Gaggenau CI 283, Инструкция по применению

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en
Meal assistant
14
Level Temper-
ature
Functions Cookware
2 140 ºC Searing in olive oil or
butter
3 160 ºC Frying fish and
coarse foods
4 180 ºC Deep-fat frying
breaded, frozen and
grilled food
5 215 ºC High-temperature grill
and griddle plate
Recommended cookware
Special cookware has been developed for this function,
which delivers the best results.
Cookware Recommended 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.gaggenau.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.
Switching on the Frying Sensor
1.
Place the empty cookware on the cooking zone.
2. Select the cooking zone and touch ⁠.
a
⁠ lights up on the cooking zone display.
a The temperature setting is displayed.
3.
Within the next 10 seconds, use the rotary knob to
select the required temperature setting.
a
The display for the cooking zones shows the pro-
gress of heating up a cooking zone from to and
flashes alternately with the selected temperature.
a Once the set temperature setting has been reached,
a signal tone sounds and the heating indicator goes
out. The temperature setting is displayed.
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.
Switching off Frying Sensor
▶
Select the cooking zone and touch ⁠.
a
The function has been deactivated.
Recommendations for cooking with the Frying
Sensor
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
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