Gaggenau CG261 사용 설명서 - 페이지 11
{카테고리_이름} Gaggenau CG261에 대한 사용 설명서을 온라인으로 검색하거나 PDF를 다운로드하세요. Gaggenau CG261 16 페이지.
Gaggenau CG261에 대해서도 마찬가지입니다: 사용 설명서 (16 페이지), 사용자 설명서 (16 페이지)
페이지 인쇄
Food
Total
Step 1
time in
Burner
˜
min.
š
Standard-out-
8-12
put burner
Fried sausages (x 12)
š
High-output
5-10
burner
š
Standard-out-
7-12
put burner
š
Wok burner
5-10
Boiled sausages (x 12)
›
Standard-out-
8-13
put burner
›
Wok burner
9-14
›
High-output
7-12
burner
Hamburgers (x 4)
š
High-output
4-9
burner
š
Wok burner
4-9
š
Standard-out-
5-10
put burner
Frozen vegetables**
š
High-output
7-12
burner
š
Wok burner
5-10
š
Standard-out-
12-17
put burner
Pizza (8 inch)
™
Wok burner
4-8
™
High-output
16-20
burner
™
Standard-out-
20-25
put burner
Desserts
Rice pudding**
›
Standard-out-
30-35
put burner
›
Economy
40-45
burner
›
Wok burner
35-40
Milk chocolate
Ÿ
Economy
10-14
burner
Ÿ
Standard-out-
16-20
put burner
Crêpes (x 4)
š
High-output
17-22
burner
š
Wok burner
8-13
š
Dual wok
9-14
burner
Step 2
§ v
˜
§ v
8
8-12
š
9
1-3
7
4-7
9
7-12
š
9
1-3
7
4-7
9
8-13
4
9-14
7
7-12
š
* 9
1-3
* 7
3-6
š
* 9
1-3
* 7
3-6
š
* 9
1-3
* 8
4-7
* 9
7-12
* 9
5-10
* 9
12-17
1
4-8
1
16-20
1
20-25
œ
* 8
9-11
* 4
21-24
œ
* 9
12-14
* 2
28-31
œ
* 7
11-13
* 1
24-27
* 1
10-14
* 1
16-20
š
* 7
1-3
* 5
16-19
š
* 7
1-3
* 4
7-10
š
* 5
1-3
* 4
8-11
Food
Total
time in
Burner
min.
Bread pudding
High-output
25-30
burner
Wok burner
23-28
Standard-out-
27-32
put burner
Spanish pudding**
High-output
3-8
burner
Standard-out-
8-13
put burner
Wok burner
3-8
Sponge cake (in bain marie)
High-output
35-40
burner
Wok burner
40-45
Standard-out-
45-50
put burner
Cooking tips
▯
Use a pressure cooker to cook creamy soups and
pulses. This significantly reduces the cooking time.
If you are using a pressure cooker, follow the
manufacturer's instructions. Add all of the
ingredients at the start.
▯
Always use a lid when cooking potatoes and rice.
This significantly reduces the cooking time. The
water must be boiling before you add pasta, rice or
potatoes. Then adjust the heat setting to continue
boiling.
▯
For pan-cooked dishes, heat the oil up first. As
soon as you have started the frying, keep the pan at
a constant temperature by adjusting the heating
setting as required. When preparing several
portions, wait until the relevant temperature has
been reached again. Turn the food regularly.
▯
When cooking soups, cream, lentils or chickpeas,
add all of the ingredients to the cookware at the
same time.
Step 1
Step 2
˜
§ v
˜
§ v
£
¦
9
10-12
6
£
¦
9
8-10
7
£
¦
9
10-12
7
›
* 5
3-8
›
* 5
8-13
›
* 2
3-8
›
9
35-40
›
9
40-45
›
9
45-50
en
15-18
15-18
17-20
11