Wilfa DFR-2, Instruction Manual, Page: 37 / 39

FRYING NON-FROZEN FOOD
Type of food Max.Quantity Temperature ºC Time in Minutes
Recommended quantity
for excellent frying 500 190 1
st
phase 6-7
2
nd
phase 1-2
Chips
Max. quantity (safety
limit) 1000 190 1
st
phase 10-12
2
nd
phase 2-3
Fish Squid
Canestrelli
Scampi tails
Sardines
Cuttlefish
Sole (n.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 steak (n.2)
Chicken steak (n.3)
Meat balls (n. 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
The cooking times and temperatures are approximate and must be
adapted according to personal appetite and taste.
FRYING FROZEN FOOD
Best results are obtained by using a good peanut oil. Avoid mixing
different types of oil. If you use lumps of solid fat, cut them into small
pieces so that the deep fryer does not heat up in the first few minutes
without a covering of fat.
Frozen foods have very low temperatures. As a result they inevitably
cause a considerable drop in the temperature of the oil or fat. To
achieve a good result, we advise you not to exceed the quantities
recommended in the following table.