Recipes - Unold 38650 Notice D'utilisation

5. The lid, measuring cup, egg insert, frame and cooking insert can be rinsed
out and dried off with a soft cloth. The attachments can also be cleaned in
the dishwasher (top basket, gentle dish-washing program).
6. Lime-scale residues in the cooking tray can be dissolved with off-the-shelf
descalers in accordance with the manufacturer's instructions.

RECIPES

Custard royale
3 eggs, 50 ml milk, 50 ml cream, the following to taste: Salt, pepper, ground
nutmeg
Thoroughly mix all ingredients with a fork or a wire whisk. In this regard, we
recommend that you not use a hand mixer to do this, in order to prevent porosity.
Prepare the mixture in the appliance as described in the section „Preparing
custard royale". Tip: Instead of salt add a little herbal salt or grated parmesan
to the mixture.
You can use fresh or frozen vegetables. Do not thaw frozen vegetables, place them
in the cooking tray in their frozen state, and extend the cooking time by approx.
5 minutes. For vegetables with a firm stalk, such as broccoli or Brussels sprouts,
make transverse cuts in the stalk. The cooking time can be shorter or longer
depending on freshness, type of cultivation, cut, and storage of the vegetables,
and according to personal taste (firm or soft). When cooking vegetables do not
– under any circumstances – add wine, lemon juice, vinegar, or similar liquids,
only add such liquids after steaming.
Tip for a light basic sauce for vegetables
1 TBSP butter, 1 small onion, 125 ml dry white wine, 125 ml vegetable broth,
3 TBSP Crème fraîche, salt, white pepper
Clean and finely dice onion, sauté in butter; add wine and vegetable broth.
Simmer to thicken 5-7 minutes. Stir in crème fraîche. The sauce becomes
particularly airy if you foam it with the ESGE Zauberstab
blade. Season with salt and pepper and serve immediately.
Tip: In the steam cooker you can easily heat up sausage or pre-cooked meat such
as Kassler, a salted, slightly smoked cut of pork (in slices 1 cm thick).
Steaming vegetables
Meat
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