Table Of Settings And Tips; Tips For Cooking And Roasting; Tips For Using A Wok - Gaggenau VG415211CA Manual De Instrucciones

Table of settings and tips

T a b l e o f s e t t i n g s a n d t i p s
Heat set- Cooking method
ting
12 Heating
Blanching
10 - 12 Searing
Frying at high
temperatures
7 - 10 Simmering with
the lid open
6 - 8 Baking
Frying at medium
temperatures
4 - 6 Frying at low
temperatures
Heating
Deep-fat frying
Poaching with the
lid open
3 - 4 Defrost
Braising
Stewing
2 - 4 Simmering with
the lid on
Simmer set- Sources
ting – up to
3
Simmer set- Melting, keeping
ting warm

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.
Examples
Water, clear soups
Vegetables
Meat, wok dishes/pan-
fried dishes
Meat, potatoes
Liquids, dough-based
foods
Flour-based food
Poultry, fish
Fried sausages,
onions, egg dishes
Vegetables, soups,
stews
Fries, dough-based
confectionery
Dumplings,
boiled sausages
Frozen food
Roulades, roasts
Vegetables
Soups, vegetables
Rice, rice pudding,
cereals
Chocolate, butter
Table of settings and tips

Tips for using a wok

Note: When you cook using a wok, place the wok ring
onto the pan support over the wok burner. Make sure that
the wok is stable on the wok ring when you are cooking.
We recommend using woks with a domed base. You can
order a high-quality wok as an optional accessory
(WP 400 001).
When cooking with the wok, use only cooking oil that is
suitable for heating to high temperatures, such as peanut
oil.
Cook the ingredients at a high heat, while stirring
constantly. Do not cook them for too long. The vegetables
should be al dente.
For stirring the food and for taking it out of the pan, it is
best to use a shallow ladle with a long handle made from
a heat-resistant material.
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