10
Food
Max quantity. (g.) Temperature (°C)
Time (minutes)
Fresh potato chips Half portion
800
170
phase1 8 - 10
phase 2 1-2
Full portion
1300
170
phase 1 11 – 13
phase 2 2-4
Fish
Calamari
600
140
9 - 11
Canestrelli
600
140
10-12
Sardines
600
140
10-12
Prawns
600
140
8 - 10
Tongue-fish
500
140
6 - 8
Meat
Pork cutlets
500
160
8 - 9
Chicken cutlets
500
160
8 - 10
Meatballs
700
160
8 - 10
Vegetables Artichokes
400
150
15-17
Cauliflower
600
150
10-11
Mushrooms
500
150
8 - 10
Aubergines
200
150
9 - 11
Courgettes
500
150
13-15
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
The level of oil or fat must never fall below the minimum.
Every now and then it must be completely changed. The
life of the oil or fat depends on what foods are being
fried. Food coated in breadcrumbs, for example, dirties
the oil more than simple frying. As for any deep fryer,
the oil deteriorates after being heated a number of
times! Therefore, even if used correctly, it should be com-
pletely changed on a regular basis.
CORRECT FRYING
The recommended temperature should be followed for
all recipes. If the temperature is too low, the oil will be
absorbed. If the temperature is too high, a crust will
form immediately and the inside of the food will not be
cooked.
The food being fried must only be immersed in the oil
when the oil has reached the correct temperature, that
is when the light “B” has turned off.
Never overfill the basket, as this may cause a sudden
drop in the temperature of the oil and thus greasier and
less uniform frying.
Check that the food is sliced into thin, even pieces. If the
slices are too thick, the food will not be well cooked insi-
de, despite its appearance, while even slices will be per-
fectly cooked at the same time.
Carefully dry the food before immersing it in the oil or
fat, to avoid oil being sprayed; furthermore, wet food
will be less crisp after cooking (especially potatoes).
Foods with a high water content (fish, meat, vegetables)
should be crumbed before frying, making sure the
excess flour or breadcrumbs are removed before
immersing the food in the oil. Never fry more than three
batches of potatoes consecutively.
FRYING NON-FROZEN FOOD
When referring to the following table, please keep in
mind that the cooking times and temperatures are
approximate, and must be adjusted according to the
quantity of food and personal tastes.
F417/415CZ 10-01-2003 15:45 Pagina 10
