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

Opening the drain valve
1 Press in both control knobs and turn them to the
right to the ¤ position.
2 A signal sounds. The drain valve is opened after a
few seconds. When the drain valve is open, the
illuminated ring behind the left control knob
flashes.
Closing the drain valve
Leave the temperature control knob in the ¤
1
position. Turn the left control knob to the left to
the Á position.
2 A signal sounds. The drain valve is closed after a
few seconds. The flashing on the left control knob
goes off.
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.
‒ Always leave the residue strainer on the drain
opening. This ensures that food leftovers will not
block the drain valve.

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.
‒ 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.

Steaming

▯
Fill the appliance with 0.23 gallons (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.
▯
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.
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