Gaggenau IN-COUNTER STEAMER VK 230 714 Manuale Utente

▯

You can either steam fish fillets or you can cook 
them in their stock in the unperforated cooking 
insert. In comparison with steaming, preparing 
them in their stock takes about 2 - 5 minutes 
more, depending on the quantity and initial 
temperature of the stock.

▯

Preferably use the perforated cooking insert for 
steaming. You can grease it lightly if fish should 
stick to it too easily.

▯

Do not salt steamed fish until after cooking it. In 
this way, less water is extracted from the fish.

▯

In the case of fillets with skin: place the fish with 
its skin side pointing upwards to preserve its 
structure and aroma.

▯

You can enhance the stock with wine, fish stock, 
vegetables, herbs and spices.

9

Risk of poisoning
Prepare only closed mussels that are in a 
perfect condition. Never eat mussels that are 
not open after cooking.

Fillet of fish with loose meat 
(1 - 2 cm/0.4 - 0.8 in thick)

1 quart 
(1 liter)

Perforated

Steaming

3 - 6 min.

e.g. cod, halibut, turbot, shark catfish, 
zander (pike perch)

Fillet of fish with firm meat  
(2 - 3 cm/0.8 - 1 in thick)

1 quart 
(1 liter)

Perforated

Steaming

10 - 15 min. e.g. salmon, redfish, pollock, tilapia, sea 

bass

Whole gilthead (600 g/1 lb) 
in stock

1 quart 
(1 liter)

Unperforated Steaming

25 - 30 min. 1/2 quart (500 ml) of lukewarm stock, 

e.g. fish stock with vegetable stripes

Whole trout (2 trout of 
200 g/0.4 lb each) in stock

1 quart 
(1 liter)

Unperforated Steaming

10 - 15 min. 1/2 quart (500 ml) of lukewarm stock, 

e.g. fish stock with vegetable stripes

Fish terrine (1.2 kg/3 lb)

1 quart 
(1 liter)

Perforated

Steaming

40 - 45 min. in an oblong terrine

Mussels in white wine (1 kg/
2.2 lb)

1 quart 
(1 liter)

Unperforated Steaming

8 - 12 min.

1/2 quart (500 ml) of white wine

Prepare only closed mussels that are in 
a perfect condition. The mussels are 
ready as soon as they open.

Fillet of monkfish (3 cm/1 in) 
in stock

1 quart 
(1 liter)

Unperforated Steaming

12 - 15 min. 1/2 quart (500 ml) of lukewarm stock, 

e.g. fish stock with vegetables, ginger, 
fennel seeds and coriander

Rolled sole fillets (80 - 
150 g/0.2 - 0.3 lb each)

1 quart 
(1 liter)

Perforated

Steaming

12 - 15 min. Roll in one slice of smoked salmon as 

well.

Scallops (12)

1 quart 
(1 liter)

Perforated

Steaming

4 min.

Meatballs 
(20 - 30 g/0.7 - 1.1 oz each)

1 quart 
(1 liter)

Perforated

Steaming

6 - 8 min.

Made of ground beef. Lightly butter the 
cooking insert base.

Chicken breast, stuffed  
(250 - 300g/9 - 10 oz each)

1 quart 
(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.

Veal terrine (1.2 kg/2 1/2 lb) 1 quart 

(1 liter)

Perforated

Steaming

60 - 75 min.