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FRYING NON-FROZEN FOOD
When referring to the following table, please bear in mind that the cooking times and temperatures are
approximate and must be adjusted according to the quantity of food and personal tastes.
Food Max. quantity Temperature Time (minutes)
gr lb °C °F
Fresh potato chips
Half portion 800 1.8 170 340 1°Phase 8 - 10
2°Phase 1 - 2
Whole portion 1300 3 170 340 1°Phase 11 – 13
2°Phase 2-4
Fish Sardines 600 1.3 140 280 10-12
Shrimps 600 1.3 140 280 8 - 10
Sole 500 1.1 140 280 6 - 8
Meat Pork cutlets 500 1.1 160 320 8 - 9
Chicken cutlets 500 1.1 160 320 8 - 10
Meatballs 700 1.5 160 320 8 - 10
Vegetables Artichokes 400 0.9 150 300 15-17
Cauliflower 600 1.3 150 300 10-11
Mushrooms 500 1.1 150 300 8 - 10
Aubergines 200 0.4 150 300 9 - 11
Courgettes 500 1.1 150 300 13-15
FRYING FROZEN FOOD
Frozen foods are very cold. They therefore lower the temperature of the liquid used for cooking. For best
results, never exceed the maximum recommended quantity of food when frying. Frozen foods are often cove-
red with a layer of ice. This should be removed before cooking. Lower the basket into the oil very slowly to
prevent the oil from boiling over.
The cooking times are approximate and must be adjusted according to the initial temperature of the food
being fried and the temperatures indicated on the packaging of the food.
Food Max. quantity (g) Temperature (°C) Time (minutes)
Precooked frozen chips 600 180 9 - 11
Potato croquettes 700 180 9 - 11
Fish Fish fillets 500 180 7 - 8
Meat Chicken cutlets (3) 300 180 5 – 6