Der Gaggenau Dampfbackofen
Rezepte für den Gaggenau Dampfback-
ofen
Rezepte für weitere Gaggenau
Geräte
Rezepte für Profis
Rezepte für Gäste
Eigene Rezepte
Küchenlexikon
Gaggenau Cookbook
Experience Gaggenau at i ts best : l ive,
when only the best will do. Spoil your
guests, friends and family. Perform the
magic at home like a professional chef –
with the large oven, CombiSteam oven,
grill, wok, or Teppan Yaki. Get seduced
by the variety of our recipes. Find even
more at www.gaggenau.com. Use
this ring binder for collecting recipes –
i t wi l l become your cookbook.
The difference is Gaggenau.
Appetizers / Finger Food
Entrées
Side Dishes
Desserts
Bread / Pastries
Legend
General information
Gaggenau Hausgeräte GmbH
PO Box 83 0101
D-81701 Munich
Germany
Phone +49.(0)89.45 90-03
www.gaggenau.com
Greece
BSH Ikiakes Syskeves A.B.E.
17th km National Road
Athinon – Lamias & Potamou 20
14564 Kifissia, Athens
Greece
Phone +30.(0)210.427 78 69
South Africa
BSH Home Appliances (Pty) Ltd
Private Bag X36
Midrand 1635
South Africa
Phone +27.(0)11.265 7803
Northern Europe
BSH Hushållsapparater AB
Landsvägen 32
172 63 Solna
Sweden
Phone +46.(0)8.734 12 00
Russia
000 ”BSH Bytowaja Technika”
Ul. Malaja Kalushskaja, 19
119071 Moscow
Russia
Phone +7.095.737-28-52
Asia
BSH Home Appliances Pte. Ltd.
38C Jalan Pemimpin
Singapore 577180
Singapore
Phone +65.(0)6.356 1080
Copyright :
Gaggenau Hausgeräte GmbH,
Munich
2005 Edition
Der Gaggenau Dampfbackofen
Rezepte für den Gaggenau Dampfback-
ofen
Rezepte für weitere Gaggenau
Geräte
Rezepte für Profis
Rezepte für Gäste
Eigene Rezepte
Küchenlexikon
The Gaggenau
CombiSteam oven
Recipes for the
Gaggenau
CombiSteam oven
Recipes for the
Gaggenau ovens
Recipes for other
Gaggenau appliances
Chef’s recipes
Your recipes
Kitchen glossary
Which setting works best for what kind of dish?
Dish Setting
Poultry, wildfowl 1. Steam-baking
Vegetables 2. Blanching, 3. Steaming
Meat
• Roasts, meat squares 4. Combi-steaming
• Entrecote, roast beef, leg of lamb, loin 5. Low temperature cooking
Fish 6. Low temperature steaming
Baking
• Crisping 7. Crisping and
8. Misting
• Bread 9. Fermenting, 10. Convection and
8. Misting
• Pies, quiches 10. Convection
Fruit
• Juice extraction 11. Juice extraction
• Preserving 12. Sterilizing
Yogurt 13. Yogurt preparation
Defrosting 14. Quick defrosting
Warming up 15. Regeneration
A whole new world of tastes:
The CombiSteam oven
In the beginning, one may find cooking with
the CombiSteam oven slightly unusual;
however, it is actually easier to operate than
conventional appliances. Certainly once they
see and taste the results, aspiring home
chefs and gourmets will never want to miss
the quality and convenience of this versatile
appliance.
The professional cooking methods ex-
plained here make it easy to achieve perfect
results. Therefore, it is important to select
the right setting. Cooking times and quan-
tities are as recommended by Gaggenau.
Depending on the weight and temperature
of the food you are preparing, these values
can differ. Gaggenau recommends not
preparing ingredients that come straight
out of the refrigerator, but are room tem-
perature. The CombiSteam oven should
always be preheated. If it is not preheated,
the recommended cooking time extends
by about five minutes.
Detailed information about specific
dishes / ingredients and recipes can be
found in the cooking and baking tables for
the CombiSteam oven as well as in the
Gaggenau recipes specifically created for
the CombiSteam oven.
1. Steam Cooking
Temperature setting : 150 °C – 230 °C
Humidity : 100%
Makes poultry perfectly juicy and crisp
at the same time.
With the ED 220, one can cook and bake
in pure steam without pressure at normal
baking temperatures. To achieve results
otherwise only possible in professional
gastronomy. Humidity prevents the food
from drying out, essential for poultry or
wildfowl. At the same time, the skin achieves
a crisp browning through the high tem-
perature. The hot steam possesses double
the heat transfer ability than traditional
convection and reaches all parts of the
dish. A chicken is crisp and brown on all
sides, even under the legs, and still has a
moist, tender breast.
2. Blanching
Temperature setting : 100 °C
Humidity : 100%
Prepare vegetable and fruit in a more
nutritious and savoury way than in boiling
water.
Blanching in the CombiSteam oven im-
proves the preservation of water-soluble
ingredients, texture and form. Place produce
in the preheated oven and into the perfo-
rated cooking insert at the second level and
place a drip tray underneath. Blanching
takes two minutes. Place fruit or vegeta-
bles for a quick cool down in ice water and
let drip off well. Spinach is perfectly pre-
pared in 4 minutes. Tomatoes are easy to
peel if scored and blanched for 3 minutes
in the CombiSteam oven.
3. Steaming
Temperature setting : 100 °C
Humidity : 100%
Healthier and more flavour than with
regular cooking.
The steam setting is better for almost any-
thing one would regularly boil in water. The
difference is that the food is surrounded
by steam instead of water. While steaming,
neither vitamins nor colour is washed out.
Quality is immediately noticeable through
the fresh colour and the unsurpassed
intense natural taste. Since the steaming
works without pressure and at only 100 °C,
the preparation is even gentler than prepa-
ration in a pressure cooker. Vitamins that
are not water-soluble are better preserved
at a lower temperature.
Another advantage: The usable cooking
space includes the whole interior. Multiple
cooking inserts with different contents can
be placed inside at the same time, with
different starting times depending on the
cooking time of the dish. Steam isolates
the different dishes from each other and
does not transfer flavours. It enables one
to prepare fish, vegetables and dessert at
the same time in the same oven.
4. CombiSteam
Temperature setting : 150 °C – 230 °C
Humidity : 30%– 80%
The ideal combination for tender meat.
By combining steam and convection, one
will achieve best results for many meat
varieties. Roasts and square cuts will turn
out especially well and tender. The oven
is hermetically sealed during this process,
and the humidity prevents the dry-out ef-
fect of the conventional convection. With
minimal added water the roast cooks in
its own juice. The variable humidity level
settings offer the right setting for every
dish.
5. Low Temperature Cooking
Temperature setting : 70 °C – 80 °C
Humidity : 30%
The perfect roast – guaranteed.
The professional, and therefore the most
reliable method to prepare a perfect roast.
Particularly for high-end, expensive pieces
of meat such as roast beef, entrecote and
leg of lamb, but also for tender pieces of
veal, beef, pig and lamb and poultry breast.
The meat is roasted on all sides. With
intense heat, the pores close and precious
meat juice cannot leak out and retract to
the centre of the meat. Afterwards, the
meat is ‘cooked ripe’ at a low temperature –
70 °C for small pieces, 80 °C for larger
pieces – and then actually roasted. A large
piece of roast beef, for example, turns out
better than with any other cooking method:
for example, a millimetre tin crust that is
completely soft and pink with unsurpassed
juiciness. The exact temperature control
enables precise pre-selection of the desired
result, from rare to very well done. Larger
pieces such as entrecote, roast beef or leg
of lamb will cook for 2 to 4 hours, smaller
pieces such as steaks or poultry cubes for
30 to 60 minutes. It is not necessary to
rotate or wet the meat during the cooking
time. If the temperature is reduced to
60 °C at the end of the cooking time, the
cooking process is stopped and the meat
can stay in oven without a loss of quality
(large pieces up to 1 to 2 hours, small
pieces 30 to 45 minutes).
Tips :
• Season carefully – the slow roasting
intensifies all aromas.
• Please notice when cooking venison or
horsemeat, leaving the meat in the oven
after the cooking process at reduced heat
can create additional ripening which will
create a very intense taste, not to every-
one’s likening.
• The core temperature probe is the best
measure against kitchen stress: Just set the
desired temperature, and everything else
is done automatically until the appliance is
turned off. Always place the core tempera-
ture probe vertically in the dish, somewhat
close to the bone.
Important : Do not pierce through fatty
tissue, as it heats up faster and could
adulterate the cooking time.
6. Low Temperature Steaming
Temperature setting : 90 °C
Humidity : 100%
The professional way to prepare fish.
The steam saturated air results in optimal
heat transfer without drying the dish out.
The low temperature reduces the clotting
and the emission of protein. The fish stays
juicy and tender and the natural taste is
ideally conserved.
7. Crisping
Temperature setting : 160 °C
Humidity : 0%
Crisp and not dry.
Bread rolls and white bread, e.g. baguette,
are baked at 160 °C convection on the wire
rack, without drying out. The special trick
is misting: Immediately after closing the
oven door, mist once or twice by pressing
the symbol ( ) on the control panel.
Bake bread or rolls for approximatetely
5 minutes.
8. Misting and Steam Quenching
Temperature setting: depending on the dish
Humidity : control panel key ‘misting’
Misting – only possible in convection mode
– instantly adds humidity to the dish by
pressing the symbol button. This function-
ality is used, for example, for baking
bread and creates more crust and volume.
To steam quench hold the button for one
second and the steam condenses in the
oven within approximately 20 seconds. The
steam is already condensed when opening
the door, and none will escape from the
oven.
9. Fermenting
Temperature setting : 30 °C
Humidity : 60%
The ideal climate for yeast dough.
Warm and humid – the ideal environment
for rising yeast dough, baking fermentation
and sourdough. The dough is guaranteed
without draft, does not need to be covered
and the rising only takes half as long. Pre-
heat the oven to 30 °C – 40 °C and set the
humidity to 60%. Put the mixing bowl with
the dough or the formed dough on a baking
tray into the oven.
10. Convection
Temperature setting : 150 °C – 230 °C
Humidity : 0%
Ideal solution for cakes: short pastry
bottom, juicy topping.
Ideally with convection in a traditional con-
vection oven. The oven is vented through
an opening to extract humidity. Especially
advantageous for baking, since baked
goods dispense humidity during the baking
process, otherwise the dough will be
soaking wet – e.g. cheesecake, fruitcake,
bund cake, biscuit or hearty quiches.
11. Straining
Temperature setting : 100 °C
Humidity : 100%
The best part of the fruit, easy and clean.
As easy as it gets: preheat the CombiSteam
oven, put cut fruit or whole berries in a
perforated cooking insert, and collect the
juice in a non-perforated insert below.
Leave fruit and berries in the oven until no
more juice can be extracted.
12. Sterilizing
Temperature setting : 100 °C
Humidity : 100%
Preserving made effortless.
The CombiSteam oven eliminates the need
for water baths or a preserving jar. Set the
closed jars at 100 °C and 100% humidity
on the wire rack or the perforated cooking
insert. The jars should have good spacing
in between and should not touch each other.
As soon as the liquid in the jars begins to
bubble, shut the oven off. Leave the jars
in the oven until completely cooled down.
13. Yogurt preparation
Temperature setting : 45 °C
Humidity : 80%
Homemade yogurt: a simple delicacy.
Homemade yogurt is not only a bargain;
you also know exactly what is in it. To
make yogurt, all different kinds of milk are
suitable, even low and no fat milk. Only
sterilized milk is not recommended, since
the vitamin content is significantly reduced.
First, sanitize the milk in a pot by bringing
the heat up to 90 °C to kill any germs,
which could interfere with the acidification.
Then cool the milk to 40 °C in a water bath.
For each 100 ml of milk, fold one to two
teaspoons of plain yogurt or fermented
yogurt into it. Put the starter in carefully
cleaned yogurt jars and let it mature in the
oven at 45 °C and 80% humidity for ap-
proximately 4 to 6 hours. If the milk used
is cold, the maturation might take longer.
14. Thawing
Temperature setting : 45 °C – 55 °C
Humidity : 80%
Fast but gentle.
Frozen food thaws much faster in the
CombiSteam oven than at room tempera-
ture. Place the frozen goods in the per-
forated cooking insert at medium level with
a drip pan underneath – this way the food
does not sit in the thawing liquid (please
discharge liquid afterwards). Flip meat or
fish halfway though the thawing process,
separate, for example, berries or small
pieces of meat and place apart from each
other on the insert. Fish does not have
to be thawed completely, as it is sufficient
if the surface is soft enough to absorb
spices.
15. Refreshing
Temperature setting : 120 °C
Humidity : 60%
Refreshing without loss of quality or taste.
The most gentle refreshing available. Food
does not dry out or fall apart, and will
not lose flavor or color. Place the already
cooked, cold dishes portioned on a plate
and warm in the preheated oven on the
wire rack for 7 to 15 minutes. Vegetables
and pasta dishes need a higher humidity
level. Convenience foods or pre-portioned
dishes for microwaves or cooktops can
also be prepared the CombiSteam oven.
Just follow the instruction on the package
for preparation in a pot, and use 100 °C
and 100% humidity to heat them.
Cleaning aide
Appliance setting: turn both knobs one
setting to the left and start with enter
(symbol: ).
The cleaning aide enables the soaking of
cooking residues in the oven with the help
of steam. Afterwards the oven is easier
to clean. Please see operating manual for
detailed instructions.
Having unexpected guests for dinner?
How to quickly bring frozen food to the table
Bakery products Tips for crisping up in the preheated With/without humidity
CombiSteam oven
Frozen puff pastry sheets, Let thaw, roll out, form, and bake a 180 °C – 200 °C Press mist button after
unbaked for 10 – 15 minutes depending on filling closing oven door
Frozen puff pastry, Let slightly thaw and then bake for 10 minutes Depending on filling, press mist
baked at 170 °C – 200 °C button after closing the oven door,
or select 30% humidity
Frozen flat cake Crisp up frozen cake slices for 20 minutes Depending on toppings, press mist
baked at 155 °C (no sugar or egg white glaze) button after closing the oven door,
or select 30% humidity
Frozen bread rolls, While still frozen, bake for 10 –12 minutes Press mist button after
baked at 180 °C. Serve soon closing the oven door
Stale bread rolls Right before serving crisp up for 4 – 5 minutes Briefly press mist button after
and pretzels at 165 °C– 180 °C closing the oven door
Frozen yeast cookies, While still frozen, crisp up for 10 –15 minutes 30% humidity
baked at 160 °C – 180 °C
Unbaked pieces Depending on size, crisp up for up to 30 minutes at 200 °C 30% humidity
Baked pieces Even better: Let thaw at 20 °C, then crisp up for 30% humidity
10 minutes at 180 °C
Frozen shortcrust pastry Defrost dry shortcrust pastry for 10 minutes Press mist button after
at 160 °C closing the oven door
Frozen pizza, unbaked While still frozen, bake for 30 minutes at 200 °C Depending on the toppings,
press mist buttons after closing
the oven door, or select
30% humidity level
Strudel, filled and While frozen, crisp up at 200 °C for 30% humidity
baked 30 – 45 minutes, depending on size
Frozen white bread Crisp up whole or half loaves of frozen Press mist button after closing
bread for 30 – 40 minutes at 170 °C the oven door if you want
a soft inside and a crispy crust.
Frozen baguette Crisp up at 180 °C for 10 minutes 30% humidity
Frozen baguette, thawed Crisp up for 5 minutes at 200 °C
Frozen baguette, stale Crisp up for 5 minutes at 180 °C
Truffled Goose Liver Terrine (Foie Gras)
Gaggenau appliance: CombiSteam and
Convection Oven with temperature
probe
Temperature: 60 °C
Humidity : 100%
Core temperature: 55°C
Preparation time: 40 minutes plus
45 minutes cooking time
plus 2 hours resting time
plus 12 hours marinating time
Ingredients serve 8 (as appetizer)
Ingredients :
600 g fresh foie gras
0.5 l whole milk
20 g black truffles, freshly poached or
canned
2 tablespoons goose grease
For the marinade:
2 cl cognac
4 cl port
4 cl sauternes (sweet French white wine)
2 cl dry sherry
1 tablespoon truffle-jus
2 teaspoons sugar
1 strong dash/pinch fresh ground
pepper (1 g)
1 teaspoon salt (6 g)
Preparation: Soak the goose liver in cold
whole milk for one hour to extract bitter-
ness. Remove from milk and blot dry.
Carefully separate the two liver lobes
and with a sharp knife, remove all blood
vessels, nerves and fatty tissues. Liver
will automatically separate into chunky
pieces. Let it rest for 1 hour at room
temperature.
Mix the ingredients for the marinade.
Put the liver on a deep plate and pour
marinade over it. Cover and let it rest
overnight in the fridge.
The next day, layer the goose liver in
a terrine form, just spacious enough for
the meat. Press the liver tightly to
eliminate all spaces. Cut the truffles in
strips and stick in the middle of the
goose liver.
Preheat the CombiSteam oven to 65 °C
and 100% humidity. Cover the terrine
with heat resistant foil and place it on
the oven shelf. Insert core temperature
probe in center of terrine. Set the core
temperature to 55 °C and let terrine
cook for approximately 45 minutes, until
the core temperature is reached. The
CombiSteam oven will automatically
shut off when the core temperature is
reached, ensuring that the terrine is
cooked to perfection.
After cooking, remove terrine from the
oven, and let cool. The next day, clean
the rim of the terrine, cover it with the
goose grease, and let chill.
Tips: Prepare the goose liver terrine at
least two days before serving. Only then
will it develop its typical aroma.
The traditional Strasburg terrine stays
fresh for 14 days if unopened in the
fridge, but reaches its flavor peak only
after 7 days. It is consumed cold and
served with fresh toasted white bread.
During preparation, please obey the
exact quantities. Liver adopts every
flavor and intensifies it. Too much
spices or alcohol can make it inedible.
This dish is served best with French
white whines, such as Sauternes,
Gewürztraminer Alsace or Monbazillac.
Couscous Taboule with Lime Dressing
Gaggenau appliance: CombiSteam oven,
cooktop
Temperature CombiSteam oven: 100 °C
Humidity : 100%
Preparation time: 25 minutes
Ingredients serve 4
Ingredients :
2 large tomatoes
1 small piece of ginger
2 garlic cloves
1 small red onion
5 coriander stems (or parsley or mint)
200 g broccoli, cut into small florets
200 g cauliflower, cut into small florets
2 carrots, finely diced
250 g couscous (instant)
1 tablespoon olive oil
250 ml vegetable stock
1 pinch saffron
1– 2 tablespoons Harissa (hot chili paste)
75 g sultanas (golden raisins)
Ingredients dressing:
Juice from 2 organic limes
4 – 5 tablespoons olive oil
Salt
Black pepper
Preparation: Preheat CombiSteam oven
to 100 °C and 100% humidity
Score the tomatoes and steam them for
3 – 4 minutes in the preheated oven.
Then skin the tomatoes, core and finely
dice them. Peel the ginger and garlic
and finely chop. Cut the onion into
small cubes. Wash the herbs, take off
the leaves and finely chop them. Put
broccoli, cauliflower and carrots in the
perforated insert and lightly steam
them in the preheated CombiSteam oven
for 6 minutes.
Put the couscous on the large unperfo-
rated insert (2/3 GN). Braise the ginger,
garlic and onion in an adequate pot
with hot oil on the cooktop and extin-
guish with vegetable stock. Add saffron
and Harissa and let dissolve. Pour
vegetable stock over couscous. Spread
presteamed vegetables over the cous-
cous and steam for another 6 minutes.
Take out of the oven and mix couscous
with herbs, sultanas and remaining
vegetables.
Mix the lime juice with salt, pepper and
olive oil, then pour over couscous. Let
sit for a short while and serve lukewarm
or cold.
Preparation: Preheat Gaggenau Combi-
nation Steam Oven to 230°C with
humidity set at 100%. Clean fish fillets
and cut into 6 portions. Clean and wash
seaweed. Mix lemon juice, herbs and
shallots in a bowl, season to taste with
pepper, and let fish fillets marinate
in the mixture for approx. 60 minutes.
