AEG HC452600EB User Manual page 29

Do not put cookware in the mid-
dle of the cooking surface be-
tween the zones, as the uneven-
ness can make them unsteady.
Frying on the surface, where the
zones touch, can cause in uneven
browning (e. g. with pancakes).
Fats/Oils
Butter
Pork fat
Beef fat
Olive oil
Sunflower oil
Groundnut oil
Coconut oil
Always preheat the appliance.
Food to be cooked
Fish and shellfish
Salmon fillets
King prawns (without
shell)
Shark steaks, approx. 2.5
cm thick
Sole, Müllerin Art (fried
in butter)
Plaice filets
Veal
Veal chop
Veal medallions, 4 cm
thick
Veal steaks, 3 - 4 cm
thick
Veal escalopes, natural
Veal fricasee in cream
sauce
Beef
5.2 Examples of cooking
applications
Using fats and oils
When the temperature is too high, the
fat begins to produce smoke. This tem-
perature is called the smoke point.
Max. temperature (°C)
130
170
180
180
200
200
200
Temperature (°C)
140–160
160
140
160
140
140
140–180
180
160
160
180
180
160–180
ENGLISH
Smoke point (°C)
150
200
210
200
220
235
240
Time / Tips
Preheat the appliance.
8 minutes, turn after 4
minutes.
6 minutes, turn after 3
minutes.
10 minutes, turn after 5
minutes.
8 minutes, turn after 4
minutes, light side first.
6 minutes, turn after 3
minutes.
Preheat the appliance.
10 minutes, turn after 5
minutes.
10 minutes, turn after 5
minutes.
6 minutes, turn after 3
minutes.
5 minutes, turn after 2½
minutes.
6 minutes, turn after 3
minutes. The meat strips
must not be stuck to
each other.
Preheat the appliance.
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