Gaggenau WS 462, Инструкция по эксплуатации

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Table
All tender joints of beef, pork, veal, lamb, game and poultry are suitable for slow cooking. Searing
and braising times depend on the size of the piece of meat. The times for searing refer to the meat
being placed in hot fat.
Care and cleaning
Do not use high-pressure cleaners or steam jets.
Only clean the drawer when the appliance is
switched off. Function selector Setting = 0.
Appliance exterior
Wipe the appliance with water and a little
detergent. Then dry it with a soft cloth.
Caustic or abrasive cleaning products are not
suitable. If a caustic or abrasive substance
comes into contact with the frontage, wash it off
immediately with water.
Stainless steel surfaces
Always remove any flecks of limescale, grease,
cornflour and egg white immediately. Corrosion
can form under such flecks. Clean the appliance
using water and a little detergent. Then dry the
surface with a soft cloth.
Appliances with glass fronts
Clean the glass front with glass cleaner and a
soft cloth. Do not use a glass scraper.
Heating plate
Clean the heating plate using warm water and a
little detergent.
Meal Searing on the hotplate Completing in the oven
Small pieces of meat
Cubes or strips 1-2 minutes all over 20-30 minutes
Small cutlets, steaks or médaillons 1-2 minutes per side 35-50 minutes
Medium-sized pieces of meat
Fillet (400-800g) 4-5 minutes all over 75-120 minutes
Saddle of lamb (approx. 450g) 2-3 minutes per side 50-60 minutes
Lean joint (600-1000g) 10-15 minutes all over 120-180 minutes
Large pieces of meat
Fillet (from 900g) 6-8 minutes all over 120-180 minutes
Roast beef (1,1-2kg) 8-10 minutes all over 210-300 minutes