User manual GAGGENAU VP230610

[. . . ] Operating and Assembly Instructions VP 230 610 Teppan Yaki 0 480 440 400 180 280 320 VP 230 610 Important Safeguards 1. Important Safety Instructions For your safety Operating for the first time About use 2. Features Features Special accessories Operating principle 3. Operation Switching on Switching off Heat display Keeping warm setting Cleaning setting Safety switch off Settings table Practical tips 4. [. . . ] 5 Heat warning light ­ 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. 2 spatulas are included to turn the food. 0 480 440 400 180 280 320 2 34 5 Special accessories You can order the following special accessory: VV 200-000: connecting trim VD 201-010: appliance cover (please order the separate installation kit: SH 230-001) Operating principle Teppan Yaki is an old Japanese tradition for frying and roasting. Preparing the food is an experience, the food is prepared ­ without pots or pans ­ directly on the frying surface. Use the included spatulas to turn the food and to remove food residues. 6 3. Operation Switching on Turn the control knob left or right to the required temperature between 280 - 480 °F . 0 480 440 400 360 280 320 After heating up, coat the frying surface with a little oil or fat with the spatula or a heat-resistant brush (e. g. Put the food directly ­ without pots or pans ­ on the frying surface. Use the included spatulas to turn the food. Note: do not hit the frying surface with the spatula. This might leave marks on the surface. m Caution!Risk of burns! Frying produces very high temperatures. Never switch on the appliance with the cover closed (special accessory). Switching off Fully turn the control knob to the OFF position. Heat display 0 480 440 400 360 280 320 The appliance is hot when the heat warning light is on. m Caution!Risk of burns! 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! 7 Keeping warm level Turn the control knob to the keeping warm setting. 0 480 440 400 360 280 320 The keeping warm setting enables you to keep food warm after frying. Cleaning level Turn the control knob to the cleaning setting. 0 480 440 400 360 280 320 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. 8 Settings table Temperature Meat / poultry Beef steak, medium 460 - 480 °F searing 360 °F frying 420 - 440 °F 380 - 400 °F 2 min. 1/2 in 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 460 - 480 °F 360 - 380 °F 460 - 480 °F 400 °F searing 320 °F frying 400 - 420 °F 400 - 420 °F 6 - 8 min 10 - 12 min 7 - 8 min. 3 - 5 min. 1 lb - 1 lb 5 oz 1 lb - 1 lb 5 oz 1 lb 1/2 - 1 in Turkey steak Chicken liver Fish / sea food Fish fillet approx. 3/8 in 420 - 440 °F 380 - 400 °F 360 - 380 °F 360 - 380 °F 320 - 340 °F 360 - 380 °F 400 - 440 °F 380 - 400 °F 5 - 7 min. Damaging the structure can cause juices to escape and results in the meat drying out. [. . . ] 28 MSG sheet steel, 0. 015-inch-thick stainless steel, 0. 024-inch-thick aluminimum, or 0. 020-inch-thick copper. 4 15 Electrical connection Plug has to be conform with NEMA CONFIGURATIONS FOR PLUGS AND RECEPTACLES. Plug must be rated not less than type 6-20 P (2-pole 3-wire grounding). Only a qualified electrician should install this appliance. The mains connecting cable must at least correspond to the type SJTO 3x16 AWG 105°C. [. . . ]