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As a general rule, oils and fats cannot be used so often if you mainly
deep-fry protein-rich foods such as meat or fish.
■
Do not mix fresh oil with used oil.
■
Change the oil or fat if it foams on being heated, if it develops a strong taste
or odour, if it becomes dark and/or if it develops a syrupy consistency.
Table – frying times
The table provides details of the temperatures at which specific foods must be
fried and how much frying time is required for them.
The values given are only guidelines, however. The times can vary depending
on personal taste and the quantity and composition of the food.
If these details differ from those shown on the packaging of the food to be
deep-fried, please observe the instructions provided on the packaging.
Pork chop
(fresh, breaded)
Chicken breast fillet
Chicken drumstick
Sheep's cheese
(frozen, breaded)
NOTE
►
It is possible that there will be minor variations in the temperatures.
►
Do not fill the frying basket
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40
│
GB │ IE
Quantity
Food
(approx.)
180 g
180 g
(fresh)
200 g
(fresh)
Chips
200 g
(fresh)
Chips
200 g
(frozen)
Prawns
200 g
(frozen)
200 g
Temperature
(approx.)
150°C
150°C
150°C
170°C
170°C
130°C
150°C
up to more than the max. mark on the inside.
Time
(approx.)
17 mins.
15 mins.
17 mins.
8 mins.
9 mins.
7 mins.
8 mins.
SFM 850 A5
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