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Frying Sensor en
15
Frying Sensor
18 Frying Sensor
This function allows you to melt, prepare sauces, sauté,
deep fry or fry while keeping the temperature under
control.
Instead of constantly adjusting the power level during
cooking, select the required target temperature once at
the start. The sensors under the glass ceramic meas-
ure the temperature of the cookware and keep this
constant throughout the entire cooking process.
This function is available on all cooking zones marked
with this symbol
.
Functions Temperature
Melting 70-80ºC
Preparing sauces 110 - 120 ºC
Frying 140ºC
Frying 160ºC
Frying 180-200ºC
Frying 220ºC
18.1 Recommended cookware
Special cookware has been developed for this function,
which delivers the best results.
The recommended cookware is available from cus-
tomer service, specialist retailers or our online shop
www.neff-international.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.
18.2 Switching on the Frying Sensor
1.
Place the empty cookware on a cooking zone.
2.
Selecting a hotplate
3.
Press
.
a , and the preset temperature light up on the dis-
play for the selected cooking zone.
4.
Use the rotary knob to select the required temperat-
ure.
a flashes on the control panel until the set temperat-
ure is reached.
a The selected temperature and the development of
the temperature reached in the pan flash alternately
until the selected temperature has been reached.
a The temperature shown on the displays is approxim-
ate and may differ from the actual temperature in
the frying pan.
a Once the temperature has been reached, a signal
tone sounds and as well as the temperature sym-
bol stop flashing.
5.
Add the frying fat and then the food to the frying
pan.
Note:If you need to cook with more than 250ml oil,
add the oil and wait a few seconds before you add the
food.
18.3 Switching off Frying Sensor
▶
Select the cooking zone and touch
.
18.4 Recommendations for cooking with
Frying 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.
Meat
Escalope, plain 160-180 4-10
Escalope, breaded 180 6-10
Fillet 180-200 6-10
Chops 160-180 10-15
Cordon bleu, Wiener
Schnitzel
180 10-15
Steak, rare, 3cm thick 220 8-10
Steak, medium, 3cm
thick
200 6-10
Steak, well-done, 3cm
thick
180 6-12
T-bone steak, rare,
4.5cm thick
200-220 10-15
T-bone steak, medium,
4.5cm thick
180-200 20-30
Poultry breast, 2 cm
thick
160 10-20
Bacon 160-180 5-8
Minced meat 180-200 6-10
Hamburgers, 1.5cm
thick
160-200 6-15
Meatballs 160-180 10-20
Pre-boiled sausages 160-180 8-20
Chorizo, fresh saus-
ages
160-180 10-20
Skewers 160-180 10-20
Gyros 180-200 6-10
Fish and seafood
Fish fillet, plain 180 10-20
Fish fillet, breaded 180 10-20
Fish, fried, whole 160 10-20
Sardines 180 6-12
Prawns 180 4-8
Squid, cuttlefish 180-200 6-12
Blue mussels, clams,
cockles
110-120 4-8
Egg dishes
Fried eggs in butter 140 2-6
Fried eggs in oil 180-220 2-6
Scrambled eggs 140 4-9
Omelette 140 3-6
French toast 160 4-8
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