RECIPE BOOK15 mouth-watering recipes developed by Electrolux Professional Executive Chef Corey Siegel

CHARCUTERIE & HOMEmADE CONDIMENTS

Skewer RackSkewer Rack

Searing Pan

Non-stick Pan

Bread Pan

Fry Basket

Egg PanChicken Grid

Smoker

Fry Pan

air-o-system Improved workfl ow effi ciency The Electrolux exclusive integrated system of a matched capacity combi oven with a blast chiller/shock freezer is called the air-o-system. Integrated technologies and cook&chill methodologies make preparing, storing, cooking and preserving food for any amount of customers easier.

A full array of accessories that can be shared between combi ovens and blast chillers/shock freezers make for creative menu development. The air-o-system improves workfl ow and effi ciency in kitchen planning and layout processes.

Contact Electrolux Professional directly at 866-449-4200 for more information.Share more of our thinking at www.electroluxusa.com/professional

Trolley for mobile racks

Mobile10-pan Rack

Fry Pan Fry BasketFry Basket

Egg Pan

Lighting the Volcano Smoker1. Preheat the oven to 540° F (282° C) with the vent open.

2. Remove the top and place several pieces of charcoal onto the bottom of the Volcano Smoker.

3. Place the Volcano Smoker in the oven and allow the charcoal to burn for 10 minutes or until it is glowing red with some white ashes.

4. Carefully remove the smoker from the oven and add a handful of soaked wood chips on top of the coals.

5. Place the lid on the Volcano Smoker, ensuring that the bottom vent holes are in the open position and put it back inside the oven on the bottom rack.

Tips & Tricks:• Use half fan speed in the Electrolux combi oven on larger cuts of meat that will take an extended amount of time to cook. This will aid to maintain a high yield on the final product.

• Give the meat space on the rack to ensure maximum flavor, smoke absorption, color and crust.

• To create a better smoke ring, place the meat in the blast chiller for 10 minutes before placing in the oven.

GettingStarted

ANDOUILLE SAUSAGEIngredients:2250g Pork Shoulder15g Salt6g Cayenne7g TCM1g Dried Thyme2g Mace2g Cloves2g White Pepper2g Allspice3g Mustard Powder18g Minced Garlic140g Diced Onion

Procedure:1. Chill down all of the grinder parts in the air-o-chill blast chiller/shock freezer2. Combine all of the ingredients in a bowl and chill down to an almost frozen state3. Progressivegrindthemeat3timesfromlargetofine4. Stuff the sausage into hog casings and place into an air frying basket in the air-o-steam Touchline combi oven5. Light the Volcano Smoker6. Cook in the air-o-steam Touchline combi oven: Phase 1: Convection mode 185°F / <30% custom vent / 30 minutes Phase 2: Combi mode 185°F / 30% humidity / 150°F internal temperature7. Chill in the air-o-chill blast chiller/shock freezer

HOT SMOKED BACONIngredients:1 ea Pork Belly450g Brown Sugar340g Kosher Salt4g Curing Salt no 110g Cayenne10g Red Pepper Flakes

Procedure:1. Combine all ingredients in a bowl2. Coat the outside of the pork belly and wrap in a bag or plastic wrap and then place it in a hotel pan with some weights on top3. Curefor4daysflippingitovereveryday4. Rinse off the cure and place the belly onto the oven racks5. Light the Volcano Smoker 6. Cook in the air-o-steam Touchline combi oven: Phase 1: Convection mode 185°F / <30% custom vent / 30 minutes Phase 2: Combi mode 185°F / 30% humidity / 150°F internal temperature7. Chill in the air-o-chill blast chiller/shock freezer

PORK HEADCHEESEIngredients:BRINE:120g Instacure #12 gal Water400g Salt250g Sugar20g Black Peppercorn5g Thyme10 ea Garlic5 ea Bay Leaf1 ea Pig Head

Procedure:1. Combine all of the brine ingredients and chill in the air-o-chill blast chiller/shock freezer2. Allow the pig head to soak in the brine overnight3. Remove the head from the brine and place into the cooking liquid4. Bring this to a boil and then reduce the temperature to a simmer for about 3 hours or until the meat is tender5. Once the meat is tender, remove the head and carefully remove all of the meat, be sure to remove any glands and fat6. Reducedownthecookingliquiduntilitisabletosetuponitsown–youcantestthisbyfillinglittle cups and placing them in the blast chiller7. Combine enough of the reduced cooking liquid to the chopped meat and add some parsley, mustard, salt and pepper8. Transfer this mixture to a terrine mold and place in the air-o-chill blast chiller/shock freezer to cool9. Slice the next day and enjoy with your favorite beer mustard

