by Staub
Collection Ceramic 2013/2014 * Taste the excellence !
Index Staub Ceramic Taste the excellence Designed to please Designed to last Exclusive colors
Offering
8-11
Serving
12-15
Cooking
16-19
Round mini cocotte Oval mini cocotte Heart mini cocotte
Round bowl Round serving bowl Round ramekins
Rectangular gratin dish Oval roasting dish Round pie dish Rectangular Terrine
02
4-7
03
04
Taste the excellence
Designed to...
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.
... 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. 05
Exclusive Color
A vast range of colors is offered. The colors are coordinated with Staub’s Cast Iron products and in harmony with all lifestyles.
Cook, serve, present
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.
06
07
Offering
Round mini cocotte Size 10 cm / 4,0’’
Capacity
UPB
cherry
blue
basil
white
mustard
orange
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
11 cm / 4,25’’ 0,2 l. / 0,25 qt
UPB
cherry
blue
basil
white
mustard
orange
1
40511-086-0
40511-087-0
40511-088-0
40511-089-0
40511-090-0
40511-091-0
Heart mini cocotte Size 10 cm / 4,0’’
08
Capacity
UPB
cherry
0,2 l. / 0,25 qt
1
40511-092-0
09
Recipes
2
15 mn
15 mn
- 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
010
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 350째 F (180째C) oven until set Garnish with the fruit and mint.
2
10 mn
3 to 5 mn
- 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
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.
011
Serving
Round bowl Size
012
UPB
cherry
blue
basil
white
mustard
orange
12 cm / 4,75’’ 0,6 l. / 0,65 qt
Capacity
1
40510-794-0
40510-795-0
40510-796-0
40511-125-0
40511-126-0
40511-127-0
17 cm / 6,5’’
1
40510-791-0
40510-792-0
40510-793-0
40511-128-0
40511-129-0
40511-130-0
1,2 l. / 1,30 qt
013
Serving
Recipe
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
4
10 mn
- 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 Round ramekins Size 8 cm / 3,0’’
014
Capacity
UPB
cherry
blue
basil
white
mustard
orange
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
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 vinegarmustard mixture. Mix the endive salad, wild herbs, shallots and crayfish. Garnish with flowers.
015
Cooking
Rectangular gratin dish Capacity
UPB
cherry
blue
basil
white
orange
14 x 11 cm / 5,5 x 4’’
Size
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
016
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
017
Cooking
Recipe
Round pie dish Size
Capacity
UPB
cherry
0,2 l. / 0,2 qt
1
40511-163-0
24 cm / 9,4’’
1,6 l. / 1,7 qt
1
28 cm / 11’’
2,8 l. / 2,95 qt
1
13 cm / 5’’
blue
white
40511-164-0
40511-165-0
40511-166-0
40511-167-0
40511-168-0
40511-169-0
20 mn - 400 g wheat flour, type 550 - 100 g spelt flour (wholemeal flour) - 1⁄2 ts of dry yeast - 2 ts of sea salt
Rectangular Terrine Size 26 x 12 cm / 10 x 4,5’’
018
Capacity
UPB
cherry
1,5 l. / 1,65 qt
1
40510-803-0
- 1⁄2 ts of honey - 150 g olives, black and green, coarsely chopped - 3 tb of olive oil (possibly with chilli)
-4 00 ml of water, warm -5 drops of white wine vinegar
Crispy Olive Ciabatta
and fold it over and over 2-3 times (like folding a serviette).
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.
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.
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.
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.
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
Then remove the lid and bake for a further 20 minutes until the bread is golden brown. 019
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