Gaggenau VG425215AU Buku Petunjuk - Halaman 10

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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

Heat setting Cooking method

Heating

Blanching

10-12

Searing

Frying at high

temperatures

7-10

Simmering with the

lid open

6-8

Baking

Frying at medium

temperatures

4-6

Frying at low

temperatures

Warming

Deep-frying

Poaching with the

lid open

3-4

Defrosting

Braising

Stewing

2-4

Simmering with the

lid on

Simmer

Soaking

setting –

up to 3

Simmer

Melting, keeping

setting

warm

Examples

Water, clear soups

Vegetables

Meat, wok dishes/pan-

fried dishes

Meat, potatoes

Liquids, dough-based

foods

Flour-based food

Poultry, fish

Fried sausages, onions,

egg dishes

Vegetables, soups,

stews

Chips, pastries

Dumplings, boiled sau-

sages

Frozen food

Beef olives, joints

Vegetables

Soups, vegetables

Rice, rice pudding,

cereals

Chocolate, butter

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.