6
FRYING NON-FROZEN FOOD
Bear in mind that the cooking times and temperatures are approximate and must regulated according to the
ammount of food which is to be fried and to personale taste.
Type of food
Max. Quantity (gr.)
Time in Minutes
Fried potatoes
half portion
whole portion
500
1000
1
a
phase 5 - 6
2
a
phase 2 - 3
1
a
phase 8-10
2
a
phase 4 - 6
Fish
Squid
“Canestrelli”
Scampi
Sardines
Baby cuttlefish
Soles (2)
500
500
500
500
500
400
8 - 10
8 - 10
6 - 8
9 - 11
8 - 12
4 - 6
Meat
Beef cutlets (2)
Chicken cutlets ((2)
Meatballs (13)
300
300
550
6 - 8
4 - 7
3 - 6
Vegetables
Artichokes
Cauliflower
Mushrooms
Aubergines (4 slices)
Courgettes
250
400
400
100
300
6 - 9
7 - 9
5 - 8
5 - 7
8 - 10
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
When oil goes below minimum level mark, add new
oil. It is advisable to remove the oil from time to time in
order to preserve not only the quality of its flavour, but
also the digestibility of the fried food .
The number of times the oil can be used depends on
the type of food you fry. For example, the oil must be
changed more often if food coated in breadcrumbs is
fried frequently.
We advise that the oil be completely changed every
5/8 times or it should be completely changed in the
following circumstances:
• unpleasant odour
• smoke when frying
• becomes dark in colour.
FOR PERFECT FRYING
•
The food to be fried should not be lowered into
the oil until the the pilot lamp switches off.
• Do not overfill the basket. Too much food in the
basket lowers the temperature of the oil suddenly,
with the result that the food will be greasy and une-
venly-fried.
• When frying small quantities of food, the tempera-
ture of the oil must be set lower than the tempera-
ture indicated to avoid the oil boiling too violently.
• Check that the food is sliced thinly and evenly.
Thick slices will not be fried throughout, although
they will look very attractive on the outside. If the
food is evenly sliced, each slice will be perfectly
fried at the same time.
•
Be sure to dry the food carefully before frying.
Damp foods - especially potatoes - remains soggy
after frying. Foods with a high water content (e.g.
fish, meat and vegetables) should be dipped in
breadcrumbs or flour. Remember to shake off any
excess flour or breadcrumbs before frying.
GB-5725112800 18-02-2004 14:21 Pagina 6
