Gaggenau CI 292 602, Руководство пользователя

Страница: 19 / 48

Operation
en-us
19
¡
If you use the frying sensor on the flexible cooking
zone, make sure the pan matches the size of the cook-
ing zone and is positioned correctly. Otherwise the fry-
ing sensor may not be activated.
→
"Flex function", Page 14
CAUTION
When using a conventional frying pan observe the follow-
ing notes.
▶
The Frying sensor function has been configured specifi-
cally for our system pans.
▶
Other frying pans may overheat. They may reach a tem-
perature above or below the selected frying level. Try
the lowest frying level first and then change it according
to your requirements.
▶
Make sure that the diameter of the base of the frying
pan corresponds to the size of the cooking zone. Place
the pan in the center of the cooking zone.
These special pans can be purchased as an optional ac-
cessory from specialist retailers or through our Customer
Service. Always quote the relevant reference number:
Reference
number
Part
GP900001 6" (15 cm) frying pan
GP900002 7" (18 cm) frying pan
GP900003 9" (21 cm) frying pan
GP900004 11" (28 cm) frying pan.
Only recommended for the single
11" (28 cm) cooking zone.
CA051300 Teppan Yaki.
Recommended for the flexible cooking
zone only.
Note: The chart in the section on cooking assistance func-
tions lists which cookware is suitable for which functions.
→
"Types of cooking assistance functions", Page 18
Sensors and special accessories
The sensors measure the temperature of the cookware
continuously. This regulates the cooking power very pre-
cisely in order to retain the correct temperature and
achieve perfect cooking results.
Your cooktop has two different systems for temperature
measurement in order to achieve the best results:
¡
Temperature sensors that are inside the cooktop and
check the temperature at the base of the cookware.
Suitable for frying sensor technology for frying pans.
¡
A wireless cooking sensor that transmits information
about the temperature of the cookware to the control
panel. Suitable for the cooking functions. The wireless
cooking sensor is essential for using the cooking sensor
functions.
¡
If your cooktop does not have a wireless cooking sensor
included, you can purchase it from specialist retailers,
our Customer Service, or our official website. Refer to
the section on the wireless cooking sensor for more in-
formation.
→
"Wireless cooking sensor", Page 28
Frying sensor
With the Frying sensor function, a sensor controls the tem-
perature of the pan. You can fry while the pan maintains
the selected temperature.
Advantages when using the Frying sensor function:
¡
The cooking zone only continues heating for as long as
this is necessary to maintain the temperature. This
saves energy and prevents the oil or fat from overheat-
ing.
¡
The frying function reports when the empty frying pan
has reached the optimum temperature for adding oil
and then for adding the food.
General notes for using the Frying sensor function:
¡
Do not place a lid on the frying pan. This will prevent the
function from activating correctly. Use a splatter guard
to prevent fat from spitting out.
¡
Use suitable oil or fat. If you are using butter, mar-
garine, cold-pressed olive oil or lard, use temperature
setting 1 or 2.
¡
Never leave fat or oil unattended while you are heating
it.
¡
If the cooking zone is a higher temperature than the
cookware or vice versa, the cooking sensor is not acti-
vated correctly.
¡
If you are frying with a large amount of oil, always use
the following cooking sensor functions: Deep-fat frying
with a large amount of oil in a saucepan, set the tem-
perature to 320 - 355° F (160 – 180 °C).
Frying levels
The Frying sensor function offers 5 frying levels.
Frying
level
Temperature Suitable for
1 Very low Preparing and reducing sauces, sweating vegetables and frying food in extra virgin
olive oil, butter or margarine.
2 Low Frying food using extra virgin olive oil, butter or margarine, e.g. omelettes, French
toast, hash browns.
3 Medium-low Frying fish, pancakes and thick food such as Hamburgers or pork chops.
4 Medium-high Frying ground meat, vegetables or thin slices of meat, e.g. veal cutlet.
5 High Frying food at high temperatures, e.g. steaks medium rare or fried cooked potatoes.