User's Manual

FRYING NON-FROZEN FOOD

When referring to the following table, please bear in mind that the cooking times and temperatures are

approximate and must be adjusted according to the quantity of food and personal tastes.

Food Max. quantity Temperature Time (minutes)

gr lb °C °F

Fresh potato chips

Half portion 800 1.8 174 345 Phase 1 8 - 10

Phase 2 1 - 2

Whole portion 1300 3 174 345 Phase 1 11 – 13

Phase 2 2-4

Fish Sardines 600 1.3 140 285 10-12

Shrimp 600 1.3 140 285 8 - 10

Sole 500 1.1 140 285 6 - 8

Meat Pork cutlets 500 1.1 163 325 8 - 9

Chicken cutlets 500 1.1 163 325 8 - 10

Meatballs 700 1.5 163 325 8 - 10

Vegetables Artichokes 400 0.9 152 305 15-17

Cauliflower 600 1.3 152 305 10-11

Mushrooms 500 1.1 152 305 8 - 10

Eggplant 200 0.4 152 305 9 - 11

Zucchini 500 1.1 152 305 13-15

FRYING FROZEN FOOD

Frozen foods are very cold. They therefore lower the temperature of the liquid used for cooking. For best

results, never exceed the maximum recommended quantity of food when frying. Frozen foods are often cove-

red with a layer of ice. This should be removed before cooking. Lower the basket into the oil very slowly to

prevent the oil from boiling over.

The cooking times are approximate and must be adjusted according to the initial temperature of the food

being fried and the temperatures indicated on the packaging of the food.

Food Max. quantity Temperature Time (minutes)

gr lb °C °F

Precooked frozen fries 600 1.3 180 355 9 -11

Potato croquettes 700 1.5 180 355 9 -11

Fish Fish fillets 500 1.1 180 355 7 - 8

Meat Chicken cutlets (3) 300 0.6 180 355 5- 6

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