Gaggenau VI 230 112 Gebruiksaanwijzing - Pagina 10

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Recommendations

Choosing the right

heating power

❏ Those recipes which traditionally use the "bain

Marie" method, such as sauces and creams

containing egg, can be cooked in the receptacle

itself at lower power levels, obtaining the same

results and without the risk of the sauces or

creams curdling.

❏ Perfect heat setting also offers improvements in

the cooking of foods involving as chocolate

baths, "choux" pastry (for profiteroles) or others

requiring long cooking times, by not preventing

food from sticking to the sides of the receptacle.

The lowest possible heating-power settings

should be used to achieve this. When the

cooking temperature falls too much, turn it up by

1-2 settings. If the temperature rises too much,

all you need do is turn the setting down; it is not

necessary to remove the receptacle from the

heat.

❏ When deep-frying, it is recommended that the oil

should be heated up at the highest possible

power setting and then turned down to a mid-

setting when the foodstuffs are placed in the

heated oil. This setting should then be kept for

the remainder of the cooking process.

❏ Liquids and soups can be brought to boiling point

using the Booster function. Once boiling point

has been reached, the remainder of the process

can be performed at a lower power setting. In

this way, little evaporation will take place and the

energy-consumption level is kept at a minimum.

On turning the cooking plate off, residual heat is

not enough to keep the cooking process going.