salad dressing over the skewers Season with freshly ground black pepper Serves 4 Per serving approx 339 kcal 20 g fat 17 g carbohydrates 23 g protein 65 Chicken and Dumplings Poultry Dishes INGREDIENTS SETTINGS 1 10 oz can cream of celery soup Chicken 1 8 oz carton chicken stock STEAM CONV 400 F 1 packet McCormick Chicken 20 minutes Gravy mix 8 square baking pan Rack 1 12 oz can white meat chicken 1 10 oz pkg frozen peas and With Dumplings carrots STEAM 210 212 F 1 10 6 oz container Bisquick 10 minutes Shake n Pour then change to STEAM CONV 250 F 10 minutes Mix together in an 8 square baking pan the soup chicken stock and seasoning packet Break up the chicken into bite size pieces and stir into the sauce along with the peas and carrots Place pan on oven rack and cook for 20 minutes or until mixture is hot throughout Add water to the fill line in the Bisquick container and shake as directed Remember to loosen lid as per label instructions Remove pan from oven and pour out 5 dumplings on the top of the sauce Return pan to oven set oven to Steam at 210 212 F for 10 minutes Change mode to Steam Convection at 250 F for 10 minutes more Remove pan turn dumplings over and serve Serves 6 Per serving approx 386 kcal 13 g fat 47 g carbohydrates 20 g protei
2. Baking Pan 3 cup cashew kernels 1 bunch cilantro 3 cup 2 tbsp olive oil 2 oz freshly grated Parmesan Salt amp black pepper Clean wash and drain the bok choy Place in the perforated cooking pan and cook as indicated Wash the cilantro shake dry and pick off the leaves Toast the cashew kernels in a dry pan until fragrant Remove from the pan and leave to cool Puree the cashew kernels with cilantro olive oil and Parmesan Season with salt and pepper Drain the prepared bok choy and arrange on a plate Drizzle with cilantro pesto and serve immediately COOK S TIP Leftover pesto tastes great with shrimp or hot noodles Place leftover pesto in airtight containers chill for 2 days or freeze for up to 3 months Serves 4 Per serving approx 381 kcal 37 g fat 5 g carbohydrates 9 g protein 14 Apulian Rice Salad Starters Soups and Salads INGREDIENTS SETTINGS 2 carrots STEAM 210 212 F 1 small leek Carrots amp Leeks 3 tbsp water 7 minutes 4 5 tbsp white balsamic vinegar 1 tsp sugar Rice 1 yellow pepper 15 20 minutes 4 oz frozen peas Baking Pan 1 cup parboiled long grain rice 1 cup water or stock Salt D 3 tbsp green and black olives pitted 1 can tuna in water drained 1 tbsp lemon juice 2 3 tbsp olive oil a E Parsley leaves d 2 tbsp capers drained A Peel and finely dice the carrots Clean the leek and cut it into fine slices Stir toget
3. Use the baking pan for tray baking and for col lecting dripping liquid Place ovenware on the wire rack Place your roast on the wire rack with the baking pan underneath and insert both together into one level Ideal for casseroles cake pans or other bake ware Also ideal for crisping roasts when used in combination with the baking pan Perforated Baking Pan Half size ideal for steaming vegetables extracting juice from berries defrosting and smaller quantities of food Note Always insert the baking pan underneath Baking Pan Half Size Use for smaller quantities rice and cereals ON S Starters Soups and Salads Coconut and Pumpkin Soup Starters Soups and Salads INGREDIENTS SETTINGS 1 Ib pumpkin or butternut squash STEAM 210 212 F bunch cilantro roughly chopped 12 14 minutes 1 onion Baking Pan 1 garlic clove 1 piece root ginger 1 1 tbsp olive oil 1 cup strong vegetable broth 1 2 tsp red curry paste 1 cups coconut milk Salt 3 A stalks of flat leaf parsley Sa Quarter the pumpkin Use a spoon to remove strings and seeds from the pumpkin s inner cavity Cut the pumpkin into strips then roughly dice it with the skin Wash and dice the cilantro Place it all in the baking pan and steam as indicated Peel and dice the onion and garlic Peel and grate the ginger Sweat in olive oil in a pan then add the broth Add the red cu
4. water so that the cooking process Is Interrupted Reheating food During reheat food is gently reheated it does not dry out and tastes as though it were freshly prepared Place the food in a dish on the wire rack Dough proofing Yeast or sourdough rise significantly more quickly in the oven than at room temperature Fresh or frozen vegetables The recipes use predominantly fresh vegetables If you need to cook quickly or the relevant vegetables are out of season you can also use frozen vegetables Frozen vegetables have already been blanched before freezing Therefore spinach leaves only need defrosting Vegetables such as broccoli or cauliflower are used in exactly the same way as fresh vegetables However the specified cooking times may have to be changed Fresh herbs The recipes usually indicate fresh herbs These contain many vitamins and minerals If you have no fresh herbs use frozen herbs Dried herbs have a stronger taste therefore adjust the seasoning accordingly General setting values In the Use and Care Manual you will find appropriate setting values and information for many different foods 5 Accessories Perforated Baking Pan Full size Ideal for steaming fish or large quantities of vegetables for extracting juice from berries and much more Note Always insert the baking pan underneath The dripping liquid is then collected here and the oven is kept clean Baking Pan Full Size
5. 5 g protein 8 Cheese Twists Breads INGREDIENTS SETTINGS 1 package frozen puff pastry STEAM CONV 400 F 8 oz aged Gouda 20 25 minutes Pepper coarsely ground Baking Pan 1 egg yolk A little milk a For Sprinkling Some caraway sesame and or poppy seeds 2 m pi Defrost the puff pastry Sprinkle the pastry sheets with a little water place them on top of each other and roll out on a floured work surface to a 14 x 14 square Grate the cheese and sprinkle half of it over one half of the pastry Season with pepper and fold the other half of the pastry over Roll out flat with a rolling pin Beat the egg yolk and milk together and use to glaze the pastry Sprinkle with Caraway sesame or poppy seeds and the remaining cheese Then cut the pastry using a pastry wheel into strips approx inch wide Line the baking pan with parchment paper Twist the strips into a spiral and place in the baking pan Leave the cheese twists to rest in the refrigerator for at least 10 minutes Then bake the cheese twists as indicated Serves approx 10 pieces Per twist approx 141 kcal 11 g fat 7 g carbohydrates 3 g protein 88 Cowboy Corn Sticks INGREDIENTS 1 8 oz pkg corn muffin mix Cup salsa 1 egg Preheat oven Breads SETTINGS TRUE CONV 400 F Preheat Sticks 12 minutes Muffins 15 minutes Corn Stick or Muffin Pan on Wire Rack Spray corn stick pans or muffin ti
6. Cut the French roll in half lengthwise and then crosswise hollow out the interior of the sections Remove lobster meat from shells and chop coarsely add to the sauce Nestle the tail feather ends of the tails in the bread segments to raise and stabilize those ends and place in the baking pan Fill shells with lobster meat Spoon the Sauce over the meat and top with Parmesan Cook on rack position 2 until sauce bubbles and cheese browns about 8 minutes Serves 4 Per serving approx 515 kcal 35 g fat 11 g carbohydrates 32 g protein 93 Fillet of Fish with Mustard Sauce au Gratin INGREDIENTS A fish fillets 6 oz each cod hake or haddock Salt White pepper Juice of half a lemon 1 tbsp butter 1 tbsp dill finely chopped 2 tosp parsley chopped 2 tbsp white Breadcrumbs Freshly made Mustard Sauce au Gratin Cup cream 2 tosp creme fraiche 2 egg yolks 3 tbsp Dijon mustard Seafood Dishes SETTINGS STEAM CONV 400 F 12 15 minutes Baking Pan O Rinse the fish fillets under cold running water pat dry and season with salt and pepper Grease the baking pan with butter and place the fillets inside Stir the remaining ingredients together and spread over the fish Bake as indicated until golden brown COOK S TIP Serve the fish with boiled potatoes or wild rice Serves 4 Per serving approx 441 kcal 29 g fat 8 g carbohydrates 36 g protein 54 Pot roasted Beef
7. Dish on Wire Rack Level 2 Wash and peel the potatoes and cut into slices Steam in the perforated pan as indicated Rinse the lemon in hot water Cut the tomatoes and lemon into slices Roughly chop the olives chop the parsley Grease a baking dish of approx 9 x 13 in size Place the cooked potato slices in the dish in layers Place the olives and tomato slices on top of the potatoes Place the fish fillets on top Season with salt and pepper and sprinkle with the chopped parsley Finally cover with the lemon slices Drizzle generously with olive oil and cook as indicated Serves 4 Per serving approx 517 kcal 24 g fat 39 g carbohydrates 34 g protein 50 Backyard Shrimp Boil INGREDIENTS 3 Red new potatoes quartered 4 Andouille sausages each sliced into thirds 2 3 Ears corn broken into thirds 1 lb Shrimp in shell 1 Bottle or can beer Old Bay Seasoning Salt and black pepper Seafood Dishes SETTINGS Potatoes amp Sausage STEAM 210 212 F 12 minutes Perforated Inside Baking Pan Corn STEAM 210 212 F 4 5 minutes Shrimp STEAM 210 2120F 4 5 minutes Pour the beer into the baking pan Place full size perforated pan inside the baking pan Add new potatoes and sausages Sprinkle liberally with Old Bay Seasoning Steam as indicated Add corn and steam for 5 minutes Add shrimp and steam for an additional 4 5 minutes or until shrimp are opaque Carefu
8. Meat Dishes INGREDIENTS SETTINGS 2 b beef shoulder roast STEAM CONV 300 F 1 tbsp medium hot mustard 1 2 hours Salt and black pepper Baking Pan 2 onions 3 carrots 1 whole celery stock 2 tosp clarified butter 1 tsp tomato puree 1 cup strong red wine 2 cups beef stock 3 juniper berries 2 bay leaves 10 white peppercorns 2 tosp cornstarch mixed with water Spread a thin layer of mustard over the meat and season with salt and pepper Peel and finely dice the onions carrots and celery Heat the clarified butter in a roasting dish Sear the meat over medium heat until brown on all sides then remove it from the pan Put the vegetables into the fat and sear turning frequently Add the tomato pur e and sweat it briefly Gradually pour in the red wine and reduce slightly Add the meat and pour the beef stock over all Add the juniper berries bay leaves and peppercorns and bring to the boil Place the meat in the baking pan with the vegetables and stock and roast as indicated Turn once or twice Take the roast out and keep warm Strain the meat juices into a saucepan through a fine sieve and reduce by half Stir in the cornstarch and bring to a boil Season with Salt and pepper Slice the roast beef and serve with the sauce Serves 6 Per serving approx 478 kcal 27 g fat 9 g carbohydrates 42 g protein 56 Autumn Roast Pork Meat Dishes INGREDIENTS SETTINGS Roast Autumn Side Dish Roast 3
9. and side dishes extracts juices Steam Combines steam and convection oven modes Meat souffl s Convection and baked goods Reheat Gently reheats cooked foods in plated dishes and baked dishes Defrost Defrosts fruits vegetables meats and fish for cooking or serving Slow Cook Slowly roasts meats so they remain very tender Proof Proof raises yeast dough and sourdough European Operates as aconvection oven with no steam Use for moist Convection cakes soonge cakes and browning meat Refer to the Use and Care Manual supplied with your appliance for additional modes Information and tips Cooking times Unless indicated otherwise the cooking times in the recipes are for food inserted into acold oven Shelf position When steaming you can insert the pans at any shelf position Note If you are using the perforated baking pan you must always place a baking pan underneath This will catch any dripping liquid Ovenware Always use steam and heat resistant ovenware Silicone baking molds are not suitable for use when combining European convection and Steam Blanching vegetables for freezing The extremely short steam time for blanching means that maximum color flavor and vitamins are preserved Wash clean and chop the vegetables Place the vegetables in the perforated baking pan Insert the baking pan underneath Steam the vegetables for only approximately 1 to 2 minutes Then briefly immerse the vegetables in ice cold
10. back ribs Ribs STEAM 210 212 F Barbecue Sauce 45 60 minutes 1 cup ketchup Perforated Baking Pan Level 3 1 cup apple cider vinegar 2 tosp molasses Ribs with Sauce 1 tbsp Dijon mustard STEAM CONV 425 F 1 tbsp water til brown Salt and pepper to taste Place ribs in full size perforated pan Place on rack position 3 and cook as indicated or until meat is tender but NOT falling away from the bones In the meantime make the sauce Combine all sauce ingredients in a sauce pan and cook on low for 3 5 minutes Remove both pans from oven and empty the baking pan Transfer the ribs to the baking pan and brush with sauce Return to oven and roast at 4250F Steam Convection until deeply browned Keep remaining sauce warm and serve alongside the ribs Serves 4 Per serving approx 320 kcal 27 g fat O g carbohydrates 18 g protein Nutrition value calculated without sauce 58 Oven Barbecued Brisket Meat Dishes INGREDIENTS SETTINGS 3 Ib beef brisket about 1 1 STEAM 210 212 F thick 2 hours or Barbecue Seasoning Rub REHEAT 220 F Y cup kosher salt 2 hours cup light brown sugar Y cup smoked paprika Y cup black pepper 1 tbsp garlic powder 1 tbsp cumin 1 tsp cayenne pepper Whisk all the rub ingredients in a bowl until combined Rub surface of brisket with seasoning rub Place brisket fat side up in baking pan and cook as indicated OPTION 1 Turn oven to Steam 2
