Use and Care Manual

FRYING NON-FROZEN FOOD

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

mate, 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 1.8 170 340 8 - 10

Full portion 1300 3 170 340 12 – 14

Fish Calamari 600 1.3 140 280 9 - 11

Scallops 600 1.3 140 280 10-12

Sardines 600 1.3 140 280 10-12

Prawns 600 1.3 140 280 8 - 10

Meat Pork cutlets 500 1.1 160 320 8 - 9

Chicken cutlets 500 1.1 160 320 8 - 10

Meatballs 700 1.5 160 320 8 - 10

Vegetables Artichokes 400 0.9 150 300 15-17

Cauliflower 600 1.3 150 300 10-11

Mushrooms 500 1.1 150 300 8 - 10

Eggplant 200 0.4 150 300 9 - 11

Zucchini 500 1.1 150 300 13-15

FRYING FROZEN FOODS

Frozen foods are stored at very low temperatures. Consequently, they significantly 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 covered with a layer of ice; this ice should be removed before cooking. Immerse the basket

in 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

Pre-cooked frozen potato chips 600 1.3 180 360 9 - 11

Potato croquettes 700 1.5 180 360 9 - 11

Fish Fish-fingers 500 1.1 180 360 7 - 8

Fish fillets 500 1.1 180 360 6 - 7

Meat Chicken cutlets 300 0.7 180 360 5 - 6