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en PerfectFry Sensor
16
Cookware Recommended cooking
zone
Frying pan, 19cmdia-
meter
Single cooking zone
Frying pan, 21cmdia-
meter
Single cooking zone
Frying pan, 28cmdia-
meter
Extended FlexZone
Teppanyaki Flex Zone
Grill Flex Zone
The recommended cookware is available from cus-
tomer service, specialist retailers or our online shop
www.bosch-home.com.
Note:You can also use other cookware. Depending on
the composition of the cookware, the achieved temper-
ature may differ from the selected temperature level.
16.4 Switching on the PerfectFry Sensor
1.
Place empty cookware on the cooking zone.
2.
Select a cooking zone.
3.
Touch and select PerfectFry Sensor.
4.
Select the required temperature level and touch
to return to the main screen.
a The function is switched on. The temperature level
and light up.
a The temperature display lights up increasingly red
until the required temperature level has been
reached. A signal then sounds.
5.
Add the frying fat and then the food to the frying
pan.
16.5 Switching off PerfectFry Sensor
1.
Select the cooking zone.
2.
Set to 0.
a The function is switched off.
3.
To exit the PerfectFry Sensor function, touch
and select a different cooking mode.
16.6 Recommendations for cooking with the
PerfectFry Sensor
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.
¡ Frying pan
¡ Teppanyaki
¡ Griddle plate
Cookware
Meat
Escalope 4 6-10
Escalope, breaded 4 6-10
Fillet 4 6-10
Chops 3 10-15
Cordon bleu, Wiener
Schnitzel
4 10-15
Steak, rare, 3cm thick 5 6-8
Steak, medium, 3cm thick 5 8-12
Cookware
Steak, well-done, 3cm thick 4 8-12
T-bone steak, rare, 4.5cm
thick
5 10-15
T-bone steak, medium,
4.5cm thick
5 20-30
Poultry breast, 2 cm thick 3 10-20
Bacon 2 5-8
Minced meat 4 6-10
Hamburgers, 1.5cm thick 3 6-15
Meatballs, 2cm thick 3 10-20
Sausages 3 8-20
Chorizo, fresh sausages 3 10-20
Skewers, kebabs 3 10-20
Gyros 4 7-12
Fish and seafood
Fish fillet 4 10-20
Fish fillet, breaded 4 10-20
Fish, fried, whole 3 10-20
Sardines 4 6-12
Scampi, prawns 4 4-8
Squid, cuttlefish 4 6-12
Egg dishes
Fried eggs in butter 2 2-6
Fried eggs 4 2-6
Scrambled eggs 2 4-9
Omelette 2 3-6
French toast 3 4-8
Crêpes, blinis, pancakes, ta-
cos
5 1-3
Vegetables
Roast potatoes 5 6-12
Chips 4 15-25
Potato pancakes 5 2-4
Onions, roasted garlic 2 2-10
Onion rings 3 5-10
Courgettes, aubergines, pep-
pers
2 4-12
Green asparagus 3 4-15
Mushrooms 4 10-15
Vegetables, braised in oil 1 10-20
Vegetables in tempura batter 4 5-10
Frozen products
Chicken nuggets 4 10-15
Fish fingers 4 8-12
Chips 5 4-8
Stir-fries 3 6-10
Spring rolls 4 10-30
Pastries, croquettes 5 3-8
Sauces
Tomato sauce 1 25-35
Béchamel sauce 1 10-20
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