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en fryingSensor
14
15.4 Switching on the fryingSensor
1. Place empty cookware on the cooking zone.
2. Touch ⁠ and then select the cooking zone.
3. Within the next 10 seconds, select the required tem-
perature setting on the control panel.
aThe functions starts. ⁠ flashes until the set tar-
get temperature is reached.
aOnce the target temperature has been reached, a
signal tone sounds and ⁠ stops flashing.
4. Add the frying fat and then the food to the frying
pan.
Note:If you need to cook with more than 250ml oil,
add the oil and wait a few seconds before you add the
food.
15.5 Switching off fryingSensor
Select the cooking zone and touch ⁠.
aThe function has been deactivated.
15.6 Recommendations for cooking with the
fryingSensor
The following table shows the ideal temperature levels
for a selection of dishes. The temperature ⁠ and the
cooking time ⁠ depend on the amount, condition
and quality of the food.
¡⁠ Frying pan
¡⁠Teppanyaki
¡⁠Griddle plate
Cookware ⁠ ⁠
Meat
Escalope ⁠ ⁠ ⁠ 4 6-10
Escalope, breaded ⁠ 4 6-10
Fillet ⁠ ⁠ ⁠ 4 6-10
Chops ⁠ ⁠ ⁠ 3 10-15
Cordon bleu, Wiener
Schnitzel
⁠ 4 10-15
Steak, rare, 3cm thick ⁠ ⁠ ⁠ 5 6-8
Steak, medium, 3cm thick ⁠ ⁠ ⁠ 5 8-12
Steak, well-done, 3cm thick ⁠ ⁠ ⁠ 4 8-12
T-bone steak, rare, 4.5cm
thick
⁠ ⁠ ⁠ 5 10-15
T-bone steak, medium,
4.5cm thick
⁠ ⁠ ⁠ 5 20-30
Poultry breast, 2cm thick ⁠ ⁠ ⁠ 3 10-20
Bacon ⁠ ⁠ ⁠ 2 5-8
Minced meat ⁠ ⁠ 4 6-10
Hamburgers, 1.5cm thick ⁠ ⁠ ⁠ 3 6-15
Meatballs, 2cm thick ⁠ 3 10-20
Sausages ⁠ ⁠ ⁠ 3 8-20
Chorizo, fresh sausages ⁠ ⁠ ⁠ 3 10-20
Skewers, kebabs ⁠ ⁠ ⁠ 3 10-20
Gyros ⁠ ⁠ 4 7-12
Cookware ⁠ ⁠
Fish and seafood
Fish fillet ⁠ ⁠ ⁠ 4 10-20
Fish fillet, breaded ⁠ 4 10-20
Fish, fried, whole ⁠ ⁠ ⁠ 3 10-20
Sardines ⁠ ⁠ ⁠ 4 6-12
Scampi, prawns ⁠ ⁠ ⁠ 4 4-8
Squid, cuttlefish ⁠ ⁠ ⁠ 4 6-12
Egg dishes
Fried eggs in butter ⁠ ⁠ 2 2-6
Fried eggs ⁠ ⁠ 4 2-6
Scrambled eggs ⁠ ⁠ 2 4-9
Omelette ⁠ ⁠ 2 3-6
French toast ⁠ ⁠ 3 4-8
Crêpes, blinis, pancakes, ta-
cos
⁠ ⁠ 5 1-3
Vegetables
Roast potatoes ⁠ ⁠ 5 6-12
Chips ⁠ 4 15-25
Potato pancakes ⁠ ⁠ 5 2-4
Onions, roasted garlic ⁠ ⁠ 2 2-10
Onion rings ⁠ 3 5-10
Courgettes, aubergines, pep-
pers
⁠ ⁠ ⁠ 2 4-12
Green asparagus ⁠ ⁠ ⁠ 3 4-15
Mushrooms ⁠ ⁠ ⁠ 4 10-15
Vegetables, braised in oil ⁠ 1 10-20
Vegetables in tempura batter ⁠ 4 5-10
Frozen products
Chicken nuggets ⁠ 4 10-15
Fish fingers ⁠ 4 8-12
Chips ⁠ 5 4-8
Stir-fries ⁠ 3 6-10
Spring rolls ⁠ 4 10-30
Pastries, croquettes ⁠ 5 3-8
Sauces
Tomato sauce ⁠ 1 25-35
Béchamel sauce ⁠ 1 10-20
Cheese sauce ⁠ 1 10-20
Sweet sauces ⁠ 1 15-25
Sauces, reduced ⁠ 1 25-35
Other
Fried cheese ⁠ ⁠ 3 7-10
Croutons ⁠ ⁠ 3 6-10
Toasted bread ⁠ ⁠ ⁠ 4 4-8
Dried ready meals ⁠ 1 5-10
Almonds, walnuts, pine nuts,
roasted
⁠ ⁠ 4 3-15
Popcorn ⁠ 5 3-4
14


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