Gaggenau VI 232 12 Series, Instruction Manual

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14
en
Getting to know your appliance
Temperature settings
Table
The table shows which heat setting is suitable for each
type of food. The roasting time may vary depending on
the type, weight, size and quality of the food. The set heat setting varies depending on the frying pan
that is used.
Preheat the empty pan; add oil and food after the
acoustic signal has sounded.
Temperature setting Suitable for
1 Very low Preparing and reducing sauces, stewing vegetables and frying food in extra virgin olive oil, butter or mar-
garine.
2 Low Frying food in extra virgin olive oil, butter or margarine, e.g. omelettes.
3 Low - medium Frying fish and thick food such as meatballs and sausages.
4 Medium - high Frying steaks (medium or well done), frozen breaded products, thin food such as escalopes, strips of
meat and vegetables.
5 High Frying food at high temperatures, e.g. rare steaks (bloody), potato fritters and fried potatoes.
Tempera-
ture setting Total frying time after the sig-
nal sounds (mins.)
Meat
Escalope, plain or breaded
4 6 - 10
Fillet 4 6 - 10
Chops* 3 10 - 15
Cordon bleu, Viennese Schnitzel* 4 10 - 15
Steak, rare (3 cm thick) 5 6 - 8
Steak, medium or well-done (3 cm thick) 4 8 - 12
Poultry breast (2 cm thick)* 3 10 - 20
Sausages, pre-boiled or raw* 3 8 - 20
Hamburger, meatballs, rissoles* 3 6 - 30
Stripes of meat, gyros 4 7 - 12
Minced meat 4 6 - 10
Bacon 2 5 - 8
Fish
Fish, fried, whole, e.g. trout
3 10 - 20
Fish fillet, plain or breaded 3 - 4 10 - 20
Prawns, scampi 4 4 - 8
Egg dishes
Pancakes**
5 1,5 - 2,5
Omelette** 2 3 - 6
Fried eggs 2 - 4 2 - 6
Scrambled eggs 2 4 - 9
Shredded raisin pancake 3 10 - 15
French toast** 3 4 - 8
Potatoes
Fried potatoes (boiled in their skin)
5 6 - 12
Fried potatoes (made from raw potatoes) 4 15 - 25
Potato pancakes** 5 2,5 - 3,5
Swiss rösti 2 50 - 55
Glazed potatoes 3 15 - 20
* Turn several times.
** Total cooking time per portion. Fry in succession.
15
Getting to know your appliance
en
Vegetables
Garlic, onions
1 - 2 2 - 10
Courgettes, aubergines 3 4 - 12
Peppers, green asparagus 3 4 - 15
Vegetables sautéed in oil, e.g. courgettes, green peppers 1 10 - 20
Mushrooms 4 10 - 15
Glazed vegetables 3 6 - 10
Onion rings 3 5 - 10
Frozen products
Escalope
4 15 - 20
Cordon bleu* 4 10 - 30
Poultry breast* 4 10 - 30
Chicken nuggets 4 10 - 15
Gyros, kebab 4 10 - 15
Fish fillet, plain or breaded 3 10 - 20
Fish fingers 4 8 - 12
French fries 5 4 - 6
Stir-fries meals, e.g. fried vegetables with chicken 3 6 - 10
Spring rolls 4 10 - 30
Camembert/cheese 3 10 - 15
Sauces
Tomato sauce with vegetables
1 25 - 35
Béchamel sauce 1 10 - 20
Cheese sauce, e.g. Gorgonzola sauce 1 10 - 20
Reducing sauces, e.g. tomato sauce, Bolognese sauce 1 25 - 35
Sweet sauces, e.g. orange sauce 1 15 - 25
Miscellaneous
Camembert/cheese
3 7 - 10
Dry ready meals that require water to be added, e.g. pasta 1 5 - 10
Croutons 3 6 - 10
Almonds/walnuts/pine nuts 4 3 - 15
Tempera-
ture setting Total frying time after the sig-
nal sounds (mins.)
* Turn several times.
** Total cooking time per portion. Fry in succession.