11. between When preheated change setting to Steam Convection Bake as indicated or until golden brown and puffed Cool for 5 minutes and using a fork remove the center top and soft pastry underneath Fill shells with fruit filling and top with whipped cream if desired Serves 6 Per slice approx 302 kcal 12 g fat 46 g carbohydrates 3 5 g protein 83 Eclairs witha Pastries and Desserts Mocha Cream INGREDIENTS SETTINGS 6 oz water Coffee Glaze STEAM CONV 400 F 2 tosp 1 tsp butter 3 4 Cup powdered sugar 20 minutes 1 tsp vanilla 1 2 tsp instant Baking Pan 1 pinch salt coffee powder cup flour 1 tsp rum 2 medium eggs Filling Cup whipping cream 1 tsp instant coffee powder 1 2 tsp sugar Bring the water butter vanilla and salt to the boil in a saucepan Remove from the heat Add the flour all at once and stir in well Reduce the heat and continue to stir the dough over medium heat until it comes away from the bottom of the pan Remove the pan from the heat and add the eggs one at a time mixing thoroughly after each Line the baking pan with parchment paper Put the dough into a piping bag with a large star shaped nozzle Pipe out finger length strips leaving space in between Start close to the edge as the eclairs rise very well in the steam Bake the eclairs as indicated until golden brown Immediately after baking slice open the eclairs with a serrated knife and leave to cool
12. carrots into small pieces Vegetables with a shorter cooking time here the zucchini should be cut into larger pieces Serves 4 Per serving approx 356 kcal 31 g fat 9 g carbohydrates 11 g protein 33 Gnocchi with Side Dishes Vegetarian Dishes Sage Butter and Casseroles INGREDIENTS SETTINGS 5 medium potatoes Potatoes 1 cup flour STEAM 210 212 F 2 eggs 25 30 minutes Salt Perforated Baking Pan White pepper Nutmeg Gnocchi 1 tsp oil STEAM 210 2120F 1 tbsp Parmesan freshly grated 6 8 minutes Sage Butter 4 tbsp butter 12 sage leaves Peel and quarter the potatoes and steam them in the perforated pan as Indicated Push the potatoes through the ricer while they are still hot Mix with flour and add the eggs Season with salt pepper and nutmeg and knead together into a malleable dough Shape into finger width rolls and cut into pieces 1 inch long Make grooves in the dough pieces by pressing them with the back of a fork Grease the perforated pan with oil Place the gnocchi close together in the baking pan and cook as indicated Allow the butter to froth in a deep pan and toss the sage leaves in the butter Briefly toss the well drained gnocchi in the sage butter and serve sprinkled with Parmesan COOK S TIP Stuffed gnocchi Use a tablespoon to cut the gnocchi from the dough Make a well in the center and fill with soft cheese with herbs Seal with dough reshape and steam Serves 4 P
13. fillets under cold water and pat dry Remove the skin and fat from the fillets and cut the meat into strips inch wide Mix the honey and vinegar Marinate the duck breast strips in it for 15 minutes Meanwhile clean the mushrooms and halve or quarter them according to size Cut the bacon into strips and the garlic into thin slices Strip the rosemary leaves from the sprig Thoroughly drain the strips of duck breast and set the remaining marinade aside Dab the meat dry and season with salt and pepper Sear the meat in batches in hot olive oil for 1 minute Place in the preheated baking pan and braise as indicated Sear the bacon slightly in the remnants in the pan Add the mushrooms garlic and rosemary and fry briefly Pour in the white wine and marinade Reduce to approx 3 tbsp of liquid Stir the cornstarch into the simmering sauce and season with pepper and salt Pour this over the strips of duck breast and serve immediately Serves 4 Per serving approx 284 kcal 9 g fat 16 g carbohydrates 29 g protein 69 Turkey Poultry Dishes INGREDIENTS SETTINGS 1 14 b fresh turkey STEAM CONV 325 F Softened unsalted butter 60 90 minutes Baking Pan with Wire Rack In Addition Kitchen string Remove the giblets and neck from the turkey cavity discard or reserve for another use Rinse the turkey with cold water and pat dry with paper towels Tie the ends of the legs together with string and tuck the wings beh
14. heat off and gradually beat in small flakes of ice cold butter Season the sauce with pepper and serve with the sirloin Serves 4 Per serving approx 598 kcal 39 g fat O g carbohydrates 62 g protein 60 Cabbage Rolls Meat Dishes INGREDIENTS SETTINGS 1 stale bread roll STEAM 210 212 F 3 tbsp milk Cabbage Leaves 8 outer cabbage leaves 3 minutes 1 shallot Perforated Baking Pan Level 3 1 1 garlic clove 2 oz diced bacon Rolls 1 tbsp clarified butter 40 minutes b ground beet Baking Pan Level 2 b ground pork Leeg tsp marjoram finely chopped Salt and black pepper Nutmeg 1 cup vegetable broth Barely cup heavy cream In Addition Kitchen string Cut the bread into cubes and soak in hot milk Wash the cabbage leaves and put them into the oven in the perforated pan Steam as indicated Then rinse the leaves in cold water and dab dry Remove coarse leaf veins Peel and dice the shallot and garlic Sweat the shallots and diced bacon in a pan in the hot clarified butter on the cooktop Add to the bread cubes and mix well with the ground beef and pork egg garlic and marjoram Generously season with salt pepper and nutmeg Lay out cabbage leaves in slightly overlapping pairs put some stuffing on each pair roll them up and tie with kitchen string Sear the rolls in a skillet with a little clarified butter and then place in the baking pan Pour over the vegetable broth and steam as indi
15. rhubarb and trim the ends Divide thick stalks lengthways then cut into pieces Place the rhubarb in the baking pan sprinkle with sugar and shake thoroughly Wash core and peel the apples Quarter the apples and cut into slices only shortly before preparation Add to the rhubarb along with the cinnamon stick Once some juice has formed steam the rhubarb and apple mixture as indicated VARIATION Instead of the cinnamon stick try slicing open a vanilla pod and adding it To sweeten the dish and as an alternative to the apples try a sliced banana or 1 cups strawberries Serves 4 Per serving approx 211 kcal O g fat 47 g carbohydrates 1 g protein 76 Poached Pears in Pastries and Desserts Spiced Orange Liqueur INGREDIENTS SETTINGS 2 cups orange juice STEAM 210 212 F Y cup of orange liqueur 35 minutes 2 cups water Baking Pan Cup granulated sugar Zest of 1 orange 3 star anise Y cup of cranberries 3 cinnamon sticks 3 whole cloves 6 ripe but firm Anjou pears peeled Garnish Orange slices Cinnamon sticks Star Anise In the baking pan combine the orange juice orange liqueur water sugar orange zest Star anise cranberries cinnamon sticks and cloves Place the pears in the pan Place in oven and cook as indicated or until pears are tender Remove from oven and set aside to cool Once cool put pears and syrup in the refrigerator until thoroughly chilled Serve pears with syrup sp
16. 0 g fat 36 g carbohydrates 16 g protein og Small Pasta and Side Dishes Vegetarian Dishes Spinach Casseroles and Casseroles INGREDIENTS SETTINGS Oil for the ramekins Spinach 14 oz spinach leaves STEAM 210 2120F 1 onion 3 4 minutes 1 garlic clove Perforated Baking Pan Level 3 1 1 tbsp butter 1 tbsp olive oil Casseroles Salt and black pepper STEAM 210 2120F Pinch of nutmeg 35 30 minutes 2 oz Gouda cheese Perforated Pan 3 tosp Parmesan 4 Ramekins Level 2 4 eggs 4 Cup cream 3 oz cooked spaghetti In Addition Parchment paper Aluminum foil Grease four small ramekins or custard cups with a little oil Cover the base of the ramekins with parchment paper Wash the spinach and place in the perforated pan Steam as indicated Then squeeze out excess moisture from the spinach Finely chop the onion and garlic Sweat the onion and garlic in butter and oil until translucent Add the spinach and season with salt pepper and nutmeg Allow the spinach to cool Grate the cheese Whisk the eggs and cream in a bowl Mix the cooked spaghetti and grated cheese and season with salt and pepper Add the spinach to the egg mixture Place in the ramekins and cover completely with foil Place in the perforated pan and cook as indicated Remove the ramekins and allow to cool a little Loosen the baked food from the sides of the ramekins with a knife and turn out onto plates Serves 4 Per serving approx 4
17. 09 kcal 33 g fat 9 g carbohydrates 18 g protein 40 Spicy Butternut Side Dishes Vegetarian Dishes Squash Bake and Casseroles INGREDIENTS SETTINGS 7 oz bulgur wheat Squash 1 small butternut squash approx STEAM 210 212 F 17 Ib 15 minutes 3 onions Perforated Baking Pan Level 3 1 1 garlic clove 2 3 tbsp olive oil To Bake Ib ground lamb STEAM CONV 350 F Salt and black pepper 20 minutes 1 tsp five spice powder Dish on Wire Rack Level 2 star anise white pepper fennel cinnamon and cloves 3 4 sprigs of flat leaf parsley chopped 2 tosp flour Leave the bulgur wheat in sufficient water for absorption Wipe and wash the squash and then chop into thick cubes of approx 73 inch Place into the perforated baking pan and steam as indicated Peel and finely dice the onion and garlic Heat 1 tbsp oil in a pan and sweat the onions and garlic until translucent Stir in the ground lamb add salt and pepper and season with five spice powder Continue to fry for 5 minutes and stir in the parsley Drain the bulgur wheat Knead the bulgur wheat squash salt and pepper with the flour into a dough Grease an ovenproof 8 x 8 baking dish and line with half of the dough Add the ground lamb Cover with dough Drizzle with the remaining oil and bake as indicated VARIATION Try using ground meatloaf mixture instead of ground lamb Serves 4 Per serving approx 416 kcal 15 g fat 47 g carbo
18. 10 212 F and cook for 2 hours uncovered Drippings can be thickened for sauce or gravy or served with sliced meat as an au jus OPTION 2 Turn oven to Reheat 220 F and cook for 2 hours uncovered Drippings can be thickened for sauce or gravy or served with sliced meat as an au jus Serves 6 Per serving approx 500 kcal 37 g fat O g carbohydrates 39 g protein 99 Peppered Sirloin Meat Dishes INGREDIENTS SETTINGS 2 b sirloin TRUE CONV 300 F 1 tsp each of white black approx 2 hours freeze dried green and sichuan depending on weight peppercorns Baking Pan 5 allspice berries 2 tsp coarse salt 2 tbsp clarified butter 1 tbsp wholegrain mustard 6 tbsp butter ice cold Pepper freshly ground Take the meat out of the refrigerator one hour before cooking Coarsely pound the peppercorns and allspice in a mortar Rinse the meat and pat dry Rub the salt and pepper mixture into the meat Sear the meat in clarified butter in a skillet on medium heat for about 10 minutes turning frequently Remove the meat Deglaze the drippings in the skillet with a little water and set aside Place the sirloin in the baking pan and cook as indicated After the cooking has stopped leave the meat in the oven switched off for about 10 minutes Remove the sirloin and collect the meat juices Slice the meat Stir together the drippings from the roasting dish the skillet drippings and mustard Bring to a boil turn
19. 9 kcal 73 g fat 42 g carbohydrates 20 g protein 20 Spinach with Raisins Side Dishes Vegetarian Dishes and Pine Nuts and Casseroles INGREDIENTS SETTINGS 4 Cup raisins STEAM 210 2120F Dessert wine e g Vin Santo 3 5 minutes 1 Ibs spinach Perforated amp Baking Pan Salt 1 tsp olive oil 2 tbsp pine nuts Marinate the raisins in wine for at least 2 hours Remove stalks and wash the spinach Place in the perforated baking pan salt lightly and drizzle with olive oil Steam as indicated Toast the pine nuts in a dry pan until light golden brown and fragrant Remove from the pan Remove the spinach with tongs gently squeeze out excess water and place in a pre heated dish Mix in the drained raisins and the pine nuts Serve hot or cold COOK S TIP The spinach goes very well with roast beef Serves 4 Per serving approx 112 kcal 4 g fat 9 g carbohydrates 6 g protein 21 Corn on the Cob Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS SETTINGS 4 ears unshucked corn STEAM 210 212 F Butter or margarine if desired 8 minutes Perforated amp Baking Pan Soak fresh unshucked ears of corn in water for 15 30 minutes and drain or pat dry Place corn in oven and cook as indicated Remove pan from oven and using a tea towel stand each ear upright and pull away the outer husks and silks After all ears are unwrapped return the baking pan and husked corn to oven for 1 min
