Bosch PIV975DC1E - Temperature Levels; Recommended Cookware; Sensor Operation; Cooking Recommendations

PerfectFry Sensor en
11
12.2 Temperature levels
Temperature levels for preparing meals.
Level Temper-
ature
Functions
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
12.3 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
www.bosch-home.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.
12.4 Switching on the PerfectFry Sensor
1.
Place empty cookware on the cooking zone.
2.
Select the cooking zone and touch ⁠.
3.
Within the next 10 seconds, select the required tem-
perature setting on the control panel.
a The functions starts. flashes until the set tar-
get temperature is reached.
a Once the target temperature has been reached, a
signal tone sounds and stops flashing.
4.
Add the frying fat and then the food to the frying
pan.
Note:If you need to cook with more than 250ml oil,
add the oil and wait a few seconds before you add the
food.
12.5 Switching off PerfectFry Sensor
▶
Select the cooking zone and touch ⁠.
a The function has been deactivated.
12.6 Recommendations for cooking with
PerfectFry Sensor
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 4 6-10
Escalope, breaded 4 6-10
Fillet 4 6-10
Chops 3 10-15
Cordon bleu, Wiener Schnitzel 4 10-15
Steak, rare, 3cm thick 5 6-8
Steak, medium, 3cm thick 5 8-12
Steak, well-done, 3cm thick 4 8-12
T-bone steak, rare, 4.5cm thick 5 10-15
T-bone steak, medium, 4.5cm thick 5 20-30
Poultry breast, 2cm thick 3 10-20
Bacon 2 5-8
Minced meat 4 6-10
Hamburgers, 1.5cm thick 3 6-15
Meatballs, 2cm thick 3 10-20
Sausages 3 8-20
Chorizo, fresh sausages 3 10-20
Skewers, kebabs 3 10-20
Gyros 4 7-12
Fish and seafood
Fish fillet 4 10-20
Fish fillet, breaded 4 10-20
Fish, fried, whole 3 10-20
Sardines 4 6-12
Scampi, prawns 4 4-8
Squid, cuttlefish 4 6-12
Egg dishes
Fried eggs in butter 2 2-6
Fried eggs 4 2-6
Scrambled eggs 2 4-9
Omelette 2 3-6
French toast 3 4-8
Crêpes, blinis, pancakes, tacos 5 1-3
Vegetables
Roast potatoes 5 6-12
Chips 4 15-25
Potato pancakes 5 2-4
Onions, roasted garlic 2 2-10
Onion rings 3 5-10
Courgettes, aubergines, peppers 2 4-12
Green asparagus 3 4-15
Mushrooms 4 10-15
Vegetables, braised in oil 1 10-20
Vegetables in tempura batter 4 5-10
Frozen products
Chicken nuggets 4 10-15
Fish fingers 4 8-12
Chips 5 4-8
Stir-fries 3 6-10
Spring rolls 4 10-30
Pastries, croquettes 5 3-8
Sauces
Tomato sauce 1 25-35
Béchamel sauce 1 10-20
Cheese sauce 1 10-20