Gaggenau VK414610 User Manual

Gaggenau

Use and care manual Notice d’utilisation Manual de instrucciones

VK 414 610

In-Counter Steamer Cuiseur vapeur Aparato de cocción al vapor

Table of Contents 3

Table des Matières 25

Contenido 49

Table of Contents

Use and care manual

Signal Words for Safety and Best Use 4

IMPORTANT SAFETY INSTRUCTIONS 5

Fire Safety 5 Cooking Safety 5 Burn Prevention 6 Child Safety 6 Cleaning Safety 7 Cookware Safety 7 Proper Installation and Maintenance 7

Causes of Damage 8

Protecting the environment 8

Tips for saving energy 8

Your new appliance 9

Steamer 9 Control knob 9 Display on the illuminated ring 10 Accessories 10 Special accessories 10

Care and cleaning 22

Cleaning the appliance 22 Descaling the cooking basin 22 Do not use these cleaning agents 22

Troubleshooting 23

Customer service 24

Operation 11

Before first use 11 Boiling point calibration 11 Inserting hand grip 11 Turning on 12 Turning off 12 Overheating protection 12 Safety lock 12 Draining cooking liquid 12

Tables and tips 13

Steaming 13 Cooking 14 Poaching 14 Blanching 14 Regenerating (warming up) 14 Keeping warm 15 Extracting juice (soft fruits) 15 Boiling down 15 Raising dough 15 Disinfecting 16 Vegetables 16 Fish 17 Meat/poultry/sausages 18 Side dishes: pastas and dumplings 18 Side dishes: rice 18 Side dishes: cereals 19 Side dishes: pulses (dried) 20 Desserts 20 Other 21

Additional information on products, accessories, replacement parts and services can be found at

www.gaggenau.com and in the online shop www.gaggenau-eshop.com

Signal Words for Safety and Best Use

9 WARNING

This indicates that death or serious injuries may occur as a result of non-observance of this warning.

9 CAUTION

This indicates that minor or moderate injuries may occur as a result of non-observance of this warning.

NOTICE: this indicates that damage to the appliance or property may occur as a result of non-compliance with this advisory.

Note: This alerts you to important information and/or tips.

9 IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

WARNING

Smother flames from food fires other than grease fires with baking soda. Never use water on cooking fires.

When properly cared for, your new appliance has been designed to be safe and reliable. Read all instructions carefully before use. These precautions will reduce the risk of burns, electric shock, fire, and injury to persons. When using kitchen appliances, basic safety precautions must be followed, including those in the following pages.

This appliance is not intended for operation with an external time switch or external remote control.

Fire Safety

Do not allow aluminum foil, plastic, paper or cloth to come in contact with a hot surface element, burner or grate. Do not allow pans to boil dry.

If the cooktop is near a window, forced air vent or fan, be certain that flammable materials such as window coverings do not blow over or near the burners or elements. They could catch on fire.

Always have a working smoke detector near the kitchen.

Never leave the cooktop unattended when in use. Boilovers cause smoking and greasy spillovers may ignite.

WARNING

TO REDUCE THE RISK OF INJURY TO PERSONS IN THE EVENT OF A GREASE FIRE, OBSERVE THE FOLLOWING: a) SMOTHER FLAMES with a close-fitting lid,

cookie sheet, or metal tray, then turn off the burner. BE CAREFUL TO PREVENT BURNS. If the flames do not go out immediately, EVACUATE AND CALL THE FIRE DEPARTMENT.

b) NEVER PICK UP A FLAMING PAN – You may be

burned.

c) DO NOT USE WATER, including wet dishcloths

or towels – a violent steam explosion will result.

d) Use an extinguisher ONLY if:

‒ You know you have a Class ABC extinguisher,

and you already know how to operate it.

‒ The fire is small and contained in the area

where it started.

‒ The fire department is being called. ‒ You can fight the fire with your back to an exit.

Whenever possible, do not operate the ventilation system during a cooktop fire. However, do not reach through fire to turn it off.

Cooking Safety

WARNING

TO REDUCE THE RISK OF A GREASE FIRE: a) Never leave surface units unattended at high

settings. Boilovers cause smoking and greasy spillovers that may ignite. Heat oils slowly on low or medium settings.

b) Always turn hood ON when cooking at high heat

or when flambeing food (i.e. Crepes Suzette, Cherries Jubilee, Peppercorn Beef Flambé).

c) Clean ventilating fans frequently. Grease should

not be allowed to accumulate on fan or filter.

d) Use proper pan size. Always use cookware

appropriate for the size of the surface element.

In the event that personal clothing or hair catches fire, drop and roll immediately to extinguish flames.

Have an appropriate fire extinguisher available, nearby, highly visible and easily accessible near the appliance.

WARNING

Use this appliance only for its intended use as described in this manual. NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in overheating the appliance. Never use the appliance for storage.

WARNING

NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven. Aluminum foil linings may also trap heat, causing a fire hazard.

