Table des Matières
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Les langues disponibles
Les langues disponibles
en-us
Timer functions
Temperature settings
Heat setting
1
Very low
2
Low
3
Low – medium
4
Medium – high
5
High
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.
Meat
Schnitzel, plain or breaded
Fillet
Chops*
Cordon bleu*
Steak, rare (1¼" / 3 cm thick)
Steak, medium or well done (1¼" / 3 cm thick)
Chicken breast (¾" / 2 cm thick)*
Sausages, pre-boiled or raw*
Hamburgers, rissoles*
Strips of meat, gyros
Ground meat
Bacon
Fish
Fried whole fish, e.g. trout
Fish fillet, plain or breaded
Scampi, shrimps
Egg dishes
Pancakes**
Omelet**
Fried eggs
Scrambled eggs
Raisin pancake
French toast**
* Turn several times.
** Total cooking time per portion. Fry one after the other.
22
Suitable for
Preparing and reducing sauces, steaming vegetables, and frying food in extra virgin olive oil,
butter, or margarine.
Frying food using extra virgin olive oil, butter, or margarine, e.g., omelettes.
Frying fish and thick food, such as, meatballs and sausages.
Frying steaks (medium or well done), frozen breaded products, thin fried food, such as schnit-
zel, strips of meat, and vegetables.
Frying food at high temperatures, e.g., rare steaks (bloody), potato fritters, and fried potatoes.
Preheat the empty pan; add oil and food after the
acoustic signal has sounded.
Temperature
Total frying time after the signal
setting
tone sounds (min)
4
6 - 10
4
6 - 10
3
10 - 15
4
10 - 15
5
6 - 8
4
8 - 12
3
10 - 20
3
8 - 20
3
6 - 30
4
7 - 12
4
6 - 10
2
5 - 8
3
10 - 20
3 - 4
10 - 20
4
4 - 8
5
1,5 - 2,5
2
3 - 6
2 - 4
2 - 6
2
4 - 9
3
10 - 15
3
4 - 8
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