Gaggenau VG 232 220 AU Manual de instruções - Página 10
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Table of settings and tips
en
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
Power level
Cooking method
9
Heating
Blanching
Deep-frying
7 - 9
Searing
Frying at high tem-
peratures
6 - 8
Simmering with the
lid open
5 - 7
Baking
Frying at medium
temperatures
4 - 5
Frying at low tem-
peratures
Defrosting
4
Poaching with the
lid open
Warming
3 - 4
Braising
Stewing
2 - 4
Simmering with the
lid on
1
Soaking
10
Examples
Water, clear soups
Vegetables
Chips, pastries
Meat
Meat, potatoes
Liquids, dough-based
foods
Flour-based food
Poultry, fish
Fried sausages, onions,
egg dishes
Frozen food
Dumplings, boiled sau-
sages
Vegetables, soups,
stews
Beef olives, joints
Vegetables
Soups, vegetables
Rice, rice pudding,
cereals
Tips for cooking and roasting
The values given in the settings table must be looked
upon as recommended values. The heat required
depends not only on the type and condition of the food,
but also the size and contents of the pot.
Due to the high performance of the cooktop, fat and oil
will heat up quickly. Never leave the cooktop
unattended, fat can ignite, food can burn.
Preferably use the rear cooking zones to prepare meals,
that need longer to cook.
Preferably use the high output burners for brief
cooking, deep fat frying and searing of large quantities.