9 IMPORTANT SAFETY INSTRUCTIONS

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WARNING

Risk of scalding

When draining water without a fixed drain connection: First let appliance cool down. To collect the water, place an appropriate container with sufficient capacity under the appliance.

WARNING

Risk of burns

Only remove the cooking vessel with the provided hand grip. The hand grip must engage securely on the cooking container. The hand grip is not appropriate for turning over the cooking insert to empty the contents.

WARNING

Risk of burns

Heat builds up when the appliance cover is closed. Let appliance cool down prior to closing the cover. Never switch on the appliance with the cover closed. Do not use the appliance cover to keep food warm or as a surface for placing objects on it.

Use high heat settings on the cooktop only when necessary. To avoid bubbling and splattering, heat oil slowly on no more than a low-medium setting. Hot oil is capable of causing extreme burns and injury.

Never move a pan of hot oil, especially a deep fat fryer. Wait until it is cool.

Secure all loose garments, etc. before beginning. Tie long hair so that it does not hang loose, and do not wear loose fitting clothing or hanging garments, such as ties, scarves, jewelry, or dangling sleeves.

WARNING

Risk of burns

If the appliance cover (VD) is fitted: do not close the appliance cover until the appliance has cooled down completely. Do not operate the appliance with the cover closed. Do not use the appliance cover for placing objects or for keeping things warm.

Child Safety

When children become old enough to use the appliance, it is the legal responsibility of the parents or legal guardians to ensure that they are instructed in safe practices by qualified persons.

Burn Prevention

DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS - Surface units may be hot even though they are dark in color. Areas near surface units may become hot enough to cause burns. During and after use, do not touch, or let clothing, potholders, or other flammable materials contact surface units or areas near units until they have had sufficient time to cool. Among these areas are the cooktop and areas facing the cooktop.

Do not heat or warm unopened food containers. Buildup of pressure may cause the container to burst and cause injury.

Always use dry potholders. Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

Always turn hood ON when cooking at high heat or when flambeing food (i.e. Crêpes Suzette, Cherries Jubilee, Peppercorn Beef Flambe).

Do not allow anyone to climb, stand, lean, sit, or hang on any part of an appliance, especially a door, warming drawer, or storage drawer. This can damage the appliance, and the unit may tip over, potentially causing severe injury.

Do not allow children to use this appliance unless closely supervised by an adult. Children and pets should not be left alone or unattended in the area where the appliance is in use. They should never be allowed to play in its vicinity, whether or not the appliance is in use.

CAUTION

Items of interest to children should not be stored in an appliance, in cabinets above an appliance or on the backsplash. Children climbing on an appliance to reach items could be seriously injured.

9 IMPORTANT SAFETY INSTRUCTIONS

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Cleaning Safety

Do not clean the appliance while it is still hot. Some cleaners produce noxious fumes when applied to a hot surface. Wet clothes and sponges can cause burns from steam.

Do not use steam cleaners to clean the appliance.

Do not soak removable heating elements - Heating elements should never be immersed in water.

Cookware Safety

Hold the handle of the pan when stirring or turning food. This helps prevent spills and movement of the pan.

Use Proper Pan Size. The use of undersized cookware will expose a portion of the heating element or burner to direct contact and may result in ignition of clothing. Select cookware having flat bottoms large enough to cover the surface heating unit. This appliance is equipped with one or more surface units of different size. Proper relationship of cookware to heating element or burner will also improve efficiency.

Cookware not approved for use with ceramic cooktops may break with sudden temperature changes. Use only pans that are appropriate for ceramic cooktops (only certain types of glass, heatproof glass, ceramic, earthenware, or other glazed utensils are suitable).

Always position handles of utensils inward so they do not extend over adjacent work areas, burners, or the edge of the cooktop. This reduces the risk of fires, spills and burns.

Do not store or use corrosive chemicals, vapors, flammables or nonfood products in or near this appliance. It is specifically designed for use when heating or cooking food. The use of corrosive chemicals in heating or cleaning will damage the appliance and could result in injury.

WARNING

Risk of electric shock

The cable insulation of electrical appliances can melt on hot parts of the appliance. Never let connecting cables of electrical appliances come into contact with hot parts of the appliance.

Make sure reflector pans or drip bowls are in place Absence of these bowls or pans during cooking may subject wiring or components underneath to damage.

WARNING

Failure to operate knobs properly may result in personal injury and damage to the appliance.

Do not operate this appliance if it is not working properly, or if it has been damaged. Contact an authorized servicer.

Do not cook on a broken cooktop. Cleaning solutions and spillovers may create a risk of electric shock.

Do not repair or replace any part of the appliance unless specifically recommended in this manual. Refer all servicing to a factory authorized service center.

To avoid electrical shock hazard, before servicing the appliance, switch power off at the service panel and lock the panel to prevent the power from being switched on accidentally.

Proper Installation and Maintenance

Have the installer show you the location of the circuit breaker or fuse. Mark it for easy reference.

