san ignacio 50288 Manual De Instrucciones página 16

Tips for making potato chips:
• If you are using natural potatoes, we recommend previously submerging them in
cold water and changing the water until they have lost all the starch (when the water
no longer becomes white).
• Tip to obtain a crispier texture: try and parboil the potatoes previously for 5-7 min-
utes.
• Dry the potatoes well with kitchen towels before spraying them with oil and placing
them in the fryer.
• If you are using frozen chips, you can spray them directly with 1 or 2 spoons of oil
and place them in your fryer with no need to follow the steps previously described.
IMPORTANT:
• FOR FRYING: Always cook food by placing it in the frying basket. This will allow hot
air to circulate around the food so it is crisp and golden brown. Do not fry food di-
rectly on the main pan because air will not circulate correctly and the food will not
be properly fried.
• FOR BAKING: You can place the food in a special recipient for baking that fits in the
fryer main pan and bake it.
COOKING TIMES TABLE
The following table will serve as a reference to programme cooking times depending on
the food that you wish to cook in your fryer.
NOTE: Please bear in mind that the following times are approximate and should only be
used as guidelines, as they depend on the origin, shape, size, and weight of the ingredi-
ents used.
FOOD
Frozen trench fries 500
Natural trench fries 500
Potatoes whole or
diced
Chicken nuggets
Pork chops
Lamb chops
16
WEIGHT (g)
450
500
350
350
OIL (spoons)
1 or 2
1 or 2
1 or 2
1 or 2
Without
Without
TIME (min)
25/30
35/40
35/40
15/20
15/20
15/20