InventedforlifeThebeautyofGermancraftsmanshipanddesign,perfectlyshowcasedbyBosch.

列家電產(chǎn)品如吸塵器﹑/Foundedin1886,Boschhasbeensynonymouswithoutstandingtechnologyandcraftsmanship.Throughcontinuousinnovation,preciseelectricalengineeringandelectronictechnology,Boschhasetheworld’spioneerinindustrialtechnology.Simpleyetelegant,Boschhomeappliancesmakeeverykitchenanartspacewiththeirconcisedesignandaestheticsoflife.Today,BoschisoneoftheleadinghomeappliancesbrandsinEurope.Thebrandoffersafullspectrumofsmalldomestic,-standingandbuilt-inappliancesinHongKong.Renownedforitsone-stopcookingsolution,Boschproductsincludethehighly-ratedkitchenmachines;professional,highqualityovens,ovens,cooktops,cookerhoods,refrigeratorsanddishwashers.Otherhomeappliancesincludevacuumcleaners,washingmachines,ironsandcoffeemachines,offeringacompletesolutionforlivingwithinnovativedesignstofulfilltheuniqueneedofeveryconsumer.“Iwouldratherlosemoneythantrust”,thephilosophyfounder,RobertBosch,continuestoguideBoschindevelohigh-qualityproductsandassumingsocialresponsibilitywhereveritoperates.Treatingpeopleandnaturewithrespecthasbeenacorporateprinciplefromthebeginningandisreflectedinthe'senergy-efficient,resource-conservingandsustainableproductsandprocesses.Truetothebrand’sphilosophy“Inventedforlife”,Boschwillcontinuetoofferconsumerswithqualityandperfecttechnologyforabetter DesigningperfectionBoschtakesgreatprideinthedesignandengineeringofitsproducts,alwaysstrivingtodevelopappliancesthatofferpremiumquality,advancedtechnology,easeofoperationandoutstandingGerman-madeandengineeredtechnology.

獎(jiǎng)以及iF產(chǎn)品設(shè)計(jì)大獎(jiǎng)等。博世家電在備受矚目的RedDot紅點(diǎn)60設(shè)計(jì)大獎(jiǎng)中，榮獲“20158系嵌入式廚房電器系列，同時(shí)榮Ourinnovationshaveearnedmanynationalandinternationalaccolades,suchastheRedDotDesignAward,theiFProductDesignAwardandotherendorsements,yearafteryear.Forthe60thoftheRedDotAward,oneofthelargestandmostprestigiousawardintheworld,Boschwasgiventhehonorarytitleof“RedDot:DesignTeamoftheYear2015”.TheSeries8built-inappliancesalsoreceivedaRedDot:BestoftheBestAward,markingBosch’sachievementsininnovationanddesign. 4548 -博世烤箱。ThenewSeries8generationofovens.Cookinghasneverbeeneasier.Nomatterhowcomplicatedarecipemaylook,withtheSeries8ovensitwillbeapieceofcake.Thesecutting-edgeovensconstantlymonitortheprogressofyourcookingandautomaticallyregulatetemperatureandlengthoftime.Whetheryou'repreparingpoultry,meat,fish,vegetariandishes,bakedgoodsordesserts,yourfavouritedishesarealwayscookedtoperfection–anditcouldn'tbeeasier.Nowyouhaveamastercheftohelpyouinthekitchen:youroven.7

憑借全新4D烤箱的所有設(shè)置。搭配全新TFT觸摸屏更直觀展現(xiàn)豐富的菜單選項(xiàng)，隨時(shí)幫助您掌控烹飪。美味佳肴觸eamasterchef-atthetouchofabutton.Everythingyouneedathand:ournew,intuitivecontrolringmakescookingeasierthanever.Withjustasmallturnofthestainlesssteelring,youcanadjustanyofyour

4D4D

Thanksto4DHotair,youcanceyourfoodonanyshelflevelfromonetofourandtheresultswillbeconsistentlyperfect.Andthat'snotall:with4DHotair,youcanalsobakeandroastonuptofourdifferentlevelssimultaneously.ovenssettings.T應(yīng)

clearthroclearthro

PerfectBake

ughthevarious options.ThisgivesyouyoufullcontroandeverythingTePrfctBakesensodfrsprcisatinstnlysaurnteisttlevlregulatingthebakingprocess.You'llneverhavetosettheheatingmode,lengthoftimeortemperatureeveragain.Simplyselectthetypeofdishandpress"Start"andyourovenwilldotherest.Theresult:muffin,cakeandpastriesbakedtoperfection.

