Chicken wrapped in bacon (use liquid holder):
Cut the chicken breast lengthwise and form the meat into thin escallops. Cover the chicken with cling foil and pound them to make the escallops even in thickness. Shape into rectangles and season with salt and pepper. Finely chop the remaining chicken and combine with grated carrots, cream, wine, marjoram, and salt into a smooth paste. Evenly spread the paste over the chicken escallops and roll them. Wrap the rolls with bacon, then firmly wrap in cling foil and tie. Place in the bottom, nonperforated tray. Pour water or stock over them.
Dumplings with pine nuts and leek (use middle steamer):
Combine the flour, oil, and water into dough. Use an electric mixer for more convenience. The dough is ready when it can be shaped into a soft ball. Add oil and let it rest on a plate for 20 minutes. In a pan, roast the pine nuts without any fat. Then, add butter and sliced leeks. Sauté until the leeks wilt. Transfer into a bowl. Add cottage cheese and stir. Then, add the egg and season with salt. Finely spread out the dough and spread the filling over it. Roll up the dumpling, making sure it is not thicker than 5 cm. Wrap the dumpling in moist cheese cloth and cook in the middle perforated bowl.
Honey cream with fruit (use top steamer):
Grease six small ramekins with butter. Whisk together the honey, vanilla sugar, and two egg yolks. Add the whole egg and beat into foam. Add the heavy cream and mix again. Distribute the finely cubed peaches and whole sour cherries on the bottom of the ramekins. Pour the mixture over the fruit, cover with aluminium foil, and place in the top bowl.
Preparation & Cooking
Stack the tray and the bowls into tower. Place the tower into a deep baking tray on the bottom grid in an oven preheated to 165 °C. Cook for 60 minutes.