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Operation Instruction
Cooking table
Pan-frying
Fillets, with or without pastry or breadcrumb coating
Frozen fillets
Chops, with or without breadcrumb coating
Steak (3 cm thick)
Breast (2 cm thick)
Breast (frozen)
Whole fish and fish fillets (without breadcrumb coating)
Whole fish and fish fillets (breaded)
Frozen breaded fish, e.g. fish fingers
Prawns and shrimps
Frozen meals, e.g. sauté
Pancakes
Omelet
Fried eggs
Frying** (150 g – 200 g per portion in 1–2 l of oil)
Frozen food, e.g. chips, chicken nuggets
Frozen croquettes
Dumplings
Meat, e.g. chicken pieces
Fish (breaded or beer-battered)
Green vegetables, mushrooms, (breaded or beer-battered, e.g.
mushrooms
Sweet pastries, e.g. doughnuts, battered fruit
* Pre-heating covered, then recommended level uncovered
** Uncovered
*** Without pre-heating
Slow cooking
Duration of slow
level
cooking in
recommended
minutes
after pre-
heating
6–7
6–10 min
6–7
8–12 min
6–7
8–12 min
7–8
8–12 min
5–6
10–20 min
5–6
10–30 min
5–6
8–20 min
6–7
8–20 min
6–7
8–12 min
7–8
4–10 min
6–7
6–10 min
6–7
fry individually
3–4
fry individually
5–6
3–6 min
8–9
fry in batches
7–8
7–8
6–7
6–7
6–7
4–5
22
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