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FRYING FROZEN FOODS
Frozen foods are stored at very low temperatures. Consequently, they significantly lower the temperature of the liquid
used for cooking.
For best results, never exceed the maximum recommended quantity of food when frying.
Frozen foods are often covered with a layer of ice; this ice should be removed before cooking. Immerse the basket
in the oil very slowly to prevent the oil from boiling over.
The cooking times are approximate and must be adjusted according to the initial temperature of the food being fried
and the temperatures indicated on the packaging of the food.
Food Max quantity. (g.) Temperature (°C) Time (minutes)
Pre-cooked frozen potato chips 600 180 9 - 11
Potato croquettes 700 180 9 - 11
Fish Fish-fingers 500 180 7 - 8
Fish fillets 500 180 6 - 7
Meat Chicken cutlets 300 180 5 - 6
MODELS FITTED WITH OIL DRAIN TAP (if fitted)
CAUTION! To avoid getting burnt do not drain oil when oil is hot.
Proceed as follows:
1. Remove the basket.
2. Open the cover “H”.
3. Open the tap “I” by turning it anticlockwise.
4. Run the liquid into a container (see the figure below), making sure it doesn’t overflow.
5. Remove any deposits form the bowl using a sponge or tissue paper.
6. Close the tap by turning it clockwise.
7. Close the cover “H”.
It is a good idea to keep the oil used to fry fish separate from that used to fry other food.
If lard or fat is used, make sure it does not cool down too much, otherwise it will solidify.
