Instructions for Use
Table Of Contents
- Induction hob
- en
- Table of contents
- 1 Safety
- 2 Avoiding material damage
- 3 Environmental protection and saving energy
- 4 Suitable cookware
- 5 Familiarising yourself with your appliance
- 6 TwistPad®
- 7 Basic operation
- 8 FlexZone
- 9 Extended FlexZone
- 10 PowerMove
- 11 Time-setting options
- 12 PowerBoost
- 13 PanBoost
- 14 Keep-warm function
- 15 PowerTransfer
- 16 Frying Sensor
- 17 Childproof lock
- 18 Wipe protection
- 19 Individual safety switch-off
- 20 Basic settings
- 21 Cookware test
- 22 Home Connect
- 23 Hob-based hood control
- 24 Cleaning and servicing
- 25 Troubleshooting
- 26 Disposal
- 27 Declaration of Conformity
- 28 Customer Service
- 29 Test dishes
- 29.1 Melting the chocolate coating
- 29.2 Heating and keeping lentil stew warm
- 29.3 Heating and keeping lentil stew warm
- 29.4 Béchamel sauce
- 29.5 Cooking rice pudding with the lid on
- 29.6 Cooking rice pudding without a lid
- 29.7 Cooking rice
- 29.8 Roasting a pork loin
- 29.9 Preparing crêpes
- 29.10 Deep-fat frying frozen chips
Frying Sensor en
15
16.4 Switching on the Frying Sensor
1.
Place empty cookware on the cooking zone.
2.
Select the cooking zone and touch .
3.
Within the next 5 seconds, use the rotary knob
TwistPad® to select the required temperature level.
a The functions starts. flashes until the set target
temperature is reached.
a Once the target temperature has been reached, a
signal tone sounds and stops flashing.
4.
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.
16.5 Switching off Frying Sensor
▶
Select the cooking zone and touch .
a The function has been deactivated.
16.6 Recommendations for cooking with the
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.
¡ 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
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
Cookware
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
Cheese sauce 1 10-20
Sweet sauces 1 15-25
Sauces, reduced 1 25-35
Other
Fried cheese 3 7-10
Croutons 3 6-10
Toasted bread 4 4-8
Dried ready meals 1 5-10
Almonds, walnuts, pine nuts,
roasted
4 3-15
Popcorn 5 3-4