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4.
Frying
4.1
Cooking chart
Food to be cooked
Temperature
setting
Frying dura
tion
Amount per
tub
Amount per hour
Breaded fish filet
160
°
C
approx. 5
min.
750g
5 port. / 9600g
Breaded schnitzel
170
°
C
approx. 5
min.
150g
12 port. / 1,800g
1/2 chicken
170
°
C
approx. 12
min.
450g
5 port. / 2,250g
Chicken drumsticks
170
°
C
approx. 15
min.
900g
3600g
*Spring rolls
180
°
C
approx. 4 + 4
min.
190g
7 - 8 Port. / 1425g
French fries
180
°
C
approx. 6
min.
1000g
50 port. / 10,000g
*Fry frozen goods for about 4 minutes, remove for about 1 min. and then fry again.
To prevent flavours from crossing, prepare fish, meat or potato products in separate tubs.
4.2
Instructions for hot cooking oil/fat
Requirements for hot cooking oil/fat Must not oxidise easily, smoke point (over 230
°
C), long
life, low foaming, no smell and neutral taste.
With units with filter system, use only frying oil or semi-liquid frying fat!
Only use fresh, 100% vegetable frying oil/deep fry fat.
Do not use unsuitable edible oils or animal fats. These are not suitable because they decom
pose at high temperatures.
To prevent self combustion, do not use spoiled or old cooking oil/fat.
The life of the cooking oil or fat will be extended by
−
Regularly removing food residues and
−
Filtering the cooking oil/fat and
−
Covering the deep fat fryer when not in use (protects against light and oxygen).
Do not add spices above the deep fat fryer as salt and spices accelerate the aging of the
cooking oil/fat.
