Gaggenau VI424 Kullanım Kılavuzu - Sayfa 13

Setüstü Ocak Gaggenau VI424 için çevrimiçi göz atın veya pdf Kullanım Kılavuzu indirin. Gaggenau VI424 20 sayfaları. Induction wok
Ayrıca Gaggenau VI424 için: Kullanım Kılavuzu (16 sayfalar)

Sayfayı Yazdır

Wok tips

The wok and accessories

(not included)

You can obtain the wok pan and the matching wok

support from your Gaggenau dealer. The wok pan has

a rounded base and can only be used together with

the wok support. Make sure that the wok with the

rounded base is securely placed on the wok support

during cooking.

Always place the wok support in the middle of the

cooking zone.

Do not heat up the wok when it is empty.

Note: Use the wok on induction cooktops for the

induction wok only. The wok support must not be used

on a normal glass ceramic cooktop.

The wok support is not suitable for cleaning in a

dishwasher.

Use a chan (rounded spatula) or the wooden long-

handled spatula.

Use a ladle to remove foods. It is best to use a strainer

to lift deep fried foods from the fat or large pieces out

of a sauce.

You can use bamboo baskets for steaming.

Cooking in a wok

You can fry, steam, deep fry, stew and cook normally.

Stir frying is the special cooking method for the wok.

Ingredients cut into small pieces are cooked as briefly

as possible under strong heat and constant stirring. In

the large, round pan, everything can be stirred and

turned faster than in a common frying pan. Stirring

ensures that ingredients are not burned. Surplus oil

drains off towards the middle. In next to no time, you

obtain delicious roasted foods, the pores in meat

close and fish becomes nice and juicy. Vegetables

stay crispy, and aromas and healthy vitamins are

retained.

Note: Cooking with a wok is faster than with

conventional pans. This is why all ingredients should

be prepared when you begin cooking. The sequence

of the ingredients is also important: place ingredients

with the longest cooking times (vegetables with tough

fibres, e.g. carrots) in the wok first, adding more

sensitive ingredients (e.g. mushrooms and sprouts) at

the end.

Proceed as follows:

▯

Pour sufficient oil into the wok to coat the

surface. We advise you to use peanut or soya oil.

▯

Cut the food into pieces of equal size, but not too

small, thus making sure they will not burn.

▯

Heat up the oil to just before the smoking point,

and only then begin with stir frying.

▯

If you are cooking larger quantities, work with

portions as otherwise not all of the food will reach

the hot base of the wok.

Caution! The wok and its accessories get very hot

during cooking. Keep children away. Do not remove

wok accessories until the residual heat indicator on

the control knob has gone out.