Gaggenau VK 414, Instruction Manual

Page: 13 / 80

13
Disinfecting
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Fill the cooking basin with 1 litre of water. Preheat
the appliance on the steaming setting.
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Put the perforated cooking insert with the objects
to be disinfected (e.g. jam jars, preserving jars,
joghurt jars, baby bottles) in the cooking basin and
fit the glass cover.
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Thoroughly rinse the objects before steaming.
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Steam for 20 minutes.
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When steaming with two cooking inserts, insert the
perforated insert under the unperforated insert.
Add approx. 10 minutes to the cooking time.
Vegetables
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Season the vegetables sparingly after steaming.
Steamed vegetables retain more of their natural
flavour than cooked vegetables.
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The values given are for 1 kg of vegetables except
where stated.
Food Water
quantity Cooking
insert Temperature Cooking
time
Remarks
Artichokes, large
(400 - 500 g each) 1 litre perforated steaming 40 - 50 min.
Spinach (250 g) 1 litre perforated steaming 4 min.
Cauliflower 1 litre perforated steaming 15 - 20 min. in roses
Green beans 1 litre perforated steaming 20 - 25 min.
Broccoli 1 litre perforated steaming 10 - 15 min. in roses
Broccoli and carrots
(1 kg of each) 1 litre perforated steaming 20 - 25 min. in roses / sliced
Fennel 1 litre perforated steaming 8 - 12 min. strips of fennel
Vegetable terrine (1.2 kg) 1 litre perforated steaming 50 - 60 min. in an oval terrine dish
Carrots 1 litre perforated steaming 10 - 15 min. sliced
Potatoes 1 litre perforated steaming 20 - 25 min. quartered
Kohlrabi 1 litre perforated steaming 15 - 25 min. sliced
Leeks 1 litre perforated steaming 5 - 10 min. sliced
Swiss chard 1 litre perforated steaming 12 - 15 min. steam the stalks for 8 - 10 minutes,
then add the leaves and continue for
5 minutes
Pak choi (150 - 250 g each) 1 litre perforated steaming 5 - 7 min. halved lenghtwise
Jacket potatoes, small
(50 g each) 1 litre perforated steaming 25 - 30 min.
Jacket potatoes, medium
(70 g each) 1 litre perforated steaming 30 - 40 min.
Jacket potatoes, large
(100 g each) 1 litre perforated steaming 40 - 45 min.
Brussel sprouts 1 litre perforated steaming 18 - 22 min.
Asparagus, purple 1 litre perforated steaming 18 - 25 min.
Asparagus, green 1 litre perforated steaming 10 - 15 min.
To peel tomatoes 1 litre perforated steaming 3 - 4 min. cut an 'X' on the bottom of the tomato,
place in ice water after steaming
Sugar snaps 1 litre perforated steaming 10 - 15 min.