gg recipe book

1

Gaggenau Cookbook

Der Gaggenau Dampfbackofen

Rezepte für den Gaggenau Dampfback-

ofen

Rezepte für weitere Gaggenau

Geräte

Rezepte für Profis

Rezepte für Gäste

Eigene Rezepte

Küchenlexikon

Gaggenau Cookbook

Experience Gaggenau at i ts best : l ive,

when only the best will do. Spoil your

guests, friends and family. Perform the

magic at home like a professional chef –

with the large oven, CombiSteam oven,

grill, wok, or Teppan Yaki. Get seduced

by the variety of our recipes. Find even

more at www.gaggenau.com. Use

this ring binder for collecting recipes –

i t wi l l become your cookbook.

The difference is Gaggenau.

Appetizers / Finger Food

Entrées

Side Dishes

Desserts

Bread / Pastries

Legend

General information

Gaggenau Hausgeräte GmbH

PO Box 83 0101

D-81701 Munich

Germany

Phone +49.(0)89.45 90-03

www.gaggenau.com

Greece

BSH Ikiakes Syskeves A.B.E.

17th km National Road

Athinon – Lamias & Potamou 20

14564 Kifissia, Athens

Greece

Phone +30.(0)210.427 78 69

South Africa

BSH Home Appliances (Pty) Ltd

Private Bag X36

Midrand 1635

South Africa

Phone +27.(0)11.265 7803

Northern Europe

BSH Hushållsapparater AB

Landsvägen 32

172 63 Solna

Sweden

Phone +46.(0)8.734 12 00

Russia

000 ”BSH Bytowaja Technika”

Ul. Malaja Kalushskaja, 19

119071 Moscow

Russia

Phone +7.095.737-28-52

Asia

BSH Home Appliances Pte. Ltd.

38C Jalan Pemimpin

Singapore 577180

Singapore

Phone +65.(0)6.356 1080

Copyright :

Gaggenau Hausgeräte GmbH,

Munich

2005 Edition

Der Gaggenau Dampfbackofen

Rezepte für den Gaggenau Dampfback-

ofen

Rezepte für weitere Gaggenau

Geräte

Rezepte für Profis

Rezepte für Gäste

Eigene Rezepte

Küchenlexikon

The Gaggenau

CombiSteam oven

Recipes for the

Gaggenau

CombiSteam oven

Recipes for the

Gaggenau ovens

Recipes for other

Gaggenau appliances

Chef’s recipes

Your recipes

Kitchen glossary

The Gaggenau

CombiSteam oven

1

Which setting works best for what kind of dish?

Dish Setting

Poultry, wildfowl 1. Steam-baking

Vegetables 2. Blanching, 3. Steaming

Meat

• Roasts, meat squares 4. Combi-steaming

• Entrecote, roast beef, leg of lamb, loin 5. Low temperature cooking

Fish 6. Low temperature steaming

Baking

• Crisping 7. Crisping and

8. Misting

• Bread 9. Fermenting, 10. Convection and

8. Misting

• Pies, quiches 10. Convection

Fruit

• Juice extraction 11. Juice extraction

• Preserving 12. Sterilizing

Yogurt 13. Yogurt preparation

Defrosting 14. Quick defrosting

Warming up 15. Regeneration

A whole new world of tastes:

The CombiSteam oven

In the beginning, one may find cooking with

the CombiSteam oven slightly unusual;

however, it is actually easier to operate than

conventional appliances. Certainly once they

see and taste the results, aspiring home

chefs and gourmets will never want to miss

the quality and convenience of this versatile

appliance.

The professional cooking methods ex-

plained here make it easy to achieve perfect

results. Therefore, it is important to select

the right setting. Cooking times and quan-

tities are as recommended by Gaggenau.

Depending on the weight and temperature

of the food you are preparing, these values

can differ. Gaggenau recommends not

preparing ingredients that come straight

out of the refrigerator, but are room tem-

perature. The CombiSteam oven should

always be preheated. If it is not preheated,

the recommended cooking time extends

by about five minutes.

Detailed information about specific

dishes / ingredients and recipes can be

found in the cooking and baking tables for

the CombiSteam oven as well as in the

Gaggenau recipes specifically created for

the CombiSteam oven.

1. Steam Cooking

Temperature setting : 150 °C – 230 °C

Humidity : 100%

Makes poultry perfectly juicy and crisp

at the same time.

With the ED 220, one can cook and bake

in pure steam without pressure at normal

baking temperatures. To achieve results

otherwise only possible in professional

gastronomy. Humidity prevents the food

from drying out, essential for poultry or

wildfowl. At the same time, the skin achieves

a crisp browning through the high tem-

perature. The hot steam possesses double

the heat transfer ability than traditional

convection and reaches all parts of the

dish. A chicken is crisp and brown on all

sides, even under the legs, and still has a

moist, tender breast.

2. Blanching

Temperature setting : 100 °C

Humidity : 100%

Prepare vegetable and fruit in a more

nutritious and savoury way than in boiling

water.

Blanching in the CombiSteam oven im-

proves the preservation of water-soluble

ingredients, texture and form. Place produce

in the preheated oven and into the perfo-

rated cooking insert at the second level and

place a drip tray underneath. Blanching

takes two minutes. Place fruit or vegeta-

bles for a quick cool down in ice water and

let drip off well. Spinach is perfectly pre-

pared in 4 minutes. Tomatoes are easy to

peel if scored and blanched for 3 minutes

in the CombiSteam oven.

3. Steaming


Humidity : 100%

Healthier and more flavour than with

regular cooking.

The steam setting is better for almost any-

thing one would regularly boil in water. The

difference is that the food is surrounded

by steam instead of water. While steaming,

neither vitamins nor colour is washed out.

Quality is immediately noticeable through

the fresh colour and the unsurpassed

intense natural taste. Since the steaming

works without pressure and at only 100 °C,

the preparation is even gentler than prepa-

ration in a pressure cooker. Vitamins that

are not water-soluble are better preserved

at a lower temperature.

Another advantage: The usable cooking

space includes the whole interior. Multiple

cooking inserts with different contents can

be placed inside at the same time, with

different starting times depending on the

cooking time of the dish. Steam isolates

the different dishes from each other and

does not transfer flavours. It enables one

to prepare fish, vegetables and dessert at

the same time in the same oven.

4. CombiSteam


Humidity : 30%– 80%

The ideal combination for tender meat.

By combining steam and convection, one

will achieve best results for many meat

varieties. Roasts and square cuts will turn

out especially well and tender. The oven

is hermetically sealed during this process,

and the humidity prevents the dry-out ef-

fect of the conventional convection. With

minimal added water the roast cooks in

its own juice. The variable humidity level

settings offer the right setting for every

dish.

5. Low Temperature Cooking


Humidity : 30%

The perfect roast – guaranteed.

The professional, and therefore the most

reliable method to prepare a perfect roast.

Particularly for high-end, expensive pieces

of meat such as roast beef, entrecote and

leg of lamb, but also for tender pieces of

veal, beef, pig and lamb and poultry breast.

The meat is roasted on all sides. With

intense heat, the pores close and precious

meat juice cannot leak out and retract to

the centre of the meat. Afterwards, the

meat is ‘cooked ripe’ at a low temperature –

70 °C for small pieces, 80 °C for larger

pieces – and then actually roasted. A large

piece of roast beef, for example, turns out

better than with any other cooking method:

for example, a millimetre tin crust that is

completely soft and pink with unsurpassed

juiciness. The exact temperature control

enables precise pre-selection of the desired

result, from rare to very well done. Larger

pieces such as entrecote, roast beef or leg

of lamb will cook for 2 to 4 hours, smaller

pieces such as steaks or poultry cubes for

30 to 60 minutes. It is not necessary to

rotate or wet the meat during the cooking

time. If the temperature is reduced to

60 °C at the end of the cooking time, the

cooking process is stopped and the meat

can stay in oven without a loss of quality

(large pieces up to 1 to 2 hours, small

pieces 30 to 45 minutes).

Tips :

• Season carefully – the slow roasting

intensifies all aromas.

• Please notice when cooking venison or

horsemeat, leaving the meat in the oven

after the cooking process at reduced heat

can create additional ripening which will

create a very intense taste, not to every-

one’s likening.

• The core temperature probe is the best

measure against kitchen stress: Just set the

desired temperature, and everything else

is done automatically until the appliance is

turned off. Always place the core tempera-

ture probe vertically in the dish, somewhat

close to the bone.

Important : Do not pierce through fatty

tissue, as it heats up faster and could

adulterate the cooking time.

6. Low Temperature Steaming


Humidity : 100%

The professional way to prepare fish.

The steam saturated air results in optimal

heat transfer without drying the dish out.

The low temperature reduces the clotting

and the emission of protein. The fish stays

juicy and tender and the natural taste is

ideally conserved.

7. Crisping


Humidity : 0%

Crisp and not dry.

Bread rolls and white bread, e.g. baguette,

are baked at 160 °C convection on the wire

rack, without drying out. The special trick

is misting: Immediately after closing the

oven door, mist once or twice by pressing

the symbol ( ) on the control panel.

Bake bread or rolls for approximatetely

5 minutes.

8. Misting and Steam Quenching

Temperature setting: depending on the dish

Humidity : control panel key ‘misting’

Misting – only possible in convection mode

– instantly adds humidity to the dish by

pressing the symbol button. This function-

ality is used, for example, for baking

bread and creates more crust and volume.

To steam quench hold the button for one

second and the steam condenses in the

oven within approximately 20 seconds. The

steam is already condensed when opening

the door, and none will escape from the

oven.

9. Fermenting


Humidity : 60%

The ideal climate for yeast dough.

Warm and humid – the ideal environment

for rising yeast dough, baking fermentation

and sourdough. The dough is guaranteed

without draft, does not need to be covered

and the rising only takes half as long. Pre-

heat the oven to 30 °C – 40 °C and set the

humidity to 60%. Put the mixing bowl with

the dough or the formed dough on a baking

tray into the oven.

10. Convection


Humidity : 0%

Ideal solution for cakes: short pastry

bottom, juicy topping.

Ideally with convection in a traditional con-

vection oven. The oven is vented through

an opening to extract humidity. Especially

advantageous for baking, since baked

goods dispense humidity during the baking

process, otherwise the dough will be

soaking wet – e.g. cheesecake, fruitcake,

bund cake, biscuit or hearty quiches.

11. Straining


Humidity : 100%

The best part of the fruit, easy and clean.

As easy as it gets: preheat the CombiSteam

oven, put cut fruit or whole berries in a

perforated cooking insert, and collect the

juice in a non-perforated insert below.

Leave fruit and berries in the oven until no

more juice can be extracted.

12. Sterilizing


Humidity : 100%

Preserving made effortless.

The CombiSteam oven eliminates the need

for water baths or a preserving jar. Set the

closed jars at 100 °C and 100% humidity

on the wire rack or the perforated cooking

insert. The jars should have good spacing

in between and should not touch each other.

As soon as the liquid in the jars begins to

bubble, shut the oven off. Leave the jars

in the oven until completely cooled down.

13. Yogurt preparation


Humidity : 80%

Homemade yogurt: a simple delicacy.

Homemade yogurt is not only a bargain;

you also know exactly what is in it. To

make yogurt, all different kinds of milk are

suitable, even low and no fat milk. Only

sterilized milk is not recommended, since

the vitamin content is significantly reduced.

First, sanitize the milk in a pot by bringing

the heat up to 90 °C to kill any germs,

which could interfere with the acidification.

Then cool the milk to 40 °C in a water bath.

For each 100 ml of milk, fold one to two

teaspoons of plain yogurt or fermented

yogurt into it. Put the starter in carefully

cleaned yogurt jars and let it mature in the

oven at 45 °C and 80% humidity for ap-

proximately 4 to 6 hours. If the milk used

is cold, the maturation might take longer.

14. Thawing


Humidity : 80%

Fast but gentle.

Frozen food thaws much faster in the

CombiSteam oven than at room tempera-

ture. Place the frozen goods in the per-

forated cooking insert at medium level with

a drip pan underneath – this way the food

does not sit in the thawing liquid (please

discharge liquid afterwards). Flip meat or

fish halfway though the thawing process,

separate, for example, berries or small

pieces of meat and place apart from each

other on the insert. Fish does not have

to be thawed completely, as it is sufficient

if the surface is soft enough to absorb

spices.

15. Refreshing


Humidity : 60%

Refreshing without loss of quality or taste.

The most gentle refreshing available. Food

does not dry out or fall apart, and will

not lose flavor or color. Place the already

cooked, cold dishes portioned on a plate

and warm in the preheated oven on the

wire rack for 7 to 15 minutes. Vegetables

and pasta dishes need a higher humidity

level. Convenience foods or pre-portioned

dishes for microwaves or cooktops can

also be prepared the CombiSteam oven.

Just follow the instruction on the package

for preparation in a pot, and use 100 °C

and 100% humidity to heat them.

Cleaning aide

Appliance setting: turn both knobs one

setting to the left and start with enter

(symbol: ).

The cleaning aide enables the soaking of

cooking residues in the oven with the help

of steam. Afterwards the oven is easier

to clean. Please see operating manual for

detailed instructions.

Having unexpected guests for dinner?

How to quickly bring frozen food to the table

Bakery products Tips for crisping up in the preheated With/without humidity

CombiSteam oven

Frozen puff pastry sheets, Let thaw, roll out, form, and bake a 180 °C – 200 °C Press mist button after

unbaked for 10 – 15 minutes depending on filling closing oven door

Frozen puff pastry, Let slightly thaw and then bake for 10 minutes Depending on filling, press mist

baked at 170 °C – 200 °C button after closing the oven door,

or select 30% humidity

Frozen flat cake Crisp up frozen cake slices for 20 minutes Depending on toppings, press mist

baked at 155 °C (no sugar or egg white glaze) button after closing the oven door,

or select 30% humidity

Frozen bread rolls, While still frozen, bake for 10 –12 minutes Press mist button after

baked at 180 °C. Serve soon closing the oven door

Stale bread rolls Right before serving crisp up for 4 – 5 minutes Briefly press mist button after

and pretzels at 165 °C– 180 °C closing the oven door

Frozen yeast cookies, While still frozen, crisp up for 10 –15 minutes 30% humidity

baked at 160 °C – 180 °C

Unbaked pieces Depending on size, crisp up for up to 30 minutes at 200 °C 30% humidity

Baked pieces Even better: Let thaw at 20 °C, then crisp up for 30% humidity

10 minutes at 180 °C

Frozen shortcrust pastry Defrost dry shortcrust pastry for 10 minutes Press mist button after

at 160 °C closing the oven door

Frozen pizza, unbaked While still frozen, bake for 30 minutes at 200 °C Depending on the toppings,

press mist buttons after closing

the oven door, or select

30% humidity level

Strudel, filled and While frozen, crisp up at 200 °C for 30% humidity

baked 30 – 45 minutes, depending on size

Frozen white bread Crisp up whole or half loaves of frozen Press mist button after closing

bread for 30 – 40 minutes at 170 °C the oven door if you want

a soft inside and a crispy crust.

Frozen baguette Crisp up at 180 °C for 10 minutes 30% humidity

Frozen baguette, thawed Crisp up for 5 minutes at 200 °C

Frozen baguette, stale Crisp up for 5 minutes at 180 °C

Recipes for the

Gaggenau

CombiSteam oven

2

Tru

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Truffled Goose Liver Terrine (Foie Gras)

Gaggenau appliance: CombiSteam and

Convection Oven with temperature

probe

Temperature: 60 °C

Humidity : 100%

Core temperature: 55°C

Preparation time: 40 minutes plus

45 minutes cooking time

plus 2 hours resting time

plus 12 hours marinating time

Ingredients serve 8 (as appetizer)

Ingredients :

600 g fresh foie gras

0.5 l whole milk

20 g black truffles, freshly poached or

canned

2 tablespoons goose grease

For the marinade:

2 cl cognac

4 cl port

4 cl sauternes (sweet French white wine)

2 cl dry sherry

1 tablespoon truffle-jus

2 teaspoons sugar

1 strong dash/pinch fresh ground

pepper (1 g)

1 teaspoon salt (6 g)

Preparation: Soak the goose liver in cold

whole milk for one hour to extract bitter-

ness. Remove from milk and blot dry.

Carefully separate the two liver lobes

and with a sharp knife, remove all blood

vessels, nerves and fatty tissues. Liver

will automatically separate into chunky

pieces. Let it rest for 1 hour at room

temperature.

Mix the ingredients for the marinade.

Put the liver on a deep plate and pour

marinade over it. Cover and let it rest

overnight in the fridge.

The next day, layer the goose liver in

a terrine form, just spacious enough for

the meat. Press the liver tightly to

eliminate all spaces. Cut the truffles in

strips and stick in the middle of the

goose liver.

Preheat the CombiSteam oven to 65 °C

and 100% humidity. Cover the terrine

with heat resistant foil and place it on

the oven shelf. Insert core temperature

probe in center of terrine. Set the core

temperature to 55 °C and let terrine

cook for approximately 45 minutes, until

the core temperature is reached. The

CombiSteam oven will automatically

shut off when the core temperature is

reached, ensuring that the terrine is

cooked to perfection.

After cooking, remove terrine from the

oven, and let cool. The next day, clean

the rim of the terrine, cover it with the

goose grease, and let chill.

Tips: Prepare the goose liver terrine at

least two days before serving. Only then

will it develop its typical aroma.

The traditional Strasburg terrine stays

fresh for 14 days if unopened in the

fridge, but reaches its flavor peak only

after 7 days. It is consumed cold and

served with fresh toasted white bread.

During preparation, please obey the

exact quantities. Liver adopts every

flavor and intensifies it. Too much

spices or alcohol can make it inedible.

This dish is served best with French

white whines, such as Sauternes,

Gewürztraminer Alsace or Monbazillac.

Co

usc

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Couscous Taboule with Lime Dressing

Gaggenau appliance: CombiSteam oven,

cooktop

Temperature CombiSteam oven: 100 °C

Humidity : 100%

Preparation time: 25 minutes

Ingredients serve 4

Ingredients :

2 large tomatoes

1 small piece of ginger

2 garlic cloves

1 small red onion

5 coriander stems (or parsley or mint)

200 g broccoli, cut into small florets

200 g cauliflower, cut into small florets

2 carrots, finely diced

250 g couscous (instant)

1 tablespoon olive oil

250 ml vegetable stock

1 pinch saffron

1– 2 tablespoons Harissa (hot chili paste)

75 g sultanas (golden raisins)

Ingredients dressing:

Juice from 2 organic limes

4 – 5 tablespoons olive oil

Salt

Black pepper

Preparation: Preheat CombiSteam oven

to 100 °C and 100% humidity

Score the tomatoes and steam them for

3 – 4 minutes in the preheated oven.

Then skin the tomatoes, core and finely

dice them. Peel the ginger and garlic

and finely chop. Cut the onion into

small cubes. Wash the herbs, take off

the leaves and finely chop them. Put

broccoli, cauliflower and carrots in the

perforated insert and lightly steam

them in the preheated CombiSteam oven

for 6 minutes.

Put the couscous on the large unperfo-

rated insert (2/3 GN). Braise the ginger,

garlic and onion in an adequate pot

with hot oil on the cooktop and extin-

guish with vegetable stock. Add saffron

and Harissa and let dissolve. Pour

vegetable stock over couscous. Spread

presteamed vegetables over the cous-

cous and steam for another 6 minutes.

Take out of the oven and mix couscous

with herbs, sultanas and remaining

vegetables.

Mix the lime juice with salt, pepper and

olive oil, then pour over couscous. Let

sit for a short while and serve lukewarm

or cold.

Fis

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ille

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ea

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ed

Preparation: Preheat Gaggenau Combi-

nation Steam Oven to 230°C with

humidity set at 100%. Clean fish fillets

and cut into 6 portions. Clean and wash

seaweed. Mix lemon juice, herbs and

shallots in a bowl, season to taste with

pepper, and let fish fillets marinate

in the mixture for approx. 60 minutes.