Thefunctionautomaticallyaddsaconstantflowofmoisturewhentheovenisinoneoftheclassicheatingmodes.Theresult:yourroastsarejuicyandtender.Ovensfeaturingthisfunctioncanalsobeusedtovegetablesandfish.PerfectRoast

Added Whetherit'spoultry,meatorfish-withthePerfectRoastmeatprobeyou'llgetperfectresultseverytimejustlikeaprofessionalchef,butwithtotalease.Throughseveralhighlysensitivemeasuringpoints,theprobedeterminesthecoretemperatureofyourroasttotheexactdegreeandsecond,guaranteeingperfectroastingresults.

Whenyoucookusingoneofourclassicheatingmodes,dishesturnoutevenbetterifyouaddalittlebitofmoisturefromtimetotime.Andthat'sexactlywhatouraddedfunctiondoes.Whetheryou'rereheatingdishes,bakingorroasting,youcansimplysettheoventoautomaticallyadd,oryoucanaddmanuallyandregulateitsintensity. HeatingfunctionsWithawideselectionofheatingfunctions,youcanchoosetheoptimalcookingmethodforyourdish.Boschovenwillprovideyouwiththeflexibilitytoprepareavarietyofmealsforyouandyourfamily.

HotAir Anidealcookingmethodformeatandpoultrywherearotisserieeffectisdesired.Thegrillandfanoperatealternay,whichresultsineven,crispfoodanduselessenergythantraditionalroasting.

PizzaSetting 為披薩者而設(shè)，也同樣適用于烘焙餅撻。此加熱模式可以烘Designedwiththepizza-loverinmind,butequallyusefulquichesandtarts,thisfunctiondeliverscookingpowerforaperfectlycrisp,brownedbasewhilekee thetopmoist.Suitablealsoforfrozenfood.

HotairEco

TopAndBottom

Grill-Large

Intensive Thankstospecialtemperaturecontrols,yourovenisasingledegreehotterthannecessaryanduseslessenergy.Thismakesourovensgreatforprecisioncookingonasinglebakinglevel.干燥（干果制作

Usesboththeupperandlowerheatingelements.Thetravelstothecentreoftheovenbynaturalconvection,whichisthebestpositiontoobtaintheselectedtemperature.Mostfoodscanbecookedusingthissystem,butitisbestsuitedtofoodswhichrequireadarkcrispfinishorlong,slowcook.

Enablesyoutogrill tieswithprecise Grill-Small

Thistime-saverdeliversimmediate,intenseheatfromandisparticularlyeffectiveforfoodswithacrispybase.Suitableforbakingcakesandquiches. Desiccation

TopAndBottomHeatingEco

Selectjustthecentresectionofthegrillelementasaneconomicalwaytogrillsmaller tiesoffood.

Perfectforgentledefrostingofmeat,poultryand干燥功能是干果零食的另一健康選擇。不論蘋果干還是西紅Ourdesiccationheatingmodeisahealthyalternativebuyingdriedfruitfromthesupermarket.Whetheryouwantdriedapplesformuesliordriedtomatoes-yourovenhasitcovered.You'lltastethedifference-andcanbesurethatadditivessuchassulphurdioxiedneverreachyourte.

8系烤箱配有全新節(jié)能模Inadditiontoclassictopandbottomheat,Series8featureaneweco-friendlymodeforextremelyefficientoperation.Prepareperfectsponges,poundcakes,delicatepastries,breadandrollswhilesavingvaluableenergy.

Low 溫和、慢速地烹飪煎過的 塊Ideallysuitedfor highqualitypan-friedmeatatdesiredlevelof

Keep 60°C100°CThisconvenientfunctionkeepsfoodwarmbetween60°Cand100°Catthetouchofabutton. Regeneration

Bottom

僅利用底部加熱，適用于翻熱或烘焙底部特別酥脆的薄餅和

te

Dough Reheatingaprepareddishisknownas“regeneration”.Dishesaregentlyheatedin90-95°C andtasteasdeliciousasiftheyhadbeencookedfresh.Regenerationevenkeepsmeatwonderfullycrisp,soyourholidaywilltastegreatafterthefestiveseasonisover.

Onlythebottomelementisusedtogenerateheat.Thismethodisidealforreheatingorforwhenacrispundersideisrequiredforpizzabasesandpastrycases.Itcanalsobeusedfordryingherbsandbain-mariecooking.

