Dieta kettle cookbook 2017

Dieta mixer kettle was a smart choice by you - It can
combine three food preparation functions: cooking,
mixing and chilling. Thereby saving time, labor, and
manual work. Additionally, it will increase the level
of food safety and productivity of your kitchen.

This publication contains the most commonly
used cooking procedures with Dieta mixer kettles.
Here you can find a range of preparation styles and
cooking procedures for side dishes, soups, sauces,
stews, desserts, and also hints on what else you can
make with mixer kettle. In this cookbook we have
also included instructions for operation of the mixer
kettles.

1. Dieta Mixer-Kettle Cookbook

2. Kettle Cookbook 09/2017 Page 2
OPERATIONS6
Mixing6
Mixing tool 7
Food temperature control 10
Jacket temperature control (only) 11
Washing the kettle 12
Mixer Kettle Production Capacity 13
Typical Heating times 14
Cook-Mix-Chill in mixer kettle 15
Dieta Cook-Mix-Chill Performance 16
Icebank for cook-mix-chill 18
SIDES19
Vegetables20
Sauerkraut22
Legumes22
Boiling Pasta 23
Boiling Rice 24
Fried rice 24
Rice pilaf 24
Boiling Potatoes 25
Potatoe Purée 26
Mashed potatoes, procedure 1 26
Mashed potatoes, procedure 2 27
Spiced mashed potatoes 28
Mashed potatoes from powder 28
Mashed potatoes (Cold-Preparation) 28
Root Purée 29
SOUPS30
Soup, basic process 31
Pea Soup 31
Fish Soups 32
Scandinavian Salmon Soup 32
Red salmon soup 32
Bouillabaisse32
Mexicali Soups 32
PASTA MEALS AND RISOTTOS 33
WARM SAUCES 34
Fat and flour sauces (roux-sauce) 35
Veloute36
Bechamel (basic white sauce) 36
Basic brown sauces 37
Tomato sauces 37
Sauces from basic sauces 38
Sauce Espagnol - Brown basic sauce 38
Bell pepper sauce 38
Red pepper sauce 38
Rosé pepper sauce 38
White sauce with herbs 38
Green pepper sauce 38
Shrimp sauce 38
Blue cheese sauce 38
Cheese sauce 38
Egg sauce for fish 38
Curry sauce 38
Lemon sauce 38
Mustard sauce 38
Spinach Sauce 39
Cream Sauce 39
Bernaise and Bernaise based sauces 40
Modified Sauce Hollandaise 40
Sauce Hollandaise 40
MEAT, STEWS, AND MEAT SAUCES 41
Meat cubes 41
Ground meat 41
Stews42
Meat stew (raw meat) 42
Meat stew (pre-cooked meat) 42
Seafood stew 42
Vegetable stew 42
Meat Sauces 43
Sauce Bolognese 44
Traditional bolognese 44
Ground meat-Tomato sauce 44
Ham sauce 44
Curries45
COLD SAUCES 46
Dipping sauces, salsa 46
Tartar sauce 46
Dressings46
Italian type red salad dressing 46
Mustard dressing 46
Creamy salad dressing 46
CONTENT

3. Kettle Cookbook 09/2017 Page 3
DESSERT SAUCES 47
Fruit, Berry & Juice Sauces 47
Juice sauce 47
Cold orange sauce 47
Orange sauce 47
Chocolate sauces 48
Vanilla sauces 48
COMPOTTES AND PUDDINGS 49
basic 49
á la minute 49
Apricot pudding 50
Juice puddings, jellies 50
Fruit and berry puddings 50
PORRIDGES AND PUDDINGS 51
Grain porridges 51
Flour porridges 51
Rye porridge 51
Semolina pudding 52
Rice pudding 52
Whipped desserts (puddings) 52
BATTERS AND DOUGH 53
Dough for rolls 53
Batter for pancakes 53
Batter for blinis 53
MIXES54
Hamburger mix, meat loaf mix 54
Cabbage55
Salads55
Mixing salads 55
Coleslaw55
Pizza Sauces 56
Pies & Tarts 56
Dip Sauces 56
Spice mixes 56
Eggs56
Scrabled eggs 56
Omelette56
Ice-Cream57
What else can you make? 58

4. Kettle Cookbook 09/2017 Page 4
THANK YOU FOR CHOOSING THE DIETA KETTLE!
Dieta mixer kettle was a smart choice by you - It can
combine three food preparation functions: cooking,
mixing and chilling. Thereby saving time, labor, and
manual work. Additionally, it will increase the level
of food safety and productivity of your kitchen.
This book is an updated edition of the Dieta mixer
kettle cookbook – a small guide for efficient food
production with mixer kettles.
This publication contains the most commonly
used cooking procedures with Dieta mixer kettles.
Here you can find a range of preparation styles and
cooking procedures for side dishes, soups, sauces,
stews, desserts, and also hints on what else you can
make with mixer kettle. In this cookbook we have
also included instructions for operation of mixer
kettles.
The procedures and recipes here are intended as
instruction for what you can do with mixer kettle.
Feel free to adapt and modify them to your own
needs.
Please note that this cookbook is not a user manual
It is only intended as inspiration for working with
mixer kettles. For trouble free use of kettles and in
order to make the best use of this cookbook, please
read the user manual, which was supplied with the
kettle.
We wish you every success with your Dieta Kettle!
DIETA team

5. Kettle Cookbook 09/2017 Page 5

6. Kettle Cookbook 09/2017 Page 6
Mixing
Mixing speed
The Dieta mixer kettles include a powerful integrated
mixer.
The use of mixer is designed to work efficiently
regardless of the kettle size. The speed selected in
controller is always relative to the product in the kettle.
So one mixing food with one mixing speed, is always
similar between all kettle sizes.
Other way to say this is, that selected mixing speed is
rim speed, when axle speed (= r.p.m.) is dependant on
kettle diameters.
This way your cooking programs and processes can be
easily moved from one kettle to anohter and you can
utilize the complete speed range of the mixer.
Mixing modes
Dieta kettles have seven differnet mixing modes to
select:
P1) Forward only.
• Speeds 10 ... 200.
• General mixing that suits almost anything
• Whipping at high speeds.
P2) Auto-Reverse.
• Program: 15 s. forward, 5 s. reverse
• Speeds 10 ... 160.
• Breaking / mashing.
• Making mashed products. e.g. Breaking the
potatoes in the mashed potatoes.
P3) Auto-Reverse, quick.
• Program: 5 s. fwd, 5 s. rev
• Speeds 10 ... 100.
• Suits specially for breaking minced meat in
braising.
P4) Auto-Reverse, slow.
• Program: 15 s. fwd, 15 s. rev
• Speeds 10 ... 160.
• Breaking andmashing, specially for heavy mixes.
P5) Auto-Reverse, pause.
• Program: 15 s. fwd, 5 s. rev, 60 s. pause
• Speeds 10 ... 100.
• As a moderately gentle mixing suits for long time
mixing
• If you do not want to break the food, but forward
only mode does not mix properly.
P6) Forward only, pause.
• Program: 15 s. fwd, 60 s. pause
• Speeds 10 ... 100.
• Gentle mixing for soups.
• Evens temperatures but does not break the
product.
P7) Forward only, long pause.
• Program: 15 s. fwd, 3 min pause
• Speeds: 10 ... 100.
• Very gentle mixing for e.g. soups or similar with
very delicate components
OPERATIONS
Typical mixing
speed and mode
Boiling (potatoes,
pasta, rice)
Forward, long pause
Speed 10...20
Soups
Forward, long pause
Speed 10...30
Sauces, mixing
ingredients
Auto-Reverse
Speed 80...120
Sauces, simmering
Forward/Auto-Reverse
Speed 10...20
Mashing (purees)
Auto-Reverse
Speed 80...120
Meat
Auto-Reverse
Speed 20...40
Puddings, Porridges
Forward
Speed 30...40
Whipped desserts
Auto-Reverse
Speed 80...100

7. Kettle Cookbook 09/2017 Page 7
Mixing tool
Today catering has a demand for a wide variety
of tasty and healthy food in the most efficient
way. For this reason, you need to cook various
recipes one cooking equipment. Ideally, the
stirrer is easily modified making it incredibly
versatile and equally well suited for preparing
food from deserts to warm meals:
• mashing products (e.g. potato purée)
• whipped products (e.g. deserts)
• delicate foods (e.g. milk based products) or
• heavy masses (e.g. raw cabbage)
Good news: Dieta kettles provides a way for
this!
Dieta kettles unique 3-part mixing tool is a
patented design and consists three parts;
a center axis and two convertible side
attachments. This provides the possibility to
vary the tool according to the requirement of
cooked food. The ergonomic in the kitchen is
ensured with easy to install and change tool
parts - even when ingredients are already in
the kettle. In addition, the parts of the tool can
be washed in standard washing machine.

8. Kettle Cookbook 09/2017 Page 8
Products:
The mixing tool with standard side attachments is
always included in DIETA mixer kettles and is suitable for
almost all mixing and almost all recipes.
Mixing modes:
A standard tool is an universal tool that fits for all mixing
modes and all speeds.
Applications:
The standard tool consists a bottom scraper and a
side scraper attachments. If with the standard tool the
product does not mix but rather stays as one mass, it is
possible to try auto-reverse mixing modes, using only
bottom scrape or mixing hook special tool.
Products:
Whipping attachment is suited for adding air into light
products or optionally for mixing light and smooth
products. Product structure should be light and allow
the whipping tool to easily pass through (e.g. cream,
egg whites, smooth sauces, etc.). The lightweight tool
cannot handle heavier masses.
Mixing modes:
Recommended speeds are ca. 60 for mixing (e.g.
porridge, sauces) and 120 to 200 when whipping is
needed to achieve desired product structure (e.g.
hollandaise sauce, whipped cream).
Whipping tool is recommended to be used only with
forward mixing modes (no auto-reverse).
Applications:
Whipping attachment is typically used with bottom
scraper attachment by replacing the side scraper
attachment with whipping tool. It is not recommended to
use whipping attachment without bottom scraper as the
bottom scraper helps to turn the product in the kettle.
This does not only improve mixing but also reduces the
forces towards whipping attachment.
Standard mixing tool for almost all
cooking
Whipping desserts and smooth sauces

9. Kettle Cookbook 09/2017 Page 9
Products:
Mixing hook is most useful with heavy products (e.g.sim.
cabbage, dough or meat mixes), it helps the heavy
product to “turn-around” and thus to mix. Mixing hook is
a choice for products that do not properly mix (=moves
as a mass) with the standard tool.
Mixing modes:
Recommended speed for mixing hook is 60 to 100.
Applications:
Mixing hook can be used alone (without other
attachment) or with bottom scraper attachment.
When using the bottom scraper with mixing hook (e.g.
grounding meat), the bottom scraper ensures mixing of
product in the kettle bottom. Though, with products that
have long shreds (like shredded cabbage) the bottom
scraper attachment can prevent the product from
mixing. Then it is better to use only the mixing hook
The washing tool and automatic washing programs
make kettle cleaning easy and cost-effective. You save
almost 80% water and 45 minutes labor time in a day.
The cleaning of mixing kettle is extremely easy!
Before cleaning use scraper to remove all loosen food
and then place washing tool in the kettle. Add water
(10% of volume) and a small amount of washing agent.
Start washing program. Recommended speed is 80 to
160, so that the foam reaches kettle rim. After washing
cycle, just rinse the foam away.
Dieta washing tool is available in two versions - one with
central pillar brusher and another without.
Mixing heavy products in the kettle
Cost-effective and automatic washing
tool

