Thermador Masterpiece CET366YB, Use And Care Manual

Page: 13 / 72

Operation
en-us
13
▶
When you are using butter, margarine, olive oil or lard,
select frying level MIN .
▶
Do not use CookSmart® for boiling.
Note: CookSmart® is positioned on the second ring of the
triple cooking zone of your cooktop, the outer heating ring
is not available while using this feature. The triple cooking
zone will automatically be operated as a dual cooking
zone.
If only the inner ring of the cooking zone is activated, the
additional ring will automatically be turned on once you se-
lect the CookSmart® feature.
Requirements
¡
The cooktop is turned on.
¡
You have selected a suitable frying level from the chart.
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Page 13
1.
Place the frying sensor pan in the center of the cooking
zone with the CookSmart® feature.
2.
Select the cooking zone.
3.
Press COOK SMART .
JOIN |
SPLIT
COOK
SMART
TIMER
MIN LOW MED MAX
a
lights up in the cooking zone display.
a
The frying levels light up.
4.
Select the desired frying level with the number keys in
the settings area.
JOIN |
SPLIT
COOK
SMART
TIMER
MIN LOW MED MAX
a
lights up.
a
When the set frying temperature is reached a beep
sounds.
a
goes out.
5.
Add the frying oil to the pan.
6.
Add the ingredients.
Turn the food over as usual to avoid burning.
Turning CookSmart® off
1.
Select the cooking zone.
2.
Touch COOK SMART .
Frying recommendations
Here you can find recommendations on which frying level
is best used for particular foods. The frying time depends
on the type, weight, thickness and quality of the food.
Cooking tips
¡
The frying levels stated here are for cooking with the
system pan. The frying levels may vary when you use
other frying pans.
¡
First heat the empty pan. Add the fat and the food to the
pan when the signal sounds.
Meat
Food Frying level Total frying time
from signal in min.
Pork chop, boneless or bone-in, 1" (2.5 cm) thick low 10 - 17
Veal cutlet in breadcrumb, ⅝" (0.5 cm) thick med 6 - 10
Fillet, 1" (2.5 cm) thick med 6 - 10
Cordon bleu low 15 - 20
Beef steak, medium rare, ¾" (2 cm) thick max 8 - 10
Beef steak, medium or well done, ¾" (2 cm) thick med 8 - 12
Chicken breast, 1" (2.5 cm) thick min 20 - 30
Skillet-fried chicken min 25 - 35
Sausages, e.g. hot dogs, Ø ½ - 1⅛" (1.5 - 3 cm) low 8 - 20