使用暖盤讓食物保溫更長久。暖盤功能將烤箱盤碟加熱至30°C70°CFoodstayswarmforlongerifservedupinpreheatedovenware.tewarmingallowsyoutopreheatporcelainovenwarebetween30°Cto70°C.

Foryeastdoughandsourdough.Doughwillrisequickeratroomtemperature.Thesurfaceofthedoughdoesnotdry Contents湯湯CHICKENSOUPWITHBLAZEMUSHROOMAND ROASTEDPUMPKIN CLASSICFRENCHONION TOMATOANDBELLPEPPER EDPUMPKIN RYEBREADWITH CONDENSEDMILK 鄉(xiāng)村麥RYE CRUSTYFARMER’S MILK MUSHROOMSTUFFEDWITHFRENCH FOIEGRASAPPLECRèME ORANGEBEETROOT THAIBARBECUEDPORKJOWLMEAT

RACKOFLAMBWITHFRENCHOLIVE 蘆筍鱈魚蝦EDCODSTEAKWITHASPARAGUS&PRAWN 焗牛法國栗子ROASTEDBEEFFILLETWITHFRENCHCHESTNUT HOMEMADEPASTAWITHROASTEDPEPPER FRENCHSPRINGCHICKENWITHCOUSCOUS BAKEDPENNEWITHPARMAHAMAND CRISPYROASTED FRESHFRUIT BAKED EDEDTOFU DRIEDGREENDRIEDGREENAPPLESLICES DRAGONFRUITCEREAL 湯CHICKENSOUPWITHBLAZEMUSHROOMANDCHESTNUTS 1燒一鍋開水，放入雞汆水約8分鐘，撈起洗凈 2將雞、姬松茸、胡蘿卜、栗子肉、苦杏仁、蜜棗及陳皮放入燉盅內(nèi) 3倒入開水，蓋上蓋子肉0克 4熱100?C約2 5撒入鹽調(diào)味即可INGREDIENTS-1fresh-2carrots,-200g ed-about2Lboiling-saltto

PREPARATIONMETHOD2cethechicken,blazemushroom,carrots,chestnut,apricotkernels,datesanddriedtangerinepeelintothestewingpot.Fillwithboilingwaterandcoverwith4ceinpreheated100?Coven,forabout25AddsalttotasteandTIPS小貼 Thechickenmustbeblanchedbeforestewing.ThisprocedurekeepsthesoupROASTEDPUMPKIN

塊)...850克

將南瓜去籽，連皮放在烤盤上，撒少許鹽、黑椒150?C30 -蒜頭（切成蒜蓉 -850gJapanese-50gonions,-20gleek,-600ml

-saltto-1tbspolive-alittle---alittlepaprika

PREPARATIONRemoveseedsfromthepumpkin,cethepumpkinonthebakingtraywithitspeel,sprinklealittlesalt,crushedblackpepperandoliveoil.Putitintoapreheated150?Coven.Bakeforabout30minutesuntilcookedandtender.Scoopthepumpkinfleshoutwithaspoonforlateruse.Discardthepeel.MeltbutterinapanovermediumAddonions,garlic,greenapplesleek,stir-fryallingredientsuntilgoldenbrownandaromatic.Putthepumpkinfleshintothepanstir-fry.Addwaterwhenthepumpkinescaramelised,coverthepanwithlid,cookovermedium-lowheatforabout15minutes,seasonwithsaltandblackBlendthesoupwithahandblender,removefromheat,sievethesouptomakeitsmooth.Pourthesoupintoabowl,addwhippedcream,sprinklewithpumpkinseeds,chivesandpaprikapowder.Drizzlealittleoliveoilontopandserve.TIPS小貼 宜挑選南瓜，因?yàn)樗葺^少，瓜味濃郁。經(jīng)烘烤處理的南瓜令湯品更香濃可口。青蘋果令湯變得清爽香甜，減少油膩感。Japanesepumpkinshouldbeusedinthisdish.Thiskindofpumpkincontainslesswaterwithmoreflavour.Afterbaking,thepumpkinesmorefragrantanddelicious.Greenapplesmakethe手持式攪拌機(jī)/HandBlender souptastefresherandsweeter, balancesouttherichflavour.CLASSICFRENCHONIONSOUP

