Inspiring recipes for exceptional cooks

THE COOKBOOK
for Thermador Steam Convection Ovens

THERMADOR.COM
 Inspiring recipes for
EXCEPTIONAL
COOKS
For us, the kitchen is the greatest workplace
in the world. This is why Thermador is passionately working to
make it even smarter. As every chef works on refining his dishes,
so too do we aim to refine our products to meet the needs of
their culinary demands.

This drives us on each and every day to seek new ideas which
make even the preparation of food part of the journey.

Whether refined starters, side dishes, or tasty desserts, your

Thermador steam convection oven empowers you to create
memorable culinary moments to share.

The recipes in this cookbook are designed to provide the tools

you need to explore new possibilities specifically tailored for your
Thermador steam convection oven. Let yourself be inspired to
create and share, with the confidence of knowing specifications
have been developed and tested in our culinary studio.

Your culinary adventures await.

 Table of
CONTENTS

INFORMATION ON YOUR APPLIANCE AND ON THIS BROCHURE . . 6

STARTERS, SOUPS AND SALADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

SIDE DISHES, VEGETARIAN DISHES AND CASSEROLES . . . . . . . . . .31

SEAFOOD DISHES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69

MEAT DISHES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85

POULTRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101

CAKES, PASTRIES AND DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . .115

BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .135

INDEX OF RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .148

 Information
ON YOUR APPLIANCE
AND ON THIS BROCHURE

STEAMING AND BAKING – The settings for each recipe are

ALL IN ONE APPLIANCE presented making it easy to use your
new steam oven.
This cookbook offers you a variety of tasty
recipes which you can make in your new Mode, Temperature Settings
combination steam oven. Steam,
210° – 212° F
Sophisticated starters, tasty soups and
Cooking Time 20 minutes
salads, simple and elaborate side dishes,
Accessories /Ovenware Baking Pan
delicious fish and meat dishes, delectable
desserts, moist cakes, sweet and savory
pastries and bread that’s as good as 5

your baker’s - all this is quick and easy 4

3
to prepare with your combination
Rack Position 2
steam oven. 1

All recipes serve 4, unless otherwise indi-

cated. If you wish to cook for a larger or
smaller number of people, you can easily Explore more great recipes for this and
adjust the quantities accordingly. The other appliances at www.thermador.com/
steam cooking time given in the recipe culinary/recipes
will not be affected. With all other types of
heating, the cooking time will increase or A French version of this cookbook can also
decrease according to the quantity. be downloaded at www.thermador.ca

Please also read the Use and Care Guide

supplied with your appliance carefully so
that you can get the best use from your
combination steam oven.

6
Information
ON YOUR APPLIANCE
AND ON THIS BROCHURE

METRIC INFORMATION
The charts on this page provide a guide for converting measurements from the U.S.
customary system, which is used throughout the book, to the metric system.

ABBREVIATIONS OVEN TEMPERATURE EQUIVALENTS

POUND LB. FAHRENHEIT CELCIUS
Ounce oz. 100°F 40°C
Fluid Ounce fl. oz. 150°F 65°C
Cup c. 200°F 90°C
Teaspoon tsp. 250°F 120°C
Tablespoon tbsp. 300°F 150°C
Milliliter ml. 325°F 160°C
Gram gm. or g. 350°F 180°C
375°F 190°C
COMMON WEIGHT EQUIVALENTS 400°F 200°C
IMPERIAL METRIC 425°F 220°C
1
⁄2 ounce 15 g 450°F 230°C
1 ounce 28 g 475°F 240°C
4 ounces (¼ pound) 113 g
16 ounces (1 pound) 454 g
1¼ pounds 567 g
1½ pounds 680 g
2 pounds 907 g
2¼ pounds 1 Kg

7
 Information
ON YOUR APPLIANCE
AND ON THIS BROCHURE

STANDARD METRIC EQUIVALENTS VOLUME AND WEIGHT

MEASURE EQUIVALENT MEASURE WEIGHT

1
⁄8 teaspoon = 0.6 ml 1 cup butter,
= 8 oz. = ½ lb. = 225 g
¼ teaspoon = 1 ml sugar, or rice
½ teaspoon = 2.5 ml 1 cup flour = 4 oz. = ¼ lb. = 125 g
1 teaspoon = 5 ml 1 powdered
= 5 fl. oz. = 150 g
2 teaspoons = 10 ml sugar
1
⁄4 cup = 2 fl. oz. = 60 ml 1 British
= 10 fl. oz.
1
⁄3 cup = 2.5 fl. oz. = 72 ml Imperial cup
1
⁄2 cup = 4 fl. oz. = 120 ml = 8 fl. oz. or 237 ml;
2
⁄3 cup = 5 fl. oz. = 144 ml US & however the
3
⁄4 cup = 6 fl. oz. = 180 ml Canadian cup standard metric
= 250 ml
1 cup = 8.5 fl. oz. = 240 ml
2 cups = 1 pint = 480 ml
1 quart = 1 litre

8
Information
ON YOUR APPLIANCE
AND ON THIS BROCHURE

WHY COOK WITH STEAM Reheating

Steam lets you reheat food without losing
Cooking with steam is one of the healthiest the original dish’s moisture, textures
cooking methods. The steam envelops and flavors.
the food and exerts no pressure on it,
Meat cooking
so the vitamins and minerals are largely
Cook a 16 lb turkey in the oven’s Steam
preserved.
Convection mode. Golden on the outside;
moist on the inside. Dry meat is a thing of
Delicate fish, moist and tender meat
the past.
and delicious vegetables can only be
achieved with steam. Custard, terrines and Appetizing appearance
dumplings are also wonderfully simple When cooked with steam, foods retain
to make using the steam oven. their natural color. Cooked vegetables look
like they have been freshly harvested. You
THE ADVANTAGE: hardly need to stir or turn the food, which
means that even delicate fish dishes retain
Almost no loss of nutrients
their shape. Foods do not dry out.
When steamed, food is not immersed in
water, so the vitamins and minerals do Flavorful enjoyment
not leach out. Studies have shown that Steaming provides naturally flavorful food
steamed broccoli, for example, contains that needs hardly any salt.
50% more Vitamin C than boiled broccoli. Cooking a menu
Low-fat cooking With steam you can cook several
Food can be cooked with low amounts components of a menu at the same time
of fat or, depending on taste, with no fat without the different flavors mixing.
at all. When meat is steamed, the fat
separates itself from the meat and drips
into the baking pan.

9
 Information
ON YOUR APPLIANCE
AND ON THIS BROCHURE

HOW DOES THE STEAM WORK? TRUE CONVECTION

1. The water tank is filled with fresh During True Convection mode, a heating
tap water. element on the back panel of the cooking
2. When the appliance is on and compartment is heated. The fan then
programmed for steam cooking, circulates the hot air around the food.
water from the tank is pumped to True Convection is most suitable for
an evaporating unit on the top of making sweet and savory pastries, roasting
the oven. tender cuts of meat suitable for braising.
3. Steam gets generated and is drawn For the slow cooking setting, the True
into the cooking compartment. Convection is specially adjusted so that all
4. The food is enveloped by the steam tender pieces of meat are particularly juicy
and cooked gently without pressure. and cooked to perfection.
True Convection is also used for dish
warming and keeping food warm.
This enables you to keep food warm for
a short time and to warm porcelain dishes.

10
Information
ON YOUR APPLIANCE
AND ON THIS BROCHURE

TRUE CONVECTION AND STEAM COMBINED

With the Steam Convection mode, True Convection and Steam are used together.
This combination is particularly suitable for cooking meat and baking bread and rolls.

Thanks to the combination of True Convection and Steam, roasts get crispy on the
outside and juicy on the inside. Pastries get a nice, shiny surface and do not dry out.

For the reheating, proofing and defrosting settings, True Convection and Steam are
specially adjusted to the relevant type of heating.

STEAM OVEN COOKING FUNCTIONS

SETTING FUNCTION OF EACH SETTING

STEAM Vegetables, fish and side dishes; extracts juices.
STEAM CONV Combines steam and convection oven modes. Meat,
root vegetables, soufflés and baked goods.
REHEAT Gently reheats cooked foods in plated dishes and baked dishes.
DEFROST Defrosts fruits, vegetables, meats and fish for cooking
or serving.
SLOW ROAST Slowly roasts meats so they remain very tender.
PROOF Proof (raises) yeast dough and sourdough.
TRUE CONV Operates as a convection oven, with no steam. Use for moist
cakes, sponge cakes and browning meat.
Refer to the Use and Care manual supplied with your appliance for additional modes.

11
 Information
ON YOUR APPLIANCE
AND ON THIS BROCHURE

INFORMATION AND TIPS Reheating Food

During reheat, food is gently reheated - it
Cooking Times does not dry out and tastes as though it
Unless otherwise indicated, the cooking were freshly prepared. Place the food in a
times in the recipes are for food inserted dish on the wire rack.
into a cold oven.
Dough Proofing
Shelf Position Yeast or sourdough rise significantly more
When steaming, you can insert the pans at quickly in the oven than at room
any shelf position. Note: If you are temperature.
using the perforated baking pan, you must
Fresh or Frozen Vegetables
always place a baking pan on the lower
– The recipes use predominantly fresh veg-
rack. This will catch any dripping liquid.
etables. If you need to cook quickly
Ovenware or the relevant vegetables are out of sea-
Always use steam and heat-resistant son, you can also use frozen vegetables.
ovenware. Silicone baking molds are not – Frozen vegetables have already been
suitable for use when combining True blanched before freezing. Therefore,
Convection and Steam. spinach leaves only need defrosting.
Blanching Vegetables for Freezing – Vegetables such as broccoli or cauliflower
The extremely short steam time for are used in exactly the same way as fresh
blanching means that maximum color, vegetables. However, the specified
flavor and vitamins are preserved. cooking times may have to be changed.
Wash, clean and chop the vegetables.
Fresh Herbs
Place the vegetables in the perforated
The recipes usually indicate fresh herbs.
baking pan. Insert the baking pan
These contain many vitamins and
underneath. Steam the vegetables for only
minerals. If you have no fresh herbs, use
approximately 1 to 2 minutes. Then briefly
frozen herbs. Dried herbs have a
immerse the vegetables in ice-cold
stronger taste, therefore adjust the season-
water so that the cooking process is
ing accordingly.
interrupted.
General Setting Values
In the Use and Care Manual, you will find
appropriate setting values and
information for many different foods.

12
Information
ON YOUR APPLIANCE
AND ON THIS BROCHURE

ACCESSORIES*

LARGE PAN
Fullsize, 15⁄8" (40 mm) deep
For crisping food items or cooking convenience foods.
Place on rack 1 when steaming to catch water and food soils.

LARGE PERFORATED PAN

Full size, 15⁄8" (40 mm) deep
For steaming large quantities

SMALL PAN
Half size, 15⁄8" (40 mm) deep
For cooking rice, legumes and cereals

SMALL PERFORATED PAN

Half size, 15⁄8" (40 mm) deep
For steaming vegetables, juicing berries and defrosting

WIRE RACK
For baking sheets, cake pans and ovenproof dishes.

BROIL PAN AND GRID

Use for broiling and roasting.

*Not all accessories may be included with your Steam Oven. 13

14
 S TA R T E R S ,
SOUPS AND
SALADS

15
 For 4 servings
APULIAN RICE SALAD

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

2 carrots, peeled and finely 1. Stir together water, vinegar and sugar in the
diced baking pan. Add the carrots and leeks and cook as
indicated.
1 small leek, cleaned, halved,
and cut into thin slices 2. Place the pre-cooked vegetables into a dish with
the vinegar broth. Fold in the strips of pepper and
3 tbsp. water
the peas and leave it all to cool.
4 – 5 tbsp. white balsamic
vinegar 3. Place the rice in the baking pan. Add water or
stock and salt. Steam the rice as indicated until it
1 tsp. sugar is cooked and the liquid has evaporated. Leave
the rice to rest for five minutes, then fluff with a
1 yellow bell pepper, seeded,
and cut into thin strips fork.

4 oz. frozen peas (defrosted) 4. Drain and flake the tuna and discard of tuna liquid.
Drain the vegetables, retaining the vegetable
1 cup parboiled long grain broth. Stir lemon juice into the cooled down
rice
vegetable broth and beat in the olive oil to
1¼ cup water or stock, unsalted emulsify.

Salt 5. Mix everything together with the capers and

lemon juice, place in the refrigerator, and leave to
3 tbsp. green and black
infuse for one hour.
olives, pitted and finely
chopped

1 can tuna in water, drained

1 tbsp. lemon juice

2 – 3 tbsp. olive oil

Parsley leaves, rinsed, and

thinly sliced

2 tbsp. capers, drained

16
COOK’S TIP:
Instead of tuna, you can add chopped egg, small seafood, finely chopped mortadella or
salami to the salad.

SETTING PROCEDURE:
STEAM, 210°– 212ºF
Large Pan 5
(Level 2) 4
3

Carrots & Leeks 2

7 minutes 1

Rice
15 – 20 minutes

17
 For 4 servings
A S PA R A G U S S A L A D

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

2 lb. green asparagus 1. Cut away the bottom third of the green asparagus.

Salt 2. Cut the asparagus diagonally into thirds. Place in

the perforated baking pan and cook as indicated
1 bunch arugula until firm to the bite.
½ lb. cherry tomatoes, 3. To make the salad dressing, stir together the
halved or quartered
mustard, vinegar and oils and season with salt and
depending on size
pepper.
3 tbsp. Parmesan cheese,
fresh shavings, peeled with 4. Wash the arugula and drain well. Halve or quarter
potato peeler the cherry tomatoes, depending on size.

HONEY MUSTARD 5. After steaming, place the asparagus in a shallow

SALAD DRESSING: dish. Add two tablespoons of the asparagus broth
to the salad dressing and drizzle the dressing over
1 tsp. honey mustard
the asparagus. Place the arugula and tomatoes on
2 tbsp. white wine vinegar plates. Arrange the asparagus on top and drizzle
with the salad dressing. Scatter them over the
3 tbsp. olive oil
salad and serve.
1 tbsp. pumpkin seed oil
KITCHEN TIP:
Salt and black pepper Starting at the base of each asparagus spear and
working toward the tip, bend the spear several times
until you find a place where it breaks easily. Snap off
the woody base at that point.

SETTING PROCEDURE:
STEAM, 210°– 212ºF 5
7 – 10 minutes 4
Large Perforated Pan 3

+ Large Pan 2
1
(Level 3 + 1)

18
For 4 servings
A S I A N L E A F Y V E G E TA B L E S
WITH CILANTRO PESTO

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

8 small bok choy, cleaned, 1. Place the bok choy in the perforated cooking pan
washed and drained and cook as indicated.

CILANTRO PESTO: 2. Toast the cashew kernels in a dry pan, until

fragrant. Remove from the pan and leave to cool.
1
⁄3 cup cashew kernels
3. Purée the cashew kernels with cilantro, olive oil
1 bunch cilantro, washed, pat
and Parmesan. Season with salt and pepper.
dried, leaves only
1
⁄3 cup + 2 tbsp. olive oil 4. Drain the prepared bok choy and arrange on
a plate. Drizzle with cilantro pesto and serve
2 oz. freshly grated Parmesan immediately.

Salt and black pepper COOK’S TIP:

Leftover pesto tastes great with shrimp or hot noo-
dles. Place leftover pesto in airtight containers; chill
for 2 days or freeze for up to 3 months.

SETTING PROCEDURE:
STEAM, 210°– 212ºF 5
5 – 7 minutes, depending 4
on size of bok choy 3

Large Perforated Pan 2

1
+ Large Pan
(Level 3 + 1)

19
 For 4 servings
COCONUT AND PUMPKIN SOUP

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1 lb. pumpkin or 1. Quarter the pumpkin. Use a spoon to remove

butternut squash strings and seeds from the pumpkin’s inner cavity.
Cut the pumpkin into strips then roughly chop it
½ bunch cilantro, washed, into 1/4 inch or smaller pieces with the skin. Place
dried, roughly chopped chopped pumpkin in the baking pan and steam as
1 onion, peeled, and diced indicated.

1 garlic clove, peeled and 2. Sweat onion, garlic, and ginger in olive oil in a
diced skillet on the cooktop then add the broth. Add the
red curry paste.
1 piece root ginger, ¾ -1”,
peeled and grated 3. Add the pumpkin and cilantro to the broth and
1 tbsp. olive oil purée finely. Pour in the coconut milk and briefly
heat the mixture. Add salt to taste and serve with
1 cup strong vegetable broth chopped parsley.
1 – 2 tsp. red curry paste COOK’S TIP:
1 ⁄3 cups coconut milk
2 The smaller the pumpkin, the sweeter it is.

Salt SETTING PROCEDURE:

STEAM, 210°– 212ºF 5
3 – 4 stalks of flat-leaf parsley, 4
washed, chopped 12 – 14 minutes
3
Large Pan
2
(Level 2)
1

20
For 4 servings
HAM AND EGG BRUNCH CUPS

4 ramekins in the Large Perforated Pan (Rack Level 3)

INGREDIENTS PREPARATION:

4 slices deli-style ham 1. Spray (4) 6 oz. custard cups or ramekins with
non-stick spray. Arrange on perforated pan.
4 eggs Line each cup with piece of ham, pleating to fit.
Break an egg into each cup and sprinkle with salt
Salt and pepper
and pepper.
OPTIONAL
2. Bake as indicated or until whites are opaque
Shredded cheese and eggs are done. Garnish with cheese and
herbs if desired.
Snipped herbs

SETTING PROCEDURE:
STEAM CONV, 350°F 5
8 – 10 minutes 4
4 Ramekins in the 3
Large Perforated Pan 2
(Level 3) 1

EGG EQUIVALENTS:

LARGE EGGS OTHER SIZE EQUIVALENTS

1 large egg 1 jumbo, 1 extra large, 1 medium, or 1 small egg
2 large eggs 2 jumbo, 2 extra large, 2 medium, or 3 small eggs
3 large eggs 2 jumbo, 3 extra large, 3 medium, or 4 small eggs
4 large eggs 3 jumbo, 4 extra large, 5 medium, or 5 small eggs

21
 For 6 servings
MOROCCAN SALAD

Small Pan (Rack Level 1)

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS PREPARATION:

1 – 10 oz. box couscous 1. Combine couscous and broth in solid half-size

baking pan. Cook as indicated. Remove from oven
2 cups chicken broth and allow to cool. Once cool, fluff couscous with
two forks to break up any lumps.
1 unpeeled eggplant, cut
into ¾” pieces 2. Meanwhile, in a plastic bag toss diced eggplant
½ cup olive oil + additional with a little olive oil to coat. Place in perforated full
size steam oven pan. Preheat oven to 425ºF. Roast
1 red bell pepper as indicated or until lightly browned.
2 cloves garlic, crushed 3. Meanwhile, blister the skin of the bell pepper by
Juice of 1 lemon placing atop a gas cooktop burner and turning
until evenly blackened and bubbly. Place bell
2 tomatoes, chopped pepper in bowl, cover with plastic wrap and cool
4 green onions, sliced down. This step will make it easier to peel the skin
off the bell pepper. Let cool, then remove skin and
1 – 15 oz. can garbanzo dice.
beans, drained
4. Combine the ½ cup olive oil, garlic, lemon juice;
½ cup chopped fresh parsley mix with cooked, cooled couscous, eggplant
4 oz. feta cheese, crumbled and red pepper. Add tomatoes, green onions,
drained garbanzos, parsley and feta. Mix gently
Salt and pepper to taste to distribute the dressing and season to taste with
Red lettuce leaves salt and pepper.

