Gaggenau VG232CA Notice D'utilisation page 12

Settings table and tips
Setting range Cooking
procedure
'
Bring to the boil
Full flame
Frying
Heating up
Bring to the boil
Blanching
' '
Roasting
From to
Baking
Simmering
Whipping
Boiling
Steaming
Stewing
Braising
'
Thawing
Low flame
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.
The rear cooking zone should be used to prepare foods
requiring longer cooking times.
For parboiling, frying and deep-frying large portions,
you should use the high-output burner.
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Examples
Water
Meat
Grease, fluid
Soups, sauces
Vegetables
Meat, fish, potatoes
Pastries, egg dishes
Dumplings, boiled sau-
sage, 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
Normal burner 140 - 220 mm
High-output 180 - 220 mm
burner
Pots with a diameter of less than 90 mm or greater than
220 mm shouldn't be used.
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 diame-
ter of pot base
90 mm
90 mm
If you use larger pots, you
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.