Gorenje Vitaway ST01, Руководство пользователя

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Stack the tray and the bowls into tower. Place the tower
into a deep baking tray on the bottom grid in an oven
preheated to 165 °C.
Cook for 60 minutes.
INGREDIENTS:
•
10 dag flour
• 1 teaspoon oil
•
75 cl water
• 2 tablespoons pine nuts
• 1 stalk leek
• 1 tablespoon butter
• salt
•
10 dag cottage cheese
• 1 egg
Dumplings with pine nuts and leek
Combine the flour, oil, and water into dough. Use an
electric mixer for more convenience. The dough is ready
when it can be shaped into a soft ball. Add oil and let it
rest on a plate for 20 minutes. In a pan, roast the pine nuts
without any fat. Then, add butter and sliced leeks. Sauté
until the leeks wilt. Transfer into a bowl. Add cottage
cheese and stir. Then, add the egg and season with salt.
Finely spread out the dough and spread the filling over it.
Roll up the dumpling, making sure it is not thicker than 5
cm. Wrap the dumpling in moist cheese cloth and cook in
the middle perforated bowl.
MIDDLE
STEAMER
INGREDIENTS:
• 2 tablespoons wildflower honey
• 1 pack vanilla sugar
• 2 egg yolks
•
1 whole egg
• 2 dl heavy cream
• 2 canned peaches
•
8 canned sour cherries
Grease six small ramekins with butter.
Whisk together the honey, vanilla sugar, and two egg
yolks. Add the whole egg and beat into foam. Add the
heavy cream and mix again.
Distribute the finely cubed peaches and whole sour
cherries on the bottom of the ramekins. Pour the mixture
over the fruit, cover with aluminium foil, and place in the
top bowl.
Honey cream with fruit
TOP
STEAMER
INGREDIENTS:
• 1 large piece boneless chicken
breast
• salt, white pepper
• 1 large carrot
• 2 tablespoons sour cream
• 1 tablespoon dry white wine
•
a pinch of marjoram
• 8 slices smoked bacon
•
stock
Cut the chicken breast lengthwise and form the meat into
thin escallops. Cover the chicken with cling foil and pound
them to make the escallops even in thickness. Shape into
rectangles and season with salt and pepper.
Finely chop the remaining chicken and combine with
grated carrots, cream, wine, marjoram, and salt into a
smooth paste. Evenly spread the paste over the chicken
escallops and roll them. Wrap the rolls with bacon, then
firmly wrap in cling foil and tie. Place in the bottom, non-
perforated tray. Pour water or stock over them.
Chicken wrapped in bacon
LIQUID
HOLDER
165°C
60 min
15 Healthy steaming