User manual GAGGENAU VP230110

[. . . ] Important Notes For your safety Do not operate the appliance if it is damaged. The appliance must only be connected by an authorised specialist, paying attention to the relevant regulations of the power supply companies and the regional construction regulations. When connecting electrical appliances in the proximity of the teppan yaki, make sure that connecting cables do not come into contact with hot cooking surfaces. To avoid jeopardising the electrical safety of the appliance, do not use high-pressure or steam jet cleaning devices. [. . . ] Put the food directly ­ without pots or pans ­ on the frying surface. Never switch on the appliance with the cover closed (special accessory). Switching off Fully turn the control knob to the OFF position. Heat display 0 240 220 200 180 120 160 The appliance is hot when the heat warning light is on. After switching the appliance off, the heat warning light will stay on until the appliance has cooled down sufficiently to be touched safely. Do not close the cover (special accessory) until the appliance has cooled down completely! 6 Keeping warm level Turn the control knob to the keeping warm setting. 0 240 220 200 180 120 160 The keeping warm setting enables you to keep food warm after frying. Cleaning level Turn the control knob to the cleaning setting. 0 240 220 200 180 120 160 Stubborn soiling can be loosened using the cleaning level. Safety deactivation For your protection the appliance has a safety deactivation. The appliance is set to automatically switch off 4 hours after the last operation or after a power cut. Then you can operate the appliance as usual. 7 Settings table Temperature Meat / poultry Beef steak, medium 230 - 240 °C searing 180 °C frying 210 - 220 °C 190 - 200 °C 2 min. 1. 5 cm Use sufficient oil to avoid breadcrumbs drying out and burning. entrecôte, fillet steak, rump steak The steak is medium, when meat juices appear. Time Quantity / Thickness Remarks Roast neck of pork Veal cutlet in breadcrumbs Stir fry beef or pork poultry Minced beef Back of lamb, medium 230 - 240 °C 180 - 190 °C 230 - 240 °C 200 °C searing 160 °C frying 200 - 210 °C 200 - 210 °C 6 - 8 min 10 - 12 min 7 - 8 min. 3 - 5 min. 500 - 600 g 500 - 600 g 400 g 1. 5 - 2. 5 cm Turkey steak Chicken liver Fish / sea food Fish fillet approx. 1 cm 210 - 220 °C 190 - 200 °C 180 - 190 °C 180 - 190 °C 160 - 170 °C 180 - 190 °C 200 - 220 °C 190 - 200 °C 5 - 7 min. perch, cod, bass, haddock, plaice, monkfish, sole, pike-perch Salmon steak Tuna steak King prawns Scallops Always preheat the appliance. The values specified here are guide values, which may differ depending on the condition, quality, size and thickness of the food. 8 Temperature Vegetables Aubergine, sliced 180 - 190 °C Time Quantity / Thickness Remarks 6 - 8 min. 400 g salt aubergine before frying, leave to rest for approx. 30 minutes, then wipe dry Mushrooms, sliced Carrots, in batons Potatoes, boiled, sliced Peppers, in strips Courgettes, sliced Onion rings, leek rings 230 - 240 °C 170 - 190 °C 200 - 220 °C 200 - 210 °C 170 - 180 °C 170 - 190 °C 10 - 12 min. 5 - 7 min. 400 g 400 g 400 g 400 g 400 g 400 g Egg dishes / sweet dishes Fried or scrambled egg 160 - 180 °C Crêpe Sliced fruit 180 - 190 °C 180 - 190 °C 4 - 6 min. each side 2 crêpe Banana in coconut Other / side dishes Rice Pine nuts Rice noodles Tofu Croûtons 180 - 190 °C 6 - 9 min. 4 halves 180 - 190 °C 160 °C 200 - 220 °C 200 - 220 °C 160 °C 5 - 7 min. 10 - 12 min. 500 g 300 g 400 g 300 g 200 g turn often turn often at the beginning turn often Always preheat the appliance. The values specified here are guide values, which may differ depending on the condition, quality, size and thickness of the food. 9 Practical tips When the heating up light stops flashing, place the food on the appliance. This also applies when raising the temperature to fry a second item which requires a higher setting. Press the pieces of meat, poultry or fish flat onto the frying surface using the spatula. Only turn the meat, when it comes away from the surface easily, in order to protect the structure of the meat. Damaging the structure can cause juices to escape and results in the meat drying out. [. . . ] 50 268 561 112 288 510 1, 7 m ­ Produce the recess for one or several Vario appliances in the worktop. The dimension table contains the space requirement for the connecting strip between the appliances. Important: the angle between the cut surface and the worktop must amount to 90°. Make sure that the lugs of the securing rails lie on the worktop and that the centre marking on the securing rails is precisely flush with the centre marking on the worktop. [. . . ]