7
Cooking charts
Cooking times are given by way of indication. You can adjust them according to your
own taste.
Temperatures and cooking times: Fresh products
Fresh foods Quantity Max Time
temperature
Chips ( maximum capacity) 1000 g 190°C 13 - 16 min.
Chips (recommended quantity for best results) 600 g 170°C 11 - 13 min.
Fried chicken (leg portion) 3 - 4 pieces 180°C 14 - 16 min.
Fried mushrooms (whole) 8 pieces 150°C 5 - 7 min.
Battered cod fillet 2 pieces 170°C 6 - 8 min.
Breaded fish fillet 2 pieces 170°C 6 - 8 min.
Fried calamari 8 - 10 pieces 170°C 5 - 6 min.
Fried shrimps 8 - 10 pieces 170°C 5 - 6 min.
Apple fritters 4 pieces 180°C 5 - 6 min.
For frozen foods, set the temperature selector to 190°C. You will also need to adjust the
cooking time as a function of the quantities and of your own tastes.
Temperatures and cooking times: Frozen products
Frozen foods Quantity Max Time
temperature
Chips ( maximum capacity) 750 g 190°C 10 - 12 min.
Chips (recommended quantity for best results) 375 g 190°C 7 - 9 min.
Fried chicken (leg portion) 1000 g 190°C 14 - 15 min.
Chicken nuggets 1000 g 190°C 6 - 9 min.
Fried mushrooms (whole) 8 pieces 190°C 5 - 6 min.
Battered cod fillet 2 pieces 190°C 6 - 7 min.
Fish fingers 8 pieces 190°C 5 - 7 min.
Fried calamari 8 - 10 pieces 190°C 4 - 5 min.
Fried shrimps 8 - 10 pieces 190°C 4 - 5 min.
Useful Cooks Tips for Deep Fat Frying
For the best results when frying chips cut from fresh potatoes, you can cook them
in 2 stages.
For 1000 g chips :
- a first frying at 160 °C for 7 - 9 min then
- a second frying at 190 °C for 6 - 9 min.
For 600 g chips :
- a first frying at 160 °C for 6 - 8 min then
- a second frying at 190 °C for 5 - 8 min.
For the crispiest results, dry food items thoroughly before frying, especially freshly
made chipped potatoes.
Large pieces of chicken or large chips need a longer cooking time.
Set the temperature control according to the table above, or follow the instructions
of food packaging.
When cooking battered food and doughnuts, remove the wire basket to prevent
food sticking to it. Take great care when handling the food and use tongs.
Gradually place the food in the hot oil, submerging it an inch at a time to prevent it
from sinking straight away.
