22
Temperature settings
Table
The table shows which heat setting is suitable for each
type of food. The roasting time may vary depending on
the type, weight, size and quality of the food.
The set heat setting varies depending on the frying pan
that is used.
Preheat the empty pan; add oil and food after the
acoustic signal has sounded.
Temperature setting
Suitable for
1
Very low
Preparing and preserving sauces, sweating vegetables and frying food in extra virgin olive oil, butter or
margarine.
2
Low
Frying food using extra virgin olive oil, butter or margarine, e.g. omelettes.
3
Medium - low Frying fish and Thick food, e.g. meatballs and sausages.
4
Medium - high Frying steaks, medium or well-done, frozen, breaded and fine foods, e.g. escalope, fresh ragout and
vegetables.
5
High
Frying food at high temperatures, e.g. steaks, bloody, potato fritter and Frozen French fries.
Tempera-
ture setting
Total frying time after the
signal sounds (mins.)
Meat
Escalope, plain or 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 or well-done (3 cm thick)
4
8 - 12
Poultry breast (2 cm thick)*
3
10 - 20
Sausages, pre-boiled or raw*
3
8 - 20
Hamburger, meatballs, rissoles*
3
6 - 30
Meat loaf
2
6 - 9
Ragout, gyros
4
7 - 12
Ground meat
4
6 - 10
Bacon
2
5 - 8
Fish
Fish, fried, whole, e.g. trout
3
10 - 20
Fish fillet, plain or breaded
3 - 4
10 - 20
Prawns, scampi
4
4 - 8
* Turn several times.
** Total cooking time per portion. Fry in succession.
Summary of Contents for CI 292
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