Gaggenau VI 411, Operating And Assembly Instructions Manual

The wok and accessories 

(not included)

The wok and wok stand can be obtained from your
Gaggenau dealer. The wok pan has a rounded base
and can only be used together with the wok stand.
Please be careful that the wok with the rounded 
base is secure on the stand during cooking. 

Use the wok stand only on the induction wok
VI 411. The wok stand should not be used on a
normal glass ceramic cooking hob.

Use a chan (rounded spatula) or a wooden spatula
to turn foods. Use a ladle to remove foods.

Use a strainer to lift deep fried foods from the fat or
large pieces out of a sauce.

You can use bamboo baskets for steaming.

Cooking in the wok

You can fry, steam, deep fry, stew and cook normally.

Stir frying is the special cooking method for the
wok. Ingredients cut into small pieces are cooked
as briefly as possible under strong heat and 
constant stirring. In the large, round pan everything
can be stirred and turned faster and with greater
ease than in a conventional frying pan. Thanks to
stirring, ingredients do not burn onto the pan. 
Surplus oil drains off towards the middle. In next to
no time, you obtain delicious fried foods, the pores
in meat close and fish becomes nice and juicy. 
Vegetables stay crispy. Aromas and healthy vitamins
are retained. 

Important: the cooking time is so short that all 
ingredients should be ready for cooking before you
begin. The correct sequence is also important. First
place the ingredients with the longest cooking time
in the wok. For example, these are hard-fibred 
vegetables such as carrots. Soft vegetables such 
as mushrooms or sprouts should be added later.

Proceed as follows:

– Pour sufficient oil into the wok to coat the surface.

We advise you to use peanut or soya oil. 

– Heat up the oil to just before the smoking point;

only then begin with stir frying.

– Cut the food into pieces of equal size, but not too

small, thus making sure they do not burn. 

– If you are cooking large quantities, fry in portions

as otherwise not all the food will reach the hot 
base of the wok.

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6. Cooking in the wok