en
Meal assistant
18
Level Temper-
ature
Functions
Cookware
1
70 ºC
Heating and keeping
warm
2
90 ºC
Cooking
3
100 ºC
Bringing to the boil
4
120 ºC
Cooking in a pres-
sure cooker
5
180 ºC
Deep-fat frying
Tips cookingSensor
¡
The wireless cooking sensor measures the temper-
ature of the liquid through the silicone base at-
tached to the container. To ensure correct measure-
ment, the silicone base must be completely covered
by the liquid to be measured.
¡
The frame of the wireless cooking sensor and the
silicone base fitted on the cookware must be com-
pletely dry before you can start cooking.
¡
Do not remove the wireless cooking sensor during
cooking. After cooking, remove the sensor carefully
as the sensor may be hot.
¡
To save energy, use a lid.
¡
Position the cookware in such a way that the wire-
less cooking sensor is pointing towards the outer
side of the hob.
¡
To prevent overheating, never align the cooking
sensor to any other hot cookware.
Switching on cookingSensor
Requirement:
Connect the wireless cooking sensor.
1.
Attach the wireless cooking sensor to the cookware.
2.
Place cookware filled with sufficient liquid on the re-
quired cooking zone and put the lid on.
3.
Press on the centre of the wireless cooking sensor.
lights up on the control panel. Then select the
cooking zone on which you have placed the cook-
ware with the wireless cooking sensor.
4.
Select the appropriate temperature level for the food
that is to be cooked.
a
The function is switched on.
a
flashes until the water or oil has reached the ap-
propriate temperature for adding the food. A signal
sounds and the temperature symbol stops flashing.
5.
Once the signal tone has sounded, remove the lid
and add the food. Keep the lid on while cooking.
Switching off cookingSensor
1.
Select the cooking zone.
2.
Set in the settings area.
a
The functions are deactivated.
Note:
To re-activate the cooking functions, wait for ap-
proximately 10 seconds.
Recommendations for cooking with
cookingSensor
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.
Heating and keeping warm
Heating goulash
70
10-20
Heating mulled wine
70
5-15
Poaching
Meat
Sausages
90
10-20
Fish
Braised fish
90
15-20
Egg dishes
Poached eggs:
90
2-5
Potatoes
Potato dumplings
90
30-40
Pasta and cereals
Rice
90
25-35
Parboiled rice
90
25-35
Brown rice
90
45-55
Rice, basmati, Thai
90
8-12
Wild rice
90
20-30
Polenta
90
3-8
Semolina purée
90
5-10
Soups
Instant creams
90
10-15
Desserts
Rice pudding
90
40-50
Porridge
90
10-15
Chocolate pudding
90
3-5
Other
Milk
90
3-10
Bringing to the boil
Meat
Meatballs
100
20-30
Chicken
100
60-90
Veal
100
60-90
Egg dishes
Boiled eggs
100
5-10
Vegetables and legumes
Broccoli
100
10-20
Cauliflower
100
10-20
Brussels sprouts
100
30-40
Green beans
100
15-30
Chickpeas
100
60-90
