Thermador PROFESSIONAL Series Recipes
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Thermador PROFESSIONAL Series Recipes

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COOKING
WITH
STEAM
STEAM
RECIPES
FOR THE
CULINARY
ENTHUSIAST

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Summary of Contents for Thermador PROFESSIONAL Series

  • Page 1 COOKING WITH STEAM STEAM RECIPES FOR THE CULINARY ENTHUSIAST...
  • Page 2 PROFESSIONAL SERIES STEAM OVEN MASTERPIECE ® SERIES STEAM OVEN WITH PRO HANDLE MASTERPIECE ® SERIES STEAM OVEN WITH MASTERPIECE ® HANDLE PRO GRAND ® STEAM RANGE...
  • Page 3 TABLE OF CONTENTS Introduction Starters, Soups and Salads Side Dishes, Vegetarian Dishes and Casseroles Seafood Dishes Meat Dishes Poultry Cakes, Pastries and Desserts Breads Metric Information Index of Recipes BSH Home Appliances Corporation 1901 Main Street, Suite 600 Irvine, CA 92614 www.thermador.com...
  • Page 5 Explore more great recipes for this and other appliances at www.thermador.com/culinary/recipes A French version of this cookbook can also be downloaded at www.thermador.ca...
  • Page 6 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.
  • Page 7 HOW DOES THE STEAM WORK? 1. The water tank is filled with fresh tap water. 2. When the appliance is switched on, a valve opens. Water from the tank is delivered into the evaporator dish at the bottom of the cooking compartment. 3.
  • Page 8 TRUE CONVECTION AND STEAM COMBINED With the Steam Convection mode, Steam and True Convection are used together. This combination is partic- ularly suitable for cooking meat and baking bread and rolls. Thanks to the combination of True Convection and Steam, roasts get crispy on the outside and juicy on the inside.
  • Page 9 INFORMATION AND TIPS • Cooking Times Unless otherwise indicated, the cooking times in the recipes are for food inserted into a cold 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.
  • Page 10 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.
  • Page 11 STARTERS, STARTERS, SOUPS AND SALADS SOUPS AND SALADS...
  • Page 12 COCONUT AND PUMPKIN SOUP STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS STEAM, 210°– 212ºF 1 lb. pumpkin or butternut squash 12 – 14 minutes ½ bunch cilantro, roughly chopped Baking Pan 1 onion 1 garlic clove 1 piece root ginger, ¾ -1” 1 tbsp.
  • Page 13 SAVORY POULTRY PARCELS STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS STEAM, 210°– 212ºF 4 large or 8 small wonton skins 20 minutes 1 chicken breast fillet Perforated & Baking Pan 2 tsp. sesame oil 1 – 2 tsp. light soy sauce Salt Freshly ground black pepper 1 tsp.
  • Page 14 HAM AND EGG BRUNCH CUPS STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS STEAM CONV, 350°F 4 slices deli-style ham 8 – 10 minutes 4 eggs 4 Ramekins in the Perforated Pan Salt and pepper Optional Shredded cheese Snipped herbs Spray (4) 6 oz. custard cups or ramekins with non-stick spray. Arrange on perforated pan.
  • Page 15 STARTERS, SOUPS AND SALADS THAI LENTIL SALAD 12 12...
  • Page 16 THAI LENTIL SALAD STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS STEAM, 210°– 212ºF 1 red onion, peeled 12 – 14 minutes 1 garlic clove, peeled ¾ Baking Pan 1 piece root ginger, approx. ”, peeled 1 small red chili, seeds removed 1 tbsp.
  • Page 17 ASPARAGUS SALAD STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS STEAM, 210°– 212ºF 2 lb. green asparagus 7 – 10 minutes Salt Perforated & Baking Pan 1 bunch arugula ½ lb. cherry tomatoes 3 tbsp. parmesan cheese, fresh Honey Mustard Salad Dressing 1 tsp.
  • Page 18 MOROCCAN SALAD STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS Couscous 1 – 10 oz. box couscous STEAM, 210° – 212ºF 2 cups chicken broth 5 minutes 1 unpeeled eggplant, cut into ¾ Cooking Pan – Half Size ” pieces ½ cup olive oil + additional 1 red bell pepper Eggplant TRUE CONV, 425°F, Preheat...
  • Page 19 ASIAN LEAFY VEGETABLES STARTERS, SOUPS AND SALADS WITH CILANTRO PESTO INGREDIENTS SETTINGS STEAM, 210°– 212ºF 8 small bok choy 5 – 7 minutes, depending on size of bok choy Perforated & Baking Pan Cilantro Pesto ⁄ cup cashew kernels 1 bunch cilantro ⁄...
  • Page 20 APULIAN RICE SALAD STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS STEAM, 210°– 212ºF 2 carrots Baking Pan 1 small leek 3 tbsp. water Carrots & Leeks 4 – 5 tbsp. white balsamic vinegar 7 minutes 1 tsp. sugar 1 yellow pepper Rice 4 oz.
  • Page 21 SALAD NICOISE STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS Potatoes & Green Beans 4 new potatoes, cut into chunks STEAM CONV, 350°F ½ lb. fresh green beans 10 minutes 8 – 12 oz. fresh salmon or Fresh tuna 2 eggs Fish & Eggs STEAM CONV, 350°F 1 quart salad greens 10 minutes...
