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en Sensor frying system
10
7.5 Recommended setting for frying with
sensor frying system
This is where you can find recommendations regarding
which frying setting is best used for what food. The fry-
ing time depends on the type, weight, thickness and
quality of the food.
Cooking tips
¡ The frying settings given here are for cooking with
the system pan. The frying settings may vary if you
use different pans.
¡ First heat the empty pan. Add the fat and the food
to the pan when the signal sounds.
Meat
Food Frying
setting
Total frying
time in
minutes
after the
signal
Escalope, plain or breaded 4 6–10
Fillet 4 6–10
Chop
1
3 10–17
Cordon bleu
1
3 15–20
Steaks rare, 3cm thick 5 6–8
Steaks medium or well-done,
3cm thick
4 8–12
Poultry breast, 2cm thick
1
3 10–20
Sausages, pre-boiled or raw
1
3 8–20
Hamburgers, 1.5cm thick 3 6–15
Patties, 2cm thick
1
3 10–20
Strips of meat, gyros 4 7–12
Minced meat 4 6–10
Bacon 2 5–8
1
Turn the dish several times.
Fish
Fish, fried, e.g. trout 3 10–20
Fish fillet, breaded or plain 3/4 10–20
Scampi, prawns 4 4–8
Egg dishes
Pancakes 4 frying one
after the
other
Omelettes 2 3–6 per
batch
Fried eggs 2/4 2–6
Scrambled eggs 2 4–9
Kaiserschmarrn (Austrian pan-
cake)
3 10–15
French toast 3 4–8 per
batch
Potatoes
Fried potatoes, boiled in their
skin
5 6–12
Fried potatoes from raw pota-
toes
3 15–25
Potato pancakes 5 2.5–3.5 per
batch
Rösti (Swiss potato fritter) 2 40–45
Glazed potatoes 4 10–15
Vegetables
Sweat garlic or onions until
translucent
1/2 2–10
Fried onions 3 5–10
Courgettes, aubergines 3 4–12
Peppers, green asparagus 3 4–15
Sweating vegetables with fat
but no water, e.g. courgettes,
green peppers
1 10–20
Mushrooms 4 10–15
Glazed vegetables 4 6–10
Frozen products
Escalope 4 15–20
Cordon bleu 3 10–30
Poultry breast
1
2 10–30
Chicken nuggets
1
4 10–20
Gyros, kebab 4 10–15
Fish fillet, plain or breaded 3 10–20
Fish fingers 4 8–12
Chips 4/5 4–6
Stir-fries, stir-fried vegetables 4 8–15
Spring rolls 3 10–30
Camembert, cheese 3 10–15
1
Turn the dish several times.
Sauces
Tomato sauce 1 25–35
Béchamel sauce 1 10–20
Cheese sauce, e.g. Gorgonzola
sauce
1 10–20
Reducing sauces, e.g. Bo-
lognese/tomato sauce
1 25–35
Sweet sauces, e.g. orange
sauce
1 15–25
Other
Camembert, cheese 3 7–10
Dry ready meals, adding water,
e.g. pasta dishes
1
2 4–6
Croûtons 3 6–10
Toasting almonds, nuts or pine
kernels
1
2 3–7
1
Place the food in the cold pan.
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