V-ZUG Combair-Steam S Recipes
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Summary of Contents for V-ZUG Combair-Steam S
- Page 1 Recipes for the Combair-Steam S V-ZUG AG Industriestrasse 66, 6301 Zug vzug@vzug.ch, www.vzug.ch © V-ZUG AG, 6301 Zug, 2009...
- Page 3 Delicious recipes...
- Page 4 Delicious recipes...
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Page 5: Table Of Contents
Contents Theory Accompaniments Gratins Bread Flans 7 General information 62 Potato gratin with pumpkin seeds 120 Walnut focaccia 8 Operating modes 64 Oriental rice 122 Italian ring loaf 12 Accessories 66 Risotto variations 124 Exotic bread 13 Operating the appliance 68 Polenta with vegetables 126 Wholemeal bread rolls 14 Uses and tips 70 Lentils with semolina gnocchi... -
Page 6: Theory
General information Healthy cooking is part of modern life Ever more health-conscious people are choosing gentle methods of cooking, because being sporty and fit is part of the modern lifestyle. Part and parcel with this are culinary delights, for the steamer satisfies both require- ments. -
Page 7: Operating Modes
Place tins, moulds, etc. on the wire shelf. Operating modes Always push the «sloped» side of the original baking tray right to the back of the cooking space. Follow the advice in «Tips on settings» and in «Tips and tricks». Operating mode Temperature range Recommended... - Page 8 Operating modes Operating mode Temperature range Recommended Level Heating method PizzaPlus 30 to 230 °C 200 °C For pizza, flans and quiches. Use a dark enamelled The cooking space is heated by hot air tray or a black tray or tin for crispy results.. and bottom heat.
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Page 9: Accessories
Accessories Operating the appliance Accessories Operating the appliance Below are brief operating instructions for quick reference. Perforated cooking tray Additional and more detailed information is to be found in the operating instructions. Place the food in the cooking space. Fill the water tank up to the «1.25 litre» mark with fresh, Wire shelf cold drinking water and slot into position in the water tank compartment. -
Page 10: Uses And Tips
Uses and tips Uses and tips Baking Juice extracting Preparations Selecting and starting Soft roasting Perfect baking results are ensured whether it is pizza, bread, Steam juicing is a very gentle method of extracting Heat some fat in a pan. Press the operating mode button one or more times to pastry or gratin. -
Page 11: Notes And Abbreviations
Uses and tips Notes and abbreviations Steaming Ingredients The following abbreviations are used in the recipes: Vital vitamins, minerals and flavours are retained during the The recipes serve four, unless stated otherwise. gram process of being gently steamed in the steamer. No matter the food, there is an operating mode to steam it to Cooking time kilogram... -
Page 12: Aperitif Starters
Aperitif Starters... -
Page 13: Aperitif Nibbles
Aperitif nibbles Stainless steel tray Cover the tray with baking parchment and lay the puff pastry 2 rolls of puff pastry on to it. Brush with a little water, then lay the second sheet of pastry on top and press down lightly. Brush with olive oil. Put 2 tbsp olive oil Oregano, leaves pulled off the herbs and Parmesan onto the pastry and spread them... -
Page 14: Salmon Curls
Salmon curls Ham palmiers Sweet palmiers Nut Danish pastries Stainless steel tray Stainless steel tray Stainless steel tray Stainless steel tray 1 roll of puff pastry 1 roll of puff pastry 1 roll of puff pastry 1 roll of puff pastry Stuffing Stuffing Stuffing... -
Page 15: Stuffed Rolls With Ham
Stuffed rolls with ham Stainless steel tray Mix all the ingredients for the filling together. 12–16 small ready to bake rolls Cut the ready to bake rolls open horizontally. Spread the filling on one half of the roll, then put the other half on Filling ½... -
Page 16: Stuffed Rolls With Quark
Stuffed rolls Stuffed rolls with quark with salami Stainless steel tray Stainless steel tray 12–16 small ready to bake rolls 12–16 small ready to bake rolls 75 g low-fat quark ½ egg 50 g grated cheese 2 tbsp grated cheese 50 g mozzarella, roughly grated ½... -
