Table of settings and tips
Heat setting Cooking method
Examples
12
Heating
Water, clear soups
Blanching
Vegetables
10-12
Searing
Meat, wok dishes/
pan-fried dishes
Frying at high tem-
peratures
Meat, potatoes
7-10
Simmering with the
lid open
Liquids, dough-based
foods
6-8
Baking
Flour-based food
Frying at medium
temperatures
Poultry, fish
4-6
Frying at low tem-
peratures
Fried sausages,
onions, egg dishes
Warming
Vegetables, soups,
stews
Deep-frying
Chips, pastries
Poaching with the lid
open
Dumplings, boiled
sausages
3-4
Defrosting
Frozen food
Braising
Beef olives, joints
Stewing
Vegetables
2-4
Simmering with the
lid on
Soups, vegetables
Simmer set-
ting -up to
3
Soaking
Rice, rice pudding,
cereals
Simmer set-
ting
Melting, keeping
warm
Chocolate, butter
Tips for cooking and roasting
The values given in the settings table must be looked upon
as recommended values. The heat required depends not
only on the type and condition of the food, but also the size
and contents of the pot.
Due to the high performance of the cooktop, fat and oil will
heat up quickly. Never leave the cooktop unattended, fat
can ignite, food can burn.
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
groundnut 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.
Summary of Contents for VG415311SG
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