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5. Some suggestions
The ideal frying temperature is between 140 et 180C. Above those
temperatures, oil quickly deteriorates.
If you use a temperature which is too low, food surfaces are not sealed,
and fat penetrates.
It goes without saying that the thicker the pieces to be cooked are, the
longer they must stay in the frying bath. It is therefore advisable to
choose a cooking temperature which allows food to be cooked in depth
without burning it on the outside.
The temperature you have chosen is reached when the green light goes
out.
Position the knob according to the type of food to be cooked.
These positions may vary in relation to the quantity used, and the
personal taste of the consumer.
THERMOSTAT
POSITION
PREPARATION
Optimum
quantities
Maximum
quantities
140°C
french fried potatoes
(blanching)
500 gr 750 gr
160°C
Chicken legs and wings * *
170°C rissoles, fisch * *
180°C croquettes, cheese fondues 250 gr 350 gr
180°C french fried potatoes (frying) 500 gr 750 gr
* These values depend essentially on volume. Please ensure that food is
full immersed in the frying bath
GB
31
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