USE
Frying food
The ideal frying temperature lies between 140°C and
180°C. Higher temperatures have a negative impact o n
the oil quality. At lower temperatures foodstuffs have a
tendency to soak up the oil or fat.
Please note that the frying time is dependent on how
thick the pieces of food are. Therefore choose a
temperature that allows the food to be cooked
thoroughly without causing it to burn on the outside.
The following table serves as an indication. You may
adjust the temperatures according to the quantity that
needs to be fried and to personal taste.
Turn the control button to 0 after you have finished.
Temp. in ºC
Potato dishes
Chips, frozen 180
Chips, freshly pre-cooked 170
Chips, fresh 180
Sliced potatoes, fresh 180
Potato croquets,
frozen, pre-cooked 170
Frying 180
Potato croquets,
freshly pre-cooked 170
Frying 180
Meat
Cutlet 180
Chicken drumstick, breaded,
2 pcs each 180
Chicken leg, 2 pcs each 180
Fish
Fish fingers 180
Fillet of plaice 170
Calamares, frozen 180
Various
Doughnut balls 180
Bananas in batter 180
Vegetables in batter 180
USE
Frying food
Avoid dust and dirt falling into the deep-frying pan and
close the lid on the pan after use. By changing its
position the handgrip is kept clear of the fat. To do so:
- Push the two bars of the handgrip together.
- Shove the handgrip out of the hinge.
- Turn the grip round and fasten it.
- Flip the handgrip inwards. Attention: the concave side
of the handgrip should face upwards to avoid it falling
into the frying fat.
The lid may be placed on the deep-frying pan.
Make sure that the handgrip is back into the original
operating position before you start deep-frying again.
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