Gaggenau VG232214CA Manual De Instrucciónes

The  values in the settings table ser ve 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 zone should be used to prepare 
foods requiring longer cooking times.

For parboiling, frying and deep-fr ying large por tions, 
you should use the high-output burner.

The following information will help you save energy 
and avoid damage to cooking vessels.

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.

Full flame ‘

Parboiling

Water

Frying

Meat

Heating up

Grease, fluid

Bringing to a 
boil

Soups, sauces

Blanching

Vegetables

From ‘ to ’

Roasting

Meat, fish, potatoes

Baking

Pastries, egg dishes

Simmering

Dumplings, boiled 
sausage, boiled meat

Whipping

Creams, sauces

Boiling

Soups, potatoes

Steaming

Vegetables, fish

Stewing

Vegetables, fruit, fish

Braising

Goulash, roasts, 
vegetables

Low flame ’

Thawing

Frozen foods

Soaking

Rice, pulses

Warming up

Soups, stews, 
vegetables in sauce

Normal burner

140 - 220 mm

90 mm

High-output 
burner

180 - 220 mm

90 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.