Gaggenau VG 295 250 AU, Инструкция по эксплуатации

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Table of settings and tips
Caution!
Damage to the appliance
Remove spilled liquids before opening the appliance
cover.
Residual heat indicator
After switching off the appliance, the illuminated ring on
the control knob slowly flashes orange until the
appliance has cooled enough for it to be safe to touch.
Do not touch the appliance while the residual heat
indicator is flashing.
Table of settings and tips
Table of settings 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.
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.
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Warning – Risk of injury!
The standard-output burner and high-output burner are
not suitable for use with the wok ring and a wok. The
wok pan is not stable and may overturn. Never place the
wok ring on the standard-output burner or high-output
burner.
Power level Cooking method Examples
9 Heating Water, clear soups
Blanching Vegetables
Deep-frying Chips, pastries
7 - 9 Searing Meat
Frying at high tem-
peratures Meat, potatoes
6 - 8 Simmering with the
lid open Liquids, dough-based
foods
5 - 7 Baking Flour-based food
Frying at medium
temperatures Poultry, fish
4 - 5 Frying at low tem-
peratures Fried sausages, onions,
egg dishes
Defrosting Frozen food
4 Poaching with the
lid open Dumplings, boiled sau-
sages
Warming Vegetables, soups,
stews
3 - 4 Braising Beef olives, joints
Stewing Vegetables
2 - 4 Simmering with the
lid on Soups, vegetables
1 Soaking Rice, rice pudding,
cereals