Toasted pita wedges 5. Serve on red lettuce leaves, scooping up salad

with toasted pita bread wedges.

22
VARIATION:
For a vegan version substitute vegetable broth and soy-based cheese that has been
brined in green olive juice.

SETTING PROCEDURE:
Couscous 5
STEAM, 210° – 212ºF 4

5 minutes 3
2
Small Pan
1
(Level 1)

Eggplant
TRUE CONV, 425°F, Preheat 5
12 minutes 4
Large Perforated Pan + Large Pan 3
(Level 3) 2
1

23
 For 4 servings
QUINOA SALAD

Small Perforated Pan (Rack Level 3) + Small Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

4 yellow beets, cleaned, tops 1. Cut the beets in half if they are larger than a lime
removed so that they may steam quickly. Place beets in
oven and cook as indicated below then remove
1 cup red or plain quinoa from oven.
1 cup chicken broth or water 2. Rinse the quinoa and let drain in fine strainer.
½ cup crumbled feta cheese Place quinoa in the solid half pan and add 1
cup chicken broth or water. Cook as indicated;
½ basket cherry tomatoes, when quinoa is cooked, the liquid will have been
halved absorbed.
1 avocado, diced
3. Meanwhile in an air tight container make the
4 oz. arugula dressing by shaking together the olive oil, vinegar,
lemon juice, thyme, ponzu sauce and salt.
CITRUS DRESSING:
4. Peel the beets and dice them. Mix with half the
¼ cup olive oil
salad dressing in serving dish and add the feta,
1 tbsp. red wine vinegar cherry tomatoes, avocado and arugula.

2 tbsp. fresh lemon juice 5. When quinoa has cooled, add to the salad and
toss with remaining dressing.
½ tsp. dried thyme

2 tbsp. ponzu sauce SETTING PROCEDURE:

5
½ tsp. salt Beets
4
STEAM CONV, 400°F
3
20 minutes 2
Small Perforated Pan 1
(Level 3)

Quinoa
STEAM, 210°– 212ºF
15 minutes
Small Pan
(Level 1)

24
For 6 servings
R O A S T E D P O TAT O S A L A D

Large Pan (Rack Level 2)

INGREDIENTS PREPARATION:

2 lbs. small red potatoes, skin 1. Preheat the oven.

on, scrubbed and cut into
2. Toss the potatoes with the oil and salt. Spread
quarters
onto the baking sheet and bake for 15 minutes.
1 tbsp. grapeseed or
vegetable oil 3. Stir the potatoes so they cook evenly on all sides
and cook for another 15 minutes until crisp on
Kosher salt the edges. Remove from the oven and set aside
½ tsp. dried thyme to cool for at least 10 minutes. Meanwhile, mix
together the dressing ingredients.
1 butterhead lettuce torn
into small pieces or 1 bag 4. Toss the completely chilled potatoes in a large
of butterhead lettuce mix bowl with the dry thyme and dressing.

DRESSING BUTTERHEAD LETTUCE:

A lettuce identified by small, round heads made
1 tbsp. olive oil
up of soft, tender leaves that are green around the
1 tbsp. mayonnaise outside of the head, moving to pale green to yellow
at the core of the head.
1 tbsp. fresh lemon juice

4 green onions thinly sliced SETTING PROCEDURE:

TRUE CONV, 400°F, Preheat 5

30 minutes 4
3
Large Pan
2
(Level 2)
1

25
 For 4 servings
S AV O R Y P O U LT R Y PA R C E L S

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

4 large or 8 small 1. Soak the wonton skins in between damp tea

wonton skins towels. Halve or quarter wonton skins, depending
on size.
1 chicken breast fillet
2. Roughly dice the well-chilled chicken breast fillet.
2 tsp. sesame oil Purée to a course texture with 1 tsp. sesame oil,
1 – 2 tsp. light soy sauce soy sauce, ginger, garlic clove, and seasonings.

Salt 3. Place one spinach leaf on the center of each

wonton skin. Place one teaspoon of the filling on
Freshly ground black pepper each spinach leaf and wrap into small parcels. The
1 tsp. finely diced ginger parcels must be completely sealed so that none of
the filling escapes.
1 garlic clove, diced
4. Grease the perforated pan with the remaining
Chili flakes (to taste) sesame oil. Place the poultry parcels on the
16 baby spinach leaves, cooking pan with the seam face down and steam
washed as indicated.

5. Remove the poultry parcels from the pan and

arrange on a plate.

26
COOK’S TIP:
Serve the poultry parcels with chopsticks. Serve with
soy sauce dip seasoned with chili sauce and a few
drops of lemon juice.

COOK’S TIP:
If wonton skins are not sealing properly, lightly dab
warm water around the edges of wonton with fingers
and press the edges together to seal.

DID YOU KNOW:

Unpeeled ginger in a freezer bag will keep indefinitely
in the freezer, and you can grate or slice the ginger
while it’s frozen.

SETTING PROCEDURE:
STEAM, 210°– 212ºF 5

20 minutes 4
3
Large Perforated
2
Pan + Large Pan
1
(Level 3 + 1)

27
 For 4 servings
SALAD NICOISE

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

4 potatoes, cut into ¼ to ½ 1. Place the potatoes and green beans in the
inch chunks perforated pan and cook as indicated.

½ lb. fresh green beans, 2. Meanwhile place fish on one side of the baking
washed and ends trimmed pan; break eggs into small dish and set on other
side of pan.
8 – 12 oz. fresh salmon
or fresh tuna 3. When first 10 minutes have passed, place the fish
2 eggs and eggs on rack position 1. Cook eggs for 10
minutes. Cook fish for 10 minutes or until Salmon
1 quart salad greens internal temperature is 145 degrees Fahrenheit.
2 whole tomatoes, cut into 4. Place salad greens on serving platter. When eggs,
wedges
fish and vegetables are cooked, allow them to
½ cup black pitted olives cool slightly, then arrange atop the salad greens.
Garnish with tomatoes, black olives and capers.
1 tbsp. capers Drizzle salad with vinaigrette, and season with salt
½ cup choice of home made and pepper.
or store bought vinaigrette
SETTING PROCEDURE:
Salt and pepper
Potatoes & Green Beans 5

STEAM CONV, 350°F 4

3
10 minutes
2
1
Fish & Eggs
STEAM CONV, 350°F
10 minutes
Large Perforated Pan + Large Pan
(Level 3 + 1)

28
For 4 servings
THAI LENTIL SALAD

Large Pan (Rack Level 2)

INGREDIENTS PREPARATION:

1 red onion, peeled, finely 1. Pour oil into a frying pan and on the cooktop,
chopped sweat the onion, garlic, ginger and chili, stirring
continuously.
1 garlic clove, peeled, finely
chopped 2. Add the curry paste, fish sauce, and vegetable
stock and bring to a brief boil and stir with a whisk
1 piece root ginger, approx.
until curry paste is emulsified with liquid.
¾”, peeled, finely chopped
1 small red chili, seeds 3. Add the lentils. Pour the mixture with the liquid
removed, finely chopped into the baking pan and steam as indicated.

1 tbsp. oil 4. Stir together steamed and prepared lentils,

pineapple, pepper, chives, and tomatoes, season
1 tbsp. red curry paste
with salt and serve.
1 tbsp. fish sauce
COOK’S TIP:
1 cup unsalted vegetable Lentils cooked in steam become particularly soft.
stock
SETTING PROCEDURE:
½ lb. red lentils, rinsed Lentil
10 oz. pineapple, peeled, STEAM, 210°– 212ºF
5
cored, diced 12 – 14 minutes
4
Large Pan 3
1 yellow bell pepper, seeded
(Level 2) 2
and diced
1
½ bunch chives, washed, pat
dry, and cut into thin slices

5 tbsp. diced tomatoes

Salt

29
30
SIDE DISHES,
V E G E TA R I A N
DISHES AND
CASSEROLES

31
 For 4 servings
A S PA R A G U S I N M U S TA R D C R E A M S A U C E

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

2 lbs. green asparagus 1. Cut away the bottom of the asparagus. Cut the
asparagus into 1 inch long pieces. Place the
MUSTARD CREAM SAUCE: asparagus in the perforated pan and steam as
indicated.
1 onion, peeled and finely
diced 2. Sweat diced onion in the butter over low heat in
2 tbsp. butter a saucepan. Add the mustard seeds, mustard and
broth and leave to infuse for 5 minutes.
2 tbsp. mustard seeds
3. Pour in the cream, bring to a boil, and season
3 tbsp. mustard with salt, pepper and freshly grated nutmeg.
½ cup vegetable broth Add cornstarch and mix with whisk, turn heat to
medium and cook for 3 minutes.
1 cup heavy whipping cream
4. Add the asparagus to the sauce.
Salt
COOK’S TIP:
White pepper
Serve with roasted potatoes and grilled sausages.
A pinch of nutmeg
SETTING PROCEDURE:
1 - 2 tbsp. cornstarch STEAM, 210°– 212ºF 5
blended with water 7 – 10 minutes 4
3
Large Perforated Pan
2
+ Large Pan 1
(Level 3 + 1)

32
For 4 servings
B A K E D V E G E TA B L E S I N
A BALSAMIC SAUCE

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:
1. In a saucepan over medium heat, sweat the onion
BALSAMIC SAUCE:
in olive oil for 1-2 minutes until they become
1 small onion, peeled and translucent, then add the garlic. Add balsamic
finely diced vinegar, honey, cream, sage, salt and pepper.
Bring sauce to a boil, then turn down to medium
1 garlic clove, finely diced
and cook for 2 minutes or until you achieve a
1 tbsp. olive oil sauce-like viscocity that coats the front and back
of your spoon.
3 tbsp. white balsamic
vinegar 2. Spread the vegetables in the baking pan and
2 tsp. honey drizzle with olive oil. Season with salt and bake as
indicated.
2 ½ tbsp. cream
3. Pour the sauce over the baked vegetables and
6 sage leaves, finely chopped serve immediately.
Salt and pepper
SETTING PROCEDURE:
VEGETABLES:
STEAM CONV, 450°F 5
1 medium sweet potato, 20 minutes 4
peeled, sliced into 1⁄8 to ¼ Large Pan 3
inch julienned slices (Level 2) 2
1
1 potato, peeled, sliced into
1
⁄8 to ¼ inch julienned slices

1 carrot, peeled, sliced into

1
⁄8 to ¼ inch julienned slices

1 turnip, peeled, sliced into

1
⁄8 to ¼ inch julienned slices

¼ butternut squash, peeled,

sliced into 1⁄8 to ¼ inch
julienned slices

2 tbsp. olive oil

33
Salt
 For 4 to 6 servings
BROILED CAULIFLOWER AND SHISHITO
P E P P E R S W I T H P I S TA C H I O R E L I S H

Broil Pan + Wire Rack (Rack Level 4)

INGREDIENTS: PREPARATION:

1 head cauliflower, trimmed and cut 1. Position wire rack on level 4. Preheat Steam and
into florets Convection Oven on CONV BROIL, 450°F.

14 shishito peppers, trimmed and 2. Add cauliflower florets, shishito peppers, olive oil
cut in half cross wise salt and pepper to broil pan. Stir until combined
and vegetables are coated with the oil. Place
2 tbsp. olive oil
broil pan on wire rack and Conv Broil as indicated
1/4 tsp. kosher salt or until cauliflower is a deep brown and peppers
are dark and blistered.
1/4 tsp. fresh ground black pepper
3. Meanwhile, make relish. Add garlic and oil to small
4 dried apricots, roughly chopped
sauce pan and simmer on a cooktop just until garlic
4 dried dates (medjool or deglet), is fragrant. Add remaining relish ingredients and stir
pitted and until combined and chocolate has melted.
roughly chopped
4. Remove broil pan from oven and add chopped
1 tbsp. orange olive oil, if desired apricots and dates to vegetables. Spoon relish
RELISH: onto serving platter, top with broiled cauliflower
mixture and drizzle orange olive oil over and
2 tbsp. minced fresh garlic around finished dish.

1 tbsp. olive oil COOK’S TIP:

1/2 cup whole toasted pistachios Shishito peppers can be replaced with 1 poblano
pepper, trimmed, seeded and roughly chopped.
1 cup roughly chopped cilantro
COOK’S NOTE:
1 tbsp. finely chopped dark Shishito peppers have a mild to medium heat level.
chocolate
SETTING PROCEDURE:
1
⁄8 tsp. kosher salt
Conv. Broil, 450°F 5

13 – 15 minutes 4
1
⁄8 tsp. fresh ground black pepper
3
Broil Pan +
2
Wire Rack (Level 4)
1

34
For 4 servings
B R O I L E D F E TA A N D T O M AT O E S T O P P E D
WITH OLIVES

Broil Pan + Wire Rack (Level 4), then change to BROIL (Rack Level 5)

INGREDIENTS: PREPARATION:

12 oz. whole heirloom cherry 1. Position wire rack on level 4. Preheat Steam and
tomatoes Convection Oven on CONV BROIL, 450°F.

2 tsp. minced fresh garlic 2. Add tomatoes, garlic, olive oil, salt and pepper to
broil pan. Stir until combined and tomatoes are
2 tbsp. olive oil coated with the oil. Place broil pan on wire rack
1/4 tsp. kosher salt and Conv Broil as indicated or until tomatoes are
softened and browned.
1
⁄8 tsp. fresh ground
black pepper 3. Remove broil pan from oven, change mode to
Broil and move wire rack to level 5. Stir capers into
2 tbsp. drained capers
the tomatoes and place block of feta on center
Feta cheese 1 – 8 oz. block of tomatoes.

2 tbsp. finely chopped pitted 4. Return pan to oven and broil feta as indicated for
Kalamata olives 3 to 5 minutes or until deep brown.
1 small baguette (optional) 5. Serve broiled feta surrounded by tomatoes
and topped with chopped olives. Serve with
sliced baguette.

COOK’S TIP:
Choose a variety of your favorite olives from the
olive bar at your local grocer. When this dish cools
down to room temperature it is an ideal topping for
mixed greens, spinach or arugula. It is also an ideal
addition to a hot or cold sandwich.

SETTING PROCEDURE:
CONV BROIL, 450°F 5
5 to 7 minutes 4

Broil Pan + 3
2
Wire Rack (Level 4)
1

35
 For 9 servings
CLASSIC LASAGNA

Small Dish on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:
1. Cook lasagna noodles according to package
Approximately 9 lasagna
noodles, cooked to package instructions, set aside.
instructions
2. Place a large sauce pan over medium heat, add
16 oz. (455g) mozzarella oil, onion and garlic.
cheese, grated
or thinly sliced 3. Cook for 2 minutes or until onion and garlic are
tender and translucent.
FOR THE MEAT SAUCE:
4. Add beef, stirring gently to break up large
2 tbsp. vegetable oil
clumps. Cook beef until lightly browned.
1 medium onion, minced
5. Add salt and pepper.
4 cloves garlic, minced
6. Add crushed tomato, tomato paste, tomato
1 pound (455g) lean sauce, dried basil, chili flakes and brown sugar.
ground beef
7. Gently stir all ingredients together until well
½ tsp. kosher or sea salt combined and simmer on low for about
Fresh ground black pepper, 15-20 minutes.
to taste
8. In medium bowl, combine all ricotta cheese
1 (15 oz or 425g) can of mixture ingredients together. Set aside.
crushed tomatoes
(do not drain juices) 9. Lightly coat or spray a 9”x11” baking dish with
oil. Then spread a thin layer of meat sauce on
1 (15 oz or 425g) can of bottom of pan.
tomato sauce
10. Lay 3 lasagna noodles lengthwise over the
meat sauce.

36
FOR THE MEAT SAUCE: 11. Layer 1 ½ cups of meat sauce over noodles,
half of the ricotta cheese, and 1⁄3 of the
1 (6 oz or 170g) can of
mozzarella cheese.
tomato paste

1 tsp. dried basil 12. Repeat this layering of noodles, meat sauce,
ricotta cheese and mozzarella cheese.
½ tsp dried thyme
13. Add a last layer of lasagna noodles, then add
½ tsp. red chili flakes any remaining meat sauce and remaining
1 tsp. brown sugar mozzarella cheese.

FOR THE RICOTTA 14. Bake lasagna for about 45 minutes or until the
CHEESE MIXTURE: top cheese is melted and golden.

1 cup (245g) ricotta cheese 15. Remove from oven; allow to cool for 10-15
minutes, or until filling firms up before cutting.
1 Egg

¾ tsp. kosher or sea salt SETTING PROCEDURE:

Fresh black pepper to taste STEAM-CONV, 375°F 5

45 Minutes 4
Zest of 1 fresh lemon Small Dish
3
2
½ cup fresh Italian parsley, on Wire Rack (Level 2) 1
minced

37
 For 4 servings
CORN ON THE COB

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

4 ears unshucked corn 1. Soak fresh, unshucked ears of corn in water for
15 – 30 minutes, and drain or pat dry. Place corn in
Butter or margarine, if desired oven and cook as indicated.

2. Remove pan from oven and, using a tea towel,

stand each ear upright and pull away the outer
husks and silks. After all ears are unwrapped,
return the baking pan and husked corn to oven for
1 minute to reheat on steam setting.

SETTING PROCEDURE:
STEAM, 210°– 212ºF 5
4
8 minutes
3
Large Perforated Pan
2
+ Large Pan 1
(Level 3 + 1)

38
For 4 servings
E X O T I C L E N T I L C U R RY

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

½ lb. lentils 1. Wash the lentils, place them in the baking pan and
pour over the vegetable broth. Add the bay leaf
1 2⁄3 cups vegetable broth and cook as indicated, so that the lentils are not
too soft.
1 bay leaf

1 bunch spring onions, 2. Heat the clarified butter in a pan and cook the
washed, thinly sliced spring onions, jalapeño pepper, red pepper
and garlic for approximately 2 minutes, stirring
½ - 1 red jalapeño pepper, continuously. Sweat the curry powder briefly and
washed, seeded, finely then add the cooked lentils. Mix well and heat.
chopped
Season with salt and pepper and serve the lentil
1 red pepper, washed, curry hot.
seeded, ¼ -½ inch chopped
KITCHEN TIP:
2 cloves garlic, finely diced Unlike most legumes, lentils do not require soaking
before cooking.
2 tbsp. clarified butter
SETTING PROCEDURE:
2 – 3 tbsp. curry powder
STEAM, 210°– 212ºF 5
Salt and black pepper 8 –10 minutes 4
3
Large Pan
2
(Level 2)
1

39
 For 4 servings
GNOCCHI WITH SAGE BUTTER

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

5 medium potatoes, peeled 1. Steam quartered potatoes in the perforated pan

and quartered as indicated. Push the potatoes through the ricer
while they are still hot. Mix with flour and add the
1 cup flour eggs. Season with salt, pepper and nutmeg and
2 eggs knead together into a
malleable dough.
Salt
2. Shape into finger-width rolls and cut into pieces 1
White pepper inch long. Make grooves in the dough pieces by
Nutmeg pressing them with the back of a fork. Grease the
perforated pan with oil. Place the gnocchi close
1 tsp. oil together in the baking pan and cook as indicated.

