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TABELLA DI FRITTURA:
Regolazione temperatura Generi alimentari Tempo di cottura in minuti *
Ca. 160°C – 170 ° C Salatini
Chips
Frutti di mare
Pollame
Patatine fritte
Carne di manzo
Cotoletta
Pesce
2-4
2-4
2-4
5-10
5-8
5-10
5-10
5-7
Ca. 180°C – 190°C Steaks
Spiedino
Prodotti surgelati
1-3
2-3
Secondo indicazione sull’imballo
* Le suddette indicazioni sono valori indicativi, e dipendono da grandezza, peso e
temperatura degli alimenti.
PULIZIA DELL’OLIO
L’olio/grasso di frittura deve essere pulito regolarmente da residui (p. es. di pangrat-
tato). Residui e acqua si depositano in quest’apparecchio nella ZONA COOL”, sotto
l’elemento di riscaldamento e non bruciano.
Dopo la cottura lasciare raffreddare l’olio/grasso. Versare in seguito lolio/grasso in
una pentola di acciaio.
Togliere completamente i residui di pangrattato e acqua.
Pulire cestello e vasca per frittura (vedi paragrafo “pulizia e manutenzione”).
Agganciare il cestello nella friggitrice (posizione di sgocciolamento) e mettere carta
da cucina nel cestello per frittura.
Riversare l’olio/grasso di frittura attraverso la carta da cucina nella friggitrice.
Usare il filtro di carta solo una volta.
Se l’olio/grasso ha preso un po’ di sapore, regolare la manopola su 150°C. Raggiunta
la temperatura aggiungere un po’ di spinaci, prezzemolo, insalata o 2 patate (pelate
e affettate) all’olio/grasso affinché diventano marroni. Buttare via la verdura usata.
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