Manual Steba DF 150F (page 18 of 42) (English, German, Dutch, French)

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Monitoring the deep fat frying procedure

The frying procedure can be monitored through the inspection window in the lid.

Lifting the basket a little may give you a better view.

When the food is cooked

∙Open lid.

∙Caution - lid may be hot!

∙Lift frying basket and hook onto edge of pan.

∙Once the fat has drained, remove frying basket and empty. Do not season the food

over the fryer - this will protect the fat and the fryer.

∙If no more frying is being carried out, turn down the temperature and disconnect

plug from power supply.

Deep fat frying table:

Temperature setting Food Deep fat frying time in

minutes *

Approx. 160°C - 170°C Party pastries

Potato crisps

Shellfish

Poultry

Potato dishes

French fries

Beef

Schnitzels

Fish

2-4

5-10

3-5

5-8

5-10

5-7

Approx. 180°C - 190°C Steaks

Kebabs

Deep frozen food

1-3

2-3

in accordance with the in-

formation on the packing

* This information is approximate and depends on the size, the weight and the

temperature of the food.

Important Tips:

According the latest knowledge of researchers, following max. temperatures should

be obeyed and all foods should be fried max to a gold colour:

- 170°C for all potatoes, breaded food and all other starch containing products

- 190°C for meat and poultry with no breading

In opposite to the tips on the packaging of frozen food we advise to defrost the food

short before frying to avoid any ice inside the fryer.

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Steba DF 150F Manual

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