10. Kettle Cookbook 09/2017 Page 10
Food temperature control
‘With Dieta kettles the cooking temperature is simple to
select and you can have full control over your cooking. You
just select one temperature.
The precise food temperature control of makes cooking
simple and effective. Only set the desired food temperature
– and the kettle automatically heats food to this and then
regulates the heating.
This improves cooking results and prevent food from
burning, but also saves in energy and costs.
Minimum fill rate
Probe for measuring food temperature is positioned in
the kettle inner wall. For this temperature measurement
to work, the kettle has to be fulfilled at least to the
level of the temperature probe. Otherwise, temperature
measurement is not correct and kettle heating is not as
precise as it could be.
Kettle sizeMinimum fill
40-60-80-100n L 12 L
100-150-200 33 L
300-400-470 L 74 L
Above is minimum fill for the operation of food
temperature control (or also chilling in the kettle).
Food temperature control, 1 to 99 °C
When temperature selected is from 1 to 99 °C kettle operaties
with food temperature control.
With food temperature control you just select one
temperature - the temperature for the food.
The kettle automatically heats food to the selected
temperature and then regulates heating to hold the food
in this temperature.
Jacket temperature control, 100...125 °C
If temperatures 100°C or higher is slected, then heating is
not anymore controlled by food temperature. Now the kettle
just heats the jacket to the selected temperature.
The food temperature can be shown, even if it is not used
to control heating.
NOTE: Using temperatures over 100 °C does not neces-
sary provide faster cooking/boiling times.
• To heat fast or for heavy boiling, use tempeerature
selection 99 °C.
• Typically temperatures over 100 is only used for
searing, “light browining” ingredients, or with non-
water-based products (e.g. syrup or toffee)
Controlled by
Food temperature
Controlled by
Jacket temperature
1...39 °C 40...92 °C 93...99 °C 100...125 °C
Proving
Gentle cooking
Burn Prevent
Power cooking
Jacket temperature
control
Set temperature 1 ... 39°C,
• max jacket
temperature to 105 °C
to prevent the food
from burning.
• the kettle
automatically
regulates heating to
hold food in the set
temperature
Set temperature 40 ... 92°C,
• Jacket max
temperature limited to
105 °C to prevent the
food from burning.
• The kettle
automatically
regulates heating to
hold food in the set
temperature.
Set temperature 93 ... 99°C
• Jacket max
temperature limited to
105...111°C (=set food
temp. + 12°C).
• The kettle heats
up the food as
quickly as possible
and automatically
regulates heating to
hold food in the set
temperature
Set temperature 100...125 °C
• Jacket heated to set
temperature.
• The food temperature
is always shown, even
if it is not used to
control heating.
• Autimatic proving
program
• Recommended to milk
based sauces and
soups.
• Recommended for
simmering.
• This program is
recommended for
boiling potatoes or
reducing sauce
• Use this when searing,
“Light browning”,
meat (set to 115...125
°C).
• High temperature is
also needed to make
syrup or toffee.

11. Kettle Cookbook 09/2017 Page 11
If kettle model is not equipped with food temperature
control, then only steam jacket temperature can be set. The
kettle automatically regulates heating to maintain the jacket
in this temperature, but user has to follow the temperature
of the product cooked.
The recommended temperatures are ment as guidelines.
The operation temperatures depend on the kettle size and
the desired outcome.
In large kettles 200 to 470 liters the distance between the
center of the kettle to the sides is greater and threrefore
you may use 1 to 2°C higher temperatures, particularly in
the beginning of the cooking procedure.
Generally it is better to use low temperatures because in this
way kettle cleaning is easier and it saves energy. Also in many
cases cooking is faster because scorching (milk for examle)
works as insulator and slows cooking. (This is something that
you do not need to mind with food temperature control and
burn prevent function).
70°C
This temperature is recommended for holding. Note!
Never use temperatures below 60°C for holding.
102°C
Soups, porridges, sauces, pastas, risottos: boiling is
mild or it does not seemingly happen. This is anenergy
saving temperature for almost all cooking and
simmering.
105°C
Proper boilingtemperature for example boiling
potatoes in a ample amount of water.
115...125°C
“Light Browning” meat cubes, ground meat, stripped
meat.
Jacket temperature control (only)

12. Kettle Cookbook 09/2017 Page 12
Clean the kettle immediately after use. Cleaning is much
easier - save trouble, water, and detergent.
Kettle part
Using the wash tool is easier than washing manually.
Compared to the traditional soak-and-wash method you
save 80% water and detergent.
Basic step for automatic washing:
• Cool down the inside of the kettle using water hose
(mind the panel).
• Scrape all easily removable food from the kettle
surface.
• Put wash tool to the kettle.
• Put some foam producing mild detergent into the
kettle.
• Select WASH program and start. Adjust speed if
needed (save program after adjustment).
• Add water 10% of total volume. Set the kettle heating
to 40°C and put the mixer on with the lowest speed.
Slowly increase the speed of the mixer until the foam
almost reaches the rim. Leave this mixing speed on
for a while (10 to 30 minuts).
• When the wash program is ended and kettle part is
cleaned, stop the mixer, tilt the kettle and rinse..
Basic step for manual washing:
• Scrape all easily removable food from the kettle
surface.
• Fill the kettle with water and mild detergant, if
needed. Let it soak.
• Tilt water out, rub the rest food away using the
brush or the scouring pad. If still needed, use mild
detergent to remove fat.
Rinse and dry with a rubber spatula.
Lid
The lid can be removed for washing. You can wash the lid
in a pot washer or by hand.
You can wash the lid also on its place.
Tools
Wash the measuring sticks, strainer plates, and mixer
tools in a dishwasher or by hand.
There is no need to remove the scrapers for washing.
Mixer tool may be disassembled and washed in a
dishwasher rack.
Outer cladding
Do not use pressure hose! Wipe the surfaces with
a microfiber cloth. If necessary, use brush or white
scouring pad. Wipe the display with a microfiber cloth.
Washing the kettle

13. Kettle Cookbook 09/2017 Page 13
Mixer Kettle Production
Capacity
When selecting equipment for efficient and
productive mass catering kitchen, considerations
are the requirement for cost-effective processes,
the flexibility to variety meals, and the capacity to
produce the necessary amount of meals day in, day
out.
• Automatic cooking with mixer kettle is labor
efficient.
• Mixer kettle cook variety meals from sides and
sauces to desserts.
• Cooking programs requires less skilled labor and
secures constant food quality.
• Mixer kettles can provide the capacity for thousands
of meals.
There are always multiple solutions to plan the
equipment to meet necessary capacity. We wanted
to provide you a fast sheet to check the capacity of
different size mixer kettles.
Process time in professional kitchen
In mass catering, the production capacity needs to be
optimized for operation hours of the kitchen. Thus, we
have also have provided an estimated process time
for one cooking batch with mixer kettle (including
preparation, cooking, and cleaning). Note that smaller
kettle heats faster and thus has a shorter process time.
Potatoes Pasta Rice
Soup
(main)
Soup
(appetizer)
Stew Sauce Dessert
Dessert
sauce
Portion
size
150g
(uncooked)
50g
(uncooked)
75g
(uncooked)
350 ml 220 ml 250 ml 70 ml 200 ml 20 ml
40L130 80 140 100 160 140 510 180 1800
60L200 120 220 160 250 220 800 280 2800
80L280 160 290 220 350 300 1090 380 3800
100L330 200 350 260 410 360 1290 450 4500
150L500 300 540 400 640 560 2000 700 7000
200L700 410 730 540 860 760 2710 950 9500
300L1040 610 1040 770 1230 1080 3860 1350 13500
400L1440 810 1430 1060 1680 1480 5290 1850 18500
470L1720 950 1700 1260 2000 1760 6290 2200 22000
Process
time
90 min to
125 min
55 min to
90 min
60 min to
95 min
75 min to
110 min
75 min to
110 min
80 min to
115 min
55 min to
90 min
50 min to
85 min
50 min to
85 min
Average portions per one cooking batch

14. Kettle Cookbook 09/2017 Page 14
Typical time for heating to boiling with electrically heated Dieta mixer kettle.
* Performance according to DIN 18855-1 standard (heating time for water from 20 to 90°C)
Typical Heating times
Kettle
size
40L 60L 80L 100L 150L 200L 300L 400L 470L
Heating
time *
18 min20 min22 min27 min32 min33 min35 min47 min55 min
Potatoes
(cooked)
Pasta
(cooked)
Rice
(cooked)
Soup
(main)
Soup
(appetizer)
Stew Sauce Dessert
Dessert
sauce
40L 24 29 8 37 37 29 41 36 38
60L 37 46 13 59 58 46 64 57 59
80L 51 61 17 81 81 62 88 77 80
100L 60 74 21 96 95 75 104 91 95
150L 92 113 32 147 148 116 161 141 147
200L 128 153 45 198 200 158 218 192 200
300L 190 220 65 285 285 225 310 275 285
400L 265 300 85 390 390 3075 425 375 390
470L 315 355 100 460 460 365 505 445 460
Process
time
90 min to
125 min
55 min to
90 min
60 min to
95 min
75 min to
110 min
75 min to
110 min
80 min to
115 min
55 min to
90 min
50 min to
85 min
50 min to
85 min
Average volume (kg) per one cooking batch

15. Kettle Cookbook 09/2017 Page 15
Cook-Mix-Chill in mixer kettle
Cook & Chill process
The Cook & Chill process is becoming more and more common
in the most demanding kitchens. It is a process in which the
cooked products are rapidly chilled so that they quickly cross
the temperature zone from 70 ºC to 6 ºC, where is a risk of
food contamination. Subsequently, they are stored at an ideal
temperature until they are required again.
The main change to traditional processes are that food production
and servicing are timely separated from each other. This provides
savings in work flow management, as it is possible use downtimes or
quiet periods to prepare the food for the rest of the week.
Cook-Mix-Chill
in Dieta kettles
Dieta Cook-Mix-Chill kettles are perfect for a kitchen that supplies
chilled food as both cooking and chilling processes takes place
directly in the kettle. Chilling with Dieta kettle is ridiculously
straightforward. Chilling is either activated from a push button in
the display or as part of automated cooking program - no hoses to
attach and no extra devices to put in the kettle.
In Dieta kettles the chilling process can be automatically performed
after cooking without need to handle any additional tools or
move the hot food. This saves a lot of time, increases safety and
ergonomics, as it minimizes the number of heavy lifts that the staff
have to perform during the cooking process.
The precise control of food temperature and built-in food mixer of
Dieta kettles are excellent when preparing cold dishes. It guarantees
that the product does not generate ice inside or in other hand reach
temperatures that can promote the growth of micro-organisms.
The controlled and evenly distributed drop in the food temperature
provides a product, which can be kept for longer and will maintain
the flavor and properties of a fresh product. With Dieta Cook-Mix-Chill
kettles you can guarantee the quality of the dishes, increase food
conservation time and reduce the proliferation of bacteria.
Cook-Mix-Chill process is dependent on the correct temperature
of the food when it cross the temperature zone with a risk of food
contamination. To facilitate the quality assurance of food Dieta
kettles have temperature monitoring and recording possibilities for
HACCP system.
Cook-Mix-Chill
in Dieta kettles
• Straightforward operation – Simply
started from a press of a button or as
a part of cooking program
• High performance – Unique chilled
center-axis increases the chilling
surface
• Easy installation - No need for any
external devices between the icebank
and the kettle
Benefits of chilling
in the kettle:
QUALITY of food
• No risk of food freezing
• No risk of ice inside the food
• No drying of the food
PRODUCTIVITY of workflows
• Reduced steps in workflow
• Automatized cooking process
SAFETY, HYGIENIC AND ERGONOMICS in
daily operations
• No handling of boiling hot food
• Reduced operating of devices
ECONOMICS
• Reduction in unnecessary expenditure
and waste
• Energy savings
• Optimization of resources

