Gaggenau VG 425 211 AU Kullanım Kılavuzu - Sayfa 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
Heat setting Cooking method
12
Heating
Blanching
10-12
Searing
Frying at high
temperatures
7-10
Simmering with the
lid open
6-8
Baking
Frying at medium
temperatures
4-6
Frying at low
temperatures
Warming
Deep-frying
Poaching with the
lid open
3-4
Defrosting
Braising
Stewing
2-4
Simmering with the
lid on
Simmer
Soaking
setting –
up to 3
Simmer
Melting, keeping
setting
warm
10
Examples
Water, clear soups
Vegetables
Meat, wok dishes/pan-
fried dishes
Meat, potatoes
Liquids, dough-based
foods
Flour-based food
Poultry, fish
Fried sausages, onions,
egg dishes
Vegetables, soups,
stews
Chips, pastries
Dumplings, boiled sau-
sages
Frozen food
Beef olives, joints
Vegetables
Soups, vegetables
Rice, rice pudding,
cereals
Chocolate, butter
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.