HOW LONG THE OIL OR FAT LASTS
The oil or fat must never go below the minimum level. From time to time it is necessary to renew
it completely. The length of time the oil or fat lasts depends on what is fried.
Food in breadcrumbs, for example, contaminates the oil more than simple frying.
As for all types of deep fryer, the oil deteriorates if it is reheated several times! Therefore, even if it is
used and filtered correctly, we recommend replacing it completely regularly.
We advise that the oil be completely changed after every 5/8 uses or it should be completely changed
in the following circumstances:
• unpleasant odour
• smoke when frying
• oil becomes dark in colour
HOW TO FRY CORRECTLY
• It is important to follow the recommended temperature for every recipe. If the temperature is too
low, the fried food absorbs oil. If the temperature is too high a crust quickly forms on the outside
while the inside remains uncooked.
• When frying small quantities of food, the temperature of the oil must be set lower than the tem-
perature indicated to avoid the oil boiling too violently.
• The food which is to be fried must only be immersed when the oil has reached the right tem-
perature, i.e. when the signal lamp goes out.
• Do not overfill the basket. This would cause the temperature of the oil to drop suddenly, resulting
in fried food which is too greasy and not uniformly fried.
• Check that the food is thinly sliced and of even thickness, as food which is too thick cooks badly
on the inside, despite looking cooked, while food of an even thickness reaches the ideal cooking
point all at the same time.
• Dry the food completely before immersing it in the oil or fat, as wet food becomes soggy after
cooking (especially potatoes). It is advisable to bread or flour food which has a high water content (fish,
meat, vegetables), being careful to remove the excess bread or flour before immersing it in the oil.
COOKING HINTS
CHIPS Half portion 600 gr. 170 1st Phase 7-9
2nd Phase 3-5
MAX quantity (safety limit) 1350 gr. 190 1st Phase 11-13
whole quantity 2nd Phase 3-4
FISH Squid 550 gr. 160 9-10
Scampi tails 600 gr. 160 8-11
Sardines 450 gr. 160 10-12
Sole (2 pieces) 400 gr. 160 7-9
MEAT Pig cutlets (3-4 pieces) 350 gr. 170 7-9
Chicken cutlets (3-4 pieces) 350 gr. 180 6-8
Meat balls (15 pieces) 600 gr. 170 7-9
VEGETABLES Onions rings 400 gr. 170 6-8
Cauliflower 450 gr. 150 7-9
Mushrooms 450 gr. 150 7-9
Aubergines 350 gr. 150 8-10
Courgettes 400 gr. 150 9-11
Type of food
Max.
Quantity
Temperature
°C
Time in Minutes
Bear in mind that the cooking times and temperatures are approximate and must be adapted accord-
ing to personal appetite and taste.
FRYING NON-FROZEN FOOD
