Gaggenau VK230714 Manual De Instrucciónes
14
Poaching — Setting: Temperature level
Tips and tricks
▯
The steamer can be equipped with a maximum of
two cooking inser ts at once.
two cooking inser ts at once.
▯
When steaming with two cooking inser ts, you can
put the cooking inser ts into the cooking basin at
the same time or one after the other during the
cooking procedure. The perforated inser t must be
placed under the unper forated insert.
First put the food with the longer cooking time
into the cooking basin. Put the second cooking
inser t into the cooking basin once the remaining
time is the right time for the second dish. This
allows dishes with var ying cooking times to be
finished at the same time.
put the cooking inser ts into the cooking basin at
the same time or one after the other during the
cooking procedure. The perforated inser t must be
placed under the unper forated insert.
First put the food with the longer cooking time
into the cooking basin. Put the second cooking
inser t into the cooking basin once the remaining
time is the right time for the second dish. This
allows dishes with var ying cooking times to be
finished at the same time.
▯
Put the glass cover on whenever possible. The
lid's good seal prevents steam and energy from
being lost.
lid's good seal prevents steam and energy from
being lost.
▯
When steaming and boiling, flavor the cooking
liquid with e.g. herbs, seasonings, garlic, ginger,
lemon juice, wine. Make sure to use the residuar y
filter in the cooking basin and remove the remains
before draining it so that the drain doesn't get
clogged up.
liquid with e.g. herbs, seasonings, garlic, ginger,
lemon juice, wine. Make sure to use the residuar y
filter in the cooking basin and remove the remains
before draining it so that the drain doesn't get
clogged up.
▯
Steamed foods have a more intense natural flavor
than food prepared in conventional ways. This
means that additional seasoning is largely
unnecessary.
than food prepared in conventional ways. This
means that additional seasoning is largely
unnecessary.
▯
Nutrients, vitamins and minerals also remain
intact, as well as the natural flavor, form and color.
Preparation does not involve fat.
intact, as well as the natural flavor, form and color.
Preparation does not involve fat.
▯
The food doesn't come in contact with the boiling
water. This means that the food is completely
surrounded by steam and its nutrients are not
washed out by water.
water. This means that the food is completely
surrounded by steam and its nutrients are not
washed out by water.
Food
Water quantity
Cooking
insert
insert
Cooking time
Temperature
sausages (8x - 16x)
4 liter
without
10 - 20 min.
160 - 180°F
meatballs (depends on size)
4 liters (e.g. meat broth)
without
20 - 30 min.
190 - 200°F
dumplings (4 - 6) / noodles
4 liter
without
20 - 30 min.
190 - 200°F
mulled wine (at least 1 liter)
without
—
170 - 190°F