Gaggenau VG 491, Instruction Manual

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12
en
Table of settings and tips
Table of settings and tips
Table of settings and tips
Burner recommendation
For cooking at low temperatures and with a long
preparation time (e.g. melting, soaking, baking), select
the standard- or high-output burner (not the wok
burner).
For cooking at high temperatures and with a short
preparation time (e.g. warming, deep-frying), we
recommend the wok burner or the high-output burner.
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.
Tips for using a wok
Note: When you cook using a wok, place the wok ring
onto the pan support over the wok burner. Make sure
that the wok is stable on the wok ring when you are
cooking.
We recommend using woks with a domed base. You can
order a high-quality wok as an optional accessory (WP
400 001).
When cooking with the wok, use only cooking oil that is
suitable for heating to high temperatures, such as
groundnut oil.
Cook the ingredients at a high heat, while stirring
constantly. Do not cook them for too long. The
vegetables should be al dente.
For stirring the food and for taking it out of the pan, it is
best to use a shallow ladle with a long handle made
from a heat-resistant material.
Heat setting Cooking method Examples
12 Heating Water, clear soups
Blanching Vegetables
10-12 Searing Meat, wok dishes/pan-
fried dishes
Frying at high tem-
peratures Meat, potatoes
7-10 Simmering with the
lid open Liquids, dough-based
foods
6-8 Baking Flour-based food
Frying at medium
temperatures Poultry, fish
4-6 Frying at low tem-
peratures Fried sausages, onions,
egg dishes
Warming Vegetables, soups,
stews
Deep-frying Chips, pastries
Poaching with the
lid open Dumplings, boiled sau-
sages
3-4 Defrosting Frozen food
Braising Beef olives, joints
Stewing Vegetables
2-4 Simmering with the
lid on Soups, vegetables
Simmer set-
ting – up to 3 Soaking Rice, rice pudding,
cereals
Simmer
setting Melting, keeping
warm Chocolate, butter