This appliance must be properly installed and grounded by a qualified technician. Connect only to properly grounded outlet. Refer to Installation Instructions for details.

This appliance is intended for normal family household use only. It is not approved for outdoor use. See the Warranty. If you have any questions, contact the manufacturer.

Causes of Damage

Protecting the environment

9 CAUTION

Overheating protection turns appliance off

Don't turn the appliance on when empty. Fill the cooking basin at least to the minimum mark and at most to the overflow edge with cold water or cooking liquid. Don't allow the cooking basin to cook on empty. Never heat up oil in the cooking basin.

9 CAUTION

Damage to glass cover

Don't set the hot glass cover on a wet, cold countertop or cool it under cold, flowing water. This can cause the glass cover to shatter. Immediately replace the glass cover if damaged. Should broken glass land in the cooking basin due to a broken glass cover, the food prepared in it is no longer suitable for consumption.

9 CAUTION

Damage to device through inappropriate accessories

Use only the designated original accessories.

Unpack the appliance and dispose of the packaging in line with environmental requirements.

Tips for saving energy

Pay attention to the following tips on energy-saving cooking:

▯ Only preheat the steamer for as long as is

necessary to reach the required temperature.

▯ If possible, always fit the glass cover. Steam and

energy losses are avoided by a well-sealing cover.

▯ Exploit the possibility of cooking different foods

with two cooking inserts at the same time.

9 CAUTION

Corrosion through salt or seasonings

Only put salt and bouillon cubes in hot water. The cooking basin is largely corrosion-resistant. Still, some substances, such as salt, can sometimes corrode the material.

9 CAUTION

Malfunction

Always set control knobs to the zero position when the appliance is not in operation.

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Here you will get to know your new appliance and obtain information about accessories.

Steamer

Control knob

With the right-hand control knob you select the temperature between 100 and 200°F (45 - 95°C) or the steam cooking setting ¥.

You open or close the drain valve with the left-hand control knob.

Display on the illuminated ring

Special accessories

The control knobs have an illuminated ring that offers various display options. See the section entitled "Troubleshooting" for more information.

Left Right Display Meaning

ÛÛOff Appliance OFF ÛÚLit constantly Appliance ON Û ˆ Slow flashing Appliance ON, warm-

ing up

ˆ Ú Fast flashing Drain valve is open

Û ˆ Fast flashing Overheating protection,

safety shut-off, power outage

ˆˆAlternating fast

flashing Û Illuminated ring off Ú Illuminated ring lit ˆ Illuminated ring flashing

Installation error

Accessories

As standard, your device comes with the following accessories:

Cooking insert, perforated

You can order the following accessories from your specialist dealer:

AG 050 000 Drain installation set with lockable

check valve, outlet fitting (DN 40) and connecting sleeve (½" to 1½")

AG 060 000 Drain installation set, allows the

draining of cooking fluid into an appropriate container.

FK 023 000 Pasta basket

GE 020 010 Cooking insert, unperforated

GE 020 020 Cooking insert, perforated

VA 440 010 Stainless steel appliance cover

VA 420 000 Connection strip for combination with

other Vario appliances in the 400 series for flush installation

VA 420 001 Connection strip for combination with

other Vario appliances in the 400 series for flush installation with appliance cover/compensation strip

VA 420 010 Connection strip for combination with

other Vario appliances in the 400 series for surface-mounted installation

Cooking insert, unperforated

Glass cover

Hand grip

Residuary filter

VA 420 011 Connection strip for combination with

other Vario appliances in the 400 series for surface-mounted installation with appliance cover/compensation strip

VA 450 400 Appliance extension 15” (38 cm)

Use the accessories only as indicated. The manufacturer assumes no liability for incorrect usage of the accessories.

Operation

Before first use

Bear in mind the following instructions before steaming for the first time:

1 Thoroughly clean the appliance and accessories. 2 You must calibrate the boiling point when setting

up the appliance.

3 Fill the cooking basin with cold water up to the

minimum mark. Fit the glass cover.

4 Press in the temperature control knob, turn it to

the ¥ position and steam for 30 minutes. The appliance now calibrates the boiling point.

5 After boiling point calibration, drain the water and

thoroughly dry the cooking basin.

Notes

‒ Steaming without previously calibrating the

boiling point can cause malfunctions on the appliance. It is possible that too much or too little steam will be produced.

‒ Extra steam may emerge from the appliance

during boiling point calibration.

‒ Do not interrupt boiling point calibration and do

not open the glass cover. The appliance must steam for 30 minutes.

Boiling point calibration

The boiling point is dependent on air pressure. As air pressure drops with increasing elevation, the boiling point drops as well.

Before steaming with the steamer for the first time, you have to calibrate the boiling point. You must repeat boiling point calibration after moving to a new location. The steamer then adapts to the air pressure at its installation site.

Calibrating the boiling point 1 Fill the cooking basin with cold water up to

minimum mark. Fit the glass cover.

