Gorenje Vitaway ST01 User manual

HEALTHY
STEAMING
GORENJE STEAM TOWER ST01
CULINARY GUIDE
gorenje.com

2Healthy steaming
WHAT IS COOKING WITH
STEAM ALL ABOUT?
Slow cooking introduces a new dimension of ideally
cooked food to your kitchen. Due to extended cooking,
the meat is tenderer while still juicy and nutritious. It can
be cooked along with vegetables in the bottom non-
perforated tray covered with a lid.
Steam cooking is fast, simple, and
healthy as it involves only a small amount
of water which boils in contact with hot air
and evaporates into steam, and requires
no extra fat. During the cooking process,
food is not in direct contact with boiling
water and therefore won’t overcook.
Rather, it will retain the precious vitamins,
nutrients, natural colour, softness,
juiciness, and full flavour.
Steam Tower is also an excellent baking accessory. The
bottom tray can easily be used as a convenient baking tray
to make deliciously crunchy dishes. Moreover, the lid can
also be used a shallow baking tray when making a small
amount of food, such as pizza or pastry.
Slow cooking
Baking
In China, the steam cooking method has been around
for thousand years. Traditionally, food – especially
rice – was steamed in simple bamboo steaming
baskets. Today, steam cooking is made easy by
state-of-the-art home appliances. The paramount
advantage of the Steam Tower is that the perforated
trays allow even circulation of the cloud of steam.
This can turn any standard oven into a steam oven
and allow you to enjoy as you cook healthy meals.
OTHER WAYS TO USE GORENJE STEAM TOWER IN YOUR KITCHEN

3
Healthy steaming
Apart from snacks, dried fruit, vegetables, and herbs are
important ingredients for your culinary creations as they
retain important vitamins and minerals. With the Steam
Tower, food can be dehydrated quickly, in all three
bowls simultaneously.
Dehydrating
Meat that has spent some time in a delicious marinade
can be even softer and more flavourful as the interplay
of aromas tickles your taste buds. Leave the meat
to marinate in the bottom tray, covered with a lid.
Meanwhile, you can prepare other food.
Marinating
All three bowls feature sophisticated design that makes
them ideal for immediate serving of your main course,
straight from the oven to the table. The lid can be used as
a separate tray or as a hot pot stand. After use, the trays
and bowls can simply be stacked one into the other to
save space in the kitchen.
Serving
No more extra kitchen utensils and accessories, and
major time savings when cooking. After cooking, the
multi-purpose perforated bowls can also be used as
strainers. Thus, pasta will be ready to serve even quicker.
Straining
Storing cooked food and other ingredients is now even
simpler. Simply cover the bottom tray with a lid and
store it in the fridge.
Storing

QUICK AND HEALTHY RECIPES
POACHED TROUT WITH LEMON
A SIDE OF STEAMED VEGETABLES
BUTTERED POTATOES
4Healthy steaming

Place a perforated bowl with the vegetables over the tray
with potatoes. Then, place the largest perforated bowl on
top. Put the fish in the top bowl and cover with the lid.
Place the tower into a deep baking tray on the bottom grid
in an oven preheated to 155 °C.
Cook for 40 minutes.
INGREDIENTS:
•4 potatoes
•salt
•one sprig rosemary
•5 dl water or vegetable stock
•butter
Peel the potatoes and cut them into larger chunks.
Place the potatoes into the bottom non-perforated tray.
Season the potatoes with salt. Place rosemary over the
potatoes and add 5 dl of water or vegetable stock.
After potato is cooked, add the butter.
Buttered potatoes LIQUID
HOLDER
INGREDIENTS:
•1 zucchini
•one half leek
•1/4 fresh red bell pepper
•a slice of kohlrabi
•salt
•1 teaspoon dill
•1 teaspoon butter
Clean and cut the vegetables. We recommend julienning
the vegetables, i.e. cutting into matchstick-sized bits.
Cut the zucchini into 4-cm-long sticks with a width of 5
mm; cut the kohlrabi and bell peppers into 4-cm-long
sticks with a width of 2 mm, and slice the leeks into
4-cm-long and slightly wider strips.
Place the chopped vegetables into the top perforated
bowl. Season with salt, sprinkle with dill, and line with
bits of butter.
A side of steamed vegetables MIDDLE
STEAMER
INGREDIENTS:
•4 fresh trout fillets
•salt
•white pepper
•1 tablespoon olive oil
•4 slices lemon
Rub the trout with salt and pepper, drizzle with oil,
and line with lemon slices.
Place in the fridge and prepare other dishes.
Poached trout with lemon TOP
STEAMER
155°C
40 min
5
Healthy steaming