  • Page 22 ROASTED POTATO SALAD STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS TRUE CONV, 400°F, Preheat 2 lbs. small red potatoes, scrubbed 30 minutes and cut into quarters Baking Pan 1 tbsp. grapeseed or vegetable oil Kosher salt ½ tsp. dried thyme 1 butterhead lettuce torn into small pieces or 1 bag of butterhead lettuce mix Dressing...
  • Page 23 STARTERS, SOUPS AND SALADS QUINOA SALAD...
  • Page 24 QUINOA SALAD STARTERS, SOUPS AND SALADS INGREDIENTS SETTINGS Beets 4 yellow beets, cleaned, tops 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 ¼ cup olive oil Quinoa STEAM, 210°–...
  • Page 25 SIDE DISHES, STARTERS, SOUPS AND SALADS VEGETARIAN DISHES AND CASSEROLES...
  • Page 26 POTATOES BOILED IN SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES THEIR SKINS WITH TWO DIPS INGREDIENTS SETTINGS STEAM, 210°F – 212°F 2 – 2½ lb. medium-sized potatoes, 25 – 30 minutes preferably by a similar size Perforated + Baking Pan Bacon Dip 4 oz.
  • Page 27 SPINACH WITH RAISINS SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES AND PINE NUTS INGREDIENTS SETTINGS ¼ STEAM, 210°– 212ºF cup raisins 3 – 5 minutes Dessert wine, e.g. vin santo ½ Perforated & Baking Pan lbs spinach Salt 1 tsp. olive oil 2 tbsp.
  • Page 28 CORN ON THE COB SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS STEAM, 210°– 212ºF 4 ears unshucked corn 8 minutes Butter or margarine, if desired Perforated & Baking Pan Soak fresh, unshucked ears of corn in water for 15 – 30 minutes, and drain or pat dry.
  • Page 29 PARSNIPS AND SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES POTATO MASH INGREDIENTS SETTINGS STEAM, 210°– 212ºF 6 medium-sized potatoes Potatoes 3 parsnips 25 – 30 minutes ½ onion Perforated Pan 3 tbsp. butter 1 cup milk Parsnips Salt 20 – 25 minutes Nutmeg Baking Pan Peel and dice the potatoes.
  • Page 30 PASTA FRITTATA SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS ½ Alfredo Vegetables 2 – 11 oz. pkgs. frozen DEFROST, 110°F TRUE CONV, 350°F Fettucine Alfredo 17 minutes 10 minutes 4 tbsp. olive oil or butter Baking Pan 2 cloves garlic, minced ½...
  • Page 31 LEMONGRASS RISOTTO SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS STEAM CONV, 325°F 1 shallot 25 minutes 1 – 2 garlic cloves Baking Pan 3 tbsp. olive oil 1¼ cups risotto rice 3 stems lemongrass, in pieces ⁄ cup and 3 tbsp. white wine 2 –...
  • Page 32 BAKED VEGETABLES IN A SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES BALSAMIC SAUCE INGREDIENTS SETTINGS STEAM CONV, 450°F Balsamic Sauce 20 minutes 1 small onion Baking Pan 1 garlic clove 2 tbsp. olive oil 3 tbsp. white balsamic vinegar 2 tsp. honey ½...
  • Page 33 VEGETABLE PILAF SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS STEAM CONV, 325°F ¼ cup canned chick peas Baking Pan 1 onion 2 cloves garlic Rice mixture 2 cups natural long grain rice 20 minutes 5 tbsp. oil 1 quart vegetable broth With vegetables 1 eggplant Add 5 minutes...
  • Page 34 STARTERS, SOUPS AND SALADS HERBED POLENTA 31 31...
  • Page 35 HERBED POLENTA SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS STEAM CONV, 275°F 1 tsp. olive oil for greasing 30 minutes 1 cup vegetable broth Dish on Wire Rack 1 cup milk 1 cup polenta 1 tsp. chopped herbs, (e.g. thyme, sage, or rosemary) 3 oz.
  • Page 36 ROASTED VEGETABLES SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS Vegetables 2 medium tomatoes STEAM CONV, 400°F 1 tbsp. olive oil 30 minutes 1 lb. potatoes Baking Pan (Level 2) 3 cloves garlic 1 sprig oregano Tomatoes Salt and pepper STEAM, 210°–...
  • Page 37 TWICE BAKED SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES POTATOES INGREDIENTS SETTINGS TRUE CONV, 300°F 4 large potatoes 55 – 60 minutes Baking Pan Filling 1 tbsp. butter ¼ With Filling lb. blue cheese Add another 8 minutes Parsley, chopped Salt and black pepper Wash and scrub the potatoes and place, unpeeled, in the baking pan.
  • Page 38 OVEN ROASTED SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES SWEET POTATOES INGREDIENTS SETTINGS ½ STEAM CONV, 300°F 2 – 2 lbs. sweet potatoes ½ 15 – 20 minutes tsp. paprika ½ Baking Pan tsp. curry powder 2 tbsp. olive oil Salt 2 ripe avocados 1 red jalapeño pepper Juice of one lime...
  • Page 39 ROASTED QUINOA SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES WITH A CREAM SAUCE INGREDIENTS SETTINGS STEAM CONV, 350°F 1 onion 35 – 40 minutes 2 carrots Baking Pan 1 leek 3 tbsp. butter ¼ cups quinoa ⁄ cups vegetable broth ½ cup ground nuts 2 eggs ½...
  • Page 40 STARTERS, SOUPS AND SALADS MIXED VEGETABLES WITH LEMON CREAM CHEESE SAUCE 37 37...
