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Some suggestions
The ideal frying temperature is between 160° et 185°C. Above those
temperatures, oil quickly deteriorates.
If you use a temperature which is too low, food surfaces are not
sealed, and fat penetrates.
It goes without saying that the thicker the pieces to be cooked are, the
longer they must stay in the frying bath. It is therefore advisable to
choose a cooking temperature which allows food to be cooked in
depth without burning it on the outside.
The temperature you have chosen is reached when the green light goes
out.
Position the knob according to the type of food to be cooked.
These positions may vary in relation to the quantity used, and the
personal taste of the consumer.
THERMOSTAT
POSITION
1 (=160°)
1-2 (=170°)
2 (=180°)
2-3 (=185°)
* These values depend essentially on volume. Please ensure that food is full
immersed in the frying bath
28
PREPARATION
french fried potatoes (blanching)
Chicken legs and wings
rissoles, fisch
croquettes, cheese fondues
french fried potatoes (frying)
Optimum
Maximum
quantities
quantities
500 gr
750 gr
*
*
250 gr
350 gr
500 gr
750 gr
*
*
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