Справочник Пользователя для Gaggenau IN-COUNTER STEAMER VK 230 714
17
Vegetables
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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 (2 lb) of vegetables.
to 1 kg (2 lb) of vegetables.
Food
Water
quantity
quantity
Cooking
insert
insert
Setting
Cooking
time
time
Notes
Artichokes, large (400 -
500 g or 0.9 - 1 lb each)
500 g or 0.9 - 1 lb each)
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
40 - 50 Min.
Leaf spinach
(250 g or 0.6 lb)
(250 g or 0.6 lb)
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
4 min.
Cauliflower
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
15 - 20 min. In florets
Beans, green
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
20 - 25 min.
Broccoli
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
10 - 15 min. In florets
Broccoli and carrots
(1 kg or 2 lb each)
(1 kg or 2 lb each)
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
20 - 25 min. In florets/in slices
Fennel
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
8 - 12 min.
In strips
Vegetable terrine
(1.2 kg or 2 lb 10 oz)
(1.2 kg or 2 lb 10 oz)
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
50 - 60 min. In an oblong terrine shape
Carrots
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
10 - 15 min. In slices
Potatoes
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
20 - 25 min. Quartered
Kohlrabi
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
15 - 25 min
In slices
Leek
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
5 - 10 min.
In slices
Chard
1 quart
(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
Pak choi
(150 - 250 g or 5 - 9 oz each)
(150 - 250 g or 5 - 9 oz each)
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
5 - 7 min.
Halved longitudinally
Jacket potatoes, small
(about 50 g or 2 oz each)
(about 50 g or 2 oz each)
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
25 - 30 min.
Jacket potatoes, medium
(about 70 g or 2.5 oz each)
(about 70 g or 2.5 oz each)
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
30 - 40 min.
Jacket potatoes, large
(about 100 g or 3.5 oz each)
(about 100 g or 3.5 oz each)
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
40 - 45 min.
Brussels sprouts
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
18 - 22 min.
Asparagus, white
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
18 - 25 min.
Asparagus, green
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
10 - 15 min.
Tomatoes skinning
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
3 - 4 min.
Cut crosswise before steaming. Chill
with icy water after steaming.
with icy water after steaming.
Sugar snaps
1 quart
(1 liter)
(1 liter)
Perforated
Steaming
10 - 15 min.