Tables And Tips; Steaming; Cooking; Poaching - Gaggenau VK 414 610 Notice D'utilisation

Notes
‒ If the drain valve is open or not completely closed,
the illuminated ring behind the left control knob
flashes and the appliance does not heat up.

Tables and tips

Notes
‒ Always preheat the appliance.
‒ Always fit the glass cover. Steam and energy losses
are avoided by a well-sealing cover.
‒ The specified cooking times are for your
orientation. Actual cooking time is influenced by the
quality and temperature of the food, its weight and
its thickness.

Steaming

▯
Fill the appliance with 1 quart (1 liter) of water and
preheat it to the steam cooking setting.
▯
Place the cooking insert containing the food in the
basin and close the glass cover.
▯
When you use the perforated cooking insert, the
steam is able to reach the food on all sides. This
ensures even cooking even of large quantities. The
unperforated cooking insert prevents soiling of the
cooking basin and is used to soak foods.
▯
The steamer can be fitted with both cooking inserts
at the same time. The perforated insert must be
placed under the unperforated insert.

Cooking

▯
Fill the appliance with 4 quarts (4 liters) of water
and preheat it to the steam cooking setting.
▯
Use the pasta basket (special accessory
FK 023 000) to prepare pasta.

Poaching

▯
Fill the appliance with about 4 quarts (4 liters) of
liquid and set a temperature between 160 °F and
200 °F (75 and 95°C).
▯
Instead of water, you can use vegetable bouillon,
fish stock or meat broth. You can also flavor the
cooking liquid with herbs, spices or wine.
▯
Always fit the glass cover.
14
‒ Always leave the residue strainer on the drain
opening. This ensures that food leftovers will not
block the drain valve.
‒ Use the residue strainer when adding spices, herbs
or vegetables to the water. This will ensure that the
drain does not become blocked. Remove residues
from the basin after steaming.
‒ Clean the appliance particularly thoroughly if you
have used salt, bouillon, stock or broth. Residues of
additives can cause corrosion.
▯
Depending on the cooking times of meals, the
cooking inserts can be inserted at the same time or
in succession.
▯
When two cooking inserts are used at the same
time, the cooking time is prolonged by about
10 minutes.
▯
Steaming extracts nutrients from foodstuffs to a
lesser extent than cooking in boiling water.
Vitamins, minerals and also shape, color and
intrinsic taste are preserved better. Do not spice
foods until after steaming.
▯
Aroma steaming: you can flavor the water with
herbs, spices and wine.
▯
You are advised to fit the glass cover.
▯
You can flavor or salt the water, but then you should
clean the appliance particularly thoroughly
afterwards. Salt residues can produce corrosion.