Gaggenau VP 414 111, Инструкция по эксплуатации, Страница: 10 / 48

10
en
Table of settings and tips
Tips for cooking and roasting
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When the heating up light goes off, place the food
on the appliance. This also applies when raising the
temperature to fry a second item which requires a
higher setting.
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Press the pieces of meat, poultry or fish flat onto
the frying surface using the spatula. Only turn the
meat, when it comes away from the surface easily,
in order to protect the structure of the meat.
Damaging the structure can cause juices to escape
and results in the meat drying out.
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Keep the pieces of meat, poultry or fish apart so
that they do not draw any liquid.
▯
Avoid pricking or cutting meat before or during
frying, in order to retain meat juices.
▯
Do not salt the food before frying, to prevent liquid
and soluble nutrients from escaping.
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Turn fish fillets in flour before frying. The fish will
be easier to turn.
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Turn fish fillets only once if possible. Place fish
onto the appliance with the skin facing downward.
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Use oil and fat that is suitable for frying, for
example plant oil or concentrated butter.
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The frying surface is hotter in the centre than in the
edge area. Particularly if you are cooking food with
different cooking times and the temperature
requirements at the same time, you can arrange the
food optimally on the plate. Pay attention to this
also when selecting the amount of food. Rule of
thumb: The thinner the food, the higher the
temperature and the shorter the cooking time.
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When working with just one heating zone: Select
the highest setting in each case for the temperature
range specified in the cooking table, or set it
approx. 10 °C higher than you are used to from
preparing with both heating zones. Use
approximately half of the amount specified.
Using the with Teppan Yaki with
cookware
You can also use the Teppan Yaki to cook with
cookware. Cooking methods that require little heat input
can be used to do this. You can heat food quickly on the
hob first, if required, before continuing cooking on the
Teppan Yaki.
Approx. 140 °C is best for melting, defrosting, and
keeping food warm. 160–200 °C is best for soaking rice
and cereals, and for heating small quantities of food.
Use heat-resistant cookware with a lid. Take care not to
scratch the stainless steel frame accidentally when
placing the cookware on the heating surface. Please
note that if the cookware is smaller than the surface
being heated, this is not an energy-efficient cooking
method.
If you do not require the entire frying surface, you can
use the left-hand control knob to select only the front or
rear area. You can find the ideal temperature for your
application by moving the cookware.
Side dishes and miscellaneous
Rice, boiled (500 g) 190–200 °C 5–7 mins
Pine nuts (300 g) 160 °C 5–7 mins Turn frequently
Rice noodles, boiled (400 g) 200–220 °C 4–5 mins
Tofu (300 g) 200–220 °C 3–5 mins Turn frequently
White bread cubes/croutons (100 g) 170 °C 10–12 mins Turn frequently to begin with
Food Temperature Cooking time Comments