Gaggenau VG 295, Instruction Manual

Page: 8 / 44

8
Settings table and tips
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 or the wok
burner for brief cooking, deep fat frying and searing of
large quantities.
Cooking in the wok
We recommend using a round-bottom wok. You can
order a high-quality wok pan as a special accessory
(WP 400 001).
Only use oil that is suitable for frying at high
temperatures, for example peanut oil.
Fry the food quickly on a high heat while stirring
continuosly. Vegetables should stay crispy.
Use a heat resistant, flat ladle with a long handle to
stir the food and take it out of the wok pan.
Cookware recommendations
The following tips can help you save energy and avoid
damage to your cookware.
Suitable cooking vessels
Pots with a diameter of less than 90 mm or more
than 280 mm (320 mm for the Wok burner) should
not be used.
When using large pots, pay attention to
keeping to a minimum distance of 50 mm between the
cooking vessel and combustible surroundings. A
minimum distance of 50 mm must be observed
between the control knob / control panel and the pot
or pan. The pot or pan should not touch the control
panel.
Precautions for use
Cooking level Cooking
method Examples
High heat
‘
Boiling Water
Searing Meat
Heating Fat, liquids
Boiling Soup, sauce
Blanching Vegetables
From
‘
to
’
Roasting Meat, fish, potatoes
Baking Pancakes, egg dishes
Simmering in
open pot Dumplings, sausages,
beef for making soup
Simmering Sweet sauces,
sauces
Boiling with
closed lid Soup, potatoes
Steaming Vegetables, fish
Stewing Vegetables, fruit, fish
Braising Goulash, roasts, vege-
tables
Low heat
’
Thawing Frozen foods
Slow cooking Rice, pulses
Reheating Soup, casserole, veg-
etables in a sauce
Burner Pot base, recom-
mended diameter Pot base, mini-
mum diameter
Standard burner 200 - 240 mm 90 mm
High output burner 240 - 280 mm 90 mm
Wok burner 240 - 320 mm 160 mm
Use pots or pans which are
the right size for each
burner.
Do not use small pots or
pans on large burners. The
flame should not touch the
sides of the pot.
Do not use damaged pots
or pans, which do not sit
evenly on the cooktoop,
they may tip over.
Only use pots or pans with
a thick, flat base.
Do not cook without using
a lid and make sure the lid
is properly fitted. This
wastes energy.
Always centre the pot or
pan over the burner,
otherwise it could tip over.
Do not place large pots on
the burners near the
control knobs. These may
get damaged by the high
temperatures.