16. Kettle Cookbook 09/2017 Page 16
Factors for chilling performance
1. Ability to distribute heat evenly.
To get even chill effect, the mixing must “turn”
food effectively - this varies by structure of the
food and by mixing speed allowed by the food. It
can be said that chilling times are always affected
by what (recipe and ingredients) is cooked and
how (process, mixing and fill rate) food is cooked.
General rule is, that for effective chilling
• mixing speed around 60-80
• liquid content at least 30%
• fill rate 70%
2. Temperature of chilling media.
As chilling is based on the temperature difference
between food and chilling media, the end
temperature and chilling performance is always
affected by temperature of chilling media. At the
beginning of the chilling, when the food is near
90°C, the difference to chilling media is large and
chilling is fast. When the temperature of food is
getting lower, the temperature of chilling media
starts to be more important – As lower temperature
of chilling media means larger is temperature
difference and faster is chilling.
The kettle does not make the chilling media colder.
So to achieve low temperatures chilling media
must be ice water. Dieta kettles has different
chilling systems for different chilling solutions,
which have been developed during the years to suit
all needs.
3. Flow rate of chilling media
The higher the flow rate of chilling media
through the kettle jacket the faster warmed
water is replaced by chilled water. This way,
the temperature of chilling media inside the
kettle jacket stays lower and increases chilling
performance.
4. Chilling surface area
The size and form of the kettle directly affects to
the chilling performance – more chilling surface,
more efficient chilling. For this reason Dieta MI-MX
kettles has unique design where also center pillar
is chilled. This increases chilling surface even 10%,
compared to other kettles!
Operation principle
Dieta kettle chills food by circulating cold water in the kettle jacket.
The chilling of food in the kettle is based on the temperature
difference between food and the water in the kettle jacket – the end
temperature of food cannot be lower than the temperature of water
used as chilling media.
The water used in Dieta kettles can be either normal tap water or
chilled water (temperature near 0.5C) from an external chilling
system. With chilled water from an external icebank the chilling
effect is high and the water consumption is low. The high rate of flow
of chilled water through the kettle jacket, combined with low water
temperature, produces a very high cooling effect. Still as water is
circulated back to the ice bank, it is very environmentally friendly
with minimal water consumption.
Chilling performance
The circulating water in kettle jacket chills the kettle surface, which
then chills the food near surface. The rotating mixer moves new
warm food to near the surface area, and this way helps to distribute
the temperature evenly and makes chilling efficient. For this reason
there are three important factors affecting the chilling performance
and
1. the ability to distribute the temperature evenly in the food,
2. the temperature of chilling media circulated in the kettle
jacket, and
3. the flow rate of chilling media
4. the chilling surface area
Dieta Cook-Mix-Chill Performance

17. Kettle Cookbook 09/2017 Page 17
Mains water as chilling media - Chill
CH1, CH2 and CH3
In these chilling options the mains water is connected
directly to kettle, which circulates cold water through
the kettle jackets and then exits it to floor drain. The
chilling speed with tap water depends greatly on
the mains water temperature and of course very low
temperatures such as +3...6 °C cannot be achieved.
Examples of chilling time from 95°C to 20°C for water
with tap water (12°C) as chilling media
Kettle size Chilling time
95°C to 20°C
(12°C inlet water
temperature)
Chilled water
flow
40 L 30 min 30 L/min
60 L 35 min 30 L/min
80 L 40 min 30 L/min
100 L 50 min 30 L/min
150 L 60 min 30 L/min
200 L 70 min 30 L/min
300 L 70 min 55 L/min
Ice water from external ice bank as
chilling media – Chill CH4 and CH5
The chilling is fully automatic and circulates chilled
water from an external icebank. This system uses the
same chilling water over and over again, saving water.
With chilled water from an external ice bank and the
right cooking process, a high degree of cooling can
be achieved. Circulating water back to the ice bank is
highly environmentally friendly and minimises water
consumption.
Two options are available for circulated water cooling:
• The CH5 Chill System has an integrated intermediate
tank in the kettle and a pump to enhance the flow of the
cooling water back into the ice bank. The ice bank can
even be located on a different floor.
• The CH4 Chill System circulates cooling water to and
from an ice bank located next to the kettle
Examples of chilling time from 95°C to 6°C for water with
chilled water from external ice-bank (0,5°C) as chilling
media
Kettle size Chilling time
95°C to 6°C
(0,5°C inlet water
temperature)
Chilled water
flow
40 L 40 min 85 L/min
60 L 50 min 85 L/min
80 L 60 min 85 L/min
100 L 50 min 85 L/min
150 L 55 min 85 L/min
200 L 60 min 85 L/min
300 L 80 min 85 L/min
Multiple kettles can be connected to the same icebank,
but each kettle should have an individual pump, water
inlet line to the kettle and a water return line back to the
icebank. This is needed, so that each kettles flow can be
adjusted individually and that one kettle chilling cycle do
not effect to another kettle.
Ice-bank located next to the kettle
Multiple kettles connected to the ice bank located a
floor below

18. Kettle Cookbook 09/2017 Page 18
Calculate the capacity of icebank
The dimensions of the chilling system and the ice bank/
chilled water reservoir will depend on the number and
size of kettles and the expected number of chillings per
day. These dimensions must therefore be determined
by a chilling systems contractor, who can also assess
whether the existing chilling equipment can be reused,
whether a supply of ice/chilled water can be built up
overnight when electricity is cheap, etc.
When considering the installation room requirements,
nota also that you need service area around the ice-
bank AND somewhere in the building the compressors
(cooling machines).
The chilling of food from boiling hot 95°C to +3°C
consumes chilling power approx 0.11 kWh/kg food. The
following list contains chilling power needed for different
kettle sizes (one chilling cycle per kettle):
Kettle Capacity (needed food+jacket)
Liters kWh
40 5.5
60 7.7
80 9.9
100 13.2
150 18.7
200 24.2
300 36.3
Example:
The kitchen has 3 kettles, 200, 200, and 150 liters. They
want to chill with all of the kettles twice a day in shortest
possible time.
Then Ice bank capacity needs to be:
1. 200+200+150 liter kettles need chilling power
24.2+24.2+18.7 kWh = 67 kWh.
2. Chilling twice means 2 x 67 = 134 kWh. Ice bank
capacity is thus 132 kWh.
Icebank for cook-mix-chill
Examples of ice banks
Manufacturer PACKO
model Chilling Icebank
capacity size
(kWh) (mm)
PIB 8 9 1162 x 923 x 1328
PIB 13 11 1162 x 923 x 1328
PIB 25 22 1337 x 1360 x 1960
PIB 40 35 1337 x 1360 x 1960
PIB 60 53 1817 x 1360 x 1960
PIB 80 71 2257 x 1360 x 1960
PIB 120 106 3137 x 1360 x 1960
PIB 160 141 4017 x 1360 x 1960
PIB 230 205 3360 x 2176 x 1985
PIB 370 322 4695 x 2176 x 1985

For the installation room you need also service area
around the ice-bank AND somewhere in the building the
compressors (cooling machines).
Cooling units: Electrical power
PIB 8 to 120 1 unit á 1.1 to 10 kW
PIB 160 2 units á 6.9 kW
PIB 230 2 units á 10 kW
PIB 370 4 units á 8.9 kW
PIB 25 and PIB 40 with integrated cooling unit at the end
of the ice-bank

19. Kettle Cookbook 09/2017 Page 19
SIDES

20. Kettle Cookbook 09/2017 Page 20
General
Vegetables should be cooked very gently to maintain
vitamines and color.
To keep the structure of fragile vegetables as well as
possible, cook in a shallow kettle. Most of the Dietatec
MixerKettles have a very shallow form to ensure the best
quality when cooking vegetables.
Do not overcook.
Cook only until tender, or ‘al dente’. Overcooking will
deteriorate taste and color. Keep in mind, that some
cooking will take place even during chilling and warm
holding.
Season after cooking
To decrease the amount of sodium, salt should be added
at the final stage of cooking. This way the vegetable
shall taste salty, but requires only a half of the amount
normally needed. Also remember, that salt in the
cooking water will toughen some vegetables.
Serve immediately
Serve immediately after cooking. Warm holding will
destroy vitamine-C and deteriorate color, especially
when holding in devices that have high holding
temperature, or where temperature fluctuates. Take the
vegetables out of the kettle immediately after cooking
to avoid excess cooking (the kettle will stay warm for
hours).
Vegetables
COOKING PROGRAM
Vegetables 100%,
Water 50%
STEP 1
“Add vegetables” -note
- Cook: 93°C,
- Time 30min
- Water 50%
- Mixer: Forward, pause; speed 10
“STEP 2”
Draw water out using a strainer plate

21. Kettle Cookbook 09/2017 Page 21
Cooking in steam
Minimize the amount of water by cooking in steam: put a
small amount of water in the kettle, set temperature to
+93... +98°C and bring to boil. Add the vegetables, close
lid, and cook until done.
To see that the temperature is right, after a couple of
minutes cooking (with the vegetables), open the lid – a
considerable amount of steam should escape. If not,
increase temperature. The amount of water needed
should be so little, that after cooking only some water is
left.
When cooking first time, open the kettle a couple of
times to see that some water is left on the bottom of the
kettle. Add water if needed. After cooking, write down
the amounts of water and vegetable so that you need
not do the testing again.
Products with sticky structure
For products with heavy mass, with low viscosity, with
long fabrics or with sticky structure (e.g. raw cabbage) it
is recommended to use only mixing hook for mixing. As
these type of products can be so sticky, that they do not
mix properly rather move as one mass.
If still prefered to use standard mixing tool, first cook
and wait that product has become tender, then mixing
is possible. Example water amount is approx. 10 liters of
water to 100 kilos of cabbage.
Cooking dried vegetables .
Avoid overnight soaking. Just pre-soak the time
recommended in the package, and
Cooking frozen vegetables
As a rule, cook frozen vegetables from frozen state.
Thaw partially (in a refrigerator) only such vegetables
that are stuck together (like spinach) and need
separation before cooking.
Do not cook in large lumps, because the surface will
overcook.
Most of the frozen vegetables are partially precooked,
and thus you do not need to cook them as long as fresh
vegetables. Check the doneness from the package.
Some items may be fully cooked, and need only
rethermalizing!
Do not refreeze thawn or partially thawn vegetables.
Frozen pre-processed (diced, shredded, sliced)
vegetables are excellent to increase kitchen´s product
variety and to reduce labour costs.
Combine-Cook-and-Serve
Use pre-processed vegetables and meat. Combine
before cooking (no washing, dicing etc.) and cook until
done. Since there is no preparation, the variety of foods
may be very wide at very low labour costs.