Peel cucumber, halve lengthways
and remove seeds with a teaspoon. Cut
cucumber into small cubes.
Oil non-perforated steam tray and
spread with seaweed. Place tomato
halves over this and evenly distribute
marinated fish fillets and cucumber
cubes on top. Salt and sprinkle with oil.
Depending on thickness of fish fillets,
steam for 8 –11 minutes. Serve imme-
diately.
Fish Fillet on Seaweed
Gaggenau appliance: Combination Steam
Oven
Temperature: 230 °C
Humidity: 100%
Preparation time: 30 minutes
plus 60 minutes to marinate
Ingredients for 6 starters
Ingredients:
480 – 600 g fish fillet, e.g. dorado fillet
200 – 250 g seaweed
3 tablespoons lemon juice
1 tablespoon each of finely chopped dill
and tarragon
2 shallots, finely chopped
1 small cucumber
100 g cherry tomatoes, halved
Salt, black pepper
2 – 3 tablespoons oil
Preparation: Preheat Gaggenau Combi-
nation Steam Oven to 100 °C without
humidity setting. Steam carrots with
humidity set at 100 % for 10 –12 min-
utes using perforated tray. In the mean-
time stir together the soft cheese and
the parmesan and garlic. Salt and pep-
per to taste.
Now spread this on the halved slices
of ham and top each with a basil leaf.
Remove carrots from steam oven and
place perforated tray in non-perforated
tray. Raise temperature to 180 °C and
reduce humidity to 60 %.
Whisk oil and vinegar and pour over
carrots. Wrap each carrot with half a
slice of Parma ham. Cook carrots a
further 5 minutes in the preheated
steam oven. Arrange on a platter and
serve – delicious hot or cold.
Baked Carrots with Parma Ham
Gaggenau appliance : Combination Steam
Oven
Temperature: 180 °C
Humidity: 100% and 60%
Preparation time: 35 minutes
Ingredients for 20 snacks / two per person
Ingredients :
10 thin carrots, peeled and halved
lengthways
100 g soft cheese, e.g. ricotta
100 g parmesan, freshly grated
1 clove of garlic, finely chopped
Salt, freshly ground black pepper
10 slices of Parma ham, halved crossways
20 basil leaves
2 tablespoons raspberry vinegar
2 tablespoons olive oil
Preparation: Chop flour, salt, margarine
and Butaris up together quickly, add
iced water, knead quickly to form a firm
dough. Set to cool for 60 minutes. Roll
out to an oblong 50 cm long and 16 cm
wide, fold together in 3 layers. Roll out
again to an oblong, fold, repeat twice.
Set to cool for 60 minutes.
Fry onions, garlic and meat fiercely in
heated butter for 10 minutes. Mix in
chopped egg and dill, add plenty of salt
and pepper.
Roll out dough 3 mm thick. Cut out
circles diameter 8 cm. Place 1 teaspoon
filling on every circle, pressing down a
bit. Fold dough up like a pocket, press-
ing edges firmly. Line unperforated
cooking tray with baking paper, distrib-
ute piroggi on it, push into preheated
Gaggenau Combination Steam Oven
and bake. 10 minutes before the end of
the baking time, beat egg yolk into milk
and brush onto piroggi. Finish baking.
Eat the piroggi with clear beef con-
sommé.
Tip : Prepare the dough one day in
advance, or purchase ready-made flaky
pastry from the refrigerated counter.
Filled Flaky Pastry Pockets (Piroggi)
Gaggenau appliance: Combination Steam
Oven
Temperature : 155 °C
Humidity: 30%
Preparation time: approx. 45 minutes
plus baking time 25 minutes
plus 2 hours to cool
Ingredients for 4 servings, 20 – 25 piroggi
Ingredients dough:
250 g flour
Salt
100 g ice-cold margarine
65 g ice-cold Butaris
3 tablespoons iced water
Flour for rolling
Ingredients filling :
25 g butter
125 g onions, chopped
1 clove of garlic, chopped
250 g lean beef
1 hard-boiled egg
2 tablespoons fresh dill
Salt
Freshly ground black pepper
1 egg yolk
1 tablespoon milk
Preparation: Wash salmon fillet, pat
dry, cut in slanting pieces. Season with
salt and sprinkle with lemon juice.
Grease a suitable dish with butter.
Preheat Gaggenau Combination Steam
Oven to 230 °C, humidity setting 80%.
Chop garlic very fine or squeeze
through garlic press. Mix with almonds,
remaining butter, parsley and sherry.
Place fish fillets in the dish and coat
each with a little almond butter. Cook
for 10 minutes on the top shelf on
the wire grille of the combination steam
oven.
Mix olive oil and vinegar and sprinkle
on fish after cooked. Serve dusted with
pepper.
Salmon Fillet in Almond Crust
Gaggenau appliance: Combination Steam
Oven
Temperature : 230 °C
Humidity : 80%
Preparation time: 15 minutes
plus 10 minutes cooking time
Ingredients for 18 starters
Ingredients :
600 g salmon fillet
3 – 4 tablespoons lemon juice
60 g butter
1– 2 cloves of garlic
50 g ground almonds,
alternatively hazelnuts
2 tablespoons smooth parsley,
chopped finely
1 tablespoon dry sherry
1 tablespoon olive oil
1 tablespoon white wine vinegar
Black pepper
Salt
Lamb Strudel with Savoy Cabbage
Gaggenau appliance: CombiSteam oven
using a small perforated insert (1/3 GN),
cooktop
Temperature: steaming at 100 °C,
baking at 200 °C
Humidity level : steaming 100%,
baking 30%
Preparation time: 1 hour
Ingredients serve 4 – 6
Ingredients :
1 savoy cabbage
1 onion
1 garlic clove
40 g butter
500 g tartar of lamb (from the shoulder)
1 egg
3 stem of parsley
1 stem each of fresh thyme and marjoram
or oregano
Salt
White pepper
Puff pastry plates (approximately 250 g
frozen)
Flour for the work process
1 egg yolk
1 tablespoon whole milk
Non-stick spray
Preparation: Preheat the CombiSteam
oven to 100 °C and humidity level 100%.
Separate the leaves of the cabbage,
and remove the very dark green leaves.
Steam 4 especially good leaves in the
CombiSteam oven for 4 minutes, then
chill with ice water and dry on a kitchen
towel.
Cut the remaining cabbage into fine
strips and steam for 3–4 minutes. Drip
dry well. Peel the onion and garlic clove.
Dice the onion, heat butter and sear
onion until glassy in the butter in a
large pot on the cooktop. Press garlic
over the onion and add half of the lamb
tartar. Sear on all sides while stirring.
Remove from cooktop and let cool.
Hand-batter the remaining lamb tartar
with egg, finely chopped herbs, cabbage
strips, salt and pepper.
Preheat CombiSteam oven to 200°C and
100% humidity. Put the partially thawed
and thinly rolled out puff pastry dough
on a floured kitchen towel. Cover the
dough with a layer of Savoy leaves and
those with the meat filling. Lift the
towel at the long side. Roll the strudel
up with the help of the towel and tuck
the sides under. Roll the strudel into
the perforated pan greased with a non-
stick spray. Mix egg yolk and milk and
brush onto the strudel. Put into the
preheated CombiSteam oven on the
second level from the bottom. Intensely
mist the strudel once and bake for
20 – 25 minutes (baking varies depend-
ing on the producer of the dough).
To serve, cut the strudel diagonally into
slices and put on preheated plates.
Serve to taste with gravy, e.g. with the
matching pepper sauce (from the
recipe grill fun-meat skewers with three
sauces).
Tip : using the perforated pan helps to
achieve better baking results.
Lemon Duck with Fennel
Gaggenau appliance: CombiSteam oven
with core temperature probe and large
unperforated cooking insert (2/3 GN) or
cast roaster, cooktop
Temperature: 200 °C and 175 °C
Humidity : 80%
Preparation time: 2 hours, including
60 plus 20 minutes cooking time
Ingredients serve 4
Ingredients :
1 duck (approx. 1.8 – 2 kg, kitchen-ready and
gutted)
Salt
White ground pepper
20 ml anise schnapps
Juice and grated peel from
1– 2 organic lemons
1 kg fennel
1 l chicken stock
2 bay leaves
1 teaspoon fennel seeds
50 g streaky bacon
Preparation: Preheat the CombiSteam
oven to 200 °C and select 80% humidity.
Wash the duck and dab dry. If any quills
are left, remove them using tweezers.
Forcefully rub the duck’s exterior with
salt and pepper, season the inside with
salt, pepper, anise schnapps and plenty
of grated lemon peel. Tie the duck’s
wings to its body. Put the duck breast-
down into the cooking insert or cast
roaster. Cook for 1 hour in the Combi-
Steam oven. After half the cooking
time, turn the duck. Those who prefer
the skin especially crisp should now
brush it with salt water (1 tablespoon
salt in 0.25 l water).
In the meantime, wash and trim the
fennel and put the tender leaves aside.
Boil the stock on the cooktop using a
wide pot. Add bay leaves and fennel
seeds. Quarter the fennel bulbs length-
wise; add them to the boiling stock and
cook for 10 minutes at low heat. Take
out the fennel and cut into slices.
Remove the duck from the CombiSteam
oven and scoop the grease from the
cooking insert. Prepare about a half-liter
of fennel stock, adding a few table-
spoons of lemon juice to taste. Spread
the fennel slices around the duck.
Reduce the temperature to 180 °C.
Insert the core temperature probe into
the joint, set the desired temperature
to 80 °C and confirm. Continue to cook
at 80% humidity until the core tem-
perature is reached (after about 20 – 25
minutes).
Cut the bacon into very small pieces
and stir-fry in a pan. Chop the fennel
leaves and mix with the bacon. Sprinkle
over the fennel before serving. If nec-
essary, season the duck stock from the
cooking insert or cast roaster and put
into a gravy boat. Serve with white bread
or boiled potatoes.
Preparation: To make the dough, sieve
flour in a circle on the worktop. Mix
salt, eggs and olive oil and pour in the
middle. Work to a smooth dough using
fingers from the middle outwards and
form a ball. Let dough rest in the
Gaggenau Combination Steam Oven
for 20 minutes at 30 °C and humidity
setting 60%. (Humidity setting 30% if
dough is very moist.)
For filling, carefully mix ingredients
apart from salmon to form a pesto and
season well. Cut dough into 4 pieces,
roll each piece separately 1 mm thick.
Coat dough evenly with herb mixture
and place salmon pieces on it. Place
second layer of dough on it and cut out
circles 5 – 6 cm in size. Coat edges with
water and press firmly. Place on lightly
floured cloth until all raviolis are ready.
Preheat combination steam oven to
100 °C with humidity set at 100%. Cook
raviolis on perforated, slightly oiled
cooking tray 8 –10 minutes (depending
on thickness of dough).
Meanwhile, melt butter, add leaves and
sage and fry gently. Spread over the
cooked raviolis and serve immediately.
Salmon Raviolis with Sage Butter
Gaggenau appliance: Combination Steam
Oven
Temperature: 100 °C
Humidity: 100%
Preparation time: 45 minutes
Ingredients for 4 servings
Ingredients dough:
500 g wheat flour type 405
1 level teaspoon salt
4 eggs
1 tablespoon olive oil
Flour for kneading the dough
Ingredients filling :
350 g fresh salmon fillet, diced cut
For the pesto :
2 shallots, finely chopped
1 tablespoon lemon juice
1 bunch of basil, finely chopped
4 tablespoons cream
Salt, pepper
1 tablespoon oil
Ingredients sage butter :
60 g butter
5 sage leaves, finely chopped
Possibly a handful of red Swiss chard
leaves or beetroot leaves
Preparation: Preheat Gaggenau
Combination Steam Oven to 100 °C
without humidity setting. Clean mus-
sels thoroughly and remove beard.
Discard damaged mussels and any
which do not close. Place on the
perforated cooking tray and cook for
10 –12 minutes in preheated combina-
tion steam oven at 100 °C, humidity
setting 100 %, until the mussels open.
Meanwhile, heat olive oil in wok or
large saucepan and fry lemon grass,
chilli, ginger and spring onions. Add
coconut milk and stir in coriander.
Season with sesame oil, salt and pep-
per. Depending on size of the pan or
wok, either toss mussels in coconut
mixture, or place mussels on preheated
plates, pour hot sauce over mussels
and serve immediately with lime
quarters.
Tip: Approx. 2 kg mussels fit on a
perforated cooking tray.
Mussels with Lemon Grass
and Coconut Milk
Gaggenau appliances : Combination Steam
Oven, wok burner or hob
Temperature
Combination Steam Oven: 100 °C
Humidity setting
Combination Steam Oven: 100%
Preparation time: 45 minutes
Ingredients for 5– 6 servings
Ingredients :
2 kg mussels
1 tablespoon olive oil
2 stems of lemon grass, finely chopped
2 fresh red chilli peppers, seeds and
partitions removed, finely chopped
1 piece fresh ginger (2.5 cm long),
peeled and chopped
2 bunches fresh coriander, finely chopped
1– 2 teaspoons sesame oil
1 bunch spring onions, cut in thin rolls
400 ml coconut milk (alternatively 200 ml
white wine and 200 ml coconut milk)
2 – 3 limes, quartered
Preparation: Preheat Gaggenau
Combination Steam Oven to 200 °C with
humidity set at 100 %. Wash leg of
lamb, pat dry and rub with lemon juice.
Grease a large roasting tin or unperfo-
rated cooking tray with 2 tablespoons
olive oil. Chop parsley and garlic very
fine, mix with bread crumbs and finely
grated lemon rind. Mix 2/3 to a paste
with 5 tablespoons olive oil. Mix rest
with Pecorino and put aside for later.
Season the meat with salt and pepper.
Rub all round with parsley paste, place
in roasting tin and cook for 30 minutes
in preheated combination steam oven.
Then reduce temperature to 65 °C
with humidity set at 30 % (do not open
door!) and leave leg of lamb to cook
gently for 2.5 – 3 hours (depending on
size).
For crust, preheat the oven or grill with
circulating hot air to 225 °C. Mix pars-
ley/cheese mixture with roasting juices
to form a paste, coat over leg of lamb
and finish off for approx. 10 minutes
until the topping is crisp. Leave to rest
for 5 minutes before carving.
Tip : Choose a roasting tin which fits in
both the combination steam oven and
in the oven/grill. Serve with rosemary
potatoes.
Leg of Lamb with Pecorino Crust
Gaggenau appliances: Combination Steam
Oven, oven/grill with cirulating hot air
Temperature : 200 °C and 65 °C
Humidity : 100% and 30%
Preparation time: 25 minutes
Low-temperature roasting: 2.5 – 3 hours
plus 30 minutes searing
and 10 minutes for the topping
Ingredients for 6 – 8 servings
Ingredients :
1.8 – 2 kg leg of lamb with bone /
lamb gigot (prepared ready for cooking
by the butcher)
1 large bunch of smooth parsley
Juice and rind of an untreated lemon
100 g freshly grated Pecorino
(alternatively Parmesan)
7 tablespoons bread crumbs
5 cloves of garlic
7 tablespoons olive oil
Salt
Black pepper
Preparation: Clean and slice mush-
rooms, peel onions, cut in thin half
rings. Fry approx. 4 minutes in hot
butter. Season with salt, pepper, lemon
juice and coarsely chopped parsley.
Beat veal slices thin, season with salt
and pepper on both sides. Spread
mushroom mixture onto meat, roll up
meat and fasten with skewer. Sear veal
olives all over in hot butter and place
in buttered dish.
Pour burgundy wine and cream over
veal olives and cook approx. 20 minutes
in the Gaggenau Combination Steam
Oven. Then thicken sauce and serve
with veal olives. Excellent with diced
Swiss fried potatoes and lettuce salad.
Tip: Place veal between two pieces of
clingfilm before beating to keep it nice
and smooth.
Veal Olives in Burgundy Sauce
Gaggenau appliance : Combination Steam
Oven
Temperature : 225 °C
Humidity : 60%
Preparation time: 45 minutes,
incl. 20 minutes cooking time
Ingredients for 4 servings
Ingredients :
4 thin slices of veal from the leg
approx. 30 g butter for searing
Salt
Pepper
Wooden skewers
Ingredients filling :
150 g brown mushrooms
1 onion
1 small bunch smooth parsley
1 teaspoon lemon juice
Salt
Pepper
approx. 30 g butter for searing
Ingredients sauce:
0.1 l white burgundy wine
0.5 l cream
Preparation: Preheat Gaggenau
Combination Steam Oven to 200 °C with
humidity set at 100%. Wash chicken,
pat well dry, salt well inside and outside.
Cut an apple into wedges. Fill chicken
with two twigs of thyme and apple
wedges, seal well and place on unperfo-
rated cooking tray. Carefully raise skin
from breast and leg and push other
thyme leaves underneath. Baste chicken
with 5 tablespoons Calvados and
marinate for 30 minutes, frequently
basting with Calvados. Melt butter,
pour partly over chicken and push into
preheated combination steam oven.
Halve remaining apples, remove cores
and fill with thyme. Turn chicken after
25 minutes, place apple pieces around
chicken, baste with remaining Calvados
and remaining butter. Cook for an-
other 20 minutes. Turn again, cook for
another 10 –15 minutes (depending on
weight) at humidity setting 0%.
Arrange chicken and apples on a plate
and leave to rest in oven which has
been switched off, with door half open.
Meanwhile bring roasting juices and
cider to the boil in a saucepan, sieve
and remove excess fat. Stir in crème
fraîche, reduce and season with salt
and pepper. Serve sauce with chicken
(recommended core temperature
85 °C).
Thyme Chicken with Calvados Apples
Gaggenau appliances : Combination Steam
Oven with core temperature probe, hob
Temperature : 200 °C,
core temperature 85 °C
Humidity : 100% and 0%
Preparation time: 25 minutes
plus 30 minutes to marinate
plus 55 – 60 minutes cooking time
Ingredients for 4 servings
Ingredients:
1 organic chicken, ready for cooking
or poularde (approx. 1.5 – 1.7 kg)
Salt
4 tart apples
5 twigs of thyme
7 tablespoons Calvados
50 g butter
Ingredients sauce:
0.125 l dry cider
100 g crème fraîche
Salt
White pepper
Preparation: Preheat Gaggenau
Combination Steam Oven to 100 °C
without humidity setting. Make a cross
in the tomato skins, remove green pith,
and steam for 3 – 6 minutes on perfo-
rated cooking tray in combination steam
oven at humidity setting 100%. Enter
short cooking time. Meanwhile, peel
and slice onion, garlic and carrots. On
hearing timer, press steam removal
button, take tomatoes out of the oven,
skin and chop coarsely.
Preheat combination steam oven to
160 °C without humidity setting. Cut
rabbit into pieces (preferably ask
butcher to do so), legs possibly in two
pieces, front legs and back two to
three pieces. Sear well on all sides in
Gaggenau cast roaster or another deep
(preferably cast iron) form in hot fat –
mix butter-lard and olive oil. Add plenty
of salt and pepper. Scatter vegetables,
olives, sage and thyme in with the meat
and pour on white wine.
Braise rabbit in form for 45 minutes in
preheated combination steam oven at
humidity setting 80 %. Then continue
to braise for another 15 minutes with-
out humidity setting. Enter short cook-
ing time and confirm. On hearing timer,
remove rabbit and serve sprinkled with
parsley.
Rabbit Home-made Style
Gaggenau appliances: Combination Steam
Oven, hob, cast roaster
Temperature : 100 °C and 160 °C
Humidity : 100% and 80%
Preparation time: 80 minutes,
incl. 60 minutes cooking time
Ingredients for 4 – 6 servings
Ingredients :
4 large fleshy tomatoes
3 onions
3 cloves of garlic
3 carrots
1 rabbit 1.6 –1.8 kg
2 tablespoons butter-lard
2 tablespoons olive oil
Salt
Black pepper from the pepper mill
4 sage twigs
12 black olives without stone
0.5 l white wine
5 twigs smooth parsley, plucked and
finely chopped
Preparation meat : Preheat Gaggenau
Combination Steam Oven to 150 ºC
without humidity setting. Wash herbs,
pat dry and pull leaves off all stems.
