Settings Table And Tips; Tips For Cooking And Roasting; Cooking In The Wok - Gaggenau CG 280 Mode D'emploi

Settings table and tips

Cooking level Cooking
method
High heat '
Boiling
Searing
Heating
Boiling
Blanching
From ' to '
Roasting
Baking
Simmering in
open pot
Simmering
Boiling with
closed lid
Steaming
Stewing
Braising
Low heat '
Thawing
Slow cooking
Reheating

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.
Preferably use the rear cooking zones to prepare
meals, that need longer to cook.
Preferably use the high output burners or the wok
burner for brief cooking, deep fat frying and searing of
large quantities.

Cooking in the wok

Note
Always place the wok ring on the pan support above
the wok burner when cooking in a wok. Make sure that
the wok is positioned safely on the wok ring while
cooking.
We recommend using a round-bottom wok. You can
order a high-quality wok pan as a special accessory
(WP 400 001).
Only use oil that is suitable for frying at high
temperatures, for example peanut oil.
16
Examples
Water
Meat
Fat, liquids
Soup, sauce
Vegetables
Meat, fish, potatoes
Pancakes, egg dishes
Dumplings, sausages,
beef for making soup
Sweet sauces,
sauces
Soup, potatoes
Vegetables, fish
Vegetables, fruit, fish
Goulash, roasts,
vegetables
Frozen foods
Rice, pulses
Soup, casserole,
vegetables in a sauce
Fry the food quickly on a high heat while stirring
continuosly. Vegetables should stay crispy.
Use a heat resistant, flat ladle with a long handle to
stir the food and take it out of the wok pan.