Gaggenau VK 230 714 manual Tables and tips, Steaming, Cooking, Poaching, Blanching

Tables and tips

Notes

‒Always preheat the appliance.

‒Always fit the glass cover. Steam and energy losses are avoided by a well-sealing cover.

‒The specified cooking times are for your orientation. Actual cooking time is influenced by the quality and temperature of the food, its weight and its thickness.

‒Use the residue strainer when adding spices, herbs or vegetables to the water. This will ensure that the drain does not become blocked. Remove residues from the basin after steaming.

‒Clean the appliance particularly thoroughly if you have used salt, bouillon, stock or broth. Residues of additives can cause corrosion.

Steaming

▯Fill the appliance with 1 quart (1 liter) of water and preheat it to the steam cooking setting.

▯Place the cooking insert containing the food in the basin and close the glass cover.

▯When you use the perforated cooking insert, the steam is able to reach the food on all sides. This ensures even cooking even of large quantities.

The unperforated cooking insert prevents soiling of the cooking basin and is used to soak foods.

▯The steamer can be fitted with both cooking inserts at the same time. The perforated insert must be placed under the unperforated insert.

Cooking

▯Fill the appliance with 4 quarts (4 liters) of water and preheat it to the steam cooking setting.

▯Use the pasta basket (special accessory FK 023 000) to prepare pasta.

Poaching

▯Fill the appliance with about 4 quarts (4 liters) of liquid and set a temperature between 160 °F and 200 °F (75 and 95°C).

▯Depending on the cooking times of meals, the cooking inserts can be inserted at the same time or in succession.

▯When two cooking inserts are used at the same time, the cooking time is prolonged by about 10 minutes.

▯Steaming extracts nutrients from foodstuffs to a lesser extent than cooking in boiling water. Vitamins, minerals and also shape, color and intrinsic taste are preserved better. Do not spice foods until after steaming.

▯Aroma steaming: you can flavor the water with herbs, spices and wine.

▯You are advised to fit the glass cover.

▯You can flavor or salt the water, but then you should clean the appliance particularly thoroughly afterwards. Salt residues can produce corrosion.

▯Instead of water, you can use vegetable bouillon, fish stock or meat broth. You can also flavor the cooking liquid with herbs, spices or wine.

▯Always fit the glass cover.

Blanching

Blanching in steam (vegetables):

▯Fill the appliance with 1 quart (1 liter) of water and preheat it to the steam cooking setting.

▯Place the perforated cooking insert containing the vegetables in the basin and close the glass cover. Blanche a maximum of 500 g vegetables in one go.

▯Steam for 4 - 5 minutes and then chill the vegetables immediately in icy water.

Blanching in boiling water (vegetables or meat):

▯Fill the appliance with 4 quarts (4 liters) of water and preheat it to the steam cooking setting.

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