Peel cucumber, halve lengthways

and remove seeds with a teaspoon. Cut

cucumber into small cubes.

Oil non-perforated steam tray and

spread with seaweed. Place tomato

halves over this and evenly distribute

marinated fish fillets and cucumber

cubes on top. Salt and sprinkle with oil.

Depending on thickness of fish fillets,

steam for 8 –11 minutes. Serve imme-

diately.

Fish Fillet on Seaweed

Gaggenau appliance: Combination Steam

Oven

Temperature: 230 °C

Humidity: 100%


plus 60 minutes to marinate

Ingredients for 6 starters

Ingredients:

480 – 600 g fish fillet, e.g. dorado fillet

200 – 250 g seaweed

3 tablespoons lemon juice

1 tablespoon each of finely chopped dill

and tarragon

2 shallots, finely chopped

1 small cucumber

100 g cherry tomatoes, halved

Salt, black pepper

2 – 3 tablespoons oil

Ba

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nation Steam Oven to 100 °C without

humidity setting. Steam carrots with

humidity set at 100 % for 10 –12 min-

utes using perforated tray. In the mean-

time stir together the soft cheese and

the parmesan and garlic. Salt and pep-

per to taste.

Now spread this on the halved slices

of ham and top each with a basil leaf.

Remove carrots from steam oven and

place perforated tray in non-perforated

tray. Raise temperature to 180 °C and

reduce humidity to 60 %.

Whisk oil and vinegar and pour over

carrots. Wrap each carrot with half a

slice of Parma ham. Cook carrots a

further 5 minutes in the preheated

steam oven. Arrange on a platter and

serve – delicious hot or cold.

Baked Carrots with Parma Ham

Gaggenau appliance : Combination Steam

Oven


Humidity: 100% and 60%


Ingredients for 20 snacks / two per person

Ingredients :

10 thin carrots, peeled and halved

lengthways

100 g soft cheese, e.g. ricotta

100 g parmesan, freshly grated

1 clove of garlic, finely chopped

Salt, freshly ground black pepper

10 slices of Parma ham, halved crossways

20 basil leaves

2 tablespoons raspberry vinegar

2 tablespoons olive oil

Fil

led

Fla

ky

Pa

stry

Po

ck

ets

(P

iro

gg

i)

Preparation: Chop flour, salt, margarine

and Butaris up together quickly, add

iced water, knead quickly to form a firm

dough. Set to cool for 60 minutes. Roll

out to an oblong 50 cm long and 16 cm

wide, fold together in 3 layers. Roll out

again to an oblong, fold, repeat twice.

Set to cool for 60 minutes.

Fry onions, garlic and meat fiercely in

heated butter for 10 minutes. Mix in

chopped egg and dill, add plenty of salt

and pepper.

Roll out dough 3 mm thick. Cut out

circles diameter 8 cm. Place 1 teaspoon

filling on every circle, pressing down a

bit. Fold dough up like a pocket, press-

ing edges firmly. Line unperforated

cooking tray with baking paper, distrib-

ute piroggi on it, push into preheated

Gaggenau Combination Steam Oven

and bake. 10 minutes before the end of

the baking time, beat egg yolk into milk

and brush onto piroggi. Finish baking.

Eat the piroggi with clear beef con-

sommé.

Tip : Prepare the dough one day in

advance, or purchase ready-made flaky

pastry from the refrigerated counter.

Filled Flaky Pastry Pockets (Piroggi)


Oven

Temperature : 155 °C

Humidity: 30%

Preparation time: approx. 45 minutes

plus baking time 25 minutes

plus 2 hours to cool

Ingredients for 4 servings, 20 – 25 piroggi

Ingredients dough:

250 g flour

Salt

100 g ice-cold margarine

65 g ice-cold Butaris

3 tablespoons iced water

Flour for rolling

Ingredients filling :

25 g butter

125 g onions, chopped

1 clove of garlic, chopped

250 g lean beef

1 hard-boiled egg

2 tablespoons fresh dill

Salt

Freshly ground black pepper

1 egg yolk

1 tablespoon milk

Sa

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rust

Preparation: Wash salmon fillet, pat

dry, cut in slanting pieces. Season with

salt and sprinkle with lemon juice.

Grease a suitable dish with butter.

Preheat Gaggenau Combination Steam

Oven to 230 °C, humidity setting 80%.

Chop garlic very fine or squeeze

through garlic press. Mix with almonds,

remaining butter, parsley and sherry.

Place fish fillets in the dish and coat

each with a little almond butter. Cook

for 10 minutes on the top shelf on

the wire grille of the combination steam

oven.

Mix olive oil and vinegar and sprinkle

on fish after cooked. Serve dusted with

pepper.

Salmon Fillet in Almond Crust


Oven


Humidity : 80%


plus 10 minutes cooking time

Ingredients for 18 starters

Ingredients :

600 g salmon fillet

3 – 4 tablespoons lemon juice

60 g butter

1– 2 cloves of garlic

50 g ground almonds,

alternatively hazelnuts

2 tablespoons smooth parsley,

chopped finely

1 tablespoon dry sherry


1 tablespoon white wine vinegar

Black pepper

Salt

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Lamb Strudel with Savoy Cabbage

Gaggenau appliance: CombiSteam oven

using a small perforated insert (1/3 GN),

cooktop

Temperature: steaming at 100 °C,

baking at 200 °C

Humidity level : steaming 100%,

baking 30%

Preparation time: 1 hour

Ingredients serve 4 – 6

Ingredients :

1 savoy cabbage

1 onion

1 garlic clove

40 g butter

500 g tartar of lamb (from the shoulder)

1 egg

3 stem of parsley

1 stem each of fresh thyme and marjoram

or oregano

Salt

White pepper

Puff pastry plates (approximately 250 g

frozen)

Flour for the work process

1 egg yolk

1 tablespoon whole milk

Non-stick spray

Preparation: Preheat the CombiSteam

oven to 100 °C and humidity level 100%.

Separate the leaves of the cabbage,

and remove the very dark green leaves.

Steam 4 especially good leaves in the

CombiSteam oven for 4 minutes, then

chill with ice water and dry on a kitchen

towel.

Cut the remaining cabbage into fine

strips and steam for 3–4 minutes. Drip

dry well. Peel the onion and garlic clove.

Dice the onion, heat butter and sear

onion until glassy in the butter in a

large pot on the cooktop. Press garlic

over the onion and add half of the lamb

tartar. Sear on all sides while stirring.

Remove from cooktop and let cool.

Hand-batter the remaining lamb tartar

with egg, finely chopped herbs, cabbage

strips, salt and pepper.

Preheat CombiSteam oven to 200°C and

100% humidity. Put the partially thawed

and thinly rolled out puff pastry dough

on a floured kitchen towel. Cover the

dough with a layer of Savoy leaves and

those with the meat filling. Lift the

towel at the long side. Roll the strudel

up with the help of the towel and tuck

the sides under. Roll the strudel into

the perforated pan greased with a non-

stick spray. Mix egg yolk and milk and

brush onto the strudel. Put into the

preheated CombiSteam oven on the

second level from the bottom. Intensely

mist the strudel once and bake for

20 – 25 minutes (baking varies depend-

ing on the producer of the dough).

To serve, cut the strudel diagonally into

slices and put on preheated plates.

Serve to taste with gravy, e.g. with the

matching pepper sauce (from the

recipe grill fun-meat skewers with three

sauces).

Tip : using the perforated pan helps to

achieve better baking results.

Lem

on

Du

ck

wit

h F

en

ne

l

Lemon Duck with Fennel

Gaggenau appliance: CombiSteam oven

with core temperature probe and large

unperforated cooking insert (2/3 GN) or

cast roaster, cooktop

Temperature: 200 °C and 175 °C

Humidity : 80%

Preparation time: 2 hours, including

60 plus 20 minutes cooking time

Ingredients serve 4

Ingredients :

1 duck (approx. 1.8 – 2 kg, kitchen-ready and

gutted)

Salt

White ground pepper

20 ml anise schnapps

Juice and grated peel from

1– 2 organic lemons

1 kg fennel

1 l chicken stock

2 bay leaves

1 teaspoon fennel seeds

50 g streaky bacon

Preparation: Preheat the CombiSteam

oven to 200 °C and select 80% humidity.

Wash the duck and dab dry. If any quills

are left, remove them using tweezers.

Forcefully rub the duck’s exterior with

salt and pepper, season the inside with

salt, pepper, anise schnapps and plenty

of grated lemon peel. Tie the duck’s

wings to its body. Put the duck breast-

down into the cooking insert or cast

roaster. Cook for 1 hour in the Combi-

Steam oven. After half the cooking

time, turn the duck. Those who prefer

the skin especially crisp should now

brush it with salt water (1 tablespoon

salt in 0.25 l water).

In the meantime, wash and trim the

fennel and put the tender leaves aside.

Boil the stock on the cooktop using a

wide pot. Add bay leaves and fennel

seeds. Quarter the fennel bulbs length-

wise; add them to the boiling stock and

cook for 10 minutes at low heat. Take

out the fennel and cut into slices.

Remove the duck from the CombiSteam

oven and scoop the grease from the

cooking insert. Prepare about a half-liter

of fennel stock, adding a few table-

spoons of lemon juice to taste. Spread

the fennel slices around the duck.

Reduce the temperature to 180 °C.

Insert the core temperature probe into

the joint, set the desired temperature

to 80 °C and confirm. Continue to cook

at 80% humidity until the core tem-

perature is reached (after about 20 – 25

minutes).

Cut the bacon into very small pieces

and stir-fry in a pan. Chop the fennel

leaves and mix with the bacon. Sprinkle

over the fennel before serving. If nec-

essary, season the duck stock from the

cooking insert or cast roaster and put

into a gravy boat. Serve with white bread

or boiled potatoes.

Sa

lmo

n R

avi

oli

s w

ith

Sa

ge

Bu

tte

r

Preparation: To make the dough, sieve

flour in a circle on the worktop. Mix

salt, eggs and olive oil and pour in the

middle. Work to a smooth dough using

fingers from the middle outwards and

form a ball. Let dough rest in the


for 20 minutes at 30 °C and humidity

setting 60%. (Humidity setting 30% if

dough is very moist.)

For filling, carefully mix ingredients

apart from salmon to form a pesto and

season well. Cut dough into 4 pieces,

roll each piece separately 1 mm thick.

Coat dough evenly with herb mixture

and place salmon pieces on it. Place

second layer of dough on it and cut out

circles 5 – 6 cm in size. Coat edges with

water and press firmly. Place on lightly

floured cloth until all raviolis are ready.

Preheat combination steam oven to

100 °C with humidity set at 100%. Cook

raviolis on perforated, slightly oiled

cooking tray 8 –10 minutes (depending

on thickness of dough).

Meanwhile, melt butter, add leaves and

sage and fry gently. Spread over the

cooked raviolis and serve immediately.

Salmon Raviolis with Sage Butter


Oven


Humidity: 100%


Ingredients for 4 servings

Ingredients dough:

500 g wheat flour type 405

1 level teaspoon salt

4 eggs


Flour for kneading the dough


350 g fresh salmon fillet, diced cut

For the pesto :

2 shallots, finely chopped

1 tablespoon lemon juice

1 bunch of basil, finely chopped

4 tablespoons cream

Salt, pepper

1 tablespoon oil

Ingredients sage butter :

60 g butter

5 sage leaves, finely chopped

Possibly a handful of red Swiss chard

leaves or beetroot leaves

Mu

sse

ls

Preparation: Preheat Gaggenau

Combination Steam Oven to 100 °C

without humidity setting. Clean mus-

sels thoroughly and remove beard.

Discard damaged mussels and any

which do not close. Place on the

perforated cooking tray and cook for

10 –12 minutes in preheated combina-

tion steam oven at 100 °C, humidity

setting 100 %, until the mussels open.

Meanwhile, heat olive oil in wok or

large saucepan and fry lemon grass,

chilli, ginger and spring onions. Add

coconut milk and stir in coriander.

Season with sesame oil, salt and pep-

per. Depending on size of the pan or

wok, either toss mussels in coconut

mixture, or place mussels on preheated

plates, pour hot sauce over mussels

and serve immediately with lime

quarters.

Tip: Approx. 2 kg mussels fit on a

perforated cooking tray.

Mussels with Lemon Grass

and Coconut Milk

Gaggenau appliances : Combination Steam

Oven, wok burner or hob

Temperature

Combination Steam Oven: 100 °C

Humidity setting

Combination Steam Oven: 100%


Ingredients for 5– 6 servings

Ingredients :

2 kg mussels


2 stems of lemon grass, finely chopped

2 fresh red chilli peppers, seeds and

partitions removed, finely chopped

1 piece fresh ginger (2.5 cm long),

peeled and chopped

2 bunches fresh coriander, finely chopped

1– 2 teaspoons sesame oil

1 bunch spring onions, cut in thin rolls

400 ml coconut milk (alternatively 200 ml

white wine and 200 ml coconut milk)

2 – 3 limes, quartered

Leg

of

Lam

b w

ith

Pe

co

rin

o C

rust


Combination Steam Oven to 200 °C with

humidity set at 100 %. Wash leg of

lamb, pat dry and rub with lemon juice.

Grease a large roasting tin or unperfo-

rated cooking tray with 2 tablespoons

olive oil. Chop parsley and garlic very

fine, mix with bread crumbs and finely

grated lemon rind. Mix 2/3 to a paste

with 5 tablespoons olive oil. Mix rest

with Pecorino and put aside for later.

Season the meat with salt and pepper.

Rub all round with parsley paste, place

in roasting tin and cook for 30 minutes

in preheated combination steam oven.

Then reduce temperature to 65 °C

with humidity set at 30 % (do not open

door!) and leave leg of lamb to cook

gently for 2.5 – 3 hours (depending on

size).

For crust, preheat the oven or grill with

circulating hot air to 225 °C. Mix pars-

ley/cheese mixture with roasting juices

to form a paste, coat over leg of lamb

and finish off for approx. 10 minutes

until the topping is crisp. Leave to rest

for 5 minutes before carving.

Tip : Choose a roasting tin which fits in

both the combination steam oven and

in the oven/grill. Serve with rosemary

potatoes.

Leg of Lamb with Pecorino Crust

Gaggenau appliances: Combination Steam

Oven, oven/grill with cirulating hot air

Temperature : 200 °C and 65 °C

Humidity : 100% and 30%


Low-temperature roasting: 2.5 – 3 hours

plus 30 minutes searing

and 10 minutes for the topping

Ingredients for 6 – 8 servings

Ingredients :

1.8 – 2 kg leg of lamb with bone /

lamb gigot (prepared ready for cooking

by the butcher)

1 large bunch of smooth parsley

Juice and rind of an untreated lemon

100 g freshly grated Pecorino

(alternatively Parmesan)

7 tablespoons bread crumbs

5 cloves of garlic


Salt

Black pepper

Ve

al

Oli

ves

in B

urg

un

dy

Sa

uc

e

Preparation: Clean and slice mush-

rooms, peel onions, cut in thin half

rings. Fry approx. 4 minutes in hot

butter. Season with salt, pepper, lemon

juice and coarsely chopped parsley.

Beat veal slices thin, season with salt

and pepper on both sides. Spread

mushroom mixture onto meat, roll up

meat and fasten with skewer. Sear veal

olives all over in hot butter and place

in buttered dish.

Pour burgundy wine and cream over

veal olives and cook approx. 20 minutes

in the Gaggenau Combination Steam

Oven. Then thicken sauce and serve

with veal olives. Excellent with diced

Swiss fried potatoes and lettuce salad.

Tip: Place veal between two pieces of

clingfilm before beating to keep it nice

and smooth.

Veal Olives in Burgundy Sauce


Oven


Humidity : 60%

Preparation time: 45 minutes,

incl. 20 minutes cooking time


Ingredients :

4 thin slices of veal from the leg

approx. 30 g butter for searing

Salt

Pepper

Wooden skewers


150 g brown mushrooms

1 onion

1 small bunch smooth parsley

1 teaspoon lemon juice

Salt

Pepper

approx. 30 g butter for searing

Ingredients sauce:

0.1 l white burgundy wine

0.5 l cream

Th

yme

Ch

ick

en

wit

h C

alv

ad

os

Ap

ple

s


Combination Steam Oven to 200 °C with

humidity set at 100%. Wash chicken,

pat well dry, salt well inside and outside.

Cut an apple into wedges. Fill chicken

with two twigs of thyme and apple

wedges, seal well and place on unperfo-

rated cooking tray. Carefully raise skin

from breast and leg and push other

thyme leaves underneath. Baste chicken

with 5 tablespoons Calvados and

marinate for 30 minutes, frequently

basting with Calvados. Melt butter,

pour partly over chicken and push into

preheated combination steam oven.

Halve remaining apples, remove cores

and fill with thyme. Turn chicken after

25 minutes, place apple pieces around

chicken, baste with remaining Calvados

and remaining butter. Cook for an-

other 20 minutes. Turn again, cook for

another 10 –15 minutes (depending on

weight) at humidity setting 0%.

Arrange chicken and apples on a plate

and leave to rest in oven which has

been switched off, with door half open.

Meanwhile bring roasting juices and

cider to the boil in a saucepan, sieve

and remove excess fat. Stir in crème

fraîche, reduce and season with salt

and pepper. Serve sauce with chicken

(recommended core temperature

85 °C).

Thyme Chicken with Calvados Apples


Oven with core temperature probe, hob

Temperature : 200 °C,

core temperature 85 °C



plus 30 minutes to marinate

plus 55 – 60 minutes cooking time


Ingredients:

1 organic chicken, ready for cooking

or poularde (approx. 1.5 – 1.7 kg)

Salt

4 tart apples

5 twigs of thyme

7 tablespoons Calvados

50 g butter

Ingredients sauce:

0.125 l dry cider

100 g crème fraîche

Salt

White pepper

Ra

bb

it H

om

e-m

ad

e S

tyle


Combination Steam Oven to 100 °C

without humidity setting. Make a cross

in the tomato skins, remove green pith,

and steam for 3 – 6 minutes on perfo-

rated cooking tray in combination steam

oven at humidity setting 100%. Enter

short cooking time. Meanwhile, peel

and slice onion, garlic and carrots. On

hearing timer, press steam removal

button, take tomatoes out of the oven,

skin and chop coarsely.

Preheat combination steam oven to

160 °C without humidity setting. Cut

rabbit into pieces (preferably ask

butcher to do so), legs possibly in two

pieces, front legs and back two to

three pieces. Sear well on all sides in

Gaggenau cast roaster or another deep

(preferably cast iron) form in hot fat –

mix butter-lard and olive oil. Add plenty

of salt and pepper. Scatter vegetables,

olives, sage and thyme in with the meat

and pour on white wine.

Braise rabbit in form for 45 minutes in

preheated combination steam oven at

humidity setting 80 %. Then continue

to braise for another 15 minutes with-

out humidity setting. Enter short cook-

ing time and confirm. On hearing timer,

remove rabbit and serve sprinkled with

parsley.

Rabbit Home-made Style


Oven, hob, cast roaster






Ingredients :

4 large fleshy tomatoes

3 onions

3 cloves of garlic

3 carrots

1 rabbit 1.6 –1.8 kg

2 tablespoons butter-lard


Salt

Black pepper from the pepper mill

4 sage twigs

12 black olives without stone

0.5 l white wine

5 twigs smooth parsley, plucked and

finely chopped

Fil

let

of

Be

ef

wit

h H

erb

s a

nd

Po

rt S

ha

llo

ts

Preparation meat : Preheat Gaggenau

Combination Steam Oven to 150 ºC

without humidity setting. Wash herbs,

pat dry and pull leaves off all stems.