22. Kettle Cookbook 09/2017 Page 22
Sauerkraut
To make sauerkraut, or other cabbage based products,
use combination of standard mixing tool’s bottom
scraper and mixing hook.
First low roast the bacon on the bottom of the kettle and
when bacon is ready remove the bottom scraper from
mixing tool. Now you have only mixing hook in the kettle
and then you can add raw cabbage and seasons. Mixing
with speed 60...100, it should take only few minutes to
fully mixed construction.
Legumes
Avoid overnight soaking. Just pre-soak the time
recommended in the package, and use enough time to
ensure proper cooking of the proteins and other harmful
substances. In general, big beans require longer soaking
and cooking times than small beans.
If you do not want to soak at all, put dried beans in the
kettle and cover with water. Bring to boil and let stand
1 hour covered, heating off. Cook then at +93...+98°C
according to the times stated below..
COOKING TIMES
Safe cooking times (after proper
soaking):
minutes
adzuki bean 45
black eyed bean 30
chick pea (garbanzo) 45 ... 75
kidney bean 45 ... 60
lentils 20 ... 30
lima bean 30
mung bean 20 ... 30
pea (yellow or green) 60
soya bean 30 ... 90

23. Kettle Cookbook 09/2017 Page 23
Boiling Pasta
When cooking pasta only use Forward, long pause 10...20
which does not break the pasta. Use ample amount of
water (water 900%, pasta 100%). Note, that almost all
the kettles are so wide that you can utilize the whole
volume of the kettle (except 400 liter and 470 liter
kettles) to cook pasta.
When pasta is cooked, attach strainer plate and pour
excess water out. You can start the water fill at the same
time to get the pasta rinsed as well!
Volumes for Pasta
Kettle Recommended Portions,
size batch á 50g
(uncokeed) (uncooked)
40 4 kg 80
60 6 kg 120
80 8 kg 160
100 10 kg 200
150 15 kg 300
200 20,5 kg 410
300 30,5 kg 610
400 40,5 kg 810
470 52 kg 950
COOKING PROGRAM
Pasta 100%,
Water 900%
STEP 1
- Cook: 94°C,
- Water 900%
- Mixer: Forward only; speed 10
STEP 2
“Add pasta” - note
- Cook: 94°C,
- Time: 8min
- Mixer: Forward, long pause; speed 10
“STEP 3”
Draw water out using a strainer plate

24. Kettle Cookbook 09/2017 Page 24
Boiling Rice
Rice can be cooked with same process as pasta,
Forward, long pause 10...20. It can be cooked either with
ample water (water 300%, rice 100%) or with less water
(water 200%, rice 100%).
When rice is cooked, attach strainer plate and pour
excess water out.
Volumes for Pasta
Kettle Recommended Portions,
size batch á 75g
(uncooked) (uncooked)
40 10,5 kg 140
60 16,5 kg 220
80 22 kg 290
100 26,5 kg 350
150 40.5 kg 540
200 55 kg 730
300 78 kg 1040
400 107,5 kg 1430
470 127,5 kg 1700
COOKING PROGRAM
Rice 100%,
Water 300%/ (with ample water) or
Water 200% (with less water)
STEP 1
- Cook: 90°C,
- Water 300%/200%
- Mixer: Forward only; speed 10
STEP 2
“Add rice” - note
- Cook: 90°C,
- Time: 20min
- Mixer: Forward, long pause; speed 10
“STEP 3”
Draw water out if needed
Fried rice
For fried rice make the rice earlier and chill it.
Start with pre-heating kettle to 115°C with oil. First
prepare seasons/vegetable mixture first. Then
add the ready-made rice in smaller portions (to
prevent kettle from cooling down).
Rice pilaf
Rice pilaf is a tasty and foolproof alternative to your
standard rice side dish. Pre-heat kettle to 115°C and add
oil, onions and possible seasonings (e.g. curry). Then
sauté the rice and after that add liquids (e.g. chicken
stock, soya sauce) and boil in 90...96°C with Forward,
long pause; 10...20. If you want, you can add pre-cooked
meat or chicken at the end.

25. Kettle Cookbook 09/2017 Page 25
Boiling Potatoes
Recommended temperatures: 90...95°C. Use gentle
mixing, since the potatoes tend to break before you have
drained the excess water out. Speed up boiling time by
choosing potatoes of uniform size or by cleaving the
largest potatoes.
For boiling only or for mashing only (if you add only
butter and spices but no milk), you may fill the kettle up
to the nominal volume.
Volumes for Potatoes
Kettle Recommended Portions,
size batch á 150g
(uncooked) (uncooked)
40 19,5 kg 130
60 30 kg 200
80 42 kg 280
100 49,5 kg 330
150 75 kg 500
200 105 kg 700
300 156 kg 1040
400 216 kg 1440
470 258 kg 1720
COOKING PROGRAM
Potatoes 100%
Water 45% (with ample water) or
Water 25% (with less water),
STEP 1
“Add potatoes” -note
- Cook: 90°C,
- Time: 30min
- Water: 45%/25%
- Mixer: Forward, long pause; speed 20
“STEP 2”
Draw water out using a strainer plate

26. Kettle Cookbook 09/2017 Page 26
Mashed potatoes, procedure 1
Put first the mixer tool in the kettle. Then add potatoes.
Boil potatoes in a small amount of water. Use 1 liter of
water to 3 kg of potatoes. With this method water must
boil very strongly so that all the potatoes are under
bubbling starchy water. Otherwise the potatoes on the
top cook slower and the mash becomes lumpy.
When the potatoes are cooked and almost all the water
gone, turn mixer on ForwardOnly speed 50...70. After
approx. 10 to 15 minutes, when the potatoes are mashed
totally, add milk (and/or cream) with salt and butter/
margarine. You probably have to decrease speed at the
beginning, since the loose liquid on top of the mash
tends to spill easily.
Kettles with the standard tool make mash in a few
minutes. When adding liquid, always remember to start
mixing at a lower speed.
Increase speed as desided at the end of the procedure to
mix air to the mash.
With this method potato taste, vitamins and minerals are
preserved best. Also the procedure is easiest, because
one operation step (pouring of boiling water) has been
removed. Because the amount of milk is small, the taste
may be made better with cream and butter. You need
very starchy good quality potatoes for this method – and
preferably overcooked.
COOKING PROGRAM ,
Water 20%
Potatoes 80%
Milk 10%
Butter 3%
STEP 1
“Add potatoes”
- Cook: 96°C,
- Time: 32min
- Water 20%
- Mixer: Forward, long pause; speed 20
STEP 2
- Time: 10min
- Mixer: Auto-Reverse; speed 120
STEP 3
“Add milk”
- Time: 4min
- Mixer: Auto-Reverse; speed 60
STEP 4
“Add butter”
- Cook: 90°C,
- Time: 11min
- Mixer: Forward only; speed 100
Additional information
In both procedures use either warm or cold
milk. If you use warm milk turn the heating off
immediately after starting the mixer. It is preferable
to use cold milk since the the danger of burning
yourself is smaller.
You can keep 80°C temperature in the jacket
for some time at the beginning of the mixing
procedure - this will warm up the milk as desired.
Never leave heating on after the mash is done.
If potato is not starchy, it must be thoroughly
overcooked. It may be necessary to use longer
mixing times.
If you want lighter and fluffier mash, after the
normal mash is ready, restart mixing with high
speed ‘forward only’ and let mix a couple of
minutes. Note! You cannot use the maximum
batches as stated earlier because the mixture will
spill. With the bottom tool you can use also the
maximum batches!
Adding butter or margarine may be done either at
the beginning of mashing - or at the end.
Potatoe Purée

27. Kettle Cookbook 09/2017 Page 27
Mashed potatoes, procedure 2
Put first the mixer tool in the kettle. Then add potatoes.
Boil potatoes normally. Use water so that the potatoes
are just under water. Cook at approximately +90...+95°C.
When the potatoes are cooked, pour water from the
kettle using a strainer plate. Leave the mixer tool in it´s
place. Note! After the boiling the mixer tool is hot: to
avoid burning use an oven mitten.
When almost all of the water has been poured off, raise
the kettle up to the cooking position, close lid and turn
on the mixer with programs mentioned here earlier. After
10 to 15 minutes add milk or cream, butter or margarine
and salt.
COOKING PROGRAM ,
Water 40%
Potatoes 80%
Milk 20%
Butter 3%
STEP 1
“Add potatoes”
- Cook: 96°C,
- Time: 30min
- Water 40%
- Mixer: Forward, long pause; speed 20
STEP 2
Draw water out using a strainer plate
- Time: 10min
- Mixer: Auto-Reverse; speed 120
STEP 3
“Add milk”
- Time: 4min
- Mixer: Auto-Reverse; speed 60
STEP 4
“Add butter”
- Cook: 90°C,
- Time: 11min
- Mixer: Forward only; speed 100

28. Kettle Cookbook 09/2017 Page 28
Spiced mashed potatoes
Add spinach (or other spices) in the purée at the first
part of the chosen mixer procedure. If you are using
an additional component as thick as sauerkraut, add
the component after milk/cream has been added or
at the same time when adding milk/cream.
Mashed potatoes from powder
See mixing ratios from the manufac-turer´s
instructions
Use a cold kettle. If the kettle is warm rinse it with
cold water or cool it the normal way. Fasten the
mixing tool. Put all the ingredients in the kettle. Note:
because of the extremely efficient mixing, you must
use 10 to 15% more liquid if you make the mash in a
MI / MX kettle. Start mixer at ForwardOnly 100...140.
Increase speed as high as possible. Let mix 2 to 3
minutes.
Switch the heating on at 90°C. When the mixture is hot
the mash is ready.
Mashed potatoes (Cold-Preparation)
Use a cold kettle. If the kettle is warm rinse it with cold
water or cool it the normal way. Fasten the mixing tool.
Put all the ingredients in the kettle (mash powder or
flakes). Note: because of the extremely efficient mixing,
you must use 15 to 20% more liquid if you make the
mash in a MI / MX kettle. Start mixer at ForwardOnly
100...140. Increase speed as high as possible. Let mix 2
to 5 minutes.
Chill down to desired cold holding temperatute. Move to
GN containers. Use lids with seal if necessary.

29. Kettle Cookbook 09/2017 Page 29
Root Purée
If you are making a root purée (a vegetable
bisque), all roots must be cooked very soft.
Carrot and rutabaga may be boiled seprately
very soft e.g in a combi-oven. Another
alternative is to boil them with the potatoes
shredded, sliced or cubed.
COOKING PROGRAM ,
Water 35%
Roots 70%
STEP 1
“Add vegetables”
- Cook: 96°C,
- Time: 30min
- Water 35%
- Mixer: Forward, pause; speed 20
STEP 2
Draw water out using a strainer plate
- Time: 12min
- Mixer: Auto-Reverse; speed 120
STEP 3
- Cook: 90°C,
- Mixer: Forward only; speed 60

30. Kettle Cookbook 09/2017 Page 30
SOUPS
Cooking soups in a MixerKettle requires no special
tricks. Just follow your favorite recipe. Use gentle
mixing (Forward, long pause 10...30) to ensure even
temperatures and even doneness in the soups.
You can start making soups from meat stripes, or ground
meat like (look at section ‘Meat’) at 115°C temperature.
Then add water, possible colour (for example tomato in a
minestrone soup), vegetables and roots.
For spicing just use your favorites, or use stock powder
or stock paste.
When meat is cooked and all other ingredients added,
change to Forward, long pause 10...30. With right
selection of mixing modes even the most delicate
ingredients do not get mashed and the temperature
variations (doneness) between different parts of the food
stay minimal.
Using convenience foods
Especially when making soups you can benefit from
using convenience foods like blanched cubed/striped
roots or vegetables. The preparation time is minimal –
and you still have full control on the ingredients, taste
and overall quality (which you do not have if you just
reheat ready made food).
Combine-Cook-and-Serve
Quick soups from pre-processed ingredients
Traditional soups
Make soups as you have always made them. To
achieve better quality (even temperature), use mixing
Forward, long pause 10...20 with the standard tool.
Very slow mixing does not harm the foodstuffs.
Cream soups
You can make all the traditional CREME -soups very
easily with Dietatec MixerKettles. The constant – and
still gentle mixing allows making the most difficult
soups with ease.
When preraping soups that contain root or vegetable
purees, remember to shred or slice the ingredients
before cooking and mashing them in the kettle.
Volumes for
main Soups
Kettle Portions,
size á 350 ml
40 100
60 160
80 220
100 260
150 400
200 540
300 770
400 1060
470 1260
Volumes for
appetizer Soups
Kettle Portions,
size á 220 ml
40 160
60 250
80 350
100 410
150 640
200 860
300 1230
400 1680
470 2000

