Gaggenau VI 414 613, Инструкция по использованию и уходу

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Wok Function
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Wok Function
Wok Function
The wok feature is only to be used with the wok pan and
wok accessories; it is not suitable for other types of
cookware.
Wok and Wok Accessories
(Not included with the appliance)
Wok pans and wok pan supports can be purchased from
our sales partner Gaggenau.
Since the base of the wok pan is round, it can only be
used with a wok pan support.
Ensure that the wok is properly positioned on the wok
pan support when using it for cooking. Always position
the wok pan support in the center of the cooking zone.
Do not heat the wok up when it is empty.
Use a special curved turner (chan) or a long-handled
wooden turner.
Use a ladle to spoon the food out of the pan. The easiest
way to spoon out food cooked in hot fat or large
quantities of sauce is with a skimming ladle.
Use a bamboo steamer for steaming.
Notes
▯
Use the wok and wok pan support in conjunction with
the wok function only.
▯
Do not clean the wok pan support in the dishwasher.
Cooking with the Wok
Sautéing is one of the most popular cooking methods to
use with a wok. The ingredients are cut small and cooked
very quickly at a high temperature, with constant stirring.
The large, round-bottomed pan allows you to stir all the
ingredients easily and quickly and turn them as you would
in a normal frying pan. Stirring prevents the ingredients
from sticking to the pan. Any excess fat collects in the
center of the pan. The meat pores will close and the meat
will remain succulent. Vegetables will remain crunchy.
The flavor and vitamins will be retained.
Note: The wok allows you to cook more quickly than with
a conventional frying pan. For this reason, all the
ingredients should be prepared before you start cooking.
The order in which the ingredients are added is equally
important: Ingredients that take longer to cook (high-fiber
vegetables such as carrots) should be added first, and
ingredients with a shorter cooking time (e.g., mushrooms,
bean sprouts) should not be added until the end.
8 - 9 Baking Flour-based and/or
egg-based dishes, e.g.,
pancakes
Simmering in an
uncovered dish Dough-based foods,
liquids
7 - 8 Browning Flour, onions
Roasting Almonds, breadcrumbs
Rendering Bacon
Reducing Stocks, sauces
6 - 7 Poaching in an
uncovered dish Dumplings, soup vege-
tables, soup meat,
poached eggs
5 - 6 Poaching in an
uncovered dish Boiled sausages
6 - 7 Steaming Vegetables, potatoes,
fish
Stewing Vegetables, fruit, fish
Braising Roulade, roasts, vege-
tables
3 - 4 Braising Goulash
4 - 5 Cooking with the
lid on Soups, sauces
3 - 4 Defrosting Frozen products
Soaking Rice, pulses, vegeta-
bles
Thickening Egg-based dishes, e.g.,
omelette
1 - 2 Heating/keeping
warm Soup, vegetables in
sauce
1 Heating/keeping
warm Stew
Melting Butter, chocolate
Power lev-
el Cooking meth-
ods Examples