Peel clove of garlic. Purée all herbs

with garlic, mustard, oil, salt and

pepper in liquidizer. Sear fillet of beef

well in large roasting tin or cast

roaster. Then coat with herb paste. If

fillet has a tip, cut into it from the side

so that meat has uniform width. Place

meat on unperforated cooking tray and

push into oven on second shelf from

the top. Insert temperature probe from

the side into thickest point of fillet of

beef, enter required core temperature

(fillet of beef is rare at a core tempera-

ture of 58 – 60 ºC) and confirm. Roast

fillet of beef in combination steam oven

at 150 ºC with humidity set at 60%. On

reaching core temperature, an acoustic

signal can be heard and oven switches

off automatically (approx. 30 minutes).

Leave meat to rest – covered with alu-

minium foil – before carving.

Tip: The fillet of beef can be well

seared in the morning and then cooked

in the combination steam oven in the

evening.

Preparation port shallots : Boil plenty

of water in a large saucepan. Put un-

peeled shallots in water, blanch for a

good minute, or steam in preheated

combination steam oven for 4 minutes

at 100 ºC and humidity setting 100%

and rinse in cold water. Shallots can now

be peeled without (almost) any tears.

Depending on size, halve or quarter

shallots. Fry in hot oil over medium heat

while stirring until shallots start to

brown. Add tomato purée and balsamic

vinegar, stirring well. Add stock and

port, season with salt and pepper.

Simmer in open pan over low heat until

vegetables are tender and liquid is re-

duced to syrup consistency. Season port

shallots with soy sauce and Worcester

sauce.

Fillet of Beef with Herbs and

Port Shallots


Oven with core temperature probe, hob

or grill with cast roaster


Humidity : 60%

Preparation time meat : 70 minutes

Preparation time port shallots :

2 hours


Ingredients meat:

1.2 –1.3 kg fillet of beef1/2 bunch smooth parsley

1 twig of rosemary1/2 bunch thyme1/2 bunch marjoram

1 clove of garlic

2 – 3 tablespoons walnut oil

(alternatively hazelnut oil)


1 teaspoon salt

Black pepper from the mill

3 tablespoons coarsely grained mustard

Ingredients port shallots :

1 kg shallots

3 tablespoons oil

2 tablespoons tomato puree

3 tablespoons balsamic vinegar

300 ml vegetable stock

500 ml red port

Salt


2 teaspoons pale soy sauce

2 teaspoons Worcester sauce

Sw

iss

Po

tato

es

Preparation: Steam unpeeled potatoes

45 – 50 minutes in Gaggenau Combi-

nation Steam Oven and then leave to

cool. Cut off bottom end just to let

potatoes stand upright. Cut off big lid

on top. Scoop out potatoes to take an

egg. Place potatoes in buttered dish

with tomatoes in between, after making

a cross cut in the tomato skins.

Melt half of the butter, brush on toma-

toes and potatoes, season well with

salt and pepper, sprinkle with mixed

cheese, keeping about half the cheese.

Crack an egg into each hollowed out

potato.

Mash scooped out potato with remain-

ing cheese and milk, add salt, pepper

and pinch of grated nutmeg. Form into

bonnets and place on potatoes filled

with egg. Sprinkle with paprika and

place flake of butter on top. Place in

preheated combination steam oven for

approx. 20 minutes until cheese top-

ping is crispy.

Swiss Potatoes


Oven

Temperature steaming: 100 °C

Humidity steaming: 100%

Temperature cheese topping: 225 °C

Humidity cheese topping : 0%




Ingredients :

8 large round potatoes

8 small eggs

4 tomatoes

60 g butter

50 g Gruyère cheese, grated

50 g Emmental cheese, grated

2 tablespoons milk

Salt

Pepper

Mild paprika

1 pinch grated nutmeg

Ch

ico

ry G

rati

n


nation Steam Oven to 200 °C with humid-

ity set at 100%. Halve chicory lengthwise,

remove frequently bitter stem. Place

chicory pieces in a suitable greased

casserole dish, season with salt and

pepper and cook in combination steam

oven for 10 minutes, humidity setting

100%.

Meanwhile mix breadcrumbs, butter,

cheese, garlic and parsley to form a

loose crumbly mixture. Quarter or halve

cherry tomatoes depending on size,

spread over chicory together with

Béchamel sauce, sprinkle breadcrumb-

cheese mixture on top and place in

combination steam oven for another

10 minutes without humidity setting to

finish the topping.

Tip : For Béchamel sauce: melt 20 g

butter, add 20 g flour and cook until

pale yellow, stirring constantly. Add

0.25 l milk (or cream and vegetable

stock, vermouth or white wine), bring

to boil and thicken for 5 minutes.

Season with salt, white pepper and

freshly grated nutmeg.

Chicory Gratin


Oven


Humidity : 100%



Ingredients :

4 whole chicories

6 tablespoons breadcrumbs (or freshly

sliced bread, crumbed in the food processor)

3 tablespoons butter

4 tablespoons grated hard cheese

1– 2 cloves of garlic

Salt

Black pepper

2 tablespoons smooth parsley, finely

chopped

12 cherry tomatoes

6 tablespoons Béchamel sauce

Butter to grease the dish

Gre

en

Pa

sta

Ro

ll

Preparation: Knead the dough ingredi-

ents together to form a firm, smooth

dough, wrap in foil, leave to rest for

20 minutes. Meanwhile, gently fry the

shallots and garlic in 1 tablespoon olive

oil until transparent. Add diced tomato

and simmer for 10 minutes until dis-

integrate. Add red wine, season with

salt and pepper. Blanch the cleaned

spinach for 4 minutes in the Gaggenau

Combination Steam Oven at 100 °C and

humidity setting 100 %, then chop

coarsely. Melt half the butter, sauté the

garlic, put in a bowl with the spinach

and leave to cool. Mix with the Ricotta,

lemons and half the Parmesan. Season

with salt and pepper. Halve the dough

and roll out with the rolling pin/pasta ma-

chine to form rectangles of 25 x 35 cm.

Spread the spinach/cheese mixture

with a spatula evenly over the dough

and roll up like a strudel. Put the

tomato sauce in a casserole dish. Cut

the rolls into pieces 5 cm long and

place on the sauce with the cut surface

upwards. Sprinkle the remaining

cheese on the pasta rolls, share out the

remaining butter in little flakes on top.

Cook the pasta in the preheated com-

bination steam oven for 10 minutes at

100 °C with humidity set at 100%. Enter

short cooking time and confirm. On

hearing the timer, switch to humidity

setting 0% and finish off the dish for

approx. 10 minutes at 180 °C until the

cheese turns brown.

Tip: Steam is a real help to skin

tomatoes. Preheat the combination

steam oven to 100 °C. Meanwhile make

cross-wise cuts in the tomatoes and

remove the green pith. Spread the

tomatoes on the perforated cooking

tray, and steam in the steam oven for

3 – 6 minutes at humidity setting 100%,

depending on how thick and firm the

tomato skin is. Enter short cooking

time and confirm. On hearing the timer,

press the steam removal button, take

the tomatoes out, quench briefly and

remove the skins.

Green Pasta Roll


Oven

Temperature : 100 °C /for the topping: 180 °C

Humidity: 100%/0%




Ingredients pasta dough:

300 g flour type 405 or 150 g durum wheat

semolina and 150 g flour

3 eggs

1 teaspoon salt

Flour for rolling or depending on the

thickness of the dough

300 – 400 g ready pasta dough


50 g butter

500 g cleaned spinach

1 clove of garlic, chopped

100 g freshly grated Parmesan

250 g Ricotta cheese

1– 2 tablespoons lemon juice

Salt


Ingredients tomato sauce:

2 shallots, diced

2 cloves of garlic, chopped

750 g tomatoes, skinned and diced


100 ml red wine

Salt


No

rma

nd

y P

ie

Preparation: Purée liver and peeled

shallots in food processor. Stir diced

apple and meat into liver mixture.

Grate bayleaf, finely chop marjoram

and thyme, squeeze garlic in garlic

press and add to mixture. Season with

Calvados, salt and pepper, stir well.

Spread half the flaky pastry on the

cooking tray or loaf tin so that the rest

can be used for a lid. Line the tin with

baking paper first. Spread the slices of

bacon over the dough. Spread the liver

mixture on the dough, beat the egg

yolk into the milk and use this to coat

the edges of the dough, then place

the lid on. Coat the lid with the remain-

ing egg-and-milk mixture. Bake for

40 minutes at 200 °C and humidity set-

ting 30%.

The pie tastes excellent served hot or

cold.

Tip : Can be served with lamb’s lettuce

in raspberry vinegar and walnut oil

vinaigrette, with slices of apple and

pieces of walnut.Normandy Pie

Gaggenau appliances: Combination

Steam Oven with 1/3 unperforated cooking

tray (oven accessory) or loaf tin


Humidity : 30%




Ingredients:

400 g veal liver

200 g cooked pork, finely diced

1 small apple, finely diced

150 g thin slices of bacon (streaky)

1 bayleaf

2 stems marjoram

1 twig of thyme

3 shallots

1 clove of garlic

2 cl Calvados

Salt

Pepper

1 pack (450 g) flaky pastry

from the refrigerated counter

1 egg yolk

A little milk

Th

ree

Ch

ee

se Q

uic

he

Preparation: Use the flaky pastry to line

a silicon, porcelain or ceramic pie dish

(or place the thawed slices of frozen

flaky pastry on top of each other and

roll out using a little flour). Prick the

pie base several times with a fork and

leave the dish to chill in the refrigera-

tor for a few minutes.


Oven to 200 °C without humidity set-

ting. Mix eggs, crème fraîche and milk

and season well with nutmeg, salt and

pepper. Share the egg milk out in three

little dishes, add one kind of cheese to

each dish and mix. Put the dishes on

one side. Arrange the cherry tomatoes

decoratively on the pie base. Pour the

contents of each of the three dishes –

the egg-cheese-milk mixture – onto a

third of the pie base. Mix with a fork at

will to create a marble effect, or leave

the individual areas separate.

Bake the quiche for approx. 15 minutes

in the preheated combination steam

oven at 200 °C and 30 % humidity set-

ting.

Turn the combination steam oven down

to 175 °C and bake the quiche for an-

other 30 – 35 minutes until it is golden

brown on top.

Tip: Serve with Pinot Blanc or Riesling

from Alsace.

Three Cheese Quiche

Gaggenau appliance : Combination

Steam Oven


Humidity : 30%


incl. 45 minutes baking time

Ingredients for a quiche dish measuring

28 cm in diameter

Ingredients :

1 round flaky pastry, 230 g, from the

refrigerator counter, alternatively 3 slices

of frozen flaky pastry 75 g each

2 eggs

2 egg yolks

250 g crème fraîche

0.5 l milk

Freshly grated nutmeg

100 g Roquefort cheese, crumbled

100 g Emmental cheese, grated

100 g goat’s cream cheese, crumbled

150 g cherry tomatoes, quartered

Salt, black pepper

Pig

eo

n B

rea

sts

in S

avo

y C

ab

ba

ge

Le

ave

s

Preparation: Wash the cabbage leaves,

blanch for approx. 4 minutes in the

Gaggenau Combination Steam Oven,

quench with cold water. Remove the

middle ribs, holding the knife at an

angle, and dry the leaves on a cloth.

Wash and skin the pigeon breasts,

remove the tendons.

Arrange the cabbage leaves in rectan-

gles, placing half a leave in each case

over the gap left by the middle rib, and

coat with butter. Place a pigeon breast

on the front half, season with salt and

pepper. Fold the sides over the meat,

tucking in the edges and wrapping

the breast completely in the cabbage

leaf. Place on the perforated cooking

tray and steam for 10 minutes in the

combination steam oven at 100 °C and

100 % humidity setting.

For the sauce, boil the stock with the

milk and cream. Add the diced white

bread and bring to the boil. Remove

from the heat, add horseradish. Leave

to stand briefly, sieve the sauce,

season with salt and pepper. Season

with lemon juice just before serving

and garnish with the whipped cream.

Serve the savoy cabbage pigeon

breasts on the horseradish sauce.

Side dish: Mashed potato with carrots:

Simply add 1/3 carrots to vary classical

mashed potato.

Tip : To save time, try steamed potatoes

which are placed in the oven about

5 minutes before the savoy cabbage

parcels. Place small peeled potatoes

on the perforated cooking tray in the

preheated oven at 100 % humidity

setting and 100 °C. As soon as the

pigeon breasts in savoy cabbage are

added, increase the temperature to

120 °C.

Pigeon Breasts in Savoy Cabbage Leaves

Gaggenau appliances : Combination

Steam Oven, hob


Humidity : 100%

Preparation time: approx. 45 minutes


Ingredients :

8 pigeon breasts (approx. 80 g each)

12 savoy cabbage leaves (1.5 for each

parcel)

20 g soft butter

Salt

Freshly ground white pepper

Ingredients sauce:

300 ml pale poultry stock

150 ml milk

150 ml cream

50 g white bread without the crust

150 g horseradish, freshly grated

1 pinch of salt

Freshly ground white pepper

Few squirts lemon juice

1 tablespoon whipped cream

Pa

sta

wit

h A

voc

ad

os

an

d T

om

ato

es


nation Steam Oven to 100 °C with hum-

idity set at 100%. Make a cross cut

in the tomato skins and steam on per-

forated cooking tray 3 – 4 minutes

depending on how firm tomatoes are.

Take out of the oven, skin, remove pips,

and dice.

Halve avocados, first remove pips then

scoop flesh out with a tablespoon.

Sprinkle with lime juice and crush with

a fork. Stir in coriander, diced toma-

toes and diced onions. Season well

with salt and pepper.

Fill steam cooker with water up to top

marking and preheat in steam mode.

Add one tablespoon salt and cook

spaghetti al dente in pasta basket. Do

not cover steam cooker with glass lid,

otherwise spaghetti go sticky and soft.

Drain cooked spaghetti and mix with

avocado mixture in preheated bowl.

Garnish with cherry tomatoes and

coriander leaves, serve with grated

Parmesan.

Tip : The sauce is cold so that the bowl

or pasta plates should certainly be

heated.

Pasta with Avocados and Tomatoes


Oven and steam cooker or hob

Temperature : 100 °C/steam mode



Ingredients:

600 g ripe tomatoes

2 large, fully ripe avocados

2 – 3 tablespoons lime juice

1 red onion, finely chopped

2 bunch fresh coriander, finely chopped

Salt, black pepper

150 g cherry tomatoes, quartered

A few coriander leaves as garnish

50 g Parmesan cheese

400 g spaghetti

Ris

ott

o

Risotto

Gaggenau appliance: cooktop,

CombiSteam oven

Temperature CombiSteam Oven: 120 °C

Humidity level : 100%


Ingredients serve 4

Ingredients :

1 onion

1 thyme stem, leaves pulled

1– 2 garlic cloves


250 g risotto rice (Carnaroli)

1– 2 tablespoons lemon juice or a glass of

white wine

Approx. 1.25 l vegetable stock

50 g butter

50 g grated parmegganio

Optional 1 bunch parsley, finely chopped


to 120 °C and 100% humidity using a

large unperforated baking insert (2/3 GN).

Finely chop onions, thyme leaves and

garlic for the risotto and sauté in olive

oil, add the rice and stir thoroughly

until all grains are shiny. Boil the veg-

etable broth before pouring. Before the

rice begins to roast, extinguish with

lemon juice or white wine, salt and fill

with hot broth. To avoid constant stirring,

add all broth at once. Transfer the

hot risotto into the warm unperforated

cooking insert. Cook in the preheated

CombiSteam oven at 100% humidity for

approximately 25 – 30 minutes. When

the grain is soft but ‘al dente’ at the core,

take the insert out. Immediately stir

butter and parmeggiano into it. Season

to taste and add chopped parsley.

Tip : Risotto takes slightly longer in the

CombiSteam oven than on the cooktop,

but is much easier to prepare.

Carnaroli : Commonly know as the best

Italian risotto rice, fewer quantities are

harvested than Vialone or Arborio, so it

is more expensive. Cooking time on the

cooktop 15 –17 minutes.

Arborio : Traditional risotto rice. Medium

grain. Tends to become soft and slightly

sticky. Cooking time on the cooktop:

approximately 18 minutes.

Vialone: Traditional risotto rice. Medium

to long grain. Cooking time on the

cooktop: approximately 18 minutes. If

kept warm it tends to overcook.

Po

tato

Gra

tin

The perfect potato gratin: crispy crust,

the gratin does not dry out and the

potatoes are not too soft.


Oven to 180 °C with humidity set at 60%.

Preparation: Wash, peel and slice raw

potatoes. Peel garlic, rub it around a

flat dish, then grease dish by brushing

with butter. Place potato slices in

layers in the dish. Mix cream, egg yolk,

salt, pepper and nutmeg. Pour over

potatoes, place in preheated combina-

tion steam oven and bake until golden

brown on top.

Tip: To refine the gratin, sprinkle a little

white wine on the potatoes before

browning.

Potato Gratin


Oven


Humidity : 60%


Cooking time: 40 – 45 minutes

Ingredients for 4 servings,

as side dish for meat or fish

Ingredients :

500 g potatoes1/2 clove of garlic

300 ml cream

1 egg yolk

Butter for the dish

Salt, pepper, nutmeg

Possibly a little white wine

Ca

sta

gn

ac

cio

– M

aro

on

fla

t c

ak

e

Castagnaccio – Chestnut flat cake (pancake)

Gaggenau appliance: CombiSteam Oven

Temperature: 220 °C and 200 °C

Humidity : 30%

Preparation time: 1 hour, including

40 minutes baking time

Ingredients for one large ED perforated

cooking insert (2/3 GN) or a 28 cm springform

pan

Ingredients :

6 tablespoons raisins

500 g chestnut flour

500 ml water

1 pinch salt

2 tablespoons sugar


100 g pine nuts

100 g walnuts, finely chopped

5 rosemary stems

Nonstick spray


to 220 °C and 30% humidity.

Soak raisins in warm water. Sift the

chestnut flour and pre-dough with some

water, to avoid clumping. Fold to a

smooth dough afterwards with approxi-

mately 500 ml water, salt and sugar. The

dough should be flexible and creamy.

Stir 3 tablespoons olive oil, 5 table-

spoons pine nuts and walnuts plus the

dripped off raisins into the dough.

Grease the rim of the baking insert with

oil and cover the bottom with non-sticky

spray. Fill insert with the dough. The

dough should be approximately 1 cm

high. Sprinkle top with the left over

pine nuts and plenty of rosemary.

Spread left over olive oil on top of that.

Readjust the preheated CombiSteam

oven to 200 °C. Bake the chestnut pan-

cake at 30% humidity on the second

baking insert level from the bottom for

40 – 45 minutes. The flat cake needs to

be well done, but be careful not to burn

it. Served best when lukewarm.

Tip : This ancient traditional recipe from

Tuscany varies with each family pre-

paring it. The amount of rosemary, pine

nuts and walnuts can vary. The chestnut

pancake can be served as a dessert,

but also pairs well with wine.

The perforated baking insert achieves

better results, because the dough gets

more bottom heat than in a solid pan.

Pa

pa

ya P

ie

Preparation: To make the dough, mix

the flour and salt in a bowl. Work in the

diced butter and vegetable fat until the

dough is crumbly in consistency. Add

enough ice water to produce a smooth

dough. Knead rapidly with cold hands.

Roll out two thirds of the dough and line

a 24 cm diameter form. Wrap the re-

maining dough and form in foil and keep

in a cool place for at least 30 minutes.

In the meantime, peel the papayas, then

cut one into cubes and one into slices.

Boil lime juice and sugar in a small

saucepan and cook the papaya cubes in

it until soft. Add cinnamon and freshly

grated nutmeg. Stir 1 tablespoon of cold

water into wheat powder and add to

fruit mixture until it thickens, stirring

constantly.


Oven to 180 ºC with humidity set at 30%.

Roll out the remaining dough to make

a top crust. Put papaya purée into form

then place the papaya slices on top.