Peel clove of garlic. Purée all herbs
with garlic, mustard, oil, salt and
pepper in liquidizer. Sear fillet of beef
well in large roasting tin or cast
roaster. Then coat with herb paste. If
fillet has a tip, cut into it from the side
so that meat has uniform width. Place
meat on unperforated cooking tray and
push into oven on second shelf from
the top. Insert temperature probe from
the side into thickest point of fillet of
beef, enter required core temperature
(fillet of beef is rare at a core tempera-
ture of 58 – 60 ºC) and confirm. Roast
fillet of beef in combination steam oven
at 150 ºC with humidity set at 60%. On
reaching core temperature, an acoustic
signal can be heard and oven switches
off automatically (approx. 30 minutes).
Leave meat to rest – covered with alu-
minium foil – before carving.
Tip: The fillet of beef can be well
seared in the morning and then cooked
in the combination steam oven in the
evening.
Preparation port shallots : Boil plenty
of water in a large saucepan. Put un-
peeled shallots in water, blanch for a
good minute, or steam in preheated
combination steam oven for 4 minutes
at 100 ºC and humidity setting 100%
and rinse in cold water. Shallots can now
be peeled without (almost) any tears.
Depending on size, halve or quarter
shallots. Fry in hot oil over medium heat
while stirring until shallots start to
brown. Add tomato purée and balsamic
vinegar, stirring well. Add stock and
port, season with salt and pepper.
Simmer in open pan over low heat until
vegetables are tender and liquid is re-
duced to syrup consistency. Season port
shallots with soy sauce and Worcester
sauce.
Fillet of Beef with Herbs and
Port Shallots
Gaggenau appliances: Combination Steam
Oven with core temperature probe, hob
or grill with cast roaster
Temperature : 150 °C
Humidity : 60%
Preparation time meat : 70 minutes
Preparation time port shallots :
2 hours
Ingredients for 7 – 8 servings
Ingredients meat:
1.2 –1.3 kg fillet of beef1/2 bunch smooth parsley
1 twig of rosemary1/2 bunch thyme1/2 bunch marjoram
1 clove of garlic
2 – 3 tablespoons walnut oil
(alternatively hazelnut oil)
2 tablespoons olive oil
1 teaspoon salt
Black pepper from the mill
3 tablespoons coarsely grained mustard
Ingredients port shallots :
1 kg shallots
3 tablespoons oil
2 tablespoons tomato puree
3 tablespoons balsamic vinegar
300 ml vegetable stock
500 ml red port
Salt
Black pepper from the mill
2 teaspoons pale soy sauce
2 teaspoons Worcester sauce
Preparation: Steam unpeeled potatoes
45 – 50 minutes in Gaggenau Combi-
nation Steam Oven and then leave to
cool. Cut off bottom end just to let
potatoes stand upright. Cut off big lid
on top. Scoop out potatoes to take an
egg. Place potatoes in buttered dish
with tomatoes in between, after making
a cross cut in the tomato skins.
Melt half of the butter, brush on toma-
toes and potatoes, season well with
salt and pepper, sprinkle with mixed
cheese, keeping about half the cheese.
Crack an egg into each hollowed out
potato.
Mash scooped out potato with remain-
ing cheese and milk, add salt, pepper
and pinch of grated nutmeg. Form into
bonnets and place on potatoes filled
with egg. Sprinkle with paprika and
place flake of butter on top. Place in
preheated combination steam oven for
approx. 20 minutes until cheese top-
ping is crispy.
Swiss Potatoes
Gaggenau appliance : Combination Steam
Oven
Temperature steaming: 100 °C
Humidity steaming: 100%
Temperature cheese topping: 225 °C
Humidity cheese topping : 0%
Preparation time: 15 minutes
plus 110 minutes cooking time
Ingredients for 4 servings
Ingredients :
8 large round potatoes
8 small eggs
4 tomatoes
60 g butter
50 g Gruyère cheese, grated
50 g Emmental cheese, grated
2 tablespoons milk
Salt
Pepper
Mild paprika
1 pinch grated nutmeg
Preparation: Preheat Gaggenau Combi-
nation Steam Oven to 200 °C with humid-
ity set at 100%. Halve chicory lengthwise,
remove frequently bitter stem. Place
chicory pieces in a suitable greased
casserole dish, season with salt and
pepper and cook in combination steam
oven for 10 minutes, humidity setting
100%.
Meanwhile mix breadcrumbs, butter,
cheese, garlic and parsley to form a
loose crumbly mixture. Quarter or halve
cherry tomatoes depending on size,
spread over chicory together with
Béchamel sauce, sprinkle breadcrumb-
cheese mixture on top and place in
combination steam oven for another
10 minutes without humidity setting to
finish the topping.
Tip : For Béchamel sauce: melt 20 g
butter, add 20 g flour and cook until
pale yellow, stirring constantly. Add
0.25 l milk (or cream and vegetable
stock, vermouth or white wine), bring
to boil and thicken for 5 minutes.
Season with salt, white pepper and
freshly grated nutmeg.
Chicory Gratin
Gaggenau appliance : Combination Steam
Oven
Temperature : 200 °C
Humidity : 100%
Preparation time: 45 minutes
Ingredients for 4 servings
Ingredients :
4 whole chicories
6 tablespoons breadcrumbs (or freshly
sliced bread, crumbed in the food processor)
3 tablespoons butter
4 tablespoons grated hard cheese
1– 2 cloves of garlic
Salt
Black pepper
2 tablespoons smooth parsley, finely
chopped
12 cherry tomatoes
6 tablespoons Béchamel sauce
Butter to grease the dish
Preparation: Knead the dough ingredi-
ents together to form a firm, smooth
dough, wrap in foil, leave to rest for
20 minutes. Meanwhile, gently fry the
shallots and garlic in 1 tablespoon olive
oil until transparent. Add diced tomato
and simmer for 10 minutes until dis-
integrate. Add red wine, season with
salt and pepper. Blanch the cleaned
spinach for 4 minutes in the Gaggenau
Combination Steam Oven at 100 °C and
humidity setting 100 %, then chop
coarsely. Melt half the butter, sauté the
garlic, put in a bowl with the spinach
and leave to cool. Mix with the Ricotta,
lemons and half the Parmesan. Season
with salt and pepper. Halve the dough
and roll out with the rolling pin/pasta ma-
chine to form rectangles of 25 x 35 cm.
Spread the spinach/cheese mixture
with a spatula evenly over the dough
and roll up like a strudel. Put the
tomato sauce in a casserole dish. Cut
the rolls into pieces 5 cm long and
place on the sauce with the cut surface
upwards. Sprinkle the remaining
cheese on the pasta rolls, share out the
remaining butter in little flakes on top.
Cook the pasta in the preheated com-
bination steam oven for 10 minutes at
100 °C with humidity set at 100%. Enter
short cooking time and confirm. On
hearing the timer, switch to humidity
setting 0% and finish off the dish for
approx. 10 minutes at 180 °C until the
cheese turns brown.
Tip: Steam is a real help to skin
tomatoes. Preheat the combination
steam oven to 100 °C. Meanwhile make
cross-wise cuts in the tomatoes and
remove the green pith. Spread the
tomatoes on the perforated cooking
tray, and steam in the steam oven for
3 – 6 minutes at humidity setting 100%,
depending on how thick and firm the
tomato skin is. Enter short cooking
time and confirm. On hearing the timer,
press the steam removal button, take
the tomatoes out, quench briefly and
remove the skins.
Green Pasta Roll
Gaggenau appliance : Combination Steam
Oven
Temperature : 100 °C /for the topping: 180 °C
Humidity: 100%/0%
Preparation time: 60 minutes,
incl. 20 minutes cooking time
Ingredients for 4 servings
Ingredients pasta dough:
300 g flour type 405 or 150 g durum wheat
semolina and 150 g flour
3 eggs
1 teaspoon salt
Flour for rolling or depending on the
thickness of the dough
300 – 400 g ready pasta dough
Ingredients filling :
50 g butter
500 g cleaned spinach
1 clove of garlic, chopped
100 g freshly grated Parmesan
250 g Ricotta cheese
1– 2 tablespoons lemon juice
Salt
Black pepper from the mill
Ingredients tomato sauce:
2 shallots, diced
2 cloves of garlic, chopped
750 g tomatoes, skinned and diced
2 tablespoons olive oil
100 ml red wine
Salt
Black pepper from the mill
Preparation: Purée liver and peeled
shallots in food processor. Stir diced
apple and meat into liver mixture.
Grate bayleaf, finely chop marjoram
and thyme, squeeze garlic in garlic
press and add to mixture. Season with
Calvados, salt and pepper, stir well.
Spread half the flaky pastry on the
cooking tray or loaf tin so that the rest
can be used for a lid. Line the tin with
baking paper first. Spread the slices of
bacon over the dough. Spread the liver
mixture on the dough, beat the egg
yolk into the milk and use this to coat
the edges of the dough, then place
the lid on. Coat the lid with the remain-
ing egg-and-milk mixture. Bake for
40 minutes at 200 °C and humidity set-
ting 30%.
The pie tastes excellent served hot or
cold.
Tip : Can be served with lamb’s lettuce
in raspberry vinegar and walnut oil
vinaigrette, with slices of apple and
pieces of walnut.Normandy Pie
Gaggenau appliances: Combination
Steam Oven with 1/3 unperforated cooking
tray (oven accessory) or loaf tin
Temperature : 200 °C
Humidity : 30%
Preparation time: 60 minutes,
incl. 40 minutes cooking time
Ingredients for 4 servings
Ingredients:
400 g veal liver
200 g cooked pork, finely diced
1 small apple, finely diced
150 g thin slices of bacon (streaky)
1 bayleaf
2 stems marjoram
1 twig of thyme
3 shallots
1 clove of garlic
2 cl Calvados
Salt
Pepper
1 pack (450 g) flaky pastry
from the refrigerated counter
1 egg yolk
A little milk
Preparation: Use the flaky pastry to line
a silicon, porcelain or ceramic pie dish
(or place the thawed slices of frozen
flaky pastry on top of each other and
roll out using a little flour). Prick the
pie base several times with a fork and
leave the dish to chill in the refrigera-
tor for a few minutes.
Preheat Gaggenau Combination Steam
Oven to 200 °C without humidity set-
ting. Mix eggs, crème fraîche and milk
and season well with nutmeg, salt and
pepper. Share the egg milk out in three
little dishes, add one kind of cheese to
each dish and mix. Put the dishes on
one side. Arrange the cherry tomatoes
decoratively on the pie base. Pour the
contents of each of the three dishes –
the egg-cheese-milk mixture – onto a
third of the pie base. Mix with a fork at
will to create a marble effect, or leave
the individual areas separate.
Bake the quiche for approx. 15 minutes
in the preheated combination steam
oven at 200 °C and 30 % humidity set-
ting.
Turn the combination steam oven down
to 175 °C and bake the quiche for an-
other 30 – 35 minutes until it is golden
brown on top.
Tip: Serve with Pinot Blanc or Riesling
from Alsace.
Three Cheese Quiche
Gaggenau appliance : Combination
Steam Oven
Temperature : 200 °C and 175 °C
Humidity : 30%
Preparation time: 60 minutes
incl. 45 minutes baking time
Ingredients for a quiche dish measuring
28 cm in diameter
Ingredients :
1 round flaky pastry, 230 g, from the
refrigerator counter, alternatively 3 slices
of frozen flaky pastry 75 g each
2 eggs
2 egg yolks
250 g crème fraîche
0.5 l milk
Freshly grated nutmeg
100 g Roquefort cheese, crumbled
100 g Emmental cheese, grated
100 g goat’s cream cheese, crumbled
150 g cherry tomatoes, quartered
Salt, black pepper
Preparation: Wash the cabbage leaves,
blanch for approx. 4 minutes in the
Gaggenau Combination Steam Oven,
quench with cold water. Remove the
middle ribs, holding the knife at an
angle, and dry the leaves on a cloth.
Wash and skin the pigeon breasts,
remove the tendons.
Arrange the cabbage leaves in rectan-
gles, placing half a leave in each case
over the gap left by the middle rib, and
coat with butter. Place a pigeon breast
on the front half, season with salt and
pepper. Fold the sides over the meat,
tucking in the edges and wrapping
the breast completely in the cabbage
leaf. Place on the perforated cooking
tray and steam for 10 minutes in the
combination steam oven at 100 °C and
100 % humidity setting.
For the sauce, boil the stock with the
milk and cream. Add the diced white
bread and bring to the boil. Remove
from the heat, add horseradish. Leave
to stand briefly, sieve the sauce,
season with salt and pepper. Season
with lemon juice just before serving
and garnish with the whipped cream.
Serve the savoy cabbage pigeon
breasts on the horseradish sauce.
Side dish: Mashed potato with carrots:
Simply add 1/3 carrots to vary classical
mashed potato.
Tip : To save time, try steamed potatoes
which are placed in the oven about
5 minutes before the savoy cabbage
parcels. Place small peeled potatoes
on the perforated cooking tray in the
preheated oven at 100 % humidity
setting and 100 °C. As soon as the
pigeon breasts in savoy cabbage are
added, increase the temperature to
120 °C.
Pigeon Breasts in Savoy Cabbage Leaves
Gaggenau appliances : Combination
Steam Oven, hob
Temperature : 100 °C
Humidity : 100%
Preparation time: approx. 45 minutes
Ingredients for 4 servings
Ingredients :
8 pigeon breasts (approx. 80 g each)
12 savoy cabbage leaves (1.5 for each
parcel)
20 g soft butter
Salt
Freshly ground white pepper
Ingredients sauce:
300 ml pale poultry stock
150 ml milk
150 ml cream
50 g white bread without the crust
150 g horseradish, freshly grated
1 pinch of salt
Freshly ground white pepper
Few squirts lemon juice
1 tablespoon whipped cream
Preparation: Preheat Gaggenau Combi-
nation Steam Oven to 100 °C with hum-
idity set at 100%. Make a cross cut
in the tomato skins and steam on per-
forated cooking tray 3 – 4 minutes
depending on how firm tomatoes are.
Take out of the oven, skin, remove pips,
and dice.
Halve avocados, first remove pips then
scoop flesh out with a tablespoon.
Sprinkle with lime juice and crush with
a fork. Stir in coriander, diced toma-
toes and diced onions. Season well
with salt and pepper.
Fill steam cooker with water up to top
marking and preheat in steam mode.
Add one tablespoon salt and cook
spaghetti al dente in pasta basket. Do
not cover steam cooker with glass lid,
otherwise spaghetti go sticky and soft.
Drain cooked spaghetti and mix with
avocado mixture in preheated bowl.
Garnish with cherry tomatoes and
coriander leaves, serve with grated
Parmesan.
Tip : The sauce is cold so that the bowl
or pasta plates should certainly be
heated.
Pasta with Avocados and Tomatoes
Gaggenau appliances : Combination Steam
Oven and steam cooker or hob
Temperature : 100 °C/steam mode
Preparation time: 45 minutes
Ingredients for 4 servings
Ingredients:
600 g ripe tomatoes
2 large, fully ripe avocados
2 – 3 tablespoons lime juice
1 red onion, finely chopped
2 bunch fresh coriander, finely chopped
Salt, black pepper
150 g cherry tomatoes, quartered
A few coriander leaves as garnish
50 g Parmesan cheese
400 g spaghetti
Risotto
Gaggenau appliance: cooktop,
CombiSteam oven
Temperature CombiSteam Oven: 120 °C
Humidity level : 100%
Preparation time: 30 minutes
Ingredients serve 4
Ingredients :
1 onion
1 thyme stem, leaves pulled
1– 2 garlic cloves
3 tablespoons olive oil
250 g risotto rice (Carnaroli)
1– 2 tablespoons lemon juice or a glass of
white wine
Approx. 1.25 l vegetable stock
50 g butter
50 g grated parmegganio
Optional 1 bunch parsley, finely chopped
Preparation: Preheat CombiSteam oven
to 120 °C and 100% humidity using a
large unperforated baking insert (2/3 GN).
Finely chop onions, thyme leaves and
garlic for the risotto and sauté in olive
oil, add the rice and stir thoroughly
until all grains are shiny. Boil the veg-
etable broth before pouring. Before the
rice begins to roast, extinguish with
lemon juice or white wine, salt and fill
with hot broth. To avoid constant stirring,
add all broth at once. Transfer the
hot risotto into the warm unperforated
cooking insert. Cook in the preheated
CombiSteam oven at 100% humidity for
approximately 25 – 30 minutes. When
the grain is soft but ‘al dente’ at the core,
take the insert out. Immediately stir
butter and parmeggiano into it. Season
to taste and add chopped parsley.
Tip : Risotto takes slightly longer in the
CombiSteam oven than on the cooktop,
but is much easier to prepare.
Carnaroli : Commonly know as the best
Italian risotto rice, fewer quantities are
harvested than Vialone or Arborio, so it
is more expensive. Cooking time on the
cooktop 15 –17 minutes.
Arborio : Traditional risotto rice. Medium
grain. Tends to become soft and slightly
sticky. Cooking time on the cooktop:
approximately 18 minutes.
Vialone: Traditional risotto rice. Medium
to long grain. Cooking time on the
cooktop: approximately 18 minutes. If
kept warm it tends to overcook.
The perfect potato gratin: crispy crust,
the gratin does not dry out and the
potatoes are not too soft.
Preheat Gaggenau Combination Steam
Oven to 180 °C with humidity set at 60%.
Preparation: Wash, peel and slice raw
potatoes. Peel garlic, rub it around a
flat dish, then grease dish by brushing
with butter. Place potato slices in
layers in the dish. Mix cream, egg yolk,
salt, pepper and nutmeg. Pour over
potatoes, place in preheated combina-
tion steam oven and bake until golden
brown on top.
Tip: To refine the gratin, sprinkle a little
white wine on the potatoes before
browning.
Potato Gratin
Gaggenau appliance : Combination Steam
Oven
Temperature : 180 °C
Humidity : 60%
Preparation time: 15 minutes
Cooking time: 40 – 45 minutes
Ingredients for 4 servings,
as side dish for meat or fish
Ingredients :
500 g potatoes1/2 clove of garlic
300 ml cream
1 egg yolk
Butter for the dish
Salt, pepper, nutmeg
Possibly a little white wine
Castagnaccio – Chestnut flat cake (pancake)
Gaggenau appliance: CombiSteam Oven
Temperature: 220 °C and 200 °C
Humidity : 30%
Preparation time: 1 hour, including
40 minutes baking time
Ingredients for one large ED perforated
cooking insert (2/3 GN) or a 28 cm springform
pan
Ingredients :
6 tablespoons raisins
500 g chestnut flour
500 ml water
1 pinch salt
2 tablespoons sugar
6 tablespoons olive oil
100 g pine nuts
100 g walnuts, finely chopped
5 rosemary stems
Nonstick spray
Preparation: Preheat CombiSteam oven
to 220 °C and 30% humidity.
Soak raisins in warm water. Sift the
chestnut flour and pre-dough with some
water, to avoid clumping. Fold to a
smooth dough afterwards with approxi-
mately 500 ml water, salt and sugar. The
dough should be flexible and creamy.
Stir 3 tablespoons olive oil, 5 table-
spoons pine nuts and walnuts plus the
dripped off raisins into the dough.
Grease the rim of the baking insert with
oil and cover the bottom with non-sticky
spray. Fill insert with the dough. The
dough should be approximately 1 cm
high. Sprinkle top with the left over
pine nuts and plenty of rosemary.
Spread left over olive oil on top of that.
Readjust the preheated CombiSteam
oven to 200 °C. Bake the chestnut pan-
cake at 30% humidity on the second
baking insert level from the bottom for
40 – 45 minutes. The flat cake needs to
be well done, but be careful not to burn
it. Served best when lukewarm.
Tip : This ancient traditional recipe from
Tuscany varies with each family pre-
paring it. The amount of rosemary, pine
nuts and walnuts can vary. The chestnut
pancake can be served as a dessert,
but also pairs well with wine.
The perforated baking insert achieves
better results, because the dough gets
more bottom heat than in a solid pan.
Preparation: To make the dough, mix
the flour and salt in a bowl. Work in the
diced butter and vegetable fat until the
dough is crumbly in consistency. Add
enough ice water to produce a smooth
dough. Knead rapidly with cold hands.