2 Turn the temperature control knob to the 200°F

(95°C) position.

Within 5 seconds: Turn the same temperature

control knob back and forth position and 200°F (95°C) and then turn the control knob to the ¥ position.

The appliance now calibrates the boiling point. This takes around 10 minutes. Do not open the glass cover during boiling point calibration.

Note: Extra steam may be produced during boiling point calibration.

twice between the ¥

Inserting hand grip

9 WARNING

Risk of burns

The cooking insert becomes very hot. Only remove the cooking insert with the provided hand grip. The hand grip must engage securely on the cooking insert. The hand grip is not appropriate for turning over the cooking insert to empty its contents.

1 Press the hand grip into the slot on the cooking

insert.

2 Fold the hand grip back. Lift up cooking insert

with hand grip.

Turning on

Overheating protection

Fill the cooking basin with cold water or any other cooking liquid (fill it with 0.23 - 0.91 gallsons (1 - 4 liters); see also the cooking table). You must not fill the cooking basin with oil. It must be filled at least up to the minimum mark or up to no more than the spill edge.

Press in the temperature control knob and turn it to the desired temperature. You can set the temperature from 100 - 200° F (45 - 95 °C). Set the steam cooking setting ¥ for steam cooking.

The illuminated ring behind the control knob flashes fast as long as the appliance is warming up. The illuminated ring lights up constantly once the set temperature has been reached.

Note: Make sure that the glass cover is fitted well during operation and the steam outlet opening is not concealed.

In the event of overheating, the appliance automatically turns off the heating element to protect the appliance and cabinets. The illuminated ring behind the control knob flashes fast. Turn off the appliance and let it completely cool down.

The appliance can overheat if:

▯ It has been turned on empty (no liquid in the

cooking basin).

▯ Very hot water has been poured into the cooking

basin.

▯ Appliance has been boiled empty or liquid has

fallen below the minimum marking.

▯ Appliance has been operated for too long in the

steam cooking setting without the lid.

▯ The cooking basin is clogged with scale.

Safety lock

For your protection, the appliance has a safety shut-off feature. Every heating operation is switched off after four hours if the appliance is not operated during this time. Even after a power outage, the heating element stays switched off. The illuminated ring behind the control knob flashes.

Turn the temperature control knob to 0. You can then operate the appliance in the way to which you are accustomed.

Turning off

Turn the temperature control knob to the 0 position.

9 WARNING

Risk of burns

Draining cooking liquid

9 WARNING

Risk of scalding

The cooking liquid becomes very hot. When draining the cooking liquid without a permanent drain connection: allow the appliance to cool down first. To collect the cooking liquid, place an appropriate vessel of sufficient capacity under the appliance.

Note: If you do not have a fixed drain connection, you must install the AG 060 000 drain installation set and put a temperature-resistant vessel of appropriate size (at least 2.3 gallons/10 liters) under the drain valve.

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 1 Leave the temperature control knob in the ¤

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.

Cooking

▯ Fill the appliance with 7pints (4 liters) of water

and preheat it to the steam cooking setting.

▯ Use the pasta basket (special accessory FK 023

000) to prepare pasta.

Poaching

▯ Fill the appliance with about 0.91 gallons (4 liters)

of liquid and set a temperature between 160 °F and 200 °F (75 and 95°C).

Blanching

Blanching in steam (vegetables):

▯ Fill the appliance with 0.23 gallons (1 liter) of

water and preheat it to the steam cooking setting.

▯ Place the perforated cooking insert containing

the vegetables in the basin and close the glass cover. Blanche a maximum of 500 g vegetables in one go.

▯ Steam for 4 - 5 minutes and then chill the

vegetables immediately in icy water.

▯ You are advised to fit the glass cover. ▯ You can flavor or salt the water, but then you

should clean the appliance particularly thoroughly afterwards. Salt residues can produce corrosion.

▯ Instead of water, you can use vegetable bouillon,

fish stock or meat broth. You can also flavor the cooking liquid with herbs, spices or wine.

▯ Always fit the glass cover.

Blanching in boiling water (vegetables or meat):

▯ Fill the appliance with 0.91 gallons (4 liters) of

water and preheat it to the steam cooking setting.

▯ Place the vegetables or meat in water and allow

them to boil.

▯ Remove the food. Chill vegetables in icy water.

First rinse meat hot, and then cold.

▯ Use the pasta basket (accessory FK 023 000) for

easy insertion and removal of food.

▯ You can salt the water, but then you should clean

the appliance particularly thoroughly afterwards. Salt residues can produce corrosion.

Regenerating (warming up)

▯ Fill the appliance with 0.23 gallons (1 liter) of

water and preheat it to the steam cooking setting.

Food Water quan-

tity

Plated meal with meat 0.23 gallons

(1 liter)

Pastas, starch-based side dishes (500 g/1 lb)

Vegetables (500 g/1 lb) 0.23 gallons

0.23 gallons (1 liter)

(1 liter)

Cooking insert

Unperforated 200°F

▯ Place the unperforated cooking insert with the

prepared meal in the basis and switch back to 200°F (95°C).

