Fish - Gaggenau VK 414 610 Notice D'utilisation

Food
Jacket potatoes, large
(about 100 g (about 3.5 oz)
each)
Brussels sprouts
Asparagus, white
Asparagus, green
Tomatoes skinning
Sugar snaps

Fish

▯
You can either steam fish fillets or you can cook
them in their stock in the unperforated cooking
insert. In comparison with steaming, preparing
them in their stock takes about 2 - 5 minutes
more, depending on the quantity and initial
temperature of the stock.
▯
Preferably use the perforated cooking insert for
steaming. You can grease it lightly if fish should
stick to it too easily.
▯
Do not salt steamed fish until after cooking it. In
this way, less water is extracted from the fish.
Food
Fillet of fish with loose meat
(1 - 2 cm/0.4 - 0.8 in thick)
Fillet of fish with firm meat
(2 - 3 cm/0.8 - 1 in thick)
Whole gilthead (600 g;
about 1 lb) in stock
Whole trout (2 trout of
200 g/0.4 lb each) in stock
Fish terrine (1.2 kg/3 lb)
Mussels in white wine (1
kg/2.2 lb)
Fillet of monkfish (3 cm/1
in) in stock
Rolled sole fillets (80 -
150 g/0.2 - 0.3 lb each)
Scallops (12)
Water quan- Cooking
tity insert
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
0.23 gallons Perforated
(1 liter)
Water Cooking
quantity insert
0.23 gal- Perforated
lons (1 liter)
0.23 gal- Perforated
lons (1 liter)
0.23 gal- Unperforated Steaming
lons (1 liter)
0.23 gal- Unperforated Steaming
lons (1 liter)
0.23 gal- Perforated
lons (1 liter)
0.23 gal- Unperforated Steaming
lons (1 liter)
0.23 gal- Unperforated Steaming
lons (1 liter)
0.23 gal- Perforated
lons (1 liter)
0.23 gal- Perforated
lons (1 liter)
Setting Cooking
time
Steaming 40 - 45 min.
Steaming 18 - 22 min.
Steaming 18 - 25 min.
Steaming 10 - 15 min.
Steaming 3 - 4 min.
Steaming 10 - 15 min.
▯
In the case of fillets with skin: place the fish with
its skin side pointing upwards to preserve its
structure and aroma.
▯
You can enhance the stock with wine, fish stock,
vegetables, herbs and spices.
9
WARNING
Risk of poisoning
Prepare only closed mussels that are in a
perfect condition. Never eat mussels that are
not open after cooking.
Setting Cooking Notes
time
Steaming 3 - 6 min. e.g. cod, halibut, turbot, shark catfish,
zander (pike perch)
Steaming 10 - 15 min. e.g. salmon, redfish, pollock, tilapia, sea
bass
25 - 30 min. 500 ml (about 1 pint) of lukewarm stock,
e.g. fish stock with vegetable stripes
10 - 15 min. 500 ml (about 1 pint) of lukewarm stock,
e.g. fish stock with vegetable stripes
Steaming 40 - 45 min. in an oblong terrine
8 - 12 min. 500 ml (about 1 pint) of white wine
Prepare only closed mussels that are in
a perfect condition. The mussels are
ready as soon as they open.
12 - 15 min. 500 ml (about 1 pint) of lukewarm stock,
e.g. fish stock with vegetables, ginger,
fennel seeds and coriander
Steaming 12 - 15 min. Roll in one slice of smoked salmon as
well.
Steaming 4 min.
Notes
Cut crosswise before steaming.
Chill with icy water after steaming.
17