  • Page 41 MIXED VEGETABLES SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES WITH LEMON CREAM CHEESE SAUCE INGREDIENTS SETTINGS ½ STEAM, 210° – 212ºF lb. carrots ½ 7 – 10 minutes lb. butternut squash ½ Perforated + Baking Pan lb. zucchini ½ lb. cauliflower Lemon Cream Cheese Sauce 4 tbsp.
  • Page 42 STARTERS, SOUPS AND SALADS GNOCCHI WITH SAGE BUTTER 39 39...
  • Page 43 GNOCCHI WITH SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES SAGE BUTTER INGREDIENTS SETTINGS Potatoes 5 medium potatoes STEAM, 210°– 212ºF 1 cup flour 25 – 30 minutes 2 eggs Perforated + Baking Pan Salt White pepper Gnocchi Nutmeg STEAM, 210°– 212ºF 1 tsp.
  • Page 44 ASPARAGUS IN SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES MUSTARD CREAM SAUCE INGREDIENTS SETTINGS STEAM, 210°– 212ºF 2 lbs. green asparagus 7 – 10 minutes Perforated + Baking Pan Mustard Cream Sauce 1 onion 2 tbsp. butter 2 tbsp. mustard seeds 3 tbsp.
  • Page 45 ROASTED SESAME SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES GREEN BEANS INGREDIENTS SETTINGS TRUE CONV, 450°F for Preheat 1 lb. green beans, stem ends snapped off 1 tbsp. olive oil Green Beans Salt and black pepper STEAM CONV, 450°F 1 tbsp. minced garlic 10 minutes plus 5 –...
  • Page 46 POTATO DUMPLINGS SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS Potatoes 5 medium potatoes ¾ STEAM, 210°– 212ºF cup flour 30 – 40 minutes 2 small eggs Perforated + Baking Pan Salt Nutmeg Dumplings 1 tsp. oil STEAM, 210°– 212ºF 20 - 25 minutes In Addition 3 tbsp.
  • Page 47 STARTERS, SOUPS AND SALADS TOMATO QUICHE 44 44...
  • Page 48 TOMATO QUICHE SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS Tomatoes Pastry ¼ STEAM, 210 – 212°F cups flour 2 – 3 minutes 5 tbsp. butter or margarine Perforated + Baking Pan (Level 3 + 1) 1 small egg Salt Quiche Butter for greasing the pan STEAM CONV, 350°F...
  • Page 49 EXOTIC LENTIL CURRY SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS ½ STEAM, 210°– 212ºF lb. lentils ⁄ 8 –10 minutes cups vegetable broth Baking Pan 1 bay leaf 1 bunch spring onions ½ – 1 red jalapeño pepper 1 red pepper 2 cloves garlic 2 tbsp.
  • Page 50 SMALL PASTA AND SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES SPINACH CASSEROLES INGREDIENTS SETTINGS Spinach Oil for the ramekins STEAM, 210°– 212ºF 14 oz. spinach leaves 3 - 4 minutes 1 onion Perforated + Baking Pan (Level 3 + 1) 1 garlic clove 1 tbsp.
  • Page 51 SPICY BUTTERNUT SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES SQUASH BAKE INGREDIENTS SETTINGS Squash 7 oz. bulgur wheat ⁄ STEAM, 210°– 212ºF 1 small butternut squash, approx. 1 15 minutes 3 onions Perforated + Baking Pan (Level 3 + 1) 1 garlic clove 2 –...
  • Page 52 POTATO AND PORCINI SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES MUSHROOM GRATIN INGREDIENTS SETTINGS TRUE CONV, 350°F 1 oz. dried porcini mushrooms 40 - 45 minutes 2 lbs. potatoes Dish on Wire Rack 1 garlic clove 1 tbsp. butter ¾ cup cream ¾...
  • Page 53 STARTERS, SOUPS AND SALADS REUBEN QUICHE 50 50...
  • Page 54 REUBEN QUICHE SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS SETTINGS TRUE CONV, 400°F, Preheat Pie crust for 9” deep dish pie Crust 1 tbsp. caraway seeds TRUE CONV, 400°F 8 oz. corned beef, chopped 7 minutes + 3 more 1 tbsp. dijon mustard ¾...
  • Page 55 SPINACH AND SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES EGGPLANT LASAGNE INGREDIENTS SETTINGS STEAM, 210°– 212ºF 1 eggplant, ¾ lb. Eggplant 7 oz. ricotta 5 – 7 minutes ¾ lb. spinach Salt Spinach 3 minutes Sauce Perforated + Baking Pan (Level 3 + 1) 1 clove garlic 3 tbsp.
  • Page 56 STARTERS, SOUPS AND SALADS CLASSIC LASAGNA 53 53...
  • Page 57 CLASSIC LASAGNA SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES INGREDIENTS For the Ricotta Cheese Mixture Approximately 9 lasagna noodles, cooked 1 cup (245g) Ricotta Cheese noodles, cooked to package instructions 1 Egg 16 oz. (455g) Mozzarella Cheese, grated ¾ tsp. kosher or sea Salt or thinly sliced Fresh black pepper to taste For the meat sauce...
  • Page 58 CLASSIC LASAGNA SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES (continued from p. 54) Lay 3 lasagna noodles lengthwise over the meat sauce. Layer 1 ½ cups of meat sauce over noodles, half of the ricotta cheese, and ⁄ of the mozzarella cheese. Repeat this layering of noodles, meat sauce, ricotta cheese and mozzarella cheese.
  • Page 59 SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES HEALTHY STEAMED SEASONAL VEGETABLES WITH LEMON VINAIGRETTE...
