Gaggenau CE 481 Instruction Manual - Page 10

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Settings table

Each cooking zone has 9 settings and intermediate

settings. To quickly reach the required temperature,

use the quick boil timer or use heat setting 9. You

must then always switch back to the required heat

setting.

Heat setting

Cooking methods

Bringing to the boil

Searing

Heating

Bringing to the boil

9 - 8

Blanching

8 - 6

Roasting

6 - 5

Roasting

7 - 6

Baking

Ongoing cooking in open container

6 - 5

Browning

Toasting

Rendering

Reducing

5 - 4

Simmering in open container

4 - 3

Simmering in open container

5 - 4

Steaming

Steam

Braising

3 - 2

Stewing

4 - 3

Simmering with closed lid

3 - 2

Defrosting

3 - 2

Steeping

Thickening

2 - 1

Heating/keeping warm

Melting

The settings areas are the same for all cooking zones.

The values in the settings table must only be used as a

guideline because more or less heat is required

depending on the type and state of the food as well as

the size of the pan and how full it is.

Examples

Water

Meat

Fat, liquids

Soups, sauces

Vegetables

Meat, potatoes

Fish

Dishes made with flour, egg-based dishes

Pasta, liquids

Flour, onions

Almonds, bread crumbs

Bacon

Stock, gravy

Dumplings, soup garnishes, boiling meat, poached eggs

Cooked sausages

Vegetables, potatoes, fish

Vegetables, fruit, fish

Roulades, roasts, vegetables

Goulash

Soups, sauces

Frozen food

Rice, pulses

Egg-based dishes

Soups, stews, vegetables in sauces

Butter, chocolate