Table Of Settings And Tips; Tips For Cooking And Roasting; Notes Regarding Cookware; Appropriate Cooking Vessels - Gaggenau VG425211CA 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 Sources
setting – up
to 3
Simmer Melting, keeping
setting 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.
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.
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

Notes regarding cookware

N o t e s r e g a r d i n g c o o k w a r e
T he following information and tips have been provided to
help you save energy and avoid damaging your cookware.

Appropriate cooking vessels

Burner Recommended
pan base
diameter
Standard-output 8 - 9½"
burner (200 - 240 mm)
High-output 9½ - 11"
burner (240 - 280 mm)
Pans with a diameter of less than 3½" (90 mm) or more than
11" (280 mm) should not be used.If you do use larger pans,
these should not protrude beyond the edges of the
appliance.

Information for use

en-us
Minimum pan
base diameter
3½" (90 mm)
3½" (90 mm)
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.
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