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.

▯Unless otherwise specified, cooking times refer to 1 kg (2 lb) of vegetables.

Food	Water	Cooking	Setting	Cooking		Notes
	quantity	insert		time

Artichokes, large (400 -	1 quart	Perforated	Steaming	40	- 50 Min.
500 g or 0.9 - 1 lb each)	(1 liter)

Leaf spinach	1 quart	Perforated	Steaming	4 min.
(250 g or 0.6 lb)	(1 liter)

Cauliflower	1 quart	Perforated	Steaming	15	- 20 min.	In florets
	(1 liter)

Beans, green	1 quart	Perforated	Steaming	20	- 25 min.
	(1 liter)

Broccoli	1 quart	Perforated	Steaming	10	- 15 min.	In florets
	(1 liter)

Broccoli and carrots	1 quart	Perforated	Steaming	20	- 25 min.	In florets/in slices
(1 kg or 2 lb each)	(1 liter)

Fennel	1 quart	Perforated	Steaming	8 - 12 min.		In strips
	(1 liter)

Vegetable terrine	1 quart	Perforated	Steaming	50	- 60 min.	In an oblong terrine shape
(1.2 kg or 2 lb 10 oz)	(1 liter)

Carrots	1 quart	Perforated	Steaming	10	- 15 min.	In slices
	(1 liter)

Potatoes	1 quart	Perforated	Steaming	20	- 25 min.	Quartered
	(1 liter)

Kohlrabi	1 quart	Perforated	Steaming	15	- 25 min	In slices
	(1 liter)

Leek	1 quart	Perforated	Steaming	5 - 10 min.		In slices
	(1 liter)

Chard	1 quart	Perforated	Steaming	12	- 15 min.	First cook the stalks for 8 - 10 min., then
	(1 liter)					add leaves and cook for 5 min. more

Pak choi	1 quart	Perforated	Steaming	5 - 7 min.		Halved longitudinally
(150 - 250 g or 5 - 9 oz each)	(1 liter)

Jacket potatoes, small	1 quart	Perforated	Steaming	25	- 30 min.
(about 50 g or 2 oz each)	(1 liter)

Jacket potatoes, medium	1 quart	Perforated	Steaming	30	- 40 min.
(about 70 g or 2.5 oz each)	(1 liter)

Jacket potatoes, large	1 quart	Perforated	Steaming	40	- 45 min.
(about 100 g or 3.5 oz each)	(1 liter)

Brussels sprouts	1 quart	Perforated	Steaming	18	- 22 min.
	(1 liter)

Asparagus, white	1 quart	Perforated	Steaming	18	- 25 min.
	(1 liter)

Asparagus, green	1 quart	Perforated	Steaming	10	- 15 min.
	(1 liter)

Tomatoes skinning	1 quart	Perforated	Steaming	3 - 4 min.		Cut crosswise before steaming. Chill
	(1 liter)					with icy water after steaming.

Sugar snaps	1 quart	Perforated	Steaming	10	- 15 min.
	(1 liter)

VK 230 714 specifications

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Gaggenau VK 230 714 manual Vegetables

Models: VK 230 714

Vegetables

Food

VK 230 714 specifications