staub ceramic 2013
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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
www.staub.fr
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