COOKING LIQUID:8 ea Garlic 10g Black Peppercorn5 ea Bay Leaf50g Dried Porcini10g Fresh Thyme4 gal Water

TERRINE:50g Parsley50g Dijon MustardAN Salt and Pepper

DUCK RILLETTEIngredients:300g Salt 1 ea Orange Zested50g Sugar 2000g Duck Fat5g Thyme 4 ea Rosemary10g Black Peppercorn 6 ea Duck Legs5g Fennel seed 200g Double Cream5g Coriander 5g Parsley1g Clove 5g Chives

Procedure:1. Toss the duck legs in the curing mixture and allow to cure overnight in the fridge2. The next day, rinse off the legs and cover in duck fat with the addition of rosemary sprigs3. Cook in the air-o-steam Touchline combi oven at 260°F / 60% humidity for 3 hours4. Cool down the legs in the fat in the air-o-chill blast chiller/shock freezer5. Remove the legs from the fat and spate all of the meat from the bones6. In a mixer, combine the meat together with a little bit of the fat, double cream, chives and parsley7. Pack into jars and allow to cool8. Cover with duck fat, cool and spread over some crusty bread

PÂTÉ EN CROÛTEIngredients:DOUGH: 400g Bread Flour50g Rye Flour2 tsp Baking Powder.5 oz Salt1 tsp Sugar4 oz Butter1 ea Egg2 tsp Cider Vinegar8 oz Whole Milk

Procedure: 1. In a TRK food processor, combine all dry ingredients2. Add the butter until crumbly3. Add the wet ingredients and knead until not sticky4. Wrap and refrigerate at least 1 hour 5. Chill all of the grinder parts in the air-o-chill blast chiller/shock freezer 6. Toss the meat, foie, fatback, parsley, instacure, black pepper, madeira, mace, allspice and salt all together in a bowl and chill down to an almost frozen state in the air-o-chill blast chiller/shock freezer7. Progressivegrindthemeat3timesfromlargetofine8. Blend the eggs, milk and bread together and set aside9. Place the meat mixture with the egg mixture in a mixer with a paddle attachment and lightly whip together until it forms a tacky paste and fold in the garnishes10. Roll out the dough to ¼ inch thickness and line the en croûte mold11. Fill the pâté into the mold12. Place the top dough on and crimp the edges then make 3 vent holes and brush with egg wash13. Roll up three pieces of tin foil into tubes that you will stick into the vent holes14. Bake in the air-o-convect combi oven: Phase 1: Convection mode 400°F / vent open / 10 minutes Phase 2: Convection mode 320°F / vent closed / 160°F internal temperature

GARNISH:140g Dried Cranberry 40g Fatback Garnish140g Sicilian Pistachio

PATE: 1230g Pork Shoulder 120g Foie Gras 300g Fatback 30g Parsley4g Instacure #14g Black Pepper2 ea Eggs75g Milk15g Salt 1g Mace 1g Allspice

CHICKEN LIVER PÂTÉIngredients:2.5 lb Chicken Livers PORT GELÉE:60g Duck Fat 1500g Port Wine reduced to 750g10g Garlic 8 ea Silver Gelatin Sheets3 ea Eggs900g Double Cream100g Madeira42g Veal Jus1g Nutmeg5g Salt1g White Pepper500g Buttermilk2g TCM

Procedure:1. Soak the livers overnight in buttermilk and TCM2. Melt the duck fat and sear the chicken livers to get some caramelization3. Add in the garlic and lightly cook4. Cool the livers down in the air-o-chill blast chiller/shock freezer5. Combine all of the remaining ingredients in the TRK food processor and blend until smooth6. Strain through a chinoise and transfer to 6oz containers7. Cook in the air-o-steam Touchline combi oven: Combi mode 185°F / 80% humidity / 35 minutes8. Cool in the air-o-chill blast chiller/shock freezer and then cover with port gelée 9. Chill again and serve

FOIE GRAS TERRINEIngredients:1 ea Foie Gras Grade A Lobe100g Cognac100g Madeira5g Salt2g TCM

Procedure:1. Allow the foie to come to room temperature and carefully remove all of the veins2. Marinate the foie in all of the ingredients listed and allow to sit covered overnight 3. Bring the foie back to room temperature and pack into a terrine mold4. Cook in the air-o-steam Touchline combi oven: Combi mode 170°F / 50% humidity / 20 minutes5. Pour off any excess fat and press the terrine 6. Chill in the air-o-chill blast chiller/shock freezer overnight7. The next day remove any foie fat that is left and cover the terrine with melted duck fat8. Allow to chill and slice

WHIPPED LARDOIngredients:800g Fatback10 ea Garlic Cloves2 ea Rosemary10g Salt 5g Black Pepper