1中火燒熱鍋放入1/32炒至深啡色呈半煎炸狀，全程炒約3033將熱湯倒入內(nèi)，放上2片香脆切片法棍，灑200?C烤箱烤至表面金黃-INGREDIENTS--60g-1sprigof-20g-30mlPort-100mlwhite

-700mlwaterorchickenbroth--8slices(spreadwithbutter

PREPARATIONMETHODHeatpanovermediumheatwith1/3butter,stir-frytheshreddedonionsbriefly.Addsugaruntiltheonionsedryandgoldenbrown.Lowertheheatandadd1/3butter.Continuetostiruntildry.Addanother1/3butterandstir-fryuntiltheonionsedarkbrownandslightlyfried.Thisproceduretakesabout30minutes.Addgarlicandthyme.Addflour,portwineandwhitewinegraduallyin3portionswhilestirring.Thenaddwaterorchickenbrothandbringtoaboil.Seasonwithsaltandcrushedblackpepper,andcookfor10minutesmore.cethehotsoupintothebowls,cetwocrispybaguetteslicesontopofeachbowl,sprinklewithshreddedcheese.Bakethesoupinapreheated200?Covenuntilthesurfaceesgoldenbrownandserve.TIPS小貼 Don’tstir-frytheonionsoverhighheat;otherwise,thesoupwilltasteTOMATOANDBELLPEPPERSOUP

HotAir--INGREDIENTS-350gredbellfromHollandor-4ItalianRoma-salt,crushed-dropsofolive-1sprigof-4cloves-alittlesour-dropsof-dropsofextra手持式攪拌機(jī)/Hand

將甜椒、羅馬番茄放烤盤內(nèi)，撒鹽、黑椒碎及橄欖油，放入已預(yù)熱30PREPARATIONMETHOD1cethebellpeppers,Romatomatoesonthebakingtray,sprinklewithsalt,crushedblackpepperandoliveoil,bakeinapreheated150?Covenforabout30minutes.Removeandcethepeppersinabowl,coverwithclingwrapandletitcool,peeltheskinandremovetheseeds.Addthepepper,Romatomatoes,thymeleaves,redpearlonionsandgarlicintothechick+enbrothandbringtoaboil.Puréethesoupwithahandblender.Reheatthesoup,addsaltandcrushedblackpeppertotaste.Addsourcream,Italianbalsamicvinegar,choppedparsleyandextravirginoliveoilontopofthesoupandserve.TIPS小貼 RedbellpeppersfromHollandorSpainareidealduetotheirthicktextureandsweetness,whichgivesthedishanexcellentflavour.

TopAndBottomEDPUMPKINBUNINGREDIENTS-190g-300gallpurpose-25g-1g-3g-15ml/Kitchen

烤箱用頂部底部加熱38?C南瓜切片，用蒸箱蒸20將其他材料用廚師機(jī)中速搓1038?C4529關(guān)掉蒸箱，打開門放走箱內(nèi)蒸氣，放入面團(tuán)發(fā)酵15直接用蒸汽烤箱蒸制饅頭13分鐘即可PREPARATIONMETHODPreheattheovento38?Cwithtopandbottomheating.Cutpumpkinintopieces.Cookwithovenfor20minutes,letcool.Addallotheringredientsintothekitchenmachine,kneadatmediumspeedfor10minutesuntilthedoughessmoothandelastic.cethedoughinalargegreasedbowl,coverwithclingwrap.ceina38?Coventoprovefor45minutesuntilthedoughisabout2timesinsize.Removethedoughfromtheovenanddustalittleflouratthebottom.Rollthedoughwitharollingpinintorectangularshape,foldintotoalongstrip.Cutthedoughinto9portions.Turnontheoventoproduce Turnoffthe oven,openthedoortolettheescape.cethedoughinsidetoprovefor15minutes.Thenthebunsintheovenfor13minutes.TIPS小貼 選 南瓜，令其味道更香甜UseJapanesepumpkinsforasweeterRYEBREADWITHFIGS

TopAndBottom 1烤箱用38?C預(yù)熱 5塑型并灑上面粉，放在烤盤上，放入38?C的烤箱發(fā)酵30分鐘 6烤箱預(yù)熱至200?C INGREDIENTS-140grye-6g-2g-210ml-20g-driedfigs,

