Poaching - Setting: Temperature Level; Tips And Tricks - Gaggenau VK 230 714 Manual De Uso

Poaching — Setting: Temperature level
Food
sausages (8x - 16x)
meatballs (depends on size)
dumplings (4 - 6) / noodles
mulled wine (at least 1 liter)

Tips and tricks

▯
The steamer can be equipped with a maximum of
two cooking inserts at once.
▯
When steaming with two cooking inserts, you can
put the cooking inserts into the cooking basin at
the same time or one after the other during the
cooking procedure. The perforated insert must be
placed under the unperforated insert.
First put the food with the longer cooking time
into the cooking basin. Put the second cooking
insert into the cooking basin once the remaining
time is the right time for the second dish. This
allows dishes with varying cooking times to be
finished at the same time.
▯
Put the glass cover on whenever possible. The
lid's good seal prevents steam and energy from
being lost.
▯
When steaming and boiling, flavor the cooking
liquid with e.g. herbs, seasonings, garlic, ginger,
lemon juice, wine. Make sure to use the residuary
filter in the cooking basin and remove the remains
before draining it so that the drain doesn't get
clogged up.
▯
Steamed foods have a more intense natural flavor
than food prepared in conventional ways. This
means that additional seasoning is largely
unnecessary.
▯
Nutrients, vitamins and minerals also remain
intact, as well as the natural flavor, form and color.
Preparation does not involve fat.
▯
The food doesn't come in contact with the boiling
water. This means that the food is completely
surrounded by steam and its nutrients are not
washed out by water.
14
Water quantity
4 liter
4 liters (e.g. meat broth)
4 liter
Cooking Cooking time
insert
without 10 - 20 min.
without 20 - 30 min.
without 20 - 30 min.
without —
Temperature
160 - 180°F
190 - 200°F
190 - 200°F
170 - 190°F