Gaggenau VI422115, Руководство пользователя и инструкции по установке

Страница: 15 / 40

Frying sensor function
en
15
13 Frying sensor function
If you are frying food, use this function to maintain the
suitable pan temperature. The cooking zones that have
this function are identified by the roasting sensor func-
tion symbol.
13.1 Advantages when frying
¡
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
overheating.
¡
The frying sensor function reports when the empty
frying pan has reached the optimum temperature for
adding oil and then for adding the food.
Notes
¡
Do not place a lid on the pan. Otherwise, the func-
tion is not activated correctly. Use a splatter guard
to prevent fat from spitting out.
¡
Use oil or fat that is suitable for stir fries. If you are
using butter, margarine, cold-pressed olive oil or
lard, use temperature setting 1 or 2.
¡
Never leave a frying pan unattended during heating,
regardless of whether or not it contains food.
¡
If the cooking zone is a higher temperature than the
cookware or vice versa, the frying sensor is not ac-
tivated correctly.
13.2 Temperature levels
Levels Suitable for
1 Very
low Preparing and reducing sauces,
stewing vegetables and frying food
in extra virgin olive oil, butter or
margarine.
2 Low Frying food in extra virgin olive oil,
butter or margarine, e.g. omelettes.
3 Low -
Me-
dium Frying fish and thick food such as
meatballs and sausages.
4 Me-
dium -
High Frying steaks (medium or well
done), breaded frozen products,
and thin food such as schnitzel,
strips of meat and vegetables.
5 High Frying food at high temperatures,
e.g. rare steaks, potato fritters and
fried potatoes.
13.3 Suitable cookware
Select the cooking zone that best matches the dia-
meter of the base of the cookware. Place the cookware
in the centre of the cooking zone.
You can purchase pans that are specially adapted for
use with the frying sensor. These special accessories
can be purchased from specialist retailers or through
our technical customer service.
Note:
Not all special accessories are suitable for every
appliance. When purchasing accessories, always quote
the exact product number (E no.) of your appliance.
You can find more information about this under Cus-
tomer service.
→
"Customer Service", Page 30
Optional accessories
Frying pan, 15 cm dia-
meter Recommended accessory
for the frying sensor.
Frying pan, 19 cm dia-
meter Recommended accessory
for the frying sensor.
Frying pan, 21 cm dia-
meter Recommended accessory
for the frying sensor.
These frying pans have a non-stick coating so that you
can fry food with only a small amount of oil.
Notes
¡
The frying sensor has been configured specifically
for this type of frying pan.
¡
Other types of frying pan may overheat. They may
reach a temperature above or below the selected
temperature setting. Try the lowest temperature set-
ting first and change this if necessary.
¡
The frying sensor may not be activated on the flex-
ible cooking zone if the frying pan does not match
the size of the hotplate or if it is positioned incor-
rectly.
You can find additional information about this in sec-
tion
→
"Flex Zone", Page 12 .
13.4 Recommendations for cooking with the
frying sensor
The overview shows which temperature level is suit-
able for which food. The frying time
may vary de-
pending on the type, weight, thickness and quality of
the food.
The set temperature level varies depending on the pan
that is used. Preheat the empty pan. Add oil and the
food after the signal tone sounds.
Meat
Escalope, plain 4 6-10
Escalope, breaded 4 6-10
Fillet 4 6-10
Chops
1
3 10-15
Cordon bleu
1
4 10-15
Steak, rare, 3 cm thick 5 6-8
Steak, medium, 3 cm thick 4 8-12
Steak, 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, rissoles
1
3 6-30
Strips of meat, gyros 4 7-12
Minced meat 4 6-10
Bacon 2 5-8
Fish
Fish, fried, e.g. trout 3 10-20
1
Turn frequently.
2
Cooking time per serving. Fry one portion after the
other.