Gaggenau VG 264 RK Manual de instrucciones - Página 16
Navegue en línea o descargue pdf Manual de instrucciones para Placa de cocción Gaggenau VG 264 RK. Gaggenau VG 264 RK 20 páginas.
Imprimir página
Settings table and tips
Cooking level
Cooking
method
High heat '
Boiling
Searing
Heating
Boiling
Blanching
From ' to '
Roasting
Baking
Simmering in
open pot
Simmering
Boiling with
closed lid
Steaming
Stewing
Braising
Low heat '
Thawing
Slow cooking
Reheating
Tips for cooking and roasting
The values given in the settings table must be looked
upon as recommended values. The heat required
depends not only on the type and condition of the food,
but also the size and contents of the pot.
Due to the high performance of the cooktop, fat and oil
will heat up quickly. Never leave the cooktop
unattended, fat can ignite, food can burn.
Preferably use the rear cooking zones to prepare
meals, that need longer to cook.
Preferably use the high output burners for brief cooking,
deep fat frying and searing of large quantities.
16
Examples
Water
Meat
Fat, liquids
Soup, sauce
Vegetables
Meat, fish, potatoes
Pancakes, egg
dishes
Dumplings, sau-
sages, beef for
making soup
Sweet sauces,
sauces
Soup, potatoes
Vegetables, fish
Vegetables, fruit,
fish
Goulash, roasts,
vegetables
Frozen foods
Rice, pulses
Soup, casserole,
vegetables in a
sauce
Cookware recommendations
The following tips can help you save energy and avoid
damage to your cookware.
Suitable cooking vessels
Burner
Pot base, recom-
mended diameter
Normal burner
140 - 220 mm
High output
180 - 220 mm
burner
Pots with a diameter of less than 90 mm or more
than 220 mm should not be used. When using large
pots, pay attention to keeping to a minimum distance of
50 mm between the cooking vessel and combustible
surroundings. Keep to a minimum distance of 50 mm
between the cooking vessel and the control knob or the
control panel. The cooking vessel should not touch the
control panel.
Precautions for use
Pot base, mini-
mum diameter
90 mm
90 mm
Use pots or pans which are
the right size for each
burner.
Do not use small pots or
pans on large burners. The
flame should not touch the
sides of the pot.
Do not use damaged pots or
pans, which do not sit
evenly on the cooktoop,
they may tip over.
Only use pots or pans with a
thick, flat base.
Do not cook without using a
lid and make sure the lid is
properly fitted. This wastes
energy.
Always centre the pot or
pan over the burner,
otherwise it could tip over.
Do not place large pots on
the burners near the control
knobs. These may get
damaged by the high
temperatures.