Table Of Settings And Tips - Gaggenau VP 414 111 Instrucciones De Uso

Table of settings and tips

T a b l e o f s e t t i n g s a n d t i p s
Food
Meat and poultry
Beef steak, medium (2.5–3 cm)
Pork neck steak (2 cm)
Veal escalope (1.5 cm)
Strips of beef or pork (800–900 g)
Strips of poultry (800–900 g)
Minced meat (600 g)
Saddle of lamb, medium (1.5–2.5cm)
Turkey steak (1.5 cm)
Poultry liver (1 cm)
Fish and seafood
Fish fillet (1 cm)
(2 cm)
(2.5 cm)
Salmon steak (2.5 cm)
(3 cm)
Tuna steak, (2.5–3 cm)
Prawns (30 g each)
Scallops (30 g each)
Vegetables
Aubergines, sliced (600 g)
Mushrooms, sliced (600 g)
Carrots, julienne (600 g)
Potatoes, boiled, sliced (600 g)
Peppers, cut into strips (600 g)
Courgettes, sliced (600 g)
Onions or leeks, cut into rings (600 g)
Egg-based dishes and desserts
Fried eggs, scrambled eggs (4–6 eggs) 180–190 °C
Crêpes (2–6 pcs)
Sliced fruit (300–400 g)
Banana in coconut (4 halves)
Side dishes and miscellaneous
Rice, boiled (500 g)
Pine nuts (300 g)
Rice noodles, boiled (400 g)
Temperature Cooking time
Sear at 230– Fry for 2 mins each side
240 °C
Continue cooking for
Continue cooking 6–11 mins
at 180 °C
210–220 °C 15–18 mins
190–200 °C 16–20 mins
230–240 °C 6–8 mins
180–190 °C 10–12 mins
230–240 °C 7–8 mins
Sear at 200 °C Fry for 2 mins each side
Continue cooking Continue cooking for
at 160 °C 4–6 mins
200–210 °C 12–16 mins
200–210 °C 3–5 mins
210–220 °C 5–7 mins
190–200 °C 7–10 mins
180-190 °C 15–17 mins
180–190 °C 15–17 mins
160–170 °C 18–20 mins
180–190 °C 17–20 mins
190–200 °C 6–7 mins
190–200 °C 8–12 mins
180–190 °C 6–8 mins
230–240 °C 10–12 mins
180–190 °C 12–16 mins
200–220 °C 7–10 mins
200–210 °C 8–12 mins
180–190 °C 8–10 mins
170–190 °C 5–7 mins
3–5 mins
180–190 °C 1–2 mins each side
180–190 °C 5–7 mins
180–190 °C 6–9 mins
190–200 °C 5–7 mins
160 °C 5–7 mins
200–220 °C 4–5 mins
Table of settings and tips
Comments
e.g. entrecôte, fillet steak, rump steak.
The steak is medium when meat juice
can be seen on the surface.
Distribute the pieces of meat evenly;
they should not be touching.
e.g. perch, cod, basa, haddock, place,
monkfish, sole, pike-perch.
Salt the aubergines and leave to stand
for approx. 30 minutes before frying.
Then dry.
e.g. pineapple, apple, mango. Use clari-
fied butter for frying. Sweeten with
sugar or honey if desired.
Turn frequently
en
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