Gaggenau CE291 Series Manuale di istruzioni - Pagina 10
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Frying table
The table shows which frying setting is suitable for
which dish. The frying time may depend on the type,
weight, thickness and quality of the food.
Veal escalope, plain or breaded (1.5 cm thick)
Meat
Fillet (pork, beef or veal), medium (2.5 cm thick)
Cutlet (pork or lamb, 2 cm thick)
Beef steak, rare (3 cm thick)
Beef steak, medium or well done (3 cm thick)
Saddle of lamb, medium (1.5 - 2.5 cm thick)
Chicken breast (2 cm thick)
Bratwurst sausage, boiled or raw (diameter 1-3 cm)
Hamburgers/rissoles (1-3 cm thick)
Strips of meat
Minced meat
Bacon rashers
Whole fish
Fish
Fish fillet, plain or breaded
Salmon steak (2.5 cm thick)
Tuna steak, well done (2.5 cm thick)
Scampi, prawns
Scallops
Egg dishes
Pancakes, crêpes
Omelettes
Fried egg
Scrambled egg
French toast
Potatoes fried from unpeeled boiled potatoes
Potatoes
Potatoes fried from raw*
Potato fritter
Rösti
Glazed potatoes
Garlic, onions
Vegetables
Courgettes, aubergines
Peppers, green asparagus, carrots
Mushrooms
Glazed vegetables
Fish fillet, plain or breaded (0.5-1 cm thick)
Frozen products
Stir fries/stir-fried vegetables
Spring rolls (2.5-3 cm thick)
Miscellaneous
Rice, pasta
Croutons
Toasting almonds/other nuts/pine nuts*
* Place in the cold frying pan
10
The frying settings indicated are tailored to the
Gaggenau frying sensor pan. The frying settings may
vary if you use different pans.
Frying setting Total frying time after the sig-
med
med
low
max
med
low
low
low
low
med
med
min
low
low/med
low
low
med
med
med
min
min/med
min
low
max
low
max
min
med
min
low
low
med
med
low
min
low
max
low
min
nal sounds
6-10 min
6-10 min
10-17 min
6-8 min
8-12 min
10-15 min
10-20 min
8-20 min
6-30 min
7-12 min
6-10 min
5-8 min
15-25 min
10-20 min
8-12 min
8-12 min
4-8 min
5-8 min
continuous frying
continuous frying
2-6 min
2-4 min
continuous frying
6-12 min
15-25 min
continuous frying
30-40 min
10-15 min
2-10 min
4-12 min
4-15 min
10-15 min
6-10 min
10-20 min
8-15 min
10-30 min
8-15 min
6-10 min
3-7 min