Tips And Tricks; Using The Teppan Yaki With Cookware - Gaggenau VP 414 610 Notice D'utilisation

Tips and tricks

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Only put on the food once the heating indicator has
gone out. This also applies to raising the
temperature between two preparations.
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Press the meat, poultry and fish pieces flat onto the
frying surface with the spatula. Only turn them once
they can easily be removed from the surface, in
order to not destroy the fibers. Otherwise fluid can
come out, which causes the food to dry out.
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Meat, poultry and fish pieces shouldn't touch each
other during frying so that they don't absorb any
liquid.
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Don't pierce or cut meat prior to or during cooking,
in order to prevent meat juice from escaping.
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Don't salt meat, poultry and fish prior to frying, in
order to prevent the extraction of water and soluble
nutrients.
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Fish fillet can be rolled in flour (floured) prior to
frying. This prevents it from sticking as much.
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Only turn fish fillet once if possible. First fry it on
the skin side.
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Only use oils and fats that can be heated up hot and
are suitable for frying, e.g. refined plant oils or
concentrated butter (clarified butter).
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The frying surface is hotter in the center than in the
edge zone. You can optimally spread the food
around the surface, especially when cooking meals
with different cooking times and required
temperatures at the same time. Also pay attention to
this when choosing the amount of food to cook.
Rule of thumb: the thinner the food you are frying,
the higher the temperature and the shorter the
cooking time.
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When working with only one heating zone: select
the highest setting in the temperature range
specified in the cooking table or set about 10 °C
more than you are accustomed to when cooking
with both heating zones. Use around half the
specified amount.

Using the teppan yaki with cookware

You can also use the teppan yaki for cooking with
cookware. It is appropriate for cooking with gentle heat.
You can first quickly heat up food on the stove if
necessary, and then continue cooking it on the teppan
yaki.
Approx. 280°F is sufficient for melting, thawing out and
keeping warm, approx. 320 - 400°F for soaking rice and
cereals and warming small portions.
Use heat-resistant cookware with a lid. Carefully place
the cookware on the heating surface so that you don't
accidentally scratch the stainless steel frame. Bear in
mind that this cooking procedure isn't energy-efficient
when the cookware is smaller than the heated surface.
If you do not want to roast on the entire roasting zone,
you can select only the front or the rear area with the
left-hand control knob. You can find the optimum
temperature for your needs by moving the cookware.
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