Gaggenau VI422115, User Manual And Installation Instructions

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Basic operation
en
11
2.
Push in the control knob and turn it to the re-
quired power level ⁠.
1
2
a
The selected power level lights up on the display.
a The illuminated ring on the control knob lights up.
Notes
¡
In order to protect the appliance's electronic parts
from overheating or surge currents, the hob may
temporarily reduce the power level.
¡
In order to prevent the appliance from producing ex-
cess noise, the hob may temporarily reduce the
power level.
9.2 Switching off the hob
▶
Turn the control knob to 0.
a
The residual heat indicator lights up and the illumin-
ated ring on the control knob flashes orange until
the cooking zone has cooled down.
9.3 Cooking tips
¡
When heating up puree, cream soups or thick
sauces, stir occasionally.
¡
To preheat, set power level 10 to 12.
¡
When cooking with the lid on, reduce the power
level as soon as you see steam escaping. The
cooking result is not affected by the steam escap-
ing.
¡
After cooking, place a lid on the cookware until you
serve the dish.
¡
To cook with the pressure cooker, observe the man-
ufacturer's instructions.
¡
Do not cook food for too long, otherwise nutrients
will be lost. The kitchen timer enables you to set the
optimal cooking time.
¡
Ensure that the oil does not smoke.
¡
To brown the food, fry it in small portions, one after
the other.
¡
Some items of cookware may reach high temperat-
ures while the food is cooking. You should therefore
use oven gloves.
¡
You can find recommendations for energy-efficient
cooking under
→
"Saving energy", Page 6
Cooking recommendations
The overview shows which power level is suitable for which food. The cooking time may vary depending on the type,
weight, thickness and quality of the food.
Power level Cooking methods Examples
11-12 Parboiling
Searing
Heating
Bringing to the boil
Blanching Water
Meat
Fat or oil, liquids
Soups, sauces
Vegetables
7-10 Frying Meat, potatoes
6-8 Frying Fish
8-9 Baking Pastries or egg dishes, e.g. pancakes
8-9 Cooking with the lid off Pasta, liquids
7-8 Browning
Roasting
Rendering
Reducing Flour, onions
Almonds, breadcrumbs
Bacon
Stocks, sauces
6-7 Poaching with the lid off Dumplings, soup ingredients, soup meat, poached eggs
5-6 Poaching with the lid off Scalded sausages
6-7 Steaming
Stewing
Braising Vegetables, potatoes, fish
Vegetables, fruit, fish
Roulade, roasts, vegetables
3-4 Braising Goulash
4-5 Cooking with the lid on Soups, sauces