Disinfecting; Vegetables - Gaggenau VK 414 610 Manual De Instrucciones

Disinfecting

▯
Fill the appliance with 0.23 gallons (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 (about 0.9 - 1 lb) each)
Leaf spinach (250 g; about
0.6 lb)
Cauliflower
Beans, green
Broccoli
Broccoli and carrots (1 kg
(about 2 lb) each)
Fennel
Vegetable terrine (1.2 kg
(about 2 lb 10 oz))
Carrots
Potatoes
Kohlrabi
Leek
Chard
Pak choi (150 - 250 g (5 - 9
oz) each)
Jacket potatoes, small
(about 50 g (about 2 oz)
each)
Jacket potatoes, medium
(about 70 g (about 2.5 oz)
each)
16
Water quan- Cooking
tity insert
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons 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 (about 2 lb) of vegetables.
Setting Cooking
time
Steaming 40 - 50 Min.
Steaming 4 min.
Steaming 15 - 20 min. In florets
Steaming 20 - 25 min.
Steaming 10 - 15 min. In florets
Steaming 20 - 25 min. In florets/in slices
Steaming 8 - 12 min.
Steaming 50 - 60 min. In an oblong terrine shape
Steaming 10 - 15 min. In slices
Steaming 20 - 25 min. Quartered
Steaming 15 - 25 min
Steaming 5 - 10 min.
Steaming 12 - 15 min. First cook the stalks for 8 - 10 min.,
Steaming 5 - 7 min.
Steaming 25 - 30 min.
Steaming 30 - 40 min.
Notes
In strips
In slices
In slices
then add leaves and cook for 5
min. more
Halved longitudinally