31. Kettle Cookbook 09/2017 Page 31
Soup, basic process
With these two methods you can easily make hundreds of
different soups based on souce recipes.
Method 1:
Prepare a thin sauce using any of the recipes. Use mixing
Forward, long pause 10...20 with the standard tool.
Add ingredients that do not require cooking or only a little
cooking (cheese to melt in, ham in cubes, shrimps etc.) at
the end. Season to taste.
Method 2:
Put a little oil or butter in the kettle. Add cubed or
sliced onions or bell peppers or minced meat etc. in
the kettle. Mix and cook at maximum temperature
for a while (do not overcook – you have to cook a bit
more with the gravy mixture). Add water and after the
mixture is boiling, your favourite gravy mix stirred in
cold water. Cook until done.
Pea Soup
To soak peas overnight, put the dried peas in the
kettle, add water just enough to cover them –
and 10...20 cm of ice cubes (deep kettles high,
shallow kettles low), close lid.
Cook until done, usually minimum1,5 hours. Spice
with salt and marjoram, garnish with a peapod (in
picture) or fresh marjoram.
German version:
add 50...80 g piece of smoked pork loin per portion
when serving.
Traditional Finnish version:
add 10...20g smoked ham in small pieces to the
soup.
New Finnish version:
Sauté 10...20g coarsely ground pork on the bottom
of the kettle (See page 23). Store in a heated drawer
or cupboard. Garnish the portion sprinkling the
meat on.

32. Kettle Cookbook 09/2017 Page 32
Fish Soups
Scandinavian Salmon Soup
Prepare a fish stock in the kettle using fish bouillon
powder or paste. Add fresh or frozen cubed salmon,
some cream or sour cream, and bring to boil. Add
cubed blanched potatoes and diced onion (frozen
or chilled), season to taste traditionally only white
pepper, salt and dill, heat until boiling hot and serve!
COOKING PROGRAM ,
STEP 1
“Add potatoes/vegetables”
- Cook: 92°C,
- Time: 20min
- Water
- Mixer: Forward; speed 20
STEP 2
“Add milk/cream”
- Cook: 90°C,
- Time: 5min
- Mixer: Forward, pause; speed 10
STEP 3
“Add fish”
- Cook: 90°C,
- Time: 5min
- Mixer: Forward, pause; speed 10
Bouillabaisse
Start with boiling vegetables (leek, onion,
tomato, celery, garlic, etc.) in 92°C mixing
Forward, pause 10...20.
Add seafood and boil until they are ready.
Season (fennel, saffron, basilica, bay
leaves, orange peel, etc.) and heat to serve!
Red salmon soup
Prepare a light tomato sauce (use only half of the
tomato and flour.
Add blanched potato and/or vegetables and diced
salmon. Use your favourite spices. Preparation time
approx 10 minutes (after the mixture har reached
boiling temperature approx. 90°C).
Mexicali Soups
Mexicali Soup I
Prepare a tomato soup. Make the sauce a little bit
thinner than normal. Add grated or cubed cheddar
cheese, ready sautéed bell peppers, jalapeno peppers
chopped, corn kernels etc., and your choise of
precooked meat (chicken, ham, shrimp etc.).
If you use beans, there are 3 possibilities:
1. Start with boiling the beans
2. Pre-cook the beans before starting to prepare
the soup
3. Use canned beans
Mexicali Soup II
Cook your choice of beans, add bell
peppers, jalapeno peppers chopped, split
peas etc., Garnish and spice. Thicken with
tomato paste and kneaded butter or ready
made roux.

33. Kettle Cookbook 09/2017 Page 33
PASTA MEALS AND RISOTTOS
Pastas (Pasta Meals)
Start making a pasta by cooking the meat first. For
example in a ground meat pasta you can put tomato
purée and chopped onion together with the ground meat
in the kettle. You can use 92...96°C temperature from the
beginning.
After 5 minutes, put pasta and water in the kettle. Cook
for a few minutes following the pasta manufacturers
instructions. Start counting the cooking time when the
water is boiling.
Risottos
The risottos are made like pastas. The temperatures and
the programs are the same as for making pasta. Use
parboiled long grain rice to get a loose risotto. Note that
the onion tends to break (soften) the rice - if possible
use special rice (so called paella-rice) when cooking
with onion. When you are making pastas and risottos you
must note that deep kettles are not the best because
deep kettle may easily collapse the pasta.

34. Kettle Cookbook 09/2017 Page 34
WARM SAUCES

35. Kettle Cookbook 09/2017 Page 35
Fat and flour sauces
(roux-sauce)
Basic production procedure
later referred to as “basic“
Put fat and flour on the bottom of the kettle. To make
white roux do not melt the butter first. To make blond
roux melt and heat butter at 115°C to get colour. To make
brown roux, add some kitchen bouquet at the end of the
production.
Close the lid and let the mixer mix the product with
AutoReverse 50...80. Set the temperature to 94°C. After
5 minutes add half of the liquid pouring slowly and again
after 5 minutes add the rest of the liquid and spices
pouring slowly. Wait another 5 minutes and the sauce is
ready. The quantity of the liquid is approx. 10 times the
quantity of the flour depending on the desired thickness.
Fat : flour : liquid - ratio is 1:1:10 to 0.75:1:10.
Using sauce/gravy mixes
Use your favourite sauce/gravy mixes to make basic
sauces. Follow the manufacturer´s suggested preparation
procedure. You can also test the mix using basic
procedure: prepare a small quantity on a stove using
a saucepan. Combine the mix and liquid cold and heat
up mixing all the time with a wire whip. If the test batch
turns out to be OK, you can use the basic procedure in
bigger batches and in a MixerKettle also (nobody can mix
manually all the time for 30 minutes, but a MixerKettle
can – easily!
a‘la Minute procedure
later referred to as “a´la minute“
With this method you can make also very small quantities.
If you want sauces which contain less fat, this method
is preferrable. First heat up 85 % of the liquid. Set the
temperature to 94°C.
When the liquid is hot, mix in the rest of the liquid
with flour. Pour the mixture in to the kettle mixing at
AutoReverse 50...70. You can also prepare the sauce
heating all of the liquid and adding the flour as ‘beurre
manier’ (kneaded butter 1:1). Cook for 10 minutes.
COOKING PROGRAM ,
STEP 1: Pre-heat kettle to 102°C
- Cook: 102°C,
- Time: e.g. 5min
STEP 2
“Add fat and flour”
- Cook: 102°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 80
STEP 3
“Add half of the liquid”
- Cook: 94°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 120
STEP 4
“Add rest of the liquid”
- Cook: 94°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 20
Making sauces with a MixerKettle is very
easy. Since the methods differ from
traditional procedures, it is important to
learn and study the new methods.
Volumes for Sauces
(Bechamel, Veloute,...)
The recommended max. amounts to be used for production
of traditional fat/flour (roux) based sauces. with fat : flour :
liquid ratio
1 : 1 : 10 (weight). Fat content may be reduced down to 25%.
Kettle fat flour liquid total Portions,
size kg kg kg liters á 70ml
40 3 3 30 36 500
60 4 4 40 48 800
80 6 6 60 72 1100
100 8 8 80 96 1300
150 12 12 120 144 2000
200 15 15 150 180 2700
300 22 22 220 264 3850
400 30 30 300 360 5300
470 36 36 360 432 6300

36. Kettle Cookbook 09/2017 Page 36
Bechamel (basic
white sauce)
basic
Prepare normally, use milk or milk and cream as liquid.
season with salt and white pepper.
a‘la minute
Prepare normally, use milk or milk and cream as liquid.
Use some oil, margarine or cream if you want richer flavor.
Season with salt and white pepper.
COOKING PROGRAM ,
STEP 1: Pre-heat kettle to 102°C
- Cook: 102°C,
- Time: e.g. 5min
STEP 2
“Add fat and flour”
- Cook: 102°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 80
STEP 3
“Add milk/cream”
- Cook: 94°C,
- Time: 10min
- Mixer: Auto-Reverse; speed 120
Veloute
basic
Prepare the normal fat and flour sauce, which
has meat-, chicken-, or fish stock as liquid.
à la minute
Prepare a meat-, chicken-, or fish stock first.
hicken with flour-water mixture or flour-fat
mixture.
COOKING PROGRAM,
STEP 1: Pre-heat kettle to 102°C
- Cook: 102°C,
- Time: e.g. 5min
STEP 2
“Add fat and flour”
- Cook: 102°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 80
STEP 3
“Add other ingredients”
- Cook: 94°C,
- Time: 10min
- Water: 85%
- Mixer: Auto-Reverse; speed 120

37. Kettle Cookbook 09/2017 Page 37
Basic brown
sauces
basic
Prepare a fat/flour sauce, use water, milk or water+milk
mixture, or stock as liquid. Colour with soy sauce or
kitchen bouquet. Season to taste.
à la minute
Prepare normally, use water, milk or water+milk mixture,
or stock as liquid. Colour with soy sauce or kitchen
bouquet. If you want richer flavor add some butter or
margarine and/or cream. Season to taste
COOKING PROGRAM ,
STEP 1: Pre-heat kettle to 102°C
- Cook: 102°C,
STEP 2
“Add fat and flour”
- Cook: 102°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 80
STEP 3
“Add other ingredients”
- Cook: 94°C,
- Time: 10min
- Water: 80%
- Mixer: Auto-Reverse; speed 120
Tomato sauces
basic
Add tomato purèe (a half of the amount of flour).
Prepare normally with purèe, fat and flour. Add water
as liquid. When seasoning, notice that tomato sauce
needs more salt than basic sauce. Season to taste.
à la minute
Add tomato purèe to the liquid (water) when starting
the preparation. The amount of purèe is a half of the
amount of flour. Prepare normally. When seasoning,
notice that tomato sauce needs a bit more salt than
a basic sauce. Season to taste.
Italian type seasoning:
season with a pizza seasoning mix (Italian herbs
and pepper mixture) or herbs (thyme,basil and/or
oregano) and black pepper (and garlic). You can also
add 10 to 20 % heavy cream to the liquid to get a
more festive version of the sauce.
COOKING PROGRAM ,
STEP 1: Pre-heat kettle to 115°C
- Cook: 115°C,
STEP 2
“Add other than water”
- Cook: 115°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 50
STEP 3
- Cook: 90°C,
- Time: 10min
- Water: 4L
- Mixer: Forward only; speed 10