FISH ROLLS
BUCKWHEAT GROATS (KASHA) WITH OLIVES
CRÈME CARAMEL
6Healthy steaming

Place the bowl with the fish rolls over the tray with
buckwheat groats, and place the bowl containing the
ramekins with crème caramel on top.
Cover with the lid and place the steam tower on the bottom
grid in an oven preheated to 155 °C.
Cook for 70 minutes.
INGREDIENTS:
•15 dag buckwheat groats
•3 dl water or vegetable stock
•8 green olives
•1 bay leaf
•salt
Place the groats in the bottom non-perforated tray
and pour water or vegetable stock over them.
Season with salt, and add sliced olives and bay
leaf.
Buckwheat groats (kasha) with olives LIQUID
HOLDER
INGREDIENTS:
•4 hake fillets
•1.5 dl heavy cream, liquid
•salt
•rosemary
•white pepper
•2 teaspoons lime juice
•7 dag spinach
•7 dag carrots
•olive oil
Grate the carrots and fry them in olive oil. Cut the fish into
fillets of even width. Season with salt and pepper and
drizzle with lime juice. Add the chopped rosemary.
Process the rest of the fish in a Gorenje blender. Add
heavy cream, spinach and salt. Process into a smooth
paste, or spread.
Sprinkle fried carrots over the fish fillets. Roll up the fish
fillets tightly with oiled cling film and tie on both ends.
Then, wrap the fish rolls in aluminium foil and place in the
middle perforated bowl.
Fish rolls MIDDLE
STEAMER
INGREDIENTS:
•4 tablespoons sugar for caramel
•5 cl water
•4 tablespoons sugar
•2 egg yolks
•1 whole egg
•2 dl heavy cream
Grease six small ramekins with butter.
Cook sugar and water until reduced to caramel and
distribute it evenly across the ramekins.
Whisk together the sugar and the two egg yolks. Add
milk and whisk into foam. Add heavy cream, mix again,
and pour the mixture into the ramekins. Cover the
ramekins with aluminium foil and place them in the top
perforated bowl.
Crème caramel TOP
STEAMER
155°C
70 min
7
Healthy steaming

FISH TERRINE
OLIVE DUMPLINGS
RED BEETS WITH ROSEMARY
8Healthy steaming

Place the bowl with the fish terrine over the tray with the red
beets, and place the bowl with the olive dumplings on top.
Cover with the lid and place the tower into a deep baking
tray on the bottom grid in an oven preheated to 155 °C.
Cook for 25 minutes.
INGREDIENTS:
•3 trout fillets
•1 dl heavy cream
•1 teaspoon cognac or brandy
•pinch of ground nutmeg
•white pepper
•salt
•1 tablespoon butter
•10 shrimps, heads removed
•olive oil
•10 dag smoked salmon
Skin the trout fillets. If there are bones in the fish meat,
remove them with tweezers. Finely cube the fillets and
process them in a blender. Add the heavy cream, cognac,
nutmeg, salt and pepper, and process thoroughly into a
pâté. Fry the shrimp in olive oil.
Grease soufflé ramekins with butter. Use porcelain,
silicone, or aluminium ramekins. Make sure the ramekins
are not taller than the edge of the Steam Tower bowl.
Spread a thin layer of the fish pâté on the bottom of
each ramekin. Then, place a slice of salmon over it. Add
another layer of the fish pâté, then a layer of shrimps,
followed by another layer of fish pâté and another layer
of salmon. Finish with a layer of fish pâté. Cover the
ramekins with cling film and then with aluminium foil, and
place them in the middle perforated bowl.
Fish terrine MIDDLE
STEAMER
INGREDIENTS:
•2 small red beets
•1 sprig rosemary
•1 tablespoon olive oil
•1 tablespoon red wine
•salt, 3 peppercorns, a pinch of cumin
•1 dl water or vegetable stock
Peel the red beets and cut it into sticks (like French fries).
Place the beet sticks in the bottom non-perforated tray
and add the remaining ingredients.
Red beets with rosemary LIQUID
HOLDER
INGREDIENTS:
•3 dl milk
•1 teaspoon butter
•a pinch of salt
•12 dag semolina
•1 egg
•pinch of oregano
•8 black olives, stoned
Cook the semolina in salty boiling water. Cook over
moderate heat for 3 minutes, stirring constantly. Then,
add butter. Let the semolina cool down. Add the egg and
oregano and mix into compact dough. If the dough is too
dry, add another egg.
Split the dough into four parts. Form balls and press an
olive into each one. To make shaping the dough into balls
easier, wet your fingers with water. Place the dumplings
into the top, largest perforated bowl.
Olive dumplings TOP
STEAMER
155°C
25 min
9
Healthy steaming