Moisten the edge of the dough and put

top crust in place. Fold over edge and

press firmly. Cut a cross in the center

of the pie, brush on beaten egg and

sprinkle with sugar. Bake in preheated

oven or combination steam oven for

35 to 40 minutes until golden-brown.

Allow to cool, then serve with vanilla

ice-cream whilst still slightly warm.

Tip: Also tastes delicious with walnut

ice-cream.

Papaya Pie


Oven

Temperature : 180 °C/190 °C

Humidity : 30%


plus 30 minutes cooling time

Ingredients for 8 slices of pie

Ingredients dough:

250 g flour

1 pinch of salt

1– 2 tablespoons sugar

100 g cold butter

50 g vegetable fat, diced small

Ingredients filling:

2 – 3 ripe papayas

3 tablespoons lime juice

100 g sugar

1 tablespoon wheat powder

1 large pinch of cinnamon

Freshly grated nutmeg

Bro

wn

ies

wit

h C

he

stn

uts

Preparation: Boil sugar and water in a

large saucepan without stirring. Reduce

heat, simmer while gently swaying

the saucepan to produce a light brown

caramel. Take the saucepan from the

stove and add the chestnuts. Return to

the heat and caramelize the chestnuts

for approx. 2 minutes. Leave to cool

with the lid on.

Melt butter in saucepan, add chocolate,

melt while stirring and leave to cool.

Beat eggs with sugar, vanilla sugar and

salt. Stir in the chocolate mixture and

flour.


Oven to 180 °C with humidity set at 30%.

Chop chestnuts roughly and mix under

the chocolate mass. Line cooking tray

with baking paper, fill mass into pre-

pared mould, smooth over on top. Bake

brownies for 45 minutes in preheated

combination steam oven on bottom

shelf. The dough should still be moist.

Leave to cool a little, then cut into cubes

while still warm.

Tip: Brownies can be kept for one week

in the refrigerator or two months in the

freezer. Walnuts also taste good instead

of chestnuts.

Brownies with Chestnuts


Oven


Humidity : 30%


Ingredients for an unperforated cooking

tray / approx. 30 brownies

Ingredients chestnuts:

4 tablespoons sugar

3 tablespoons water

250 g precooked chestnuts

Ingredients basic dough:

150 g butter

600 g plain chocolate,

broken into small pieces

6 eggs

300 g sugar

3 teaspoons vanilla sugar

1 pinch of salt

225 g flour

Ch

oc

ola

te a

nd

Sta

r A

nis

ee

d M

ou

sse

Ca

ke


nation Steam Oven to 180 ºC without

humidity setting. Line base and edge of

spring-clip tin with baking paper.

Melt chocolate and butter in a mixing

bowl over boiling water. Separate the

eggs. Beat the egg yolk with ground

star aniseed and two tablespoons

sugar with the hand whisk. Stir in the

cooled chocolate mass. Beat the egg

white with the remaining sugar until

stiff. Carefully stir one third into the

chocolate mass. Then gently add the

rest.

Spread the mixture in the spring-clip

tin and bake for 15 minutes in the pre-

heated combination steam oven on the

second shelf from the bottom. Then

continue to bake the cake for another

5 minutes at humidity setting 60 %

to get a soft surface. Leave to cool and

rest covered for at least 4 hours in the

refrigerator. Serve with whipped cream,

vanilla ice cream or crème fraîche.

Chocolate and Star Aniseed Mousse Cake


Oven


Humidity : 60%


plus 4 hours for the dough to rest

Ingredients for 20 cm spring-clip cake tin

Ingredients:

300 g plain chocolate

(min. 60% cocoa butter)

150 g butter

6 eggs

1 teaspoon freshly ground star aniseed,

sieved

50 g sugar

La G

ou

gè

re

La Gougère


Oven


Humidity : 0%, Mode: Mist


Ingredients for 1 ring of 20 cm in diameter

Ingredients :

200 ml water

120 g butter

250 g flour

1 teaspoon salt, black pepper

5 – 6 eggs (depending on size)

150 g Greyerzer cheese, finely cut into

small cubes (leave 2 tablespoons cheese

cubes to sprinkle)

1 egg (for the glaze)

Preparation: Boil water and butter in a

saucepan. When butter is completely

melted, add flour, salt and pepper. Stir

over medium heat until a lump forms.

Once there is a whitish coating on the

bottom of the saucepan, remove sauce-

pan from heat and allow to cool a bit.

Stir in the eggs one by one and add the

cheese.


Oven to 190 °C without humidity setting.

Line baking tray with baking paper and

use a pan lid to draw a circle of 20 cm

in diameter. Use two tablespoons to

shape small dumplings. Arrange dumplings

on the baking tray along the marked

circle to make them form the outer rim

of the Gougère ring.

Then place small portions of dough be-

tween the dumplings and proceed until

the ring shows a consistent form. Brush

on whisked egg and sprinkle with the

remaining cheese. Put the Gougère into

the preheated combination steam oven

and push mist button to add moisture.

Bake for 50 to 55 minutes until it is

crispy and golden brown. Switch off the

heat and allow the Gougère to stand in

the oven for another 5 to 10 minutes.

Tip: Gougère is a choux pastry sea-

soned with cheese that comes from the

French Burgundy where it is preferably

served with wine. It is recommended

not to open the oven door during the

baking process, as the dough might go

down.

Mu

shro

om

Bri

oc

he

Mushroom Brioche


Oven, hob


Humidity: 30%


plus 50 minutes for the dough to rise

plus 2 hours for the dough to rest

plus 45 minutes baking time

Ingredients for a perforated or unperfo-

rated cooking tray GN 1/3 (combination

steam oven accessory)

Ingredients dough:

1 teaspoon dry yeast

3 tablespoons milk, slightly warm

400 g flour type 405

1 teaspoon salt

3 eggs

1 pinch of sugar

Grated peel of half an untreated lemon

200 g butter at room temperature


2 shallots

50 g butter

350 g mixed wild and cultivated

mushrooms, cleaned and coarsely chopped

1 clove of garlic

5 tablespoons smooth parsley, finely

chopped

Salt

Black pepper

Preparation: Place yeast and milk in

a mixing bowl, add salt and a good

pinch of sugar, mix gently in the dough

kneading machine. Add 125 g flour

and knead to a dough. Place the dough

in the mixing bowl in the Gaggenau

Combination Steam Oven for 25 minutes

at 30 °C and humidity setting 60% until

its volume has doubled.

Meanwhile, sauté the shallots in a

pan (preferably the cast roaster of the

electric grill) until transparent. Add

mushrooms and garlic, and fry until

juice comes out. Then cook under fast

heat setting. Put in a bowl, add parsley

and season. Leave to cool.

Scatter remaining flour in the dough,

add egg and lemon rind and mix briefly.

Add butter in small pieces, knead the

mixture to a silky smooth, very elastic

dough. Wrap the dough in clingfilm

and leave to rest in the refrigerator for

2 hours.

Grease the cooking tray. Roll the dough

into a rectangle approx. 25 x 40 cm.

Spread the mushroom mixture on the

dough and roll up. Let the dough roll

rise in the combination steam oven a

second time at 30 °C and humidity

setting 60%. Take out of the oven after

25 minutes and increase the temper-

ature in the combination steam oven

to 180 °C at humidity setting 30%.

Bake the mushroom roll for 180 °C at

humidity setting 30%. Bake the mush-

room roll for 40 to 45 minutes in the

preheated combination steam oven.

Tip: Turn out the mushroom roll, cut

into slices and serve with butter refined

with orange peel and a green salad.

The roll can be baked on the unperfo-

rated or perforated cooking tray.

Recipes for the

Gaggenau ovens

3

Piz

za w

ith

Sm

ok

ed

Sa

lmo

n a

nd

Wa

sab

i

Pizza with Smoked Salmon and Wasabi

Gaggenau appliance: Oven with baking

stone, CombiSteam oven if available


Function: Baking stone

Preparation time: 1 hour, including 5 minutes

baking time and 20 minutes baking the

dough in the CombiSteam oven

Ingredients for 5 single serving pies

Ingredients yeast dough:1/2 cube of yeast

1 pinch of sugar

300 – 350 ml lukewarm water

500 g flour, type 405

1 tablespoon salt

3 tablespoons oil

Ingredients pizza toppings:

200 g crème fraiche (can be replaced

by mascarpone)


1– 2 leveled tablespoons Wasabi

(spicy Japanese horseradish paste)

Freshly ground pepper

Salt

1 short or 1/2 long cucumber

2 stems of dill, finely chopped

200 g thin slices of smoked salmon

(e.g. Canadian wild salmon)

1 bunch of arugula

Preparation: Dissolve yeast and sugar

in half of the lukewarm water. Put the

remaining dough ingredients in a bowl

and combine with a mixer. While keep-

ing the mixer running, add the dissolved

yeast and enough water to achieve a

smooth dough. Pound the dough with

the mixer for 1 minute, then continue

to knead by hand on a flour-covered

cutting board. Transfer the dough to the

CombiSteam oven and let it rise for

30 minutes at 30 °C and 60% humidity.

(Alternatively, cover the dough with

a moist towel and let it rest for about

45 minutes at room temperature.)

Preheat the baking stone to 300 °C.

For the toppings, stir the crème fraiche

until smooth and season to taste with

lemon juice, wasabi, pepper and a little

bit of salt. Wash the cucumber, peel

and halve it lengthwise. Use a table-

spoon to remove the seeds and dice the

cucumber. Add the finely chopped dill.

Once again, thoroughly knead the risen

dough and form 5–6 balls. Take one ball

and roll it out to a thin circle on a little

bit of flour. Move onto a lightly floured

spatula, spread the crème fraiche on

the pizza and top with the salmon.

Quickly transfer pizza onto the baking

stone and bake for 5 minutes. Sprinkle

the diced cucumber onto the finished

pizza and garnish with arugula. With the

remaining dough balls, follow the same

procedure.

Gra

tin

of

Mu

nst

er

Ch

ee

se

Gratin of Munster Cheese with Lingonberries

and Green Pepper

Gaggenau appliances: Oven with grill,

possibly steamer or CombiSteam oven

Temperature oven: 200 °C

Function: Grill


Ingredients serve 4

Ingredients :

1 pear

1 tablespoon Williams pear schnapps

160 g Munster cheese without the rind

(crust)

2 tablespoons Lingonberries (can be

replaced by cranberries)

20 green peppercorns, finely chopped

40 g butter, foamed

Preparation: Preheat the oven to 200 °C

with the wire rack on the second baking

level from the top.

Peel pear, remove core and cut into

quarters. Drizzle schnapps on the pear

quarters and steam in the steamer

or CombiSteam oven at 100% humidity

level and 100 °C for 5 – 7 minutes de-

pending on their ripeness. Remove, let

chill and dice finely. Cut the Munster

into cubes and mix carefully with pear

pieces, Lingonberries and green pepper-

corns. Fill into small baking ramekins

and pour foamed butter over mixture.

Bake until golden brown in the preheat-

ed oven using top heat.

Tip : The pear can also be sautéed on a

cooktop with some liquid. Stay close to

the oven when grilling, to avoid burning.

Ita

lia

n-s

tyle

Un

lea

ven

ed

Bre

ad

Preparation: Mix the flour in the mixing

bowl with half the olive oil and add

enough cold water to produce a

smooth dough. Shape into a ball, wrap

in foil and allow to stand for 1 hour.

Preheat oven with baking stone to

300 ºC.

Crumble goat’s cheese, mix with the

chopped herbs and season with some

lemon juice.

Once the dough has stood, knead it

once more, halve it and set aside for

another 5 minutes.

Thinly roll out one dough ball on the

floured working board, carefully draw

out in all directions by hand as thinly

as possible (take account of peel size).

Roll out the second dough ball. Place

one dough plate onto the floured pizza

peel and distribute goat’s cheese

cubes on it. Cover with the second

dough plate, press edges together, and

pinch together with the knuckles here

and there. Spread salt on top and

sprinkle with the remaining oil. Spread

remaining herbs on. Distribute oil

evenly with a brush. Bake for 7 minutes

in the preheated oven directly on the

baking stone until the surface is neatly

brown. Cut into 10 cake slices and serve

immediately.

Tip : Take care that the bread does not

stick to the wooden pizza peel when

you put it into the oven. If necessary,

lift and re-flour.The bread tastes deli-

cious also when lukewarm.

Italian-style Unleavened Bread with Cheese

and Herbs

Gaggenau appliance : Oven with baking

stone



plus 65 minutes dough rising time

baking time: 7 minutes

Ingredients for 10 large pieces of pizza

bread or 20 small strips

Ingredients :

200 g flour

100 ml olive oil

150 –175 g goat’s cream cheese

1– 2 tablespoons chopped fresh herbs

(e.g. rosemary, sage, thyme)


1 tablespoon coarse salt

Some cold water

Some herb twigs for garnish

Qu

ail

s W

rap

pe

d i

n B

ac

on

Quails Wrapped in Bacon

Gaggenau appliances: Oven with rotisserie

(70 cm wide)


Function: Grill with convection


Ingredients serves 4 – 6

Ingredients :

8 quails, kitchen-ready

Salt


16 sage leaves

8 thin (approx. 120 g) slices of lean,

smoked bacon

8 bay leaves


Toothpicks

Cooking string


using the convection grill function.

Wash the quails inside and outside with

cold water and pat dry with a paper

towel. Rub inside and outside of quails

with salt. Put a bay leaf into each quail.

Spread the slices of bacon across a big

cutting board. Put one quail on each

slice. Put one bay leaf on the right side

of each quail’s breast, and a sage leaf

on the left side. Wrap the bacon around

the herbs and the quail’s breast and

secure with toothpicks and cooking

string. Put the quails on the rotisserie

spit, secure them and put spit into the

rotisserie of the preheated oven. Put

a baking insert underneath. Remove the

spit’s handle and start the rotisserie

via the control panel. Grill for 20 – 25

minutes. The quails are done if the

meat juice runs clear. Serve with white

bread.

Jun

ipe

r S

pit

Ro

ast

Juniper Spit Roast

Gaggenau Appliance: Any oven with a

rotisserie


Functionality: Grill with convection

Preparation time : 75 minutes plus

12 hours marinade time

Ingredients serve 7– 8

Ingredients:

1.2 kg beef roll roast or one juicy piece of

fattened ox

10 junipers

5 pimento kernels

12 black peppercorns

1 peel from an organic orange

Salt

3 tablespoons tarragon mustard

4 cl juniper schnapps

4 tablespoons wheat germ oil

0.5 l fruity white wine

Preparation: Wash the meat, blot dry

and set aside. Crush the junipers,

pimento and peppercorns with a mortar.

Add the orange peel, salt and mustard

together with schnapps and oil, stirring

into a creamy paste. Brush the meat

with the paste and let it sit covered

overnight.

Next day: preheat oven to 180 °C.

Remove paste from meat and put roast

on spit. Secure well on both ends. Put

spit into rotisserie, remove handheld

and activate rotisserie via control panel.

Make sure to put the drip insert under

the meat, to collect the juices. Mix the

reminder of the paste with the wine and

drizzle it over the meat while grilling.

Grill for about 75 minutes until golden

brown.

Remove the roast from the spit and let

it rest for approximately 5 minutes. Cut

and pour the collected juices from the

insert over the meat.

Sa

lt-E

nc

rust

ed

Ro

ast

Be

ef

Salt-Encrusted Roast Beef

Gaggenau appliance: Oven with

core temperature probe

Temperature: 250 °C /180 °C

Function: Top and bottom heat


Ingredients serve 6

Ingredients :

300 g flour

200 g sea salt

Water


1 garlic clove, crushed

1.5 kg well-aged roast beef

2 thyme stems

2 rosemary stems


Preparation: Preheat oven with top and

bottom heat function to 250 °C.

Mix flour and salt in a bowl, then stir

cold water into the mix until dough is

stringy. Cover the dough and let it rest

for 15 minutes. In the meantime, rub

pepper and crushed garlic onto the

roast beef and place the herb stems

on top of the meat. On a flour covered

cutting board, roll out the salt dough

to a size big enough for wrapping it

around the meat. Place the meat in the

center and fold the corners of the

dough over, firmly pressing the corners

together. Use a fork to poke several

little holes in the dough to allow steam

to evaporate. Put the roast on a deep

oil-brushed baking sheet and put it in

the oven, on the second level from the

bottom.

Insert the core temperature probe from

the side – through the dough – into

the meat. Set the desired core tem-

perature (55 – 58 °C) and confirm. After

30 minutes, reduce heat to 180 °C and

continue to bake until the desired core

temperature is reached (after another

approximate 15 minutes).

Take the roast beef out of the oven and

let it rest for a few minutes, so that

the meat juices can spread. It is best to

only open the salt crust at the table,

take out the pink roast beef and cut it

into slices.

Ch

ick

en

Fil

led

wit

h M

ore

ls

Chicken Filled with Morels

Gaggenau appliances : Oven, cooktop


Function : Convection


90 minutes of baking time

Ingredients serve 4

Ingredients :

1 package dried morels (40 g)

1 chicken, approx. 1.7 kg

80 g butter

Salt

Pepper

Ingredients for the stuffing :

Heart and liver of the chicken

2 additional poultry livers

50 g uncooked bacon

1 handful of milk-soaked white bread

without crust

1 egg

1 tablespoon cognac

Salt

Pepper

Cooking string

Preparation: Let the morels swell in

lukewarm water for 1 hour. Then let them

drip off thoroughly. Sieve the juice and

keep it.

For the stuffing, chop the giblets, half

of the morels and the bacon into small

pieces. Mix well with the dripped-off

white bread, egg, cognac, salt and

pepper. Stuff the chicken with the mix

and stitch up with cooking string.

Preheat the oven to 160 °C using the

convection function. Slightly rub the

chicken with butter and place on a wire

shelf. Slide the shelf into the oven with

a grill insert underneath. Bake for about

90 minutes.

Melt 40 g of butter in a pan and let

the remaining morels simmer for 5 –10

minutes at medium heat.

Cook approx. 200 ml of the morels’ juice

in a small pot. Take the chicken out

of the oven and place on a serving plate.

Put the warm morel juice into the grill

insert and mix with the roast drippings.

Pour the mix into a gravy boat. Serve

the chicken with the morels, and serve

the roast stock separately.

Tip : Serve with classic au gratin

potatoes.

Ch

ick

en

Ro

ast

wit

h P

est

o

Chicken Roast with Pesto

Gaggenau appliance: Oven with rotisserie,

cooktop


Function: Grill with convection

Preparation time: 1 hour

Ingredients serve 4

Ingredients pesto:

100 g pine nuts

2 mid-size garlic cloves

1 basil bunch


50 g Parmesan cheese, freshly grated

Salt

Ingredients chicken:

2 chickens, kitchen-ready

1 bread roll

Cooking string

Preparation: Preheat the oven to 180 °C.

Fry the pine nuts without additional oil

or butter in a pan at medium heat until

they are golden-brown and release a

fragrant scent. Immediately take them

out of the pan. Peel the garlic clove and

coarsely chop it. Separate the basil

leaves from the stems and coarsely

chop the leaves. Mince pine nuts, garlic

and basil with a mixer. Add oil and

Parmesan, then mix and salt.

Cut off the tips of the chicken wings.

Wash the chickens inside and outside

with cold water and dab dry. Loosen the

chickens’ skin on the breast as much

as possible, starting from the cavity

(try not to take off or damage the skin).

Spread two tablespoons of pesto be-

tween the breast meat and the skin. Put

the remaining pesto inside the chickens’

cavity. Halve the roll and toast it. Put

half a roll into each chickens’ cavity

(which gives stability when on the spit).

Place the chickens breast-up on the

cutting board. Twist the wings, tuck

them behind the back and tie a cooking

string around both. Firmly press the

chicken legs down, then tie the ends of

the cooking string around the leg joints

and knot firmly. Attach the prepared

chickens to the spit, secure and trans-

fer them into the preheated oven’s

rotisserie. Remove the handle and start

the rotisserie via the control panel.

