Gaggenau CK 481-6 Series, Operating And Assembly Instructions Manual

Page: 14 / 31

13
Settings table
Cooking Cooking method Examples
level
9 Boiling Water
Searing Meat
Heating Fat, liquids
Boiling Soup, sauce
Blanching Vegetables
8 - 6 Roasting Meat, fish, potatoes
7 - 6 Browning Flour, onions
Roasting Almonds, breadcrumbs
Baking Pancakes, egg dishes
Boiling in open pot Liquids
6 - 5 Frying Bacon
Reducing Stocks, sauces
5 - 4 Simmering Sweet sauces
Simmering in open pot Dumplings, sausages, soup garnish,
meat stock, poached eggs
4 - 3 Boiling with closed lid Pasta, soup, sauces
Steaming Vegetables, potatoes, fish
Stewing Vegetables, fruit, fish
Braising Goulash, rolled beef steaks, roasts, vegetables
Thawing Frozen foods
3 - 1 Slow cooking Rice, pulses
Reheating / keeping warm Soup, casserole, vegetables in a sauce
Melting Butter, chocolate
Thickening Egg dishes
Switch to the highest cooking level in order to reach the required temperature quickly. Then always switch
back to the lower cooking level.
The cooking levels are identical for all cooking zones.
The values given above 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.