Gaggenau VK 411-110 - Инструкция по эксплуатации - Страница 14

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5. Settings table

Steaming / Cooking

Setting: steam cooking

Foodstuff

Water 

Cooking insert 

Food quantity

Preparation

Cooking times*

quantity ( l )

selection

(minutes)

Meat

Meatballs

1

perforated

500 g

15 - 20

Fillet of beaf

1

unperforated

400 g

place herbs, e.g. 1/2 teasp. 

15 - 20

thyme in the cooking basin

Chicken breast, 

1

unperforated

500 g

20 - 25

filled

Base buttered

T urkey breast

1

unperforated 

300 g

over vegetable stock

15

Base buttered

Smoked pork

1

unperforated

1 kg

60

Boiled beef

1

unperforated

1 kg

with soup vegetables

85 - 90

Fish

Salmon fillet

1

perforated

600 g

10

T ruite bleu

1

perforated

2 trouts

vegetable stock with vinegar  8 - 10

T rout in stock

1

unperforated

2 pieces

10 -15

Cod cutlets 

1

unperforated

2 cod cutlets

possibly in a vegetable bed 

20

steamed in wine

over water and wine

Ocean perch fillet

1

unperforated

3 fillets

10 - 12

Pike fillet

1

unperforated

1 kg + 0,5 l

15 - 20

water and
ingredients

Mussels

1

perforated,

in the perforated insert 

10 - 15 

unperforated

with juice

Vegetables

Cauliflower

1

perforated

1 head

in roses

20 - 30

Cauliflower and

1

unperforated

1 kg

in roses

35 - 40

carrots

perforated

1 kg

sliced

Broccoli

1

perforated

1 head

in roses

8 - 12

Green beans

1

perforated

800 - 1000 g

20 - 25

Kohlrabi

1

perforated

800 g

sliced

30 - 35

Carrots

1

perforated

1 kg

sliced

20 - 25

Jacket potatoes

1

perforated

1 kg

35 - 40

Boiled potatoes

1

perforated

1 kg

halve

20 - 25

Boiled potatoes and

1

perforated

1 kg

halve

25 - 30

cauliflower

unperforated

1 kg

in roses

Asparagus spears

1

perforated, unperfor. 2 kg

whole

25 - 40

Courgettes, aubergine

1

unperforated

500 g

sliced

5 - 8

Spinach

1

unperforated

250 g

4

Fennel

1

perforated

4 pieces

whole

30 - 40