IKEA KULINARISK Livro de Receitas

KULINARISKRecipe BookGB

Food Quantity (kg) Temperature (°C) Time (min) Shelf positionKnuckle of veal 1.5 - 2 160 - 180 120 - 150 1 or 2LambFood Quantity (kg) Temperature (°C)

Food Temperature(°C)Time (min) Shelf positionLasagne 170 - 190 55 - 70 2Cannelloni 170 - 190 55 - 70 2Bread pudding 170 - 190 45 - 60 2Rice pudding 17

DefrostFood Quantity(g)Defrostingtime (min)Further defrostingtime (min)CommentsChicken 1000 100 - 140 20 - 30 Place the chicken on anupturned saucer p

Stone fruitFood Temperature (°C) Cooking time untilsimmering (min)Continue to cook at100 °C (min)Pears / Quinces /Plums160 - 170 35 - 45 10 - 15Vegeta

Food Temperature (°C) Time (h) Shelf position1 position 2 positionsApricots 60 - 70 8 - 10 3 1 / 4Apple slices 60 - 70 6 - 8 3 1 / 4Pears 60 - 70 6 -

predefined values for a dish. Prepare thedish according to recipe from this book.Dishes with the function:Weight AutomaticRoast PorkRoast VealBraised

• soup vegetables (carrot, leek, celery,parsley)• waterMethod:Cut into the rind all around the porkknuckle. Mix oil, salt, paprika and basiltogether a

• 1 kg ripe tomatoes, peeled, halved,cores removed and cut into dice• 1 bunch parsley, washed and roughlychopped• 4 tablespoons butter• 2 tablespoons

• Time in the appliance: 70 minutes• Shelf position: 1Swedish Festive RoastIngredients:• 200 g dried plums• 150 ml white wine• 1.5 kg loin of pork or

• 15 peppercorns• 15 juniper berries• 5 bay leaves• 2 bunches of soup vegetables (carrot,leek, celery, parsley)Bring everything to the boil and thenle

Remove rabbit pieces and brown theonions and bacon. Sprinkle flour over andstir. Stir in chicken stock, white wine andthyme and bring to the boil.Add

depth of 10 - 15 mm. Turn the roast afterabout 30 minutes.• Time in the appliance: 165 minutes• Shelf position: 1Recipes - PoultryChicken, wholeSettin

Coq au VinIngredients:• 1 chicken• salt• pepper• 1 tablespoon flour• 50 g clarified butter• 500 ml white wine• 500 ml chicken stock• 4 tablespoons soy

Recipes - FishWhole FishSettings:Automatic core temperature sensor, coretemperature 65 °C.Method:Season fish to taste, insert the coretemperature sens

• 3 kg rock saltMethod:Clean fish and rub in the juice of twounwaxed lemons.Cut the fennel into thin slices and stufftogether with the sprigs of fresh

• 300 ml cream• 2 tablespoons breadcrumbs• pepper• freshly chopped thyme• 2 tablespoons butterMethod:Wash potatoes, peel and cut into fine strips.Peel

• 28 cm round springform baking tin,black, bottom lined with bakingparchmentMethod:Place sugar, eggs, vanilla sugar and salt ina mixing bowl and cream

Put low fat quark, egg yolks, sugar, lemonjuice, crème fraîche and the custard powderin a mixing bowl and mix together well.To finish, carefully fold

Spread the butter on the risen dough andspread the crumble mixture on it evenly.• Time in the appliance: 35 minutes• Shelf position: 3Yeast PlaitIngre

• 1 small packet dried yeast (8 g dry yeastor 42 g fresh yeast)• 75 g sugar• 100 g butter• 5 egg yolks• 1/2 teaspoon salt• 1 packet vanilla sugar (app

ContentsCooking tables 3Automatic programmes 14Recipes - Pork/Veal 15Recipes - Beef/Game/Lamb 18Recipes - Poultry 21Recipes - Fish 23Recipes - Cake 25

Cream together butter, sugar, vanilla sugar,salt and the zest of one unwaxed lemon.Add eggs and cream together again.Mix the cornflour, flour and baki

• 5 tablespoons icing sugar• 1 teaspoon cinnamon• 2 tablespoons hot water• flaked almondsOther:• 28 cm springform baking tinMethod:Cream together eggs

into a deep baking tray lined with bakingparchment and smooth the surface. Peeland core apples and cut into 0.5 cm thickslices. Plum puree: Arrange th

Place the egg and butter on the edge of theflour. Knead all ingredients into a workableyeast dough.Leave the dough to rise in a warm placeuntil it is

about 30 minutes with the lid on the pan.Season with salt and pepper and mix in 1/2teaspoon of chopped parsley.Let onions cool slightly, then spread o

• Time in the appliance: 55 minutes• Shelf position: 2Farmer BreadIngredients:• 500 g wheat flour• 250 g rye flour• 15 g salt• 1 small packet dried ye

Sieve the flour into a mixing bowl, make awell in the centre. Cut up the yeast, place itin the well, stir in with the milk and some ofthe sugar and so

CannelloniIngredients for the filling:• 50 g onions, chopped• 30 g butter• 350 g leaf spinach, chopped• 100 g crème fraîche• 200 g fresh salmon, cubed

• 50 g grated cheese• 4 teaspoons breadcrumbs• salt and pepper• cinnamon• 1 kg potatoes• 1.5 kg aubergines• butter for fryingIngredients for the Bécha

Chicory GratinIngredients:• 8 medium-sized chicories• 8 slices cooked ham• 30 g butter• 1.5 tablespoons flour• 150 ml vegetable stock (from the chicor

Baking and roasting tableCakesFood Top/Bottom Heat True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tio

• Approximately 1000 g turkey strips• 1 small tin mushrooms (small heads)• 500 g chopped onions• 1 kg dumpling dough• 400 g grated cheese• 250 ml crea

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867310991-C-092015© Inter IKEA Systems B.V. 201521552AA-1508460-1

Food Top/Bottom Heat True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tionSmallcakes -three lev-els1)-

Food Top/Bottom Heat True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tionVictoriasandwich1)170 1 160 2

Food Top/Bottom Heat True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tionCannello-ni1)180 - 190 2 180

Food Top/Bottom Heat True Fan Cooking Time (min) CommentsTempera-ture (°C)Shelf posi-tionTempera-ture (°C)Shelf posi-tionRabbit 190 2 175 2 60 - 80 Cu

Food Quantity Tempera-ture (°C)Time (min) Shelf posi-tionPieces (g) 1st side 2nd sideHambur-ger6 600 max. 20 - 30 - 4Fish fillet 4 400 max. 12 - 14 10