Siemens ET8..LMV1, User Manual

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en
Sensor frying system
10
7.3 Setting the sensor frying system
Once you have selected an appropriate frying setting
from the recommended settings, you can set the
sensor frying system. The outer filament circuit on the
dual-circuit hotplate is activated automatically when the
sensor frying system is set.
Requirements
¡
You have selected a pan matching the diameter of
the hotplate.
¡
The empty pan is centred on the hotplate.
¡
There is no lid on the pan. The sensor will not func-
tion with a lid. You can use a splatter guard here.
¡
You have looked up an appropriate frying setting in
the recommended settings.
¡
The hob is switched on.
¡
The hotplate is selected.
1.
Touch ⁠.
a
lights up in the hotplate indicator and is
also displayed.
a
5 strokes light up on the control panel for the frying
settings 1-5.
2.
Select the required frying setting on the control
panel.
a
The sensor frying system is activated.
a The large dual-circuit hotplate is switched on auto-
matically.
a flashes until the frying temperature is
reached. A signal then sounds and the indic-
ator lights up.
3.
Add the fat to the pan.
Only use fat that is suitable for frying. For butter,
margarine, extra-virgin olive oil or lard, select the fry-
ing setting 1 or 2.
4.
Add the food to the pan.
5.
To prevent food from burning, turn from time to
time.
7.4 Switching off the sensor frying system
▶
Touch ⁠.
7.5 Recommended setting for frying with
sensor frying system
You can find recommendations here which frying set-
ting is best used for what food. The frying time de-
pends on the type, weight, thickness and quality of the
food.
Cooking tips
¡
The frying settings given here are for cooking with
the system pan. The frying settings may vary if you
use different pans.
¡
First heat the empty pan. Add the fat and the food
to the pan when the signal sounds.
Meat
Food Frying
setting Total frying
time in
minutes
after the
signal
Escalope, plain or breaded 4 6–10
Fillet 4 6–10
Chop
1
3 10–17
Cordon bleu
1
3 15–20
Steaks rare, 3 cm thick 5 6–8
Steaks medium or well-done,
3 cm thick 4 8–12
Poultry breast, 2 cm thick
1
3 10–20
Sausages, pre-boiled or raw
1
3 8–20
Hamburgers, 1.5 cm thick 3 6–15
Patties, 2 cm thick
1
3 10–20
Strips of meat, gyros 4 7–12
Minced meat 4 6–10
Bacon 2 5–8
1
Turn the dish several times.
Fish
Fish, fried, e.g. trout 3 10–20
Fish fillet, breaded or plain 3/4 10–20
Scampi, prawns 4 4–8
Egg dishes
Pancakes 4 frying one
after the
other
Omelettes 2 3–6 per
batch
Fried eggs 2/4 2–6
Scrambled eggs 2 4–9
Kaiserschmarrn (Austrian pan-
cake) 3 10–15
French toast 3 4–8 per
batch