Gaggenau VG 231 CA, Use And Care Manual

11

Settings table and tips

Tips for cooking and roasting

The values in the settings table ser ve 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.

Wok tips

We recommend woks with a concave bottom. You can 
order a high-quality wok as a special accessor y (WP 
400 001)

For cooking, only use cooking oil that can be heated 
up, such as peanut oil, with the wok.

Cook the ingredients at high heat while stirring 
constantly, for not too long. The vegetables should 
still be firm to the bite.

It is advisable to use a flat ladle with a long handle, 
made of heat-resistant material, to stir and scoop out.

Information on cookware

The following information will help you save energy 
and avoid damage to cooking vessels.

Appropriate cooking vessels

Pots with a diameter of less than 160 mm or 
greater than 320 mm shouldn't be used. 

If you use 

larger pots, you 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

Setting range

Cooking 
procedure

Examples

Full flame 

‘

Parboiling

Water

Frying

Meat

Heating up

Grease, fluid

Bringing to a 
boil

Soups, sauces

Blanching

Vegetables

From 

‘ 

to 

’

Roasting

Meat, fish, potatoes

Baking

Pastries, egg dishes

Simmering

Dumplings, boiled 
sausage, boiled meat

Whipping

Creams, sauces

Boiling

Soups, potatoes

Steaming

Vegetables, fish

Stewing

Vegetables, fruit, fish

Braising

Goulash, roasts, 
vegetables

Low flame 

’

Thawing

Frozen foods

Soaking

Rice, pulses

Warming up

Soups, stews, 
vegetables in sauce

Burner

Recommended 
diameter of pot 
base

Minimum 
diameter of pot 
base

Wok burner

240 - 320 mm

160 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 
stovetop. 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, 
other wise it may tip over.

Don't place large pots on 
the burners near the stove 
controls. They could 
overheat and become 
damaged.