20. Cooking with steam Recipes for your Bosch Steam Convection Oven Invented for life STEAM 212 t mi colo Table of Contents O allel ea a E A E n tae ner 1 Starters Soups Salads ciceieeeeiseireirersierirerrerrsrrrrrrrrn 7 Side Dishes Vegetarian Dishes Casseroles inscne 19 SIO DIS Sac secicea ea sisatnoonceeteneoe seenensdandiese coats EENE TARERE 45 WE eB hc O ae e E E EEEE 55 Poultry DISTIOS lt icinsinosesosieesienieannsensaneniesansanswarnauwassaniwscnnawarwncandvedens 64 Pastriesand Dessel iS seisseen kin insi nen ee eee ee 73 E E E EE A E E TAE 86 Netice ImormaU ON nerna aE 96 Index of RECID SS vccicsac srnenicasanaicecnascusscsiecnventetaetvadcbieeduedeetenseedensnse 97 Bosch Home Appliances 1901 Main Street Suite 600 Irvine CA 92614 1 800 944 2904 www bosch home com us U S www bosch home ca Canada Steaming and baking all in one appliance This cookbook offers you a variety of tasty recipes which you can make in your new steam convection oven Sophisticated starters tasty soups and salads simple side dishes delicious fish and meat dishes delectable desserts and breads and pastries all this is quick and easy to prepare with your combination steam convection oven All recipes serve 4 unless otherwise indicated If you wish to cook for a larger or smaller number of people you can easily adjust the quantities accordingly The steam cooking time given in the recipe will not be affec
21. Cr me Brulee D Dinner Rolls Duck Breast in a Honey and Balsamic Vinegar Sauce E Easy Angel Dessert Eclairs with a Mocha Cream Exotic Lentil Curry F Fillet of Fish with Mustard Sauce au Gratin Fish Stew with Fennel Flan G Gnocchi with Sage Butter Index of Recipes J1 69 80 39 54 s 34 oF H Ham and Egg Brunch Cups Herbed Polenta L Leg of Lamb with Juniper Sauce Lemongrass Risotto Lobster with Sauce M Marble Cake Marinated Chicken Skewers Marinated Shrimp on a Bed of Vegetables Meat Dishes Meatloaf Mexican Chicken and Vegetable Wraps Mini Bagels Mixed Vegetables with Lemon Cream Cheese Sauce Moroccan Salad Multi Grain Bread O Oriental Steamed Fish Oven Barbecued Brisket Oven Roasted Sweet Potatoes P Parsnips and Potato Mash Pasta Frittata Pastries and Desserts Pears in Red Wine Peppered Sirloin Poached Pears in Spiced Orange Liqueur Potato and Porcini Mushroom Gratin Potato Dumplings Potatoes Boiled in Their Skins with Two Dips Pot roasted Beef Poultry Dishes Puff Pastry Shells with Fruit Filling Q Quinoa Salad Index of Recipes 10 28 18 9g R Red Currant Tart Reuben Quiche Rhubarb and Apple Compote Roast Chicken with Lemon thyme Stuffing and Pistachios Roasted Cornish Game Hens Roasted Potato Salad Roasted Quinoa with a Cream Sauce Roasted Sesame Green Beans Roasted Vegetables S Salad Nicoise Savory Poultry Pa
22. Ib pork loin 2 lbs potatoes peeled STEAM CONV 350 F and in chunks 1 tsp of oil 4 6 carrots 1 inch lengths 4 6 baby parsnips halved lengthways 1 butternut squash peeled seeds removed and diced 2 red onions quartered 4 6small apples 4 6 sprigs rosemary 1 1 hours After 15 minutes add Potatoes Baking Pan Level 2 Sage Stuffing 1 onion finely sliced 1 tsp oil 4 oz breadcrumbs freshly made 2 tbsp sage freshly chopped 1 egg Salt and pepper Apples Last 25 minutes of roasting time Baking Pan Half Size Level 4 In a pan on the cooktop make the stuffing by softening onion in the oil and combining with breadcrumbs sage egg and season Cut a slit in the center of the pork roast to fill with half of the stuffing mix Place pork roast on baking pan and roast as indicated Peel the potatoes and cut into quarters After 15 minutes of roasting time add to the roast Meanwhile prepare vegetables and toss in oil Core the apples and pack with remaining stuffing For last 25 minutes of roasting time place the apples on the half size baking pan and insert into the oven at level 4 Add the vegetables to the pork roast and continue to cook At the end of the roasting time turn the vegetables and garnish with the rosemary Serves 6 Per serving approx 692 kcal 23 g fat 55 g carbohydrates 64 g protein 57 Baby Back Ribs Meat Dishes INGREDIENTS SETTINGS 1 Ib pork baby
23. To make the filling beat the cream coffee powder and powdered sugar until stiff and spoon into a piping bag To make the glaze stir together the sugar 1 tsp of hot water the coffee powder and rum Spread over the top half of each eclair Pipe the filling into the bottom half and replace the top Makes 10 eclairs Per eclair approx 184 kcal 10 g fat 21 g carbohydrates 3 g protein 84 Marble Cake Pastries and Desserts INGREDIENTS SETTINGS Light Sponge Dark Sponge TRUE CONV 300 F 23 4 cups flour 4 Cup sugar 60 65 minutes 43 cup cornstarch 1 tbsp cocoa Loaf Pan on Wire Rack 4 tsp baking powder 3 cup ground almonds 1 cup sugar 2 3 tbsp milk tsp vanilla 1 pinch salt In Addition Y cup butter softened Butter 4 eggs 1 2 tbsp bread 2 tosp rum crumbs for the Y cup 2 tbsp milk cake pan Grease the cake pan and sprinkle with bread crumbs To make the light soonge mixture mix the flour cornstarch and baking powder together and sift into a deep mixing bowl Add the sugar vanilla salt softened butter eggs rum and milk Mix the ingredients with a hand mixer or a food processor initially on alow setting Once the flour has been incorporated quickly beat the mixture until smooth Do not over beat Place half the mixture into the pan Stir the sugar cocoa almonds and milk into the remaining mixture and add to the light mixture in the pan Working in aspiral action use a fork to m
24. a 3 cup toasted pine nuts Y cup golden raisins 8 beaten eggs Cup chopped fresh basil 1 cup grated Parmesan cheese Optional Marinara Sauce Defrost the fettucine using the default defrost setting or thaw overnight in refrigerator Place olive oil or butter in baking pan along with garlic onion and tomatoes Place In oven and cook as indicated stirring halfway through Remove from oven and season well with salt and pepper Meanwhile cut the Mozzarella cheese into 34 cubes Add pine nuts and raisins to eggs and combine with fettucine Place egg mixture in the baking pan on top of the tomato mixture Add the Mozzarella basil and Parmesan Bake as indicated or until frittata is firm and eggs are set Serve with a little marinara sauce atop COOK S TIP This dish can be completely assembled the night before just increase baking time by about 5 minutes Serves 8 Per serving approx 428 kcal 28 g fat 20 g carbohydrates 22 g protein without Marinara Sauce 24 Lemongrass Risotto Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS SETTINGS 1 shallot STEAM CONV 325 F 1 2 garlic cloves 25 minutes 3 tbsp olive oil Baking Pan 1 cups risotto rice 3 stems lemongrass in pieces l 3 cup and 3 tbsp white wine 2 2 cups vegetable broth 4 tsp butter 2 oz Parmesan freshly grated Salt z White pepper lt a Peel and finely chop the shallot and garlic Add the d
25. al 14 g fat 63 g carbohydrates 5 g protein al Roasted Quinoa Side Dishes Vegetarian Dishes with a Cream Sauce and Casseroles INGREDIENTS SETTINGS 1 onion STEAM CONV 350 F 2 carrots 35 40 minutes 1 leek Baking Pan 3 tbsp butter 1 cups quinoa 1 cups vegetable broth Cup ground nuts 2 eggs 1 oz grated emmental cheese 473 cup bread crumbs Sea salt Pepper Nutmeg Several sprigs of thyme and tarragon Cream Sauce 1 onion 1 tbsp flour 3 4 sprigs of parsley 1 cup cream 1 tsp oil Herb flavored salt 1 cup vegetable broth Pepper 1 tbsp cold butter Juice of half a lemon Peel and finely dice the onion and carrots Wash the leek and cut into thin rings Warm the butter in a pan and toast the quinoa in it Add the vegetables and bring toa boil with the vegetable broth Cook for 15 minutes over a low heat stirring frequently Switch off the heating element and leave to cook covered for another 15 minutes Add the nuts eggs cheese and bread crumbs to the quinoa Season to taste with Spices and finely chopped herbs Grease the baking pan Form the quinoa mixture into the shape of aroast and bake as indicated in the baking pan Allow the roast to rest for a while before starting to cut To make the sauce peel and finely dice the onion Tear off and roughly chop the parsley leaves Sweat the onion and parsley in the hot oil Pour in the vegetable broth and leave to simmer for 15 minutes Strai
26. an on Wire Rack 1 pinch salt 1 stick 8 tbsp butter 1 egg In Addition Butter for greasing the dish Topping 1 Ib red currants 1 cup ground hazelnuts 1 tbsp breadcrumbs 5 egg whites 1 tbsp lemon juice 1 cups sugar Put the flour baking powder and sugar in a bowl Add the salt butter and egg and knead into a dough ball using the dough hook on the hand mixer first on a low setting and then gradually higher until combined Wrap in foil and chill for 1 hour Wash the red currants remove the stems and leave to dry thoroughly Grease the pan and line with two thirds of the dough Shape the remaining dough into a roll and use to rim the pan to make a 1 high outer crust Prick the pastry base several times with a fork Mix the hazelnuts and bread crumbs together and spread over the pastry base Beat the egg whites lemon juice and sugar until stiff Mix the drained red currants with half the egg white mixture and place in the pan Spread the rest of the egg white mixture over the berries Bake as indicated 10 springform cake pan approx 12 slices Per slice approx 336 kcal 16 g fat 42 g carbohydrates 6 g protein 81 Creamy Chocolate Torte Pastries and Desserts INGREDIENTS SETTINGS Ib dark chocolate grated TRUE CONV 325 F 10 tbsp butter 60 minutes 1 cups sugar Springform Cake Pan on Wire Rack 8 eggs 4 Cup powdered sugar 1 cups flour 1 level tsp baking powder 4 tbsp apric
27. arble the two mixtures together then bake as indicated 12 loaf pan makes approx 15 slices Per slice approx 308 kcal 15 g fat 36 g carbohydrates 5 g protein 89 Breads Braided Loaf Breads INGREDIENTS SETTINGS 4 cups all purpose flour PROOF 100 F 1 packet dry yeast 10 minutes 1 tsp sugar Bowl on Wire Rack Approx 1 cup milk lukewarm oe PROOF 100 F cup golden raisins 1 stick butter 10 minutes Baking Pan 72 cup sugar tsp salt To Bake STEAM CONV 325 F In Addition 30 35 minutes Butter for greasing the pan eo Optional Powdered sugar for dusting a Put the flour into a mixing bowl and stir in the dried yeast until evenly distributed Add 1 tsp sugar and lukewarm milk to the flour Knead everything into a smooth dough Place the bowl on the wire rack and allow the dough to proof as indicated In the meantime wash the raisins and blanch them in boiling water Add butter sugar and salt to the dough Knead the dough thoroughly Add the raisins and continue to knead until the dough comes away from the side of the bowl Thoroughly knead the prepared dough again and divide into three equal pieces Roll these pieces into evenly sized strands and braid Place in the greased baking pan and proof as indicated Bake the braided loaf as indicated When bread has cooled dust with powdered sugar Serves approx 15 slices Per slice approx 226 kcal 7 g fat 36 g carbohydrates
28. arbohydrates 6 g protein 90 Dinner Rolls Breads 12 frozen white dinner rolls SETTINGS Squeeze bottle margarine Option 1 For Frozen Option 2 For Thawed optional PROOF 100 F PROOF 100 F 1 2 hours 20 30 minutes To Bake To Bake STEAM CONV 350 F STEAM CONV 350 F 15 minutes 15 17 minutes Baking Pan Level 3 Baking Pan Level 3 OPTION 1 FOR FROZEN Spray the baking pan with non stick spray Place frozen rolls in pan leaving 2 space around each Place rolls uncovered on rack position 3 in steam oven set on Proof for 1 2 hours or until thawed and doubled in size Remove rolls and turn oven to 350 F Steam Convection Bake on rack position 3 for 15 minutes or until golden brown Remove pan and brush tops with butter if desired OPTION 2 FOR THAWED Spray baking pan with non stick spray Place frozen rolls apart in pan and cover place in refrigerator overnight Place in steam oven set on Proof for 20 minutes on rack position 3 Leaving pan In oven change setting to Steam and Convection Combination at 350 F and bake 15 17 minutes or until rolls are evenly browned Remove rolls and brush tops with butter if desired Serves 12 Per roll approx 95 kcal 1 5 g fat 19 g carbohydrates 2 g protein J1 White Bread Breads INGREDIENTS Makes 2 Loaves 67 cups all purpose flour 1 packet dry yeast 1 heaping tsp sugar 1 level tsp salt 1 tbsp butter 17 2 cups water lukewarm In ad
29. atoes and green beans in the perforated pan and cook as indicated Meanwhile place fish on one side of the baking pan break eggs into small dish and set on other side of pan When first 10 minutes have passed place the fish and eggs on rack position 1 Cook as Indicated Place salad greens on serving platter When eggs fish and vegetables are cooked allow them to cool slightly then arrange atop the salad greens Garnish with toma toes black olives and capers Drizzle salad with vinaigrette and season with salt and pepper Serves 4 Per serving approx 311 kcal 16 g fat 23 g carbohydrates 19 5 g protein 16 Roasted Potato Salad Starters Soups and Salads INGREDIENTS SETTINGS 2 Ibs small red potatoes TRUE CONV 400 F Preheat scrubbed and cut into quarters 30 minutes 1 tbsp grapeseed or vegetable oil Baking Pan Kosher salt tsp dried thyme 1 butterhead lettuce torn into small pieces or 1 bag of butterhead lettuce mix Dressing 1 tbsp olive oil 1 tbsp mayonnaise 1 tbsp fresh lemon juice 4 green onions thinly sliced Preheat the oven Toss the potatoes with the oil salt and thyme Spread onto the baking sheet and bake for15 minutes Stir the potatoes so they cook evenly on all sides and cook for another 15 minutes until crisp on the edges Remove from the oven and Set aside to cool for at least 10 minutes Meanwhile mix together the dressing ingredients Toss the warm potatoes in a