PREPARATIONMETHODKneadallingredients,exceptthefigs,withthekitchenmachineatmediumspeedfor5minutes.Thenaddthefigs,kneadforanother7minutes.Putthedoughintoalargegreasedbowl,coverwithclingwrap, theoventoprovefor45minutes.twoportions,setfor10minutes.Shapethedoughanddustwithflour, ceonbakingtray. ceintheoventoprovefor30minutes.Bakethebreadatlevel2oftheovenfor15minutes.Removebreadfromovenafterbakingand ceonwireracktocoolbeforeserving./Kitchen

TIPS小貼 Youmayuseotherkindsofsemi-driedfruitstosubstitutethefigsforadifferentCONDENSEDMILKBUN

TopAndBottom20INGREDIENTS-6g-15g-1g-350mlfresh-20g/Kitchen

PROCEDUREKneadallingredientswiththekitchenmachineatmediumspeedfor20ceintheoventoprovefor45minutes.Removethedoughfromtheovenandpattoexhausttheairinside,divideinto12portions,coverwithclingwrap,setfor5minutes.andceintheoventoprovefor30minutes.Preheattheovento170?C.Bakethebreadatlevel2oftheovenfor18TIPS小貼 HoneycanbeusedtorececondensedmilktosuityouralRYEBREAD

TopAndBottom12345638?C將所有材料用廚師機(jī)中速搓10放在已涂油的大盆內(nèi)，蓋上保鮮膜并放入烤箱發(fā)酵45取出，輕拍排出面團(tuán)內(nèi)空氣，分成2份，蓋上保鮮膜放置10分鐘。307200?C預(yù)熱。將面團(tuán)放入烤箱第220（自選味道8出爐，面包在烤架架上放涼后即 INGREDIENTS-70grye-6g-3g-230ml-20g/Kitchen

PREPARATIONMETHODCombineallingredientswiththekitchenmachine,kneadatmediumspeedfor10minutes.3cethedoughintoalargegreasedbowl,coverwithclingwrap,ceintheoventoprovefor45minutes.Removethedoughfromtheovenandpattoexhausttheairinside,dividethedoughinto2portionsandcoverwithclingwrap,setfor10minutes.Preheattheovento200?C.Bakethebreadatlevel2oftheovenfor20TIPS小貼 Applesourdoughcanbeusedtorecetheherbalteaforaunique

TopAndBottomCRUSTYFARMER’SBREADINGREDIENTS-6gred-4g-10g-45ml-130ml

38?C將所有材料用廚師機(jī)中速搓15放入已涂油的大盆內(nèi)，蓋上保鮮膜。放入烤箱內(nèi)發(fā)酵45取出，輕拍排出面團(tuán)內(nèi)的空氣，分成6份，蓋上保鮮膜。靜置10分鐘松灑上面粉，放在烤盤上，蓋上濕布（一般家用干凈的棉布即可）30200?C3將面包放入烤箱的第2層蒸烤3分鐘。關(guān)掉蒸汽輔助功能再烤18PREPARATIONMETHODKneadallingredientswiththekitchenmachineatmediumspeedfor15 cethedoughintoalargegreasedbowl,coverwithclingwrap,ceintheoventoprovefor45minutes.Removethedoughfromtheovenandpattoexhausttheairinside,divideinto6portions,coverwithclingwrap,setfor10minutes.Thenrollthedoughintoroundshape.Dustthedoughwithflour,ceonabakingtray,coverwithclothandproveintheovenfor30minutes. (levelBakethebreadatthelevel2oftheovenfor3minutes,thenturnofftheandcontinuetobakethebreadfor18minutes./Kitchen

TIPS小貼 ）Foracrustytextureoutsideandasoftinterior,thecommonmethodissprayingthedoughwithwaterwhilecookingorusinglavastonesto bakethebread.The“Added ”functionmakesthecookingprocesssaferandmoreconvenient.MILKLOAF

