Gaggenau VG 295 Buku Petunjuk - Halaman 10

Jelajahi secara online atau unduh pdf Buku Petunjuk untuk Kompor Gaggenau VG 295. Gaggenau VG 295 16 halaman.

Halaman Cetak

Settings table and tips

Cooking level

Cooking

method

Boiling

High heat

Searing

Heating

Boiling

Blanching

Roasting

From

Baking

Simmering in

open pot

Simmering

Boiling with

closed lid

Steaming

Stewing

Braising

Thawing

Low heat

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 or the wok

burner for brief cooking, deep fat frying and searing of

large quantities.

Cooking in the wok

We recommend using a round-bottom wok. You can

order a high-quality wok pan as a special accessory

(WP 400 001).

Only use oil that is suitable for frying at high

temperatures, for example peanut oil.

Fry the food quickly on a high heat while stirring

continuosly. Vegetables should stay crispy.

Use a heat resistant, flat ladle with a long handle to stir

the food and take it out of the wok pan.

Examples

Water

Meat

Fat, liquids

Soup, sauce

Vegetables

Meat, fish, potatoes

Pancakes, egg dishes

Dumplings, sausages,

beef for making soup

Sweet sauces,

sauces

Soup, potatoes

Vegetables, fish

Vegetables, fruit, fish

Goulash, roasts, vege-

tables

Frozen foods

Rice, pulses

Soup, casserole, veg-

etables 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

Standard burner

200 - 240 mm

High output burner

240 - 280 mm

Wok burner

240 - 320 mm

Pots with a diameter of less than 90 mm or more than

280 mm (320 mm for the Wok burner) 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. A minimum

distance of 50 mm must be observed between the

control knob / control panel and the pot or pan. The pot

or pan should not touch the control panel.

Precautions for use

Pot base, mini-

mum diameter

90 mm

160 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.