Blanching; Regenerating (Reheating); Keeping Warm; Extracting Juice (Soft Fruit) - Gaggenau VK 230 Instrucciones De Uso

Blanching

Blanching in steam (vegetables):
▯
Fill the cooking basin with 1 litre of water. Preheat
the appliance on the steaming setting.
▯
Put the perforated cooking insert with the
vegetables in the cooking basin and fit the glass
cover. Do not use more than 500 g of vegetables at
a time.
▯
Steam for 4 - 5 minutes, then immediately dip the
vegetables in ice water.

Regenerating (reheating)

▯
Fill the cooking basin with 1 litre of water. Preheat
the appliance on the steaming setting.
▯
Put the unperforated cooking insert with the
prepared dish in the cooking basin and switch back
to 95°C.
Food
Meal on a plate (with meat)
Pasta, starchy side dishes
(500 g)
Vegetables (500 g)

Keeping warm

▯
Fill the cooking basin with 1 litre of water. Preheat
the appliance on the steaming setting.
▯
Put the unperforated cooking insert with the hot
meal in the cooking basin, switch back to 80 - 85°C
and fit the glass cover.

Extracting juice (soft fruit)

▯
Fill the cooking basin with 1 litre of water. Preheat
the appliance on the steaming setting.
▯
Put the unperforated cooking insert in the cooking
basin and then the perforated cooking insert
containing the fruit on top. Fit the glass cover.
▯
Leave the fruit in the steamer until all the juice has
come out (approx. 120 minutes).
▯
You can put the fruit through a linen cloth
afterwards to squeeze out the last remaining juice.
12
Water Cooking
quantity insert
1 litre unperforated
1 litre unperforated
1 litre unperforated
Blanching in boiling water (vegetables or meat):
▯
Fill the cooking basin with 4 litres of water. Preheat
the appliance on the steaming setting.
▯
Put the vegetables or the meat in the water and let it
boil up.
▯
Take the food out. Dip vegetables in ice water.
Rinse meat under hot and then cold water.
▯
Use the pasta basket (special accessory:
FK 023 000) for easy handling of the food.
▯
You can season or salt the water. Thoroughly clean
the cooking basin afterwards. Salt residue might
cause corrosion.
▯
Always fit the glass cover.
Temperature Cooking
time
95°C 12 - 15 min.
95°C 10 - 12 min. slightly butter the cooking insert base
95°C 10 - 12 min.
▯
When steaming with two cooking inserts, insert the
perforated insert under the unperforated insert.
▯
Always fit the glass cover.
Remarks