10
Frying table
The table shows which frying setting is suitable for
which dish. The frying time may depend on the type,
weight, thickness and quality of the food.
The frying settings indicated are tailored to the
Gaggenau frying sensor pan. The frying settings may
vary if you use different pans.
Frying setting Total frying time after the sig-
nal sounds
Meat
Veal escalope, plain or breaded (1.5 cm thick)
Fillet (pork, beef or veal), medium (2.5 cm thick)
Cutlet (pork or lamb, 2 cm thick)
Beef steak, rare (3 cm thick)
Beef steak, medium or well done (3 cm thick)
Saddle of lamb, medium (1.5 - 2.5 cm thick)
Chicken breast (2 cm thick)
Bratwurst sausage, boiled or raw (diameter 1-3 cm)
Hamburgers/rissoles (1-3 cm thick)
Strips of meat
Minced meat
Bacon rashers
med
med
low
max
med
low
low
low
low
med
med
min
6-10 min
6-10 min
10-17 min
6-8 min
8-12 min
10-15 min
10-20 min
8-20 min
6-30 min
7-12 min
6-10 min
5-8 min
Fish
Whole fish
Fish fillet, plain or breaded
Salmon steak (2.5 cm thick)
Tuna steak, well done (2.5 cm thick)
Scampi, prawns
Scallops
low
low/med
low
low
med
med
15-25 min
10-20 min
8-12 min
8-12 min
4-8 min
5-8 min
Egg dishes
Pancakes, crêpes
Omelettes
Fried egg
Scrambled egg
French toast
med
min
min/med
min
low
continuous frying
continuous frying
2-6 min
2-4 min
continuous frying
Potatoes
Potatoes fried from unpeeled boiled potatoes
Potatoes fried from raw*
Potato fritter
Rösti
Glazed potatoes
max
low
max
min
med
6-12 min
15-25 min
continuous frying
30-40 min
10-15 min
Vegetables
Garlic, onions
Courgettes, aubergines
Peppers, green asparagus, carrots
Mushrooms
Glazed vegetables
min
low
low
med
med
2-10 min
4-12 min
4-15 min
10-15 min
6-10 min
Frozen products
Fish fillet, plain or breaded (0.5-1 cm thick)
Stir fries/stir-fried vegetables
Spring rolls (2.5-3 cm thick)
low
min
low
10-20 min
8-15 min
10-30 min
Miscellaneous
Rice, pasta
Croutons
Toasting almonds/other nuts/pine nuts*
max
low
min
8-15 min
6-10 min
3-7 min
* Place in the cold frying pan
