11
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. (g.) Temperature (°C) Time (minutes)
Fresh potato chips Half portion 800 170 phase1 8 - 10
phase 2 1-2
Full portion 1300 (4 litre version) 170 phase 1 11 – 13
phase 2 2-4
1000 (3 litre version) 170 phase 1 11 – 13
phase 2 2-4
Fish Calamari 600 140 9 - 11
Canestrelli 600 140 10-12
Sardines 600 140 10-12
Prawns 600 140 8 - 10
Tongue-fish 500 140 6 - 8
Meat Pork cutlets 500 160 8 - 9
Chicken cutlets 500 160 8 - 10
Meatballs 700 160 8 - 10
Vegetables Artichokes 400 150 15-17
Cauliflower 600 150 10-11
Mushrooms 500 150 8 - 10
Aubergines 200 150 9 - 11
Courgettes 500 150 13-15
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
The level of oil or fat must never fall below the minimum.
Every now and then it must be completely changed. The
life of the oil or fat depends on what foods are being
fried. Food coated in breadcrumbs, for example, dirties
the oil more than simple frying. As for any deep fryer,
the oil deteriorates after being heated a number of times!
Therefore, even if used correctly, it should be completely
changed on a regular basis.
CORRECT FRYING
The recommended temperature should be followed for
all recipes. If the temperature is too low, the oil will be
absorbed. If the temperature is too high, a crust will form
immediately and the inside of the food will not be
cooked.
The food being fried must only be immersed in the oil
when the oil has reached the correct temperature, that is
when the light “B” has turned off.
Never overfill the basket, as this may cause a sudden
drop in the temperature of the oil and thus greasier and
less uniform frying.
Check that the food is sliced into thin, even pieces. If the
slices are too thick, the food will not be well cooked insi-
de, despite its appearance, while even slices will be per-
fectly cooked at the same time.
Carefully dry the food before immersing it in the oil or
fat, to avoid oil being sprayed; furthermore, wet food
will be less crisp after cooking (especially potatoes).
Foods with a high water content (fish, meat, vegetables)
should be crumbed before frying, making sure the
excess flour or breadcrumbs are removed before immer-
sing the food in the oil.
