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5. The basics of frying
Preparation of the food
• All food must be as dry as possible
when used for frying, because water
will deflagrate explosively if it comes
into contact with hot oil. Dry the food to
be fried and remove any ice from fro-
zen food.
• Deep-frozen food should be partially
thawed before frying so that the food
absorbs less oil. Remove as much water
and ice as possible before you put the
food into the deep fryer.
• Meat, fish, and vegetables should be
cut into small pieces.
• In case of breaded food, please make
sure that the breading sticks as tightly as
possible to the food to be fried. Bread-
crumbs that come off during frying con-
taminate the oil.
Frying time and frying
temperature
• For a tasty and healthy result, the infor-
mation on the packaging should be ob-
served very carefully when selecting the
temperature and the frying time.
• Only small quantities should be fried at
a time.
• The frying basket 6 must not be filled
more than up to the MAX marking 5. If
you add more food, the temperature of
the oil will drop significantly, the frying
process will take longer and the food
will absorb more oil.
• Acrylamide can form when frying foods
that contain starch (e.g. potato and ce-
real products). Acrylamide may be car-
cinogenic. In order to reduce the
formation of acrylamide as much as
possible, both high temperatures (of
more than 170 °C) and browning the
food too much should be avoided. With
temperatures of more than 175 °C, sig-
nificantly more acrylamide will be
formed.
Frying table
Food
Mushrooms
Fish fillet (fresh)
French fries (fresh)
Chicken legs
French fries
(deep frozen)
Fish fillet
(deep-frozen)
Chicken Nuggets
(deep-frozen)
Which oils are suitable?
• Only use liquid frying oils in this deep
fryer. The cleaning function cannot be
carried out with solid frying fats.
There is a wide range of different types of
cooking oil. But not all types of oil are suita-
ble for frying.
• The oil needs to tolerate high tempera-
tures during frying. Make sure that the oil
may be heated at least up to 200 °C.
• Oils that are rich in polyunsaturated fatty
acids are very healthy when used in sal-
ads, but they are not suitable for frying,
because they do not have the thermal sta-
bility required.
• Olive oil is not suitable.
• Rapeseed oil and sunflower oil for ex-
ample are highly suitable.
• Never mix different types of oil!
Temper-
Time
ature
(approx.
(approx.)
minutes)
150 °C
5 - 7
160 °C
3 - 4
170 °C
11 - 16
180 °C
14 - 16
according to the manu-
facturer's specifications
190 °C
5 - 7
190 °C
4 - 5
GB
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