30. cated Remove the string from the cabbage rolls and keep rolls warm Add cooking juices to Saucepan containing heavy cream and reduce the sauce by a third Season to taste and serve with or atop the cabbage rolls Serves 4 Per serving approx 611 kcal 47 g fat 15 g carbohydrates 34 g protein 61 Leg of Lamb with Juniper Sauce Meat Dishes INGREDIENTS SETTINGS 3 Ib boneless leg of lamb STEAM CONV 350 F 3 garlic cloves 1 1 hours 5 sprigs thyme Baking Pan 2 sprigs rosemary 2 bay leaves 4 tbsp olive oil 1 tbsp gin Salt and pepper 3 tbsp clarified butter Juniper Sauce 6 juniper berries 2 cups vegetable broth Cup whipping cream The evening before lightly score the thin layer of fat into diamond shapes Peel and crush the garlic Pluck off the thyme and rosemary leaves and chop along with the broken up bay leaves Mix everything together with olive oil and gin Rub into the leg of lamb and carefully wrap in plastic wrap Leave to marinate in the refrigerator overnight The next day take the meat from the refrigerator and allow to stand at room temperature for approximately 1 hour Pat the lamb dry with paper towels and remove the herbs and garlic Season with salt and pepper and sear on all sides in the hot clarified butter Place the leg of lamb in the baking pan and slow cook as indicated Leave to rest in the appliance for another 10 minutes after cooking To make the sauce lightly crush the Ju
31. ch Horseradish STEAM 210 212 F Juice of halfalemon cup cream 15 minutes Salt 1 cooking apple Baking Pan white pepper Approx inch fresh With Trout 2 carrots horseradish root STEAM 210 212 F 2 stalks celery 2 3 tbsp orange juice 15 I0 minutes 1 onion Salt and black pepper 1 unwaxed lemon 1 pinch sugar 1 tsp salt 5 juniper berries Garnish A few sage leaves 1 lemon 2 oz dry white wine 1 bunch of watercress 2 oz water 5 white peppercorns Rinse the trout under cold running water and pat dry Drizzle with lemon juice Season with salt and pepper inside and out Wash the carrots and celery and dice finely Peel the onion Wash the lemon in hot water and dry Cut into slices Place the vegetables onion and lemon into the baking pan with salt juniper sage white wine and 2 oz water Steam as Indicated Then add the crushed peppercorns to the broth Slide the trout into the warm broth and steam as indicated For the cream of horseradish whip the cream until stiff Peel the apple and horseradish grate finely and mix with orange juice Fold into the cream and season with salt pepper and sugar Wash the lemon in hot water dry and cut into slices Snip off the watercress leaves Carefully lift the trout out of the broth and place on warmed plates Pour a little of the broth over the top and garnish with slices of lemon and watercress Serve the cream of horseradish separately COOK S TIP The t
32. cup cream Reserved broth 1 tsp butter A Salt and pepper Fish 8 sole fillets approx 1 Ib Butter for greasing the dish Salt Barely cup dry white wine To make the stuffing reduce the cream by half Set a few basil leaves aside for the garnish Pur e the remaining leaves with the salmon fillet and cream to as smooth a consistency as possible Season with salt and pepper and chill Spread out the sole fillets and salt lightly Soread each fillet with the basil stuffing then roll them up Secure with a toothpick Grease and lightly salt the baking pan Place the fish rolls inside and pour over the wine Steam as indicated Meanwhile reduce the cream for the sauce by half After steaming remove the fillets and add the fish broth to the cream Season with butter salt and pepper Arrange the sole rolls with the sauce and serve immediately COOK S TIP Serve with rice au gratin potatoes steam roasted vegetables or a salad Serves 4 Per serving approx 410 kcal 27 g fat 2 g carbohydrates 35 g protein 49 Summer Fish Bake Seafood Dishes INGREDIENTS SETTINGS 6 medium sized potatoes Potatoes 1 lemon STEAM 210 212 F 2 large tomatoes 20 minutes 4 cup black olives pitted Perforated Baking Pan Level 3 1 6 8 stalks of flat leaf parsley Butter for greasing the dish 1 lbs fish fillet e g pollock Salt and pepper 3 5 tbsp olive oil Bake STEAM CONV 275 F 16 20 minutes
33. dition Butter for greasing the pan SETTINGS PROOF 100 F 1 20 minutes 2 20 minutes Bowl on Wire Rack To Bake STEAM CONV 350 F 30 40 minutes Loaf Pan on Wire Rack Sift the flour into a mixing bowl and stir in the dried yeast with a fork until evenly distributed Add the remaining ingredients Work the mixture into a smooth dough for about 5 minutes using the dough hook on an electric hand mixer starting on the lowest setting and then moving to higher settings until mixed Leave to proof as indicated Knead the dough and place it in the greased pan Leave to proof once more as indicated Then bake as indicated Loaf pan 12 approx 20 slices Per slice approx 136 kcal 1 g fat 27 g carbohydrates 4 g protein 92 Cheese Scones Breads INGREDIENTS SETTINGS 3 cups self rising flour STEAM CONV 400 F plus extra for rolling 10 12 minutes Pinch of salt Baking Pan tsp dry mustard 6 tosp butter 2 oz cheddar grated Y cup milk Y cup natural yogurt Mix the flour salt and dry mustard in a bowl and rub in the butter until the mixture resembles fine breadcrumbs Stir in half the grated cheese Combine the milk and yogurt and stir into the mixture working the ingredients together until a soft dough forms Turn out onto a lightly floured surface and knead gently to get a smooth dough Roll out to an even thickness of about Inch Using a2 inch cutter mark
34. eason with salt and pepper Fill the chicken pouches with the tomato mixture Season the outside of the fillets with salt and pepper Grease the baking pan with olive oil Place the fillets in the baking pan and drizzle with white wine and chicken stock Cook as indicated To make the sauce pour the cooking juices into a small pot and reduce to about 3 oz Finely chop the basil Add the mascarpone and gorgonzola to the cooking juices and allow to melt Stir in the basil and season the sauce with cayenne pepper salt and lemon juice Cut the chicken fillets diagonally into slices Arrange on warmed plates and pour the sauce over the top Serves 4 Per serving approx 312 kcal 15 g fat 2 g carbohydrates 41 g protein 2 Creme Brulee Pastries and Desserts INGREDIENTS SETTINGS 1 quart heavy cream SLOW COOK 215 F 1 vanilla bean split and scraped 60 minutes Y Cup superfine sugar 10 Ramekins in the Perforated 1 cup sugar Baking Pan 6 egg yolks To Garnish Superfine sugar Fresh berries Heat together the cream vanilla bean and pulp until steamy hot In the meantime cream together the sugar and egg yolks till pale in color Remove the bean from the cream Temper the eggs by stirring in a little of the hot cream into them then whisk the egg mixture into the cream Divide the mixture into 10 ramekins Cook as indicated or until set when jiggled Sprinkle superfine sugar evenly on the top of the cream mixture
35. er serving approx 315 kcal 17 g fat 29 g carbohydrates 10 g protein 34 Asparagus in Side Dishes Vegetarian Dishes Mustard Cream Sauce and Casseroles INGREDIENTS SETTINGS 2 Ibs green asparagus STEAM 210 212 F 10 minutes Mustard Cream Sauce Perforated Baking Pan 1 onion 2 tosp butter 2 tbsp mustard seeds 3 tbsp mustard cup vegetable broth 7 LE aeon 1 cup cream Salt l White pepper Nutmeg 1 2 tbsp cornstarch B blended with water Cut away the bottom of the asparagus Cut the asparagus into 1 inch long pieces Place the asparagus in the perforated pan and steam as indicated To make the sauce peel the onion dice finely and sweat in the butter over low heat in a saucepan Add the mustard seeds mustard and broth and leave to infuse for 5 minutes Pour in the cream and season with salt pepper and freshly grated nutmeg Thicken with cornstarch Add the asparagus to the sauce COOK S TIP Serve with roasted potatoes and grilled sausages Serves 4 Per serving approx 315 kcal 27 g fat 12 g carbohydrates 6 g protein 35 Roasted Sesame Side Dishes Vegetarian Dishes Green Beans and Casseroles INGREDIENTS SETTINGS 1 b green beans stem ends TRUE CONV 450 F for Preheat Snapped off 1 tbsp olive oil Green Beans Salt and black pepper STEAM CONV 450 F 1 tbsp minced garlic 10 minutes plus 5 7 minutes 1 tsp minced fresh ginger for roasting 2 tsp honey Baki
36. erves 6 Per serving by 6 servings approx 538 kcal 34 g fat 6 g carbohydrates 53 g protein 6 Roasted Cornish Game Hens Poultry Dishes INGREDIENTS SETTINGS 2 cornish game hens STEAM CONV 350 F approx 2 b each 40 50 minutes Pepper and herb salt Baking Pan with Wire Rack 2 3 tbsp olive oil Salt Sweet paprika powder 1 tbsp fresh rosemary finely chopped 1 tbsp fresh sage finely chopped Rinse the cornish hens under cold water pat dry with paper towels Cut into two halves of equal size Season the insides of the cornish hens with pepper and herb salt Mix the seasoning and herbs into the oil and use to coat the outside of the cornish hens Place on the wire rack skin side up Slide into the oven together with the baking pan Roast as indicated COOK S TIP Instead of herb salt you could also use coarse sea Salt Serves 4 Per serving approx 610 kcal 40 g fat O g carbohydrates 64 g protein 68 Duck Breast in a Honey and Poultry Dishes Balsamic Vinegar Sauce INGREDIENTS SETTINGS 3 4 duck breast fillets approx 1 Ib SLOW COOK 170 F Preheat 2 tosp honey 5 7 minutes 6 tbsp balsamic vinegar Baking Pan b chestnut mushrooms 2 slices bacon 3 garlic cloves 1 large sprig of rosemary Salt and black pepper 3 tbsp olive oil 3 cup white wine A 2 tbsp cornstarch mixed with water as Preheat the oven with the baking pan in it Rinse the
37. hape the mixture into 12 balls Grease the perforated baking pan Carefully place the dumplings in the pan and cook as indicated until done Melt the butter Rinse the parsley shake dry and chop coarsely Place the dumplings in a warmed dish Pour over the butter and sprinkle over the chopped parsley Serves 12 Per serving approx 124 kcal 4 g fat 17 g carbohydrates 4 g protein 3 Tomato Quiche Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS SETTINGS Pastry Tomatoes 1 cups flour STEAM 210 212 F 5 tosp butter or margarine 2 3 minutes 1 small egg Perforated Baking Pan Level 3 1 Salt Butter for greasing the pan Quiche STEAM CONV 350 F Topping 35 40 minutes 2 tomatoes Dish on Wire Rack Level 2 b mushrooms 1 cup creme fraiche 6 2 eggs 1 tbsp tomato puree Salt pepper freshly ground b cubes of sheep s milk feta in herbs Knead together the flour butter egg and a small pinch of salt in the food processor with the dough hook Knead again with your hands and form into a ball Leave to stand for 30 minutes Roll out the dough on a floured work surface and use it to line a greased 9 square baking dish Place in the refrigerator until the topping Is ready to be added To make the topping make across Incision in the tomatoes Steam in the perforated pan as indicated Peel off the skin Cut the tomatoes into eighths and remove the seeds Wipe and slice the mu
38. her water vinegar and sugar in the baking pan Add the carrots and leeks and cook as indicated Meanwhile clean the pepper and cut into thin strips Place the pre cooked vegeta bles into a dish with the vinegar broth Fold in the strips of pepper and the peas and leave it all to cool Place the rice in the baking pan Add salted water or stock Steam the rice as indi cated until it is cooked and the liquid has evaporated Leave the rice to rest for five minutes then fluff with a fork Finely chop the olives Drain and flake the tuna Drain the vegetables retaining the vegetable broth Stir lemon juice and salt into the vegetable broth and beat in the olive oil Rinse the parsley and slice thinly Mix everything together with the capers and lemon juice and leave to infuse for one hour COOK S TIP Instead of tuna you can add chopped egg small seafood finely chopped mortadella or salami to the salad Serves 4 Per serving approx 460 kcal 19 g fat 54 g carbohydrates 17 g protein 15 Salad Nicoise Starters Soups and Salads INGREDIENTS SETTINGS 4 new potatoes cut into chunks Potatoes amp Green Beans Y b fresh green beans STEAM CONV 350 F 8 12 oz fresh salmon or fresh 10 minutes tuna 2 eggs Fish amp Eggs 1 quart salad greens STEAM CONV 350 F 2 whole tomatoes cut into wedges 10 minutes cup black olives Perforated Baking Pan 1 tbsp capers Cup vinaigrette Salt and pepper Place the pot
39. hydrates 22 g protein 41 Potato and Porcini Side Dishes Vegetarian Dishes Mushroom Gratin aE ae ser Oles INGREDIENTS SETTINGS 1 oz dried porcini mushrooms TRUE CONV 350 F 2 Ibs potatoes 40 45 minutes 1 garlic clove Dish on Wire Rack 1 tbsp butter Cup cream 3 4 1 cup milk Salt and black pepper Large pinch of nutmeg 1 2 tbsp Parmesan or Sbrinz grated D Leave the mushrooms to soak in warm water for 1 hour Gently squeeze the excess liquid out of the mushrooms and chop roughly Wash peel and slice the potatoes thinly and evenly into slices of approximately Ys inch Halve the garlic clove and rub a 10 inch diameter ovenproof dish with the garlic The gratin will then have a slight garlic flavor Grease the dish with butter and layer in half of the potatoes Distribute the mushrooms and layer the remaining potatoes on top Mix the cream and milk season with salt pepper and nutmeg and pour over the potatoes Sprinkle the cheese over the gratin Bake as indicated COOK S NOTE Sbrinz cheese is a dark yellow cow s milk cheese originating in Switzerland It has been aged for 2 3 years to develop a rich mellow flavor Serves 4 Per serving approx 435 kcal 24 g fat 42 g carbohydrates 12 g protein 42 Reuben Quiche Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS SETTINGS Pie crust for 9 deep dish pie TRUE CONV 400 F Preheat 1 tbsp caraway seeds Crust 8 oz c
