Gaggenau VK414610 Manual
18
Meat/poultry/sausages
Side dishes: pastas and dumplings
Side dishes: rice
▯
Place the specified ratio of rice and cooking
liquid in the unperforated cooking insert.
Example: 1 : 1.5 = per 100 g (about 3.5 oz) of rice
for every 150 ml (about 0.3 pint) of liquid.
liquid in the unperforated cooking insert.
Example: 1 : 1.5 = per 100 g (about 3.5 oz) of rice
for every 150 ml (about 0.3 pint) of liquid.
▯
Water, bouillon or broth is suitable as cooking
liquid. You can also add salt, spices, vegetables,
lemon juice, wine, etc.
liquid. You can also add salt, spices, vegetables,
lemon juice, wine, etc.
▯
Always pay attention to the manufacturer's data
on the package for details of the required liquid
volume and cooking time
on the package for details of the required liquid
volume and cooking time
Food
Water
quantity
quantity
Cooking
insert
insert
Setting
Cooking
time
time
Notes
Meatballs (20 - 30 g; about
0.7 - 1.1 oz each)
0.7 - 1.1 oz each)
0.23 gal-
lons (1 liter)
lons (1 liter)
Perforated
Steaming
6 - 8 min.
Made of ground beef. Lightly butter
the cooking insert base.
the cooking insert base.
Chicken breast, stuffed (250
- 300g; about 9 - 10 oz each)
- 300g; about 9 - 10 oz each)
0.23 gal-
lons (1 liter)
lons (1 liter)
Unperforated Steaming
25 - 30 min. Roast gently to taste before or after
steam cooking. Use the resulting
stock as the basis for gravy.
stock as the basis for gravy.
Veal terrine (1.2 kg; about 2
1/2 lb)
1/2 lb)
0.23 gal-
lons (1 liter)
lons (1 liter)
Perforated
Steaming
60 - 75 min.
turkey breast roulade,
stuffed (250 - 300 g; about 9
- 10 oz each)
stuffed (250 - 300 g; about 9
- 10 oz each)
0.23 gal-
lons (1 liter)
lons (1 liter)
Unperforated Steaming
20 - 30 min. Roast gently to taste before or after
steam cooking. Use the resulting
stock as the basis for gravy.
stock as the basis for gravy.
Heating up (boiled) sausage 4 liters
(about 8
pints)
pints)
None
160 - 190°F
(75 - 90°C)
(75 - 90°C)
10 - 20 min. e.g. Bavarian veal sausage ('Weiss-
wurst') or 'Lyoner' pork sausage
Food
Water quan-
tity
tity
Cooking
insert
insert
Setting
Cooking
time
time
Notes
Pasta, dry product (500 g;
about 18 oz)
about 18 oz)
0.91 gallons
(4 liters)
(4 liters)
Pasta basket Steaming 5 - 11 min.
Pasta, fresh, cooled, unfilled
(500 g; about 18 oz)
(500 g; about 18 oz)
0.91 gallons
(4 liters)
(4 liters)
Pasta basket Steaming 3 - 4 min.
Pasta, fresh, cooled, filled
(500 g; about 18 oz)
(500 g; about 18 oz)
0.91 gallons
(4 liters)
(4 liters)
Pasta basket Steaming 8 - 10 min.
Gnocchi, fresh
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming 6 - 8 min.
Lightly butter the cooking insert base
Potato dumplings (80 g; 2.8
oz each)
oz each)
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming 15 - 18 min.
Lightly butter the cooking insert base
Bread dumplings (80 g; 2.8
oz each)
oz each)
0.23 gallons
(1 liter)
(1 liter)
Perforated
Steaming 12 - 15 min.
Lightly butter the cooking insert base
Food
Water quan-
tity
tity
Cooking
insert
insert
Setting
Cooking
time
time
Notes
Basmati rice (1 : 2)
0.23 gallons
(1 liter)
(1 liter)
Unperforated Steaming
15 - 18 min.
Fragrant rice (1 : 2)
0.23 gallons
(1 liter)
(1 liter)
Unperforated Steaming
15 - 18 min.
Chinese rice (1 : 2)
0.23 gallons
(1 liter)
(1 liter)
Unperforated Steaming
15 - 18 min.
Rice from the north-east of China