Thermador CET365NS Manual De Propietario

17

CookSmart™ frying chart
The following chart lists which frying level is ideal for 

particular foods. Frying time may depend on the type, 

weight and quality of the food product.

The frying levels provided are designed for the system 

pan. Frying levels may vary when using other frying pans.

Pork chop, boneless or bone-in (1" thick)
Veal cutlet in breadcrumb (5/8" thick)
Fillet (1" thick)
Cordon bleu
Beef steaks medium rare (

_

" thick)

Beef steaks medium or well done (

_

" thick)

Chicken breast (1" thick)
Skillet-fried chicken
Sausages e.g. hot dogs (ø 

^ 

- 1

X

")

Hamburger
Thin slices of meat
Ground meat
Bacon

low
med
med
low
max
med
min
min
low
low
med
med
min

10-17 min
6-10 min
6-10 min
15-20 min
8-10 min
8-12 min
20-30 min
25-35 min
8-20 min
6-12 min
7-12 min
6-10 min
5-8 min

Fish, fried (whole)
Fish fillet with or without breadcrmbs
Shrimps

low
low/med
med

15-25 min
10-20 min
4-8 min

Pancakes
Omelettes
Fried eggs
Scrambled eggs
French toast

low
min
min
min
min

cf
cf
2-6 min
2-4 min
cf

Fried boiled potatoes
Fried raw potatoes
Hash browns

max
low
min

6-12 min
15-25 min
20-30 min

Garlic/Onions
Squash, Egg plant
Mushrooms
Stir-fried vegetables

min
low
med
med

2-10 min
4-12 min
10-15 min
10-12 min

Chicken nuggets, Chicken patties
Cordon bleu
Chicken breast
Fish fillet in breadcrumbs
Fish sticks
Oven French fries
Stir-fried vegetables
Spring rolls/Eggrolls (

_

-1

]

" thick)

med
min
low
low
med
max
min
low

8-15 min
10-30 min
10-30 min
10-20 min
8-12 min
4-6 min
8-15 min
10-30 min

Potato products e.g. fried potatoes
Potato products e.g. hash browns
Pasta (with added water)

low
min
min

10-15 min
10-20 min
4-6 min

Baked camembert/Baked cheese
Roast almonds, nuts, pine kernel*

low
min

7-10 min.
3-7 min.

* Place in cold pan
cf continuous frying