17
Temperature settings
Table
The table shows which heat setting is suitable for each
type of food. The roasting time may vary depending on
the type, weight, size and quality of the food.
The set heat setting varies depending on the frying pan
that is used.
Preheat the empty pan; add oil and food after the
acoustic signal has sounded.
Temperature setting
Suitable for
1
Very low
Preparing and reducing sauces, stewing vegetables and frying food in extra virgin olive oil, butter or mar-
garine.
2
Low
Frying food in extra virgin olive oil, butter or margarine, e.g. omelettes.
3
Low - medium Frying fish and thick food such as meatballs and sausages.
4
Medium - high Frying steaks (medium or well done), frozen breaded products, thin food such as escalopes, strips of
meat and vegetables.
5
High
Frying food at high temperatures, e.g. rare steaks (bloody), potato fritters and fried potatoes.
Tempera-
ture setting
Total frying time after the
signal tone sounds (min)
Meat
Escalope, plain or breaded
4
6 - 10
Fillet
4
6 - 10
Chop*
3
10 - 15
Cordon bleu, Wiener schnitzel*
4
10 - 15
Steak, rare (3 cm thick)
5
6 - 8
Steak, medium or well done (3 cm thick)
4
8 - 12
Poultry breast (2 cm thick)*
3
10 - 20
Sausages, pre-boiled or raw*
3
8 - 20
Hamburgers, meatballs, stuffed meatballs*
3
6 - 30
Meat loaf
2
6 - 9
Strips of meat, gyros
4
7 - 12
Minced meat
4
6 - 10
Bacon
2
5 - 8
Fish
Fried whole fish, e.g. trout
3
10 - 20
Fish fillet, plain or breaded
3 - 4
10 - 20
Scampi, prawns
4
4 - 8
* Turn several times.
** Total cooking time per portion. Fry one after the other.
Содержание VI 414
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