by Staub

Collection Ceramic 2013/2014* Taste the excellence !

0302

Staub Ceramic 4-7 Taste the excellenceDesigned to pleaseDesigned to last Exclusive colors

Offering 8-11Round mini cocotteOval mini cocotteHeart mini cocotte

Serving 12-15Round bowlRound serving bowlRound ramekins

Cooking 16-19Rectangular gratin dishOval roasting dishRound pie dishRectangular Terrine

Index

04

... please> Combining excellence and

elegance, the products have a high-quality finish that makes them stand apart.

> Stackable or nestable, they are easy to store and make it easier to organize space.

> They have large ergonomic handles that make them easy to grasp.

> The Staub sign of recognition is embossed on the handles and marked on every piece to guarantee the lasting quality of the brand.

... last> The quality of the products is

optimized.

> With almost complete enameling and durable colors, the products are very waterproof (the water absorption surface is minimized).

> For superior use in microwave ovens (the food is heated but the dish remains cool).

The products bottoms are polished extremely finely, so as not to damage the work surface.> Easy to clean.

> Suitable for dishwashers.

> Resistant to thermal shocks and can go straight from the freezer to the oven.

Designed to...

05

Ever since the company was founded, Staub has been offering high-quality products.

The products are regularly tested and inspected so that they meet the requirements of modern cooking practices.

> Being responsive to customers.

> Offering objects that are functional, esthetic and modern all at once.

> Providing concrete cooking solutions for current lifestyles.

Taste the excellence

07

Cook, serve, presentExclusive Color

A vast range of colors is offered. The colors are coordinated with Staub’s Cast Iron products and in harmony with all lifestyles.

06

Staub dishes put on their show and are available in as many shapes as there are situations for using them: cooking and serving food, giving a present that reflects the culinary life.

At home, with your family and friends or in the workplace: all occasions are ideal for enjoying day-to-day food or savouring exceptional moments!

This range is efficient and easy to maintain and is designed for professionals, and also for hobby cooks who are curious about the benefits of healthy and tasting cooking.

09

Offering

Round mini cocotte

Size Capacity UPB cherry blue basil white mustard orange

10 cm / 4,0’’ 0,2 l. / 0,25 qt 1 40510-785-0 40510-786-0 40510-787-0 40511-083-0 40511-084-0 40511-085-0

Oval mini cocotte

Size Capacity UPB cherry blue basil white mustard orange

11 cm / 4,25’’ 0,2 l. / 0,25 qt 1 40511-086-0 40511-087-0 40511-088-0 40511-089-0 40511-090-0 40511-091-0

Heart mini cocotte

Size Capacity UPB cherry

10 cm / 4,0’’ 0,2 l. / 0,25 qt 1 40511-092-0

08

010 011

Recipes

- milk 5 1/2 oz (160 ml) - whole egg 1 - sugar 1 oz (25 g) - vanilla beans 1/4 - caramel sauce: sugar 1 1/3 oz (35 g)- fruits and mint for decoration

- cauliflower 4 florets- broccoli 4 florets- green beans 2 pieces- mushroom 10-15 pcs- one slice bacon lardons (or lard)

cut into two- thyme- 1 tb olive oil- salt- pepper to taste

Pudding

Mix all the ingredients (besides caramel sauce) and strain. Heat the sugar for caramel sauce until it is brown, and pour into the cocotte. Pour the mixed ingredients into the cocotte. Bake in a Bain Marie in a 350° F (180°C) oven until set Garnish with the fruit and mint.

Steamed vegetables

Mix all of the ingredients in a bowl - once all of the vegetables are coated in the oil, divide the ingredients between the 2 cocottes, cover and microwave on high for 3 minutes.

2 15 mn 15 mn 2 10 mn 3 to 5 mn

013

Serving

Round bowl

Size Capacity UPB cherry blue basil white mustard orange

12 cm / 4,75’’ 0,6 l. / 0,65 qt 1 40510-794-0 40510-795-0 40510-796-0 40511-125-0 40511-126-0 40511-127-0

17 cm / 6,5’’ 1,2 l. / 1,30 qt 1 40510-791-0 40510-792-0 40510-793-0 40511-128-0 40511-129-0 40511-130-0

012

014 015

Serving Recipe

Round ramekins

Size Capacity UPB cherry blue basil white mustard orange

8 cm / 3,0’’ 0,2 l. / 0,25 qt 2 40511-133-0 40511-134-0 40511-135-0 40511-136-0 40511-137-0 40511-138-0

