Gaggenau CX 491 610, Use And Care Manual

Page: 11 / 68

11
Settings table
The following table lists some examples. Cooking
times depend on the type, weight and quality of the
food. Therefore, discrepancies are possible. Note: When cooking stews or liquid dishes such as
soups, sauces and beverages, they may heat up
quickly and overflow or spatter. For this reason, it is
recommended to gradually apply heat at an
appropriate heat level, with constant stirring.
Cooking power Type of cooking Examples
9.0 Pre-heating Water
Frying Meat
Heating Oils, Liquids
Boiling Soups, Sauces
9.0 - 8.5 Blanching Vegetables
8.0 - 6.0 Roasting Meat, Potatoes
7.0 - 5.0 Roasting Fish
7.0 - 6.0 Frying Dishes made from flour, Dishes made from eggs
Cooking uncovered Liquids
6.0 - 5.0 Browning Flour, Onions
Toasting Almonds, Breadcrumbs
Frying Bacon
Reducing Stock, Sauces
5.0 - 4.0 Slow cooking, uncovered Potato balls, Vegetable soup, Meat soup, Poached eggs
4.0 - 3.0 Slow cooking, uncovered Sausages heated in water
5.0 - 4.0 Steaming Vegetables, Potatoes, Fish
Light frying Vegetables, Fruit, Fish
Roasting Meat roll, Roast, Vegetables
3.5 - 2.5 Roasting Goulash
4.5 - 3.5 Cooking covered Soups, Sauces
3.5 - 2.5 Defrosting Deep-frozen products
3.0 - 2.0 Absorbing water Rice, Dried beans
Setting Dishes made from eggs
2.0 - 1.0 Heating/Keeping warm Soups, Stew, Vegetables in a sauce
Melting Butter, Chocolate