38. Kettle Cookbook 09/2017 Page 38
Sauce Espagnol - Brown basic sauce
á la mode: Prepare a velouté from a heavy stock. If the
stock is too light, colour with kitchen bouquet. Season to
taste with salt and pepper.
Bell pepper sauce
Use the basic method. Put fat, flour, chopped onion (1 to
2 times the amount of flour) and tomato sauce (5 to 10 %
) on the bottom of the kettle. Prepare the sauce normally
and season with bell pepper powder or chopped (sweet)
bell pepper and crushed garlic.
Red pepper sauce
Colour a basic white roux sauce or a velouté red or
reddish by adding tomato sauce. Season with rosé
peppercorns and salt. If you are using the sauce with
meat, you can make it sharper by adding some white
pepper.
Rosé pepper sauce
Rosé pepper sauce (basic roux sauce with water as
liquid with rosé pepper instead of white pepperand low
salt) may also be used with sweet desserts.
White sauce with herbs
Prepare a bechamel. Add fresh herbs.
Green pepper sauce
Colour a bechamel, cream sauce or veloute with soy
sauce or kitchen bouquet. Season with green pepper
corns and salt.
Shrimp sauce
Colour a bechamel or a fish stock based velouté pink by
adding 5 % tomato purée. Add to the ready made sauce
frozen shrimps 20 to 30 % of the amount of the sauce.
Heat up. Do not boil. Season with a small amount of
Cayenne pepper or Cajun spice mixture.
Sauces from
basic sauces
Blue cheese sauce
Add blue cheese sauce in a bechamel 5 to 10 % of the
amount of the sauce. If you want to have rich but milder
sauce, replace half of the cheese with grated cream
cheese.
Cheese sauce
Add grated cheese in a bechamel 5 to 10 % of the
amount of the sauce mixing constantly.
Egg sauce for fish
Add cubed boiled eggs in a bechamel 20 % of the
amount of the sauce. Season with dill, chives or parsley.
If you are using dehybrated herbs it is recommended
to prepare the sauce by á la minute method, soak the
dehybrated herbs i hot water and add to the kettle with
the flour.
Curry sauce
Season a sauce base (bechamel or velouté) with curry
powder. If you want milder taste but more color, replace
some of the curry powder with turmeric (indian safran).
If you want to get rid of the earth-like taste and smell of
the turmeric, add ssome sugar to the sauce. For each
gram of turmeric use 2 or 3 gram of sugar. Notice that
you should mix curry powder and turmeric in a small
amount of cold water before putting it into the kettle to
prevent lumps.
Lemon sauce
Prepare a velouté, season with cream (20 % of the
amount of the sauce) and lemon juice. Lemon sauce is
suitable for lamb, fish and chicken.
Mustard sauce
Season a velouté with mustard (2 to 3 % of the amount
of the sauce). If you want to to have a stronger yellow
colour, colour with turmeric (see directions for curry
sauce). You can also make a mustard sauce from a
bechamel.

39. Kettle Cookbook 09/2017 Page 39
Cream Sauce
Traditional cream sauce:
Pour heavy cream in the kettle. (Open the small
lid). Season, and boil untill thick.
Low fat cream sauce
Low cost and low-fat version: Prepare a
bechamel, comprising heavy cream 20% of
the liquid. If you are preparing sauce for fish,
season with lemon. If you are preparing sauce
for meat, season with stock.
Spinach Sauce
milk 10 liters
flour 1,1 kg
spinach 1,1 kg
salt, pepper to taste
Put milk in the kettle. Add the flour. Start
mixer with AutoReverse 50...60 . After the
mixture is well mixed, set the temperature
to 94°C and heat 15 minutes. Change to
speed 20...30. Let boil 10 to 20 minutes
until the sauce is smooth.
Add blanched chopped spinach. Season
with salt and pepper. Mix with speed 100
about 1 minute.

40. Kettle Cookbook 09/2017 Page 40
Modified Sauce
Hollandaise
Easy to prepare, less calories, less cholesterol.
fat ( butter ) 2 kg
flour 1 kg
veg. stock 10 kg
cream ( 19% fat ) 2,5 to 3 kg
egg yolks 1 kg
(butter 0,4 kg)
This variety of the basic Hollandaise sauce is easy to make, has
less cholesterol and less fat than the traditional made with only
egg yolks as thickening.
Put fat and flour into the kettle. Prepare normally. Add fish
stock or vegetable stock or water. Let the sauce simmer about
5 minutes at 102°C. Mix separately in a mixer cream and egg
yolks. Add the mixture to the sauce. Let the sauce thicken
mixing constantly with AutoReverse 20...40 . When thickened,
stop heating by setting temperature to holding 65°C. Season
with salt, white pepper and lemon juice. You can add some
melted butter (mixing constantly) about 1/5 of the original
amount of fat. This is to make the sauce glossy.
Sauce Hollan-
daise
The precise temprature control and high speed
mixing are ideal to prepare delicate sauces. It is easy
to prepare and constant quality day in, day out.
Butter 1,5 kg
Onion 10
Vinegar 0,5 dl
White wine 2 l
Egg yolk 30 pcs
Lemon juice 1,5 dl
White pepper 50 pcs
Bay leaves 10 pcs
Tabasco
TOTAL 6,5 L
Set temperature to +45°C with mixing Forward Speed
60-80. High-speed mixing whisks the egg yolks,
vinegar, white wine and lemon juice. Continue until
the mixture starts to form a foam and it is thick and
pale. Typically about 5 minutes, but time depends
on quantity. Test the first time, save the program for
later use.
Then when starting to add warmed butter remove the
heating and increase mixing speed to 100...120 (or as
high as the volume allows).
This easy and reliable is to make hollandaise sauce
with mixer kettle. Thanks to temperature control and
high-speed mixing, no risk of egg yolks coagulating.
Bernaise and Ber-
naise based sauces
You can easily make delicate sauces like Bearnaise starting
with water or white wine and egg yolks and using your own
recepies.
The kettle temperature control makes the preparation easy.
Yolk does not coagulate when you set the temperature to 60°C.
Note! When preparing Hollandaise type butter sauces,
sometimes it may happen that the sauce ‘cuts’ – the fat and
other substancer separate. If you are using butter fat, this is
no problem. The fat-water emulsion just has too little water
to hold. Add some water and mix vigorously, and everything is
again OK. If you do not use butter fat, you can still try adding
water and mixing, but the result cannot be guaranteed.

41. Kettle Cookbook 09/2017 Page 41
MEAT, STEWS, AND
MEAT SAUCES
Cooking meat in a kettle is easy and healthy. You need
very little or no fat at all and you don´t have to fry the
meat.
Ground meat, meat cubes and stripped meat are
handy to cook in a kettle because you can make in
one singlepiece of equipment many dishes from the
beginning, without any transfers from one piece of
equipment to anothe: pastas, risottos and soups. In
addition you save labour in cleaning: only one piece of
equipment to clean, no additional pans or buckets to
clean.
It is usually best to use AutoReverse 70, or when
breaking ground beef, a special program Auto-Reverse,
quick 70. These mixer programs break the meat lumps
and cook the meat fast and evenly.
Meat cubes
Put liquid margarine or butter into the kettle, so that the
surface of the meat gets more colour. Set heat to 115°C.
Put meat cubes or stripped meat in the kettle. Start
AutoReverse 50...70 and cook for 5 to 10 minutes.
You can make pasta, risotto and stews from meat cubes
and stripped meat.
Ground meat
You can either start by first granulating meat or you can
add all ingredients simultaneously to the kettle.
If you start by granulating, then first pre-heat kettle to
95°C for cooking
105°C for low granulating
115°C for granulating
Note! At 90°C the meat does not brown at all, but usually
stays softer and losses less moisture.
After meat is granular, put other possible ingredients
(for example onion) in a kettle. You can mix all the time
Auto-Reverse 30...40 or first mix Forward 30...40 for few
minutes then Auto-Reverse 30...40 a minute until meat
is ready

42. Kettle Cookbook 09/2017 Page 42
Stews
Stews can be made using sauce reciepes
as basis with 50 % less water amount
Then just add meat and/or vegetables.
Meat stew (raw meat)
water 70%
meat 79%
Vegetables 5%
Oil 0.3 %
Stock powder 1%
Meat stew (pre-cooked meat)
water 25%
pre-cooked meat 74%
vegetable 5%
stock powder 1%
Seafood stew
water 25%
seafood 74%
vegetable 5%
flour 1%
stock powder 1%
Vegetable stew
water 25%,
vegetable 74%
flour 1%
stock powder 1%
COOKING PROGRAM
from raw meat
STEP 1: Pre-heat kettle to 115°C
- Cook: 115°C,
STEP 2
“Add fat and half meat”
- Cook: 115°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 30
STEP 3
“Add rest of meat”
- Cook: 115°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 30
STEP 4
“Add rest of ingredients”
- Cook: 94°C,
- Time: 10 to 30 min
- Add water 25%
- Mixer: Forward; speed 20
COOKING PROGRAM
Pre-cooked meat, seafood or
vegetable
STEP 1
“Add all other than meat”
- Cook: 96°C,
- Time: 10min
- Water 25%
- Mixer: Forward; speed 40
STEP 2
“Add meat”
- Cook: 90°C,
- Time: 10min
- Mixer: Forward, pause;
speed 10 (meat stew)
speed 10 (seafood stew)
speed 20 (vegetable stew)
Volumes for Stews
and Meat sauces
Kettle Portions,
size á 250 ml
40 140
60 220
80 300
100 360
150 560
200 760
300 1080
400 1480
470 1760

43. Kettle Cookbook 09/2017 Page 43
Meat Sauces
From sous vide or frozen
pre-cooked meat
meat 49%,
water 49%,
onion 5%,
flour 3%,
stock powder 0,7%
oil 0,3%.
COOKING PROGRAM
Pre-cooked meat
STEP 1
“Add all other than meat”
- Cook: 94°C,
- Time: 10min
- Water 49%
- Mixer: Forward; speed 80
STEP 2
“Add meat”
- Cook: 94°C,
- Time: 5min
- Mixer: Forward, speed 20
From raw meat.
Start by granulating meat in the kettle and then add
rest of ingredients.
meat 61,5%,
water 49%,
onion 5%,
flour 3%,
stock powder 0,7%,
oil 0,3%.
COOKING PROGRAM
from raw meat
STEP 1: Pre-heat kettle to 115°C
- Cook: 115°C,
STEP 2
“Add fat and half meat”
- Cook: 115°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 30
STEP 3
“Add rest of meat”
- Cook: 115°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 30
STEP 4
“Add rest of ingredients”
- Cook: 94°C,
- Time: 10 min
- Add water 49%
- Mixer: Forward; speed 20

44. Kettle Cookbook 09/2017 Page 44
Ground meat-Tomato sauce
This tomato based ground beef sauce is less richer and less
costlier than italian type. It also suitable for pizza bolognese and
for lasagne and moussaka.
ground meat 4,5 kg
onion 1,0 kg
oil 0,3 liters
flour 0,4 kg
tomato purèe 0,25 kg
water 4 liters
total 10 kg
This makes 10 kg of sauce. Prepare like a tomato sauce. Pre-heat
kettle to 115°C. Put all other ingredients except the liquid in the
kettle. Start mixer with AutoReverse 50 .
After approx. 5 minutes, when all the ground meat is granular, add
4 liters of water or 3 liters of water and 1 liter of cream (19 % fat).
Ham sauce
Prepare a tomato sauce following basic procedures. Use only a
half of salt and spices. Add ham strips (preferably smoked ham to
taste); to the amount of tomato sauce add 2/3 to equal amount
of ham. Heat up the mixture. You can also add sliced mushrooms
and vegetables to make the sauce richer. This sauce may be used
as a spaghetti sauce (or for other types of pasta).
Sauce Bolognese
COOKING PROGRAM
STEP 1: Pre-heat kettle to 115°C
- Cook: 115°C,
STEP 2
“Add oil and onion”
- Cook: 115°C,
- Time: 3min
- Mixer: Auto-Reverse; speed 80
STEP 3
“Add meat”
- Cook: 115°C,
- Time: 7min
- Mixer: Auto-Reverse; speed 80
STEP 4
“Add tomato purèe”
- Cook: 115°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 80
STEP 5
“Add vegetables”
- Cook: 115°C,
- Time: 5min
- Mixer: Auto-Reverse; speed 80
STEP 6
“Add water and wine”
- Cook: 94°C,
- Time: 40min
- Mixer: Forward only; speed 60
“STEP 7”
Add milk when roots are ready
Traditional bolognese
ground meat 30 kg
tomato purèe 4,5 kg
onion 5 kg
oil 1 liters
grated carrots 5 kg
grated celery 5 kg
red wine 3 liters
milk 3 liters
total 55 kg
For sauce bolognese pre-heat kettle to 115°C. First put oil
and onion in the kettle and start mixing with Autoreverse
80...100. After approx. 2 to 3 minutes add ground meat
and continue mixing for 7 minutes.
Then add tomato purèe and after 2 to 5 minutes add
grated carrot and celery for another 2 to 5 minutes.
Add water and wine and then keep boiling 94°C for 30
to 40 minutes until roots are ready. Finish with milk and
seasoning.

