Gaggenau VG491210CA Manuel
14
Settings table and tips
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.
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.
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.
foods requiring longer cooking times.
For parboiling, frying and deep-frying large portions,
you should use the high-output burners or wok
burners.
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)
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.
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.
constantly, for not too long. The vegetables should
still be firm to the bite.
It is advisable to use a flat ladle with a long handle,
made of heat-resistant material, to stir and scoop out.
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.
and avoid damage to cooking vessels.
Appropriate cooking vessels
Pots with a diameter of less than 90 mm or greater
than 280 mm (320 mm for the work burner) shouldn't
be used.
than 280 mm (320 mm for the work burner) shouldn't
be used.
If you use larger pots, they must not protrude
beyond the width of the appliance.
Information for use
Setting range
Cooking proce-
dure
dure
Examples
Full flame ‘
Bring to the boil Water
Frying
Frying
Meat
Heating up
Grease, fluid
Bring to the boil Soups, sauces
Blanching
Blanching
Vegetables
From ‘ to ’
Roasting
Meat, fish, potatoes
Baking
Pastries, egg dishes
Simmering
Dumplings, boiled
sausage, boiled meat
sausage, boiled meat
Whipping
Creams, sauces
Boiling
Soups, potatoes
Steaming
Vegetables, fish
Stewing
Vegetables, fruit, fish
Braising
Goulash, roasts, vege-
tables
tables
Low flame ’
Thawing
Frozen foods
Soaking
Rice, pulses
Warming up
Soups, stews, vegeta-
bles in sauce
bles in sauce
Burner
Recommended
diameter of pot
base
diameter of pot
base
Minimum diame-
ter of pot base
ter of pot base
Normal burner
200 - 240 mm
90 mm
High output
burner
burner
240 - 280 mm
90 mm
Wok burner
240 - 320 mm
160 mm
Use cooking vessels of
appropriate size for the
particular burner.
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.
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
cooktop. The vessels could
tip over.
cooking vessels that don't
stand solidly on the
cooktop. The vessels could
tip over.
Only use cooking vessels
with flat and thick bottoms.
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.
if the lid is not on all the
way. The majority of the
heat is lost.