Manual Gaggenau vk 230 (page 15 of 23) (German)

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Lebensmittel Wasser- Gareinsatz- Gargutmenge Zubereitung Garzeit*

menge ( l ) auswahl (Minuten)

Fleisch

Fleischbällchen 1 gelocht 500 g 15 - 20

Rinderfilet 1 ungelocht 400 g

Kräuter z.B. 1/2 Teel. Thymian

15 - 20

ins Garbecken geben

Hähnchenbrust,

ungelocht

500 g 20 - 25

gefüllt Boden gebuttert

Putenbrustfilet

ungelocht

300 g über Gemüsebrühe 15

Boden gebuttert

Kassler 1 ungelocht 1 kg 60

Tafelspitz 1 ungelocht 1 kg mit Suppengemüse 85 - 90

Fisch

Lachsfilet 1 gelocht 600 g 10

Forelle blau 1 gelocht 2 Forellen

Gemüsebrühe mit Essig

8 - 10

im Garbecken

Forelle im Sud 1 ungelocht 2 Stück 10 -15

Kabeljaukoteletts

1 ungelocht

2 Kabeljau- event. im Gemüsebeet

im Weindampf koteletts über Wasser und Wein

Rotbarschfilet 1 ungelocht 3 Filets 10 - 12

Zanderfilet 1 ungelocht

1 kg + 0,5 l

15 - 20

Wasser und

Zutaten

Miesmuscheln 1 gelocht, ungelocht im gelochten Einsatz mit Sud 10 - 15

Gemüse

Blumenkohl 1 gelocht 1 Kopf in Röschen 20 - 30

Blumenkohl und

ungelocht 1 kg in Röschen

35 - 40

Möhren gelocht 1 kg in Scheiben

Brokkoli 1 gelocht 1 Kopf in Röschen 8 - 12

Grüne Bohnen 1 gelocht 800 - 1000 g 20 - 25

Kohlrabi 1 gelocht 800 g in Scheiben 30 - 35

Möhren 1 gelocht 1 kg in Scheiben 20 - 25

Pellkartoffeln 1 gelocht 1 kg 35 - 40

Salzkartoffeln 1 gelocht 1 kg halbieren 20 - 25

Salzkartoffeln und

gelocht 1 kg halbieren

25 - 30

Blumenkohl ungelocht 1 kg in Röschen

Stangenspargel 1 gelocht, ungelocht 2 kg ganz 25 - 40

Zucchini, Aubergine 1 ungelocht 500 g in Scheiben 5 - 8

Blattspinat 1 ungelocht 250 g 4

Fenchel 1 gelocht 4 Stück ganz 30 - 40

6.2 Gartabelle

Dämpfen / Kochen Einstellung: Dampfgarstufe

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Others manual(s) of Gaggenau vk 230

Gaggenau vk 230 User Manual - English - 23 pages

Gaggenau vk 230 User Manual - Dutch - 23 pages

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Gaggenau vk 230 Manual

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