Settings Table And Tips; Tips For Cooking And Roasting; Wok Tips; Information On Cookware - Gaggenau VG 231 CA Guide D'utilisation Et D'entretien

Settings table and tips

Setting range Cooking
procedure
Full flame '
Parboiling
Frying
Heating up
Bringing to a
boil
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.
Examples
Water
Meat
Grease, fluid
Soups, sauces
Vegetables
Meat, fish, potatoes
Pastries, egg dishes
Dumplings, boiled
sausage, boiled meat
Creams, sauces
Soups, potatoes
Vegetables, fish
Vegetables, fruit, fish
Goulash, roasts,
vegetables
Frozen foods
Rice, pulses
Soups, stews,
vegetables 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.
larger pots, you must maintain a minimum clearance of
50 mm between the cooking vessel and surrounding
flammable objects. A minimum distance of 50 mm
must be maintained between the control knob or
control panel and the pot or pan. The cooking vessel
must touch the control panel.

Information for use

Minimum
diameter of pot
base
160 mm
If you use
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
stovetop. 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.
11