User manual GAGGENAU KG491110CA

[. . . ] Operation, Maintenance and Installation Manual KG 491 CA Gas Cooktop KG 491 CA FOR YOUR SAFETY Page 2 1. Important Information for Installation and Use Page 3 2. 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. [. . . ] ­ The semicircular grid is hooked in on the edge of the wok. 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. Stir frying is the special cooking method for the wok. 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. Thanks to stirring, ingredients do not burn onto the pan. Surplus oil drains off towards the middle. In next to no time, you obtain delicious roasted foods, the pores in meat close and the meat stays soft and juicy. Vegetables stay crispy, and taste and vitamins are retained. Important: the cooking time is so short that all ingredients should be ready for cooking before you begin. First place the ingredients with the longest cooking time in the wok. For example, these are hard-fibred vegetables such as carrots. Soft vegetables such as mushrooms or sprouts are added later. Proceed as follows: ­ Pour sufficient oil into the wok to coat the surface. We advise you to use peanut or or soya oil. ­ 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. ­ Meals that are ready can be kept warm on a minimal flame. [. . . ] Important: be careful not to damage the O-ring. · Re-fit spindles and cover plates. 30 inner main nozzle Replacing the main burner nozzles of the normal burner and large burner · Detach the safety spring on the supply lines. Unscrew the burners from the trough (Torx T20) and pull off the burner from both supply lines. · Carefully pull off both main nozzles together with the O-ring by hand. outer main nozzle · Check whether the O-rings of the new nozzle seats are fitted correctly. [. . . ]