Gaggenau VG 233 234 CN, Инструкция по эксплуатации

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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.
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 160 mm or more
than 320 mm 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. The cooking
vessel should not touch the control panel.
Pots with a diameter of less than 90 mm or more
than 220 mm 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. Keep to a minimum
distance of 50 mm between the cooking vessel
and the control knob or the control panel. The
cooking vessel 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,
vegetables
Low heat
’
Thawing Frozen foods
Slow cooking Rice, pulses
Reheating Soup, casserole,
vegetables in a
sauce
Burner Pot base,
recommended
diameter Pot base,
minimum
diameter
Wok burner 240 - 320 mm 160 mm
Burner Pot base,
recommended
diameter Pot base,
minimum
diameter
Normal burner 140 - 220 mm 90 mm
High output
burner 180 - 220 mm 90 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.