10
tion.
• Unplug from the mains socket.
• N.B. To cook more than one batch of food, wait until the green light comes on, indicating that the oil is
again at the set temperature. Then slowly place the basket (S) in the oil a second time.
HOW LONG THE OIL OR FAT LASTS
The level of oil or fat must never fall below the minimum. Every now and then it must be completely changed.
The life of the oil or fat depends on what foods are being fried. Food coated in breadcrumbs, for example,
dirties the oil more than simple frying. As for any deep fryer, the oil deteriorates after being heated a num-
ber of times! Therefore, even if used correctly, it should be completely changed on a regular basis.
FRYING NON-FROZEN FOOD
Never overfill the basket, as this may cause a sudden drop in the temperature of the oil and thus greasier
and less uniform frying. Check that the food is sliced into thin, even pieces. If the slices are too thick, the food
will not be well cooked inside, despite its appearance, while even slices will be perfectly cooked at the same
time. Carefully dry the food before immersing it in the oil or fat, to avoid oil being sprayed; furthermore, wet
food will be less crisp after cooking (especially potatoes). Foods with a high water content (fish, meat, vege-
tables) should be crumbed before frying, making sure the excess flour or breadcrumbs are removed before
immersing the food in the oil. When cooking food in batter, you should first immerse the basket empty. Then,
when the set temperature has been reached, immerse the food directly in the hot oil to avoid the batter
sticking to the basket. When referring to the following table, please keep in mind that the cooking times and
temperatures are approximate, and must be adjusted according to the quantity of food and personal tastes.
Food
Temperature (°C)
Time (minutes)
Fresh potato chips full portion
Fish Calamari
Canestrelli
Sardines
Prawns
Tongue-fish
Meat Pork cutlets
Chicken cutlets
Meatballs
Vegetables Artichokes
Cauliflower
Mushrooms
Aubergines
Courgettes
170°
140°
140°
140°
140°
140°
160°
160°
160°
150°
150°
150°
150°
150°
11-15
9-13
10-14
10-14
8-12
6-10
8-12
9-13
9-13
13-18
10-14
8-12
9-13
13-18
FRYING FROZEN FOODS
Frozen foods are stored at very low temperatures. Consequently, they significantly lower the temperature of the liquid
used for cooking. For optimum results, do not overfill the basket.
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.
