Food should be crisp when deep fried. If
results are soggy, it’s because the oil isn’t
hot enough. This can be attributed to one or
more of the following:
•
•
Not enough preheating time to allow the
oil to get hot enough.
•
•
Temperature setting is too low.
•
•
Too much food in the basket (do not fill
more than two thirds full).
•
•
Use a good quality oil. For best results
we recommend the oils listed. We do not
recommend fats that deteriorate quickly
such as lard or dripping. Deep frying in
butter or margarine is also not
recommended because of the low smoke-
point temperatures.
•
•
Oil can be re-used several times before it
starts to break down (smoke-point
decreases ie. The oil will burn at a lower
temperature). Filter the cooled oil
through a fine sieve then store in an
airtight container in a dark place. As oil
will absorb food flavours, it’s a good idea
to label the container with the type of
food the oil was used for. For example
you wouldn’t want to deep fry a dessert in
oil previously used for cooking fish. A fine
sieve can be a new chux cloth, paper
coffee filter or clean cotton material.
•
•
Olive oil is not recommended for deep
frying due to its low smoke-point.
RECOMMENDED OILS
Vegetable oil:
A general term that refers to a blend of
oils extracted from various seeds and fruits.
Vegetable oil has a very mild flavour
and aroma. It is low in cholesterol and
saturated fats.
Sunflower oil:
The oil is extracted from the seeds of the
sunflower plant. It is pale yellow in colour
with virtually no flavour. Sunflower oil is
high in polyunsaturated fats and low in
saturated fats.
Canola oil:
Made from seeds of the canola plant. It is
relatively low in saturated fats, contains
Omega 3 fatty acids and has a bland
neutral flavour.
Safflower oil:
Safflower oil is derived from the seeds
from the safflower. It is strong in flavour,
rich in colour and has a high smoke-point.
Safflower oil is high in polyunsaturated fats
and vitamin E.
Peanut oil:
Peanut oil is obtained from the kernels of
the groundnut or peanut. It has a delicate
flavour, nutty odour and has a high smoke-
point. Peanut oil is high in mono-
unsaturated oil and vitamin E.
13
The cooking times given in this chart are only a guide, and should be adjusted to suit the
quantity of food being deep fried.
COOKING GUIDE
HANDY HINTS
12
FOOD
TEMPERATURE
APPROX. COOKING TIME
Fish (in batter)
180°C
5-7 minutes
Fish Cocktail Pieces (in batter)
170°C
4-6 minutes
Chicken Pieces (crumbed)
170°C
12-15 minutes
Prawn Cutlets (raw, crumbed)
180°C
3-4 minutes
Potato Wedges (pre cooked)
170°C
7-10 minutes
Potato Chips
190°C
5-6 minutes
French Fries (thin)
190°C
2-4 minutes
Onion Rings
190°C
2-4 minutes
Spring Rolls (small)
180°C
4-6 minutes
Mushrooms
160°C
4-5 minutes
Fruit Fritters
180°C
4-5 minutes
BR4345 DFY25 Instruction Book 13/1/04 5:34 PM Page 12
