Disinfecting; Vegetables - Gaggenau VK 414 610 Manual De Instrucciones

Disinfecting

▯
Fill the appliance with 1 quart (1 liter) of water and
preheat it to the steam cooking setting.
▯
Place the perforated cooking vessel containing the
objects you want to disinfect (e.g. jelly, preserving
or yoghurt jar or baby bottles) in the basin and
close the glass cover.

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.
Food
Artichokes, large
(400 - 500 g or 0.9 - 1 lb each)
Leaf spinach (250 g or 0.6 lb)
Cauliflower
Beans, green
Broccoli
Broccoli and carrots
(1 kg or 2 lb each)
Fennel
Vegetable terrine
(1.2 kg or 2 lb 10 oz)
Carrots
Potatoes
Kohlrabi
Leek
Chard
Pak choi
(150 - 250 g or 5 - 9 oz each)
Jacket potatoes, small
(about 50 g or 2 oz each)
Jacket potatoes, medium
(about 70 g or 2.5 oz each)
Jacket potatoes, large (about
100 g or 3.5 oz each)
Water Cooking Setting
quantity insert
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
1 quart Perforated Steaming
(1 liter)
▯
You must thoroughly rinse the items before
disinfecting them.
▯
Steam for 20 minutes.
▯
If you wish to use two cooking inserts at the same
time, first put the perforated insert into the
appliance and then the unperforated insert over it
and steam for 10 minutes longer.
▯
Unless otherwise specified, cooking times refer to
1 kg (2 lb) of vegetables.
Cooking Notes
time
40 - 50 Min.
4 min.
15 - 20 min. In florets
20 - 25 min.
10 - 15 min. In florets
20 - 25 min. In florets/in slices
8 - 12 min. In strips
50 - 60 min. In an oblong terrine shape
10 - 15 min. In slices
20 - 25 min. Quartered
15 - 25 min In slices
5 - 10 min. In slices
12 - 15 min. First cook the stalks for 8 - 10 min., then
add leaves and cook for 5 min. more
5 - 7 min. Halved longitudinally
25 - 30 min.
30 - 40 min.
40 - 45 min.
17