  • Page 60 HEALTHY STEAMED SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES SEASONAL VEGETABLES WITH LEMON VINAIGRETTE INGREDIENTS SETTINGS STEAM, 212F 1 medium head cauliflower 10 Minutes or romanesco Baking Pan – Full Size Rack (Level 2) ¼ pound of broccoli or broccolini, 2 medium bell peppers or any vegetable combination of your choice For the vinaigrette...
  • Page 61 SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES THREE CHEESE CHEESE 58 58...
  • Page 62 THREE CHEESE SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES MAC AND CHEESE INGREDIENTS SETTINGS STEAM-CONV, 350F 1 pound (455g) Elbow or similar Pasta, cooked 30 Minutes Recommend wire rack Cheese Sauce and baking dish. 5 cups (1180ml) Milk (Level 2) 1 medium Onion, roughly sliced 2 bay Leaves ⁄...
  • Page 63 SEAFOOD STARTERS, SOUPS AND SALADS DISHES...
  • Page 64 TROUT IN WHITE WINE SEAFOOD DISHES INGREDIENTS SETTINGS Cream of Horseradish Broth 4 trout, ready to ¾ ¾ cup cream STEAM, 210°– 212ºF cook, lb. each 1 cooking apple 15 minutes Juice of half a lemon ¾ Approx. inch fresh Baking Pan Salt, white pepper horseradish root...
  • Page 65 STARTERS, SOUPS AND SALADS ORIENTAL STEAMED FISH 62 62...
  • Page 66 ORIENTAL STEAMED FISH SEAFOOD DISHES INGREDIENTS SETTINGS Spring Onions 8 spring onions STEAM, 210°– 212ºF 8 Chinese dried mushrooms, 1 – 2 minutes e.g. shiitake mushrooms Perforated + Baking Pan 1 piece root ginger, approx. 1½ inch 3 garlic cloves Fish 2 handfuls of glass noodles, cooked STEAM, 210°–...
  • Page 67 FISH STEW WITH FENNEL SEAFOOD DISHES INGREDIENTS SETTINGS Fennel 1 lb. halibut STEAM, 210°– 212ºF Salt 13 – 16 minutes White pepper Baking Pan Juice of half a lemon 3 fennel bulbs, ¾ lb. each Stew 1¼ cups fish or vegetable broth STEAM, 210°–...
  • Page 68 STARTERS, SOUPS AND SALADS SOLE ROLLS WITH A BASIL SALMON STUFFING 65 65...
  • Page 69 SOLE ROLLS WITH A BASIL AND SEAFOOD DISHES SALMON STUFFING INGREDIENTS SETTINGS STEAM, 210°– 212ºF Basil & Salmon Stuffing ½ 10 – 14 minutes cup cream ½ Baking Pan bunch of basil 5 oz. salmon fillet or trout fillet Salt White pepper Sole Sauce ⁄...
  • Page 70 SUMMER FISH BAKE SEAFOOD DISHES INGREDIENTS SETTINGS Potatoes 6 medium-sized potatoes STEAM, 210°– 212ºF 1 lemon 20 minutes 2 large tomatoes ¼ Perforated + Baking Pan (Level 3 + 1) cup black olives, pitted 6 – 8 stalks of flat-leaf parsley Bake Butter for greasing the dish STEAM CONV, 275°F...
  • Page 71 BACKYARD SHRIMP BOIL SEAFOOD DISHES INGREDIENTS SETTINGS Potatoes & Sausage 3 red new potatoes, quartered STEAM, 210°– 212ºF 4 andouille sausages, each sliced 12 minutes into thirds Perforated Inside Baking Pan 2 – 3 ears corn, broken into thirds 1 lb. shrimp in shell Corn 1 bottle or can beer STEAM, 210°–...
  • Page 72 STARTERS, SOUPS AND SALADS MARINATED SHRIMP ON A BED OF VEGETABLES 69 69...
  • Page 73 MARINATED SHRIMP ON A SEAFOOD DISHES BED OF VEGETABLES INGREDIENTS SETTINGS STEAM, 210°– 212ºF 1 lb. raw shrimp, peeled 8 – 10 minutes 2 large zucchini ¼ Baking Pan lb. carrots 1 red pepper 1 red jalapeño pepper 2 tomatoes ½...
  • Page 74 LOBSTER THERMADOR SEAFOOD DISHES INGREDIENTS To Finish 4 – 8 oz. lobster tails 1 French roll Salt ½ cup freshly grated Parmesan cheese Cayenne pepper SETTINGS Lobster Sauce Lobster ¼ cup butter STEAM, 2 shallots, finely chopped 210°– 212ºF 1 rounded tbsp. flour 5 minutes 2 cups fresh fish stock...
  • Page 75 FILLET OF FISH WITH SEAFOOD DISHES MUSTARD SAUCE AU GRATIN INGREDIENTS SETTINGS STEAM CONV, 400°F 4 fish fillets, 6 oz. each 12 – 15 minutes (cod, hake or haddock) Baking Pan Salt White pepper Juice of half a lemon 1 tbsp. butter 1 tbsp.
  • Page 76 STARTERS, SOUPS AND SALADS STEAMED MUSSELS IN TOMATO GARLIC WINE BROTH WITH GRILLED BREAD 73 73...
  • Page 77 STEAMED MUSSELS IN TOMATO SEAFOOD DISHES GARLIC WINE BROTH WITH GRILLED BREAD INGREDIENTS SETTINGS STEAM, 210° F 2 lbs. (910g) fresh mussels, 10 minutes cleaned and scrubbed Baking Pan – Full Size Rack (Level 2) 3 tbsp. (45ml) Olive Oil 5 cloves garlic, minced 3 large shallots, minced ½...