TopAndBottomINGREDIENTS-4g-20g-1g-220mlfresh-20g/Kitchen

烤箱預(yù)熱至38?C將所有材料用廚師機(jī)中速搓20放入已涂油的大盆內(nèi)，蓋上保鮮膜，再放入烤箱發(fā)酵45取出，輕拍排出面團(tuán)內(nèi)的空氣，分成4份，蓋上保鮮膜，放置10約19X9X(高)蓋上保鮮膜，放入烤箱內(nèi)發(fā)酵30190?C預(yù)熱。將面團(tuán)放入烤箱第220出爐后脫模，放在烤架上，放涼后即可PREPARATIONMETHODPreheattheovento38?C.Combineallingredientswiththekitchenmachine,kneadatmediumspeedfor20minutesuntilthedoughessmoothandelastic.cethedoughintoalargegreasedbowl,coverwithclingwrap,ceintheoventoprovefor45minutes.Removethedoughfromtheovenandpattoexhausttheairinside.Dividedthedoughinto4portions,coverwithclingwrapandrestfor10minutes.Rollthedoughintoroundshape,ceinto2loafpansthataregreasedanddustedwithflour.Thesizeofloafpanisabout19(L)X9(W)X6.5(H)cm.Coverwithclingwrap.ceintheoventoprovefor30minutes.Preheattheovento190?C.Bakethebreadatlevel2oftheovenfor20minutes.Removebreadfromthepanafterbaking,ceonwireracktocoolbeforeserving.TIPS小貼 UsewholemilktoenhancethearomaandtextureoftheMUSHROOMSTUFFEDWITHFRENCHESCARGOT

TopAndBottom田螺餡材 面包糠 1蘑菇用布輕抹凈，切下菇蒂，備用-大蒜頭（做成蒜蓉

4加入藍(lán)紋芝士及奶油，煮至收汁 6將所面包糠料拌勻，輕輕放在釀餡上

7180?C10INGREDIENTSFORFILLING-8brown-1shallots,-12Frenchsnail-10ml-100mlwhite-30gblue-100g

IngredientsForBread-alittle

PREPARATIONMETHODWipemushroomswithaclothgently,cutoffthestems.Setaside.Meltbutterinafryingpanovermediumheat,sautétheshallotsandgarlicuntiltranslucent,addinthesnailmeat,stir-frybriefly.Seasonwithsaltandpepper.Addthemushroomstems,brandyandwhitewine,cookbriefly.Addthebluecheeseandcream,andcookuntilthesauceisthickened.cethemushroomsonabakingtray,seasoningwithsaltandblackpepper,stuffwiththefilling.Mixingredientsforbreadcrust,ceontopofthefilling.Bakethemushroomsinapreheated180°Covenforabout10minutesuntilthesurfaceesgoldenbrown.TIPS小貼 Meltbutterincontaineroverhotwater.Extracttheclearfatseparatedfromthemilksolids.Thisclarifiedbuttergivesthebreadcrustacrisp,beautifullook.4D熱風(fēng)4DFOIEGRASAPPLECRèMEBR?Lé

AddedINGREDIENTS-130gfoie(at-3eggyolks(60g-140ml-140g -20mlsauterne-alittlesea-alittlecrushed手持式攪拌機(jī)/Hand

PREPARATIONMETHODPutfoiegras,milk,whipcream,seasaltandblackpepperbitsinasmallpot,cookoverlowheatuntilthincream-like.Removefromheat,blendwithhandblenderuntilsmooth.Setasidetocoolslightly.Addtheeggyolksonebyoneintothefoiegrasmixture,blendtomix,pourinSauterneliqueur,mixwell.3cethegreenappledicesintothebakingcups.Runthefoiegrasmixturethroughasieve,pourintothebakingcupsuntil90%full.Preheatovento100°Cwithadded(level3).Cookthefoiegrascustardforabout30minutes.LetthecustardcooldownandchilltheminSprinkleathinlayerofsugaroverthetopofthecustard.Useatorchtomeltandcaramelizethesugarevenly.TIPS小貼 選用優(yōu)質(zhì)法國鵝肝，成 幼滑，作為凍前 HighqualityFrenchFoieGrasmakesthecrèmeb?rléesmoothandsilky,makingitaprefectappetizerwhenservedcold.Greenapplediceshavearefreshingflavor,whichbalancesouttherichflavorofFoieORANGEBEETROOTSALAD

4D熱風(fēng)4D

肉豆蔻，用小火煮約1小時(shí)成糖漿狀，將色拉汁 欖油，以180?C已預(yù)熱烤箱烤約30分鐘，取INGREDIENTS-1-2-somebitterpeppertotaste-dropsofolive

-juiceof4--1garlic,-1/2vanilla-100mlolive

PREPARATIONMETHODForthedressing:Pourtheorangejuice(filterouttheseeds)intoasmallsaucepan.Addthegarlicandnutmeg,simmeroverlowheatfor1houruntilthemixtureessyrup-like.Runthemixturethroughasieve,addinseedsofvanillabean(removewithasmallknife)andoliveoil,mixwell.Washthebeetroot, ceonabakingtray,addsalt,crushedblackpepperandoliveoil.Bakeinapreheated180°Covenforabout30minutes,removeandletcool.Peelbeetrootandcutitintosmallpieces.Peeltheoranges,and cethemevenlyonbittercabbage,servewithsaladdressing.TIPS小貼 1Suggesttousethelowestheattosimmertheorangejuiceforabout1hour;otherwise,thejuicewilldryoutorhaveaburnt

