Gaggenau VI 414 Manual de instruções - Página 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

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

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