  • Page 78 STARTERS, SOUPS AND SALADS HALIBUT WITH TOMATO WHITE WINE COMPOTE...
  • Page 79 HALIBUT WITH TOMATO SEAFOOD DISHES WHITE WINE COMPOTE INGREDIENTS SETTINGS ½ STEAM, 212F 2 halibut steaks, about lb. (225g) each ½ 10 Minutes cup (120ml) white wine Solid baking pan on Rack (Level 1) 1 lb. (455g) cherry tomatoes, cut into halves Perforated pan on Rack (Level 3) 2 tbsp.
  • Page 80 MEAT STARTERS, SOUPS AND SALADS DISHES...
  • Page 81 POT-ROASTED BEEF MEAT DISHES INGREDIENTS SETTINGS ½ STEAM CONV, 300°F lb. beef shoulder roast 1¾ – 2 hours 1 tbsp. medium-hot mustard Baking Pan Salt and black pepper 2 onions 3 carrots 1 whole celery 2 tbsp. clarified butter 1 tsp. tomato purée 1 cup strong red wine ½...
  • Page 82 AUTUMN ROAST PORK MEAT DISHES INGREDIENTS SETTINGS Roast Roast STEAM CONV, 350°F 3 lb. pork loin 1½ – 1¾ hours; After 15 minutes add Potatoes Sage Stuffing Baking Pan (Level 2) 1 onion, finely sliced 1 tsp. oil Apples 4 oz. breadcrumbs, freshly made Last 25 minutes of roasting time 2 tbsp.
  • Page 83 BABY BACK RIBS MEAT DISHES INGREDIENTS SETTINGS Ribs 1 lb. pork baby back ribs STEAM, 210°– 212ºF 45 - 60 minutes Barbecue Sauce Perforated + Baking Pan, (Level 3 + 1) 1 cup ketchup ¼ cup apple cider vinegar Ribs with Sauce 2 tbsp.
  • Page 84 OVEN BARBECUED BRISKET MEAT DISHES INGREDIENTS SETTINGS ½ STEAM, 210° – 212ºF 3 lb. beef brisket, about 1 – 1 ” thick 2 hours Barbecue Seasoning Rub ¼ REHEAT, 220°F cup kosher salt ¼ 2½ hours cup light brown sugar ¼...
  • Page 85 STARTERS, SOUPS AND SALADS PEPPERED SIRLOIN 82 82...
  • Page 86 PEPPERED SIRLOIN MEAT DISHES INGREDIENTS SETTINGS ½ TRUE CONV, 300ºF lb. sirloin approx. 2 hours, 1 tsp. each of white, black, depending on weight Freeze-dried green and sichuan Baking Pan Peppercorns 5 allspice berries 2 tsp. coarse salt 2 tbsp. clarified butter 1 tbsp.
  • Page 87 CABBAGE ROLLS MEAT DISHES INGREDIENTS SETTINGS STEAM, 210°– 212ºF 1 stale bread roll Cabbage Leaves 3 tbsp. milk 3 minutes 8 outer cabbage leaves Perforated + Baking Pan, (Level 3 + 1) 1 shallot 1 garlic clove Rolls 2 oz. diced bacon 40 minutes 1 tbsp.
  • Page 88 LEG OF LAMB WITH JUNIPER SAUCE MEAT DISHES INGREDIENTS SETTINGS STEAM CONV, 350°F 3 lb. boneless leg of lamb 1 – 1½ hours 3 garlic cloves Baking Pan 5 sprigs thyme 2 sprigs rosemary 2 bay leaves 4 tbsp. olive oil 1 tbsp.
  • Page 89 MEAT LOAF MEAT DISHES INGREDIENTS SETTINGS STEAM CONV, 350°F Meatloaf 40 – 45 minutes 2 lbs. lean ground beef ½ Baking Pan of 8 oz. can tomato sauce 1 cup oatmeal 1 egg, beaten 1 pkg. dry onion soup mix ¼...
  • Page 90 STARTERS, SOUPS AND SALADS MARINATED SHORT RIBS IN HOMEMADE SAUCE 87 87...
  • Page 91 MARINATED SHORT RIBS IN MEAT DISHES HOMEMADE BBQ SAUCE INGREDIENTS SETTINGS STEAM-CONV, 300F 2 lb. (910g) beef short ribs 120 Minutes Optional – minced fresh basil, oregano, Baking Pan - Full Size Italian parsley or other herbs of your choice Rack (Level 2) For the BBQ sauce 2 tbsp.
  • Page 92 POULTRY STARTERS, SOUPS AND SALADS DISHES 89 89...
  • Page 93 MARINATED CHICKEN SKEWERS POULTRY DISHES INGREDIENTS Sweet & Sour Salad Dressing 1 lb. chicken breast fillet 2 tbsp. pumpkin seed oil 1 yellow pepper or hazelnut oil 12 small mushrooms 2 tbsp. white wine vinegar 12 small cherry tomatoes 1 tsp. mustard 1 tbsp.
  • Page 94 CHICKEN AND DUMPLINGS POULTRY DISHES INGREDIENTS SETTINGS Chicken 1 – 10 oz. can cream of celery soup STEAM CONV, 400°F 1 – 8 oz. carton chicken stock 20 minutes ® 1 packet McCormick chicken gravy mix ½ 8” square baking pan + Rack 1 –...
