39
FRYING SCHEDULE
The following times are only approximate values, which may differ subject to the
type, the quantity and the volume of the foodstuff to be fried. In case of frozen
food, set the temperature by 10 °C higher than in the schedule. Follow also
the instructions of the manufacturer of the frozen food. For health reasons we
recommend to let frozen foodstuff unfreeze partially and then to fry it with max.
175 °C. In order to reduce the production of acrylamide, the oil should not be
heated over 175 °C.
Foodstuff
Temp.
Min. ca.
Fried sausage
175°C
3
Meatballs
175°C
3-4
Cutlet with bone, breaded
170°C
5-6
Cutlet, unbreaded
175°C
2-3
Cutlet, breaded
170°C
5
Cordon bleu
160°C
8-10
Liver, floured
170°C
2-3
Chicken liver, breaded
170°C
3
Chicken legs
170°C
15
Chicken cutlet, breaded
170°C
2-3
Quails
175°C
4
Baked chicken in 4 parts
170°C
17
Sausage, thick slices
175°C
2-3
Fish
Foodstuff
Temp.
Min. ca.
Crabs
175 °C 1-2
King prawns
175 °C 5
Fish fillet, floured
175 °C 4
Fish fillet, breaded
170 °C 6
Fish fillet in batter
170 °C 7
Fish sticks
160 °C 5-8
Plaice, floured
175 °C 8-10
Meat, poultry
Carp, small, floured, in 4
pieces
175 °C 8-10
Trout, floured
170 °C 5
Trout, breaded
170 °C 6
Herring fillet
170 °C 3
Squid rings, floured
175 °C 3
Foodstuff
Temp.
Min. ca.
Carrots, in small pieces 170 °C
4-6
Leek, rings
170 °C
2-3
Onion rings, floured
170 °C
3
Beans, 10 min. cooked 170 °C
2
Mushrooms, breaded
170 °C
3
Cauliflower pieces,
breaded
160 °C
4
Kohlrabi, small pieces
170 °C
2-3
Zucchini, breaded,
1 cm thick slices
170 °C
3
Broccoli pieces
5 min. precooked
170 °C
2
French fries, frozen,
max. 800 g
175 °C
4
Vegetables
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