Bosch PKM9 DK1 Series, Руководство пользователя

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en
Sensor frying system
10
Frying
setting Temper-
ature Use
4 medium
– high
¡
Steak, medium or well-done
¡
Breaded frozen products
¡
Thin foods, e.g. escalopes,
meat in strips or vegetables
5 max
¡
Steak, rare (saignant)
¡
Potato pancakes
¡
Roast potatoes
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.
Requirements
¡
The empty pan is centred on the hotplate.
¡
The hob is switched on.
¡
The hotplate is selected.
1.
Touch ⁠.
a
lights up in the hotplate display and is also
displayed.
a
The frying settings 1-5 appear on the control panel.
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.
Then a signal sounds. The indicator will be lit.
3.
Add the fat to the pan.
4. Add the food to the pan.
5.
Turn as you would normally to prevent burning.
7.4 Switching off the sensor frying system
▶
Touch ⁠.
7.5 Recommended setting for frying with
sensor frying system
This is where you can find recommendations regarding
which frying setting is best used for what food. The fry-
ing time depends 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
Potatoes
Fried potatoes, boiled in their
skin 5 6–12