Roll out two thirds of the dough and line
a 24 cm diameter form. Wrap the re-
maining dough and form in foil and keep
in a cool place for at least 30 minutes.
In the meantime, peel the papayas, then
cut one into cubes and one into slices.
Boil lime juice and sugar in a small
saucepan and cook the papaya cubes in
it until soft. Add cinnamon and freshly
grated nutmeg. Stir 1 tablespoon of cold
water into wheat powder and add to
fruit mixture until it thickens, stirring
constantly.
Preheat Gaggenau Combination Steam
Oven to 180 ºC with humidity set at 30%.
Roll out the remaining dough to make
a top crust. Put papaya purée into form
then place the papaya slices on top.
Moisten the edge of the dough and put
top crust in place. Fold over edge and
press firmly. Cut a cross in the center
of the pie, brush on beaten egg and
sprinkle with sugar. Bake in preheated
oven or combination steam oven for
35 to 40 minutes until golden-brown.
Allow to cool, then serve with vanilla
ice-cream whilst still slightly warm.
Tip: Also tastes delicious with walnut
ice-cream.
Papaya Pie
Gaggenau appliance : Combination Steam
Oven
Temperature : 180 °C/190 °C
Humidity : 30%
Preparation time: 50 minutes
plus 30 minutes cooling time
Ingredients for 8 slices of pie
Ingredients dough:
250 g flour
1 pinch of salt
1– 2 tablespoons sugar
100 g cold butter
50 g vegetable fat, diced small
Ingredients filling:
2 – 3 ripe papayas
3 tablespoons lime juice
100 g sugar
1 tablespoon wheat powder
1 large pinch of cinnamon
Freshly grated nutmeg
Preparation: Boil sugar and water in a
large saucepan without stirring. Reduce
heat, simmer while gently swaying
the saucepan to produce a light brown
caramel. Take the saucepan from the
stove and add the chestnuts. Return to
the heat and caramelize the chestnuts
for approx. 2 minutes. Leave to cool
with the lid on.
Melt butter in saucepan, add chocolate,
melt while stirring and leave to cool.
Beat eggs with sugar, vanilla sugar and
salt. Stir in the chocolate mixture and
flour.
Preheat Gaggenau Combination Steam
Oven to 180 °C with humidity set at 30%.
Chop chestnuts roughly and mix under
the chocolate mass. Line cooking tray
with baking paper, fill mass into pre-
pared mould, smooth over on top. Bake
brownies for 45 minutes in preheated
combination steam oven on bottom
shelf. The dough should still be moist.
Leave to cool a little, then cut into cubes
while still warm.
Tip: Brownies can be kept for one week
in the refrigerator or two months in the
freezer. Walnuts also taste good instead
of chestnuts.
Brownies with Chestnuts
Gaggenau appliance : Combination Steam
Oven
Temperature : 180 °C
Humidity : 30%
Preparation time: 45 minutes
Ingredients for an unperforated cooking
tray / approx. 30 brownies
Ingredients chestnuts:
4 tablespoons sugar
3 tablespoons water
250 g precooked chestnuts
Ingredients basic dough:
150 g butter
600 g plain chocolate,
broken into small pieces
6 eggs
300 g sugar
3 teaspoons vanilla sugar
1 pinch of salt
225 g flour
Preparation: Preheat Gaggenau Combi-
nation Steam Oven to 180 ºC without
humidity setting. Line base and edge of
spring-clip tin with baking paper.
Melt chocolate and butter in a mixing
bowl over boiling water. Separate the
eggs. Beat the egg yolk with ground
star aniseed and two tablespoons
sugar with the hand whisk. Stir in the
cooled chocolate mass. Beat the egg
white with the remaining sugar until
stiff. Carefully stir one third into the
chocolate mass. Then gently add the
rest.
Spread the mixture in the spring-clip
tin and bake for 15 minutes in the pre-
heated combination steam oven on the
second shelf from the bottom. Then
continue to bake the cake for another
5 minutes at humidity setting 60 %
to get a soft surface. Leave to cool and
rest covered for at least 4 hours in the
refrigerator. Serve with whipped cream,
vanilla ice cream or crème fraîche.
Chocolate and Star Aniseed Mousse Cake
Gaggenau appliance : Combination Steam
Oven
Temperature : 180 °C
Humidity : 60%
Preparation time: 20 minutes
plus 4 hours for the dough to rest
Ingredients for 20 cm spring-clip cake tin
Ingredients:
300 g plain chocolate
(min. 60% cocoa butter)
150 g butter
6 eggs
1 teaspoon freshly ground star aniseed,
sieved
50 g sugar
La Gougère
Gaggenau appliance: Combination Steam
Oven
Temperature : 190 °C
Humidity : 0%, Mode: Mist
Preparation time: 25 minutes
Ingredients for 1 ring of 20 cm in diameter
Ingredients :
200 ml water
120 g butter
250 g flour
1 teaspoon salt, black pepper
5 – 6 eggs (depending on size)
150 g Greyerzer cheese, finely cut into
small cubes (leave 2 tablespoons cheese
cubes to sprinkle)
1 egg (for the glaze)
Preparation: Boil water and butter in a
saucepan. When butter is completely
melted, add flour, salt and pepper. Stir
over medium heat until a lump forms.
Once there is a whitish coating on the
bottom of the saucepan, remove sauce-
pan from heat and allow to cool a bit.
Stir in the eggs one by one and add the
cheese.
Preheat Gaggenau Combination Steam
Oven to 190 °C without humidity setting.
Line baking tray with baking paper and
use a pan lid to draw a circle of 20 cm
in diameter. Use two tablespoons to
shape small dumplings. Arrange dumplings
on the baking tray along the marked
circle to make them form the outer rim
of the Gougère ring.
Then place small portions of dough be-
tween the dumplings and proceed until
the ring shows a consistent form. Brush
on whisked egg and sprinkle with the
remaining cheese. Put the Gougère into
the preheated combination steam oven
and push mist button to add moisture.
Bake for 50 to 55 minutes until it is
crispy and golden brown. Switch off the
heat and allow the Gougère to stand in
the oven for another 5 to 10 minutes.
Tip: Gougère is a choux pastry sea-
soned with cheese that comes from the
French Burgundy where it is preferably
served with wine. It is recommended
not to open the oven door during the
baking process, as the dough might go
down.
Mushroom Brioche
Gaggenau appliances : Combination Steam
Oven, hob
Temperature : 180 °C
Humidity: 30%
Preparation time: 25 minutes
plus 50 minutes for the dough to rise
plus 2 hours for the dough to rest
plus 45 minutes baking time
Ingredients for a perforated or unperfo-
rated cooking tray GN 1/3 (combination
steam oven accessory)
Ingredients dough:
1 teaspoon dry yeast
3 tablespoons milk, slightly warm
400 g flour type 405
1 teaspoon salt
3 eggs
1 pinch of sugar
Grated peel of half an untreated lemon
200 g butter at room temperature
Ingredients filling :
2 shallots
50 g butter
350 g mixed wild and cultivated
mushrooms, cleaned and coarsely chopped
1 clove of garlic
5 tablespoons smooth parsley, finely
chopped
Salt
Black pepper
Preparation: Place yeast and milk in
a mixing bowl, add salt and a good
pinch of sugar, mix gently in the dough
kneading machine. Add 125 g flour
and knead to a dough. Place the dough
in the mixing bowl in the Gaggenau
Combination Steam Oven for 25 minutes
at 30 °C and humidity setting 60% until
its volume has doubled.
Meanwhile, sauté the shallots in a
pan (preferably the cast roaster of the
electric grill) until transparent. Add
mushrooms and garlic, and fry until
juice comes out. Then cook under fast
heat setting. Put in a bowl, add parsley
and season. Leave to cool.
Scatter remaining flour in the dough,
add egg and lemon rind and mix briefly.
Add butter in small pieces, knead the
mixture to a silky smooth, very elastic
dough. Wrap the dough in clingfilm
and leave to rest in the refrigerator for
2 hours.
Grease the cooking tray. Roll the dough
into a rectangle approx. 25 x 40 cm.
Spread the mushroom mixture on the
dough and roll up. Let the dough roll
rise in the combination steam oven a
second time at 30 °C and humidity
setting 60%. Take out of the oven after
25 minutes and increase the temper-
ature in the combination steam oven
to 180 °C at humidity setting 30%.
Bake the mushroom roll for 180 °C at
humidity setting 30%. Bake the mush-
room roll for 40 to 45 minutes in the
preheated combination steam oven.
Tip: Turn out the mushroom roll, cut
into slices and serve with butter refined
with orange peel and a green salad.
The roll can be baked on the unperfo-
rated or perforated cooking tray.
Pizza with Smoked Salmon and Wasabi
Gaggenau appliance: Oven with baking
stone, CombiSteam oven if available
Temperature: 300 °C
Function: Baking stone
Preparation time: 1 hour, including 5 minutes
baking time and 20 minutes baking the
dough in the CombiSteam oven
Ingredients for 5 single serving pies
Ingredients yeast dough:1/2 cube of yeast
1 pinch of sugar
300 – 350 ml lukewarm water
500 g flour, type 405
1 tablespoon salt
3 tablespoons oil
Ingredients pizza toppings:
200 g crème fraiche (can be replaced
by mascarpone)
1 tablespoon lemon juice
1– 2 leveled tablespoons Wasabi
(spicy Japanese horseradish paste)
Freshly ground pepper
Salt
1 short or 1/2 long cucumber
2 stems of dill, finely chopped
200 g thin slices of smoked salmon
(e.g. Canadian wild salmon)
1 bunch of arugula
Preparation: Dissolve yeast and sugar
in half of the lukewarm water. Put the
remaining dough ingredients in a bowl
and combine with a mixer. While keep-
ing the mixer running, add the dissolved
yeast and enough water to achieve a
smooth dough. Pound the dough with
the mixer for 1 minute, then continue
to knead by hand on a flour-covered
cutting board. Transfer the dough to the
CombiSteam oven and let it rise for
30 minutes at 30 °C and 60% humidity.
(Alternatively, cover the dough with
a moist towel and let it rest for about
45 minutes at room temperature.)
Preheat the baking stone to 300 °C.
For the toppings, stir the crème fraiche
until smooth and season to taste with
lemon juice, wasabi, pepper and a little
bit of salt. Wash the cucumber, peel
and halve it lengthwise. Use a table-
spoon to remove the seeds and dice the
cucumber. Add the finely chopped dill.
Once again, thoroughly knead the risen
dough and form 5–6 balls. Take one ball
and roll it out to a thin circle on a little
bit of flour. Move onto a lightly floured
spatula, spread the crème fraiche on
the pizza and top with the salmon.
Quickly transfer pizza onto the baking
stone and bake for 5 minutes. Sprinkle
the diced cucumber onto the finished
pizza and garnish with arugula. With the
remaining dough balls, follow the same
procedure.
Gratin of Munster Cheese with Lingonberries
and Green Pepper
Gaggenau appliances: Oven with grill,
possibly steamer or CombiSteam oven
Temperature oven: 200 °C
Function: Grill
Preparation time: 25 minutes
Ingredients serve 4
Ingredients :
1 pear
1 tablespoon Williams pear schnapps
160 g Munster cheese without the rind
(crust)
2 tablespoons Lingonberries (can be
replaced by cranberries)
20 green peppercorns, finely chopped
40 g butter, foamed
Preparation: Preheat the oven to 200 °C
with the wire rack on the second baking
level from the top.
Peel pear, remove core and cut into
quarters. Drizzle schnapps on the pear
quarters and steam in the steamer
or CombiSteam oven at 100% humidity
level and 100 °C for 5 – 7 minutes de-
pending on their ripeness. Remove, let
chill and dice finely. Cut the Munster
into cubes and mix carefully with pear
pieces, Lingonberries and green pepper-
corns. Fill into small baking ramekins
and pour foamed butter over mixture.
Bake until golden brown in the preheat-
ed oven using top heat.
Tip : The pear can also be sautéed on a
cooktop with some liquid. Stay close to
the oven when grilling, to avoid burning.
Preparation: Mix the flour in the mixing
bowl with half the olive oil and add
enough cold water to produce a
smooth dough. Shape into a ball, wrap
in foil and allow to stand for 1 hour.
Preheat oven with baking stone to
300 ºC.
Crumble goat’s cheese, mix with the
chopped herbs and season with some
lemon juice.
Once the dough has stood, knead it
once more, halve it and set aside for
another 5 minutes.
Thinly roll out one dough ball on the
floured working board, carefully draw
out in all directions by hand as thinly
as possible (take account of peel size).
Roll out the second dough ball. Place
one dough plate onto the floured pizza
peel and distribute goat’s cheese
cubes on it. Cover with the second
dough plate, press edges together, and
pinch together with the knuckles here
and there. Spread salt on top and
sprinkle with the remaining oil. Spread
remaining herbs on. Distribute oil
evenly with a brush. Bake for 7 minutes
in the preheated oven directly on the
baking stone until the surface is neatly
brown. Cut into 10 cake slices and serve
immediately.
Tip : Take care that the bread does not
stick to the wooden pizza peel when
you put it into the oven. If necessary,
lift and re-flour.The bread tastes deli-
cious also when lukewarm.
Italian-style Unleavened Bread with Cheese
and Herbs
Gaggenau appliance : Oven with baking
stone
Temperature : 300 °C
Preparation time: 25 minutes
plus 65 minutes dough rising time
baking time: 7 minutes
Ingredients for 10 large pieces of pizza
bread or 20 small strips
Ingredients :
200 g flour
100 ml olive oil
150 –175 g goat’s cream cheese
1– 2 tablespoons chopped fresh herbs
(e.g. rosemary, sage, thyme)
1 tablespoon lemon juice
1 tablespoon coarse salt
Some cold water
Some herb twigs for garnish
Quails Wrapped in Bacon
Gaggenau appliances: Oven with rotisserie
(70 cm wide)
Temperature: 180 °C
Function: Grill with convection
Preparation time: 45 minutes
Ingredients serves 4 – 6
Ingredients :
8 quails, kitchen-ready
Salt
Freshly ground black pepper
16 sage leaves
8 thin (approx. 120 g) slices of lean,
smoked bacon
8 bay leaves
4 tablespoons olive oil
Toothpicks
Cooking string
Preparation: Preheat the oven to 180 °C
using the convection grill function.
Wash the quails inside and outside with
cold water and pat dry with a paper
towel. Rub inside and outside of quails
with salt. Put a bay leaf into each quail.
Spread the slices of bacon across a big
cutting board. Put one quail on each
slice. Put one bay leaf on the right side
of each quail’s breast, and a sage leaf
on the left side. Wrap the bacon around
the herbs and the quail’s breast and
secure with toothpicks and cooking
string. Put the quails on the rotisserie
spit, secure them and put spit into the
rotisserie of the preheated oven. Put
a baking insert underneath. Remove the
spit’s handle and start the rotisserie
via the control panel. Grill for 20 – 25
minutes. The quails are done if the
meat juice runs clear. Serve with white
bread.
Juniper Spit Roast
Gaggenau Appliance: Any oven with a
rotisserie
Temperature: 180 °C
Functionality: Grill with convection
Preparation time : 75 minutes plus
12 hours marinade time
Ingredients serve 7– 8
Ingredients:
1.2 kg beef roll roast or one juicy piece of
fattened ox
10 junipers
5 pimento kernels
12 black peppercorns
1 peel from an organic orange
Salt
3 tablespoons tarragon mustard
4 cl juniper schnapps
4 tablespoons wheat germ oil
0.5 l fruity white wine
Preparation: Wash the meat, blot dry
and set aside. Crush the junipers,
pimento and peppercorns with a mortar.
Add the orange peel, salt and mustard
together with schnapps and oil, stirring
into a creamy paste. Brush the meat
with the paste and let it sit covered
overnight.
Next day: preheat oven to 180 °C.
Remove paste from meat and put roast
on spit. Secure well on both ends. Put
spit into rotisserie, remove handheld
and activate rotisserie via control panel.
Make sure to put the drip insert under
the meat, to collect the juices. Mix the
reminder of the paste with the wine and
drizzle it over the meat while grilling.
Grill for about 75 minutes until golden
brown.
Remove the roast from the spit and let
it rest for approximately 5 minutes. Cut
and pour the collected juices from the
insert over the meat.
Salt-Encrusted Roast Beef
Gaggenau appliance: Oven with
core temperature probe
Temperature: 250 °C /180 °C
Function: Top and bottom heat
Preparation time: 80 minutes
Ingredients serve 6
Ingredients :
300 g flour
200 g sea salt
Water
Freshly ground pepper
1 garlic clove, crushed
1.5 kg well-aged roast beef
2 thyme stems
2 rosemary stems
2 tablespoons wheat germ oil
Preparation: Preheat oven with top and
bottom heat function to 250 °C.
Mix flour and salt in a bowl, then stir
cold water into the mix until dough is
stringy. Cover the dough and let it rest
for 15 minutes. In the meantime, rub
pepper and crushed garlic onto the
roast beef and place the herb stems
on top of the meat. On a flour covered
cutting board, roll out the salt dough
to a size big enough for wrapping it
around the meat. Place the meat in the
center and fold the corners of the
dough over, firmly pressing the corners
together. Use a fork to poke several
little holes in the dough to allow steam
to evaporate. Put the roast on a deep
oil-brushed baking sheet and put it in
the oven, on the second level from the
bottom.
Insert the core temperature probe from
the side – through the dough – into
the meat. Set the desired core tem-
perature (55 – 58 °C) and confirm. After
30 minutes, reduce heat to 180 °C and
continue to bake until the desired core
temperature is reached (after another
approximate 15 minutes).
Take the roast beef out of the oven and
let it rest for a few minutes, so that
the meat juices can spread. It is best to
only open the salt crust at the table,
take out the pink roast beef and cut it
into slices.
Chicken Filled with Morels
Gaggenau appliances : Oven, cooktop
Temperature : 160 °C
Function : Convection
Preparation time: 40 minutes plus
90 minutes of baking time
Ingredients serve 4
Ingredients :
1 package dried morels (40 g)
1 chicken, approx. 1.7 kg
80 g butter
Salt
Pepper
Ingredients for the stuffing :
Heart and liver of the chicken
2 additional poultry livers
50 g uncooked bacon
1 handful of milk-soaked white bread
without crust
1 egg
1 tablespoon cognac
Salt
Pepper
Cooking string
Preparation: Let the morels swell in
lukewarm water for 1 hour. Then let them
drip off thoroughly. Sieve the juice and
keep it.
For the stuffing, chop the giblets, half
of the morels and the bacon into small
pieces. Mix well with the dripped-off
white bread, egg, cognac, salt and
pepper. Stuff the chicken with the mix
and stitch up with cooking string.
Preheat the oven to 160 °C using the
convection function. Slightly rub the
chicken with butter and place on a wire
shelf. Slide the shelf into the oven with
a grill insert underneath. Bake for about
90 minutes.
Melt 40 g of butter in a pan and let
the remaining morels simmer for 5 –10
minutes at medium heat.
Cook approx. 200 ml of the morels’ juice
in a small pot. Take the chicken out
of the oven and place on a serving plate.
Put the warm morel juice into the grill
insert and mix with the roast drippings.
Pour the mix into a gravy boat. Serve
the chicken with the morels, and serve
the roast stock separately.
Tip : Serve with classic au gratin
potatoes.
Chicken Roast with Pesto
Gaggenau appliance: Oven with rotisserie,
cooktop
Temperature: 180 °C
Function: Grill with convection
Preparation time: 1 hour
Ingredients serve 4
Ingredients pesto:
100 g pine nuts
2 mid-size garlic cloves
1 basil bunch
3 – 5 tablespoons olive oil
50 g Parmesan cheese, freshly grated
Salt
Ingredients chicken:
2 chickens, kitchen-ready
1 bread roll
Cooking string
Preparation: Preheat the oven to 180 °C.
Fry the pine nuts without additional oil
or butter in a pan at medium heat until
they are golden-brown and release a
fragrant scent. Immediately take them
out of the pan. Peel the garlic clove and
coarsely chop it. Separate the basil
leaves from the stems and coarsely
chop the leaves. Mince pine nuts, garlic
and basil with a mixer. Add oil and
Parmesan, then mix and salt.
