An all-rounder - no compromises
Hot air, hot air & steam and steam cooking in just one appliance is now possible with our brand new 3in1 Airfryer AirFry & Steam 700. Perfect for the flavorful preparation of countless delicious dishes from vegetables, fish, meat, pasta, gnocchi to French fries and baked goods.
The steam cooker prepares vegetables and fish in particular gently. Valuable vitamins, nutrients and especially the aroma and taste are preserved. For a healthy diet that tastes good. The individually selectable setting and combination of hot air baking and steam cooking makes food crispy on the outside and juicy on the inside. And you hardly need any oil. Compared to a deep fryer, you can save around 80% calories.
Get a few suggestions and ideas here for a new variety in daily cooking that makes you happy.
Recipe idea: Rice with salmon and broccoli
Ingredients:
- 3 pieces of salmon, 125 g each
- 300 g broccoli
- 250 g rice
- 50 ml cooking cream
Seasoning: 1 tsp lemon salt, dill tips, salt, pepper
Topping: toasted sliced almonds
Preparation:
- Wash the rice thoroughly. Place in the cooking basket of the AirFry & Steam 700 together with 220 ml water (without the grid).
- Steam for approx. 25 minutes at 100 degrees. (The preparation time may vary depending on the variety)
- Spread the cooking cream and seasoning evenly over the rice.
- Place the salmon fillets on top of the rice and arrange the broccoli around the salmon.
- Steam for a further 7 minutes.
- Serve and bon appétit.
Recipe idea: Broccoli and cheese nuggets
Ingredients:
- 1 broccoli
- 75 g flour
- 70 g Parmesan cheese
- 70 g cheddar cheese
- 1 tsp garlic powder
- 1 egg
- salt and pepper
- 60 g Panko breadcrumbs
And this is how it's done:
- Wash the broccoli and cut into small florets. Steam for 4 minutes at 100°C in the AirFry & steam 700.
- Then chop the broccoli in the Chop & Go and add the other ingredients except for the breadcrumbs and mix with the Chop & Go.
- Stir in the breadcrumbs and form small nuggets.
- Select the “Airfry” program and bake for 15 minutes at 180°C.
- Serve with a tasty dip. Enjoy your meal!
Recipe idea: Steam noodles with the AirFry & Steam 700
Ingredients:
For the custard:
- 300 ml milk
- 1 tbsp starch
- 3/4 vanilla pod
- 4 tbsp sugar
- 3 egg yolks
For the dough:
- 375 g wheat flour (type 405)
- 20 g yeast
- 1 tsp sugar
- 200 ml milk, warm up
- 1/2 tsp salt
- 20 g butter
Preparation:
- To prepare the steamed pasta, first dissolve the yeast in 35 ml water and add the sugar.
- Pour all the flour into a mixing bowl and add the yeast mixture and the warmed milk.
- Knead the ingredients into a dough.
- Then add the butter, salt and flour if required and knead for about 10 minutes until a smooth dough forms.
- Shape the dough into about six balls and place them on a floured work surface. Leave the dough balls to rise for 20 minutes.
- Place the steamed noodles in a steamer and cook at 100 degrees for about 20 minutes.
- While the steamed pasta is cooking, prepare the vanilla sauce. Pour 150 ml milk into a small saucepan and mix with the starch and sugar.
- Scrape the seeds out of the vanilla pod and add them to the pan. Add the remaining 150 ml of milk and the egg yolks.
- Heat the mixture, stirring constantly, until it comes to the boil.
- Serve the steamed dumplings with the vanilla sauce.
Recipe idea: Salmon teriyaki burger with sriracha-lime mayonnaise
Ingredients for 2 portions/2 burgers:
Teriyaki sauce:
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 20 g brown sugar
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- toasted sesame seeds
Sriracha lime mayonnaise:
- 4 tbsp mayonnaise
- 1-2 tbsp Sriracha sauce
- 1 garlic clove
- a little lime juice
Other:
- 2 frozen burger buns
- 2 salmon fillets
- coriander
- Onions (cut into thin rings)
- Neutral oil (for spraying)
- salt and pepper
Preparation:
- Teriyaki sauce: Place the sake, mirin, garlic, ginger, soy sauce and brown sugar in a pan and slowly reduce by half. Then add the sesame seeds.
