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FRYING NON-FROZEN FOOD
When referring to the following table, please bear in mind that the cooking times and temperatures are
approximate and must be adjusted according to the quantity of food and personal tastes.
Food
Fresh potato chips Half portion
Whole portion
Fish
Sardines
Shrimp
Sole
Meat
Pork cutlets
Chicken cutlets
Meatballs
Vegetables
Artichokes
Cauliflower
Mushrooms
Eggplant
Zucchini
FRYING FROZEN FOOD
Frozen foods are very cold. They therefore lower the temperature of the liquid used for cooking. For best
results, never exceed the maximum recommended quantity of food when frying. Frozen foods are often cove-
red with a layer of ice. This should be removed before cooking. Lower the basket into the oil very slowly to
prevent the oil from boiling over.
The cooking times are approximate and must be adjusted according to the initial temperature of the food
being fried and the temperatures indicated on the packaging of the food.
Food
Precooked frozen fries
Potato croquettes
Fish
Fish fillets
Meat
Chicken cutlets (3) 300
Max. quantity
gr
lb
800
1.8
1300
3
600
1.3
600
1.3
500
1.1
500
1.1
500
1.1
700
1.5
400
0.9
600
1.3
500
1.1
200
0.4
500
1.1
Max. quantity
gr
lb
600
1.3
700
1.5
500
1.1
0.6
Temperature
°C
°F
174
345
174
345
140
285
140
285
140
285
163
325
163
325
163
325
152
305
152
305
152
305
152
305
152
305
Temperature
°C
°F
180
355
180
355
180
355
180
355
Time (minutes)
Phase 1
8 - 10
Phase 2
1 - 2
Phase 1 11 – 13
Phase 2
2-4
10-12
8 - 10
6 - 8
8 - 9
8 - 10
8 - 10
15-17
10-11
8 - 10
9 - 11
13-15
Time (minutes)
9 -11
9 -11
7 - 8
5- 6
9
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