45. Kettle Cookbook 09/2017 Page 45
from chopped tomatoes
First, heat oil in the kettle at 115 or 125 °C and add spices. Set
mixing Auto-Reverse 40 and cook for 10 min.
Add 1 liter water and cook another 10 minutes.
Add onions and chopped tomato and continue to cook on 115 or
125 °C for 6 to 10 minutes.
Then add rest of water and reduce cooking to 90 °C and
simmer for 20 minutes with Forward 20. Add marinated
chicken, mutton or vegetables/lentils and simmer another 20
minutes with Forward 20.
from tomato paste
First, heat oil in the kettle at 115 or 125 °C and add chopped
onion, ginger and garlic. Set mixing Auto-Reverse 40 and cook
for 10 min
When onions are golden or brown, add tomate paste and rest
of spices. Cook on 115 or 125 °C for 6 to 10 minutes with Auto-
Reverse 40.
Then add water and reduce cooking to 90 °C and simmer for
20 minutes with Forward 20. Add marinated chicken, mutton
or vegetables/lentils and simmer another 20 minutes with
Forward 20.
Curries
The automatic mixing, high temperatures, and efficient simmering
can be utilized to simplify the production of curries.
COOKING PROGRAM
STEP 1: Pre-heat kettle to 115°C
- Cook: 115°C
STEP 2
- Cook: 115°C
- Time: 10min
- Mixer: Auto-Reverse; speed 40
STEP 3
- Cook: 115°C
- Time: 10min
- Mixer: Auto-Reverse; speed 30
STEP 4
- Cook: 90°C
- Time: 20 min
- Add water 25%
- Mixer: Forward; speed 20
STEP 4
“Add mutton/chicken”
- Cook: 90°C
- Time: 20 min
- Mixer: Forward; speed 20

46. Kettle Cookbook 09/2017 Page 46
COLD SAUCES
With the Dietatec MixerKettle you can mix all the
usual cold sauces and salad dressings as with a
standard mixer. If you have used the kettle, cool
it for example by using the automatic chilling
mode or by rinsing it with cold water.
If the sauce you are making needs to be kept
cold during the preparation, you can use the
chilling mode.
Tartar sauce
Tartar sauce is based on mayonnaise. You can
add chopped eggwhites, chopped onion, capers
and parsley or you can add chopped onion,
chopped chives and chopped pickled gurkins.
Season with salt and sugar.
Mix Auto-reverse 60...80. Do not heat. Excellent
with fried fish.
Options:
Use yoghurt instead of mayonnaise.
Dipping sauces,
salsa
You can use the kettle as a mixer for making any kind of
cold mix from crushed tomatoes, sour cream, mayonnaise
and/or your favourite spices.
Dressings
Italian type red salad dressing
This dresssing is light (low chalorie), but feels rich.
Use as dressing base unsweetened low fat yoghurt.
Minimum batches for kettles without a bottom
scraper are the same as for fat and flour sauces.
Start mixer at Auto-Reverse 60...80. Colour red by
adding tomato purée or tomato ketchup. Season with
salt, sugar, and pizza seasoning (or black pepper and
herbs like thyme, basil and/or oregano). Mix for few
minutes, until the dressing is smooth and mixed.
To mix tomato purée more easily, dilute it with water
half and half before mixing into the dressing base.
Mustard dressing
oil 10 liters
lemon juice 1,25 liters
mustard powder 250-500 g
cream (19 % fat) 5 liters
Put oil and lemon juice in a cold kettle. Start
mixing with AutoReverse 70. Add mustard powder.
Sieve the mustard powder to prevent the dressing
to becoming lumpy. Season with salt and sugar
(not necessary). When oil-lemon-mustard mixture
is well mixed, add cream. Let mixer work for a few
minutes until mixed.
Creamy salad dressing
cream (19 % fat) 10 liters
sugar 300 g
mustard 700 g
vinegar 700 g
Put at the cream in to a cold kettle. Close the lid.
Mix with AutoReverse 50...70. Add sugar, mustard
and vinegar while mixing. Do not heat. Season with
salt and white pepper.

47. Kettle Cookbook 09/2017 Page 47
DESSERT SAUCES
Fruit, Berry & Juice Sauces
Juice sauce
Put any juice and potato or maize starch (about 2 to 3 % of
the amount of the juice) into a cold kettle. Start mixing at
Auto-Reverse 100...140. After a couple of minutes of mixing,
when you are sure that all the starch is diluted into the
water, set heat to 102°C. Reduce now the speed to 50...70.
Heat about 10 to 15 minutes or until mixture has thickened.
Cool the sauce if needed. May be served either hot or cold.
You can also serve the sauce hot with many desserts and
with fresh or canned fruits.
COOKING PROGRAM
STEP 1
“Add other than water
- Time: 2min
- Water 10%
- Mixer: Forward; speed 100
STEP 2
“Add meat”
- Cook: 96°C,
- Time: 5min
- Water: 90%
- Mixer: Forward, speed 20
Cold orange sauce
Put cream (18 to 20 % fat) in a cold kettle. Note
minimum batches. Start mixer at manual speed 3
and auto-reverse. Add orange juice concentrate
(thick concentrate) 20 to 25 % of amount of the
cream. Add sugar to taste. Let mix a few minutes
until mixture thickens.
Orange sauce
Put water and potato or maize starch (2 to 3 % of
the amount of water) in a cold kettle. Start mixing at
Auto-Reverse 100...140. Start at lower speed, beware
of spilling. After a couple of minutes of mixing, when
you are sure that all of the starch is diluted into the
water, set heat to 102°C. Reduce the speed to 3 or 4.
Heat about 10 to 15 minutes or until the mixture has
thickened.
Chill the mixture. While cooling, add orange juice
concentrate (thick concentrate) 20 to 25 % of the
amount of water. Add sugar to taste.

48. Kettle Cookbook 09/2017 Page 48
Chocolate sauces
cocoa powder 1 kg
sugar 1 kg
water 6 kg
heavy cream (38 %) 2 kg
starch 250 g
Put all the ingredients into a cold kettle. Add potato
or maize starch for thickening. Start mixing at Auto-
Reverse 100...140. After a couple of minutes of mixing,
when you are sure that all the starch is diluted into
the water, set heat to 102°C. Heat about 10 to 15
minutes or until the mixture has thickened.
Cool the sauce if needed. you can also serve the
sauce hot with many desserts (e.g. with ice-cream )
Vanilla sauces
eggs 1 kg
milk 9 kg
sugar 250...500 g
vanilla sugar 0.2 kg
Put all the ingredients except the vanilla sugar into
a cold kettle. Start mixing at Auto-Reverse 100...140.
After a couple of minutes of mixing, set heat to 102°C.
Heat about 10 to 15 minutes or until the mixture has
thickened.
Finally season with vanilla sugar or use vanilla pods in
the mixture while heating. You can also crush some pods
and leave them in the mixture. If you do not want to see
black vanilla bits in the sauce, put the pods in a clean
cloth (like bouquet garni) and tie the cloth to the mixing
tool.
If you use vanilla sugar, do not heat the sauce after you
have added the vanilla sugar. It does not contain real
vanilla, but an artificial flavoring, and the taste is better
if not cooked.

49. Kettle Cookbook 09/2017 Page 49
COMPOTTES AND
PUDDINGS
The methods are the same as for making sauces.
basic
In the basic method you start putting all the ingredients
into a cold kettle, start mixing and start heating after the
mixture is mixed thoroughly.
The basic method is the easiest way to make compottes,
juice sauces and puddings. Sometimes, however, you
might get a palm sized “ cake “ of starch on the bottom
of the kettle (an undiluted part of the thickening) which
is easy to throw away and is not harmful.
1. put into the kettle the juice or any liquid on
the reipe
2. Add the thickening: for a juice soup or sauce 2
to 3 % for a compotte or pudding approx. 5%
3. Start mixing. Usually at maximum speed and
AutoReverse. Mix until completely mixed.
4. Turn on heating, heat until ready. Temperature
94°C. While heating, reduce speed to approx. 50 .
á la minute
In the á la minute method you heat up the liquid and add
the thickening part (starch, flour etc.) after the mixture
is hot. Actually this is a normal method used in kitchens,
because the basic method can only be used effectively if
you have a mixer attached to the kettle.
1. Put 85 % of the liquid in the kettle.
2. Set the temperature to 94°C. To ensure even
heat distribution, and to heat faster, use the mixer
with ForwardOnly 20...40.
3. When the liquid is hot, change to to AutoReverse
70.
4. Add thickening mixed in the rest of the cold
liquid pouring it evenly into the kettle through the
opening on the lid.
Potato or corn starch thickening cooks in a few minutes
- when the sauce or pudding has thickened it is ready.
Boil wheat flour thickening at least 5 minutes (preferably
10 minutes).

50. Kettle Cookbook 09/2017 Page 50
Apricot pudding
Apricot purée 2 kg
Sugar 0,6 kg
Potato starch 0,5 kg
Water 10 liters
basic Put apricot purée, sugar and starch into a cold
kettle. Add cold water. Start mixing at manual speed
125 to 150 and auto-reverse. After a couple of minutes
of mixing, when you are sure that all the starch is
diluted into the water, set heat 92°C. Reduce speed to
50 ... 70. Heat about 10 to 15 minutes or until mixture
has thickened.
Juice puddings,
jellies
Prepare a juice pudding using either of the
procedures, use any juice to your taste, sweeten with
sugar, if needed. Add some fresh or frozen berries at
the end.
Fruit and berry
puddings
Make like a juice pudding. You can combine different
fruits, berries and juices. The preparation is is easy -
just have the right amount of thickening if you have a
lot of fruit in the pudding.

