Overheating Protection; Wok Tips; The Wok And Accessory; Cooking With The Wok - Gaggenau VI 414 610 Use And Care Manual

Overheating protection

In the event of overheating, the appliance
automatically regulates the output of the cooktop to
protect the electronic components.
Slight overheating : The appliance reduces the heat
level. Once the cooking zone has cooled down
sufficiently, the selected heat level is automatically
reactivated. A acoustic signal indicates that all heat
levels are available again.
Severe overheating: The cooking zone is turned off
automatically. An acoustic signal sounds. Error
message •or "... appears on the timer display. The
light ring behind the control knob is blinks rapidly.
▯
Remove the cookware from the cooking zone.
▯
If the error message goes out and a signal
sounds, the cooking zone has cooled down
sufficiently.
▯
Set control knob to 0. Then set the desired heat
level as usual.

Wok tips

The wok and accessory

(not included)
You can obtain the wok and fitting wok ring from your
Gaggenau retailer. The wok has a semispherical
bottom and can only be used in conjunction with the
wok ring. Care should be taken that the wok's round
bottom is lying securely on the wok ring while
cooking.
Always center the wok ring on the cooking zone.
Don't heat up the wok while it's empty.
Note: Use the wok only on induction cooktops for
induction woks. The wok ring must not be used on a
standard ceramic cooktop.
The wok ring isn't dishwasher-safe.
Use a chan (rounded spatula) or wooden spatula with
a long handle.
To take out the food, use a ladle. Fried foods can best
be removed from grease and large chunks from a
sauce using a slotted spoon.
For steaming you can use bamboo baskets.

Cooking with the wok

You can fry, steam, deep-fry, braise and cook
"normally".
The special cooking method with the wok is stir-frying.
The finely-chopped ingredients are cooked as briefly
as possible over high heat, while stirring continuously.
In the large, round pan, everything can be stirred and
flipped faster and more easily than in an ordinary
frying pan. The stirring prevents the ingredients from
burning. Excess oil collects in the middle. In an
instant, delicious roasting liquids are formed, the
pores in the meat close and the meat turns nice and
juicy. Vegetables remain crispy, while aromas are
preserved, as well as healthy vitamins.
Note: Cooking with a wok is faster than with
conventional pans. Therefore, all the ingredients
should already be prepared when you start cooking.
The order of ingredients is also important: You should
first put the ingredients with the longest cooking time
(vegetables with tough fibers, such as carrots) into the
wok, while delicate ingredients (such as mushrooms
and sprouts) are added at the end.
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