Frying Time And Temperature Chart - Rommelsbacher FRT 2145/E Family Bedienungsanleitung

Frying time and temperature chart

This chart is applicable when using the big frying basket. Frying in the small baskets requires a
corresponding reduction of the quantities.
The times given are only approximate. They can be varied according to quantity, temperature
and consistence of the food as well as of the personal taste.
Food
fresh chips
frozen chips
country potatoes
fresh poultry
frozen poultry
fresh escalope
fresh fish fillet
frozen fish fillet
shrimps in batter
onion rings
mushrooms
camembert
doughnuts
fried pies
apple fritters
The basic rule of thumb is: The food to be fried must be floating in the oil/fat freely to guarantee
proper frying results with food turning out crisp and evenly brown.
Tip: For uniform frying results cut the food into pieces of equal size making sure those do not
become too thick. Fry by portions. Reduce the quantity of food, especially when frying frozen
food.
Tip: You can extend the oil's/fat's shelf-life if doing without salting or flavouring the fried food
over the uncovered frying container. Filtering the oil/fat and keeping it in the fridge after use will
have a positive effect on its shelf-life. We recommend replacing the oil/fat after every 10th use at
the latest or replacing a part of the oil/fat at regular intervals.
Tips for preparing chips low of Acrylamid
1. Keep oil/fat slightly below 180 °C. In hotter oil, overfried spots with very high Acrylamid
contents quickly emerge. Important:
2. Portions of about 50-100 g potatoes per litre oil in the deep fryer: the oil/fat temperature
shall decrease slightly but not fall below approx. 145 °C.
Fry larger quantities in portions whereas the oil/fat has to be reheated between every
single portion.
3. Acrylamid forms only at the end of the frying process whereas its concentration increases
very quickly (depending on the quantity of food). Chips must not be overfried.
Observe carefully!
Good chips with little Acrylamid are golden and have slightly browned ends (flavour). The
general browning has not been started yet.
18
FRT 2145/E
Temperature Maximum
Quantity
180°C 1200g (2 baskets)
180 °C
180 °C 180°C
180°C
180 °C
180°C
180 °C
180 °C
180°C
160°C
160 °C
170°C
170 °C
170 °C 170°C
170°C
170 °C
150°C
150 °C
150°C
150 °C
180°C
180 °C
180°C
180 °C
180°C
180 °C
170°C
170 °C
Time
10-12 min
1200g 12-15 min
20-25 min
400g 20-25 min
400g 25-30 min
4-5 min
400g 8-10 min
400g 10-15 min
4-5 min
300g 5-7 min
300g 7-10 min
2-3 min
5-6 min
5-6 min
5-6 min
Recommended
Quantity
600g 6-9 min
450g 5-8 min
Time