Cut off the tips of the chicken wings.
Wash the chickens inside and outside
with cold water and dab dry. Loosen the
chickens’ skin on the breast as much
as possible, starting from the cavity
(try not to take off or damage the skin).
Spread two tablespoons of pesto be-
tween the breast meat and the skin. Put
the remaining pesto inside the chickens’
cavity. Halve the roll and toast it. Put
half a roll into each chickens’ cavity
(which gives stability when on the spit).
Place the chickens breast-up on the
cutting board. Twist the wings, tuck
them behind the back and tie a cooking
string around both. Firmly press the
chicken legs down, then tie the ends of
the cooking string around the leg joints
and knot firmly. Attach the prepared
chickens to the spit, secure and trans-
fer them into the preheated oven’s
rotisserie. Remove the handle and start
the rotisserie via the control panel.
Roast the chickens for 40 – 45 minutes.
Remove chickens from the spit, carve
and serve.
Tip : Good sides are Italian white bread
and baked potatoes.
Preparation: Preheat the oven to 160 °C
using convection.
Cut onions into thin rings, the organic
lemons into 1 cm thick slices and cut
in half. Wash the dorade and blot dry
with paper towels.
Slice the fish diagonally 5 to 6 times
on both sides. Put one lemon slice into
each cut, and the rest of the lemon
slices into the belly. Season the fish
with salt and pepper.
Put onion rings into a baking dish or
directly on a baking insert, and place
the fish on top of them. Dose with oil
and white wine. Place in oven and bake
for 30 to 40 minutes.
Tip: Serve the Dorade very hot right
from the oven with white bread, to soak
up the olive-oil-lemon mix from the
plate. The Mediterranean dish doesn’t
require side dishes, as the south of
Europe enjoys fish pure. Vegetables,
pasta or salad are served as an appetizer.
Dorade (Sea Bream) with Lemon
Gaggenau appliance: Oven (ideally 70 or
90 centimeter wide)
Temperature: 160 °C
Function: Convection
Preparation time: 15 minutes plus
30 – 40 minutes cooking time
Ingredients serve 4 – 6
Ingredients :
1 Dorade, 1.25 – 2 kg
3 – 4 onions
2 – 3 organic lemons1/2 glass of dry white wine
3 – 5 tablespoons olive oil
Salt
Pepper
Preparation: Preheat baking stone to
300 °C.
Crumble yeast. Add all other ingredients
for the dough in a mixing machine and
work into a firm dough. Cover dough
with a moist cloth and let rise in a warm
place until its volume has doubled.
Shape five pieces of equal size from
the dough and let rise for another
10 minutes.
Attention: Avoid draught.
Mix tomatoes, tomato purée, herbs,
salt and pepper. Cut pepper into cubes,
mozzarrella into slices. Thinly roll out
dough, place onto the slightly floured
pizza peel. Evenly distribute tomato
mixture on the dough and top with
prepared ingredients. Immediately
place onto the preheated baking stone
using the pizza peel. The pizza is done
after 2 – 3 minutes.
Tip : If you own a Gaggenau Combina-
tion Steam Oven, it’s easier and faster:
Warm and moist – the ideal environment
for letting yeast doughs, baking ferment
or sour dough preparations rise. The
dough is guaranteed to get no draught,
needs not be covered with a moist cloth,
and rising time is reduced by half. Pre-
heat the Gaggenau Combination Steam
Oven to 30 – 40 °C at 60% humidity and
place the bowl with the dough onto the
grill or place dough portions onto the
baking tray.
Italian-style Pizza on the Baking Stone
Gaggenau appliances : Oven, baking stone
or possibly Combination Steam Oven
Temperature : 300 °C
Mode: Baking stone
Preparation time incl. dough rising time:
60 minutes, one pizza is done after
2 – 3 minutes on average
Ingredients for 5 pizzas
Ingredients dough: 1/2 cube of yeast
300 – 350 ml water, slightly warm
500 g flour
3 tablespoons olive oil
1 tablespoon salt
1 pinch of sugar
Pizza topping :
6 – 8 peeled tomatoes
(or 1 tin of peeled tomatoes)
1 tablespoon tomato purée
Fresh oregano (or dried herbs of Provence)
Stoned olives
1 yellow pepper
150 g thin slices of salami or ham
250 g mozzarella
Salt
Black pepper ground with the pepper mill
Hearty Potato Tart
Gaggenau Appliance: Oven with
baking stone
Function: Baking stone
Temperature: 270 °C
Preparation time: 60 minutes
Ingredients for 4 servings or
2 flat dough cakes
Ingredients for dough: 1/2 cube yeast
1 pinch sugar
300 – 325 ml lukewarm water
500 g flour (type 405)
1 tablespoon salt
3 tablespoons oil
Ingredients for toppings:
400 g potatoes
80 g crème fraiche
Pepper
Nutmeg, ground
2 thyme stems
150 g blue cheese, e.g. Roquefort
Preparation: Dilute yeast and sugar with
the help of the lukewarm water. Mix
remaining ingredients in a bowl. While
running the mixer, add as much yeast
and water to create smooth dough.
Pound for one minute in the mixer and
then continue pounding by hand.
Let the dough rise in the CombiSteam
oven at 30 °C and 60% humidity for
30 minutes or for 45 minutes covered
under a wet towel at room temperature.
Meanwhile, preheat the baking stone
in baking stone mode to 270 °C. Cook
potatoes or steam them in the Combi-
Steam oven. Alert: potatoes still have
to be firm. Peel potatoes and cut into
0.5 cm thick slices. Pound the dough
and form 3 balls. Roll out two balls to
flat dough cakes and create a small
rim (remaining dough can be used or
freezed). Place dough on baking spatula
and spread crème fraiche on it. Place
potatoes on it and spice strongly with
salt, pepper, nutmeg. Spread thyme
leaves and blue mold cheese on top.
Bake on baking stone for 10 –12 minutes.
Preparation: Roll out the slightly thawed
dough on a floured cutting board and
poke several times with a fork. Cut out
a circle of approx. 26 cm diameter,
cover with foil and chill for 20 minutes
in the refrigerator.
To make caramel, fill a heavy pan with
water and cover with sugar. As soon as
the sugar has absorbed the water,
caramelize it at medium temperature.
Add butter while stirring. Remove the
caramel and immediately add to the
cake pan, spreading on the bottom.
Preheat oven to 220 °C with the wire
rack on the second level from the
bottom. Fill the baking pan at the rim
with half of the apples. In the center
pile three apples. Chop the remaining
apples finely and fill into the spaces.
Top with melted butter and sugar.
Bake apples in the preheated oven for
30 minutes and remove. Cover apples
with puff pastry dough. Tuck into the
dough in the baking pan at the seam
and bake on the second level from the
top for 20 – 25 minutes. Let the Tarte
Tatin chill well, loosen the seam with a
knife and turn upside down with the
help of a cake plate.
Tip : Remove the apple core with a core
remover and season the apples before
baking with calvados. Caramel can be
prepared in two ways: by heating up
sugar without water or by cooking
sugar syrup. The latter is easier, since
syrup doesn’t burn as fast and makes a
more even color.
Baking time (and potentially also the tem-
perature) depends on the frozen dough
and the directions of the producer.
Before turning the Tarte Tatin, let chill
very well otherwise the dough will be
soaked.
Tarte Tatin
Gaggenau appliance: Oven
Temperature: 220 °C
Function: Top and bottom heat
Preparation time: 1.5 hours,
55 minutes baking time
Ingredients serve 8 (cake pan of
24 cm diameter)
Ingredients :
300 g Strasbourg puff pastry dough
(1 frozen pack)
40 ml water
100 g fine sugar
25 g butter
13 –14 small apples, e.g. Cox Orange,
peeled, halved and cored
10 g butter
1 tablespoon of sugar
Olive Tomato Foccacia
Gaggenau appliance: Oven (90 centimeters
wide)
Temperature: 210 °C
Function: Top and bottom heat
Preparation time: 2 1/2 hours,
45 minutes baking time, 2 x 30 cooking time
Ingredients for the grilling pan
Ingredients for dough:
2 yeast squares
1 tablespoon of sugar
0.4 l lukewarm water
1.7 kg flour
2 tablespoons salt
300 ml olive oil
0.5 l dry white wine
Additional ingredients :
8 eggs
250 g air dried and aged bacon,
cut in small strips
250 g young pecorino, ground
150 g pine nuts (or walnuts), chopped
100 g pitted black olives, finely chopped
100 g pitted green olives, finely chopped
5 – 6 branches rosemary, finely chopped
100 g flour
500 g cherry tomatoes (red and yellow), 2/3 cut in half, 1/3 leave green tops
Sea salt
50 g pine nuts for decoration
5 tablespoons olive oil
Preparation: Dissolve yeast and sugar in
lukewarm water. Mix all other ingredi-
ents – except the wine – in a bowl. Add
wine and dissolved yeast while the
mixer is running until a smooth dough
is created. Batter 1 minute with the
machine and continue via hand on the
flour covered cutting board. Let it
rise in the CombiSteam oven at 60%
humidity and 30 °C or 45 minutes in
mixing bowl covered with a wet towel at
room temperature.
Add and mix eggs one at a time into the
risen dough. Push bacon, pecorino,
pine nuts, olives and 2/3 of the rose-
mary into the dough, add the remaining
flour and batter together. Grease and
flour the grilling pan. Put dough into the
grilling pan and distribute evenly on
the insert. Add half and whole cherry
tomatoes on top and press lightly into
the dough. Let rest for another 30
minutes slightly above room tempera-
ture (warm).
Preheat the oven to 210 °C. Sprinkle
foccacia with the left over rosemary,
sea salt and pine nuts, and drip olive oil
on top. Bake 45 minutes golden brown
in preheated oven. Let bread rest
before cutting for a few minutes.
Preparation: Please allow enough time
to preheat the baking stone to 210 °C
(takes approx. 30 minutes).
Mix flour and dried yeast in the mixing
bowl of the mixer. Add crushed pepper-
corns and oil and mix using kneading
hook. While the mixer is kneading,
add warm water until a homogeneous
dough is created. The dough should
be smooth and elastic, but not sticky.
If necessary, work in some more flour.
Knead dough for 5 minutes, then let it
rise in the Gaggenau Combination
Steam Oven at 30 ºC and 60% humidity
for 30 minutes until volume has doubled.
(If you do not have a steam oven, cover
dough with a moist cloth, store in a
warm place and give it 1.5 to 2 hours to
rise.)
Knead dough by hand and shape into a
flat, oval plate, taking account of the
size of the pizza peel. Cover dough and
allow it to rise for another 20 minutes.
Place dough on the floured pizza peel
and pinch it with the knuckels here and
there. Sprinkle on top with salt, the
remaining oil and the sage leaves. Bake
in the preheated oven directly on the
baking stone for 25 minutes at 210 ºC
until the surface is neatly brown. Cut
into cake slices while warm and serve.
Focaccia with Green Peppercorns
and Sea Salt
Gaggenau appliance : Oven with baking
stone, or possibly Combination Steam Oven
Temperature : 210 °C
Preparation time: 35 minutes
plus 50 minutes dough rising time
plus 25 minutes baking time
Ingredients for one 30 cm diameter
round flat loaf
Tastes delicious hot or cold.
Ingredients:
500 g flour
1 pack dried yeast
1– 2 teaspoons brine-pickled green
peppercorns, drained and crushed
3 tablespoons olive oil
300 – 350 ml water, slightly warm
1 tablespoon oil to sprinkle over
1 tablespoon coarsely ground sea salt
for spreading
Leaves of fresh sage for garnish
Bread with Olives and Tomatoes
Gaggenau appliance : Oven with baking
stone
Temperature : 175 °C
Preparation time: 20 minutes
plus 50 minutes dough rising time
plus 45 minutes baking time
Ingredients for two 650 g breads (baked
weight)
Ingredients :
400 ml water, slightly warm
1 cube of yeast
1 tablespoon salt
1 pinch sugar
1 kg flour type 405
200 g dried tomatoes in oil
200 g black olives without stones
2 tablespoons rosemary, finely chopped
Black pepper
4 tablespoons olive oil
Flour for kneading
Preparation: Make a yeast dough out
of the ingredients: put water into the
mixing bowl, add yeast, salt and a
good pinch of sugar and dissolve in the
kneading machine.
Slowly trickle flour into the mixing bowl
and knead dough for 10 minutes. Let
dough rise until its volume has dou-
bled, best done by putting the mixing
bowl into the Gaggenau Combination
Steam Oven at 30 °C and 60% humidity
for 30 minutes.
Meanwhile preheat the oven with the
baking stone to 175 °C in baking stone
mode. Leave tomatoes to drain well,
finely chop with the olives and knead
into the dough with pepper. If too much
dough sticks to your hands, add some
flour.
Halve dough and shape two small oval
loafs. Let rise for another 20 minutes.
Bake loafs on the preheated baking
stone at 175 °C for approx. 45 minutes
and brush with olive oil from time to
time.
Walnut Biscottini with Dried Apricots
Gaggenau appliance : Oven
Temperature : 180 °C
Preparation time: 60 minutes
plus 37 minutes baking time
Ingredients for 48 biscottini
Ingredients :
100 g walnuts
125 g wholemeal wheat flour type 1050
125 g wheat flour type 405
1 teaspoon baking powder
1 teaspoon salt
1 pinch of black pepper
50 – 75 g dried apricots, finely cut into
small cubes
3 eggs, whisked
50 ml water
Preparation: Preheat oven (upper and
lower heat) to 180 ºC. Spread walnuts
evenly on the baking tray and roast in
oven to golden brown. Leave walnuts to
cool. Sieve flour, baking powder and
salt into mixing bowl of mixer. Add pep-
per, apricot cubes, eggs and water and
mix using dough hook. Add coarsely
chopped walnuts and knead dough by
hand.
Divide dough into four pieces. Shape
each piece of dough into a roll (2.5 cm
thick, 25 cm long). Brush baking tray
with oil and sprinkle with flour.
Place dough rolls on baking tray and
bake for 25 minutes in the preheated
oven at 180 ºC until rolls are firm to the
touch. Remove from oven and leave
rolls to cool.
Use a bread knife to cut rolls obliquely
into slices (2 cm thick). Put slices back
on baking tray and bake for another
12 minutes until they are dry and crispy.
Allow biscottini to cool on a cooling
tray.
Tip : The biscottini are ideally suited to
accompany a glass of red wine and can
be served as delicious snacks to round
off a wine-tasting ceremony.
Potato Biscuits with Olives and Parmesan
Gaggenau appliance : Oven
Temperature : 210 °C
Preparation time: 30 minutes
plus cooking time of potatoes
plus 15 – 20 minutes baking time
Ingredients for 18 – 20 biscuits
Ingredients :
250 g mealy potatoes, peeled and
cut into small cubes
125 ml milk
250 g flour
1 pack baking powder
30 g butter, diced small
50 green olives, stoned and chopped
1 pinch of black pepper
1 small sprig of rosemary,
needles finely chopped
50 g Parmesan cheese, freshly grated
(leave 1 teaspoon parmesan to sprinkle)
125 ml ice-cold water
Milk (to brush on)
Preparation: Preheat oven (upper and
lower heat) to 210 ºC.
Steam potatoes in steam cooker or
Gaggenau Combination Steam Oven
using perforated tray. Then mash pota-
toes with milk and season with pepper.
Mix flour and baking powder in a bowl
and work in the diced butter by hand.
Add olives, rosemary and parmesan.
Shape a hollow into the mixture, fill in
the mashed potatoes and half of the
water, and knead rapidly to produce a
smooth dough. If the dough is too dry,
add more water.
Brush baking tray with oil. Knead dough
on a floured surface, roll out dough
and shape a thin sheet (2 cm thick). Use
a cutter or a small liqueur glass to cut
out small biscuits of 4 to 5 cm in dia-
meter and place biscuits on the baking
tray.
Brush biscuits with milk and sprinkle
with parmesan. Bake 15 – 20 minutes
in preheated oven at 210 ºC until the
potato biscuits are golden brown and
crispy.
Tip : The biscuits can be served as
delicious snacks to round off a wine-
tasting ceremony with friends. Topping
the raw biscuits with some sprigs of
rosemary before baking adds a decora-
tive garnishing.
Modes Gaggenau Ovens
Knob position (mode Heating System Application
indication on display)
Convection Convection cooks all dishes with the same temperature, generated
by a circular heating element. Several dishes – the same or different –
can be prepared at the same time on different levels without trans-
porting the flavour between the dishes. Convection can be used for
baking, roasting, thawing, drying, dehydrating, sterilizing.
Convection + bottom heat This mode uses the bottom heating element. The fan distributes the
heat evenly. Heat is generated only from the bottom. This mode is used
to bake and roast.
Convection + large grill Temperature controlled grilling with convection: During the tempera-
ture controlled grilling the heating element releases less or more
infrared heat, depending on the setting of the ‘temperature’ knob. The
rotating fan wallows the hot air simultaneously which results in an
even all-around warming, even with a full roast. Multiple flipping is
eliminated.
Large grill Performance oriented grilling: During the temperature controlled
grilling the heating element releases less or more infrared heat, depend-
ing on the setting of the ‘temperature’ knob. Best for thinner meat
slices and to cook ‘au gratin’. For browning on all sides the meat has
to be turned. Another option is to use the rotisserie.
Grilling with the rotisserie creates a crispy crust and even browning
on all sides. Insert the wire rack holder for the rotisserie at the second
insert level from the bottom. Place the drip tray one insert level below.
Attention: rotisserie and core temperature probe cannot be used
together. If the core temperature probe is plugged in, the rotisserie
mode is blocked.
Economy grilling The grill’s heating element is only partially heated. Please turn the meat
after half of the cooking time in order to achieve an even all-around
roasting.
Bottom heat To brown or cook only with bottom heat.
Bottom heat + 1/3 top heat To brown or cook with bottom heat and partial top heat.
Top + bottom heat Two heating elements are operated together. Only one insert level can
be used when baking or roasting with top and bottom heat. The best
result is achieved when using the second insert level from the bottom.
Knob position (mode Heating System Application
indication on display)
Top heat + 1/3 bottom heat To brown or cook with top heat and partial bottom heat.
Top heat For targeted browning and cooking from the top.
Cooking Dough rising at 38 °C with the ‘cooking’ mode. (Attention: The oven
light does not turn on in this mode to avoid additional heat in the oven.
By pressing any key the light will turn on for a few seconds).
Cast roaster mode The cast roaster with heating element roasts and simmers large
amounts of meat, and is ideal for turkey, a large goose, or a casse-
role. To protect the cast roaster the temperature is limited to 220 °C.
(Attention: Only with accessory BT 26 / cast roaster with heating
element HZ 026 / heating element for cast roaster and baking stone.
For 70 cm ovens additional accessory GR 027 / wire rack holder for
BT 026 necessary).
Baking stone Pizza, bread and much more – the baking stone creates baking results
like a massive stone oven. (Attention: For ovens of the Series 200
only with accessory PS 026 / baking stone with pizza paddle for 60 cm
ovens. For 70 cm ovens and HZ 026 / heating element for baking stone
and cast roaster. For ovens of the Series 300 only with accessory
PS 070 (EB 388) or PS 075 (for EB 385) / baking stone including heat-
ing element with pizza paddle).
ECO The Eco mode allows baking cake, cookies, casseroles and gratins in an
energy-efficient way. The oven light (only with EB 240/260/270/290/294)
and the catalyst heating are turned off in this mode. The preheating
time extends. In addition, the oven will turn off if heating elements are
programmed and use the residue heat for the remainder of the
cooking time.
Please note: Not all ovens include all heating modes.
or
The core temperature probe
With the core temperature probe one can
precisely measure the core temperature
of a piece of meat between 1 °C and 99 °C
during the cooking process. The probe
measures the temperature in the meat’s
core. It indicates when the selected core
temperature is reached and the meat has
reached the desired degree of cooking. The
oven switches off automatically as soon as
the programmed core temperature has been
reached.
The core temperature probe
– Allows for exact, precise cooking.
– Prevents overcooking of the meat.
– Ensures total control over the cooking
process by displaying the current
temperature.
Note:
You cannot select a temperature for the
probe that is lower than the actual core tem-
perature of the meat.
