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CHIPS Quantity recommended 500 190 7-9
for optimum frying
MAX quantity (safety limit)
1000 190 16-18
FISH Squid 500 160 9-10
Waffles 500 160 9-10
Scampi tails 600 160 7-10
Sardines 500-600 160 8-10
Cuttlefish 500 160 8-10
MEAT Beef cutlet 250 170 5-6
Chicken cutlet 300 170 6-7
Meat balls 400 170 7-9
VEGETABLE Artichokes 250 150 10-12
Cauliflower 400 150 8-9
Mushrooms 400 150 9-10
Aubergines 300 150 11-12
Courgettes 200 150 8-10
Type of food
Max. quantity (g)
Temperature (˚C)
Time (minutes)
Cooking times and temperatures are approximate and should be adjusted according to the quantity and personal
taste.
FRYING FROZEN FOOD
Frozen foods are at very low temperatures. This pro-
duces a considerable drop in the temperature of the
oil or fat. For good results, you are therefore advised
not to exceed the quantities recommended in the fol-
lowing table.
Frozen foods are often coated with ice crystals.
Before cooking, these should be removed by shaking
the basket. Immerse the basket in the frying oil very
slowly to avoid the oil boiling.
FRYING NON-FROZEN FOODS
Cooking times are approximate and should be varied according to the initial temperature of the food to be fried
and the temperature recommended by the frozen food manufacturer.
CHIPS Quantity recommended 350 (*) 190 6-8
for optimum frying
MAX quantity (safety limit)
800 190 16-18
POTATO CROQUETTES 500 190 9-11
FISH Cod fingers 300 190 4-6
Shrimps 300 190 4-6
MEAT Chicken cutlet 200 190 6-8
Type of food
Max. quantity (g)
Temperature (˚C)
Time (minutes)
(*) This is the quantity recommended for optimum frying. Greater quantities of frozen chips can, of course, be fried.
However, they will be more greasy as a result of the sudden drop in oil temperature on immersion.
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