40. iced shallot garlic olive oil risotto rice lemongrass white wine and hot vegetable broth to the baking pan Mix together thoroughly and cook as indicated Stir once halfway through the cooking time After cooking stir in the butter and grated Parmesan Season with salt and pepper and serve immediately KITCHEN TIP To use lemongrass trim the fibrous ends and slice what remains into 3 4 sections Cut each section in half lengthwise exposing the layers Rinse pieces under cold water to remove any grit COOK S TIP Instead of lemongrass the risotto can be made with finely chopped vegetables carrots celery and leek dried mushrooms finely sliced radicchio or sundried tomatoes Serves 4 Per serving approx 417 kcal 18 g fat 50 g carbohydrates 9 g protein 25 Baked Vegetables ina Balsamic Sauce INGREDIENTS Balsamic Sauce 1 small onion 1 garlic clove 2 tbsp olive oil 3 tbsp white balsamic vinegar 2 tsp honey 2 tbsp cream 6 sage leaves finely chopped Salt and pepper Vegetables 1 medium sweet potato 1 potato 1 carrot 1 turnip butternut squash 2 tbsp olive oil Salt Side Dishes Vegetarian Dishes and Casseroles SETTINGS STEAM CONV 450 F 20 minutes Baking Pan To make the sauce finely slice the onion and garlic clove in a saucepan on the cooktop Sweat the onion in 2 tbsp olive oil Season with balsamic vinegar honey cream sage salt and pepper Cook for tw
41. in the baking pan and bake as Indicated for another 8 minutes COOK S TIP Stir a little crumbled cooked bacon or finely chopped cooked ham into the mashed potato mixture to create a hearty main dish Serves 4 Per serving approx 259 kcal 14 g fat 24 g carbohydrates 9 g protein 30 Oven Roasted Side Dishes Vegetarian Dishes Sweet Potatoes and Casseroles INGREDIENTS SETTINGS 2 2 lbs sweet potatoes STEAM CONV 300 F tsp paprika 15 20 minutes Y tsp curry powder Baking Pan 2 tbsp olive oil Salt 2 ripe avocados 1 red jalapeno pepper Juice of one lime Black pepper Wash and peel the sweet potatoes then halve lengthways and cut into bite sized chunks Place in the baking pan Stir the paprika and curry powder in with the oil and use this to season the sweet potatoes Bake as indicated and then add salt Meanwhile peel the avocados and remove the stones Cut the avocados into small cubes and mash with a fork Halve the jalapeno pepper remove the seeds and cut into thin rings Mix in with the avocado Season the avocado mixture with lime juice salt and pepper Serve together with the sweet potatoes DID YOU KNOW Often confused with the yam sweet potatoes have pale yellow flesh and are not as sweet as yams The orange flesh of the yam is deeper in color and has a higher sugar and moisture content Sweet potatoes and yams are interchangeable in most recipes Serves 4 Per serving approx 405 kc
42. in the ramekins and caramelize with a torch forming a crisp thin top Garnish with a fresh berry if desired and serve SUBSTITUTE For cup superfine sugar substitute cup granulated sugar ground in a food processor for 15 20 seconds Serves 10 Per serving approx 458 kcal 38 g fat 28 g carbohydrates 3 5 g protein 14 Pears in Red Wine INGREDIENTS 3 cup red wine Y Cup brown sugar 2 tosp blackberry or cherry jam tsp cinnamon Grated zest of an orange 4 medium sized pears Pastries and Desserts SETTINGS STEAM 210 212 F 20 minutes Baking Pan Heat the red wine Sugar jam cinnamon and orange zest in a saucepan until the Sugar and jam have dissolved Peel the pears halve lengthways and remove the core with a melon baller or knife Spread out the fruit in the baking pan immediately pour over the red wine mixture and carefully turn the pear halves in the sauce Cook as indicated until the pears are soft but not falling apart Remove the pears and arrange on plates Reduce the red wine mixture in a Saucepan over alow heat Pour the red wine sauce over the pears and serve warm Serves 4 Per serving approx 204 kcal O g fat 44 g carbohydrates 1 g protein To Rhubarb and Pastries and Desserts Apple Compote INGREDIENTS SETTINGS 1 cups rhubarb STEAM 210 212 F 1 cups sugar 3 5 minutes 2 small apples Baking Pan 1 cinnamon stick Wash and peel the
43. ind the back Place wire rack on top of the baking pan and set the turkey on the rack Rub the skin with softened butter Insert the rack assembly and bird into a cold oven feet first as indicated After 45 minutes shield the ends of the drumsticks with foil to prevent over browning Resume cooking for another 45 minutes at the same setting After 1 hours check the turkey for doneness temperature should reach 1700F When the turkey is done remove from the oven and tent with foil Serves 15 Per serving approx 420 kcal 8 g fat O g carbohydrates 63 g protein 10 Mexican Chicken and Vegetable Wraps Poultry Dishes INGREDIENTS SETTINGS 2 chicken breast fillets Avocado Spread STEAM 210 212 F b 1 small ripe 15 minutes 2 tbsp soy sauce avocado Wire Rack Baking Pan tsp Tabasco 1 tbsp lime juice Cup sour cream 1 tbsp chopped chives Salt and pepper 1 red pepper Iceberg and romaine lettuce or arugula 8 mushrooms 1 red onion 4 flour tortillas about 8 diameter Rinse the chicken breast fillets under cold water and pat dry Stir together the soy Sauce and Tabasco and marinate the chicken breast fillets covered for 30 minutes Turn once during this time Halve the avocado and remove the pit Scoop out the flesh with a spoon immediately drizzle with lime juice and mash with a fork In a second bowl mix together the sour cream and chives Season both the avocado and the sour cream wi
44. ing Pan approx 3 4 peeled 1 small red chili seeds removed 1 tbsp oil 1 tbsp red curry paste 1 tbsp fish sauce 1 tsp vegetable stock granules 1 cup water A a b red lentils rinsed ai CO 10 oz pineapple A 1 yellow pepper bunch chives 5 tosp diced tomatoes Salt Finely chop onion garlic ginger and red chili Pour oil into a pan Sweat the onion garlic ginger and chill stirring continuously Add the curry paste fish sauce stock granules and water and bring to a brief boil Add the lentils Pour the mixture with the liquid into the baking pan and steam as indicated Meanwhile peel the pineapple remove the hard core and cut the pineapple into small pieces Clean the pepper remove the seeds and cut into thin strips Rinse the chives pat dry and cut into small rings Stir together lentils and tomatoes and season with salt Add the pineapple pepper and chives and serve COOK S TIP Lentils cooked in steam become particularly soft Serves 4 Per serving approx 268 kcal 5 g fat 41 g carbohydrates 14 g protein 11 Asparagus Salad Starters Soups and Salads INGREDIENTS SETTINGS 2 Ib green asparagus STEAM 210 2120F Salt 7 10 minutes 1 bunch arugula Perforated amp Baking Pan b cherry tomatoes 3 tosp Parmesan cheese fresh ee y Honey Mustard Salad Dressing 1 tsp honey mustard 2 tosp white wine vinegar 3 tbsp olive oil 1 tosp
45. ip seasoned with chili sauce and a few drops of lemon juice DID YOU KNOW Unpeeled ginger in a freezer bag will keep indefinitely in the freezer and you can grate or slice the ginger while it s frozen Serves 4 Per serving approx 140 kcal 2 g fat 16 g carbohydrates 13 g protein Ham and Egg Brunch Cups Starters Soups and Salads INGREDIENTS 4 slices deli style ham 4 eggs Salt and pepper Optional Shredded cheese Snipped herbs Spray 4 6 oz custard SETTINGS STEAM CONV 350 F 8 10 minutes 4 Ramekins in the Perforated Pan cups or ramekins with non stick spray Arrange on perforated pan Line each cup with piece of ham pleating to fit Break an egg into each cup and sprinkle with salt and pepper Bake as indicated or until whites are opaque and eggs are done Garnish with cheese and herbs if desired EGG EQUIVALENTS Large Eggs 1 large egg 2 large eggs 3 large eggs A large eggs Serves 4 Other Size Equivalents 1 jumbo 1 extra large 1 medium or 1 small egg 2 jumbo 2 extra large 2 medium or 3 small eggs 2 jumbo 3 extra large 3 medium or 4 small eggs 3 jumbo 4 extra large 5 medium or 5 small eggs Per serving approx 183 kcal 9 5 g fat 1 g carbohydrates 10 g protein 10 Thai Lentil Salad Starters Soups and Salads INGREDIENTS SETTINGS 1 red onion peeled STEAM 210 212 F 1 garlic clove peeled 12 14 minutes 1 piece root ginger Bak
46. l VARIATIONS Savory Bagels Knead some roasted onions into the dough Cinnamon Raisin Bagels Add cup raisins and 1 tbsp each of sugar and cinnamon to the dough Makes 10 small bagels Per bagel approx 145 kcal 4 g fat 23 g carbohydrates 4 g protein 94 Cornbread Breads INGREDIENTS SETTINGS 1 onion STEAM CONV 325 F 2 sprigs rosemary 30 40 minutes 1 2 red chilis Springform Cake Pan on Wire Rack 2 cups cornmeal 2 tosp flour 1 tsp baking powder 1 tsp salt 1 cup buttermilk 2 eggs Cup grated Parmesan 1 tbsp melted clarified butter Peel and finely dice the onion Remove the needles from the rosemary and chop finely Cut the chili pepper in half remove the seeds and cut into small pieces Mix the cornmeal flour baking powder and salt in a bowl Mix the buttermilk and eggs together and add to the bowl Add the diced onion rosemary chili and Parmesan Stir all ingredients well Grease the cake pan and mix the rest of the clarified butter into the batter Place the batter into the cake pan Bake the cornbread as indicated until the surface is golden brown COOK S TIPS This bread also tastes excellent toasted 9 springform cake pan serves 6 Per serving approx 290 kcal 11 g fat 37 g carbohydrates 11 g protein 95 Metric Information Metric Information The charts on this page provide a guide for converting measurements from the U S customary system which is used thro
47. large bowl with the dressing and gently fold in the lettuce BUTTERHEAD LETTUCE A lettuce identified by small round heads made up of soft tender leaves that are green around the outside of the head moving to pale green to yellow at the core of the head Serves 6 Per serving approx 127 kcal 5 5 g fat 26 g carbohydrates 3 g protein 17 Quinoa Salad Starters Soups and Salads INGREDIENTS SETTINGS 4 yellow beets cleaned tops Beets removed STEAM CONV 400 F 1 cup red or plain quinoa 20 minutes 1 cup chicken broth or water Perforated Pan Half Size Citrus Dressing Quinoa cup olive oil STEAM 210 212 F 1 tbsp red wine vinegar 15 minutes 2 tbsp fresh lemon juice Baking Pan Half Size tsp dried thyme 2 tbsp ponzu sauce tsp salt cup crumbled feta cheese basket cherry tomatoes halved 1 avocado diced 4 oz Arugula Cut the beets in half if they are larger than a lime so that they may steam quickly Place beets in oven and cook as indicated above then remove from oven Rinse the quinoa and let drain in fine strainer Place quinoa in the solid half pan and add 1 cup chicken broth or water Cook as indicated when quinoa is cooked the liquid will have been absorbed Meanwhile make the dressing by shaking together the olive oil vinegar lemon juice thyme ponzu sauce and Salt Peel the beets and dice them Mix with half the salad dressing In serving dish and add the feta cherr
48. lly remove pans from oven lift perforated pan from baking pan and drain the beer from the baking pan Reassemble pans season with salt and pepper and serve Serves 6 Per serving approx 354 kcal 14 g fat 29 5 g carbohydrates 24 g protein ol Marinated Shrimp ona Seafood Dishes Bed of Vegetables INGREDIENTS SETTINGS 1 b raw shrimp Shrimp Marinade STEAM 210 212 F peeled 1 piece root ginger 8 10 minutes 2 large zucchini approx 1 inch Baking Pan b carrots 1 2 garlic cloves 1 red pepper 2 tbsp olive oil 1 red jalapeno Juice amp zest of alime pepper 1 level tsp turmeric 2 tomatoes 1 level tsp ground 1 Ib Chinese egg coriander noodles 1 level tsp ground cumin bunch fresh 3 cup coconut milk cilantro 1 2 tbsp soy sauce Salt Wash the shrimp under running water and pat dry Cut the zucchini carrots and pepper into thin strips Chop the jalapeno pepper very finely Seed the tomatoes and dice finely Place the shrimp and vegetables in the baking pan Peel and grate the ginger Finely chop the garlic cloves Stir the oil ginger garlic lime juice and zest spices coconut milk and soy sauce together Season the marinade with salt and mix into the shrimp and vegetables Cover and marinate in the refrigerator for one hour Stir frequently during this time then steam as indicated Meanwhile cook the noodles al dente according to the package directions Drain and divide among warmed plates
49. m in the perforated pan as indicated Pull off the skin and slice the tomatoes Grease the baking pan or a glass ovenproof dish with 1 tbsp oil Peel and slice the potatoes then spread the slices out in the baking pan Peel and slice the garlic cloves Tear off the oregano leaves chop coarsely and scatter over the potato slices with the garlic Season with salt and pepper Place whole rosemary sprigs on top Cut the pepper into pieces the unpeeled zucchini into slices and the fennel into thin Strips Mix together add salt and spread over the potatoes Cover the vegetables with the tomato slices season with salt and drizzle with oil Bake as Indicated COOK S TIP Serve with a cream cheese and olive paste sauce pesto or simply some grated Parmesan Serves 4 Per serving approx 247 kcal 13 g fat 25 g carbohydrates 6 g protein 29 Twice Baked Side Dishes Vegetarian Dishes Potatoes and Casseroles INGREDIENTS SETTINGS 4 large potatoes TRUE CONV 300 F 55 60 minutes Filling 1 tosp butter With Filling b blue cheese Add another 8 minutes Parsley chopped Baking Pan Salt and black pepper Wash and scrub the potatoes and place unpeeled in the baking pan Cook as indicated Halve the potatoes and carefully scoop out the potato from the skin leaving 1 4 shells Put the scooped potato in a bowl and mix with butter cheese and seasoning Spoon the mixture back into the potato skins Place back
