Gaggenau VK414610 Manual
16
Disinfecting
▯
Fill the appliance with 0.23 gallons (1 liter) of
water and preheat it to the steam cooking setting.
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.
the objects you want to disinfect (e.g. jelly,
preserving or yoghurt jar or baby bottles) in the
basin and close the glass cover.
▯
You must thoroughly rinse the items before
disinfecting them.
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.
time, first put the perforated insert into the
appliance and then the unperforated insert over it
and steam for 10 minutes longer.
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.
When steaming, the natural taste of vegetables is
preserved better than when cooking them and
they do not require as much spicing.
▯
Unless otherwise specified, cooking times refer
to 1 kg (about 2 lb) of vegetables.
to 1 kg (about 2 lb) of vegetables.
Food
Water quan-
tity
tity
Cooking
insert
insert
Setting
Cooking
time
time
Notes
Artichokes, large (400 -
500 g (about 0.9 - 1 lb) each)
500 g (about 0.9 - 1 lb) each)
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
40 - 50 Min.
Leaf spinach (250 g; about
0.6 lb)
0.6 lb)
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
4 min.
Cauliflower
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
15 - 20 min. In florets
Beans, green
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
20 - 25 min.
Broccoli
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
10 - 15 min. In florets
Broccoli and carrots (1 kg
(about 2 lb) each)
(about 2 lb) each)
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
20 - 25 min. In florets/in slices
Fennel
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
8 - 12 min.
In strips
Vegetable terrine (1.2 kg
(about 2 lb 10 oz))
(about 2 lb 10 oz))
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
50 - 60 min. In an oblong terrine shape
Carrots
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
10 - 15 min. In slices
Potatoes
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
20 - 25 min. Quartered
Kohlrabi
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
15 - 25 min
In slices
Leek
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
5 - 10 min.
In slices
Chard
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
12 - 15 min. First cook the stalks for 8 - 10 min.,
then add leaves and cook for 5
min. more
min. more
Pak choi (150 - 250 g (5 - 9
oz) each)
oz) each)
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
5 - 7 min.
Halved longitudinally
Jacket potatoes, small
(about 50 g (about 2 oz)
each)
(about 50 g (about 2 oz)
each)
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
25 - 30 min.
Jacket potatoes, medium
(about 70 g (about 2.5 oz)
each)
(about 70 g (about 2.5 oz)
each)
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming
30 - 40 min.