Gaggenau VG 232 220 AU Buku Petunjuk - Halaman 10

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Halaman Cetak

Table of settings and tips

T a b l e o f s e t t i n g s a n d t i p s

Power level

Cooking method

Heating

Blanching

Deep-frying

7 - 9

Searing

Frying at high tem-

peratures

6 - 8

Simmering with the

lid open

5 - 7

Baking

Frying at medium

temperatures

4 - 5

Frying at low tem-

peratures

Defrosting

Poaching with the

lid open

Warming

3 - 4

Braising

Stewing

2 - 4

Simmering with the

lid on

Soaking

Examples

Water, clear soups

Vegetables

Chips, pastries

Meat

Meat, potatoes

Liquids, dough-based

foods

Flour-based food

Poultry, fish

Fried sausages, onions,

egg dishes

Frozen food

Dumplings, boiled sau-

sages

Vegetables, soups,

stews

Beef olives, joints

Vegetables

Soups, vegetables

Rice, rice pudding,

cereals

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.