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5725104700.qxp
24-02-2003
cooked on the outside. If the food is even-
ly sliced, each slice will be perfectly fried
at the same time.
• Be sure to dry the food carefully before
frying. Damp foods - especially potatoes
- remain soggy after frying. Foods with a
high water content (e.g. fish, meat and
vegetables) should be dipped in bread-
NON-FROZEN FOODS
Food
CHIPPED POTATOES Half portion
FISH
MEAT
VEGETABLES
Consult the following chart taking into account that the cooking times and temperatures are approximative
and should be varied according to the quantities required and personal taste.
FRYING FROZEN FOODS
1. Due to their extremely low temperature,
frozen foods inevitably lower the temper-
ature of the oil. For good results each
time you fry, we recommend you don't
exceed the maximum quantities specified
below.
2. Frozen foods are frequently covered
The cooking times shown in this table are approximate, and may vary according to the initial temperature
of the food and to the cooking temperature recommended on the packet.
F o o d
PRE-COOKED FROZEN CHIPS
POTATO CROQUETTES
FISH
MEAT
*
This is the recommended quantity for excellent results. Naturally a larger quantity of frozen potatoes can be
fried, taking into consideration that they will be a little more greasy due to the sudden drop in the temperature
of the oil, upon immersion.
13:54
Pagina 5
Max. quantity
Whole portion
Squid
Scampi
Sardines
Sole (1)
Beef cutlets (1)
Chicken cutlets (1)
Meatballs (6)
Artichokes
Cauliflower
Mushrooms
Aubergines (2 slices)
Courgettes
M a x . q u a n t i t y
Fish fingers
Prawns
Chicken cutlets (2)
crumbs or flour. Remember to shake off
any excess flour or breadcrumbs before
frying.
For two-stage frying (e.g. potatoes), lift the
basket at the end of the first stage, wait for
the indicator light to go off and then lower
the basket into the oil a second time (see
enclosed table).
Temperature (°C)
500
190
1000
190
500
160
500
160
500
170
400
160
300
170
300
170
550
160
250
150
400
160
400
150
100
170
300
160
with a coating of ice crystals, which
should be removed before frying.
the basket very slowly into the oil in order
to ensure that the oil does not boil over.
Make certain that the lid is tightly closed
after the basket has been placed inside
the fryer.
3. For best results, do not exceed recom-
mended maximum quantities.
Temperature (°C)
300*
190
500
190
300
190
300
190
200
190
Time (min)
phase 1 5 - 6
phase 2 2 - 3
phase 1 7 - 9
phase 2 6 - 8
12 - 13
10 - 11
12 - 13
8 - 9
8 - 9
7 - 8
7 - 8
11 - 12
9 - 10
9 - 10
7 - 8
11 - 12
Lower
Time (min)
phase 1 5 - 6
phase 2 2 - 3
7 - 8
6 - 7
6 - 7
7 - 8
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