Disinfecting; Vegetables - Gaggenau VK 230 714 Manual De Instrucciones

Disinfecting

▯
Fill the appliance with 1 quart (1 liter) of water and
preheat it to the steam cooking setting.
▯ Place the perforated cooking vessel containing the
objects you want to disinfect (e.g. jelly, preserving
or yoghurt jar or baby bottles) in the basin and
close the glass cover.

Vegetables

▯
Do not spice vegetables until after cooking them.
When steaming, the natural taste of vegetables is
preserved better than when cooking them and they
do not require as much spicing.
Food
Artichokes, large (400 -
500 g or 0.9 - 1 lb each)
Leaf spinach (250 g or
0.6 lb)
Cauliflower
Beans, green
Broccoli
Broccoli and carrots (1 kg or
2 lb each)
Fennel
Vegetable terrine (1.2 kg or
2 lb 10 oz)
Carrots
Potatoes
Kohlrabi
Leek
Chard
Pak choi
(150 - 250 g or 5 - 9 oz each)
Jacket potatoes, small
(about 50 g or 2 oz each)
Jacket potatoes, medium
(about 70 g or 2.5 oz each)
Jacket potatoes, large
(about 100 g or 3.5 oz each)
18
Water Cooking
quantity insert
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
1 quart Perforated
(1 liter)
▯
You must thoroughly rinse the items before
disinfecting them.
▯ Steam for 20 minutes.
▯
If you wish to use two cooking inserts at the same
time, first put the perforated insert into the
appliance and then the unperforated insert over it
and steam for 10 minutes longer.
▯
Unless otherwise specified, cooking times refer to
1 kg (2 lb) of vegetables.
Setting Cooking
time
Steaming 40 - 50 Min.
Steaming 4 min.
Steaming 15 - 20 min.
Steaming 20 - 25 min.
Steaming 10 - 15 min.
Steaming 20 - 25 min.
Steaming 8 - 12 min.
Steaming 50 - 60 min.
Steaming 10 - 15 min.
Steaming 20 - 25 min.
Steaming 15 - 25 min
Steaming 5 - 10 min.
Steaming 12 - 15 min.
Steaming 5 - 7 min.
Steaming 25 - 30 min.
Steaming 30 - 40 min.
Steaming 40 - 45 min.
Notes
In florets
In florets
In florets/in slices
In strips
In an oblong terrine shape
In slices
Quartered
In slices
In slices
First cook the stalks for 8 - 10 min., then
add leaves and cook for 5 min. more
Halved longitudinally