Round serving bowl

Size UPB cherry basil orange

18 cm / 7,0’’ 1 40510-800-0 40510-802-0 40511-131-0

25 cm / 9,5’’ 1 40510-797-0 40510-799-0 40511-132-0

- 1/2 endive salad- 100 g mixed wild herb salad with flowers- 1 shallot- 400 g crayfish - 1 tb of Dijon mustard- salt, white pepper- 4 tb of white wine vinegar- 6 tb of grape seed oil- 1 tb of walnut oil

Endive salad with wild herbs and crayfish

Wash the yellowish parts of the endive salad, spin dry and chop into bitesize pieces. Wash the wild herb salad mixture and spin dry. Place flowers to one side. Peel the shallot and cut into very small cubes.

Mix white wine vinegar with mustard, salt and pepper. Whisk the grape seed oil and walnut oil into the vinegar-mustard mixture.

Mix the endive salad, wild herbs, shallots and crayfish. Garnish with flowers.

4 10 mn

017

Cooking

Rectangular gratin dish

Size Capacity UPB cherry blue basil white orange

14 x 11 cm / 5,5 x 4’’ 0,4 l. / 0,5 qt 1 40511-139-0 40511-140-0 40511-141-0 40511-142-0 40511-143-0

20 x 16 cm / 7,5 x 6’’ 1,1 l. / 1,25 qt 1 40510-812-0 40510-813-0 40510-814-0 40511-144-0 40511-145-0

27 x 20 cm / 10,5 x 7,5’’ 2,4 l. / 2,5 qt 1 40510-809-0 40510-810-0 40510-811-0 40511-146-0 40511-147-0

34 x 24 cm / 13 x 9’’ 0,4 l. / 0,5 qt 1 40511-148-0 40511-149-0 40511-150-0 40511-151-0 40511-152-0

Oval roasting dish

Size Capacity UPB cherry blue white

17 cm / 6,5 x 4,5’’ 0,4 l. / 0,5 qt 1 40511-153-0 40511-154-0 40511-155-0

23 cm / 9 x 6’’ 1,1 l. / 1,1 qt 1 40511-156-0 40511-157-0 40511-158-0

29 cm / 11 x 8’’ 2,3 l. / 2,4 qt 1 40510-806-0 40510-807-0 40511-159-0

37 cm / 14,5 x 9,5’’ 4,3 l. / 4,5 qt 1 40511-160-0 40511-161-0 40511-162-0

016

018 019

RecipeCooking

Round pie dish

Size Capacity UPB cherry blue white

13 cm / 5’’ 0,2 l. / 0,2 qt 1 40511-163-0

24 cm / 9,4’’ 1,6 l. / 1,7 qt 1 40511-164-0 40511-165-0 40511-166-0

28 cm / 11’’ 2,8 l. / 2,95 qt 1 40511-167-0 40511-168-0 40511-169-0

Rectangular Terrine

Size Capacity UPB cherry

26 x 12 cm / 10 x 4,5’’ 1,5 l. / 1,65 qt 1 40510-803-0

- 400 g wheat flour, type 550- 100 g spelt flour (wholemeal flour)- 1⁄2 ts of dry yeast- 2 ts of sea salt

- 1⁄2 ts of honey- 150 g olives, black and

green, coarsely chopped- 3 tb of olive oil

(possibly with chilli)

- 400 ml of water, warm- 5 drops of white

wine vinegar

Crispy Olive Ciabatta

You need a large bowl, pastry scraper, kitchen hand towel and a heavy baking dish with lid. Thoroughly mix the flour, yeast and salt in a large bowl.

Stir in the water, honey, olive oil, vinegar and olives with a wooden spoon. Cover the bowl with foil or a plate, and leave to stand for 18-20 hours.

Sprinkle the work surface with flour and scrape the dough out of the bowl (do not knead the dough but simply transfer the really soft mixture onto the flour). Slide the pastry scraper under the dough

and fold it over and over 2-3 times (like folding a serviette).

Generously sprinkle a kitchen hand towel with flour, meal or bran, place the dough on the towel (end downwards) and cover with the hand towel.

Leave for a further 2 hours. Pre-heat the oven to 230 degrees and the baking dish (initially without a lid). Simply place the dough in the baking dish, cover with the lid and bake for 30 min with the lid on.

Then remove the lid and bake for a further 20 minutes until the bread is golden brown.

20 mn

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