1. food and drink
2. barbecues and grilling

Page 44
Spareribs
Accessories
Granite enamelled
baking tray
Item no.:3004033
Preparation / Cooking procedure
Ingredients
• Spareribs marinated
or
• Spareribs (raw or deep-frozen)
• vegetable oil
• Barbecue-spice
• Salt
• Pepper
• Paprika
• Chilli powder
• Pepper
• Marinate fresh spareribs with all the ingredients
at least one day in advance, store in the
refrigerator
• Pass the marinade.
• Put the spareribs on a granite enamelled tray
so that they don‘t cover each other. Cook them in
the preheated CONVOTHERM.
120°C
10 Min.
135°C
30 Min.
Our hint:
Cooking the spareribs with CONVOTHERM
superheated steam allows them to stay
really juicy and not to get dry.
Meat / Poultry
Page 45
Roast pork with
crispy crackling
Accessories
Stainless steel
grill grid
Item no.:3001075
Preparation / Cooking procedure
• IMPORTANT: Do not season the rind of the
pork roast.
• But season all the meat parts of the shoulder
and place the roast in the preheated
CONVOTHERM.
• In the first step steam the roast for 10 minutes.
100°C
Ingredients
• shoulder of pork – not pickled
or
• pork belly
• Salt
• Pepper
• Caraway (whole)
10 Min.
portion later.
• Put the roast back into the CONVOTHERM,
place the multipoint core temperature sensor
in the middle of the roast.
125°C
76°C
• After the core temperature has been reached,
season the rind and encrust the roast in the
third step.
220°C
6 Min.
Crisp&Tasty
Our hint:
Products which should get a really crispy crackling
just season at the end.
Salt dehumidifies the rind. But water is needed
later to get the crackling.
CONVOTHERM – Cookbook
• Now score the rind with a sharp knife so you can
Meat / Poultry
Page 46
Roast pork,
traditional way
Accessories
Stainless steel
grill grid
Item no.:3001075
Preparation / Cooking procedure
Ingredients
• pork neck
• Vegetable oil
• Caraway
• Salt
• Pepper
• Mustard
• Paprika
• Prepare a spicy marinade with all the spices.
• Marinate the pork roast generously.
• Put the roast in the preheated CONVOTHEM
and place the multipoint core temperature
sensor.
125°C
72°C
Our hint:
Traditionally the test with the carving knife is done
To see if the roast is ready or not.
At CONVOTHERM the multipoint core temperature
sensor overtakes the responsible job.
Cooking at high temperature allows more
weight loss...
Meat / Poultry
Page 48
Roasted chicken
portions with
French fries
Accessories
Granite enamelled
baking tray
Item no.:3004033
Preparation / Cooking procedure
Ingredients
• Marinate the chicken parts with salt, pepper,
paprika and chilli powder and store them in a
refrigerator for 12 hours.
• Place the meat on a granite enamelled tray
and roast it in the preheated CONVOTHERM.
• Chicken portions
• Salt
• Pepper
• Paprika
• Chilli powder
• French fries
180°C
8 Min.
• Place the French fries in a frying basket and
during the second step place them in the
CONVOTHERM, too.
200°C
8 Min.
• Arrange and serve all together.
Meat / Poultry
Crisp&Tasty
Page 49
Meatballs
Accessories
Granite enamelled
baking tray
Item no.:3004033
Preparation / Cooking procedure
• Mix together all ingredients in a big bowl and
knead them well.
• Form meatballs of an equal size and put on to
a granite enamelled tray. After that cook them
in the preheated CONVOTHERM.
• Cool down the multi point core temperature
sensor with water and prick it into a meatball.
• 1 part minced beef
• 1 part minced pork
• Eggs
• Onion, diced
• White bread
• Salt
• Pepper
• Chilli powder
78 °C
• Serve after cooking or cool them down for
cold consumption.
Our hint:
Even for big amounts of meatballs CONVOTHERM
reduces your work time, you needn‘t turn the
products for searing.
This saves time and energy. Furthermore the core
probe tells you when the product is finished.
CONVOTHERM – Cookbook
210°C
Ingredients
Meat / Poultry
Page 50
Arabian Kofta
Accessories
Skewer frame
Item no.: 3317571
Preparation / Cooking procedure
Ingredients
• minced beef
• Salt
• Pepper
• Chilli powder
• Cumin
• Lime or lemon
• Mix together all ingredients in a big bowl
and knead them well.
• Form Kofta of an equal size and pick them
on to the skewers.
After that put the skewers on the skewer frame
into the preheated CONVOTHERM.
225°C
9 Min.
• Serve with lime wedges and yoghurt with herbs
Our hint:
The CONVOTHERM skewers are
excellent for preparing various dishes
in the combi steamer.
Try the skewers as well pined with chicken,
prawns or fish. Also vegetarian meals with tofu
or only vegetable cubes are made very simple..
Examples in the cookbook are:
beef squares and smoked mackerel
Meat / Poultry
Page 51
Grilled lamb
chops with confit
Cherry tomatoes
Accessories
CONVOGrill rack
Item no.:3012003
Preparation / Cooking procedure
• Marinate the cherry tomatoes with olive oil, salt,
sugar and some pepper and roast them for two
minutes in convection at 175 °C.
175°C
2 Min.
Ingredients
• lamb chops
• Olive oil
• Garlic
• Salt
• Pepper
• Rosemary needles
• Cherry tomatoes
235°C
8 Min.
• Prepare some pesto from garlic, salt, pepper
and rosemary and drizzle the meat with it after
grilling.
• Serve immediately.
Our hint:
For grilling flash fried meat, for example lamb
chops, it is suggested to preheat the CONVO
Grill rack in the CONVOTHERM.
This is the only way to guarantee, a really nice
grill pattern on the meat.
CONVOTHERM – Cookbook
• Marinate the lamb chops with olive oil. Preheat
the CONVOTHERM together with the CONVO
Grill rack.
• After that put the lamb chops on the grill rack
and grill them.
Meat / Poultry
Page 52
Pork roulade with
confit tomatoes
Accessories
CONVOGrill rack
Item no.:3012003
Preparation / Cooking procedure
Ingredients
• Pork fillet
• Snow peas, steamed
• Carrots, sliced and steamed
• Cherry tomatoes
• Olive oil
• Sugar
• Salt
• Pepper
• Marinate cherry tomatoes with olive oil, salt,
sugar and some pepper and roast them for
2 minutes in convection at 175 °C.
175°C
2 Min.
• Cut the fillet with a knife to prepare a roulade
afterwards.
• Season the pork fillet and lay snow peas and
carrots on top.
Roll up the roulade by help of a towel.
• Cook the roulade in the preheated
CONVOTHERM by help of the multipoint core
temperature sensor.
185°C
54 °C.
Our hint:
The benefit of using CONVOTHERM:
You needn‘t bind the Roulades because gently
roasting takes place in the CONVOTHERM.
Please pay attention of the core temperatures of
your products.
Rare meat: 42°C
Medium meat: 52°C
Well-done meat: 65°C
By using the multipoint core temperature sensor
you are able to reproduce a perfect result all the time.
This achieved by reaching the CTS all the way into
the product
Meat / Poultry