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Summary of Contents

Page 1 - KULINARISK

KULINARISKRecipe BookGB

Page 2

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)

Page 3 - ENGLISH 3

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

Page 4 - ENGLISH 4

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

Page 5 - ENGLISH 5

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

Page 6 - ENGLISH 6

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 -

Page 7 - ENGLISH 7

MeatFood Quantity (g) Tempera-ture (°C)Time (min) Shelf posi-tionCommentsRoast pork 1000 180 90 - 110 2 On a wire shelfVeal 1000 180 90 - 110 2 On a w

Page 8 - ENGLISH 8

Food Temperature (°C) Time (min) Shelf position CommentsMini pizza 200 - 220 15 - 20 1 In a baking trayApple cake 150 - 170 50 - 70 1 In a 20 cm cakem

Page 9 - ENGLISH 9

Food Quantity Temperature(°C)Time (min) Shelf position CommentsRye bread 1000 g 180 - 200 50 - 70 2 1 - 2 pieces,500 g for eachpieceFocaccia - 190 - 2

Page 10 - ENGLISH 10

• Recipe Automatic (menu: AssistedCooking) — This function usespredefined values for a dish. Prepare thedish according to recipe from this book.Dishes

Page 11 - ENGLISH 11

• 1 small tin sliced mushrooms (280 g)• soup vegetables (carrot, leek, celery,parsley)• waterMethod:Cut into the rind all around the porkknuckle. Mix

Page 13 - ENGLISH 13

• 4 medium-sized carrots, cut into smalldice• 4 sticks celery, cut into small dice• 1 kg ripe tomatoes, peeled, halved,cores removed and cut into dice

Page 14 - ENGLISH 14

pepper and paprika, place in a rectangularbaking tin and cover with rashers of bacon.Add a little water and put in the appliance.• Time in the applian

Page 15 - ENGLISH 15

• Shelf position: 1Loin of GameSettings:Automatic core temperature sensor. Coretemperature 70 °C.Method:Season meat to taste, insert the coretemperatu

Page 16 - ENGLISH 16

• salt• pepper• soup vegetables from the marinade• 1 small tin of chanterellesMethod:Take the wild boar joint out of the marinadeand dry. Season with

Page 17 - Automatic programmes

Turkey, wholeSettings:Automatic weight. Setting range for theweight between 1700 and 4700 g.Method:Place turkey in an ovenproof dish andseason to tast

Page 18 - ENGLISH 18

Add parsley, thyme, diced bacon,mushrooms, shallots and garlic.Bring to the boil again, cover with a lid andput in the appliance.• Time in the applian

Page 19

• 1 teaspoon tarragon• parsley, chopped• salt, pepper• lemon• butterMethod:Sprinkle fish fillets with lemon juice andleave to marinade for a while, th

Page 20

• 2 tablespoons chopped parsley• salt, pepper• juice of a lemon• 4 tablespoons olive oil• 150 ml wine• 500 ml tomato juiceMethod:Rub squid intensively

Page 21 - Recipes - Beef/Game/Lamb

• Time in the appliance: 60 minutes • Shelf position: 3Recipes - CakeLemon Sponge CakeIngredients for the mixture:• 250 g butter• 200 g sugar• 1 packe

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• 1 packet vanilla sugar (approximately 8g)• 1 pinch salt• 100 g sugar• 100 g flour• 100 g cornflour• 2 level teaspoons baking powderOther:• 28 cm rou

Page 23 - ENGLISH 23

ContentsCooking tables 3Automatic programmes 17Recipes - Pork/Veal 18Recipes - Beef/Game/Lamb 21Recipes - Poultry 23Recipes - Fish 25Recipes - Cake 28

Page 24

• 60 g candied lemon peel or candiedorange peel• 60 g chopped candied cherries• 70 g whole blanched almondsOther:• Black springform baking tin, 24 cmd

Page 25 - ENGLISH 25

• 1 egg yolk• a little milk• 50 g flaked almondsMethod:Sieve the flour into a mixing bowl, make awell in the centre. Cut up the yeast, place itin the

Page 26

• Time in the appliance: 35 minutes• Shelf position: 1After baking:Bring water and sugar to the boil and leaveto cool.Add plum brandy or orange liqueu

Page 27

Place pastry on a well-greased baking trayand prick the bottom all over with a fork.Spread the hazelnuts evenly over thepastry. Peel apples, remove co

Page 28 - Recipes - Cake

and hot water and spread on the cake.Then sprinkle flaked almonds immediatelyonto the glazed surface of the cake.Fruit TartIngredients for the pastry:

Page 29

• 125 ml milk• 1 egg• 50 g butter• 3 g saltIngredients for the topping:• 750 g onions• 250 g bacon• 3 eggs• 250 g crème fraîche• 125 ml milk• 1 teaspo

Page 30

• salt and pepper• 1 teaspoon chopped thyme• 125 g ricotta• 100 g goat’s cheese• 2 tablespoons olives• 1 egg• 60 ml creamOther:• Black baking tin, gre

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Other:• Baking tray which has been greased orlined with baking parchmentMethod:Place flour and salt in a large bowl. Dissolvethe yeast in tepid milk a

Page 32

Hard boil eggs, cool and then dice, mix intothe cabbage and leave to cool.Roll out the dough and cut out round circleswith an 8 cm diameter.Put a litt

Page 33

Heat the oil in a casserole, sauté the baconand the diced vegetables while stirringconstantly.Gradually add the mince, sauté whilestirring constantly

Page 34 - ENGLISH 34

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

Page 35

• 4 tablespoons butterMethod:Peel potatoes, slice thinly, dry and thenseason.Rub an ovenproof baking dish with a cloveof garlic and then grease the di

Page 36

• 100 g butter• 1 egg• 250 ml milk• salt, pepper and nutmeg• 50 g grated ParmesanMethod:Bring water with a little salt to the boil. Putthe tagliatelle

Page 37

• oil for sautéing• 400 g minced meat• 250 g long grain rice• salt, pepper and paprika• 1 liter meat stock• 200 ml crème fraîche• 100 g grated cheeseM

Page 39

867310992-C-092015© Inter IKEA Systems B.V. 201521552AA-1508142-1

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

Page 41

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

Page 42 - ENGLISH 42

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

Page 43 - ENGLISH 43

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

Page 44 - AA-1508142-1

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

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