Combi-steam oven

Duck preparation: 1. Preheat the oven to Hot Air 220°C + 0% humidity. 2. Season the duck liberally and place skin side down in

Kadhai Sauce Preparation: 1. On the gas wok burner, heat 3 tablespoons of canola oil on medium heat. 2. Cook the onions until they

Monkfish preparation: 1. Preheat the combi-steam oven to 60°C using the Low-temperature cooking function. 2. Fill a medium sized rectangular roasting dish with the

Beef preparation: 1. Preheat your Gaggenau combi-steam oven on Sous-vide cooking setting at 55°C. 2. Trim the wagyu beef and cut two rectangles of

Roasted gem squash preparation: 1. Preheat your combi-steam oven on the Full Surface Grill, Level 2 + humidity at 165°C. 2. Create a lid

Marron preparation: 1. Bring a large pot of salted water to the boil. 2. Skewer each marron with a 12cm bamboo skewer to keep

Preparation: 1. Pat the cleaned fish dry with paper towel and make two diagonal slashes on each side. Rub salt all over the fish,

Preparation: 1. Preheat the combi-steam oven to Hot Air 100°C degrees + 100% humidity. 2. To make the black bean sauce, soak the fermented

Preparation: 1. To make the pastry, combine the flour, sugar and butter on a work surface and lightly rub with your fingers to partly