Settings Table And Tips; Tips For Cooking And Roasting - Gaggenau VG 425 Instrucciones De Uso

Settings table and tips

Cooking level Cooking method
12 Heating
Blanching
Deep frying
10 - 12 Searing
Roasting at high
temperature
7 - 10 Boiling in open pot Liquids, pasta
6 - 8 Baking
Roasting at medium
temperature
4 - 5 Roasting at low tem-
perature
Thawing
4 Simmering in
open pot
Reheating
3 - 4 Braising
Stewing
2 - 4 Boiling with
closed lid
Simmering - 3 Slow cooking
Simmering Melting, keeping
warm
Examples
Water, clear soup
Vegetables
French fries, pastries
Meat
Meat, potatoes
Pancakes
Poultry, fish
Sausages, onions,
egg dishes
Frozen foods
Dumplings, boiled
sausages
Vegetables, soup,
casserole
Rolled beef steaks,
roasts
Vegetables
Soup, vegetables
Rice, milk rice, cereal
Choccolate, butter

Tips for cooking and roasting

The values given in the settings table must be looked
upon as recommended values. The heat required
depends not only on the type and condition of the food,
but also the size and contents of the pot.
Due to the high performance of the cooktop, fat and oil
will heat up quickly. Never leave the cooktop
unattended, fat can ignite, food can burn.
Preferably use the rear cooking zones to prepare meals,
that need longer to cook.
Preferably use the high output burners for brief
cooking, deep fat frying and searing of large quantities.
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