1 tbsp. Parmesan, 3. Allow the butter to froth in a deep pan and toss
freshly grated the sage leaves in the butter. Briefly toss the
SAGE BUTTER: well-drained gnocchi in the sage butter and serve
sprinkled with Parmesan.
4 tbsp. butter

12 sage leaves SETTING PROCEDURE:

Potatoes
COOK’S TIP: STEAM, 210°– 212ºF
Stuffed gnocchi: Use a 25 – 30 minutes
tablespoon to cut the Large Perforated Pan + Large Pan (Level 3 + 1)
gnocchi from the dough.
Make a well in the center Gnocchi
and fill with soft cheese with STEAM, 210°– 212ºF
5
herbs. Seal with dough, 6 – 8 minutes
4
reshape, and steam. 3
2
1

40
For 5 to 8 servings
H E A LT H Y S T E A M E D S E A S O N A L
V E G E TA B L E S W I T H L E M O N V I N A I G R E T T E

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1 medium head cauliflower 1. Wash and prepare vegetables. When selecting

or romanesco vegetables, try to choose vegetables that have
similar firmness and texture so that they all cook
¼ pound of broccoli or evenly at the same cooking time.
broccolini
2. Cut vegetables into bite sized pieces or your
2 medium bell peppers or
choice of serving sized-pieces.
any vegetable combination
of your choice
3. Cooking times will vary depending on how thick
FOR THE VINAIGRETTE: you cut the vegetables.

¼ cup (60 ml) olive oil 4. Check doneness of vegetables occasionally.

Zest of 1 medium Lemon 5. Place vegetables in Full-Size Cooking Pan.

Juice of 1 medium Lemon 6. Put steam oven on Steam mode at 212 º F.

¼ teaspoon kosher or sea 7. Steam vegetables for about 10 minutes or until
salt or more to taste
cooked to your preferred tenderness.
Fresh ground black pepper,
8. In medium bowl, whisk together all vinaigrette
to taste
ingredients.

9. Toss vinaigrette with vegetables and serve.

SETTING PROCEDURE:
STEAM, 212°F 5
4
10 Minutes
3
Large Pan
2
(Level 2)
1

41
 For 4 servings
H E R B E D P O L E N TA

Small Dish on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

1 tsp. olive oil for greasing 1. Grease a heat-resistant 8” or 9” baking dish. Pour
in the vegetable broth and milk and stir in the
1 cup vegetable broth polenta. Add the chopped herbs and cook the
polenta as indicated.
1 cup milk

1 cup polenta 2. Mix the cream and Parmesan into the polenta
and allow to rest in the oven for an additional 10
1 tsp. chopped herbs, (e.g. minutes. Season with salt and pepper and serve
thyme, sage, or rosemary) immediately.
3 oz. cream COOK’S TIP:
2 oz. grated Parmesan This polenta tastes great as an accompaniment to
duck with a honey and balsamic sauce.
Salt

Pepper SETTINGS 5
STEAM CONV, 275°F 4
30 minutes 3
2
Small Dish
1
on Wire Rack (Level 2)

42
For 4 servings
LEMONGRASS RISOTTO

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1 shallot, peeled and finely 1. Add the diced shallot, garlic, olive oil, risotto rice,
diced lemongrass, white wine and hot vegetable broth
to the baking pan. Mix together thoroughly and
1 – 2 garlic cloves, finely cook as indicated. Stir once halfway through the
diced cooking time.
1 tbsp. olive oil
2. After cooking, stir in the butter and grated
1¼ cups risotto rice Parmesan. Season with salt and pepper and serve
immediately.
3 stems lemongrass, in
pieces KITCHEN TIP:
To use lemongrass, trim the fibrous ends and slice
1
⁄3 cup and 3 tbsp. white wine
what remains into 3”– 4”sections. Cut each section
2 – 2 1⁄3 cups vegetable broth in half lengthwise, exposing the layers. Rinse pieces
under cold water to remove any grit.
4 tsp. butter

2 oz. Parmesan, freshly COOK’S TIP:

grated Instead of lemongrass, the risotto can be made with
finely chopped vegetables (carrots, celery and leek),
Salt
dried mushrooms, finely sliced radicchio or sundried
White pepper tomatoes.

SETTING PROCEDURE:
STEAM CONV, 325°F 5

25 minutes 4
3
Large Pan
2
(Level 2)
1

43
 For 4 servings
M I X E D V E G E TA B L E W I T H L E M O N C R E A M
CHEESE SAUCE

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

½ lb. carrots, peeled, 1. Halve the zucchini lengthways then cut diagonally
diagonally cut into thin slices into medium-sized triangles. Place the vegetables
into the perforated baking pan and steam as
½ lb. butternut squash, indicated.
peeled, seeded, and
chopped into 1/4 inch cubes 2. To make the sauce, heat the butter in a pan and,
on a low setting, add the cream cheese one
½ lb. zucchini
spoon at a time. Pour in the vegetable broth. Add
½ lb. cauliflower, cleaned lemon juice and zest to taste. Season with salt and
and cut into florets pepper. Stir in the chopped basil leaves before
serving.
LEMON CREAM
CHEESE SAUCE: 3. Arrange the vegetables on plates or layer them in
4 tbsp. butter glasses and serve with the sauce.

8 oz. cream cheese COOK’S TIP:

In order to achieve a uniform cooking time, chop the
¼ cup vegetable broth vegetables with the longest cooking time - in this
Juice and zest of half a case carrots - into small pieces. Vegetables with a
lemon shorter cooking time - here the zucchini - should be
cut into larger pieces.
Salt
SETTING PROCEDURE:
White pepper 5
STEAM, 210° – 212ºF
4
1 sprig of basil 7 – 10 minutes 3
Large Perforated Pan 2
+ Large Pan 1
(Level 3 + 1)

44
For 4 servings
O V E N R O A S T E D S W E E T P O TAT O E S

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

2 – 2½ lbs. sweet potatoes, 1. Place the sweet potatoes in the baking pan.
washed, peeled, and cut into
2. Stir the paprika and curry powder in with the oil
bite size chunks
and use this to season the sweet potatoes. Bake
½ tsp. paprika as indicated and then add salt.

½ tsp. curry powder 3. Meanwhile, peel the avocados and remove the
stones. Cut the avocados into small cubes and
2 tbsp. olive oil
mash with a fork. Mix the jalapeño pepper in with
Salt the avocado.

2 ripe avocados 4. Season the avocado mixture with lime juice,

salt and pepper. Serve together with the sweet
1 red jalapeño pepper,
peeled, seeded, and finely potatoes.
diced
DID YOU KNOW:
Juice of one lime Often confused with the yam, sweet potatoes have
pale yellow flesh and are not as sweet as yams. The
Black pepper
orange flesh of the yam is deeper in color and has a
higher sugar and moisture content. Sweet potatoes
and yams are interchangeable in most recipes.

SETTING PROCEDURE:
STEAM CONV, 300°F 5

15 – 20 minutes 4
3
Large Pan
2
(Level 2)
1

45
 For 4 servings
PA R S N I P S A N D P O TAT O M A S H

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

6 medium-sized potatoes, 1. Place diced potatoes in the perforated baking

peeled and diced pan.

3 parsnips, peeled and diced 2. In a small pan over medium heat add butter,
parsnips, and onions. Briefly sweat for 2 minutes
½ onion, peeled and diced or until onions are translucent. Transfer into the
3 tbsp. butter baking pan and pour the milk over. Cook as
indicated below, until potatoes are soft.
1 cup milk
3. Then, while the potatoes and parsnips are still hot,
Salt press through a potato ricer into a bowl and stir
Nutmeg with a whisk until smooth. Season with salt and
freshly grated nutmeg and serve.

KITCHEN TIP:
To select parsnips, choose vegetables that are
smooth-skinned and heavy for their size.

SETTING PROCEDURE:
STEAM, 210°– 212ºF 5

Potatoes 4
3
25 – 30 minutes
2
Large Perforated Pan
1
(Level 3)

Parsnips
20 – 25 minutes
Large Pan
(Level 1)

46
For 8 servings
PA S TA F R I T TATA

Large Pan (Rack Level 3)

INGREDIENTS: PREPARATION:

2 – 11½ oz. pkgs. frozen 1. Defrost the fettucine using the default defrost
Fettucine Alfredo setting or thaw overnight in refrigerator.

4 tbsp. olive oil or butter 2. Place olive oil or butter in baking pan along with
garlic, onion, and tomatoes. Place in oven and cook
2 cloves garlic, minced as indicated, stirring halfway through. Remove from
½ cup chopped onion oven and season well with salt and pepper.

1 – 28 oz. can Italian plum 3. Meanwhile, cut the mozzarella cheese into ¾”
tomatoes, drained, chopped cubes. Add pine nuts and raisins to eggs and
combine with fettucine. Place egg mixture in the
Salt and black pepper
baking pan on top of the tomato mixture. Add the
1 – 8 oz. ball fresh mozzarella mozzarella, basil and Parmesan. Bake as indicated
or until frittata is firm and eggs are set.
1
⁄3 cup toasted pine nuts
4. Serve with a little marinara sauce atop.
¼ cup golden raisins
COOK’S TIP:
8 beaten eggs
This dish can be completely assembled the night
½ cup chopped fresh basil before, just increase baking time by about 5 minutes.

1 cup grated Parmesan SETTING PROCEDURE:

cheese
Alfredo
OPTIONAL: DEFROST, 110°F 5
17 minutes 4
Marinara sauce 3
Vegetables 2
TRUE CONV, 350°F 1

10 minutes
Large Pan (Level 3)

Frittata
STEAM CONV, 350°F
20 – 25 minutes

47
 For 4 servings
P O TAT O A N D P O R C I N I
M U S H R O O M G R AT I N

Small Dish on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

1 oz. dried porcini 1. Leave the mushrooms to soak in warm water for 1
mushrooms hour. Gently squeeze the excess liquid out of the
mushrooms and chop roughly.
2 lbs. potatoes, washed,
peeled, 1⁄8 inch slices 2. Halve the garlic clove and rub a 10 inch diameter
ovenproof dish with the garlic. The gratin will then
1 garlic clove
have a slight garlic flavor.
1 tbsp. butter
3. Grease the dish with butter and layer in half of the
¾ cup cream potatoes. Distribute the mushrooms and layer the
remaining potatoes on top.
¾ – 1 cup milk
4. Mix the cream and milk, season with salt, pepper,
Salt and black pepper
and nutmeg and pour over the potatoes. Sprinkle
Large pinch of nutmeg the cheese over the gratin. Bake as indicated.

1 – 2 tbsp. Parmesan or COOK’S NOTE:

Sbrinz, grated Sbrinz cheese is a dark yellow, cow’s milk cheese
originating in Switzerland. It has been aged for 2 – 3
years to develop a rich, mellow flavor.

SETTING PROCEDURE:
TRUE CONV, 350°F
40 - 45 minutes
Small Dish 5
on Wire Rack (Level 2) 4
3
2
1

48
For 4 servings
P O TAT O E S B O I L E D I N T H E I R S K I N S
WITH TWO DIPS

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

2 – 2½ lb. medium-sized Wash and scrub the potatoes and arrange in the
potatoes, preferably by a perforated baking pan. Steam as indicated.
similar size
Bacon Dip:
BACON DIP: Fry bacon strips in a pan over a medium heat until
4 oz. sliced bacon, cut into crispy. Leave to drain on paper towels. Purée the
1/2 inch strips blue cheese and stir in the crème fraîche. Fold the
chives into the cheese mixture with the bacon strips.
5 oz. blue cheese

½ lb. crème fraîche Avocado Dip:

Halve the avocado and remove the seed. Purée
½ bunch of chives, finely the flesh with the lemon juice and stir in the crème
diced fraîche. Fold chopped red chili pepper and cilantro
AVOCADO DIP: into the dip. Season with salt and pepper.

1 ripe avocado Serve the dips with the potatoes.

2 tbsp. lemon juice
SETTING PROCEDURE:
½ lb. crème fraîche STEAM, 210°F – 212°F 5

25 – 30 minutes 4
1 small red chili pepper, Large Perforated Pan 3
seeded, and finely chopped 2
+ Large Pan
1
½ bunch cilantro or dill, finely (Level 3 + 1)
chopped

Salt and pepper

49
 For 12 servings
P O TAT O D U M P L I N G S

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

5 medium potatoes 1. Wash the potatoes and steam as indicated without

peeling. When fork tender, peel the potatoes
¾ cup flour while still hot.

2 small eggs 2. Push the potatoes through a ricer. Add flour,

Salt eggs, salt, and some freshly grated nutmeg to the
potatoes. Work the mixture into a smooth dough,
Nutmeg first with a wooden spoon, then with your hands.
With moist hands, shape the mixture into 12 balls.
1 tsp. oil
3. Grease the perforated baking pan. Carefully place
IN ADDITION:
the dumplings in the pan and cook as indicated
3 tbsp. butter until done.

3 – 4 stalks of flat-leaf parsley, 4. Melt the butter. Place the dumplings in a warmed
washed, pat dry, rough dish. Pour over the butter and sprinkle over the
chopped
chopped parsley.

SETTING PROCEDURE:
Potatoes 5
4
STEAM, 210°– 212ºF
3
30 – 40 minutes
2
Large Perforated Pan 1
+ Large Pan
(Level 3 + 1)

Dumplings
STEAM, 210°– 212ºF
20 - 25 minutes

50
For 8 servings
REUBEN QUICHE

Pie Pan on Wire Rack (Rack Level 2)

INGREDIENTS PREPARATION:

Pie crust for 9” deep dish pie 1. Preheat the oven.

1 tbsp. caraway seeds 2. Line the crust with foil and fill with beans or pie
weights. Bake shell on rack level 2 for 7 minutes;
8 oz. corned beef, chopped remove from oven and lift out the foil and beans.
1 tbsp. Dijon mustard Prick the bottom of the crust in a few places and
return to oven for 3 minutes more to set the crust.
¾ cup drained sauerkraut
3. In a bowl mix corned beef, mustard, sauerkraut,
2 cups shredded Swiss and Swiss cheese and fold ingredients. Sprinkle
cheese the caraway seeds over the bottom of the crust.
3 eggs, beaten Top with mixture and spread evenly with a spatula.
Mix together the eggs, cream and onions and
1 cup half & half pour into pie shell.
2 green onions, minced 4. Bake quiche as indicated below; top will be lightly
browned and filling will be firm. Let cool a few
minutes before cutting.

BRUNCH IDEA:
Serve Reuben Quiche with potato pancakes, pretzel
rolls and baked apples.

SETTING PROCEDURE:
TRUE CONV, 400°F, Preheat 5
Crust 4
TRUE CONV, 400°F 3
2
7 minutes + 3 more
1
Pie Pan on Wire Rack
(Level 2)

Quiche
STEAM CONV, 375°F
30 minutes

51
 For 4 servings
ROASTED QUINOA WITH A CREAM SAUCE

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1 onion, peeled, finely diced 1. Warm the butter in a saucepan and toast the
quinoa in it. Add the vegetable broth, onions,
2 carrots, peeled, finely diced carrots, leek and bring to a boil. Cook for 15
minutes over a low heat, stirring frequently.
1 leek, washed, thinly sliced
Switch off the heating element and leave to cook,
3 tbsp. butter covered, for another 15 minutes.

1¼ cups quinoa 2. Add the nuts, eggs, cheese and bread crumbs to
the quinoa. Season to taste with spices and finely
1 2⁄3 cups vegetable broth
chopped herbs.
½ cup ground nuts
3. Grease the baking pan. Form the quinoa mixture
2 eggs into the shape of a roast and bake as indicated
in the baking pan or until internal temperature
1½ oz. grated Emmental
cheese with a quick read thermometer reads 160 degrees
Fahrenheit. Allow the roast to rest for a while
2
⁄3 cup bread crumbs before starting to cut.

Sea salt, pepper, nutmeg 4. To make the sauce, in a saute pan add butter and
Several sprigs of thyme and turn on to medium heat. Once butter is melted
tarragon, finely chopped add flour mix well and cook for 45 seconds over
medium heat. Sweat the onion in the hot oil. Pour
in the vegetable broth and leave to high simmer
for 15 minutes. Strain the sauce through a sieve,
add the heavy cream. Bring to a boil, then turn
down to medium heat. While on medium add
butter and flour mix and whisk vigorously. Bring
sauce back to a boil, and turn down to simmer.
Simmer for 5-10 minutes or until the viscosity of
the sauce coats the front and back of a spoon.

5. Let sauce sit off heat for at least 5 minutes. If the

lemon juice is added while hot it might cause the
sauce to break. After 5 minutes with a whisk slowly
drizzle in the lemon juice and season with salt,
pepper and fold in the parsley.
52
CREAM SAUCE: SETTING PROCEDURE:

1 onion STEAM CONV, 350°F 5

35 – 40 minutes 4

3 – 4 sprigs of parsley 3
Large Pan
2
(Level 2)
1 tsp. oil 1

1 cup vegetable broth

1 tbsp. cold butter

1 tbsp. flour

1 cup cream

Herb-flavored salt

Pepper

Juice of half a lemon

53
 For 4 servings
ROASTED SESAME GREEN BEANS

Large Pan (Rack Level 3)

INGREDIENTS: PREPARATION:

1 lb. green beans, 1. Preheat the oven.

stem ends snapped off
2. Toss the green beans with olive oil, salt and
1 tbsp. olive oil pepper to taste in the baking pan. Change the
mode to Steam Convection and cook as indicated.
Salt and black pepper
3. Meanwhile combine garlic, ginger, honey, sesame
1 tbsp. minced garlic
oil and hot red pepper flakes in a small bowl.
1 tsp. minced fresh ginger After 10 minutes, remove pan from oven and
using tongs, coat beans evenly with garlic/ginger
2 tsp. honey mixture. Redistribute beans in an even layer and
½ tsp. toasted sesame oil return to the steam and convection oven for 5 – 7
minutes longer or until beans are roasted in spots
¼ tsp. hot red pepper flakes and on the tips.
4 tsp. toasted sesame seeds 4. Taste for seasoning, transfer to serving bowl and
garnish with sesame seeds.

SETTING PROCEDURE:
TRUE CONV, 450°F 5
4
for Preheat
3
2
Green Beans 1
STEAM CONV, 450°F
10 minutes plus
5 – 7 minutes
for roasting
Large Pan
(Level 3)

54
For 4 servings
R O A S T E D V E G E TA B L E S

Large Pan (Rack Level 2)

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

2 medium tomatoes, peeled, 1. Make a cross incision on the opposite side of the
halved, 1/4 -1/2 inch slices core (center,bottom) in the tomatoes and steam in
the perforated pan as indicated. Pull off the skin and
1 tbsp. olive oil slice the tomatoes into 1 inch slices.
1 lb. potatoes 2. Grease the baking pan or a glass ovenproof dish
3 cloves garlic, peeled and with 1 tbsp. oil. Spread the potato slices out in the
sliced baking pan.

1 sprig oregano, stems 3. Toss oregano, with garlic, potato slices, salt and
removed, leaves coarsely pepper. Place whole rosemary sprigs on top.
chopped
4. Mix red bell pepper and zucchini together, add salt
Salt and pepper
and spread over the potatoes.
2 sprigs rosemary
5. Cover the vegetables with the tomato slices, season
1 red bell pepper, seeded with salt and drizzle with oil. Bake as indicated.
and cut into 1 inch chunks

2 zucchini, about 1 lb., SETTING PROCEDURE:

halved, 1 inch slices Vegetables 5
STEAM CONV, 400°F 4
1 large fennel bulb, core
removed, sliced into 1/2 inch 30 minutes 3

slices Large Pan 2

(Level 2) 1
3 tbsp. olive oil
Tomatoes
STEAM, 210°– 212ºF
COOK’S TIP: 5
1 – 2 minutes
Serve with a cream 4
Large Perforated +
cheese and olive paste 3
Baking Pan 2
sauce, pesto, or simply
(Level 3 + 1) 1
some grated Parmesan.