Roast the chickens for 40 – 45 minutes.

Remove chickens from the spit, carve

and serve.

Tip : Good sides are Italian white bread

and baked potatoes.

Do

rad

e (

Se

a B

rea

m)

wit

h L

em

on


using convection.

Cut onions into thin rings, the organic

lemons into 1 cm thick slices and cut

in half. Wash the dorade and blot dry

with paper towels.

Slice the fish diagonally 5 to 6 times

on both sides. Put one lemon slice into

each cut, and the rest of the lemon

slices into the belly. Season the fish

with salt and pepper.

Put onion rings into a baking dish or

directly on a baking insert, and place

the fish on top of them. Dose with oil

and white wine. Place in oven and bake

for 30 to 40 minutes.

Tip: Serve the Dorade very hot right

from the oven with white bread, to soak

up the olive-oil-lemon mix from the

plate. The Mediterranean dish doesn’t

require side dishes, as the south of

Europe enjoys fish pure. Vegetables,

pasta or salad are served as an appetizer.

Dorade (Sea Bream) with Lemon

Gaggenau appliance: Oven (ideally 70 or

90 centimeter wide)


Function: Convection


30 – 40 minutes cooking time

Ingredients serve 4 – 6

Ingredients :

1 Dorade, 1.25 – 2 kg

3 – 4 onions

2 – 3 organic lemons1/2 glass of dry white wine


Salt

Pepper

Ita

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Preparation: Preheat baking stone to

300 °C.

Crumble yeast. Add all other ingredients

for the dough in a mixing machine and

work into a firm dough. Cover dough

with a moist cloth and let rise in a warm

place until its volume has doubled.

Shape five pieces of equal size from

the dough and let rise for another

10 minutes.

Attention: Avoid draught.

Mix tomatoes, tomato purée, herbs,

salt and pepper. Cut pepper into cubes,

mozzarrella into slices. Thinly roll out

dough, place onto the slightly floured

pizza peel. Evenly distribute tomato

mixture on the dough and top with

prepared ingredients. Immediately

place onto the preheated baking stone

using the pizza peel. The pizza is done

after 2 – 3 minutes.

Tip : If you own a Gaggenau Combina-

tion Steam Oven, it’s easier and faster:

Warm and moist – the ideal environment

for letting yeast doughs, baking ferment

or sour dough preparations rise. The

dough is guaranteed to get no draught,

needs not be covered with a moist cloth,

and rising time is reduced by half. Pre-

heat the Gaggenau Combination Steam

Oven to 30 – 40 °C at 60% humidity and

place the bowl with the dough onto the

grill or place dough portions onto the

baking tray.

Italian-style Pizza on the Baking Stone

Gaggenau appliances : Oven, baking stone

or possibly Combination Steam Oven


Mode: Baking stone

Preparation time incl. dough rising time:

60 minutes, one pizza is done after

2 – 3 minutes on average

Ingredients for 5 pizzas

Ingredients dough: 1/2 cube of yeast

300 – 350 ml water, slightly warm

500 g flour


1 tablespoon salt

1 pinch of sugar

Pizza topping :

6 – 8 peeled tomatoes

(or 1 tin of peeled tomatoes)

1 tablespoon tomato purée

Fresh oregano (or dried herbs of Provence)

Stoned olives

1 yellow pepper

150 g thin slices of salami or ham

250 g mozzarella

Salt

Black pepper ground with the pepper mill

He

art

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art

Hearty Potato Tart

Gaggenau Appliance: Oven with

baking stone

Function: Baking stone



Ingredients for 4 servings or

2 flat dough cakes

Ingredients for dough: 1/2 cube yeast

1 pinch sugar

300 – 325 ml lukewarm water

500 g flour (type 405)

1 tablespoon salt

3 tablespoons oil

Ingredients for toppings:

400 g potatoes

80 g crème fraiche

Pepper

Nutmeg, ground

2 thyme stems

150 g blue cheese, e.g. Roquefort

Preparation: Dilute yeast and sugar with

the help of the lukewarm water. Mix

remaining ingredients in a bowl. While

running the mixer, add as much yeast

and water to create smooth dough.

Pound for one minute in the mixer and

then continue pounding by hand.

Let the dough rise in the CombiSteam

oven at 30 °C and 60% humidity for

30 minutes or for 45 minutes covered

under a wet towel at room temperature.

Meanwhile, preheat the baking stone

in baking stone mode to 270 °C. Cook

potatoes or steam them in the Combi-

Steam oven. Alert: potatoes still have

to be firm. Peel potatoes and cut into

0.5 cm thick slices. Pound the dough

and form 3 balls. Roll out two balls to

flat dough cakes and create a small

rim (remaining dough can be used or

freezed). Place dough on baking spatula

and spread crème fraiche on it. Place

potatoes on it and spice strongly with

salt, pepper, nutmeg. Spread thyme

leaves and blue mold cheese on top.

Bake on baking stone for 10 –12 minutes.

Tart

e T

ati

n

Preparation: Roll out the slightly thawed

dough on a floured cutting board and

poke several times with a fork. Cut out

a circle of approx. 26 cm diameter,

cover with foil and chill for 20 minutes

in the refrigerator.

To make caramel, fill a heavy pan with

water and cover with sugar. As soon as

the sugar has absorbed the water,

caramelize it at medium temperature.

Add butter while stirring. Remove the

caramel and immediately add to the

cake pan, spreading on the bottom.

Preheat oven to 220 °C with the wire

rack on the second level from the

bottom. Fill the baking pan at the rim

with half of the apples. In the center

pile three apples. Chop the remaining

apples finely and fill into the spaces.

Top with melted butter and sugar.

Bake apples in the preheated oven for

30 minutes and remove. Cover apples

with puff pastry dough. Tuck into the

dough in the baking pan at the seam

and bake on the second level from the

top for 20 – 25 minutes. Let the Tarte

Tatin chill well, loosen the seam with a

knife and turn upside down with the

help of a cake plate.

Tip : Remove the apple core with a core

remover and season the apples before

baking with calvados. Caramel can be

prepared in two ways: by heating up

sugar without water or by cooking

sugar syrup. The latter is easier, since

syrup doesn’t burn as fast and makes a

more even color.

Baking time (and potentially also the tem-

perature) depends on the frozen dough

and the directions of the producer.

Before turning the Tarte Tatin, let chill

very well otherwise the dough will be

soaked.

Tarte Tatin

Gaggenau appliance: Oven



Preparation time: 1.5 hours,

55 minutes baking time

Ingredients serve 8 (cake pan of

24 cm diameter)

Ingredients :

300 g Strasbourg puff pastry dough

(1 frozen pack)

40 ml water

100 g fine sugar

25 g butter

13 –14 small apples, e.g. Cox Orange,

peeled, halved and cored

10 g butter

1 tablespoon of sugar

Oli

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Olive Tomato Foccacia

Gaggenau appliance: Oven (90 centimeters

wide)



Preparation time: 2 1/2 hours,

45 minutes baking time, 2 x 30 cooking time

Ingredients for the grilling pan

Ingredients for dough:

2 yeast squares

1 tablespoon of sugar

0.4 l lukewarm water

1.7 kg flour

2 tablespoons salt

300 ml olive oil

0.5 l dry white wine

Additional ingredients :

8 eggs

250 g air dried and aged bacon,

cut in small strips

250 g young pecorino, ground

150 g pine nuts (or walnuts), chopped

100 g pitted black olives, finely chopped

100 g pitted green olives, finely chopped

5 – 6 branches rosemary, finely chopped

100 g flour

500 g cherry tomatoes (red and yellow), 2/3 cut in half, 1/3 leave green tops

Sea salt

50 g pine nuts for decoration


Preparation: Dissolve yeast and sugar in

lukewarm water. Mix all other ingredi-

ents – except the wine – in a bowl. Add

wine and dissolved yeast while the

mixer is running until a smooth dough

is created. Batter 1 minute with the

machine and continue via hand on the

flour covered cutting board. Let it

rise in the CombiSteam oven at 60%

humidity and 30 °C or 45 minutes in

mixing bowl covered with a wet towel at

room temperature.

Add and mix eggs one at a time into the

risen dough. Push bacon, pecorino,

pine nuts, olives and 2/3 of the rose-

mary into the dough, add the remaining

flour and batter together. Grease and

flour the grilling pan. Put dough into the

grilling pan and distribute evenly on

the insert. Add half and whole cherry

tomatoes on top and press lightly into

the dough. Let rest for another 30

minutes slightly above room tempera-

ture (warm).

Preheat the oven to 210 °C. Sprinkle

foccacia with the left over rosemary,

sea salt and pine nuts, and drip olive oil

on top. Bake 45 minutes golden brown

in preheated oven. Let bread rest

before cutting for a few minutes.

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Preparation: Please allow enough time

to preheat the baking stone to 210 °C

(takes approx. 30 minutes).

Mix flour and dried yeast in the mixing

bowl of the mixer. Add crushed pepper-

corns and oil and mix using kneading

hook. While the mixer is kneading,

add warm water until a homogeneous

dough is created. The dough should

be smooth and elastic, but not sticky.

If necessary, work in some more flour.

Knead dough for 5 minutes, then let it

rise in the Gaggenau Combination

Steam Oven at 30 ºC and 60% humidity

for 30 minutes until volume has doubled.

(If you do not have a steam oven, cover

dough with a moist cloth, store in a

warm place and give it 1.5 to 2 hours to

rise.)

Knead dough by hand and shape into a

flat, oval plate, taking account of the

size of the pizza peel. Cover dough and

allow it to rise for another 20 minutes.

Place dough on the floured pizza peel

and pinch it with the knuckels here and

there. Sprinkle on top with salt, the

remaining oil and the sage leaves. Bake

in the preheated oven directly on the

baking stone for 25 minutes at 210 ºC

until the surface is neatly brown. Cut

into cake slices while warm and serve.

Focaccia with Green Peppercorns

and Sea Salt


stone, or possibly Combination Steam Oven





Ingredients for one 30 cm diameter

round flat loaf

Tastes delicious hot or cold.

Ingredients:

500 g flour

1 pack dried yeast

1– 2 teaspoons brine-pickled green

peppercorns, drained and crushed


300 – 350 ml water, slightly warm

1 tablespoon oil to sprinkle over

1 tablespoon coarsely ground sea salt

for spreading

Leaves of fresh sage for garnish

Bre

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Bread with Olives and Tomatoes


stone





Ingredients for two 650 g breads (baked

weight)

Ingredients :

400 ml water, slightly warm

1 cube of yeast

1 tablespoon salt

1 pinch sugar

1 kg flour type 405

200 g dried tomatoes in oil

200 g black olives without stones

2 tablespoons rosemary, finely chopped

Black pepper


Flour for kneading

Preparation: Make a yeast dough out

of the ingredients: put water into the

mixing bowl, add yeast, salt and a

good pinch of sugar and dissolve in the

kneading machine.

Slowly trickle flour into the mixing bowl

and knead dough for 10 minutes. Let

dough rise until its volume has dou-

bled, best done by putting the mixing

bowl into the Gaggenau Combination

Steam Oven at 30 °C and 60% humidity

for 30 minutes.

Meanwhile preheat the oven with the

baking stone to 175 °C in baking stone

mode. Leave tomatoes to drain well,

finely chop with the olives and knead

into the dough with pepper. If too much

dough sticks to your hands, add some

flour.

Halve dough and shape two small oval

loafs. Let rise for another 20 minutes.

Bake loafs on the preheated baking

stone at 175 °C for approx. 45 minutes

and brush with olive oil from time to

time.

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Walnut Biscottini with Dried Apricots

Gaggenau appliance : Oven




Ingredients for 48 biscottini

Ingredients :

100 g walnuts

125 g wholemeal wheat flour type 1050

125 g wheat flour type 405

1 teaspoon baking powder

1 teaspoon salt

1 pinch of black pepper

50 – 75 g dried apricots, finely cut into

small cubes

3 eggs, whisked

50 ml water

Preparation: Preheat oven (upper and

lower heat) to 180 ºC. Spread walnuts

evenly on the baking tray and roast in

oven to golden brown. Leave walnuts to

cool. Sieve flour, baking powder and

salt into mixing bowl of mixer. Add pep-

per, apricot cubes, eggs and water and

mix using dough hook. Add coarsely

chopped walnuts and knead dough by

hand.

Divide dough into four pieces. Shape

each piece of dough into a roll (2.5 cm

thick, 25 cm long). Brush baking tray

with oil and sprinkle with flour.

Place dough rolls on baking tray and

bake for 25 minutes in the preheated

oven at 180 ºC until rolls are firm to the

touch. Remove from oven and leave

rolls to cool.

Use a bread knife to cut rolls obliquely

into slices (2 cm thick). Put slices back

on baking tray and bake for another

12 minutes until they are dry and crispy.

Allow biscottini to cool on a cooling

tray.

Tip : The biscottini are ideally suited to

accompany a glass of red wine and can

be served as delicious snacks to round

off a wine-tasting ceremony.

Po

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Potato Biscuits with Olives and Parmesan

Gaggenau appliance : Oven



plus cooking time of potatoes

plus 15 – 20 minutes baking time

Ingredients for 18 – 20 biscuits

Ingredients :

250 g mealy potatoes, peeled and

cut into small cubes

125 ml milk

250 g flour

1 pack baking powder

30 g butter, diced small

50 green olives, stoned and chopped

1 pinch of black pepper

1 small sprig of rosemary,

needles finely chopped

50 g Parmesan cheese, freshly grated

(leave 1 teaspoon parmesan to sprinkle)

125 ml ice-cold water

Milk (to brush on)

Preparation: Preheat oven (upper and

lower heat) to 210 ºC.

Steam potatoes in steam cooker or


using perforated tray. Then mash pota-

toes with milk and season with pepper.

Mix flour and baking powder in a bowl

and work in the diced butter by hand.

Add olives, rosemary and parmesan.

Shape a hollow into the mixture, fill in

the mashed potatoes and half of the

water, and knead rapidly to produce a

smooth dough. If the dough is too dry,

add more water.

Brush baking tray with oil. Knead dough

on a floured surface, roll out dough

and shape a thin sheet (2 cm thick). Use

a cutter or a small liqueur glass to cut

out small biscuits of 4 to 5 cm in dia-

meter and place biscuits on the baking

tray.

Brush biscuits with milk and sprinkle

with parmesan. Bake 15 – 20 minutes

in preheated oven at 210 ºC until the

potato biscuits are golden brown and

crispy.

Tip : The biscuits can be served as

delicious snacks to round off a wine-

tasting ceremony with friends. Topping

the raw biscuits with some sprigs of

rosemary before baking adds a decora-

tive garnishing.

Modes Gaggenau Ovens

Knob position (mode Heating System Application

indication on display)

Convection Convection cooks all dishes with the same temperature, generated

by a circular heating element. Several dishes – the same or different –

can be prepared at the same time on different levels without trans-

porting the flavour between the dishes. Convection can be used for

baking, roasting, thawing, drying, dehydrating, sterilizing.

Convection + bottom heat This mode uses the bottom heating element. The fan distributes the

heat evenly. Heat is generated only from the bottom. This mode is used

to bake and roast.

Convection + large grill Temperature controlled grilling with convection: During the tempera-

ture controlled grilling the heating element releases less or more

infrared heat, depending on the setting of the ‘temperature’ knob. The

rotating fan wallows the hot air simultaneously which results in an

even all-around warming, even with a full roast. Multiple flipping is

eliminated.

Large grill Performance oriented grilling: During the temperature controlled

grilling the heating element releases less or more infrared heat, depend-

ing on the setting of the ‘temperature’ knob. Best for thinner meat

slices and to cook ‘au gratin’. For browning on all sides the meat has

to be turned. Another option is to use the rotisserie.

Grilling with the rotisserie creates a crispy crust and even browning

on all sides. Insert the wire rack holder for the rotisserie at the second

insert level from the bottom. Place the drip tray one insert level below.

Attention: rotisserie and core temperature probe cannot be used

together. If the core temperature probe is plugged in, the rotisserie

mode is blocked.

Economy grilling The grill’s heating element is only partially heated. Please turn the meat

after half of the cooking time in order to achieve an even all-around

roasting.

Bottom heat To brown or cook only with bottom heat.

Bottom heat + 1/3 top heat To brown or cook with bottom heat and partial top heat.

Top + bottom heat Two heating elements are operated together. Only one insert level can

be used when baking or roasting with top and bottom heat. The best

result is achieved when using the second insert level from the bottom.

Knob position (mode Heating System Application

indication on display)

Top heat + 1/3 bottom heat To brown or cook with top heat and partial bottom heat.

Top heat For targeted browning and cooking from the top.

Cooking Dough rising at 38 °C with the ‘cooking’ mode. (Attention: The oven

light does not turn on in this mode to avoid additional heat in the oven.

By pressing any key the light will turn on for a few seconds).

Cast roaster mode The cast roaster with heating element roasts and simmers large

amounts of meat, and is ideal for turkey, a large goose, or a casse-

role. To protect the cast roaster the temperature is limited to 220 °C.

(Attention: Only with accessory BT 26 / cast roaster with heating

element HZ 026 / heating element for cast roaster and baking stone.

For 70 cm ovens additional accessory GR 027 / wire rack holder for

BT 026 necessary).

Baking stone Pizza, bread and much more – the baking stone creates baking results

like a massive stone oven. (Attention: For ovens of the Series 200

only with accessory PS 026 / baking stone with pizza paddle for 60 cm

ovens. For 70 cm ovens and HZ 026 / heating element for baking stone

and cast roaster. For ovens of the Series 300 only with accessory

PS 070 (EB 388) or PS 075 (for EB 385) / baking stone including heat-

ing element with pizza paddle).

ECO The Eco mode allows baking cake, cookies, casseroles and gratins in an

energy-efficient way. The oven light (only with EB 240/260/270/290/294)

and the catalyst heating are turned off in this mode. The preheating

time extends. In addition, the oven will turn off if heating elements are

programmed and use the residue heat for the remainder of the

cooking time.

Please note: Not all ovens include all heating modes.

or

The core temperature probe

With the core temperature probe one can

precisely measure the core temperature

of a piece of meat between 1 °C and 99 °C

during the cooking process. The probe

measures the temperature in the meat’s

core. It indicates when the selected core

temperature is reached and the meat has

reached the desired degree of cooking. The

oven switches off automatically as soon as

the programmed core temperature has been

reached.

The core temperature probe

– Allows for exact, precise cooking.

– Prevents overcooking of the meat.

– Ensures total control over the cooking

process by displaying the current

temperature.

Note:

You cannot select a temperature for the

probe that is lower than the actual core tem-

perature of the meat.

If you program the core temperature

probe and the automatic timer, the oven will

be switched off by whatever tool reaches

its target first.

How to proceed:

– Preheat the oven.

– Place the cooking insert with the meat in

the oven.

– Plug the core temperature probe into the

connector located in the front of the left

inside oven wall

– Insert the tip of the core temperature

probe into the center and thickest part of

the meat. With poultry, make sure not to

insert the probe into the cavity, but be-

tween abdomen and thigh. The measuring

tip of the probe must not touch bones and

should not be inserted into fatty tissue

– Close the oven door

– Press the button (core temperature probe)

twice. On the display, the core tempera-

ture symbol starts blinking and the sug-

gested temperature of 60 °C is displayed

– By pressing + and – you can enter a tem-

perature between 1 °C and 99 °C

– Hit the enter button to confirm the select-

ed temperature. You will hear an acoustic

signal.

As soon as the core temperature has been

reached, you will hear an acoustic signal.

The oven switches off automatically. The

symbols ‘core temperature’ and ‘end’ will

blink.

Caution: Remove the core temperature

probe before taking the meat out of the

oven. Use oven mitts, since the probe gets

very hot during operation.

