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Les langues disponibles
Frying levels
Power level
Temperature
max
high
med
medium-high
low
medium-low
min
low
Frying chart
The chart lists which heat setting is suitable for each type
of food. The frying time may vary depending on the type,
weight, size and quality of the food.
Meat
Escalope, plain or breaded
Fillet
Chops*
Cordon bleu, Wiener Schnitzel*
Steak, rare; 1¼" (3 cm) thick
Steak, medium or well-done; 1¼" (3 cm) thick
Poultry breast; ¾" (2 cm) thick*
Sausages, pre-boiled or raw*
Hamburger, meatballs, rissoles*
Meat loaf
Gyros
Ground meat
Bacon
Fish
Fish, fried, whole, e.g. trout
Fish fillet, with or without breadcrumbs
Shrimp
Egg dishes
Pancakes**
Omelette**
Fried eggs
Scrambled eggs
Raisin pancake
French toast**
Potatoes
Fried potatoes; boiled in their skin
French fries; made from raw potatoes
Potato fritter**
Glazed potatoes
* Turn several times.
** Total cooking time per portion. Fry in succession.
Suitable for
e.g., potato pancakes, sautéed potatoes, and rare beefsteak.
e.g., thin fried foods like frozen pies, escalopes, ragu, vegetables
e.g. thick fried food such as hamburgers and sausages, fish.
e.g. omelettes, using butter, olive oil or margarine
The set heat setting varies depending on the frying pan
that is used.
Preheat the empty pan; add oil and food after the
acoustic signal has sounded.
Temperature
Total frying time from signal
setting
(mins.)
med
6 - 10
med
6 - 10
low
10 - 15
med
10 - 15
max
6 - 8
med
8 - 12
low
10 - 20
low
8 - 20
low
6 - 30
min
6 - 9
med
7 - 12
med
6 - 10
min
5 - 8
low
10 - 20
low - med
10 - 20
med
4 - 8
max
-
min
3 - 6
min - med
2 - 6
min
4 - 9
low
10 - 15
low
4 - 8
max
6 - 12
med
15 - 25
max
2,5 - 3,5
low
15 - 20
15
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