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FRYING NON-FROZEN FOOD
Bear in mind that the cooking times and temperatures are approximate and must regulated according to the
ammount of food which is to be fried and to personale taste.
Type of food
Max. Quantity Time in Minutes
Fried potatoes half portion
whole portion
1.1 lb / 500 gr
2.2 lb / 1000 gr
phase 1 5 - 6
phase 2 2 - 3
phase 1 7 - 9
phase 2 6 - 8
Fish Squid
“Canestrelli”
Scampi
Sardines
Baby cuttlefish
Soles (1)
1.1 lb / 500 gr
1.1 lb / 500 gr
1.1 lb / 500 gr
1.1 lb / 500 gr
1.1 lb / 500 gr
0.9 lb / 400 gr
12 - 13
12 - 13
10 - 11
12 - 13
12 - 13
8 - 9
Meat Beef cutlets (1)
Chicken cutlets (1)
Meatballs (13)
0.7 lb / 300 gr
0.7 lb / 300 gr
1.2 lb / 550 gr
8 - 9
7 - 8
7 - 8
Vegetables Artichokes
Cauliflower
Mushrooms
Aubergines (4 slices)
Courgettes
0.6 lb / 250 gr
0.9 lb / 400 gr
0.9 lb / 400 gr
0.2 lb / 100 gr
0.7 lb / 300 gr
11 - 12
9 - 10
9 - 10
7 - 8
11 - 12
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
When oil goes below minimum level mark, add new
oil. It is advisable to remove the oil from time to time in
order to preserve not only the quality of its flavour, but
also the digestibility of the fried food .
The number of times the oil can be used depends on
the type of food you fry. For example, the oil must be
changed more often if food coated in breadcrumbs is
fried frequently.
We advise that the oil be completely changed every
5/8 times or it should be completely changed in the
following circumstances:
• unpleasant odour
• smoke when frying
•becomes dark in colour.
FOR PERFECT FRYING
• The food to be fried should not be lowered into
the oil until the the pilot lamp switches off.
•Do not overfill the basket. Too much food in the basket
lowers the temperature of the oil suddenly, with the
result that the food will be greasy and unevenly-fried.
•When frying small quantities of food, the tempera-
ture of the oil must be set lower than the tempera-
ture indicated to avoid the oil boiling too violently.
• Check that the food is sliced thinly and evenly.
Thick slices will not be fried throughout, although
they will look very attractive on the outside. If the
food is evenly sliced, each slice will be perfectly
fried at the same time.
•
Be sure to dry the food carefully before frying.
Damp foods - especially potatoes - remains soggy
after frying. Foods with a high water content (e.g.
fish, meat and vegetables) should be dipped in
breadcrumbs or flour. Remember to shake off any
excess flour or breadcrumbs before frying.
190
190
160
160
160
170
170
160
170
170
160
150
160
150
170
160
Temperature
(°C) (°F)
370
370
320
320
320
340
340
320
340
340
340
300
320
300
340
320
D6 16-01-2003 16:07 Pagina 8