50. n 66 Roast Chicken with Lemon thyme Poultry Dishes Stuffing and Pistachios INGREDIENTS SETTINGS Lemon thyme Stuffing Roast Chicken STEAM CONV 350 F 2 oz white bread 1 tbsp sunflower oil 60 70 minutes 3 tbsp parsley chopped 1 onion finely Baking Pan Wire Rack Large sprig thyme chopped Level 2 stems removed 8 black olives Zest of 1 lemon pitted and finely After 30 minutes Y Cup pistachio nuts chopped add the lemon wedges finely chopped 1 small egg beaten and olives at Salt and black pepper Baking Pan Half Size 3 cloves garlic peeled Level 4 and cut into slivers 1 4 Ib whole chicken 1 lemon cut into wedges a 8 whole black olives Place the bread parsley and half of the thyme in a blender and whisk to a fine breadcrumb mix Stir in the lemon zest and chopped pistachio nuts Season with Salt and pepper Heat the sunflower oil in a pan and fry the onion until golden Add the chopped olives and beaten egg to the breadcrumb mix and combine well Rinse the chicken under cold water and pat dry Slide the garlic slivers and small sprigs of the remaining thyme under the chicken skin Fill the breast cavity with the stuffing and tuck the flap under the chicken Place the chicken on the wire rack over the baking pan and cook as indicated for 30 minutes Place the lemon wedges and whole olives on the half size pan and insert into the oven at level 4 Continue to cook for 30 40 minutes S
51. n the sauce through a sieve Knead the cold butter into the flour and add to the sauce stirring well Add the cream and bring to a simmer Season with the spices and lemon juice Serves 4 Per serving approx 792 kcal 53 g fat 59 g carbohydrates 21 g protein 32 Mixed Vegetables with Lemon Side Dishes Vegetarian Dishes Cream Cheese Sauce and Casseroles INGREDIENTS SETTINGS b carrots STEAM 210 212 F b butternut squash 7 10 minutes Y Ib Zucchini Perforated Baking Pan Y b cauliflower Lemon Cream Cheese Sauce 4 tbsp butter 8 oz cream cheese Y cup vegetable broth Juice and zest of half a lemon Salt White pepper 1 sprig of basil Peel the carrots and butternut squash Cut the carrots diagonally into thin slices and chop the butternut squash into cubes Halve the zucchini lengthways then cut diagonally into medium sized triangles Separate the cauliflower into florets Place the vegetables into the perforated baking pan and steam as indicated To make the sauce heat the butter in a pan and on alow setting add the cream cheese one spoon at atime Pour in the vegetable broth Add lemon juice and zest to taste Season with salt and pepper Stir in the chopped basil leaves before serving Arrange the vegetables on plates or layer them in glasses and serve with the sauce COOK S TIP In order to achieve a uniform cooking time chop the vegetables with the longest cooking time in this case
52. n wire rack Level 2 Zy ajam il 0 J Gr In Addition Margarine or butter for greasing the pan P 8 light lasagne noodles not precooked 2 medium tomatoes 5 sprigs of thyme 3 oz Parmesan grated 3 sprigs of basil cut into strips e A i iw bs DA Da A Wash the eggplant cut off the ends and slice lengthways Steam in the perforated pan as indicated Leave the slices to drain thoroughly Dab with paper towels and spread ricotta on top Wash and rinse the spinach and steam in the perforated pan as indicated Then squeeze out the excess moisture For the sauce peel and chop the garlic and sweat briefly in hot butter or margarine over medium heat Stir in the flour Mix the broth and milk and pour in slowly while stirring continuously Bring the sauce to the boil once while stirring Add plenty of Salt pepper and lemon juice to taste Grease an ovenproof dish Add some sauce In alternate layers add the lasagne noodles spinach eggplant slices of tomatoes sauce thyme leaves and half of the Parmesan The last layer should be lasagne noodles and sauce Finally sorinkle over the remaining Parmesan and bake the lasagne as indicated Sprinkle basil on top and serve hot Serves 4 Per serving approx 495 kcal 24 g fat 45 g carbohydrates 24 g protein 44 l ishes Seafood D Trout in White Wine Seafood Dishes INGREDIENTS SETTINGS 4 trout ready to Cream of Broth cook lb ea
53. n with non stick spray Mix together cup salsa and the egg stir in the corn muffin mix Let stand 2 3 minutes and stir again Portion batter into 12 corn stick forms or 6 muffin tins Bake as indicated or until corn sticks are brown let rest 1 2 minutes and turn out of pans Makes 1 dozen sticks Per serving approx 73 kcal 2 5 g fat 10 5 g carbohydrates 2 g protein OW MULTI GRAIN BREAD INGREDIENTS 1 cups rye flour 44 cups wheat flour 2 packets dry yeast 1 tbsp honey Approx 1 cup lukewarm water Approx 1 cup lukewarm buttermilk 2 tbsp flax seeds 2 tosp sesame seeds 2 tosp sunflower seeds 1 tbsp pumpkin seeds 1 tbsp salt 1 tbsp bread spice Breads SETTINGS PROOF 100 F 1 15 minutes 2 15 minutes Bowl on wire rack To Bake STEAM CONV 450 F 15 minutes then 350 F for 30 35 minutes Loaf Pan on Wire Rack Mix the two flours in a large mixing bowl Make a well in the center add the yeast and stir in the honey and a little lukewarm water Leave to proof as indicated Gradually add the remaining ingredients to the dough work it all into an elastic dough and form into a loaf Place the loaf in a greased loaf pan and leave to proof as indicated Using asharp knife score diamond shapes in the risen loaf and prick all over with a cocktail stick Sprinkle with water and bake as indicated Loaf pan 12 approx 20 slices Per slice approx 143 kcal 3 g fat 23 g c
54. ng Pan tsp toasted sesame oil tsp hot red pepper flakes 4 tsp toasted sesame seeds Preheat the oven Toss the green beans with olive oil salt and pepper to taste in the baking pan Change the mode to Steam Convection and cook as indicated Meanwhile combine garlic ginger honey sesame oil and hot red pepper flakes in a small bowl After 10 minutes remove pan from oven and using tongs coat beans evenly with garlic ginger mixture Redistribute beans in an even layer and return to the steam and convection oven for 5 7 minutes longer or until beans are roasted in spots and on the tips Taste for seasoning transfer to serving bowl and garnish with sesame seeds Serves 4 Per serving approx 103 kcal 5 5 g fat 12 5 g carbohydrates 2 g protein 36 Potato Dumplings Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS SETTINGS 5 medium potatoes Potatoes Cup flour STEAM 210 2120F 2 small eggs 30 40 minutes Salt Perforated Baking Pan Nutmeg 1 tsp oil Dumplings STEAM 210 2120F In Addition 20 25 minutes 3 tbsp butter 3 4 stalks of flat leaf parsley Wash the potatoes and steam as indicated without peeling When fork tender peel the potatoes while still hot Push the potatoes through a ricer Add flour eggs salt and some freshly grated nutmeg to the potatoes Work the mixture into a smooth dough first with a wooden spoon then with your hands With moist hands s
55. niper berries and briefly roast them in a skillet on the cooktop Carefully add the vegetable broth and reduce to 1 cup Strain through a sieve Bring to the boil with the cream then reduce by a third Season with afew drops of gin salt and pepper Cut the leg of lamb into thin slices arrange and pour over some of the sauce Serves 6 Per serving approx 622 kcal 38 g fat 9 g carbohydrates 60 g protein 62 Meatloaf Meat Dishes INGREDIENTS SETTINGS Meatloaf STEAM CONV 350 F 2 lbs lean ground beef 40 45 minutes of 8 oz can tomato sauce Baking Pan 1 cup oatmeal 1 egg beaten 1 pkg dry onion soup mix tsp pepper 1 tbsp prepared horseradish Tomato Sauce Remaining can tomato sauce 2 tosp brown sugar Cup water or broth 2 tosp prepared mustard 2 tbsp vinegar Mix all the meatloaf ingredients together and form into a loaf Cook as indicated While the meatloaf is cooking mix together the sauce ingredients listed above Bring to a simmer on the cooktop and after about 25 minutes baste the meatloaf with the Sauce Keep the sauce warm and serve as an accompaniment COOK S TIP Savor the flavor of this family favorite as asandwich made from the leftovers the next day Simply set the oven to Steam Convection 350 F and reheat for 5 minutes Serves 6 Per serving approx 434 kcal 25 g fat 19 g carbohydrates 32 g protein 63 Poultry Dishes Marinated Chicken Skewers Poultry Di
56. o minutes Finally add the garlic For the vegetables peel all the ingredients and cut into very thin slices Spread in the baking pan and drizzle with olive oil Season with salt and bake as indicated Pour the sauce over the baked vegetables and serve immediately Serves 4 Per serving approx 251 kcal 16 g fat 24 g carbohydrates 4 g protein 26 Vegetable Pilaf Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS SETTINGS 4 cup canned chick peas STEAM CONV 325 F 1 onion Rice mixture 2 cloves garlic 20 minutes 2 cups natural long grain rice 5 tbsp oil With vegetables 1 quart vegetable broth Add 5 minutes 1 eggplant Baking Pan 1 zucchini 1 large carrot Herb flavored salt D Black pepper 2 tbsp parsley chopped Strain and drain well the chick peas Peel and finely chop the onion and garlic Fry the rice until translucent in 1 tbsp oil stirring continuously Mix together the chick peas and diced onion and garlic and fry gently stirring continuously Transfer the rice mixture to the baking pan pour on the vegetable broth and cook as indicated Meanwhile wash the eggplant and zucchini remove the stalks and dice Clean the carrot and cut into large cubes Heat the remaining oil in a skillet and over high heat first brown the diced eggplant and then the zucchini and carrots Season the diced vegetables with herb flavored salt and pepper and carefully mix into the rice Cook as indicated f
57. ons over the fish and serve with noodles and mushrooms Serves 4 Per serving approx 618 kcal 9 g fat 82 g carbohydrates 51 g protein 47 Fish Stew with Fennel Seafood Dishes INGREDIENTS SETTINGS 1 Ib halibut Fennel Salt STEAM 210 212 F White pepper 13 16 minutes Juice of half a lemon Baking Pan 3 fennel bulbs lb each 1 cups fish or vegetable broth Stew Barely cup white wine STEAM 210 212 F 3 cup heavy cream 5 9 minutes Rinse the fish under cold running water pat dry and cut into pieces Season with salt and pepper and drizzle with 1 2 tbsp lemon juice Trim the fennel rinse and cut lengthwise into eighths Set a few fennel fronds aside Put the fish stock and wine into the baking pan and add tsp salt Add the fennel and steam as indicated Boil cream and broth to reduce slightly to thicken Season with salt pepper and lemon juice Add the sauce and fish fillets to the fennel and steam as indicated Finely chop the fennel fronds and sprinkle into the stew before serving COOK S TIP Serve with wild rice Serves 4 Per serving approx 370 kcal 18 g fat 18 g carbohydrates 34 g protein 48 Sole Rolls with a Basil and Seafood Dishes Salmon Stuffing INGREDIENTS SETTINGS Basil amp Salmon Stuffing STEAM 210 eZ ee Y Cup cream 10 14 minutes bunch of basil Baking Pan 5 oz salmon fillet or trout fillet Salt White pepper Sole Sauce 73
58. ooned over and garnish with orange slices cinnamon stick and Star Anise if desired Serves 6 Per serving approx 274 kcal O g fat 56 g carbohydrates 1 5 g protein Tr Baked Apples Pastries and Desserts INGREDIENTS SETTINGS 2 large apples STEAM CONV 400 F 2 tbsp cinnamon 20 minutes 2 tsp dried apricots chopped Baking Pan Half Size 2 tsp brown sugar 2 tsp butter Wash the apples and pat dry Using a paring knife remove a 1 wide strip of peel from the top around the stem With a melon ball maker remove the stem core and seeds down to the blossom end of the apple but leaving a bit of the base in tact to contain the filling Sprinkle the interior of the hollowed out centers with cinnamon and stuff with chopped apricots and brown sugar and top with a bit of butter Spray the interior of the half size baking pan with non stick spray and add the apples Place the pan in the oven and cook as indicated COOK S TIPS Serve as is or with poured cream or ice cream for dessert serves 2 Per serving approx 178 kcal 4 g fat 37 5 g carbohydrates 1 g protein 18 Flan Pastries and Desserts INGREDIENTS SETTINGS 8 tbsp 4 tbsp granulated sugar SLOW COOK 230 F Lemon or orange zest 25 30 minutes 4 eggs 8 Ramekins in the Perforated 1 14 0z can condensed milk Baking Pan 14 oz whole milk In saucepan caramelize 8 tbsp sugar Pour enough caramelized sugar in each ramekin jus
