User manual GAGGENAU KG491110CA

[. . . ] Operation, Maintenance and Installation Manual KG 491 CA Gas Cooktop KG 491 CA FOR YOUR SAFETY Page 2 1. Important Notes Page 6-7 For Your Safety Page 6 Operating for the First Time Page 6 About Use Page 7 4. Features Page 8 Features of the Appliance Page 8 Control Knobs Page 8 Burner Parts Page 8 5. Installation Instructions Page 22-32 Important Notes Page 22 Cabinet Requirements Page 23 Electrical Connection Page 24 Gas Connection Page 25 Preparing the Cabinet Page 26 Installing the Cooker Page 27 Installing the Spindles Page 28-29 Nozzle Replacement Page 30-32 1 FOR YOUR SAFETY WARNING: If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death. [. . . ] 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 ensure an even distribution of heat, center the pot above the burner. In order to guarantee a secure position on the pot grid, the pot base should be flat and not warped or dented. Through a glass lid you can watch the cooking progress without having to take the lid off. 13 9. Wok Cookware Recommendations The Wok and Accessories (not included in the scope of delivery) ­ The round-bottom wok is the ideal wok for your gas cooker. ­ The wok looks like a hollow semisphere with a long handle or wooden handle. The thin steel passes the heat swiftly to the inside, but soon cools down again as soon as the flame is set to a lower setting. ­ The diameter is between 35 - 40 cm / 14 - 15 3/4" for 4 persons. ­ Make sure that a wok with a rounded base is positioned safely on the pot grid. On it, you can steam ingredients, you can allow deep fried foods to drip or you can keep browned foods warm. ­ Use the chan (rounded spatula) or a long handled, wooden spatula. ­ Use the 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. 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. In next to no time, you obtain delicious roasted foods, the pores in meat close and the meat stays soft and juicy. Important: the cooking time is so short that all ingredients should be ready for cooking before you begin. Proceed as follows: ­ Pour sufficient oil into the wok to coat the surface. ­ Heat up the oil to just before the smoking point; only then begin with stir frying. ­ Cut the food into pieces of equal size, but not too small, thus making sure they will not burn. ­ If you are cooking larger quantities, work with portions as otherwise not all of the food will reach the hot base of the wok. [. . . ] Spindle extensions (SV 405-011 / SV 405-012) are available if a larger distance beween the control knobs and the worktop surface is required. · Insert the spindles from behind into the fittings of the control knobs. Be careful that the broader pin of the control knob fits the broader fitting of the spindle. There are four equal spindles and one that is longer: use the longer spindle for the wok burner (center control knob). [. . . ]