55
 For 4 servings
S M A L L PA S TA A N D S P I N A C H C A S S E R O L E S

Large Perforated Pan + Baking Pan (Rack Level 3 & 1)

Large Perforated Pan with 4 Ramekins (Rack Level 2)

INGREDIENTS: PREPARATION:

Oil for the ramekins 1. Grease four small ramekins or custard cups with
a little oil. Cover the base of the ramekins with
14 oz. spinach leaves parchment paper.

1 onion, finely diced 2. Wash the spinach and place in the perforated
1 garlic clove, finely diced pan. Steam as indicated. Then squeeze out excess
moisture from the spinach.
1 tbsp. butter
3. In a saute pan over medium heat, sweat the onion
1 tbsp. olive oil and garlic in butter and oil for about two minutes
Salt and black pepper or until translucent. Add the spinach and season
with salt, pepper and nutmeg. Allow the spinach
Pinch of nutmeg to cool.

2 oz. Gouda cheese, grated 4. Whisk the eggs and cream in a bowl and fold in
3 tbsp. Parmesan, grated the cooled spinach. Mix the cooked spaghetti and
grated cheese with spinach mixture, and season
4 eggs with salt and pepper.

¾ cup cream 5. Place in the ramekins and cover completely with

3 oz. cooked and cooled foil. Place in the perforated pan and cook as
down spaghetti indicated, or until internal temperature reaches
160 degrees Fahrenheit
IN ADDITION:
6. Remove the ramekins and allow to cool a little.
Parchment paper Loosen the baked food from the sides of the
Aluminum foil ramekins with a knife and turn out onto plates.

56
SETTING PROCEDURE:
Spinach
STEAM, 210°– 212ºF
3 - 4 minutes 5
Large Perforated Pan + 4
Baking Pan 3
(Level 3 + 1) 2
1
Casseroles
STEAM, 210°– 212ºF
35 - 30 minutes
Large Perforated Pan + 5
4 Ramekins, (Level 2) 4
3
2
1

57
 For 4 servings
SPICY BUTTERNUT SQUASH BAKE

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

Dish on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

7 oz. bulgur wheat 1. Leave the bulgur wheat in sufficient boiled hot
water off the heat for 7 minutes, for absorption.
1 small butternut squash,
approx. 1 2⁄3 lb., peeled, 1/2 2. Place butternut squash into the perforated baking
inch cubes pan and steam as indicated.

3 onions, finely diced 3. In a pan over medium heat, heat 1 tbsp. oil in a pan
and sweat the onions and garlic for about 2 minutes
1 garlic clove, finely diced
or until translucent. Stir in the ground lamb, add
2 – 3 tbsp. olive oil salt and pepper and season with five-spice powder.
Continue to fry for 5 minutes and stir in the parsley.
¾ lb. ground lamb
4. Drain the bulgur wheat. Knead the bulgur wheat,
Salt and black pepper
squash, salt and pepper with the flour into a dough.
1 tsp. five-spice powder Grease an ovenproof 8” x 8” baking dish and line
(star-anise, white pepper, with half of the dough.
fennel, cinnamon and cloves)
5. Add the ground lamb. Cover with dough. Drizzle
3 – 4 sprigs of flat-leaf
with the remaining oil and bake as indicated.
parsley, chopped

2 tbsp. flour

58
VARIATION:
Try using ground meatloaf mixture instead of ground lamb.

SETTING PROCEDURE:
Squash
STEAM, 210°– 212ºF
5
15 minutes
4
Large Perforated + Large Pan
3
(Level 3 + 1) 2
1
Bake
STEAM CONV, 350°F
20 minutes
Dish on Wire Rack
5
(Level 2)
4
3
2
1

59
 For 4 servings
SPINACH AND EGGPLANT LASAGNE

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

Dish on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

1 eggplant, ¾ lb. 1. Wash the eggplant, cut off the ends, and
slice lengthways. Steam in the perforated pan
7 oz. ricotta as indicated.

¾ lb. spinach 2. Leave the slices to drain thoroughly. Dab with

Salt paper towels and spread ricotta on top. Wash
and rinse the spinach and steam in the perforated
SAUCE: pan as indicated. Then squeeze out the excess
moisture.
1 clove garlic, peeled, finely
diced 3. Sweat garlic briefly in hot butter or margarine over
3 tbsp. butter medium heat. Stir in the flour. Mix the broth and
milk and pour in slowly while stirring continuously.
¼ cup flour Bring the sauce to the boil once while stirring.
Add salt, pepper and lemon juice to taste.
2 cups vegetable broth

1 cup milk 4. Grease an ovenproof dish. Add some sauce. In

alternate layers, add the lasagne noodles, spinach,
Black pepper eggplant, slices of tomatoes, sauce, thyme leaves,
and half of the Parmesan. The last layer should be
Salt
lasagne noodles and sauce.
1 tsp. lemon juice
5. Finally, sprinkle over the remaining Parmesan and
bake the lasagne as indicated. Sprinkle basil on
top and serve hot.

60
IN ADDITION: SETTING PROCEDURE:

Margarine or butter for STEAM, 210°– 212ºF

greasing the pan Eggplant
8 light lasagne noodles, not 5 – 7 minutes
precooked
Spinach 5
2 medium tomatoes, 1/4 inch 3 minutes 4
slices Large Perforated + Large Pan 3
2
(Level 3 + 1)
5 sprigs of thyme, stems 1
removed, leaves finely
chopped Lasagne
STEAM CONV, 350°F
3 oz. Parmesan, grated 30 – 40 minutes 5
Dish on wire rack 4
3 sprigs of basil,
cut into strips (Level 2) 3
2
1

61
 For 4 servings
SPINACH WITH RAISINS AND PINE NUTS

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

¼ cup raisins 1. Marinate the raisins in wine for at least 2 hours and
drain wine.
Dessert wine, e.g. Vin Santo
2. Remove stalks and wash the spinach. Place in the
1½ lbs spinach perforated baking pan, salt lightly and drizzle with
Salt olive oil. Steam as indicated.

1 tsp. olive oil 3. Toast the pine nuts in a dry pan until light golden
brown and fragrant. Remove from the pan.
2 tbsp. pine nuts
4. Remove the spinach with tongs, gently squeeze
out excess water and place in a preheated dish.
Mix in the drained raisins and the pine nuts. Serve
hot or cold.

COOK’S TIP:
The spinach goes very well with roast beef.

SETTING PROCEDURE:
5
STEAM, 210°– 212ºF 4
3 – 5 minutes 3
Large Perforated Pan 2
+ Large Pan 1

(Level 3 + 1)

62
For 4 servings
V E G E TA B L E P I L A F

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

¼ cup canned chick peas 1. Strain and drain well the chick peas.

1 onion, finely chopped 2. In a saute pan over medium heat, fry the rice until
translucent in 1 tbsp. oil, stirring continuously.
2 cloves garlic, finely Mix together the chick peas and diced onion and
chopped garlic and fry gently, stirring continuously.
2 cups natural long grain rice
3. Transfer the rice mixture to the baking pan, pour
5 tbsp. oil on the vegetable broth and cook as indicated.

1 quart vegetable broth 4. Heat the remaining oil in a skillet and over high
heat, first brown the the carrots, then the eggplant
1 eggplant, finely diced
and then the zucchini.
1 zucchini, finely diced
5. Season the diced vegetables with herb-flavored
1 large carrot, peeled and salt and pepper and carefully mix into the rice.
finely diced Cook as indicated for another 5 minutes. Serve
the vegetable pilaf sprinkled with parsley.
Herb-flavored salt

Salt and black pepper SETTING PROCEDURE:

2 tbsp. parsley, chopped STEAM CONV, 325°F 5
Large Pan 4
(Level 2) 3
2

Rice mixture 1

20 minutes

With vegetables
Add 5 minutes

63
 For 8 to 10 servings
THREE CHEESE MAC AND CHEESE

Large Pan underneath Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

1 pound (455g) elbow or 1. Butter a 2 quart baking dish.

similar pasta, cooked
2. Make the cheese sauce. Combine the milk,
CHEESE SAUCE onions, and bay leaves in a saucepan and heat to
a near simmer. Remove from heat and allow the
5 cups (1180ml) milk flavors to infuse for 15 – 20 minutes.
1 medium onion, roughly
3. In another saucepan, melt the butter, then whisk
sliced
in the flour. Cook on medium heat for another
2 bay leaves 2 minutes.
1
⁄4 cup (56g) unsalted butter 4. Strain milk into the roux (butter/flour mixture),
whisking until the roux is fully incorporated into
1
⁄3 cup (42g) flour
the milk. Bring to a simmer over medium heat
2 tsp. kosher or sea salt and cook for another 5 minutes or until the sauce
thickens. Remove from heat.
Fresh cracked black pepper
5. Season the sauce with the salt, black pepper,
Freshly grated nutmeg, to
taste and nutmeg. Stir in the cheddar cheese and
Parmigiana Reggiano until fully incorporated.
8 oz (225g) aged cheddar,
grated 6. Make the topping. Combine the melted butter,
breadcrumbs, parsley, salt and pepper in a bowl
8 oz (225g) Parmigiana and mix well.
Reggiano, grated
7. Place the cooked pasta in a large bowl. Stir in the
8 oz (225g) fresh goat
cheese, pinched into cheese sauce until well distributed. Fold in the
1” pieces goat cheese until barely distributed (make sure
chunks of the goat cheese are not melted).

8. Pour the pasta into the prepared baking dish

and spread the topping over the pasta. Bake for
30 minutes or until golden on top.

64
TOPPING: Setting procedure:
STEAM-CONV, 350°F 5
3 tbsp. (42g) unsalted butter,
30 Minutes 4
melted
Large Pan underneath 3
2
1 cup (110g) dried Wire Rack
1
breadcrumbs (Level 2)

2 tbsp. Italian parsley, finely

chopped

Kosher or sea salt to taste

Fresh cracked black pepper

to taste

65
 For 4 servings
T O M AT O Q U I C H E

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

Dish on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:
1. Knead together the flour, butter, egg and a small
PASTRY:
pinch of salt in the food processor with the dough
1¼ cups flour hook. Knead again with your hands and form into a
ball. Leave to stand for 30 minutes.
5 tbsp. butter or margarine
2. Roll out the dough on a floured work surface and
1 small egg
use it to line a greased 9” square baking dish.
Salt Place in the refrigerator until the topping is ready
to be added.
Butter for greasing the pan
3. To make the topping, make a cross incision in the
TOPPING:
tomatoes. Steam in the perforated pan as indicated.
2 tomatoes Peel off the skin. Cut the tomatoes into slices and
remove the seeds.
¼ lb. mushrooms, cleaned,
sliced thinly 4. Wipe and slice the mushrooms.
1 cup crème fraîche
5. Thoroughly mix the crème fraîche, eggs and tomato
2 eggs purée and season with salt and pepper. Spread the
filling evenly over the dough and lay the tomato
1 tbsp. tomato purée slices, mushrooms and well-drained cheese cubes
Salt, pepper, freshly ground on top. Bake the quiche as indicated.

¼ lb. cubes of sheep’s milk

feta in herbs

SETTING PROCEDURE:
Tomatoes Quiche
STEAM, 210 – 212°F STEAM CONV, 350°F 5
5 4
2 – 3 minutes 4
35 – 40 minutes
3
Large Perforated 3 Dish on Wire Rack
2
Pan + Large Pan 2 (Level 2) 1
1
(Level 3 + 1)

66
For 4 servings
T W I C E B A K E D P O TAT O E S

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

4 large potatoes, unpeeled 1. Place unpeeled potatoes in the baking pan.

and washed Cook as indicated.

FILLING: 2. Halve the cooked potatoes and carefully scoop

out the potato from the skin, leaving ¼” shells. Put
1 tbsp. butter the scooped potato in a bowl and mix with butter,
¼ lb. blue cheese cheese and seasoning. Spoon the mixture back
into the potato skins.
Parsley, chopped
3. Place back in the baking pan and bake as
Salt and black pepper indicated for another 8 minutes.

COOK’S TIP:
Stir a little crumbled cooked bacon or finely chopped
cooked ham into the mashed potato mixture to cre-
ate a hearty main dish.

SETTING PROCEDURE:
TRUE CONV, 300°F 5

55 – 60 minutes 4
3
Large Pan
2
(Level 2)
1

With Filling
Add another 8 minutes

67
68
SEAFOOD
DISHES

69
 For 4 servings
ASIAN STEAMED FISH

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

8 spring onions, washed, 1. Put half of the spring onions in the perforated pan.
finely sliced Blanch as indicated and set aside.

2 tablespoons grape seed oil 2. In a saute pan over medium heat add grape seed
oil, then add sliced mushrooms and cook on
3/4 cup fresh sliced shiitake medium for 5 minutes, then add water and cook
mushrooms
for another 2 minutes and set aside.
2 tablespoons of water
3. Put the cooked noodles and mushrooms in the
1 piece root ginger, approx. baking pan. Rinse the fish under cold, running
1½ inch, peeled and thinly water and pat dry with paper towel. Stuff the
sliced fish with the ginger, garlic and remaining spring
3 garlic cloves, peeled finely onions and place diagonally on the noodles. Brush
diced the skin with peanut oil.

2 handfuls of glass noodles, 4. Stir together the soy sauce, sugar and rice wine
cooked and drizzle over the fish. Steam fish as indicated or
until the internal temperature of the fish reaches
2 – 2½ lbs. sea bass or
145 degrees Fahrenheit.
grouper, pan-ready, gutted
whole fish
5. Arrange the blanched spring onions over the fish
2 tbsp. peanut oil and serve with noodles and mushrooms.

4 tbsp. soy sauce or fish

sauce SETTING PROCEDURE:
Spring Onions
1 – 2 tsp. sugar 5
STEAM, 210°– 212ºF 4
4 tbsp. rice wine or dry sherry 1 – 2 minutes 3
Large Perforated Pan 2
+ Large Pan (Level 3 + 1) 1

Fish
STEAM, 210°– 212ºF
20 – 25 minutes

70
For 6 servings
B A C K YA R D S H R I M P B O I L

Large Perforated Pan (Rack Level 3)

INGREDIENTS: PREPARATION:

3 red potatoes, quartered 1. Pour the beer into the baking pan. Place full size
perforated pan inside the baking pan. Add new
4 andouille sausages, each potatoes and sausages. Sprinkle liberally with Old
sliced into thirds Bay Seasoning. Steam as indicated.
2 – 3 ears corn, broken into 2. Add corn and steam for 5 minutes. Add shrimp and
thirds
steam for an additional 4-5 minutes or until shrimp
1 lb. shrimp in shell are opaque.

1 bottle or can beer 3. Carefully remove pans from oven, lift perforated
pan from baking pan and drain the beer from the
Old Bay® Seasoning
baking pan. Reassemble pans, season with salt and
Salt and black pepper pepper and serve.

SETTING PROCEDURE:
Potatoes & Sausage 5
4
STEAM, 210°– 212ºF
3
12 minutes 2
Large Perforated Pan 1
(Level 3)

Corn
STEAM, 210°– 212ºF
4 – 5 minutes

Shrimp
STEAM, 210°– 212ºF
4 – 5 minutes

71
 For 4 servings
BOURBON PECAN CRUSTED SALMON

Broil Pan and Grid + Rack (Rack Level 5)

INGREDIENTS: PREPARATION:

1 lb. salmon fillet 1. Position wire rack on level 5. Preheat Steam and
Convection Oven on BROIL, 450°F.
Kosher salt and fresh
ground black pepper 2. Place the salmon fillet on the grid of broil pan;
season with salt and pepper as desired.
BOURBON PECAN CRUST:
3. In a small bowl add Bourbon Pecan Crust
1/4 cup panko bread crumbs
ingredients; stir until combined. Top salmon filet
2 tbsp. toasted pecan pieces, evenly with crust mixture. Broil as indicated or
finely chopped until salmon reaches an internal temperature of
145 degrees Fahrenheit and crust is browned.
1/2 tsp. minced garlic
COOK’S TIP:
1 tsp. brown sugar
Serve with a side dish of garnet yams or
1/2 tsp. smoked paprika wild rice blend.
1
⁄8 tsp. crushed
red pepper flakes SETTING PROCEDURE:
Broil, 450°F
½ tsp. kosher salt 5
11 – 15 minutes 4
½ tsp. fresh ground Broil Pan and 3
black pepper
Grid + Rack 2
1
1 tbsp. bourbon (Level 5)

1 tbsp. olive oil

72
For 4 servings
F I L L E T O F F I S H W I T H M U S TA R D S A U C E
A U G R AT I N

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

4 fish fillets, 6 oz. each 1. Rinse the fish fillets under cold running water, pat
(cod, hake or haddock) dry, and season with salt and pepper.

Salt 2. Grease the baking pan with butter and place the
fillets inside.
White pepper
3. In a bowl stir and mix the the dilll, lemon juice,
Juice of half a lemon
parsley and breadcrumbs with the mustard sauce
1 tbsp. butter ingredients and spread over the fish.

1 tbsp. dill, finely chopped 4. Bake as indicated, or until internal fish temperature
reaches 145 degrees Fahrenheit and crust is
2 tbsp. parsley, chopped
golden brown.
2 tbsp. white breadcrumbs,
Freshly made COOK’S TIP:
Serve the fish with boiled potatoes or wild rice.
MUSTARD SAUCE
AU GRATIN:
SETTING PROCEDURE:
¾ cup cream STEAM CONV, 400°F 5
4
12 – 15 minutes
2 tbsp. crème fraîche 3
Large Pan
2
2 egg yolks (Level 2) 1

3 tbsp. Dijon mustard

73
 For 4 servings
FISH STEW WITH FENNEL

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1 lb. halibut, 1 inch cubes 1. Season with salt and pepper and drizzle with 1 – 2
tbsp. lemon juice.
Salt
2. Set a few fennel fronds aside. Put the fish stock
White pepper and wine into the baking pan and add ¼ tsp. salt.
Juice of half a lemon Add the fennel and steam as indicated.

3 fennel bulbs, ¾ lb. each, 3. Boil cream and broth to reduce slightly to thicken.
cored, sliced into 1⁄8-1/4 inch Sauce is ready when the sauces viscosity coats
slices the front and back of a spoon. Season with salt,
pepper and lemon juice.
1¼ cups fish or vegetable
broth 4. Add the sauce and fish fillets to the fennel and
Scant ½ cup white wine steam as indicated. Finely chop the fennel fronds
and sprinkle into the stew before serving.
2
⁄3 cup heavy cream
COOK’S TIP:
Serve with wild rice.

SETTING PROCEDURE:
Fennel 5
STEAM, 210°– 212ºF 4

13 – 16 minutes 3
2
Large Pan
1
(Level 2)

Stew
STEAM, 210°– 212ºF
5 – 9 minutes

74
For 2 servings
H A L I B U T W I T H T O M AT O
WHITE WINE COMPOTE

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

2 halibut steaks, about ½ lb. 1. Combine the white wine, lemon juice, and shallots
(225g) each in a saucepan.

½ cup (120ml) white wine 2. Bring to a boil and continue cooking for about 3
minutes over medium heat. Turn heat to low heat.
1 lb. (455g) cherry tomatoes,
cut into halves 3. Stir in tarragon and tomatoes, and cook on low
for an additional 1 minute. Stir in butter a few
2 tbsp. fresh lemon juice
pieces at a time, gently stirring until the butter is
2 tbsp. finely minced shallots completely melted. Remove from heat and season
with salt and pepper.
2 tbsp. chopped fresh
tarragon 4. Rinse and pat dry the halibut. Season with salt and
1 ounce unsalted butter, pepper. Place on tray and steam for 10 minutes
chopped into 1/4 inch cubes, or until cooked to an internal temperature of 145
and chilled degrees Fahrenheit or your preferred doneness.

