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GB
6 / SOME HINTS
The ideal temperature of the fryer is between 140ºC and 180ºC.
Beyond these temperatures, the oil rapidly deteriorates.
If you use a temperature which is too low, food surfaces are not
sealed, and fat penetrates.
It goes without saying that the thicker the pieces to be cooked the
longer they must stay in the frying bath. It is necessary therefore to
select a cooking temperature which allows the food to be cooked
through without burning the outside.
The temperature which you have chosen is reached when the red
light goes out.
The position of the knob is indicative, according to the type of food to be cooked. It
may vary in relation to the quantity used, and the personal taste of the consumer.
THERMOSTAT
POSITION
PREPARATION
140ºC
Pommes frites (blanching)
160ºC
Chicken legs and wings
170ºC
fritters, fish
180ºC
Croquettes
180ºC
Pommes frites (frying)
To stop cooking, switch to position
0
.
