Gaggenau VK 230 714 manual Fish, Meat/poultry/sausages, Risk of poisoning

Fish

▯You can either steam fish fillets or you can cook them in their stock in the unperforated cooking insert. In comparison with steaming, preparing them in their stock takes about 2 - 5 minutes more, depending on the quantity and initial temperature of the stock.

▯Preferably use the perforated cooking insert for steaming. You can grease it lightly if fish should stick to it too easily.

▯Do not salt steamed fish until after cooking it. In this way, less water is extracted from the fish.

▯In the case of fillets with skin: place the fish with its skin side pointing upwards to preserve its structure and aroma.

▯You can enhance the stock with wine, fish stock, vegetables, herbs and spices.

9WARNING

Risk of poisoning

Prepare only closed mussels that are in a perfect condition. Never eat mussels that are not open after cooking.

Food	Water	Cooking	Setting	Cooking	Notes
	quantity	insert		time
Fillet of fish with loose meat	1 quart	Perforated	Steaming	3 - 6 min.	e.g. cod, halibut, turbot, shark catfish,
(1 - 2 cm/0.4 - 0.8 in thick)	(1 liter)				zander (pike perch)
Fillet of fish with firm meat	1 quart	Perforated	Steaming	10 - 15 min.	e.g. salmon, redfish, pollock, tilapia, sea
(2 - 3 cm/0.8 - 1 in thick)	(1 liter)				bass
Whole gilthead (600 g/1 lb)	1 quart	Unperforated	Steaming	25 - 30 min.	1/2 quart (500 ml) of lukewarm stock,
in stock	(1 liter)				e.g. fish stock with vegetable stripes
Whole trout (2 trout of	1 quart	Unperforated	Steaming	10 - 15 min.	1/2 quart (500 ml) of lukewarm stock,
200 g/0.4 lb each) in stock	(1 liter)				e.g. fish stock with vegetable stripes
Fish terrine (1.2 kg/3 lb)	1 quart	Perforated	Steaming	40 - 45 min.	in an oblong terrine
	(1 liter)
Mussels in white wine (1 kg/	1 quart	Unperforated	Steaming	8 - 12 min.	1/2 quart (500 ml) of white wine
2.2 lb)	(1 liter)				Prepare only closed mussels that are in
					a perfect condition. The mussels are
					ready as soon as they open.
Fillet of monkfish (3 cm/1 in)	1 quart	Unperforated	Steaming	12 - 15 min.	1/2 quart (500 ml) of lukewarm stock,
in stock	(1 liter)				e.g. fish stock with vegetables, ginger,
					fennel seeds and coriander
Rolled sole fillets (80 -	1 quart	Perforated	Steaming	12 - 15 min.	Roll in one slice of smoked salmon as
150 g/0.2 - 0.3 lb each)	(1 liter)				well.
Scallops (12)	1 quart	Perforated	Steaming	4 min.
	(1 liter)

Meat/poultry/sausages

Food	Water	Cooking	Setting	Cooking	Notes
	quantity	insert		time
Meatballs	1 quart	Perforated	Steaming	6 - 8 min.	Made of ground beef. Lightly butter the
(20 - 30 g/0.7 - 1.1 oz each)	(1 liter)				cooking insert base.
Chicken breast, stuffed	1 quart	Unperforated	Steaming	25 - 30 min.	Roast gently to taste before or after
(250 - 300g/9 - 10 oz each)	(1 liter)				steam cooking. Use the resulting stock
					as the basis for gravy.
Veal terrine (1.2 kg/2 1/2 lb)	1 quart	Perforated	Steaming	60 - 75 min.
	(1 liter)

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