Gaggenau VG 295 RK, 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.
Preferably use the rear cooking zones to prepare
meals, that need longer to cook.
Preferably use the high output burners or the wok
burner for brief cooking, deep fat frying and searing of
large quantities.
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.
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, sau
-
sages, 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