10
11
Food
Max. quantity
Temperature
Time
(minutes)
gr
lb
°C
°F
ChIPs
Recommended quantity for
excellent frying
MAX quantity (safety limit)
500
1000
1.1
2.2
190
190
370
370
7-8
14-16
FIsh
squid
Canestrelli
scampi tails
sardines
Cuttlefish
Sole (n. 3)
500
500
600
500-600
500
500-600
1.1
1.1
1.3
1.1-1.3
1.1
1.1-1.3
160
160
160
170
160
160
320
320
320
340
320
320
9-10
9-10
7-10
8-10
8-10
6-7
MEaT
Beef steak (n. 2)
Chicken steak (n. 3)
Meat balls (n. 8 - 10)
250
300
400
0.5
0.6
0.8
170
170
160
340
340
320
5-6
6-7
7-9
VEgETaBLEs
artichokes
Cauliflower
Mushrooms
aubergines
Courgettes
250
400
400
300
200
0.5
0.8
0.8
0.6
0.4
150
160
150
170
170
300
320
300
340
340
10-12
8-9
9-10
11-12
8-10
Bear in mind that the cooking times and temperatures are ap-
proximate and must regulated according to the ammount of
food which is to be fried and to personale taste.
FRYING NON-FROZEN FOOD
en
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