If you program the core temperature
probe and the automatic timer, the oven will
be switched off by whatever tool reaches
its target first.
How to proceed:
– Preheat the oven.
– Place the cooking insert with the meat in
the oven.
– Plug the core temperature probe into the
connector located in the front of the left
inside oven wall
– Insert the tip of the core temperature
probe into the center and thickest part of
the meat. With poultry, make sure not to
insert the probe into the cavity, but be-
tween abdomen and thigh. The measuring
tip of the probe must not touch bones and
should not be inserted into fatty tissue
– Close the oven door
– Press the button (core temperature probe)
twice. On the display, the core tempera-
ture symbol starts blinking and the sug-
gested temperature of 60 °C is displayed
– By pressing + and – you can enter a tem-
perature between 1 °C and 99 °C
– Hit the enter button to confirm the select-
ed temperature. You will hear an acoustic
signal.
As soon as the core temperature has been
reached, you will hear an acoustic signal.
The oven switches off automatically. The
symbols ‘core temperature’ and ‘end’ will
blink.
Caution: Remove the core temperature
probe before taking the meat out of the
oven. Use oven mitts, since the probe gets
very hot during operation.
Note: If you press the core temperature
button once during cooking, the actual core
temperature will be displayed for a few
seconds.
Recommended core temperatures
Beef
Roast beef / steak
rare 45 – 50 °C
medium / pink 55 – 65 °C
well-done 70 – 80 °C
Pot roast 80 – 85 °C
Pork
Pork roast 75 – 80 °C
Pork loin 65 – 70 °C
Meat loaf 85 °C
Veal
Roast veal 75 – 80 °C
Breast of veal, filled 75 – 80 °C
Veal loin medium / pink 65 – 70 °C
Venison
Leg of venison 75 – 80 °C
Rabbit / venison loin 65 – 70 °C
Poultry
Chicken 85 °C
Goose 85 – 90 °C
Turkey, duck 80 – 85 °C
Breast of duck 70 °C
Lamb
Leg of lamb medium / pink 55 – 65 °C
Lamb well-done 75 – 80 °C
Mutton
Leg of mutton medium / pink 75 – 80 °C
Mutton loin well-done 80 °C
Bread 90 °C
Erasing the core temperature:
– Press the core temperature probe button
twice. The core temperature probe symbol
starts blinking on the display.
– Press the + and – buttons simultaneously
– You will hear an acoustic signal and the
core temperature probe symbol stops
blinking
Clean the core temperature probe with a
damp cloth.
Note:
If not in use, remove the core temperature
probe from the oven.
Never use the rotisserie spit together
with the core temperature probe. The rotis-
serie is blocked when the core temperature
probe is connected.
Only use the original temperature probe
provided by Gaggenau. If necessary, you
can order a replacement (Order # 156838
International?).
Preparation Kofte : Preheat Teppan Yaki
to 220 °C. Prepare meat dough from
the ingredients and season to taste with
salt and pepper. With a tablespoon,
separate small pieces of the dough and
form small, lengthy balls. First roll in
flour, then in egg and immediately
afterwards grill in hot oil on all sides
for 6 – 8 minutes.
Preparation Arab meatballs : Preheat
Teppan Yaki to 220 °C. Prepare meat
dough from the ingredients and season
to taste with the spices. Form small
balls with an approx. diameter of 3 cm.
Heat oil on Teppan Yaki and grill the
meatballs for 6 – 8 minutes from all
sides.
Preparation Mini-lamb burger : Preheat
Teppan Yaki to 220 °C. Prepare meat
dough from bread roll, egg, diced onion,
garlic and herbs and season with salt
and pepper. Wrap each feta cheese
strip within meat dough. Form lengthy
loaves and roll in sesame seeds. Heat
oil on Teppan Yaki and grill small meat
loaves on each side for 4 minutes.
Tip: serve the small meatballs garnished
with tomatoes and tzatziki.
Meatballs, Hamburgers and More
Gaggenau appliance: Teppan Yaki
Temperature: 220 °C
Preparation time: 25 minutes per
meat dough, including 8 –10 minutes
cooking time
Ingredients serve 4 per meat dough
Ingredients Kofte (Turkish meatballs) :
250 g ground lamb meat
250 g ground beef
50 g long grain rice, cooked
1 egg yolk
50 g ground Pecorino
1 tablespoon dried thyme, roughly crushed
2 tablespoons parsely, chopped
1 tablespoon dill, finely chopped
Flour
2 eggs, beaten
2 tablespoons wheat germ oil
Salt
Black pepper
Ingredients Arab meatballs :
500 g ground beef
1 egg
1 small red pepper, diced into tiny pieces
2 tablespoons dried apricots, finely cut
1 tablespoon pine nuts, chopped
1 tablespoon pistachios, chopped
1 pinch pimento
1 small pinch Saffron powder
1 tablespoon mint leaves, finely cut
4 tablespoons wheat germ oil
Salt
Black pepper
Ingredients Mini-lamb burger with
Feta cheese:
500 g ground lamb meat
1 soaked bread roll
1 egg
1 onion, finely diced
2 garlic cloves, chopped and lightly sautéed
150 g feta cheese, cut in long strips
1 tablespoon dried thyme, roughly crushed
1.5 teaspoons fresh rosemary needles,
finely chopped
3 tablespoons sesame seeds
4 tablespoons wheat germ oil
Salt
Black Pepper
Preparation: Steam salmon in steam
cooker or in the Gaggenau Combination
Steam Oven and allow to cool. Purée
garlic and salmon in mixer and add
potatoes. Whilst puréeing, slowly add
oil until salmon mixture has the con-
sistency of mashed potatoes. Add cream
and season with salt and pepper. Place
mixture in a metal bowl and store in a
cool place.
In the meantime bring butter and 125 ml
water to boil. When butter has com-
pletely melted add flour and salt. Stir
over medium heat until a lump forms.
Once there is a whitish coating on the
bottom of the saucepan remove sauce-
pan from heat and allow to cool. Break
eggs and stir in. Mix salmon/potato
mousse with choux pastry in mixer and
fold in the spring onion.
Preheat deep fryer to 190 ºC. Shape
bite-sized portions from the mixture
using two tablespoons. Deep-fry salmon
beignets golden brown in hot oil. Drain
on kitchen roll then serve hot.
Tip : Keep salmon beignets warm in the
Gaggenau Combination Steam Oven at
85 ºC without humidity setting whilst the
remaining mixture is being deep-fried.
The beignets should not touch each
other if they are to remain crispy. The
beignets can also be formed using two
teaspoons, the mixture will then make
25 – 30 beignets.
Salmon Beignets
Gaggenau appliances : Deep fryer and
steam cooker or Combination Steam Oven
Preparation time: 40 minutes
Ingredients for 10 –15 beignets
Ingredients :
1 clove of garlic
200 g salmon with skin and bones removed
150 g mealy potatoes, boiled and peeled
75 –100 ml olive oil
2 tablespoons cream
Salt, freshly ground black pepper
30 g butter
100 g flour
2 eggs
1 spring onion cut into very fine rings
(alternatively chives)
Oil for frying
Preparation: To make the marinade, mix
the onion, garlic, chilli, coriander, mint,
cumin, paprika powder, saffron, olive oil,
lemon juice and salt. Turn the fish in the
marinade several times. Cover and store
in a cold place for 2 hours. Preheat grill
with grid on setting 9 (smaller grill
setting 7) for 10 minutes.
Put fish cubes onto wooden skewers
each followed by a bayleaf and warm
potato. Brush grid with oil. Grill both
sides on grid for approx. 3 – 4 minutes
until kebab is golden brown.
Tip: The kebabs can be prepared in
advance. Marinate fish and put on
skewer with bayleaves. Cook potatoes
and place on skewers whilst warm, or
regenerate the boiled potatoes briefly
in steam cooker or steam oven. These
fish kebabs can also be grilled on a
griddle.
Moroccan Monkfish Kebab
Gaggenau appliance : Grill with grid or
griddle
Preparation time: 20 minutes
plus 2 hours to marinate
Ingredients for 10 kebabs
Ingredients :
450 g monkfish cut into 10 pieces
10 very small potatoes, peeled and warm
10 bayleaves
Ingredients marinade:
1 small red onion, finely chopped
1 clove of garlic
1 red chilli, finely chopped
2 tablespoons coriander leaves, finely
chopped
1 tablespoon mint, finely chopped
1 teaspoon cumin
1 teaspoon paprika powder
1 pinch of saffron
Olive oil
Juice of 1 lemon
Salt
Preparation: Mix pistachios, olives,
coriander and egg and blend in enough
freshly grated bread to make a spread-
able mixture. Season with salt and
pepper and add lemon juice to taste.
Halve the lamb fillets lengthways and
quarter. Spread mixture on one side,
form into rounds and fix each with a
skewer. Preheat grill with griddle to
setting 9 (small grill setting 8) and grill
lamb fillets for 5 –7 minutes, to taste.
In the meantime brown the shallot in
hot oil. Add vinegar and sugar and
reduce at medium heat. Add salt and
pepper to taste. Sprinkle over lamb
fillets on griddle prior to serving.
Tip: The lamb fillets can also be cooked
using the fan-assisted oven grill at
220 °C (third shelf from bottom). To do
this, preheat oven and tray and grill
fillets on the hot tray for 7– 9 minutes.
Small Lamb Fillets
with Pistachio-Olive Pesto
Gaggenau appliances : Grill with griddle /
oven grill with fan
Temperature : setting 9 /220 °C
Preparation time: 20 – 25 minutes
Ingredients for 20 snacks/20 small skewers
Ingredients :
50 g pistachios, finely chopped
50 g green olives, stoned and finely
chopped
1 bunch fresh coriander, finely chopped
3 – 4 tablespoons freshly grated white bread
2 eggs, beaten
1 clove of garlic, finely chopped
Lemon juice to taste
Salt, black pepper
5 small lamb fillets
Olive oil
Small wooden skewers/toothpicks,
soaked in water
Ingredients Balsamico Sauce:
1 shallot, finely chopped
4 tablespoons balsamic vinegar
1– 2 tablespoons sugar
3 – 4 tablespoons olive oil
Preparation: Bring fish stock and
chopped lemongrass together to a boil
and set aside. Cut sole and monkfish
into bite-sized slices. Mix with corian-
der leaves and keep cool. Douse dried
mushrooms with boiling water and let
swell for 30 minutes. Then pour the
water off, wash mushrooms cold, dab
them off and cut into small pieces.
Trim shiitake and cut big mushrooms
into slightly smaller pieces. Wash
Chinese cabbage, leek and pepper, then
halve them and cut into thin slices.
Cook pasta as directed on package.
Heat up the wok and add two table-
spoons of oil to the wok pan. Add
mushrooms, vegetables and soybean
sprouts portion-wise, then stir-fry.
After approximately 4 minutes, move
vegetables to the edge of the pan. Add
remaining oil to the pan’s center and
fry fish for 2 minutes on each side.
Season with salt and Tabasco. Add fish
stock, soy sauce, pasta and shrimp
meat, briefly cooking while continuing
to stir. Mix the cornstarch with a tea-
spoon of water and add to the pan.
Season to taste again; then arrange on
pre-warmed plates and serve immedi-
ately.
Tip: Lemon grass is one of the most
popular herbs in Asian cuisine, not to
be confused with lemon leaf. The reed-
like plant has a strong lemon scent
and can be found in all Asian specialty
stores, often also in well-assorted
grocery stores. Only the thick lower
part is used, not the leaves.
Chinese Pan-Fried Fish
Gaggenau appliance : Induction wok
Temperature: Sauté: level 11, Fry : level 10
Preparation time: 35 minutes,
including 8 –10 minutes cooking time
Ingredients serve 4
Ingredients :
100 ml fish stock (from a jar)
2 lemon grass stems, finely chopped
250 g sole filet (or 1 sole at 600 g)
250 g monkfish
1 coriander stem with leaves
25 g dried mu-err mushrooms
100 g shiitake mushrooms
1 small Chinese cabbage
1 leek stem
1 small red pepper
200 g whole-wheat pasta
3 tablespoons sesame oil
100 g soybean sprouts
Salt
1– 2 drops of Tabasco
2 tablespoons soy sauce
100 g North Sea shrimp meat
1 big pinch cornstarch
Preparation: Peel the shallots and garlic
and cut into small squares. Separate
thyme leaves from the stems. Mix
shallots, garlic and thyme in a deep
wok pan and sauté in butter.
Add rice, saffron and then 400 ml of
water. Bring to a boil. Transfer pan from
cooktop to the preheated CombiSteam
oven (100 °C, 100% humidity) and let
rice swell for 20 – 25 minutes. Mean-
while, cut the broccoli into florets and
together with the peas put into the
CombiSteam oven for 4 minutes. Wash,
trim and halve fennel, then cut into
thin slices. Put the fennel leaves aside.
Wash and trim the mussels, and let
them drip off well. Season the calamari
with salt and pepper and flour lightly.
Heat up the wok. Add 1 tablespoon of
oil, sauté the first 8 prawns for 1 minute,
and take them out. Add some oil again
and sauté the calamari for 1 minute,
then put them together with the prawns.
Put 1 tablespoon of oil in the wok pan,
add mussels and fennel, stir once, and
add the wine. Cover the pan and cook
for 5 minutes until all mussels are
open. Take out the mussels and break
them out of the shells. For serving,
leave some mussels in the open shell.
Heat up the remaining oil in the wok
pan. Add rice, de-shelled shrimp and all
other ingredients. Briefly broil, and
stir continuously. Season with salt and
pepper.
Serve the rice on pre-warmed plates
or in the pan. Sprinkle with fennel and
serve immediately.
Paella (Spanish rice and seafood dish)
Gaggenau appliances: Induction wok,
CombiSteam oven
Induction wok temperature:
Sauté: level 11, Fry: level 9 –10
CombiSteam oven temperature: 100 °C
Humidity level: 100%
Preparation time: 45 minutes total,
including 20 – 25 minutes for cooking rice,
10 minutes for cooking with the induction
wok
Ingredients serve 4
Ingredients:
2 shallots
1 garlic clove (small)
1 fresh thyme stem
10 g butter
200 g long grain rice
1 big pinch of saffron
250 g broccoli
4 tablespoons peas
1 small fennel
500 g Bouchot mussels
(very small mussels)
200 g small calamari (fresh or frozen)
Salt
Black pepper
Flour
4 tablespoons olive oil
8 prawn or shrimp, without head, with shell
75 ml white wine
160 g prawn or shrimp without shell
approximately 250 g cherry tomatoes
Preparation: Wash all vegetables. Cut
majority of greens off of the carrots,
leaving approx. 5 cm of the green
remaining. With the exception of the
carrots, chop all vegetables into bite
size pieces. Blanch peppers and carrots
separately in water for 2 minutes each,
shock in ice water and drip dry. Rinse
sprouts rapidly under hot running water.
Cut tofu into cubes and marinate with
soy sauce. Heat oil in wok and sear all
vegetables for 5 minutes, turning con-
stantly. Remove, add tofu cubes and
pine nuts, and softly brown in the wok.
Return vegetables to the wok, toss with
tofu and pine nuts, and add salt and
pepper to taste. Remove, and serve in
preheated bowls garnished with pine
nuts.
Tip : Vegetables can be blanched per-
fectly in the steamer or CombiSteam
oven. Use perforated cooking insert and
100% humidity at 100 °C for 3 – 4 minutes.
Vegetable Plate with Tofu
Gaggenau appliance: Induction wok
Temperature: Searing at level 11,
soft roasting at level 8 – 9
Preparation time: 20 minutes,
plus 10 minutes cooking time
Ingredients serve 4
Ingredients :
1 small green zucchini
1 small yellow zucchini
1 small red pepper
250 g broccoli
100 g shitake mushrooms
12 small whole carrots
100 g soybean sprouts
300 g plain tofu
2 –3 tablespoons soy sauce
4 – 5 tablespoons sesame oil
2 tablespoons pine nuts
Salt
White pepper
Preparation: Wash lamb in cold water,
blot dry and cut into bite-size pieces.
Wash the lemon in hot water, dry, and
grate the peel (zest) into a bowl. Then
cut lemon in half and press out its
juice. Mix juice, peel, Sambal Oelek,
sugar, ground coriander, cinnamon, salt
and pepper for a marinade and pour
over meat. Wash the lemon grass and
cut lengthwise in half. Peel the ginger
and cut it into very thin slices. Peel the
garlic and shallots and chop into finely.
Heat up the wok and add oil to the
pan. Sauté meat in small portions,
remove and keep warm. Then briefly
sauté garlic, shallots, ginger and lemon
grass. Return meat to the wok, add
tumeric and curry and stir-fry briefly.
Add coconut milk, mix, and simmer for
4 minutes. Separate coriander leaves
from the stems and sprinkle on lamb
curry.
Tip : Sprinkle sesame seeds on basmati
rice and serve.
Lamb Curry
Gaggenau appliance: Induction wok
Induction wok temperature:
Sauté: level 11–12
Finish: level 7– 8
Preparation time: 30 minutes,
including 15 minutes for cooking
Ingredients serve 4
Ingredients :
700 g leg of lamb
1 organic lemon
3 teaspoons Sambal Oelek paste
(Asian spice)
2 teaspoons sugar
1 teaspoon ground coriander
1 teaspoon cinnamon
Salt
Black pepper
2 lemon grass stems
75 g fresh ginger
2 garlic cloves
4 shallots
5 tablespoons vegetable oil
2 teaspoons turmeric
1 teaspoon curry
400 ml unsweetened coconut milk
2 fresh coriander stems
Preparation: Peel and clean the white
asparagus. Cut off the tough parts of
the green asparagus and if necessary,
peel the lower third part thin. Heat
water with butter, lemon juice, salt and
sugar. Bring to a boil, first adding the
white asparagus and cooking al dente,
followed by the green asparagus. After
cooking, quench in ice water. Take all
tops from the white asparagus and
12 good ones from the green asparagus
and put aside. Puree the rest of the
white asparagus with a blender or hand
mixer, pass through a filter and fold
3 tablespoons of crème fraiche into it.
Add salt and pepper to taste. Puree the
rest of the green asparagus, pass
through a sifter and add the rest of the
crème fraiche, again adding salt and
pepper to taste. Chill both sauces.
Preheat the Teppan Yaki to 200 °C.
Clean the salad and rip into bite-size
pieces. Season half of it with the
vinaigrette. Drizzle the rest of the
vinaigrette over the asparagus tops.
Salt the salmon slices, pepper and
lightly flour them. Heat the butter on
the Teppan Yaki and grill the fish slices
for 2 minutes on each side. Put some of
the green and white asparagus sauce
on a plate and place the salmon slice in
the center. Garnish with the asparagus
tops and the frisee salad. Put remaining
sauce into small glass bowls and serve
immediately.
Tip: Asparagus turns out perfect in the
CombiSteam oven. Place stalks in an
unperforated cooking insert and add
one small glass of water, slice of butter,
some lemon juice, salt and sugar. Cook
in CombiSteam oven at 100 °C and
100% humidity.
Roasted Salmon with White and
Green Asparagus Sauce and Salad
Gaggenau appliance: Teppan Yaki
Temperature Teppan Yaki : 200 °C
Preparation time: 45 minutes
Ingredients serve 4
Ingredients Sauce:
20 white asparagus spears
20 green asparagus spears
2 l water
40 g butter1/2 lemon
Salt
1 pinch sugar
6 tablespoons crème fraiche
White pepper
Ingredients Salad:
100 g frisee
6 tablespoons herb vinaigrette
Ingredients Fish:
320 g salmon, sliced into 4 pieces
(or 4 slices 80 g each)
Salt
Black pepper
Flour
1.5 tablespoons butter
Preparation: Heat olive oil in a sauteuse
and sauté shallot until glassy. Add
garlic, basil and tomato, and cook until
viscous. Salt and pepper to taste.
Before serving, remove garlic and basil.
Mix some salt with lemon zest. Remove
any bones from fish filet with pliers
(big bones) or tweezers (small).
Preheat Teppan Yaki to 200 °C. Cut the
fish filet into four equal pieces. Season
with lemon-salt and pepper and turn in
flour. Wash the lovage, dab dry and
chop into chunky pieces, mix with the
eggs and season with a pinch of salt.
