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Frying non-frozen food
Bear in mind that the cooking times and temperatures are
approximate and must be adjusted according to the amount of food
which is to be fried and to personal taste.
Roto Fryer F28313
CHIPS Half portion 500 190 7-8
Whole portion (safety limit) 1000 190 14-16
FISH Squid 500 160 9-10
Scallops 500 160 9-10
Scampi tails 600 160 7-10
Sardines 500-600 170 8-10
Cuttlefish 500 160 8-10
Sole (n. 3) 500-600 160 6-7
MEAT
Breaded veal cutlets (n. 2)
250 170 5-6
Chicken cutlets (n. 3) 300 170 6-7
Meat balls (n. 8 - 10) 400 160 7-9
VEGETABLES Artichokes 250 150 10-12
Cauliflower 400 160 8-9
Mushrooms 400 150 9-10
Aubergines 300 170 11-12
Courgettes 200 170 8-10
Type of food
Max.
Quantity
Temperature
°C
Time in
Minutes
• The food which is to be fried must only be immersed when
the oil has reached the right temperature, i.e. when the
indicator light goes off.
• Do not overfill the basket. This would cause the temperature
of the oil to drop suddenly, resulting in fried food which is too
greasy and not uniformly fried.
• When frying small quantities of food, the temperature of the
oil must be set lower than the temperature indicated to avoid
the oil boiling too violently.
• Check that the food is thinly sliced and of even thickness, as
food which is too thick cooks badly on the inside, despite
looking nice, while food of an even thickness reaches the ideal
cooking point all at the same time.
• Dry the food completely before immersing it in the oil or fat, as
wet food becomes soggy after cooking (especially potatoes). It
is advisable to bread or flour food which has a high water
content (fish, meat, vegetables), being careful to remove the
excess bread or flour before immersing it in the oil.