Frying; Cooking Chart; Instructions For Hot Cooking Oil/Fat - Salvis Master VisionPRO Mode D'emploi

4.

Frying

4.1

Cooking chart

Food to be cooked
Breaded fish filet
Breaded schnitzel
1/2 chicken
Chicken drumsticks
*Spring rolls
French fries
D *Fry frozen goods for about 4 minutes, remove for about 1 min. and then fry again.
D To prevent flavours from crossing, prepare fish, meat or potato products in separate tubs.
4.2

Instructions for hot cooking oil/fat

D Requirements for hot cooking oil/fat Must not oxidise easily, smoke point (over 230°C), long
life, low foaming, no smell and neutral taste.
D With units with filter system, use only frying oil or semi-liquid frying fat!
D Only use fresh, 100% vegetable frying oil/deep fry fat.
D Do not use unsuitable edible oils or animal fats. These are not suitable because they decom­
pose at high temperatures.
D To prevent self combustion, do not use spoiled or old cooking oil/fat.
D The life of the cooking oil or fat will be extended by
− Regularly removing food residues and
− Filtering the cooking oil/fat and
− Covering the deep fat fryer when not in use (protects against light and oxygen).
D Do not add spices above the deep fat fryer as salt and spices accelerate the aging of the
cooking oil/fat.
Temperature Frying dura­
setting tion
160°C approx. 5
min.
170°C approx. 5
min.
170°C approx. 12
min.
170°C approx. 15
min.
180°C approx. 4 + 4
min.
180°C approx. 6
min.
Amount per Amount per hour
tub
750g 5 port. / 9600g
150g 12 port. / 1,800g
450g 5 port. / 2,250g
900g 3600g
190g 7 - 8 Port. / 1425g
1000g 50 port. / 10,000g
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