Team kalorik TKG FT 1012 Mode D'emploi page 13

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RECOMMENDED FRYING TIMES AND TEMPERATURES
NOTE:
The frying times in the chart below are approximate and should be adjusted to suit
your own tastes, different food quantities and food manufacturer's instructions.
Termperature setting (°C)
Food
Food
Frozen French fries
French Fries
Meat strips
Chicken wings
Fish (battered)
Seafood
COOKING WITH OIL
Cooking oil can enhance the food's flavor – or spoil its taste. As with any other food
component, freshness and correct handling of the oil is the key to successful deep frying
results.
Temperature setting (°C)
The quality of the oil decreases with use at high temperatures. Food particles, water and other
liquids will further lower its quality, therefore:
•
Do not mix different cooking oils.
•
Only use fresh and clean cooking oils:
Regularly remove burnt food particles while frying. Always use utensils that are
o
safe to immerse into hot oils without damaging the utensil or the appliance, and
always wear oven mitts when removing any burnt food particles.
After use and before storage, filter oil with the integrated filtration system (see Oil
o
Filtration)
Do not reuse oil that has been used to fry fish or other strongly flavored food.
o
Some meats, such as chicken wings, will release large amounts of liquids when
o
frying, thus watering down the oil. Do not reuse this oil.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you keep
the good numbering when you turn the pages of the I/B.
Don't change the page numbering. Keep the language
integrity.
130
150
170
190
Temperature setting (°C)
190
190
190
190
170
170
130
150
170
13
Assembly page 13/72
Time (minutes)
About 7
About 8
About 10
About 13
Time (minutes)
8-12
8-10
10-14
10-14
3-5
3-5
Time (minutes)
About 7
About 8
About 10
TKG FT 1012
- 180912