Manual Gaggenau CA051300 Plită

Manual

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▶ Before the first use, clean and rinse with hot water and some

detergent.

Tips for use

▶ Use the Teppanyaki exclusively for preparing meals.

▶ Do not let acidic foods such as tomatoes (tomato sauce),

mayonnaise, lemons, vinegar or salt water sit in your Teppanyaki

for longer than six hours. Food with high acidic content can leave

unwanted discoloration.

▶ Do not use sharp objects made of metal since they can cause

scratching. However, scratching or other types of damage do not

have any effect on taste or quality when cooking and frying.

▶ Never let the Teppanyaki stand empty over a heat source as it

can become deformed. Always add oil before heating.

▶ Your Teppanyaki can be used trouble-free at temperatures up

to 220°C in normal and steam ovens. At higher temperatures,

stainless steel can turn blue or even brown and traces of

oxidation can appear. These changes however do not come

under warranty.

▶ Since the handles can get warm, it is best to always use pot

holders or oven mitts.

▶ Always allow your Teppanyaki to cool after use.

Cleaning and maintenance

▶ Never use steel wool, bleach or a scouring agent when cleaning.

▶ For gentle care we recommend hot water and some detergent /

mild household cleaner as well as a dishcloth.

▶ To remove tough stains, soak the Teppanyaki in hot water with

detergent (overnight if necessary). Clean with a soft brush,

sponge or cloth.

▶ To remove calcium or mineral stains, clean the dishware with

pure vinegar (1 to 5 tablespoons). Next rinse with hot water and

detergent. (You can also use some lemon juice instead of vinegar

- a few drops are usually enough.)

▶ In exceptional cases such as severe staining, burned fat or

other residues, with the still hot Teppanyaki and very carefully

due to the high temperature, we place ice cubes on the surface

and removed the leftovers with a spatula, a brush or with a soft

sponge. Also you can use a non-abrasive stainless steel cleaner.

If used normally, it is improbable that stains or discoloration

appear. However, should they appear, they affect neither the

food nor cooking results.

The Teppanyaki is made from high-grade stainless steel. This item is ideally suited for induction cooking and is ovenproof (up to a max.

220 C). The Teppanyaki is made using a specifically developed multi-ply material SWISS-PLY ® with an aluminium core that transports

energy up to 10 times faster than common stainless steel, surrounded by two layers of stainless steel.

SWISS-PLY ® is a protected trade mark by Alinox AG / Switzerland.

±

Please note: For optimal heat distribution, the surface of

the cooking area on the hob must correspond to the surface of

the Teppanyaki. The Teppanyaki is designed for use in private

homes only.

Cooking chart

The following chart contains a few examples. The cooking times depend on the type, weight and quality of food. Discrepancies are

possible as a result. Cooking levels 8 and 8. are ideal for heating.

Teppanyaki

en Instructions for Use

Cooking level

Frying time in

minutes

Meat

Chicken breast (2 cm thick) 5 - 6 10 - 20

Pork sirloin steaks, cutlets (natural) 6 - 7 6 - 12

Steak (3 cm thick) 7 - 8 8 - 12

Meatballs, hamburgers (3cm thick) 4. - 5. 30 - 40

Bacon 6. - 7. 3 - 6

Fish

Scampi and prawns 7 - 8 5 - 10

Salmon filet 5 - 6 10 - 15

Trout 3. - 4. 15 - 25

Fish filet 6 - 7 10 - 15

Egg dishes

Fried eggs 5 - 6 3 - 9

Scrambled eggs 4 - 5 3 - 9

Vegetables

Garlic, onions 5 - 6 2 - 9

Courgettes, aubergines 6 - 7 5 - 10

Peppers, green asparagus 6 - 7 5 - 15

Mushrooms 7 - 8 10 - 15

In case your induction cooktop has a Flex zone with frying sensor function, you can use this function with the teppan yaki from a certain

production number on.

9 In order to prevent overheating of the material:

▶ Never use level 9 or boost feature with the Teppanyaki.

▶ Please do not use oil with higher smoke points, such as

rapeseed oil or avocado oil. Cooking oil is the best indicator

for temperature because it will start to smoke from approx.

180°C.

3

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