Manual Rommelsbacher MD1000 (page 54 of 60) (English, German)

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Our following recipes are intended to serve as a suggestion and show a selection of the manifold application

possibilities of this device. Also in bookstores you can ﬁnd appropriate cookbooks and on various online

platforms and food blogs you can discover wonderful dishes. Of course, you can also let your imagination

run wild and create your own dishes.

Programme Dish & ingredients Preparation

Dampfdruck 1

(= steam pressure 1)

Standard runtime: 5 min

Temperature: automatic

Operation: with lid and

steam outlet valve closed

500 g of vegetables

e.g. broccoli, carrots,

kohlrabi or mushrooms

Cut vegetables into pieces of about the same size and

place in the provided steaming basket. Add 0.65 l of

water to the pot, insert the rack and place the steaming

basket on it. Close the lid, select programme

“Dampfdruck 1” and start.

After the signal tone, actuate the pressure outlet valve

before opening the lid.

Tip: At about 5 minutes programme time vegetables

remain al dente, within 10 minutes it will be tender

and soft.

Dampfdruck 2

(= steam pressure 2)

Manual runtime: 25 min

Temperature: automatic

Operation: with lid and

steam outlet valve closed

Strong chicken broth

1 soup hen (1.5 kg)

1 bunch of fresh soup

vegetables

1 tsp peppercorns mixed

with allspice

1 bay leaf

some salt and nutmeg

Cut the soup hen into pieces and put it in the pot, cut

the soup vegetables into large cubes, halve the leek and

add together with the remaining ingredients. Fill with

water, season to taste with nutmeg and salt. Select

programme “Dampfdruck 2” and a running time of 25

minutes. After the signal tone, actuate the pressure

outlet valve before opening the lid.

Tip: A longer programme runtime is generally no problem

with this recipe. A larger, soup hen having been cooled

in a fridge can also be cooked for one hour.

Anbraten (= searing)

Runtime: manual

Temperature: manual

Operation: without lid

Hearty Bolognese

500 g of minced beef

2 tsp cooking oil

1 clove of garlic

1 onion

100 g of carrots

100 g of celery

500 ml of mashed tomatoes

500 g of diced tomatoes

Salt, pepper, sugar

2 pinches of marjoram,

basil and oregano each

Select programme “Anbraten“ and temperature 170 °C.

Put the cooking oil in the pan and heat, roasting the

minced meat well. Crush the garlic clove, dice or chop

the carrots, celery and onion, then add everything to

the meat. Sweat at 140 °C for about 10 minutes, then

add the mashed and the diced tomatoes as well as

spices to your choice.

Let everything simmer at 100 °C for about 20 minutes.

Tip: For even more aroma and fullness of ﬂavour let

the ﬁnished Bolognese sauce boil down for about

5 minutes at programme “Dampfdruck 1“.

Recipes

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Rommelsbacher MD1000 Manual

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