Turning Off; Residual Heat Display; Table Of Settings And Tips; Tips For Cooking And Roasting - Gaggenau VG 232 220 CA Manual De Instrucciones

Turning off

Turn the control knob clockwise to position 0.
9 WARNING
Risk of burns!
When the appliance cover is closed, this leads to a
build-up of heat. Only operate or switch on the
appliance when the appliance cover is open. Do
not use the appliance cover for keeping warm or
setting down. Only close the appliance cover once
the appliance has cooled down.
9 CAUTION
Damage to the appliance
Remove spilled liquids before opening the
appliance cover.

Residual heat display

After switching off the appliance, the illuminated ring on
the control knob slowly flashes orange until the appliance
has cooled enough for it to be safe to touch. Do not
touch the appliance while the residual heat indicator is
flashing.

Table of settings and tips

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 Cooking method Examples
setting
9 Heating
Blanching
Deep-fat frying
7–9 Searing
Frying at high
temperatures
6 –8 Simmering with
the lid open
5–7 Baking
Frying at medium
temperatures
4–5 Frying at low tem-
peratures
Defrosting
4 Poaching with the
lid open
Warming
3–4 Braising
Steaming
2– 4 Simmering with
the lid on
1 Soaking

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.
en-us
Water, clear soups
Vegetables
Fries, baked items
Meat
Meat, potatoes
Liquids, pasta
Flour-based foods
Poultry, fish
Fried sausages,
onions, egg dishes
Frozen food
Dumplings, boiled
sausages
Vegetables, soups,
stews
Roulades, roasts
Vegetables
Soups, vegetables
Rice, rice pudding,
cereals
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