AUTOMATIC COOKING CHART
RECIPES FOR RICE/PASTA/EGG
Crème Caramel (St13)
[ Utensils ]
4 Ramekin dishes Steam tray Glass tray
[Ingredients ] 200 ml Milk
1/2 Vanilla pod 100 ml Pouring cream
2Eggs
1Egg yolk
30 g Sugar
Ingredients for the caramel 100 g Sugar
4 tbsp Cold Water Serves 4
[Procedure]
1.Warm the milk and vanilla pod for 1 minute on 100% microwave power, then add the cream.
2.Whisk the eggs and egg yolk with the sugar. Remove the vanilla pod from the milk. Pour the milk into the eggs and mix well.
3.For the caramel, dissolve the sugar in the water, stirring continuously. Bring to the boil without stirring until a goldyellow caramel forms.
4.Coat the base of each ramekin with the caramel. Allow to cool.
5.Fill each ramekin with the milk mixture.
6.Place the ramekins in the steam tray, and place the tray on upper position (position 3) . Place the glass tray without food on lower position (position 2). Cook on STEAM MENUS, RICE/PASTA/EGG, St13 "Crème Caramel".
7.After cooking, allow to cool before serving.
Piquant Flan (St14)
Vegetable flan
[ Utensils ]
8 Ramekin dishes (diameter approx. 8cm) Steam tray
Glass tray
[ Ingredients ]
150g Cauliflower, florets
200g Frozen Peas
200g Carrots, sliced
Butter and fine breadcrumbs for the ramekin dishes
[Procedure]
1.Place the vegetables in the steam tray on the glass tray in lower position (position 2) and
2.Remove from the oven and allow to cool.
3.Grease the ramekin dishes with the butter and sprinkle with the breadcrumbs. Add some vegetables to each dish. Whisk the eggs and crème fraîche with the seasoning, and pour over the vegetables.
4.Place the ramekin dishes in the steam tray and place the tray on upper position (position 3). Place the glass tray without food on lower position (position 2). Cook on STEAM MENUS, RICE/PASTA/EGG, St14 "Piquant Flan".
5Eggs
200g Crème fraîche
Salt, pepper, grated nutmeg Serves 4
Cheese and leek flan
[ Utensils ]
8 Ramekin dishes (diameter approx. 8cm) Steam tray
Glass tray
[Ingredients ]
4 Eggs
125 ml Milk
125ml Pouring cream
50g Grated Emmental cheese
300g Leeks, cut into thin strips Salt,
Butter and fine breadcrumbs for the ramekin dishes
Serves 4
[Procedure]
1.Whisk together the eggs, milk, cream and cheese, mix in the leeks, and season with salt, pepper and nutmeg.
2.Grease the ramekin dishes with the butter and sprinkle with the breadcrumbs. Spoon the cheese and leek mixture into the ramekin dishes.
3.Place the ramekin dishes in the steam tray and place the tray on upper position (position 3). Place the glass tray without food on lower position (position 2). Cook on STEAM MENUS, RICE/PASTA/EGG, St14 "Piquant Flan".
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