Cool Zone Principle; Frying Schedule - Unold 58746 Notice D'utilisation

COOL ZONE PRINCIPLE

The deep fryer works according to the cool zone principle. This means, that the
bottom is only heated up to approx. 85 °C, as the heating element lies in the
oil. Traditional deep fryers dispose of a heating below the bottom, which heats
the bottom up to approx. 210 °C. Consequently all particles falling down are
burnt in traditional deep fryers, soot is developed and the oil is polluted and has
thus to be replaced earlier, the creation of acrylamide may be the result. Due
to the low bottom temperatures in a cool zone deep fryer the particles falling
down to the bottom cannot be burnt. The oil can thus be used for a longer time.
Another advantage is, that the oil need less time to be heated. As the heating
elements lies in the oil, the temperature sensor can react earlier to a change of
the oil temperature e.g. after dipping in the foodstuff. Traditional deep fryers
start to heat, when the bottom has cooled down to a certain temperature due to
the cooling down of the fat. A cool zone deep fryer starts to heat already, when
the fat itself has cooled down. This method saves time and energy and reduces
efficiently the amount of acrylamide during frying.

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
32
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
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Liver, floured
Chicken liver, breaded
Chicken legs
Chicken cutlet, breaded
Quails
Baked chicken in 4 parts
Sausage, thick slices
170°C 2-3
170°C 3
170°C 15
170°C 2-3
175°C 4
170°C 17
175°C 2-3