Gaggenau VI 411, Инструкция по эксплуатации и сборке

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4. Settings table
8
Settings table
Cooking Cooking method Examples
level
12 Boiling Water
Searing Meat
Heating Fat, liquids
Boiling Soup, sauce
Blanching Vegetables
11 - 8 Roasting Meat, fish, potatoes
7 - 6 Browning Flour, onions
Roasting Almonds, breadcrumbs
Baking Pancakes, egg dishes
Boiling in open pot Liquids
6 - 5 Frying Bacon
Reducing Stocks, sauces
5 - 4 Simmering Sweet sauces
Simmering in open pot Dumplings, sausages, soup garnish,
meat stock, poached eggs
4 - 3 Boiling with closed lid Pasta, soup, sauces
Steaming Vegetables, potatoes, fish
Stewing Vegetables, fruit, fish
Braising Goulash, rolled beef steaks, roasts, vegetables
Thawing Frozen foods
3 - 1 Slow cooking Rice, pulses
Reheating / keeping warm Soup, casserole, vegetables in a sauce
Melting Butter, chocolate
Thickening Egg dishes
The cooking levels are identical for all cooking zones.
The values given above 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.
The cooking output adjusts to suit the pot / pan size. The settings table is based on normal household
cooking utensils (for 4 people). A higher setting may be necessary for larger cooking utensils with large
quantities of food.