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16.1 fryingSensor
Suitable for cooking or reducing sauces, pancakes or
frying eggs with butter, for frying vegetables or steaks
up to the required level of boiling, and for keeping the
temperature under control.
This function is available on all cooking zones marked
with this symbol
.
Temperature levels
Temperature levels for preparing meals.
Level Temper-
Functions
ature
1
120 ºC
Boiling and reducing sauces, fry ve-
getables
2
140 ºC
Searing in olive oil or butter
3
160 ºC
Frying fish and coarse foods
4
180 ºC
Deep-fat frying breaded, frozen and
grilled food
5
215 ºC
High-temperature grill and griddle
plate
Recommended cookware
Special cookware has been developed for this function,
which delivers the best results.
The recommended cookware is available from cus-
tomer service, specialist retailers or our online shop
siemens-home.bsh-group.com.
Note: You can also use other cookware. Depending on
the composition of the cookware, the achieved temper-
ature may differ from the selected temperature level.
Switching on the fryingSensor
Place empty cookware on the cooking zone.
1.
Select a cooking zone.
2.
Touch the active cooking mode and select the
3.
fryingSensor option.
Select the temperature level you require and touch
4.
the cooking zone to return to the main screen.
a The function is switched on.
on the cooking zone flashes until the cooking
a
zone reaches the frying temperature. A signal
sounds and the display stops flashing.
Add the frying fat and then the food to the frying
5.
pan.
Switching off fryingSensor
Select the cooking zone.
1.
Set to 0.
2.
a The function is switched off.
To exit the fryingSensor function, select a different
3.
cooking mode.
Recommendations for cooking with
fryingSensor
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.
Meat
Escalope
Escalope, breaded
Fillet
Chops
Cordon bleu, Wiener Schnitzel
Steak, rare, 3 cm thick
Steak, medium, 3 cm thick
Steak, well-done, 3 cm thick
T-bone steak, rare, 4.5 cm thick
T-bone steak, medium, 4.5 cm thick
Poultry breast, 2 cm thick
Bacon
Minced meat
Hamburgers, 1.5 cm thick
Meatballs, 2 cm thick
Sausages
Chorizo, fresh sausages
Skewers, kebabs
Gyros
Fish and seafood
Fish fillet
Fish fillet, breaded
Fish, fried, whole
Sardines
Scampi, prawns
Squid, cuttlefish
Egg dishes
Fried eggs in butter
Fried eggs
Scrambled eggs
Omelette
French toast
Crêpes, blinis, pancakes, tacos
Vegetables
Roast potatoes
Chips
Potato pancakes
Onions, roasted garlic
Onion rings
Courgettes, aubergines, peppers
Green asparagus
Mushrooms
Vegetables, braised in oil
Vegetables in tempura batter
Frozen products
Chicken nuggets
Fish fingers
Chips
Stir-fries
Spring rolls
4
6-10
Pastries, croquettes
Meal assistant en
4
6-10
4
6-10
3
10-15
4
10-15
5
6-8
5
8-12
4
8-12
5
10-15
5
20-30
3
10-20
2
5-8
4
6-10
3
6-15
3
10-20
3
8-20
3
10-20
3
10-20
4
7-12
4
10-20
4
10-20
3
10-20
4
6-12
4
4-8
4
6-12
2
2-6
4
2-6
2
4-9
2
3-6
3
4-8
5
1-3
5
6-12
4
15-25
5
2-4
2
2-10
3
5-10
2
4-12
3
4-15
4
10-15
1
10-20
4
5-10
4
10-15
4
8-12
5
4-8
3
6-10
4
10-30
5
3-8
15
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