Settings Table And Tips; Tips For Cooking And Roasting; Cooking In The Wok; Cookware Recommendations - Gaggenau VG 295 Instruction Manual

Settings table and tips

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

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.
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.
10
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, vege-
tables
Frozen foods
Rice, pulses
Soup, casserole, veg-
etables in a sauce

Cookware recommendations

The following tips can help you save energy and avoid
damage to your cookware.

Suitable cooking vessels

Burner Pot base, recom-
mended diameter
Standard burner 200 - 240 mm
High output burner 240 - 280 mm
Wok burner 240 - 320 mm
Pots with a diameter of less than 90 mm or more than
280 mm (320 mm for the Wok burner) should not be
used. When using large pots, pay attention to keeping
to a minimum distance of 50 mm between the cooking
vessel and combustible surroundings. A minimum
distance of 50 mm must be observed between the
control knob / control panel and the pot or pan. The pot
or pan should not touch the control panel.

Precautions for use

Pot base, mini-
mum diameter
90 mm
90 mm
160 mm
Use pots or pans which are
the right size for each
burner.
Do not use small pots or
pans on large burners. The
flame should not touch the
sides of the pot.
Do not use damaged pots
or pans, which do not sit
evenly on the cooktoop,
they may tip over.
Only use pots or pans with
a thick, flat base.
Do not cook without using
a lid and make sure the lid
is properly fitted. This
wastes energy.
Always centre the pot or
pan over the burner,
otherwise it could tip over.
Do not place large pots on
the burners near the
control knobs. These may
get damaged by the high
temperatures.