DeLonghi F 28533 - Frying Guide and Troubleshooting; Frying Non-Frozen Food; Frying Frozen Food

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CHIPS Recommended quantity 500 190 7-8
for excellent frying
MAX quantity (safety limit)
1000 190 14-16
FISH Squid 500 160 9-10
Canestrelli 500 160 9-10
Scampi tails 600 160 7-10
Sardines 500-600 170 8-10
Cuttlefish 500 160 8-10
Sole (n. 3) 500-600 160 6-7
MEAT Beef steak (n. 2) 250 170 5-6
Chicken steak (n. 3) 300 170 6-7
Meat balls (n. 8 - 10) 400 160 7-9
VEGETABLES Artichokes 250 150 10-12
Cauliflower 400 160 8-9
Mushrooms 400 150 9-10
Aubergines 300 170 11-12
Courgettes 200 170 8-10
Type of food
Max. Quantity
Temperature °C
Time in Minutes
Bear in mind that the cooking times and temperatures are approximate and must regulated according to the
ammount of food which is to be fried and to personale taste.
FRYING NON-FROZEN FOOD
• Frozen foods have very low temperatures. As a
result they inevitably cause a considerable drop in
the temperature of the oil or fat. To achieve a good
result, we advise you not to exceed the quantities
recommended in the following table.
• Frozen foods are often covered in ice crystals
which it is necessary to remove before cooking by
shaking the basket. Then immerse the basket very
slowly into the frying oil to avoid the oil reboiling.
FRYING FROZEN FOOD
The cooking times are approximate and must be varied according to the initial temperature of the food which is to
be fried and according to the temperature recommended by the frozen food producer.
CHIPS Recommended quantity 180 (*) 190 4-6
for excellent frying
MAX quantity (safety limit)
1000 190 16-18
POTATO STICKS 500 190 7-8
FISH Cod fingers 300 190 4-6
GShrimps 300 190 4-6
MEAT Chicken steak (n. 3) 200 180 6-8
Type of food
Max. Quantity
Temperature °C
Time in Minutes
WARNING: Before immersing the basket, check that the lid is firmly closed.
(*) This is the recommended dose to achieve excellent frying. It is naturally possible to fry a larger amount of fro-
zen chips, but you should bear in mind that in this case they will end up being a little greasier because of the
sudden drop in the oil temperature at the time of immersion.