Gaggenau VI 461 Instruction Manual - Page 10
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Adjustment table
You will find a few examples in the following table.
Cooking times depend on the type, weight and quality
of the cooked food. Therefore, there may be
differences.
Level
Cooking method
12
Parboiling
Searing
Heating up
Bringing to the boil
12-11
Blanching
10-7
Roasting
8-6
Roasting
8-7
Baking
Simmering in an open vessel
7-6
Browning
Grill roasting
Rendering
Reducing
6-5
Poaching in an open vessel
5-4
Poaching in an open vessel
6-5
Steaming
Stewing
Braising
4-3
Braising
5-4
Simmering in a closed vessel
4-3
Thawing
4-3
Soaking
Rising
2-1
Heating up/keeping warm
Melting
10
Note: When hotpots or liquid meals such as soups,
sauces or beverages are cooked, they can heat up too
fast without being noticed and can overflow or splash.
This is why gradual heating at a suitable power level
and while stirring constantly is advisable.
Examples
Water
Meat
Fat, liquids
Soups, sauces
Vegetables
Meat, potatoes
Fish
Sweet dishes, scrambled eggs
Pasta, liquids
Flour, onions
Almonds, breadcrumbs
Fatty bacon
Stocks, sauces
Dumplings, soup vegetables, beef for making soup, poached eggs
Boiled sausages
Vegetables, potatoes, fish
Vegetables, fruit, fish
Roulades, roasts, vegetables
Goulash
Soups, sauces
Frozen foods
Rice, pulses
Egg dishes
Soups, hotpots, vegetables in sauce
Butter, chocolate