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PerfectFry Sensor en
13
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.
15.2 Switching on the PerfectFry Sensor
1.
Place the empty cookware on a cooking zone.
2.
Select the cooking zone.
3.
Press .
a , and the preset temperature light up on the dis-
play for the selected cooking zone.
4.
Select the temperature by swiping your finger over
the settings area.
a flashes until the set temperature is reached again.
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.
15.3 Switching off PerfectFry Sensor
▶
Select the cooking zone and touch .
15.4 Recommendations for cooking with
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.
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
Crêpes, blini, pan-
cakes, tacos
180-200 1-3
Vegetables
Fried potatoes, boiled
in their skin
180-200 6-12
Chips 180-200 15-25
Potato fritters 200 2-4
Onions, garlic, sauteed
until clear
140 4-12
Onion rings 180-200 4-12
Courgettes, aubergines,
peppers
160-180 4-12
Green asparagus, fried 160-180 10-20
Mushrooms 180 10-15
Vegetables, glazed 120 10-20
Vegetables in tempura
batter
180-200 5-10
Frozen dishes
Chicken nuggets 180-200 8-12
Fish fingers 180 8-12
Chips 200-220 4-8
Stir-fries 160-180 6-10
Spring rolls 180-200 8-15
Pasties, croquettes 200-220 6-8
Sauces
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