• Frozen foods have very low tempera-
tures. As a result they inevitably cause a
considerable drop in the temperature of
the oil or fat. To achieve a good result,
we advise you not to exceed the quanti-
ties recommended in the following table.
• Frozen foods are often covered in ice
crystals which must be removed
before cooking. This can be done by
shaking the basket. Then immerse the
basket very slowly into the frying oil to
avoid the oil reboiling.
The cooking times are approximate and must be varied according to the initial temperature
of the food which is to be fried and according to the temperature recommended by the
frozen food producer.
CHIPS Recommended quantity 330 (*) gr. 190 5-6
for excellent frying
POTATOES 600 gr. 190 6-7
CROQUETTES
FISH Cod fingers 400 gr. 190 5-6
Shrimps 400 gr. 190 4-5
MEAT Chicken cutlets (n. 3) 300 gr. 190 4-5
Type of food
Max.
Quantity
Temperature
°C
Time in Minutes
OPERATING FAULTS
FAULT
Bad smell
The oil
overflows
Food does not
brown during
cooking
The oil does
not heat up
CAUSE
The anti-odour filter is saturated.
The oil has deteriorated.
The cooking liquid is unsuitable.
The oil has deteriorated and causes
too much foam.
You have immersed food which is not
sufficiently dry in the hot oil.
The basket has been immersed too
quickly. The oil level in the deep fryer
is over the maximum limit.
Oil temperature is too low.
The basket is over loaded
The deep fryer has previously been
used without oil in the fryer bowl, caus-
ing the thermal safety device to break.
REMEDY
Replace the filters.
Replace the oil or fat.
Use a good quality sunflower or
vegetable oil oil.
Replace the oil or fat.
Dry the food well.
Immerse it slowly.
Reduce the amount of oil in the
fryer bowl.
Select a higher temperature.
Reduce a food quantity.
Contact the Service Centre (the
device must be replaced).
WARNING: Before immersing the basket, check that the lid is firmly closed.
(*) This is the recommended quantity to achieve excellent frying. It is naturally possible to fry a larger
amount of chips, but you should bear in mind that in this case they will end up being a little greasi-
er because of the sudden drop in the oil temperature at the time of immersion.
FRYING FROZEN FOOD