Note: If you press the core temperature

button once during cooking, the actual core

temperature will be displayed for a few

seconds.

Recommended core temperatures

Beef

Roast beef / steak

rare 45 – 50 °C

medium / pink 55 – 65 °C

well-done 70 – 80 °C

Pot roast 80 – 85 °C

Pork

Pork roast 75 – 80 °C

Pork loin 65 – 70 °C

Meat loaf 85 °C

Veal

Roast veal 75 – 80 °C

Breast of veal, filled 75 – 80 °C

Veal loin medium / pink 65 – 70 °C

Venison

Leg of venison 75 – 80 °C

Rabbit / venison loin 65 – 70 °C

Poultry

Chicken 85 °C

Goose 85 – 90 °C

Turkey, duck 80 – 85 °C

Breast of duck 70 °C

Lamb

Leg of lamb medium / pink 55 – 65 °C

Lamb well-done 75 – 80 °C

Mutton

Leg of mutton medium / pink 75 – 80 °C

Mutton loin well-done 80 °C

Bread 90 °C

Erasing the core temperature:

– Press the core temperature probe button

twice. The core temperature probe symbol

starts blinking on the display.

– Press the + and – buttons simultaneously

– You will hear an acoustic signal and the

core temperature probe symbol stops

blinking

Clean the core temperature probe with a

damp cloth.

Note:

If not in use, remove the core temperature

probe from the oven.

Never use the rotisserie spit together

with the core temperature probe. The rotis-

serie is blocked when the core temperature

probe is connected.

Only use the original temperature probe

provided by Gaggenau. If necessary, you

can order a replacement (Order # 156838

International?).

Recipes for other

Gaggenau appliances

4

Me

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Mo

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Preparation Kofte : Preheat Teppan Yaki

to 220 °C. Prepare meat dough from

the ingredients and season to taste with

salt and pepper. With a tablespoon,

separate small pieces of the dough and

form small, lengthy balls. First roll in

flour, then in egg and immediately

afterwards grill in hot oil on all sides

for 6 – 8 minutes.

Preparation Arab meatballs : Preheat

Teppan Yaki to 220 °C. Prepare meat

dough from the ingredients and season

to taste with the spices. Form small

balls with an approx. diameter of 3 cm.

Heat oil on Teppan Yaki and grill the

meatballs for 6 – 8 minutes from all

sides.

Preparation Mini-lamb burger : Preheat

Teppan Yaki to 220 °C. Prepare meat

dough from bread roll, egg, diced onion,

garlic and herbs and season with salt

and pepper. Wrap each feta cheese

strip within meat dough. Form lengthy

loaves and roll in sesame seeds. Heat

oil on Teppan Yaki and grill small meat

loaves on each side for 4 minutes.

Tip: serve the small meatballs garnished

with tomatoes and tzatziki.

Meatballs, Hamburgers and More

Gaggenau appliance: Teppan Yaki


Preparation time: 25 minutes per

meat dough, including 8 –10 minutes

cooking time

Ingredients serve 4 per meat dough

Ingredients Kofte (Turkish meatballs) :

250 g ground lamb meat

250 g ground beef

50 g long grain rice, cooked

1 egg yolk

50 g ground Pecorino

1 tablespoon dried thyme, roughly crushed

2 tablespoons parsely, chopped

1 tablespoon dill, finely chopped

Flour

2 eggs, beaten


Salt

Black pepper

Ingredients Arab meatballs :

500 g ground beef

1 egg

1 small red pepper, diced into tiny pieces

2 tablespoons dried apricots, finely cut

1 tablespoon pine nuts, chopped

1 tablespoon pistachios, chopped

1 pinch pimento

1 small pinch Saffron powder

1 tablespoon mint leaves, finely cut


Salt

Black pepper

Ingredients Mini-lamb burger with

Feta cheese:

500 g ground lamb meat

1 soaked bread roll

1 egg

1 onion, finely diced

2 garlic cloves, chopped and lightly sautéed

150 g feta cheese, cut in long strips

1 tablespoon dried thyme, roughly crushed

1.5 teaspoons fresh rosemary needles,

finely chopped

3 tablespoons sesame seeds


Salt

Black Pepper

Sa

lmo

n B

eig

ne

ts

Preparation: Steam salmon in steam

cooker or in the Gaggenau Combination

Steam Oven and allow to cool. Purée

garlic and salmon in mixer and add

potatoes. Whilst puréeing, slowly add

oil until salmon mixture has the con-

sistency of mashed potatoes. Add cream

and season with salt and pepper. Place

mixture in a metal bowl and store in a

cool place.

In the meantime bring butter and 125 ml

water to boil. When butter has com-

pletely melted add flour and salt. Stir

over medium heat until a lump forms.

Once there is a whitish coating on the

bottom of the saucepan remove sauce-

pan from heat and allow to cool. Break

eggs and stir in. Mix salmon/potato

mousse with choux pastry in mixer and

fold in the spring onion.

Preheat deep fryer to 190 ºC. Shape

bite-sized portions from the mixture

using two tablespoons. Deep-fry salmon

beignets golden brown in hot oil. Drain

on kitchen roll then serve hot.

Tip : Keep salmon beignets warm in the

Gaggenau Combination Steam Oven at

85 ºC without humidity setting whilst the

remaining mixture is being deep-fried.

The beignets should not touch each

other if they are to remain crispy. The

beignets can also be formed using two

teaspoons, the mixture will then make

25 – 30 beignets.

Salmon Beignets

Gaggenau appliances : Deep fryer and

steam cooker or Combination Steam Oven


Ingredients for 10 –15 beignets

Ingredients :

1 clove of garlic

200 g salmon with skin and bones removed

150 g mealy potatoes, boiled and peeled

75 –100 ml olive oil

2 tablespoons cream

Salt, freshly ground black pepper

30 g butter

100 g flour

2 eggs

1 spring onion cut into very fine rings

(alternatively chives)

Oil for frying

Mo

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kfi

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ab

Preparation: To make the marinade, mix

the onion, garlic, chilli, coriander, mint,

cumin, paprika powder, saffron, olive oil,

lemon juice and salt. Turn the fish in the

marinade several times. Cover and store

in a cold place for 2 hours. Preheat grill

with grid on setting 9 (smaller grill

setting 7) for 10 minutes.

Put fish cubes onto wooden skewers

each followed by a bayleaf and warm

potato. Brush grid with oil. Grill both

sides on grid for approx. 3 – 4 minutes

until kebab is golden brown.

Tip: The kebabs can be prepared in

advance. Marinate fish and put on

skewer with bayleaves. Cook potatoes

and place on skewers whilst warm, or

regenerate the boiled potatoes briefly

in steam cooker or steam oven. These

fish kebabs can also be grilled on a

griddle.

Moroccan Monkfish Kebab

Gaggenau appliance : Grill with grid or

griddle


plus 2 hours to marinate

Ingredients for 10 kebabs

Ingredients :

450 g monkfish cut into 10 pieces

10 very small potatoes, peeled and warm

10 bayleaves

Ingredients marinade:

1 small red onion, finely chopped

1 clove of garlic

1 red chilli, finely chopped

2 tablespoons coriander leaves, finely

chopped

1 tablespoon mint, finely chopped

1 teaspoon cumin

1 teaspoon paprika powder

1 pinch of saffron

Olive oil

Juice of 1 lemon

Salt

Sm

all

La

mb

Fil

lets

Preparation: Mix pistachios, olives,

coriander and egg and blend in enough

freshly grated bread to make a spread-

able mixture. Season with salt and

pepper and add lemon juice to taste.

Halve the lamb fillets lengthways and

quarter. Spread mixture on one side,

form into rounds and fix each with a

skewer. Preheat grill with griddle to

setting 9 (small grill setting 8) and grill

lamb fillets for 5 –7 minutes, to taste.

In the meantime brown the shallot in

hot oil. Add vinegar and sugar and

reduce at medium heat. Add salt and

pepper to taste. Sprinkle over lamb

fillets on griddle prior to serving.

Tip: The lamb fillets can also be cooked

using the fan-assisted oven grill at

220 °C (third shelf from bottom). To do

this, preheat oven and tray and grill

fillets on the hot tray for 7– 9 minutes.

Small Lamb Fillets

with Pistachio-Olive Pesto

Gaggenau appliances : Grill with griddle /

oven grill with fan

Temperature : setting 9 /220 °C

Preparation time: 20 – 25 minutes

Ingredients for 20 snacks/20 small skewers

Ingredients :

50 g pistachios, finely chopped

50 g green olives, stoned and finely

chopped

1 bunch fresh coriander, finely chopped

3 – 4 tablespoons freshly grated white bread

2 eggs, beaten

1 clove of garlic, finely chopped

Lemon juice to taste

Salt, black pepper

5 small lamb fillets

Olive oil

Small wooden skewers/toothpicks,

soaked in water

Ingredients Balsamico Sauce:

1 shallot, finely chopped

4 tablespoons balsamic vinegar

1– 2 tablespoons sugar


Ch

ine

se P

an

-Fri

ed

Fis

h

Preparation: Bring fish stock and

chopped lemongrass together to a boil

and set aside. Cut sole and monkfish

into bite-sized slices. Mix with corian-

der leaves and keep cool. Douse dried

mushrooms with boiling water and let

swell for 30 minutes. Then pour the

water off, wash mushrooms cold, dab

them off and cut into small pieces.

Trim shiitake and cut big mushrooms

into slightly smaller pieces. Wash

Chinese cabbage, leek and pepper, then

halve them and cut into thin slices.

Cook pasta as directed on package.

Heat up the wok and add two table-

spoons of oil to the wok pan. Add

mushrooms, vegetables and soybean

sprouts portion-wise, then stir-fry.

After approximately 4 minutes, move

vegetables to the edge of the pan. Add

remaining oil to the pan’s center and

fry fish for 2 minutes on each side.

Season with salt and Tabasco. Add fish

stock, soy sauce, pasta and shrimp

meat, briefly cooking while continuing

to stir. Mix the cornstarch with a tea-

spoon of water and add to the pan.

Season to taste again; then arrange on

pre-warmed plates and serve immedi-

ately.

Tip: Lemon grass is one of the most

popular herbs in Asian cuisine, not to

be confused with lemon leaf. The reed-

like plant has a strong lemon scent

and can be found in all Asian specialty

stores, often also in well-assorted

grocery stores. Only the thick lower

part is used, not the leaves.

Chinese Pan-Fried Fish

Gaggenau appliance : Induction wok

Temperature: Sauté: level 11, Fry : level 10


including 8 –10 minutes cooking time

Ingredients serve 4

Ingredients :

100 ml fish stock (from a jar)

2 lemon grass stems, finely chopped

250 g sole filet (or 1 sole at 600 g)

250 g monkfish

1 coriander stem with leaves

25 g dried mu-err mushrooms

100 g shiitake mushrooms

1 small Chinese cabbage

1 leek stem

1 small red pepper

200 g whole-wheat pasta

3 tablespoons sesame oil

100 g soybean sprouts

Salt

1– 2 drops of Tabasco

2 tablespoons soy sauce

100 g North Sea shrimp meat

1 big pinch cornstarch

Pa

ell

a (

Sp

an

ish

ric

e a

nd

se

afo

od

dis

h)

Preparation: Peel the shallots and garlic

and cut into small squares. Separate

thyme leaves from the stems. Mix

shallots, garlic and thyme in a deep

wok pan and sauté in butter.

Add rice, saffron and then 400 ml of

water. Bring to a boil. Transfer pan from

cooktop to the preheated CombiSteam

oven (100 °C, 100% humidity) and let

rice swell for 20 – 25 minutes. Mean-

while, cut the broccoli into florets and

together with the peas put into the

CombiSteam oven for 4 minutes. Wash,

trim and halve fennel, then cut into

thin slices. Put the fennel leaves aside.

Wash and trim the mussels, and let

them drip off well. Season the calamari

with salt and pepper and flour lightly.

Heat up the wok. Add 1 tablespoon of

oil, sauté the first 8 prawns for 1 minute,

and take them out. Add some oil again

and sauté the calamari for 1 minute,

then put them together with the prawns.

Put 1 tablespoon of oil in the wok pan,

add mussels and fennel, stir once, and

add the wine. Cover the pan and cook

for 5 minutes until all mussels are

open. Take out the mussels and break

them out of the shells. For serving,

leave some mussels in the open shell.

Heat up the remaining oil in the wok

pan. Add rice, de-shelled shrimp and all

other ingredients. Briefly broil, and

stir continuously. Season with salt and

pepper.

Serve the rice on pre-warmed plates

or in the pan. Sprinkle with fennel and

serve immediately.

Paella (Spanish rice and seafood dish)

Gaggenau appliances: Induction wok,

CombiSteam oven

Induction wok temperature:

Sauté: level 11, Fry: level 9 –10

CombiSteam oven temperature: 100 °C

Humidity level: 100%

Preparation time: 45 minutes total,

including 20 – 25 minutes for cooking rice,

10 minutes for cooking with the induction

wok

Ingredients serve 4

Ingredients:

2 shallots

1 garlic clove (small)

1 fresh thyme stem

10 g butter

200 g long grain rice

1 big pinch of saffron

250 g broccoli

4 tablespoons peas

1 small fennel

500 g Bouchot mussels

(very small mussels)

200 g small calamari (fresh or frozen)

Salt

Black pepper

Flour


8 prawn or shrimp, without head, with shell

75 ml white wine

160 g prawn or shrimp without shell

approximately 250 g cherry tomatoes

Ve

ge

tab

le P

late

wit

h T

ofu

Preparation: Wash all vegetables. Cut

majority of greens off of the carrots,

leaving approx. 5 cm of the green

remaining. With the exception of the

carrots, chop all vegetables into bite

size pieces. Blanch peppers and carrots

separately in water for 2 minutes each,

shock in ice water and drip dry. Rinse

sprouts rapidly under hot running water.

Cut tofu into cubes and marinate with

soy sauce. Heat oil in wok and sear all

vegetables for 5 minutes, turning con-

stantly. Remove, add tofu cubes and

pine nuts, and softly brown in the wok.

Return vegetables to the wok, toss with

tofu and pine nuts, and add salt and

pepper to taste. Remove, and serve in

preheated bowls garnished with pine

nuts.

Tip : Vegetables can be blanched per-

fectly in the steamer or CombiSteam

oven. Use perforated cooking insert and

100% humidity at 100 °C for 3 – 4 minutes.

Vegetable Plate with Tofu

Gaggenau appliance: Induction wok

Temperature: Searing at level 11,

soft roasting at level 8 – 9



Ingredients serve 4

Ingredients :

1 small green zucchini

1 small yellow zucchini

1 small red pepper

250 g broccoli

100 g shitake mushrooms

12 small whole carrots

100 g soybean sprouts

300 g plain tofu

2 –3 tablespoons soy sauce

4 – 5 tablespoons sesame oil

2 tablespoons pine nuts

Salt

White pepper

Lam

b C

urr

y

Preparation: Wash lamb in cold water,

blot dry and cut into bite-size pieces.

Wash the lemon in hot water, dry, and

grate the peel (zest) into a bowl. Then

cut lemon in half and press out its

juice. Mix juice, peel, Sambal Oelek,

sugar, ground coriander, cinnamon, salt

and pepper for a marinade and pour

over meat. Wash the lemon grass and

cut lengthwise in half. Peel the ginger

and cut it into very thin slices. Peel the

garlic and shallots and chop into finely.

Heat up the wok and add oil to the

pan. Sauté meat in small portions,

remove and keep warm. Then briefly

sauté garlic, shallots, ginger and lemon

grass. Return meat to the wok, add

tumeric and curry and stir-fry briefly.

Add coconut milk, mix, and simmer for

4 minutes. Separate coriander leaves

from the stems and sprinkle on lamb

curry.

Tip : Sprinkle sesame seeds on basmati

rice and serve.

Lamb Curry

Gaggenau appliance: Induction wok

Induction wok temperature:

Sauté: level 11–12

Finish: level 7– 8


including 15 minutes for cooking

Ingredients serve 4

Ingredients :

700 g leg of lamb

1 organic lemon

3 teaspoons Sambal Oelek paste

(Asian spice)

2 teaspoons sugar

1 teaspoon ground coriander

1 teaspoon cinnamon

Salt

Black pepper

2 lemon grass stems

75 g fresh ginger

2 garlic cloves

4 shallots

5 tablespoons vegetable oil

2 teaspoons turmeric

1 teaspoon curry

400 ml unsweetened coconut milk

2 fresh coriander stems

Ro

ast

ed

Sa

lmo

n w

ith

A

spa

rag

us

Sa

uc

e

Preparation: Peel and clean the white

asparagus. Cut off the tough parts of

the green asparagus and if necessary,

peel the lower third part thin. Heat

water with butter, lemon juice, salt and

sugar. Bring to a boil, first adding the

white asparagus and cooking al dente,

followed by the green asparagus. After

cooking, quench in ice water. Take all

tops from the white asparagus and

12 good ones from the green asparagus

and put aside. Puree the rest of the

white asparagus with a blender or hand

mixer, pass through a filter and fold

3 tablespoons of crème fraiche into it.

Add salt and pepper to taste. Puree the

rest of the green asparagus, pass

through a sifter and add the rest of the

crème fraiche, again adding salt and

pepper to taste. Chill both sauces.

Preheat the Teppan Yaki to 200 °C.

Clean the salad and rip into bite-size

pieces. Season half of it with the

vinaigrette. Drizzle the rest of the

vinaigrette over the asparagus tops.

Salt the salmon slices, pepper and

lightly flour them. Heat the butter on

the Teppan Yaki and grill the fish slices

for 2 minutes on each side. Put some of

the green and white asparagus sauce

on a plate and place the salmon slice in

the center. Garnish with the asparagus

tops and the frisee salad. Put remaining

sauce into small glass bowls and serve

immediately.

Tip: Asparagus turns out perfect in the

CombiSteam oven. Place stalks in an

unperforated cooking insert and add

one small glass of water, slice of butter,

some lemon juice, salt and sugar. Cook

in CombiSteam oven at 100 °C and

100% humidity.

Roasted Salmon with White and

Green Asparagus Sauce and Salad


Temperature Teppan Yaki : 200 °C


Ingredients serve 4

Ingredients Sauce:

20 white asparagus spears

20 green asparagus spears

2 l water

40 g butter1/2 lemon

Salt

1 pinch sugar

6 tablespoons crème fraiche

White pepper

Ingredients Salad:

100 g frisee

6 tablespoons herb vinaigrette

Ingredients Fish:

320 g salmon, sliced into 4 pieces

(or 4 slices 80 g each)

Salt

Black pepper

Flour

1.5 tablespoons butter

Fil

et

of

Ba

ss w

ith

Lo

vag

e E

gg

Wra

p

Preparation: Heat olive oil in a sauteuse

and sauté shallot until glassy. Add

garlic, basil and tomato, and cook until

viscous. Salt and pepper to taste.

Before serving, remove garlic and basil.

Mix some salt with lemon zest. Remove

any bones from fish filet with pliers

(big bones) or tweezers (small).

Preheat Teppan Yaki to 200 °C. Cut the

fish filet into four equal pieces. Season

with lemon-salt and pepper and turn in

flour. Wash the lovage, dab dry and

chop into chunky pieces, mix with the

eggs and season with a pinch of salt.

Dip the floured fish filets into the egg

mixture, and grill in butter grease on

each side for 2 – 3 minutes. Evenly place

the sautéed tomatoes on four preheat-

ed plates. Add one filet to each and

garnish with basil and olives. Matching

sides are tender wheat, a wild rice mix

or pasta.

Tip : Steam is perfect for peeling toma-

toes. Preheat the CombiSteam oven to

100 °C. In the meantime, carve toma-

toes crosswise and remove the greens.

