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Frying scheDule
The following times are only approximate values, which may differ subject to the type, the quantity
and the volume of the foodstuff to be fried.
In case of frozen food, set the temperature by 10 °C higher than in the schedule. Follow also the
instructions of the manufacturer of the frozen food.
For health reasons we recommend to let frozen foodstuff unfreeze partially and then to fry it with
max. 175 °C. In order to reduce the production of acrylamide, the oil should not be heated over
175 °C.
Meat, poultry
Foodstuff
Fried sausage
Meatballs
Cutlet with bone, breaded
Cutlet, unbreaded
Cutlet, breaded
Cordon bleu
Liver, floured
Chicken liver, breaded
Chicken legs
Chicken cutlet, breaded
Quails
Baked chicken in 4 parts
Sausage, thick slices
Fish
Foodstuff
Crabs
King prawns
Fish fillet, floured
Fish fillet, breaded
22
temp.
Min. ca.
175°C
3
175°C
3-4
170°C
5-6
175°C
2-3
170°C
5
160°C
8-10
170°C
2-3
170°C
3
170°C
15
170°C
2-3
175°C
4
170°C
17
175°C
2-3
temp.
Min. ca.
175 °C 1-2
175 °C 5
175 °C 4
170 °C 6
Foodstuff
Fish fillet in batter
Fish sticks
Plaice, floured
Carp, small, floured, in 4
pieces
Trout, floured
Trout, breaded
Herring fillet
Squid rings, floured
temp.
Min. ca.
170 °C 7
160 °C 5-8
175 °C 8-10
175 °C 8-10
170 °C 5
170 °C 6
170 °C 3
175 °C 3
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