Gaggenau VG 264 234 AU Інструкція з експлуатації - Сторінка 6

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Switching on manually

During a power cut you can ignite the burners

manually.

Place a suitable pot or pan on the chosen burner.

Press the corresponding control knob and turn it

anticlockwise to the required setting. Keep the

control knob pressed.

Use a gas lighter or a match to ignite the burner.

Keep the control knob pressed for a few seconds

after ignition.

Switching off

Turn the corresponding control knob clockwise to the

OFF position.

Thermoelectric flame monitoring

For your safety, this cooktop features thermoelectric

flame monitoring. This prevents gas escaping, if a

burner accidentally goes off during use (for example

from a draught).

Should a burner accidentally go off during use, turn

the control knob to the OFF position and wait at least

30 seconds before re-igniting the burner.

Settings table and tips

Cooking level

Cooking

method

High heat '

Boiling

Searing

Heating

Boiling

Blanching

From ' to '

Roasting

Baking

Simmering in

open pot

Simmering

Boiling with

closed lid

Steaming

Stewing

Braising

Low heat '

Thawing

Slow cooking

Reheating

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.

Examples

Water

Meat

Fat, liquids

Soup, sauce

Vegetables

Meat, fish, potatoes

Pancakes, egg dishes

Dumplings, sausages,

beef for making soup

Sweet sauces,

sauces

Soup, potatoes

Vegetables, fish

Vegetables, fruit, fish

Goulash, roasts, vege-

tables

Frozen foods

Rice, pulses

Soup, casserole, veg-

etables in a sauce