▯ The glass cover must be fitted.

Setting Cooking

time

12 - 15 min.

(95°C)

10 - 12 min. Lightly butter the cooking insert base

(95°C)

10 - 12 min.

(95°C)

Notes

Keeping warm

▯ Fill the appliance with 0.23 gallons (1 liter) of

water and preheat it to the steam cooking setting.

▯ Put the unperforated cooking insert with the hot

food into the appliance, switch back to the 170 -

180°F (80 - 85°C) position and close the glass

cover.

Extracting juice (soft fruits)

▯ Fill the appliance with 0.23 gallons (1 liter) of

water and preheat it to the steam cooking setting.

▯ Place the unperforated cooking insert in the

basin first and then the perforated cooking insert with the berries and close the glass cover.

Boiling down

▯ Fill the appliance with 0.23 gallons (1 liter) of

water and preheat it to the steam cooking setting.

▯ Boil down foodstuffs directly after shopping or

harvesting. Prolonged storage reduces vitamin content and leads easily to fermentation.

▯ Use only fruit and vegetables that are in a perfect

state.

▯ Meat is not suitable for boiling down in the

steamer.

▯ If you wish to use two cooking inserts at the same

time, first put the perforated insert into the appliance and then the unperforated insert over it.

▯ The glass cover must be fitted.

▯ You should leave the fruit in the appliance until no

more juice appears (about 120 minutes).

▯ You can then squeeze the berries dry in a

dishtowel to preserved the last remainders of juice.

▯ Check and thoroughly clean preserving jars,

rubber rings, clamps and springs.

▯ Disinfect the rinsed jars before boiling down in

the steam (see Section entitled "Disinfecting").

▯ Place jars in the perforated cooking insert in such

a way that they do not touch each other.

▯ Open the glass cover after the cooking time has

ended and remove the jars once they have cooled down fully.

Food Water quan-

tity

Fruit and vegetables (except beans and peas in sealed preserving jars (0.75 - 1l; about 1 1/2 - 2 pints each)

Beans or peas in sealed preserving jars (0.75 - 1l; about 1 1/2 - 2 pints each)

0.23 gallons (1 liter)

Cooking insert

Perforated Steaming 35 - 40 min.

Perforated Steaming 120 min.

Raising dough

▯ Fill the appliance with 0.23 gallons (1 liter) of

water and preheat it at 100°F (45°C).

▯ Place the unperforated cooking vessel with the

dough/dough mixture in the appliance.

▯ If the dough/dough mixture mixture is to rise in a

bowl, a small raising basket or a baking dish, use the perforated insert to place the vessel containing the dough/dough mixture inside it. Make sure that the glass cover can close fully.

Setting Cooking

time

Notes

▯ The glass cover must be fitted. ▯ Allow the dough/dough mixture to rise at 100°F

(45°C) until its volume has clearly increased (about 30 min.).

Disinfecting

▯ Fill the appliance with 0.23 gallons (1 liter) of

water and preheat it to the steam cooking setting.

▯ Place the perforated cooking vessel containing

the objects you want to disinfect (e.g. jelly, preserving or yoghurt jar or baby bottles) in the basin and close the glass cover.

Vegetables

▯ Do not spice vegetables until after cooking them.

When steaming, the natural taste of vegetables is preserved better than when cooking them and they do not require as much spicing.

Food Water quan-

tity

Artichokes, large (400 500 g (about 0.9 - 1 lb) each)

Leaf spinach (250 g; about

0.6 lb) Cauliflower 0.23 gallons

Beans, green 0.23 gallons

Broccoli 0.23 gallons

Broccoli and carrots (1 kg (about 2 lb) each)

Fennel 0.23 gallons

Vegetable terrine (1.2 kg (about 2 lb 10 oz))

Carrots 0.23 gallons

Potatoes 0.23 gallons

Kohlrabi 0.23 gallons

Leek 0.23 gallons

Chard 0.23 gallons

Pak choi (150 - 250 g (5 - 9 oz) each)

Jacket potatoes, small (about 50 g (about 2 oz) each)

Jacket potatoes, medium (about 70 g (about 2.5 oz) each)

0.23 gallons (1 liter)

(1 liter)

0.23 gallons (1 liter)

(1 liter)

0.23 gallons (1 liter)

(1 liter)

0.23 gallons (1 liter)

Cooking insert

Perforated Steaming 40 - 50 Min.

Perforated Steaming 4 min.

Perforated Steaming 15 - 20 min. In florets

Perforated Steaming 20 - 25 min.

