Instruction Manual

ISSUE-2 15/9/2017 11
Frying chart (continued)
Food Quantity Frying
temp.
(°C)
Time
(min)
Fresh foods
French fries / Chips* 600g * 160* 7 – 11
Potato croquettes 4 - 5 pieces 170 3 – 4
Mushrooms (button) Single layer 170 4 – 5
Aubergine slices 350g 190 3 – 4
Breaded fish fillets (e.g. plaice,
sole)
3 pieces / 215g
160
5 – 7
Camembert wedges (breaded) 3 – 4 pieces 190 2 – 3
Prawns (raw) 8 – 10 pieces 180 3 - 4
Chicken nuggets 8-10 pieces 180 3 – 4
Frozen food
Chips 450g 175 4 - 8
Potato croquettes 6 - 8 pieces 190 5 - 6
Mushrooms (breaded whole) 10 pieces 190 4 – 5
Fried onion rings 6 – 8 pieces 190 3 – 4
Breaded scampi
16 pieces /
250g
180
4 – 5
Fish fillets (e.g. cod, haddock) 3 fillets 190 8 - 10
Fish fingers 8 pieces 190 4 – 5
Chicken nuggets 8 – 10 pieces 190 3 – 5
 If cooking thicker chips or larger quantities of fresh chips,
partially cook the chips in small batches ahead of the required
time. Cook chips at 150 °C until soft to the feel and light golden
colour and then remove the chips from the fryer (place on a plate
lined with kitchen towel) and allow to cool. When the chips are
required, heat the oil to 190°C and fry until crisp and a mid
golden colour. Each batch will take about a minute until crisp
and allows batches of chips to be ready to eat in a short time.