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Les langues disponibles
Les langues disponibles
Food
Fish
Fish fillet*
Salmon fillet
Tuna steak
King prawns
Vegetables
Carrots, in batons
Red peppers, in strips
Aubergines, sliced**
Courgette, sliced
Onion rings
Mushrooms, sliced
Boiled potatoes, sliced
*
Use fish that is suitable for frying, for example salmon, tuna, monkfish, perch or pikeperch.
Cover the fish fillets with flour to keep them from sticking to the frying surface. Start frying
on the skin, turn once.
** Salt aubergines before frying, leave for 30 minutes and dry.
Temperature
190 - 200°C
170 - 180°C
190 - 200°C
210 - 220°C
190 - 200°C
200 - 210°C
200 - 210°C
190 - 200°C
190 - 210°C
230 - 240
210 - 220°C
Time
Quantity / Thickness
7 - 10 min.
18 - 20 min.
18 - 20 min.
8 - 10 min.
6 - 8 min.
4 - 6 min.
6 - 8 min.
6 - 8 min.
5 - 7 min.
10 - 12 min.
10 - 12 min.
approx. 2 cm
approx. 3 cm
approx. 3 cm
30 g each
approx. 500 g
approx. 500 g
approx. 500 g
approx. 500 g
approx. 500 g
approx. 500 g
approx. 500 g
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