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SERVICE DEPARTMENT:
+44 (0) 333 220 6057
REFERENCE MENU:
The frying time given in this chart is only for
reference. Use the timer control to cook your
food according to the chart below.
Food Type
Temp
(°C)
Weight
(G)
Time
(minutes)
Fresh Fish
160
400
5-7
Fried
Vegetables
170
300
5-6
Fillets
160
300
5-7
Crumbed
chicken
170
250
12-14
Fish cakes
170
300
3-5
Battered fish
180
400
5-6
Spring Rolls
180
300
5-6
Onions
190
350
2-4
French fries
190
400
8-10
Potato chips
190
400
3-6
Breaded
Camembert
190
300
3-4
TIPS:
• Certain vegetables, such as potatoes
will not require a coating as they form a
natural skin around themselves. However,
most meat and fish will require a batter or
breading.
• Gently lower food into the oil.
• Don’t overfill the fryer. It’s better to fry in
batches.
• Take into account the type of food you
are cooking when selecting a frying
temperature. Generally, pre-cooked food
will require a higher temperature and less
cooking time than raw food.
• CAUTION: Certain foods may begin to turn
golden brown before they are fully cooked.
• Always check the food is fully cooked
before serving.
Oil:
• Always start with clean oil. To keep your oil
clean, strain out any food remnants after
use, and replace the oil completely after
8 - 10 uses.
• Suitable oils to use in your fryer include
vegetable, sunflower, sesame, groundnut,
corn, soy, hazelnut and rapeseed.
• Peanut oil, safflower oil, sunflower oil and
canola oil are the best choices as they
have ‘high smoke points’. This means
they don’t break down at deep frying
temperatures.
• If you use the same oil for frying repeatedly,
the temperature at which the smoke point
occurs is lowered. This happens less in
rapeseed and sunflower oils.
• Avoid using olive oil, butter or margarine
in your fryer as they are unsuitable for
cooking at such high temperatures.
• Different oils have different tastes to them.
Canola oil tastes fairly neutral, hazelnut oil
has a distinctive taste, light sesame oil has
a nutty flavour which is especially good for
frying, and rapeseed oil is a popular choice
with a light and delicate taste. Peanut oil
doesn’t absorb or transfer flavours, making
it good for cooking – however, its smoking
point is lower than that of corn or safflower
oil.
• Almond, avocado and cottonseed oil are
also great to fry with, although they are
harder to find and more expensive.
• Rapeseed oil is also a healthy choice as
it has less unhealthy saturated fat than all
other cooking oils, along with being a rich
source in vitamin E.
• Change the oil in your fryer after every
8 – 10 uses. When you do change the oil,
never pour it down the drain. Dispose of it
safely according to the guidelines of your
local council.
