Gaggenau VG 414 210 CA Manual De Instrucciones página 14

Settings table and tips
Setting range Cooking proce-
dure
Full flame '
Bring to the boil Water
Frying
Heating up
Bring to the boil Soups, sauces
Blanching
From ' to '
Roasting
Baking
Simmering
Whipping
Boiling
Steaming
Stewing
Braising
Low flame '
Thawing
Soaking
Warming up
Tips for cooking and roasting
The values in the settings table serve as mere
guidelines, since more or less heat may be required,
depending on the type and condition of the foods, as
well as the size and fullness of the pot.
The high output causes grease and oil to heat up
quickly. Don't leave food unattended while frying;
grease can catch fire and burn the food.
Wok tips
We recommend woks with a concave bottom. You can
order a high-quality wok as a special accessory (WP
400 001)
For cooking, only use cooking oil that can be heated
up, such as peanut oil, with the wok.
Cook the ingredients at high heat while stirring
constantly, for not too long. The vegetables should
still be firm to the bite.
It is advisable to use a flat ladle with a long handle,
made of heat-resistant material, to stir and scoop out.
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Examples
Meat
Grease, fluid
Vegetables
Meat, fish, potatoes
Pastries, egg dishes
Dumplings, boiled
sausage, boiled meat
Creams, sauces
Soups, potatoes
Vegetables, fish
Vegetables, fruit, fish
Goulash, roasts, vege-
tables
Frozen foods
Rice, pulses
Soups, stews, vegeta-
bles in sauce
Information on cookware
The following information will help you save energy
and avoid damage to cooking vessels.
Appropriate cooking vessels
Burner Recommended
diameter of pot
base
Wok burner 240 - 320 mm
Pots with a diameter of less than 160 mm or greater
than 320 mm shouldn't be used.
they must not protrude beyond the width of the
appliance.
Information for use
Minimum diame-
ter of pot base
160 mm
If you use larger pots,
Use cooking vessels of
appropriate size for the
particular burner.
Don't use small cooking
vessels on large burners.
The flame shouldn't come
in contact with the sides of
the cooking vessel.
Don't use any deformed
cooking vessels that don't
stand solidly on the
cooktop. The vessels could
tip over.
Only use cooking vessels
with flat and thick bottoms.
Don't cook without a lid or
if the lid is not on all the
way. The majority of the
heat is lost.
Place the cooking vessel in
the center of the burner,
otherwise it may tip over.
Don't place large pots on
the burners near the stove
controls. They could
overheat and become
damaged.