EN
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Frying tips
• Use a maximum of 200 grams of French fries per liter of oil.
• With deep-freeze products; use a maximum of 100 grams because they quickly cool off. Shake
deep-freeze products above the sink to remove excess ice.
• When using fries made from fresh potatoes: dry the fries after washing so that no water will go
into the oil.
• Deep-fry the fries in 2 stages. First stage (pre-frying): 5 to 10 minutes at 170 C. Second stage
(final frying) 2 to 4 minutes at 190 C. Drain well.
Frying table
Type of food
Temperature
℃
Pre-fry Chips
170
Final fry chips
190
Fondue parmesan
170
Cheese croquettes
170
Meat/fish/potato croquettes
190
Fish
150
Fish sticks
180
Cheese fritters
180
Doughnuts
190
Meat croquettes 190
Chicken
160
Scampi fritters
180
Food
Weight (g)
Oil temperature
℃
Time (Min)
Frying status
Frozen fries 700
190
6-8
Surface appear golden
and brickle
Shrimp
700
180
6-8
Surface appear red color
Fish
700
180
8-10
Surface appear light
brown
Drumstick
700
170
8-12
Surface appear light
brown
Mushrooms 700
170
6-10
Surface appear light
brown, but not brickle
Onion
700
160
6-10
Surface appear light
brown, but not brickle
