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COOKING GUIDE
This chart is only a guide and should be adjusted accordingly.
FOOD
OIL
TEMPERATURE
(in Fahrenheit)
WEIGHT
(in grams)
ESTIMATED
COOKING TIME
(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 warmed-up for 10-15 minutes.
*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 deep-frying should reflect fresh appearance.
2. Floury or firm potatoes should be used for deep-frying.
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 deep-fry home-made chips twice; 4-6 minutes at 300 F for the first time and 2-4
minutes at 340 F for the second time.
7. When deep-frying for the second time, lift the basket out of the fryer a few times and
shake the basket to loosen the chips.
8. Deep-frozen chips are pre-cooked and therefore only need to be deep-fried once. Please
follow the instructions on the cooking instructions of the food.