Kosher or sea salt 5. Plate halibut and pour a couple tablespoons of

tomato compote over each steak.
Fresh cracked black pepper

SETTING PROCEDURE:
5
STEAM, 212ºF
4
10 Minutes
3
Large Perforated Pan 2
+ Large Pan 1
(Level 3 + 1)

75
 For 4 servings
LOBSTER THERMADOR

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

4 – 8 oz. lobster tails, thawed 1. Place the tails in the perforated pan and steam as
indicated, until lobster meat is barely firm. Remove
Salt from the oven and let lobster cool.

Cayenne pepper 2. Meanwhile, make the sauce: Melt the butter in a

large skillet over medium heat. Add the shallots;
LOBSTER SAUCE:
cook and stir until tender. Mix in the flour, stirring
¼ cup butter well. Add the fish stock, white wine, whipping
cream and reserved lobster juices. Bring to a boil,
2 shallots, finely chopped
and cook until reduced by two-thirds. Add 2 – 3
1 rounded tbsp. flour tbsp. of sauce to the beaten egg yolks, stirring
well and return to the sauce; allow the sauce to
2 cups fresh fish stock
cook gently, but not simmer. Mix in the mustard,
½ cup white wine lemon juice, and parsley. Season to taste with salt
and pepper. Keep sauce warm.
¾ cup whipping cream
3. Cut the French roll in half lengthwise and then
2 egg yolks, beaten
crosswise; hollow out the interior of the sections.
1 tsp. hot English mustard Remove lobster meat from shells and chop
coarsely; add to the sauce. Nestle the tail feather
2 tbsp. fresh lemon juice ends of the tails in the bread segments (to raise
¼ cup chopped fresh parsley and stabilize those ends) and place in the baking
pan. Fill shells with lobster meat. Spoon the sauce
TO FINISH: over the meat and top with Parmesan. Cook on
rack position 2 until sauce bubbles and cheese
1 French roll
browns, about 8 minutes.
½ cup freshly grated
Parmesan cheese

76
SETTING PROCEDURE:

Lobster
STEAM, 5
210°– 212ºF 4

5 minutes 3
2
Large Perforated Pan + Large Pan
1
(Level 3 + 1)

Stuffed Rolls
STEAM CONV,
450°F
8 minutes

77
 For 4 servings
M A R I N AT E D S H R I M P O N
A B E D O F V E G E TA B L E S

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1 lb. raw shrimp, peeled, 1. Place the shrimp and vegetables in the
washed and deveined baking pan.

2 large zucchini sliced thinly 2. Stir the oil, ginger, garlic, lime juice and zest,
spices, coconut milk and soy sauce to the shrimp
¼ lb. carrots sliced thinly and vegetable baking pan. Season the marinade
1 red bell pepper, seeded, with salt and mix into the shrimp and vegetables.
sliced thinly Cover and marinate in the refrigerator for one
hour. Stir frequently during this time, then steam
1 red jalapeño pepper, as indicated.
seeded, finely chopped
3. Meanwhile, cook the noodles al dente according
2 tomatoes, seeded, finely diced
to the package directions. Drain and divide
½ lb. Chinese egg noodles among warmed plates or bowls. Arrange the
shrimp mixture on top of the noodles. Garnish
½ bunch fresh cilantro
with cilantro and serve immediately.
SHRIMP MARINADE:
SETTING PROCEDURE:
1 piece root ginger, STEAM, 210°– 212ºF 5

approx. 1 inch, grated 4

8 – 10 minutes
3
Large Pan
1 - 2 garlic cloves, finely diced 2
(Level 2)
1
2 tbsp. olive oil

Juice & zest of a lime

1 level tsp. turmeric

1 level tsp. ground coriander

1 level tsp. ground cumin

1
⁄3 cup coconut milk
1 – 2 tbsp. soy sauce

Salt
78
For 2 servings
S T E A M E D M U S S E L S I N T O M AT O G A R L I C
WINE BROTH WITH GRILLED BREAD

Large Pan underneath Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

2 lbs. (910g) fresh mussels, 1. On a cooktop, heat a large saucepan over medium
cleaned and scrubbed heat then add olive oil.

3 tbsp. (45ml) olive oil 2. Add onions and garlic and cook till tender and
translucent.
5 cloves garlic, minced
3. Add white wine, sprigs of herbs and salt and
3 large shallots, minced
pepper. Bring to a boil, then remove from heat.
1½ cups (360ml)
dry white wine 4. Add chopped tomatoes to wine broth.

½ tsp. kosher or sea salt 5. In the Full-Size Cooking Pan, add mussels and pour
tomato garlic wine broth over mussels.
Fresh cracked black pepper,
to taste 6. Steam mussels 5-10 minutes or until the majority of
the mussels open up. Discard mussels that do not
3 large ripe tomatoes,
open up.
coarsely chopped

3 – 4 fresh springs thyme, 7. Spray or brush olive oil on slices of crusty bread. On
or your favorite herb heated grill or pan, grill the bread slices until they
become crisp.
Zest of 1 lemon
8. In serving bowls. Or, in the broiler of the steam and
Slices of French bread or
convection oven, add cooked mussels and ladle
crusty bread
over some tomato garlic wine broth. Garnish with
Olive oil for spraying fresh sprigs of herbs.
on bread
9. Serve with grilled bread.

SETTING PROCEDURE: 5
4
STEAM, 210° F
3
10 minutes
2
Large Pan underneath 1
Wire Rack
(Level 2)
79
 For 4 servings
SOLE ROLLS WITH A BASIL
AND SALMON STUFFING

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:
1. To make the stuffing, reduce the cream by half. Set
BASIL & SALMON
STUFFING a few basil leaves aside for the garnish. Purée the
remaining leaves with the salmon fillet and cream
½ cup cream to as smooth a consistency as possible. Season
with salt and pepper and chill.
½ bunch of basil
5 oz. salmon fillet or trout 2. Spread out the sole fillets and salt lightly. Spread
fillet each fillet with the basil stuffing then roll them up.
Secure with a toothpick.
Salt
3. Grease and lightly salt the baking pan. Place the
White pepper
fish rolls inside and pour over the wine. Steam
SOLE SAUCE: as indicated or until stuffing and fish reach an
internal temperature of 145 degrees Fahrenheit.
2
⁄3 cup cream
4. Meanwhile, reduce the cream for the sauce
Reserved broth
by half.
1 tsp. butter
5. After steaming, remove the fillets and add the fish
Salt and pepper broth to the cream. Bring cream and broth to a
boil and simmer until the sauce's viscosity coats
FISH: the front and back of a spoon. Once reduced,
8 sole fillets, approx. 11⁄3 lb. whisk in butter. Season with salt and pepper.
Arrange the sole rolls with the sauce and serve
Butter for greasing the dish immediately.
Salt
COOK’S TIP:
Scant ½ cup dry white wine Serve with rice, au gratin potatoes, steam-roasted
vegetables or a salad.

5
SETTING PROCEDURE:
4
STEAM, 210°– 212ºF 3
10 – 14 minutes 2
1
80
For 4 servings
SUMMER FISH BAKE

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

Dish on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

6 medium-sized potatoes, 1. Steam potatoes in the perforated pan as

washed, peeled and sliced indicated.
into 1/4 inch slices
2. Grease a baking dish of approx. 9” x 13” in
1 lemon, washed, and thinly size. Place the cooked potato slices in the dish
sliced in layers. Place the olives and tomato slices on
top of the potatoes. Place the fish fillets on top.
2 large tomatoes, cored and
sliced into 1/2 inch slices Season with salt and pepper and sprinkle with the
chopped parsley. Finally, cover with the lemon
¼ cup black olives, pitted, slices.
roughly chopped
3. Drizzle generously with olive oil and cook
6 – 8 stalks of flat-leaf parsley,
as indicated, or until fish reaches an internal
leaves only, finely chopped
temperature of 145 degrees Fahrenheit.
Butter for greasing the dish
SETTING PROCEDURE:
1½ lbs. fish fillet, e.g. pollock
Potatoes
Salt and pepper 5
STEAM, 210°– 212ºF 4
3 – 5 tbsp. olive oil 20 minutes 3
Large Perforated Pan 2
+ Large Pan 1

(Level 3 + 1)

Bake
STEAM CONV, 275°F
5
16 - 20 minutes 4
Dish on Wire Rack 3
(Level 2) 2
1

81
 For 4 servings
TROUT IN WHITE WINE

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

4 trout, ready to cook, 1. Rinse the trout under cold running water and pat
¾ lb. each dry. Drizzle with lemon juice. Season with salt and
pepper inside and out.
Juice of half a lemon
2. Place the vegetables, onion and lemon into the
Salt, white pepper baking pan with salt, juniper, sage, white wine
2 carrots, finely diced and 2 oz. water. Steam as indicated. Then add the
crushed peppercorns to the broth. Slide the trout
2 stalks celery, finely diced into the warm broth and steam as indicated, or
1 onion, peeled and finely until fish reaches an internal temperature of 145
diced degrees Fahrenheit.

1 unwaxed lemon, washed 3. For the cream of horseradish, whip the cream until
and thinly sliced stiff, add grated apple, horseradish, orange juice,
sugar, and season with salt and pepper.
1 tsp. salt
4. Carefully lift the trout out of the broth and place
5 juniper berries
on warmed plates. Pour a little of the broth
A few sage leaves over the top and garnish with slices of lemon
and watercress. Serve the cream of horseradish
2 oz. dry white wine
separately.
2 oz. water

5 white peppercorns

82
CREAM OF HORSERADISH: COOK’S TIP:

¾ cup cream The trout is cooked when the fins can be gently
pulled out.
1 cooking apple, peeled and
grated SETTING PROCEDURE:
Approx. ¾ inch fresh Broth
horseradish root, peeled and STEAM, 210°– 212ºF
5
grated 15 minutes
4
Large Pan
2 – 3 tbsp. orange juice 3
(Level 2) 2
Salt and black pepper 1
With Trout
1 pinch sugar STEAM, 210°– 212ºF
GARNISH: 15 – 20 minutes

1 lemon, washed and thinly

sliced

1 bunch of watercress, stems

removed, leaves only

83
84
 M E AT
DISHES
STEAK - DONENESS TEMPERATURE CHART

Medium Rare 130 - 135 Degrees Fahrenheit

Medum 140-150 Degrees Fahrenheit

Well Done 155 Degrees Fahrenheit And Above

85
 For 6 servings
AUTUMN ROAST PORK

Large Pan (Rack Level 2) + Small Pan on Wire Rack (Rack Level 4)

INGREDIENTS: PREPARATION:
1. In a pan on the cooktop, make the stuffing by
ROAST:
softening onion in the oil and combining with
3 lb. pork loin breadcrumbs, sage, egg and season with salt
and pepper.
SAGE STUFFING:
2. Cut a slit in the center of the pork roast to fill with
1 onion, finely sliced
half of the stuffing mix. Place pork roast on baking
1 tsp. oil pan and roast as indicated.

4 oz. breadcrumbs, freshly 3. After 15 minutes of roasting time, add potatoes to

made the roast.
2 tbsp. sage, freshly chopped
4. Meanwhile, prepare vegetables and toss in oil.
1 egg Pack apples with remaining stuffing. For last 25
minutes of roasting time, place the apples on the
Salt and pepper half size baking pan and insert into the oven at
AUTUMN SIDE DISH: level 4. Add the vegetables to the pork roast and
continue to cook. At the end of the roasting time,
2 lbs. potatoes, peeled and turn the vegetables and garnish with the rosemary.
in chunks

1 tsp. of oil

4 – 6 carrots, 1 inch lengths,

matchsticks

4 – 6 baby parsnips, halved

lengthways, peeled

1 butternut squash, peeled,

seeds removed,
and diced

2 red onions, quartered

4 – 6 small apples, cored

4 – 6 sprigs rosemary

86
SETTING PROCEDURE:
Roast
STEAM CONV, 350°F
1½ – 1¾ hours; 5

After 15 minutes 4
3
add Potatoes
2
Large Pan
1
(Level 2)

Apples
Last 25 minutes of roasting time
Small Pan on Wire Rack (Level 4) 5
4
3
2
1

87
 For 4 servings
CABBAGE ROLLS

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1 stale bread roll cut into 1/2 1. Soak bread cubes in hot milk.
inch cubes
2. Put the cabbage leaves into the oven in the
3 tbsp. milk perforated pan. Steam as indicated. Then rinse
the leaves in cold water and dab dry. Remove
8 outer cabbage leaves, coarse leaf veins.
washed
3. Sweat the shallots and diced bacon in a pan in the
1 shallot, peeled and finely
diced hot clarified butter on the cooktop. Add to the
bread cubes and mix well with the ground beef
1 garlic clove, peeled and and pork, egg, garlic and marjoram. Generously
finely diced season with salt, pepper and nutmeg.
2 oz. diced bacon
4. Lay out cabbage leaves in slightly overlapping
1 tbsp. clarified butter pairs, put some stuffing on each pair, roll them up
and tie with kitchen string.
½ lb. ground beef
5. Sear the rolls in a skillet with a little clarified butter
½ lb. ground pork and then place in the baking pan. Pour over the
1 egg vegetable broth and steam as indicated, or until
stuffing reaches an internal temperature of 160
½ tsp. marjoram, finely degrees Fahrenheit.
chopped
6. Remove the string from the cabbage rolls and
Salt and black pepper
keep rolls warm. Add cooking juices and heavy
Nutmeg cream to saucepan, bring sauce to a boil, then
turn down to medium heat and reduce the sauce
1 cup vegetable broth
by half or until the sauce's viscosity is thick enough
Scant ½ cup heavy cream to coat the front and back of a spoon. Season to
taste and serve with or atop the cabbage rolls.
IN ADDITION:

Kitchen string

88
SETTING PROCEDURE:

STEAM, 210°– 212ºF

5
Cabbage Leaves
4
3 minutes 3
Large Perforated Pan + Large Pan 2
(Level 3 + 1) 1

Rolls
40 minutes
LargePan
(Level 2)
5
4
3
2
1

89
 For 6 servings
LEG OF LAMB WITH JUNIPER SAUCE

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

3 lb. boneless leg of lamb 1. The evening before, lightly score the thin layer of
fat into diamond shapes. Mix everything together
3 garlic cloves, leaves only, with olive oil and gin. Rub into the leg of lamb and
finely chopped carefully wrap in plastic wrap. Leave to marinate in
5 sprigs thyme, leaves only, the refrigerator overnight.
finely chopped
2. The next day, take the meat from the refrigerator
2 sprigs rosemary, leaves and allow to stand at room temperature for 20
only, finely chopped minutes.

2 bay leaves broken up in 3. Pat the lamb dry with paper towels and remove
small pieces the herbs and garlic. Season with salt and pepper
4 tbsp. olive oil and sear on all sides in the hot, clarified butter.

1 tbsp. gin 4. Place the leg of lamb in the baking pan and cook
as indicated, or until lamb reaches an internal
Salt and pepper temperature of 145 degrees Fahrenheit.. Leave to
3 tbsp. clarified butter rest in the appliance for another 10 minutes after
cooking.
JUNIPER SAUCE:
5. To make the sauce, lightly crush the juniper berries
6 juniper berries and briefly roast them in a skillet on the cooktop.
2 cups vegetable broth Carefully add the vegetable broth and reduce to 1
cup. Strain through a sieve. Bring to the boil with
¾ cup whipping cream the cream, then reduce by a third. Season with a
few drops of gin, salt and pepper.

6. Cut the leg of lamb into thin slices, arrange and

pour over some of the sauce.

90
SETTING PROCEDURE:
STEAM CONV, 350°F
1 – 1½ hours
5
Large Pan
4
(Level 2) 3
2
1

91
 For 3 to 4 servings
M A R I N AT E D S H O R T R I B S I N H O M E M A D E
BBQ SAUCE

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

2 lb. (910g) beef short ribs 1. Heat medium saucepan on cooktop, then add
vegetable oil. Add garlic and cook until tender
Optional – minced fresh and translucent.
basil, oregano, Italian parsley
or other herbs of your choice 2. Add remaining sauce ingredients: ketchup,
tomato sauce, soy sauce, Worcester shire sauce,
FOR THE BBQ SAUCE :
brown sugar, molasses, smoked paprika and apple
2 tbsp. vegetable oil cider vinegar.

4 large cloves garlic, minced 3. Simmer on low heat for about 10 minutes or until
sauce thickens and is well combined. Allow to cool
½ cup (123g) ketchup
completely.
1
⁄3 cup (80g) tomato Sauce
4. In plastic bag, add short ribs and about ¼ up of
1 tbsp. soy sauce the BBQ sauce, or just enough to coat the short
ribs. Refrigerate and marinate for about 1 hour.
2 tbsp. Worcestershire sauce
5. Place short ribs in baking dish and pour the
2 tbsp. brown sugar
remaining sauce over the ribs, tossing to coat
1 tbsp. molasses completely. Cook ribs for 2 hours or until ribs are
tender. About every 20 minutes, baste the ribs
1 tsp. smoked paprika
with sauce and half way through cooking, flip the
3 tbsp. apple cider vinegar ribs over so they will cook evenly. Cooking time
will vary depending on size of ribs.

6. Remove from oven; allow to rest for 5-10 minutes.

7. Baste ribs with additional sauce before serving.

Garnish with minced herbs

8. (optional) or serve with your favorite vegetable

or salad.

92
SETTING PROCEDURE:
STEAM-CONV, 300°F
120 Minutes
Large Pan 5

(Level 2) 4
3
2
1

93
 For 6 servings
M E AT L O A F

Large Pan (Rack Level 2)

INGREDIENTS PREPARATION:
1. Mix all the meatloaf ingredients together and form
MEATLOAF
into a loaf. Cook as indicated, or until internal
2 lbs. lean ground beef temperature has reached 160 degrees Fahrenheit.

½ of 8 oz. can tomato sauce 2. While the meatloaf is cooking, mix together the
sauce ingredients listed below. Bring to a simmer
1 cup oatmeal
on the cooktop and after about 25 minutes, baste
1 egg, beaten the meatloaf with the sauce. Keep the sauce warm
and serve as an accompaniment.
1 - 2 ounce pkg. dry onion
soup mix COOK’S TIP:
¼ tsp. pepper Savor the flavor of this family favorite as a sandwich
made from the leftovers the next day. Simply set the
1 tbsp. prepared horseradish oven to Steam Convection, 350ºF and reheat for 5
minutes.
TOMATO SAUCE
SETTING PROCEDURE:
Remaining ½ can tomato
sauce STEAM CONV, 350°F 5
4
40 – 45 minutes
2 tbsp. brown sugar 3
Large Pan
2
½ cup water or broth (Level 2)
1

2 tbsp. prepared mustard

2 tbsp. vinegar

94
For 6 servings
OVEN BARBECUED BRISKET

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

3 lb. beef brisket, about 1. Whisk all the rub ingredients in a bowl
1 – 1½” thick until combined.