  • Page 95 ROAST CHICKEN WITH LEMON-THYME POULTRY DISHES STUFFING AND PISTACHIOS INGREDIENTS SETTINGS STEAM CONV, 350°F Lemon-thyme Stuffing 60 – 70 minutes 2 oz. white bread Baking Pan + Wire Rack 3 tbsp. parsley, chopped (Level 2) Large sprig thyme, stems removed Zest of 1 lemon ½...
  • Page 96 ROASTED CORNISH GAME HENS POULTRY DISHES INGREDIENTS SETTINGS STEAM CONV, 350°F 2 Cornish game hens, approx. 2 lb. each 40 – 50 minutes Pepper and herb salt Baking Pan with Wire Rack 2 – 3 tbsp. olive oil Salt Sweet paprika powder 1 tbsp.
  • Page 97 STARTERS, SOUPS AND SALADS DUCK BREAST IN A HONEY BALSAMIC VINEGAR SAUCE 94 94...
  • Page 98 DUCK BREAST IN A HONEY AND POULTRY DISHES BALSAMIC VINEGAR SAUCE INGREDIENTS SETTINGS ½ SLOW COOK, 170°F, Preheat 3 – 4 duck breast fillets, approx. 1 5 - 7 minutes 2 tbsp. honey Baking Pan 6 tbsp. balsamic vinegar ½ lb.
  • Page 99 TURKEY A LA THERMADOR POULTRY DISHES INGREDIENTS SETTINGS ½ STEAM CONV, 325°F 2 – 2 lbs. medium-sized potatoes, 60 – 90 minutes preferably of a similar size Baking Pan with Wire Rack 1 – 14 lb. fresh turkey Softened, unsalted butter...
  • Page 100 STARTERS, SOUPS AND SALADS MEXICAN CHICKEN VEGETABLE WRAPS 97 97...
  • Page 101 MEXICAN CHICKEN AND POULTRY DISHES VEGETABLE WRAPS INGREDIENTS SETTINGS STEAM, 210 – 212°F 2 chicken breast fillets, ½ lb. 15 minutes 2 tbsp. soy sauce ® ¼ Wire Rack + Baking Pan tsp. Tabasco ¼ cup sour cream 1 tbsp. chopped chives Salt and pepper 1 red pepper Iceberg and romaine lettuce or arugula...
  • Page 102 STUFFED CHICKEN BREAST FILLETS POULTRY DISHES INGREDIENTS SETTINGS STEAM CONV, 350°F 4 chicken breast fillets, approx. 1½ lb. 14 – 16 minutes 8 sun-dried tomatoes, packed in oil & drained Baking Pan 1 garlic clove ½ bunch of basil Salt and black pepper 1 tbsp.
  • Page 103 STARTERS, SOUPS AND SALADS ROSEMARY LEMON ROAST CHICKEN...
  • Page 104 ROSEMARY AND LEMON ROAST CHICKEN POULTRY DISHES INGREDIENTS SETTINGS STEAM-CONV, 425F 5 – 7 lb. whole chicken 75 Minutes 2 tbsp. olive oil Baking Pan – Full Size Rack (Level 2) 2 tbsp. fresh chopped Rosemary zest from two meyer lemons Sea salt or kosher salt Fresh cracked black pepper 3 medium lemons, cut into quarters...
  • Page 105 CAKES, STARTERS, SOUPS AND SALADS PASTRIES DESSERTS...
  • Page 106 CAKES, PASTRIES AND DESSERTS CRÉME BRULEE...
  • Page 107 CRÉME BRULEE CAKES, PASTRIES AND DESSERTS INGREDIENTS SETTINGS SLOW COOK, 215°F 1 quart heavy cream 60 minutes 1 vanilla bean, split and scraped ¼ 10 Ramekins in the Perforated cup superfine sugar Baking Pan 1 cup sugar 6 egg yolks To Garnish Superfine sugar Fresh berries...
  • Page 108 CAKES, PASTRIES AND DESSERTS PEARS IN RED WINE...
  • Page 109 PEARS IN RED WINE CAKES, PASTRIES AND DESSERTS INGREDIENTS SETTINGS ⁄ STEAM, 210 – 212°F cup red wine ½ 20 minutes cup brown sugar Baking Pan 2 tbsp. blackberry or cherry jam ½ tsp. cinnamon Grated zest of an orange 4 medium-sized pears Heat the red wine, sugar, jam, cinnamon and orange zest in a saucepan until the sugar and jam have dissolved.
  • Page 110 RHUBARB AND CAKES, PASTRIES AND DESSERTS APPLE COMPOTE INGREDIENTS SETTINGS ¾ STEAM, 210 – 212°F cups rhubarb ¼ 3 – 5 minutes cups sugar Baking Pan 2 small apples 1 cinnamon stick Wash and peel the rhubarb and trim the ends. Divide thick stalks lengthways, then cut into pieces.
  • Page 111 POACHED PEARS IN CAKES, PASTRIES AND DESSERTS SPICED ORANGE LIQUEUR INGREDIENTS SETTINGS STEAM, 210 – 212°F 2 cups orange juice ½ 35 minutes cup of orange liqueur 2 cups water ½ cup granulated sugar Zest of 1 orange 3 star anise ⁄...
  • Page 112 BAKED APPLES CAKES, PASTRIES AND DESSERTS INGREDIENTS SETTINGS STEAM CONV, 400°F 2 large apples 20 minutes 2 tbsp. cinnamon Baking Pan – Half Size 2 tsp. dried apricots, chopped 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.