Page 17: Cabbage Salad With Bacon And Croutons
Cabbage salad with bacon and croutons Stainless steel tray Cover the stainless steel tray with baking parchment, place the 800 g white cabbage, finely chopped cabbage on it and season with a little salt and pepper. 100 g bacon, in strips Add the bacon strips and drizzle with olive oil. -
Page 18: Leek, Feta And Raisin Salad
Leek, feta Courgette, almond and raisin salad and ham salad Stainless steel tray Stainless steel tray 800 g leeks, finely chopped 800 g courgettes, cut in half lengthways, 3 tbsp raisins then into slices around 4 mm thick 200 g feta, diced 1 small packet of saffron powder 2 tbsp olive oil Salt... -
Page 19: Zander And Salmon Terrine
Zander and salmon terrine Half-round terrine mould, 0.7 l Stainless steel tray Put the diced zander into the freezer for 30 minutes. 300 g fresh fillet of zander, diced Line the terrine mould with cling film, leaving enough spare 5–6 basil leaves 1 bunch of chives or dill, to cover the terrine, once filled. -
Page 20: Game Terrine
Game terrine Porcelain dish, ⅓ GN Wire shelf Half-round terrine mould, 0.7 l Stainless steel tray Marinade The day before you want to cook the dish, put all the ingredients for the marinade into the porcelain dish, along 1 dl red wine with the diced venison, cover and leave in the refrigerator to 1 shallot, quartered marinate for 12 hours. -
Page 21: Vegetable Terrine
Vegetable terrine Half-round terrine mould 0.7 l Perforated cooking tray Stainless steel tray Cut the stalks off the top of the courgettes, then use a potato 1–2 courgettes 100 g sweet green beans, peeler to cut the vegetables into strips. Line the terrine mould with cling film then lay the courgette strips stalks cut off into the mould crossways, two at a time, so that they overlap... - Page 22 Fish Poultry Meat...
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Page 23: Fish Poultry Meat
Fish in puff pastry Stainless steel tray Cut the pepper in half, remove the stalk, seeds and white 1 roll of puff pastry membranes, then cut into strips lengthways. Cut the stalk off the top of the courgette, then cut it into slices lengthways. 1 red pepper 1 courgette Cut the puff pastry into four equal-sized rectangles. -
Page 24: Veal Fillet Coated In Herbs
Veal fillet coated in herbs Stainless steel tray Pull the parsley, chervil, thyme, marjoram and tarragon 50 g mixed herbs: parsley, leaves off the stalks and chop them; finely chop the chives. chervil, thyme, marjoram, Mix the herbs with a little olive oil. tarragon, chives Olive oil Put a piece of cling film 20 cm longer than the fillet on to... -
Page 25: Beef Stroganoff
Beef stroganoff Porcelain dish, ½ GN Wire shelf Season the meat with salt and pepper. 800 g shoulder of beef, Cut the peppers in half, remove the stalks, seeds and white in strips 1 cm thick Salt membranes, then cut into strips. Put the meat in the porcelain dish and scatter the beef Pepper bouillon powder, peppers and onions over the top. -
Page 26: Stewing Meat
Stewing meat Cooking tray unperforated, 10 cm high, ⅓ GN Wire shelf Put the meat, vegetables and spices in the cooking tray, then 1 kg beef, brisket flat cut or brisket point cut add the vegetable bouillon. The bouillon must cover the meat. Put the cooking tray into the cold cooking space on to the 2 carrots, peeled, quartered wire shelf at level 2. -
Page 27: Lime Chicken Breast
Lime chicken breast Toothpicks Perforated cooking tray Mix all the stuffing ingredients together. 4 chicken breasts, Use a sharp, pointed knife to cut a pocket into each chicken around 120 g each Salt breast (or ask your butcher to do this for you), season and stuff with the ricotta mixture. -
Page 28: Fillet Of Veal In Puff Pastry
Fillet of veal in puff pastry Stainless steel tray Soak the ceps in water as per the packet instructions, squeeze 1 roll of puff pastry all the water out and finely dice them. 1 fillet of veal, approx. 650 g Sear the fillet of veal in a frying pan with the oil, season it with 2 tbsp oil Salt... -