1 tablespoon grapeseed oil 2. Rub surface of brisket with seasoning rub and
grapeseed oil. Preheat saucepan over high heat,
BARBECUE SEASONING and sear the brisket 3 minutes per side or until
RUB:
brisket is golden brown on both sides. Place
¼ cup kosher salt brisket fat side up in baking pan and cook as
indicated, or until internal temperature reaches
¼ cup light brown sugar 195 degrees Fahrenheit.
¼ cup smoked paprika
OPTION 1:
¼ cup black pepper Turn oven to Steam Convection 250º Fahrenheit, and
cook for 3 hours, uncovered. Drippings can be thick-
1 tbsp. garlic powder ened for sauce or gravy or served with sliced meat as
1 tbsp. cumin an au jus.

1 tsp. cayenne pepper OPTION 2:

Turn oven to Reheat 250º Fahrenheit, and cook for
3 hours, uncovered. Drippings can be thickened for
sauce or gravy or served with sliced meat as an au
jus.

SETTING PROCEDURE:
STEAM CONVECTION, 250ºF
3 hours 5

or 4
3
REHEAT, 250°F
2
3 hours
1
Large Pan
(Level 2)

95
 For 4 servings
PEPPERED SIRLOIN

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

2 ½ lb. sirloin 1. Take the meat out of the refrigerator one hour
before cooking.
1 tsp. each of white, black,
freeze-dried green and 2. Coarsely pound the peppercorns and allspice
sichuan peppercorns in a mortar. Rinse the meat and pat dry. Rub the
salt and pepper mixture into the meat. Sear the
5 allspice berries
meat in clarified butter on high, turning frequently
2 tsp. coarse salt until sides are golden brown. Remove the meat.
Deglaze the drippings in the skillet with a little
2 tbsp. clarified butter water and set aside.
1 tbsp. wholegrain mustard
3. Place the sirloin in the baking pan and cook as
3 ounces butter, ice-cold, cut indicated, or until steak desired temperature is
into 1/2 inch cubes achieved. After the cooking has stopped, leave
the meat in the oven (switched off) for about
Pepper, freshly ground
10 minutes.

4. Remove the sirloin and collect the meat juices.

Slice the meat.

5. Stir together the drippings from the roasting dish,

the skillet drippings and mustard. Bring to a boil,
turn heat off, and gradually beat in small flakes of
ice-cold butter. Season the sauce with pepper and
serve with the sirloin.

SETTING PROCEDURE:
TRUE CONV, 300ºF 5

approx. 2 hours, 4
3
depending on weight
2
Large Pan
1
(Level 2)

96
For 6 servings
P O T- R O A S T E D B E E F

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

2 ½ lb. beef shoulder roast 1. Spread a thin layer of mustard over the meat and
season with salt and pepper.
1 tbsp. medium-hot mustard
2. Heat the clarified butter in a roasting dish.
Salt and black pepper Sear the meat over medium heat until brown
2 onions, peeled, finely diced on all sides, then remove it from the pan. Put
the vegetables into the fat and sear, turning
3 carrots, peeled, finely diced frequently. Add the tomato purée and sweat it
briefly. Gradually pour in the red wine and reduce
1 whole celery, peeled, finely
diced slightly. Add the meat and pour the beef stock
over all. Add the juniper berries, bay leaves and
2 tbsp. clarified butter peppercorns and bring to the boil.

1 tsp. tomato purée 3. Place the meat in the baking pan with the
1 cup strong red wine vegetables and stock and roast as indicated. Turn
once or twice.
2 ½ cups beef stock
4. Take the roast out. Strain the meat juices into a
3 juniper berries saucepan through a fine sieve and reduce by half.
2 bay leaves Stir in the cornstarch and bring to a boil. Season
with salt and pepper.
10 white peppercorns
5. Slice the roast beef and serve with the sauce.
2 tbsp. cornstarch mixed
with water
SETTING PROCEDURE:
STEAM CONV, 300°F 5

1¾ – 2 hours 4
3
Large Pan
2
(Level 2)
1

97
 For 4 servings
BABY BACK RIBS

Large Perforated Pan (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

1 lb. pork baby back ribs 1. Place ribs in full size perforated pan. Place on rack
position 3 and cook as indicated, or until meat is
BARBECUE SAUCE: tender.

1 cup ketchup 2. In the meantime make the sauce: Combine all

sauce ingredients in a sauce pan and cook on low
¼ cup apple cider vinegar
for 3-5 minutes.
2 tbsp. molasses
3. Remove both pans from oven and empty the
1 tbsp. Dijon mustard baking pan. Transfer the ribs to the baking pan
and brush with sauce. Return to oven and roast at
1 tbsp. water
425ºF Steam Convection until deeply browned.
Salt and pepper to taste Keep remaining sauce warm and serve alongside
the ribs.

SETTING PROCEDURE:
Ribs
STEAM, 210°– 212ºF
3 hours 5
Large Perforated Pan 4
+ Large Pan 3

(Level 3 + 1) 2
1

Ribs with Sauce

STEAM CONV, 425°F
until brown

98
This page intentionally left blank.

99
100
P O U LT R Y

101
 For 6 servings
CHICKEN AND DUMPLINGS

8" Square Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

1 – 10 oz. can cream of 1. Mix together in an 8” square baking pan the soup,
celery soup chicken stock and seasoning packet. Break up
the chicken into bite-size pieces and stir into the
1 – 8 oz. carton chicken stock sauce along with the peas and carrots.
1 packet McCormick® 2. Place pan on oven rack and cook for 20 minutes or
chicken gravy mix
until mixture is hot throughout.
1 – 12 ½ oz. can
white meat chicken 3. Add water to the fill line in the Bisquick® container
and shake as directed. (Remember to loosen lid as
1 – 10 oz. pkg. frozen peas per label instructions). Remove pan from oven and
and carrots pour out 5 dumplings on the top of the sauce.
1 – 10.6 oz. container
4. Return pan to oven, set oven to Steam at 210º
Bisquick® Shake ‘n Pour
– 212ºF for 10 minutes. Change mode to Steam
Convection at 250ºF for 10 minutes more.

5. Remove pan, turn dumplings over and serve.

SETTING PROCEDURE:
5
Chicken
4
STEAM CONV, 400°F
3
20 minutes 2
8” square pan on 1
Wire Rack
(Level 2)

With Dumplings
STEAM, 210 – 212°F
10 minutes
then change to
STEAM CONV, 250°F
10 minutes

102
For 4 servings
DUCK BREAST IN A HONEY AND
BALSAMIC VINEGAR SAUCE

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

3 – 4 duck breast fillets, 1. Preheat the oven with the baking pan in it.
approx. 1½ lb.
2. Rinse the fillets under cold water and pat dry.
2 tbsp. honey Remove the skin and fat from the fillets and cut
the meat into strips ½ inch wide. Mix the honey
6 tbsp. balsamic vinegar and vinegar. Marinate the duck breast strips in it
½ lb. chestnut mushrooms, for 15 minutes.
cleaned and quartered
3. Thoroughly drain the strips of duck breast and set
2 slices bacon, 1/4 inch strips the remaining marinade aside. Dab the meat dry
and season with salt and pepper. Sear the meat
3 garlic cloves, thinly sliced
in batches in hot olive oil for 1 minute per side.
1 large sprig of rosemary, Place in the preheated baking pan and braise as
leaves only indicated.

Salt and black pepper 4. Sear the bacon slightly in the remnants in the pan.
Add the mushrooms, garlic and rosemary and
3 tbsp. olive oil
fry briefly. Pour in the white wine and marinade.
2
⁄3 cup white wine Reduce to approx. 3 tbsp. of liquid.

2 tbsp. cornstarch mixed with 5. Stir the cornstarch into the simmering sauce and
water season with pepper and salt. Pour this over the
strips of duck breast and serve immediately.

SETTING PROCEDURE:
SLOW COOK, 5

170°F, Preheat 4
3
5 - 7 minutes
2
Large Pan
1
(Level 2)

103
 For 4 servings
M A R I N AT E D C H I C K E N S K E W E R S

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1 lb. chicken breast fillet 1. Rinse the chicken fillet under cold water, remove
the skin and pat dry. Cut into 1 inch cubes and put
1 yellow bell pepper, seeded, into a shallow dish.
1 inch squares
2. Stir together the pumpkin seed oil, balsamic
12 small mushrooms, whole, vinegar, orange juice, honey, a few basil leaves and
cleaned, and stems removed
the diced shallot to make the marinade. Season
12 small cherry tomatoes, with salt and pepper and pour over the chicken.
washed, whole Marinate for at least an hour in the refrigerator,
turning frequently.
BALSAMIC MARINADE:
3. Remove the diced chicken from the marinade and
1 shallot, finely diced
wrap each cube individually in a basil leaf. Slide
3 tbsp. pumpkin seed oil the wrapped squares onto 4 large skewers with the
or hazelnut oil diced pepper, mushrooms and cherry tomatoes
and place in the baking pan. Steam as indicated
1 tbsp. white balsamic
vinegar until the temperature in the chicken reads 165°F
when probed with an instant read thermometer.
Juice of half an orange
4. Meanwhile, heat the ingredients for the salad
1 tbsp. honey dressing in a small pan, stirring continuously.
½ bunch of basil 5. Wash and dry the arugula. Arrange on a platter
Salt and black pepper and place the skewers on top. Drizzle the warm
salad dressing over the skewers. Season with
freshly ground black pepper.

104
SWEET & SOUR SETTING PROCEDURE:
SALAD DRESSING: STEAM, 210° – 212°F
2 tbsp. pumpkin seed oil 15 minutes 5

Large Pan 4
or hazelnut oil
3
(Level 2)
2 tbsp. white wine vinegar 2
1
1 tsp. mustard

1 tbsp. honey

Juice of half an orange

Salt and black pepper

TO SERVE:

1 bunch of arugula

IN ADDITION:

Skewers

105
 For 4 servings
MEXICAN CHICKEN AND
V E G E TA B L E W R A P S

Wire Rack (Rack Level 3) + Large Pan (Rack Level 1)

INGREDIENTS: PREPARATION:

2 chicken breast fillets, ½ lb., 1. Rinse the chicken breast fillets under cold water
1 inch strips and pat dry. Stir together the soy sauce and
Tabasco® and marinate the chicken breast fillets,
2 tbsp. soy sauce covered, for 30 minutes. Turn once during this
¼ tsp. Tabasco® time.

¼ cup sour cream 2. Halve the avocado and remove the pit. Scoop out
the flesh with a spoon, immediately drizzle with
1 tbsp. chopped chives lime juice and mash with a fork. In a second bowl,
Salt and pepper mix together the sour cream and chives. Season
both the avocado and the sour cream with salt
1 red pepper and pepper.

Iceberg and romaine lettuce 3. Place the marinated chicken breasts in the baking
or arugula, cut into 1/4 inch pan. Add the pepper, mushrooms and onion. Do
strips
not mix them together.
8 mushrooms, cut into 1/4 inch
strips 4. Tightly wrap the tortillas in parchment paper,
put on the wire rack and insert into the oven
1 red onion, peeled, and cut at level 3. Insert the chicken breast fillets and
in 1⁄8's vegetables underneath. Cook as indicated until
4 flour tortillas, about the temperature in the chicken reads 165°F when
probed with an instant read thermometer.
8” diameter
5. Spread the avocado mix over each tortilla. Place
AVOCADO SPREAD: lettuce, mushrooms, pepper, chicken and onion
1 small, ripe avocado onto each tortilla. Put the sour cream on top. Roll
up the tortillas and serve immediately.
1 tbsp. lime juice

106
SETTING PROCEDURE:
STEAM, 210° – 212°F
15 minutes 5
Wire Rack + Large Pan 4
(Level 3 + 1) 3
2
1

107
 For 6 servings
ROAST CHICKEN WITH LEMON, THYME
S T U F F I N G A N D P I S TA C H I O

Small Pan on Wire Rack (Level 4) + Large Pan underneath Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:
1. Place the bread, parsley and half of the thyme in
LEMON-THYME STUFFING:
a blender and blend to a fine breadcrumb mix.
2 oz. white bread Stir in the lemon zest and chopped pistachio nuts.
Season with salt and pepper.
3 tbsp. parsley, chopped
2. Heat the sunflower oil in a pan and fry the onion
Large sprig thyme, stems
removed until golden. Add the chopped olives and beaten
egg to the breadcrumb mix and combine well.
Zest of 1 lemon
3. Rinse the chicken under cold water and pat dry.
½ cup pistachio nuts, finely Slide the garlic slivers and small sprigs of the
chopped
remaining thyme under the chicken skin. Fill the
Salt and black pepper breast cavity with the stuffing and tuck the flap
under the chicken.
3 cloves garlic, peeled and
cut into slivers 4. Place the chicken on the wire rack over the baking
pan and cook as indicated for 30 minutes until
1 – 4 ½ lb. whole chicken
the temperature in the thickest part of the thigh
1 lemon, cut into wedges reads 170°F when probed with an instant read
thermometer..
8 whole black olives
5. Place the lemon wedges and whole olives on the
ROAST CHICKEN:
half size pan and insert into the oven at level 4.
1 tbsp. sunflower oil Continue to cook for 30-40 minutes.

1 onion, finely chopped

SETTING PROCEDURE:
8 black olives, pitted and STEAM CONV, 350°F 5
finely chopped 4
60 – 70 minutes
3
1 small egg, beaten Large Pan underneath 2
Wire Rack (Level 2) 1

After 30 minutes,
add the lemon wedges
and olives at Small Pan
108
on Wire Rack (Level 4)
For 4 servings
ROASTED CORNISH GAME HENS

Large Pan underneath Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

2 Cornish game hens, 1. Rinse the cornish hens under cold water, pat dry
approx. 2 lb. each with paper towels. Cut into two halves of equal
size.
Pepper and herb salt
2. Season the insides of the cornish hens with
2 – 3 tbsp. olive oil pepper and herb salt.
Salt
3. Mix the seasoning and herbs into the oil and use
Sweet paprika powder to coat the outside of the cornish hens.

1 tbsp. fresh rosemary, finely 4. Place on the wire rack, skin side up. Slide into
chopped the oven together with the baking pan. Roast as
indicated until the temperature in the thickest
1 tbsp. fresh sage, finely
chopped part of the thigh reads 170°F when probed with an
instant read thermometer.

COOK’S TIP:
Instead of herb salt you could also use coarse
sea salt.

SETTING PROCEDURE:
5
STEAM CONV, 350°F
4
40 – 50 minutes 3
Large Pan underneath 2
Wire Rack 1
(Level 2)

109
 For 3 to 4 servings
R O S E M A RY A N D L E M O N R O A S T C H I C K E N

Large Pan underneath Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

5 – 7 lb. whole chicken 1. Combine olive oil, rosemary, and Meyer lemon
zest. Truss the chicken if desired.
2 tbsp. olive oil
2. Spread rosemary mixture evenly over the chicken.
2 tbsp. fresh chopped
rosemary zest from two 3. Season chicken generously with salt and pepper.
Meyer lemons Place in a baking dish or a baking tray that
comfortably fits the chicken. Squeeze one lemon
Sea salt or kosher salt
worth of quarters over and inside the chicken and
Fresh cracked black pepper place the squeezed pieces plus one more lemon’s
worth of wedges in the pan with the chicken.
3 medium lemons,
cut into quarters 4. Cook for 1 hour – 1 hour 15 minutes, or until juices
run clear when you cut between the leg and the
thigh or the temperature in the thickest part of the
thigh reads 170°F when probed with an instant
read thermometer.

5. Remove from oven and allow to rest for about

20 minutes. Carve and serve with the third set of
lemon quarters to squeeze as desired.

SETTING PROCEDURE:
STEAM-CONV, 425°F 5
4
75 Minutes
3
Large Pan underneath
2
Wire Rack 1
(Level 2)

110
For 4 servings
STUFFED CHICKEN BREAST FILLETS

Large Pan (Rack Level 2)

INGREDIENTS: 1. Rinse the fillets under cold water and pat dry.
Make an incision along the side of each to make a
4 chicken breast fillets,
pouch. Finely chop the sun-dried tomatoes, garlic
approx. 1½ lb.
and basil in the blender, season with salt and
8 sun-dried tomatoes, pepper. Fill the chicken pouches with the tomato
packed in oil & drained mixture. Season the outside of the fillets with salt
and pepper.
1 garlic clove

½ bunch of basil 2. Grease the baking pan with olive oil. Place the
fillets in the baking pan and drizzle with white
Salt and black pepper wine and chicken stock. Cook as indicated or until
the temperature in the chicken reads 165°F when
1 tbsp. olive oil
probed with an instant read thermometer.
3 tbsp. dry white wine or
vermouth 3. To make the sauce, pour the cooking juices into a
small pot and reduce to about 3 oz. Finely chop
3 tbsp. chicken stock or the basil. Add the mascarpone and gorgonzola
vegetable broth to the cooking juices and allow to melt. Stir in the
BASIL SAUCE: basil and season the sauce with cayenne pepper,
salt and lemon juice.
½ bunch of basil, finely
chopped 4. Cut the chicken fillets diagonally into slices.
Arrange on warmed plates and pour the sauce
3 oz. mascarpone
over the top.
3 oz. gorgonzola
SETTING PROCEDURE:
1 pinch cayenne pepper
5
STEAM CONV, 350°F
Salt 4
14 – 16 minutes
3
A little lemon juice Large Pan
2
(Level 2) 1

111
 For 15 servings
TURKEY A LA THERMADOR

Large Pan underneath Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

2 – 2 ½ lbs. medium-sized 1. Remove the giblets and neck from the turkey
potatoes, preferably of a cavity; discard or reserve for another use.
similar size
2. Rinse the turkey with cold water, and pat dry with
1 – 14 lb. fresh turkey paper towels. Tie the ends of the legs together
with string, and tuck the wings behind the back.
Softened, unsalted butter
3. Place wire rack on top of the baking pan and set
IN ADDITION:
the turkey on the rack. Rub the skin with softened
Kitchen string butter.

4. Insert the rack assembly and bird into a cold oven,

feet first, as indicated. After 45 minutes, shield the
ends of the drumsticks with foil to prevent over-
browning. Resume cooking for another 45 minutes
at the same setting.

5. After 1½ hours, check the turkey for doneness;

temperature should reach 170ºF. When the turkey
is done, remove from the oven and tent with foil.

SETTING PROCEDURE:
STEAM CONV, 325°F
60 – 90 minutes 5

Large Pan underneath 4

3
Wire Rack
2
(Level 2)
1

112
This page intentionally left blank.

113
114
C A K E , PA S T R I E S
AND DESSERTS

115
 For 2 servings
BAKED APPLES

Small Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

2 large apples 1. Wash the apples and pat dry. Using a paring
knife remove a 1” wide strip of peel from the top
2 tbsp. cinnamon around the stem. With a melon ball maker, remove
the stem, core and seeds down to the blossom
2 tsp. dried apricots,
chopped end of the apple but leaving a bit of the base in
tact (to contain the filling).
2 tsp. brown sugar
2. Sprinkle the interior of the hollowed out centers
2 tsp. butter with cinnamon, and stuff with chopped apricots
and brown sugar and top with a bit of butter.

3. Spray the interior of the half size baking pan with

non-stick spray and add the apples. Place the pan
in the oven and cook as indicated.

COOK’S TIPS:
Serve as is or with poured cream or ice cream for
dessert.

SETTING PROCEDURE:
STEAM CONV, 400°F 5
4
20 minutes
3
Small Pan on Wire Rack 2
(Level 2) 1

116
For 1 dozen sticks
COWBOY CORN STICKS

Corn Stick or Muffin Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

1 – 8 ½ oz. pkg. 1. Preheat oven.

corn muffin mix
2. Spray corn stick pans or muffin tin with non-stick
½ cup salsa spray.

