Gaggenau VG 232 RK Buku Petunjuk - Halaman 16

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Juga untuk Gaggenau VG 232 RK: Manual Petunjuk Pengoperasian dan Perakitan (17 halaman)

Halaman Cetak

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.

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

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.