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

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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,

unperforated

500 g 20 - 25

filled Base buttered

Turkey 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

Truite bleu 1 perforated 2 trouts vegetable stock with vinegar 8 - 10

Trout in stock 1 unperforated 2 pieces 10 -15

Cod cutlets

1 unperforated 2 cod cutlets

possibly in a vegetable bed

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

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

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

6.2 Cooking table

Steaming / Cooking Setting: steam cooking

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Others manual(s) of Gaggenau vk 230

Gaggenau vk 230 User Manual - German - 23 pages

Gaggenau vk 230 User Manual - Dutch - 23 pages

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Gaggenau vk 230 Manual

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