7
Food
Temperature (°C)
Time (minutes)
Fresh potato chips full portion
Fish
Calamari
Sardines
Prawns
thin fish fillets such as
plaice or lemon sole
Meat
Pork cutlets
Chicken cutlets
Meatballs
Vegetables Artichokes
Cauliflower
Mushrooms
Aubergines
Courgettes
170°
140°
140°
140°
140°
160°
160°
160°
150°
150°
150°
150°
150°
11-15
9-13
10-14
8-12
6-10
8-12
9-13
9-13
13-18
10-14
8-12
9-13
13-18
Frying non-frozen food
Never overfill the basket, as this may cause a sudden drop in the
temperature of the oil and thus greasier and less uniform frying.
Check that the food is sliced into thin, even pieces. If the slices are
too thick, the food will not be well cooked inside, despite its
appearance, while even slices will be perfectly cooked at the same
time. Carefully dry the food before immersing it in the oil or fat, to
avoid oil being sprayed; furthermore, wet food will be less crisp
after cooking (especially potatoes). Foods with a high water con-
tent (fish, meat, vegetables) should be crumbed or battered before
frying, making sure the excess flour or breadcrumbs are removed
before immersing the food in the oil. When cooking food in batter,
you should first immerse the basket empty.Then, when the set
temperature has been reached, immerse the food directly in the
hot oil to avoid the batter sticking to the basket.When referring to
the following table, please keep in mind that the cooking times and
temperatures are approximate, and must be adjusted according to
the quantity of food and personal tastes.
Electric Deep Fryer
F24502
Frying frozen food
Frozen foods are stored at very low temperatures. Consequently,
they significantly lower the temperature of the liquid used for
cooking. For optimum results, do not overfill the basket.
Shake off any excess ice before frying frozen foods. Immerse the
