DeLonghi Electric Deep Dryer

FRYING NON-FROZEN FOOD

Bear in mind that the cooking times and temperatures are approximate and must regulated according to the

ammount of food which is to be fried and to personale taste.

Type of food Max. Quantity Time in Minutes

Fried potatoes half portion

whole portion

1.1 lb / 500 gr

2.2 lb / 1000 gr

phase 1 5 - 6

phase 2 2 - 3

phase 1 7 - 9

phase 2 6 - 8

Fish Squid

“Canestrelli”

Scampi

Sardines

Baby cuttlefish

Soles (1)

1.1 lb / 500 gr

0.9 lb / 400 gr

12 - 13

10 - 11

12 - 13

8 - 9

Meat Beef cutlets (1)

Chicken cutlets (1)

Meatballs (13)

0.7 lb / 300 gr

1.2 lb / 550 gr

8 - 9

7 - 8

Vegetables Artichokes

Cauliflower

Mushrooms

Aubergines (4 slices)

Courgettes

0.6 lb / 250 gr

0.9 lb / 400 gr

0.2 lb / 100 gr

0.7 lb / 300 gr

11 - 12

9 - 10

7 - 8

11 - 12

COOKING HINTS

HOW LONG THE OIL OR FAT LASTS

When oil goes below minimum level mark, add new

oil. It is advisable to remove the oil from time to time in

order to preserve not only the quality of its flavour, but

also the digestibility of the fried food .

The number of times the oil can be used depends on

the type of food you fry. For example, the oil must be

changed more often if food coated in breadcrumbs is

fried frequently.

We advise that the oil be completely changed ever y

5/8 times or it should be completely changed in the

following circumstances:

•unpleasant odour

•smoke when frying

•becomes dark in colour.

FOR PERFECT FRYING

•The food to be fried should not be lowered into

the oil until the the pilot lamp switches off.

•Do not overfill the basket. Too much food in the basket

lowers the temperature of the oil suddenly, with the

result that the food will be greasy and unevenly-fried.

•When frying small quantities of food, the tempera-

ture of the oil must be set lower than the tempera-

ture indicated to avoid the oil boiling too violently.

•Check that the food is sliced thinly and evenly.

Thick slices will not be fried throughout, although

they will look very attractive on the outside. If the

food is evenly sliced, each slice will be perfectly

fried at the same time.

•Be sure to dry the food carefully before frying.

Damp foods - especially potatoes - remains soggy

after frying. Foods with a high water content (e.g.

fish, meat and vegetables) should be dipped in

breadcrumbs or flour. Remember to shake off any

excess flour or breadcrumbs before frying.

190

160

170

160

170

160

150

160

150

170

160

Temperature

(°C) (°F)

370

320

340

320

340

300

320

300

340

320

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