SECTION 3 - COOKING HINTS
FRYING CHIPS
Chipped potatoes can be prepared by the following methods.
Raw to Finish
E350/36 & 37: Set thermostat to 190°C and load each basket with 0.9kg (2 lb) of raw chips. Cook for
4 to 5 minutes.
Using this method an hourly output of up to 24.1kg (53 lb) of chips can be achieved from each pan.
E350/38 & 39: Set thermostat to 190°C and load each basket with 0.6kg (1¼ lbs) of raw chips. Cook
for 4 to 5 minutes.
Using this method, an hourly output of up to 14.5kg (32lbs) of chips can be achieved from each pan.
Blanching
This method is used when large quantities of chips are required at peak periods, and involves pre-
frying at a lower temperature (170°C). Model maximum basket loads are recommended. Finishing
should be carried out within 3 hours of blanching at a thermostat setting of 190°C. Cook for 1 to 2
minutes and serve immediately. Avoid further storage if possible.
Frying Fish
Fish is best cooked directly on base grid, not in the chip baskets. When fish is ready, remove it with a
fish lifter. The recommended temperature is 170°C. Time varies in accordance with type and weight
of fish.
Other Foods
Any type of food which is suitable for deep frying, has a particular cooking temperature at which
best results are obtained. The following list gives a representative selection of food which may be
deep fried together with recommended thermostat settings. The settings may be varied to suit
individual requirements.
FOOD TYPE
Temperature
Temperature
190°C
Fried Bread
190°C
Doughnuts
180°C
Fish Cakes
180°C
Chicken Portions
170°C
Sausages
170°C
Scampi
170°C
Meat (Chops, etc.)
170°C
SECTION 4 - CLEANING and MAINTENANCE
Important
DISCONNECT THE ELECTRICITY SUPPLY BEFORE ANY CLEANING IS UNDERTAKEN,
THE APPLIANCE MUST NOT BE CLEANED WITH A JET OF WATER OR STEAM
CLEANED.
