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9
FRYING FROZEN FOOD
Frozen foods are stored at very low temperatures.
They therefore lower the temperature of the oil or fat drastically.
For best results, never exceed the maximum recommended
quantities indicated in the following table.
Frozen foods are often covered with a layer of ice. This should be
removed before cooking by shaking the basket.
Immerse the basket in the oil very slowly to prevent the oil from
boiling over.
Danger of burns! Before immersing the basket, make
sure the lid is tightly closed.
The cooking times are approximate and must be adjusted ac-
cording to the initial temperature of the food being fried and the
temperatures indicated on the packaging of the food.
FRYING NONFROZEN FOOD
Bear in mind that cooking times and temperatures are approxi-
mate and must be adjusted according to the quantity of food to
be fried and personal tastes.
Food Max. quantity (g) Temperature (°C) Time (minutes)
POTATO CHIPS
Recommended quantity for optimum frying
500 190 7-9
MAX quantity (safety limit) 1000 190 14-16
FISH
Squid 500 160 9-10
Waes 500 160 9-10
Scampi tails 600 160 7-10
Sardines 500-600 170 8-10
Cuttlesh 500 160 8-10
Sole (3) 500-600 160 6-7
MEAT
Beef cutlets (2) 250 170 5-6
Chicken cutlets (3) 300 170 6-7
Meat balls (8-10) 400 160 7-9
VEGETABLES
Artichokes 250 150 10-12
Cauliower 400 160 8-9
Mushrooms 400 150 9-10
Aubergines 300 170 11-12
Courgettes 200 170 8-10
Food Max. quantity (g) Temperature (°C) Time (minutes)
POTATO CHIPS
Recommended quantity for optimum
frying
180 (*) 190 3-4
MAX quantity (safety limit) 1000 190 16-18
POTATO CROQUETTES 500 190 7-8
FISH
Fish ngers 300 190 4-6
Shrimps 300 190 4-6
MEAT
Chicken cutlets (3) 200 180 6-8
(*) Recommended quantity for best frying results. You can, of
course, fry a larger quantity of frozen potato chips, but they
will be greasier as a result of the sudden drop in oil temper-
ature on immersion.
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