1 egg 3. Mix together ½ cup salsa and the egg; stir in the
corn muffin mix. Let stand 2 – 3 minutes and stir
again. Portion batter into 12 corn stick forms
or 6 muffin tins.

4. Bake as indicated or until corn sticks are brown;

let rest 1 – 2 minutes and turn out of pans.

SETTING PROCEDURE:
TRUE CONV, 400° F, 5
4
Preheat
3
Sticks
2
12 minutes 1

Muffins
15 minutes
Corn Stick or Muffin
Pan on Wire Rack.
(Level 2)

117
 For 12 slices
C R E A M Y C H O C O L AT E TA R T E

Springform Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

¾ lb. dark chocolate, grated 1. Melt the chocolate in a water bath. In a mixer on
medium with a whisk attachment, cream the butter
10 tbsp. butter and sugar until light and fluffy. Separate the eggs.
Gradually add the melted chocolate and egg yolks to
1¼ cups sugar
the butter mixture and beat well.
8 eggs
2. Beat the egg whites with the powdered sugar
¼ cup powdered sugar until stiff and gently combine with the chocolate
cream mixture on medium speed.
1¼ cups flour

1 level tsp. baking powder 3. Combine the flour and baking powder and sift onto
the egg mixture. Carefully mix everything together.
4 tbsp. apricot jam
4. Cover the base of the springform cake pan with
½ lb. dark chocolate coating parchment paper. Pour the mixture into the pan and
bake as indicated.

5. Allow the cake to cool in the pan. Loosen the sides

from the pan with a sharp knife, turn it out and
remove the parchment paper.

6. Warm the jam then spread it over the cake. Once

cooled glaze the cake.

7. For the glaze, melt the chocolate coating in a water

bath. Coat the whole cake in the glaze, making sure it
is evenly spread and not too thin. Transfer the cake to
a cake plate and let stand again for several hours.

SETTING PROCEDURE:
5
TRUE CONV, 325°F 4
60 minutes 3
Springform Cake Pan 2
on Wire Rack 1

(Level 2)

118
For 10 servings
CRÈME BRULEE

Large Perforated Pan + 10 Ramekins (Rack Level 2)

INGREDIENTS: PREPARATION:
1. Heat together the cream, vanilla bean and pulp
1 quart heavy cream
until steamy hot. In the meantime, cream together
1 vanilla bean, split the sugar and egg yolks till pale in color.
and scraped
2. Remove the bean from the cream. Temper the
¼ cup superfine sugar eggs by stirring in a little of the hot cream into
1 cup sugar them; then whisk the egg mixture into the cream.

6 egg yolks 3. Divide the mixture into 10 ramekins. Cook as

indicated or until set when jiggled.
TO GARNISH:
4. Sprinkle superfine sugar evenly on the top of the
Superfine sugar cream mixture in the ramekins and caramelize with
Fresh berries a torch, forming a crisp, thin top.

5. Garnish with a fresh berry if desired and serve.

SUBSTITUTE:
For ¼ cup superfine sugar substitute ¼ cup
granulated sugar ground in a food processor for
15 – 20 seconds.

SETTING PROCEDURE:
SLOW COOK, 215°F 5
4
60 minutes
3
10 Ramekins in the
2
Perforated Pan 1
(Level 2)

119
 For 12 pieces
EASY ANGEL DESSERT

Large Pan (Level 2)

INGREDIENTS: PREPARATION:

1 – 16 oz. pkg. 1. Place all ingredients in a bowl and whisk until well
angel food cake mix combined. Evenly spray non-stick spray on baking
pan. Pour cake batter into baking pan.
1 – 20 oz. can crushed
pineapple with heavy syrup 2. Bake 17 minutes or until nicely browned; turn oven
off. Let cake remain in oven 2 – 3 more minutes.
1 tsp. vanilla extract
Remove, and let cool.
Non-stick spray
KITCHEN TIP:
Loosen the cooled cake from the pan by sliding a
metal spatula between the cake and pan, constantly
press the spatula against the pan and draw it around
in a continuous, not sawing, motion.

COOK’S TIPS:
Serve with whipped cream, ice cream or fruit.

SETTING PROCEDURE:
STEAM CONV, 350°F 5
4
17 minutes
3
Large Pan
2
(Level 2)
1

120
For 10 pieces
ECLAIRS WITH A MOCHA CREAM

Large Pan (Level 2)

INGREDIENTS: PREPARATION:

6 oz. water 1. Bring the water, butter, vanilla and salt to the boil
in a saucepan. Remove from the heat. Add the
2 tbsp. + 1 tsp. butter flour all at once and stir in well. Reduce the heat
and continue to stir the dough over medium heat
1 tsp. vanilla
until it comes away from the bottom of the pan.
1 pinch salt Remove the pan from the heat, and add the eggs,
one at a time, mixing thoroughly after each.
¾ cup flour
2. Line the baking pan with parchment paper. Put the
2 medium eggs
dough into a piping bag with a large star-shaped
FILLING: nozzle. Pipe out finger-length strips, leaving space
in between. Start close to the edge, as the eclairs
¾ cup whipping cream rise very well in the steam. Bake the eclairs as
1½ tsp. instant coffee indicated until golden brown.
powder
3. Immediately after baking, slice open the eclairs
1 – 2 tsp. sugar with a serrated knife and leave to cool.

COFFEE GLAZE: 4. To make the filling, beat the cream, coffee powder
and powdered sugar until stiff and spoon into a
¾ cup powdered sugar
piping bag.
1 – 2 tsp. instant coffee
powder 5. To make the glaze, stir together the sugar, 1 tsp.
of hot water, the coffee powder and rum. Spread
1 tsp. rum over the top half of each eclair.

6. Pipe the filling into the bottom half and replace

the top.

SETTING PROCEDURE: 5
STEAM CONV, 400°F 4

20 minutes 3
2
Large Pan
1
(Level 2)

121
 For 8 servings
FLAN

Large Perforated Pan + 8 Ramekins (Rack Level 2)

INGREDIENTS: PREPARATION:

8 tbsp. + 4 tbsp. 1. In saucepan, caramelize 8 tbsp. sugar.

granulated sugar
2. Pour enough caramelized sugar in each ramekin
Lemon or orange zest just to coat the bottom.

4 eggs 3. Add a pinch of zest to each.

1 – 14 oz. can condensed 4. Gently blend eggs until smooth (DO NOT BEAT).
milk Then add 4 tbsp. sugar. Stir together until the
14 oz. whole milk sugar is dissolved.

5. Add both the condensed and whole milk to

the egg mixture. Stir in until well blended
(DO NOT BEAT).

6. Pour mixture into each of the ramekins.

Bake as indicated.

7. After removing from oven, allow to cool slightly.

Then invert individual flans onto serving dishes.

SETTING PROCEDURE:
5
SLOW COOK, 230°F 4
25 – 30 minutes 3
8 Ramekins in the 2

Large Perforated Pan 1

(Level 2)

122
For 15 slices
MARBLE CAKE

12" Loaf Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:
1. Grease the cake pan with butter and sprinkle with
LIGHT SPONGE:
bread crumbs.
2 ¾ cups flour
2. To make the light sponge mixture, mix the flour,
2
⁄3 cup cornstarch cornstarch and baking powder
together and sift into a deep mixing bowl.
4 tsp. baking powder

1 cup sugar 3. Add the sugar, vanilla, salt, softened butter, eggs,
rum and milk. Mix the ingredients with a hand
½ tsp. vanilla mixer or a food processor, initially on a low setting.
Once the flour has been incorporated, quickly
1 pinch salt
beat the mixture until smooth. Do not over-beat.
1
⁄3 cup butter, softened
4. Place half the mixture into the pan.
4 eggs
5. Stir the sugar, cocoa, almonds and milk into the
2 tbsp. rum remaining mixture and add to the light mixture in
1
⁄3 cup + 2 tbsp. milk the pan.

DARK SPONGE: 6. Working in a spiral action, use a fork to marble the

two mixtures together, then bake as indicated.
1
⁄3 cup sugar
1 tbsp. cocoa SETTING PROCEDURE:
1
⁄3 cup ground almonds TRUE CONV, 300°F 5

60 – 65 minutes 4

2 – 3 tbsp. milk 3
12" unperforated Loaf Pan
2
on Wire Rack
IN ADDITION: 1
(Level 2)
Butter

1 – 2 tbsp. bread crumbs

for the cake pan

123
 For 4 servings
PEARS IN RED WINE

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:
2
⁄3 cup red wine 1. Heat the red wine, sugar, jam, cinnamon and
orange zest in a saucepan until the sugar and
½ cup brown sugar jam have dissolved.

2 tbsp. blackberry or cherry 2. Peel the pears, halve lengthways and remove
jam the core with a melon baller or knife.
½ tsp. cinnamon
3. Spread out the fruit in the baking pan, immediately
Grated zest of an orange pour over the red wine mixture and carefully turn
the pear halves in the sauce. Cook as indicated
4 medium-sized pears until the pears are soft, but not falling apart.

4. Remove the pears and arrange on plates. Reduce

the red wine mixture in a saucepan over a low heat
until the sauce's viscosity is thick enough to coat
the front and back of a spoon. Pour the red wine
sauce over the pears and
serve warm.

SETTING PROCEDURE:
STEAM, 210 – 212°F 5
4
20 minutes
3
Large Pan
2
(Level 2)
1

124
For 6 servings
POACHED PEARS IN SPICED
ORANGE LIQUEUR

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

2 cups orange juice 1. In the baking pan combine the orange juice,
orange liqueur, water, sugar, orange zest, star
½ cup of orange liqueur anise, cranberries, cinnamon sticks, and cloves.
Place the pears in the pan.
2 cups water

½ cup granulated sugar 2. Place in oven and cook as indicated or until pears
are tender.
Zest of 1 orange
3. Remove from oven and set aside to cool. Once
3 star anise cool, put pears and syrup in the refrigerator until
1
⁄3 cup of cranberries thoroughly chilled.

3 cinnamon sticks 4. Serve pears with syrup spooned over and garnish
with orange slices, cinnamon stick and star anise,
3 whole cloves if desired.
6 ripe, but firm, anjou pears,
peeled SETTING PROCEDURE:

GARNISH: STEAM, 210 – 212°F 5

35 minutes 4

Orange slices 3
Large Pan
2
(Level 2)
Cinnamon sticks 1

star anise

125
 For 6 servings
P U F F PA S T R Y S H E L L S W I T H F R U I T F I L L I N G

Large Pan (Rack Level 3)

INGREDIENTS: PREPARATION:

1 – 10 oz. pkg. 1. Preheat oven.

Pepperidge Farm® puff
2. Place frozen pastry shells in baking pan with space
pastry shells
in between. When preheated, change setting
1 can prepared fruit pie filling to Steam Convection. Bake as indicated or until
golden brown and puffed.
Whip cream, optional
3. Cool for 5 minutes and using a fork remove the
center top and soft pastry underneath.

4. Fill shells with fruit filling and top with whipped

cream if desired.

SETTING PROCEDURE:
TRUE CONV, 400°F, Preheat 5
4
3
STEAM CONV to bake 2
20 – 25 minutes 1
Large Pan
(Level 3)

126
For 4 servings
RHUBARB AND APPLE COMPOTE

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1¾ cups rhubarb 1. Wash and peel the rhubarb and trim the ends.
Divide thick stalks lengthways, then cut
1¼ cups sugar into pieces.

2 small apples 2. Place the rhubarb in the baking pan, sprinkle with
1 cinnamon stick sugar and shake thoroughly.

3. Wash, core and peel the apples. Quarter the

apples and cut into slices only shortly before
preparation. Add to the rhubarb along with the
cinnamon stick.

4. Once some juice has formed, steam the rhubarb

and apple mixture as indicated.

VARIATION:
Instead of the cinnamon stick, try slicing open a vanil-
la pod and adding it. To sweeten the dish and as an
alternative to the apples, try a sliced banana or
1½ cups strawberries.

SETTING PROCEDURE:
STEAM, 210 – 212°F 5
4
15 minutes
3
Large Pan
2
(Level 2)
1

127
 For 5 to 8 servings
S T R AW B E R RY B R E A D P U D D I N G

Large Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

3 tbsp. (42g) unsalted butter, 1. Butter a 2-quart (2-L) baking dish.

plus more for the baking dish
2. In a saucepan, combine the 3 tablespoons butter,
3
⁄4 cup (ml) heavy cream the cream, and the milk. Scrape the vanilla seeds
into the cream and add the pods to the pan. Add
3
⁄4 cup (240ml) milk the brown sugar. Over medium heat warm the
1 whole vanilla bean, split mixture to a warm but not scalding temperature,
lengthwise stirring to melt the butter and dissolve the sugar.
Remove from the heat and set aside to infuse for
2
⁄3 cup (110g) packed brown 15 minutes.
sugar
3. In a bowl, whisk together the eggs, vanilla extract,
3 eggs
and cloves.
1 tsp. vanilla extract
4. Remove the vanilla pods from the milk mixture
1
⁄4 tsp. ground cloves and slowly whisk the milk mixture into the egg
mixture.
1
⁄2 lb. (455g) strawberries,
tops removed sliced 1⁄4” thick
5. Layer half of the bread slices in the prepared
1
⁄2 lb. (225g) day-old rustic baking dish. Layer in half of the cut strawberries.
white bread with crusts
removed, cubed 3⁄4” pieces 6. Layer the remaining bread over the strawberries.
Layer the remaining strawberries. Pour the milk-
egg mixture over the bread. Press down gently on
the bread to help the top layer absorb the liquids.

7. Set the baking dish aside for 30 minutes to allow

the bread to absorb the liquids fully.

128
8. Cover the baking dish with foil. Bake, covered, for 45 minutes. Remove foil and finish
baking for another 20 – 30 minutes or until the pudding is golden brown on the top.

9. Allow to cool for 10 minutes and serve warm or serve at room temperature.

SETTING PROCEDURE:
STEAM-CONV, 300°F
45 minutes with foil
5
+ additional 30 minutes
4
without foil
3
2
Large Pan on wire rack
1
or dish on wire rack.
Recommend dish
on wire rack.
(Level 2)

129
 For 12 slices
R E D C U R R A N T TA R T

10" Springform Cake Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

12⁄3 cups flour 1. Put the flour, baking powder and sugar in a bowl.
Add the salt, butter and egg and knead into a
1 tsp. baking powder dough ball using the dough hook on the hand
mixer, first on a low setting and then gradually
¾ cup sugar
higher until combined. Wrap in foil and chill for
1 pinch salt ½ – 1 hour.

1 stick (8 tbsp.) butter 2. Wash the red currants, remove the stems and
leave to dry thoroughly.
1 egg
3. Grease the pan and line with two thirds of the
IN ADDITION:
dough. Shape the remaining dough into a roll and
Butter for greasing the dish use to rim the pan to make a 1” high outer crust.
Prick the pastry base several times with a fork. Mix
TOPPING:
the hazelnuts and bread crumbs together and
1 lb. red currants spread over the pastry base.

1 cup ground hazelnuts 4. Beat the egg whites, lemon juice and sugar until
stiff. Mix the drained red currants with half the
1 tbsp. breadcrumbs
egg white mixture and place in the pan. Spread
5 egg whites the rest of the egg white mixture over the berries.
Bake as indicated.
1 tbsp. lemon juice

1½ cups sugar SETTING PROCEDURE:

5
TRUE CONV, 325°F
4
65 – 70 minutes
3
10" Springform 2
Cake Pan on Wire Rack 1
(Level 2)

130
This page intentionally left blank.

131
132
BREADS

133
 For 15 slices
BRAIDED LOAF

Proof: Bowl on Wire Rack (Rack Level 2)

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

4 1⁄3 cups all-purpose flour 1. Wash the raisins and blanch them in boiling water.

1 packet dry yeast 2. In a mixing bowl add lukewarm milk, 1 teaspoon

sugar, and dry yeast. The yeast should start
1 tsp. sugar blooming or foaming to the top. This step is
Approx. 1 cup milk, lukewarm important to test whether the yeast is alive and
activate it quickly. Place the bowl on the wire rack
½ cup golden raisins and allow the dough to proof
as indicated.
1 stick butter, melted

½ cup sugar 3. In a mixer with a hook attachment, knead

bloomed yeast mixture with, butter, 1/2 cup of
¼ tsp. salt sugar, salt, raisins, and flour on medium speed
until the dough comes away from the side of the
IN ADDITION:
bowl.
Butter for greasing the pan
4. Proof dough for 30 minutes. Place bowl back
OPTIONAL: on mixer and knead for another 5 minutes on
medium speed.
Powdered sugar for dusting
5. Divide the dough into three equal pieces. Roll
these pieces into evenly sized strands, braid, and
proof for another 30 minutes.
SETTING PROCEDURE:
6. Bake the braided loaf as indicated. When bread
PROOF, 100° F has cooled, dust with powdered sugar.
10 minutes, uncovered
Bowl on Wire Rack

PROOF, 100° F 5

10 minutes, uncovered 4
3
Transfer to Large Pan
2
1
To Bake
STEAM CONV, 325°F, 30 – 35 minutes
134 Large Pan (Level 2)
For 6 servings
CHEESE SCONES

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

3 ¼ cups self-rising flour 1. Mix the flour, salt and dry mustard in a bowl and
plus extra for rolling rub in the butter until the mixture resembles fine
breadcrumbs.
Pinch of salt
2. Stir in half the grated cheese. Combine the milk
¼ tsp. dry mustard and yogurt and stir into the mixture, working the
6 tbsp. butter ingredients together until a soft dough forms.

2 oz. cheddar, grated 3. Turn out onto a lightly floured surface and knead
gently to get a smooth dough. Roll out to an even
½ cup milk thickness of about ¾ inch.
¼ cup natural yogurt
4. Using a 2 inch cutter, mark out 12 –14 scones
and place on a greased baking pan. Gather any
trimmings and reshape to make extra scones.

5. Sprinkle the remaining cheese over each scone

and bake as indicated until golden brown
Remove, butter and eat while the scones are
still warm.

SETTING PROCEDURE:
STEAM CONV, 400°F 5

10 – 12 minutes 4
3
Large Pan
2
(Level 2)
1

135
 For 10 pieces
CHEESE TWISTS

Large Pan (Rack Level 2)

INGREDIENTS: PREPARATION:

1 package frozen puff pastry 1. Defrost the puff pastry. Sprinkle the pastry sheets
with a little water, place them on top of each other
8 oz. aged Gouda and roll out on a floured work surface to a 14” x
14” square.
Coarsely ground pepper

1 egg yolk 2. Grate the cheese and sprinkle half of it over one
half of the pastry. Season with pepper and fold
A little milk the other half of the pastry over. Roll out flat with a
rolling pin.
FOR SPRINKLING:
3. Beat the egg yolk and milk together and use to
Some caraway, sesame
and / or poppy seeds glaze the pastry. Sprinkle with caraway, sesame or
poppy seeds and the remaining cheese. Then cut
the pastry using a pastry wheel into strips approx.
¾ inch wide.

4. Line the baking pan with parchment paper. Twist

the strips into a spiral and place in the baking pan.

5. Leave the cheese twists to rest in the refrigerator

for at least 10 minutes. Then bake the cheese
twists as indicated.

SETTING PROCEDURE:
STEAM CONV, 400°F 5
4
20 – 25 minutes
3
Large Pan
2
(Level 2)
1

136
For 6 servings
CORNBREAD

9" Springform Cake Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

1 onion, peeled and diced 1. Mix the cornmeal, flour, baking powder and salt in
a bowl. Mix the buttermilk and eggs together and
2 sprigs rosemary, leaves add to the bowl. Add the diced onion, rosemary,
only, finely chopped chili and Parmesan.
1 red chili peppers, seeded, 2. Stir all ingredients well. Grease the cake pan and
and finely chopped
mix the rest of the clarified butter into the batter.
2 cups cornmeal Place the batter into the cake pan.