Page 29: Fillet Of Pork In Puff Pastry
Fillet of pork in puff pastry Stainless steel tray Sear the pork fillet in a frying pan with the oil, season it with 1 roll of puff pastry salt and pepper, then remove the fillet and leave it to cool. 1 pork fillet, approx. -
Page 30: Osso Buco
Osso buco Porcelain dish, ½ GN Wire shelf Use scissors to make 3 cuts around the edge of each veal 4 veal shanks, shank (this prevents the shanks from rolling up). Season with salt around 350 g each Salt and pepper. Put the shanks into the pan with the peanut oil and sear well on both sides. -
Page 31: Rabbit Shanks With Cognac And Plums
Rabbit shanks with cognac and plums Kitchen string Porcelain dish, ½ GN Wire shelf Soak the dried prunes in cognac for around 16 pitted dried prunes ¾ dl cognac 20 minutes. Put the rest of the cognac to one side. Let the softened prunes drain, then wrap two prunes in each 8 slices of bacon slice of bacon. -
Page 32: Bernese Platter
Bernese platter Cooking tray unperforated, 10 cm high, ⅓ GN Wire shelf Put the bacon, smoked pork loin and saucisson vaudoise 150 g smoked bacon 250 g smoked pork loin into the cooking tray. Spread the sauerkraut over the meat and lay the potatoes on top. -
Page 33: Accompaniments Gratins
Accompaniments Gratins... -
Page 34: Potato Gratin With Pumpkin Seeds
Potato gratin with pumpkin seeds Porcelain dish, ½ GN Wire shelf Remove the fibrous parts of the leek and cut it into slices 1 kg waxy potatoes 1 cm thick. Peel and thinly slice the potatoes. 1 leek For the sauce, mix the egg, sour single cream and milk together, stir in the cheese and season. -
Page 35: Oriental Rice
Oriental rice Porcelain dish, ⅓ GN Wire shelf Peel the carrots and grate them roughly. 2 carrots Put all the ingredients in the porcelain dish and mix together. 200 g parboiled rice 50 g raisins Put the porcelain dish onto the wire shelf at level 2 of the cold cooking space. -
Page 36: Risotto Variations
Risotto variations Porcelain dish, ⅓ GN Wire shelf Put the risotto rice, white wine, bouillon, lemon grass and 200 g risotto rice, lemon thyme sprigs in the porcelain dish and mix together. such as carnaroli 1 dl dry white wine Put the porcelain dish on to the wire shelf at level 2 of the cold cooking space. -
Page 37: Polenta With Vegetables
Polenta with vegetables Cooking trays unperforated, ⅓ GN, 2 pieces Wire shelf Put the maize semolina, vegetable bouillon and milk in the Polenta 200 g Bramata maize semolina cooking tray and stir. Cut the peppers in half, remove the stalk, seeds and white 2 dl vegetable bouillon membranes, then cut into 1 cm dice. -
Page 38: Lentils With Semolina Gnocchi
Lentils with semolina gnocchi Porcelain dish, ⅓ GN Porcelain dish, ⅔ GN Wire shelf For the gnocchi, mix the milk, salt and durum wheat semolina Gnocchi 7 dl milk together in the smaller porcelain dish. Put the porcelain dish on to the wire shelf at level 2 of the ½... -
Page 39: Ebly Wheat With Peppers And Courgettes
Ebly wheat with peppers and courgettes Porcelain dish, ⅓ GN Wire shelf Cut the stalk off the top of the courgette, then cut the vegetable 1 courgette into quarters lengthways and then into 2 cm dice. 1 red pepper 200 g Ebly wheat Cut the pepper in half, remove the stalk, seeds and white membranes, then cut into 2 cm squares. -
Page 40: Pasta Gratin
Pasta gratin Porcelain dish, ½ GN Wire shelf Put the pasta, onions, mushrooms, air-dried ham and parsley 300–350 g uncooked pasta into the greased porcelain dish and mix together. (shells or elbow macaroni) 2 onions, cut into rings For the sauce, stir the vegetable bouillon and single cream together and season. -
Page 41: Aubergine Gratin
Aubergine gratin Porcelain dish, ⅓ GN Wire shelf Crush the plum tomatoes in a bowl with a fork. Mix the 2 aubergines tomatoes with the garlic, herbs and olive oil, then season with 400 g tinned plum tomatoes, stalks removed salt and pepper. -
Page 42: Vegetable Gratin
