Caple C670 Bedienungsanleitung PDF herunterladen (Seite 14)

14

Table of cooking times

The values given below are indicative, in fact

times and temperatures can also vary

depending on the quality of the food.

Food to fry Quantity Temp. Time

[grams] [°C] [min]

Fresh food

Fried potato slices 800 180 10

Fresh breadcrumbed food

Cauliflower pieces 400/450 160 8/10

Aubergine slices 250/350 170 8/10

Courgette slices 250/300 160 9/11

Meatballs (about 7) 400 160 6/8

Chops 220 160 7/9

Fresh floured food

Squid 500 160 10/12

Sardines 500 160 10/12

Cuttlefish 500 160 10/12

Scallops 400 160 7/9

Sole 200 160 5/7

Frozen food

Potato croquettes 400 180 9

Fried potato slices 600 180 8

Floured cauliflower pieces 600 180 8

Floured aubergines 300 180 7

Floured courgettes 300 180 12

Floured mushrooms 350 180 7

Fish fingers 300 180 7

Breadcrumbed chops 300 180 12

Changing the frying oil

– Keep an eye on the oil level,

which must never drop below

the minimum.

– The oil should be changed

regularly.

– The length of time the frying

oil lasts depends on the type

of food to be fried; as

compared with normal frying, if

the food is floured, for

example, there will be more

deposits in the oil and it

should therefore be changed

more frequently.

– If during cooking the oil

smokes or smells bad it

should be changed completely.

Emptying the tray

– The try is emptied when the

oil is cold.

– To take out the tray raise the

heating element and lift the

tray by pressing with the

fingers inside where studs are

provided.

– For easier oil emptying hold

the tray tightly and tip the oil

out at one corner.

If you use frying fats which

solidify raise the heating

element before the fat

solidifies.

Look out for drops of hot oil

when raising the heating

element and dry them off

immediately.

Fig. 20

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 20

Kommentare zu diesen Handbüchern

Keine Kommentare