- Sriracha lime mayonnaise: Mix all the ingredients together with the Caso hand blender
- Burger buns: Defrost the frozen buns for 5 minutes at 160°C using the steam & bake function.
- Salmon: Season the salmon fillet with salt and pepper. Cook in the steamer basket at 100°C for approx. 15 minutes.
- Done: Spread the burger bun with mayonnaise, place the salmon and teriyaki sauce on top and garnish with coriander and onion rings.
Recipe idea: Steamed salmon with herb crust
Ingredients:
- 300 g potatoes
- 300 g broccoli
- 500 g salmon
- 2 cloves of garlic, finely chopped
- Parsley, finely chopped
- 50 g walnuts, finely chopped
- 30 g grated parmesan
- 2 tbsp olive oil
- Salt and pepper to taste
- Ready-made salmon sauce
Preparation:
- First cut the potatoes and broccoli and steam them individually in the Caso Design steamer at 100 degrees for 15-20 minutes.
- Meanwhile, prepare the crust for the salmon by mixing the finely chopped walnuts, parsley and garlic cloves with the olive oil, parmesan, salt and pepper.
- Spread this mixture over the salmon. Once the broccoli and potatoes are cooked, bake the salmon with the crust in the steamer at 100 degrees for about 7 minutes.
- Serve the finished salmon with broccoli, potatoes and salmon sauce to taste and enjoy.
Recipe idea: Curd cheese dumplings with physalis filling, cardamom crumbs and coconut ice cream
Ingredients for 2 portions/6 dumplings:
Curd cheese dumplings:
- 25 g butter, melted
- 1 egg
- 50 g semolina
- 250 g curd cheese (hung up)
- 50 g flour
- 1 pinch of salt
- ½ lemon (zest)
- approx. 10 physalis
- 1 tbsp orange juice
- Flour for shaping
Cardamom crumbs:
- 25 g butter
- 40 g breadcrumbs
- 40 g brown sugar
- 3 cardamom pods (roasted, then finely ground)
Coconut ice cream (slightly larger portion, as for the ice cream maker):
- 1 can of coconut milk (400 ml)
- 200 g whipped cream
- ½ vanilla pod
- 6 tbsp sugar
- 3 tbsp coconut flakes
Preparation:
- Coconut ice cream: Heat the coconut milk, cream, sugar and coconut flakes in a pan (do not allow to boil) so that the sugar dissolves. Halve the vanilla pod, scrape out the seeds from one half and add. Stir everything well. Allow the coconut ice cream mixture to cool and then pour into the ice cream maker. Run the ice cream maker for 50 minutes.
- Curd cheese dumplings: Mix the melted butter, semolina, curd cheese, eggs, flour, salt and grated lemon to form a firm dough. Leave the dough to rest in the fridge for a few minutes (15-20 mins). Meanwhile, cut the physalis into quarters and mix with the orange juice. Shape the dumplings and place the physalis in the middle. As the dough is very soft, it helps to flour the palms of your hands. Place the curd dumplings on perforated baking paper in the steamer basket and steam at 100°C for approx. 12 minutes.
- Cardamom crumbs: In the meantime, heat a pan, melt the butter and briefly fry the brown sugar. Now mix in the breadcrumbs and cardamom and fry over a low heat until golden brown.
- Done: carefully lift the curd dumplings into the pan and roll in the breadcrumbs. Serve with coconut ice cream.
