Gaggenau VE 230, Instruction Manual

Page: 9 / 36

9
Operation
The markings on the control knobs show the position of
the corresponding cooking zone and the heat setting.
Switching on
Turn the corresponding control knob to the left or right
to the required cooking level. The indicator light goes
on, when a cooking zone is switched on.
Notes
‒ Cooking zones featuring combination: the control
knob can only be turned to the left to switch on the
cooking zone.
‒ The cooking zones are regulated by switching the
heating elements on and off. This is normal. The
heating elements remain at full power and are
switched on and off in longer or shorter intervals,
depending on the setting.
‒ Even on the highest cooking level the heating
elements will be switched on and off. This is
normal.
Switching off
Turn the control knob to 0 to switch off the cooking
zone. The residual heat display remains on as long as
the cooking zone is too hot to be touched safely.
Note: Cooking zones featuring combination: the control
knob cannot be turned directly from the combination
position to the left to 0.
Cooking zone combination
Only for cooking zones featuring combination: the
size of the cooking zone can be extended using cooking
zone combination.
To activate the combination, turn the control knob to the
left beyond 9 to the combination symbol and then back
to the required cooking level.
Turn the control knob to 0 to switch off the cooking
zone. When switching the cooking zone on again, the
combination has to be activated again if required.
Note: The control knob cannot be turned directly from
the combination position to the left to 0.
Residual heat indicator
For your safety the hob features individual residual heat
indicators. A red signal lights up for each cooking zone.
The residual heat display indicates that, after switching
off, a cooking zone has still not cooled down to such an
extent that it can be safely touched.
Settings table
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.
Setting Cooking method Examples
9 Boiling Water
Searing Meat
Heating Fat, liquids
Boiling Soups, sauces
Blanching Vegetables
8 - 6 Roasting Meat, fish, potatoes
7 - 5 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 Crèmes, sauces
Simmering in open
pot Dumplings, sausages,
soup garnish, meat stock,
poached eggs
5 - 3 Boiling with closed
lid Pasta, soups, 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 Soups, casserole, vegeta-
bles in a sauce
Melting Butter, choccolate
Setting Egg dishes