Desserts; Miscellaneous - Gaggenau VK 230 Instrucciones De Uso

Desserts

Food
Crème brûlée / flan / crème
caramel (120 g each)
Yeast dumplings
(100 g each)
Compote
Milk rice (250 g rice +
625 ml milk)

Miscellaneous

Food
Cooked-egg garnish (1 litre) 1 litre
Semolina dumplings
(20 g each)
Eggs, medium sized
(6 eggs)
Mulled wine (min. 1 litre)
18
Water Cooking
quantity insert
1 litre perforated
1 litre unperforated
1 litre unperforated
1 litre unperforated
Water Cooking Temperature Cooking
quantity insert
unperforated 95°C
1 litre perforated, steaming
unperforated
1 litre perforated steaming
75 - 80°C
Temperature Cooking
time
95°C 35 - 40 min. preheat appliance on steaming set-
steaming 20 - 25 min. Raise the yeast dumplings for
steaming 10 - 20 min. e.g. apples, pears, rhubarb
steaming 35 - 40 min. Add fruit, sugar or cinnamon to taste.
time
35 - 40 min. preheat appliance on steam setting
7.5 min.
10 min.
14 min.
120 min.
Remarks
ting
30 mins. before steaming (see chap-
ter "Raising dough").
Add sugar, vanilla, cinnamon or lemon
juice to taste. It is not necessary to
add water.
Remarks
Sweet or savoury as a dessert or soup
garnish. Sightly butter the cooking
insert base.
soft
medium
hard