Ingredients:

Marinade:

some vinegar or wine

Instructions:

Bring ingredients to boil and reduce to a thick sauce.

Processing:

Preparation:

Cut chicken into portions and skin pieces.

Cooking:

Preheat CONVOTHERM with its intelligent preheat program for at last 10 minutes. Or preheat at 220°C (convection) for 10 minutes.

Comments:

All potato products are suitable as side-dish.

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Ingredients:

Marinade:

blood orange juice

lemon juice and small, thin strips from lemon peel

vanilla

salt / sugar

Instructions:

Reduce ingredients well. Marinate for at least 12 hours.

Preparation:

Cut chicken into portions and marinate for at least 12 hours.

Cooking:

Cook in CONVOTHERM, preheated at 170°C (super heated combi steam), for 25 minutes.

Comments:

Turkey, duck or port meat can also be used for the recipe.

Serve with coconut or shaved almonds and freshly cut strips of lemon peel.

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Ingredients:

2.5 kg potatoes (primarily waxy)
about 4 eggs

2 Bermuda onions

corn flour / potato flour

Instructions:

Wash potatoes and grate with the machine. Remove excess water immediately.

Preparation:

Season potato mixture and add the eggs.

Then thicken the mixture with corn flour.

The mixture should be slightly creamy.

Important: the mixture should be lightly over seasoned.

Cooking:

Preheat the CONVOTHERM with its intelligent preheat program for at least 10 minutes or preheat at 220°C (convection) for 10 minutes.

Comments:

Tip: Variations in taste can be achieved, for example with bacon.

Suits as side-dish or main course served  with apple sauce:

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Ingredients:

1 kg flour

625 ml lukewarm water

30 g yeast

2 Tblsp. sugar

2 Tblsp. salt

flour

2 large handfuls of Rucola

170 g parmesan

200 g cheddar

Instructions:

Sift the flour and combine with the sugar and salt. Dissolve the yeast in the water and then put this water in a hollow in the flour mixture and work this into a dough. To make the dough more workable, add a little olive oil.

Allow the dough to rise for 30 minutes and then knead it.

Preparation:

Preheat the CONVOTHERM with convection heat to 160°C for 10 minutes. Bake the Focaccia on a black sheet with convection heat plus moisture removal at 150°C for about 25 minutes.

Comments:

Allow the Focaccia to settle for about 25 minutes before you enjoy it. Try out some other ingredients from time to time, e.g. dried tomatoes, walnuts, dried fruits, olives etc.

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Ingredients:

1 medium size trout per person

tomatoes, cubed

onions, in wedges

green onions, cut in 2 cm pieces

bell pepper, red, cut in wedges

courgette, slices

carrots, shaved

Instructions:

clean trout and fill with herbs as well as some butter flakes. Please don't use salt as it will cause a loss of taste.

Preparation:

Place trout in a bed of cut vegetables on a black sheet and season trout with course sea salt.

Cooking:

Cook in CONVOTHERM at 72°C (steam) for 10 minutes.

Comments:

Tip: First heat the vegetables slightly in a little olive oil, they will develop a fine taste.

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Ingredients:

500 g beef, minced

2 eggs

1 tbsp. hot mustard

salt, pepper from pepper mill

1 large onion, cubed

Instructions:

Mix all ingredients together and form into rissoles. Place 12 rissoles on each black sheet.

Preparation:

Preheat the CONVOTHERM at 210°C (convection) for 10 minutes. Finish cooking the rissoles on a black sheet at 210°C (convection), inner temperature 72°C.

Comments:

With hot mustard and a cool beer everyone is ready for the summer. Rissoles also taste excellent when they are cold.

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Ingredients:

3 kg leg of lamb

1 ... 2 branches of rosemary, thyme

bay leaf, garlic bulb, clove

½ litre red wine

5 shallots, 2 carrots, 100 ml red-wine vinegar

2 kg potatoes

Instructions:

Spike the leg of lamb with the garlic cloves and marinate it with the ingredients for a full day.

Preparation:

Cook the meat on a grate in the CONVOTHERM with convection heat at 140°C. After about 20 minutes put the peeled and quartered potatoes on an oven sheet beneath the leg of lamb and increase the temperature to 160°C. Add the rosemary to the potatoes and cook both products until done ( use the CONVOTHERM multi-point probe to cook the leg of lamb done (at a 60° inner temperature for medium).

Comments:

Serve the rosemary potatoes along with a few bacon beans. This makes a fantastically festive meal; together with a good red wine ( e.g. a Bordeaux or Burgundy ) and the day is saved.

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Ingredients:

1.5 kg of cubed beef

1 kg of onions, cut in ½ slices, 100 g garlic.

