6
en
Type of food
Maximum quantity g.
Temperature (°C)
Time in minutes
POTATO CHIPS
Recommended quantity for best results
with 1.5 litres of oil
Maximum quantity with 1.1 litres of oil
Maximum quantity with 1.5 litres of oil
600
1000
1200
190°
190°
190°
10-12
18-20
20-22
FISH
Squid
Waffles
Scampi tails
Sardines
Cuttlefish
Sole (3)
500
500
600
500-600
500
500-600
160°
160°
160°
170°
160°
160°
9-10
9-10
7-10
8-10
8-10
6-7
MEAT
Beef cutlets (2)
Chicken cutlets (3)
Meatballs (8-10)
250
300
400
170°
170°
160°
5-6
6-7
7-9
VEGETABLES Artichokes
Cauliflower
Mushrooms
Aubergines
Courgettes
250
400
400
300
200
150°
160°
150°
170°
170°
10-12
8-9
9-10
11-12
8-10
instruction for use
FRYING NON-FROZEN FOOD
Please note:
The food being fried must not be immersed
in the oil until the oil has reached the correct temperature and the
light has gone off.
Never over fill the basket
This could cause a sudden drop in the temperature of the oil and
therefore greasier and less uniform frying.
Check that the food is cut into thin, even pieces. If the food is too
thick, it will not be well cooked inside.
When cooking food in batter, you should first immerse the basket
empty. Then, when the set temperature has been reached (the
light (L) goes out), immerse the food directly in the hot oil to avoid
the batter sticking to the basket.
Dry the food thoroughly before immersing it in the oil or fat as
moist foods will be less crispy after cooking (especially potatoes).
Foods with a high water content (fish, meat, vegetables) should
ideally be coated in breadcrumbs or flour before frying. Make sure
to remove excess flour or breadcrumbs before immersing the food
in the oil.
Cooking times and temperatures are approximate and must be adjusted according to quantity and personal tastes.