59. or another 5 minutes Serve the vegetable pilaf sprinkled with parsley Serves 4 Per serving approx 510 kcal 18 g fat 75 g carbohydrates 11 g protein 2 Herbed Polenta Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS 1 tsp olive oil for greasing 1 cup vegetable broth 1 cup milk 1 cup polenta 1 tsp chopped herbs e g thyme sage or rosemary 3 oz cream 2 oz grated Parmesan SETTINGS STEAM CONV 275 F 30 minutes Dish on Wire Rack Grease a heat resistant 8 x 9 baking dish Pour in the vegetable broth and milk and stir in the polenta Add the chopped herbs and cook the polenta as indicated Mix the cream and Parmesan into the polenta and allow to rest in the oven for an additional 10 minutes COOK S TIP This polenta tastes great as an accompaniment to duck with a honey and balsamic sauce Serves 4 Per serving approx 331 kcal 18 g fat 32 g carbohydrates 11 g protein 28 Roasted Vegetables Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS SETTINGS 2 medium tomatoes Vegetables 1 tbsp olive oil STEAM CONV 400 F 1 lb potatoes 30 minutes 3 cloves garlic Baking Pan Level 2 1 sprig oregano Salt and pepper Tomatoes 2 sprigs rosemary STEAM 210 212 F 1 red pepper 1 2 minutes 2 zucchini about 1 Ib Perforated Baking Pan 1 large fennel bulb Level 3 1 3 tbsp olive oil Make across incision in the tomatoes and stea
60. or bowls Arrange the shrimp mixture on top of the noodles Garnish with cilantro and serve immediately Serves 4 Per serving approx 442 kcal 11 g fat 54 g carbohydrates 30 g protein 52 Lobster with Sauce INGREDIENTS 4 8 oz Lobster tails Salt Cayenne pepper Lobster Sauce Cup butter 2 Shallots finely chopped 1 Rounded tbsp flour 2 Cups fresh fish stock Y Cup white wine Cup whipping cream 2 egg yolks beaten 1 tsp hot English mustard 2 tbsp fresh lemon juice Y cup chopped fresh parsley To Finish 1 French roll cup freshly grated Parmesan cheese Rinse and thaw lobster tails if frozen Seafood Dishes SETTINGS Lobster STEAM 210 2120F 5 minutes Perforated Baking Pan Stuffed Rolls STEAM CONV 450 F 8 minutes Place the tails in the perforated pan and steam as indicated until lobster meat is barely firm Remove from the oven and let lobster cool Meanwhile make the sauce Melt the butter in a large skillet over medium heat Add the shallots cook and stir until tender Mix in the flour stirring well Add the fish stock white wine whipping cream and reserved lobster juices Bring to a boil and cook until reduced by two thirds Add 2 3 tosp of sauce to the beaten egg yolks stirring well and return to the sauce allow the sauce to cook gently but not simmer Mix in the mustard lemon juice and parsley Season to taste with salt and pepper Keep sauce warm
61. orned beef chopped TRUE CONV 400 F 1 tbsp Dijon mustard 7 minutes 3 more cup drained sauerkraut Level 2 2 cups shredded Swiss cheese Quiche eee SEREN STEAM CONV 375 F 1 cup half amp half 30 minutes 2 green onions minced Dishon Wire Rack Preheat the oven Line the crust with foil and fill with beans or pie weights Bake shell on rack level 2 for 7 minutes remove from oven and lift out the foil and beans Prick the bottom of the crust in a few places and return to oven for 3 minutes more to set the crust Sprinkle the caraway seeds over the bottom of the crust Top with corned beef Dijon sauerkraut and cheese Mix together the eggs cream and onion and pour into pie shell Bake quiche as indicated above top will be lightly browned and filling will be firm Let cool a few minutes before cutting BRUNCH IDEA Serve Reuben Quiche with potato pancakes pretzel rolls and baked apples Serves 8 Per serving approx 362 kcal 26 g fat 14 5 g carbohydrates 34 g protein 43 Spinach and Side Dishes Vegetarian Dishes Eggplant Lasagne and Casseroles INGREDIENTS SETTINGS 1 eggplant Ib STEAM 210 212 F 7 oz ricotta Eggplant Ib spinach 5 7 minutes Salt Spinach Sauce 3 minutes 1 clove garlic Perforated Baking Pan 3 tbsp butter Level 3 1 cup flour Lasagne 2 cups vegetable broth STEAM CONV 350 F 1 cup milk 30 40 minutes Black pepper Salt 1 tsp lemon juice Dish o
62. ot jam b dark chocolate coating Melt the chocolate in a water bath Cream the butter and sugar until light and fluffy Separate the eggs Gradually add the melted chocolate and egg yolks to the butter mixture and beat well Beat the egg whites with the powdered sugar until stiff and gently combine with the chocolate cream mixture Combine the flour and baking powder and sift onto the egg mixture Carefully mix everything together Cover the base of the springform cake pan with parchment paper Pour the mixture into the pan and bake as indicated Allow the cake to cool in the pan Loosen the sides from the pan with a sharp knife turn it out and remove the parchment paper Warm the jam then spread it over the cake Once cooled glaze the cake For the glaze melt the chocolate coating in a water bath Coat the whole cake In the glaze making sure it is evenly spread and not too thin Transfer the cake to a cake plate and let stand again for several hours 10 springform cake pan approx 12 slices Per slice approx 410 kcal 21 g fat 46 g carbohydrates 9 g protein 82 Puff Pastry Shells Pastries and Desserts with Fruit Filling INGREDIENTS SETTINGS 1 10 oz pkg Pepperidge Farm TRUE CONV 400 F Preheat Puff Pastry Shells 1 can prepared fruit pie filling STEAM CONV to bake 1 can Reddi Wip optional 20 25 minutes Baking Pan Preheat oven Place frozen pastry shells in baking pan with space in
63. out 12 14 scones and place on a greased baking pan Gather any trimmings and reshape to make extra scones Sprinkle the remaining cheese over each scone and bake as indicated until golden brown Remove butter and eat while the scones are still warm Serves 6 Per roll approx 348 kcal 16 g fat 41 g carbohydrates 8 g protein 93 Mini Bagels Breads INGREDIENTS SETTINGS 1 tsp sugar PROOF 100 F 1 tsp dried yeast 1 20 minutes 2 cups flour 2 10 minutes 4 Cup water lukewarm Bowl on Wire Rack Level 2 tsp salt 1 tbsp oil STEAM 210 F 3 5 minutes In Addition Perforated Baking Pan Level 2 1 egg white whisked To Bake Sesame or poppy seeds STEAM CONV 350 F 20 25 minutes Baking Pan Level 2 Stir the sugar dried yeast and 1 tbsp flour into cup warm water and dissolve Mix the remaining flour with salt Add the yeast mixture and the oil to the flour and knead to form an elastic dough Leave to proof as indicated Thoroughly knead the dough once more and divide into 10 pieces Make a small ball from each piece of dough and push a hole into the center Using circular movements increase the size of the hole to approximately inch Leave to proof as indicated Steam the bagels as indicated Then pat dry brush with whisked egg white and coat one side with sesame or poppy seeds Line the baking pan with parchment paper place the bagels inside and bake as Indicated Place on the wire rack to coo
64. pumpkin seed oil Salt amp black pepper Zz Cut away the bottom third of the green asparagus Cut the asparagus diagonally into thirds Place in the perforated baking pan and cook as indicated until firm to the bite To make the salad dressing stir together the mustard vinegar and oils and season with salt and pepper Wash the arugula and drain well Halve or quarter the cherry tomatoes depending on size After steaming place the asparagus in a shallow dish Add two tablespoons of the asparagus broth to the salad dressing and drizzle the dressing over the asparagus Place the arugula and tomatoes on plates Arrange the asparagus on top and drizzle with the salad dressing Use a potato peeler to make Parmesan shavings Scatter them over the salad and serve KITCHEN TIP Starting at the base of each asparagus spear and working toward the tip bend the spear several times until you find a place where it breaks easily Snap off the woody base at that point Serves 4 Per serving approx 293 kcal 24 g fat 7 g carbohydrates 12 g protein 12 Moroccan Salad Starters Soups and Salads INGREDIENTS SETTINGS 1 10 oz box couscous Couscous 2 cups chicken broth STEAM 210 212 F 1 unpeeled eggplant 5 minutes cut into 34 pieces Cooking Pan Half Size Y cup olive oil additional 1 red bell pepper Eggplant 2 cloves garlic crushed TRUE CONV 425 F Preheat Juice of 1 lemon 12 minutes 2 tomatoes chopped Perfo
65. rated Baking Pan 4 green onions sliced 1 15 oz can garbanzo beans drained cup chopped fresh parsley 4 oz feta cheese crumbled Salt and pepper to taste Red lettuce leaves Toasted pita wedges Combine couscous and broth in solid half size baking pan Cook as indicated Remove from oven and allow to cool Meanwhile in a plastic bag toss diced eggplant with a little olive oil to coat Place in perforated full size steam oven pan Preheat oven to 425 F Roast as indicated or until lightly browned Meanwhile blister the skin of the bell pepper by placing atop a gas cooktop burner and turning until evenly blackened and bubbly Let cool then remove skin and dice Combine the cup olive oil garlic lemon juice mix with cooked cooled couscous eggplant and red pepper Add tomatoes green onions drained garbanzos parsley and feta Mix gently to distribute the dressing and season to taste with salt and pepper Serve on red lettuce leaves scooping up salad with toasted pita bread wedges VARIATION For a vegan version substitute vegetable broth and soy based cheese that has been brined in green olive juice Serves 6 Per serving salad only approx 530 kcal 25 g fat 62 g carbohydrates 17 g protein 13 Asian Leafy Vegetables Starters Soups and Salads with Cilantro Pesto INGREDIENTS SETTINGS 8 small bok choy STEAM 210 212 F 5 7 minutes depending on size of bok choy Cilantro Pesto Perforated amp
66. rcels Seafood Dishes Side Dishes Vegetarian Dishes and Casseroles Small Pasta and Spinach Casseroles Sole Rolls with a Basil and Salmon Stuffing Spicy Butternut Squash Bake Spinach and Eggplant Lasagne Spinach with Raisins and Pine Nuts Starters Soups and Salads Stuffed Chicken Breast Fillets Summer Fish Bake T Thai Lentil Salad Tomato Quiche Trout in White Wine Turkey Twice Baked Potatoes V Vegetable Pilaf W White Bread Index of Recipes 2l J2 oo BOSCH Invented for life Bosch Home Appliances 1901 Main Street Suite 600 Irvine CA 92614 1 800 944 2904 www bosch home com us U S www bosch home ca Canada 2014 BSH Home Appliances Corporation All Rights Reserved 14 BOS 0276 4 14
67. rout is cooked when the fins can be gently pulled out Serves 4 Per serving approx 608 kcal 26 g fat 17 g carbohydrates 67 g protein 46 Oriental Steamed Fish Seafood Dishes INGREDIENTS SETTINGS 8 spring onions Spring Onions 8 Chinese dried mushrooms STEAM 210 2120F e g shiitake mushrooms 1 2 minutes 1 piece root ginger approx 1 inch Perforated Baking Pan 3 garlic cloves Fish 2 handfuls of glass noodles cooked STEAM 210 2120F 2 2 lbs sea bass or grouper 50 95 wintites pan ready gutted whole fish 2 tbsp peanut oil 4 tbsp soy sauce or fish sauce 1 2 tsp sugar 4 tbsp rice wine or dry sherry Wash the spring onions and chop into fine strips Put half of the spring onions in the perforated pan Blanch as indicated and set aside Place the mushrooms in a dish pour over boiling water and leave to soak for 15 minutes Remove from water pat dry with paper towels and chop finely Chop the mushrooms Peel the ginger and cut into very thin slices Peel the garlic cloves and crush with a garlic press Put the cooked noodles and mushrooms in the baking pan Rinse the fish under cold running water and pat dry with paper towel Stuff the fish with the ginger garlic and remaining spring onions and place diagonally on the noodles Brush the skin with peanut oil Stir together the soy sauce sugar and rice wine and drizzle over the fish Steam as Indicated Arrange the blanched spring oni
68. rry paste Add the pumpkin mixture to the broth and pur e finely Pour in the coconut milk and briefly heat the mixture Add salt to taste and serve with chopped parsley COOK S TIP The smaller the pumpkin the sweeter it is Serves 4 Per serving approx 133 kcal 4 g fat 18 g carbohydrates 5 g protein Savory Poultry Parcels Starters Soups and Salads INGREDIENTS SETTINGS 4 large or 8 small wonton skins STEAM 210 212 F 1 chicken breast fillet 20 minutes 2 tsp sesame oil Perforated amp Baking Pan 1 2 tsp light soy sauce Salt Freshly ground black pepper 1 tsp finely diced ginger 1 garlic clove Chili flakes to taste 16 spinach leaves washed CO O Soak the wonton skins in between damp tea towels Halve or quarter wonton skins depending on size Roughly dice the well chilled chicken breast fillet Pur e to a course texture with 1 tsp sesame oil soy sauce garlic clove and seasonings Place one spinach leaf on the center of each wonton skin Place one teaspoon of the filling on each spinach leaf and wrap into small parcels The parcels must be completely sealed so that none of the filling escapes Grease the perforated pan with the remaining sesame oil Place the poultry parcels on the cooking pan with the seam face down and steam as indicated Remove the poultry parcels from the pan and arrange on a plate COOK S TIP Serve the poultry parcels with chopsticks Serve with soy sauce d
