Frying Chart - Gaggenau CI 491 602 Notice D'utilisation

Frying Chart

The table shows which frying level is suitable for
particular foods. Frying time may depend on the type,
weight, thickness and quality of the food. The frying
Meat Battered escalope (
Fillet, medium (1"/ 2.5 cm thick)
Chops with or without bone
Lamb chops, medium (^"/1 cm)
Steak, rare (¾"/3 cm thick)
Steak, medium or well-done (¾"/3 cm thick).
Chicken breast (1"/ 2.5 cm thick)
Chicken breast, fried
Sausages/Hot dogs (Ø^-1X" / 1-3 cm)
Hamburgers
Thin steaks
Meatloaf
Belly pork
Fish Fish, fried (whole)
Fish filet, natural or breaded
Salmon filet (1"/2.5 cm thick)
Tuna filet, well done (1"/2.5 cm thick)
Prawns and shrimps
Seafood
Crepes
Egg-based dishes
Omelettes
Fried eggs
Scrambled eggs
French toast
Sautéed potatoes made from boiled potatoes
Potatoes
Sautéed potatoes made from raw potatoes*
Potatoes, cubed
Garlic, onion
Vegetables
Zucchini, Egg plant
Mushrooms
Sautéed vegetables
Potato based dishes, e.g. French fries
Precooked dishes
Potato based dishes, e.g. cubed potatoes
Pasta (cooked with water)
Rice noodles / Fried rice
Other
Camembert / Cheese
Tofu
Sweet fried bread
Almonds/nuts/pine nuts*
* Use a cold pan.
levels provided are designed for the system pans.
Frying levels may vary when using other frying pans.
5 / "/1.5 cm thick)
8
Frying level Total frying time from sig-
nal
med plus 6-10 min
med plus 6-10 min
med 10-17 min
med 8-15 min
max 6-8 min
med plus 8-12 min
min 20-30 min
min 25-35 min
med 8-20 min
med 6-12 min
med plus 7-12 min
med plus 6-10 min
min 5-8 min
med 15-25 min
med / med plus 10-20 min
med 8-12 min
med 8-12 min
med plus 4-8 min
med plus 5-8 min
med fry one by one
min fry one by one
min 2-6 min
min 2-4 min
min fry one by one
max 6-12 min
med 15-25 min
min 20-30 min
min 2-10 min
med 4-12 min
med plus 10-15 min
med plus 10-12 min
med 10-15 min
min 10-20 min
min 4-6 min
max 8-15 min
med 7-10 min
med 8-12 min
med 6-10 min
min 3-7 min
17