AEG BOCSEM Recipe Book

BOCSEEN STEAMER RECIPE BOOK

CASSEROLES/TERRINESStuffed lettuceIngredients:Serves 4• 16–20 lettuce leaves (romaine lettuce),blanchedFilling:• 75 g lettuce (romaine)• 1onion• 1 tbs

Blend the cream and chervil in the mixer,pour into a pan, heat and season. Heatthe king prawns in the sauce. Turn the flanout onto warmed plates and g

cooked shallot and mix it well again. Sea-son it well.Line a terrine dish (capacity of about 7.5dl) with cling film or grease six soufflédishes well w

Peel the potatoes and cut into equal-sized quarters. Put the potatoes into asteam dish with a perforated insert andseason with salt.– Amount of water

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HELPFUL HINTS AND TIPSWARNING!Refer to "Safety information"chapter.The temperature and bakingtimes in the tables are guidelinesonly. They de

FoodTemperature(ºC)Wateramount (ml)Time1) (min)Shelf positionCauliflower,florets96 400 20 - 25 2Broccoli,whole96 550 25 - 35 2Broccoli, flor-ets96 400

Side dishes / accompanimentsFoodTemperature(ºC)Wateramount (ml)Time1) (min)Shelf positionYeast dump-lings96 600 + 400 30 - 40 2Potato dump-lings96 600

FoodTemperature(ºC)Wateramount (ml)Time1) (min)Shelf positionChickenbreast, poach-ed85 650 30 - 40 2Chicken,poached (1000- 1200 g)96 600 + 600 60 - 70

FoodTemperature(ºC)Wateramount (ml)Time1) (min)Shelf positionPasta 80 200 20 2Rice 80 200 20 2One-platedishes80 400 15- 25 21) The times are for guida

– Time in the steamer: 35 minutes– Shelf position: 2FISH/MEATFish terrineIngredients:Serves 8• 200 g smoked salmon• 400 g salmon fillet• 3 tbsp lemon

– Amount of water to be put into the wa-ter drawer: 450 ml– Time in the steamer: 35 minutes– Shelf position: 2WienerPlace wiener into a steam dish.– A

clear film. Cook in the oven and leave tocool.Preparing the sauce:Mix 2 tablespoons of vanilla ice creamwith 1 tablespoon of Grand Marnier. Add2 table