Vegetable gratin Porcelain dish, ½ GN Wire shelf Peel the carrots and celeriac and cut them into sticks about 300 g carrots 4 cm long and 5 mm thick. Remove the fibrous parts of the leek, 1 small celeriac 1 large leek cut it in half lengthways and then into strips. -
Page 43: Vegetable
Vegetable... -
Page 44: Vegetable Patch
Vegetable patch Perforated cooking tray Separate the cauliflower into small florets. Chop off the broccoli 1 small cauliflower stalk, peel it and cut it into sticks about 1 cm thick. Separate 1 small head of broccoli or the broccoli head into small florets. Peel the carrots and cut them Romanesco broccoli 2 carrots into sticks about 5 cm long and 1 cm thick. -
Page 45: Colourful Bean Platter
Colourful bean platter Perforated cooking tray Cut the stalks off the beans and remove the stringy threads. 500 g green bush beans Cut the cherry tomatoes in half. Cut the mushrooms in half or in 250 g cherry tomatoes quarters. 200 g mushrooms Savory, finely chopped Put all the vegetables into the perforated cooking tray and... -
Page 46: Stuffed Kohlrabies
Stuffed kohlrabies Porcelain dish, ½ GN Wire shelf Perforated cooking tray Mix the bulgur with the vegetable bouillon in the porcelain 100 g bulgur 1½ dl vegetable bouillon dish. Put the porcelain dish on to the wire shelf at level 2 of the cold 4 large kohlrabies cooking space. -
Page 47: Zucchini Boats
Zucchini boats Porcelain dish, ½ GN Wire shelf Halve the courgettes lengthways and hollow them out. 4 courgettes Cut the courgette flesh up into small pieces. Peel the carrots 2 small carrots 1 small kohlrabi and kohlrabi, then chop into small dice. Finely dice the onion. -
Page 48: Ratatouille
Ratatouille Porcelain dish, ½ GN Wire shelf Cut the stalks and leaves off the top of the aubergines 250 g aubergines and courgettes, then cut the vegetables into small dice. Cut 250 g courgettes 250 g red peppers the peppers in half, remove the stalks, seeds and white membranes, then cut into small squares. -
Page 49: Desserts Pastries
Desserts Pastries... -
Page 50: Orange And Caramel Flan
Orange and caramel flan Flan dishes, Ø 7 cm, 6 pieces Perforated cooking tray For the sauce, caramelise the sugar in a pan so that it turns Sauce light brown in colour, pour in the orange juice and allow 60 g sugar 1 dl orange juice to reduce by half. -
Page 51: Chocolate And Gingerbread Flan
Chocolate and Coconut flan gingerbread flan Flan dishes, Ø 7 cm, 6 pieces Flan dishes, Ø 7 cm, 6 pieces Perforated cooking tray Perforated cooking tray 100 g dark chocolate, crumbled 4 eggs, beaten ½ tsp gingerbread spices 80 g sugar 5 dl milk 5 dl coconut milk 50 g sugar... -
Page 52: Plums In Red Wine
Plums in red wine Porcelain dish, ½ GN Wire shelf Cut the plums in half and remove the stones. 750 g plums Mix the red wine and sugar together in the porcelain dish, 2 dl robust red wine 50 g sugar then add the scraped-out vanilla seeds and the vanilla pod. -
Page 53: Fruit Compote
Fruit compote Porcelain dish, ⅓ GN Wire shelf Peel the apples and pears, cut them into eight pieces 2 apples and de-seed them. Halve the plums and remove the stone, 2 pears 3 plums then halve the halves. Put the prepared fruit into the porcelain dish. -
Page 54: Dumplings
Dumplings Porcelain dish, ½ GN Wire shelf Mix the flour, sugar and yeast together in a bowl, Dough add the lukewarm milk, butter and salt, then knead to a 500 g white flour 30 g sugar smooth dough. Put the dough into a bowl, cover it with a damp cloth and leave it at room temperature until 1 diced yeast, crumbled it has doubled in volume (1–1½... -
Page 55: Apple Pastries
Apple pastries Stainless steel tray Cut each sheet of puff pastry into 8 equal rectangles. Brush 2 rolls of puff pastry 8 of the rectangles with a little water and place another 4 ripe apples rectangle on top of each one. Cover the stainless steel tray with baking parchment and place the pastry rectangles on it. -
Page 56: Crispy Figs
Crispy figs Stainless steel tray Use a toothpick to prick the figs all over. 4 sheets of filo or Bring the sugar, water, lemon juice and liqueur to the boil, strudel pastry put the figs into the syrup and simmer on a low heat for 2 tbsp melted butter 4 fresh figs around 15 minutes. -
