COOKING GUIDE
This chart is only a guide and should be adjusted accordingly.
| OIL | WEIGHT | ESTIMATED | |
FOOD | TEMPERATURE | COOKING TIME | ||
(in grams) | ||||
| (in Fahrenheit) | (in minutes) | ||
|
| |||
Shrimp | 265 | 250 | 3 to 5 | |
Mushrooms | 300 | 300 | 3 to 5 | |
Crumbed Chicken | 340 | 500 | 12 to 14 | |
Whole Shrimp | 340 | 250 | 2 to 4 | |
Fish Cakes | 340 | 400 | 3 to 5 | |
Fillets | 340 | 400 | 4 to 6 | |
French Fries (1st time) | 340 | 550 | 8 to 10 | |
French Fries (2nd time) | 375 | 550 | 2 to 4 | |
Onion | 375 | 150 | 2 to 4 | |
Potato Chips | 375 | 150 | 2 to 4 |
*Oil should be
*You can make French Fries lighter and crispier by frying twice.
*Use a maximum of 200 grams of French Fries per liter of oil.
TIPS
How to make delicious, crispy chips:
1.Potatoes intended for
2.Floury or firm potatoes should be used for
3.After peeling the potatoes, cut them as desired (strips or slices).
4.Lay the potatoes in water for about one hour before use. Part of the sugar, one of the primary substances responsible for the formation of acrylamide, is then released.
5.Allow the potatoes to dry thoroughly.
6.Always
7.When
8.
10