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Idiomas disponibles
Temperature
Type of food
160 °C
Chicken (fillet,
(320 °F)
drumsticks)
170 °C
Cheese croquettes
(338 °F)
Shrimp fritters
180 °C
Apple fritters
(356 °F)
Cheese fritters
Fish fingers/fillet
Meat balls
Mussels
190 °C
Ball fritters
(374 °F)
Doughnuts
**) French fries
Cordon bleu
Fish croquettes
Meat croquettes
Potato croquettes
Sliced potato
Wiener Schnitzel
*) For frozen food the preparation times may be longer than indicated.
**) For new French fries please refer to section "French fries".
Deep frozen food
Food from your deep freezer or from the freezer
compartment of your fridge (-16 to -18° C or
- 1 to 3° F) will cool down the oil/fat vastly when
lowered into it, so that too much oil/fat may be
absorbed.
• For that reason, do not put too big portions into
the fryer.
• Let the fryer regain optimum frying temperature
before you prepare a portion of deep frozen
food (15-20 minutes).
Set the temperature knob to the frying
temperature indications on the packaging of
the deep frozen food. If these indications are
not given, set the knob to the highest
temperature (190° C or 374° F).
These instructions are also valid for certain
types of food which require careful preparation,
such as meat croquettes.
Deep frozen French fries are pre-fried and can
be fried in one step: max. 250 g at
190° C / 374° F, for about 5 minutes.
• Deep frozen food often contains too much ice.
Shake off as much of the ice as possible in the
sink. Then lower the food into the oil/fat
carefully, as deep frozen articles can make the
hot fat/oil bubble and splash excessively.
All manuals and user guides at all-guides.com
Max quantity per preparation
unfrozen
300 g
4 pcs.
4-5 pcs.
4-5 pcs.
4-5 pcs.
5 pcs.
10-13 pcs.
10-12 pcs.
3-4 pcs.
3 pcs.
350 g
2-3 pcs.
4 pcs.
4 pcs.
4 pcs.
350 g
2 pcs.
6
frozen
200 g
3 pcs.
3 pcs.
2 pcs.
250 g
3 pcs.
3 pcs.
3 pcs.
250 g
Tips
• Pure vegetable fat or oil containing
polyunsaturated acids are often recommended
by health specialists.
Please note that these types of fat and oil must
be refreshed sooner than other types to
maintain their good qualities.
Also, a sticky and tenacious ridge of fat
deposits may set above the fat / oil level.
We advise you to clean the inside of the fryer
after each use with hot water and a washing-up
agent. (Please refer to section "Cleaning".)
• Regularly replace the oil or fat. Never add fresh
oil/fat to used oil/fat.
• In general the fat/oil will be tainted rather
quickly when frying food containing a lot of
protein (such as meat and fish). When the
oil/fat is mainly used to deep fat fry potatoes
and is filtered after each use, the oil/fat can be
used 10-12 times. However, do not use it for
over six months. Then it should be discarded
responsibly.
Oil (after cooling down) can be poured into a
bottle and curdled fat can be wrapped in an old
paper.
Curdled fat inside the pan can be easily
removed by heating it for about one minute
Frying time *)
(minutes)
20-25
5
2-4
4-5
2-4
5
4-5
2
1
⁄
-3
2
2-4
6-8
5
3-4
5
5
5
5
2
1
⁄
-3
2
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