User manual GAGGENAU KG 291

[. . . ] Operation, Maintenance and Installation Manual KG 291 Gas Cooker KG 291 1. Important Notes For Your Safety Operating for the First Time About Use 2. Installation Instructions Important Notes Gas Connection / Electrical Connection Nozzle Replacement Installing the Appliance Page 3-4 Page 3 Page 3 Page 4 Page 5 Page 5 Page 5 Page 5 Page 6 Page 7-8 Page 9 Page 10 Page 11 Page 12-14 Page 15 Page 16 Page 17-19 Page 20-26 Page 20-21 Page 22 Page 23-25 Page 26 1 The large stainless-steel gas hob ­ a combination of performance and cooking enjoyment. · Generous cooking zones provide lots of space to work · Large performance range with five burners and precise output control · Maximum comfort and safety through electronic flame detection and automatic re-ignition Before operating your new appliance for the first time, please take your time to read through the manual conscientiously to get to know all its features. [. . . ] because of a draught), the appliance will automatically re-ignite the burner. burner is soiled by spilled over food or liquid), all burners are switched off, the indicator lights of the burners that were switched on flash. The flashing indicator lights will go out except for the affected burner. After the 7 appliance has cooled down sufficiently, check this burner to see if all the burner parts have been assembled correctly. Check if the burner or the electrode has been soiled (see trouble shooting guide on page 16). Note: if a malfunction occurs on one burner, you can continue using the remaining burners, however, you must turn all control knobs to the off-position first, before recommencing. Please note when switching on the cold appliance on the HIGH setting: depending on the gas type and pressure, it is possible that the electrode continues to fire, although there is a flame visible, and then switches off. Then turn the control knob for the required cooking position to any setting except the high position and leave to warm up for 30 to 60 seconds. The electronics of the appliance switch the gas supply off, if all control knobs are in the off position. 8 5. Settings Table Cooking level High Cooking method Boiling Searing Heating Boiling Blanching Roasting Browning Roasting Baking Boiling in open pot Simmering in open pot Simmering Boiling with closed lid Steaming Stewing Braising Thawing Slow cooking Reheating Examples Water Meat Fat, liquids Soup, sauce Vegetables Meat, fish, potatoes Flour, onions Almonds, breadcrumbs Pancakes, egg dishes Liquids Dumplings, sausages, soup garnish, meat stock, poached eggs Sweet sauces Pasta, soup, sauces Vegetables, potatoes, fish Vegetables, fruit, fish Goulash, rolled beef steaks, roasts, vegetables Frozen foods Rice, pulses Soup, casserole, vegetables in a sauce From to From to Low Switch to the high setting in order to reach the required temperature quickly. The output of the inner flame ring is the same on the normal, as well as the large burners. The heat required depends not only on the type and condition of the food, but also the size and contents of the pot. Due to the high performance of the cooktop, fat and oil will heat up quickly. Preferably use the rear cooking zones to prepare meals, that need longer to cook. Preferably use the larger burners or the wok burner for brief cooking, deep fat frying and brief frying of large quantities. 9 6. Cookware Recommendations Recommended pot diameter Normal Burner 200 - 240 mm Large Burner 240 - 280 mm Large Burner (Wok) 240 - 320 mm KG 291 Minimum pot diameter 90 mm 90 mm 160 mm Pots with a diameter of less than 90 mm or more than 280 mm / 320 mm for the large (WOK) burner should not be used. When using large pots, pay attention to keeping to a minimum distance of 50 mm between the cooking vessel and combustible surroundings. A minimum distance of 50 mm must be observed between the control knob / control panel and the pot or pan. When buying pots, pay attention to the fact that the manufacturer frequently specifies the top pot diameter, which is generally larger than the diameter of the base. Use cooking utensils that the manufacturer states as being "suitable for gas". Use pots and pans with a thick base, because heat distribution is particularly improved in the low setting. Using the correct size of pots and pans for the burner ensures improved cooking performance and energy efficiency. [. . . ] To prevent marring the polished stainless steel trough, always polish in the direction of the polish lines. Light discolorations may form if the natural oxidation is removed together with the soiling. Put some commercially available stainless steel polish on a cloth and polish the whole cooktop after cleaning to get an even stainless steel surface. Never allow food stains or salt to remain on stainless steel for any length of time. [. . . ]