Gaggenau VI 411611 - Manual (Page 12)

12
Examples Heat setting
Cooking
Rice (with double the amount of water)
Potatoes boild in their skins with 1Ć2 cups of water
Boiled potatoes with 1Ć2 cups of water
Fresh vegetable with 1Ć2 cups of water
Frozen vegetable with 1Ć2 cups of water
Pasta (2Ć4 qts water)
Pudding**
Cereals
3Ć5
6Ć8
6Ć8
6Ć8
6Ć8
9Ć10
8Ć9
3Ć5
Frying
Pork chop
Chicken breast
Bacon
Eggs
Fish
Pancakes
9Ć10
7Ć8
9Ć10
8Ć9
9Ć10
9Ć10
Deep fat frying (in 1Ć2qt. oil)**
Deep frozen foods** e.g. chicken nuggets (0.45 lb per
serving)
Others** e.g. doughnuts (0.9 lb per serving)
11Ć12
7Ć9
* ongoing setting without lid
** without lid
For best results
Use pans and saucepans with thick, flat bases. An uneven
base increases cooking time.
The correct pan size
Choose the correct pan size for each element. The
diameter of the pan or saucepan base should
correspond to the size of the element.
Note: Cookware manufacturers often give the diameter
across the top of the pan. This is usually larger than the
diameter of the base.
Use a small pan for small quantities.
Put the lid on
Always cover the pan with a lid that fits. Food cooks
faster when you use the lid.
Use only a little water to boil food
Boil foods with a small quantity of water. Vegetables
retain their vitamins and minerals.
Reduce the heat
Switch to a lower temperature as early as possible.