Normal Operation (Electronic Ignition); Typical Flame Characteristics; Getting The Most Out Of Your Appliance; Cooking Suggestions - Gaggenau CG 280 210CA Guide D'utilisation Et D'entretien

Normal Operation (Electronic
Ignition/Reignition)
The cooktop uses electronic igniters to light the
burners. There is no pilot light. Each burner has its
own igniter. If a burner flame blows out during use,
the burner will automatically reignite.
To avoid possible injury or damage to
CAUTION:
the appliance, ensure grates are installed
exactly per installation instructions and not
backwards or upside down.

Typical Flame Characteristics

The burner flame should be blue in color and stable
with no yellow tips, excessive noise or fluttering. It
should burn completely around the burner cap.
Yellow Flames:
Further adjustment is
required.
Soft Blue Flames:
Normal for Natural Gas.
If the flame is completely
or mostly yellow, verify
that the regulator is set for the correct fuel. After
adjustment, retest.
Some yellow streaking is normal during the initial
start-up. Allow unit to operate 4-5 minutes and re-
evaluate before making adjustments.
Figure 6: Checking Flame Characteristics
Foreign particles in the gas line may cause an orange
flame during initial use. This should disappear with
use. Check burner to make sure port holes are not
obstructed.
Getting the Most Out Of Your
Appliance
Cooking Suggestions (For Best
Results)
Bring food to a boil. Stir well to be sure all the
food is boiling, then cover and reduce the setting
to the desired setting.
Use a lid to keep a more constant cooking
temperature.
12
Check the food occasionally to see if the control
knob should be turned to a lower or higher
setting.
It is normal to stir food occasionally.
There should be steam and slight quivering of the
liquid's surface while simmering.
Use proper cookware. (
- Cookware Recommendations" on page 13
Center the pan over the burner before turning the
burner on.
Refer to the Surface Burner Cooking
Recommendations
for suggested settings.
Surface Burner Cooking Recommendations
Uses
Bringing water to a boil
Pan frying, sauteing, browning meat,
deep fat frying
Most frying, eggs, pancakes, slow boil
Finish cooking covered foods, steaming
Melting chocolate and butter, simmering
tomato sauces, soups, stews
Melting chocolate and butter, simmering
tomato sauces, soups, stews

Proper Cookware

Cookware Characteristics
Aluminum or copper bottomed pans conduct heat
evenly.
Steel pans, if not combined with other metals,
may cook unevenly.
Cast-iron cookware absorbs heat slowly and
cooks more evenly at low-to-medium settings.
Flat, heavy bottom pans provide even heat and
stability.
DO NOT USE pans that are thin, warped, dented
or ridged as they heat unevenly.
See "Choosing Cookware
.)
Heat Setting
High
Medium High
Medium
Medium Low
Low
Low