Gaggenau VP 414 611 Use And Care Manual - Page 12
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Table of settings and tips
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
Food
Meat and poultry
Beef steak, medium
1–1.2 in (2.5–3 cm)
Pork neck steak 0.75 in (2 cm)
Veal escalope 0.6 in (1.5 cm)
Strips of beef or pork 1.7–1.9 lb
(800–900 g)
Strips of poultry
1.7–1.9 lb (800–900 g)
Minced meat 1.3 lb (600 g)
Saddle of lamb, medium
0.6–1 in (1.5–2.5 cm)
Turkey steak 0.6 in (1.5 cm)
Poultry liver 0.4 in (1 cm)
Fish and seafood
Fish fillet 0.4 in (1 cm)
0.75 in (2 cm)
1 in (2.5 cm)
Salmon steak 1 in (2.5 cm)
1.2 in (3 cm)
Tuna steak
1–1.2 in (2.5–3 cm)
Prawns (1 oz/30 g each)
Scallops (1 oz/30 g each)
Vegetables
Aubergines, sliced
1.3 lb (600 g)
Mushrooms, sliced
1.3 lb (600 g)
Carrots, julienne
1.3 lb (600 g)
Potatoes, boiled, sliced
1.3 lb (600 g)
Peppers, cut into strips
1.3 lb (600 g)
Zucchini, sliced
1.3 lb (600 g)
12
Temperature
Cooking time
°F
Sear at
Fry for 2:30 mins
460–480
each side
Continue
Continue cooking for
cooking at 380
6–11 mins
440–460
15–18 mins
400–420
16–20 mins
460–480
8–10 mins
400–420
10–12 mins
460–480
9–10 mins
Sear at 420
Fry for 2 mins each
side
Continue
Continue cooking for
cooking at 340
4–6 mins
420–440
12–16 mins
420–440
3–5 mins
420–440
5–7 mins
400–420
7–10 mins
380–400
15–17 mins
380–400
15–17 mins
340–360
18–20 mins
380–400
15–20 mins
400–420
6–7 mins
400–420
8–12 mins
400–420
6–8 mins
460–480
12–14 mins
380–400
12–16 mins
420–460
7–10 mins
420–440
8–12 mins
400–420
8–10 mins
Comments
For example, entrecôte, fillet steak, rump
steak. The steak is medium when meat
juice can be seen on the surface.
Distribute the pieces of meat evenly; they
should not be touching.
For example, perch, cod, basa, haddock,
plaice, monkfish, sole, pike-perch.
Salt the aubergines and leave to stand for
approx. 30 minutes before frying. Then
dry.