DeLonghi D677UX User Manual

Page 8

Type of food

Max. Quantity

Time in Minutes

Fried potatoes

half portion

whole portion

1.1 lb / 500 gr

2.2 lb / 1000 gr

phase 1

5 - 6

phase 2

2 - 3

phase 1

7 - 9

phase 2

6 - 8

Fish

Squid
Scallops
Shrimp
Sardines
Soles (1)

1.1 lb / 500 gr
1.1 lb / 500 gr
1.1 lb / 500 gr
1.1 lb / 500 gr
0.9 lb / 400 gr

12 - 13
12 - 13
10 - 11
12 - 13

8 - 9

Meat

Beef cutlets (1)
Chicken cutlets (1)
Meatballs (13)

0.7 lb / 300 gr
0.7 lb / 300 gr
1.2 lb / 550 gr

8 - 9
7 - 8
7 - 8

Vegetables

Artichokes
Cauliflower
Mushrooms
Eggplant (4 slices)
Zucchini

0.6 lb / 250 gr
0.9 lb / 400 gr
0.9 lb / 400 gr
0.2 lb / 100 gr
0.7 lb / 300 gr

11 - 12

9 - 10
9 - 10

7 - 8

11 - 12

190

160
160
160
170
160

170
170
160

150
160
150
170
160

Temperature

(°C) (°F)

370

320
320
320
340
320

340
340
340

300
320
300
340
320

5/8 times or it should be completely changed in the following circumstances:
unpleasant odor, smoke when frying, oil becomes dark in color.

PERFECT FRYING

• The food to be fried should not be lowered into the oil until the the signal light switches off.
• Do not overfill the basket. Too much food in the basket lowers the temperature of the oil suddenly, with the result that

the food will be greasy and unevenly-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 sliced thinly and evenly. Thick slices will not be fried throughout, although they will

look very attractive on the outside. If the food is evenly sliced, each slice will be perfectly fried at the same
time.

• Be sure to dry the food carefully before frying. Damp foods - especially potatoes - remain soggy after

frying. Foods with a high water content (e.g. fish, meat and vegetables) should be dipped in breadcrumbs
or flour. Remember to shake off any excess flour or breadcrumbs before frying.

FRYING NON-FROZEN FOOD

Bear in mind that the cooking times and temperatures are approximate and must be regulated according to
the ammount of food which is to be fried and to personal taste.