Settings Table And Tips; Tips For Cooking And Roasting; Wok Tips; Information On Cookware - Gaggenau VG 295 CA Guide D'utilisation Et D'entretien

Settings table and tips

Setting range Cooking
procedure
Full flame '
Parboiling
Frying
Heating up
Bringing to a
boil
Blanching
From ' to '
Roasting
Baking
Simmering
Whipping
Boiling
Steaming
Stewing
Braising
Low flame '
Thawing
Soaking
Warming up

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 zones should be used to prepare
foods requiring longer cooking times.
For parboiling, frying and deep-frying large portions,
you should use the high-output burners or wok
burners.

Wok tips

We recommend woks with a concave bottom. You can
order a high-quality wok as a special accessory (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.
Examples
Water
Meat
Grease, fluid
Soups, sauces
Vegetables
Meat, fish, potatoes
Pastries, egg dishes
Dumplings, boiled
sausage, boiled meat
Creams, sauces
Soups, potatoes
Vegetables, fish
Vegetables, fruit, fish
Goulash, roasts,
vegetables
Frozen foods
Rice, pulses
Soups, stews,
vegetables in sauce
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

Burner Recommended
diameter of pot
base
Normal burner 200 - 240 mm
High-output 240 - 280 mm
burner
Wok burner 240 - 320 mm
Pots with a diameter of less than 90 mm or greater
than 280 mm (320 mm for wok burners) 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

Minimum diameter
of pot base
90 mm
90 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.
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