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it a l i a n o
* Zona fredda
Iresiduivisidepositano
e non bruciano
Nessuna trasmissione di
gusto e di odori
Alimenti sani, olio fresco
perpiùtempo.
Utilizzosempliceepra-
tico
Termostatoregolabile.
Grande cestello a mani-
co pieghevole
Sicura termica che evita
il surriscaldamento
dell’olio.
1.Pulsantediregolazionedellatemperatura
2.PulsanteRESET
3. Sede del cavo elettrico
4.Resistenzaelettrica
5.Termostatodisicurezza
6.Termostatodiregolazioneditemperatura
7. Zona fredda*
8.Manicopieghevole
9.Cestelloinossidabiledigrandecapacità
10.Vascaamovibileinacciaioinossidabile
Tipo di alimento Temperatura Tempo di cottura
Pesce Filetti di pesce infarinati 190° 3-4 min.
Filetti di pesce impanati con uovo 190º 3-4 min.
Sogliole, lucci, ecc. 190º 3-5 min.
Crocchettedipesce 190º 3-4min.
Scampi 190° 2 min.
Alimenti ricoperti Bigné di verdure 190° 2-4 min.
dapastadafrittura Pollo(apezzetti) 190° 12-15min.
Bigné e pasticceria Bigné 190° 4-6 min.
Palline di Berlin 190° 3-5 min.
Croccanti-Petidellemonache 190° 2-4min.
Patate Patate fritte, precotte 170° 5-6 min.
Patate fritte, finitura 190° 1-2 min.
Crocchettedipatate 190° 3-4min.
Patatine fritte, da 600 a 700 g 190° 4-5 min.
Patate fritte a bastoncino 170° 3-4 min.
Carne Coscedipollo 170° 12-15min.
Arrosti(asecondadelpeso) 190° 15-30min.
Cotolette 190° 4-5min.
Cotoletteimpanate 190° 5-6min.
Scaloppe 190° 2-3 min.
Scaloppe impanate, farcite 170° 5-6 min.
Salsicce 190° 3-4 min.
Per ottenere una patatina fritta croccante, procedere in modo seguente. Immergere i bastoncini di patate tagliati
in acqua calda per eliminare l’amido superficiale. In seguito, sciacquarli in acqua fredda e asciugarli bene prima di
immergerli nel bagno di frittura; in tal modo, non si incolleranno gli uni agli altri.
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