Gaggenau VK 230-610, Operation And Assembly Instructions

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15
6.2 Cooking table
Steaming / Cooking Setting: steam cooking
Foodstuff Water Cooking insert Food quantity Preparation Cooking times*
(cups) selection (minutes)
Meat
Meatballs 4 perforated 500 g 15 - 20
Fillet of beaf 4 unperforated 400 g
place herbs, e.g. 1/2 teasp.
15 - 20
thyme in the cooking basin
Chicken breast,
4
unperforated
500 g 20 - 25
filled Base buttered
Turkey breast 4
unperforated
300 g over vegetable stock 15
Base buttered
Smoked pork 4 unperforated 1 kg 60
Boiled beef 4 unperforated 1 kg with soup vegetables 85 - 90
Fish
Salmon fillet 4 perforated 600 g 10
Truite bleu 4 perforated 2 trouts vegetable stock with vinegar 8 - 10
Trout in stock 4 unperforated 2 pieces 10 -15
Cod cutlets
4 unperforated 2 cod cutlets
possibly in a vegetable bed
20
steamed in wine over water and wine
Ocean perch fillet 4 unperforated 3 fillets 10 - 12
Pike fillet 4 unperforated
1 kg + 2 cups
15 - 20
water and
ingredients
Mussels 4
perforated, in the perforated insert
10 - 15
unperforated with juice
Vegetables
Cauliflower 4 perforated 1 head in roses 20 - 30
Cauliflower and
4
unperforated 1 kg in roses
35 - 40
carrots perforated 1 kg sliced
Broccoli 4 perforated 1 head in roses 8 - 12
Green beans 4 perforated 800 - 1000 g 20 - 25
Kohlrabi 4 perforated 800 g sliced 30 - 35
Carrots 4 perforated 1 kg sliced 20 - 25
Jacket potatoes 4 perforated 1 kg 35 - 40
Boiled potatoes 4 perforated 1 kg halve 20 - 25
Boiled potatoes and
4
perforated 1 kg halve
25 - 30
cauliflower unperforated 1 kg in roses
Asparagus spears 4 perforated, unperfor. 2 kg whole 25 - 40
Courgettes, aubergine 4 unperforated 500 g sliced 5 - 8
Spinach 4 unperforated 250 g 4
Fennel 4 perforated 4 pieces whole 30 - 40