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COOKING GUIDE
This chart is only a guide and should be adjusted accordingly.
FOOD
Shrimp
Mushrooms
Crumbed Chicken
Whole Shrimp
Fish Cakes
Fillets
French Fries (1st time)
French Fries (2nd time)
Onion
Potato Chips
*Oil should be warmed-up for 10-15 minutes.
*You can make French Fries lighter and crisper by frying twice.
*Use a maximum of 200 grams of French Fries per liter of oil
TIPS
How to make delicious, crisp chips:
1. Potatoes intended for deep-frying should reflect fresh appearance.
2. Floury or firm potatoes should be used for deep-frying.
3. After peeling the potatoes, cut them as desired (strips or slices).
4. Lay the potatoes in water for about one hour before use. Part of the sugar, one of the
primary substances responsible for the formation of acrylamide, is then released.
5. Allow the potatoes to dry thoroughly.
6. Always deep-fry home-made chips twice; 4-6 minutes at 300 F for the first time and 2-4
minutes at 340 F for the second time.
7. When deep-frying for the second time, lift the basket out of the fryer a few times and
shake the basket to loosen the chips.
8. Deep-frozen chips are pre-cooked and therefore only need to be deep-fried once. Please
follow the instructions on the cooking instructions of the food.
OIL
WEIGHT
TEMPERATURE
(in grams)
(in Fahrenheit)
265
300
340
340
340
340
340
375
375
375
10
ESTIMATED
COOKING TIME
(in minutes)
250
3 to 5
300
3 to 5
500
12 to 14
250
2 to 4
400
3 to 5
400
4 to 6
550
8 to 10
550
2 to 4
150
2 to 4
150
2 to 4
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