Procedure:1. Combine all of the ingredients except for the rosemary and roast in the air-o-convect combi oven: Phase 1: Convection mode 400°F / vent closed / 8 minutes2. Chill the mixture in the air-o-chill blast chiller/shock freezer3. Add the fat into the TRK food processor and whip together with fresh rosemary4. Pipe into bowl and serve with some fresh bread

ROASTED PORK BELLYIngredients:1 ea Pork Belly100g Roasted Garlic Puree30g Salt10g Black Pepper10g Red Chili Flake3g Rosemary3g Thyme3g Parsley

Procedure:1. Poke as many holes in the skin as possible2. Flipthebellyoversothefleshsideisupandbutterflyit3. Season the belly with all of the ingredients listed4. Roll it up and tie it with butcher’s twine5. Cook in the air-o-steam Touchline combi oven: Phase 1: Combi mode 275°F / 60% humidity/ 159°F internal temperature Phase 2: Convection mode 400°F / vent open

CASSOULET BEANSIngredients:12 lb Navy Beans 800g Tomato Puree5 lb Carrot 2000g Diced Bacon5 lb Onion 1 bottle Vermouth10g Clove Ground 1 bunch Thyme30 ea Garlic Pureed 1 ea Sachet1 ea Pork Rind 1 gal Chicken Stock5 ea Smoked Pig Trotter 4 gal Water30 ea Garlic Sausage 120g Salt4000g Pork Shoulder 40g Black Pepper200g Lard AN Bread Crumbs

Procedure:1. Heat the pressure braising pan to 390°F and add in the lard2. Sear all of the meat in the hot fat until it is all nicely caramelized3. Cook down the vegetables, deglaze with wine, add in the tomato paste, add in the stock4. Once the liquid comes to a boil, lock down the lid and cook for 50 minutes

AMERICAN LAGER MUSTARDIngredients:130g Brown Mustard Seeds130g Yellow Mustard Seeds640g Lager20g Mustard Powder40g Diced Onion460g Cider Vinegar30g Salt100g Honey4g Black Pepper

Procedure:1. Combine all of the ingredients in a vacuum bag and seal2. Cook in the air-o-steam Touchline combi oven at: Phase 1: Combi mode 185°F / 80% humidity / 1 hour3. Transfer the mixture to the TRK food processor and blend until smooth4. Cool down the mustard in the air-o-chill blast chiller/shock freezer before packaging into containers

BREAD & BUTTER PICKLESIngredients:1.8kg Cucumbers1400g Cider Vinegar325g Brown Sugar325g Sugar70g Salt3g Mustard Seeds3g Allspice3g Celery Seed.5 t Turmeric1 ea Onion Diced6 ea Cloves Garlic8g Red Chili Flake

Procedure:1. Bring the pickling liquid to a boil and combine all of the ingredients2. Sanitize the jars by steaming them at 212°F for 2 minutes in the air-o-convect combi oven3. Fill the jars with cucumber slices and pour the pickling liquid over the top of them4. Putthelidsonuntiltheyare“fingertiptight”thensteamat230°Ffor10minutesinthe air-o-convect combi oven

PICKLED RED ONIONSIngredients:3 ea Red Onions Sliced Thin480g Red Wine Vinegar65g Sugar2 tsp Salt3g Thyme3g Chili Flake

Procedure:1. Bring the pickling liquid to a boil and combine all of the ingredients2. Sanitize the jars by steaming them at 212°F for 2 minutes in the air-o-convect combi oven3. Fill the jars with onion slices and pour the pickling liquid over the top of them4. Putthelidsonuntiltheyare“fingertiptight”thensteamat230°Ffor10minutesinthe air-o-convect combi oven

BLOOD ORANGE MARMALADEIngredients:675g BloodOranges(sliced1/4”thin)300g Sugar9g Pectin NH100g Orange Juice6g Salt

Procedure:1. Place all of the ingredients inside of a vacuum bag and seal2. Cook in the air-o-steam Touchline combi oven at: Phase 1: Combi mode 185°F / 80% humidity / 20 minutes3. Transfer the mixture to the TRK food processor and blend until smooth4. Cool down the mustard in the air-o-chill blast chiller/shock freezer before packaging into containers

APRICOT & CHERRY MOUSTARDAIngredients:340g Dried Apricot340g Dried Cherries40g Cognac300g Sugar75g White Wine Vinegar40g Yellow Mustard Seeds3/4 tsp Salt½ tsp Black Pepper

Procedure:1. Place all of the ingredients inside of a vacuum bag and seal2. Cook in the air-o-steam Touchline combi oven at: Phase 1: Combi mode 185°F / 80% humidity / 1 hour3. Transfer the mixture to the TRK food processor and blend until smooth4. Cool down the mustard in the air-o-chill blast chiller/shock freezer before packaging into containers

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