11
C O O K I N G H I N T S
HOW LONG THE OIL OR FAT LASTS
The oil or fat must never go below the minimum level.
From time to time it is necessary to renew
it completely. The length of time the oil or fat lasts depends on what is fried.
Food in breadcrumbs, for example, contaminates the oil more than simple frying.
As for all types of deep fryer, the oil deteriorates if it is reheated several times! Therefore, even
if it is used and filtered correctly, we recommend replacing it completely fairly often.
We advise that the oil be completely changed after every 5/8 uses or it should be completely
changed in the following circumstances:
• unpleasant odour
• smoke when frying
• oil becomes dark in colour
HOW TO FRY CORRECTLY
• It is important to follow the recommended temperature for every recipe. If the temperature is
too low, the fried food absorbs oil. If the temperature is too high a crust quickly forms on the
outside while the inside remains uncooked.
•
The food which is to be fried must only be immersed when the oil has reached the right
temperature, i.e. when the signal lamp goes out.
• Do not overfill the basket. This would cause the temperature of the oil to drop suddenly,
resulting in fried food which is too greasy and not uniformly fried.
• When frying small quantities of food, the temperature of the oil must be set lower than the
temperature indicated to avoid the oil boiling too violently.
• Check that the food is thinly sliced and of even thickness, as food which is too thick cooks
badly on the inside, despite looking cooked, while food of an even thickness reaches the
ideal cooking point all at the same time.
•
Dry the food completely before immersing it in the oil or fat,
as wet food becomes soggy after
cooking (especially potatoes). It is advisable to bread or flour food which has a high water
content (fish, meat, vegetables), being careful to remove the excess bread or flour before
immersing it in the oil.
Bear in mind that the cooking times and temperatures are approximate and must be adapted according to
personal appetite and taste.
FRYING NON-FROZEN FOOD
CHIPS
Half portion
600
1,2
170
340
1st Phase 7-9
2nd Phase 3-5
MAX quantity (safety limit) 1250
2,5
190
370
1st Phase 11-13
whole portion
2nd Phase 3-4
FISH
Squid
550
1,1
160
320
9-10
Scampi tails
600
1,2
160
320
8-11
Sardines
450 0,9
160
320
10-12
Sole (2 pieces)
400
0,8
160
320
7-9
MEAT
Pig cutlets (3-4 pieces)
350
0,7
170
340
7-9
Chicken cutlets (3-4 pieces) 350
0,7
180
360
6-8
Meat balls (15 pieces)
600
1,2
170
340
7-9
VEGETABLES
Onions rings
400
0,8
170
340
6-8
Cauliflower
450
0,9
150
300
7-9
Mushrooms
450
0,9
150
300
7-9
Aubergines
350
0,7
150
300
8-10
Courgettes 400
0,8
150
300
9-11
Type of food
Max. Quantity
gr lb
Temperature
°C ° F
Time in Minutes
GB 24-01-2003 8:25 Pagina 11
