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Frying chart
The chart lists which heat setting is suitable for each type
of food. The frying time may vary depending on the type,
weight, size and quality of the food.
The set heat setting varies depending on the frying pan
that is used.
Preheat the empty pan; add oil and food after the
acoustic signal has sounded.
Tempera-
ture setting
Total frying time after the
signal tone sounds (min)
Meat
Schnitzel, plain or breaded
4
6 - 10
Fillet
4
6 - 10
Chops*
3
10 - 15
Cordon bleu*
4
10 - 15
Steak, rare (3 cm thick)
5
6 - 8
Steak, medium or well done (3 cm thick)
4
8 - 12
Chicken breast (2 cm thick)*
3
10 - 20
Sausages, pre-boiled or raw*
3
8 - 20
Hamburgers, rissoles*
3
6 - 30
Strips of meat, gyros
4
7 - 12
Ground meat
4
6 - 10
Bacon
2
5 - 8
Fish
Fried whole fish, e.g. trout
3
10 - 20
Fish fillet, plain or breaded
3 - 4
10 - 20
Scampi, shrimps
4
4 - 8
Egg dishes
Pancakes**
5
1,5 - 2,5
Omelet**
2
3 - 6
Fried eggs
2 - 4
2 - 6
Scrambled eggs
2
4 - 9
Raisin pancake
3
10 - 15
French toast**
3
4 - 8
Potatoes
Fried potatoes (made from unpeeled boiled potatoes)
5
6 - 12
Fried potatoes (made from raw potatoes)
4
15 - 25
Potato pancakes**
5
2,5 - 3,5
Swiss rösti
2
50 - 55
Glazed potatoes
3
15 - 20
* Turn several times.
** Total cooking time per portion. Fry one after the other.
