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en-us Operation
22
6. Set the desired temperature with the twist knob. The
temperature can be changed in increments of 5 or 10°F
(approx. 5°C).
7. The cooking zone starts to heat up. The cooking zone
display shows the heating progress from to and
flashes alternately with the set cooking temperature.
a Once the set cooking temperature is reached, a signal
sounds and the heat-up indicator goes out. The cooking
temperature is displayed.
8. Remove the lid after the signal tone and add the food.
Keep the lid closed during the cooking process.
9. You can also call up the cooking sensor functions via
the wireless cooking sensor:
‒ Place the cookware and press the symbol on the
wireless cooking sensor.
‒ Select the cooking zone with the twist knob. When
the cooking sensor function is ready, . lights up in
the cooking zone display.
‒ Set the desired temperature with the twist knob.
Note:When frying with a large amount of oil, do not cover
the pot with a lid.
Turning the cooking sensor function off
▶
You can deactivate the cooking sensor functions in dif-
ferent ways:
– Select the cooking zone and press .
– Select the cooking zone and set the temperature to
.
– Press the symbol on the wireless cooking sensor.
a A signal sounds and goes out.
Cooking charts for the cooking assistance functions
The following charts provide a selection of dishes and are
sorted according to foods. Temperature and cooking time
depend on the quantity, condition and quality of the foods.
Touch key Cooking assistance function
Frying sensor function for frying pans
Cooking sensor function
Meat
Food Function Temperature °F
(°C)
Total cooking time
from sound signal
Frying with a little oil
Escalope, plain 4 6-10
Escalope, breaded 4 6-10
Fillet 4 6-10
Chops 3 10-15
Cordon bleu 4 10-15
Viennese schnitzel 4 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
Meat cut into strips 4 7-12
Gyros 4 7-12
Bacon 4 5-8
Ground meat 4 6-10
Hamburgers, ½" (1.5cm) thick 3 6-15
Rissoles, ¾" (2cm) thick 3 10-20
Filled rissoles 3 10-20
Boiled sausages 3 8-20
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