Tomato paste or peeled tomatoes

½ kg potatoes (mealy)

Instructions:

Prepare ingredients as described above!

Preparation:

Put the meat in a perforated container with a closed container underneath to catch the fond.

Steam in the CONVOTHERM at 100°C for 25 minutes.

Cooking:

Put the seasoned meat back into the preheated (using the intelligent preheat program) oven to cook in hot steam at 165°C for 15 minutes. Stir once thereafter and add the onion/garlic mixture. After another 15 minutes of hot steam at 165°C, stir again and add the tomatoes or tomato paste.

Comments:

Tip: The goulash can also be thickened with bread.

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Ingredients:

10 grilling chickens, 1050 g each

Instructions:

Season the chickens and place them on a CONVOTHERM chicken grate.

Preparation:

Preheat the CONVOTHERM to 180°C with convection heat for 10 minutes. Afterwards, use the following program:

1.                  convection heat at 150°C, for 5 minutes

2.                  hot steam at 160°C for 6 minutes

3.                  hot steam at 180°C for 6 minutes

4.                  hot steam at 200°C for 6 minutes

5.                  convection heat at 215°C for 7 minutes

Comments:

For chicken this represents a remarkably short cooking time with very little cooking loss.

The cooking program is already stored in the CONVOTHERM cookbook, just press the Press & Go button and your chickens will cook to perfection automatically.

Your advantage in cooking with CONVOTHERM:

• short cooking times
• consistent top quality
• low cooking losses

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Ingredients:

1 kg potatoes (waxy)
200 g cream

200 g milk 3,5%

100 g herb butter

1 egg (whole)

250 g grated Gouda

Instructions:

Peel potatoes and cut in thin slices.

Preparation:

Fill the finished potato/cream mixture into a form greased with herb butter. A ceramic form is particularly well suited to this purpose!

Cooking:

Preheat the CONVOTHERM with the intelligent preheating program or with convection heat to 200°C for 10 minutes.

Comments:

Here it is important to work with moisture as otherwise the cheese will become quite hard.

Tip: One can also add finely cut green onions, or leek, or even carrots  to the mixture. This adds nice colour and tastes good too! J

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Ingredients:

1 wolf's perch ( Loup de mer )

branch of rosemary, thyme, garlic clove

ground pepper

2 kg sea salt

olive oil

Instructions:

Fill the de-scaled and cleaned fish with the seasonings.

Preparation:

Preheat the CONVOTHERM with convection heat to 230°C for 10 minutes. Afterwards, cook the fish with convection heat at 210°C and moisture removal, inner temperature 65°C.

Cooking:

Comments:

This is a classic Spanish dish. The salt crust must be broken away then the fish sprinkled with olive oil and lemon juice. Serve immediately while still hot.

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Ingredients:

1 kg yellow pea halves, 200 g chopped onions, 50 g cayenne pepper, salt, 20 g Indian saffron, 20 g cumin, 0.2 l oil, 1 bunch of cut cilantro

Instructions:

Heat the oil in a pan then add the onions and roast until they are transparent, add the seasonings and roast the entire mixture. Add the washed peas to this along with 1.5 l water. Now transfer into a 65 mm SPB (Teflon sheet).

Preparation:

Preheat the Convotherm (160°C hot steam) and then cook at 100°C with steam for 45 minutes. Mix thoroughly about three times during the cooking period.

Cooking:

see Preparation

Comments:

A delicious side-dish for fried chicken or meat dishes.

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Ingredients:

2 x puff pastries / Herta or Nestle

3 stem of leek

1 garlic clove

sea salt, pepper, nutmeg

2 large onions

7 eggs, 150 g grated cheese

Instructions:

Butter a round casserole dish then blind bake the puff pastries in the CONVOTHERM with convection heat at 210°C for about 8 minutes. While the pastries are baking, clean the leek, peel the onions and cut into strips. Roast the leek with the onion and crushed garlic in the CONVOTHERM with hot steam at 150°C. Stir the eggs, cream and seasonings together. Pour the mass into the casserole dish and cover with the grated cheese.

Preparation:

Preheat the CONVOTHERM with convection heat to 160°C for 10 minutes. Afterwards, cook the quiche with convection heat plus moisture removal at 150°C for about 25 minutes.

Comments:

This dish originated in eastern France. We recommend a good Riesling wine to accompany it.

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Ingredients:

Roast-beef

Instructions:

One important point before we get started. When small quantities are prepared it is advisable to season the meat and sear its outer surfaces briefly with high heat. This is the best way to develop the roasted substances.

