Gaggenau VP230120, Руководство пользователя

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Basic operation
en
5
Basic operation
6 Basic operation
6.1 Switching on the appliance
1.
Push in the control knob and turn it to the required
temperature.
a
The illuminated ring lights up white.
a
The illuminated ring dims from white to orange while
the appliance is heating up.
a
A signal tone sounds once the set temperature is
reached.
2.
Use the spatula or a heat-resistant brush (e.g. silic-
one brush) to spread a little oil or fat evenly over the
frying surface.
3.
Place the food directly onto the frying surface.
‒
Do not use pots or pans.
4.
Use the spatula supplied to turn the food.
6.2 Switching off the appliance
WARNING ‒ Risk of burns!
The appliance remains hot for a long time after it is
switched off.
▶
Do not touch the appliance while the residual heat
indicator is lit.
▶
Turn the control knob to 0.
6.3 Switching on the keep warm function
You can keep food warm on the keep warm function.
▶
Turn the control knob to ⁠.
6.4 Switching on the appliance again after
the automatic safety switch-off
1.
Turn the control knob to 0.
2.
Switch the appliance back on again as usual.
How it works
7 How it works
You can find the right settings for different food here as
well as helpful comments. We have perfectly tailored
these recommendations to your appliance.
7.1 Tips for boiling and frying
¡
Do not place the food on the appliance until the
heating display has gone out. When increasing the
temperature between two preparations, do not place
the food until the heating display has gone out.
¡
Use the spatula to press the meat, poultry and fish
pieces flat on the frying surface. In order not to des-
troy fibres, do not turn the food until it is easily de-
tached from the plate. Otherwise, liquid may leak
out, causing the food to dry out.
¡
When roasting, ensure that the pieces of meat,
poultry and fish do not touch each other. Otherwise,
the food may draw out liquid.
¡
Do not pierce or cut the meat while cooking it, oth-
erwise meat juice may escape.
¡
To prevent water and soluble nutrients from escap-
ing, do not add salt to meat, poultry or fish until it
has been fried.
¡
Before frying, you can roll fish fillets in flour so that
the fish fillet sticks less firmly.
¡
Fry fish fillets on the skin side first. If possible, only
turn the fish fillet once.
¡
Only use oils and fats that can be heated to a high
temperature and are suitable for frying, e.g. refined
plant oils or clarified butter.
7.2 Recommended settings
The setting values are only intended as a guideline because more or less heat will be required depending on the
type and condition of the food.
Meat and poultry
Food Temperature in °C Cooking time in mins Comments
Beef steak, medium, 2.5-3 cm
1.
Sear at
230-240 °C
2.
Continue cooking
at 180 °C
1.
Fry for 2 mins
each side
2.
Continue frying for
6-11 mins
E.g. entrecôte, fillet steak, rump
steak. The steak is medium when
meat juice can be seen on the
surface.
Pork neck steak, 2 cm 210-220 15-18