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3–5 15–30 mins. Rice pudding (500 ml–1 liter milk) 125 g–250 g 3–5 mins. 2–4 25–35 mins. Potatoes boiled in their skins with 1–3 cups water 750 g–1.5 kg 3–5 mins. 6–8 30–35 mins. Boiled potatoes with 1–3 cups water 750 g–1.5 kg 3–5 mins. 6–8 15–25 mins. Fresh vegetables with 1–3 cups water 500 g–1 kg 3–4 mins 6–8 10–20 mins. Pasta (1–2 litres water) 250 g–500 g 6–9 mins. 9–10* 6–10 mins. Roasting Roulade 4 pieces 4–6 mins. 6–8 50–60 mins. Pot roast 1 kg 4–6 mins. 6–8 60–100 mins. Goulash 500 g 4–8 mins. 6–8 50–60 mins. Frying Pancakes – 1–2 mins. 9–10 constant frying Cutlet, breaded 1–2 pieces 1–2 mins. 9–10 8–12 mins. Steak 2–3 pieces 1–2 mins. 10–11 8–12 mins. Fish fingers 10 pieces 1–2 mins. 9–10 8–12 mins. Deep-fat frying (in 1–2 litres oil) Deep-frozen foods 200 g per serving 8–13 mins. 11–12* constant deep-fat frying Others 400 g per serving 8–13 mins. 6–8* constant deep-fat frying * Ongoing cooking without lid The values given above must be looked upon as recommended values. 5. Suitable cooking receptacles and how to use them Energy saving tips We recommend that you use high quality pots and pans with thick flat bases. Uneven pan bases lengthen the cooking time unnecessarily. Choose the correct sized pot or pan for the amount of food to be prepared. A large pan, which is only partly full will use much more energy. Pots and saucepans should always be covered by a matching lid. The cooking time is shortened and the energy use reduced. Switch the cooking level of the cooking zone down when necessary. Boiling water does not need to bubble. Only ferromagnetic receptacles are suitable for cooking by Induction. To see if your receptacles are suitable, make sure that they are attracted to a magnet. Receptacles made of enamelled steel, cast iron or special stainless-steel receptacles (designed for cooking by induction) can all be used. Do not use receptacles made of thin normal steel or glass, earthenware, copper or aluminium. When a cooking receptacle is made of unsuitable material or is too small for the cooking zone, then the cooking zone does not operate and the indicator light on the display panel flashes. Ensure saucepans are not allowed to heat up when empty. Otherwise, both the saucepan base and the vitroceramic surface may be damaged. Observe the manufacturer’s instructions before using a special receptacle. 6. Cooking in the wok The wok and accessories (not included) The wok and wok stand can be obtained from your Gaggenau dealer. The wok pan has a rounded base and can only be used together with the wok stand. Please be careful that the wok with the rounded base is secure on the stand during cooking. Always place the wok stand over the centre of the cooking zone. Do not heat up the empty wok. Use the wok stand only on the induction wok VI 411. The wok stand should not be used on a normal glass ceramic cooking hob. Use a chan (rounded spatula) or a wooden spatula to turn foods. Use a ladle to remove foods. Use a strainer to lift deep fried foods from the fat or large pieces out of a sauce. You can use bamboo baskets for steaming. Cooking in the wok You can fry, steam, deep fry, stew and cook normally. Stir frying is the special cooking method for the wok. Ingredients cut into small pieces are cooked as briefly as possible under strong heat and constant stirring. In the large, round pan everything can be stirred and turned faster and with greater ease than in a conventional frying pan. Thanks to stirring, ingredients do not burn onto the pan. Surplus oil drains off towards the middle. In next to no time, you obtain delicious fried foods, the pores in meat close and fish becomes nice and juicy. Vegetables stay crispy. Aromas and healthy vitamins are retained. Important: the cooking time is so short that all ingredients should be ready for cooking before you begin. The correct sequence is also important. First place the ingredients with the longest cooking time in the wok. For example, these are hard-fibred vegetables such a...
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