Manual Gaggenau VG 411-210 (page 9 of 25) (Dutch)

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5. Tabel voor het kiezen van de juiste stand

Stand Bereiding Voorbeelden

Grote vlam koken water

aanbraden vlees

verwarmen vet, vloeistoffen

aan de kook brengen soepen, sauzen

blancheren groenten

braden vlees, vis, aardappelen

van bruinen meel, uien

roosteren amandelen, paneermeel

bakken meelgerechten, eiergerechten

tot doorkoken zonder deksel vloeistoffen

laten trekken zonder deksel gekookte worst, soepgroenten,

soepvlees, gepocheerde eieren

au bain marie opkloppen crèmes, sauzen

van doorkoken met deksel deegwaren, soepen, sauzen

stoven groenten, aardappelen, vis

tot stomen groenten, fruit, vis

sudderen goulash, rollades, braadstuk, groenten

Kleine vlam ontdooien diepvriesproducten

wellen rijst, peulvruchten

verwarmen soepen, éénpansgerechten, groenten in

een saus

Zet de gaspit eerst op de grote vlam om de gewenste temperatuur snel te bereiken. Schakel vervolgens

terug naar een lagere vlam.

De standen in de tabel zijn slechts richtlijnen. De benodigde hoeveelheid warmte hangt af van de aard en

hoedanigheid van de gerechten, van de hoeveelheid en van de grootte van de pan.

Door de hoge capaciteit worden vet en olie snel verwarmd. Houd altijd toezicht wanneer u gerechten bakt

of braadt, vet kan vlam vatten, het gerecht kan verbranden.

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Gaggenau VG 411-210 Manual

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