9
FRYING FROZEN FOODS
1. Due to their extremely low temperature, frozen
foods inevitably lower the temperature of the oil. For
good results each time you fry, we recommend you
don’t exceed the maximum quantities set out in the
following table.
2.
Frozen foods are frequently covered with a coa-
ting of ice crystals, which should be removed
before frying.
Lower the basket very slowly into the
oil in order to ensure that the oil does not boil over.
Before lowering the basket into the oil, ensure that
the lid is securely closed.
3. To obtain best results, do not exceed recommended
max. quantity of food.
TROUBLESHOOTING
Solution
Cause
Anomaly
Change the filter
Change the oil (or fat)
Use a good-quality peanut oil
Anti-odour filter saturated
The oil or fat has deteriorated
The oil or fat is not suitable
Unpleasant odours
Lower the basket slowly
Reduce quantity of oil in the fryer
Dry the food thoroughly
1 kg/2,2 lb (fresh potatoes)
The basket has been lowered too quickly into the oil
Too much oil in the fryer
Food not dried sufficiently before immersing in the oil
Recommended max. quantity exceeded
The oil overflows
Contact Service Centre (fuse
change necessary)
Insert the connector with the jut
(
X
) on the top side
Contact the Service Centre
Fryer has been previously switched on without oil in
pot causing the thermal cut-out failure.
The magnetic connector is not correctly inserted
Oil does not heat
The cooking time shown in this table are approximate, and may vary according to the initial temperature of the
food and to the cooking temperature recommended on the packet.
Food
Max. quantity
gr
lb
Time
(minutes)
Pre-cooked frozen potatoes
Potato croquettes
300(*)
0,6(*)
500
1,1
1
st
phase 5 - 6
2
ne
phase 2 - 3
8 - 9
Fish
Fish-fingers
Prawns
300
0,6
300
0,6
6 - 7
6 - 7
Meat
Chicken cutlets (2)
200
0,4
7 - 8
(*) This is the recommended quantity for excellent results. Naturally a larger quantity of frozen potatoes can be
fried, taking into consideration that they will be a little more greasy due to the sudden drop in the temperatu-
re of the oil, upon immersion.
GB/F/E 18-02-2003 15:55 Pagina 9
