10
Duration of oil or fat
When the oil level falls below the minimum mark, add
fresh oil. However, from time to time the oil should be
changed completely. The number of times the oil can
be used depends on the type of food you fry.
For example, the oil must be changed more often
if food coated in breadcrumbs is fried frequently.
The oil must be changed when:
•
there is unpleasant odour
•
the oil smokes when frying
•
the oil becomes dark in color
•
the oil foams excessively when frying
For perfect frying
• The recommended temperature should be
selected for each recipe. If the temperature is
too low, the food will absorb oil. If the
temperature is too high, the food will crisp too
quickly, leaving the inside underdone.
• The food to be fried should not be
lowered into the oil until the correct
temperature has been reached (i.e.
when the pilot lamp switches off).
• Do not overfill the basket. Too much food in
the basket lowers the temperature of the oil
suddenly, with the result that the food will be
greasy and unevenly-fried.
• Check that the food is sliced thinly and evenly.
Thick slices will not be fried throughout,
although they will look very attractive on the
outside. If the food is evenly sliced, each slice
will be perfectly fried at the same time.
•
Be sure to dry the food carefully before
frying.
Damp foods - especially potatoes - remain
soggy after frying. Foods with a high water content
(e.g. fish, meat and vegetables) should be dipped
in breadcrumbs or flour. Remember to shake off
any excess flour or breadcrumbs before frying.
COOKING SUGGESTIONS
1. Choose a good quality cooking oil.
Not all types of fat can be used for deep frying, as it
must be resistant to high temperature. Butter burns
long before reaches the temperature required for
deep frying. Olive oil is generally considered to be
too strongly flavored. You will obtain the best results
by using a good quality corn oil or blended
vegetable oil, as they are bland and do not burn
easily. If you have a preference for cooking in a
solid vegetable fat, this should be melted before
placing food in the fryer.
2. Watch the oil level.
Each time you use the fryer, check the oil level
carefully and strictly maintain this level between
the maximum and minimum markers on the inside
of the fryer container.
3. Make sure that the foods to be fried
are not too thick and are of equal size
Cut food into even-sized pieces so that it all cooks
at the same speed. If the pieces are too thick, the
food does not cook properly on the inside even
though it may look attractively browned on the
outside.
4. Dry the surface of the food well.
If the food is left damp after preparing, it stays limp
and will not turn crisp (especially french fries). Food
containing large amounts of water (fish, meat,
vegetables) should be coated in seasoned flour or
breadcrumbs before deep-frying.
5. Deep-fry at the correct temperature.
Always wait until the pilot light goes out before
lowering the food into the oil. The cooking oil is then
at the correct temperature, never deep-fry too much
food at the same time (particularly if frozen), as the
temperature falls dramatically and the food is not
sealed.
6. Take care that the oil does not spill
over.
Never load the basket with too much food. Lower
the basket slowly into the oil. Do not drop - this
could cause the oil to spill over.
7. Drain the food while hot.
Once the food has been deep-fried, it must always
be carefully drained while it is still hot. Then place
the food absorbent paper towels to absorb as
much of the oil as possible.
8. Keep the cooking oil clean and change
when necessary.
Each time you use the fryer, remove any scraps of
food which flake off. (This is particularly necessary
when a breadcrumb coating has been used, because
crumbs detach and then burn and darken the oil.
Moreover, there is grater risk of the oil catching fire if
the scraps are allowed to accumulate. Filter the oil
carefully (see instructions on page 8) when necessary.
Change the oil after using the fryer 5 to 8 times, or as
soon as it begins to show signs of deterioration (e.g.
browning, smoke or a pronounced flavor).
SUGGESTIONS FOR BETTER DEEP-FRYING
573653 GB 5-12-2000 09:37 Pagina 10