Perforated Steaming 10 - 15 min. In florets

Perforated Steaming 20 - 25 min. In florets/in slices

Perforated Steaming 8 - 12 min. In strips

Perforated Steaming 50 - 60 min. In an oblong terrine shape

Perforated Steaming 10 - 15 min. In slices

Perforated Steaming 20 - 25 min. Quartered

Perforated Steaming 15 - 25 min In slices

Perforated Steaming 5 - 10 min. In slices

Perforated Steaming 12 - 15 min. First cook the stalks for 8 - 10 min.,

Perforated Steaming 5 - 7 min. Halved longitudinally

Perforated Steaming 25 - 30 min.

Perforated Steaming 30 - 40 min.

▯ You must thoroughly rinse the items before

disinfecting them.

▯ Steam for 20 minutes. ▯ If you wish to use two cooking inserts at the same

time, first put the perforated insert into the appliance and then the unperforated insert over it and steam for 10 minutes longer.

▯ Unless otherwise specified, cooking times refer

to 1 kg (about 2 lb) of vegetables.

Setting Cooking

time

Notes

then add leaves and cook for 5 min. more

Food Water quan-

tity

Jacket potatoes, large (about 100 g (about 3.5 oz) each)

Brussels sprouts 0.23 gallons

Asparagus, white 0.23 gallons

Asparagus, green 0.23 gallons

Tomatoes skinning 0.23 gallons

Sugar snaps 0.23 gallons

0.23 gallons (1 liter)

(1 liter)

Fish

Cooking insert

Perforated Steaming 40 - 45 min.

Perforated Steaming 18 - 22 min.

Perforated Steaming 18 - 25 min.

Perforated Steaming 10 - 15 min.

Perforated Steaming 3 - 4 min. Cut crosswise before steaming.

Perforated Steaming 10 - 15 min.

Setting Cooking

time

Notes

Chill with icy water after steaming.

▯ 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 Water

quantity

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) 0.23 gal-

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) 0.23 gal-

0.23 gallons (1 liter)

lons (1 liter)

0.23 gallons (1 liter)

lons (1 liter)

Cooking insert

Perforated Steaming 3 - 6 min. e.g. cod, halibut, turbot, shark catfish,

Perforated Steaming 10 - 15 min. e.g. salmon, redfish, pollock, tilapia, sea

Unperforated Steaming 25 - 30 min. 500 ml (about 1 pint) of lukewarm stock,

Unperforated Steaming 10 - 15 min. 500 ml (about 1 pint) of lukewarm stock,

Perforated Steaming 40 - 45 min. in an oblong terrine

Unperforated Steaming 8 - 12 min. 500 ml (about 1 pint) of white wine

Unperforated Steaming 12 - 15 min. 500 ml (about 1 pint) of lukewarm stock,

Perforated Steaming 12 - 15 min. Roll in one slice of smoked salmon as

Perforated Steaming 4 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

time

Notes

zander (pike perch)

bass

e.g. fish stock with vegetable stripes

Prepare only closed mussels that are in a perfect condition. The mussels are ready as soon as they open.

e.g. fish stock with vegetables, ginger, fennel seeds and coriander

well.

Meat/poultry/sausages

Food Water

quantity

Meatballs (20 - 30 g; about

0.7 - 1.1 oz each) Chicken breast, stuffed (250

- 300g; about 9 - 10 oz each)

Veal terrine (1.2 kg; about 2 1/2 lb)

turkey breast roulade, stuffed (250 - 300 g; about 9

- 10 oz each) Heating up (boiled) sausage 4 liters

0.23 gallons (1 liter)

(about 8 pints)

Cooking insert

Perforated Steaming 6 - 8 min. Made of ground beef. Lightly butter

Unperforated Steaming 25 - 30 min. Roast gently to taste before or after

Perforated Steaming 60 - 75 min.

Unperforated Steaming 20 - 30 min. Roast gently to taste before or after

None 160 - 190°F

Side dishes: pastas and dumplings

Food Water quan-

tity

Pasta, dry product (500 g; about 18 oz)

Pasta, fresh, cooled, unfilled (500 g; about 18 oz)

Pasta, fresh, cooled, filled (500 g; about 18 oz)

Gnocchi, fresh 0.23 gallons

Potato dumplings (80 g; 2.8 oz each)

Bread dumplings (80 g; 2.8 oz each)

0.91 gallons (4 liters)

(1 liter)

0.23 gallons (1 liter)

Cooking insert

Pasta basket Steaming 5 - 11 min.

Pasta basket Steaming 3 - 4 min.

Pasta basket Steaming 8 - 10 min.

Perforated Steaming 6 - 8 min. Lightly butter the cooking insert base

Perforated Steaming 15 - 18 min. Lightly butter the cooking insert base

Perforated Steaming 12 - 15 min. Lightly butter the cooking insert base

Setting Cooking

time

10 - 20 min. e.g. Bavarian veal sausage ('Weiss-

(75 - 90°C)

Setting Cooking

time

Notes

the cooking insert base.

steam cooking. Use the resulting stock as the basis for gravy.

wurst') or 'Lyoner' pork sausage

Notes

Side dishes: rice

▯ Place the specified ratio of rice and cooking

liquid in the unperforated cooking insert. Example: 1 : 1.5 = per 100 g (about 3.5 oz) of rice for every 150 ml (about 0.3 pint) of liquid.