HotAirTHAIBARBECUEDPORKJOWLMEATSALAD1先將豬頸肉加入腌料腌約3036 -4porkjowl-1carrot,-1lettuce,- -3shallots,cutinto-2tbspfried---1tbspshaoxingwine4kaffirlimeleaves(removefromstemandchopped)--1tbspfish

-1tbspredcurry-1/2tbspsoy-alittleblack--shallots,-6lime,juicedand-6tbspfish-9tbsp-9tbsp-2redclustercutintofinelychopped-6tspfriedrice,

PREPARATIONMETHODMarinateporkjowlmeatforabout30minutes,putintoapreheated180°Coventocookforabout20minutesuntilgoldenbrown.Removeandbrieflyletcool.Cuttheporkdiagonallyintoslices.Setaside.Mixthecarrots,lettuce, andchilipepper,ceonate.Chillinfridge.Mixtheingredientsfordressing.Chillin4ceporkslicesonthesalad,sprinklewithfriedshallotslices.Servewithsaladdressing.TIPS小貼 Thecrushedfriedglutinousriceinthedressingismadebydry-fryingglutinousricegraininpanuntilgoldenbrownandcrushedintograinsize(notpowderform).Thegivesthedressingacrispflavour.

TopAndBottomRACKOFLAMBWITHFRENCHOLIVEPASTE 黑橄欖醬材

3將材料用手持式攪拌機(jī)打成小粒狀 4加入紅酒醋、歐芹、鹽及黑椒碎即可

取出，放室溫靜置8分鐘。INGREDIENTS-1rackof-salt,crushed-olive

BlackOlive-1/2--100mlolive-30g-10mlredwine-some

PREPARATIONMETHODForblackolivepaste:Cookgarlicandanchovyfilletswitholiveoilinasmallsaucepanoverlowheatuntilthegarlicessoft.Addblackolivesandcapers.Stir-frygentlyandremovefromheat.Blendtheingredientswithahandblenderuntilgrainy.Addredwinevinegar,parsley,saltandblackpepper.Forrackoflamb:heatfryingpanwitholiveoilovermediumheat.Pan-fryallsidesoftherackuntilitesgoldenbrown.ceinapreheated180?Covenandcookfor7-8minutes.Removefromtheovenandsetasidefor8minutes.Carvetherackoflamb.Servewithblackolivepasteandsalad.手持式攪拌機(jī)/Hand

TIPS小貼 Blendthesauceuntilgrainy(notmashed)forthebesttasteand EDCODSTEAKWITHASPARAGUS&PRAWNFOAM

令 揮發(fā)，加入材料3煮至收干再加入材用手持式攪拌機(jī)將蝦汁打

4將蘆筍放入已預(yù)熱100?C蒸箱內(nèi)蒸煮約4分鐘

100?C1.5

約1茶 INGREDIENTS-2blackcodfish-olive-6PrawnIngredients-olive-1/2tbsptomato-6

Ingredients-alittle--10mlIngredients-100mlwhite-Ingredients------1tsplecithin

PREPARATIONMETHODForfoamedprawnsauce:Heatingredients1overmediumheatuntilgoldenbrown.Addingredients2.Useatorchtoevaporatethealcohol.Addingredients3andcookuntilalmostdry.Finallyaddingredients4andaddwatertocoveralltheingredients.Simmerwiththelowestheatforabout30minutes.Blendtheprawnsaucewithahandblenderuntilsmoothandrunthroughasieve.Addsaltandcrushedblackpeppertotaste.Cleanthecodsteak,patdry.Drizzlewitholiveoil,addsaltandcrushedblackpepperforovenandcookforabout4minutes.Cutinhalfandsetaside. thecodsteaksinapreheated100?Covenforabout1.5minutestocookjustAddlecithinpowdertotheprawnsauce,blendwithahandblenderuntilfoaming. cetheasparagusonateandaddtheprawnfoam.cethecodsteakandyoungradishleavesontop.手持式攪拌機(jī)/Hand

