Frying frozen food
•Frozen foods have very low temperatures. As a result they inevitably cause a considerable drop in the temperature of the oil or fat.To achieve a good result, we advise you not to exceed the quantities recommended in the following table.
•Frozen foods are often covered in ice crystals which it is necessary to
remove before cooking by shaking the basket. Then immerse the basket very slowly into the frying oil to avoid the oil reboiling.
The cooking times are approximate and must be varied according to the initial temperature of the food which is to be fried and according to the temperature recommended by the frozen food producer.
| Type of food | Max. | Temperature | Time |
| Quantity | |||
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| (grms) | °C | in Minutes |
CHIPS | Recommended quantity | 180 (*) | 190 | 1st Phase |
| for excellent frying |
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| 2nd Phase |
| MAX quantity (safety limit) | 500 | 190 | 1st Phase |
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| 2nd Phase |
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POTATO STICKS | 500 | 190 | ||
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FISH | Cod fingers | 300 | 190 | |
| Shrimps | 300 | 190 | |
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MEAT | Chicken steak (n. 3) | 200 | 180 | |
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WARNING: Before immersing the basket, check that the lid is firmly closed.
(*)This is the recommended dose to achieve excellent frying. It is naturally possi- ble to fry a larger amount of frozen chips, but you should bear in mind that in this case they will end up being a little greasier because of the sudden drop in the oil temperature at the time of immersion.
Electric deep fryer FRP | 8 |