69. shes INGREDIENTS SETTINGS 1 Ib chicken breast fillet Sweet amp Sour Salad STEAM 210 212 F 1 yellow pepper Dressing 15 minutes 12 small mushrooms 2 tbsp pumpkin seed Baking Pan 12 small cherry toma oil or hazelnut oil toes 2 tosp white wine vinegar Balsamic Marinade 1 tsp mustard O 1 shallot 1 tosp honey 3 tbsp pumpkin seed oil Juice of half an orange or hazelnut oil Salt and black pepper 1 tbsp white balsamic vinegar To Serve 4 Juice of half an orange 1 bunch of arugula a 1 tosp honey Z bunch of basil In Addition Salt and black pepper Skewers Rinse the chicken fillet under cold water remove the skin and pat dry Cut into 1 inch cubes and put into a shallow dish Peel and mince the shallot Stir together the pumpkin seed oil balsamic vinegar orange juice honey a few basil leaves and the diced shallot to make the marinade Season with salt and pepper and pour over the chicken Marinate for at least an hour in the refrigerator turning frequently Halve the pepper remove the seeds and cut into squares Wipe the mushrooms and remove the stems Wash the cherry tomatoes Remove the diced chicken from the marinade and wrap each cube individually in a basil leaf Slide the wrapped squares onto 4 large skewers with the diced pepper mushrooms and cherry tomatoes and place in the baking pan Steam as indicated Meanwhile heat the ingredients for the salad dressing ina small pan stirring continuously
70. shrooms Thoroughly mix the creme fraiche eggs and tomato pur e and season with salt and pepper Spread the filling evenly over the dough and lay the tomato slices mushrooms and well drained cheese cubes on top Bake the quiche as indicated Serves 4 Per serving approx 586 kcal 40 g fat 39 g carbohydrates 18 g protein 38 Exotic Lentil Curry Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS SETTINGS Y b lentils STEAM 210 212 F 1 cups vegetable broth 8 10 minutes 1 bay leaf Baking Pan 1 bunch spring onions 1 red jalapeno pepper 1 red pepper 2 cloves garlic 2 tbsp clarified butter 2 3 tbsp curry powder Salt and black pepper Wash the lentils place them in the baking pan and pour over the vegetable broth Add the bay leaf and cook as indicated so that the lentils are not too soft Meanwhile chop the spring onions into thin rings Wash the jalapeno pepper halve lengthways remove the seeds and Slice into thin slices Cut the pepper into small cubes Chop the garlic Heat the clarified butter in a pan and cook the spring onions jalapeno pepper red pepper and garlic for approximately 2 minutes stirring continuously Sweat the curry powder briefly and then add the cooked lentils Mix well and heat Season with salt and pepper and serve the lentil curry hot KITCHEN TIP Unlike most legumes lentils do not require soaking before cooking Serves 4 Per serving approx 304 kcal 1
71. t to coat the bottom Add a pinch of zest to each Gently blend eggs until smooth DO NOT BEAT Then add 4 tbsp sugar Stir together until the sugar is dissolved Add both the condensed and whole milk to the egg mixture Stir in until well blended DO NOT BEAT Pour mixture into each of the ramekins Bake as indicated After removing from oven allow to cool slightly Then invert individual flans onto serving dishes serves 8 Per serving approx 338 kcal 10 g fat 53 g carbohydrates 10 g protein 3 Easy Angel Dessert Pastries and Desserts INGREDIENTS SETTINGS 1 16 oz pkg angel food cake mix STEAM CONV 350 F 1 20 oz can crushed pineapple with 17 minutes heavy syrup Baking Pan 1 tsp vanilla extract Place all ingredients in the baking pan Mix well with a fork Bake 17 minutes or until nicely browned turn oven off Let cake remain in oven 2 3 more minutes Remove and let cool KITCHEN TIP Loosen the cooled cake from the pan by sliding a metal spatula between the cake and pan constantly press the spatula against the pan and draw it around in a continuous not sawing motion COOK S TIPS Serve with whipped cream ice cream or fruit Serves 12 Per slice approx 178 kcal O g fat 40 5 g carbohydrates 3 g protein 80 Red Currant Tart Pastries and Desserts INGREDIENTS SETTINGS 17 cups flour TRUE CONV 325 F 1 tsp baking powder 65 70 minutes 34 cup Sugar Springform Cake P
72. ted With all other types of heating the cooking time will increase or decrease according to the quantity Please also read the Use and Care Guide supplied with your appliance carefully so you can get the best use from your combination steam oven The settings for each recipe are presented making it easy to use your new combination steam oven Mode Temperature SETTINGS NN STEAM 210 212 F Cooking Time ____ 20 minutes Ye Baking Pan Accessories Ovenware Rack Position Each recipe in this cookbook includes the nutrition facts of a single serving which is calculated by our team of cooking professionals When ingredient choices are given such as butter or margarine the first one listed is used for the analysis The nutrition facts do not include optional ingredients If the amount of food consumed is different from the stated serving size or if the ingredients are modified the nutritional values will no longer be accurate Why cook with steam Cooking with steam is one of the healthiest cooking methods The steam envelops the food and exerts no pressure on it so the vitamins and minerals are largely preserved Delicate fish moist and tender meat and delicious vegetables can only be achieved with steam Custard terrines and dumplings are also wonderfully simple to make using the steam oven The Advantage Almost no loss of nutrients When steamed food is not immersed In wa
73. ter so the vitamins and minerals do not leach out Studies have shown that steamed broccoli for example contains 50 more vitamin C than boiled broccoli e Low fat cooking Food can be cooked with low amounts of fat or depending on taste with no fat at all When meat is steamed the fat separates itself from the meat and drips into the baking pan e Reheating Steam lets you reheat food without losing the original dish s moisture textures and flavors e Meat cooking Cook a poultry beef or a turkey in just 90 minutes in the oven s Steam Convection mode Golden on the outside moist on the inside Dry meat is a thing of the past e Appetizing appearance When cooked with steam foods retain their natural color Cooked vegetables look like they have been freshly harvested You hardly need to stir or turn the food which means that even delicate fish dishes retain their shape Foods do not dry out Flavorful enjoyment Steaming provides naturally flavorful food that needs hardly any salt e Cooking a menu With steam you can cook several components of a menu at the same time without the different flavors mixing How does the steam work 1 The water tank is filled with fresh tap water l 2 When the appliance is switched ri on avalve opens Water from ae the tank is delivered into the evaporator dish at the bottom j of the cooking compartment 3 Under the evaporator dish there is a heating element which heats
74. th salt and pepper Chop the pepper and lettuce into strios and the mushrooms into thick slices Peel the onion and cut into eighths Place the marinated chicken breasts in the baking pan Add the pepper mushrooms and onion Do not mix them together Tightly wrap the tortillas in parchment paper put on the wire rack and insert into the oven at level 3 Insert the chicken breast fillets and vegetables underneath Cook as indicated Cut the steamed chicken breast fillets into strios Soread the avocado mix over each tortilla Place lettuce mushrooms pepper chicken and onion onto each tortilla Put the sour cream on top Roll up the tortillas and serve immediately Serves 4 Per serving approx 306 kcal 16 g fat 18 g carbohydrates 23 g protein ri Stuffed Chicken Breast Fillets Poultry Dishes INGREDIENTS SETTINGS 4 chicken breast fillets approx 1 Ib STEAM CONV 350 F 8 sun dried tomatoes packed in oil amp 14 16 minutes drained Baking Pan 1 garlic clove 2 bunch of basil Salt and black pepper 1 tbsp olive oil 3 tbsp dry white wine or vermouth 3 tbsp chicken stock or vegetable 2 broth p Basil Sauce bunch of basil 3 oz Mascarpone 3 oz gorgonzola 1 pinch cayenne pepper Salt A little lemon juice O Rinse the fillets under cold water and pat dry Make an incision along the side of each to make a pouch Finely chop the sun dried tomatoes garlic and basil in the blender s
75. ughout the book to the metric system Common Weight Equivalents Standard Metric Equivalents Imperial Metric Measure Equivalent 2 ounce 1 Yeteaspoon 0 9ml 1 ounce 28g teaspoon m 4 ounces 4 pound 113g Y teaspoon 2ml 16 ounces 1 pound 454g 1 teaspoon 25 nal 1 pounds 56 g 1 teaspoon 15ml 1 pounds 680 g 2 teaspoons 25ml 2 pounds 907 g Ys cup 7 OZ S10 7h 214 pounds Lig Ys cup iil oz 75 nl cup 4 fl oz 125 ml Oven Temperature Equivalents 23 cup Zono 150ml 100 F 40C n 150 F 65 C mle 00 F 90 C 2 Cups 1 pint 500 ml 250 F 120 C a 300 F 1502C 3250F 160 C Volume and Weight 375 F T90PC 1 cup butter 8 62 72 b 250 8 400 F 200 C sugar or rice 405 oc f CU OU 40z 4 lb 125g 450 F 230 C tl 5 fl oz 150g ae a 1 British 10 fl oz Imperial cup US amp 8 fl oz or 237 mi Abbreviations Canadian cup however the standard Pound Ib metric 250 ml Ounce OZ Fluid Ounce fl oz Cup C Teaspoon tsp Tablespoon tosp 96 A Apulian Rice Salad Asian Leafy Vegetables with Cilantro Pesto Asparagus in Mustard Cream Sauce Asparagus Salad Autumn Roast Pork Baby Back Ribs Backyard Shrimp Boil Baked Apples Baked Vegetables in a Balsamic Sauce Braided Loaf Breads C Cabbage Rolls Cheese Scones Cheese Twists Chicken and Dumplings Coconut and Pumpkin Soup Cornbread Corn on the Cob Cowboy Corn Sticks Creamy Chocolate Torte
76. up 4 The water in the evaporator dish begins to boil and evaporates S gt 5 The food is enveloped by the a Tt steam and cooked gently n o without pressure European Convection During European Convection mode a heating element on the back panel of the cooking compartment is heated The fan then circulates the hot air around the food European Convection is most suitable for making sweet and savory pastries pot roasts and various cakes this mode is not suitable for braising For the slow cooking setting the European Convection is specially adjusted so all tender pieces of meat are particularly juicy and cooked to perfection European Convection is also used for dish warming and keeping food warm This enables you to keep food warm for a short time and to warm porcelain dishes European Convection and Steam Combined With the Steam Convection mode Steam and European Convection are used together This combination is particularly suitable for cooking meat and baking bread and rolls Thanks to the combination of European convection and Steam roasts get crispy on the outside and juicy on the inside Pastries get anice shiny surface and do not dry out For the reheating proofing and defrosting settings True Convection and Steam are specially adjusted to the relevant type of heating Steam Oven Cooking Functions Setting Function of Each Setting Steam Steam oven mode Steams vegetables fish
77. ute to reheat Serves 4 Per ear of corn 59 kcal 0 5 g fat 14 g carbohydrates 2 g protein 22 Parsnips and Side Dishes Vegetarian Dishes Potato Mash and Casseroles INGREDIENTS SETTINGS 6 medium sized potatoes STEAM 210 212 F 3 parsnips Potatoes 25 30 minutes onion Perforated Pan 3 tbsp butter 1 cup milk Parsnips 20 25 minutes Salt Baking Pan Nutmeg Peel and dice the potatoes Place in the perforated baking pan Peel and finely dice the parsnips and onion then briefly sweat in hot butter Transfer into the baking pan and pour the milk over Cook until soft below the potatoes as indicated Then while the potatoes and parsnips are still hot press through a potato ricer into a bowl and stir with a whisk until smooth Season with salt and freshly grated nutmeg and serve KITCHEN TIP To select parsnips choose vegetables that are smooth skinned and heavy for their size Serves 4 Per serving approx 212 kcal 3 g fat 36 g carbohydrates 9 g protein 23 Pasta Frittata Side Dishes Vegetarian Dishes and Casseroles INGREDIENTS SETTINGS 2 11 oz pkgs frozen Alfredo Vegetables Fettucine Alfredo DEFROST 110 F TRUE CONV 350 F 4 tbsp olive oil or butter 17 minutes 10 minutes 2 cloves garlic minced Baking Pan Y Cup chopped onion Frittata 1 28 oz can Italian plum STEAM CONV 350 F tomatoes drained chopped 20 25 minutes Salt and black pepper 1 8 oz ball fresh Mozzarell
78. y tomatoes avocado and arugula When quinoa has cooled add to the salad and toss with remaining dressing Serves 4 Per serving approx 442 kcal 26 g fat 43 g carbohydrates 12 g protein 18 B Side Dishes Vegetarian Dishes and Casseroles Potatoes Boiled in Their Skins Side Dishes Vegetarian Dishes with Two Dips and Casseroles INGREDIENTS SETTINGS 2 2 b medium sized potatoes STEAM 210 F 212 F preferably by a similar size 25 30 minutes Perforated Baking Pan Bacon Dip 4 oz sliced bacon 5 oz blue cheese b creme fraiche bunch of chives Avocado Dip 1 ripe avocado 2 tbsp lemon juice b cr me fraiche D 1 small red chili pepper bunch cilantro or dill Salt and pepper Wash and scrub the potatoes and arrange in the perforated baking pan Steam as indicated BACON DIP Cut the bacon across its width into strips about inch wide Fry in a pan over a me dium heat until crispy Leave to drain on paper towels Pur e the blue cheese and stir in the cr me fra che Cut the chives and fold into the cheese mixture with the bacon strips AVOCADO DIP Halve the avocado and remove the seed Pur e the flesh with the lemon juice and stir in the creme fraiche Slice the chili pepper lengthways and remove the seeds Finely chop the chili pepper and cilantro and fold into the dip Season with salt and pepper Serve the dips with the potatoes Serves 4 Per serving approx 90

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