  • Page 113 FLAN CAKES, PASTRIES AND DESSERTS INGREDIENTS SETTINGS SLOW COOK, 230°F 8 tbsp. + 4 tbsp. granulated sugar 25 – 30 minutes Lemon or orange zest 8 Ramekins in the Perforated 4 eggs Baking Pan 1 – 14 oz. can condensed milk 14 oz.
  • Page 114 CAKES, PASTRIES AND DESSERTS EASY ANGEL DESSERT INGREDIENTS SETTINGS STEAM CONV, 350°F 1 – 16 oz. pkg. angel food cake mix 17 minutes 1 – 20 oz. can crushed pineapple Baking Pan with heavy syrup 1 tsp. vanilla extract Place all ingredients in the baking pan. Mix well with a fork. Bake 17 minutes or until nicely browned;...
  • Page 115 CAKES, PASTRIES AND DESSERTS RED CURRANT TART INGREDIENTS SETTINGS ⁄ TRUE CONV, 325°F cups flour 65 – 70 minutes 1 tsp. baking powder ¾ Springform Cake Pan on Wire Rack cup sugar 1 pinch salt 1 stick (8 tbsp.) butter 1 egg In Addition Butter for greasing the dish...
  • Page 116 CAKES, PASTRIES AND DESSERTS CREAMY CHOCOLATE TORTE...
  • Page 117 CREAMY CHOCOLATE TORTE CAKES, PASTRIES AND DESSERTS INGREDIENTS SETTINGS ¾ TRUE CONV, 325°F lb. dark chocolate, grated 60 minutes 10 tbsp. butter ¼ Springform Cake Pan on Wire Rack cups sugar 8 eggs ¼ cup powdered sugar ¼ cups flour 1 level tsp.
  • Page 118 PUFF PASTRY SHELLS CAKES, PASTRIES AND DESSERTS WITH FRUIT FILLING INGREDIENTS SETTINGS TRUE CONV, 400°F, Preheat 1 – 10 oz. pkg. ® Pepperidge Farm puff pastry shells STEAM CONV to bake 1 can prepared fruit pie filling 20 – 25 minutes 1 can Reddi-Wip ®...
  • Page 119 STARTERS, SOUPS AND SALADS ECLAIRS WITH A MOCHA CREAM...
  • Page 120 ECLAIRS WITH A CAKES, PASTRIES AND DESSERTS MOCHA CREAM INGREDIENTS SETTINGS STEAM CONV, 400°F 6 oz. water 20 minutes 2 tbsp. + 1 tsp. butter Baking Pan 1 tsp. vanilla 1 pinch salt ¾ cup flour 2 medium eggs Filling ¾...
  • Page 121 MARBLE CAKE CAKES, PASTRIES AND DESSERTS INGREDIENTS SETTINGS Dark Sponge TRUE CONV, 300°F Light Sponge ⁄ ¾ cup sugar 60 – 65 minutes cups flour ⁄ 1 tbsp. cocoa Loaf Pan on Wire Rack cup cornstarch ⁄ cup ground almonds 4 tsp.
  • Page 122 STARTERS, SOUPS AND SALADS HOMEMADE SOFT PRETZELS WITH WHOLE GRAIN HORSERADISH MUSTARD...
  • Page 123 HOMEMADE SOFT PRETZELS CAKES, PASTRIES AND DESSERTS WITH WHOLE GRAIN HORSERADISH MUSTARD INGREDIENTS SETTINGS PROOFING MODE About 8 pretzels ¼ 1 hour tsp. (1 pkg) active dry yeast ¾ Wire Rack Accessory cup (175ml) warm milk (at 110 º F) on Rack (Level 1) 2 tbsp.
  • Page 124 CAKES, PASTRIES AND DESSERTS (continued from p. 120) Turn the oven knob to Proof Mode. Cover bowl and place it on the wire rack accessory on rack to rise for about an hour or until doubled in volume. After the dough has proofed, Line a couple of Full Size Baking Trays with parchment paper and lightly oil the paper with vegetable oil.
  • Page 125 STARTERS, SOUPS AND SALADS CINNAMON- PECAN ROLLS...
  • Page 126 CINNAMON-PECAN ROLLS CAKES, PASTRIES AND DESSERTS INGREDIENTS SETTINGS PROOFING MODE Dough 1 hour 1 cup (235ml) milk ⁄ Wire Rack Accessory 1 tbsp. active dry yeast, 1 packets ⁄ on Rack (Level 1) cup (55g) brown sugar 1 tsp. (5g) kosher or sea salt ⁄...
  • Page 127 CINNAMON-PECAN ROLLS CAKES, PASTRIES AND DESSERTS (continued from p. 123) When dough is almost done rising, melt the butter for the cinnamon filling. Set aside to cool slightly. Combine sugars and cinnamon in a bowl and set aside. Lightly butter a 2 quart baking dish. Melt the butter for the filling and set aside to cool slightly.
  • Page 128 STARTERS, SOUPS AND SALADS STRAWBERRY BREAD PUDDING...
  • Page 129 STRAWBERRY BREAD CAKES, PASTRIES AND DESSERTS PUDDING INGREDIENTS SETTINGS STEAM-CONV, 300F 3 tbsp. (42g) unsalted butter, 45 minutes with foil plus more for the baking dish ⁄ + additional 30 minutes without foil cup (ml) heavy cream ⁄ Baking Pan – Full Size (Level 2) or cup (240ml) milk dish on wire rack.
  • Page 130 STRAWBERRY BREAD CAKES, PASTRIES AND DESSERTS PUDDING (continued from p. 126) Cover the baking dish with foil. Bake, covered, for 45 minutes. Remove foil and finish baking for another 20 – 30 minutes or until the pudding is golden brown on the top.
