Temperature Settings; Heat Setting; Frying Chart - Gaggenau VI 263 620 Manual De Instrucciones

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Frying Sensor
▯ Other types of frying pan may overheat. They may
reach a temperature above or below the selected
temperature setting. Select the lowest temperature
setting to begin with and change it if necessary.

Temperature Settings

Heat setting

1 Very low
2 Low
3 Low – medium
4 Medium – high
5 High

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.
The set heat setting varies depending on the frying pan
that is used.
Meat
Schnitzel, plain or breaded
Fillet
Chops*
Cordon bleu*
Steak, rare (1¼" / 3 cm thick)
Steak, medium or well done (1¼" / 3 cm thick)
Chicken breast (¾" / 2 cm thick)*
Sausages, pre-boiled or raw*
Hamburgers, rissoles*
Strips of meat, gyros
Ground meat
Bacon
Fish
Fried whole fish, e.g. trout
Fish fillet, plain or breaded
Scampi, shrimps
* Turn several times.
** Total cooking time per portion. Fry one after the other.
18
Suitable for
Preparing and reducing sauces, steaming vegetables, and frying food in extra virgin olive oil,
butter, or margarine.
Frying food using extra virgin olive oil, butter, or margarine, e.g. omelettes.
Frying fish and thick food, such as, meatballs and sausages.
Frying steaks (medium or well done), frozen breaded products, thin fried food, such as schnit-
zel, strips of meat, and vegetables.
Frying food at high temperatures, e.g. rare steaks (bloody), potato fritters, and fried potatoes.
Preheat the empty pan; add oil and food after the
acoustic signal has sounded.
Temperature Total frying time after the signal
setting tone sounds (min)
4 6 - 10
4 6 - 10
3 10 - 15
4 10 - 15
5 6 - 8
4 8 - 12
3 10 - 20
3 8 - 20
3 6 - 30
4 7 - 12
4 6 - 10
2 5 - 8
3 10 - 20
3 - 4 10 - 20
4 4 - 8