TIPS小貼 將白蘭地加入蝦汁，再 揮發(fā)可驅(qū)走腥味，令鮮味進(jìn)一步提升AddBrandyintotheprawnsauceanduseatorchtoevaporatethealcohol.Thisenhancesthearomaandtasteofthedish.ROASTEDBEEFFILLETWITHFRENCHCHESTNUTPURéE-..8INGREDIENTS-olive-1beeffillet,aboutpeppertotaste--FrenchChestnutPurée40gunsaltedbutter250gsedfrench---20gonion,-8g手持式攪拌機(jī)/Hand

8成熟。不帶烹飪導(dǎo)航功能的8系烤箱：以180?C預(yù)熱烤箱，烤9分鐘。8法國栗子蓉：中火燒熱小鍋放入20至有香味后加入雞湯，以小火煮約5用手持式攪拌機(jī)打滑，過篩，放入鹽、黑椒碎調(diào)味PREPARATIONMETHODHeatpanovermediumheat,addoliveoiltopanfrybeeffillet.Seasonwithsaltandpepper.Fryuntilgoldencolour,removefromheatandceintotheoven.ForSeries8ovenswithAssistprogram:Insertthemeatprobe,select>Meat>Beef>Fillet.medium.ForSeries8ovenswithoutAssistprogram:Preheattheovento180?Candcookthebeeffor9minutes.Removefromtheovenaftercookingandrestinroomtemperaturefor8ForFrenchchestnutpurée:Heatsmallsaucepanwith20gbutterovermediumheat.Addchestnuts,onionsandsugar,stir-fryuntilfragrant,addchickenbroth,simmerforabout5minutes.Blendthemixturewithahandblender,runthroughasieve,seasonwithsaltandpepper.Slicethebeeffillet,servewiththeFrenchchestnutTIPS小貼 Theroastedbeeffilletmustrestatroomtemperatureforseveralminutesbeforeserving;otherwise,thejuiceswillbecompleylost.4D熱風(fēng)4DHOMEMADEPASTAWITHROASTEDPEPPERSAUCE- INGREDIENTSRoastedRedBellPepperSauce-1redbell-100mlextraolive-1/2-1.5cupsun-

--50gshredded-Homemade-200gItaly“00”-2

180?C烤箱烤至PREPARATIONMETHODForroastedredbellpeppersauce:Roasttheredbellpepperinapreheated18?Covenuntiltheskinisslightlycharred.Removeandceinatheskinandseedsofthepeppers,keepthefleshforlateruse.Mixoliveoil,garlic,sun-driedtomatoes,pinenutsandsweetpepper,mashwithahandbasil,seasonwithsaltandpepper.Setaside.Forhomemadespaghetti:Mix“00”flour,saltandeggs,kneadwiththekitchenmachine’sdoughhookatmediumspeedforabout8minutesuntilasmoothdoughisformed,wrapwithclingwrap,restinfridgefor30minutes.Rollthedoughthroughthekitchenmachine’spastaaccessoryseveraltimestocreatea2mmthickpastasheet(dustwith“00”flourtopreventthedoughfromstickingtoyourhandsandthepastaaccessory).Cutthepastasheetintolongthickstrandswiththepastaaccessory.Cookfor2minutesinboilingwater,removeanddrain.手持式攪拌機(jī)/Hand 廚師機(jī)/Kitchen

TIPSHomemadespaghettihasafirmtextureandtastesevenbetterwhencookedaldente.FRENCHSPRINGCHICKENWITHCOUSCOUSSALAD 1童子雞以海鹽、黑椒碎略腌放入烤箱

系烤箱：將童子雞放入已預(yù)熱180?C25-

20分鐘。把暖的小INGREDIENTS-2spring-seasaltand-Couscous--1/4tsp

andredbellpepper,-1/2lemonjuice-alittlemintleaves,-alittlecrushed-80mlextravirginoliveoil

PREPARATIONMETHODMarinatethechickenwithseasaltandcrushedblackpepperbrieflyandceintotheoven.ForSeries8ovenswithAssistprogram:Insertthemeatprobe,selectAssist>Poultry>Chicken>Chicken,unstuffed.ForSeries8ovenswithoutAssistprogram:Preheattheovento180?Candcookthechickenfor25minutes.Removefromtheovenaftercookingandcutthechickenbreastandthighs,setaside.ForCouscoussalad:Addcouscousandsaltintoalargebowl.Pourboilingchickenbrothintothebowl,coverwithclingwrap,restfor20minutes.Mixwarmcouscouswithbellpepperandcucumber,andthenaddthelemonjuicewithzest