Gaggenau VG 232 CA, Use And Care Manual

Page: 10 / 40

10
Settings table and tips
Tips for cooking and roasting
The values in the settings table ser ve as mere
guidelines, since more or less heat may be required,
depending on the type and condition of the foods, as
well as the size and fullness of the pot.
The high output causes grease and oil to heat up
quickly. Don't leave food unattended while frying;
grease can catch fire and burn the food.
The rear cooking zone should be used to prepare
foods requiring longer cooking times.
For parboiling, frying and deep-fr ying large por tions,
you should use the high-output burner.
Information on cookware
The following information will help you save energy
and avoid damage to cooking vessels.
Appropriate cooking vessels
Pots with a diameter of less than 90 mm or greater
than 220 mm shouldn't be used.
If you use larger
pots, you must maintain a minimum clearance of 50
mm between the cooking vessel and surrounding
flammable objects. A minimum distance of 50 mm
must be maintained between the control knob or
control panel and the pot or pan. The cooking vessel
must touch the control panel.
Information for use
Setting range Cooking
procedure Examples
Full flame
‘
Parboiling Water
Frying Meat
Heating up Grease, fluid
Bringing to a
boil Soups, sauces
Blanching Vegetables
From
‘
to
’
Roasting Meat, fish, potatoes
Baking Pastries, egg dishes
Simmering Dumplings, boiled
sausage, boiled meat
Whipping Creams, sauces
Boiling Soups, potatoes
Steaming Vegetables, fish
Stewing Vegetables, fruit, fish
Braising Goulash, roasts,
vegetables
Low flame
’
Thawing Frozen foods
Soaking Rice, pulses
Warming up Soups, stews,
vegetables in sauce
Burner Recommended
diameter of pot
base Minimum
diameter of pot
base
Normal burner 140 - 220 mm 90 mm
High-output
burner 180 - 220 mm 90 mm
Use cooking vessels of
appropriate size for the
particular burner.
Don't use small cooking
vessels on large burners.
The flame shouldn't come
in contact with the sides of
the cooking vessel.
Don't use any deformed
cooking vessels that don't
stand solidly on the
stovetop. The vessels could
tip over.
Only use cooking vessels
with flat and thick bottoms.
Don't cook without a lid or
if the lid is not on all the
way. The majority of the
heat is lost.