Fish; Meat / Poultry / Sausages - Gaggenau VK414 Instrucciones De Uso

Fish

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You can steam fish fillets or whole fish or cook them
in stock. Cooking in stock will take about 2 - 5
minutes longer than steaming, depending on the
amount and temperature of the stock.
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Use the unperforated cooking insert for steaming.
You can butter it lightly to keep the fish from
sticking to it.
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Salt the fish sparingly after steaming. This will avoid
the fish becoming too dry.
Food
Fish fillet, delicate
(1 - 2 cm thick)
Fish fillet, firm (2 - 3 cm
thick)
Bream, whole (600 g),
in stock
Trout (2 whole trout 200 g
each), in stock
Fish terrine (1,2 kg)
Mussels in white wine (1 kg) 1 litre
Monkfish fillet (3 cm),
in stock
Rolled sole fillets
(80 - 150 g each)
Scallops (12)

Meat / poultry / sausages

Food
Meatballs (20 - 30 g each)
Filled chicken breast
(250 - 300 g each)
Veal terrine (1.2 kg)
Rolled stuffed turkey
(250 - 300 g each)
Boiled sausages
14
Water Cooking
quantity insert
1 litre perforated
1 litre perforated
1 litre unperforated
1 litre unperforated
1 litre perforated
unperforated
1 litre unperforated
1 litre perforated
1 litre perforated
Water Cooking
quantity insert
1 litre perforated
1 litre unperforated
1 litre perforated
1 litre unperforated
4 litres without cook-
ing insert
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Fillets with skin: place the fish with the skin to the
top, this preserves the texture and aroma.
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You can season the stock with wine, fish stock,
vegetables, herbs and spices.
m
Risk of poisoning!
Only prepare fresh mussels that are tightly closed.
Discard any mussels that do not open during cooking.
Temperature Cooking
time
steaming 3 - 6 min.
steaming 10 - 15 min. e.g. salmon, ocean perch, hake, tila-
steaming 25 - 30 min. 500 ml tepid stock, e.g. fish stock
steaming 10 - 15 min. 500 ml tepid stock, e.g. fish stock
steaming 40 - 45 min. in an oval terrine dish
steaming 8 - 12 min.
steaming 12 - 15 min. 500 ml tepid stock, e.g. fish stock
steaming 12 - 15 min. wrap with a slice of smoked salmon
steaming 4 min.
Temperature Cooking
time
steaming 3 - 4 min.
steaming 8 - 10 min.
steaming 6 - 8 min.
steaming 15 - 18 min. Fry to taste before or after steaming.
75 - 90°C 12 - 15 min. e.g. Bavarian white sausages, pork
Remarks
e.g. cod, halibut, turbot, catfish, pike-
perch
pia, Lake Victoria perch, bass
with vegetables
with vegetable strips
500 ml of white wine
Only prepare fresh mussels that are
tightly closed. The mussels are ready
when their shells open.
with vegetables, ginger, fennel seeds
or coriander
Remarks
from minced beef, slightly butter the
cooking insert base
Fry to taste before or after steaming.
Use the stock as a base for the
sauce.
Usethestock as a base for the sauce.
sausages