51. Kettle Cookbook 09/2017 Page 51
Grain porridges
basic
Grain (or flake, gruel, semolina, pearl) porridges and
gruels (like rice pudding, semolina soup) are best to
prepare with the “basic” method as described in section
‘Compottes and Puddings’.
á la minute
If you want to use the traditional “a´la minute” method,
where you cook the liquid first, you can add the grain
through the opening the other half of the kettle lid. If the
amount of the porridge or the gruel is so small that most
of the mixing arm is not immersed in the liquid, some of
the grain will stick to the mixing arm.
Another possibility (for making small amounts) is to open
the lid and mix the grains by hand using a big wire whip
(be careful - do not burn yourself
Flour porridges
The best production method is the “basic” as described
in section ‘Compottes and Puddings’. If you want to add
flour (or bran) in the boiling liquid “á la minute”, you must
mix the flour in a small amount of cold liquid - otherwise
the porridge shall become lumpy.
COOKING PROGRAM

(basic method),
STEP 1
“Add Grains”
- Water
- Mixer: Forward; speed 40
STEP 2 (with only water)
- Cook: 96°C,
- Time: 10min
- Mixer: Forward; speed 40
STEP 2 (with milk 19%)
- Cook: 94°C,
- Time: 10min
- Mixer: Forward; speed 40
Rye porridge
rye flour 1,8 kg (3 liters)
water 10 liters
salt 30 g
This is a breakfast porridge like oatmeal.
Put water and rye flour in a cold kettle. Set
heat to 96°C and cook about 45 minutes.
Season with salt.
PORRIDGES AND
PUDDINGS

52. Kettle Cookbook 09/2017 Page 52
Semolina pudding
Put milk and semolina in a cold kettle. Start mixing at
Auto-Reverse 100...140 . After a couple of minutes of
mixing, when you are sure that all the semolina is well
mixed to the milk, set heat to 96°C. Reduce speed to
50...80. Let simmer about 20 minutes. Season with salt.
Whipped desserts
(puddings)
Make semolina pudding in juice instead of milk. When
temperature has reached 96°C, you can change to
Forward 60...80. After 5 minutes start chilling (or stop
heating, if no chilling option).
With the chill mode on, let the program do the work - cool
and mix air to the pudding to make it lighter in colour and
fluffier. Mix with Forward Only 100...140. Increase speed
only if there is no spilling!
Note, that the volume starts to increase only after the
pudding is cold enough, 35 to 40 °C.
You can increase your batch size with Whipping tool that
adds even more air to the product. With whipping tool the
volume can increase even over 50%, so you need to take
thin into account with fill rate.
COOKING PROGRAM ,
STEP 1:
“Add all ingredients”
Time 2min
Mix Auto-Reverse; speed 100
STEP 2:
Cook 96°, 5 min
Mix Forward; speed 60
STEP 3:
Chill 50°
Mix Forward Only; speed 60
STEP 4:
Chill 35°
Mix Forward Only; speed 100
STEP 5:
Chill 25°
Mix Forward Only; speed 140
Rice pudding
Porridge from rice, cooked in milk.
rice 1,35 kg (1,5 liters)
milk 10 liters
salt 30 g (4 g)
(sugar) (0,3 to 0,4 kg)
Soak the rice in cold water for a few hours in a
refrigerator (this is not necessary, but it speeds up the
procedure and saves energy). Put cold milk into a cold
kettle. Add rice to the milk.
Start mixing with Auto-Reverse 70...100. Set heat to
96°C. When the temperature has reached 96°C, reduce
to speed 20...30. Let simmer in this temperature stirring
constantly for 45 to 50 minutes. Season with salt.
COOKING PROGRAM ,
STEP 1
“Add rice and milk”
- Cook: 96°C,
- Time: 20min
- Mixer: Auto-reverse; speed 70
STEP 2
- Cook: 96°C,
- Time: 45min
- Mixer: Forward, pause; speed 20

53. Kettle Cookbook 09/2017 Page 53
BATTERS AND
DOUGH
With the Dietatec MixerKettle´s mixer you can
make all semi-liquid doughs and batters. You
can use traditional recipes. Making in kettle
gives you a possibility to heat water in the
kettle - this way you save one transfer and one
cleaning step. Usually it is best to start with
ForwardOnly 100...120. After the mixture is well
mixed, you can switch to the normal mixing
speed (lower the speed).
Dough for rolls
water 10 kg
yeast 1 kg
wheat flour 8 + 8 kg
salt to taste
For small quantities use the normal mixing tool. Use
the mixing tool without scrapers in the kettle if mixing
big quantities or use the special dough tool. Put the
water, the salt and yeast into the kettle. Set the mixer to
AutoReverse 80.
When the yeast has dissolved add half of wheat flour. Let
mix for 10 minutes. Add the other half of flour (and some
oil if you want). Mix for 10 more minutes. After this the
dough is ready and you can remove it from the kettle or
let it rise in the kettle: set the heating to 35...40°C.
COOKING PROGRAM ,
STEP 1:
Cook 35°
Add water
Mix Forward; speed 10
STEP 2:
“Add yeast and salt”
Time 2 min
Mix Forward; speed 80
STEP 3:
“Add flour”
Time 8 min
Mix Forward; speed 80
STEP 3:
Time 4 min
Mix Forward; speed 40
STEP 4:
“Add rest of ingredients”
Time 3 min
Mix Forward; speed 60
Batter for
pancakes
milk 6 liters
eggs 1.3 kg
flour 2.2 kg (3.7 liters)
oil 3.5 dl
sugar 200 g
total 10 kg
Put the ingredients in a cold kettle.
Mixing: AutoReverse 70.
Batter for
blinis
(Russian buckwheat pancaces)
milk 6.3 liters
yeast 250 g
salt 50 g
buckwheat 1.2 kg (2 liters)
wheat flour 1.8 kg (3 liters)
eggs 0.5 kg
total 10 kg
Heat the milk lukewarm; set the temperature to
40°C, add yeast and other ingredients. Mixing:
AutoReverse 70 .

54. Kettle Cookbook 09/2017 Page 54
MIXES
Hamburger mix,
meat loaf mix
Meat loaf mixes are made with Dietatec MixerKettle just
like with a universal mixer.
Since the kettle and the mixer has been in the first hand
designed to be a food processing combination of a kettle
and a mixer, the power of the mixer is not sufficient for
everything. Particularly when mixing very heavy (low
viscosity) masses with the bigger kettles from 200 liters
to 500 liters you may not be able to fill the kettle up to
the rim.
To make the mixing easier, add heavy components like
ground meat and ground fish in smaller amounts. For
normal sized batches this is not necessary.
Mix hamburger and meat loaf (or ground fish mixture) at
AutoReverse 70 for a few minutes, until mixed. Then let
the mixer work ForwardOnly at higher speed.
COOKING PROGRAM ,
STEP 1:
“Add breadcrumbs”
Add water 24%
Time 5 min
Mix Forward; speed 40
STEP 2:
“Add rest of ingredients”
Time 3 min
Mix Auto-Reverse; speed 60

55. Kettle Cookbook 09/2017 Page 55
Cabbage
Raw cabbage has a heavy (low viscosity) mass and
long fabrics with sticky structure
It is recommended to use only mixing hook for mixing.
As raw cabbage can be so sticky, that it does not mix
properly rather move as one mass.
If still prefered to use standard mixing tool, first
wait that product has become tender, then mixing is
possible.
Cabbage casserolle
For cabbage casserolle use combination of bottom
scraper part from mixing tool and a mixing hook.
First low roast the grounded meat and other possible
ingredients (for example onion) in the kettle.
You can mix all the time with Auto-Reverse 30...40, or
first mix Forward 30…40 for few minutes then Auto-
Reverse 30…40 a minute until meat is ready.
After meat is granular you can remove the bottom
scraper from mixing tool. Now you have only mixing
hook in the kettle and then you can add raw cabbage
and seasons. Mixing with speed 60...100, it should take
only few minutes to fully mixed construction.
Salads
Mixing salads
Make quantity salads easily with the standard mixing
tool.
Specially salads containing rice or pasta and diced
vegetables are easy to make even in very large
quantities. Remember to use cold kettle. If necessary,
chill the kettle rinsing it with cold tap water.
Coleslaw
When making salads with raw cabbage, the structure
of raw cabbage makes mixing more challenging, but
DIETA kettle with mixing hook can do it.
Place only mixing hook attachment in the kettle. Then
add raw cabbage, seasons and other ingredients.
Mixing with speed 60...100, it should take only few
minutes to fully mixed construction.

56. Kettle Cookbook 09/2017 Page 56
Pizza Sauces
Use the mixerkettle to make pizza base from ready
made pizza sauce by adding your favourite spices – or
make it from tomato paste and/or canned crushed
tomatoes. For Pizza Bolognese just make a Bolognaise
sauce (basic spaghetti sauce).
Pies & Tarts
Mix fillings for tarts and quiche easy. Some ingredients
require sauté ing or blanching – here you can use the
same equipment for preparation and mixing.
Maybe the old method is not the best way to do
it? Experiment and learn more about the fantastic
possifilities of a MixerKettle.
Dip Sauces
Make your own dip sauces and salsa: hor or cold.
Use them for starters, main dishes, snacks and
breakfast servings. Use your imagination – a
MixerKettle is an universal mixer AND a kettle!
Spice mixes
Mix dry spices and herbs to make your own grill
seasoning. If all the ingredients are small size and non-
sticky you may use the whipping grid with the bottom
scraper tool.
Eggs
Scrabled eggs
Scrambled eggs is easy. Use a shallow kettle or just
the bottom of the kettle. Use the standard tool (with
scrapers) grease the kettle with butter, add egg
mixture and cook at low temperature 100...102°C until
done. Remove immediately.
Omelette
Make quantity omelette mixes with the kettle. Whipping
is easy with the bottom tool (the standard tool may
also be used).
Bake the omelettes in an oven, or fry on a fryingpan or
frytop.

57. Kettle Cookbook 09/2017 Page 57
Ice-Cream
The automatic mixing and precise temperature control can be
utilized also to make ice cream. Add base ingredients in the kettle
and let automatic mixer take care of the rest.
COOKING PROGRAM ,
PRE-STEP:
Mix Forward; speed 60
STEP 1:
Cook: 85°C, 20 min
Mix Forward; speed 20
STEP 3:
Add “yolk mixture”
Cook: 85°C, 20 min
Mix Forward; speed 60
STEP 3:
Chill: 20 °C / 6 °C
Ice-cream base
milk (whole) 10 liters
cream (heavy) 10 liters
egg yolks 4 kg (3,9 l)
sugar, 4,1 kg
vanilla pods
total 28 kg
First, premix egg yolk and sugar. Then move to the side
and clean the kettle before continuing.
Add milk, cream, and vanilla pods. Gently simmer in
product temperature 85°C for 20 minutes. Set the mixer
to Forward 20. Then add yolk mixture, increase mixing
speed and simmer another 20 minutes in 85°C until
thick. Set the mixer to Forward 60.
When the mixture is thick, you can start the chilling
process. Depending on kettle chilling options, you can
either complete whole cooling in the kettle, or start
chilling in the kettle and continue chilling in containers.
After chilling, the mixture is ready for churning in the ice
cream machine.

58. Kettle Cookbook 09/2017 Page 58
What else can you
make?
Use the good temperature control (at 70 to
80°C) to melt chocolate for decoration of
cakes and desserts. Of course you can make
the chocolate yourselves if you want to. Or
use ready made chocolate as a base for your
own “brand”.
Even if not mentioned in this booklet, many
ethnic foods are best prepared in a kettle
– specially if you can rely on the steady
temperature control. The kettle is also good for
holding most of the meals prepared in it.
You can make your own barbeque sauces.
You can make barbeque oils mixing oils and spices.
You can make spice mixtures. from dried spices.
You can make cottage cheese.
You can mix your own cereal mix (muesli) from various
cereal and dried fruit components.
MixerKettle is a mixer (with cooking and chilling as an
option). You will find hundreds of uses.
Make jellies, marmalade, syrup, soft fudge - many kinds
of sweet sugar products. Accurate temperature control
and usable temperatures up to 125°C!
Syrup/candy temperatures:
Syrup (for candied fruits) 106-112°C
“thread”
Fudge 113-118°C
“flattening ball”
Caramel 119-121°C
“soft ball”
Marshmallow 122-130°C
“soft ball, sticky”
Taffy, nougat 132-143°C
“firm threads”
Brittle 148-154°C
“cracking”
Pralines 160-176°C
“golden”

59. Dietatec Oy
Teollisuusneuvoksenkatu 4, FI-00880 Helsinki, Finland
Tel. [phone] | www.dietatec.com | [email protected]