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en-us Cooktop operation
36
Frying
level
Temperature Suitable for
3 Medium-low Frying fish, pancakes and thick food such as Hamburgers or pork chops.
4 Medium-high Frying ground meat, vegetables or thin slices of meat, e.g. veal cutlet.
5 High Frying food at high temperatures, e.g. steaks medium rare or fried cooked potatoes.
Setting CookSmart®
CAUTION
Hot oil or fat may ignite.
▶ Never leave hot fat or oil unattended.
▶ Do not place a lid on the frying pan. This will prevent the
CookSmart® function from activating correctly. Use a
mesh splatter guard to prevent fat from spitting out.
▶ Only use fat or oil that is suitable for frying.
▶ When you are using butter, margarine, olive oil or lard,
select frying level 1 or 2.
▶ Do not use CookSmart® for boiling.
Requirements
¡ The cooktop is turned on.
¡ You have selected a suitable frying level from the chart.
→
Page35
1. Place the frying sensor pan in the center of the cooking
zone with the CookSmart® feature.
2. Select the cooking zone.
3. Press COOK SMART.
a and light up in the cooking zone display.
4. Select the desired frying level with the number keys in
the settings area.
a blinks.
a When the set frying temperature is reached a beep
sounds and stops blinking.
5. Add the frying oil to the pan.
6. Add the ingredients.
Turn the food over as usual to avoid burning.
Turning CookSmart® off
1.
Select the cooking zone.
2. Touch COOK SMART.
Frying recommendations
Here you can find recommendations which frying level is
best used for particular foods. The frying time depends on
the type, weight, thickness and quality of the food.
Cooking tips
¡ The frying levels stated here are for cooking with the
system pan. The frying levels may vary when you use
other frying pans.
¡ Refer to the section on accessories for ordering a
suitable system pan.
→
"Cooktop accessories (optional)", Page19
¡ First heat the empty pan. Add the fat and the food to the
pan when the signal sounds.
Meat
Food Frying sensor level Total cooking time from
sound signal in min.
Beef tenderloin 4 6-10
Pork chops 3 10-15
Steak, rare, 1¼" (3cm) thick 5 6-8
Steak, medium, 1¼" (3cm) thick 5 8-12
Steak, well done, 1¼" (3cm) thick 4 8-12
Poultry breast, ¾" (2cm) thick 3 10-20
Bacon 4 5-8
Ground meat 4 6-10
Hamburgers, ½" (1.5cm) thick 3 6-15
Fish
Food Frying sensor level Total cooking time from
sound signal in min.
Fish fillet 4 10-20
Shrimp 4 4-8
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