Publicité
Les langues disponibles
Les langues disponibles
B
Product usage
Artichokes
Cauliflower
Vegetables
Aubergines
Courgettes
Mushrooms
Squid
Cutlets
Shrimp
Fish/seafood
Sardines
Cuttlefish
Sole
Doughnuts
Doughnuts/
fruit
Fruit
Frozen
Optimal frying
Chips
Maximum
quantity
Vegetables
Potato croquettes
Meat
Chicken fillet
Cod fritters
Fish/seafood
Shrimp
Tips
•
Pre-fried foods require a higher cooking temperature than raw foods.
•
If you are cooking batters such as that used for doughnuts or tempura, allow the excess
batter to drain off and place directly into the oil with the basket already inserted.
•
For best results as far as French fries and crisps are concerned, rinse the chopped potatoes
in cold water beforehand to remove some of the starch. This prevents them from sticking
when frying. Then dry the potatoes well before cooking them.
•
Do not leave fried food in the basket for too long, as the residual heat from the oil will
steam and therefore, soften them.
•
Cook small batches of food to obtain crispy, evenly cooked food.
100
180
125
100
180
220
190
225
225
225
225
225
120
Temperature
Weight (grams)
90
260
190
100
110
110
25
EN
150
5-6
160
8-9
170
11-12
170
8-10
160
9-10
160
9-10
160
9-10
160
7-10
170
8-10
160
8-10
160
6-7
150
12-15
150
10-12
Cooking time
(°C)
(minutes)
1
fry (to
st
190
blanch): 3-4
170
2
fry: 1-2
nd
1
fry (to
st
190
blanch): 6-7
170
2
fry: 1-2
nd
190
7-8
180
6-8
190
4-6
190
4-6
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