Food Water quan-

tity

Basmati rice (1 : 2) 0.23 gallons

(1 liter)

Fragrant rice (1 : 2) 0.23 gallons

(1 liter)

Chinese rice (1 : 2) 0.23 gallons

(1 liter)

Cooking insert

Unperforated Steaming 15 - 18 min.

Unperforated Steaming 15 - 18 min. Rice from the north-east of China

▯ Water, bouillon or broth is suitable as cooking

liquid. You can also add salt, spices, vegetables, lemon juice, wine, etc.

▯ Always pay attention to the manufacturer's data

on the package for details of the required liquid volume and cooking time

Setting Cooking

time

Notes

Food Water quan-

tity

Jasmine rice (1 : 2) 0.23 gallons

(1 liter)

Long grain rice (1 : 2) 0.23 gallons

(1 liter)

Medium grain rice or round grain rice (1 : 2)

Brown rice (1 : 1.5) 0.23 gallons

Parboiled rice (1 : 1,5) 0.23 gallons

Red rice (Camargue) (1 : 2)

Wild rice (1 : 3) 0.23 gallons

0.23 gallons (1 liter)

(1 liter)

0.23 gallons (1 liter)

(1 liter)

Side dishes: cereals

Cooking insert

Unperforated Steaming 15 - 18 min.

Unperforated Steaming 20 - 25 min. e.g. Patna, Carolina

Unperforated Steaming 15 - 18 min. e.g. Arborio (Avorio), Carnaroli, Bomba,

Unperforated Steaming 40 - 50 min. Cooking time can vary considerably

Unperforated Steaming 10 - 15 min.

Unperforated Steaming 30 - 35 min.

Unperforated Steaming 20 - 25 min.

Setting Cooking

time

Notes

Padano

depending on rice type

▯ Place the specified ratio of cereals and cooking

liquid in the unperforated cooking insert. Example: 1 : 1.5 = per 100 g (about 3.5 oz) of cereals for every 150 ml (about 0.3 pint) of liquid.

Food Water quan-

tity

Bulgur, fine (1 : 2) 0.23 gallons

(1 liter)

Bulgur, coarse (1 : 2) 0.23 gallons

(1 liter)

Couscous, medium (semolina) (1 : 2)

Millet (1 : 2,5) 0.23 gallons

Polenta (1 : 4) 0.23 gallons

Quinoa (1 : 2) 0.23 gallons

0.23 gallons (1 liter)

(1 liter)

Cooking insert

Unperforated Steaming 12 - 15 min.

Unperforated Steaming 17 - 20 min.

Unperforated Steaming 5 - 7 min.

Unperforated Steaming 25 - 35 min.

Unperforated Steaming 10 - 15 min.

Unperforated Steaming 17 - 20 min.

Setting Cooking

▯ Water, bouillon or broth is suitable as cooking

liquid. You can also add salt, spices, vegetables, lemon juice, wine, etc.

▯ Always pay attention to the manufacturer's data

on the package for details of the required liquid volume and cooking time.

Notes

time

Side dishes: pulses (dried)

▯ Place the specified ratio of pulses and cooking

liquid in the unperforated cooking insert. Example: 1 : 2 = 200 ml (about 0.4 pint) of liquid for every 100 g (about 3.5 oz) of pulses. The pulses must be covered completely with cooking liquid.

Food Water quan-

tity

Broad beans (1:1) 0.23 gallons

(1 liter)

Kidney beans (1:1) 0.23 gallons

(1 liter)

Kidney beans (1:1) 0.23 gallons

(1 liter)

Common beans (1:1) 0.23 gallons

(1 liter)

Red lentils (1:2) 0.23 gallons

(1 liter)

Tellerlinsen (German lentils) (1:2)

Green lentils (1:2) 0.23 gallons

Beluga lentils (1:2) 0.23 gallons

Peas, green or yellow, peeled, whole or halved (1:2)

Chickpeas (1:1) 0.23 gallons

0.23 gallons (1 liter)

(1 liter)

0.23 gallons (1 liter)

(1 liter)

Cooking insert

Unperforated Steaming 50 - 60 min. Beans, pre-soaked for 12 hours

Unperforated Steaming 75 - 90 min. Beans, pre-soaked for 12 hours

Unperforated Steaming 45 - 60 min. Beans, pre-soaked for 12 hours

Unperforated Steaming 10 - 12 min.

Unperforated Steaming 35 - 45 min.

Unperforated Steaming 25 - 30 min.

Unperforated Steaming 20 - 25 min.

Unperforated Steaming 60 - 90 min.

Unperforated Steaming 60 - 75 min. Chickpeas pre-soaked for 12 hours

Setting Cooking

▯ Please note that some data refers to pre-soaked

pulses. Pulses that have not been soaked beforehand need a much longer time to cook.