2 tbsp. flour 3. Bake the cornbread as indicated until the surface

is golden brown.
1 tsp. baking powder

1 tsp. salt
COOK’S TIPS:
1 cup buttermilk This bread also tastes excellent toasted.

2 eggs SETTING PROCEDURE:

5
½ cup grated Parmesan STEAM CONV, 325°F
4
30 – 40 minutes 3
1½ tbsp. melted clarified 9" Springform Cake Pan 2
butter on Wire Rack 1
(Level 2)

137
 For 6 servings
CINNAMON PECAN ROLLS

Wire Rack (Rack Level 1) + Large Pan (Rack Level 2)

ICING: PREPARATION:

4 oz (110g) cream cheese, at 1. For the dough, gently warm the milk to 110°F
room temp. (lukewarm bath temp). Pour milk into a bowl
(dough can be mixed in a stand mixer with a
1 cup (115g) confectioner’s dough hook or mixed by hand) with the yeast
sugar and sugar. In a mixing bowl add lukewarm milk,
2 tbsp. milk 1/4 cup sugar, and dry yeast. The yeast should
start blooming or foaming to the top. This step
DOUGH: is important to test whether the yeast is alive and
activate it quickly.
1 cup (235ml) milk

1 tbsp. active dry yeast, 2. Mix in the sea salt, melted butter, and flour until
1 1⁄2 packets a soft dough forms. You may have to add a
little extra flour if dough is too sticky. Should be
1
⁄4 cup (55g) brown sugar slightly tacky but not overly sticky. Add flour a
1 tsp. (5g) kosher or sea salt couple tablespoons at a time until you reached
the desired tackiness.
1
⁄2 cup (115g or 1 stick)
unsalted butter, melted 3. Turn the oven knob to Proof Mode. Place bowl,
uncovered, on wire rack to rise for range of
3 1⁄4 cup (400g)
30 minutes to 1 hour or until doubled in bulk.
all-purpose flour
4. When dough is almost done rising, melt the
CINNAMON FILLING:
butter for the cinnamon filling. Lightly butter a
1
⁄2 cup (115 g or 1 stick) 2 quart baking dish. Set aside to cool slightly.
unsalted butter, melted Combine sugars and cinnamon in a bowl and set
aside.
1 cup (200g) brown sugar
1
⁄4 cup (50g) granular sugar 5. Melt the butter for the filling and set aside to
cool slightly. Put dough on a lightly floured work
2 1⁄2 tbsp. ground cinnamon surface. Roll dough out to approx. 1⁄4” thick and
18”x14”. Spread the filling’s melted butter evenly
1 cup (100g) pecans,
chopped across the top surface. Evenly sprinkle cinnamon
sugar mix over dough. Sprinkle chopped pecans
over the dough.

138
6. Beginning with the longer side facing you, use both hand to roll the dough into a
log. Slice the log into 9 even sections, approx. 11⁄2” wide.

7. Place the rolls cut side up in the buttered baking dish, spaced apart from
each other. Cover and allow to rise for 45 minutes in a warm place, or until
approximately doubled in volume. While rolls rise preheat oven to 325 degrees
Fahrenheit° on Steam Convection mode.

8. Bake the rolls for approx. 20 minutes or until golden. Remove from oven and allow to
cool for 15 – 20 minutes.

9. While cinnamon rolls cool, make icing. Combine the cream cheese, confectioner’s
sugar, and milk in a bowl and mix until smooth. Spread icing
over cinnamon rolls and serve.

SETTING PROCEDURE:
PROOF MODE,100°F 5

30 minutes to 1 hour 4
3
Wire Rack
2
Level 1)
1

STEAM-CONV, 325°F
20 minutes
Large Pan 5
(Level 2) 4
3
2
1

139
 For 12 servings
DINNER ROLLS

Large Pan (Level 3)

INGREDIENTS: PREPARATION:

12 frozen white dinner rolls OPTION 1 FOR FROZEN:

1. Spray the baking pan with non-stick spray.
OPTIONAL: Place frozen rolls in pan leaving ½” space around
each. Place rolls, uncovered, on rack position 3 in
squeeze bottle margarine
steam oven set on Proof for 1 – 2 hours or until
thawed and doubled in size.

2. Remove rolls and turn oven to 350ºF Steam

Convection. Bake on rack position 3 for 15 minutes
or until golden brown. Remove pan and brush
tops with butter if desired.

SETTING PROCEDURE: OPTION 2 FOR THAWED:

Option 1: For Frozen 1. Spray baking pan with non-stick spray. Place frozen
PROOF, 100°F rolls ½” apart in pan and cover; place in refrigerator
1 – 2 hours overnight. Place in steam oven set on Proof for
20 minutes, uncovered, on rack position 3.
To Bake
STEAM CONV, 350°F 2. Leaving pan in oven, change setting to Steam and
15 minutes Convection/Combination at 350ºF and bake
Large Pan (Level 3) 15 –17 minutes or until rolls are evenly browned.

Option 2: For Thawed 3. Remove rolls and brush tops with butter if desired.
PROOF, 100°F
20 – 30 minutes

To Bake
5
STEAM CONV, 350°F 4
15 – 17 minutes 3
Large Pan (Level 3) 2
1

140
For 20 slices
M U LT I - G R A I N B R E A D

Proof: Bowl on Wire Rack (Rack Level 2)

12" Loaf Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

11⁄3 cups rye flour 1. In a large mixing bowl with a dough hook add
lukewarm water, 1 tablespoon of sugar, and dry
4 1⁄4 cups wheat flour yeast. The yeast should start blooming or foaming
to the top. This step is important to test whether
2 packets dry yeast
the yeast is alive and activate it quickly.
1 tbsp. honey
2. Add buttermilk, flower and knead on medium until
Approx. 1 cup lukewarm flour and water are both well combined. Leave to
water proof as indicated.
Approx. 1 cup lukewarm 3. Gradually add the remaining ingredients to the
buttermilk
dough, work it all into an elastic dough and form
2 tbsp. flax seeds into a loaf. Place the loaf in a greased loaf pan and
leave to proof as indicated.
2 tbsp. sesame seeds
4. Using a sharp knife, score diamond shapes in the
2 tbsp. sunflower seeds
risen loaf and prick all over with a cocktail stick.
1 tbsp. pumpkin seeds Sprinkle with water and bake as indicated.

1 tbsp. salt
SETTING PROCEDURE:
1 tbsp. bread spice 5
PROOF, 100°F
4
1. 30 minutes (1st rise) 3
2. 30 minutes (2nd rise) 2

Bowl on wire rack 1

(Level 2)

To Bake
STEAM CONV, 450°F 5
4
15 minutes then 350°F
3
for 30 – 35 minutes
2
Loaf Pan on Wire Rack 1
(Level 2)

141
 For 20 slices
WHITE BREAD

Proof: Bowl on Wire Rack (Rack Level 2)

12" Loaf Pan on Wire Rack (Rack Level 2)

INGREDIENTS: PREPARATION:

Makes 2 Loaves 1. In a stand mixing bowl add lukewarm water, yeast,

and sugar. The yeast should start blooming or
6 2⁄3 cups all-purpose flour foaming to the top. This step is important to test
whether the yeast is alive and activate it quickly.
1 packet dry yeast

1 heaping tsp. sugar 2. Sift in flour into yeast water mixture. With a hook
attachment turn on mixer on low for one minute
1 level tsp. salt then turn up to medium for about 5 minutes
until it forms a smooth dough. Leave to proof as
1 tbsp. butter
indicated.
1 2⁄3 – 2 cups water, lukewarm (1st rise in bowl)

IN ADDITION: 3. Knead the dough for another 5 minutes and place

it in the greased loaf pan. Leave to proof once
Butter for greasing the pan
more as indicated.
(2nd rise in loaf pan)
COOK’S TIPS:
in new steam oven, there 4. Then bake as indicated.
would be enough room to
bake 2 loaves at one time.

142
SETTING PROCEDURE:
PROOF, 100°F
1. 30 minutes
5
(1st rise in bowl) 4
Bowl on Wire Rack 3
2
1

2. 30 minutes
5
(2nd rise in loaf pan)
4
Loaf Pan on Wire Rack
3
2
1

To Bake
STEAM CONV, 350°F 5
4
30 – 40 minutes
3
Loaf Pan on Wire Rack 2
(Level 2) 1

143
 For 8 pieces
HOMEMADE SOFT PRETZELS WITH
W H O L E G R A I N H O R S E R A D I S H M U S TA R D

Wire Rack (Rack Level 1) + Large Pan with Parchment Paper (Rack Level 2)

INGREDIENTS: PREPARATION:
1. In the bowl of a stand mixer, combine yeast,
ABOUT 8 PRETZELS:
milk, and brown sugar in a bowl and stir to
2 ¼ tsp. (1 pkg) active dry dissolve. Allow to sit for 5 minutes.
yeast
2. Fit mixer with dough hook and stir in beer,
¾ cup (175ml) warm milk (at butter, salt, and flour. Mix on medium speed for
110 º F)
3 – 4 minutes or until smooth and dough ball
2 tbsp. brown sugar pulls away from sides.

¾ cup (175ml) lager or 3. Dough should be tacky but not sticky. If needed
pilsner beer add a couple tablespoons of flour more at a time
until the desired texture is reached.
2 tbsp. unsalted butter, at
room temp 4. Turn the oven knob to Proof Mode. Place bowl,
2 tsp. kosher or sea salt uncovered, on wire rack to rise for range of
30 minutes to 1 hour or until doubled in bulk.
4 ½ cups (560g) flour
5. After the dough has proofed, Line a couple of
PRETZEL WASH: full size baking trays with parchment paper and
1 cup (240ml) water lightly oil the paper with vegetable oil. Set aside.

1 egg 6. Put the pretzel wash’s cup of water in a saucepan

and bring up to a boil. Add baking soda. Boil for
1 tbsp. baking soda 1 minute then set aside.
1 tbsp. water
7. In a separate bowl, beat together the egg and
tablespoon of water. Set aside

144
MUSTARD: 8. Divide the dough into 8 equal portions. Roll
each portion out into a 24”– 28” rope. Make a U
½ cup (110g) whole grain
shape with the rope, and holding the ends, twist
Dijon mustard
the ropes twice at about 4” away from the ends.
2 tbsp. spicy brown mustard Flip the ends and take them back down towards
the bottom of the U and press the ends into the
3 tbsp. (45g) prepared
rope to form the shape of a pretzel.
horseradish

2 tsp. sesame oil 9. Lay onto the lined baking trays.

1 tsp. ground ginger 10. Brush pretzels with the hot water/baking soda
mixture, then brush with the egg wash.
3 tbsp. (42g) brown sugar
11. Bake for 12-14 minutes or until dark golden.
Cool for at least 5 minutes before serving.
Mix all to combine. Serve
with the finished pretzels. SETTING PROCEDURE:
5
PROOF MODE, 100 ºF
4
30 minutes to 1 hour
3
Wire Rack 2
(Level 1) 1

STEAM-CONV, 450 ºF
14 Minutes 5
Large pan with 4
3
Parchment Paper
2
(Level 2)
1

145
 For 10 pieces
MINI BAGELS

Proof: Bowl on Wire Rack (Rack Level 2)

Large Perforated Pan + Large Pan (Rack Level 2)
Large Pan (Rack Level 2)
INGREDIENTS: PREPARATION:

1 tsp. sugar 1. Stir the sugar, dried yeast and 1 tbsp. flour into ¾ cup
warm water and dissolve. Mix the remaining flour with
1 tsp. dried yeast salt. Add the yeast mixture and the oil to the flour and
knead to form an elastic dough. Leave to proof as
2 1⁄3 cups flour
indicated.
3
⁄4 cup water, lukewarm
2. Thoroughly knead the dough once more and divide
1
⁄2 tsp. salt into 10 pieces. Make a small ball from each piece
of dough and push a hole into the center. Using
1 tbsp. oil
circular movements, increase the size of the hole to
IN ADDITION: approximately ¾ inch. Leave to proof
as indicated.
1 egg white, whisked
3. Steam the bagels in greased perforated pan as
Sesame or poppy seeds
indicated. Then pat dry, brush with whisked egg white
and coat one side with sesame or poppy seeds. Line
VARIATIONS: the baking pan with parchment paper, place the
Savory Bagels: Knead some bagels inside and bake as indicated. Place on the wire
roasted onions into the dough. rack to cool.
Cinnamon Raisin Bagels:
Add ½ cup raisins and 1 tbsp.
each of sugar and cinnamon
to the dough.

146
SETTING PROCEDURE:
5
PROOF, 100°F 4
1. 30 minutes (1st rise) 3
2. 30 minutes (2nd rise) 2

Bowl on Wire Rack (Level 2) 1

STEAM, 210° F 5
3 – 5 minutes 4

Large Perforated Pan + 3

2
Large Pan
1
(Level 2)

To Bake
5
STEAM CONV, 350°F
4
20 – 25 minutes
3
Large Pan
2
(Level 2) 1

147
 INDEX OF RECIPES

A
Apulian Rice Salad............................................................................................................................ 16
Asian Leafy Vegetables with Cilantro Pesto..................................................................................... 19
Asian Steamed Fish.......................................................................................................................... 70
Asparagus in Mustard Cream Sauce................................................................................................ 32
Asparagus Salad............................................................................................................................... 18
Autumn Roast Pork.......................................................................................................................... 86

B
Baby back ribs.................................................................................................................................. 98
Backyard Shrimp Boil....................................................................................................................... 71
Baked apples.................................................................................................................................. 116
Baked Vegetables in a Balsamic Sauce............................................................................................ 33
Bourbon Pecan Crusted Salmon...................................................................................................... 72
Braided loaf.................................................................................................................................... 134
Breads............................................................................................................................................ 133
Broiled Cauliflower and Shishito Peppers with Pistachio Relish...................................................... 34
Broiled Feta and Tomatoes Topped with Olives.............................................................................. 35

C
Cabbage Rolls.................................................................................................................................. 88
Cake, Pastries and Desserts........................................................................................................... 115
Cheese scones................................................................................................................................ 135
Cheese twists................................................................................................................................. 136
Chicken and dumplings.................................................................................................................. 102
Cinnamon pecan rolls..................................................................................................................... 138
Classic Lasagna................................................................................................................................ 36
Coconut and Pumpkin Soup............................................................................................................ 20
Cornbread...................................................................................................................................... 137
Corn on the Cob.............................................................................................................................. 38
Cowboy corn sticks........................................................................................................................ 117
Creamy chocolate tarte.................................................................................................................. 118
Crème brulee................................................................................................................................. 119

D
Dinner rolls..................................................................................................................................... 140
Duck breast in a honey and balsamic vinegar sauce...................................................................... 103

E
Easy angel dessert.......................................................................................................................... 120
Eclairs with a mocha cream............................................................................................................ 121
Exotic Lentil Curry............................................................................................................................ 39

148
INDEX OF RECIPES

F
Fillet of Fish with Mustard Sauce au Gratin..................................................................................... 73
Fish Stew with Fennel....................................................................................................................... 74
Flan................................................................................................................................................. 122

G
Gnocchi with Sage Butter................................................................................................................ 40

H
Halibut with Tomato White Wine Compote..................................................................................... 75
Ham and Egg Brunch Cups.............................................................................................................. 21
Healthy Steamed Seasonal Vegetables with Lemon Vinaigrette..................................................... 41
Herbed Polenta................................................................................................................................ 42
Homemade soft pretzels with whole grain horseradish mustard.................................................. 144

I
Information on Your Appliance and on This Brochure....................................................................... 6

L
Leg of Lamb with Juniper Sauc........................................................................................................ 90
Lemongrass Risotto.......................................................................................................................... 43
Lobster Thermador.......................................................................................................................... 76

M
Marble cake.................................................................................................................................... 123
Marinated chicken skewers............................................................................................................ 104
Marinated Short Ribs in Homemade BBQ Sauce............................................................................. 92
Marinated Shrimp on a Bed of Vegetables...................................................................................... 78
Meat Dishes...................................................................................................................................... 85
Meat Loaf......................................................................................................................................... 94
Mexican chicken and vegetable wraps.......................................................................................... 106
Mini bagels..................................................................................................................................... 146
Mixed Vegetable with Lemon Cream Cheese Sauce....................................................................... 44
Moroccan salad................................................................................................................................ 22
Multi-grain bread........................................................................................................................... 141

O
Oven Barbecued Brisket.................................................................................................................. 95
Oven Roasted Sweet Potatoes........................................................................................................ 45

149
 INDEX OF RECIPES

P
Parsnips and Potato Mash................................................................................................................ 46
Pasta Frittata.................................................................................................................................... 47
Pears in red wine............................................................................................................................ 124
Peppered Sirloin............................................................................................................................... 96
Poached pears in spiced orange liqueur........................................................................................ 125
Potato and Porcini Mushroom Gratin.............................................................................................. 48
Potato Dumplings............................................................................................................................ 50
Potatoes Boiled in Their Skins with Two Dips.................................................................................. 49
Pot-Roasted Beef............................................................................................................................. 97
Poultry............................................................................................................................................ 101
Puff pastry shells with fruit filling..................................................................................................... 26

Q
Quinoa salad.................................................................................................................................... 24

R
Red currant tart.............................................................................................................................. 130
Reuben quiche................................................................................................................................. 51
Rhubarb and apple compote......................................................................................................... 127
Roast chicken with lemon, thyme stuffing and pistachio............................................................... 108
Roasted cornish game hens........................................................................................................... 109
Roasted potato salad....................................................................................................................... 25
Roasted quinoa with a cream sauce................................................................................................. 52
Roasted sesame green beans.......................................................................................................... 54
Roasted vegetables.......................................................................................................................... 55
Rosemary and lemon roast chicken............................................................................................... 110

S
Salad nicoise..................................................................................................................................... 28
Savory poultry parcels...................................................................................................................... 26
Seafood Dishes................................................................................................................................ 69
Side dishes, vegetarian dishes and casseroles................................................................................. 31
Small Pasta and Spinach Casseroles................................................................................................ 56
Sole Rolls with a Basil and Salmon Stuffing..................................................................................... 80
Spicy Butternut Squash Bake........................................................................................................... 58
Spinach and Eggplant Lasagne........................................................................................................ 60
Spinach with Raisins and Pine Nuts.................................................................................................. 62
Starters, Soups and Salads............................................................................................................... 15
Steamed Mussels in Tomato Garlic Wine Broth with Grilled Bread................................................. 79
Strawberry bread pudding............................................................................................................. 128
Stuffed chicken breast fillets.......................................................................................................... 111
Summer Fish Bake............................................................................................................................ 81

150
INDEX OF RECIPES

T
Thai Lentil Salad............................................................................................................................... 29
Three cheese mac and cheese......................................................................................................... 64
Tomato quiche.................................................................................................................................. 66
Trout in White Wine......................................................................................................................... 82
Turkey a la thermador.................................................................................................................... 112
Twice baked potatoes...................................................................................................................... 67

V
Vegetable pilaf................................................................................................................................. 63

W
White bread................................................................................................................................... 142

151
BSH Home Appliances Corporation
1901 Main Street, Suite 600
Irvine, CA 92614
800-735-4328
www.thermador.com

20-THD-1041 6/22