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FRYING NON-FROZEN FOOD
Never overfill the basket, as this may cause a sudden drop in the
temperature of the oil and thus greasier and less uniform frying.
Check that the food is sliced into thin, even pieces. If the slices
are too thick, the food will not be well cooked inside, despite
its appearance, while even slices will be perfectly cooked at the
same time. Dry the food thoroughly before immersing it in oil
or fat to avoid oil splashes; furthermore the food becomes less
crisp after cooking (especially potatoes). It is recommended to
bread or flour water-rich foods (fish, meat, vegetables), and to
Food
FRESH POTATO CHIPS FULL PORTION
FISH
Calamari
Canestrelli
Sardines
Prawns
Tongue-fish
MEAT
Pork cutlets
Chicken cutlets
Meatballs
VEGETABLES Artichokes
Cauliflower
Mushrooms
Aubergines
Courgettes
FRYING FROZEN FOODS
Frozen foods are stored at very low temperatures. Consequently,
they significantly lower the temperature of the liquid used for
cooking. For optimum results, do not overfill the basket. Frozen
foods are often covered with a layer of ice; this ice should be re-
moved before cooking. Immerse the basket in the oil very slowly
to prevent the oil from boiling over.
The cooking times are approximate and must be adjusted ac-
cording to the initial temperature of the food being fried and the
Food
PRE-COOKED FROZEN POTATO CHIPS
POTATO CROQUETTES
FISH
Fish-fingers
Fish fillets
MEAT
Chicken cutlets
be careful to remove the excess bread or butter before immers-
ing them in oil. When cooking food in batter, you should first
immerse the basket empty. Then, when the set temperature has
been reached, immerse the food directly in the hot oil to avoid
the batter sticking to the basket.
When referring to the following table, please keep in mind that
the cooking times and temperatures are approximate, and must
be adjusted according to the quantity of food and personal
tastes.
Temperature (°C)
170°
140°
140°
140°
140°
140°
160°
160°
160°
150°
150°
150°
150°
150°
temperatures indicated on the packaging of the food.
Temperature (°C)
190°
180°
180°
180°
180°
14
Time (minutes)
11-15
9-13
10-14
10-14
8-12
6-10
8-12
9-13
9-13
13-18
10-14
8-12
9-13
13-18
Time (minutes)
10-14
7-10
3-6
2-5
3-6
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