Spread tomatoes in the perforated

insert and steam in CombiSteam oven

at 100% humidity for 3 – 6 minutes,

depending on the thickness and sturdi-

ness of the tomato skin. Set short

period-alarm-timer or cooking time and

confirm. When the buzzer sounds, mist,

remove tomatoes, chill shortly and

peel.

Filet of Bass with Lovage Egg Wrap and

Sautéed Tomatoes




cooking time 6 –7 minutes

Ingredients serve 4

Ingredients sautéed tomatoes:


1 shallot, finely diced

1 small garlic clove, peeled

1 stem of basil

500 g plum tomatoes, skinned and diced

Salt

White pepper

Ingredients fish:

400 g filet of bass

Zest from 1/2 lemon

White pepper

Flour

1 fresh lovage stem

2 small eggs

1.5 tablespoons butter grease

Fresh basil and olive to garnish

Salt

Co

d F

ile

t w

ith

Ca

rro

t C

ori

an

de

r C

rust

Preparation: Cut fish filet in four equally

sized pieces equaling 100 g each. Chop

the remaining 100g, immerse in the

cream and chill in the freezer for 40

minutes. Afterwards, puree with a mixer

until this filling achieves a fine consis-

tency. Pass through a sifter, season with

salt and lemon juice, and chill. Wash and

peel carrot and use a ribbon grater or

slicer to cut it into long thin pieces.

Mix the carrot slices with coriander,

curry and pepper. Marinate the fish filets

in lemon juice and season with salt.

Spread the filling over both sides of

each filet and wrap carrot slices careful-

ly around. Chill fish. Preheat the Teppan

Yaki to 200 °C. Pull off fennel greens,

chop finely and set aside. Cut fennel

bulb in lengthy thin slices. Heat butter

(ghee) in a sautéuse pan and shift

fennel slices around in it for 3 minutes.

Fill the sautéuse with Pernod, wine and

stock, add the saffron strings and cook

covered until it is ‘al dente’. Remove

fennel and keep warm. Sear the fish

packets on the hot Teppan Yaki in the

butter grease or ghee: on the carrot side

for 3– 4 minutes, on the fish side for

2 minutes. Put into the simmering stock

the butter squares one after the other.

Add diced tomatoes and fennel green

and season with salt. Place fennel slices

on plates, pour sauce on them, and

place the fish on top. Pair with the follow-

ing sides: pasta, rice or potatoes.

Cod Filet with Carrot Coriander Crust and

Fennel Saffron Butter




40 cooling time, and

6 minutes cooking time

Ingredients serve 4

Ingredients :

500 g cod filet

60 ml cream

Salt

1 lemon

1 big potato

1 thick carrot

1 stem coriander1/2 teaspoon hot curry power

1 big pinch bitter-sweet pepper powder

1.5 tablespoons butter grease or Ghee

Ingredients :

1 big fennel bulb

10 g butter

2 cl Pernod

4 cl white wine

125 ml fish stock1/2 can saffron strings

60 g cold butter slices

1 small tomato, skinned, cored and diced

Be

ef

Fil

et

(Ste

ak

)

Preparation: Steam pumpkin until soft

in the preheated CombiSteam oven

for 30 – 40 minutes, depending on size.

Split the pumpkin, remove the seeds,

and weigh 300 g of the pumpkin meat

for the pumpkin butter (keep the re-

minder of the pumpkin meat for alter-

nate use, e.g. in the freezer). Wring

pumpkin meat well in a kitchen towel

and push through a very fine sifter.

Bring butter to room temperature and

foam the eggs. Add breadcrumbs,

pumpkin mass, and parsley. Put the

resulting pumpkin butter on cling

wrap, roll up and tie the ends up like a

sausage. Place in fridge until solidified.

Wash the potatoes, peel and slice in

thin slices on a Mandoline. Wash leeks

and separate into fine rings. Sweat

the potato slices in 20 g butter (do not

brown), fill with stock and cook pota-

toes in it. Add leeks, fill further with

liquid cream and wine and let simmer

until vegetables are ‘al dente’. Season

to taste with salt and pepper. Mix

cornstarch in cold water and slightly

tether the vegetables. Clean and cut

the chanterelles into small pieces.

Clean and cut the champions into fine

slices. Sauté the mushrooms in the

remaining butter for 3 minutes, season

to taste with salt and pepper and add

to the leek potato vegetables. Keep

vegetables warm. Preheat Teppan Yaki

to 240 °C. Salt and pepper the beef

filets. Heat oil on Teppan Yaki and sear

the steaks on each side for 3 minutes.

Afterwards, wrap them in tinfoil and let

rest for 5 more minutes. Remove tinfoil;

garnish the steaks each with a thick

slice of pumpkin butter (keep the re-

maining pumpkin butter in the freezer

for alternate use) and cook ‘au gratin’

on the preheated grill plate in the oven

for 1 minute. Before serving, fold the

whipped cream under the mushroom-

leek-potato vegetables. Serve each

preheated plate with some vegetables

and an au gratin steak.

Tip : Some pumpkin varieties can be

cooked as one piece, such as the

Hokkaido pumpkin or the Spaghetti

pumpkin. Depending on size, cook or

steam for 20 – 50 minutes, cut in half,

remove the inner seeds and pulp with

a spoon. Hokkaido pumpkins do not

necessary need to be peeled, e.g. in

soups one could use the skin as well.

Beef Filet (Steak) Garnished with Pumpkin

Butter on Mushroom Leek Potatoes

Gaggenau appliance: Teppan Yaki, oven,

CombiSteam oven

Temperature: Teppan Yaki 240 °C,

‘au gratin’: oven with grill 250 °C

CombiSteam oven 120 °C, Humidity 100%

Preparation time: I hour, including 6 minutes

roasting time and to cook ‘au gratin’

2 minutes

Ingredients serve 4

Ingredients Pumpkin Butter :

1 small Hokkaido pumpkin or 300 g

pumpkin meat

Salt

200 g butter

2 egg yolks

80 g white bread crumbs

3–4 parsley stems, finely chopped

Black pepper

Ingredients Mushroom Leek Potatoes:

300 g small hard boiling potatoes

100 g leek

30 g butter

250 ml clear chicken stock

100 ml cream

50 ml dry white wine

2 leveled teaspoons cornstarch

100 g chanterelles

100 g champions

White pepper

2 tablespoons beaten cream

Ingredients Meat :

4 beef filets or steaks (150 g each)

Black pepper

4 tablespoons oil

Gri

ll-F

un

: M

ea

t S

ke

we

rs w

ith

Th

ree

Sa

uce

s

Preparation: If necessary, remove skin

and tendons from all meat. Cut meat

and ham into even sized square pieces.

Peel the onion and trim the pepper and

zucchini, then cut each into bite-size

pieces. Chop the herbs and mix with

oil. Put meat and vegetables in a bowl,

add the herb oil and mix well. Cover

the bowl and put it in the refrigerator.

Pepper sauce: Heat up the oil and sauté

the pepper and shallot pieces. Add the

broth and cook for 8 minutes with the

lid closed. Add the tomato puree and

mince everything with the wand mixer.

Season to taste with Tabasco and salt.

Garlic sauce: Mix all ingredients for the

sauce and season to taste with salt.

Curry sauce: Mix all ingredients except

the whipped cream. Season with salt.

Before serving, fold the whipped cream

under the mix and season to taste

again. Fill small glass dishes with each

sauce and keep them covered and cool

until served.

Potatoes: Clean and brush the pota-

toes. Put a 2 cm layer of salt in a pan.

Place the potatoes in the pan and leave

small spaces in between. Bake them

in the preheated CombiSteam oven for

50 – 60 minutes depending on size.

Skewers: Preheat the Teppan Yaki to

220 °C. Alternately arrange the meats

and vegetables on the skewers. Salt

and pepper them and grill on the hot

Teppan Yaki for 4 minutes on each side.

To serve: Remove meat and vegetable

skewers from Teppan Yaki, and serve

with baked potato and sauce of choice.

Grill-Fun: Meat Skewers with Three Sauces

and Baked Potato

Gaggenau appliances: Teppan Yaki,

CombiSteam Oven

Temperature: Teppan Yaki 220 °C,

CombiSteam Oven 200 °C, humidity 100%

Total preparation time: 90 minutes,

including baking time for potatoes

(depending on size) 50 – 60 minutes,

meat approx. cooking time 8 minutes

Ingredients serve 4

Ingredients for skewers:

200 g Entrecôte steak

200 g pork filet

200 g white poultry meat

100 g smoked ham

1 onion

1 small red pepper

1 small zucchini

1 fresh thyme stem

5 – 8 rosemary needles


8 small metal skewers

Salt, Black pepper

Ingredients pepper sauce:


1 small red pepper, cut into thin slices

1 shallot, finely diced

100 ml meat broth1/2 tablespoon tomato puree

1–2 drops of Tabasco

Salt

Ingredients side dish:

4 mid-sized floury potatoes (King Edward,

Marfona)

300 g coarse sea salt

Ingredients garlic sauce:

4 tablespoons mayonnaise

1 garlic clove, peeled and pressed

2 tablespoons chives


1–2 drops of Tabasco

Ingredients curry sauce:

3 tablespoons mayonnaise

1 tablespoon spicy curry powder

2 tablespoons pineapple, finely diced

1 teaspoon cognac1/2 teaspoon lemon juice

1 tablespoon whipped cream

or 1 tablespoon crème fraiche

Sp

icy

Se

are

d T

un

a W

ith

Gin

ge

r a

nd

Ch

ive

s

Preparation: Mix Mirin, soy sauce and

Sake for the marinade and marinate the

tuna for 1 hour. Preheat Teppan Yaki

grill to 240 °C. Take tuna out of the

marinade and dab dry with paper towels.

Rub in sesame oil. Peel ginger and

finely grate. Sear tuna for 2 minutes on

the Teppan Yaki, turning constantly.

Let it rest for 1 minute. To serve, place

ginger and soy sauce in several small

plates and bowls. Cut tuna with a sharp

knife in 1 cm thick slices and serve

3 – 4 slices per plate. Garnish each plate

with chives at the rim.

Tip: Another way of serving the tuna

is to marinate it in soy sauce and drink

the sake as an accompaniment.

Spicy Seared Tuna With Ginger and Chives




plus 1 hour marinating time

Ingredients serve 4

Ingredients:

1 tablespoon Mirin (sweet rice wine)

1 tablespoon soy sauce

1 tablespoon sake or dry sherry

350 g tuna (sushi quality)

2 thumb size pieces of ginger

1 tablespoon sesame oil

1 bunch chives

Mo

nk

fish

inse

sam

eco

ati

ng

wit

hve

ge

tab

les

Preparation : Preheat the Teppan Yaki

plate to 180 °C. Wash the fish fillet, pat

dry and cut into bite size pieces. Season

with salt and pepper. Lightly beat the egg

white and the cornstarch until it is foamy,

using a hand blender. Dip the fillets

first in the egg white mixture, and then in

the sesame seeds. Press the coating

firmly in place. Cover the fish and keep

in a cool place

Halve the savoy cabbage, remove the

central stalk and cut into fine strips.

Wash and halve the pepper, remove the

stalk and dice. Heat the oil on the

surface of the grill plate and cook the

fish for about 2–3 minutes turning it so

it is done on all sides. Place on one

side and keep warm. Place the vegeta-

bles in the fat used for cooking and

allow to soften over a medium heat for

5 – 6 minutes. Season with curry and

nutmeg, and pour the sherry, stock and

vinegar over it. Allow it to cook through,

then mix the lentils with the remaining

vegetables and allow to heat. Arrange

the fish on the vegetables, sprinkle

with chervil leaves and serve.

Monkfish in sesame coating with

vegetables

Gaggenau appliance : Teppan Yaki



Ingredients for 4 people

Ingredients :

600 g monkfish

White of 2 eggs

1 dessert spoon cornstarch

70 g sesame seeds, with shells removed

1 small head of savoy cabbage or pak

choy, beet greens, spinach, etc.

1 red pepper

100 g cooked red lentils

6 dessert spoons vegetable oil

50 ml dry sherry

300 ml fish stock

2 dessert spoons sherry vinegar

1 bunch of chervil

1 teaspoon curry powder

fresh nutmeg

Salt


Me

dit

err

an

ea

n C

om

bo

Preparation: Peel the garlic and chop

finely with the rosemary leaves. Mix the

rosemary with the garlic and the remain-

ing ingredients to make a marinade.

Cut the eggplant and onions into 0.5 cm

thick slices, and slice the zucchini

lengthways to about the same thick-

ness. Spread all the ingredients out in

a flat, low pile and pour the marinade

over them. Allow to marinate for at

least 4 hours.

For the sauce, wash the herbs, pluck

off the leaves and peel the garlic. Puree

all the ingredients in a mixer. Preheat

the Teppan Yaki plate to 240 °C.

Allow the marinade Allow the marinade

to drain off, and cook the vegetables,

meat and king prawns for 2 – 4 minutes

on each side (according to taste), and

drizzle with some of the marinade. Serve

with the herb dip.

Mediterranean Combo

with lamb and king prawns


Temperature : 220–240 °C


Marinating time: 4 hours


Ingredients Marinade:

1 clove of garlic

1 sprig of rosemary

200 ml vermouth (or white wine)

2 dessert spoons white balsamic

1 dessert spoon honey (e.g. lavender honey)

200 ml olive oil

Salt


400 g lamb fillets

400 g king prawns

1 large eggplant

1 red onion

1 yellow zucchini

1 green zucchini

Ingredients Sauce:

1 bunch of flat-leaf parsley

1 large bunch of basil

3 sprigs of mint

2 cloves of garlic

1 dessert spoon mustard

1 dessert spoon capers

2 anchovies

1–2 dessert spoons lemon juice

200 ml olive oil

Salt

Pepper

Po

tato

Po

ck

ets

wit

h H

erb

Fil

lin

g

Preparation: Cook potatoes in skins.

Meanwhile, prepare filling: chop parsley

and cut spring onions into thin rings.

Mix parsley, spring onions, Emmental

cheese, egg yolk, salt and pepper.

Let the potatoes cool, remove skins

and squeeze through a potato press.

Boil water with butter, salt and nutmeg,

add flour all at once and keep stirring

until dough comes away from bottom

of pan. Take from the stove and stir in

eggs one at a time.

Mix this choux pastry and the mashed

potato.

Roll potato dough out approx. 0.5 cm

thick onto a floured worktop and cut

out circles (use large cup if no round

pastry cutter available). Place approx.

one teaspoon filling on every dough

pocket, just off the middle. Fold up

pockets, press edges, bake in deep

fryer.

Tip: Serve with cucumber salad with

yoghurt-dill dressing or lettuce salad

with Ruccola.

Potato Pockets with Herb Filling

Gaggenau appliance : deep fryer



plus cooking time for the potatoes


Ingredients :

500 g potatoes

0.2 l water

30 g butter

100 g flour

1– 2 eggs

1 egg yolk

Salt, nutmeg


1 bunch parsley

1– 2 spring onions

50 g grated Emmental cheese

1 egg yolk

Salt, pepper

Stu

ffe

d D

ill

Pa

nc

ak

es

Preparation: Mix milk and eggs with egg

whisk, stir in flour gradually to avoid any

lumps, add salt.

Wash dill, chop finely and stir into pan-

cake mixture.

Stir soft cheese and cream together

until smooth and season with horse-

radish, lemon juice, salt and pepper.

Pour a little oil onto the preheated

cast roaster (setting 9 –10), and bake

4 small pancakes one after the other.

Place a slice of smoked salmon on each

pancake. Fill the soft cheese mixture

into the middle and roll up the pancake.

Garnish with lemon and dill.

Tip : Use the mixer for the pancake

mixture, this saves time and avoids any

lumps.

Always preheat the griddle plate first

before adding the oil.Stuffed Dill Pancakes

Gaggenau appliance : Grill with cast roaster

Temperature : setting 9 –10


Ingredients for 4 servings as main course

We recommend a light summer salad

as first course.

Ingredients pancakes :

200 ml milk

2 eggs

125 g flour

1 bunch dill

Salt


4 slices smoked salmon

250 g low-fat soft cheese

2 tablespoons whipped cream

2 teaspoons grated horseradish

(from the jar)


Salt, pepper

For frying :

Neutral tasting oil

To garnish :

Lemon slices and 4 twigs of dill

Fri

ed

Sc

all

op

s

Preparation: Clean the scallops, blot

dry and sprinkle with a little sesame oil

until oiled all over. Cover and allow to

marinate for 15 minutes at room temper-

ature. To make the sauce, use a mixer

to make the peanuts, garlic, ginger, chilli

and sugar into a pesto. Stir the pesto

into the coconut milk little by little.

Place all ingredients at the ready. Make

the wok very hot, without oil. Fry the

scallops one after the other in the wok

for one minute each side, season with

salt and pepper and keep warm in oven.

Reheat the wok and only now add oil.

Now stir-fry pak-choi al dente and add

fish sauce to taste. Add the peanut

sauce and bring to the boil. Then add

the scallops and briefly reheat. Serve

with freshly chopped coriander and

lemon wedges.

Tip : Pak-choi, also called Chinese

mustard cabbage, is one of the finest

types of Chinese cabbage.

Lemon rice goes very well with fried

scallops with pak-choi and peanut

sauce.

Fried Scallops with

Pak-choi & Peanut Sauce

Gaggenau appliances : Wok burner, oven

Temperature : max. heat setting



Ingredients :

12 –16 scallops, removed from shells

Sesame oil

Salt, black pepper

800 g pak-choi, sliced into 6 cm wide strips

2 tablespoons Asian fish sauce, diluted

with 2 tablespoons of water

Ingredients sauce:

100 g unsalted peanuts, roasted

1 clove of garlic

1 tablespoon fresh ginger, finely grated

1 green chilli pepper, chopped

1– 2 tablespoons brown sugar

150 – 200 ml unsweetened coconut milk

1 bunch fresh coriander leaves,

finely chopped

Lemon wedges

Sw

ee

t-a

nd

-so

ur

Ch

ick

en

Preparation: Fry meat in oil and keep

warm. Sauté courgette, pepper, chilli,

leek and spring onions one after the

other in wok pan. Add soy beans,

cashew nuts and garlic.

Add pineapple and meat, season with

sweet-and-sour sauce and serve hot.

Go steady with salt because soy sauce

and Worcester sauce already contain

lots of salt.

Tip : Rice is always perfect in the

Gaggenau Combination Steam Oven:

Put the required quantity of rice on an

unperforated cooking tray, add the

quantity of water stated on the packet,

steam at 100 °C with humidity set

at 100% for the time indicated on the

packet.

Sweet-and-sour Chicken

Gaggenau appliance: Wok-burner

Temperature : max. heat setting


incl. approx. 8 –10 minutes cooking time


Ingredients:

300 g chicken breasts, in thin strips

Soya oil

1 red hot chilli pepper, core removed,

cut in thin rings

2 spring onions, cut in rings

1 chopped clove of garlic1/2 pineapple in pieces

1 red pepper, cut in strips

1 leek, cut in strips

1 courgette, cut in strips

50 g soy beans

50 g cashew nuts

Ingredients sauce:

75 ml vinegar

2 tablespoons soy sauce

2 tablespoons honey

Salt to taste

1 tablespoon plum sauce

1 tablespoon ketchup

2 tablespoons Worcester sauce

Stu

ffe

d P

ota

to R

oll

Preparation: Peel and mash potatoes.

Add flour, egg yolks, salt and nutmeg,

and mix to form a dough.

Thaw spinach and squeeze in a cloth.

Sauté shallot and garlic in butter. Mix

shallot, grated cheese and crème fraîche

with spinach, and season with salt and

pepper.

Fill steam cooker with water up to lower

marking and preheat the appliance.

Roll dough out to form a triangle on a

floured worktop and spread spinach-

cheese mixture on dough. Scatter pine

kernels on mixture. Roll the filled

potato dough up to form a roll, wrap in

a towel and seal ends well. Then place

potato roll on the perforated cooking

tray, put in the preheated steam cooker

and cook for approx. 20 minutes.

