Operation Manual

22
FRYING SCHEDULE
Foodstuff Temp. Min. ca.
Fried sausage 175°C 3
Meatballs 175°C 3-4
Cutlet with bone, breaded 170°C 5-6
Cutlet, unbreaded 175°C 2-3
Cutlet, breaded 170°C 5
Cordon bleu 160°C 8-10
Liver, floured 170°C 2-3
Chicken liver, breaded 170°C 3
Chicken legs 170°C 15
Chicken cutlet, breaded 170°C 2-3
Quails 175°C 4
Baked chicken in 4 parts 170°C 17
Sausage, thick slices 175°C 2-3
Fish
Foodstuff Temp. Min. ca.
Crabs
175 °C 1-2
King prawns
175 °C 5
Fish fillet, floured
175 °C 4
Fish fillet, breaded
170 °C 6
Meat, poultry
The following times are only approximate values, which may differ subject to the type, the quantity
and the volume of the foodstuff to be fried.
In case of frozen food, set the temperature by 10 °C higher than in the schedule. Follow also the
instructions of the manufacturer of the frozen food.
For health reasons we recommend to let frozen foodstuff unfreeze partially and then to fry it with
max. 175 °C. In order to reduce the production of acrylamide, the oil should not be heated over
175 °C.
Foodstuff Temp. Min. ca.
Fish fillet in batter
170 °C 7
Fish sticks
160 °C 5-8
Plaice, floured
175 °C 8-10
Carp, small, floured, in 4
pieces
175 °C 8-10
Trout, floured
170 °C 5
Trout, breaded
170 °C 6
Herring fillet
170 °C 3
Squid rings, floured
175 °C 3