19
EN
●
Multiple use of the same fat depends on the type of fried products – fat needs to be replaced
more often if there is often fried coated fish or meat.
●
The fat should be replaced immediately if you notice any of the following phenomena: the fat
is dark, the fat evaporates when heated, the fat sizzles excessively during frying.
APPROXIMATE TIME OF FRYING
These cooking times are approximate and based on the maximum recommended amount
of food. Please do not fill the container with more than 2/3.
Food Amount Temperature
Time
(minutes)
Cheese:
Frozen, cut in pieces 6 bowls 190
0
2 – 4
Chicken:
Frozen, cut in pieces 6 bowls 190
0
4 – 5
Raw, portioned, smashed 4 – 6 pieces 150
0
13 – 18
Doughnuts
*
3 – 4 pieces 190
0
2 – 3
Rolls, frozen 3 – 4 pieces 190
0
5 – 6
Fish:
Frozen 3 – 4 pieces 190
0
7 – 8
Raw 3 – 4 pieces 180
0
3 – 4
Onion rings:
Frozen 6 bowls 190
0
7 – 8
Raw 3 – 4 large pieces 180
0
1 – 2
Potatoes:
Frozen French fries 6 bowls 190
0
14 – 16
Frozen long fries 6 bowls 170
0
6 – 7
Raw fries 6 bowls 190
0
10 – 12
Shrimp:
Frozen 6 bowls 190
0
7 – 8
Raw, battered 6 bowls 170
0
3 – 5
Vegetables, fresh
*
5 – 6 pieces 170
0
1 – 3
*
Shall be fried in small amounts.
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