▯ Water, bouillon or broth is suitable as cooking

liquid. You can also add salt, spices, vegetables, lemon juice, wine, etc.

Notes

time

for salad

20 min.

for puree

Desserts

Food Water quan-

tity

Crème brûlée /flan/crème caramel (120 g/4 oz)

Yeast dumplings (100 g/

3.5 oz)

Compote 0.23 gallons

Rice pudding (250 g/9 oz) of rice + 625 ml/1.3 pint of milk)

0.23 gallons (1 liter)

(1 liter)

0.23 gallons (1 liter)

Cooking insert

Perforated 200° F

Unperforated Steaming 20 - 25 min. Allow yeast dumplings to rise for 30 min.

Unperforated Steaming 10 - 20 min. e.g. apples, pears, rhubarb

Un perforated

Setting Cooking

time

35 - 40 min. Preheat the appliance to the steaming

(95°C)

Steaming 35 - 40 min. Sweeten to taste with fruit, sugar or cin-

Notes

level

before steaming them (see Section entitled "Raising").

Add sugar, vanilla sugar, cinnamon or lemon juice to taste. No need to add water.

namon.

Other

Food Water quan-

tity

Royale (0.23 gallons/ 1 liter)

Semolina dumplings (20 g (about 3.5 oz))

Eggs, size M (6 eggs) 0.23 gallons

Mulled wine (at least

0.23 gallons/1 liter)

0.23 gallons (1 liter)

(1 liter)

Cooking insert

Unperforated 200°F

Perforated, unperforated

Perforated Steaming 7.5 min.

Setting Cooking

time

35 - 40 min. Preheat the appliance to the steaming

(95°C) Steaming Sweet or salty as a dessert or a soup

10 min. 14 min.

160 - 170°F (75 - 80°C)

120 min.

Notes

level

ingredient. Lightly butter the cooking insert base.

Soft Medium Hard

Care and cleaning

In this chapter you will find tips and information on optimal care and cleaning of your appliance.

9 WARNING

Risk of electrical shock

Moisture entering the appliance can cause an electrical shock. Don't use a high-pressure cleaner or steam cleaner.

Appliance part/ surface

Cooking basin Clean with a soft dishwashing brush

Cooking inserts Dishwasher Glass cover Dishwasher Hand grip Clean with warm water and dishwash-

Control knobs Clean with a soft, moist cloth and a lit-

Recommended cleaning

and dishwashing liquid and dry thoroughly with a soft cloth.

ing liquid.

tle dishwashing liquid; the cloth must not be too wet.

9 WARNING

Risk of burns

The accessible parts get hot during operation. Never touch hot parts. Keep children away.

Cleaning the appliance

▯ Empty the cooking basin after each use and clean

it with dishwashing liquid and a soft dishwashing brush.

with stainless steel care agents because these are mostly not neutral as far as foodstuffs are concerned.

▯ Grime, salt or lime deposits can cause corrosion

damage.

▯ Clean the cooking inserts and the leftovers

strainer in a dishwasher or with mild soap solution. The hand grip for the cooking inserts must only be cleaned by hand.

▯ Dry the cooking basin thoroughly with a soft

cloth. The glass cover should not be fitted while the cooking basin is still moist.

▯ Polish the cooking basin with a soft cloth and a

drop of cooking oil after drying it.

After cleaning and drying, you can store the cleaned cooking inserts and the hand grip in the cooking basin. Turn over the glass cover to make sure that the appliance cover (special accessory) will lie properly on the recess.

Note: After a few hours of operation, the contours of the heating elements will appear on the base of the basin. This does not detrimentally influence the functions and the quality of the appliance.

The cooking basin should not be treated

Descaling the cooking basin

You should descale the cooking basin if a white lining forms in it due to limey water. Extreme scaling can produce malfunctions on the appliance.

You will find a suitable descaler under the order number 311138 in our online shop. Mix 40 ml (about

0.08 pint) of descaler in 200 ml (about 0.4 pint) of warm water. If you would like to produce more or less descaler solution, keep to the ratio of 1 part descaler : 5 parts water.

Close the drain valve and pour the descaler solution into the cooking basin. Remove the scale with a soft dishwashing brush. Drain off the descaler liquid and rinse thoroughly with clear water. Avoid skin contact with the descaler solution. Also pay attention to the information on the label.

Note: Residues of starchy foodstuffs (e.g. rice) in the cooking inserts can also be removed very well with the descaler solution.

Do not use these cleaning agents

▯ Caustic or corrosive cleaners ▯ Do not allow acidic cleaners (e.g. vinegar, citric

acid, etc.) to come into contact with the frame.

▯ Cleaners containing chlorine or large proportions

of alcohol

▯ Oven spray ▯ Hard, scratchy dish-washing sponges, brushes or

scourers

▯ Thoroughly wash out new sponge cloths before

using them.

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