Dip the floured fish filets into the egg
mixture, and grill in butter grease on
each side for 2 – 3 minutes. Evenly place
the sautéed tomatoes on four preheat-
ed plates. Add one filet to each and
garnish with basil and olives. Matching
sides are tender wheat, a wild rice mix
or pasta.
Tip : Steam is perfect for peeling toma-
toes. Preheat the CombiSteam oven to
100 °C. In the meantime, carve toma-
toes crosswise and remove the greens.
Spread tomatoes in the perforated
insert and steam in CombiSteam oven
at 100% humidity for 3 – 6 minutes,
depending on the thickness and sturdi-
ness of the tomato skin. Set short
period-alarm-timer or cooking time and
confirm. When the buzzer sounds, mist,
remove tomatoes, chill shortly and
peel.
Filet of Bass with Lovage Egg Wrap and
Sautéed Tomatoes
Gaggenau appliance: Teppan Yaki
Temperature: 200 °C
Preparation time: 30 minutes,
cooking time 6 –7 minutes
Ingredients serve 4
Ingredients sautéed tomatoes:
3 tablespoons olive oil
1 shallot, finely diced
1 small garlic clove, peeled
1 stem of basil
500 g plum tomatoes, skinned and diced
Salt
White pepper
Ingredients fish:
400 g filet of bass
Zest from 1/2 lemon
White pepper
Flour
1 fresh lovage stem
2 small eggs
1.5 tablespoons butter grease
Fresh basil and olive to garnish
Salt
Preparation: Cut fish filet in four equally
sized pieces equaling 100 g each. Chop
the remaining 100g, immerse in the
cream and chill in the freezer for 40
minutes. Afterwards, puree with a mixer
until this filling achieves a fine consis-
tency. Pass through a sifter, season with
salt and lemon juice, and chill. Wash and
peel carrot and use a ribbon grater or
slicer to cut it into long thin pieces.
Mix the carrot slices with coriander,
curry and pepper. Marinate the fish filets
in lemon juice and season with salt.
Spread the filling over both sides of
each filet and wrap carrot slices careful-
ly around. Chill fish. Preheat the Teppan
Yaki to 200 °C. Pull off fennel greens,
chop finely and set aside. Cut fennel
bulb in lengthy thin slices. Heat butter
(ghee) in a sautéuse pan and shift
fennel slices around in it for 3 minutes.
Fill the sautéuse with Pernod, wine and
stock, add the saffron strings and cook
covered until it is ‘al dente’. Remove
fennel and keep warm. Sear the fish
packets on the hot Teppan Yaki in the
butter grease or ghee: on the carrot side
for 3– 4 minutes, on the fish side for
2 minutes. Put into the simmering stock
the butter squares one after the other.
Add diced tomatoes and fennel green
and season with salt. Place fennel slices
on plates, pour sauce on them, and
place the fish on top. Pair with the follow-
ing sides: pasta, rice or potatoes.
Cod Filet with Carrot Coriander Crust and
Fennel Saffron Butter
Gaggenau appliance: Teppan Yaki
Temperature: 200 °C
Preparation time: 70 minutes,
40 cooling time, and
6 minutes cooking time
Ingredients serve 4
Ingredients :
500 g cod filet
60 ml cream
Salt
1 lemon
1 big potato
1 thick carrot
1 stem coriander1/2 teaspoon hot curry power
1 big pinch bitter-sweet pepper powder
1.5 tablespoons butter grease or Ghee
Ingredients :
1 big fennel bulb
10 g butter
2 cl Pernod
4 cl white wine
125 ml fish stock1/2 can saffron strings
60 g cold butter slices
1 small tomato, skinned, cored and diced
Preparation: Steam pumpkin until soft
in the preheated CombiSteam oven
for 30 – 40 minutes, depending on size.
Split the pumpkin, remove the seeds,
and weigh 300 g of the pumpkin meat
for the pumpkin butter (keep the re-
minder of the pumpkin meat for alter-
nate use, e.g. in the freezer). Wring
pumpkin meat well in a kitchen towel
and push through a very fine sifter.
Bring butter to room temperature and
foam the eggs. Add breadcrumbs,
pumpkin mass, and parsley. Put the
resulting pumpkin butter on cling
wrap, roll up and tie the ends up like a
sausage. Place in fridge until solidified.
Wash the potatoes, peel and slice in
thin slices on a Mandoline. Wash leeks
and separate into fine rings. Sweat
the potato slices in 20 g butter (do not
brown), fill with stock and cook pota-
toes in it. Add leeks, fill further with
liquid cream and wine and let simmer
until vegetables are ‘al dente’. Season
to taste with salt and pepper. Mix
cornstarch in cold water and slightly
tether the vegetables. Clean and cut
the chanterelles into small pieces.
Clean and cut the champions into fine
slices. Sauté the mushrooms in the
remaining butter for 3 minutes, season
to taste with salt and pepper and add
to the leek potato vegetables. Keep
vegetables warm. Preheat Teppan Yaki
to 240 °C. Salt and pepper the beef
filets. Heat oil on Teppan Yaki and sear
the steaks on each side for 3 minutes.
Afterwards, wrap them in tinfoil and let
rest for 5 more minutes. Remove tinfoil;
garnish the steaks each with a thick
slice of pumpkin butter (keep the re-
maining pumpkin butter in the freezer
for alternate use) and cook ‘au gratin’
on the preheated grill plate in the oven
for 1 minute. Before serving, fold the
whipped cream under the mushroom-
leek-potato vegetables. Serve each
preheated plate with some vegetables
and an au gratin steak.
Tip : Some pumpkin varieties can be
cooked as one piece, such as the
Hokkaido pumpkin or the Spaghetti
pumpkin. Depending on size, cook or
steam for 20 – 50 minutes, cut in half,
remove the inner seeds and pulp with
a spoon. Hokkaido pumpkins do not
necessary need to be peeled, e.g. in
soups one could use the skin as well.
Beef Filet (Steak) Garnished with Pumpkin
Butter on Mushroom Leek Potatoes
Gaggenau appliance: Teppan Yaki, oven,
CombiSteam oven
Temperature: Teppan Yaki 240 °C,
‘au gratin’: oven with grill 250 °C
CombiSteam oven 120 °C, Humidity 100%
Preparation time: I hour, including 6 minutes
roasting time and to cook ‘au gratin’
2 minutes
Ingredients serve 4
Ingredients Pumpkin Butter :
1 small Hokkaido pumpkin or 300 g
pumpkin meat
Salt
200 g butter
2 egg yolks
80 g white bread crumbs
3–4 parsley stems, finely chopped
Black pepper
Ingredients Mushroom Leek Potatoes:
300 g small hard boiling potatoes
100 g leek
30 g butter
250 ml clear chicken stock
100 ml cream
50 ml dry white wine
2 leveled teaspoons cornstarch
100 g chanterelles
100 g champions
White pepper
2 tablespoons beaten cream
Ingredients Meat :
4 beef filets or steaks (150 g each)
Black pepper
4 tablespoons oil
Preparation: If necessary, remove skin
and tendons from all meat. Cut meat
and ham into even sized square pieces.
Peel the onion and trim the pepper and
zucchini, then cut each into bite-size
pieces. Chop the herbs and mix with
oil. Put meat and vegetables in a bowl,
add the herb oil and mix well. Cover
the bowl and put it in the refrigerator.
Pepper sauce: Heat up the oil and sauté
the pepper and shallot pieces. Add the
broth and cook for 8 minutes with the
lid closed. Add the tomato puree and
mince everything with the wand mixer.
Season to taste with Tabasco and salt.
Garlic sauce: Mix all ingredients for the
sauce and season to taste with salt.
Curry sauce: Mix all ingredients except
the whipped cream. Season with salt.
Before serving, fold the whipped cream
under the mix and season to taste
again. Fill small glass dishes with each
sauce and keep them covered and cool
until served.
Potatoes: Clean and brush the pota-
toes. Put a 2 cm layer of salt in a pan.
Place the potatoes in the pan and leave
small spaces in between. Bake them
in the preheated CombiSteam oven for
50 – 60 minutes depending on size.
Skewers: Preheat the Teppan Yaki to
220 °C. Alternately arrange the meats
and vegetables on the skewers. Salt
and pepper them and grill on the hot
Teppan Yaki for 4 minutes on each side.
To serve: Remove meat and vegetable
skewers from Teppan Yaki, and serve
with baked potato and sauce of choice.
Grill-Fun: Meat Skewers with Three Sauces
and Baked Potato
Gaggenau appliances: Teppan Yaki,
CombiSteam Oven
Temperature: Teppan Yaki 220 °C,
CombiSteam Oven 200 °C, humidity 100%
Total preparation time: 90 minutes,
including baking time for potatoes
(depending on size) 50 – 60 minutes,
meat approx. cooking time 8 minutes
Ingredients serve 4
Ingredients for skewers:
200 g Entrecôte steak
200 g pork filet
200 g white poultry meat
100 g smoked ham
1 onion
1 small red pepper
1 small zucchini
1 fresh thyme stem
5 – 8 rosemary needles
6 – 8 tablespoons olive oil
8 small metal skewers
Salt, Black pepper
Ingredients pepper sauce:
1 tablespoon olive oil
1 small red pepper, cut into thin slices
1 shallot, finely diced
100 ml meat broth1/2 tablespoon tomato puree
1–2 drops of Tabasco
Salt
Ingredients side dish:
4 mid-sized floury potatoes (King Edward,
Marfona)
300 g coarse sea salt
Ingredients garlic sauce:
4 tablespoons mayonnaise
1 garlic clove, peeled and pressed
2 tablespoons chives
1 teaspoon lemon juice
1–2 drops of Tabasco
Ingredients curry sauce:
3 tablespoons mayonnaise
1 tablespoon spicy curry powder
2 tablespoons pineapple, finely diced
1 teaspoon cognac1/2 teaspoon lemon juice
1 tablespoon whipped cream
or 1 tablespoon crème fraiche
Preparation: Mix Mirin, soy sauce and
Sake for the marinade and marinate the
tuna for 1 hour. Preheat Teppan Yaki
grill to 240 °C. Take tuna out of the
marinade and dab dry with paper towels.
Rub in sesame oil. Peel ginger and
finely grate. Sear tuna for 2 minutes on
the Teppan Yaki, turning constantly.
Let it rest for 1 minute. To serve, place
ginger and soy sauce in several small
plates and bowls. Cut tuna with a sharp
knife in 1 cm thick slices and serve
3 – 4 slices per plate. Garnish each plate
with chives at the rim.
Tip: Another way of serving the tuna
is to marinate it in soy sauce and drink
the sake as an accompaniment.
Spicy Seared Tuna With Ginger and Chives
Gaggenau appliance: Teppan Yaki
Temperature: 240 °C
Preparation time: 10 minutes,
plus 1 hour marinating time
Ingredients serve 4
Ingredients:
1 tablespoon Mirin (sweet rice wine)
1 tablespoon soy sauce
1 tablespoon sake or dry sherry
350 g tuna (sushi quality)
2 thumb size pieces of ginger
1 tablespoon sesame oil
1 bunch chives
Preparation : Preheat the Teppan Yaki
plate to 180 °C. Wash the fish fillet, pat
dry and cut into bite size pieces. Season
with salt and pepper. Lightly beat the egg
white and the cornstarch until it is foamy,
using a hand blender. Dip the fillets
first in the egg white mixture, and then in
the sesame seeds. Press the coating
firmly in place. Cover the fish and keep
in a cool place
Halve the savoy cabbage, remove the
central stalk and cut into fine strips.
Wash and halve the pepper, remove the
stalk and dice. Heat the oil on the
surface of the grill plate and cook the
fish for about 2–3 minutes turning it so
it is done on all sides. Place on one
side and keep warm. Place the vegeta-
bles in the fat used for cooking and
allow to soften over a medium heat for
5 – 6 minutes. Season with curry and
nutmeg, and pour the sherry, stock and
vinegar over it. Allow it to cook through,
then mix the lentils with the remaining
vegetables and allow to heat. Arrange
the fish on the vegetables, sprinkle
with chervil leaves and serve.
Monkfish in sesame coating with
vegetables
Gaggenau appliance : Teppan Yaki
Temperature : 180 °C
Preparation time: 40 minutes
Ingredients for 4 people
Ingredients :
600 g monkfish
White of 2 eggs
1 dessert spoon cornstarch
70 g sesame seeds, with shells removed
1 small head of savoy cabbage or pak
choy, beet greens, spinach, etc.
1 red pepper
100 g cooked red lentils
6 dessert spoons vegetable oil
50 ml dry sherry
300 ml fish stock
2 dessert spoons sherry vinegar
1 bunch of chervil
1 teaspoon curry powder
fresh nutmeg
Salt
Freshly ground black pepper
Preparation: Peel the garlic and chop
finely with the rosemary leaves. Mix the
rosemary with the garlic and the remain-
ing ingredients to make a marinade.
Cut the eggplant and onions into 0.5 cm
thick slices, and slice the zucchini
lengthways to about the same thick-
ness. Spread all the ingredients out in
a flat, low pile and pour the marinade
over them. Allow to marinate for at
least 4 hours.
For the sauce, wash the herbs, pluck
off the leaves and peel the garlic. Puree
all the ingredients in a mixer. Preheat
the Teppan Yaki plate to 240 °C.
Allow the marinade Allow the marinade
to drain off, and cook the vegetables,
meat and king prawns for 2 – 4 minutes
on each side (according to taste), and
drizzle with some of the marinade. Serve
with the herb dip.
Mediterranean Combo
with lamb and king prawns
Gaggenau appliance : Teppan Yaki
Temperature : 220–240 °C
Preparation time: 40 minutes
Marinating time: 4 hours
Ingredients for 4 people
Ingredients Marinade:
1 clove of garlic
1 sprig of rosemary
200 ml vermouth (or white wine)
2 dessert spoons white balsamic
1 dessert spoon honey (e.g. lavender honey)
200 ml olive oil
Salt
Freshly ground pepper
400 g lamb fillets
400 g king prawns
1 large eggplant
1 red onion
1 yellow zucchini
1 green zucchini
Ingredients Sauce:
1 bunch of flat-leaf parsley
1 large bunch of basil
3 sprigs of mint
2 cloves of garlic
1 dessert spoon mustard
1 dessert spoon capers
2 anchovies
1–2 dessert spoons lemon juice
200 ml olive oil
Salt
Pepper
Preparation: Cook potatoes in skins.
Meanwhile, prepare filling: chop parsley
and cut spring onions into thin rings.
Mix parsley, spring onions, Emmental
cheese, egg yolk, salt and pepper.
Let the potatoes cool, remove skins
and squeeze through a potato press.
Boil water with butter, salt and nutmeg,
add flour all at once and keep stirring
until dough comes away from bottom
of pan. Take from the stove and stir in
eggs one at a time.
Mix this choux pastry and the mashed
potato.
Roll potato dough out approx. 0.5 cm
thick onto a floured worktop and cut
out circles (use large cup if no round
pastry cutter available). Place approx.
one teaspoon filling on every dough
pocket, just off the middle. Fold up
pockets, press edges, bake in deep
fryer.
Tip: Serve with cucumber salad with
yoghurt-dill dressing or lettuce salad
with Ruccola.
Potato Pockets with Herb Filling
Gaggenau appliance : deep fryer
Temperature : 190 °C
Preparation time: 30 minutes
plus cooking time for the potatoes
Ingredients for 4 servings
Ingredients :
500 g potatoes
0.2 l water
30 g butter
100 g flour
1– 2 eggs
1 egg yolk
Salt, nutmeg
Ingredients filling :
1 bunch parsley
1– 2 spring onions
50 g grated Emmental cheese
1 egg yolk
Salt, pepper
Preparation: Mix milk and eggs with egg
whisk, stir in flour gradually to avoid any
lumps, add salt.
Wash dill, chop finely and stir into pan-
cake mixture.
Stir soft cheese and cream together
until smooth and season with horse-
radish, lemon juice, salt and pepper.
Pour a little oil onto the preheated
cast roaster (setting 9 –10), and bake
4 small pancakes one after the other.
Place a slice of smoked salmon on each
pancake. Fill the soft cheese mixture
into the middle and roll up the pancake.
Garnish with lemon and dill.
Tip : Use the mixer for the pancake
mixture, this saves time and avoids any
lumps.
Always preheat the griddle plate first
before adding the oil.Stuffed Dill Pancakes
Gaggenau appliance : Grill with cast roaster
Temperature : setting 9 –10
Preparation time: 40 minutes
Ingredients for 4 servings as main course
We recommend a light summer salad
as first course.
Ingredients pancakes :
200 ml milk
2 eggs
125 g flour
1 bunch dill
Salt
Ingredients filling :
4 slices smoked salmon
250 g low-fat soft cheese
2 tablespoons whipped cream
2 teaspoons grated horseradish
(from the jar)
1 teaspoon lemon juice
Salt, pepper
For frying :
Neutral tasting oil
To garnish :
Lemon slices and 4 twigs of dill
Preparation: Clean the scallops, blot
dry and sprinkle with a little sesame oil
until oiled all over. Cover and allow to
marinate for 15 minutes at room temper-
ature. To make the sauce, use a mixer
to make the peanuts, garlic, ginger, chilli
and sugar into a pesto. Stir the pesto
into the coconut milk little by little.
Place all ingredients at the ready. Make
the wok very hot, without oil. Fry the
scallops one after the other in the wok
for one minute each side, season with
salt and pepper and keep warm in oven.
Reheat the wok and only now add oil.
Now stir-fry pak-choi al dente and add
fish sauce to taste. Add the peanut
sauce and bring to the boil. Then add
the scallops and briefly reheat. Serve
with freshly chopped coriander and
lemon wedges.
Tip : Pak-choi, also called Chinese
mustard cabbage, is one of the finest
types of Chinese cabbage.
Lemon rice goes very well with fried
scallops with pak-choi and peanut
sauce.
Fried Scallops with
Pak-choi & Peanut Sauce
Gaggenau appliances : Wok burner, oven
Temperature : max. heat setting
Preparation time: 45 minutes
Ingredients for 4 servings
Ingredients :
12 –16 scallops, removed from shells
Sesame oil
Salt, black pepper
800 g pak-choi, sliced into 6 cm wide strips
2 tablespoons Asian fish sauce, diluted
with 2 tablespoons of water
Ingredients sauce:
100 g unsalted peanuts, roasted
1 clove of garlic
1 tablespoon fresh ginger, finely grated
1 green chilli pepper, chopped
1– 2 tablespoons brown sugar
150 – 200 ml unsweetened coconut milk
1 bunch fresh coriander leaves,
finely chopped
Lemon wedges
Preparation: Fry meat in oil and keep
warm. Sauté courgette, pepper, chilli,
leek and spring onions one after the
other in wok pan. Add soy beans,
cashew nuts and garlic.
Add pineapple and meat, season with
sweet-and-sour sauce and serve hot.
Go steady with salt because soy sauce
and Worcester sauce already contain
lots of salt.
Tip : Rice is always perfect in the
Gaggenau Combination Steam Oven:
Put the required quantity of rice on an
unperforated cooking tray, add the
quantity of water stated on the packet,
steam at 100 °C with humidity set
at 100% for the time indicated on the
packet.
Sweet-and-sour Chicken
Gaggenau appliance: Wok-burner
Temperature : max. heat setting
Preparation time: 30 minutes,
incl. approx. 8 –10 minutes cooking time
Ingredients for 4 servings
Ingredients:
300 g chicken breasts, in thin strips
Soya oil
1 red hot chilli pepper, core removed,
cut in thin rings
2 spring onions, cut in rings
1 chopped clove of garlic1/2 pineapple in pieces
1 red pepper, cut in strips
1 leek, cut in strips
1 courgette, cut in strips
50 g soy beans
50 g cashew nuts
Ingredients sauce:
75 ml vinegar
2 tablespoons soy sauce
2 tablespoons honey
Salt to taste
1 tablespoon plum sauce
1 tablespoon ketchup
2 tablespoons Worcester sauce
Preparation: Peel and mash potatoes.
Add flour, egg yolks, salt and nutmeg,
and mix to form a dough.
Thaw spinach and squeeze in a cloth.
