Hackman Metos launches range of recipe books
A new series of Hackman recipe books cover Indian cooking, pastry, cakes and bread mixes, soups, stews and sauces in a range of portion sizes from 100 to 20,000.
The recipes are taken directly from Hackman’s test kitchens and its customers, so they have been tried and tested. Although designed for specific types of Hackman Metos kettle, they should work in most kettles.
INDIAN (Hackman Metos Viking Combi)
Viking kettles are an efficient and user friendly basic kettle for almost all types of professional kitchens. Electrical tilting makes unloading easy. Recipes include: Mutton Kadhai, Kofta, fish masala, chicken and vegetable biryani, dopiaza, masala, dal fry, sambhar, rassam, chicken and beef chukka and chilli curries.
For those planning a very major event, this book also includes a Chicken Masala recipe that will feed 20,000 at 150g per portion.
Download the recipes here:
Viking Combi Indian Cookbook PDF
PASTRY (Proveno Kettle)
Proveno combi kettles cook, mix and cool almost any kind of food. Featuring a multi-functional timer, automatic water filling, automatic cooling and easy to understand programs, these kettles run themselves…just push start. The cooling function offers a fantastic boost for making pastry, bread mixes and cakes.
Recipes include pastry cream, ice cream, ganache, meringue, chocolate sauce, cheesecakes, cookies, spice cake, lemon cake, gingerbread, a range of muffins, oat bread, semolina, berry parfait, choux pastry (plus a choux no chilling recipe) and rice pudding, which is Christmas Pudding in Finland, where the kettles are made.
Download the recipes here:
Proveno Pastry Cookbook.pdf
SOUPS, STOCKS, STEWS AND SAUCES (Culino Kettle)
The range of Culino cooking kettles and Culino Combi kettles, with integrated bottom mixer, present a solid and safe production solution. Integrated bottom mixer and electric tilting are just a few of the many features that lighten the routine work and manual labour of many kitchens.
Recipes include traditional stocks including an Asian ‘master’ stock and Chinese chicken stock. Soups include solyanka, chowder, Borsch and congee (with Jasmine rice/ginger). Sauces include chilli, sabayonne, barbecue, Creole, veloute, roux, hollandaise etc., two x bechamels (one is no butter), two x Goulash (one is Austrian) and Pea soup – Finnish style.
Download the recipes here:
Culino Soups Stews and Sauces.pdf