Gaggenau VK 230, Инструкция по эксплуатации

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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.
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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.
Meat / poultry / sausages
Food Water
quantity Cooking
insert Temperature Cooking
time
Remarks
Fish fillet, delicate
(1 - 2 cm thick) 1 litre perforated steaming 3 - 6 min. e.g. cod, halibut, turbot, catfish, pike-
perch
Fish fillet, firm (2 - 3 cm
thick) 1 litre perforated steaming 10 - 15 min. e.g. salmon, ocean perch, hake, tila-
pia, Lake Victoria perch, bass
Bream, whole (600 g),
in stock 1 litre unperforated steaming 25 - 30 min. 500 ml tepid stock, e.g. fish stock
with vegetables
Trout (2 whole trout 200 g
each), in stock 1 litre unperforated steaming 10 - 15 min. 500 ml tepid stock, e.g. fish stock
with vegetable strips
Fish terrine (1,2 kg) 1 litre perforated steaming 40 - 45 min. in an oval terrine dish
Mussels in white wine (1 kg) 1 litre unperforated steaming 8 - 12 min. 500 ml of white wine
Only prepare fresh mussels that are
tightly closed. The mussels are ready
when their shells open.
Monkfish fillet (3 cm),
in stock 1 litre unperforated steaming 12 - 15 min. 500 ml tepid stock, e.g. fish stock
with vegetables, ginger, fennel seeds
or coriander
Rolled sole fillets
(80 - 150 g each) 1 litre perforated steaming 12 - 15 min. wrap with a slice of smoked salmon
Scallops (12) 1 litre perforated steaming 4 min.
Food Water
quantity Cooking
insert Temperature Cooking
time
Remarks
Meatballs (20 - 30 g each) 1 litre perforated steaming 3 - 4 min. from minced beef, slightly butter the
cooking insert base
Filled chicken breast
(250 - 300 g each) 1 litre unperforated steaming 8 - 10 min. Fry to taste before or after steaming.
Use the stock as a base for the
sauce.
Veal terrine (1.2 kg) 1 litre perforated steaming 6 - 8 min.
Rolled stuffed turkey
(250 - 300 g each) 1 litre unperforated steaming 15 - 18 min. Fry to taste before or after steaming.
Usethestock as a base for the sauce.
Boiled sausages 4 litres without cook-
ing insert 75 - 90°C 12 - 15 min. e.g. Bavarian white sausages, pork
sausages