Sauté shallot and garlic in butter. Mix
shallot, grated cheese and crème fraîche
with spinach, and season with salt and
pepper.
Fill steam cooker with water up to lower
marking and preheat the appliance.
Roll dough out to form a triangle on a
floured worktop and spread spinach-
cheese mixture on dough. Scatter pine
kernels on mixture. Roll the filled
potato dough up to form a roll, wrap in
a towel and seal ends well. Then place
potato roll on the perforated cooking
tray, put in the preheated steam cooker
and cook for approx. 20 minutes.
Stuffed Potato Roll
Gaggenau appliance : Steam cooker
Temperature : Steam mode
Preparation time: 45 minutes,
incl. approx. 20 minutes cooking time
Ingredients for 4 servings
Ingredients :
1 kg cooked potatoes (floury potatoes,
from the day before)
150 g flour
2 egg yolks
1 teaspoon salt
1 pinch of nutmeg
Ingredients filling :
450 g chopped spinach (frozen)
150 g grated Pecorino cheese
2 tablespoons crème fraîche
1 diced shallot
1 small clove of garlic
2 tablespoons pine kernels
Salt
Pepper
A little butter
Preparation: Preheat the Teppan Yaki
plate to 180 ºC. Peel the bananas, cut
them into in pieces (suitable for eating
with chopsticks) and drizzle with lemon
juice. Mix together the honey, ginger,
orange juice and peel. Coat the bananas
in the mixture and marinate for at least
15 minutes. Beat the egg white lightly
using a hand blender. Dip the banana
in cornstarch, then the egg white and
finally the sesame. Press the coating
firmly in place. Heat up the grill surface
and cook the bananas for 3 – 4 minutes.
Turn with the aid of two forks, and cook
the other side for a few minutes until
golden brown and crispy. Serve immedi-
ately, and eat (stylishly) with chopsticks.
Handy hint : A sabayon made with rice
wine or sherry goes particularly well
with this dish.
Honeyed bananas coated in sesame
Gaggenau appliance : Teppan Yaki
Temperature: 180 –190 °C
Preparation time: 30 minutes
Ingredients for 4 people
Ingredients:
4 baby or apple bananas
2 dessert spoons lemon juice
2 dessert spoons honey
1 teaspoon freshly grated ginger root
Juice and zest of an untreated orange
Whites of 2 eggs
1 dessert spoon of cornstarch
100 g sesame seeds (or grated coconut)
4 dessert spoons groundnut oil
Preparation: Sieve flour into a bowl,
stir in milk, vanilla sugar, salt and egg
yolk to make a smooth dough. Beat
egg whites with sugar until very stiff
and fold into the dough.
For the filling, mix soft cheese, Mascar-
pone, sugar and vanilla sugar. Carefully
mix thawed raspberries into quark mix-
ture.
Put a little butter-lard on the preheated
cast roaster (setting 9 –10). Use a ladle
to arrange the dough as little blinis
in the cast roaster, and bake on both
sides.
Arrange the soft cheese mixture on half
of the blinis and cover with the other
half. Dust with icing sugar.
Blinis Filled with Raspberry Cream
Gaggenau appliance : Grill with Gaggenau
cast roaster
Temperature : setting 9 –10
Preparation time: 45 minutes
Dessert for 4 servings
Ingredients :
150 g flour
0.25 l milk
1 pinch salt
3 egg yolks
3 egg whites
1 teaspoon sugar
1 sachet vanilla sugar
Icing sugar
Butter-lard
Ingredients filling :
250 g soft cheese
250 g Mascarpone (Italian soft cheese)
1 bag frozen raspberries
60 g sugar
1 sachet vanilla sugar
1
à part served separately, e. g. vegetables or a
sauce
à point just right, just so
acidify to season with vinegar or lemon juice
agar agar gelling agent made of seaweed, for
desserts or aspic
al dente vegetables, pasta etc. cooked not too
soft so that they are still firm in the middle
allspice peppery spicy berries for seasoning
biscuits and sausages, but also for soups,
sauces and marinades
amuse gueule appetizer, to arouse the appe-
tite before the actual meal
aniseed seeds with an intensive spicy sweet
taste, for biscuits and baking, desserts and
sauces
anisette seasoned liqueur with strong aniseed
flavour
apple vinegar cooking vinegar made from
apple wine with a fruity acid taste
bain marie A vessel filled with water for gentle
heating of delicate sauces, crèmes etc. so that
these do not boil (e.g. sauce Hollandaise). The
vessel containing the food stands on a support
to prevent contact with the hot bottom of the
pan. The water in the bain marie must never
boil.
bake blind To bake a pie base without filling
so it stays flat or does not go soggy with fruit.
So that the edge rises, the pie base is covered
with greaseproof paper or aluminium foil and
held down with dry pulses (peas, beans). All
this is removed again after baking.
basil thin-leaved kitchen herb for seasoning
sauces, salad, tomatoes, meat and fish dishes
baste to pour hot roasting juice over a joint
while roasting
bavaroise Bavarian crème made of milk, cream,
egg yolk, sugar and vanilla
Béarnaise sauce pale basic sauce made of
flour, butter, milk and cream
beignets small doughnuts cooked in hot fat
blanch 1. boil briefly in well salted water or
2. heat gently in the Gaggenau Combination
Steam Oven, e.g. vegetables, to remove any
impurities and unpleasant flavours while pre-
serving the vitamins, or to make it easier to
remove the skin or as preparation for freezing
blinis little pancakes made of buckwheat
flour, eggs, milk and cream
The Gaggenau Cooking Dictionary from A – Z
What do professional chefs mean when they use
words like “thicken” or “reduce” in their recipes,
or what is the difference between “steaming”
and “poaching”?
Here the ambitious hobby chef can find out
exactly how to interpret recipes in future: in the
Gaggenau cooking dictionary, featuring specia-
list expressions used in all kinds of recipes,
together with an explanation for some of the
essential ingredients used in haute cuisine.
You can also find the cooking dictionary
with lots of illustrations on the internet under
the heading Gourmet Magazine under
www.gaggenau.com.
2
bone to remove all bones from meat, poultry
and game without damaging the skin
borage for seasoning cucumber salad, cooked
cabbage, herb sauces
bouquet garni a bouquet of different herbs,
soup vegetables and seasoning to refine the
taste of sauces, soups, stock
braise to cook seared meat or vegetables in
a closed dish with very little liquid – own juice
or fat – at 100 °C without browning
broad-leaved garlic wild vegetable in the gar-
lic family, used to season soups, sauces, salad
and meat
brown butter heated browned butter sieved
through a sieve or filter paper
brunch late breakfast, instead of lunch, comes
from br(eakfast) and (l)unch
brunoise finely diced vegetables
butter-lard cooking fat of pure butter, suitable
for high temperatures
canapé small pieces of white bread, cut square
or round, usually without crust
caramel dark brown smelt with intensive
roasted taste produced by heating sugar slow-
ly for a long time, also called “burnt sugar”;
becomes sugar colour when dissolved in water
caramelize 1. to roast food in a frying pan so it
is covered with sugar on all sides
2. to burn sugar on the surface of a dish using
a Bunsen burner
carcass skeleton of crustaceans or poultry,
for stewing as stock
cardamom spice seeds containing an ethereal
oil, primarily for biscuits and baking, but also
in sausages and soup
carpaccio wafer-thin raw slices of beef, meat
or vegetables
carve to cut the meat before cooking or serving
and arrange in slices
casserole flat dish for roasting or braising
cassis liqueur made of black currants
chervil sweetly aromatic kitchen herb, only
used fresh for herb soups, green sauces, salad,
egg dishes and meat dishes
chiffonade rolled-up lettuce leaves cut in fine
strips
chili, chilli sharp peppers
chop to chop herbs etc. with a chopping knife
clarified butter heated butter which is strained
through a cloth after cooling, leaving the pure
butter fat without the whey
clarify To remove the cloudy substances from
soup, juice, jelly or butter. Protein is primarily
used for this purpose, being boiled in the
liquid: it coagulates, binding all cloudy sub-
stances and can then be strained.
clot The coagulation of fat when liquid is
added to produce a bitty mass instead of a
homogeneous one. To avoid clotting, stir the
liquid only slowly while stirring constantly.
coat to coat food with a sauce and cover com-
pletely
colander kitchen utensil for sieving soups,
sauces, purées
confit food cooked in own juice, preserved in
flavoured liquid
consommé particularly strong clear soup
(stock)
corail roe of female crustaceans and shellfish
coulis concentrated juice or sauce, purée
consistency
crab nose body without tail of boiled crabs,
for filling with stuffing and as garnish
crackling diced rendered bacon
cracknel peeled almonds or nuts with carame-
lized sugar, mixed in a ratio of 30:70
crème double high-fat sweet cream (45% fat
content)
crème fraîche thick sour cream (30 – 40% fat
content)
croûtons roasted pieces of white bread, for
the topping of soups or salads
crumb coating meat, fish or vegetables are
coated in flour, then in beaten egg and finally
in breadcrumbs
crystallize to soak fruit or root vegetables in
concentrated sugar syrup
cut and fold to mix ingredients gently using a
wooden spoon so that they stay light and fluffy
debeard to remove the beard from mussels
decant to pour off a liquid carefully from the
sediment
deep fry to cook food swimming in lots of hot
fat until golden brown
deep fryer fat bath for cooking food
demiglace highly concentrated gravy or highly
reduced stock of meat, poultry or fish
dill mildly spicy kitchen herb for salad, pale
sauces, new potatoes, fish
Dim Sum “little joys of the heart” (chin.),
dough pockets with sweet or savoury filling
3
gel to let a liquid become jelly
giblets head, gullet, wings, innards of poultry,
in chicken also the neck
ginger bulbous root with sharp taste, fresh or
as powdered seasoning in soups, meat
consommés and braised dishes, but also for
desserts
glace highly reduced unsalted stock to enhance
the taste of sauces or for glazing food
glaze 1. to cover with a fine glaze, or swivel in
fat and a little sugar to make shiny
2. to cover cold food with jelly or biscuits with
icing
3. to cover meat or poultry with its own highly
reduced stock or meat extract
gratin a dish finished under strong overhead
heat or grill to produce a lovely brown crusty
topping
gratin dauphinois potato gratin, slices of
potato baked in cream
grease to grease a tin etc. with butter/mar-
garine/lard to make it easier to remove the
contents later
green bacon fresh, non-salted, non-smoked
bacon
grill to cook pieces of meat, fish or poultry on
the wire grille
harissa hot red seasoning paste made of chilli
and oriental spices
hash dish of finely minced meat or fish in a
thick sauce
jelly clear gelatinously thickened meat or fruit
juice
juice concentrated brown stock or pure roast-
ing juice
julienne very fine strips of vegetables or
truffles, as ingredient in soups, side dish or
garnish
julienne knife knife for peeling off julienne
strips or citrus zest
just so vegetables, pasta etc. cooked not too
soft so that they are still firm in the middle
keep warm to keep food warm for a brief
period at approx. 50 °C
kitchen cutter electric high-speed chopper for
making stuffings
lard wrapping or covering lean meat with
slices of bacon so it does not dry out during
the cooking process
dip thick sauce for dipping pieces of vegeta-
bles or meat
dress to arrange food tastefully using a piping
bag and nozzle
dust to scatter flour on tins or food
egg royal beaten and seasoned egg, cooked
in the water bath, cooled down and cut in
various shapes as soup garnish
émincé meal cooked from minced meat
entrecôte slice of meat between the ribs of
beef
essence highly reduced consommé, concen-
trated stock
estouffade ragout similar to gulash, prepared
in closed casserole in the oven
fillet 1. to remove bones from meat or fish
2. to separate citrus fruit from the partitioning
skin
flaky pastry pastry which has been rolled out
and folded over in itself several times
flambé to pour high-percent alcohol over food
and light it: the alcohol evaporates, leaving
the fine aroma; Cognac or brandy are suitable
for meat, rum for desserts
flame to burn off fine downy feathers, e. g. of
plucked poultry, over a gas flame
flatten to wrap thin cuts of meat in foil and
beat evenly with a heavy, flat object
flavourings collective word for seasoning
ingredients (seasoning, herbs, roasted vegeta-
bles)
flour butter thickening agent consisting of
butter mixed in with as much flour as it can take
foam to heat in fat until foam is produced
fondant concentrated thickly reduced sugar
solution for glazing
fondants sweet or also meat and vegetable
dishes which are so tender that they melt on
the tongue
fond blanc extract obtained when cooking
finely chopped poultry bones with white wine
and seasoning
fricassée ragout of white meat in white sauce
furred game game such as venison, deer, boar,
hare
game meat of fur or feathered game
garnish 1. to arrange food prettily
2. side dish for a meal or also ingredients added
to soup
4
lemon grass stem with lemony flavour for
seasoning Asian food
liaison mixture of egg yolk and cream, also
milk or white wine, to thicken sauces
line to line a tin etc. with rolled dough, slices
of green bacon, etc.
lovage spicy aromatic kitchen herb for soups,
sauces, meat and vegetable dishes
mace flower dried seed pod of the nutmeg,
for seasoning meat and sausages and for
biscuits and baking
macerate to soak fruit or biscuits in spirits
majoram also called oregano; strong, slightly
bitter kitchen herb for seasoning sausage,
meat dishes, mutton, soups, fish sauces and
pizza
malossol mildly salted caviar
marinade a spicy liquid of vinegar, wine, lemon
juice, oil, herbs and seasoning, in which meat,
fish, game, seafood or vegetables are soaked
to make them tender or give them flavour
marinate to give food a flavour with a marinade
mask to cover a dish with sauce, crème or jelly
melange mixture
milk pan saucepan with a handle
mille-feuille cake made with flaky pastry
mince to finely chop or mince meat or fish
needle test when baking a cake, a smooth
wooden or knitting needle is inserted into the
cake: if dough sticks to the needle when it is
pulled out, this means the cake is not ready yet
Noilly Prat dry French vermouth, apéritif
Nori leaves thin green leaves of pressed dried
seaweed for making sushi
onion chives which are not finely chopped
have an intensive onion taste, they “onion”
parfait an exquisite filling thickened with egg
yolk or gelatine made of specially noble ingre-
dients in small moulds, chilled and turned out
perfume to give food flavour with an aromatic
liquid
pesto Italian sauce made of olive oil, pine
kernels, Pecorino cheese, basil and garlic
pimpernel slightly bitter seasoning herb
tasting like cucumber, for soups, sauces,
salad, fish dishes
pinch the quantity held between the thumb
and first finger
poach to cook in a gently simmering, not
boiling liquid
poach blue to poach fish in vinegar until it
turns blue
Pommes allumettes matchstick potatoes
Pommes Berny potato croquettes coated with
almonds
Pommes dauphine potato croquettes
Pommes duchesse potato croquettes with a
crispy topping
Pommes mousseline potato purée
Pommes rissolées (sautées) sautéd potatoes,
fried crispy brown
Pommes rôties Swiss fried potatoes
Pommes rôties au four baked potatoes in their
skins
Pommes vapeur steamed potatoes
prepare to remove the tendons, fat and skin
from meat and fish and cut into equal pieces;
the discarded pieces can be used for stock
profiteroles cream puffs
purée to mash
quench 1. to cool hot food down quickly under
ice-cold water
2. to cool drinks or food quickly with ice
ragout mixed dish of pieces of meat or fish in
a sauce
reconstitute to soak dried food in liquid before
use
reduce to reduce the liquid (stocks, soups,
sauces) by letting some of the liquid evaporate
over a mild heat with the open pan, for a more
concentrated, intensive flavour
render to heat fatty chopped food products to
obtain fat, e.g. bacon fat
roasting juices the fat dripping from the meat
and everything else collecting in the tin during
roasting
roe fish eggs which have not been laid yet
roots greenery or soup vegetables: carrots,
leak, parsley root/parsley, celeriac
rosemary herbal twig with firm, coniferous
leaves with intensive taste, highly versatile in
fresh or dried state
roux flour cooked in hot fat until pale yellow
to brown, and used to thicken soups or sauces
rump the best of the leg of beef
sabayon foam sauce whipped up in hot bain
marie
5
stock 1. liquid prepared with root vegetables
and seasoning for cooking meat and fish
2. extract obtained when cooking meat, fish,
game, poultry and vegetables; acts as base
for sauces
strain to separate liquids and solids through a
sieve or to pass liquids through a strainer or to
filter liquid through filter paper or a cloth
straining cloth fine gauze cloth for sieving the
finest solid particles
string to secure a piece of meat or similar
with kitchen string
stuffing filling made of very finely chopped or
minced meat, fish or seafood and vegetables,
highly seasoned and usually thickened with
egg or cream
sugar crystals coarse white sugar for sprink-
ling on biscuits
sugar water water boiled with crystal sugar
suprême always the best cut of a kind of meat
sweet potato sweet potato high in starch,
coloured, white, red or yellow
tarragon aromatic kitchen herb for seasoning
salad, sauces, ragouts, egg and fish
temper to warm food gently from a low tem-
perature to 32 °C in order to process it further
thicken 1. to thicken a liquid or sauce with a
thickening agent
2. to add cream, egg yolk or starch flour to stock,
sauce or soup or to add gelatine to a dessert
crème to form a creamy mass. When thickening
with egg yolk, the food must not be brought
back to the boil because the egg yolk will clot
3. to thicken a sauce or soup by beating in cold
butter
thyme kitchen herb with intensive taste and
ethereal oils, for seasoning meat dishes, pies
and sauces
timbale small mould used for pies, stuffings,
jelly, aspic, rice, meat or vegetable soufflés,
also lined with aspic
top and brown to place food under the grill or
high top heat to form a crispy topping
tripe (entrails) tripe of veal or beef, ready
prepared tripe available from the butcher
tumeric ginger-like yellow seasoning, main
ingredient of curry powder
saffron noble, expensive seasoning from the
saffron flower, develops its beguiling flavour
when combined with warm – not hot – dishes;
for pasta, rice, vegetables, biscuits and baking
sage leathery herb leaves with intensive sea-
soning, for sauces, soups, egg, meat and fish
dishes
Salade Niçoise salad with tomatoes, cucumber,
peppers, olives, onions, anchovies
salted meat meat preserved with salt or salted
solution
salting salting certain vegetables so that they
lose juice before further processing
sausagemeat raw sausage meat produced
from finely minced veal, beef or pork
sauté 1. to fry pieces of garlic or onion or
vegetables over a low heat lightly in fat until
transparent without catching or browning
2. to sear quickly and briefly or to cook through
in hot fat
savarin yeast crown
scald to immerse in or pour over with boiling
water
scrape to scrape off the skin and tendons of
meat
sear to brown meat briefly all round in a little
hot fat (300 – 350 °C) so that the pores close
quickly and no more juice can leak out
season to add finely dosed quantities of herbs
and seasoning to the food after cooking to
give it the final taste
shallots (échalottes) small, tasty egg-shaped
onions, noblest king of onion
simmer to boil gently
skin taste typical taste of game hung in fur or
feathers
sorbet half frozen food with wine or spirits
soufflé to fill with a soufflé mass and then
simmer or top and brown
soup vegetables carrots, leek, parsley root,
celeriac
steam to cook gently in water steam without
the food having any contact with liquid, as in
the Gaggenau Combination Steam Oven
stir fry Asian cooking technique e.g. in hot
wok for cooking small portions quickly with
little fat
6
vinaigrette salad dressing of vinegar, oil,
mustard and herbs
Waldorf salad salad of celeriac, apples,
walnuts and mayonnaise
water To place pale still bloody meat (e. g.
sweetbreads, brain) in water to wash the blood
out. This means the meat stays pale in colour
after cooking. Also to reduce the penetrating
taste (kidneys) or bitter ingredients (chicory).
water bath A vessel filled with water for gentle
heating of delicate sauces, crèmes etc. so that
these do not boil (e.g. sauce Hollandaise). The
vessel containing the food stands on a support
to prevent contact with the hot bottom of the
pan. The water in the water bath must never
boil.
whip to whip cold butter into a sauce or soup,
to beat egg whites
whipped cream whipped cream without sugar,
ideal to make sauces and purées light and
fluffy; always only cut and fold into the food
immediately before serving
white stock veal stock
zests to peel very thin rind off citrus fruit or
vegetables using a special peeler (zest peeler)
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