Recipe idea: Steam Buns
Ingredients for 20 Steam Buns:
Dough ingredients:
- 500 g wheat flour or spelt flour
- 280 ml lukewarm water
- 5 g dry yeast
- 1 tbsp sugar
Meat filling ingredients:
- 350 g minced meat (pork or beef)
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tbsp cooking wine
- 2 tbsp sesame oil
- 2 tbsp potato flour
- chives and ginger
Preparation:
- Prepare the dough: Dissolve the sugar in the lukewarm water and add the dry yeast. Leave the mixture to stand in a warm place for about 10 minutes until the yeast is activated, then add the yeast mixture to the flour and mix well. Knead the dough thoroughly until it is smooth and elastic. Cover the dough with a cloth and leave to rise in a warm place for about 1-2 hours.
- Prepare the filling: Place all the ingredients for the meat filling in a bowl and mix well.
- Work the dough: Knead the risen dough thoroughly again and shape into an elongated roll. Cut the roll into small, even pieces. Lightly flour the work surface to prevent the dough from sticking. Shape each piece of dough into a ball and press flat. The dough sheets should be slightly thicker in the middle and thinner at the edges.
- Fill and shape the Steam Buns: Place a small amount of the meat filling in the center of a pastry sheet. Fold the edges together piece by piece with your fingers and press firmly to seal the dumplings
Pumpkin gnocchi with sage butter
Ingredients:
For the gnocchi:
- 300 g pumpkin (Hokkaido or butternut)
- 300 g floury potatoes
- 300 g flour
- 1 egg
- salt
- nutmeg (to taste)
For the sage butter:
- 50 g butter
- 8-10 fresh sage leaves
- 1 small clove of garlic (optional)
- salt
- pepper
- Grated Parmesan cheese (to serve)
Preparation:
- Prepare the pumpkin and potatoes Peel the pumpkin and potatoes (optional for Hokkaido) and cut into small pieces Then steam both in the Caso AirFry & Steam at 100 degrees for about 30 minutes until the vegetables are soft
- Making the gnocchi dough Process the steamed pumpkin and potatoes in the Caso Chop & Go to a fine puree Add the egg and continue to puree until you have a creamy, smooth mixture Add the flour, a pinch of salt and some freshly grated nutmeg to the mixture Knead everything thoroughly until you have a soft, slightly sticky dough Knead the dough for about 10 minutes until it is smooth Then leave to rest for about 20 minutes
- Prepare the sage butter: While the dough is resting, melt the butter in a pan. Add the fresh sage leaves and finely chopped garlic (optional) and fry over a medium heat until the butter turns golden brown and an aromatic scent rises. Season with salt and pepper and set aside.
- Shape the gnocchi: Divide the dough into several portions on a floured work surface. Shape each portion into a roll about 2 cm thick and cut into 2 cm long pieces. If desired, the pieces of dough can be lightly pressed in with a fork to create the classic gnocchi pattern.
- Cook the gnocchi: Bake the gnocchi in a hot air fryer at 200 degrees for 12-15 minutes until golden brown and crispy.
- Serve: Drizzle the finished gnocchi with the hot sage butter and sprinkle generously with freshly grated Parmesan. Serve immediately.
Recipe idea: Feta pistachio bites
Ingredients:
- 100 g pistachios
- 200 g feta cheese
- 50 g flour
- 1 egg
- salt
- pepper
Preparation:
- Prepare the pistachios: Roughly chop the pistachios until they have the consistency of breadcrumbs.
- Cut the feta: Cut the feta into bite-sized pieces.
- Breading: Coat the feta pieces first in flour, then in a beaten egg and finally in the pistachio crumbs until they are evenly coated.
- Bake: Bake the bites in a hot air fryer at 190°C for 8-10 minutes until golden brown and crispy.
- Serve: Serve the finished feta pistachio bites warm. Perfect as a snack or starter!
You can prepare all this and much more with with the AirFryer AirFry & Steam 700. A true all-rounder - more fun when cooking, more enjoyment when eating. |
AirFry & Steam Cookbook
Explore delicious and creative recipes for easy replication in our CASO Design "AirFry & Steam Cookbook." Download it for free here.
