Caple C670 - Manual (Page 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