Stuffed Potato Roll

Gaggenau appliance : Steam cooker

Temperature : Steam mode


incl. approx. 20 minutes cooking time


Ingredients :

1 kg cooked potatoes (floury potatoes,

from the day before)

150 g flour

2 egg yolks

1 teaspoon salt

1 pinch of nutmeg


450 g chopped spinach (frozen)

150 g grated Pecorino cheese

2 tablespoons crème fraîche

1 diced shallot

1 small clove of garlic

2 tablespoons pine kernels

Salt

Pepper

A little butter

Ho

ne

yed

ba

na

na

s c

oa

ted

in

se

sam

e

Preparation: Preheat the Teppan Yaki

plate to 180 ºC. Peel the bananas, cut

them into in pieces (suitable for eating

with chopsticks) and drizzle with lemon

juice. Mix together the honey, ginger,

orange juice and peel. Coat the bananas

in the mixture and marinate for at least

15 minutes. Beat the egg white lightly

using a hand blender. Dip the banana

in cornstarch, then the egg white and

finally the sesame. Press the coating

firmly in place. Heat up the grill surface

and cook the bananas for 3 – 4 minutes.

Turn with the aid of two forks, and cook

the other side for a few minutes until

golden brown and crispy. Serve immedi-

ately, and eat (stylishly) with chopsticks.

Handy hint : A sabayon made with rice

wine or sherry goes particularly well

with this dish.

Honeyed bananas coated in sesame


Temperature: 180 –190 °C



Ingredients:

4 baby or apple bananas

2 dessert spoons lemon juice

2 dessert spoons honey

1 teaspoon freshly grated ginger root

Juice and zest of an untreated orange

Whites of 2 eggs

1 dessert spoon of cornstarch

100 g sesame seeds (or grated coconut)

4 dessert spoons groundnut oil

Bli

nis

Fil

led

wit

h R

asp

be

rry

Cre

am

Preparation: Sieve flour into a bowl,

stir in milk, vanilla sugar, salt and egg

yolk to make a smooth dough. Beat

egg whites with sugar until very stiff

and fold into the dough.

For the filling, mix soft cheese, Mascar-

pone, sugar and vanilla sugar. Carefully

mix thawed raspberries into quark mix-

ture.

Put a little butter-lard on the preheated

cast roaster (setting 9 –10). Use a ladle

to arrange the dough as little blinis

in the cast roaster, and bake on both

sides.

Arrange the soft cheese mixture on half

of the blinis and cover with the other

half. Dust with icing sugar.

Blinis Filled with Raspberry Cream

Gaggenau appliance : Grill with Gaggenau

cast roaster

Temperature : setting 9 –10


Dessert for 4 servings

Ingredients :

150 g flour

0.25 l milk

1 pinch salt

3 egg yolks

3 egg whites

1 teaspoon sugar

1 sachet vanilla sugar

Icing sugar

Butter-lard


250 g soft cheese

250 g Mascarpone (Italian soft cheese)

1 bag frozen raspberries

60 g sugar

1 sachet vanilla sugar

Recipes from

professional chefs

5

For more recipes from professional chefs,

please visit www.gaggenau.com

Your own recipes 6

1

à part served separately, e. g. vegetables or a

sauce

à point just right, just so

acidify to season with vinegar or lemon juice

agar agar gelling agent made of seaweed, for

desserts or aspic

al dente vegetables, pasta etc. cooked not too

soft so that they are still firm in the middle

allspice peppery spicy berries for seasoning

biscuits and sausages, but also for soups,

sauces and marinades

amuse gueule appetizer, to arouse the appe-

tite before the actual meal

aniseed seeds with an intensive spicy sweet

taste, for biscuits and baking, desserts and

sauces

anisette seasoned liqueur with strong aniseed

flavour

apple vinegar cooking vinegar made from

apple wine with a fruity acid taste

bain marie A vessel filled with water for gentle

heating of delicate sauces, crèmes etc. so that

these do not boil (e.g. sauce Hollandaise). The

vessel containing the food stands on a support

to prevent contact with the hot bottom of the

pan. The water in the bain marie must never

boil.

bake blind To bake a pie base without filling

so it stays flat or does not go soggy with fruit.

So that the edge rises, the pie base is covered

with greaseproof paper or aluminium foil and

held down with dry pulses (peas, beans). All

this is removed again after baking.

basil thin-leaved kitchen herb for seasoning

sauces, salad, tomatoes, meat and fish dishes

baste to pour hot roasting juice over a joint

while roasting

bavaroise Bavarian crème made of milk, cream,

egg yolk, sugar and vanilla

Béarnaise sauce pale basic sauce made of

flour, butter, milk and cream

beignets small doughnuts cooked in hot fat

blanch 1. boil briefly in well salted water or

2. heat gently in the Gaggenau Combination

Steam Oven, e.g. vegetables, to remove any

impurities and unpleasant flavours while pre-

serving the vitamins, or to make it easier to

remove the skin or as preparation for freezing

blinis little pancakes made of buckwheat

flour, eggs, milk and cream

The Gaggenau Cooking Dictionary from A – Z

What do professional chefs mean when they use

words like “thicken” or “reduce” in their recipes,

or what is the difference between “steaming”

and “poaching”?

Here the ambitious hobby chef can find out

exactly how to interpret recipes in future: in the

Gaggenau cooking dictionary, featuring specia-

list expressions used in all kinds of recipes,

together with an explanation for some of the

essential ingredients used in haute cuisine.

You can also find the cooking dictionary

with lots of illustrations on the internet under

the heading Gourmet Magazine under

www.gaggenau.com.

2

bone to remove all bones from meat, poultry

and game without damaging the skin

borage for seasoning cucumber salad, cooked

cabbage, herb sauces

bouquet garni a bouquet of different herbs,

soup vegetables and seasoning to refine the

taste of sauces, soups, stock

braise to cook seared meat or vegetables in

a closed dish with very little liquid – own juice

or fat – at 100 °C without browning

broad-leaved garlic wild vegetable in the gar-

lic family, used to season soups, sauces, salad

and meat

brown butter heated browned butter sieved

through a sieve or filter paper

brunch late breakfast, instead of lunch, comes

from br(eakfast) and (l)unch

brunoise finely diced vegetables

butter-lard cooking fat of pure butter, suitable

for high temperatures

canapé small pieces of white bread, cut square

or round, usually without crust

caramel dark brown smelt with intensive

roasted taste produced by heating sugar slow-

ly for a long time, also called “burnt sugar”;

becomes sugar colour when dissolved in water

caramelize 1. to roast food in a frying pan so it

is covered with sugar on all sides

2. to burn sugar on the surface of a dish using

a Bunsen burner

carcass skeleton of crustaceans or poultry,

for stewing as stock

cardamom spice seeds containing an ethereal

oil, primarily for biscuits and baking, but also

in sausages and soup

carpaccio wafer-thin raw slices of beef, meat

or vegetables

carve to cut the meat before cooking or serving

and arrange in slices

casserole flat dish for roasting or braising

cassis liqueur made of black currants

chervil sweetly aromatic kitchen herb, only

used fresh for herb soups, green sauces, salad,

egg dishes and meat dishes

chiffonade rolled-up lettuce leaves cut in fine

strips

chili, chilli sharp peppers

chop to chop herbs etc. with a chopping knife

clarified butter heated butter which is strained

through a cloth after cooling, leaving the pure

butter fat without the whey

clarify To remove the cloudy substances from

soup, juice, jelly or butter. Protein is primarily

used for this purpose, being boiled in the

liquid: it coagulates, binding all cloudy sub-

stances and can then be strained.

clot The coagulation of fat when liquid is

added to produce a bitty mass instead of a

homogeneous one. To avoid clotting, stir the

liquid only slowly while stirring constantly.

coat to coat food with a sauce and cover com-

pletely

colander kitchen utensil for sieving soups,

sauces, purées

confit food cooked in own juice, preserved in

flavoured liquid

consommé particularly strong clear soup

(stock)

corail roe of female crustaceans and shellfish

coulis concentrated juice or sauce, purée

consistency

crab nose body without tail of boiled crabs,

for filling with stuffing and as garnish

crackling diced rendered bacon

cracknel peeled almonds or nuts with carame-

lized sugar, mixed in a ratio of 30:70

crème double high-fat sweet cream (45% fat

content)

crème fraîche thick sour cream (30 – 40% fat

content)

croûtons roasted pieces of white bread, for

the topping of soups or salads

crumb coating meat, fish or vegetables are

coated in flour, then in beaten egg and finally

in breadcrumbs

crystallize to soak fruit or root vegetables in

concentrated sugar syrup

cut and fold to mix ingredients gently using a

wooden spoon so that they stay light and fluffy

debeard to remove the beard from mussels

decant to pour off a liquid carefully from the

sediment

deep fry to cook food swimming in lots of hot

fat until golden brown

deep fryer fat bath for cooking food

demiglace highly concentrated gravy or highly

reduced stock of meat, poultry or fish

dill mildly spicy kitchen herb for salad, pale

sauces, new potatoes, fish

Dim Sum “little joys of the heart” (chin.),

dough pockets with sweet or savoury filling

3

gel to let a liquid become jelly

giblets head, gullet, wings, innards of poultry,

in chicken also the neck

ginger bulbous root with sharp taste, fresh or

as powdered seasoning in soups, meat

consommés and braised dishes, but also for

desserts

glace highly reduced unsalted stock to enhance

the taste of sauces or for glazing food

glaze 1. to cover with a fine glaze, or swivel in

fat and a little sugar to make shiny

2. to cover cold food with jelly or biscuits with

icing

3. to cover meat or poultry with its own highly

reduced stock or meat extract

gratin a dish finished under strong overhead

heat or grill to produce a lovely brown crusty

topping

gratin dauphinois potato gratin, slices of

potato baked in cream

grease to grease a tin etc. with butter/mar-

garine/lard to make it easier to remove the

contents later

green bacon fresh, non-salted, non-smoked

bacon

grill to cook pieces of meat, fish or poultry on

the wire grille

harissa hot red seasoning paste made of chilli

and oriental spices

hash dish of finely minced meat or fish in a

thick sauce

jelly clear gelatinously thickened meat or fruit

juice

juice concentrated brown stock or pure roast-

ing juice

julienne very fine strips of vegetables or

truffles, as ingredient in soups, side dish or

garnish

julienne knife knife for peeling off julienne

strips or citrus zest

just so vegetables, pasta etc. cooked not too

soft so that they are still firm in the middle

keep warm to keep food warm for a brief

period at approx. 50 °C

kitchen cutter electric high-speed chopper for

making stuffings

lard wrapping or covering lean meat with

slices of bacon so it does not dry out during

the cooking process

dip thick sauce for dipping pieces of vegeta-

bles or meat

dress to arrange food tastefully using a piping

bag and nozzle

dust to scatter flour on tins or food

egg royal beaten and seasoned egg, cooked

in the water bath, cooled down and cut in

various shapes as soup garnish

émincé meal cooked from minced meat

entrecôte slice of meat between the ribs of

beef

essence highly reduced consommé, concen-

trated stock

estouffade ragout similar to gulash, prepared

in closed casserole in the oven

fillet 1. to remove bones from meat or fish

2. to separate citrus fruit from the partitioning

skin

flaky pastry pastry which has been rolled out

and folded over in itself several times

flambé to pour high-percent alcohol over food

and light it: the alcohol evaporates, leaving

the fine aroma; Cognac or brandy are suitable

for meat, rum for desserts

flame to burn off fine downy feathers, e. g. of

plucked poultry, over a gas flame

flatten to wrap thin cuts of meat in foil and

beat evenly with a heavy, flat object

flavourings collective word for seasoning

ingredients (seasoning, herbs, roasted vegeta-

bles)

flour butter thickening agent consisting of

butter mixed in with as much flour as it can take

foam to heat in fat until foam is produced

fondant concentrated thickly reduced sugar

solution for glazing

fondants sweet or also meat and vegetable

dishes which are so tender that they melt on

the tongue

fond blanc extract obtained when cooking

finely chopped poultry bones with white wine

and seasoning

fricassée ragout of white meat in white sauce

furred game game such as venison, deer, boar,

hare

game meat of fur or feathered game

garnish 1. to arrange food prettily

2. side dish for a meal or also ingredients added

to soup

4

lemon grass stem with lemony flavour for

seasoning Asian food

liaison mixture of egg yolk and cream, also

milk or white wine, to thicken sauces

line to line a tin etc. with rolled dough, slices

of green bacon, etc.

lovage spicy aromatic kitchen herb for soups,

sauces, meat and vegetable dishes

mace flower dried seed pod of the nutmeg,

for seasoning meat and sausages and for

biscuits and baking

macerate to soak fruit or biscuits in spirits

majoram also called oregano; strong, slightly

bitter kitchen herb for seasoning sausage,

meat dishes, mutton, soups, fish sauces and

pizza

malossol mildly salted caviar

marinade a spicy liquid of vinegar, wine, lemon

juice, oil, herbs and seasoning, in which meat,

fish, game, seafood or vegetables are soaked

to make them tender or give them flavour

marinate to give food a flavour with a marinade

mask to cover a dish with sauce, crème or jelly

melange mixture

milk pan saucepan with a handle

mille-feuille cake made with flaky pastry

mince to finely chop or mince meat or fish

needle test when baking a cake, a smooth

wooden or knitting needle is inserted into the

cake: if dough sticks to the needle when it is

pulled out, this means the cake is not ready yet

Noilly Prat dry French vermouth, apéritif

Nori leaves thin green leaves of pressed dried

seaweed for making sushi

onion chives which are not finely chopped

have an intensive onion taste, they “onion”

parfait an exquisite filling thickened with egg

yolk or gelatine made of specially noble ingre-

dients in small moulds, chilled and turned out

perfume to give food flavour with an aromatic

liquid

pesto Italian sauce made of olive oil, pine

kernels, Pecorino cheese, basil and garlic

pimpernel slightly bitter seasoning herb

tasting like cucumber, for soups, sauces,

salad, fish dishes

pinch the quantity held between the thumb

and first finger

poach to cook in a gently simmering, not

boiling liquid

poach blue to poach fish in vinegar until it

turns blue

Pommes allumettes matchstick potatoes

Pommes Berny potato croquettes coated with

almonds

Pommes dauphine potato croquettes

Pommes duchesse potato croquettes with a

crispy topping

Pommes mousseline potato purée

Pommes rissolées (sautées) sautéd potatoes,

fried crispy brown

Pommes rôties Swiss fried potatoes

Pommes rôties au four baked potatoes in their

skins

Pommes vapeur steamed potatoes

prepare to remove the tendons, fat and skin

from meat and fish and cut into equal pieces;

the discarded pieces can be used for stock

profiteroles cream puffs

purée to mash

quench 1. to cool hot food down quickly under

ice-cold water

2. to cool drinks or food quickly with ice

ragout mixed dish of pieces of meat or fish in

a sauce

reconstitute to soak dried food in liquid before

use

reduce to reduce the liquid (stocks, soups,

sauces) by letting some of the liquid evaporate

over a mild heat with the open pan, for a more

concentrated, intensive flavour

render to heat fatty chopped food products to

obtain fat, e.g. bacon fat

roasting juices the fat dripping from the meat

and everything else collecting in the tin during

roasting

roe fish eggs which have not been laid yet

roots greenery or soup vegetables: carrots,

leak, parsley root/parsley, celeriac

rosemary herbal twig with firm, coniferous

leaves with intensive taste, highly versatile in

fresh or dried state

roux flour cooked in hot fat until pale yellow

to brown, and used to thicken soups or sauces

rump the best of the leg of beef

sabayon foam sauce whipped up in hot bain

marie

5

stock 1. liquid prepared with root vegetables

and seasoning for cooking meat and fish

2. extract obtained when cooking meat, fish,

game, poultry and vegetables; acts as base

for sauces

strain to separate liquids and solids through a

sieve or to pass liquids through a strainer or to

filter liquid through filter paper or a cloth

straining cloth fine gauze cloth for sieving the

finest solid particles

string to secure a piece of meat or similar

with kitchen string

stuffing filling made of very finely chopped or

minced meat, fish or seafood and vegetables,

highly seasoned and usually thickened with

egg or cream

sugar crystals coarse white sugar for sprink-

ling on biscuits

sugar water water boiled with crystal sugar

suprême always the best cut of a kind of meat

sweet potato sweet potato high in starch,

coloured, white, red or yellow

tarragon aromatic kitchen herb for seasoning

salad, sauces, ragouts, egg and fish

temper to warm food gently from a low tem-

perature to 32 °C in order to process it further

thicken 1. to thicken a liquid or sauce with a

thickening agent

2. to add cream, egg yolk or starch flour to stock,

sauce or soup or to add gelatine to a dessert

crème to form a creamy mass. When thickening

with egg yolk, the food must not be brought

back to the boil because the egg yolk will clot

3. to thicken a sauce or soup by beating in cold

butter

thyme kitchen herb with intensive taste and

ethereal oils, for seasoning meat dishes, pies

and sauces

timbale small mould used for pies, stuffings,

jelly, aspic, rice, meat or vegetable soufflés,

also lined with aspic

top and brown to place food under the grill or

high top heat to form a crispy topping

tripe (entrails) tripe of veal or beef, ready

prepared tripe available from the butcher

tumeric ginger-like yellow seasoning, main

ingredient of curry powder

saffron noble, expensive seasoning from the

saffron flower, develops its beguiling flavour

when combined with warm – not hot – dishes;

for pasta, rice, vegetables, biscuits and baking

sage leathery herb leaves with intensive sea-

soning, for sauces, soups, egg, meat and fish

dishes

Salade Niçoise salad with tomatoes, cucumber,

peppers, olives, onions, anchovies

salted meat meat preserved with salt or salted

solution

salting salting certain vegetables so that they

lose juice before further processing

sausagemeat raw sausage meat produced

from finely minced veal, beef or pork

sauté 1. to fry pieces of garlic or onion or

vegetables over a low heat lightly in fat until

transparent without catching or browning

2. to sear quickly and briefly or to cook through

in hot fat

savarin yeast crown

scald to immerse in or pour over with boiling

water

scrape to scrape off the skin and tendons of

meat

sear to brown meat briefly all round in a little

hot fat (300 – 350 °C) so that the pores close

quickly and no more juice can leak out

season to add finely dosed quantities of herbs

and seasoning to the food after cooking to

give it the final taste

shallots (échalottes) small, tasty egg-shaped

onions, noblest king of onion

simmer to boil gently

skin taste typical taste of game hung in fur or

feathers

sorbet half frozen food with wine or spirits

soufflé to fill with a soufflé mass and then

simmer or top and brown

soup vegetables carrots, leek, parsley root,

celeriac

steam to cook gently in water steam without

the food having any contact with liquid, as in

the Gaggenau Combination Steam Oven

stir fry Asian cooking technique e.g. in hot

wok for cooking small portions quickly with

little fat

6

vinaigrette salad dressing of vinegar, oil,

mustard and herbs

Waldorf salad salad of celeriac, apples,

walnuts and mayonnaise

water To place pale still bloody meat (e. g.

sweetbreads, brain) in water to wash the blood

out. This means the meat stays pale in colour

after cooking. Also to reduce the penetrating

taste (kidneys) or bitter ingredients (chicory).

water bath A vessel filled with water for gentle

heating of delicate sauces, crèmes etc. so that

these do not boil (e.g. sauce Hollandaise). The

vessel containing the food stands on a support

to prevent contact with the hot bottom of the

pan. The water in the water bath must never

boil.

whip to whip cold butter into a sauce or soup,

to beat egg whites

whipped cream whipped cream without sugar,

ideal to make sauces and purées light and

fluffy; always only cut and fold into the food

immediately before serving

white stock veal stock

zests to peel very thin rind off citrus fruit or

vegetables using a special peeler (zest peeler)

gg recipe book

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