Frying Sensor
en
7
c
Frying Sensor
Frying Se
nsor
The dual-circuit hotplate marked with the
é
symbol
has a sensor frying system function. If you operate the
hotplate with the sensor frying system, a sensor
regulates the temperature of the pan.
The outer filament circuit on the dual-circuit hotplate is
activated when the sensor frying system function is set.
Your advantage when frying:
■
The hotplate only heats up when necessary. This will
save energy.
■
Oil and fat do not overheat.
Notes
■
Never leave fat unattended while you are heating it.
■
Put the pan in the centre of the hotplate. Make sure
that the base of the pan has the correct diameter.
■
Do not place a lid on the pan, otherwise the
regulator will not work. You can use a splatter guard;
it will not prevent the regulator from working.
Ongoing
cooking set-
ting
Ongoing cook-
ing time in
minutes
Melting
Chocolate coating
1-1.5
-
Butter, honey, gelatine
1-2
-
Heating and keeping warm
Stew (e.g. lentil stew)
1-2
-
Milk**
1.5-2.5
-
Heating sausages in water**
3-4
-
Defrosting and heating
Frozen spinach
2.5-3.5
10-20 min
Frozen goulash
2.5-3.5
20-30 min
Poaching, simmering
Dumplings
4.5-5.5*
20-30 min
Fish
4-5*
10-15 min
White sauces, e.g. béchamel
sauce
1-2
3-6 min
Whisked sauces, e.g. sauce Béar-
naise, hollandaise
3-4
8-12 min
Boiling, steaming, braising
Rice (with double the quantity of
water)
2-3
15-30 min
Rice pudding
1.5-2.5
35-45 min
Unpeeled boiled potatoes
4-5
25-30 min
Boiled potatoes
4-5
15-25 min
Pasta, noodles
6-7*
6-10 min
Stew, soups
3.5-4.5
15-60 min
Vegetables
2.5-3.5
10-20 min
Frozen vegetables
3.5-4.5
10-20 min
Cooking in a pressure cooker
4-5
-
Braising
Roulades
4-5
50-60 min
Pot roast
4-5
60-100 min
Goulash
2.5-3.5
50-60 min
Frying with little oil**
Escalope, plain or breaded
6-7
6-10 min
Escalope, frozen
6-7
8-12 min
Chop, plain or breaded***
6-7
8-12 min
Steak (3 cm thick)
7-8
8-12 min
Hamburger, rissoles (3 cm
thick)***
4.5-5.5
30-40 min
Poultry breast (2 cm thick)***
5-6
10-20 min
Poultry breast, frozen***
5-6
10-30 min
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
Fish and fish fillet, plain
5-6
8-20 min
Fish and fish fillet, breaded
6-7
8-20 min
Fish and fish fillet, breaded and
frozen, e.g. fish fingers
6-7
8-12 min
Scampi and prawns
7-8
4-10 min
Sautéing vegetables, fresh mush-
rooms
7-8
10-20 min
Vegetables, meat in Asian-style
strips
7.5-8.5
15-20 min
Stir fry, frozen
6-7
6-10 min
Pancakes
6-7
consecutively
Omelette
3.5-4.5
consecutively
Fried eggs
5-6
3-6 min
Deep-fat frying (150-200 g per
portion continuously in 1-2 li-
tres oil**)
Frozen products, e.g. chips,
chicken nuggets
8-9
-
Croquettes, frozen
7-8
-
Meat, e.g. chicken portions
6-7
-
Fish, breaded or battered
5-6
-
Vegetables, mushrooms, breaded
or battered, tempura
5-6
-
Small baked items, e.g. ring
doughnuts/jam-filled doughnuts,
fruit in batter
4-5
-
Ongoing
cooking set-
ting
Ongoing cook-
ing time in
minutes
* Ongoing cooking without a lid
** Without lid
*** Turn frequently
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