FISH STEAKS
BAKED POTATO SLICES
BABY KOHLRABI WITH BUTTER AND HERBS
VANILLA SOUFFLÉ
10 Healthy steaming

Place the tray with the kohlrabi at the bottom. In the next tier,
place the bowl with the fish steaks. In the third tier, place the
bowl with vanilla soufflés. Cover with the lid holding the potato
slices. Place the tower into a deep baking tray on the bottom
grid in an oven preheated to 165 °C. Cook for 25 minutes.
INGREDIENTS:
•2 potatoes
•salt
•oil
Baked potato slices
Peel the potatoes, unless you are using new potatoes which
can be cooked unpeeled. Slice the potatoes into thin slices,
but thicker than for chips. Distribute the slices evenly on the
Steam Tower lid which in this case will be used as a shallow
baking tray. Drizzle with oil, season with salt, and toss to coat.
LID
Vanilla soufflé TOP
STEAMER
INGREDIENTS:
•1 tablespoon butter
•2 tablespoons flour
•1 dl milk
•2 eggs
•1 pack vanilla sugar
•2 tablespoons sugar
To make the Béchamel sauce, lightly fry the flour over
butter. Then, add milk. Stir until smooth. Add vanilla sugar
and one half of plain sugar. Let the mixture cool down.
Then, add the egg yolks and beaten egg whites to which
you have added the remaining sugar.
Grease porcelain soufflé ramekins, which should not be
taller than the edge of the Steam Tower bowl, with butter
and sprinkle with sugar. Fill them up to two thirds and
place them in the top, largest perforated bowl.
Baby kohlrabi with butter and herbs LIQUID
HOLDER
INGREDIENTS:
•1 medium yellow kohlrabi
•3 dl water or vegetable stock
•1 tablespoon butter
•a sprig of rosemary, oregano, and basil
•2 tablespoons white wine
Peel and cube the kohlrabi. The cubes should be 1 cm
x 1 cm. Place the kohlrabi cubes in the bottom, smallest
non-perforated tray and add the remaining ingredients.
INGREDIENTS:
•4 Mediterranean seabass fillets
•1 tablespoon grated celery root
•1 tablespoon finely chopped chives
•salt, a pinch of Cayenne pepper
•one half teaspoon balsamic vinegar
Place all ingredients in a food processor bowl and
process into a smooth paste.
Then, cut the fillets into four steaks, 2 centimetres thick.
Grease the middle perforated bowl with butter and add all
four steaks.
Fish steaks MIDDLE
STEAMER
165°C
25 min
11
Healthy steaming