Page 57: Lemon Muffins
Lemon muffins Original baking tray 12 Muffin cases, Ø approx. 6 cm Beat the butter, sugar and vanilla sugar until pale and fluffy, then 100 g soft butter add the eggs and lemon zest and continue to beat until the 175 g sugar 1 packet of vanilla sugar mixture has a creamy consistency. -
Page 58: Blueberry Muffins
Blueberry muffins Chocolate and Apricot and Carrot muffins banana muffins marzipan muffins Original baking tray Original baking tray Original baking tray Original baking tray 12 Muffin cases, Ø approx. 6 cm 12 Muffin cases, Ø approx. 6 cm 12 Muffin cases, Ø approx. 6 cm 12 Muffin cases, Ø... -
Page 59: Lemon Cake
Lemon cake Cake mould, 25–28 cm Wire shelf Line the cake mould with baking parchment or grease it with 200 g soft butter butter. 200 g sugar 1 pinch of salt Beat the butter, sugar and salt until pale and fluffy, then add the eggs and lemon zest and continue to beat until the mixture 4 eggs has a creamy consistency. -
Page 60: Chocolate And Red Wine Cake
Chocolate Tutti Frutti cake and red wine cake Cake mould, 25–28 cm Cake mould, 25–28 cm Wire shelf Wire shelf 200 g soft butter 200 g soft butter 200 g sugar 180 g cane sugar 1 pinch of salt 1 pinch of salt 3 eggs 4 eggs 1 dl red wine... -
Page 61: Cheesecake
Cheesecake Spring form tin, Ø 26 cm Wire shelf Beat the butter and sugar together to give a light, fluffy Dough mixture, add the eggs then continue to beat until you achieve 200 g soft butter 200 g sugar a creamy consistency. Mix the flour, cocoa powder and baking powder together and fold into the butter mixture. -
Page 62: Bread Flans
Bread Flans... -
Page 63: Walnut Focaccia
Walnut focaccia Stainless steel tray Mix the flour and yeast together in a bowl, add the yoghurt, 500 g semi-white flour lukewarm water and salt, then knead to a smooth dough. 1 packet of dried yeast Next, knead the walnuts into the dough. Put the dough into 180 g yoghurt 1½... -
Page 64: Italian Ring Loaf
Italian ring loaf Stainless steel tray Mix the flour and yeast together in a bowl, add the luke- 750 g dark wheat flour warm water and salt, then knead to a smooth dough. Put the or farmhouse flour dough into a bowl, cover with a damp cloth and leave at 1 cube yeast, crumbled 4¾... -
Page 65: Exotic Bread
Exotic bread Stainless steel tray Mix the flour and yeast together in a bowl, add the coconut 500 g white flour or milk, mango and salt, then knead to a smooth dough. wheat and spelt flour Next, knead the cashew nuts into the dough. Put the dough 1 packet of dried yeast 3½–4 dl coconut milk into a bowl, cover with a damp cloth and leave at room... -
Page 66: Wholemeal Bread Rolls
Wholemeal bread rolls Stainless steel tray Mix the flour, sugar and yeast together in a bowl, add the 500 g wholemeal flour lukewarm milk, butter and salt, then knead to a smooth dough. 4 tbsp sugar Next, knead the raisins and hazelnuts into the dough. Put ½... -
Page 67: Leek And Cheese Flan
Leek and cheese flan Round baking tray, Ø 31 cm Wire shelf Remove the fibrous parts of the leeks and cut it into rings 5 mm 1 short crust pastry, rolled out into a thick. Also cut the onions into rings. circle, 400–500 g Sweat the leeks and onions in the oil, add the ham and stir briefly, season, then leave to cool. -
Page 68: Mushroom Flan
Mushroom flan Asparagus flan Pumpkin flan Chicory flan with Gorgonzola Round baking tray, Ø 31 cm Round baking tray, Ø 31 cm Round baking tray, Ø 31 cm Round baking tray, Ø 31 cm Wire shelf Wire shelf Wire shelf Wire shelf 1 short crust, 1 short crust,... -
Page 69: Fruit Flan
Fruit flan Round baking tray, Ø 31 cm Wire shelf Cover the baking tray with baking parchment and place 1 short crust pastry, the pastry on it, then prick the pastry several times with a fork. rolled out into a circle, 400–500 g Sprinkle the hazelnuts over the pastry base. - Page 70 Own recipes Own recipes...
- Page 71 Own recipes Own recipes...
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