11
C O O K I N G H I N T S
HOW LONG THE OIL OR FAT LASTS
The oil or fat must never go below the minimum level.
From time to time it is necessary to renew it
completely. The length of time the oil or fat lasts depends on what is fried.
Food in breadcrumbs, for example, contaminates the oil more than simple frying.
As for all types of deep fryer, the oil deteriorates if it is reheated several times! Therefore, even if it is used
and filtered correctly, we recommend replacing it completely fairly often.
We advise that the oil be completely changed after every 5/8 uses or it should be completely changed in
the following circumstances:
•
unpleasant odour
•
smoke when frying
•
oil becomes dark in colour
HOW TO FRY CORRECTLY
•
It is important to follow the recommended temperature for every recipe. If the temperature is too low, the
fried food absorbs oil. If the temperature is too high a crust quickly forms on the outside while the inside
remains uncooked.
•
The food which is to be fried must only be immersed when the oil has reached the right temperature,
i.e. when the signal lamp goes out.
•
Do not overfill the basket. This would cause the temperature of the oil to drop suddenly, resulting in fried
food which is too greasy and not uniformly fried.
•
Check that the food is thinly sliced and of even thickness, as food which is too thick cooks badly on the
inside, despite looking cooked, while food of an even thickness reaches the ideal cooking point all at
the same time.
•
Dry the food completely before immersing it in the oil or fat,
as wet food becomes soggy after cooking
(especially potatoes). It is advisable to bread or flour food which has a high water content (fish, meat,
vegetables), being careful to remove the excess bread or flour before immersing it in the oil.
CHIPS
Half portion
600
170
1st Phase
7-9
2nd Phase
3-5
MAX quantity (safety limit)
1250
190
1st Phase
11-13
whole quantity
2nd Phase
3-4
FISH
Squid
550
160
9-10
Scampi tails
600
160
8-11
Sardines
450
160
10-12
Sole (2 pieces)
400
160
7-9
MEAT
Pig cutlets (3-4 pieces)
350
170
7-9
Chicken cutlets (3-4 pieces)
350
180
6-8
Meat balls (15 pieces)
600
170
7-9
VEGETABLES
Onions rings
400
170
6-8
Cauliflower
450
150
7-9
Mushrooms
450
150
7-9
Aubergines
350
150
8-10
Courgettes 400
150
9-11
Type of food
Max.
Quantity
Tempera-
ture °C
Time in Minutes
Bear in mind that the cooking times and temperatures are approximate and must be adapted according to
personal appetite and taste.
FRYING NON-FROZEN FOOD
GB 1-08-2002 16:35 Pagina 11