SWISS CHARD STEAK
VEGETABLE PILAF
LEAVENED BREAD DUMPLING WITH PRUNE
12 Healthy steaming

The vegetable pilaf is in the bottom tray; the bowl with Swiss
chard steaks is in the second tier; the bowl with leavened
dumplings is on the top. Cover the tower with the lid and
place it into a deep baking tray on the bottom grid in an
oven preheated to 155°C. Cook for 40 minutes.
INGREDIENTS:
•¼ cube yeast
•2 tablespoons sugar
•75 cl milk
•20 dag flour
•half teaspoon salt
•1 egg yolk
•1 teaspoon rum
•half tablespoon butter
•1 tablespoon coconut flour
•8 prunes, stoned
•cinnamon
Combine the yeast and some sugar. Heat the milk
until lukewarm. In a small pan, melt the butter.
In a bowl, combine flour and milk; then, add sugar,
salt, egg yolk, rum, and yeast. When the ingredients
are combined, add the melted butter and coconut
flour. Knead the dough until smooth. Then, let rise to
double size.
Sprinkle the prunes with cinnamon. Roll each prune
with dough and form into a dumpling. Place the
dumplings on the top, largest perforated bowl,
previously greased with butter.
Leavened bread dumpling with prune TOP
STEAMER
INGREDIENTS:
•500 g Swiss chard
•2 tablespoons olive oil
•2 cloves garlic, crushed
•salt
•1 tablespoons cottage cheese
•1 egg
•8 dag grated Emmental cheese
•3 tablespoons breadcrumbs
Cut the Swiss chard into strips. Sauté over olive oil; then,
add garlic. If there are juices from the Swiss chard in the
pan, drain them and save for later.
Finely chop the Swiss chard, add other ingredients, and
mix. Let rest for a few minutes until the bread crumbs are
soaked and bind the mass together.
Then, shape the steaks. Use extra breadcrumbs if
necessary. Place the Swiss chard steaks in the middle,
i.e. smaller perforated bowl.
Swiss chard steak MIDDLE
STEAMER
INGREDIENTS:
•small can tomatoes (pelati)
•15 dag parboiled long grain rice
•water or vegetable stock, triple the
amount of rice (by volume)
•salt, bay leaf, teaspoon safflower
•1 grated carrot
•2 tablespoons grated celery root
Finely cube the canned tomatoes and place them in the
bottom, non-perforated tray. Add all other ingredients
and pour the Swiss chard juice over them, if you have
reserved it while sautéing the chard. Mix thoroughly.
Vegetable pilaf LIQUID
HOLDER
155°C
40 min
13
Healthy steaming

CHICKEN WRAPPED IN BACON
DUMPLINGS WITH PINE NUTS AND LEEK
HONEY CREAM WITH FRUIT
14 Healthy steaming

Stack the tray and the bowls into tower. Place the tower
into a deep baking tray on the bottom grid in an oven
preheated to 165 °C.
Cook for 60 minutes.
INGREDIENTS:
•10 dag flour
•1 teaspoon oil
•75 cl water
•2 tablespoons pine nuts
•1 stalk leek
•1 tablespoon butter
•salt
•10 dag cottage cheese
•1 egg
Dumplings with pine nuts and leek
Combine the flour, oil, and water into dough. Use an
electric mixer for more convenience. The dough is ready
when it can be shaped into a soft ball. Add oil and let it
rest on a plate for 20 minutes. In a pan, roast the pine nuts
without any fat. Then, add butter and sliced leeks. Sauté
until the leeks wilt. Transfer into a bowl. Add cottage
cheese and stir. Then, add the egg and season with salt.
Finely spread out the dough and spread the filling over it.
Roll up the dumpling, making sure it is not thicker than 5
cm. Wrap the dumpling in moist cheese cloth and cook in
the middle perforated bowl.
MIDDLE
STEAMER
INGREDIENTS:
•2 tablespoons wildflower honey
•1 pack vanilla sugar
•2 egg yolks
•1 whole egg
•2 dl heavy cream
•2 canned peaches
•8 canned sour cherries
Grease six small ramekins with butter.
Whisk together the honey, vanilla sugar, and two egg
yolks. Add the whole egg and beat into foam. Add the
heavy cream and mix again.
Distribute the finely cubed peaches and whole sour
cherries on the bottom of the ramekins. Pour the mixture
over the fruit, cover with aluminium foil, and place in the
top bowl.
Honey cream with fruit TOP
STEAMER
INGREDIENTS:
•1 large piece boneless chicken
breast
•salt, white pepper
•1 large carrot
•2 tablespoons sour cream
•1 tablespoon dry white wine
•a pinch of marjoram
•8 slices smoked bacon
•stock
Cut the chicken breast lengthwise and form the meat into
thin escallops. Cover the chicken with cling foil and pound
them to make the escallops even in thickness. Shape into
rectangles and season with salt and pepper.
Finely chop the remaining chicken and combine with
grated carrots, cream, wine, marjoram, and salt into a
smooth paste. Evenly spread the paste over the chicken
escallops and roll them. Wrap the rolls with bacon, then
firmly wrap in cling foil and tie. Place in the bottom, non-
perforated tray. Pour water or stock over them.
Chicken wrapped in bacon LIQUID
HOLDER
165°C
60 min
15
Healthy steaming

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