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Idiomas disponibles
Idiomas disponibles
Temperature setting and frying time
Temperature control dial setting
The three dots on the temperature control dial
temperature settings (see fig. A). They serve as a reference for indicating the
temperature level.
Temperature setting Temperature level
•
••
•••
Frying time
Acrylamide will form particularly when heating foods containing
starch (e.g. French fries) at high temperatures (approx. 347 °F
(175 °C) and above). As a precaution, it is therefore recommended
that you do not exceed the temperatures for foods containing
starch indicated in the table.
Food
Scampi
Frozen codfish coated with breadcrumbs or pastry
Frozen hamburger
Breaded pork chops
Fresh codfish coated with pastry
Fresh French fries
Frozen French fries
Serving of chicken, small to medium-sized pieces
Serving of chicken, large pieces
Mushrooms
Frozen plaice
* see manufacturer's specifications
The values indicated here are based on experience. They serve as a reference. The
specified times do not account for the time it takes for the oil to heat up. They are
only reference values. The individual times refer to a quantity of approx. 0.66 lbs
(300 g). The times may vary depending on the thickness of the ingredients, the
initial temperature and the composition of the ingredients.
Please follow the notes on the packaging for frozen foods.
AFTER SALES SUPPORT
1-800-886-8506
USA
low
medium
high
show the different
8
Temperature (approx.)
approx. 311–329 °F (155–165 °C)
approx. 356–374 °F (180–190 °C)
approx. 392–410 °F (200–210 °C)
Temperature
(approx.)
266 °F (130 °C)
302 °F (150 °C)
302 °F (150 °C)
302 °F (150 °C)
320 °F (160 °C)
320–338 °F (160–170 °C) 10 – 15
*
302 °F (150 °C)
302 °F (150 °C)
356 °F (180 °C)
374 °F (190 °C)
USA
Operation
Minutes
(approx.)
3 – 5
10 – 15
3 – 5
15 – 25
5 – 10
*
5 – 15
8 – 15
5
5 – 6
17
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