  • Page 131 BREADS STARTERS, SOUPS AND SALADS...
  • Page 132 STARTERS, SOUPS AND SALADS BRAIDED LOAF...
  • Page 133 BRAIDED LOAF BREADS INGREDIENTS SETTINGS ⁄ PROOF, 100° F cups all-purpose flour 10 minutes 1 packet dry yeast Bowl on Wire Rack 1 tsp. sugar Approx. 1 cup milk, lukewarm PROOF, 100° F ½ cup golden raisins 10 minutes 1 stick butter Baking Pan ½...
  • Page 134 CHEESE TWISTS BREADS INGREDIENTS SETTINGS STEAM CONV, 400°F 1 package frozen puff pastry 20 – 25 minutes 8 oz. aged gouda pepper, Baking Pan coarsely ground 1 egg yolk A little milk For Sprinkling Some caraway, sesame and/ or poppy seeds Defrost the puff pastry.
  • Page 135 COWBOY CORN STICKS BREADS INGREDIENTS SETTINGS ½ TRUE CONV, 400° F, Preheat 1 – 8 oz. pkg. corn muffin mix ½ Sticks cup salsa 12 minutes 1 egg Muffins 15 minutes Corn Stick or Muffin Pan on Wire Rack Preheat oven. Spray corn stick pans or muffin tin with non-stick spray.
  • Page 136 STARTERS, SOUPS AND SALADS MULTI- GRAIN BREAD...
  • Page 137 MULTI-GRAIN BREAD BREADS INGREDIENTS SETTINGS ⁄ PROOF, 100°F cups rye flour 1. 15 minutes (1 rise) ⁄ cups wheat flour 2 packets dry yeast 2. 15 minutes (2 rise) 1 tbsp. honey Bowl on wire rack Approx. 1 cup lukewarm water Approx.
  • Page 138 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 –...
  • Page 139 WHITE BREAD BREADS INGREDIENTS SETTINGS PROOF, 100°F Makes 2 Loaves ⁄ 1. 20 minutes (1 rise) cups all-purpose flour 1 packet dry yeast 2. 20 minutes (2 rise) 1 heaping tsp. sugar Bowl on Wire Rack 1 level tsp. salt 1 tbsp.
  • Page 140 CHEESE SCONES BREADS INGREDIENTS SETTINGS ¼ STEAM CONV, 400°F cups self-rising flour 10 – 12 minutes plus extra for rolling Baking Pan Pinch of salt ¼ tsp. dry mustard 6 tbsp. butter 2 oz. cheddar, grated ½ cup milk ¼ cup natural yogurt Mix the flour, salt and dry mustard in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
  • Page 141 MINI BAGELS BREADS INGREDIENTS SETTINGS PROOF, 100°F 1 tsp. sugar 1. 20 minutes (1 rise) 1 tsp. dried yeast ⁄ cups flour 2. 10 minutes (2 rise) ⁄ cup water, lukewarm Bowl on Wire Rack (Level 2) ⁄ tsp. salt STEAM, 210°...
  • Page 142 CORNBREAD BREADS INGREDIENTS SETTINGS STEAM CONV, 325°F 1 onion 30 – 40 minutes 2 sprigs rosemary Springform Cake Pan on Wire Rack 1 – 2 red chili peppers 2 cups cornmeal 2 tbsp. flour 1 tsp. baking powder 1 tsp. salt 1 cup buttermilk 2 eggs ½...
  • Page 143 METRIC INFORMATION METRIC INFORMATION The charts on this page provide a guide for converting measurements from the U.S. customary system, which is used throughout the book, to the metric system. COMMON WEIGHT EQUIVALENTS STANDARD METRIC EQUIVALENTS MEASURE EQUIVALENT IMPERIAL METRIC ⁄...
  • Page 144 INDEX OF RECIPES Apulian Rice Salad ..................17 Asian Leafy Vegetables with Cilantro Pesto ..........16 Asparagus in Mustard Cream Sauce ............41 Asparagus Salad ..................14 Autumn Roast Pork ...................79 Baby Back Ribs ..................80 Backyard Shrimp Boil ................68 Baked Apples ....................109 Baked Vegetables in a Balsamic Sauce .............29 Braided Loaf ....................130 Breads .......................128 Cabbage Rolls ...................84...
  • Page 145 Herbed Polenta ..................32 Homemade Soft Pretzels with Whole Grain Horseradish Mustard ...120 Leg of Lamb with Juniper Sauce ...............85 Lemongrass Risotto ...................28 Lobster Thermador ...................71 Marble Cake ....................118 Marinated Chicken Skewers ..............90 Marinated Short Ribs in Homemade BBQ Sauce ........88 Marinated Shrimp on a Bed of Vegetables ..........70...
  • Page 146 Stuffed Chicken Breast Fillets ..............99 Summer Fish Bake ..................67 Thai Lentil Salad ..................13 Three Cheese Mac and Cheese ..............59 Tomato Quiche ..................45 Trout in White Wine ..................61 Turkey a la Thermador ................96 Twice Baked Potatoes ................34 Vegetable pilaf ..................30 White Bread ....................136...
  • Page 147 1 800 735 4328 THERMADOR.COM CANADA THERMADOR.CA © 2014 BSH HOME APPLIANCES CORPORATION. ALL RIGHTS RESERVED. 9001003750 PLEASE SCAN JOB #13-THD-0202 5/14 FOR MORE RECIPES...

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