Preparation:

If the roast-beef is to be seared on the outside, then the next steps are as follows:

Cooking:

For the searing phase in the CONVOTHERM another step is inserted before the actual cooking. For this the CONVOTHERM should be preheated with the intelligent preheat program. If you do not have this function (not available in older products), then preheat the oven with the convection program to 220°C for 15 minutes. Now sear the roast-beef with convection heat at 180°C for 10 minutes.

Comments:

Tip: When the roast-beef is to be served as cold slices, then quickly cool it right after cooking and then vacuum seal it. The roasting juices will remain in the meat.

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Ingredients:

6 whole eggs
200 g sugar
250 g butter

300 g sifted flour

1 package baking powder

1 package vanilla

Instructions:

Whip eggs together with the sugar in the food processor until creamy. The butter should be hand-warm, fold it under the mixture piece for piece. Add in the sifted flour, baking powder and vanilla.

Preparation:

Butter a black sheet lightly and dust with flour then pour in the mixture so that it is evenly spread. Now the cake can be complemented with fruits, berries, and pineapple.

Cooking:

Bake in the CONVOTHERM with convection heat at 165°C for 20 minutes.

Important: Preheat the CONVOTHERM for 10 minutes!

Comments:

Tip: To give the finished cake a special touch, round it out with cocoanut splitters or shaved almonds ;-))

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Ingredients:

3 kg pork neck

salt, pepper, caraway

Instructions:

Season the pork and place on a grate.

Preparation:

Set the CONVOTHERM for hot steam at 110°C, inner temperature 45°C and in a second step to hot steam at 145°C, inner temperature 74°C. Place the Bouqet garni under the grate and roast it along with the pork, make a sauce if desired.

Comments:

Served with dumplings, this is a typical Bavarian specialty. The lower that you begin the cooking temperature, the less the cooking losses will be.

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Ingredients:

1 pork neck

4 medium Bermuda onion

500 g bacon

2 Granny Smith apples

1 bunch parsley

5 g ginger

thyme, salt & pepper

various flavours (lemon peel)

Instructions:

Cut bacon into small cubes, do the same with the onions. Now lightly sauté both in a pan with a bit of oil. While still hot, mix under the cubed apples.

Preparation:

Carefully make a cross cut in the middle of the pork with a thin knife and widen the opening to form a pocket. Now fill this cut with the bacon/onion mix and, if desired, put on a spit.

Cooking:

The CONVOTHERM should be in a cold state because now a cooking program will handle the cooking of the spit roast!

Comments:

Tip: Allow the roast to stand for a while after cooking so that it will retain more moisture.

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Ingredients:

short-crust pastry

500 g flour

250 g soft butter

2 eggs

1 pinch of salt

2 tbsp. icing sugar

24 tbsp. icing sugar

2 kg tart apples ( Granny Smith or Boskop )

100 g butter

2 lemons

Instructions:

Make the short-crust pastry and allow it to cool for at least 1 hour.

Peel and quarter apples then sprinkle them with lemon juice.

Pour a bit of water on the icing sugar, add butter flakes and apple wedges then lightly caramelise this in the CONVOTHERM with convection heat at 200°C.

Preparation:

Preheat the CONVOTHERM with convection heat to 160°C for 10 minutes. Finish baking the tart at 155°C with convection heat plus moisture removal for about 20 minutes. Allow to cool then flip it over. Serve with crème fraîche.

Cooking:

Comments:

Peculiarity: The apple tart is baked upside down.

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Ingredients:

One turkey, size is unimportant; this allows you to select a bird which is just the right size for your occasion.

Honey: cold-whipped fir/pine honey is particularly suitable

Seasonings: Indian saffron, coriander, sweet paprika, white pepper

large crystal sea salt

Instructions:

Place the cleaned, dressed turkey without seasoning on a grate over a black sheet drip pan. Perforate the skin lightly with a fork to keep it from tearing.

Cooking:

Start the CONVOTHERM (without preheating), cooking with steam at 78°C and the fan motor reduced to half speed until an inner temperature of 65°C has been reached.

Note: Because a relatively long cooking process is carried out, the turkey will lose very little weight, about 8%. The additional ambient moisture (steam) ensures an intense heat transfer without oxidation!

The turkey will reach an inner temperature of 65°C in about 4.5 hours. The CONVOTHERM should then be preheated with convection heat to 220°C for 10 minutes (intelligent preheat program). During the preheating period, brush the turkey with the mixed seasonings and then put the turkey back in the CONVOTHERM. Set the CONVOTHERM for convection heat at 200°C, inner temperature of 78°C.

Comments:

Tip: Cooking with steam can also be done overnight. In the evening before, clean the CONVOTHERM with the cleaning program. Place a container filled with ice above the turkey. Then set the cooking process to start about 5 hours before the begin of work.

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