en
fryingSensor
14
15.3 Recommended cookware
Special cookware has been developed for this function,
which delivers the best results.
Cookware
Recommended cooking
zone
Frying pan, 15 cm dia-
meter
Single cooking zone
Frying pan, 19 cm dia-
meter
Single cooking zone
Frying pan, 21 cm dia-
meter
Single cooking zone
Teppanyaki
Flex Zone
Grill
Flex Zone
The recommended cookware is available from cus-
tomer service, specialist retailers or our online shop
www.siemens-home.bsh-group.com .
Note:
You can also use other cookware. Depending on
the composition of the cookware, the achieved temper-
ature may differ from the selected temperature level.
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.
a
The functions starts.
flashes until the set tar-
get temperature is reached.
a
Once 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
.
a
The 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
Cookware
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
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
